Homemade Granola Bars

This are amazing! Granola bars taste so much better when they don't taste like preservatives. Next time we make these we are going to use craisins and dried blueberries instead of the chocolate chips. I found this recipe on allrecipes and just made a few changes.

4-1/2 cups rolled oats
1 cup flour
1 teaspoon baking soda
1 teaspoon vanilla
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups mini-chocolate chips (or any combination of dried fruits, nuts, chips, seeds, etc)

Preheat oven to 325. Grease a 9x13-inch pan. In a large bowl combine the oats, flour, baking soda, vanilla, butter, honey and brown sugar. Stir in 2 cups chocolate chips (or whatever you want to put in). Press mixture into the pan. Bake for 9 minutes, then take spatula and gently press mix down. Bake another 9-12 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Egg Puffs

I told Finlay to look through a cookbook and choose something for dinner. This is what he wanted and the boys loved it.

cooking spray
2 large eggs
4 large egg whites
1/2 cup butternut squash puree
2 tablespoons shredded cheese
2 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 400. Spray four custard cups with cooking spray and set on baking sheet. In a large bowl, whisk the eggs, egg whites, butternut squash, cheese, flour, baking powder, and salt until combined. Pour the mixture into the custard cups. Bake until the tops are puffed up and the eggs are not longer runny in the center when pierced with the tip of a knife (13-15 minutes).

Chunky Avocado Dip

This is a yummy dip that can be served with crackers or tortilla chips.

2 ripe avocados, peeled and pitted
1 medium tomatoe, diced
1/4 cup light sour cream
2 teaspoons lime juice
1/2 teaspoon garlic powder
1/2 cup shredded cheese

Mash avocados with fork. Add tomatoes, sour cream, lime juice and garlic powder. Mix well. Spread into 9-inch pie plate. Sprinkle with cheese. Cover. Refrigerate 2 hours or until chilled. Serve with crackers or tortilla chips. It's also good as guacamole on a taco.

Baked Chili with Cornbread Top

1 pound lean ground beef
1/2 teaspoon onion salt
1 tablespoon chili powder
1 tablespoon Bisquick
3 tablespoons water
1 can (14.5oz) diced tomatoes (undrained)
1 can (15.25oz) whole kernel corn, drained
3/4 cup Bisquick
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350. Cook beef and onion salt in skillet until beef in brown. Drain. Mix chili powder, 1 tablespoon Bisquick and the water to the beef. Stir in tomatoes and corn. Heat to boiling, stirring frequently. Pour into ungreased 8x8 square baking dish. Stir remaining ingredients together until well-blended. Pour over beef mixture. Bake uncovered 35-40 minutes or until golden brown.

Pistachio Chocolate Chip Cupcakes

1-3/4 cups flour
1-4oz package instant pistachio pudding
3/4 cup mini chocolate chips
2/3 cups sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup oil
1 teaspoon vanilla
cream cheese frosting

Mix all ingredients in a bowl. Fill muffin cups 2/3 full. Bake at 375 for 18-20 minutes. Frost with cream cheese frosting after cupcakes have cooled.

Chicken Saute with Mushrooms and Peppers

Here is a delicious low fat, low calorie, low sodium meal that my family loves.

1 package (16oz) whole wheat spaghetti, uncooked
1 tablespoon olive oil
6 small boneless skinless chicken breast halves cut into strips
2 cloves garlic, minced
1/4 teaspoon black pepper
1 pound mushrooms, sliced
2 medium green peppers, diced
1 jar (26oz) marinara sauce
grated Parmesan cheese, optional

1. Cook pasta as directed on package.


2. Meanwhile heat oil in large skillet on medium heat. Add chicken, garlic and black pepper. Cook 5 minutes, stirring occasionally.


3. Add mushrooms and green peppers; stir. Cook 5 minutes or until chicken is cooked through and peppers are crisp-tender.


4. Stir in the marinara sauce. Simmer 5 minutes, stirring occasionally.


5. Drain pasta. Place pasta in serving bowl. Add half of the chicken mixture, toss lightly. Top with remaining chicken. Sprinkle with cheese.

