Tag Archives: raisins

(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.


Unique Fruit Salad


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This is a really nice refreshing unique salad. Cilantro in fruit salad?!?!?! Yep, it just takes it up a lovely notch. My favorite part is ….. the mangos, no no, the cilantro, oh wait, the craisins. Oh. I cannot commit to one favorite. IT is just good.   Let me know IF you try it and what YOU think about it!

* If you are in a hurry, you can chop the fruit/veggies BUT if you have the time be sure to julienne ~ it looks real nice.

Unique Fruit Salad 

1 granny smith apple, julienned
2 carrots, peeled and julienned
1 mango, peeled and julienned
a handful of cilantro, chopped
a handful of craisins
a handful of raisins
1 1/2 oranges, juiced (equalling about 1/2 c.)
sliced almonds, JUST for topping (totally optional)

Mix everything and chill for a few hours to develop flavors. Top each serving with almonds, if you want to. Serve. Enjoy.

Thanks Becky for a yummy recipe!

Carrot Cake Oatmeal


Maybe I shouldn’t post today. I feel a bit slouch-ish about it. I want to, but does it really matter? There are so very many blogs out there. Is anyone reading besides my mom, my aunt and a few friends???

I started this blog as a way to share, share chats, share laughs, share memories, share recipes, share good time. I wanted everyone involved. I STILL want everyone involved. I have had a blast. I have made some great friends and gotten closer to some others. I have learned a lot. I have made new memories. I thank you for letting me share, my thoughts, my memories, my collection and recipes. I will not call them “mine” cause a lot of times they have come from someplace else, with some minor changes.

The best thing about recipes and cooking are the memories that go hand in hand. We can sometimes remember where we were when we first ate something and needed the recipe. We can remember who gave it to us or we remember the time we messed a recipe up, and actually enjoyed that version better. We see the smiles from our family when they say “yum.” We remember. We learn. We share.

Now, I, can talk food for.ever. Sorry. It’s just fun for me. Thanks for reading, for sharing, for chatting. LET US remember that the “leave a comment” section should actually read ~ “your thoughts” or “let’s chat” or something like that. We would love to hear if you wrote down a recipe, or if is already a favorite of yours, maybe you tried it, maybe you liked it, maybe it was not your thing, maybe you changed it, maybe you have questions, maybe you have a story, maybe maybe maybe. 🙂

IF you ever think that others would enjoy a recipe that your family enjoys and you want to share it with others, share it here at favoritefamilyfoods@hotmail.com. We can have a guest post or I can make it and snap my own pictures. Thanks to my friends who have shared recipes, know that I have made some, looking forward to sharing them and look forward to making some others! It takes me time to post sometimes as I do not post a recipe everyday….. Please remember to let me know where the recipe came from, I really like to give credit where credit is due! If you would rather remain anonymous then just let me know!!

OH, before I forget IF you are interested in an E-MAIL RECIPE EXCHANGE let me know!!!! (favoritefamilyfoods@hotmail.com). Thanks! This will be the last time I say it, don’t want to be annoying. Ha! 😉

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This recipe today came from a friend, about a year ago she told me about it. I have since made it a number of times. My kids are not huge oatmeal fans. They will try it cause I made it…..but….inevitably they go back to the good ol’ Sugar Smacks or Mini Wheats. Fine, more for me (and my husband enjoys  it too.) So thanks Stacie for sharing this recipe with me. The original came from Allrecipes ~ I have made a few minor changes.

The oatmeal reheats beautifully. So no worries about leftovers. Don’t be nervous about the yogurt on top, that is my favorite part ~ well, and the crunchy sugary nuts……..

Carrot Cake Oatmeal 
4 c. water
1 c. steel-cut oats
1 (tart) apple, peeled and chopped
1/2 c. shredded carrot
1/2 c. raisins
1 tsp. cinnamon
1 tsp. pumpkin pie spice
2 TB. brown sugar
pinch of salt
1 TB. butter
3/4 c. pecans, walnuts or almonds
1 TB. brown sugar
vanilla yogurt

Bring the water to a boil. Add the steel-cut oats and bring back to a boil, simmer about 10 minutes. Add the apples, carrots, raisins, cinnamon, pumpkin pie spice, brown sugar and pinch of salt. Simmer about 20 more minutes. (REMEMBER to stir often!! or it will stick!)

