Amazing Oatmeal Chocolate Bars

Oatmeal Crust

1 C. butter

2 C. brown sugar

2 eggs

1 1/2 C. flour

1 tsp. salt

1 tsp. baking soda

4 c. rolled oats

1 tsp. vanilla

Preheat oven to 350 degrees.  Mix all ingredients above. Set aside a cup and a half of the oatmeal mix. Press the rest of the mix into a 9x13 glass pan.

Chocolate Mix

1  12oz. pack of dark chocolate chips

2 Tbsp. butter

1 can sweetened condensed milk

1/2 tsp. salt

2 tsp. vanilla

 

Melt the above ingredients in a sauce pan. Pour over oatmeal crust in a glass pan. Crumble the set aside oatmeal mix on top of the choc. mix. Sprinkle with sea salt. Bake at 350 for 20-25 minutes. They need a while to cool for the chocolate to set up. Enjoy!

 

Recipe by Katie Richardson

Salted Caramel Thumbprints (gluten, dairy & egg free)

Cookies  

2 cups Honeyville Blanched Almond Flour
1/2 cup tapioca starch
1/4 tsp sea salt
1/4 tsp baking soda
1/3 cup coconut oil, melted
1/4 cup pure organic maple syrup (a light grade A is best)
1 tsp pure vanilla extract
Assorted all-fruit jam (or use Tiffany's Honey Caramel recipe below)

Directions:

1. In a small bowl, combine almond flour, salt and baking soda.

2. In a medium bowl, using an electric mixer, mix together the melted coconut oil, maple syrup and vanilla. Then, slowly add the dry ingredients, and continue to mix until thoroughly combined.

3. Cover and chill dough in refrigerator at least one hour (or up to two days).

4. Once dough is chilled, preheat oven to 350 degrees. Scoop out tablespoon-size portions and roll into balls using your hands. Place the cookie balls onto a parchment-lined baking sheet and Slightly flatten using the palm of your hand.  Tiffany rolled them out in finely shredded coconut.

5. Using your thumb (or a ¼-size teaspoon), gently press each cookie to form a small well in the center to hold the jam.

6. Add a small dot of jam in the center of each cookie or add Tiffany's Honey Caramels after baking instead.

7. Bake for 8-10 minutes, until cookies begin to slightly brown along edges. Allow to cool on baking sheet for a few minutes; then transfer to a wire rack to finish cooling.

8. These cookies are best served within an hour of baking since almond flour cookies tend to soften as they sit at room temp. However, a simple trick to re-crisp almond flour cookies is to reheat them on a parchment-lined baking sheet in a 195 degree oven for about 6-10 minutes. Enjoy!

Honey Caramels Center

3/4 c maple syrup

1/4 c honey 

3/4 cup Full fat coconut milk or heavy cream

1 1/2 teaspoons Pure Vanilla Extract

2 Tablespoons Butter

Bring sweetener and milk to a boil over medium heat. Cook until candy thermometer reads 240 degrees. Remove from burner and immediately stir in vanilla and butter. Allow to cool slightly and spoon into thumbprint cookies as they are cooling. Sprinkle with sea salt.

Recipe by Tiffany Hagler

 

 

Fudgy Chocolate Chip Toffee Bars

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before cutting, probably around 2 or more hours. 

Recipe by Renee White

Pecan Pie Bars

3 cups flour               1 1/2 cups light corn syrup
1/2 cup sugar            1 1/2 cups sugar
1/2 tsp. salt              3 tbsp. melted margarine
1 cup margarine        1 1/2 tsp. vanilla
4 eggs                      2 1/2 cups chopped pecans

Preheat oven to 350 degrees.  Lightly grease a 10x15 inch jelly roll pan.  

In a large bowl stir together flour, 1/2 cup sugar and salt.  Cut in 1 cup of margarine until mix resembles coarse crumbs.  Sprinkle in prepared jelly roll pan evenly and press firmly.  Bake for 20 min.

Meanwhile, mix together the remaining ingredients (except pecans) until smooth.  Add pecans.  Spread filling evenly over hot crust and bake 25 min or until set.  Cut when cooled.

Recipe by Christie Sims

Haystacks

1 pkg. butterscotch chips

1/2 cup peanut butter

2 cups mini marshmallows

2 cups crunchy chow mein noodles

Over low heat melt butterscotch chips and peanut butter, stirring constantly.  Remove from heat and add in marshmallows and chow mein noodles.  Stir until coated. Place in haystacks on wax paper until cooled. 

Recipe by Cathy Boardman 

Pineapple Ice Cream

1 can crushed pineapple
2 scoops vanilla protein powder
1/2 carton unsweetened rice milk

Blend together until pureed well.
Freeze in ice cream maker.

Recipe by Christie Sims

Evelyn's Fudge

1-1/2 C sugar
2/3 C evaporated milk (not condensed milk)
1/2 C butter
2 C marshmallows
1 C semi-sweet chocolate chips
1/2 tsp vanilla

Directions:
Butter the sides of a saucepan, with some extra butter. Combine the butter milk and sugar in the saucepan and bring to a boil. Turn stove to medium and boil for 6 minutes stirring constantly. Remove the pan from the heat, and add the marshmallows, chocolate, and vanilla. Stir until all the chocolate and marshmallows are completely mixed in. Pour into a buttered 8X8 pan. (Or buttered foil in an 8X8 pan) Put in the fridge for 2-3 hours until firm.

Recipe by Evelyn

Cranberry Salsa with "Tree" Chips

12 oz. bag fresh or frozen cranberries
1 Granny Smith apple, peeled, cored, cut in eighths
1/2 large red pepper, cut in large chunks
1/2 medium red onion, cut in large chunks
3/4 C sugar
1/3 C apple juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped pickled jalapeno pepper (I usually start with a little less just to make sure)
1 tsp. grated lime zest

(I like to put in a little salt too)

Put cranberries, apple, red pepper and onion in food processor; pulse until chopped. Transfer to a large glass bowl. Stir in remaining ingredients until blended. Cover and refrigerate or spoon into crocks or jars and refrigerate. (I suggest dividing into two processor batches to avoid pureeing the ingredients too much. Can use a food chopper instead. Adjust amounts of onion and/or jalapeno according to your desire for spiciness and apple juice according to your desire for juiciness.)

1 pkg. spinach flour tortillas (green)

For chips, heat oven to 375°. Use a 3" cookie cutter to cut out tree shapes. (Or just slice with a pizza cutter into abstract triangle trees.) Place on ungreased cookie sheet and bake 8 minutes. Remove to wire rack to cool completely. Put in plastic bags; give with the salsa. Can be made up to 2 weeks ahead. Store chips airtight at room temperature.

Makes 4 C salsa; 36 chips

Recipe by Evelyn Weed

Quinoa Cowboy Caviar

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces (or guacamole – whatever you prefer)

Cook the quinoa according to the package instructions.

Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.

Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.

Add chopped avocado right before serving.

Recipe by Kelly Atwood