Budget Travel

Salted Caramel Fudgy Brownies

SERVES 16 | ACTIVE TIME 10 MIN | TOTAL TIME 40 MIN

1/2 cup unsalted butter

1-1/2 cups (about 11.5 ounces) semi sweet chocolate chips
1/2 cup granulated sugar
2 large eggs
1 cup all-purpose flour
1/2 teaspoon kosher salt, plus more for dusting
1/4 teaspoon baking powder
1/2 cup Salted Caramel Mocha International Delight Creamer

Ganache Frosting
1 cup semi sweet chocolate chips
1/2 cup Salted Caramel Mocha International Delight Creamer

Preheat oven to 350°F.

Place butter and chocolate in a large microwave-safe mixing bowl, heat (30 seconds at a time) until melted. Stir until smooth.

Meanwhile: Line an 8”x8” baking dish with aluminum foil sprayed with non-stick spray or parchment, set aside.

Add sugar to melted chocolate. Beat with an electric mixer until incorporated. Add eggs and beat until completely smooth, about 1 minute. Add flour, baking powder and salt. Mix on low until the flour is just mixed in. With your mixer on low, pour in the creamer. Mix until combined. Careful not to overmix.

Pour batter into the prepared baking dish. Bake for 30 minutes or until a toothpick comes out clean.

Meanwhile, combine 1 cup chocolate chips and 1/2 cup creamer in a microwave safe bowl and heat (30 seconds at a time) until melted. Stir until smooth.

Once the brownies come out of the oven. Stir the ganache and pour the ganache over the hot brownies.

Allow to cool completely before cutting. Sprinkle with salt. Serve and enjoy!

DONNA'S NOTES: If you are all out of the Salted Caramel Mocha creamer, you can substitute your favorite creamer. Caramel Macchiato is a great replacement.

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Mocha S'mores Campfire Dip

SERVES 4 | ACTIVE TIME 5 Min | TOTAL TIME 25 Min
2 tablespoons International Delight Mocha Iced Coffee
1 cup milk chocolate chips

pinch salt
20 regular marshmallows
8 graham cracker sheets

Place 6" cast iron skillet in the oven. Preheat oven to 450°F with the pan inside.

Once the oven is preheated, heat the iced coffee in a microwave safe bowl until it's steaming hot, about 30 seconds.

Remove the skillet from the oven. Add chocolate chips and salt to the hot skillet. Pour hot iced coffee over top. The heat from the skillet and the coffee will melt the chocolate chips. Stir chocolate chips with a spatula until mixture is smooth. Spread mocha mixture into an even layer. Add marshmallows on top in an even layer.

Bake 7-8 minutes, until marshmallows are toasted and golden brown. Allow to cool for 5 minutes.

Serve with graham crackers. I dip for my daughter, as the skillet is very hot!

DONNA'S NOTES: When doubling the recipe use a 8" skillet.

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Chipotle Copycat Roasted Chili-Corn Salsa

SERVES 12 | ACTIVE TIME 25 MIN | TOTAL TIME 25 MIN

2 poblano chile peppers
4 cups frozen white sweet corn, defrosted and drained
1/2 red onion, finely diced
1/2 cup fresh cilantro, chopped
2 medium jalapenos, finely diced
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Place an oven rack at the upper top position and preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Place poblano peppers on the prepared baking sheet. Bake until the peppers are totally blistered and browned, about 15 to 20 minutes. Turn peppers every 5 minutes to roast all sides. Transfer the peppers to a bowl and cover with plastic wrap for 5 minutes. Peel the poblanos with your fingers. Careful the peppers are still hot. Cut them in half and remove seeds. Chop poblanos and place in a medium bowl with the remaining ingredients. Toss to combine. Serve and enjoy.

DONNA'S NOTES: This is a great make-ahead dish, it gets even better the next day.

You can substitute fresh cooked corn when it is in season.

SHORTCUT: You can substitute 1 (4-ounce) can fire roasted diced green chiles for the poblanos. It will save you some time and it tastes amazing!

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Orange Creamsicle Rice Pudding

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 30 Min

1 cup uncooked Arborio rice

2 cups fresh squeezed orange juice (about 8-10 medium oranges)
2 cups International Delight French Vanilla Creamer
1/4 teaspoon kosher salt
1 tablespoon orange zest

Combine rice, orange juice, creamer and salt in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil, about 3-5 minutes. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes. Stir in orange zest.

Remove from heat. Stir in orange zest. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

Enjoy!

DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

We do not count water and salt when considering the number of ingredients.

