Carmelitas

 Recipe courtesy of:  Nicole the Nomad

3/4 cup unsalted butter (melted)

3/4 cup brown sugar

1 cup rolled oats

1 cup flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

caramel sauce (in a jar or the squeeze kind)

sea salt

3/4 cup chocolate chips

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.

Combine melted butter and brown sugar in a large bowl until smooth.  Add oats, flour, baking soda, salt and vanilla until combined.  Press half of your oat mixture into the bottom of the pan and cook for 10 minutes.

Remove pan from the oven and pour a generous drizzle of caramel all over the top to completely cover the base.  Sprinkle with sea salt.  Sprinkle a layer of chocolate chips on top of that until covered.

Crumble the rest of your oat mixture on top sprinkling it evenly until the caramel and chocolate chips are mostly covered.  Return to the oven for about 15 more minutes or until perfectly golden brown.  It should be oozing!

Let cool for at least 10-15 minutes and enjoy!

Caramel-Apple Bread

My favorite desserts usually involved apples.  For my birthday each year I'm usually untraditional and go for an apple cake.  My mom-in-law, Eloise, is a wonderful baker and is my "cake lady".  Apples...warm...cinnamon...mmm!  Anyway...back to the coffee cake...

We had an Afternoon Tea at church for our widows a few weeks ago.  Even though I couldn't attend I knew I wanted something very special to make for these sweet ladies at our church.  My friend, Sandra, told me about making this recipe from Southern Living so I knew it would be delicious.  I hope you enjoy!

4 big apples (enough to get 3 cups chopped apples)

2 cups sugar

1 cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons ground cinammon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans

Peel and finely chop enough remaining apples to equal 3 cups. Set aside. 
Stir together sugar and next 3 ingredients in a large bowl.  Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and pecans.  Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20 min., Bake: 1 hr.

For a variation of this recipe make a coffee cake.  Prepare recipe without pecans.  Everything else will be the same except make a wonderful Caramel Frosting to be drizzled on the cakes.

Quick Caramel Frosting

1 (14-oz) can sweetened condensed milk

1/4 cup light brown sugar

1/4 cup butter

1/2 teaspoon vanilla extract

Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.  Stir in pecans and drizzle over cakes.

Nutter Butter Ghost Cookies

From my friend Jinnie...

1 package of Nutter Butter cookies

1 package almond bark

Miniature chocolate chips

-Melt almond bark in microwave safe bowl per instructions on the package. 

-Submerge the cookies in the almond bark and then using a fork pull it out and shake of the excess almond bark and place cookie on wax paper.

-While the almond bark is still soft place mini chocolate chips in the place of the eyes and let harden.

People Chow

Chad loves this stuff and I try to make it for him each Christmas.  From allrecipes.com...

1 stick butter

1 cup creamy peanut butter

2 cups milk cocolate chips

1 box toasted rice cereal

1 box powdered sugar

-Make a double boiler by filling a pot about 1/3 full of water and turn the burner on medium.  Set a glass bowl on top.

-Add chips to the glass bowl constantly stir melting the chocolate chips. Once chips are melted add butter and stir until melted.  Once butter is melted add peanut butter and stir until melted.

-Pour box of cereal into big bowl and pour chocolate mixture onto cereal and stir carefully until cereal is well coated.

-Working quickly, get 3 gallon sized ziploc bags and pour some of the powdered sugar into each bag.  Evenly divide the chocolate coated cereal into each bag and then evenly top each bag with the rest of the powdered sugar.  Give each bag a good shake getting the powdered sugar all over the cereal.

-Once it is coated in powdered sugar store in an air tight container.

Sugar Crusted Almond Pound Cake

From: my Mom

1 Duncan Hines Golden Butter Recipe Cake Mix (no substitutions)
1/2 cup sugar
2/3 cup vegetable oil
1 cup sour cream
4 large eggs
1 tsp. vanilla extract
1 1/2 tsp. almond extract
Pam spray
1/4 cup or so extra sugar

Preheat oven to 325 degrees. Spray bundt pan with Pam and "flour" with the extra sugar. Mix all other ingredients. Beat for 2 minutes on high. Pour into prepared pan and bake at 325 degrees for 1 hour. Cool 15 minutes in pan, then remove.

YUMMY!

Monkey Bread

Found this recipe on All Recipes:

2 8-count cans Grands biscuits
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup butter
1 cup packed brown sugar
1/2 cups chopped walnuts (optional)
1/2 cups raisins (optional)

Preheat oven to 350 degrees. Grease a bundt pan so the bread will not stick.

Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the bisuit pieces as you go along.

In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.

