CHOCOLATE CARAMEL BARS

2 c. flour
2 c. quick oats
1-1/2 c. packed brown sugar
1 t. baking soda
1/2 t. salt
1-1/2 c. cold butter or margarine
2 c. (12 oz.) semisweet chocolate chips
1/4 c. flour
1 jar (12 oz.) caramel ice cream topping

In a bowl, combine flour, oats, brown sugar, baking soda, and salt.  Cut in butter until crumbly.  Set half aside for topping.  Press the remaining crumb mixture into a greased 13x9x2-inch baking pan.  Bake at 350 for 15 minutes.  Sprinkle with the chocolate chips.  Whisk caramel topping and 1/4 c. flour until smooth; drizzle over top.  Sprinkle with the reserved crumb mixture.  Bake for 18-20 minutes or until golden brown.  Cool on a wire rack for 2 hours before cutting.  Yield:  about 4-1/2 dozen.

Baked Potato Soup

4 large baked potatoes                                             1 c. sour cream

2/3 c. flour                                                               1/2 c chopped green onions

6 c. 2% milk                                                            1/2 tsp. pepper

2 c shredded cheddar cheese

1 tsp salt

Mix flour and milk, whisk and cook until thick.  Add chunks of baked potato (scooped out of shells) and cheese.  Salt and pepper to taste.

Add sour cream and onions (1/4 cup).  Garnish with cooked and diced bacon, grated cheese and remaining green onions.

Nordstom's Tomato Soup

Ingredients

• 6 tablespoons olive oil                                                                             4 Servings
• 4 large carrots, peeled and diced
• 1 large onion, sliced
• 1 tablespoon dried basil, crushed
• 3 28-ounce cans whole peeled Roma tomatoes
• 1 quart chicken broth
• 1 pint heavy cream
• Salt and pepper to taste
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Procedures

1. 1
   In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.
2. 2
   Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.
3. 3
   After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.
4. 4
   Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

Lisa's Breadsticks

2 1/2 c. hot tap water
1 1/2 c. milk
3 tsp. salt
8 T. sugar
3 T. yeast
4 T. oil
8 c. flour

Thoroughly mix all ingredients together with a large spoon.  Cover and let double in size.  Grease or oil hands and roll breadsticks with hands into breadsticks on a thoroughly floured board or counter.  Place on greased cookie sheet with sides touching.  Brush with melted butter and sprinkle on "Salad Supreme".  Bake at 375 degrees for about 15 minutes.  Cooking time may vary.  Just lightly browned. 

Pasta Salad

> 12 oz bow tie pasta
> 12 oz rotini pasta
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> Cook 7 - 10 min as directed on package: drain: cool
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> 4 C. cooked diced chicken
> 2 C. chopped celery
> 6 green onions, chopped
> 1 can water chestnuts, drained
> 8 oz craisens
> 1 large can mandarin oranges, drained
> 1 C. pineapple can pineapple tidbits (15 oz) drained
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> 1 C. cashews, (whole - add last right before serving)
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> Dressing:
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> 1 C. Mayonaise
> 1 regular size bottle Kraft or Hidden Valley Cole Slaw dressing
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> Mix together
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> Can be made the night before and refrigerated.
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French Toast

K Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)
8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter
Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and I didn’t need all the egg mixture). Bake 45-50 minutes at 350 degrees. Serves 8.

 Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Summer Pasta Salad

1 lb. angel hair pasta
3 roma tomatoes cut up
1 peeled and cubed cucumber
1 sm bottle Wishbone italian dressing
2/3 bottle McCormick vegetable seasoning

Cook and drain pasta, rinse in cold water. Add Italian dressing and seasoning. Mix Well. Chill 3-4 hours or overnights.  Before serving, add tomatoes and cucumbers. Can refrigerate for 1-2 more hrs. Serves 10-15.