Honey-Oat Crunchy Granola Bars

While grocery shopping this week, I picked up a box of Nature Valley Oats 'n' Honey granola bars. After a minute I started thinking, "Why am I buying these when we have all the ingredients in our cupboards to make them at home?" We've gotten so used to the convenience of just picking up snacks again that I forget how easy (& cheaper!) it is if I just decide not to be too busy or lazy to make them myself. Maybe that should be part my New Year's resolution. Hmm.

We have a couple of granola bar recipes posted on our blog already... Quick & Easy No-Bake Granola Bars, and Toasted Coconut & Berry Granola Bars. Both are super delicious, but they are also soft & chewy. (Not that that is a bad thing!) It's just that sometimes I want my granola bars crunchy. These bars may not taste just like the true Nature Valley granola bars, but they are slightly sweet with just enough crunch to satisfy my cravings for the originals. :)

Ingredients

1 1/2 c. old fashioned oats

2 Tbsp. rice crispies

3 Tbsp. cornmeal powder

1/4 tsp. salt

1/2 tsp. baking soda

1/3 c. honey

2 1/2 Tbsp. coconut oil

1 tsp. vanilla

2 Tbsp. brown sugar

Directions

 Preheat your oven to 325 degrees. 

Line a 8x8 inch baking dish with parchment paper. Set aside.

In a mixing bowl, combine oats, rice crispies, cornmeal, salt, and baking soda.

In a separate dish, heat honey and coconut oil in the microwave for 10-20 seconds.

Whisk to blend.

Add vanilla and brown sugar to the honey & oil.

Pour over oat mixture and stir until well combined.

Dump into prepared baking dish and press into pan.

Bake 20-30 minutes or until the bars are nice and golden.

While bars are still hot, press them down again, being careful not to burn yourself.

Let them cool about 10-20 minutes, then cut into bars. 

Remove from the pan and let cool completely on a cooling rack.

(Directions with Photos)

 Preheat your oven to 325 degrees. 

Line a 8x8 inch baking dish with parchment paper. Set aside.

In a mixing bowl, combine oats, rice crispies, cornmeal, salt, and baking soda.

In a separate dish, heat honey and coconut oil in the microwave for 10-20 seconds.

Whisk to blend.

Add vanilla and brown sugar to the honey & oil.

Pour over oat mixture and stir until well combined.

Dump into prepared baking dish and press into pan.

Bake 20-30 minutes or until the bars are nice and golden.

While bars are still hot, press them down again, being careful not to burn yourself.

Let them cool about 10-20 minutes, then cut into bars. 

Remove from the pan and let cool completely on a cooling rack.

{These bars can get pretty crumbly around the edges sometimes. No worries. Just gather up the cooled "crumbs" and store them in an airtight container. They are perfect for sprinkling over crockpot yogurt & fresh or frozen berries!}

5 Minute Fudge

I love this time of year when the you can't drive too far without seeing Christmas lights, carols are playing on the radio, and being with family feels extra special. It also makes me sad when I realize that it also goes by way too quickly. I made this fudge before Christmas, and I'm finally just getting around to posting it. Technically, the "Christmas season" is not yet over, so we're still okay to post Christmas-y recipes, right? :) 

Switch up this quick recipe to fit your taste! 

You can use dark chocolate chips, semi-sweet, milk or white chocolate, even butterscotch or peanut butter chips! Also, don't be afraid to add some walnuts, pecans, or mini marshmallows, as well. 

**Keep in mind that the fudge will taste like a "fudgy" version of whatever type of chips you use. So don't use semi-sweet chips if you prefer milk chocolate chips. Pretty simple. :)

Ingredients

1 1/2 packages chocolate chips

1 (14 oz) can sweetened condensed milk

20 regular marshmallows

Directions

Grease a 8x8 inch baking dish and set aside.

Pour chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Stir.

Microwave for about 2 minutes, stirring every 15-30 seconds.

Stir in marshmallows.

Continue microwaving in 15-30 second intervals until smooth. (Approximately another 2 minutes.)

Immediately pour into prepared baking dish.

Spread evenly, working quickly.

Refrigerate 2-3 hours before cutting in rows of 6.

**Yields 36 squares.

(Directions with Photos)

**Grease a 8x8 inch baking dish and set aside.**

Pour chocolate chips and sweetened condensed milk in a microwave-safe bowl.

{You can also use a double boiler for this recipe if you prefer.}

Stir.

Microwave for about 2 minutes, stirring every 15-30 seconds.

After about 2 minutes, it should start to look more like a batter.

(Don't overcook! If yours looks like this after only 1 minute, move to the next step. Use your best judgement when it comes to melting this all together.)

