Cinnamon Valentine Caramels

** Recipe from  Tasty Kitchen **

* 2 c. white sugar 
* 1-½ c. light corn syrup 
* 1-½ c. heavy cream 
* 1 c. unsalted butter, plus 1/2 Tbl. for pan 
* 2 tsp. cinnamon oil 
* 1-½ tsp. red food color gel 

(Note: Cinnamon oil is very strong, but necessary for reaching a bold cinnamon flavor. Be careful to not get it on your skin, as it can cause irritation. For a more subtle cinnamon flavor, substitute 3 teaspoons cinnamon extract for the cinnamon oil.)

Butter a 9″ x 13″ pan and set aside.  Place all ingredients except cinnamon oil & red coloring in a heavy medium sauce pan. Cook over medium heat, stirring quite constantly, until it reaches 240°F. This will take a while, but don’t wander too far away, as the temperature seems to rise quickly right at the end. Take off heat & stir in cinnamon oil and red coloring. Pour into buttered pan. Let cool to room temp, then refrigerate to set. Take out of refrigerator and let sit for about 10 min. before cutting.  If you want to give these caramels as a gift, simply cut them into your desired size and wrap in wax paper.

Microwave Chocolate Peanut Butter & Oat Snack Bars

** Recipe from love veggies and yoga **

* 2 Tbl. Chocolate Chips
* 2-3 Tbl. Peanut Butter (or other nut butter)
* 2 Tbl. Milk (any type - or coffee creamer!)

* 1/2 c. Oats
Optional:
* 1 tsp. Vanilla Extract
* 1 Tbl. Sweetener (Brown/White Sugar, Agave, Maple Syrup or Stevia to Taste)
* 1 Tbl. Other Dry Ingredients (coconut flakes, chia seeds, sunflower seeds, nuts, more chocolate chips, raisins, scoop of protein powder, etc.)

Melt first three ingredients together in microwave in 30 second intervals, stirring and checking.
Add oats & any optional ingredients, stir to combine.  (You want this mixture to be fairly dry.  If it’s not dry enough, add more oats, 1 Tbl. at a time)  Press mixture into bars or balls.   Using a piece of plastic wrap on the inside of a square plastic container will save on dishes and cleanup.
Put in refrigerator or freezer for 10 min, or until bars have set up.   Slice or break apart.
Yields 3 Larabar-sized bars that are also vegan and gluten-free.

Slow Cooker Carnitas

** Recipe from A Year of Slow Cooking **

* 2 pounds pork shoulder (could use chuck roast)
* 1/2 cup freshly squeezed orange juice (about 1 large orange)
* 1/4 cup freshly squeezed lime juice (about 1 large lime)
* 7 cloves garlic (whole intact)
* 1/2 tablespoon kosher salt
* 1 tablespoon cumin
* 1/2 cup beef broth (GF if desired)
* corn tortillas
* desired toppings: i.e. sour cream, salsa, sliced avocado, etc.

Use a 6 quart slow cooker. In a small bowl, combine salt & cumin. Rub mixture all over  pork, then place into slow cooker. Add whole garlic cloves. Squeeze on citrus, and pour beef broth evenly over top.  Cook on low for 8-10 hrs, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hrs, remove and cut into chunks, then return to crock & flip to high for about an hour or two.  Shred meat fully and serve on warmed corn tortillas with desired toppings.

Peanut Butter-N-Oatmeal Bars

** Recipe adapted from cooks.com - pictures from ME! **

Bars:
* 4 c. quick oats (use GF if desired)
* 1 c. packed brown sugar
* 3/4 c. melted butter
* 1 tsp. vanilla

Heat oven to 375.  Mix ingredients & evenly press into a greased jelly roll pan.  Bake 15-20 min.  Cool slightly.

Topping:  (If desired!!  Bars are quite good on their own!!)
* 6 oz. butterscotch chips (I used chocolate!)
* 3/4 c. peanut butter (I used chunky!)