Zest the oranges before juicing them.

SLOW COOKER METHOD: Combine ingredients in a slow cooker (I used a 3 quart). Stir, cover and cook on high for 1 1/2 - 3 hours. It took 3 hours in my 3 quart round. Rice should be soft and as thick as pudding when it is ready.

The first time you prepare this I recommend tasting a piece of rice after 1 hour 30 minutes. If it is not chewy yet cover it and let it cook 30 more minutes and check again. The more you stir the more the pudding will thicken. That said, about 15 minutes before the pudding is done remove cover and stir until pudding is thickened. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Chipotle Copycat Slow Cooker Pork Carnitas

SERVES 10 | ACTIVE TIME 15 Min | TOTAL TIME 6 Hours 15 Min

5 pound pork shoulder (also known as pork butt)
2 tablespoons extra light olive oil
2 teaspoon kosher salt, divided
2 teaspoon ground black pepper, divided
4 dried bay leaves
1 tablespoon dried rosemary (or 3 large fresh rosemary sprigs)
1/2 teaspoon ground thyme
1/2 cup water

Rinse pork roast under cool water. Pat dry with a paper towel (do not skip this step, patting it dry helps create less steam and creates a better sear).

Preheat a dutch oven over medium-high heat. Add 2 tablespoons olive oil. Place pork on a plate and sprinkle on all sides, with 1 teaspoon salt and 1 teaspoon pepper. Once the oil is shimmering and hot, carefully place pork in a Dutch oven (do not wait or the seasoning will begin to draw out moisture). Sear each side. Allow pork to sizzle in the pan without touching it for at least 2 minutes.

The pork will naturally release from the pan once it is properly seared. If it is sticking to the bottom of the pan, it is most likely not seared yet. It will take 2-5 minutes per side. Reduce heat if the pan is getting too hot.

Add bay leaves to the bottom of your crockpot (I use a 6-quart slow cooker), place pork on top of bay leaves and carefully pour remaining cooking liquid from your Dutch oven over the pork. Add 1/2 cup water to Dutch oven, return to medium-high heat. Use a silicone spatula or wooden spoon to scrape the stuck browned bits from the bottom. Once the mixture is boiling, pour it over the pork in the slow cooker. Sprinkle rosemary, thyme and remaining salt and pepper into the slow cooker and over the pork. Flip the pork once to season the other side.

Cover and cook on high for 5-6 hours (alternately cook on low for 10-12 hours). When the pork is tender, use 2 forks to shred meat. Taste for seasoning, if necessary add salt to taste (mine did not need salt).

Stir to coat pork in cooking liquid. Cover and cook for 30-60 minutes to help the pork absorb the juices. Serve and enjoy!

DONNA'S NOTES: Do not use non-stick pans for searing. Cast iron or stainless steel are great alternates to the dutch oven.

You can use bone-in or boneless pork, but watch your cook time as bone-in can cook faster.

Searing the meat before placing it in the slow cooker adds another layer of flavor. While you could skip this step, I highly recommend taking the extra 15 minutes and doing it. Trust me the flavor is worth it!

If making this with fresh rosemary sprigs, I place them on the bottom of the slow cooker and put the pork roast on top.

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Cucumber Tomato Salad with Lemon Poppy Seed Dressing

SERVES 6 | ACTIVE TIME 10 Min | TOTAL TIME 10 Min

1/4 cup fresh lemon juice

2 tablespoons granulated sugar
2 tablespoon extra light olive oil
1/2 tablespoon poppy seeds
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon onion powder
2 English cucumbers, cut into half coins
2 cups grape tomatoes, halved
1/2 red onion, sliced thin

Combine lemon juice, sugar, olive oil, poppy seeds, mustard, garlic, salt, and onion powder in a large bowl. Whisk well until dressing is completely combined.

Add cucumbers, tomatoes, and onion to the bowl. Toss to combine.

Chill until ready to serve. Enjoy!

DONNA'S NOTES:If you would like to make this salad ahead, prepare the dressing in a mason jar and toss the salad with it the day you plan to serve it.

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No-Churn 2-Ingredient Peaches & Cream Ice Cream

SERVES 8 | ACTIVE TIME 5 Min | TOTAL TIME 5 Min

2 cups (16 ounces) International Delight Cold Stone Sweet Cream Creamer

5 cups frozen peaches, divided

Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.

Meanwhile: Chop remaining peaches into small pieces.

Fold chopped peaches into ice cream.

Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.

Scoop and Enjoy!

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