Oatmeal Dark Chocolate Caramelitas

These are Frog Prince’s favorite dessert. 

I’d say they aren’t half bad either. 

But, I’m warning you… they are highly addictive. 

The original recipe is present on this blog from when I first started making these for Frog Prince.  But, since them we’ve tried many different versions – one that uses applesauce and is considered the healthiest of our trials.  And, this version – a happy medium. 

This one uses white whole wheat flour, our homemade caramel sauce, reduces the amount of sugar & butter, but still makes a darn good bar, if I do say so myself. 

Caramelitas – From the Flatten Family

Ingredients

• 2 C white whole wheat flour
• 2 C oats {quick or regular, or a combination}
• 3/4 C brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 C butter, melted
• 1ish C dark chocolate chips
• 1 recipe caramel sauce

Directions

Begin by mixing together 2 C white whole wheat flour, 2 C oats, 3/4 C brown sugar, 1 tsp. baking soda and 1/2 tsp. salt in a large bowl.  Blend until these dry ingredients are stirred together.  Then, add in the 3/4 C melted butter. 

Using a fork or spatula, stir until the butter is incorporated.  Then, press just about 3/4 of the mixture into a 9x13 pan lined with parchment paper. 

Bake the crust at 350 degrees for 10 minutes, until the crust is lightly browned.  Remove from the oven and sprinkle the chocolate chips over the top.

Combine together the ingredients for making the caramel sauce (1/4 C butter, 1/8 C whipping cream and 1/4 C brown sugar), and prepare according to directions.  Then, pour the caramel sauce over the top of the crust. 

Cover the top with the remaining 1/4 of the oat, butter & flour mixture. 

Return the pan to the oven and bake for an additional 15 minutes, until the top begins to brown slightly. 

As good as the bars look and smell when you pull them out of the oven, do not try eating one right away.  They are way too gooey and won’t hold up well.  Although, your stomach probably won’t mind!  When the bars have cooled (2-3 hours), remove the parchment paper from the pan and place the bars on a cutting board.  Slice into 32+ bars. 

Serve & enjoy!  Store leftovers in an airtight container {and, hide them!}.

Linked to: Tasty Tuesday, Tasty Tuesday 2

Minnesota Wild Rice Soup

Growing up, I remember the treat it was to have my mom bring home piping hot wild rice soup from Byerly’s Grocery Store.  There was just something delicious about that lovely cup of creamy soup brimming with veggies and wild rice. 

True wild rice, not to be confused with Uncle Ben’s version, is a grain – a monocot from the grass family.

While we often think of it as another variety of white or brown rice, it actually isn’t in the same plant family as these other rice grains. 

In Minnesota, wild rice has a rich history with the Native American tribes who harvested and continue to harvest wild rice by canoe. 

Wild rice has a wonderful earthy flavor, and is often added to brats and sausages here in the north.  I suppose it would be used widely here, as it is the state grain! 

If you have not tried wild rice, wild rice soup is an excellent way to enjoy your first taste of this healthy grain.  You’ll enjoy a warm comforting soup while getting a high dose of protein, fiber, folate, iron, potassium and zinc among other nutrients. 

Go ahead, give this one a try.  You’ll enjoy it!

Minnesota Wild Rice Soup – Adapted from Byerlys

Ingredients

• 1 C wild rice, uncooked
• 1 large onion, diced
• 3 large carrots, sliced
• 1 1/2 ribs celery, sliced
• 8 oz. fresh mushrooms
• 2 T butter
• 1/2 C white whole wheat flour, generous
• 8 C hot chicken stock
• 1 C half and half or light cream
• 1 C diced and cooked ham
• 1 C shredded or diced chicken, if desired
• 1 T dry sherry {optional}
• salt & pepper, to taste

Directions

Begin by preparing the wild rice.  To do so, measure out the rice in a dry measuring cup, you’ll need about 1 C.  Place the required water into a medium saucepan.  Then, add the rice.

Cover and cook according to package directions – this usually involves bringing the rice to a boil and then reducing the heat to simmer for about 45 minutes. 

Heat your 8 C of chicken broth/stock in a saucepan or microwave it until warmed; once warmed through, continue to leave over the heat so that it is hot when you are ready to add it to the soup. 

In the bottom of a large stockpot, saute the onion, celery, mushrooms and carrots in 2 T butter for about 3 minutes, or until veggies are starting to get soft. 

