Oatmeal Caramelitas

This is seriously one of my most favorite treats.  I lu-huv them. In the picture above, they are a lot thinner than normal.  I doubled the recipe and baked them in my jelly-roll pan, but I should have tripled the recipe for that pan.  They were still delish though.  I was reading the reviews for this recipe on allrecipes.com and one person said that they used peanut butter, that they had melted in the microwave, instead of the caramel.  Another person said that they used chopped apples instead of chocolate chips. A lot of people said they added either pecans or walnuts.  You may want to try one of those variations... but I will stick with the way they are... because you can't mess with perfection!

Oatmeal Caramelitas
1 cup flour
1 cup quick oats
3/4 cup brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted
1 cup milk chocolate chips
3/4 cup caramel topping
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan (or 9x9 square pan) and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips. Blend the caramel topping with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

Candy Filled Brownie Bites

I hesitate to let you know where I got this recipe/idea. My friend Aly Goalen has this amazing recipe blog, that makes me completely embarrassed about this blog. Aly's is professional and beautiful. If you want to check it out, the address is somekindofdelicious.blogspot.com. Everything Aly does is amazing!


These are a great little treat. I have made them for 2 family functions now, one with the Rogers and one with the Walkers. Sorry that the pictures aren't great. I forgot at the first function, and took hurried snapshots at the second one. In the future my hurried snapshots will still look ok though, because we got a new, super fancy, high-tech, (the kind I will never really know how to use) camera for Christmas. So, bear with me for a few more posts of below average pictures. I haven't taken any food pictures with the new camera yet (I haven't cooked a single thing since we got it) but they will be coming.

Candy Filled Brownie Bites

1 box brownie mix
Rolos and/or Reeses

Mix brownie mix according to directions on package. Place mini cupcake liners in a mini-muffin tin. Fill each one about 2/3 full. Bake for 15-20 minutes. Press candy in tops of each brownie as soon as you remove them from the oven. Makes between 3 and 4 dozen.

Skor Cake (Chocolate Cake from Scratch)

 I have been served this cake a lot of times (usually called "better than...uhh....anything" cake) with the cake being made from a box.  Making it with this recipe is so much better.  This is a great chocolate cake recipe that you can do anything with. It is a really dense and yummy cake. I got this recipe from my Mother-in-law, Lona.  She makes it all the time. When she makes it, she puts a mint topping on it then tops that with a chocolate fudge frosting. Super yummy too!

Chocolate Cake


1 cube  (1/2 cup) butter, softened
2 cups sugar
2 eggs
1 cup canned (evaporated) milk
2 Tbsp. white vinegar
2 tsp. baking soda
1/2 cup cocoa
2 1/2 cups flour
1/2 tsp vanilla
1 cup boiling water

Cream butter, sugar and eggs.  Sift together the flour and cocoa.  Add the vinegar and baking soda to the canned milk. (Make sure you do this in a bowl that is at least a 3 or 4 cup capacity, because it will really foam up) Add dry ingredients and sour milk alternately to the butter mixture, mixing well.  Add vanilla and boiling water.  Bake at 350 degrees in a 9X13 pan that has been sprayed with Pam. My recipe says to bake for 30 minutes, but this last time I made it, it took a lot longer than that. Just check it every so often by shaking it slightly to see if the middle is set, then once the middle looks set, check it with a toothpick.


To make a Skor Cake with it:
Cool slightly.  Then poke holes all over in the top of it. I usually use the end of a wooden spoon or a chopstick to make the holes.  Then pour caramel sauce all over the top, letting it soak into the holes. Just a bottle of caramel topping for ice cream is what I use.  Then after it is completely cooled, cover with whipped cream (or cool whip) and crushed Skor candy bars.  I like this cake best when it is served cold from the refrigerator.