Chewy White Chocolate and Cranberry Granola Bars

I've always wanted to make homemade granola bars so I did it today. They turned out fabulous! They tasted so much better than store bought, and I'm sure they were more nutritious too. Change it up with different flavor combinations, anything would be good in these!

White Chocolate and Cranberry Granola Bars

1/4 c. sugar
1/4 c. honey
1/4 c. light corn syrup
3 Tbs creamy peanut butter
1 egg white
1 Tbs reduced fat evaporated milk
1 tsp vanilla extract
1 c. whole wheat flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 3/4 c. old fashioned oats
1 1/2 c. crisp rice cereal (rice krispies)
1/2 c. vanilla or white chocolate chips
1/3 c. craisins
1/4 c. chopped walnuts

In a large bowl, combine first seven ingredients, whisk well. Combine the flour, baking soda, cinnamon, and salt in a separate bowl, add to sugar mixture. Gently stir in oats, cereal, chips, craisins, and walnuts.

Press into a 13X9 pan, coated with cooking spray. Bake at 350 for 18 minutes, should have puffed up a little and be golden brown. Let cool. Cut into bars and store in airtight container, yields about a dozen.

Simple Glazed Fruit Salad

This is a very simple fruit salad, by no means is it gourmet, but I like it because it adds a pretty, sweet glaze to the fruit. I love making this in the summer when the strawberries are in season!

Simple Glazed Fruit Salad

1 pint strawberries, rinsed and cut in half
2 banans, sliced
1 large orange, cut in cubes
2 cups green grapes
1 small box vanilla instant pudding
milk

Toss all fruit together in a large bowl. Sprinkle about 2/3 of the package of instant pudding over the fruit, pour about 1/2 a cup of milk over fruit. Toss gently until the milk and pudding combine to make a nice glaze. Add more milk if necessary. You can use all kinds of fruits and puddings, I tried coconut pudding once and it was yummy too.

Corn Salsa

There is nothing I like better in my burritos than corn salsa, I just love the little bursts of sweetness it adds. You can use thawed frozen or drained canned corn, I haven't noticed a difference either way.

Corn Salsa

2 c. corn (thawed frozen or drained canned)
1 c. seeded and diced tomato
2 green onions, chopped
3 Tbs chopped cilantro, more or less to taste, whatever you like
1 Tbs. seeded and finely minced jalapeno
1 Tbs lime juice
salt to taste

Combine all ingredients and let chill in the refrigerator for at least two hours.

Cilantro Lime Rice

This tastes just like the rice at Cafe Rio and Chipotle, super yummy. It's so good you could serve it as a side dish or as a filling in tacos and burritos.

1 c. uncooked long grain rice (I like Jasmine)
1 Tbs. butter
2 medium cloves garlic, minced
1 tsp fresh squeezed lime juice
2 1/4 c. water
1 chicken bouillon cube
1 Tbs. fresh squeezed lime juice
2 tsp sugar
3 Tbs. fresh chopped cilantro

In a medium saucepan combine the rice, butter, garlic, 1 tsp of lime juice, and water. With your fingers, gently break apart bouillon cube and stir into rice and water mixture. Bring to a boil and cover with lid. Turn heat down to medium low and let cook for apprx. 20 minutes; remove from heat. In a small bowl combine 1 Tbs lime juice, sugar, and cilantro. Pour over hot rice and mix in as you fluff with a fork.

Hawaiian BBQ Dinner- Homemade Teryaki Chicken & Macaroni Salad

I was given these recipes from a Hawaiian family I know, they are delicious! I crave having this meal all of the time!

Teryaki Chicken

2 c. soy sauce
2 c. sugar
3 Tbs. fresh ginger, peeled and roughly chopped
4 garlic cloves, minced (if garlic cloves are small, use 6)
1 c. water
Chopped green onions for garnish
4-5 boneless skinless chicken breasts

In a medium saucepan, combine soy sauce through water. Whisk to combine, pour half into a gallon zip lock bag (set aside remaining half in saucepan for later use), add chicken and marinate for 2-3 hours, no longer. At about the time that the chicken will be done marinating, take the saucepan with the remaining sauce in it and heat on medium heat until it starts to simmer, turn heat down to low and let simmer for 15-20 minutes to reduce while chicken is on the grill.
Grill chicken on medium high heat for 15-20 minutes or until done, turning once halfway through cooking time. Brush with cooked, reduced sauce if desired. Throw away zip lock bag with uncooked marinating teryaki sauce in it, do not use this sauce, it must be thrown away.

