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.

An Amber Original

Cheesecake has sort of become a tradition on Valentine’s Day for us. This year, I decided I wanted a Monster Cookie Cheesecake. When I couldn’t find a recipe that matched what I was looking for, I modified this Mr. Food’s Tasty Toffee Cheesecake. The first time I made this recipe, I prepared it for my sister’s birthday. I’m pretty sure I made it for a Friday night dinner at my friends Kassie and Joe’s house too. It’s delicious!

I hope you enjoy a small slice of this cheesecake spin on one of my favorite cookies – my mom’s monster cookies. I just can’t make the cookies as good as she does.

fullsizerender-13Monster Cookie Cheesecake by Amber Bourek Slater
2 – 8 oz. packages of cream cheese
½ c. sugar
2 eggs
1 tsp. of vanilla
1 package of refrigerated peanut butter cookie dough
quick oats
M&Ms
chocolate chips

In a sprayed pie pan, spread out peanut butter cookie mix. Top with quick oats and press into crust. In a bowl, mix together cream cheese, sugar, eggs, and vanilla. Stir in M&Ms and chocolate chips. Pour into crust. Bake at 350 degrees for 40-45 minutes.

Notes:

  • I used one package of fat free and one reduced fat cream cheese. I did that because the fat free bricks were on sale for $.39. I think it turned out ok.
  • I’m thinking mini M&Ms and chocolate chips would work great. I used regular size through because that’s what I had on hand.

No Bake Monster Cookies

A few weeks ago, a friend posted a picture on Facebook of some cookies her daughter had created for 4-H. One of the cookies was a no bake monster cookie. I asked her for the recipe and she said they had found it on Pinterest. Since I follow her on Pinterest, I checked out her pins. This recipe is super easy and protein packed. It’s quick and easy but not as good as my mom’s original monster cookie recipe. My husband agreed. However, I did get a chance to use my my new cookie scoop I got as a wedding gift.

No Bake Monster Cookies by The Baker Mama
FullSizeRender (7)2 1/2 c. oatmeal
1 c. peanut butter
1/2 c. honey
1 tsp. vanilla extract
1/2 c. mini chocolate chips
1/2 c. mini M&Ms

Mix together oatmeal, peanut butter, honey, and extract. Then, stir in chocolate chips and M&Ms. Scoop into round balls on parchment paper and refrigerate for at least 30 minutes before eating. Once solid, you can transfer to an airtight container so they don’t dry out.

Notes:

  • I used reduced fat creamy peanut butter but the original recipe says you can also use crunchy peanut butter.
  • I used regular sized chocolate chips and M&Ms. They worked but the might have stayed together better if I had used the mini sizes.

Caramel Apple Crisp

I woke up the other day craving apple crisp. Since it is fall, who doesn’t want to eat delicious apples? It’s also a great time to take advantage of apple discounts because they are in season. Of course, I didn’t want a lot of leftovers and warm crisp always taste best. I found this recipe that prepared just two servings. It was so sweet and tasty. I hope you ensure this recipe. Jeremiah and I liked ours a la mode.

caramel apple crispCaramel Apple Crisp for Two by Hils Blog via Pinterest
2 medium apples, peeled and sliced
2 T. flour
4 T. brown sugar
2 T. butter
4 T. oats
¼ tsp. cinnamon
1 to 2 heaping spoonfuls of caramel sauce

Place apple slices on greased mini-dishes. Drizzle with caramel. In bowl, combine flour and brown sugar. Cut in butter. Add oats and cinnamon. Sprinkle over caramel apples. Bake at 350 degrees for 35-40 minutes.

Notes:

  • We used honey crisp apples. You can use any apples but we learned in a class at the Kansas City Culinary Center that you shouldn’t use green apples because they are very tart.

Cheerios Treats

Not exactly the healthiest way to eat Cheerios but definitely a tasty treat.

