1/2 cup butter, melted
1 cup quick-cooking oats, uncooked
1/2 cup firmly packed brown sugar
1/2 cup unsifted flour
1/2 cup finely chopped walnuts
1/4 tsp. baking soda
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 tsp. vanilla extract
1 (6 oz.) package semi-sweet chocolate chips*
Preheat oven to 350 degrees. In a medium bowl, combine 6 tablespoons butter, oats, brown sugar, flour, nuts and baking soda. Press firmly on bottom of greased 13 X 9 inch pan; bake 10-15 minutes or until lightly browned.
Meanwhile, in medium saucepan, combine remaining 2 Tbsp. butter and sweetened condensed milk. Over medium heat, cook and stir until mixture thicken slightly, about 15 minutes. Stir often as the mixture burns quickly. Pour over crust. Return to oven; back 10 to 15 minutes longer or until golden brown. Remove from oven; immediately sprinkle chocolate chip on top. *(I like to use mini chocolate chips. They melt faster and I love chocolate so I always add a little more.) Spread while still warm. Cool. Cut into bars. Store tightly covered at room temperature. Makes 24-36 bars.
Showing posts with label Marla Chapa. Show all posts
Showing posts with label Marla Chapa. Show all posts
Tuesday, March 22, 2011
Grandma’s Simple Mexican Rice or Conchitas
4 cups of white rice (I like jasmine) or 1 bag of small shells (Conchitas)
1-3 Tbsp. of oil
2 small cans of tomato sauce or 1 large can
½ finely chopped white onion
4 cups of water
Salt and pepper to taste
In a large sauce pan place rice and oil. Add only enough oil to coat the outside of the rice to prevent burning. On medium heat brown the rice. Be sure to stir constantly as the rice will burn and scorch the ban. At the last few minutes of cooking place the finely chopped onion in the pan. Cook until translucent. Make sure you don’t burn the onion. If needed, turn the heat down to avoid burning. Add tomato sauce and water. Cover, bring to a boil, and reduce heat to low and simmer until rice is cooked. If needed add more water. Stir occasionally as the rice may burn. You can easily reduce and double this recipe for small or large crowds.
This recipe was given to me by my mother-in-law. She never measured anything or seasoned the rice. After completed get creative, try adding, chili powder for heat, cumin for a smoky flavor or a little garlic powder. Salt and pepper are definitely needed.
Conchitas are made the same way, however; only salt and pepper are needed to flavor. Conchitas are done when the shell shape opens up completely. Little kids love conchitas since they like to stick to fingertips.
1-3 Tbsp. of oil
2 small cans of tomato sauce or 1 large can
½ finely chopped white onion
4 cups of water
Salt and pepper to taste
In a large sauce pan place rice and oil. Add only enough oil to coat the outside of the rice to prevent burning. On medium heat brown the rice. Be sure to stir constantly as the rice will burn and scorch the ban. At the last few minutes of cooking place the finely chopped onion in the pan. Cook until translucent. Make sure you don’t burn the onion. If needed, turn the heat down to avoid burning. Add tomato sauce and water. Cover, bring to a boil, and reduce heat to low and simmer until rice is cooked. If needed add more water. Stir occasionally as the rice may burn. You can easily reduce and double this recipe for small or large crowds.
This recipe was given to me by my mother-in-law. She never measured anything or seasoned the rice. After completed get creative, try adding, chili powder for heat, cumin for a smoky flavor or a little garlic powder. Salt and pepper are definitely needed.
Conchitas are made the same way, however; only salt and pepper are needed to flavor. Conchitas are done when the shell shape opens up completely. Little kids love conchitas since they like to stick to fingertips.
Asian Chicken Salad
Dressing:
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!
2 Tbsp. brown sugar
2 tsp. soy sauce
1 Tbsp. sesame oil (can use peanut oil too)
¼ cup vegetable oil
3 Tbsp. rice vinegar
1 (8 oz.) package dried rice noodles
1 head lettuce - rinsed, dried, and chopped (I like green leaf or I add spinach for more iron.)
4 boneless chicken breasts, cooked and shredded
3 green onions, chopped
1 Tbsp. sesame seeds, toasted
Prepare the dressing 30 minutes ahead of time by combining in a salad dressing carafe and mixing. To prepare Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on a paper towel. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture. Or use chow mein noodles as a simple substitution. In a large bowl combine the lettuce, chicken, green onions and sesame seeds. Let chill 10 minutes before serving. Just before serving add cooked rice noodles and dressing. The dressing is great for any time. Don’t let the salad sit or it will get limp and slimy. YUCK!
