Granola Bars

If you read my last post you know my family and I have been enjoying homemade granola. A friend of mine, and fellow BMCC member, shared this Granola Bar recipe with me. I just had to try it.

I just made them tonight for tomorrows Girl Scout meeting snack. We just had to taste. They are really good! I did not add the raisins as a request from my daughter (and husband), but I think they would be good. Here is another recipe that would be fun to experiment with.

I have a feeling I'll be making these again very soon.

Playgroup Granola Bars

allrecipes.com

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

Preheat the oven to 350˚ F. Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting or they will be too hard to cut.

ENJOY

Homemade Granola

This past Summer we took a wonderful road trip. We stayed with family and friends along our two week adventure. One of the many benefits to staying with family and friends is the delicious meals they make. I must say we are blessed to have family and friends who are great in the kitchen!

One of our new family favorites is from our road trip, Maple-Nut Granola! Every time I make it I think of our wonderful friends (family really) who made it for us, our visit, and our road trip. I love how food keeps memories close to our hearts.

Maple-Nut Granola is wonderful for breakfast or a light lunch with Greek Yogurt and fruit. I also just like it with milk. My husband and daughters can't get enough. Good thing it only takes about 35 minutes to make (from start to finish).

Also try adding 1/4 cup dried blueberries and 1/4 cup raisins. Fresh blueberries are good too. Mmmm

Korean Glass Noodles - Jap Chae

This was one of my husbands favorite dishes growing up. It's also one of my favorite dishes my mother-in-law makes.

You can imagine how excited I was when I found the recipe on the Steamy Kitchen blog.

Tonight was the big test. Nothing is as good as mom's, but I was hoping I would come close. My husbands reaction when he tried it? "It's perfect."

Thank you Steamy Kitchen! Thank you for helping me bring this wonderful Korean dish into our home. Not only for my husband, but for our two daughters.

NOTE: The only thing I didn't add was the spinach. I would like to try it with the spinach, but my mother-in-law didn't make it like that. I was going for "mom's" recipe.

Getting Back on Track

Him: "Who's coming over?"
Her: "No one, why?"
Him: "You cleaned the bathroom."
Her: "I don't only clean the bathroom when someone comes over."

In my defense, it hadn't been that long since I cleaned the bathrooms.

I am reminded of this poem that I have on my refrigerator:

My Children

I hope my children

look back on today

and see parents

who had time to play.

Dusting and scrubbing can wait 'till tomorrow

for babies grow fast

we learn to our sorrow.

There will be years

for cleaning and cooking

but children grow up

when we are not looking.

So settle down cobwebs

and dust go to sleep.

I'm rocking my baby

and babies don't keep.

Author: Unknown

Since I was cleaning my bathrooms today I printed my Motivated Mom's Chore List. When I stick to this chore list, my house stays clean and more organized. (I've got to stick to this chore list!) It also gets me to plan my weekly dinner menus, which makes life so much easier!

The Motivated Mom's Chore List is ON SALE right now, so it's a perfect time to try it out.

Is This Still Good?

We have all asked that question as we pull something out of the fridge. Here are two great websites that will help you determine if you should eat it or toss it.

FoodSafety.gov

StillTasty.com

Oven Baked S'mores

There is nothing else to say about this recipe than YUM!

This came from a parent at school. She made them for our teacher appreciation lunch. Let me tell you....the teachers appreciated these so much! I don't think they lasted past that first day.

Enjoy!

Oven Baked S'mores

12 double graham crackers, (5x2.5 inch)
2 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 cup butter
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract

Heat oven to 350˚F. In ungreased 15x10x1-inch jelly roll pan, place graham crackers side by side to cover entire bottom of pan. Sprinkle marshmallows and chocolate chips evenly over crackers.

In heavy 2-quart saucepan combine brown sugar, butter, and vanilla. Cook over medium heat, stirring constantly, until butter is melted and mixture begins to bubble around the edges (4 to 5 minutes). Pour evenly over crackers, marshmallows and chocolate chips.

Bake for 8 to 12 minutes, or until lightly browned. Cool completely. Break into pieces (or cut into bars).

T's Pasta with an Italian Sausage Sauce

I have made this "quick" sauce many, many times. This time I decided to add Italian sausage. It was a huge hit. During dinner, my 7 year old says to me, "Thank you for making dinner Mommy. Good job!" with a thumbs up. Gotta love that!

