Carmelitas

Over the years, I have worked with a lot of amazing young people. This has included paid and unpaid interns as well as barely paid AmeriCorps members. These bright young minds bring energy to our work force and help us get stuff done that we want to do but just can’t do by ourselves because there aren’t enough hours in the day to do it alone.

Last summer, Maria was one of our interns. She worked in Community Engagement helping my co-workers prepare for a week-long youth leadership academy. This recipe is one of Maria’s favorite recipes her mother makes. I hope you enjoy this tasty but very rich dessert.

Carmelitas by Maria Sanchez
IMG_01041 ½ sticks of butter
¾ c. brown sugar
a pinch of salt
1 T. vanilla
1 c. old fashioned oats
1 c. flour
1 c. chocolate chips
1 jar of caramel topping
3 T. flour

Preheat oven to 350 degrees. Mix flour, butter, brown sugar, salt, vanilla, and oats together. Add half to the bottom of a greased 8 x 8 pan. Bake for 10 minutes. Sprinkle with chocolate chips. Mix caramel and flour together. Pour over chocolate chips. Crumble remaining oatmeal over caramel and return to oven for 15-18 minutes.

Coffee Cake

My aunt Linda made this tasty dish for my wedding shower as well as for the hospitality suite the weekend of my wedding. It kind of reminds me of a recipe my mom made when I was a kid. I’m not a nut person this recipe can be made with or without them.

I’m making it for my Volunteer Appreciation Celebration this week. I hope they enjoy it as much as I do.

Coffee Cake by Linda Vogel

Cinnamon-Crumb-Coffee-Cake

Photo from Pinterest

Topping
1 ½ c. brown sugar
2 tsp. cinnamon
1 c. chopped walnuts

Cake
1 c. sugar
1 c. butter
2 eggs
3 c. flour
1 c. milk
½ tsp. salt
3 tsp. baking powder
1 tsp. vanilla

Sift dry ingredients. Add milk, ½ c. melted butter, vanilla, and eggs. Mix well. Pour half into a greased 9 x 13 pan. Sprinkle with half of topping. Pour the rest of the batter on top. Sprinkle with remaining topping. Top with ½ c. melted butter. Bake at 350 degrees for 25 minutes.

Not Your Mama’s Meatloaf

For our wedding, we did things a little less traditional. One thing I was adamant about was asking for guest to provide a recipe in lieu of signing a guest book. My thought process was to put together a cookbook/photo album. The idea being we would look at our photos more often. Plus, we would think of all our amazing friends and family being at our wedding when we prepared their recipes.

c21ff084-03cf-4e12-89d3-ec296f8c478cThe first step was creating a recipe card. In a former life, I used to spend a fair amount of my day creating items in software like InDesign. When I couldn’t find what I wanted or wasn’t willing to pay the price on Etsy, I created items myself for the wedding. This is a copy of the recipe card I created. We mailed them with the wedding invitation so people could be prepared. I figured none of my friends and family have a web-based recipe blog like I do actually pull up their favorite recipes when they arrived at the wedding.

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Photography by Joseph Sands Images

After the wedding was over and we had the disk of our photos, I spent several days putting this cookbook together. This included everything from picking just the right font to counting the number of family members on each of our sides in the photos to make sure it was a fair representation. The end result was a cookbook that we printed for our parents and siblings as a Christmas gift. A few years back, I had done a family recipe cookbook for my mom and sister. They loved it and use it often.

The first recipe we prepared from our cookbook came from Jeremiah’s Uncle Johnny and Aunt Angie. I think the first people I met in Jeremiah’s family may have been Johnny and Angie. As you know, we are breakfast/brunch people. We used to go early on Saturday mornings to Corner Café before I headed out to work. Johnny and Angie would join her family for breakfast at the restaurant. They’d usually be arriving as we were leaving. Such a sweet couple. Unfortunately, we are no longer close to that Corner Café so we don’t run into them at breakfast time anymore.

Johnny and Angie shared their meatloaf recipe. It’s very tasty. That said, I would make a recommendation that you mix it right before you cook it. We get home so late from work that we decided to prep it the night before. When pulled it out of the fridge to cook it the next day, the pan was a little watery from the diced tomatoes. We hope you enjoy this more complex meatloaf recipe – and Jeremiah’s artist side with the pepper rings.

Meatloaf by Jon and Angie Slater
17a48f63-44df-484b-b762-ecf7fdaf6d13
1 lb. ground beef
½ c. chopped yellow onion
½ c. chopped green pepper
1 large egg, lightly beaten
1 c. canned diced tomatoes with juice
½ c. quick oats
1 ¼ tsp. salt
½ tsp. black pepper

Topping
1/3 c. ketchup
2 T. brown sugar
1 tsp. yellow mustard

Preheat oven to 375 degrees. In a large bowl, mix all meatloaf ingredients except topping. Shape into a loaf in baking dish. Mix all topping ingredients in a small bowl and spread over loaf. Bake for 1 hour.

