Better Than Packaged Granola Bars

Does something ever just bug you?  And you could just move on but you become obsessed with winning.  I feel this way about the long list of ingredients in store bought granola bars.  And attempt after attempt of making my own failed.  I could only make delicious little baggies of granola but not the bars I wanted.  I finally won!  I've made these three times in the last two weeks and they disappear quickly and hold their bar shape.  If you don't want chocolate add some chopped fruit instead.  If you are not a coconut fan add more oatmeal.  If you don't have flax don't worry about it.  If you can't eat nuts add dried fruit or more oats.  The ratio of dry to wet ingredients seems to be the key from my very unscientific experiments!  Oh and I can only say these hold together for three days because that's the longest they've lasted in my house.  But I am still counting it as a win, good enough for me!

Better Than Packaged Granola Bars

Ingredients
2 1/2 cups oatmeal
1/2 cup coconut
3/4 cup chopped walnuts
3 tbsp flax
1 tsp cinnamon
1/2 tsp sea salt
1/3 cup olive oil
1/3 cup honey
1/4 cup maple syrup
1 tsp vanilla
1/2 cup chopped chocolate or mini chocolate chips

Recipe

1. Preheat the over to 400 degrees.  Bake the chopped walnuts on a baking sheet for 4 minutes.  Line another baking sheet with parchment paper.
2. Mix the dry ingredients oatmeal through sea salt together in a large bowl.
3. Mix the wet ingredients olive oil through vanilla in a medium bowl.  Tip:  If you measure the oil first and use the same measuring cup the honey will slide right out.
4. Add the wet ingredients to the dry ingredients and mix thoroughly.  Then add the chocolate until well mixed.
5. Dump mixture onto the parchment lined baking sheet.  Using a spatula firmly press down on the mixture and shape into a rectangle.  To shape the edges and get the oats really pressed down, I take the extra parchment paper and fold over the mixture and press down.  If you don't compact the oats enough you will have a crumbly granola bar.
6. Bake at 350 degrees for 25 minutes.  The oats should just begin to brown.  Check at 20 minutes as oven temperatures can vary.
7. Do not cut into bars until granola is completely cool.  About two hours.  Then using a very sharp knife cut into bars and enjoy!

Homemade Hot Chocolate

Homemade Hot Chocolate

Ingredients
2 cups whole milk
4 tablespoons unsweetened cocoa
1 1/2 tablespoons maple syrup
1 teaspoon vanilla
pinch of sea salt
dash or two cinnamon

Recipe

1. Mix all ingredients together in a medium sauce pan over medium heat.  Bring just to a boil then simmer on low for a few minutes.  You may want to cool before placing in cups.  Serve warm, top with marshmallows or whipped cream if desired.  Be careful it will need to cool before drinking!

Slow Cooker Turkey Tenderloin with Brown Sugar Glaze

Slow Cooker Turkey Tenderloin with Brown Sugar Glaze

Ingredients
Two turkey tenderloins
1/2 cup water
salt and pepper to taste
4-5 garlic cloves
rosemary
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
2 tablespoons soy sauce
1/2 cup water

Recipe

1. Place 1/2 cup water and turkey tenderloins in slow cooker.  Add salt, pepper, garlic and rosemary directly on top of turkey.  
2. Cook turkey tenderloins in slow cooker on low for 2-4 hours until completely cooked.  Time will depend on the size of the tenderloins and the heat of your slow cooker.
3. You can make the glaze at any time before the turkey is done.  Combine brown sugar, cornstarch, vinegar, soy sauce and 1/2 cup water in a small sauce pan.  Heat over medium heat until sauce thickens, a few minutes.
4. When turkey is done Preheat oven to broil.  Place turkey on foil liked cookie sheet.  Brush with glaze and broil 1 minute, repeat this 3 or 4 times to get a nice caramelized crust 

* Thanks to My Story in Recipes for Brown Sugar Glaze Recipe and idea using pork loin

Whole Wheat Lasagna with Ground Turkey

I grew up with my mom making the best Italian food.  Sauces from scratch and no measurements, all by hand.  Kids always in the kitchen helping and tasting as food was being made.  The tradition continues with my own take on lasagna.  My sister and the girls all in the kitchen stealing tastes and chatting as I cooked.  A perfect way to spend an afternoon!  I doubled the recipe to freeze a lasagna for the crazy hectic day that is in our future and will be made a little better by some warm comfort food.

