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. :)
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.
Monday, June 29, 2009
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:
Use 3/4 c milk and 1/2 c fresh lemon juice.
Add 1T lemon zest.
Posted by Rose at 8:20 PM
Saturday, May 16, 2009
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.
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.
Posted by Rose at 7:27 AM
Saturday, March 28, 2009
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.
Type rest of the post here
Posted by Rose at 7:32 PM
Tuesday, March 24, 2009
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
Whole graham crackers
large vanilla instant pudding mix
8oz cool whip
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.
Posted by Rose at 2:28 PM
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.
Posted by Rose at 1:40 PM
Monday, March 16, 2009
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.Continue......
Posted by Rose at 1:51 PM
1 3/4 cups buttermilk Yield: about ten 8-inch round 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
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.
1 3/4 cups buttermilk
Yield: about ten 8-inch round waffles.
Posted by Rose at 1:46 PM
I really like to have homemade baked goods in the morning. It's so easy to grab a muffin or a slice of bread or coffeecake to eat in the car with my coffee on the way to work. And, because my husband doesn't usually eat these, I can freeze most of the batch and then just thaw them one by one.
This muffin recipe is just ok--not very sweet which is nice, but the texture was a bit too heavy for me. They were moist though, and actually tasted better on the 3rd day, allowing the oats to soften and the spices to blend in. I adapted this recipe from a yogurt carton, adding orange zest, dried cranberries, cinnamon, and cloves. I really like that flavor combination, but next time will go for a different base. Continue for recipe.
Oatmeal Raisin Yogurt Muffins
1 cup flour
1 cup rolled oats
1/2 cup brown sugar
1 1/2 t baking powder
1/2 t salt
1/2 t cinnamon
pinch ground cloves
1 cup yogurt
1/2 t vanilla
2 T oil
1/2 cup raisins
Preheat oven to 350. Lightly grease 10 muffin tins.
Stir together dry ingredients.
In a measuring cup, whisk together wet ingredients.
Stir the yogurt mixture into the flour mixture until just combined.
Divide the batter into the 10 muffin cups and bake for about 25 min.
Posted by Rose at 1:41 PM
Sunday, February 15, 2009
Yum! Warm and comforting--stuffed cabbage rolls: a mixture of beef, rice, onions, tomato paste, and allspice rolled into steamed cabbage leaves and simmered in tomato sauce. So easy and fun to put together and so satisfying! Thanks to the wonderful blog, Smitten Kitchen, for the idea to make these again. My husband's mom makes a variation of these "piggies," as she calls them, in the winter and lets them stew all day in the crock pot. Enjoy! Continue for recipe.
1 head of cabbage
1 lb. ground beef
1 cup uncooked rice
2-3 T tomato paste
pinch of allspice
pinch of cinnamon
salt and pepper
your favorite tomato sauce
Steam cabbage in boiling water until leaves are soft.
Saute diced onion in large saucepan until translucent.
Mix beef, rice, onion, tomato paste and spices in bowl (you can dice and add some of the leftover cabbage to this mixture.)
Remove cabbage leaves and cut out center vein.
Place a dollop of beef mixture in the cabbage leaf and roll like a burrito. (You should get 2 rolls per leaf.)
Place rolls in saucepan that you cooked the onions in. Cover with tomato sauce.
Simmer gently for about 1 hour.
Posted by Rose at 4:19 PM
Ok, really?!?!? Another yogurt cake variation?! I just can't help myself! :) They're too easy--perfect for a spur-of-the-moment weeknight treat when I don't have time to fuss around. No mixer! This is practically the only cake that I've made since the birth of my daughter. So simple! Finish with a dusting of powdered sugar or a scoop of ice cream. For a deeper chocolate flavor, melt some bittersweet chocolate and mix into the batter. Yum! Continue for recipe.
Chocolate Yogurt Cake
1/3 cup cocoa
2/3 + 1/2 cup flour
2 t baking powder
pinch of salt
1 cup sugar
1/2 cup plain yogurt
1 t vanilla
1/3-1/2 cup oil
Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).
Whisk together the flour, cocoa, baking powder and salt.
In another bowl, mix the sugar, yogurt, eggs, and vanilla until well blended.
Add the dry ingredients, mixing until just combined.
Add the oil, and stir until smooth.
Bake for 40-45 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
Posted by Rose at 3:37 PM
My mom makes this "kitchen sink" type soup often. It's a great way to use ingredients in your pantry and yields a very hearty and satisfying meal. Pair with a green salad and you have a nice wintertime meal--with plenty of leftovers that are even better on the second day. Thanks mom! Continue for recipe.
1 lb. ground beef
1 onion, chopped
2 cloves minced garlic
1.5 celery stalks, chopped
2-3 carrots, chopped
2-3 potatoes, chopped
1 can pinto or red beans (I usually leave this out)
1 can green beans
2 cans diced tomatoes
1 qt. water
3-5 beef bouillon cubes
1-1.5 cup noodles (I like spiral noodles)
salt and pepper to taste
Brown meat, onion, garlic, and celery together. Drain. Add rest of ingredients, except noodles. Cover and simmer until potatoes are nearly soft -- about one hour. Add noodles and cook until done -- approxiumately 20 more minutes. Even better on day two!
Posted by Rose at 3:35 PM