Granola bars

Homemade granola bars

1 cup honey

2/3 cup brown sugar

1/2 cup peanut butter

1/4 cup butter

1/4 cup coconut oil

8 cups oats (I used whole but you can use quick oats)

4 cups Rice Krispies 

6 tsp vanilla

Line a jelly roll pan with parchment paper. 

In a large bowl mix the oats and Rice Krispies.  Set aside. 

In a pan heat honey, sugar, peanut butter, butter, oil, cook until melted and sugar is dissolved. Remove from heat and add vanilla. 

Pour the hot ingredients over the dry ingredients and mix together. Press into the jelly roll pan. Press it in very tightly so they will stay together. I always refrigerate them for a bit before slicing. 

As a note I also added a handful of mini marshmallows, a half bag of coconut, a handful of white chocolate chips, and a handful of ground almonds to the dry mixture. This made the marshmallows and white chocolate melt and gave them an awesome sweetness!  My original recipe called for all butter but I like the coconutty flavor better. I've also made these with only coconut oil and omitted the butter.  You can really add anything you'd like. Dried fruit, nuts, I've don't chocolate, different kind of nut butter. Really the possibilities are endless!  Enjoy. 

 

Tomato Basil Soup

Ingredients:

• 2 (14 oz) cans diced tomatoes, with the juice
• 1 cup finely diced carrots
• 1 cup finely diced onions
• 1 cup finely diced celery
• 2 Tbsp tomato paste 
• 4 cups chicken broth
• 1 tsp dried oregano or Tbsp fresh oregano
• ¼ cup fresh basil (or 1 Tbsp dry basil)
• ½ cup butter
• ½ cup flour
• 1 cup Parmesan cheese
• 1½ cups half and half
• 1 tsp salt
• ¼ tsp pepper

Add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to your slow cooker. Cover and cook on low for 5-6 hours until flavors are blended and vegetables are soft.

About 30 minutes before the soup is ready, prepare a roux. Melt the butter over medium low heat in a skillet and add the flour. Whisk together constantly for about 10 minutes or until the roux is a nice golden brown color. Slowly add 1 cup of the soup from the slow cooker to the roux–it will start to form a thick paste.  Slowly add another 3 cups of warm soup to the roux. Whisk together until smooth. Add the roux mixture to the slow cooker.
Stir in the Parmesan cheese, half and half, and salt and pepper. Add additional oregano and basil if needed, to tastes. Stir well. Cover and cook on low for another 30 minutes.
Pour soup into blender (you may need to do this in batches, depending on how big your blender is)
Purée until smooth. Try it served in a yummy homemade bread bowl!

Syndy's Commentary:

I did this recipe almost exactly.  I did not use celery since I really don't like celery.  I also omitted the parm since I am nursing a baby right now that has a milk allergy.  Other than that all the same and SOOOOO tasty!  Did this on a stove top and it was a quick and yummy lunch!

Granola (modified from a friends Grandmother's recipe)

 2 cups oats (I used quick oats and they worked great)
 1/2 cup flaked coconut
 1/2 cup coarsely chopped slivered or sliced almonds or chopped peanuts
  1/2 cup honey 
 1/3 cup Coconut oil melted (could also use cooking oil)



 Combine all ingredients.  Put on baking sheet lined with parchment paper.   Bake in a 300 degree oven for 30 to 35 minutes or till lightly browned, stirring after 20 minutes. Remove from oven; immediately turn out onto a large piece of foil. Cool; break into clumps. Cover tightly and store at room temperature for up to 2 weeks. You can also store in freezer.

You could really put anything in this.  All kinds of nuts, seeds, dried fruit (added after cooking).  I added flax seed just about 2 tablespoons.  

Chicken Garbage Bread

1 whole shredded rotisserie chicken ( I used 3 large chicken breasts that I grilled and shredded myself)

8oz mozzarella cheese
1/4  cup buffalo wing sauce ( I used sweet baby rays)
1/3 cup ranch or bleu cheese dressing ( I used bleu cheese)

1 recipe or package of pizza dough

I make my own pizza dough so I just made one recipe of this and it was good for the filling amount.  Mix together chicken, cheese, sauce, and dressing.  Roll out pizza dough into a large triangle maybe 9x13.  Put chicken mixture in the middle of the dough and roll it up jelly roll style.  I rolled mine out on parchment paper since it gets thin and is hard to transfer, this way I could transfer to the pan and I could bake it right on the paper.  Bake at 400 degrees for about 20-30 minutes.

Let sit for a couple minutes before cutting as it's juicy!