Melt the butter in a small fry pan and add the pecans and sugar, toast carefully, as they will  burn quickly.

Serve the oatmeal with a dollop of yogurt on top and a sprinkle of candied nuts.

Serve. Enjoy. Be warm and full.

Recipe adapted from Allrecipes.

Cinnamon Swirl Bread


Bread is something I make weekly, daily even at times….my bread machine gets quite a workout, so do my arms when I do it the “old-fashioned” way! Not much to say about this, but yum.

* I have gone through a few bread machines, too loved and used I guess!! Well, one  “jumped” off the counter ~ let us remember to ALWAYS push the machine as far back on the counter as we can! That is one of the best bread machine tips hints and/or tricks I can give you!!!

* I like to brush the dough with a beaten egg white instead of butter, seems to hold the swirls together better, but you may certainly use the butter IF you prefer!

* I prefer to double the cinnamon/sugar mixture for the swirl……… forgot to mention that I also add raisins, as you can see. Just a handful or two will do!!

*When I REMEMBER to put the glaze on top, this bread is very close to the Cinnamon Swirl bread from the old Village Bakery, that was a wonderful treat when we had it!!

Cinnamon Swirl Bread 
1 c. warm milk
1/4 c. warm water
2 eggs
1/4 c. soft butter
1 tsp. salt
1/4 c. sugar
5 c. bread flour
2 1/4 tsp. yeast
2 TB. butter (I use an egg white)
1/3 c. sugar
1 TB. cinnamon  
1/2 c. or so of raisins (opt.)
(oppss. forgot this time!! ugh)
1 c. powdered sugar
4-5 tsp.  milk
1/2 tsp. vanilla
Layer the 1st 8 ingredients in your  bread machine in order listed. Set to dough cycle, check after 5 minutes and add 1-2 TB. if dough seems too dry. When the dough cycle is done, turn out onto counter and divide in half. Roll each half to about a 10 x 8 inch rectangle. Brush with butter (or beaten egg white), combine the cinnamon and sugar,  sprinkle 1/2 on each rectangle. Roll up tightly, starting with the short side. Pinch the ends to seal. Place seam side down in 2 greased 9 x 5 inch loaf pans. Cover and let rise in a warm place till doubled, about 1 hour. Bake @ 350* for about 25-30 minutes, may need to cover with foil if browning to quickly. Take out, cool 5 minutes, then dump on to a cooling rack to cool all the way. Combine glaze ingredients and spoon over both cooled loaves. ENJOY!!

This recipe came from an old church cookbook, I just jotted it down one day and cannot remember where I found it or what book it was in…sorry. But thanks to that person! I am WORKING on being better at recording where I get the recipe from…that was my “pre-blogging didn’t know what a blog was” days….

Brocoli Salad


On this Memorial Day holiday weekend, I wanted to share with you a “cook out” fun food. Since my grill has been down and out pretty much since I made Grilled Asparugas~ I couldn’t give you a grilled food SO salad it is! Good news, our grill is BACK in commission thanks to a good friend and some shiny new parts! Look for grilled delicacies to come….I  hope!! Hope your weekend was wonderful ~ whether you were with family or friends, at home or at work, planting a garden or putting in your boat or WHATEVER you did!

I had a main dish plan one night for dinner, wasn’t sure what to make with it, per say. My friend was talking about this salad, how it was quick to put together, I thought ~ “I have broccoli!” and there was my answer to the dinner dilemma! Pretty sure I left the kids in her yard, ran home and put it together and was  back in 5 minutes.  I have made some additions, those are in italic.

Broccoli Salad  
2 bunches of brocoli
3 green onions (1/4 red onions)
12 slices of bacon (GOOD handful I already had cooked and crumbled)  
1/2 c. raisins    
1/2 c. of THIS  topping that I had in the freezer…add JUST before serving. (Or sunflower seeds or any nut can be added for a nice crunch)
1/2 c. cheddar cheese, shredded   

1/3 c. sugar
1 c. Miracle Whip
2 TB. vinegar
Cut the brocoli up to nice small pieces and put in a bowl along with the onions, bacon, raisins and cheese. (crunchy nut topping of choise should be added just before serving.) Combine the dressing ingredients and mix well. Chill both salad and dressing in fridge till ready to serve. Combine the two 5 minutes before serving.

Recipe from Prized Recipes to Cook and Savor and much thanks Marijo.