Chewy Chocolate-Oat Bars

Melt 1 c. chocolate chips with 1/3 c. evaporated milk and set aside.
In a bowl, mix well:
1/3 c. evaporated milk
2 eggs
1/2 c. canola oil
1 +1/2 c. brown sugar
2 t. vanilla
Then add to this mixture:
2 c whole wheat flour
1 c. quick oats
1 t. baking powder
1 t. baking soda
1/2 t. salt
Pat 1/2 of the dough into a greased jelly roll pan (may use 9X13, but bars will be thick and you will need to cook a little longer); spread chocolate mixture over the dough. Add 4 T. oats and 2 T. softened butter to remaining dough, mix and crumble over chocolate mixture. Bake at 350 for 20 to 25 minutes or until top is golden and firm. Cool completely.

Dulce De Leche Cream Bars From Mom

Dulce De Leche Cream Bars

(19.5 to 19.8 oz.) package brownie mix
½ C. butter (melted)
4 large eggs, divided use
2 (8 oz.) packages cream cheese, softened
½ C. brown sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 C. sour cream 9 1 (17 oz.) jar caramel ice cream topping

Preheat oven to 350. Position rack in lower third of oven. Spray a 9x13 baking pan with cooking spray. In a medium bowl, mix the brownie mix, melted butter, and 1 egg with spoon until just blended and all dry ingredients are moistened. Spread mixture into pan and bake 7 minutes. Remove, but leave oven on. Meanwhile, in a large bowl using paddle attachment, beat the cream cheese, brown sugar, flour, and vanilla on high until well-blended. Add sour cream; mix until blended, add remaining 3 eggs, one at a time, mixing on low after each addition until just blended. Add half the caramel topping; mix on low until blended. Pour over hot brownie. Bake 20 to 30 minutes or until center is barely set. Cool completely. Refrigerate at least 4 hours or overnight. Drizzle remaining caramel topping over bars; refrigerate until set, then serve.

Honey Mustard Dressing

I realized I had forgot to post the dressing like I said i would after the Turkey Bacon Avacado Sandwich.

Honey Mustard Dressing

1/2 C Honey

1/4 C Dijon mustard

1 C vegetable oil

2 Tbl fresh lemon juice

1/2 tsp pepper preferably white pepper

1/4 tsp salt

Combine honey and mustard; whisk to blend. Then slowly add oil and whisk til blended and smooth. Then add lemon juice, pepper, and salt. Whisk until blended.

Turkey Bacon Avacado Sandwich

Ingredients:

Turkey
Bacon
Avocado
Tomatoes
Muenster Cheese
Honey Mustard

Assemble sandwich and put in sandwich maker for a hot and yummy sandwich!

(I use the honey mustard dressing from the salad I made at Thanksgiving... I'll post it a bit later)

Caramel Glazed Sea Scallops with Green Beans, Almonds, and Caramelized Onions

Sea Scallops with Caramel Glaze:
Ingredients:
1/2 Cup plus 3 tablespoons sugar, divided
2 tablespoons water
1 teaspoon corn syrup
2 tablespoons vegetable oil
4 tablespoon butter
12 large sea scallops
salt and freshly ground black pepper

In a small saucepan over low heat, combine 3 tablespoons sugar, water, and corn syrup. Mix together and simmer to thicken. Reserve.

Add oil and butter to a saute pan over medium heat. Salt and pepper the sea scallops and add to pan. Coat sea scallops with 1/2 cup of sugar. Allow scallops to brown and caramelize on both sides. Season with salt and pepper.

Green Beans with Almonds and Caramelized Onions:

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large white onion, thinly sliced
2 tablespoons sugar
1 pound fresh green beans, trimmed
1/4 cup sliced almonds, toasted
salt and freshly ground black pepper

Add olive oil to pan and melt 1 tablespoon butter. Place onions and sugar in the pan. Stir and allow to caramelize until golden brown. Add green beans, remaining butter and slice almonds. Mix ingredient together. Season with salt and pepper, to taste.

I cooked them together and it made for a yummy meal! The caramelized onions were fabulous and so were the scallops. Check out my blog for a picture! However, I didn't have almonds so there is not almonds in my picture but I am sure they would've made it even better!

Pork Loin

Garlic Pork Loin
1/3 cup olive oil
2 tbl chopped garlic
2 tbl thyme

Mix the ingredients together and pour over loin (also it depends on how big your loin is... the measurements above are for a small one). Bake according to package. After cooked the left over ingredients in the pan can be poured over the loin as a gravy/sauce OR you can dip yummy homemade bread in it (its like macaroni grill in your own home... its awesome).

Mikaela Larson's Taco Soup/Burrito

Todd and I had dinner at our friends the Larson's house this week and this is what she made. You can eat it as a soup or put in a tortilla for a burrito. We both loved it so I thought I would pass it on. Enjoy!

Ingredients
1 large can stewed tomatoes/diced tomatoes
~1 lb ground beef or turkey
2-3 16 oz cans of beans (black, pinto, black eyed peas, whatever you like)
1 to 1 1/2 packages taco seasoning
1 green pepper chopped
1 large onion
1 can corn
other veggies as desired

Directions
Cook meat, chopped onions, and green pepper in a large saucepan with taco seasoning.
Add tomatoes to a large pot (do not drain).
Add drained beans and corn.
Add meat and stir to combine.
Heat until warm.
Serve with tortilla chips, chopped lettuce, fresh tomatoes, sour cream, cheese, cilantro.. etc. as desired.