Homemade Nutri-grain Bars

Ok, so I wasn't planning on blogging about this, but because they were so delicious, I thought I would make a short post. My daughter LOVES her nutri-grain bars, and at about $2.50 per box of 8, I thought surely I could find a copycat version that I make myself. I love making copycat recipes and so I figured it wouldn't be hard finding one like this.  So, I found one and let me just say that it has not one shred of nutrition in it! I would recommend making this as dessert and adding a big ole scoop of vanilla ice cream on top! I made a couple of changes. I added some wheat germ to the dry mix (omit the same amount of cake mix).  I figured I might as well, since this recipe was loaded with sugar! Also, I used polaner all fruit (or similar store brand) of preserves with no sugar added. (I made blackberry instead of strawberry.) This made me feel slightly better about myself. If I had more time, I would probably just figure out how to make the yellow cake portion myself using a bit of whole wheat flour, brown sugar and honey maybe? It needs to be tweaked because even though it is oh so yummy, it is most definitely dessert and not a part of a balanced breakfast! (but hey, it has oatmeal right?)  So, if you make these, enjoy! For breakfast or for dessert.... I won't tell....

Homemade Strawberry NutriGrain Bars

1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick oats
3/4 cup butter, melted
12 ounces preserves or jam
1 tablespoon water

Preheat oven to 375 degrees. Grease a 13 x 9 x 2-inch pan.

In a large bowl, combine cake mix and oats. Stir in melted butter until the mixture is crumbly.

Measure half of the mixture (approx. 3 cups) into prepared pan. Press firmly into pan to cover bottom.

Combine preserves/jam and water. Spoon over crumb mixture in pan; spread evenly.

Cover jam with remaining crumb mixture. Pat firmly to make top even.

Bake for 20 minutes, or until top is very light brown.

Cool completely before cutting into bars.

(full recipe version and original blog post from Alaska mom can be found here: http://alskamom.wordpress.com/2009/04/18/homemade-strawberry-nutrigrain-bars/ )

Mommy may I have a cookie for breakfast? Why, yes you may!!

So, This morning I was anxious to try (despite a painful back injury) a recipe for healthy breakfast cookies. Every morning my daughter asks for Popsicles, fruit snacks, candy, you name whatever it is that you wouldn't let your kid eat for breakfast.  I am not sure why she asks for this. I have never given her anything that might make you think that we eat these sort of things in the morning- ever! I guess now that I made these breakfast cookies, she is going to think its ok to reach in the pantry and pull out that purple box from those little girls in uniforms- you know the ones: cookie, caramel, coconut, chocolate.... and eat those for breakfast. But I digress. These cookies are A OK to have for breakfast. I must also say that my friend Nita gave me this recipe. I have to give credit where credit is due! Thanks girl!

Breakfast Cookies:

2 cups whole grain cereal flakes (like Wheaties, Total, or Fiber One Clusters)

3/4 cup flour blend (equal parts white flour, whole wheat flour, and wheat germ)

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 large egg

1/2 cup brown sugar

1/4 cup canola oil

2 tsps pure vanilla extract

3/4 cup lowfat ricotta cheese

Cinnamon sugar for dusting

Preheat oven to 400 degrees and line baking sheet with parchment paper.

Using a rolling pin, gently crush the cereal (in a sealed plastic bag) into coarsely crushed flakes or pulse in food processor.

In a large mixing bowl, whisk together flour blend, crushed cereal, baking soda, salt, and cinnamon.

In another bowl, whisk together egg, sugar, oil, vanilla, and ricotta cheese. Add the dry ingredients to the wet and mix just enough to moisten dry ingredients.

Drop single tablespoonfuls onto the baking sheets, leaving about an inch between cookies. Flatten cookies with the back of a fork and then sprinkle tops generously with cinnamon sugar. (I used a McCormick cinnamon sugar shaker that I had- I know I know white sugar! for shame!- hey it was convenient. I guess if you want to use brown or even raw sugar, it would be better.) 

 Bake about 18 to 20 minutes, or until nicely browned and crispy around the edges.

Ahhh and they are done. Now, the recipe says 18-20 minutes but mine were done by 15. I don't know if this was because I used a pampered chef baking stone or not, but nevertheless keep tabs on them. These cookies are rich in vitamins B and E, folic acid, potassium, calcium, protein, and fiber. I don't feel bad feeding my kids (or myself) cookies for breakfast with those nutrients!

I had to put this picture in here because sister woke up with some serious attitude and said, "I don't want breakfast cookies!" I knew she would change her mind, so I set them on the table.

I knew they would be a hit! Maybe she thought I was trying to trick her when I told her she could have cookies for breakfast. Anyway, she liked them!

Brother likes them too! He ate three!

Love in a Crock Pot: Valentine's Dinner at home.