T's Pasta with an Italian Sausage Sauce

2-14.5 oz cans of Italian Seasoned diced tomatoes
3 cloves of garlic (chopped finely)
about 2 tablespoons fresh Italian Parsley, chopped
Extra Virgin Olive Oil
salt and pepper
3 links of Italian Sausage
1-14.5 oz box of multigrain pasta (I use Barilla Plus)

Take the Italian sausage out of it's casing. In a large pan, brown the Italian sausage. Remove from pan and set aside.

In that same large pan, heat Extra Virgin Olive Oil (maybe once or twice around the pan) over medium heat. Add garlic. Gently fry garlic until soft and fragrant.

Add tomatoes, with juice. Crush them as they are cooking until they are the consistency you like. Once it reaches a low boil, simmer for 25 minutes.

While tomatoes are cooking start a large pot of salted water for the pasta.

Add browned Italian sausage into tomatoe and garlic sauce. Add chopped Italian Parsley and salt and pepper to taste. Let simmer for another few minutes, just to let everything incorporate.

Once your salted water is at a hard boil, add pasta. Cook just 1 or 2 minutes shy of al dente. Drain your pasta and add it to the large pan of Italian sausage sauce. Cook on low, for a minute or so, while mixing sauce with pasta. You may also add a little grated or shredded Parmesan cheese at this point.

Serve with your choice of vegetable or salad.

Have The Kids Help. It Helps Them Too.

I have asked my 1st and 3rd grade daughters to help me since they were walking. Grocery shopping, cleaning the house, folding laundry, making meals.....etc. However they can help, even in the littlest way. They are not only helping me, but I am teaching them at the same time. Always in a fun way.

Tonight, I was making the girls lunch for school tomorrow (a HUGE time saver in the morning, BTW) and also needed to add some things to the grocery list. My 1st grader needed something to do while my 3rd grader was doing some homework. Perfect! She is plenty old enough to add a few things to the grocery list.

applesauce
pizza
Kiki's milk
Daddy's milk

Great! I made lunches while she added to the grocery list. Nice job! (and yes, we buy about 3 different kinds of milk in our house.)

What did she learn while she was helping mama?

1. spelling
2. practiced her writing
3. thinking about what to add to the grocery list
4. organization

All that in about 5 to 8 minutes. I love teaching my kids!

Peeps Krispies Treats

I found this recipe online and just had to share.

One of my most vivid childhood memories is seeing Peeps at my grandmother's house every Easter. Yellow Peeps lined up in their little boxes. Sitting there waiting to be eaten. I don't care for Peeps too much. My grandmother must love them. When I see Peeps I think of my grandmother and for that I love Peeps.

My daughters and I made these Peeps Krispies Treats to bring to my parents on Easter. They are colorful and sweeter than normal Rice Krispies Treats. I think they're going to be a hit.

Happy Easter

Chili with Chocolate (Slow Cooker/Crock Pot)

I am trying to find some slow cooker/crock pot recipes that my family likes. I was going through this little grocery store cookbook with my two girls (7 and 8 years old), asking them which recipe sounded good to them. We got to this recipe and they both thought it sounded wonderful. What could be bad....it has chocolate in it!

I wasn't sure how they would like it. As long as it wasn't too spicy, I knew my 8 year old would like it. She likes chili. My 7 year old has never really eaten chili. Recently she has loved sloppy joes. The recipe only serves 4 so I thought it was pretty safe to try.

THEY LOVED IT!!!! Did you read that? LOVED IT! Both girls went back for seconds! I couldn't believe it. SCORE one for mom! This is a keeper!

Chili with Chocolate
Makes 4 servings

(When I made it, I cut down on the chili powder and did not add the hot pepper sauce.)

1 pound 90% lean ground beef
1 medium onion, chopped
3 cloves garlic, minced and divided
1 can (28 oz) diced tomatoes, undrained
1 can (15 1/2 oz) chili beans in mild or spicy sauce, undrained (I used Ranchero Style Chili Beans)
2 tablespoons chili powder (I used 1 tablespoon)
1 tablespoon grated semisweet baking chocolate
1 1/2 teaspoons ground cumin (I used about 1 teaspoon)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot pepper sauce (I did not add this at all)

1. Brown ground beef, onion and 1 clove garlic inlarge nonstick skillet over medium-high heat, stirring to separate meat. Drain and discard fat.

2. Place meat mixture in slow cooker. Add tomatoes with juice, beans with sauce, chili powder, remaining 2 cloves garlic and chocolate; mix well.

