Tag Archives: oatmeal

(Oatmeal) “Snackers”

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These are a great snack, a great answer to the “I’m huunnngry.” (Which we all hear or say at any moment of any day!!) I keep mine in the fridge, but they are good at room temp too.

Feel free to add things like coconut, craisins, nuts, sunflower seeds, etc. Things you think about when you think of granola bars, those ingredients would work best.  If you add to many “mix-ins” and your Snackers don’t stay together, just add a bit more peanut butter and bit more honey.

Pulse means pulse. Not puree. I had my son help me the first time and I said ~” hit this button a few times, like “”Bump Bump Bump.”” I thought that was clear :/ Well. He went “Buuummmmp Bummmmmmp Bummmmmmmmmmmmp.” So ours was so very well mixed! But still good.  Always an adventure with kids!

This is the version we like best! 🙂 What is YOUR or YOUR families favorite version?

Oatmeal “Snackers”

2 c. old fashioned oatmeal
1 c. peanut butter
1/2 c. honey
1/2 c. raisins (or craisins)
1/2 c. mini chocolate chips
1/4 c. ground flax seed

Pulse the oatmeal, peanut butter, honey and raisins ~ just till combined.  Add the chocolate chips and flax seed and pulse to combine. Chill. When cold, roll into balls AND ENJOY!!!

Recipe adapted from Food Network.

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No Bake Chocolate Peanut Butter Bars

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Yummy sweets. A little something sweet is a must after a meal, in my opinion! This bar is a combo of my favorite things, peanut butter and chocolate. Spoonful of peanut butter topped with chocolate chips anyone?

Enjoy this bar!!!! (I hid mine in the back of my fridge…….Sorta like sneaking snacks in the pantry when no one is looking, I know. I am sure you have done it too!)

I am going to also add here that this will be my last post for a while. For a number of reasons I am going to be done for a while. Not saying I will never come back to it…….ya never know.  So, thank you all for reading and commenting and having as much fun with this as I have. Thank you.

food 1116Get the recipe here for these yummy bars!

Caramel Apple Cheesecake Bars & Date Nut Bread

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Aldi Sales for the week of Oct. 24- Oct 30.

(AS ALWAYS, this is NOT a complete list of items in ad ~ just some items that jumped out at me. Check out the complete ad here.)

* “Switch & Save” ~ that is the theme for the ad this week. Check it out here.

* Honey Crisp Apples. $2.49 per lb.   A 3 lb. bag of Apples is $1.99.  Caramel Apples, a 3 pack is $1.39. (Note: Apples are an optional ingredient for the recipe down below↓.)

*A 2 lb. bag of pears is $1.49.

* Grapes are 89¢ per lb. (Comes in a 2 lb. container.)

* Snag a pineapple for 99¢. Yum.

* Blueberry and Apple Pie Fillings are $2.49 each. (Note: Apple Pie Filling is an optional ingredient for the recipe below↓.)

* Dates are $1.99. (Note: Used for the recipe below↓.)

* Chocolate Chips ~ semi-sweet, butterscotch, white chocolate or milk chocolate are $1.29 for 11-12 oz. bags. 🙂

* Buttermilk Pancake Mix is $1.29 for a 32 oz. box.

* Holiday  Baking Spices! It does NOT list which ones they have, but, needless to say ~ NOW is the time to stock up. Each container is $1.69.

Caramel Apple Cheesecake Bars

Cheesecake + Apples + Oatmeal crumble + Caramel = yumminess.
Fall treats are fantastically delish!!!

* This recipe comes from my sis-in-law. I HOWEVER did not look at the recipe before shopping….which is against EVERY rule in the unwritten book of smartness. So I had to make my own crust (well….OK. I took the general recipe from a bar recipe from my grandma…..esshh. I cannot get away with anything!!) and my own apple pie filling. To follow her easier directions …..just……make these notes….

  1. Instead of my 1st 6 ingredients in the crust section, use 1 Betty Crocker Oatmeal Cookie Mix. 
  2. Instead of my Apple Pie Filling recipe, use 1-2 cans of Apple Pie Filling (I used about 3 c.)

* PLEASE note that these bars do get soggy sorta quickly, so be sure to make them no more than one day before you plan on serving them. (Tho we had NO problem eating them ALL up!)

* The recipe for Apple Pie Filling below will give you more than you need for this recipe….no worries, just eat it. Ha.

* I did not give you a measurement for cinnamon in the Apple Pie Filling, cause well, I have no idea how much I use…opps, sorry…a good good good shake for me, I like it cinnamony, but maybe you should start with a shake, taste and go from there ~ adding more if needed!

