CHOCOLATE CARAMEL OATMEAL BARS

by Norma Jean Storm

• 3/4 cup whole wheat flour
• 3/4 cup unbleached all purpose flour (you can use regular flour also)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (room temp)
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 1 1/4 cups quick-cooking oatmeal
• 1 cup milk chocolate-covered caramel candies
• 1 (12 ounce) can sweetened condensed milk
• 3/4 cup butterscotch chips
• 3/4 cup chocolate chips

Preheat oven to 350°F.
Line a 9x13-inch pan with parchment paper.
Mix flours, baking soda, and salt until well mixed.
Beat butter, sugar and vanilla until creamy (use an electric mixer.
Beat in flour mixture. Mix in oatmeal. Flour hands and press 2/3 of mixture evenly into pan. Bake base about 25 minutes until golden. Add 1/2 candy to remaining oatmeal mixture. Mix well with hands. Remove base from oven when done and drizzle condensed milk evenly over hot base. Sprinkle with remaining candy, butterscotch chips, and chocolate chips. Crumble remaining oatmeal mixture over top. Bake about 25 minutes until golden brown and edges are bubbly. Cool on wire rack, cut into bars.

YVETTE'S JAMBALAYA RECIPE

by Patti Duplantis

• 1 Tablespoon olive oil
• 1 Tablespoon butter or margarine
• 1 onion, chopped
• 1 stalk of celery, chopped
• 1/2 green pepper, seeded and chopped
• 3 cloves garlic, pressed or minced
• 1 pound smoked sausage, sliced
• 1/4 teaspoon thyme
• 1 - 16oz can whole tomatoes or 1 cup chicken broth or 3 or 4 fresh Creole tomatoes bullion
• 1/4 - 1/2 teaspoon Tabasco
• 1 Tablespoon parsley
• 1 bay leaf
• 2 - 3 cups raw shrimp, peeled and de-veined
• 1/2 teaspoon salt
• 1 cup raw long grain white rice

Brown sausage, set aside. In a Dutch oven, heat oil and butter, sauté onions and celery, until soft. Add green pepper & garlic, sauté a few minutes longer. Add tomatoes, chicken broth, parsley, bay leaf, salt, thyme and Tabasco. Bring to a boil, covered. Add shrimp, cover and simmer a few more minutes. Add sausage, stir, then pour into a 2 quart casserole dish with cover. Sprinkle rice over top of mixture; gently press into mixture until rice is covered. DO NOT STIR. Cover. Bake at 350 degrees F for 45 minutes, or until rice is tender and liquid is absorbed. Toss gently before serving and remove bay leaf. Serves 6 (May substitute chicken for shrimp)

ANGIE'S ROCKEFELLER DRESSING

• 2 cups sliced fresh mushrooms
• 1 cup chopped onions
• 1/2 cup shredded carrots
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 1/4 cup butter
• 1 pint or 2 - 8 oz cans oysters
• 8 cups bread cubes (or croutons)
• 2 Tbl snipped parsley
• 1 tsp dried basil
• 1/2 tsp each, salt, poultry seasoning
• 1/4 tsp pepper
• 1 - 10 oz. package frozen spinach, cooked and drained
• 1/4 to 1/2 cup milk

Saute the first 5 ingredients in the 1/4 cup butter till tender. Drain oysters, save liquid, coarsely chop. In a large bowl combine bread cubes and last 5 ingredients. Stir in cooked vegetables, oysters and spinach. Add oyster liquid to moisten, adding milk if needed. Spoon dressing into turkey. Bake in 325 degree oven for 4 1/2 to 5 1/2 hours depending on size of turkey (see baking times on turkey packaging).

SUSAN ALLEN'S SWEET POTATO PIE

• 1 1/4 cup cooked mashed sweet potatoes
• 3/4 cup granulated sugar
• 1/2 pkg. French vanilla instant pudding mix
• 3/4 cup evaporated milk
• 6 Tbl butter or margarine
• 1 tsp cinnamon
• 1/2 cup firm packed brown sugar
• 2 large eggs, room temperature
• 1 1/2 Tbl vanilla
• 9 in unbaked pastry shell

In large bowl of electric mixer, combine. Mix all ingredients. Beat at medium speed until well blended. Spread evenly into unbaked pastry shell. Bake at 450 for 10 minutes. Then reduce temperature to 350 and bake 40 minutes longer or until set. Cool on wire rack.

HINT: Try adding chopped toasted almonds or macadamia nuts to the crust, then garnish with whipped cream, topped with additional nuts.