Dulce de Leche Bars (with Chocolate)

I got this recipe around the holidays from one of my supervisors and have been dying to try it.  My sister in law got the can of Dulce de Leche from some little shop in NYC since I couldn't find it anywhere around here.  To be honest, I'm wondering if just a normal can of sweetened condensed milk wouldn't taste the same in this considering the Dulce de Leche looked, smelled, and tasted pretty much the same to it.  Either way... delish :)  This was a Happy Mothers Day to me treat ;)

1 1/2 c all purpose flour
1 1/2 c oats (old fashioned or quick cooking)
1 c packed brown sugar
1/4 tsp salt
1 c butter, softened
1 can (13.4oz) dulce de leche
1 c toffee bits
1 c semi sweet chocolate morsels (optional-not in the original recipe but of course, chocolate makes everything better)

Preheat oven to 350 F.  Mix flour, oats, brown sugar and salt in a large bowl.  With a pastry blender or fork (I used my hands actually) cut in butter until mixture is crumbly.  Press 3/4 of the mixture into the bottom of a greased 13x9 pan.  Bake 10 minutes.  In a 1 quart sauce pan heat dulce de leche over low heat 2 to 4 minutes stirring frequently until softened.  Spread dulce de leche over top of partially baked crust and sprinkle evenly with toffee bits (and chocolate if using).  Top with remaining crumb mixture.  Bake 20 to 25  minutes or until golden brown.  Cool 15 minutes.  Run knife around side of pan to loosen.  Cool completely and cut into 32 bars.

Chicken Bacon Cheddar Casserole

Beware: does not reheat well.

1lb chicken breast, cubed
1lb bacon
8 oz penne or macaroni
4 green onions, thinly sliced
2 cloves of garlic, minced
2 tbsp flour
2 c milk
salt, pepper
8 oz shredded Cheddar cheese
4 oz American cheese, diced
1 c frozen peas
1/2 c seasoned panko bread crumbs
1 tbsp butter, melted

Preheat oven to 350 F.  Cook pasta according to directions, drain and set aside.  In a large skillet, cook bacon until crispy.  Remove to paper towels to drain excess fat.  In same pan, reserve 2 tbsp of bacon fat and cook chicken.  Add garlic and cook additional minute.  Stir in flour.  Gradually whisk in milk and bring to a slow boil; continue cooking until milk begins to thicken.  Stir in cheeses, greens onions, peas, salt and pepper.  Cook till cheese melts.  Pour into a greased 2 1/2 quart baking dish.  Bake for 25 minutes.  Remove and top with melted butter and panko bread crumbs.  Return to oven for additional 5 minutes and place under broiler on high for 1 minute if crusty top desired.

Hummingbird Cupcakes

Very, very sweet.

Cake:
1 c butter, softened
2 c sugar
3 eggs
2 tsp vanilla extract
3 ripe bananas, mashed
1/2 drained crushed pineapple
3 c all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 c flaked coconut

Frosting:
1 8oz package cream cheese, softened
1/2 c butter, softened
3 c confectioners sugar
1 tsp vanilla extract

Makes 24 cupcakes.

Preheat oven to 350 F.  In large bowl, cream butter and sugar together until light and fluffy.  Add eggs one at a time, beating between each addition.  Add vanilla.  In a small bowl, combine bananas and pineapple.  Combine flour, baking soda, cinnamon, and salt.  Alternating between fruit mixture and flour mixture, beat into butter mixture.  Fold in coconut.  Fill lined cupcake.  Bake 20-25 minutes.

Beat cream cheese, butter and vanilla together for frosting.  Gradually add in confectioners sugar.  Frost cooled cupcakes.

Salsafied Chicken, Rice, and Beans

1lb chicken breast, cubed
1 jalapeno, seeded, diced
1/2 onion, diced
1 can red kidney beans, rinsed and drained
1 tbsp EVOO
1 tsp taco seasoning
1/2 c chicken broth
1 1/2 c salsa
1/2 tsp cayenne pepper
salt, pepper
1 c shredded Mexican cheese
1 c cooked brown rice

Heat EVOO in a large skillet over medium high heat.  Add chicken and begin to cook.  After 3 minutes, add onion, jalapeno and sprinkle taco seasoning over chicken.  Continue to cook until chicken is cooked through and onion becomes translucent.  Add beans, chicken broth, salsa, and seasonings.  Continue to cook until liquid begins to bubble.  Reduce heat to low/simmer, cover, and cook 15-20 minutes.  Add cooked brown rice and sprinkle top of with cheese.  Cover and remove from heat.