Hip Paddies

This recipe comes from my husband's aunt and I was in love at first bite. Others must experience this phenomenon as well because these bars disappear quickly wherever I bring them!  It can be a bit tricky to spread the first layer of dough in the pan but as you spread the dough it will warm up and stick to the pan instead of clumping together.

Chocolate:

1 can sw. condensed milk

2 Tbsp butter

1 cup chocolate chips

1 tsp vanilla

Dough:

3/4 cup butter

1 1/2 cups brown sugar

1 egg

1 tsp vanilla

1 3/4 cup flour

1/2 tsp salt

3/4 tsp soda

1 1/2 cup oatmeal

1/2 cup nuts (optional)

Heat sweetened condensed milk, butter and chocolate chips until all chocolate chips are melted.  Add vanilla and set aside.

Preheat oven to 350 degrees.  Cream butter and brown sugar; add egg and vanilla.  Mix in dry ingredients.  Press 2/3 of dough mixture in greased 9 x 13 pan.  Pour chocolate mixture on top.  Sprinkle on remaining dough mixture in clumps.  Add 1/2 cup nuts if desired.  Bake for 25 minutes. 

Stuffed Portabellas

This is a great recipe that is very adaptable to your tastes and creativity!  If you don't want to make homemade bruschetta (see my recipe here), try the pre-made mix from Trader Joe's.

2 large portabella mushrooms
1/3 cup ricotta cheese
1 cup raw spinach, chopped
1 clove garlic, minced
1/4 cup bruschetta
1/3 cup mozzarella
salt and pepper to taste



Preheat oven to 400 degrees. Remove stems from mushrooms and brush with a dry cloth to clean.  In a frying pan, saute spinach with garlic and a bit of olive oil.  Once spinach is wilted, transfer to a bowl and mix in the ricotta cheese, salt and pepper.  Lay mushroom caps upside down on a baking sheet and fill with cheese/spinach mixture.  Top with bruschetta and mozzarella.  Bake for 10-12 minutes.