To serve I like to place the chicken on the rice, drizzle some of the reduced sauce over the top and sprinkle on some green onions. It is so good!

For the rice I like to either cook in chicken broth instead of water to add flavor, or cook in water and add chicken bouillon to it. I add a little salt too.


Macaroni Salad

1 box elbow macaroni
4 eggs
1 1/2 c. mayonnaise
1 1/2 Tbs. sugar
1/3 c. red pepper, finely chopped
1/4 c. red or yellow onion, finely chopped
1/4 c. grated carrot
1/3 c. sweet pickle relish
1 1/2 tsp all season salt
pepper to taste

Begin by bringing a large pot of water to boil. Add in the eggs, cook for 5 minutes and then add in the macaroni, boil for 7-8 more minutes until el dente, drain.
Peel the eggs and throw away the yolks, chop up the egg whites.
Add the egg whites and macaroni into a large bowl. Add remaining ingredients and stir well to combine. Add more salt and pepper to taste if desired. Serve immediately or refrigerate.

Yellow Rice

My family loved this rice, it kind of had an Indian flavor to it. It was very good served with the enchiladas.

Yellow Rice

2 c. long grain rice, rinsed
4 c. chicken broth (or water)
1/4 tsp garlic powder
1 Tbs. turmeric
1 tsp Kosher salt
1 bay leaf

Place all ingredients into a pot and stir well. Bring to a boil over medium high heat, cover and reduce heat to simmer. Cook about 15-20 minutes or until rice is done and all the liquid is gone. Remove bay leaf and serve!

Sweet Coleslaw

This is a very basic and simple coleslaw. I am really trying to branch out and make vegetable dishes :) Most everyone liked it, I would encourage you to add a little sugar at a time until you attain your perfect level of sweetness because the whole amount called for in this recipe may be too sweet for some. I took out about a cup of the prepared coleslaw mix and added in about a cup of chopped red cabbage to add some color.

1 16oz. bag coleslaw mix
2 Tbs. diced onion
2/3 c. Miracle Whip or Mayo
3 Tbs. vegetable oil
1/2 c. white sugar (start with 1/4 c. and add a little more at a time to suit your taste)
1 Tbs. white vinegar
1/4 tsp salt
1/2 tsp poppy seeds

Combine the coleslaw mix and the onion in a bowl. Whisk together remaining ingredients, pour over coleslaw and stir to combine. Cover and refrigerate two hours before serving.

Meaty Nacho Dip

This dip is so good! Sometimes I just crave it so I'll make up a batch. It's cheesy, and meaty, and spicy (but not too spicy :)
I love making it on Super Bowl Sunday!

Nacho Dip

1 lb. Jimmy Dean regular sausage
1 can cream of mushroom soup
1 can Rotel (original)
1 large block Velveeta cheese

Brown sausage and drain.
Cut up velveeta into cubes and place in slow cooker. Pour sausage, soup, and rotel over top. Turn slow cooker on low heat and cook for 2-3 hours until cheese is melted and it's hot! Tortilla chips or soft pretzels go good with this.

Cookie Exchange Party '08!

Happy Holidays Everyone! I am sorry it has been a couple of weeks since I posted anything, I have been so busy! Every year I have a cookie exchange party, and I look forward to it all year! I love cookies and I love to party! :) This year I made appetizers, and then we played some fun games, had an ornament exchange, and then got to take home 6 dozen cookies, Yum! Here are some of the recipes from the party:

Brie Bread Ring
I love this! It is so yummy and easy, it's a great holiday appetizer.