Commentary:

My kids LOVE this and they have no idea there is bleu cheese in it!  Also I smeared some of the wing sauce on the outside before baking and sprinkled it with Parmesan cheese!  YUM

Tortellini salad

20 oz Cooked cheese tortellini
1 cup cubed motzarella
1 cup chopped pepperoni
1 cup cherry tomatoes cut in half
1/3 cup fresh basil chopped
2/3 cup Cesar Dressing

Cook tortellini according to package directions rinse and drain.  Add all other ingredients and refrigerate until ready to serve.

Commentary:

I tried to use the mushroom tortellini from Aldi with this and while it was good it wasn't great like the cheese tortellini was!  USE THE CHEESE!  Also I refrigerated this and then added a bit more dressing right before serving as the pasta sucks the dressing in.  My family loved this and so did our friends!

Cinnamon Roll Pancakes

Ok, this recipe I found online and I really just winged it from what I read on the link.  Basically what I did was make pancakes out of the good ol' fashioned just-add-water mix.  While the pancakes were cooking I added a mixture of melted butter, brown sugar, and cinnamon that I just added stuff until I liked it!  I put the mixture in a squeeze bottle and swirled it in the unbaked side of the pancake and then flipped it.  I'll admit that my cinnamon mixture needed to be thicker as it didn't look like a swirl  when I was done, but it tasted great!  Here's the link to the actual recipe..Cinnamon Roll Pancakes

Recipe for Cream Cheese drizzle:

2 oz cream cheese softened
1/4 cup butter melted
3/4 cup powdered sugar 1 tsp vanilla

Melt butter add cream cheese and powdered sugar and vanilla to pan whisk until smooth.

Garlic Noodles

My friend introduced us to these garlic noodles and they instantly became a family favorite.  We make them all the time.  Sometimes they are a main dish, sometimes they are a side dish.  My kids like them cold or hot.  (I prefer hot)

Garlic Noodles:

8oz cooked pasta (I use spaghetti noodles but you can really use any)
4 cloves minced or sliced garlic
1/2 bunch green onions chopped small
4  tbl spns butter
2 tsp soy sauce
2 tbl spns brown sugar
1 tsp sesame oil
2 tbl spns oyster sauce.

While pasta is cooking, melt butter in a skillet and saute onions and garlic.  Mix all other ingredients together in a small bowl.  Once pasta is done, drain and return to pot.  Mix pasta with all other ingredients including sauteed onions and garlic.  Serve immediately.  Seriously YUMMY!

Baked Donuts

1/2 cup butter softened

1 cup sugar

2 eggs

1/2 cup milk

1 1/2  cups flour

1 tsp baking powder

1 tsp salt

Cream Butter and sugar.  Once creamed add eggs and mix until incorporated.  Add milk and mix until incorporated.  In a separate bowl mix dry ingredients add to wet mixture.  Bake in donut pans that have been greased and floured at 400 degrees for about 8-10 minutes.  Cool on a rack and glaze when cool.

For glaze I did a couple of them.  For the strawberry glaze I used 1 cup powdered sugar a couple tablespoons of strawberry juice that I had from leftover strawberry shortcake and about a teaspoon of caro syrup (this makes them shiny and hardens the glaze).  Add the wet ingredients slowly until you get the consistency you want.  I dipped my donuts in the glaze then set on a rack to drip.

For the Cherry glaze I did the same as above but used Marichino Cherry Juice instead of the strawberry juice.  You could do lemon, lime, really any flavor you want!  For the chocolate donuts I just used chocolate frosting from a can!  I put some in a bowl and microwaved it until it was liquid then just dipped the donuts in like I did for the other glazes.  Hope this all makes sense!

Syndy

Nobake Cheesecake from scratch!

This recipe made 12 little dessert cups.  I bet they would also fit in a pie pan, or maybe even half the recipe for a pie pan

Crust:

3 cups graham cracker crumbs

6 tblspns butter (melted)

4 tblspns brown sugar

mix and press into whatever container you are going to use.

Filling:

12 ounces cream cheese softened

1/3-2/3 cup white sugar depending on how sweet you want it.

1 tsp vanilla

1 pint of Whipping Cream

I made sure my cream cheese was nice and soft.  Cream with sugar and vanilla.  While the mixer was going I added the whole pint of whipping cream and once it was incorporated well I turned my mixer on high and let it whip that cream!  Once it's thick dish into dishes.  I made mine caramel so I put caramel sauce on the crust before I put the filling in but you could top it with anything you like.  I just used Hershey's caramel sauce from a squeeze container.  

Enjoy...now I wish I had all the stuff to make it!

