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.