Sprinkle in the generous 1/2 C flour, stirring until the veggies are coated in the the flour.  Be careful not to burn the flour. 

Next, add in the chicken stock, slowly, stirring as you add the hot stock.

Continue stirring and adding the stock slowly, until the butter, flour veggie mixture is well blended. 

Simmer, covered, for 30 minutes, until carrots are tender.

Then, add in the wild rice.  Season with salt and pepper and continue simmering for 10-15 minutes. 

Add in the ham and cooked chicken.  Simmer for 10 more minutes. 

Finally, add in the 1 C half and half, along with the dry sherry, if desired. 

Heat the soup gently for an additional 10-15 minutes, but do not allow the soup to come to a boil. 

Serve warm.

And, enjoy your cup of Minnesota Wild Rice Soup.

Linked to: SoupaPalooza

Menu Plan–January 29

Frog Prince was out of town last week, so my menu plan ended up changing quite a bit as I shared many meals with my family while he was away.  

We also finished up interim and my food class came to a close with some fantastic student presentations.  Now, I must finish grades and get ready for spring semester which starts Wednesday!

Sunday
Veggie Omelets, OJ
Roasted Vegetable Minestrone, Tomato Basil Bread

Monday
Cinnamon Raisin Quick Bread {new}
Cheesy Chicken Ranch Pasta Bake {new}, herbed green beans

Tuesday
Cinnamon Raisin French Toast {new}
Crockpot Chicken & Brown Rice {new}, Roasted Broccoli

Wednesday
Granola, blueberries
Leftovers
Bible Study: Apple Honey Tea, Apple Pie

Thursday
Granola, blueberries
Crockpot Baked Potatoes

Friday
White Whole Wheat Blueberry Buttermilk Pancakes
White Bean, Bacon & Spinach Soup {new}

Saturday
Chocolate Chip Buttermilk Scones {new}
Baked Vegetable Sandwiches, sweet potato fries
Raspberry FroYo

Snacks
No-Bake Chocolate Chip Granola Bars
Bowl Full ‘o Berries
Popcorn
Wheat Thins

Find more great menus at OrgJunkie’s Menu Plan Monday!

Friday Favorite Finds #94

Another Friday is here! 

Here are my finds from this week:

{all photos are from the author of the recipes, linked from Pinterest}

Italian Sausage & Mushroom Risotto

Source: simplyrecipes.com via Finding Joy In My Kitchen on Pinterest

Homemade Vanilla Pudding Mix

Source: creativeprincessbrandi.com via Finding Joy In My Kitchen on Pinterest

Chocolate Brownie Pudding

Source: whatsgabycooking.com via Finding Joy In My Kitchen on Pinterest

Clementine Bling Muffins

Source: thenovicechefblog.com via Finding Joy In My Kitchen on Pinterest

If you were featured, feel free to grab the button below!

Can’t wait to see your finds from this week – link up your post of the recipes you found this week.

Please link up to a post containing your list of recipes to try -- do not link up individual recipes please, save those for other linkys.  Be sure to leave a link back here to Finding Joy in My Kitchen.

Chicken Wild Rice Hotdish

This creamy casserole makes a great weeknight dinner. 

Mushrooms.  Wild Rice. Chicken. Homemade creamed soup.  Yep. It’s comfort food at it’s finest. 

Chicken Wild Rice Hotdish – Adapted from Semi-Homemade Mom

Ingredients

• 2 C diced chicken, pre-cooked
• 1 recipe, cream of chicken soup
• 2 C cooked, wild rice
• 8 oz. mushrooms
• 1/4 C sour cream
• 1/2 C (generous) homemade stuffing, or bread crumbs*

Directions

Begin by sauteing the mushrooms in a large saucepan.  Then, follow the directions for making the cream of chicken soup using this same saucepan. 

When the cream soup is made, add in the 2 C cooked wild rice.  Season with salt & pepper, as decided. 

Stir in the pre-cooked, diced chicken & sour cream. 

Pour the creamy wild rice mixture into an 8x8 or 9x9 glass baking dish. 

Sprinkle the stuffing or bread crumbs over the top. 

Bake at 350 degrees for 35ish minutes, until the dish is bubbly.  Season with paprika, if desired. 

Serve alongside of some green veggies.

Enjoy the delicious creamy goodness. 

*Note – if using bread crumbs, melt 2 T butter in a saucepan, and then add the bread crumbs cooking until lightly browned.