Caramel Pecan Bars

Caramel Pecan Bars

1 1/2 c. crushed vanilla wafers (about 50 wafers)
1/4 c. butter, melted
2 c. semisweet chocolate chips
1 c. chopped pecans
1 jar (12 oz.) caramel ice cream topping

Combine the wafer crumbs and melted butter in a bowl.  Press into a greased 9" x 13" baking pan.  Sprinkle with chocolate chips and pecans.
Warm the caramel topping in the microwave for 1 minute.  Pour over the cookie base in the baking pan.  Bake at 350 degrees for 10 minutes.  Leave in the pan to cool on a wire rack.  Place the bars in the refrigerator to let them firm up before cutting.  Cut into small squares and remove from the pan.

Delicious and so easy!

Turkey Chile Verde Soup

 

Turkey Chile Verde Soup

Ingredients

• 1 cup Corn - frozen fresh, or canned (drained)

• 16 oz Salsa Verde

• 2 cups Turkey cooked (light and/or dark meat), skin removed and chopped

• 2 qt Chicken stock

• 1 T Cumin

Optional Garnishes: Green Onion, Jalapeño, Sour Cream, Tortilla Chips, Hot Sauce, etc.

Instructions

1. Combine all ingredients into a slow cooker. Set on Low for 4-5 hours or High for 2-3 hours. Top and serve soup with optional garnishes.

 

Apple Snickerdoodle Bars

 Apple Snickerdoodle Bars

1/4 cup butter

1 c. light brown sugar, packed

1 egg

1 tsp. vanilla extract

1 c. flour

1 tsp. baking powder

1/2 tsp. salt

2 Granny Smith apples

2 T.  sugar

1 1/2 tsp. ground cinnamon

Bring the butter to room temperature.  Peel and chop the apples.

Preheat the oven to 350° and line an 8x8 pan with a foil or parchment paper.  Spray the foil or parchment paper with nonstick spray.

In a mixer, beat the butter and brown sugar until light. Add the egg and vanilla and mix well. Combine the flour, salt, baking powder in a small bowl then add to the butter mixture and mix until just combined.

Add the chopped apples and stir until mixed into the batter.

Press into your prepared pan. Slightly damp hands work best for this. Mix the cinnamon and sugar together and sprinkle over the top.

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.

You can double this recipe and bake it in a 9” x 13” pan.

Cauliflower Poblano Soup

 Cauliflower Poblano Soup

2 T. olive oil

1 large onion, chopped

1 large poblano pepper, seeded and chopped

4 c. chopped cauliflower florets

2 1/2 c. milk

2 c. water

1 bay leaf

1 tsp. salt

1/2 tsp. pepper

3 T. flour

1 1/2 c. shredded extra-sharp white cheddar

Heat oil in a Dutch oven. Add onion and poblano and cook, stirring, until very soft. Add cauliflower, 2 c. milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce to a simmer, cover and cook until cauliflower is soft, about 8 minutes. Meanwhile, whisk flour with 1/2 c. milk. When the cauliflower is soft, remove the bay leaf and whisk in the flour mixture. Cook over medium-high heat, stirring, until thickened slightly. Remove from heat. Stir in the cheese. Serve.

Ham and Bean Soup

Ham and Bean Soup

Ingredients

• 2 T. olive oil

• 1 1/2 c. chopped onion

• 1 c. chopped celery

• 1 c. chopped carrot

• 1 tsp. dried thyme

• 6 garlic cloves chopped

• 2 lbs. smoked ham hocks

• 1 lb. dried Great Northern beans

• 7 c. low-sodium or no-salt chicken stock

• 1 tsp. freshly ground black pepper

Instructions

1. Heat a skillet over medium-high heat. Add oil to the skillet. Add onion, celery, carrot and thyme. Cook for 10 minutes or until almost tender. Add garlic and cook for 3 minutes. Scrape onion mixture into a 6-quart slow cooker. Add ham hocks, beans and stock. Cover and cook on LOW for 8 hours.

2. Remove the ham hocks from the slow cooker; cool slightly. remove meat from bones; discard fat, skin and bones. Chop the meat and return it to the slow cooker. Add black pepper and cook for 10 minutes. Serve.

 

Cheesy Snack Mix

 

Cheesy Snack Mix

Ingredients

• 4 c. popped popcorn
• 2 c. Corn Chex cereal
• 1 1/2 c. sesame sticks
• 1 1/2 c. tiny pretzels
• 8 oz. butter
• 1 tsp. garlic powder
• 1 tsp. mustard powder
• 2 c. crunchy cheese puffs

Instructions

• Melt the butter.  Add the garlic powder and mustard powder.  Whisk to combine.

  Preheat the oven to 325 degrees.
• In a large baking pan, combine the popcorn, Corn Chex, sesame sticks, and pretzels.  Pour the butter mixture over the snack mix and stir.
• Bake at 325 degrees for 20 minutes, stirring after 10 minutes.  Let cool.  Add the crunchy cheese puffs.  Stir to combine.  

Breakfast Egg Muffins

 Breakfast Egg Muffins

12 large eggs

2 T. finely chopped onion

Salt and pepper to taste

For Bacon Cheddar:

1/3 c. cooked bacon, chopped

1/3 c. shredded cheddar cheese

For Garlic Mushroom:

1/3 c. sliced mushrooms, sautéed in olive oil

1/3 c. red bell pepper, diced

1/2 tsp. garlic powder

Preheat the oven to 350 degrees.  Lightly spray a 12-cup muffin tin with nonstick oil spray.

In a large bowl, whisk the eggs and onion together.  Season with salt and pepper to taste.

Use the Bacon Cheddar ingredients in 6 of the muffin tins and use the Garlic Mushroom in the remaining 6 muffin tins.  Add the egg mixture to fill each muffin tin up almost to the top.

Bake for 15-20 minutes until set.  Let cool slightly, then serve.

You can also store the breakfast muffins in an airtight container in the refrigerator for up to 4 days.  To reheat wrap them in a damp paper towel to reheat.