Oatmeal Caramelets

These are always a crowd pleaser! They are really easy too!

2 C. flour
1 1/2 C. brown sugar, firmly packed
1/2 t. salt
2 C. quick oats
1 t. baking soda
1 1/2 C. butter, melted (I know it's a lot, but it makes a lot too!)
12 oz. milk chocolate chips
1 jar Butterscotch Caramel topping (plain caramel or plain butterscotch is fine too)

Preheat oven to 350 F. Mix together flour, brown sugar, salt, oats, soda, and butter, until crumbs form. Press half of the mixture into a greased (make sure you grease the sides well!) 9 x 13 pan and bake for 10 minutes. Remove from oven and sprinkle with chocolate chips. When melted, spread the chocolate evenly over the oatmeal crust top with whole jar of caramel topping. Sprinkle remaining crumbs over the caramel and bake for 25 - 30 minutes. Chill for easy cutting.

Creamy Farfalle with Mushrooms and Asparagus

Yummy and easy!

1 lb. farfalle pasta
2 T. butter
3/4 to 1 lb. mushrooms (I like crimini)
1 lb. thin asparagus, cut into 1-inch pieces
1 C. mascarpone cheese (can be found in the specialty cheese section)
Pinch of nutmeg
1/2 C. toasted slivered almonds
1/4 - 1/2C. freshly grated Parmesan
Salt and Pepper to taste

Cook farfalle until al dente, about 12 minutes. Make sure your water is well salted. Melt butter in a large skillet over medium heat. Add mushrooms and saute for 5 minutes. Add the asparagus and saute 5 more minutes. Add farfalle, reserving some of the pasta water (about 1 C.). Stir in the mascarpone cheese, nutmeg and parmesan cheese. Toss to coat and season with salt and pepper. If the sauce is not as creamy as you would like, add 1/4 C. of pasta water at a time until it is the desired consistency. Top with toasted almonds and additional Parmesan cheese. Serves 6.