Carmelitas

OH MY GOODNESS
these are so good

I hope our new neighbors like the treat.

INGREDIENTS
32 caramel squares, unwrapped
½ cup heavy cream
¾ cup butter, melted
¾ cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips I found that to be too much chocolate...

DIRECTIONS

1. Preheat your oven to 350. Grease an 8×8 pan or you can line it with aluminum foil or parchment paper for easier removal. The caramel gets very sticky. (This can also be made in a 9×13, by doubling the ingredients)
2. In a mixing bowl, combine melted butter and brown sugar. Add flour, oats, and baking soda. Mix until combined well. 
3. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8×8 pan. Bake for 10 minutes and remove from oven.
4. While the crust is baking, combine the caramels and heavy cream in a saucepan over medium heat; stir until completely melted and smooth. The caramels can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn. The microwave version worked very well when using my ceramic bowl. Very easy to clean. Also the heavy cream made the caramel stay perfectly gooey for days.
5. Remove pan from the oven, immediately sprinkle chocolate chips over the crust. Pour warm melted caramel mixture over the chocolate chips and crumble remaining cookie dough on top.
6. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
7. Once removed from the oven, allow them to completely cool and the caramel to set up. The caramel is like molten caramel right out of the oven and you want to let it cool. You can speed up the cooling process by putting it in the fridge if needed.
8. Gluten Free Version: Use gluten free flour.
9. Use certified gluten free oatmeal, can be found at Trader Joe's

TRICKS & TIPS

1. This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep. 

2. Can be made Gluten Free when using Gluten Free Flour and Gluten Free Oatmeal

Thank you This Grandma Is Fun for the recipe. 

Spring Pea Orzo

Photo: Helen Norman; Styling: Carrie Purcell

Ready in 25 minutes

DIRECTIONS
3 to 4 lemons
8 ounces uncooked orzo pasta (whole wheat optional)
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped (I used frozen green beans)
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Optional - Athenos, Crumbled Feta with Garlic and Herbs, 4 oz

PREPARATION
1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.

2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.

3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Sprinkle with feta cheese.

NOTES: from Southern Living's April 2014 issue. Reviews mentioned to use less shallots, lemon and mustard. 

Healthy Vegan Pad Thai With Shredded Cabbage

Serves 4

Ready in 30 minutes

Recipe from Paint + Tofu

INGREDIENTS:
1 head of green cabbage
1.5 cups edamame
2 cups red cabbage
4 carrots
2 limes

Sauce:
5 tablespoons soy sauce
2.5 tablespoons sriracha hot sauce
3 tablespoons peanut flour (or finely chopped peanuts, or peanut butter)
3 tablespoons sugar (optional – I don’t use it!)
3 tablespoons organic ketchup
2 teaspoon ground ginger
.

INSTRUCTIONS:

1. Finely shred cabbage with a sharp knife and cut carrots into ribbons with a vegetable peeler (or finely chop carrots). 
2. Cook shredded cabbage in a wok or large frying pan over medium-high heat for about 7 – 10 minutes until crisp.
3. While cabbage is cooking, mix all ingredients for the sauce together in a separate bowl.
4. Pour sauce over cabbage and cook for an additional 1-2 minutes.
5. Plate and garnish with carrot ribbons, shredded red cabbage, edamame, and slices of lime.