Stir in marshmallows.

Continue microwaving in 15-30 second intervals until smooth. (Approximately another 2 minutes.)

**If you're going to add nuts or anything, now would be the time to quickly do that. (The fudge begins to set up pretty quickly.)

Immediately pour into prepared baking dish.

Spread evenly, working quickly.

Refrigerate 2-3 hours before cutting in rows of 6.

**Yields 36 squares.

I used mini cupcake liners to separate my fudge squares before storing them. 

I think they just look cute that way. :)

Ginger Cookies

 

To my regret, as much as I love to bake, Christmas snuck up on me this year. In the past, a week before Christmas, I would have an assortment of delicious goodies. Although it saddens me that I didn't get to make my cookies, I am happy that I was able to take a mini vacation to the north to see my family. I think that was worth more than a few marshmallow wreaths. 

 I did, however, at the request of my mother in law, make time to make these ginger cookies. They are one of my father in laws favorites! With one kind of cookie and a cup of coffee, we still enjoyed our "goodies".

INGREDIENTS

4 1/2 cups flour

4 tsp. ground ginger

2 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. ground cloves

1/4 tsp. salt

1 1/2 cups shortening

2 cups sugar

2 eggs

1/2 cup molasses

3/4 cup sugar 

Step 1: Preheat oven to 350 degrees

Step 2: In a medium bowl, mix flour, ginger, soda, cinnamon, cloves, and salt.

Step 3: In a large bowl, blend shortening for about 30 seconds. 

Step 4: Add sugar and mix until well blended.

Step 5: Add eggs and molasses. Mix until well blended.

Step 6: blend in as much flour mixture as you can. Stir in the rest.

Step 7: Form balls and roll in sugar. Place on an ungreased cookie sheet.

Step 8: Bake approximately 12 minutes or until cookies are light brown and puffed. Do not overbake. After taking them out of the oven, allow to set for 2 minutes. Remove and let cool on wire rack. 

*I usually half this recipe. Using a 1 ounce scoop, half a batch yields approximately 24 cookies.

I hoe you enjoy these cookies as much as "Papa Joe" does! 

Merry Christmas and Happy New Year!

Shrimp Salad

Although I never knew my Grandma, we have recipes that were passed down to her children.

    This was one of the recipes she was known for. It's nice to have her recipes, because 

even though she is no longer with us, it brings the memories back for everyone and I can feel a little closer to her.

                                          

 Ingredients

1 pkg. little frozen shrimp or crab pieces.

1 c. finely chopped celery

2 c. frozen peas

1/3 c. diced Green olives (optional)

 Medium Chopped onion

7 oz. Shell macaroni shells, cooked

2 c.  Mild Cheddar cheese diced or shredded

PLUS:

Western Dressing Ingredients

Mix together in medium bowl:
1/3 c. sugar
1/4 c. vinegar
1/3 c. vegetable oil
1 tsp. dry mustard
1 c. mayonnaise
1 med. onion, chopped
1/4 c. ketchup
     1/4 tsp. salt       

STEP 1: Boil the noodles until tender and drain.

STEP 2: Then pour noodles into large bowl.

STEP 3: Take the colander and rinse shrimp in cold water.

STEP 4: Dice and chop the celery, shrimp, onion, and green olives.

STEP 5: Pour the western dressing into the bowl of noodles.

STEP 6: Add vegetables with dressing and noodles.

STEP 7: Then add shrimp and peas.

STEP 8: Last of all, throw cheese into the bowl.

STEP 9: Make sure it's all mixed together well.

Hope you Enjoy!!!

Creamy Pork Chops with Mushrooms and Rice

First of all, I must warn you, I haven't attempted making pork chops in....forever! Okay, maybe not forever but it has been a long time! And I must say, I think it turned out great! My family agreed...everyone enjoyed this meal. 

Note:  As you can see, this meal serves 8.

Yummy! To make this comfort meal you will need:

8 medium-thick cut pork chops

1 large onion, diced

8 oz package mushrooms, diced

2 cups white rice

4 cups beef broth (or 4 cups water and 3 boullion cubes)

2 cans cream of mushroom (or sour cream)

1 1/2 Tblsp butter

1 Tblsp olive oil

1/2 cup beer

salt, pepper, and garlic powder

First you will need to season your chops. While you are seasoning your pork chops, heat a large skillet on medium-high heat with the butter and olive oil.

Place your pork chops in the hot skillet and brown them on each side for about 2 minutes. 

While you are browning them, slice your mushrooms and dice your onion.

After the chops are browned, place them in a dish.

