Carmelettos

CARMELETTOS

Recently at the monthly "cake break" for Seaway Chorale, I spied these treats and must admit that I passed them right up thinking they were prune (ewww!)  A friend of mine, Char Coulson asked me if I had tried her caramel/chocolate bars and I said, "No!  Where are they?"  You have to understand that I have never met a caramel chocolate combination I didn't love.  I would not be disappointed this time, either.  Immediately after taking the first heavenly bite, I asked her for the recipe.  I believe that heaven is indeed filled with just such treats as this with no worry about what it adds to your waistline.  Here is the recipe:

Preheat oven to 350 degrees
2 c flour
2c oatmeal
1 1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups butter (softened or slightly melted so it mixes well)
1-12oz package of chocolate chips (Ghirardelli chips are amazing!)
3/4 cup chopped pecans
1 cup caramel topping (use less if you use fat free)

Combine flour, oats, baking soda, sugar, salt and butter in a large mixing bowl.  Press half of the mixture into a 13 x 9 inch pan.( I used a non stick pan -recipe didn't specify greased or ungreased, but with a pound and a half of butter, I'm thinking greasing the pan would not be needed)  After pressing it flat, pull it back about 1/2 inch from the sides of the pan too avoid burning the edges.  Bake for 15 minutes. Remove and immediately sprinkle chocolate chips and nuts evenly over the baked crust.  Drizzle the caramel over the nuts and chips.  Crumble the remaining dough on top (no need to press it in.  Return to the oven for an additional 15 to 20 minutes or until golden brown.  Cool the bars before cutting.  So incredible

Soft and Chewy Peanut Butter Cookies

These are seriously the best peanut butter cookies I have ever made.  I used my mother in law's recipe and "tweaked it" a little by adding my new favorite cookie ingredient...maple syrup.  It makes the cookies so soft and chewy!!  Here it is:
cream together:
1 cup of butter at room temperature
1 cup creamy peanut butter
1 cup brown sugar
1/2 cup white sugar
1/3 cup maple syrup ( I use the "fake" off brand syrup-butter flavored)
Add:
2 eggs and beat well.
Add:
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour
Mix and roll into ping-pong or golf ball size balls and roll in white sugar. 
Score with a fork and bake on ungreased cookie sheet at 350 degrees for 10 minutes.
Enjoy!

Michelle's Cole Slaw

I got this recipe from my friend Michelle because frankly......This is the best coleslaw ever!!
It pairs especially well with barbeque pulled pork.

You'll need:
1 bag of coleslaw mix ( I like Dole because it has a lot of carrots)
1 T apple cider vinegar
2/3 c mayo ( I use Kraft Olive Oil Mayo because of my hubby's sensitivity to soy)
1/3 c sugar
salt and pepper to taste
Mix and add:

red seedless grapes cut in quarters ( I use about 1/2 cup)
diced honey crisp apples (again, about 1/2 cup)

Refrigerate and enjoy!!

Easy Chicken Turnovers

If you're looking for an easy and quick dinner that your family will LOVE, then look no further.  I kind of made these on a whim and boy, are they tasty!!


You'll need :
I can refrigerated biscuits. ( I didn't use the large "grand" size, but think I'll try that next time)
1 (2.5 ounce) can of chicken
1 can cream of chicken soup
1 cup (approx) of shredded cheese ( I used nacho and taco mix, but you could use cheddar, also)
In a bowl, mix the chicken and the soup.
Pop open the biscuits and using flour and a rolling pin, roll them as big as you can without getting them too thin.  I think mine were about 5 inches in diameter.
Place about a tablespoonful of the chicken mixture on the biscuits, add a little shredded  cheese, fold over and crimp with a fork.  Some of the mixture will ooze out during the baking, but that's ok.
Bake at 350 degrees for 17-20 minutes or until top is slightly brown. If you have any extra filling, warm it slightly and pour it on top then all a dollop of sour cream (See picture #2)
Enjoy!!