Whole Wheat Lasagna with Ground Turkey

Ingredients
1 (8 ounce) package of whole wheat lasagna noodles
1 (16 ounce) package of ground turkey
1 1/3 cups cottage cheese
3/4 cup (6 ounces) cream cheese softened
2/3 cup ricotta cheese
1/4 cup parmesan cheese
salt and pepper to taste (2-3 grinds for us)
4 garlic cloves chopped
2 large eggs
1 jar of pasta sauce (26 ounces), we use a basil sauce
olive oil for oiling the pan
1 cup of shredded cheese

Recipe

1. Preheat oven to 350 degrees.  Oil 13 x 9 inch pan.  Set aside 1/2 cup pasta sauce
2. Cook lasagna noodles according to package directions.
3. Brown and crumble ground turkey over medium heat until completely cooked.  Add pasta sauce to the turkey except for the 1/2 cup set aside.  Simmer covered over low heat until warmed then turn off and uncover.  
4. In a large bowl thoroughly combine the cottage cheese, cream cheese and ricotta.  Stir in the parmesan, salt, pepper, garlic and eggs until combined.
5. Spread 1/2 cup reserved pasta sauce in the bottom of oiled pan.  Place 3 noodles over the sauce.  Top with 1/2 of the cheese mixture and 1/3 of the meat sauce.  Place 3 more noodles over the sauce.  Top with 1/2 of the cheese mixture and 1/3 of the meat sauce.  End with three noodles and top with remaining 1/3 meat sauce.  Sprinkle with shredded mozzarella.  
6. Cover pan with foil and cook for 30 minutes.  Remove foil and cook 10 minutes.  If you want a a nice bubbly top with bits of brown broil for 1-3 minutes watching that it does not over cook!  Let it sit for about 10 minutes before serving.

Hearty Eggnog Pancakes with Eggnog Whipped Cream

My children discovered eggnog over the holidays.  They love the taste so much that I decided to make pancakes with the leftover nog.  The first attempt was too sweet for us and left us hungry shortly after.  I forgot that using only all-purpose flour does not make as hearty of a pancake!  And eggnog is sweet so no need to add any more sugar.  We stuck to our roots adding whole grains in the next attempt and loved them.  A hearty pancake with a touch sweetness and hint of eggnog.  Since it wasn't overly sweet it only made sense to top with eggnog whipped cream!

Hearty Eggnog Pancakes with Eggnog Whipped Cream

Pancake Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 eggs
2 cups eggnog
1/3 cup milk
1/4 cup oil

*note: You can use whole wheat white flour instead of a mix of whole wheat and all purpose.

Pancake Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg).
2. Add eggs, eggnog, milk and oil to dry ingredients.  Mix until combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
3. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
4. Serve warm with whipped cream or syrup if desired.  Enjoy!

Whipped Cream Ingredients

1 cup heavy whipping cream

1/3 cup eggnog

1 tablespoon confectioners sugar

1/2 teaspoon nutmeg

Whipped Cream Recipe

1. Add all ingredients to a mixing bowl.  Whip on high until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.
2. Refrigerate whipped cream that you do not plan on using immediately.

Vanilla Sugar Cookie Cutouts

I was trying to track down Michael's Grandma's famous recipe this year.  Apparently some mysterious relative gave it to me a few years ago but no one claims to recognize it!  I have bits and pieces but not the whole thing.  Maybe it was the the ghost of Christmas past.  So I decided to make up a recipe this year, fingers crossed that it was good.  I taste tested it on my Daisy troop and some parents and everyone just loved it!!  I am not a master baker so thank you Christmas ghost for pushing me to try something new.  The cookies retain their shape, are soft in the center with a good firm bite.  They are sweet enough unfrosted but not overly sweet with frosting.  I didn't get the best picture because decoration is all about fun anyway!