Melt & spread on top of bars.  Place pan in fridge & allow topping to set.  Cut into bars. 
** NOTE: even though my topping "set", after it came back to room temp, it was messy. :(  So, I put 2 chocolate sides together & made "sandwiches"!!  :)

Pink Velvet Fruity Pebble Whoopie Pies

** Recipe from Cookies & Cups **

Whoopie Pies:
* 2 c. all purpose flour
* 2 Tbl. cocoa powder
* 1/4 tsp. baking powder
* 1/2 c. room temp butter
* 1 c. light brown sugar
* 1 egg
* 2 tsp. vanilla
* 1/2 c. buttermilk
* food coloring (Chefmaster - "Deep Pink" used)

Fruity Pebble Buttercream:
* 1 c. finely crushed Fruity Pebbles (about 2 1/2 cups un-crushed)
* 1/2 c. butter, room temperature
* 1/2 c. vegetable shortening
* 2 c. powdered sugar
* 2 Tbl. milk

Heat oven to 375.  Line you baking sheets with parchment paper.  Cream butter and sugar together.  Add egg and vanilla, mix until combined.  Mix you dry ingredients together.  On low speed add 1/3 of your dry mix, then 1/3 of your buttermilk…continue adding in this order until all your dry ingredients and milk are mixed in and smooth.  Now add food coloring. It might not take much, but add until the color you like is reached.  Mix on low to combine the food coloring, scraping the sides until color is even.  Transfer batter into a piping bag or snipped off ziplock.  (Cookies can be piped into any shape desired!)  Bake for approx. 6 min, until they are set.  Let cool on baking sheet for 2 min, then transfer to a wire rack to finish cooling.

For Buttercream:  Cream your butter and shortening together until smooth.  On low speed, slowly add in your powdered sugar, when incorporated, add your milk and turn speed up to medium and beat until smooth and fluffy.  Turn back to low speed and add in your crushed Fruity Pebbles cereal and mix until incorporated.  Top the bottom of 1 cookie with buttercream, then add another cookie on top - making a "sandwich"!

Strawberry 2 Ingredient Fudge

** Recipe from Cookies & Cups**

* 1 can of strawberry frosting
* 1 (12 oz.) bag of white chocolate chips

Lightly spray a 9x9" pan with cooking spray.  Over a double boiler, or in the microwave, melt your white chocolate chips.  When chips are melted, remove from heat and stir in your strawberry frosting, evenly.  Spread in your prepared pan and place in fridge to set for 30 minutes.  Cut into squares to serve.  Store in an airtight container for up to a week.

Chicken Taco Cornbread w/ Ranchero Cilantro Drizzle

** Recipe from Picky Palate **

Dressing:
* 1/2 c. ranch dressing
* 1/2 c. salsa verde
* 1 c. tightly packed cilantro leaves
Filling:
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely chopped onion
*  1/4 c. finely chopped red bell pepper
* 1  Tbl. finely chopped jalapeno pepper
* 2 c. shredded rotisserie chicken
* 3 Tbl. finely chopped cilantro leaves
* 1/2  tsp. salt
* 1/2 tsp. ground cumin
* 1/4  tsp. black pepper
* 1 (14 1/2 oz.) can diced tomatoes with green chilies
* 1  large egg
 Crust:
* 1 (7 oz.) package sweet yellow cornbread mix (use GF if desired)
* 1/2 c. milk
* 3/4 c. crushed corn tortilla chips
Toppings:
* 1/2 c. shredded mozzarella cheese
* 1/2 c. shredded Cheddar cheese
* 3 c. shredded romaine lettuce
* 1 c. chopped tomatoes

HEAT oven to 400. Combine ranch dressing, salsa & 1 c. cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.  HEAT olive oil in 10" cast iron skillet over med. heat. Add onion, bell pepper & jalapeno; cook 3-5 min. or until vegetables are tender, stirring frequently. Stir in chicken, 3 Tbl. cilantro, salt, cumin, pepper & tomatoes with green chilies; cook 5 min. Remove from skillet. Wipe out skillet with paper towel; grease.  BEAT egg in large bowl. Add cornbread mix & milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.  BAKE 16-20 min, or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.