They say the quickest way to a man's heart is through his stomach. In my case, the quickest way to my honey's heart is through his stomach AND having a home cooked meal for Valentine's day. We stopped going out for V day years ago, and I usually try to make something new and adventurous. Not this year. I decided to make a simple roast and vegetables. I had bought some red potatoes, celery, carrots and onions at Kroger the other day. But instead of a big roast, I picked up some beef tips that were on sale. Then, I came up with a simple slow cooker recipe that turned out quite flavorful. Well, except for the gravy.... that's an experiment for another day.

1. Place vegetables in crock pot. Season with salt and pepper. 

2. Toss meat in flour seasoned with salt and pepper. 

3. Lay meat on top of vegetables. 

4. In a separate bowl, mix together the following: 1 can of diced tomatoes, 2 tsp brown sugar, a pinch of chili powder, a few shakes of greek seasoning (i used Konrikos brand- its MSG free), 1/4 cup red wine, 2 tsp mustard and one cup of beef stock.

5. Pour into crock pot. 

6. Cook on high for 3 hours and then cut heat down to low. (this is what I did- high for 3 hours and low for 5 hours, but it would probably be fine on low all day. I just wanted to make sure everything cooked well.)

The finished product! 

I thought it turned out pretty well. The meat was very tender and the whole dish was juicy enough that gravy wasn't necessary (and thats a good thing because my gravy was lumpy and could have stood up on it's own. Gravy flavored jello anyone?) I guess I will save the "Making Gravy Experiment" for another blog post. Also, the flavor and acidity of the tomatoes blended nicely with the sweet mustardy flavor of my sauce. I will definitely make this again. No spice packs or cream of anything soups in this one. Notice the cute little gravy boat next to the bowl. My Granny Pugh made that. Isn't it cute? She would be so proud of my cooking. (except for the gravy. I guess in that case, I would ask her how to make it really well!) 

Ok, I had to include this one to show the beautiful 2 dozen white roses on the table- one dozen for me and one dozen for Riley. Isn't he sweet? 

Country Cupcake Cooking: Brooks and Dunn style!

Ok, so my title suggests that I am maybe a little too fond of alliteration. At any rate, today was a day full of baking. As I said Brooks and Dunn style. Ok, so it was Meredith Brooks and Christie Dunn, but nevertheless, Brooks and Dunn. (Hey, we are in Nashville!!) Christie and I were mass producing cupcakes for an event we are attending tomorrow. It was our very own Cupcake Wars. (A show we are fond of watching on Food Network.)

Mmmmm.... the red velvet batter. Now THAT's red!

Just a few of the many red velvet cupcakes we mass produced today. To be exact, Paula Deen's Red Velvet cupcake recipe, Y'all...

Here is a picture of the lovely Christie's hand. She could be a hand model don't you think? I mean, look at the grip she has on the spatula. But anyway, these are Christie's oh so fabulous Devil's Food Cupcakes with Chocolate Ganache frosting. (well, ok so technically Martha Stewart came up with the recipe, but Christie's excellent knack for recipe searching led her to this little gem. Plus, she's a wonderful cook!)

See what I mean by 'mass produced' ? I wasn't kidding!

The finished product: Devil's food cupcakes with chocolate ganache frosting
http://www.marthastewart.com/recipe/devils-food-cupcakes-book.

The finished product! Red Velvet cupcakes with cream cheese frosting.
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html

Mmmm... time for a bedtime snack. 

 Going, going....

Gone... Goodnight Y'all.

Granola bars and sugar cookies: A Day of Baking.

Yay! I started a blog. And it was an adventure even trying to do that. My usual mode of creativity consists of paper, scissors, and a plethora of cute stickers and

die cuts. But I digress. Due to my high quantity of food related facebook posts, I decided that I could best share my recipes and kitchen exploits via a blog. Welcome to the 21st Century, me.

So today I was going over my grocery list and I came across Granola Bars. Then I crossed it off. I can make that myself. How hard can it be? Turns out, not very hard at all. Quite easy, actually! And my kids gobbled them! I cannot take credit for the recipe, so I posted it below.

As the snow started today, we rolled out some sugar cookie dough that we had made a few days ago, and Sister put on her artistic "hat". Frosting cookies for her mostly meant spreading icing on it, then licking it off, grab another cookie, repeat. Either way, it was fun for both of us.

Chewy Granola Bars

Rated: Submitted By: BURSTEIN Photo By: Brookschef24 Servings: 18

"Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc."

INGREDIENTS:

4 1/2 cups rolled oats 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon vanilla extract

2/3 cup butter, softened 1/2 cup honey 1/3 cup packed brown sugar 2 cups miniature semisweet chocolate chips

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
2.	In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3.	Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving. Or, click the link here to go directly to AllRecipes.

http://allrecipes.com/Recipe/Chewy-Granola-Bars/Detail.aspx

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Printed from Allrecipes.com 2/9/201 1