Chocolate Oat Marshmallow Chewies

¾ C Butter or margarine, softened                                 

1 C. Brown sugar                                                     

1 ¼ C. Flour

1 ½ C. Dry quick oats

½ tsp. Baking soda

½ tsp. Salt

4 C. Mini marshmallows

1 C. Milk chocolate chips

Cream butter and sugar together. Combine flour, oats, salt and baking soda; Add to butter mixture and mix well  Set aside 1 ¼ C. for topping.

Press mixture into buttered 13 x 9. Sprinkle with chocolate chips and marshmallows. Crumble reserved mixture over top. Bake at 375 for 15-18 minutes. Marshmallows should brown slightly.

(this recipe came from Sister Child from my old ward in Roy. I sent it to Vennesa years ago. We thought it was lost, but she was able to pull it off of her hard drive)

Spinach Salad and Dressing

I got this recipe from "The Essential Mormon Cookbook" I just added a couple things. It is so good!

1 bag baby leaf spinach

1 bag lettuce
1/2 cup toasted slivered almonds

1/2 cup chow mein noodles

2 cups fresh mushrooms

2 small cans mandarin oranges (drain and rinse)

Dressing: (I can't say it is healthy but it is tasty!)

2/3 cup vinegar

1 1/2 cups sugar

2 Tablespoons chopped onion

1 teaspoon dry mustard

2 teaspoons salt

1 1/2 cups oil

Mix all ingredients, except oil, in blender. Add oil slowly while still blending. Once it is mixed you can keep it for 3 weeks in the refrigerator.

Add dressing to salad right before serving, top with the chow mein noodles and almonds.

I use about 1/3 of the dressing for this salad.

CARMEL APPLES

2 C brown sugar
1 C corn syrup
1/2 C butter
1 can sweetened condensed
1 tsp vanilla
12 granny smith apples
12 wooden dowels (6'' long 1/4'' diameter)
melting chocolate
Toppings:
  crushed cookies
  sprinkles
  candy pieces
  chopped nuts
  coconut

Wash and dry apples. remove stems and insert sticks. Set aside.

Melt butter in a sauce pan, add brown sugar and corn syrup. Stir with a wooden spoon until smooth over medium heat.Add the sweetened condensed milk, continue to stir. Bring mixture to 245 degrees. Remove from heat and add vanilla. Cool mixture to 210 degrees and quickly dip apples.

Place dipped apples on a sheet pan lined with parchment paper. Let dry and then dip in melted chocolate. While the chocolate is still wet dip in toppings. Place back on parchment paper to dry, Store in refrigerator for up to seven days. Let stand at room temperature for 10 minutes before slicing.

Tip: I couldn't find the right size dowels, so I bought 12" inch length, cut them in half and then sharpened one end with the pencil sharpener so it was easier to poke them through the apples.

Fruit and Veggie Kabobs

Since I have all of these fruits and vegetables from the food co-op:

I have been trying to plan my dinners around what I have.

I saw this recipe and got the idea to do some kabobs.

I used these veggies and fruits:

Green pepper, mushrooms, orange pepper, mango, purple onion and pineapple.

Marinade:
1/2 c. olive oil
1/4 c. balsamic vinegar

1/4 c. pineapple juice
2 Tbl. Brown Sugar (a little more if you want it sweeter)

2 cloves of garlic

salt and pepper

If you have wood skewers soak them in water first.

Mix this all together and pour over vegetables. Let them marinate for a couple hours.

Put them on skewers and then you can grill them or I broiled them.

I put some foil over a cookie sheet and broiled them for about 10 minutes, turning them every couple minutes.

Serve with rice.

Crispy Bean and Corn Burritos

Sort of like a crisp bean burrito from Taco Time with less fat (and no mexi fries).

Crispy Bean and Corn Burritos

1 can Refried beans (I used the fat free kind)
1/2 can Green Chili Enchilada sauce
1 cup corn (frozen or canned)
1 cup grated cheddar cheese
6 flour tortillas (mine were large, you could do more smaller ones)

butter



Combine the beans, enchilada sauce and the corn and heat on the stove top. While the beans are heating up spread a little butter on one side of each tortilla. When the beans are heated through put a couple scoops into each tortilla, add some grated cheese and then roll up tucking the ends in. (Butter side should be on the outside.) Put in glass baking dish, Bake at 475 for about 12 minutes, until tortillas are brown and crispy.