Graham Muffins

These are great muffins for kids to make. It keeps them really busy if you make them crush the graham crackers. 16 graham crackers finely crushed (about 2 1/2 cups) 1/4 cup sugar 2 teaspoon baking powder 1 cup milk 1 egg, slightly beaten 2 tablespoons honey

1. Preheat oven to 400. Mix crumbs, sugar and baking powder in medium bowl.


2. Add milk, egg and honey; stir just until moistened. Spoon batter evenly into 12 greased muffin cups.


3. Bake 15-18 minutes or until lightly browned. Let stand 5 minutes; remove from pan.


4. Optional: We made one batch with some chocolate chunks in it and they were great! I'm always a fan of chocolate though.

Country Salisbury Steak

This was a hit one night for dinner this past week. 1 pound lean ground beef 1 package (6oz) stuffing mix (chicken flavor) 1-1/2 cups water, divided 3/4 cups chopped onions 1 package (8oz) fresh mushrooms, sliced 1/2 cup BBQ sauce

1. Preheat oven to 375. Mix meat, stuffing mix, 1-1/4 cups water and the onions until well blended. Shape into six 1/2-inch thick patties. Place on jelly roll baking pan.


2. Bake 25 minutes or until cooked through.


3. Meanwhile, spray skillet with cooking spray. Add mushrooms; cook on medium-high heat for 5 minutes or until lightly browned, stirring occasionally. Add BBQ sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1-2 minutes or until sauce is heated through. Serve over the patties. (They are good without the sauce too)

Blueberry Cranberry Scones

I got this recipe from my friend Mindy. We changed just a few things and Ricky made these for breakfast this morning. They are very tasty. Thanks for sharing the recipe Mindy! 1/3 cup dried cranberries and blueberries (use whatever proportion you want - just make sure the total amount of dried fruit adds up to 1/3 cup) 3/4 cup buttermilk (make your own buttermilk by mixing 3/4 tablespoon lemon juice with enough milk to make the total liquid amount equal 3/4 cup) 2 cups flour 2 tablespoons sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon vanilla 1/3 cup cold butter 1/2 cup white chocolate chips milk (to brush tops of scones) sugar (to sprinkle on tops of scones)

1. Combine dried fruit with buttermilk. Set aside.


2. Combine flour, sugar, baking soda, salt and vanilla.


3. As you cut the butter into small shavings, drop it into flour mixture. Use a pastry blender to work it through the dry ingredients (Ricky actually just used the kitchenaide to mix it together).


4. Add white chocolate chips and the fruit/milk mixutre.


5. Turn onto floured surface. Knead and pat into a 3/4-inch thick circle. Cut into 8 wedges. Place onto a pizza stone or lightly greased baking sheet. Brush scones with milk and sprinkle sugar on top.


6. Bake at 400 for 18 minutes or until lightly golden.

Peanut Butter Marble Cake

We made this cake to bring to my parents' house yesterday. I thought the frosting was especially tasty. Cake: 2-1/4 cups flour 1-1/2 cups sugar 1/2 cup peanut butter (I used crunchy) 1-1/4 cups milk 3-1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla 3 eggs 3 tablespoons baking cocoa 1/8 teaspoon baking soda Peanut Butter Buttercream Frosting: 6 cups powdered sugar 2/3 cups butter, softened 3 teaspoons vanilla 1/2 cup milk 1/2 cup peanut butter

1. Heat oven to 350. Grease bottom and sides of two 9-inch round cake pans; lightly flour.


2. In a large bowl, beat flour, sugar, 1/2 cup peanut butter, 1-1/4 cups milk, baking powder, salt, vanilla and eggs with electric mixer on low speed 30 seconds; scrape sides. Beat on high speed three minutes, scraping bowl occasionally.


3. Pour two-thirds of batter (about 3 cups) into pans. Stir cocoa and baking soda into remaining batter. Drop chocolate batter by generous tablespoonfuls randomly into pans. Pull knife through batters to make marbled design (this was E and F's favorite part).


