The season of fall sports is upon us, so the cooking becomes more minimal, although I try to make up for it on the weekends, but more bars and desserts get made for the endless games, pre-games, picnics and tailgates.
What I’m doing is preparing you for the next few months of recipes that are more about the kids and the needs of their teams rather than what I really want to make. However, I am bound and determined to still get some good cooking in on the weekends. I just love the fall when the air is cooler and the smells of what’s cooking in the oven waft through the house.
Sometimes I wonder how I’ll ever be able to keep this blog up, I mean how many recipes can I really have?? Then I look at the pile of magazines, (4 cooking ones alone per month), cookbooks (2 new ones last week including Julia Child’s), Taste of Home responsibilities and all the websites I follow about cooking and I just KNOW that I have a duty, a responsibility to keep on cookin’.
So with this in mind, I will stay up until all hours of the night (I do anyway) and sift through all of these magazines, cookbooks and websites to bring you, my faithful followers, the best of the best in easy to make recipes. WHEW! I have a lot to live up to, glad I have to go to Wausau for a soccer game this afternoon, I will have an hour in the car to get myself started (I won’t be driving, I assure you).
38 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
2 cup all-purpose flour
2 cup rolled oats
1 1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups butter, melted
1/2 cup chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees. In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press half the mixture into the bottom of a 9 x 13 pan. Reserve the rest. Bake the crust for 10 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Return to the oven and bake for an additional 18-20 minutes. Cut into squares while it is still warm.
NOTES: This recipe is adapted from http://www.allrecipes.com/