Bake at 350 degrees for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Sopapilla Cheesecake

From my mom:

2 cans crescent rolls
2 8oz. pkg. cream cheese (low-fat fine)
1 1/2 cups sugar (divided-keep out 3 Tbsp.)
1 tsp. vanilla
1 stick butter, melted
1 Tbsp. cinnamon

Preheat oven to 350 degrees. Spray 9x13 inch pan with Pam. Spread 1 can crescent rolls into bottom of pan. Mix cream, sugar and vanilla and spread on crescent rolls. Spread 2nd can crescent rolls on top of mixture (it may not completely cover cream cheese mixture). Mix together cinnamon and 3 Tbsp. sugar and sprinkle over top. Pour melted butter over top. Bake for 25-30 minutes.

Orange Brownies

Recipe courtesy of Paula Deen (thanks Paula...yum!)

1 1/2 cups all purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows

Preheat oven to 350 degrees. Grease a 13 x9 x 2 inch pan.

Orange Brownies: Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool. Spread the Orange Cream Cheese Frosting over complete cooled brownies.

Orange Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
4 tablespoons softened butter
1 (1-pound) box confectioners' sugar
2 tablespoons orange zest
2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Strawberry Angel Trifle

From: Healthy Decadence with Devin Alexander

16-ounce store-bought angel food cake
2 10-ounce packages frozen strawberries in syrup, defrosted
8 ounce tub fat free frozen whipped topping, defrosted

Tear the angel food cake into 1-2 inch pieces. Layer 2/3 of the cake pieces in the bottom of a 2-1/2 to 3 quart clear decorative bowl. Spoon 2/3 of the strawberries evenly over it. Spoon 2/3 of the whipped topping over that.

Stir them well until they are well combined and the syrup has soaked into the cake and none remains in the bottom of the bowl. Top that with a layer of the remaining cake, then all but a few strawberries and the remaining whipped topping. Place the remaining strawberries in the center. Serve immediately or chill. Can be made 1 day in advance. Makes 12 (1 cup) servings.

1 cup=3 points

Healthy Pineapple Upside Down Cake

1 box Yellow Cake Mix
16 oz. can crushed pineapple
8 pineapple slices
4 cherries (halved)
1/2 cup brown sugar

Preheat oven to 350 degrees.

Spread 1/2 cup brown sugar evenly in the bottom of the 9x13 inch pan. Place the pineapple slices on top of the brown sugar. Put 1/2 cherry into the center of each pinapple ring, top side down.



In a bowl, beat together crushed pineapple and cake mix. Pour into pan on top of pineapple rings. Bake according to the directions on the back of the box. Once it completely cools turn it out into a cake keeper until ready to eat.



WW Points=5.5 for 1/12 of cake

Healthy Yellow Cake...

1 box Yellow Cake Mix

10 oz. Diet 7-up/Sprite

2 egg whites

Mix together with beaters for 2 minutes. Pour into your greased pan and bake according to directions on the box.

WW Points=4 for 1/12 of cake

Chocolate Chocolate Zucchini Cake

From: Healthy Decadence with Devin Alexander on Fit TV












Non-stick cooking spray
1/2 cup fat-free milk
1/2 teaspoon white vinegar
2 1/2 cups unbleached, all purpose flour
1/4 cup cocoa powder
1 teaspooon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 egg whites
1 3/4 cups sugar
1 cup fat free vanilla yogurt
1 teaspoon vanilla extract
2 cups grated zucchini
3/4 cup mini chocolate chips

Preheat the oven to 350 degrees.

Spray a 9x13x2 inch glass dish or cake pan with non-stick spray.

In a medium cup , stir together the milk and the vinegar.

Sift the flour, cocoa powder, baking soda, cinnamon, cloves and salt into a medium bowl.

In a large mixing bowl, using an electric mixer fitted with beaters, mix the egg whites with the sugar on low speed until they are well combined. Beat in the yogurt, vanilla and milk mixture until they are just thoroughly blended.

Gradually add the sifted flour mixture, stirring it until it is blended. Then using a wooden spoon or spatula, mix in the zucchini until combined. Pour the batter into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the cake for 40-45 minutes or until a tester inserted in the center comes out dry (a few crumbs are okay). Remove the cake to a cooling rack. Allow it to cool for at least 30 minutes and cut it into 24 equal pieces. Serve immediately or store in an airtight plastic container in the refigerator for up to 2 days. Makes 24 servings.

3 points per serving

Pumpkin Swirl Cheesecake

From Kraft's Food & Family Magazine, Fall 2006:

25 Nabisco Ginger Snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter
4 bricks cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves

Preheat over to 325 degrees (or 300 degrees if using a dark pan). Mix ginger snap crumbs, pecans and butter; press firmly on to bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Remove 1 1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for swirl effect.

Bake 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Store in refrigerator.