Cheerio TreatsCheerios Treats from Pinterest
1 c. sugar
1 c. light corn syrup
1 c. creamy peanut butter
1 tsp. vanilla
5 c. Cheerios

Bring sugar and corn syrup to a boil over a medium heat. Boil for 1 minute. Remove from heat and add vanilla and peanut butter. Add Cheerios. Drop spoonfuls on waxed paper.

Notes:

  • I used reduced fat peanut butter.
  • I used Honey Nut Cheerios but Multi-Grain contain 3 g. less of sugar per serving.

Ooey Gooey Peanut Butter Bars

This recipe was a lot of work but turned out good. It is rich so cut bars into small pieces and share with others.

100_1192Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars from Mom on Time Out
Caramel Filling
11 oz. caramels
14 oz. sweetened condensed milk
4 T. butter

Cookie Dough
12 T. butter, softened
2 c. brown sugar
½ c. creamy peanut butter
2 eggs
1 T. vanilla
2 c. flour
1 c. oats
2 ½ tsp. baking powder
1 tsp. salt
2 c. chocolate chips
1. Peanut butter chips
1. C. Heath bits

Preheat oven to 350 degrees. Line a 13 x 9 cake pan with parchment paper or foil. On a medium-low heat, melt caramels, butter, and sweetened condensed milk. Cool slightly.

In a large bowl, cream together butter and sugar. Add peanut butter. Add eggs. Add vanilla. In another bowl, combine flour, oats, baking powder, and salt. Add to butter mixture. Stir in chips. Put 2/3 of dough in the bottom of the lined pan. Pour caramel over dough. Top with drops of remaining dough. Bake for 30 minutes and cool.

Notes:

  • I used fat free sweetened condensed milk and a smaller bag of caramels.
  • I used reduced fat creamy peanut butter.
  • I used one cup from a bag of chocolate chip and peanut butter chips mixed together, one and half cups of chocolate chips, and ¾ c. Heath bits.

Are You a Chocoholic?

Calling all chocoholics – this rich recipe is for you. Be sure to serve it warm with whipped topping or vanilla ice cream to help tame this chocolate dish. I could only eat piece once every couple of days.

Chocolate CobblerChocolate Cobbler from Pinterest
1 c. flour
2 tsp. baking powder
¼ tsp. salt
7 T. cocoa powder, divided
1 ¼ c. sugar, divided
½ c. milk
1/3 c. melted butter
1 ½ tsp. vanilla
½ c. brown sugar
1 ½ c. hot tap water

Stir together flour, baking powder, salt, 3 T. cocoa, and ¾ c. sugar. Stir in milk, butter, and vanilla. Pour into 8” baking dish. In a small bowl, mix ½ c. sugar, brown sugar, and 4 T. cocoa. Sprinkle over batter. Pour over water. Bake at 350 degrees for 40 minutes.

Berry-Burst Yogurt

In September, I took a job as the Volunteer Services Manager at Harvesters – The Community Food Network. The position was the perfect match for me – volunteerism and food. Plus, as a donor and episodic volunteer I knew just how great an organization Harvesters was…or so I thought. I quickly learned that this organization was even better than I realized.

Harvesters is the Kansas City area’s only regional food bank. The difference between a food bank and a pantry is something most people don’t know. Each week, Harvesters processes enough food to feed 66,000 people in our 26 country service area. They work with a network of over 620 food pantries, kitchens, and shelters to get the food to where people live. From some of the rural counties we serve, this might even be a few hours from our Topeka facility. Harvesters operates like a business – quickly processing food orders placed online like Amazon might do. The high level accountability and relationship building with local businesses mean that 97% of the food and funds received go right back out to the people served by our community partners. I’ve worked for a lot of great nonprofits by nobody with that little of overhead expenses.