Caramel Apple Cheesecake Bars 

Crust: 
1 1/4 c. flour
1 1/4 c. quick oats
1 c. brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 c. butter
Cream Cheese Filling : 
16 oz. softened cream cheese
1/2 c. sugar
2 TB. flour
1 tsp. vanilla
1 egg
Apple Pie Filling : 
7 apples, peeled, cored and cut up
3/4 c. sugar
3 TB. flour
good sprinkle of cinnamon
1 tsp. lemon juice
1/4 – 1/2 c. water
Caramel Drizzle, opt.

IF making your own pie filling, start with that so it has time to cool. Mix the apples, sugar, flour,  cinnamon, lemon juice and 1/4 c. of water. Simmer over low heat till apples are tender and sauce has thickened. I usually end up adding another 1/4 c. of water. Cool. (At least to warm.)

Combine the crust ingredients, cutting in the butter as you would for a pie crust. Take out 1 1/2 c. of the crumbs, set aside. This will be for the topping.  Press the remaining crumbs into a greased 9″ x 13″ pan. Bake @ 350° for 10 minutes.

Meanwhile, beat the softened cream cheese till smooth. Beat in the sugar, flour, vanilla and egg till smooth. Pour over crust.

Top with about 3 c. of apple pie filling. Sprinkle with remaining crumbs and bake for 35 – 40 more minutes.

Cool. Chill for at least 6 hours. Drizzle servings with Caramel Sauce IF you want to. Enjoy!!!

Thanks Mary for making these fabulous bars that made my husband say “hey, did you try these??? They are good. Real good.” ~ thanks for a stellar recipe!!

Date Nut Bread

I DO realize that this IS an “old-fashioned” baked good, but I am fine with that. I like it and it is good. My family enjoys it too.   Go ahead and call me “old-fashioned” ~ I will even wear those fun full dresses and aprons…but PLEASE don’t take away my washer and fridge/freezer!!
Date Nut Bread
1 cup chopped dates
1 cup hot water
1 tsp. baking soda
1/2 stick margarine
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup chopped nuts  (I didn’t use)
1 egg
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Mix all ingredients together. Bake in 3 greased tin cans for 50 minutes at 350°. (Note: these are the directions from way back when, when people baked in tin cans. Maybe you still do, I, myself NEVER have.  I baked mine in a 4″ x 8″ loaf pan for about 55 minutes. ALSO. I think the intent is for you to 1st soak the dates in the hot water for a few minutes and THEN add all the rest of the ingredients.)
Serve warmed with butter.
Recipe from Mom W.

Now. A Question. Speaking of “old-fashioned” ~ What modern convenience would you miss the most?? (Think about the “Little House, long skirts, sleeping under a handmade quilt, snuggling by the fire, make your own clothes” days… they really  did NOT have any of the “luxuries that we enjoy. What would you miss??)

Oh….I guess that was not a food/recipe related question. How about another? What is YOUR favorite fall food??!!!??

:0) Looking forward to hearing what you have to say!! SORRY no prize involved, this is just for the shear fun of things!!

Lunch Box Items Part 3: Pickle Rolls & Chewy Granola Bars

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In a constant effort to keep lunches not only excitable bit also EATEN and not brought home, I am always trying new ideas. My kids and husband had this for lunch one day and they all enjoyed it. I even made it for those of us who were at home. It does not refrigerate over night the best, as sometimes the juice from the pickle can get the tortilla soggy *ugh*, so it is best to make this in the morning (though I have done it at night just be sure to dry off your pickle!)

Pickle Rolls
4 tortillas, the 6 ” ones fit the pickles the closest
4  dill pickle spears
4-8 slices of ham
softened cream cheese (about 4 oz. I would say)

Cut each pickle in half, lengthwise. Lay your pickles on a couple of paper towels to drain any extra liquid, this will help your tortilla from NOT being soggy. Spread a nice layer of cream cheese over your WHOLE tortilla. Lay 1-2 pieces of ham over the cream cheese.  Lay a two dill pickle spears (equaling one because you cut it in half) towards the top of the tortilla. Tuck the tortilla edge over the pickle and roll up. Secure with toothpicks….reminding your loved ones that there ARE toothpicks in there.  I like to chill for about 1 hour, it sets the cream cheese and the roll with then hold better and you can remove the toothpicks. Slice in two and pack in your child’s lunch box WITH an ice pack. Enjoy!

I have made Crunchy Granola Bars and they were a hit here, BUT I wanted to try a Chewy Granola Bar recipe I found…..GLAD I did! Yum. My family ALL enjoyed them. A great snack to have and a GREAT addition to your child (or husbands) lunch box. I cut these to 24, put them in baggies, loaded them into a container and walaa… just take one out and throw in the lunch box. Easy Peasy. I hope you give them a whirl. Thanks to Lisa for a delicious recipe. Check it out here!