Syndy

Almost Famous Dave's Corn Muffins

I love me some corn muffins.  I also love me some corn muffins with honey butter! Well these need hardly any honey butter!!

2 boxes jiffy corn muffin mix

2 eggs

 one can of cream style corn.

 Bake at 350 for 17 minutes 

Thai Chicken and Noodle Salad

I got this recipe out of my Our Best Bites cookbook and changed a few things to accommodate my liking (of course).

Prepare some spaghetti noodles.  I do about 8oz of noodles for my large family
You will need about 3 cups or so of prepared chicken.  I grill mine on the cast iron with some sesame oil and garlic YUMMO!
I also use bagged salad like romaine mix instead of their mix they suggest, easier and tasty!

Here's the recipe for the dressing:

1/2 cup creamy peanut butter
1 tbl Lime juice (I use the concentrate)
2 1/2 tsp sesame oil
1 tbl spn rice wine vinegar
2 tbl spn soy sauce
3 tbl spn honey (tonight I used 2 tbl of corn syrup because I was out of hone and it worked fine)
1 clove garlic
1 tsp ground ginger
1/2 cup cilantro
1/4 tsp salt
2 teaspoons Sriracha chili sauce
1/2 cup vegetable oil
2-4 tbl spns water

put all those ingredients except for the vegetable oil and water in a food processor or blender and process until smooth.  Add vegetable oil and process until combined.   Add water a little at a time if it is too thick.

Assemble salad, noodles, chicken and top with dressing.  Best thing ever!!

Rice Pudding

Arroz con Leche

Ingredients

1 cup Valencia rice ( I used regular rice)

4 pieces Chilean cinnamon ( I used a table spoon of regular cinnamon)

2 cloves (didn't use cloves at all)

1 cup heavy cream

1 cup whole milk (I used 1%milk)

6 oz evaporated milk

7 oz sweetened condensed milk

1/4 cup sugar

2 strips lemon peel

1/4 tsp salt

1 vanilla bean, seeds scraped, bean reserved ( I used 1 tlb spoon vanilla extract)

Ground cinnamon, for garnish

Freshly grated nutmeg, for garnish

Directions

1. In a medium saucepan over high heat, bring the rice, cinnamon sticks, cloves and 1 1/2 cups of water to a boil. Reduce heat to low and cook uncovered until water is absorbed, about 10 minutes.

2. Stir in the cream, three milks, sugar, lemon peel and salt. Raise heat to high and bring back to a boil. Lower the heat again and simmer, stirring occasionally, for about 15 to 18 minutes, until the mixture thickens but remains a little loose and creamy. (The rice pudding will thicken once cooked and refrigerated so it’s important to leave it a little loose in this step.)

3. Remove from the heat and allow to cool for 15 minutes. Remove the cinnamon, cloves and lemon peel. Serve warm in individual bowls or cups and sprinkle with cinnamon and nutmeg. Or you can chill it and serve cold. Makes about 4 cups. 

Syndy's Commentary:

I made this and doubled the batch and it was great.  The best rice pudding I have EVER had!  YUM. 

Pan Rustico

3 cups warm water
1 1/2 Table spoon fresh yeast
1 table spoon salt
6  1/2 cup flour

In a large bowl with a lid, if you have one, sprinkle yeast on warm water and whisk till dissolved. Add salt, stir. I fork my flour before I measure (basically just fluff your flour with a fork before measuring), dump all flour in. Stir with wooden, trust me it's easier, till all flour is incorporate. Put on lid or tightly cover with plastic wrap. The key to this bread   Is keeping it moist. Let rise 1 hour or so . Punch down , place in frig till the next day or if you make it in the morning you can cook later in the day.( refrigeration is really important)

Pre heat oven 400-425 degrees, depending on your oven.. You will know the right temp after the first loaf. This will be sticky so don't be afraid of  flouring your hands. Take out a gob about the size of a grapefruit, this recipe makes four loaves the size you saw in the picture.  Make it into a nice round loaf.Put your gob on an inverted cookie sheet with a piece of parchment paper on it. I divide  the rest of my batch in 3 plastic bags, just store in frig up to a week. Place a METAL pie pan on bottom shelf of oven Set timer for 20 minutes.  After 20 minutes,Cut 3 slits on bread top, I use kitchen shears, way easier. Place in oven, pour 1 cup of water in pie pan. Close door quickly, cook 30 minutes. Sounds like a lot of steps but it's really easy and so good. You must wait till this bread is completely cool before eating , other wise it will be doughy! This makes it crunchy on the out side and moist and tender on the inside.  Make the best pizza dough ever, just cook 10 minutes then cover with topping and cook till golden and done.