After your chops are removed, pour the beer in the hot pan. You only need about a half cup of beer...what you do with the rest of the beer is completely up to you. :) Turn the heat down to medium. Scrape all the bits off the bottom of the pan. Then add your mushrooms and onion. Cook for 3-4 minutes or until soft. Salt and pepper to taste. Turn off heat.

Add the cream of mushroom soups. If you prefer not to use condensed soups, I think sour cream would make a fantastic substitute!

Mix well. Divide in half.

Divide your mixture between 2 greased 9x13 pans. Add 1 cup rice and 2 cups beef broth to EACH pan.

Whisk well.

Place your pork chops in the pans. 

Top each pork chop with the remaining mushroom mixture. Cover with aluminum foil. Bake at 350 degrees for about an hour or until the pork is thoroughly cooked and the rice is done.

Enjoy!!

String Cheese Snowmen

Christmas is a wonderful time of year, but it's not usually so nice to the waistline. Most of us indulge since it "only comes once a year", then we regret it when our jeans are a little extra snug when the new year rolls around. To help keep us in check, it's a good idea to keep some fun, festive, and healthy snacks around during this Christmas season. These little String Cheese Snowmen are the perfect way to do that!

What you need:

string cheese

ribbon, any color

black permanent marker

orange paper (or orange permanent marker)

black paper

scissors

tape

Directions:

1. Gather up your supplies.

2. Tie your ribbon around the string cheese. 

(You can curl the ends by carefully sliding the ribbon across your scissor blade, or you can leave them straight.)

3. Cut out a small "top hat" using the black paper and tape it on the end of the cheese stick.

4. Cut out a small "carrot nose" using the orange paper, and tape it in place.

(You can also use an orange permanent marker, if you choose to do so.)

5. Using the black permanent marker, draw your eyes, mouth, and buttons on your "snowman" to finish him off.

How cute would a little tray of these be at your next Christmas party??

Now, don't completely pass up the fudgy, calorie-laden bars and cookies this Christmas season. You still have to have your fair share. This is just another option, so you don't have to eat the whole pan of bars. :)

Have a very Merry Christmas!!

Chili Cheese Dip

 Our family has made a tradition of having appetizers on Christmas Eve, so I have decided to post one appetizer that I find to taste rather delicious! Our good friend, Mary, shared this with us and it's wonderful! It is so simple and literally takes minutes to make!

It is called Chili Cheese Dip and all you need is:

1- 8 oz. package cream cheese

1- 15 oz. can NO Bean chili

Tortilla or Corn Chips

 

Open the can of no bean chili and the cream cheese, mix it together in a small pot and set it on low heat.

 

Mix the ingredients for about 5 minutes, grab some chips and there you have it! Chili cheese dip ready to be enjoyed!

Well, isn't THAT simple!! Now that I have explained how to make this delicious appetizer I am going to go sit down, enjoy it, and watch a classic Christmas movie! :)

                                                                                     MERRY CHRISTMAS!!

Crunchy Oven "Fried" Chicken

What is the first thing you think of when you think of good "old fashioned" home cooking?? For me, it is definitely fried chicken! I rarely fry food. In fact, I don't even own a deep fryer.  But sometimes a craving for fried food is not optional...so we must improvise. :-)

Here is a list of ingredients you will need to make some fabulous..um..."fried" chicken.:-) The chicken is best when it soaks in the marinade overnight, so plan accordingly. :-)

8 chicken drumsticks, skin-on

 2 cups Buttermilk

4 cloves garlic, crushed

3 Tbls. Hot sauce

1 Tbls. Salt +

2 tsp black pepper+

1/2 tsp paprika

5 cups cornflakes, crushed

4 Tbls butter, melted

First you will need to combine the buttermilk with the crushed garlic cloves, hot sauce, salt, black pepper, and paprika. Then place your drumsticks in the marinade. Cover and refrigerate overnight.

After your chicken is done "soaking" you will need to crush your corn flakes very finely. I like to use my single-serve blender. A food processor would work great, too!

When you have finished crushing your cornflakes, place then in a shadow dish with a lid. Generously add salt and pepper. Mix well. 

Remove the chicken from the marinade and let the excess liquid drip off. Place in your cornflake mixture. Put on the lid. Shake.Shake.Shake. :-) 

The best way to "fry" your chicken is to place a wire rack inside a large baking sheet so all sides can get "crispified". Next you will need to drizzle your melted butter evenly over your coated chicken.

Note: Line your pan with some aluminum foil. It will save you some clean-up time which is always good! :-) 

 After baking for an hour in a 400 degree oven, this is what you will have...yummy, crispy, "fried" chicken. 

Enjoy!