Oatmeal Carmelitas

Ingredients:

2 cups Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)

2 cups quick-cooking rolled oats

1 1/2 cups firmly packed brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups margarine or butter, softened (I used butter)

1 (12.5-oz.) jar (1 cup) caramel ice cream topping

3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)

1 cup semisweet chocolate chips (I used 1/2 cup Milk chocolate and 1/2 cup semisweet chocolate chips)

1/2 cup chopped nuts (I usually use Walnuts but omitted nuts this time)

Directions:

Heat oven to 350°F.Grease 13x9-inch pan.Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.Bake for 10 minutes or until light brown. Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.Remove partially baked crust from oven; sprinkle with chocolate chips and nuts.Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.Return to oven; bake an additional 18 to 22 minutes or until golden brown.Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set.Cut into bars.

The Results:

I had less then 3/4 cup of caramel so they weren't as caramely as I would have liked. But they still turned out yummy. Now if I had a full cup of caramel they would have been awesome. Also I would bake them for 16 to 18 minutes. 19 minutes was just a little to long.

* I got the recipe from http://bakingblonde.blogspot.com/

Cinnamon Cheesecake Swirled Blondies

Ingredients:

6 TBS butter, melted

1 cup brown sugar

1 egg

1 tsp. vanilla extract

1/4 tsp salt

1 cup flour

1/4 tsp baking powder

1/8 tsp cinnamon

1/2 cup Hershey's Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well)

Cinnamon Cheesecake Swirl

5 oz cream cheese, softened

1/4 cup sugar

1/4 tsp cinnamon (more or less to taste)

2 TBS flour

1 tsp pure Vanilla

1 egg yolk

Directions:

In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside.Preheat oven to 350.Line an 8x8 pan with foil and lightly spray with PAM.In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.Mix in Cinnamon Chips and/or nuts or other chips (if using)Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.Run a knife through the blondie and cheesecake layers to create a pattern or swirls.Bake in preheated oven for 25-30 minutes or until set in the middle. (I baked for 27 minutes)Cool on rack before cutting.

The Results:

* These were so yummy with ice cream and caramel on top.

* I got this recipe off of http://bakingblonde.blogspot.com/search/label/Blondies