Peanut Butter Granola Bars

Yum! Homemade granola bars! I actually made these for Dad--who loves anything that has peanut butter, raisins, oatmeal, and chocolate chips. So easy to put together and delicious! Adjust the ingredients and sweetness to your taste--endless combinations. :)

Granola Bars
Rose's recipes

1 to 1 1/2 cups peanut butter (I used white chocolate wonderful today)
1/4 c brown sugar
1/2 c honey (or to taste)
1/4 c oil
2 t vanilla
2 1/2 to 3 cups oats
1/2 c Cheerios
1/2 c coconut
1/2 sunflower seeds
1/4 c raisins
1/2 c chocolate chips

Preheat oven to 350 degrees.
Mix wet ingredients in large bowl.
Add rest of ingredients or add-ins of your choice.
Pour mixture into 9x13 pan sprayed with cooking spray, compacting down to even out.
Bake for 20-25 minutes.
Remove from oven; score with slices with knife; allow to cool fully; cut and serve.

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All-Bran Blueberry Muffins

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Coconut Breads

I saw these wonderful breads on Baking Bites, and just had to try them. The original recipe came from Bill Granger--thick coconut bread with a nice touch of cinnamon, served toasted with butter. Ummm....The lemon version, adapted by Nicole Weston of Baking Bites, is wonderful also. The coconut-lemon combination is bright and delicious. This recipe makes a large, sturdy tea loaf, not overly sweet and definitely improved with toasting and butter. Continue for recipe.

Bills Coconut Bread
from Baking Bites

2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 cup + 1 tbsp sugar
2 cupps shredded coconut
2 large eggs
1 1/4 cups milk (lowfat is fine)
1 tsp vanilla extract
1/3 cup butter, melted

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Stir in sugar and coconut. In a medium bowl or a large measuring cup, whisk together eggs, milk and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.Add in melted butter and stir until just smooth, being careful not to overmix. Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf; or 8 large slices.
Serve toasted, with butter.

For Lemon Version:

Omit cinnamon.
Use 3/4 c milk and 1/2 c fresh lemon juice.
Add 1T lemon zest.

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Artichoke Dip

Unfortunately I don't have a picture for this WONDERFUL, quick, and easy appetizer. How can you go wrong with cheese, artichokes, and mayonaise?? I made this for my sister's baby shower and there wasn't a spoonful left by the end of the afternoon. I've made this dip in the past, baking in the oven, until warmed and the cheese is nice and gooey. But in a similar recipe on Simply recipes (found here), she microwaves it and it's done in no time. I tried this and it came out great--and I didn't have to turn on my oven in this heat! I can't recommend this dip enough if you are looking for a crowd pleaser, and something really simple to make! Continue for recipe.

Artichoke Dip

2 cans of artichoke hearts, drained
2 cups of grated Parmesan cheese
1 clove minced garlic
Dash of red pepper flakes
1 cup of light mayonaise
Salt and pepper to taste

Cut the artichoke hearts into small pieces. Mix all ingredients in an oven or microwave-proof bowl. Microwave for 5 minutes, stirring half way through. (Alternatively, bake in oven for 20-30min.) Serve with crackers or chips.

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Salsa Verde Pork Carnitas

These are the BEST pork carnitas!! Thank you so much to Elise on Simply Recipes as the author of this recipe (found here). I have made these twice, both times for a crowd of friends and they really are wonderful. First of all, I love pork shoulder--it is so economical and after all day in the crockpot, it just falls off the bone, yielding a lot of tender meat. The flavors in this recipe are great--coriander seeds, cumin, salsa verde, and cilantro. Yum! Continue for recipe.

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Crustless Quiche

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Graham Cracker Eclair

This recipe came from my mom. It requires no baking, it makes a large pan, and is very simple to make. And it tastes really comforting. The layers of graham crackers soften and melt in your mouth between the layers of pudding and the chocolate glaze adds a smores-like quality. I know, cool whip and instant pudding mix aren't exactly the most healthful ingredients, but this just tastes good. My mom usually adds slices of bananas also, which is great too. This is excellent to make ahead of time because it tastes better after several days of graham cracker softening. Enjoy! Continue for recipe.

Graham Cracker Eclair
from Mom

Filling:
Whole graham crackers
large vanilla instant pudding mix
8oz cool whip

Glaze:
3 T melted butter
2 T cocoa powder
1 1/2 cup powdered sugar
2 t karo light corn syrup
2 t vanilla
3 T milk

9x13 ungreased glass dish

Layer the bottom of your dish with whole graham crackers.
For the filling, make the pudding according to the instructions on the box. Fold in the cool whip.
Pour 1/2 the filling over the graham crackers. Top with another layer of crackers.
Add rest of filling.
Top with another layer of crackers.
For the glaze, mix butter and cocoa. Add rest of ingredients and stir.
Spread glaze over the top evenly.
Chill 12-24 hours.

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Baked Salsa Chicken

I'm trying to enhance my repertoire of easy and quick dinners for the week nights. I would love to hear your favorites! This is simply chicken breast halves, salted, and topped with salsa and a dollop of sour cream and baked for about 30 minutes. Finish with shredded cheese and bake for 5 more minutes to melt. Couldn't be any easier and tastes great. I serve with Spanish rice and slice the leftovers and roll in tortillas for lunch the next day.

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Mexican Taco Stew

I love soups! I adapted this recipe from the Whole Foods website. It is simple and flavorful and goes great with a green salad for dinner. Top with tortilla chips. Yum!

Mexican Taco Stew
adapted from Whole Foods

1 lb pound ground beef or turkey
1 medium onion, chopped
2-3 garlic cloves, finely chopped
1 package taco seasoning (about 4 T)
4 cups chicken broth
1 large zucchini or summer squash, cut into small cubes (optional)
1 (15-ounce) can black beans
2 (14.5-ounce) cans diced tomatoes
1 cup frozen corn kernels or 1 can corn
1-2 cups medium salsa

Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

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Crunchy Cornmeal Waffles

I almost made cornmeal pancakes this morning but decided on waffles instead. These waffles have a crunch to them from the cornmeal and would be great topped with raspberries or blueberries to offset the corn. Although these were good, I think I prefer cornmeal pancakes--next time! Continue for recipe.

Crunchy Cornmeal Waffles

King Arthur Flour

1 3/4 cups buttermilk
2 eggs
5 tablespoons butter, melted and cooled OR 1/3 cup vegetable oil
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Waffles: In a medium-sized mixing bowl, whisk together the buttermilk, eggs and melted butter or oil. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients. Let the batter sit for 10 minutes, to allow the cornmeal to soften. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and bake until the waffle iron stops steaming.

Yield: about ten 8-inch round waffles.

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