4. Bake 30-35 minutes or until toothpick inserted near center comes out clean.


5. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely (about 1 hour).


6. In a medium bowl, mix powdered sugar and butter. Stir in vanilla, milk and peanut butter. Beat until smooth and spreadable. Spread frosting over first layer of cake. Place next round on top and frost the whole cake. I had some frosting left over. I just put in the fridge.


7. I ground up some chocolate and sprinkled it over the top.

Spaghetti Squash

My boys always beg me for this meal. It is a great replacement for regular noodles. It tastes great and it is great for your body. 1 medium sized spaghetti squash (about 2 lbs) 1 jar spaghetti sauce (whatever kind you like the best)

1. Preheat oven to 375.


2. Rinse the squash and dry it. Pierce it all over with a fork.


3. Put squash on a baking sheet(or just put in oven) and cook in oven for 1 hour.


4. Let it sit and cool for 15 minutes.


5. Cut the squash in half lengthwise. Scoop out the seeds and goopy parts.


6. Use a fork to separate the squash into spaghetti strands.


7. Serve with your favorite sauce on top.

Italian Pork Chops

Here is a good (and easy) pork chop recipe. My little boys couldn't get enough. They gobbled these chops down. 4 pork chops 1-1/2 cups Italian Seasoned bread crumbs flour milk black pepper 4 tablespoons olive oil

1. Preheat oven to 400.


2. Use a meat mallet or plastic bag to pound pork chop in resealable plastic bag to 1/3-1/2 inch thickness.


3. Dredge pork in flour. Dip in milk. Dredge in bread crumbs. Press the crumbs lightly into the pork chops. Season with pepper to taste.


4. Heat 2 tablespoons oil in large skillet over medium-high heat. Add 2 pork chops; cook until light brown (about 5 minutes per side). Transfer to casserole dish or baking sheet. Repeat with remaining pork chops.


5. Bake 15 minutes or until cooked through.

Oatmeal Mini-Pieces Cookies

Every Sunday our family likes to make a dessert and then deliver it to friends. We tried this one a few Sundays ago and it was a winner. It's a good thing we gave most of them away or I would have eaten way too many. They are so good! 2/3 cup shortening 1/2 cup brown sugar 1/3 cup granulated sugar 1 egg 1/2 teaspoon vanilla 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons milk 1-1/2 cups rolled oats 1-1/3 cups (10-oz pkg) Mini Reese's Pieces

1. Heat oven to 350. Lightly grease cookie sheet.


2. Beat shortening and sugars in a large bowl until fluffy. Beat in egg and vanilla. Stir together flour, baking soda and salt; add alternately with milk to sugar mixture. Stir in oats and candy.


3. Drop by teaspoons onto cookie sheets. Bake 9-10 minutes or until lightly brown.


4. Cool 10 minutes on cookie sheet. Remove from cookie sheet to wire rack. Cool completely.

Chocolate Chip Molten Cake

I love chocolate chip cookies and I love molten cake. This combines those two treats. Put ice-cream on top and it is pretty delicious. It is rich enough that one helping is enough for me.

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

1 cup whole wheat flour

1 1/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups dark chocolate chips (or whatever kind of chocolate chip you prefer)

1 cup chopped almonds

1 King size chocolate bar (your favorite kind)

1. Heat oven to 375.


2. Beat butter, sugars and vanilla in a large bowl. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chips and nuts.


3. Fill custard-cups half-way full with dough. Put two pieces of chocolate on top of each dough cup. Cover the chocolate with more dough (the custard cup should be about 3/4 full after you cover the chocolate). There should be enough dough to make 8 custard cups. Make how many cups you want. You can use the rest of the dough to make cookies.


4. Bake 13-15 minutes depending on how gooey you like it.


5. Let the cups cool for 1 minutes. Then run a butter knife around the inside and invert custard cups. Serve with ice-cream on top.


6. The dough also makes yummy chocolate chip cookies. Just drop by teaspoons onto ungreased cookie sheet and cook 8-10 minutes. My boys love these cookies. The whole wheat gives it a great flavor.