3. Cover; cook on LOW 5 to 6 hours. Add cumin, salt, pepper and hot sauce during last hour of cooking.

Meat and Potatoes

Mmmmmmm, roast beef! If you are a meat and potatoes person, this recipe from America's Test Kitchen is for you. You can go online to America's Test Kitchen website to download the full recipe. Which includes why they chose the cut of meat they did, but you will need to register with them to do so. I feel it's worth the trouble of registering because, unless you want to purchase their entire book, it's a great way to get just a few recipes from them. I did type up the basic recipe for you below.

As a side dish America's Test Kitchen made Mashed Potatoes and Root Vegetables. My husband and I love mashed potatoes. Our daughters on the other hand aren't big fans. They did like these. It's a great way to sneak in some vegetables in a meal. You can also go online to America's Test Kitchen to download this recipe (with specifics), but I did type the basic recipe below.

Slow-Roasted Beef
from America's Test Ktichen
from the Episode: Resurrecting the Roast Beef Dinner
(for the FULL recipe, please go to America's Test Kitchen website)

Serves 6 to 8

1 boneless eye-round roast (3 1/2 to 4 1/2 pounds) (see note in online recipe)
4 teaspoons kosher salt or 2 teaspoons table salt
2 teaspoons vegetable oil plus 1 tablespoon
2 teaspoons ground black pepper

1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

2. Adjust oven rack to middle position and heat oven to 225 degrees. pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle al sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 125 degrees for medium, 1 3/4 to 2 1/4 hours.

3. Turn oven OFF; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130 degrees for medium-rare or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest for 15 minutes. Slice meat crosswise as thinly as possible and serve.


Mashed Potatoes and Root Vegetables
from America's Test Ktichen
from the Episode: Resurrecting the Roast Beef Dinner
(for the FULL recipe, please go to America's Test Kitchen website)

Serves 4

4 tablespoons unsalted butter

8 ounces carrots, parsnips, turnips, or celery root, peeled; carrots or parsnips cut into 1/4-inch thick half-moons; turnips or celery root cut into 1/2-inch dice (about 1 1/2 cups)

1 1/2 pounds Yukon Gold potatoes, peeled, quartered lengthwise, and cut crosswise into 1/4-inch slices; rinsed well in 3 to 4 changes of cold water and drained well

1/3 cup low-sodium chicken broth

Table salt

3/4 cup half-and-half, warmed

3 tablespoons minced fresh chives

Ground black pepper

1. Melt butter in large saucepan over medium heat. When foaming subsides, add root vegetables and cook, stirring occasionally, until butter is browned and vegetables are dark brown and caramelized, 10 to 12 minutes. (If after 4 minutes vegetables have not started to brown, increase heat to medium-high.)

2. Add potatoes, broth, and 3/4 teaspoon salt and stir to combine. Cook, covered, over low heat (broth simmer gently; do not boil), stirring occasionally, until potatoes fall apart easily when poked with fork and all liquid has been absorbed, 25 to 30 mintues. (If liquid does not gently simmer after a few minutes, increase heat to medium-low.) Remove pan from heat; remove lid and allow steam to escape for 2 minutes.

3. Gently mash potatoes and root vegetables in saucepan with potato masher (do not mash vegorously). Gently fold in warm half-and-half and chives. Season with salt and pepper to taste; serve immediately.

Room Temperature Eggs

I was watching Ciao Italia on PBS and Mary Ann Esposito gave this great tip.

I often forget to take the eggs out to come up to room temperature before baking with them. If you also forget, Mary Ann Esposito suggests to put them in a bowl of warm water. They will warm up nicely.

Great tip! Thanks Mary Ann!

The Christ Child's Birthday Cake

I know....I'm a little late, but I didn't make this until Christmas morning. Even if I had time to post it then, it would have been too late. So, I thought I would post it now then you will have it for next Christmas.

Growing up my aunt would make a birthday cake every Christmas. After all, that is what we are celebrating on Christmas, Jesus' birthday. At some point my aunt found this recipe. Now that I'm a mother and aunt I have continued the tradition.

This is a wonderful spice cake. Another alternative to the icing is to just sprinkle powdered sugar on the top before serving.

The Christ Child's Birthday Cake

Preheat oven to 350˚ F

3 1/3 cup flour, sifted
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp cloves

Sift dry ingredients together twice and set aside.


Cream together in large bowl:
1 cup butter
1 2/3 cup white sugar

4 eggs
1 cup black walnuts (I can never find black walnuts. I just use regular)
1 cup buttermilk
1 cup seeless blackberry jam

Add eggs to sugar and butter and beat for 5 minutes.
Sprinkle small amount of dry ingedients over walnuts and set aside.
Add buttermilk alternately with dry inredients to creamed mixture.
Stir just until well blended. Stir in blackberry jam. Add walnuts and mix well.

