Caramel Apple Butterfinger Bars

Made these the other night for a small impromptu dinner party.

They're awesome. Easy and fast to make.

I ended up halfing the recipe and baking it in an 8x8. Heads up on the caramel. 

My jar of caramel sauce said it was 12oz but actually only has 8 oz of caramel in the jar.

Oh, and I actually forgot to pre-bake the oatmeal crust and they still came out perfect so..

Found the recipe on Confessions of a Cookbook Queen.

Totally worth making.

Linked with Weekend Potluck and Foodie Friday.

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Caramel Apple Butterfinger Bars

2 cups all-purpose flour

2 cups quick cooking oats

1 1/2 cups packed brown sugar

1 teaspoon baking soda

Pinch of salt

1 1/4 cups butter, melted

2 cups Granny Smith apples - peeled, cored and sliced VERY thin

1 jar caramel ice cream topping

1/2 cup all-purpose flour

5 regular size Butterfinger Bars, roughly chopped

Preheat oven to 350. 

Line a 9x13 pan with foil and spray well with nonstick spray.

In a large bowl, combine flour, brown sugar, quick oats, baking soda and a pinch of salt. Stir in melted butter until completely mixed in. Press 3/4 of mixture into pan and bake for 9 minutes.

Spread apple slices evenly over crust.

In a small pan, heat caramel and flour over medium heat until it starts to bubble. Remove from heat and pour over apple slices. Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars.

Bake for 20 minutes or until golden brown. Remove and let cool to room temperature before covering with foil and chilling completely.

Summer Favorites

A few of my summertime favorites. 

These baked beans are being pinned like crazy.

They truly are the best I've ever tasted.

Homemade Rosemary-Gruyere Buns.
Takes any sandwich up a notch,,,,,or two.

Crunchy Asian Slaw

Oh the flavor!!!!

Bang Bang Shrimp Po'Boy w/ Tangy Broccoli Slaw

This sandwich is AWESOME!

Brown Sugar Toffee Cheesecake Bars

Brown sugar shortbread crust, toffee, caramel. Yea, it's all that!!!

Traditional Banana Pudding

Just like mama used to make. And still does, come to think about it.

Crispy Goat Cheese Topped Salad with Pomegranate Vinaigrette

One of my absolute favorite salads.

Crockpot Chipotle BBQ Chicken

Yum,,,,,just yum!

Linked with Weekend Potluck and Foodie Friday.

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Green Chile Chicken Soup

Much to many people's dismay, the weather is still adding 

enjoyment to a delicious bowl of soup.

I live in Arkansas and we are still having those days. 

For me....I can eat soup any time in any weather.

I made this Green Chile Chicken Soup last night.

I'ts kind of the middle ground between soup and stew. Chunky with veggys and just a slight thickness, not to mention the great flavor from adding a little masa corn flour.

Hearty, flavorful and low in fat. Just a great bowl of soup...or stew! 

Linked with Weekend Potluck and Foodie Friday.

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Green Chile Chicken Soup

2 cups chicken, cooked and chopped
1 tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, chopped
2 large bay leaves
Salt and Pepper
4 cups chicken stock
1 tsp cumin
1 tsp adobo seasoning
1/2 tsp chili powder
1 tsp oregano
10 oz can tomatoes and green chilies, I used mild
7 oz can green chilies, chopped
15 oz can of white beans, drained & rinsed, I used Great Northern
1 cup frozen or fresh corn
2 tbsp masa corn flour
1/4 cup fresh parsley chopped

Heat up oil over medium heat in a large pot. Saute onion, celery, carrot, garlic and bay leaf with a pinch of salt and pepper until it starts to soften. Add stock and simmer until vegetables are tender. Stir in all remaining ingredients (including chicken) except masa and parsley. Bring to a simmer; stir in masa and simmer 3-4 minutes. Check for seasoning, adding salt/pepper if desired. Stir in parsley, turn off heat and cover. Let sit 10 minutes or until ready to serve.

Serve with toppings of your choice. Avocado, cheddar cheese and sour cream was amazing.

Chicken Artichoke & Broccoli Orzo Skillet

I never get tired of recipes like this Chicken Artichoke & Broccoli Skillet.

Fast to throw together with easy clean up.

It is delicious!

I was going to call it Cheesy Chicken Artichoke & Broccoli, but 

I didn't want to give the wrong impression.

It has just enough cheese to pull it all together and add another level of flavor, 

but not enough to add a lot of extra fat and calories.

It was pretty perfect.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Artichoke & Broccoli Orzo Skillet

2 tbsp olive oil
1 large onion, chopped
Pinch of red pepper flakes
3 cloves garlic, chopped
Salt and Pepper
1 cup Orzo, uncooked
2 cups chicken broth
1 1/2 cups cherry tomatoes, halved
7.5 oz marinated artichoke hearts, drained & rough chop
2 cups broccoli florets
2 oz cream cheese, reduced fat if desired
3 tbsp feta, crumbled
1 cup chicken, cooked and chopped or shredded
Parmesan Cheese, fresh grated

Heat olive oil over med. heat in a large skillet; saute onion and pepper flakes until softened, 4-5 minutes. Add garlic with pinch of salt and pepper, continue to cook 2-3 minutes. Stir in orzo and cook, stirring often another 2-3 minutes.

Add broth, tomatoes, artichoke hearts and broccoli. Bring to a simmer; cover and cook 4-5 minutes. Stir in cream cheese, feta and chicken until cheese is melted and combined. Bring back to a simmer, cover, turn off heat and allow to sit 15 minutes or until orzo is al dente. Serve with fresh grated parmesan cheese.

Chicken, Turkey Sausage & Shrimp Jambalaya

I got up close and personal with this Jambalaya the other evening.

It was a totally satisfying event and took minimal effort. One pot and done! 

I think everyone should give it a try.

Linked with Weekend Potluck.

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Chicken, Turkey Sausage & Shrimp Jambalaya

2 chicken breast, boneless and skinless, cut into bite size pieces
Spice mix
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped

Spice Mix:
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper

Stir together spice mix; sprinkle over chicken pieces and stir to coat.

Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.

Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.

With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.

Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.

Serve with more hot sauce and fresh parsley, if desired.