Pressure Cooker Chocolate Peanut Butter Cheesecake

Pressure Cooker Chocolate Peanut Butter Cheesecake

You'll need: 6 qt Electric Pressure Cooker
7 inch springform pan
16 oz cream cheese at room temperature
2 large eggs also at room temperature
1/2 cup sugar
1/4 cup sour cream
1/2 cup chocolate PB2(powdered peanut butter)
1 1/2 tsp vanilla
for crust: 3/4 cup graham cracker crumbs (about 5 crackers if you're crushing them yourself)
3Tablespoons melted butter
1 Tablespoon sugar

My husband and I purchased an electric pressure cooker a few weeks ago and I must say, I'm in love.  The thing has, quite literally, replaced the Keurig on the kitchen counter.  I'll be posting more pressure cooker recipes once I adapt them, but here's the first one.

It's important that the cream cheese and eggs are at room temperature because it will facilitate greater blending.  Also, the 7 inch springform pan is for the 6 qt cooker.  If you have a larger one, you may be able to have a larger pan, but make sure there is a little distance between the pan and the insert.

For the crust: Mix the graham cracker crumbs and the sugar.  Add the melted butter. Using a drinking glass,  Press the crumbs into the pan on the bottom and part way up the sides.  Place the pan in the freezer while you make the filling.
For the filling:  Mix the cream cheese an 1/2 cup sugar until well blended.  Add the sour cream, the PB2 and the vanilla.  Add the eggs one at a time being careful to mix just until blended as to not overwork the batter.
Pour over the crust.
In the bottom of your pressure cooker insert, place 1 cup of water and the wire rack/trivet.  If your rack does not have handles you will have to make an aluminum sling to go under the pan.  Just fold the foil in a strip and place under the pan so the ends go up the sides providing you with something to grab.  Put the cheesecake in the pot and cook on high pressure for 20 minutes.  Let the pressure release naturally for 10 minutes then quick release any remaining pressure.  Take the lid off carefully as there will be a great amount of moisture that you want to avoid getting onto the top of the cheesecake.  If there is any water collected on the top of the cake, carefully blot with a paper towel.  Chill the cheesecake for a few hours, top with chocolate syrup and enjoy!!!

It makes 8 very small pieces, but they are very rich and filling!

Pumpkin Dog Treats

Pumpkin Dog Treats

So this is the first post on Gigi's yummy stuff that is a recipe for Canines.  As an empty nester, the only "kid" I have at home to cook for is my 11 month old Labradoodle, Buddy.  He has a temperamental tummy and I had the time(retirement is good for something!), so I decided to surf pinterest for a recipe for dog treats.  I found a pumpkin one and, knowing that pumpkin is good for doggy tummys, I decided to try it.  They were an absolute HIT!!  I have made a few adjustments to the original recipe including omitting the salt and  NOT using cookies cutters to make them cute.  Turns out Buddy doesn't much care if the treats are shaped like a bone or a fire hydrant and hasn't once complained that the snacks don't taste good.  

Here it is:

In a bowl mix :

1/2 cup pumpkin (you can freeze the rest for a later batch)

2 Tablespoons dry milk

Two eggs

Whisk and add: 

2 1/2 cups of flour knead with hands until all flour is gone

Flour your counter top or cutting board. Using rolling pin, roll 1/4" shape that is as close to a rectangle as you can.  Pierce entire surface with a fork.  Cut into small squares.  They will kind of look like Doggie Cheez-its.  Place squares on an ungreased cookie sheet and bake for 15 min at 350 degrees.  Stir- actually try to flip them, but it's not easy and bake an additional 20 minutes.  Let cool and dry completely (about an hour) before putting them in a container.  I do not recommend an airtight container as they will mold.  

They're not the most gorgeous dog treats, but my pup thinks they're beautiful

Chocolate PB2 Pie

Chocolate PB2 Pie

You will need:  springform pan

ready made chocolate ready to eat pie crust

cream cheese (room temperature)

1/2 cup sugar

1/2 cup PB2 with premium chocolate

1/2 cup milk

8 oz whipped topping (thawed)

Remove the pre-made crust from the aluminum pan and using a fork, press the chocolate crumbs into the bottom of the springform pan.  

In a bowl blend the cream cheese, sugar, milk and PB2.  For those of you who don't know what PB2 is, it's peanut flour, so like eating dehydrated peanut butter but without the fat or sugar.  At our local grocery store it's found with the health foods.  

When the above is smooth with no clumps of cream cheese, fold in the whipped topping and pour over the crust.

Freeze for a few hours, cut and enjoy. 

Picture includes a brownie crust as well, but it wasn't as good as when I made it with the chocolate crumb crust only.