Crunchy Granola Bars

Crunchy Granola Bars

It's a simple recipe that uses ingredients I almost always have on hand. To ensure that these bars are super crunchy, the recipe calls for toasting the oats with oil before forming the bars. I think this is the key step. One of the most difficult parts about making homemade granola bars is cooking them enough so that they get dried out all the way through, but not so long that they start over cooking. Toasting the oats first means that the bars start out dry and crispy, so they don't need to cook as long and start overcooking.

After toasting the oats, all you have to do is pour the liquid ingredients over them, mix it up, and press it in a lined pan. Press down to squish all of the granola together into an even layer, and bake. Nothing to it. I like these bars the best with almonds, but when I made my last batch I was out of almonds, so I just added an extra cup of oats and they turned out just fine. So if you don't have any nuts around, or don't like nuts, just leave them out!

Another key step to making the perfect granola bars is cutting them while they are still warm from the oven, before they harden up and become impossible to cut nicely. I have found that letting the pan rest for 10 minutes works best for me. After these 10 minutes I grab my trusty pastry scraper and cut up the bars (I like cutting the pan into 45 bars, 9X5). Then just let them cool the rest of the way and you have the perfect granola bar.

To be honest, while these bars are delicious, they do not taste like the Nature Valley crunchy granola bars. I still love my Oats and Honey granola bars, but they will definitely just be for emergencies from now on!

Crunchy Granola Bars

Ingredients:

•     7 cups old-fashioned rolled oats
•     1/2 cup vegetable oil
•     1 teaspoon salt
•     1 1/2 cups whole almonds, pecans, walnuts or peanuts
•     3/4 cup honey
•     3/4 cup packed brown sugar
•     1 Tablespoon vanilla extract
•     2 teaspoons ground cinnamon (optional)

Directions:

 Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.

Line an 18 x 13 inch rimmed baking pan with aluminum foil.

Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.

Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife.
Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).

Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.

Cool in the baking sheet, on a wire rack, for 10-15 minutes before cutting into bars, I used a pastry scraper to cut.  Cut the bars all the way through and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.

The bars can be stored, covered for up to 2 weeks.

Sugar Cookie Lemon Tarts

Sugar Cookie Lemon Tarts

I vaguely remember that Lauren Conrad shared the link to the Inquiring Chef and found it really interesting because it wasn’t just a recipe but a post on millennials and what people do after doing some obligatory travelling and then returning home.

She spends some of her Saturday afternoons baking and she shared the tarts as one of those recipes.

Not one to brag *ahem* but these turned out perfectly on the first bake. Such a simple recipe to follow, I was surprised at how easy the cookie crust was and how the filling baked nicely.

The dough was straightforward to make and I would certainly recommend trying to keep it in the fridge for the full half an hour, I made two batches of this and the second time I didn’t leave it in as long and was a lot stickier when moulding into the bun tins.

The lemon filling was probably fiddly just for the pure reason that I had to separate the yolks from the white and put them in the right bowl.

Pour in the filling bang in the oven and they’re done in 12 minute on the dot. Sprinkle over some icing sugar and a squirt of whipped cream for decoration!

SUGAR COOKIE LEMON TARTS

 

 

PREP TIME

45 mins

COOK TIME

12 mins

TOTAL TIME

57 mins

 

No finicky crusts necessary for these tarts. Use a simple cookie dough for the crust and fill it with a perfectly sweet and sour lemon filling.

Author: Jess Smith

Recipe type: Dessert

Serves: 24 pieces

INGREDIENTS

For the crust:

• 8 Tablespoons (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 egg
• 1 and ½ cup (190g) all-purpose flour
• scant ¼ teaspoon baking powder
• pinch salt

For the lemon filling:

• 2 eggs
• 3 egg yolks
• ¼ cup whipping cream
• juice from 1 large lemon
• ¼ cup granulated sugar

For topping

• 4 Tablespoons powdered sugar, divided
• ½ cup whipping cream

INSTRUCTIONS

1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
3. While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
4. Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don't worry if it is a bit thinner in some places than others.) Pour the lemon filling into the center of each sugar cookie cup, stopping just below the top of the crust.
5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake - pull the tarts out just when you see any golden color on the crusts.) Allow these to cool completely at room temperature. Refrigerate until ready to serve.
6. Before serving, dust the tops of the tarts with 2 Tablespoons of powdered sugar. Beat the whipping cream with the remaining 2 Tablespoons of sugar until stiff peaks form. Pipe or spoon the whipping cream on top of each tart. Serve chilled.

