Chocolate Caramel Delights

Yummy!  I don't know what else to say about these.  I don't make them very often because they are so rich, and it takes a little bit of time to melt the caramels and put it all together, but they are so worth it!  The recipe came from one of my first cookbooks (and still one of my favorites) called A Pinch of Salt Lake.  I think a better name for these would simply be Chocolate Caramel Bars, but oh well.  They are delightful!

Chocolate Caramel Delights
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1 1/2 cups flour
1 1/2 cups old-fashioned oats
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 cups firmly packed brown sugar
1 1/8 cups melted butter
14-oz. bag caramels (48)
1/2 cup whipping cream
1 12-oz. pkg. milk chocolate chips

In a large bowl combine first 6 ingredients to make mix.  Melt caramels and whipping cream in a saucepan over low heat. Press 1/2 of mix into 9x13 ungreased pan (it will be a very thin layer).  Bake at 350 for 10-15 minutes.  Sprinkle chocolate chips over baked mixture and top with melted caramel mixture; sprinkle remaining mix on top (the caramel/chocolate layer will not be completely covered).  Bake at 350 for 15 minutes.

Caputo's Summertime Pasta

I made this dish for lunch today for my mom and my sisters--yummy!  This pasta is perfect for summer with the fresh tomatoes and basil.  The mozzarella slightly melts from the warmth of the pasta when you mix it together.  It is heavenly!!!


Caputo's Summertime Pasta
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5 large tomatoes, stems removed, cut into large dice
2 cloves garlic, minced
8 leaves fresh basil, coarsely chopped
salt and pepper to taste
1 1/2 cups extra virgin olive oil
6 oz. fresh mozzarella, cut into small dice
1 lb. pasta


In a medium non-reactive bowl combine the tomatoes, garlic, basil, salt and pepper.  Add enough olive oil to cover tomato mixture.  Marinate at room temperature for at least 1 hour, preferably 2 or 3.  Drain the mozzarella and allow to come to room temperature. 


Cook the pasta and drain.  Add the tomato mixture and mix well.  Toss in the mozzarella, mix well and serve. 


(notes:  I substituted plum tomatoes (and I used way too many as you can tell by the picture!), I used about twice as much basil as on the recipe, I used about a cup of olive oil, I used about 8 oz. fresh mozzarella, and I used thin spaghetti--so much for paying attention to the quantities!)

Banana Bread

Everyone has their favorite banana bread recipe, and here is mine.  I got it from my sister YEARS ago, and it is the one I always turn to when I have super ripe bananas.  It is somewhat "healthy" (at least I like to think so) because of the whole wheat flour and yogurt in it (just ignore the butter!).  I like to make them into muffins because of the easy portion control!

Banana Bread
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1/2 cup butter
3/4 cup brown sugar
1 egg
1 cup whole wheat flour
1/2 cup white flour
1 tsp. baking soda
1/4 tsp. cinnamon
3 mashed bananas
1/4 cup plain non-fat yogurt (I substitute fruit flavored yogurt if it is what I have in my fridge!)

Cream butter and sugar.  Add egg.  In separate bowl, combine mashed bananas and yogurt.  Add banana mixture alternately with the dry ingredients to the butter/sugar mixture, stirring until just combined.  Pour into bread pan.  Bake at 350 for 45 minutes.  Cool 15 minutes before removing from pan.

note:  bake 18-22 minutes for small muffins.  Check doneness with a toothpick.