What's For Dinner

Caramel Dream Bars
Here's a sweet treat for the weekend. These are AMAZING! You won't be disappointed!
Base:
1 c. self rising flour
1 c. brown sugar
1 c. Sweetened coconut flakes
8 Tbsp. butter

Filling:
1 14 oz. can sweetened condensed milk
2 tbsp. light Karo syrup
2 Tbsp. butter

Topping:
5 ox. milk or dark chocolate chips

Preheat oven to 350 degrees
Combine flour, brown sugar, coconut, and 8 Tbsp. butter to create the base, mix well and press into a greased 11X7 baking pan. Bake for 10 minutes. Cool.
Combine condensed milk, syrup, and 2 Tbsp. butter in a small saucepan. Stir over medium heat until boiling, reduce heat to low and stir constantly for 5 minutes. Pour over the base and bake for a further 10 minutes. COOL COMPLETELY!
Melt chocolate chips according to package directions and spread on top of filling. Refrigerate until set.
Cut into squares using a hot knife.

Harvest Soup
This is an amazing soup that comes from my friend Sheena’s mom!
1 lb. ground beef
1 c. onion
1 c. carrots
1 c. celery
1 c. potatoes
4 c. water
2 tsp. salt
1 tsp. Kitchen Bouquet sauce
1/8 tsp. basil
1 bay leaf
¼ t. pepper
28oz can whole tomatoes

Brown meat in large sauce pan, drain, add onions and sauté until tender, add remaining ingredients except tomatoes, bring to a boil, reduce heat. Cover and simmer for 20 min, then add tomatoes and simmer on low for 10 min. Tonight this will be served with hot crusty French bread and the lovely sound of rain!

Spinach Salad
Bring back the classic! Fresh spinach, chopped boiled eggs, crisp bacon, sunflower seeds, cranberries, and whatever else you can think of! My favorite dressing is Girard’s Spinach Salad Dressing in the triangle bottle. Heat it up, and pour it on!

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil aka Crack Noodles
(as named by my friend Molly because of their addicting nature!! Try them and you’ll be hooked too!)
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced 1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

*Available in the Asian foods section of many supermarkets and at Asian markets.

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.

Candy Corn Pizza
It’s the week of Halloween and I love it! Here is a precious recipe that we will have tonight at our first Halloween Party! It will be accompanied by eyeballs and blood over worms (aka spaghetti & meatballs)!!!
you have to scroll down a bit to get to the pizza – enjoy!

Cheddar Fondue
It’s a tradition for me – to make Cheddar fondue on Halloween (because it’s orange) and serve it with brats, fingerling potatoes, pumpernickel bread, and other goodies for dipping. Rachel Ray has my favorite recipe.