Syndy's Commentary:

I made this a couple of times and there is a learning curve.  I had to heat my oven to 450 to get the crust brown enough, I also had to make 2 loaves out of the batch because making 4 was too small for our family.  All in all a great recipe I will be making this A LOT!!

I also have a picture of my 2nd batch they look a lot better I'll download as soon as I hook to my computer. 

Aloha Chicken Fajitas

I found this recipe HERE for Hawaiian Chicken Fajitas on Pinterest.  I was instantly excited to try this new recipe.  When I went to the store I realized that I was unable to find the enchilada seasoning packet that the recipe calls for so I instantly had to start revamping how I was going to make this recipe.  I made several changes and it was AWESOME.  Everyone in my family liked it...even the picky one.  He said, and I quote, "This is the best stuff ever mom!".  Good enough for me!

So click above for the original recipe and scroll down for my version:


3 Chicken breasts cut into strips
2 tbl oil (enough to coat skillet)
1 large red bell pepper cut into strips
1 onion also cut into strips
4 tbl taco seasoning (you know the packet!)
4 tbl honey
1 can pineapple chunks drained (reserve juice)

Ok let me first say that I marinated my raw chicken in a garlic and herb marinade for about an hour just to give it extra flavor, this step is optional you can just cook it in the oil like it is, or season to your liking, oooo or even grill it YUM.  So cook chicken in oil until done.  Add onions and bell pepper and cook until onions and pepper are tender (about another 4-5 minutes).  Mix together taco seasoning, honey and 1/2-1 cup of pineapple juice.  Once chicken and veggies are done pour sauce mixture over chicken and stir to coat.  Cook another couple minutes to warm and kind of caramelize sauce.

Serve fajita chicken over tortillas.  We topped ours with the pineapple chunks, cheese, tomato, and sour cream!

If you wanted to make this super fast and easy (it already is so easy!!!) you could use a rotisserie chicken from the grocery store, or precooked chicken breasts.

Chocolate Chip Cookie Dough Brownies

I found a recipe for these on Pinterest.  Seriously Pinterest is making me fat!  At least I'm doing some things I pin on there...right?  In the recipe I found the woman did the whole thing from scratch, brownies and all.  Well I didn't have the time or the energy for that so I adapted it myself and took a cookie dough recipe from another recipe I pinned and formed my own version of these delights!

Brownie crust:

1 box of brownie mix for 9x13 pan

Prepare according to directions spread into a greased  lasagna pan (not sure of the dimensions but they are bigger than 9x13)  Bake for about 15 minutes at 350.  Or you could use a 9x13 and the brownie layer would just be thicker.

Cookie Dough Filling:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips 


cream together butter, and sugars.  Add rest of ingredients and mix well.  For this recipe you want the dough room temp not chilled because you are going to spread it over the cooled brownies.


Spread cookie dough over cooled brownies.


Topping:


2 cups chocolate chips
2 tbl shortening


melt together in a microwave safe bowl at 30 second intervals until melted and creamy.  Mine took 1:30 to do and came out perfect.  Spread over cookie dough.  Let sit up.  I found that if you put them in the fridge this works best and chill, then cut and remove from pan.  


Enjoy!  They are super rich and chocolaty!

Quick Cinnamon Rolls

I recently received the cook book Real Mom Kitchen and I love it.  It has tons of great quick ideas for recipes.  I have loved making their 45 minute cinnamon rolls and have adapted it to fit my own tastes.  HERE is the link to their website and recipe, although after looking at the recipe on the website it's different from the one in my cookbook!  and here is mine below:

1 cup + 2 tblspns of warm water
1/3 cup oil
2 tbl yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups flour

filling:

1/4 cup softened butter
sugar
cinnamon
raisins (optional)

Put Water, yeast, oil, and sugar in a mixer bowl and let sit for 15 minutes until bubbly.  Add mixture to your mixer and with a dough hook mix in salt, egg, and flour.  Dough should be smooth and a little sticky but still pull away from the sides of the bowl.  Roll dough into a 9x13 rectangle, spread with melted butter, cinnamon, and sugar (and raisins if desired).  I didn't measure the sugar.  Roll up dough starting with long end.  Cut into 12-14ish rolls, arrange on a greased baking sheet, let rest for 10 minutes.