Crockpot Pork Tenderloin

While grocery shopping last week, Jeremiah and I took advantage of some meat sales at Hen House. Pork loins were on sale for $3.99 lb. Normally, I cover the pork loin in herbs and wrap it in bacon. Unfortunately, we didn’t have any bacon in the freezer so I needed to come up with a new recipe. We had all the ingredients to make this recipe so it was the winner. It turned out amazing. The pork fell apart and the glaze was sweet but not too sweet. We will definitely make it again. I served this recipe with my Maple Glazed Carrots.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin by Melissa Bossler
img_00601 tsp. ground sage
½ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
½ c. water
2 lb. pork tenderloin

Sauce
½ c. brown sugar
1 T. cornstarch
¼ c. balsamic vinegar
½ c. water
2 T. soy sauce

Pour a ½ c. water into a Crockpot. Then, rub pork loin with seasonings. Cook for 5 hours on low. Then, mix sauce ingredients and cook over a medium heat for 4 minutes to thicken. Baste pork loin 2-3 times over one more hour of cooking.

Quadruple Chocolate Cookies

I was looking for some new recipes when I ran across cookie recipe. I love Chocolate Crinkles (my signature dish) so these seemed like something I’d enjoy. Although they are tasty, I think my Chocolate Crinkles are better. But they did give me another excuse to use my Kitchen Aid mixer.

Quadruple Chocolate Soft Fudgy Pudding Cookies from Pinterest
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¾ c. butter, softened
¾ c. brown sugar
¼ c. sugar
2 eggs
1 packet of chocolate pudding
¼ c. cocoa powder
2 c. flour
1 tsp. baking soda
pinch of salt
1 c. semi-sweet chocolate chips

5 oz. dark chocolate chopped

Mix together butter, sugars, and eggs. Add in pudding, cocoa, flour, baking soda, and salt slowly. Stir in chocolate. Refrigerate for two hours. Roll into balls and bake at 350 degrees for 10-12 minutes.

Mini Maple Bacon Rolls

I normally work on Sunday mornings. Recently, it’s been my one day a week off from work. A few weeks ago, I promised Jeremiah that I’d cook us breakfast instead of going out to eat at The Big Biscuit (our go-to breakfast spot) before church. We had some leftover bacon in the fridge so I cooked up this little dish. So good!!!! Even my husband who usually avoids cinnamon to prevent heartburn scarfed them down.

I’d encourage you to use the suggested rolling pin and dental floss tips from the creator. They are very helpful. Plus, bake bacon and avoid grease l over your kitchen. We line a cookie sheet with foil and place a baking rack on top of the foil. This allows for easy bacon grease clean-up. We bake at 350 for 30 minutes.

fullsizerender-9Mini Maple Bacon Rolls from Pinterest
Rolls
2 cans of refrigerated crescent rolls
4 oz. cream cheese, softened
3 T. maple syrup
¼ c. brown sugar
¼ tsp. cinnamon
6 slices of bacon, cooked and crumbled

For Glaze
4 oz. cream cheese, softened
½ c. powdered sugar
1 T. maple syrup
2 slices of bacon, cooked and crumbed

Preheat oven 375 degrees. Mix cream cheese, maple syrup, brown sugar, and cinnamon. Unroll crescent rolls and make a rectangle. Use a rolling pin to put seams together. Cover dough with mixture, leaving about ½ inch around the edges. Crumb bacon on top. Roll up the long way. Use dental floss to cut each crescent roll log into 18 pieces. Place into mini muffin cups. Bake for 10 minutes. Let it cool for a few minutes. Top with glaze mixture and crumb with bacon.

Espresso Bread

I usually work on Sundays at a hotel front desk. The nice thing about working in the hospitality industry is that some many people in the biz love to cook. That means if you can catch the TV in break room when no one is watching sports, no one complains about watching The Food Network. Since I got to lunch at 11:30ish, Brunch at Bobby’s is usually on. I saw this recipe and I just knew I needed to cook it up for my sweetheart – Jeremiah.

In case you don’t know, we love going on coffee dates. In fact, our second date and first kiss was at a Starbucks. As hard earned Gold Reward Members, we often go for evening walks to Starbucks. The funniest past is that our barista always calls Jeremiah by name but can never remember mine. Did I mention I normally pay? (Don’t worry ladies – Jeremiah usually pays for our dinner dates.)

This recipe is for all of you who enjoy coffee as much as we do.

