Carmelitas

This is my new favorite and go-to dessert.

Carmelitas 

2 1/4 cup oats 

2 cups flour  plus 6 tablespoons 

1 cup butter softened  

1 1/2 cup brown sugar 

1 tsp baking soda 1 tsp salt

 1 17 oz jar of caramel sauce (2 small jars) 

1 bag milk chocolate chips 

 Mix together oats, 2 cup flour, butter, brown sugar, baking soda, salt. Press half the mixture into a 9 x 13 pan and bake at 350 degrees for 10 minutes. Meanwhile, mix 6 tablespoons of flour into the caramel sauce. Remove the oat crust from oven and pour the chocolate chips all over it. Then top the caramel mixture on top of that.  Pour the remaining oat mixture over the caramel and place in the oven for another 15-20 minutes.  Caramel should be bubbling out.  Allow to set for a few hours.  

Chili Lime Chicken Tostadas

This is from my friend, Kristi. It's really yummy and super easy!!

Chile Lime Chicken Tostadas

• 1 can diced green chilies
• 4 cloves of minced garlic
• 1 Tbsp. chili powder
• 3 Tbsp. lime juice
• 1 diced medium onion
• 2 lbs. boneless chicken breasts
• 1 can fat free refried beans, warmed
• 10 tostada shells
• Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Put chicken back in juice in cooker.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.