Here you go, KM :) This recipe was originally found on inspiredtaste.net
**I usually double the recipe and make it in a 9x13 pan.
2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped (can use whatever nuts you have available)
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
1/4 c. brown sugar, packed
1/2 tsp vanilla extract
1/4 tsp kosher salt
1/2 c. dried cranberries
1/4 c. plus 2 T. mini chocolate chips (I don't usually use these, though they melt a little and help help hold the bars together)
Heat oven to 350. Add oats and nuts to a baking sheet and bake 5 minutes, stir and bake another 3-5 minutes to toast. Transfer to a large bowl.
Combine butter, honey, brown sugar, vanilla, and salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and sugar completely dissolves.
Pour butter mixture into oats and nuts. Mix well. Let cool about 5 minutes and then add cranberries and chocolate chips. Stir to combine.
Line a 8 or 9 inch square baking pan with aluminum foil or parchment paper. Lightly spray. Add the granola mix to the pan.
This is the key to making the bars stick together: Press hard! I usually use another piece of parchment paper and push hard. Hold it for 30 seconds or more and then move your hands and push again. If you don't press hard enough, it will turn out as more of a granola instead of granola bars. Still delicious, just not as easy to transport.
Cover and refrigerate at least 2 hours. Flip the bars upside-down on a cutting board and remove the parchment paper/foil carefully to avoid any being left behind.
Cut into bars. Store in an airtight container up to one week. For softer bars, keep at room temp. For harder bars, store in fridge.
You can also individually wrap each in plastic to have an easy portable snack for picnics or school lunches.
Saturday, April 25, 2015
Brittany's Scones
These are super easy and delicious! You can change up the add-ins. I've made raisin, craisins, and blueberries, but chocolate chips would be good, too.
2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top
Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.
Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.
Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.
2c. sifted flour
1T baking powder
2T sugar
1/2 t. salt
1/4 c. shortening (I substituted coconut oil and it worked just fine)
2 eggs
1/2 c. plain yogurt (I used vanilla almond yogurt, and it worked well)
1T sugar for the top
Sift together flour, baking powder, sugar and salt.
Cut in shortening.
Make a hollow in the center.
Save 1 T egg white for the topping. Beat remaining eggs and combine with yogurt. Add all at once to the hollow. Stir to mix. The dough will be stiff.
Turn onto lightly floured board and knead 5-6 times until dough sticks together.
Divide in half. Roll each half into a 6" circle, approximately 1" thick. Cut each circle into 4 wedges.
Arrange wedges 1"apart on ungreased sheet. Brush with egg white and sprinkle with sugar.
Bake 400 degrees for 15 min. until golden.
Can serve as is or with butter and raspberry preserves.
Wednesday, March 4, 2015
Peanut Butter Protein Balls
Yields 16- 18 balls
1 c. natural peanut butter (crunchy or creamy)
2 T. honey or agave nectar
1 c. rolled oats
2 T. ground flaxseed or wheat germ
2 T. sweetened flaked coconut
Optional for coating: cocoa powder, wheat germ, powdered sugar, chopped peanuts, cinnamon sugar
1. Heat peanut butter and honey in microwave until easy to mix, about 15- 20 seconds. Stir until blended.
2. In a separate bowl, mix oats, flaxseed and coconut until combined.
3. Add peanut butter mixture to oat mixture and stir until incorporated (Mixture may seem a little dry at first... just keep mixing)
4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used.
5. Optional: roll each ball in whatever coating suits your preference: cocoa powder, powdered sugar, wheat germ, cinnamon sugar, chopped peanuts, etc.
6. Chill the plate of balls in the refrigerator to set for at least an hour or overnight.
1 c. natural peanut butter (crunchy or creamy)
2 T. honey or agave nectar
1 c. rolled oats
2 T. ground flaxseed or wheat germ
2 T. sweetened flaked coconut
Optional for coating: cocoa powder, wheat germ, powdered sugar, chopped peanuts, cinnamon sugar
1. Heat peanut butter and honey in microwave until easy to mix, about 15- 20 seconds. Stir until blended.
2. In a separate bowl, mix oats, flaxseed and coconut until combined.
3. Add peanut butter mixture to oat mixture and stir until incorporated (Mixture may seem a little dry at first... just keep mixing)
4. Form a rounded tablespoonful of the combined mixture into a ball and place on a plate. Repeat until all mixture is used.
5. Optional: roll each ball in whatever coating suits your preference: cocoa powder, powdered sugar, wheat germ, cinnamon sugar, chopped peanuts, etc.
6. Chill the plate of balls in the refrigerator to set for at least an hour or overnight.
Sunday, February 15, 2015
Golden Sweet Cornbread
Originally posted on all recipes.com
Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I don't use that much!)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (I use coconut oil in liquid form)
*I have also added frozen corn. Just pour some in and mix it before putting in the pan.
Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round or square pan.
2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil until well combined. Pour batter into pan.
3. Bake 20 - 25 min. until toothpick comes out clean.
Ingredients:
1 cup all purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I don't use that much!)
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil (I use coconut oil in liquid form)
*I have also added frozen corn. Just pour some in and mix it before putting in the pan.
Directions:
1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch round or square pan.
2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, salt and baking powder. Stir in the egg, milk and oil until well combined. Pour batter into pan.
3. Bake 20 - 25 min. until toothpick comes out clean.
Thursday, February 12, 2015
Cincinnati style chili
I know dad won't like this, but my kids deemed it better than Skyline! A few years ago there was a chili cook off published in Cincinnati Magazine. This recipe was submitted by the chef at Daveeds and is so, so good. Serve over spaghetti or hotdogs with cheddar cheese on top.
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
Saturday, February 7, 2015
Quick and Easy Dinner Rolls
Not sure where on the Internet I originally found the recipe, but this is my go-to recipe for rolls. I never seem to plan ahead enough to make dough that has to rise a few times. It is more like me to check an hour before dinner time to see what I had planned for dinner that night. These only rise for 45 min and cook for 12-15... Very good for a last minute planner. I often through together a batch of these, get the dough rising and then make a soup. By the time the soup is ready, the rolls are, too.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
Lentil Soup
OH girls... you have to try this one. It is super easy, inexpensive and delicious. All of us love it! I usually make a batch of rolls and this is a full meal. I found this recipe on food network. Also, the recipe calls for "grains of paradise". You can use plain old cracked black pepper!
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
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