| Microwave Caramels |

I am not kidding when I say these are way good! And come on...six minutes in the microwave. Can't beat that! Figured I would share so you all could enjoy of the goodness!

5 Tbl. butter

1/2 c. light corn syrup

1/2 c. sugar

1/2 c. packed light brown sugar

1/2 c. sweetened condensed milk

Instructions:

Put all ingredients in a large, microwave safe, bowl. Microwave for 6 minutes, (I did mine for 5 min 30 sec.) stirring every 2 minutes. Spray an 8''x8'' dish (or a 6x8 since that's all I have) with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.

recipe and photo from: http://eatcakefordinner.blogspot.com/2012/02/super-easy-microwave-caramels-real-deal.html

Rolo Brownie Bites with Caramel Cream Cheese Frosting

These are SOOO good. I made them the other night for a party. Not anything too grand done with this recipe, but super yummy. Just the way I like it!

1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe) 


24 Rolo candies plus extras for the cook's snack 


4 TBS. butter, softened at room temperature 


4 oz. cream cheese, softened at room temperature 


2 TBS. caramel sauce 


1 cup confectioners sugar

Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.

To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving

Baked Creamy Chicken Taquitos

I made these tonight for Cinco de Mayo. They were SO yummy. I would probably use this same recipe to make enchiladas the next time I do. It had such a good flavor. YUM.


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole.


Recipe by OurBestBites.com

Fresh Pea, Herb and Cheese Salad

I don't know how else to describe this other than saying it was AMAZING. I don't really like peas, they are too squishy for my liking, but I loved this. 

1 tablespoon olive oil
1/2 medium onion, chopped
2-3 garlic cloves, minced
4 cups water
2 cups freshly shelled peas (use frozen if you have to)
1/2 cup to 3/4 cup fresh cheese (I used mozzarella, but I think feta or blue would be good too))
salt and pepper to taste
freshly chopped basil and oregano (or whatever you like instead)
splash of balsamic vinegar and oil (roughly 2 teaspoons each)

In a large saucepan set over medium heat, heat the oil and saute the onion and garlic until translucent. Set aside.
Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well.
In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil. You're set! 


oh, and I think this could be really good with bacon, or even nuts added into it.


recipe and photos are from here: http://www.mytartelette.com/2010/06/recipe-fresh-pea-cheese-and-herb-salad.html

Big, Fat, Chewy White Chocolate Craisin Cookies

I am not a baker. Every "tried and true" cookie recipe I have ever gotten from anybody I manage to screw up. This is the first cookie I have ever made in my entire life that I actually get compliments on. They are as good as bakery cookies and are SO YUMMY! It's the only cookie I have been proud to take to a party in my entire life. The recipe came from this recipe, but I "made it my own" by adding white chocolate and Craisins. Even if you love chocolate, trust me on this one. Trev loves chocolate chip cookies, but even he likes the white chocolate Craisin version better. Please try it. And then please make sure to compliment me on how fabulous they turn out.

Big, Fat, Chewy White Chocolate Craisin Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups white chocolate chips
• 2/3 cups Craisins
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and Craisins by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

P.S. From Amy (tips learned the hard way)

1. Don't overmix when you add dry ingredients, mix only until JUST BLENDED.
   
2. Grease your pan as it says.
3. I have not made them as big as the recipe says though I'm sure they are fabulous. I use a heaping 1/8 cup (2Tbsp) and they are perfect. I tried to make them smaller once and they were not nearly as good. Don't be afraid to make them BIG.
   
4. I bake mine for 13 minutes. Don't overcook or they will be crispy, not fat and chewy. (This is probably common knowledge, but I learn the hard way. Over and over.) Do leave them on the pan for a minute or two before cooling. This prevents them from oozing through the wires of your cooling rack. (Again, probably common baking knowledge)