Big, Fat, Moist Brownies

Big, Fat, Moist Brownies

Alright, so there's two camps when it comes to brownies: those who like theirs rich and fudgey, and those who like it more cake-like. I personally love a fudgier brownie, but these here fall somewhere in between, which makes them a good go-to brownie.

These have a frosting, although you certainly don't need to use it. Actually, next time I make these I'll omit that part. They're so dense and rich, the frosting doesn't really add anything.


Big, Fat, Moist Brownies

Ingredients:

• 1 c butter (melted)
• 1 c flour
• 2 c sugar
• 3/4 c dutch-process cocoa powder
• 1/2 tsp salt
• 4 eggs
• 1 tsp vanilla extract

For the frosting :

• 1/2 c butter
• 3 1/2 c confectioner's sugar
• 1/4 c cocoa powder
• 1 egg
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp lemon juice

Preheat your oven to 350 degrees (f) and grease a 9"x13" baking pan (I couldn't find mine, so used a 9"x9" and increased the baking time by 10 minutes).

Sift together the dry ingredients. Add the butter and vanilla, then add the eggs one at a time, mixing well after each addition. Pour into the prepared pan and bake for about 30 minutes. Set on a wire rack (pan and all) to cool.

Make the frosting: Melt the butter over medium heat, then add the remaining ingredients, whisking until smooth and thickened. Pour over still-warm brownies. Allow the frosting to set before slicing.


Tips: For easy removal and slicing, line your pan with foil (before greasing). When the brownies have cooled, simply lift them from the pan using the foil. This makes slicing and serving a breeze. To cut the brownies cleanly, heat your knife under hot running water, wipe off the moisture, and then cut. Repeat as necessary. 

Hot Buttered Pretzels

Hot Buttered Pretzels

They are much better than the ones that you buy at the mall, and are so easy! They are cheaper to make at home too.

Hot Buttered Pretzels 

Ingredients:

• All purpose flour     12 1⁄2 Ounce (for dough)
• Sea salt     1 Teaspoon (for dough)
• Sugar     1 Teaspoon (for dough)
• Instant yeast     2 1⁄4 Teaspoon (for dough)
• Warm water     1 1⁄2 Cup (24 tbs) (1 cup for dough+ 1/2 cup for topping)
• Baking soda     1 Tablespoon (for topping)
• Vegetable oil     1 Tablespoon (for greasing)
•  Unsalted butter     3 Tablespoon

Directions:

GETTING READY
1. Preheat oven to 500 degree.
2. Grease a baking sheet with vegetable oil. You can also use parchment paper to line it.
3. For topping, in a bowl, whisk warm water and baking soda. Microwave for 1 minute, and keep it aside.

MAKING
4. For dough, in stand mixer bowl, add flour, salt, sugar, and instant quick rise yeast.
5. Pour warm water in it, and stir with spatula to incorporate.
6. Then, using a dough hook attachment, knead the mixture on medium low for 5 minutes, or until the dough is soft and smooth, but not stick.
7. In a plastic bag, put the dough, and allow it to rise for about 30 minutes.
8. Remove the dough from plastic bag, and place it on oiled working counter.
9. Using a knife divide the dough into 8 equal pieces.
10. Roll these pieces into long rope.
11. Shape each rope into pretzel as shown in the video.
12. Dip each pretzel in baking soda wash, and place it on baking sheet.
13. Sprinkle salt over it, and allow it to rest for about 10 minutes.
14. Place it in oven and bake for 9-10 minutes, or until pretzels are fluffy and golden brown.