Vanilla Sugar Cookie Cutouts

Ingredients
1 1/2 cups butter
3 cups sugar
4 eggs
1 tbsp vanilla (kick it up a notch by adding vanilla bean seeds)
5 1/2 cups of flour
2 tsp baking powder
1 tsp salt
powdered sugar for rolling

Recipe

1. In a large bowl cream the sugar and butter until it's lightened in color and is light and fluffy.
2. While that's mixing - combine flour, baking powder and salt in a medium bowl and whisk to mix together.
3. Add eggs and vanilla to creamed butter and sugar and mix thoroughly.
4. Slowly add flour mixture to wet mixture.  Mix until just combined.  Scrape the bottom and sides as needed.  I usually hand stir after mixing to be sure I got all the flour incorporated.
5. Divide into four sections.  Roll them into balls and flatten.  Wrap with plastic wrap.  Chill for at least 4 hours or overnight.
6. Preheat the oven to 400 degrees.  Line cookie pans with parchment paper.
7. Remove the dough a section at a time for the fridge.  You will need to knead the dough.  Roll the dough out on parchment paper.  It will be hard to roll at first but will warm very fast so work quickly.  Use powdered sugar on the paper and rolling pin as needed.  Roll to 1/8 for crispy, 1/4 for softer but sturdy cookies.  
8. Cut shapes and put them on the cookies sheets about 1 inch apart lined with parchment.  Cook for 7 - 9 minutes in most ovens.  Time varies based on cookie size and thickness.  You want to pull out at the first sign the edges are getting lightly brown or just before.
9. Cool cookies for 2 minutes on cookie sheets then transfer to wire racks to cook completely.  Cookies are great plain or can be frosted, enjoy!

Quick Chipotle Chicken Chili

I think dropping and picking up my girls in frigid weather has made me love spicy food even more.  My husband probably doubts that's possible though!  Chili is great when you're having one of those crazy busy weeks.  You can make a big batch.  Eat the leftovers for days or even better freeze half of it and eat them when an even busier week comes along.  And you know it always does for those of us who overcommit even when we've parsed down our commitment list.  

This is quick chili that has amazing flavor with little simmering time.  I really like the simple truth organic tomatoes and beans and use this recipe.  The chili would also be just as good meatless or with ground turkey/beef.  To freeze the chili let it cool completely in the fridge.  Then place it in a freezer bag and laying flat in the freezer.  This allows for easy storage.  When you are ready defrost in the fridge and heat.  The beans will not get mushy using this method and it will taste like you just made it. 

Ingredients
2 tsp olive oil
1/2 cup finely chopped onion
1 - 1.5 lbs chicken breast in small bit sized pieces
1/2 tsp chipotle chili powder
1/2 tsp cumin
salt and pepper to taste
2 cans of tomato sauce (15 ounce each)
1 can chopped or diced tomatoes (14 ounce)
1 can diced tomato and green chilis (14.5 ounce)
2 cans tri-bean blend beans drained (15 ounce each)
1 can hot chili beans (15 ounce)

Directions

1. Heat olive oil over medium heat in a large pot.
2. Add chicken and onions.  We use kitchen shears to cut ours into small soup size pieces.  Season with chipotle chili powder, salt, pepper and cumin.  Cook until meat is just done. 
3. Add sauce, tomatoes and beans.  Cover with a lid.  Bring just to a low boil stirring occasionally.  Reduce heat to low and simmer for 30 minutes.  We like ours saucy so we keep the lid on while cooking.  You can also cook the onions and chicken then put all the ingredients into a slow cooker on low.  Let it cook a few hours and it's good to go.
4. Now it's time to enjoy!  Garnish with cheddar, avocado or sour cream or eat it as is.  This of course will taste even better the next day.