Samoas Bars

I've had my eye on these for about a year, but haven't had any reason to make them until recently.  We had a neighborhood "Meet & Greet" a couple of weeks ago at our clubhouse.  We were supposed to bring finger food so I figured most people would end up bringing cookies or brownies.  I tried to think of something a little different, and then I remembered saving this recipe many months ago.  They aren't quite as good as the Girl Scout cookies, but at least my version has no hydrogenated oil :)  I chose to only drizzle chocolate on the top, but you can also dip the base of the bars into chocolate to more closely resemble a Samoa.

Samoas Bars

Ingredients

Cookie Base:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Topping:

• 3 cups shredded coconut, toasted
• 2 (5.5 ounce) bags caramels (I used Werther's)
• 1/4 teaspoon salt
• 3 tablespoons milk
• 10 ounces milk chocolate (chocolate chips are ok)

Directions

1. Preheat oven to 350°F 
2. For the cookie base:  line a 9x13 baking dish with parchment paper
3. In a large bowl, cream together sugar and butter, until fluffy.  Beat in egg and vanilla extract.
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand.
5. Pour crumbly dough into prepared pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack.
7. For the topping: Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
8. Microwave on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
9. Put dollops of the topping all over the shortbread base. Using the spatula, spread the topping in an even layer. Let topping set until cooled.
10. When cooled, cut into 30 bars with a large knife or a pizza cutter.
11. Once bars are cut, melt chocolate in a small bowl. Heat it on medium in the microwave in 45-second intervals, stirring thoroughly to prevent scorching.
12. If you want chocolate on the bottom, dip the base of each bar into the chocolate and place on a clean piece of wax paper.
13. Use remaining chocolate (or melt a bit of additional chocolate, if necessary) to drizzle bars with chocolate to finish.
14. Let chocolate set completely before storing in an airtight container.

Source:  Adapted from Recipezaar

Broiled Tilapia with Thai Coconut Curry Sauce

I absolutely loved this meal!  I have been craving it everyday since I made it.  This will definitely be put into our normal rotation of meals.  Tony thought there was a bit too much red pepper, but I loved the crunch and flavor it added.

Broiled Tilapia with Thai Coconut Curry Sauce

Ingredients

• 1  teaspoon  dark sesame oil, divided
• 2  teaspoons  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  cup  finely chopped red bell pepper
• 1  cup  chopped green onions
• 1  teaspoon  curry powder
• 2  teaspoons  red curry paste
• 1/2  teaspoon  ground cumin
• 4  teaspoons  low-sodium soy sauce
• 1  tablespoon  brown sugar
• 1/2  teaspoon  salt, divided
• 1  (14-ounce) can light or regular coconut milk
• 2  tablespoons  chopped fresh cilantro
• 4  (6-ounce) tilapia fillets
• Cooking spray
• 3  cups  hot cooked basmati rice
• 4  lime wedges

Directions

Preheat broiler.

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Source:  Adapted from My Recipes/Cooking Light