Grease a 10 inch Angel Food pan. Line pan with waxed paper, then grease waxed paper. Pour in mixture. Bake in preheated 350˚ oven for 1 1/2 hours. Cool thoroughly before icing.


Icing

Combine:
1 box brown sugar
1/2 cup evaporated milk
1 stick butter

Bring to a boil and boil 1 minute, then beat until thick enough to ice cake.

Wimpy Burgers

First I would like to wish all of you out there a very Happy New Year! Since our family traditions usually revolve around food I thought I would share this New Years meal with all of you.

This is my step-dad's traditional New Years Eve dinner. We have been lucky enough to have it twice now. Thank you Papa!

Wimpy Burgers

• Ground Beef (the leanest you can find)
• French Bread Baguette
• Any burger condiments you like; mustard, ketchup, relish....etc

Slice your baguette into 1/2 inch thick slices.
Now just put a little bit of ground beef on each slice of baguette.

Put them in a jelly roll pan and broil them until done. Watch it very closely. They cook very fast. The bread and the meet will get brown on the edge. That is a good time to take them out of the oven. They will finish cooking for a few minutes on their own.

My step-dad serves his wimpy burgers with cheese fondue. Some wonderful french bread and a fruit to dip into the fondue.

Add a wonderful glass of wine or a beer and sit and enjoy this fun meal with some good friends and family.

HAPPY NEW YEAR!

Cashew-Lemon Shortbread Cookies

It's Christmas and one of the many traditions we have is my two girls and I make cookies together.

This year I thought I would try a few new recipes. This one was a huge hit. For sure we will be making them again!

Cashew-Lemon Shortbread Cookies
from Santa's Favorite Cookies 

1/2 cup roasted cashews
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 teaspoons lemon extract
1 teaspoon vanilla
2 cups all-purpose flour
Additional sugar

1. Preheat oven to 325˚F. Place cashews in food processor; process until finely ground. Add butter, sugar, lemon extract and vanilla; process until well blended. Add flour; process using on/off pulses until dough is well blended and begins to form a ball.


2. Shape dough into 1-1/2-inch balls; roll in additional sugar.



Place about 2 inches apart on ungreased baking sheets; flatten slightly with bottom of glass dipped in sugar.

3. Bake 17 to 19 minutes or just until set and edges are lightly browned. Remove cookies to wire racks to cool completely.

Makes 2 to 2 1/2 dozen cookies

Beer Bread

This is comfort food for me. My mom made this bread all the time when we were growing up. Yesterday she told me she was making it and I could taste it. She gave me the recipe over the phone and I just had to make it, right then.

You don't bake bread you say? Well, start! There is nothing like homemade bread. This bread is SO EASY! There really is NO EXCUSE! No kneading, no rising....just mix and bake. It's really THAT easy.

The only thing you need is cheap beer. You know the can you have left over from a party because someone liked this cheap beer (not dark beer) and now you'll have that can until the next party? That beer.

Beer Bread

12 oz of beer
3 1/2 cups self rising flour
1/3 cup sugar
1 egg

Pre-heat oven to 350˚F. Mix all the ingredients together and pour into a greased and floured bread pan. I like to line the pan with parchment paper to make removal easier. Bake for 1 hour. The bread will be a beautiful golden color and sound hollow. When it looks done....it's done.

If you do not have self rising flour on hand (which I didn't yesterday) you can make your own.
1 cup flour, 1 tsp baking powder and 1/2 tsp salt. Make enough for the recipe above and you're set.

See, really no excuse.

Julie Child's Boeuf Bourguignon

By now you have probably seen the wonderful movie, Julie and Julia. If you haven't you have got to see it. One suggestion, don't go on an empty stomach and don't eat a hot dog in the theater as you are watching this movie.

I loved learning more about Julia Child. How she got her start in cooking, her wonderfully romantic relationship with her husband and how she loved food and Paris.

In the movie they make Julia Child's Boeuf Bourguignon. It just looks absolutly delicious in the movie I couldn't wait to try it. My husband has been telling me he was going to make this dish for me for years. Really, years. After taking him to see the movie my husband started thinking about Boeuf Bourguignon again.

My wonderful husband made me Julia Child's Boeuf Bourguignon. It happen to be his birthday dinner. (yes he made his own birthday dinner. I'm a horrible wife) It was so delicious. I just can't describe it. I'm not a writer, I'm a photographer. So, the best way I know how...here is my description of this wonderful dish.