IMG_0067Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter by Bobby Flay
Bread:
5 T. butter
1 T. instant espresso powder
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. salt
4 ripe bananas
1/2 c. sugar
2 T. brown sugar
1 large egg
3 oz. chocolate chips

Espresso-Cinnamon Butter
1 1/2 sticks room temperature butter
2 T. confectioners sugar
1 tsp. instant espresso powder
pinch of cinnamon
pinch of salt

Spray bread pan with nonstick spray. On the stove top, melt butter in a sauce pan. Then, stir in espresso powder. Remove from heat and let it cool slightly.

In a medium bowl, mix together flour, baking soda, and salt.

Using a potato masher, mash bananas in a large bowl. Add sugar, butter mixture, and eggs. Mix in flour. Fold in chocolate chips. Pour batter into bread pan. Bake at 350 degrees for 40-50 minutes. Let it cool on a wire rack for at least 30 minutes before slicing.

Mix ingredients for butter. Smear on bread and serve.

Notes:
Since I didn’t have instant espresso powder in my pantry, I made a little coffee and added it to the batter. I used coffee grounds in the butter.

Strawberry Rhubarb Muffins

100_1269This morning, I was looking for a new recipe to cook. I looked through several in which I was missing at least one item to make it. For this recipe, it was buttermilk. I was fairly certain I could do something to turn the milk I had into buttermilk. Sure enough, one cup of milk and 1 T. lemon juice sitting at room temperature for 10 minutes makes buttermilk.

I reminded me of a story about buttermilk and my nephew. Each night before bed, my nephew pours himself a glass of milk. My sister buys 1% milk. My nephew poured himself a glass and went to chug it down. Immediately he was spitting it out screaming to my sister that the milk was bad. My sister was sure that wasn’t possible because she had just bought it. When Steph looked at the jug, she noticed it was buttermilk. Apparently, 1% and buttermilk use the same color for labeling.

Although Brock wouldn’t recommend that you drink buttermilk, I am sure he would approve of the taste baked into this recipe.

Strawberry Rhubarb Muffins from Pinterest
2 c. flour
¾ c. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 egg
¼ c. applesauce
1 c. chopped strawberries
½ c. rhubarb

Topping
½ c. flour
½ c. light brown sugar
¼ c. melted butter

Whisk buttermilk, eggs, vanilla, and applesauce. In a separate bowl, mix flour, sugar, baking soda, baking powder, and salt.  Combine wet and dry ingredients and stir. Fold in strawberries and rhubarb. Put in muffin cups. Top with crumb mixture. Bake at 350 degrees for 20 minutes.

Notes:

  • I used frozen strawberries and rhubarb.

National Hunger and Homeless Awareness Week

Starting in April, Harvesters began receiving larger than normal donations of bread. Our creative Nutrition Department developed lots of recipes to teach the families we serve other thing they could do with bread than just making sandwiches. I recently tried this bread pudding recipe and loved it. I also love it because it uses one of the essential seven produce items – apples.

Each month, Harvesters distributes over ½ million pounds of fresh produce to help feed hungry people in our community. One of the ways we do this is through Mobile Food Pantries. Six days a week, Harvesters works with 6-10 agency partners each day to distribute food through Mobile Food Pantries. Unfortunately, hundreds of families line up hours in advance in hopes of getting whatever food is available.

This week is National Hunger and Homeless Awareness Week. This holiday season, I hope you will remember all your neighbors who struggle with food insecurity. You can help simply by donating a $1 or more at area grocery stores at the cash register through the Check-Out Hunger Campaign. Your $1 gift will provide 3 meals for hungry children, families, and seniors in our community.

Caramel Apple Bread Pudding by Harvesters Nutrition Services Department
Caramel Apple Bread Pudding
1 c. unsweetened applesauce
1 c. fat-free milk
¼ c. brown sugar
2 eggs
1 tsp. vanilla
½ tsp. cinnamon
5 c. day old bread, cubed
½ c. chopped peeled apples
Fat-free caramel sauce (I like Trader Joe’s)

In a large bowl, combine applesauce, milk, brown sugar, eggs, vanilla, and cinnamon. Fold in bread and apples. Let is stand for 15 minutes to absorb liquid. Pour into 8 inch sprayed square pan. Bake at 325 degrees for 45-60 minutes. (Test with a knife until it comes out clean.) Drizzle with caramel topping. Serve warm and refrigerate leftovers. Makes 9 servings.

Crockpot Baked Apple

Forget the scented candles – here’s the best way to make your house smell like an apple pie without much work.

Crockpot Baked Cinnamon ApplesCrockpot Baked Apple Slices from Pinterest
5 apples
¼ c. brown sugar
¼ c. sugar
½ c. apple juice
2 T. cornstarch
1/8 tsp. nutmeg
1 T. cinnamon
½ tsp. vanilla
1 T. butter

Peel, core, and slice apples. Place in Crockpot and top with all ingredients except butter. Stir and top with diced butter. Bake for 1 ½ hours on high or 4-5 hours on low. Stir halfway through.