1 round of Brie cheese
2 tubes Pillsbury refrigerated buttermilk biscuits (not the flaky kind)
1/2 c. butter
2 Tbs. olive oil
1 Tbs. fresh Thyme, finely chopped
2 Tbs. fresh Parsley, finely chopped
1 tsp dried Oregano
2 cloves garlic, minced

Preheat oven to 350.
Scrape/cut the rind off of the top of the Brie (only the top, the side and bottom rind hold the melted cheese in!), set aside.
Cut buttermilk biscuits into quarters and place in large bowl.
In saute pan melt butter and olive oil, add herbs and garlic and saute one minute (do not brown garlic). Pour over rolls and toss to coat rolls thoroughly. This time I used a large square pan to bake this in, but in the past I've used a round pizza pan and formed a ring around the Brie with aluminum foil to keep the rolls together.
Place the Brie in the middle and layer the rolls around the Brie, try to only go two rolls high or it will take a long time for the bread to cook.
Bake for approximately 20 minutes or until rolls are browned and Brie is melted.
To serve you can either let your guests break off rolls and dip in cheese, or you can put a spoon in the cheese for them to put on their plates.
Delicious!

Holiday Cheese Ball
This is absolutely the best cheese ball I have ever had! My sister Becky gave this recipe to me last year, I love the combination of flavors. I'm sure you've all tasted some nasty cheese balls in your time, but I promise you will love this one! :)

12 oz. cream cheese, softened
3 Tbs. finely chopped onions
2 Tbs. Worcestershire sauce
1/2 c. coarsely chopped craisins
2 c. finely grated cheddar cheese
1 c. chopped pecans (I toast mine on the stovetop with a couple of teaspoons of sugar)

Beat cream cheese until smooth. Add onions and Worcestershire sauce. Stir in craisins and cheddar cheese. Shape into a ball, roll in chopped pecans. Wrap with plastic wrap and refrigerate for at least three hours. Serve with crackers or pretzel sticks.

Phyllo Wrapped Asparagus
I have to admit I've never worked with Phyllo dough before, so you won't be surprised that I accidentally bought Puff Pastry instead of Phyllo, Ugh! Thanks Emma for all of your help with this recipe!

8 asparagus spears
1/2 pkg. (16 oz) Phyllo dough sheets, thawed
1/4 c. butter, melted
1/4 c. finely grated Parmesan

Preheat oven to 375. Break off tough end of asparagus spears.
Cut Phyllo dough sheets in half lengthwise, (you'll only be using half the package). Place dampened cloth over Phyllo dough. Remove one piece at a time and brush with butter, sprinkle with parmesan cheese and place two asparagus spears at end. Roll up jelly roll style. Place on baking sheet seam side down. Brush with more butter and sprinkle with more parmesan cheese. Repeat with remaining asparagus. Bake for 15-18 minutes or until golden and crispy.

Peanut Butter and Jelly Bars
This is a just a quick and easy Betty Crocker recipe that I love!

1 pouch Betty Crocker Peanut Butter cookie mix
3 Tbs. vegetable oil
1 Tbs. water
1 egg
1/2 c. Reeses Peanut Butter Chips

Topping:
1 container vanilla frosting (not whipped)
1 Tbs. milk
1/4 c. creamy peanut butter
1/4 c. seedless raspberry or strawberry jam

Spray bottom of a 13X9 pan with cookie spray.
Combine cookie mix, vegetable oil, water, and egg, stir in peanut butter chips.
Press dough into bottom of pan using floured fingers. Bake 15-18 minutes until lightly browned. Cool completely, about 30 minutes.

In small bowl stir frosting, milk, and peanut butter until smooth. Spread over base. Stir jam and drop by teaspoonfulls onto frosting. Swirl jam for a marbled design with tip of knife. Refrigerate for at least one hour, store in refrigerator.


Brownie "Trees"
I was really proud of myself for coming up with this idea! I used a large star tip to make the "tree" and a small star tip to make the "star".

1 Betty Crocker Fudge brownie mix
1 container vanilla frosting
green and yellow food coloring
Sprinkles

Line 13X9 pan with foil and coat with cooking spray. Prepare and bake brownie mix according to box directions. Let completely cool.
Remove from pan and using a small round biscuit cutter, cut the brownies into little circles. Pipe frosting on top to look like trees.