Bake at 400 for 10-15 minutes (mine come out perfect at around 13).  Cover with your favorite cream cheese icing, or just powdered sugar icing (we use this most cuz I always have the ingredients on hand)

icing:

2 cups powdered sugar
3 tblspn melted butter
1 tsp vanilla
1-3 tblspns of milk

mix together until drizzling consistency

Syndy's Commentary:


Since posting this recipe I have figured out a few things.  At first I was substituting Milk for the water and butter for the oil, but the rolls are more dense when I do this, so water is better and oil is better.  I also was using brown sugar instead of sugar for the filling and found that this makes it gritty.  Sugar is better!!  So I reverted back to the original recipe and it's great.  

Bacon and Corn Griddle Cakes

My hubby found these yummy delights on Pinterest.  If you haven't been on Pinterest I suggest you get your butt in gear and GO!  A word of warning though...it can make you F-A-T!  There are so many good things to eat and new recipes to try you are going to be cooking 24/7!

I like to call these Meal in a Pancake, or The Casserole of all Pancakes!  They are VERY hearty!

The original recipe for these can be found HERE but I already modified the recipe and so mine is below:

8 slices bacon, cooked and crumbled
1/3 cup finely chopped sweet onion
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon Chipotle pepper
2/3 cup milk
1 large egg, beaten
1 tablespoon canola or vegetable oil
1/2 can of sweet corn
1/2 cup shredded Monterey Jack cheese
warm maple syrup, for serving


Sautee onion in a bit of butter until brown.  Mix together flour, baking powder, salt, chipotle pepper, milk, egg,  and oil until combined.  Add corn, onions, cheese, and bacon.  Scoop onto a hot griddle and cook for about 2-3minutes each side.  Serve with warm maple syrup.  


I have to say while I was making these I was not impressed.  They did not look very appetizing so I was really planning on having a peanut butter sandwich.  When they were done I took a bite and my mouth exploded with the most delicious flavor!  They are divine!  They will be a family favorite for SURE!  I doubled the recipe and it worked great.  It made about 10 cakes.


The changes I made were:  no green onion, different kind of pepper, and used canned corn.

Breadsticks

I'm just going to link this back to the original place that I found this.  If you have not checked out Our Best Bites then you should.  I have their cookbook and it is wonderful.  This recipe is also in their cookbook.  They do have magical powers, AND if you brush them with a little butter and garlic salt right after baking they taste like Olive Garden breadsticks!  I make them at least once a week here at our house.

Bread Bowls

Found these on Pinterest.  Here is the link to the original blog Mels Kitchen Cafe.  I did them exactly as written by her and they were AWESOME!  Came out perfect the first time.  Family loved them.  If you want them with a crunchier crust then I suggest brushing them with egg whites whisked with a little water but before they are finished cooking.  Here is my picture:

 1/2 tablespoons active dry yeast (use 1 tablespoon instant yeast)

2 1/2 cups warm water

2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal

DIRECTIONS:
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. (You can omit this step if using instant yeast.)

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups). This bread bowl dough needs to be a bit firmer than a roll/bread dough so that the bread bowls rise up instead of out.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). If desired, slash the top surface of the bread bowl several times with a sharp knife or razor. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. Bake in preheated oven for 15-18 minutes until golden brown and baked through.

Soft Pretzel Bites

This recipe was one that I wanted to try soooo bad but was scared.  I know I'm weird.  As soon as I did it finally I realized how completely EASY and YUMMY it is and have done it several times since!

4 -41/2 cups flour
2 tsp active dry yeast
1 1/2 cups milk
1/4 cup sugar
2 TBSP oil
1 tsp salt

Put milk in microwave and "nuke" for about 1 1/2 minutes.  you want it warm around 120 degrees, not boiling but enough to start your yeast proofing.  Add sugar and yeast to milk and let sit until yeast is bubbly, usually around 10 minutes.  Once yeast is proofed, put in mixer and add oil, and salt.  Add flour until dough is moderately stiff, and pulls away from sides of bowl.  Kneed for a few minutes.  Let sit until risen double in size.  When the yeast is almost done rising put a pot of water on to boil.  Turn dough onto floured surface and cut into 16 equal parts.  roll each part into a snake and cut into small bite sized pieces.  Once the pot of water is boiling add 1/3 cup of baking soda.  IT WILL BUBBLE UP LIKE CRAZY SO DO IT SLOWLY!!!  Once it's dissolved you can drop your bite sized pieces of dough into the boiling water and let cook for about 30 seconds.  I can usually get around 14 pieces in a large pot.  Pull them out and let them drain on a rack.  Once all your pieces are boiled put on a greased cookie sheet and bake at 350 for about 10-15 minutes or until brown.  Once they are done remove from cookie sheet and brush with melted butter.  After they are brushed with butter you can toss them in cinnamon and sugar or sprinkle them with salt.

Make 2 batches because they will be GONE in a flash!