I highly recommend you make this dish. If you don't have the book, get it or borrow it!

Tortellini Soup

or as we call it Tortellini Zuppa.

This is a family favorite in the Fall and Winter. I like to freeze the left overs in small individual containers. It's a very easy and fast.

Tortellini Soup
from Woman's Day Magazine 4 March 2003

Serves 4 as a main dish
Active: 15 minutes
Total Time: 30 minutes

Sprinkle the soup with finely shredded Parmesan cheese and accompany with crusty Italian bread.

1 Tbsp olive oil
2 medium ribs celery, diced
1 medium carrot, diced
1 medium onion, diced
4 cloves garlic, finely chopped
3 cans (14 oz each) fat-free- chicken broth
1 pkg (9 oz) refrigerated tortellini (I like to Italian Sausage, but the 3 cheese is good too.)
1 can (15 oz) cannellini beans, rinsed
1 bag (6 oz) fresh baby spinach
1/2 to 1 tsp nutmeg
1/2 tsp pepper

Heat oil in a 4-qt saucepan over medium-low heat. Stir in celery, carrot, onion and garlic. Saute until soft. Add broth and 2 cups water.

Bring to a boil; stir in tortellini and simmer as package directs. Stir in remaining ingredients; heat through.

Buon Appetito!

Tuna Salad

This recipe brings many fond memories to mind. When my husband and I were first married we would visit our good friends in South Pasadena. Almost every visit TC would make this wonderful salad for us. Now when I make this salad I think of all the wonderful visits we had in South Pas.

We still see our wonderful friends, M & TC (who is a BMCC member, BTW), but they are no longer in South Pas.

Now when we visit with M and TC there are four little girls playing together. So many new memories we have and continue to make with them. All around food. Our visits have always and continue to be around wonderful meals.

Thank you TC and M for all those wonderful South Pas visits, and thank you for all the wonderful recipes you have given us over the years. This is one of many.

I made this salad yesterday for a school fundraiser meeting. It was such a hit I had to add it to the blog. I can't believe I hadn't added it before! I also made Harvest Cobb Salad and served a wonderful french bread along with it. It would also be nice for a light dinner.

Tuna Salad

2 cans (6 1/8 oz ea) Solid White Tuna
1 rib Celery, finely diced
1/3 cup peeled & finely diced red onion
2 tablespoons, dill pickle relish
1 hard cooked egg, peeled & coarsely grated or chopped
pepper
1/2 teaspoon dried dill weed
about 1/2 cup mayonnaise

Gently flake tuna with a fork with out mashing. Mix remaining ingredients except mayonnaise and toss togther. Add just enough mayonnaise to moisten blend well.

Makes 2 large salads, 3-4 small salads or 4 sandwiches

ENJOY!

Sorry there is not picture. I thought for sure the recipe was on the blog already. I'll try and make it again soon and take a picture before it's all gone.

Camping Menu

Two weeks ago we went on a family camping trip. I thought it would be fun to post what our menu was for the few days we were there.

For dinner on our first night we made Kindergarten Jambalaya.
We make this a lot at home, but it was the absolute BEST at camp!

To help speed things up and make it easier at camp, I cut everything up ahead of time. All I needed to do was dump things in the pan to brown. Which is the key to this recipe. Make sure each item gets nice and brown. Then dump everything together.

I also pre-cooked the rice, we had with the Jambalaya, at home. It was about room temperature when we had it. Since the Jambalaya was hot it worked out fine.

Breakfast the next morning was pancakes and breakfast sausage. Again, I pre-measured everything so it was easy to put together at camp.

Lunch was hot dogs and fruit.

Dinner on our second night was steak, potatoes and asparagus. Oh my gosh was it good.
My husband par boiled the potatoes, at home, that he had cut into wedges. He seasoned them with EVOO, salt and pepper and put them in a zip top bag. At camp he then put them on the griddle pan to cook the rest of the way and brown.

He did the same thing with the asparagus.


The steak, ah the steak.
That he grilled on a fire. Well, the wood had turned into coals by the time he put the steak on. It was grilled to perfection!


We had our delicious dinner with a glass of Castle Rock Pino Noir. Now this is a meal!









For Breakfast on our last morning (we always make it easy), we had instant oatmeal. I know, everything else we had and then we end with instant oatmeal. Well, if you camp, you know it takes twice as long to clean up and we needed to have time to pack everything up.

Next camping trip our girls have asked to stay longer. They are such great campers, this won't be a problem. Where to go next year? I would like to try camping near the beach. I love the redwoods, but it something different would be fun.