Guacamole!

One of my all time favorite things to eat is guacamole and chips! I usually don't follow a recipe, so these measurements are approximate. You may have to add a little more of some of the ingredients to make it to your taste. It's important that you let it sit in the refrigerator for at least a couple of hours so that the flavors all blend together. I have found that leaving in one or two avacado seeds and pressing plastic wrap down so that it's touching the top of the guacamole and it's not exposed to any air, helps keep it greener longer. You can definitely leave the cilantro out if you don't like it.

4 ripe Haas avacadoes

1/4 c. chopped tomato

2 cloves garlic, minced

2 Tbs. finely chopped onion

1 Tbs. cilantro, chopped

lime juice

salt to taste

Place the tomatoes, garlic, onion, and cilantro into a medium bowl. Cut the avacadoes in half, cutting around the seed. Twist to open. Hit knife against the seed and twist and pull to remove. Make slices in the avacado flesh with a knife and scoop out with a spoon. Repeat with remaining avacadoes. Add avacadoes to bowl and mash and stir in with the rest of the ingredients. Add lime juice and salt to taste. Place one or two seeds in the bowl and cover with guacamole. Cover with plastic wrap and let sit in the refrigerator for at least 2 hours. Enjoy!

Strawberry Shortcake & Buttermilk Biscuits

For dessert tonight I wanted to make strawberry shortcake, so I took my regular buttermilk biscuit recipe (which is killer by the way) and added a little more sugar. I'm going to give both the regular buttermilk biscuit recipe and the modified shortcake recipe. I found this recipe a few months ago on the Food Network website, and I will never go back to rolled and cut out biscuits again! These are so moist and yummy. I love finding and trying new recipes that are so good, you know you'll be making them the rest of your life! It's like finding a treasure! :) Between my pancake recipe and this biscuit recipe, buttermilk has become my new best friend! (I know I'm a freak)


Killer Buttermilk Biscuits

2 c. cake flour, or all purpose flour
1 1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
2 Tbs. sugar
1/4 c. shortening (not butter flavored)
2/3 c. half and half, or 1/3 c. milk and 1/3 c. heavy whipping cream
1 c. buttermilk
1 c. or more of flour for rolling
2 Tbs. melted butter

Preheat oven to 425. Butter an 8 inch square or round cake pan.

Place the dry ingredients in a mixing bowl and add shortening, mix until pea sized pieces remain. With a wooden spoon stir in the half and half (or cream and milk), and the buttermilk.
Let sit for 2 minutes. The dough should be very wet and look like cottage cheese.

Place the 1 c. or flour in a 13X9 baking dish. Working with an ice cream scoop or large cookie scoop, scoop out about 6 mounds of dough at a time into the flour. Carefully toss the scoops of batter into the flour so they are completely covered. With a spatula carefully lift the coated pieces of batter and place them along the edge of the cake pan, packing them tightly, then place some in the center of the pan.

Bake in the center of the oven for 15-20 minutes. As you take them from the oven brush them with melted butter and serve them hot with butter and jam.

"Shortcake" Variation
Instead of 2 Tbs. of sugar, add 1/2 cup of sugar. After letting the batter rest for 2 minutes, pour all of the batter into the buttered 8X8 cake pan and sprinkle with sugar. Bake for 20-25 minutes at 425. Remove from oven and let cool. Cut into squares, and then half each square to serve individual strawberry shortcakes. Makes 9.

Strawberry Banana Cream Jello

This jello is delicious! We always have it at Thanksgiving or Christmas dinner.

Strawberry Banana Cream Jello

1 large box Strawberry Jello

2 c. boiling water

10 oz. frozen strawberries

1 8oz. block cream cheese, softened

3 bananas

1 tub Cool Whip

Combine boiling water and jello, whisk until jello is dissolved. In blender puree strawberries and jello liquid. Add cream cheese and blend. Add bananas and blend until completely smooth.

Pour into a 13X9 pan and refrigerate for 3-4 hours.

When set, spread Cool Whip over top and refrigerate until set, about another hour.