Zucchini Crisp & Corn Dog Muffins

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Aldi Sales from Sept. 5 – 11.

Today I do not have an “Aldi” recipe to share.  HOWEVER. I will still tell you some sensational sales that I hope NOT to miss on from Aldi.  The 2 recipes I will be sharing do utilize much of Aldi’s products, so I hope you still enjoy.

Grapes. Red and green or both $0.79 per lb. Looking for a salad for tonight’s dinner. How about Grape Salad??
Corn flakes. An 18 oz. box is $1.49. No Bake Cornflake Peanut Butter Cookies make a GREAT after school snack.
Syrup. Grab a bottle for $1.59 and a box of Crisp Rice cereal (12 oz.) for $1.69 and you are on  your way to making a great breakfast for your kids, Granola is a delish breakfast with Yogurt (a large container is $1.99) or is makes for a hearty snack as well.
* Pork Sausage Roll. We like breakfast for dinner sometimes over here, how about you? Grab this sausage for $2.29 and you can enjoy it on your Pizza Breakfast Casserole tonight!! Just cook up the sausage, drain well and sprinkle over the egg/milk mixture, top with cheese and veggies and bake as directed.
Raspberry Preserves. Yum. No recipe for that ….. yet…. but now that my pantry has a jar or 4, I may just have a recipe to send out your way! At $1.99 for an 18 oz. jar, you really cannot pass that up.
* Honey Puffs. (Hop up, heel click, do a little yip, sit back down or get back to your cart……CAUSE …..they are back!!! (you know who you are……) YEAH!!) These are really good in snack mixes, like Favorite Snack Mix, don’t  believe me?? Just give it a whirl. A 14.5 oz. box is $1.99.

And now …… for some recipes…..finally!!!!

Ever have a recipe that you have had FOR.EV.ER. but are not QUITE ready to make it and really not willing to part with it ~ it might be a treasure you know!!??! Well, this was my recipe like that. I looked at it all the time, sorta nervous to try it, yet knowing that I could not get rid of it……I just might regret it and NEVER be able to find it again…… The time came, I gave it a go. Well. IT WAS a winner. A unique dessert. Don’t think too much about what is in it, IF you like Apple Crisp, then I am fairly positive you will like this. It tasted just like apple crisp. THO please follow this one tip ~ PEEL your zucchini! I did not, guess maybe I should have thought about it or read the directions properly  and peeled them. My kids knew immediately that there was something different about this said “apple crisp” ~ no foolin’ those smarties. I told them what it was. Next question was “is there peppers in it?” That made me smile. “Nope.” Was my reply. They tried it and enjoyed it. SUCCESS. A lovely new recipe discovered and BONUS, another way to use some zucchini. Don’t be nervous. Try it and tell me what you think.

* Serves about 12-15.

Zucchini Crisp
8 c. sliced peeled (opps…see I missed this part…heehee) zucchini
3/4 c. lemon juice
1/2 c. to 3/4 c. sugar
2 tsp. cinnamon
1 tsp. ground nutmeg
Topping: 
1 1/3 c. packed brown sugar
1 c. quick cook oats
1 c. flour
2/3 c. cold margarine or butter
In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg. Mix well. Pour into a greased 9″ x 13″ pan. Set aside. Combine the brown sugar, oats and flour in a bowl and cut in the butter or margarine ~  till it is nice and crumbly. Sprinkle over top of the zucchini mixture. Bake @ 350* for about 50 – 60 minutes, or till top is golden brown and it is nice and bubbly on the sides. Let set just a bit to cool down so you do not singe your precious mouth. Serve with ice cream. (Oh yeah, to tell them what is in it or NOT to? NOW that is the question……..)

Recipe adapted from Taste of Home Magazine.

So my Facebook “likers” have voted and want to see “lunch box” ideas as a new series! Thanks for your votes! I will also be sure to share some soup recipes, breakfast items AND canning recipes (thanks for throwing that one out there!! ) So lets start the new series with “Corn Dog Muffins”! These are sweet, like corndogs….but NOT deep-fried, making them better for you. Those of us who are at home can enjoy eating them, with the other kids for lunch too! Serve with ketchup and mustard IF that is your thing, though I like them just plain.

Yields 18 muffins.