Black Bean Burgers
1 cup frozen mixed veggies, thawed
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa
In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)
1 small onion, chopped
½ cup chopped sweet red pepper
1 can (15 oz.) black beans, rinsed and drained, divided
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. mashed potato flakes
¼ cup quick oats
3 Tbsp. whole wheat flour
2 Tbsp. nonfat dry milk powder
1 egg, lightly beaten
½ tsp. salt
1 tsp. salt
¼ tsp pepper
4 tsp. veggie oil
6 Kaiser Rolls, split
2 cups shredded lettuce
¾ cups salsa
In a large microwave sale bowl, combine the mixed veggies, onion and red pepper. Cover and microwave on high for 2 minutes. (I like to puree them after they are cooked to help nervous vegetable eaters not freak out.) Coarsely mash ¾ cup black beans. In a bowl, combine the cornstarch and water until smooth; stir in the mashed beans, potato flakes, oats, flour, milk powder, eggs, salt and pepper. (I like to add garlic powder to the mix too.) Stir in veggie mixture and remaining black beans. Shape into six thick patties. In a large nonstick skillet, cook patties in oil for 4-5 minutes on each side or until lightly browned. Serve on rolls with lettuce and salsa. (You can also add tomato, avocado, cheese or whatever. Use your imagination. I would recommend a quality thick bun as these burgers are hefty.)
Spinich Basi Pasta Salad
1 (16 oz.) package bow tie pasta*
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.
*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.
1 (6 oz.) package spinach leaves
2 cups fresh basil leaves
2-3 Tbsp. extra virgin olive oil
3 cloves garlic, minced
4 oz. prosciutto, diced or bacon
½ - 1 cup Hidden Valley Ranch Dressing (not in the bottle) to taste
Garlic salt, ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts
Cook the bow tie pasta according to package directions. Rinse with cool water. Drain and set aside in large bowl. Chop into small pieces the spinach and basil and add to large bowl. On high heat cook prosciutto or bacon until almost done. If using bacon, drain off excess grease. Add a couple tablespoons of olive oil to the pan. Add the garlic and cook the prosciutto/bacon and garlic for an additional 2 -3 minutes. Remove from heat and toss into bowl with pasta, spinach, and basil. Season to taste with garlic salt, pepper, and ranch dressing. Serve with parmesan cheese and pine nuts on top.
*Any pasta will do. It’s a matter of personal preference. This recipe is all about what you like.
Granola
2 cups regular rolled oats
1 cup coarsely chopped or sliced, almonds, walnuts, cashews
½ cup coconut (optional)
½ cup shelled sunflower seeds (optional)
¼ cup toasted wheat germ (optional)
½ cup honey or maple syrup
2 Tbsp cooking oil (coconut oil is good too)
Flax Seed (optional)
In a large bowl, mix oats, nuts, coconut, seeds, wheat germ. This is a very forgiving recipe. I like to add a mixture of rolled oats and regular oats. You can really add whatever you like. The flax seed and wheat germ addition are a great way to add extra nutrients, but very optional. Stir in honey or maple syrup and oil. I like to add straight honey and then add a maple extract to flavor. Spread evenly on a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 300 degrees for 30-35 minutes or until lightly browned, stirring after 15 minutes. Be careful not to burn. Let cool completely before breaking into clumps. You can add raisins, craisins or any other dried fruit at this time. Place granola in an air tight container for up to 1 week. Or you can store in the freezer for up to 2 months.
1 cup coarsely chopped or sliced, almonds, walnuts, cashews
½ cup coconut (optional)
½ cup shelled sunflower seeds (optional)
¼ cup toasted wheat germ (optional)
½ cup honey or maple syrup
2 Tbsp cooking oil (coconut oil is good too)
Flax Seed (optional)
In a large bowl, mix oats, nuts, coconut, seeds, wheat germ. This is a very forgiving recipe. I like to add a mixture of rolled oats and regular oats. You can really add whatever you like. The flax seed and wheat germ addition are a great way to add extra nutrients, but very optional. Stir in honey or maple syrup and oil. I like to add straight honey and then add a maple extract to flavor. Spread evenly on a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 300 degrees for 30-35 minutes or until lightly browned, stirring after 15 minutes. Be careful not to burn. Let cool completely before breaking into clumps. You can add raisins, craisins or any other dried fruit at this time. Place granola in an air tight container for up to 1 week. Or you can store in the freezer for up to 2 months.
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