FINALIZING
15. Remove the sheet from oven, and brush butter over hot pretzel.

SERVING
16. Serve pretzel with hot tomato soup

Gram's Galumpki

Gram's Galumpki

My mom made these at least once a month throughout my childhood. The only difference  was she used tomato juice and thinly sliced onion on top. Special memories, :)


Gram's Galumpki

• 1 or 2 heads of cabbage ( you will need 12-16 large leaves)
• 1 lb ground beef (80% lean or so)
• 2 cups cooked rice (cooked five minutes short of specified time)
• 1 cup onion, finely chopped
• 1 egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• tomato soup (1 or 2 small cans) or 1 15-ounce can tomato sauce
• 1/2 teaspoon lemon juice
• 1 clove garlic, minced
• fresh thyme leaves (several sprigs, 1 - 2 teaspoons)

Cut the core from the head of cabbage and wash well. Fill a large saucepan or pot (I use a 4 quart saucepot) with about 2 inches of water. Bring the water to a boil over medium heat. Add ½ teaspoon salt and the head of cabbage, core side down. Cover and cook for approximately 10 minutes or until the outer cabbage leaves are tender and flexible but not mushy.

Carefully remove the head of cabbage from the pot. Run under cold water until it can comfortably be handled. Gently separate the leaves. If you get to the point where the leaves are still crisp return the remaining portion to the boiling water to cook a little longer. Repeat until you have enough cooked leaves for the number of cabbage rolls you want to make (12 -16 large leaves). Set aside.

In a large mixing bowl, combine the ground beef, cooked rice, onion, egg, garlic powder, black pepper and salt. Mix thoroughly. (I reach in and use clean hands to squish the mixture together.)

If using the tomato sauce mixture instead of canned tomato soup, stir together the tomato sauce, lemon juice and minced garlic in a small bowl.

Prepare a baking dish by spraying it with nonstick cooking spray. (I use a 7 x 11 inch rectangular baking dish but this does not usually hold all of the rolls. Any baking dish can be used but cooking time may vary depending on how the rolls are arranged.) Cover the bottom of the dish with half of the tomato soup or tomato sauce mixture. Set the rest of the soup or sauce aside for the topping.

Place cabbage leaves on a cutting board one by one and, with a sharp knife, trim much of the thickness from the central ridge of the cabbage leaf starting at the core end and cutting toward the outer edge. This will flatten the ridge making it flush with the leaf and easier to roll.


Place ¼ cup of the meat mixture near the lower core edge of the cabbage leaf. Fold the lower edge up over the meat mixture. Then fold in each side of the leaf toward the middle. Roll the leaf tucking in the sides as you go. Squeeze the rolled cabbage leaf in your fist to shape the bundle and place it seam side down in a rectangular baking dish. Repeat until all of the meat mixture has been used.

Cover the cabbage rolls with the remaining tomato soup or sauce. Scatter thyme leaves over all. Cover the pan with a lid or aluminum foil.

Bake at 350 degrees, covered, for 30 minutes. Uncover. Bake another 15 minutes or until ground beef is done through.

Simple Homemade Sausage Patties

Simple Homemade Sausage Patties

Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Simple Homemade Sausage Patties

Ingredients:

•     1 pound ground pork
•     1 garlic clove, minced
•     1 tablespoon dried sage, crumbled
•     3/4 teaspoon dried thyme
•     1/2 teaspoon dried fennel, crushed
•     Pinch of ground nutmeg
•     1 1/2 teaspoons coarse salt
•     1/2 teaspoon freshly ground black pepper
•     1 large egg white
•     2 teaspoons vegetable oil

Directions:

Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.

Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

Crunchy Honey Garlic Pork Chops

Crunchy Honey Garlic Pork Chops

Made these for dinner this evening and they were fantastic! The sauce for the chops is awesome. Tastes almost identical to Jack Daniels sauce you get at TGIFridays..

