Oatmeal Carmelita Bars

Oatmeal Carmelita Bars
Crust:
2 c flour
2 c oats
1 1/2 c firmly packed brown sugar
1 t baking soda
1/2 t salt
1 1/4 c butter, softened
Filling:
12.25 oz jar caramel ice cream topping
3 T flour
1 c chocolate chips
1/2 c chopped nuts (opt)

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a large bowl, combine all of the crust ingredients; press half of the mixture into the pan and reserve the other half.
3. Bake for 10 minutes. While it bakes, in a small bowl, combine caramel and 3 T flour.
4. Sprinkle chocolate chips (and nuts) over hot crust and then cover with caramel sauce; sprinkle remaining crust mixture over caramel.
5. Bake for 20 minutes, or until golden brown.
Let cool completely before cutting and serving.

Slow Cooker Curried Coconut Chicken

Slow Cooker Curried Coconut Chicken
1- 13.5 oz can coconut milk
2 1/2 t curry powder, separated
salt and pepper, to taste
3 chicken breasts
2- 16 oz bags frozen stir-fry vegetables
1 c white rice, uncooked
1/2 t ginger
coconut flakes (opt)

1. Lightly grease slow cooker; shake coconut milk well before you pour it in to slow cooker.
2. Whisk in 2 tsp. curry powder, salt, and pepper; add chicken and spoon some of the coconut milk mixture over the chicken; top with frozen veggies.
3. Cook on low for 8-10 hours (high for 6 hours).
4. About 20 minutes before serving, cook rice as directed, adding ginger and remaining curry powder to water before cooking.
Serve chicken over rice, sprinkled with coconut flakes.

Easy Peach Cobbler

Easy Peach Cobbler
2- 14 oz cans sliced peaches*
1 1/2 c sugar
1 c flour
2 t baking powder
1/2 t salt
1 t cinnamon
1 c milk

1. Preheat oven to 350* and slightly grease a 9x13 pan.
2. Drain and rinse peaches in a colander; let sit to drain some more.
3. Combine sugar, flour baking powder, salt, and cinnamon; stir in milk and mix until just combined (if there are some small lumps, no problem).
4. Pour batter into pan; spread peaches out evenly over batter.
5. Bake for 40 minutes, until crust is golden brown.
*You can really use any canned fruit, or fresh or frozen for that matter. You'll want to end up with about 3 1/2 - 4 cups of moist fruit.

Spanish Rice

My mom's Spanish Rice recipe. So yummy!

Spanish Rice

1 c long grain rice 

2 T olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/2 - 1 tsp. salt

1- 14.5 oz can diced tomatoes

1- 8 oz can tomato sauce

1 c chicken broth

1/2 t curry powder

1. Place rice in a bowl and cover with really hot water; let sit for 15 minutes.
2. Swish, rub, and squeeze the rice and then drain.
3. Cover with cool water; swish, rub, and squeeze and then drain; repeat until water is pretty clear (about 2-3 more times).
4. Drain rice well, pat dry with paper towels, and spread evenly on a cookie sheet; let dry overnight.

5. Heat oil in a large pot over medium heat; add rice and cook, stirring frequently, until lightly browned.
6. Add onion, garlic, and salt and cook, stirring occasionally, until onion has softened.
7. Stir in tomatoes and tomato sauce until blended; stir in chicken broth and curry powder.
8. Cover and simmer until broth is mostly absorbed; stir, re-cover, and simmer over low heat until all liquid is absorbed, about 30 minutes.

Makes 4 servings.