Chocolate Chip Banana Bread

1/3 cup canola oil (original recipe called for shortening)
1/2 cup sugar
2 eggs
1 heaping cup mashed bananas
1 3/4 cup whole wheat flour (originally white flour)
2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1/2 cup semi-sweet chocolate chips

Cream first 3 ingredients together. Sift together dry ingredients in a separate bowl. Add to the creamed mixture alternating with bananas, beating well after each addition. Add choc chips.
Pour into a greased 8 1/2 x 4 1/2 bread pan. (I usually double or triple recipe)
Bake at 350 for 1 hour.

Berry Smoothie

I never measure, so this is my best guess.
7-10 frozen strawberries
1/4 cup frozen raspberries
1/3 cup frozen blueberries
1/2 a banana
1 tsp flax seed (optional, but adds omega-3's)
equal parts OJ and skim milk. Maybe start with 1/4 cup each.

I add the OJ and milk just enough to get my blender going. This makes enough for a large smoothie for me and a taste for anyone who is hanging on my legs asking for some.
Pictured with banana chocolate chip bread.

Pizza Rolls and Bread Sticks

This picture is before baking. They rise in the oven like sweet rolls. (My camera ate my "after" picture.)
Pizza dough
spaghetti sauce
grated cheese
toppings of your choice: I did pepperoni's and fresh mushrooms. I've also had BBQ sauce and chicken.
Use your favorite pizza crust recipe or use this recipe.
These are made like sweet rolls, except with Pizza toppings.
Preheat to 350 degrees.
After first rise take half the dough and roll out to 1/4 inch. Mine was about 28 inches long, maybe 14 wide. Spread with spaghetti sauce. Chop up your toppings and sprinkle over the sauce. Sprinkle on the cheese and roll up starting on the long end. Pinch closed, then use floss to cut into 2 inch sections and place on greased baking sheet. You can let them rise a little or just bake them immediately for 25 minutes. I ended up with 14 pizza rolls. They're big, so one was plenty for me.
I used the other half of the dough to make breadsticks.
Roll out another rectangle a foot long and 1/4 inch thick. Brush with butter, sprinkle with parmesan. Use pizza cutter to slice in one inch slices. Twist and place on greased baking sheet. Let rise or bake immediately 16 minutes at 350.
Serve with ranch and/or pizza sauce.

Chocolate Oat Squares

1 cup plus 2 TB butter, softened, divided
2 cups packed brown sugar
2 eggs
4 tsp vanilla, divided
3 cups quick-cooking oats
2 1/2 cups flour
1 1/2 tsp salt, divided
1 tsp baking soda
1 can (14 oz) sweetened condensed milk
2 cups (12 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees.
In mixing bowl, cream 1 cup butter and brown sugar. Beat in eggs and 2 teaspoons vanilla. Combine oats, flour, 1 tsp salt, and baking soda. Stir into creamed mixture. Press 2/3 of the oat mixture into a greased 15 x 10 x 1 inch pan.
In sauce pan, combine s.c. milk, chocolate chips, remaining 2 tsp butter and 1/2 tsp salt. Cook and stir over low heat until chocolate is melted. Remove from heat and add 2 tsp vanilla.
Spread over the oat crust. Sprinkle w/ remaining oat mixture. Bake 22 minutes or until golden brown. Cool and cut into squares.
Original recipe came from Taste of Home magazine November 2000 and contained 1 cup chopped walnuts.

Terriyaki Sauce

1/4 C Soy sauce
1 C water
1/4 tsp garlic salt
5 T brown sugar
2 T honey
2 T cornstarch
1/4 C cold water

In a sauce pan combine all but cornstarch and 1/4 c water. Mix cornstarch and cold water in a cup and disolve. Add to sauce in pan. Heat over medium heat stirring often until thickened.

I serve this with stir fry veggies and spaghetti noodles. YUMMY! It's a good dipping sauce too!
Makes about 1 1/2 C.