Butterscotch Monster Bars

These bars are so tasty, and super easy to make. I've made them twice now. Once, using half peanut butter and half almond butter. Just today, I made them using all almond butter. Use whatever you have on hand. They look ordinary but are really good! Especially with that butterscotch flavor.

Butterscotch Monster Bars

adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter, softened to room temperature
1 cup (255 g) creamy peanut butter OR almond butter
⅔ cup (141 g) light brown sugar

⅔ cup (141 g) granulated sugar
1 teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups (125 g) quick oats
1 ¼ cups (125 g) old-fashioned oats
1 cup (170 g) chocolate chips
1 cup (170 g) butterscotch chips or peanut butter chips or more chocolate chips

1.  Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan.

2.  In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter, almond or peanut butter, brown sugar, granulated sugar, baking soda and salt together until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat until well-combined. Add the quick oats, old-fashioned oats, chocolate chips and butterscotch chips and mix until evenly combined.

3.  Spread the dough evenly in the bottom of the prepared pan. Bake for 20-25 minutes until the edges are lightly golden – don’t overbake or the bars might be dry and crumbly. (The middle may not be set all the way.) Cool the bars in the pan before cutting into squares.

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Honey Chipotle Lime Chicken Bowls

These bowls were so full of flavor and delicious. You have a bed of cilantro-lime rice, topped with spinach and other veggies, and then you add the grilled chipotle chicken and finish it off with a cilantro-lime ranch dressing. So much flavor! The leftover dressing and grilled chicken really dress up a plain salad, too. You can make the cilantro-ranch ahead, plus set the chicken to marinate. 

Honey Chipotle Lime Chicken Bowls   

adapted from Mel's Kitchen Cafe 

Honey Chipotle Lime Chicken:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice (I use bottle key lime)
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce, mostly sauce if you can (I use jarred paste)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced or pressed through a garlic press
2 to 3 tablespoons chopped fresh cilantro
½ teaspoon salt, I use coarse, kosher salt
Pinch of black pepper
2 pounds thin cut boneless skinless chicken breasts 

Bowls:

Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Pickled jalapenos or banana peppers
Cilantro lime rice, recipe below
Cilantro lime dressing, recipe below

1.  For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper. Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).

2,  Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, about 4-5 minutes per side, depending on how it’s cooked. Let rest for 5-10 minutes. Slice the chicken into strips and serve with any or all of the bowl ingredients. (Add your own to the list, too!)

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime (I used 2 TBS key lime juice)
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Rice cooker (stovetop directions below)- Add all of the ingredients to your rice cooker except the lime juice and cilantro. Turn the rice cooker on to cook. When rice is done cooking, stir in the lime juice and cilantro with your rice paddle. Serve. 

Stovetop- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Cilantro Lime Dressing

½ cup buttermilk (I used buttermilk powder + water with good results)
½ cup mayonnaise
½ cup sour cream, light or regular
¼ cup salsa verde or a small can of Hatch chilis
1 tablespoon fresh lime juice, from about 1 medium lime (I used bottle key lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
Pinch of dried dill, about 1/8 teaspoon
Pinch of salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
½ cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives (can be left out if needed)

1. Combine all the ingredients in a blender (or use an immersion blender) and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve (the taste gets better with time – it can be made several days in advance).

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Butterscotch Rice Krispie Treats

These bars were super simple to make, and SO good. I love regular homemade Rice Krispie treats, but these are next level the addition of two simple ingredients (browned butter + butterscotch chips). The fam loved them too. They were gone in no time. 

Butterscotch Rice Krispie Treats
adapted from Mel's Kitchen Cafe

½ cup (113 g) salted butter

16 ounces (454 g) large or small marshmallows 
1 teaspoon vanilla extract
Pinch salt
8 cups (227 g) crisp rice cereal, like Rice Krispies
½ cup (85 g) butterscotch chips

1.  Butter the bottom and sides of a 9X13-inch pan. Set aside.

2.  In a large saucepan, melt the butter on low heat and let it cook until the solids start to turn golden brown and fragrant. Add the marshmallows and cook on low, stirring constantly until mostly melted, a few small lumps here and there are ok. Add the vanilla and salt and stir to combine.

3.  Remove the pan from the heat and add the rice Krispies and butterscotch chips. Stir until evenly combined. Scrape the mixture into the prepared pan and using lightly greased hands or a silicone spatula, lightly press the mixture into the pan (don't smash them down too much or they will be dense). Let cool before slicing into squares.

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Creamy One-Pot Beefy Orzo

This was a quick and flavorful, one-pot easy pasta dish. My fam enjoyed this. Serve it with a green salad or some roasted broccoli (I even use frozen for ease) and you have a complete meal. 

Creamy One-Pot Beefy Orzo  

adapted from the Kitchn

1 ounce Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
1 pound lean ground beef
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
1 (15-ounce) can tomato sauce
1 cup dried orzo pasta (about 6 1/4 ounces)
1/4 cup heavy cream or half-and-half
Fresh basil leaves, for serving (optional)

1.  Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

2.  Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)

3.  Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

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Extra Fudgy Brownies

Here's a good brownie recipe if you enjoy fudgy, chewy brownies. You do have to melt some butter and  unsweetened chocolate, but I do that on the stovetop and then mix up the rest of the batter right in the chocolate pan. Instead of using chocolate chips, I used peanut butter chips, and I really liked the choc/pb combo.

