Oatmeal Caramelitas

Ingredients
2 2/3 cups flour
1 1/2 teaspoons baking soda
2 2/3 cups oatmeal
2 1/2 teaspoons vanilla
2 cups brown sugar
1/2 teaspoon salt
2 cups butter, melted

1 cup chocolate chips
2/3 cups cashews, chopped
1 cup caramel ice cream topping

Directions
Preheat the oven to 350 and grease a 9x12 casserole dish.

Combine flour, baking soda, oatmeal, vanilla, brown sugar, salt, and butter. Mix to combine. Mixture will be very crumbly.

Press 1/2 of the mixture into the bottom of the pan (sometimes it takes just a little more than half). Bake at 350 for 10 minutes.

Remove from oven and sprinkle the chocolate chips and cashews over the top of the cruse and then drizzle with your caramel.

Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.

Bake at 350 for 15 minutes. Let cool before cutting.


Nutritional Information
If you cut these into 20 squares, they are 296 calories each

Nutrition Facts
Servings 20.0
Amount Per Serving
calories 296
% Daily Value *
Total Fat 6 g	9 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg	2 %
Sodium 121 mg	5 %
Potassium 20 mg	1 %
Total Carbohydrate 58 g	19 %
Dietary Fiber 2 g	7 %
Sugars 34 g
Protein 5 g	9 %

Fruit Salsa with Cinnamon and Sugar Tortilla Chips

Fruit Salsa
Ingredients:
2 medium Granny Smith apples, peeled, cored, diced or shredded
1 pint strawberries, diced, about 1.5 cups
2 kiwi, peeled, diced
1 cup grapes, diced 
4 clementines (use juice and 1tsp zest)
2 tbsp packed brown sugar
2 tbsp Apricot jam

Directions:
Put the diced fruits in a bowl.
Zest and juice orange.
Add orange products, sugar and jelly/jam to fruit mixture.
Mix gently.
Refrigerate until ready to serve.

Cinnamon & Sugar Tortilla Chips

Ingredients:
Tortilla Shells
Butter flavored cooking spray
Cinnamon
Sugar

Directions:
Preheat oven to 350 degrees.
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar.

Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes.
Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes.

Serve with chilled fruit mixture.

Dessert Cups

Ingredients: (Honestly, the cup is the main thing here, the possibilities of what you can put into the cups is endless!)

- 8 squares of Baking Chocolate
   (makes 12 cupcakes)
- 1 box Brownie Mix
- Caramel Ice Cream Topping
- Vanilla Ice Cream
- Spinkles

Directions:

Cook Brownies per directions on box and then allow to cool completely.

While cooking Brownies, melt half of the chocolate squares in a bowl. Once melted, coat the inside of Silicone Cup Cake holders with a layer of chocolate.

Put in freezer to chill while you heat up the second half of the chocolate squares. (For the dessert pictured, I used Ghirardelli White Chocolate.) You'll need to coat the cups with the second layer quickly because the heated chocolate melts the first layer of chocolate you put on. Put back in the freezer when done.

At this point, you can pop the chocolate shells out of the Silicone cups, but I choose to leave them in until I was completely done.

Once your cups are chilled and your brownies are cooled, you can do a number of things with the brownie. Option #1: Take the easy route like I did (just for sake of trying the recipe out) and buy the Brownie Minis that come with their own miniature baking pan that makes them perfect size to place inside the cups.

Option #2: Figure out what size circle you need for the cups and cut circles out of your pan of brownies.

Option #3: Crumble up your brownies into the cups and fill about 1/2 way.

(If at any point in the process your cups feel like they're getting melty, place them back in the freezer and continue once they're hardened again.)

Cover Brownie layer with Caramel

Place a scoop of Vanilla Ice Cream on top of the Cup and sprinkle with Sprinkles.

Replace in freezer until time to serve.