Caramel Fluff with Oreo Crust

I was in a create your own dessert mood tonight. This is what I came up with.

1 package Oreos, crushed fine
1/4 c butter, melted
1 quart cream, whipped and separated equally into 2 dishes
1 package cream cheese softened
1 recipe caramel sauce** see below
1 package chocolate pudding, prepared as directed
3 hershey bars

Combine oreos and melted butter and press into a 9x13 pan. In stand mixer combine half of the whipped cream and the package of cream cheese. (you can mix the caramel straight into this if you choose) Mix well before spreading over the oreo crust. Pour the caramel sauce over the cream cheese layer and slightly mix in to the top of the layer. (if you didn't already mix it in) Spread chocolate pudding over the caramel layer. Top with remaining whipped cream and decorate the top with hershey bits.

Caramel Sauce**
1 cup Heavy Cream
1 cup brown sugar
1/2 t sea salt

Place cream and sea salt in a sauce pan over medium high heat until it is near boiling. Add brown sugar and stir well. Stir frequently for 7-10 minutes. Remove from heat and plunge into an ice bath. Let cool to room temp.

Grilled Chicken Taco Salad with Chipotle Dressing

I came across this recipe in the July 2012 All You magazine yesterday not long after my husband had requested that I make my crispy chicken salad for dinner. So I sent him a picture and we decided that we'd give it a shot.

Salad:
1 head of lettuce, chopped (I used iceberg because that's our favorite)
1 can black beans, drained and rinsed
3 boneless skinless chicken breasts, grilled and chopped (we put garlic salt and Mrs. Dash Citrus blend on ours)
1-2 tomatoes, diced
1/2 red onion, sliced thin
3 ears or corn
1 avocado, peeled and chopped
feta cheese
tortilla chips
Dressing:
3/4 c. mayo
1/3 c buttermilk
1/2 can chipotle in adobo
1/4 bunch cilantro
1/2 t. cumin
2 T lime juice

Brush corn with butter and grill 8-10 minutes turning occasionally. Let cool for a few minutes and then cut corn off of the cob. Place lettuce, tomatoes, onions, beans, avocado, corn and chicken in a large bowl and toss. Place mayo, buttermilk, chipotle in adobo, cumin, cilantro and lime in a food processor and blend until smooth. Serve salad over crushed tortilla chips and top with dressing and feta cheese.

Mexican Rice

A few nights ago I wanted to make some mexican rice to go with dinner. I've only attempted it once and I didn't love the recipe I used so I set out in search of a new recipe to try. I found a great recipe for Mexican Rice on Food.com. My husband hates mexican rice and always asks the server to leave it off of his plate when we go out. He loved this! I loved this! My kids loved this! I will be making this recipe again and again.

12 ounces tomatoes, fresh from the garden if you can get them - they need to be really ripe.
1 medium white onion
2 jalepenos, seeds removed and diced
2 cups long grain rice
1/3 cup vegetable oil
4 minced garlic cloves
1 can chicken broth (14.5 ounces)
1/2 cup V8 or tomato juice (or 1/4 c tomato sauce 1/4 c water)
1 1/2 t salt
juice from 1 lime

Preheat oven to 350*. Cut tomatoes and onion and place in food processor. Set aside 2 cups, discard the rest. Heat oil in a frying pan. While oil is heating place rice in a fine mesh strainer and rice with cold water for 1 - 1 1/2 minutes or until water rinses clean. DO NOT SKIP THIS STEP! When rice is rinsed add to oil in frying pan and stir 6-8 minutes until rice starts to brown slightly.



Reduce heat to medium. Add garlic and jalepeno and stir until fragrant. About 1-2 minutes. Stir in broth, tomato mixture, V8 and salt. Increase heat to medium high and bring to a boil. Transfer to a 2 1/2 quart oven safe dish with a tight fitting lid. Place dish on center rack of oven and bake 30 minutes, stirring well half way through. Remove from oven and squeeze lime over rice and stir well.

Soft Pretzels and Pretzel Dogs

1 T yeast

1 ½ cup warm water

1 tsp salt

1 tsp sugar

3 ½ to 4cups flour

Dissolve yeast in warm water in a large bowl. Stir in the salt, sugar and two cups flour. Beat till smooth. Stir in enough of the remaining flour to make the dough easy to handle. Shape. Then brush lightly with 1 T water and 1 egg white that has been whipped with a fork.**see below** and sprinkle with kosher salt. Bake on a greased cookie sheet at 425* for 15-20 minutes. We dipped ours in a cheese dip that I threw together last minute***

Feb 7 2013 update** you can leave off the kosher salt if you'd like. Today I made these for my preschool class and left it off. we brushed them with butter and sprinkled them with cinnamon sugar after baking them.**

***In a pan melt 2 T butter and add 2 T flour. Pour in about 1/2 c heavy cream and 1/2 c milk. Heat and then add about 1 c shredded cheese. Stir until melted.

Baked Oatmeal

This recipe cam from Angie Lewis. It is a favorite around here. I love to make it for everyday mornings as well as special occasion mornings.

What you'll need:
1 c. oil
2 t. salt
1 c. sugar
1 c. brown sugar
1 T. baking powder
4 eggs
2 t. cinnamon
5 c. Oats
2 c. milk
1 T vanilla
1 t almond extract

Mix all together and pour into 9x13 baking dish. Bake at 350* for 30 minutes. Serve with fresh fruit and cream. (We love strawberries and raspberries on ours.)

CrowdTap

Just thought I'd share this. I am a member of this site. I wasn't super sure at first, but now my points are racking up and I almost have enough for an amazon gift card! You can also apply to host parties and sample products like house party. It's called CrowdTap and you can check it out here. It's legit. I've been a member for a while now, but just recently started really using it.