Pumpkin Bread

One of our sweet church member, Joan Moore, shared this recipe with me. It is unique in that it has no eggs and is a very dense bread. Mmmmmm!

3 cups sugar
3 1/2 cups all purpose flour
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
3/4 cup warm water
1 can pumpkin
1 cup cooking oil

Mix all together. Prepare your loaf pans (I use the 9 inch long and get 2 loaves out of one batch) by using Crisco to grease the sides and bottom of the pan and then lightly flouring them. Place 1/2 of the batter in each pan. Bake at 350 degrees for 55-70 minutes or until the middle set and the middle can be poked with a toothpick and come out clean.

Easy Oreo Truffles

From Kraft Foods and a HIT at any party...

1 pkg. Oreo Chocolate Sandwich Cookies
1 brick cream cheese, softened
1 pkg. chocolate coating (unsure of name, in blocks that you will melt, by the almond bark)
1 pkg. almond bark

-Set aside 9 Oreos to eat whenever.
-Crush remaining 36 cookies to find crumbs (I like using a food processor but you can put them in a Ziploc bag and crush them with a rolling pin); place in a medium bowl. Add cream cheese; mix until well blended.
-Roll cookie mixture into 42 balls, about 1 inch in diameter and put onto wax paper.
-Dip balls into melted chocolate, place back on wax paper to dry.
-Drizzle some of the melted almond bark in a diagonal motion over the top. They look will LOOK and TASTE like you bought the at some fancy-shamancy candy store.
-Refrigerate until firm, about 1 hour.

Thin Chocolate Chip Cookies

From Alton Brown's "GOOD EATS":

2 sticks room temperature salted butter
1 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup milk
1 1/2 tsp. vanilla
2 1/4 cup flour
1/2 tsp. salt
1 tsp. baking soda + 1 pinch more
2 cups chocolate chips

-Beat butter, brown sugar and sugar together.
-In a separate little bowl mix together egg, milk and vanilla just until egg is broken up. Beat this in with the sugar mixture.
-In another bowl combine flour, salt and baking soda then beat in with the sugar mixture.
-Fold in your chocolate chips.
-Bake at 350 degrees for 8-9 minutes or until the edges of the cookies are light brown. Take them out of the oven and they will continue baking to be perfect.

Dump Cake

My cousin, Lola, gave me this wonderfully fattening recipe.

l large can crushed pineapple
l box yellow cake mix
2 sticks butter, sliced
1 cup pecans, chopped
1 can cherry pie filling

Pour pineapple into a 9x13 pan. Spoon pie filling over pineapple. Crumble cake mix evenly over this. Place sliced butter over the mixture and top with pecans. Bake in preheated oven at 350o for 1 hour or until golden brown.

Nestle Toll House Chocolate Chip Pie

My friend, Jessica, gave me this recipe.

1 unbaked 9 inch deep dish pie shell (if using frozen let thaw completely- do not prebake)
2 large eggs
1/2 cup of sugar
1/2 cup of flour
1/2 cup of brown sugar
3/4 cup of butter (1 1/2 sticks)
1 cup of chocolate morsels (I use the milk chocolate just because I like it better and use a little more than what the recipe calls for)

PREHEAT oven to 325 degrees
BEAT eggs in large bowl on high speed until foamy. Beat in flour, sugar, brown sugar. Stir in morsels. Spoon in pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between outside edge and center comes out clean. Middle of pie will still be a little "jiggly." Cool on wire rack. Serve warm or cold.

Apple Dumplings

This recipe was given to me by my mom. She got it from someone at her church. It is yummy and different! Oh, and don't fix these just for your small family...you have to share because it makes alot!

2 cans crescent rolls
2 granny smith apples (peeled, cored, cut into eighths)
1 stick butter
1 1/2 cups sugar
½ Tsp. vanilla
12 OZ Mountain Dew, Sprite, 7 up, etc.
Cinnamon

Melt butter. Stir in sugar, vanilla and Sprite.

Roll each apple into crescent roll and place in 9x13 inch baking dish that has been sprayed with Pam. They will have to be close together to get them all in the dish. Pour melted mixture over the dumplings then sprinkle with cinnamon. It will appear to be too much liquid but it is not.

Bake @ 350 degrees for 45 minutes.

Low-Fat Key Lime Pie...

Destiny brought this recipe to scrapbooking last month and I have to say...you would never know it uses reduced fat ingredients.

Reduced Fat Pre-made graham cracker crust
2 Yoplait Light Key Lime Yogurt
1 Fat Free Cool Whip
1 small box sugar free lime Jello

Dissolve Jello into 1/4 cup hot water. Mix in yogurt and fold in coolwhip. Pour into pie crust and chill.

Makes 8 serving, each serving is 4 WW Points.