Extra Fudgy Brownies  

adapted from Mel's Kitchen Cafe 

½ cup boiling water
2 ounces (57 g) unsweetened chocolate, finely chopped
⅓ cup (28 g) unsweetened or Dutch-process cocoa powder 
2 ⅓ cups (495 g) granulated sugar
½ cup sunflower, canola or vegetable oil
4 tablespoons (57 g) butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 ¾ cups (249 g) all-purpose flour
½ teaspoon salt
1 cup (170 g) peanut butter OR chocolate chips (or a mix)

1.  Preheat oven to 350 degrees F. Spray a 9X13-inch metal pan with cooking spray. 

2.  In a medium, heavy-bottomed saucepan boil the water. Whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn’t melt fully, just wait a bit and it will soften and melt. Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.

3.  Add the flour and salt and mix until just combined and no white streaks remain. Stir in the chocolate or PB chips (don’t overmix, just fold them in until evenly distributed).

4.  Spread the batter evenly in the prepared pan. Bake for 20-27 minutes until crackly on top and set around the sides. Cool completely.

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Creamy Sausage and Tomato Noodle Soup

Our family loves this soup from Mel's Kitchen Cafe. I've made it twice recently. The first time, it was a bit too salty, so I made some changes, which I'll reflect below. (One reason was because I subbed in Italian sausage for the ground beef, so I compensated by adding some water in place of the broth.) I love the flavor and texture of this soup, and it's great for winter. Note: Mel mentions she runs the can of crushed tomatoes through a blender to smooth them out, and I did this too. If I had access to a larger can of just tomato sauce, I'd use that, but I can't find it here.

Creamy Sausage and Tomato Noodle Soup

adapted from Mel's Kitcen Cafe 

1 pound bulk Italian sausage
½ cup finely chopped onion
Salt and pepper (to taste...sausage makes this salty)
1 ½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of dried thyme
4 cups low-sodium chicken broth or stock 

2 cups water
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional 
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini 
Freshly grated Parmesan, for serving

1.  Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.

2.  Add the basil, oregano, garlic powder, thyme, broth, water, crushed tomatoes and tomato sauce. Stir well. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.

3.  Add the softened cream cheese to a bowl (bigger than you think you need!) and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of ground beef – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined. I had to really whisk here. 

4.  Add the cream cheese mixture back into the soup and stir until evenly combined. Taste here, and if you need extra salt, add some. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes). Serve with freshly grated Parmesan cheese.

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Pumpkin Rosemary Dinner Rolls

These pumpkin rolls are so good. They're wonderful with a savory soup, or for Thanksgiving dinner. The first time I made these, last November, our family ate half the batch, and I froze the rest for Thanksgiving. They thawed and warmed up beautifully and went very well with all of the Thanksgiving flavors. The leftovers are also very good toasted and made into a breakfast sandwich (with a fried egg and slice of sharp cheddar). 

Pumpkin Rosemary Dinner Rolls   

adapted from Mel's Kitchen Cafe

Yield: 20 rolls

1 cup pumpkin puree, canned or homemade, warmed for 20 seconds in the microwave
¾ cup warm water
⅓ cup melted butter or oil
⅓ cup granulated sugar
2 large eggs
1-2 tablespoons finely chopped fresh rosemary 
1 tablespoon instant yeast 
2 teaspoons salt
5 1/2-6 cups all-purpose flour 

1.  In the bowl of a stand mixer fitted with the dough hook, add the pumpkin, water, melted butter or oil, sugar, eggs, rosemary, yeast, and salt. Mix to combine.

2.  Add 2 cups of the flour and mix to combine. With the mixer on low speed, continue to add flour, 1/2 cup at a time, until a soft dough forms. The exact amount of flour needed will depend on the texture and feel of the dough. It should be soft and slightly tacky to the touch but should form a ball and clear the sides of the bowl. Add additional flour as needed. (I live in a humid climate, so I had to keep adding more until the dough was not too sticky.) Knead the dough in the mixer for 5-6 minutes.

3.  Let the dough rise until doubled, 1-2 hours. (You can place the dough in a greased bowl and cover or leave the dough in the mixer to let rise there.) This dough needs a little more time to rise, as it is heavier because of the pumpkin. 

4.  Line a half sheet pan with parchment paper. Lightly grease the parchment paper with cooking spray.
Gently deflate the dough. Cut off pieces of dough and roll into balls. (I make 20 rolls- so I divide dough in half, then each half into 10 balls.) Place the rolls about 1/2-inch apart on the prepared baking sheet. Cover and let rise until doubled, 1-2 hours. (Again, these rolls are slow to rise.)

5.  Preheat the oven to 375 degrees F. Place an oven rack in the center position (or just slightly higher than center). Bake the rolls for 18-22 minutes until golden. Remove from the oven and butter the tops while still warm.

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