Corn Dog Muffins 
1 c.cornmeal
1 c. flour
1 TB. baking powder
1/2 c. sugar (you may add less if you want, it is PLENTY sweet!)
1 tsp. salt
1 c. milk
2 eggs
1/2 stick of butter,  melted
1/4 c. honey
5 hot dogs, cut up
2/3 c. shredded cheddar cheese
Line your muffin tins with muffin liners (I actually like to spray my liners with cooking spray, cause the muffins just pop right on out them ~ just a tiny spritz is ALL you need). Combine the cornmeal, flour, baking powder, sugar and salt. Set aside. Combine with milk, eggs, butter and honey. Mix and add the dry ingredients just till combined. Add the cut up hot dogs and cheddar cheese.  Pour into prepared muffin tins and bake @ 350* for about 20 minutes till lightly browned. Hope your kids enjoy this unique lunch.

Corn Dog Muffin recipe my own. Corn Muffin base from The Neely’s.

Oatmeal Chocolate Chip Cookie Pancakes

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“Pancakes…please?” I hear this often, I am “accidentally” raising non-cereal breakfast eaters. I like granola, egg sandwiches, pancakes, muffins, omelets, etc. THAT means that the kids want to eat it too! That is fine, though, we DO need to have cereal a few times a week…….anyways….. I saw these pancakes at Minimalist Baker, and they caught my eye. They looked SO good.  I had to change it up just a bit cause I did not have a few of the ingredients. Oh yeah, and her picture is a bit more appealing then mine, guess I  don’t have “that touch” with my camara or my stacking-food-ability. Most of the time you are looking at one of my family members plate of food…..or a plate of snacks ready to go out to the kids. Oh, lets not forget this ~  I made up a “cookie dough butter” ~ I know… but trust me, it was good and no need for syrup! OR go the syrup route if  you so choose! Yeilds 8-10 (FILLING) pancakes.

* Be sure that your butter is soft for the cookie dough butter. If it is cold it will look lumpy and unappealing when it is all mixed up.

Oatmeal Chocolate Chip Cookie Pancakes  
1 large banana, mashed
2 eggs
2 tsp. vanilla
3 TB. butter melted
6 TB. milk
3 TB. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 c. quick cooking oatmeal
1/2 c. flour ( I use 1/4 c. of wheat and 1/4 c. white flour)
1/3 c. mini chocolate chips
Cookie Dough Butter  
1/4 c. soft butter
1 TB. brown sugar
1/2 TB. flour
1/2 tsp. vanilla
(if using unsalted butter then add a pinch of salt, if using salted butter skip salt OR you will have a salt lick!)
Mini Chocolate Chips for garnish…..good excuse…yep, garnish!
Mix together the butter, brown sugar, flour and vanilla for the “cookie dough butter” and set aside.  Mash the banana in a large bowl and add the eggs, vanilla, butter (let it cool a bit 1st) and milk ~ whisk together.  Set aside.  In a separate bowl, mix the brown sugar, baking powder, salt, oats, flour and chocolate chips ~ mix and add to the milk mixture.  Mix just a bit, there will be some lumps remaining. Heat your griddle to 350* and grease if necessary, pour batter onto hot  griddle and cook 3-4 minutes till lightly browned, flip and cook another 2-3 minutes till lightly browned.  Serve with a dollop of “Cookie Dough Butter” and additional chocolate chips.  Enjoy.

Recipe adapted from Minamalist Baker.

Outrageous Chocolate Chip Peanut Butter Cookies

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GREAT name, these are OUTRAGEOUS…delicious, delectable, stellar, fantastic. Whatever your favorite descriptive word of choice is. Chewy, crispy edges. This makes a huge batch which makes it appealing this time of year when you may not want to be baking every third day….with kids home we go through snacks like CRAZY! PS. They freeze great and are delicious right out of the freezer! OR warm it in the microwave for 8-10 seconds for a “fresh from the oven cookie” fake-out!  (This batch yields about 9-10 dozen cookies.)

Outrageous Chocolate Chip Cookies  
2 c. sugar
1 1/2 c. brown sugar
2 c. margarine, softened
2 c. peanut butter
2 tsp. vanilla
4 eggs
4 c. flour
2 c. oatmeal
4 tsp. baking soda
1 tsp. salt
12 oz. chocolate chips
Beat the softened butter with the sugars till light and fluffy. Add the peanut butter, eggs and vanilla. Beat till well mixed. Add the flour, oatmeal, baking soda and salt. Beat again till all combined. Stir in the chocolate chips. (At this point I ALWAYS chill my dough, which I suggest you do as well IF time allows you too.)  Scoop into 1 TB. size scoops and roll into balls. Space out a bit, as the cookies may spread (mine did not really, maybe cause I chilled the dough overnight 1st, not sure if that helped the cookies not to spread). Bake @ 350* for 9-12 minutes, depending of course on your oven. (Depending ALSO on your desired doneness, I prefer mine to be underdone and chewy,  while my husband prefers his darker brown and crispy…..)  Enjoy! 🙂

Recipe from Kathy.