I, like so many of you may be, was shocked by just how many people are food insecure. One in six people in our country are hungry. That means, probably someone you know has or currently is struggling to eat. And for some reason, many people have this perception that if someone isn’t skinny or displaying a bloated stomach than they aren’t really hunger. In fact, major health issues like obesity and diabetes are often the result of food insecurity. When people are limited on funds, they purchase unhealthy, cheap foods that fill up their bellies. Since 1980, the cost of processed foods has decreased by 40% while the cost of healthy foods like fresh vegetables/fruits and lean meats has increase by 40%. Are you as surprised as I am by this? What is even sadder is that one in three kids born in the year 2000 will develop Type II Diabetes (the kind that is caused by what you eat and limited exercise).

One of the coolest things Harvesters does to help address these issues is that it provides nutrition education. We have a whole team of people who spend their days testing recipes and teaching nutrition classes. These dishes are selected for their healthy qualities, tantalizing taste, cost, and ease in preparation. I have to say, I haven’t tasted a recipe yet that I haven’t liked – and you know veggies aren’t my favorite. In addition to teaching classes for both children and adults, we also share these recipes at our Mobile Food Pantries. Each month, Harvesters distribute a ½ million pounds of fresh produce. Nutritious recipes help people utilize the healthy fruits and vegetables they receive.

Check out this Kids in the Kitchen recipe for a delicious breakfast/dessert favorite.

Berry-Burst YogurtBerry-Burst Yogurt with Granola by Harvesters Nutrition Services
1 c. uncooked oats (quick or old fashioned)
¼ c. honey
¼ c. canola oil
1 lemon, zested (2-3 T. juice, 1 T. zest)
1 (12 oz.) package frozen mixed berries (2 ½ c.)
2 bananas, ripe
¼ to ½ tsp. cinnamon
3 c. vanilla Greek yogurt

Combine oats, honey, and oil. Heat skillet to medium temp and add mixture. Stir frequently for 8-10 minutes until golden brown (but don’t burn). Immediately remove from skillet and cool on an aluminum foil lined baking sheet for 10 minutes. Then, break into clumps.

Zest lemon and add with cinnamon to yogurt. In a separate bowl, mash together bananas and berries. Dish up ¼ c. yogurt, ¼ c. fruit, and top with 1/8 c. granola.

Nutritional Information: (Serves 12) 178 calories, 6 g. protein, 27 g. carbs, 3 g. fiber, and 22mg sodium.

Notes:

  • Total cost is $8.31 or $.69 per serving
  • I made it with lemon juice and no zest.
  • I microwaved the berries for a few minutes to thaw. Leftover yogurts were refrigerated.
  • Greek yogurt is expensive so I used low fat vanilla yogurt. Greek yogurt is $1.15 per container. Each regular yogurt was $.40 per container. Just note it might change your nutritional information.

Two Ingredient Lemon Bars

Two ingredients lemon barsOne Fourth of July, my Grandma Fletcher mixed together some ingredients to make lemon bars. All the grandchildren loved them but Grandma could never duplicate her “no recipe” concoction. Although taste a little different, they are the closest thing that I have ever tried to that recipe. What’s even better is that this recipe contains only two ingredients. Enjoy!

Lemon Bars from Pinterest
1 box Angel Food Cake
1 can lemon pie filling

Mix together cake and lemon pie filling. Pour into a greased 13 x 9 pan. Bake at 350 degrees for 20 minutes. Cool and top with powdered sugar, if desired.

Twix Brownies

A quick way to make your brownies ooey gooey. They were a big hit with my co-workers and Ambassadors at Souper Bowl of Caring.

Twix BrowniesTwix Caramel Brownies from Pinterest
1 box of brownie mix (plus needed ingredients)
1 1/2 c. chopped of Twix bars
1/3 c. caramel ice cream topping

Mix brownies according to box instructions. Stir in Twix pieces. Pour into greased pan. Drizzle with caramel. Bake according to box instructions.

Notes:

  • I used two King Sized Twix Bars.
  • I used Trader Joe’s caramel sauce. It gluten and corn free.
  • I used a light brownie mix. It took 1/2 c. of water, 1 T. oil, and 1 egg. I baked at 325 degrees for 24 minutes.