No Bake Caramel Pecan Turtle Bars

My husband is incredibly hard to buy for whether it's Father's Day, his birthday or Christmas! One gift I have bought him MANY times are the DeMet's Turtles. If you ever had them, you know that they are really rich and delicious. I was curious how hard it would be to make them, I thought you would need to bake it in the oven. Given that the weather here in Michigan is HOT and even with our air conditioning on, it is still hot when I put on the oven, I knew I wanted to make a "No Bake." This recipe is really easy and the only two appliances you need are a microwave and a fridge!!!! Dominic helped me and my husband LOVED these homemade "Turtles!" Don't they look happy?!?!?! I think he will remember this Father's Day fondly!!!

Ingredients

1 3/4 cup + 1/4 cup milk chocolate chips, (reserved)
3/4 cup pecans + 1/4 cup pecans (reserved), chopped
2 2.2 ounce bags, soft caramels (I used Werther's)
1 1/2 tablespoons heavy whipping cream (no substitutions)

Line a 8 x 8-inch pan or 9 x 9-inch square pan with aluminum foil and spray with non-stick cooking spray. Set aside. In a microwave safe bowl, put the 1 3/4 cup of the chocolate chips and in 15-30 second intervals, melt the chocolate until smooth. Pour in the bottom of the prepared pan and if you have any air bubbles, tap the pan a few times to get them out. It will also help smooth the chocolate. Sprinkle the 3/4 cup of pecans evenly across the melted chocolate. Set aside. Unwrap all of the soft caramels in both bags and put in a separate microwave safe bowl. Add the heavy cream and in 15-30 second intervals, melt until smooth. Spread evenly across the melted chocolate. In a small microwave safe bowl, melt the remaining 1/4 cup milk chocolate chips. Using the end of a teaspoon, drizzle the melted chocolate on top. Sprinkle the remaining 1/4 cup pecans on top. Put in the fridge for one hour. *these must be kept covered in the fridge. 

Chicken Taco Stew

During this time of staying at home, I have definitely baked and cooked more than I did before! My husband said he has probably gained 10 pounds! It's good we go for a walk every day now!!

Anyways, about a month ago, I had it in my head that I wanted to make a Chicken Taco Stew. I couldn't find a recipe, so I decided to make Chicken Tortilla Soup instead, but wanting to be creative, I used a can of chipotle peppers in adobo sauce. Whew, I think I am still blotting my forehead from all the sweating I was doing while I was eating it. Note to self: that stuff is HOT. Last night, I wanted to try again to make Chicken Taco Stew and after searching for over a half hour on the Internet for a recipe and it continuing to bring up Chicken Taco Soup recipes, I decided to invent my own recipe! It was YUMMY and the hubby said he liked it almost as much as the Hot Dog and Bean Casserole. That's quite a compliment, because that is his #1 favorite Quarantine dinner!!!

Ingredients

1 1/2 pounds boneless, skinless chicken breast, chopped

16-ounce can Traditional Refried Beans

14.5-ounce can Fire Roasted Diced Tomatoes, undrained 

15.25-ounce can No-Salt Added Black Beans, drained and rinsed

10-ounce can Red Enchilada Sauce, mild flavor

1.25-ounce package Taco Seasoning, reduced sodium

In a large stockpot, put about a tablespoon or two of vegetable or canola oil and cook the chicken until it is no longer pink inside. Drain off the grease. Add the rest of the ingredients in the order given, cover and stir occasionally on medium heat about 15 minutes. You can eat as is or put a "bed" of white rice underneath and top with shredded cheese. Makes about six servings. Store in a covered container in the fridge.