Crunchy Honey Garlic Pork Chops

Ingredients:

• 6 to 9 pork chops, not too thick
• 2 eggs
• 4 Tbsp water
• 2 c flour
• 1 tsp salt and pepper
• 1 tsp garlic powder
• canola oil or vegetable for frying

FOR THE GLAZE:

• 1 1/2 c honey
• 1/2 c brown sugar
• 1/2 tsp ginger
• 1 dash(es)cayenne pepper, or to your taste
• 1/2 c soy sauce
• 1 Tbsp garlic, chopped
• 2 Tbsp butter

Directions:

1. Whisk the eggs and 4 tablespoons water in a shallow dish.
2. Mix the flour, salt, pepper and garlic powder in another shallow dish.
3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.
4. This is what puts the extra crispy coating on the chops.
5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.
6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
8. Remove from the pan to a 9x13 baking dish.
9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.
10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.
12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Pasta House Pasta Con Broccoli (Actual Recipe )

Pasta House Pasta Con Broccoli (Actual Recipe )

This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. . This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken..

Pasta House Pasta Con Broccoli

Servings: 2

Ingredients:

•     4 ounces uncooked large shell pasta
•     1 cup cream
•     2 tablespoons butter
•     1⁄2 teaspoon minced garlic
•     2 tablespoons tomato sauce
•     1⁄2 cup chopped broccoli
•     salt and pepper
•     1⁄3 cup thinly sliced fresh button mushroom
•     1⁄4 cup grated parmesan cheese

Directions:

1. Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
2. Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
3. When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
4. Remove from the heat; add cheese.
5. Toss and serve.

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

Ingredients:

• 1 pound(s) diced chicken
• 1/2 cup(s) teriyaki sauce
• 1 cup(s) chicken broth
• 1/3 cup(s) brown sugar
• 3 clove(s) garlic minced

Directions:

    1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

    2. Add chicken to sauce, and toss to combine.

    3. Pour chicken mixture into crock-pot.

    4. Cook on low 4-6 hours, or until chicken is cooked through.

    5. Serve over hot cooked rice and spoon extra sauce if desi

Reuben Crescent Bake

Published : 11:47 Author : sheik blog

Reuben Crescent Bake

It really doesn't get much easier than this. No chopping, sauteing, or boiling. Essentially, I made a great big, delicious sandwich in a casserole dish. "What else might I do with crescent rolls?" I know that there are quite a few applications, both sweet and savory. I first hit up the Pillsbury site for inspiration. Lots of recipes there! I finally settled on this Reuben Bake, another winner from Taste of Home. Don't look at the calories, though.

Reuben Crescent Bake

Ingredients:

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 pound sliced Swiss cheese
• 1-1/4 pounds sliced deli corned beef
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 2/3 cup Thousand Island salad dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds

1. Unroll one tube of crescent dough into one long rectangle; seal seams and
2. perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
3. at 375° for 8-10 minutes or until golden brown. Layer with half of the
4. cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
5. over beef. Top with remaining cheese. On a lightly floured surface, press or
6. roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
7. and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
8. seeds. Bake for 12-16 minutes or until heated through and crust is golden
9. brown. Let stand for 5 minutes before cutting.

Cheesy Bacon Chicken Casserole

Cheesy Bacon Chicken Casserole

Alright so I like cheese, okay?! I'm starting to wonder if I could function without it, 95% of what I post is cheese-related. Well anyway, this recipe is awesome. I love casseroles and this one is full of cheesy, bacony, chickeny deliciousness... and of course, most importantly, EASY! 

Ingredients:

• 4-5 boneless, skinless chicken breasts
• 6 strips of quality bacon – cooked and crumbled
• 2 (10-ounce) cans cream of chicken soup
• 2 cups shredded Monterrey Jack cheese
• 1 box (16 ounces) dried spiral pasta
• 2 teaspoons garlic powder
• Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.

Top with crumbled bacon.

Top with remaining cup of Monterrey Jack cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Oh my goodness – this is crazy good! Creamy, yummy, bacony… We loved it!

There are a number of ways to change this up and add new flavors: a packet of ranch dressing mix, green chilies, your favorite vegetables – check out the comments section below to see what other folks have added to this easy recipe!