Cranberry Bars

This tasty torte comes from Lottie + Doof, and is a perfect solution for breakfast or an afternoon snack.  I ended up cutting out half of the sugar called for in the original recipe, and even still, find this pleasantly sweet.
 

Cranberry Bars

Recipe modified from Lottie+Doof

1 c. flour

1 tsp. baking powder

generous pinch of salt

1/2 c. butter, room temperature

1/2 c. sugar, plus 1 Tbsp. for topping

2 large eggs, room temperature

2 drops almond extract

1 heaping c. fresh or frozen cranberries

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour baking powder and salt.

In a separate bowl, cream together the butter and sugar until fluffy.

Add eggs, one at a time, and then add the almond extract.

Add the flour mixture and beat on medium speed until just combined.

Spread batter into greased 9x9" dish, or a 9" springform pan.

Arrange the cranberries on top of the batter in a single layer, and sprinkle with remaining Tbsp. of sugar.

Bake at 350 degrees for 40-45 minutes, or until toothpick inserted comes out clean and top is golden brown.

Stores up to 4 days at room temperature.

White Chocolate Strawberry Granola Bars

Granola bars have become on of our family favorite go to snacks.  These AMAZING ones were adapted from this recipe (another favorite).  These are not your typical crunchy granola bars.  These bake up almost more like a cookie; soft and chewy.

  You could use any combination of dried or freeze dried fruit, but I especially love this with the strawberries and/or raspberries.

White Chocolate Strawberry Granola Bars

Recipe modified from here

1/4 c. butter, softened

3/4 c. brown sugar

1 egg

1 tsp. vanilla

2 Tbsp. wheat germ

2 Tbsp. honey

2 c. regular rolled oats

1 c. wheat flour

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. freeze dried strawberries

1/3 c. white chocolate chips

Beat butter and brown sugar until crumbly.

Add egg and vanilla and beat well.

Add wheat germ and honey ad beat until smooth.

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda.

Stir dry ingredients into wet ingredients until just blended.

Fold in strawberries and chocolate chips.

Wet hands slightly and press into a greased 11x7" baking dish.

Bake at 350 degrees for 18 minutes, or until set and edges are lightly browned.

Cool for 10 minutes in dish, and then cut into bars.

Cool completely and store in an airtight container.

Cranberry Orange Almond Bites

This is one of those great recipes that you can mix with pretty much any combination of nuts and dried fruit to make a healthier 'fruit snack' of sorts.  I molded these into mini ice cube trays for bite sized pieces and we all loved them.

If you are new to essential oils, or simply don't want to use them, these would still be great without them.  I happen to love the added boost of citrus flavor.

Cranberry Orange Almond Bites

Recipe idea from Chocolate Covered Katie

1/2 c. craisins

1/2 c. sliced or slivered almonds (or cashew pieces)

6 Tbsp. quick oats

1/8 tsp. salt

5-10 drops wild orange essential oils (or lemon)

Place all ingredients in a food process and process very well, until dough becomes sticky and clumps together.

Form into balls or press into mini molds or ice cube trays.

Store at room temperature for up to 5 days.

Breakfast Banana Boats

I love breakfast.  I wish I had an hour everyday to make something wonderful before we were off to work or play or school.  But I love sleep a little more than breakfast, because I am always scrambling to put things together when I'm in charge in the morning.

These wonderfully delicious banana boats were just what I needed to cure myself of the breakfast blues.  So fast.  So easy.  Delicious.  And total eye candy, if you ask me.  Just by looking at it, I was most excited for the yogurt and berries version, but I actually preferred the peanut butter and apples.  I topped both with a sprinkling of granola, but really, whatever you have lying about is going to be great.  This also doubles as a wonderful mid afternoon snack.  Or late night... or mid morning... or whatever you're into.

No real recipe here - just grab some stuff and pile it on!

Breakfast Banana Boats

Idea from Prevention

Bananas

vanilla yogurt

berries or fruit of choice

granola

or 

Bananas

peanut butter (or nutella, or any nut butter)

apples

granola

Halve bananas, and then cut in half lengthwise.

Spread flat side with yogurt or nut butter

Top with fruit or berries of choice.

Top with granola.

Apple Chips {Oven Baked}

Before I dive into this, be sure to head on over here to view the Biggest Food Storage Sale of the Year.  There is a giveaway and a chance to earn some free product as well.

Apples are one of those fruits that don't last very long at our house.  My 5 year old eats at least 3 a day.   I have to hide them from him.  In an effort to get something more than the regular applesauce, apple slices, apple pie filling and apple juice we tried dehydrating for the first time.

One day I will get myself a dehydrator.  But not this year.  We used the oven instead. 

These apple chips make for a great snack, and are a good way to preserve what is abundantly in season at the moment by baking in the oven.

Apple Chips

apples

cinnamon

sugar

Use a mandolin, or slice apples as thinly as possible.

Remove seeds, but don't worry about cutting away the middle section altogether (I love the star shape that it makes!)

Layer individually over silicone lined baking sheets.

Sprinkle with cinnamon and sugar.

Bake at the lowest temperature your oven will allow (for me that is 170).

Time will vary on the thickness of your slices.

I baked mine for about 5 hours, and then turned the oven off but left them sitting overnight with the oven light on.

If you used a mandolin they could be done in 2-3 hours.

Cool completely, and store in an airtight container.

Chewy M&M Granola Bars

Yet another great granola bar recipe to add to the collection.

Chewy M&M Granola Bars

2 1/2 c. quick oats

1/2 c. Rice Krispies cereal

1/4 c. coconut

1/2 c. M&M mini's

1/2 c. brown sugar

1/2 tsp. salt

1/2 c. butter, softened

1/4 c. honey

1/2 tsp. vanilla

Add all dry ingredients and mix together until combined.

Pour in softened butter, honey and vanilla.

Fold into oat mixture until evenly coated.

Press into a sprayed 9x13" baking dish.

Bake at 350 for 18-20 minutes.

Cool for 10 minutes and score into bars.

Let bars cool completely before cutting.

Store in an airtight container.

No Bake Energy Bites

These bite sized oat snacks are perfect for mid-day cravings and breakfasts on the go.  They can even substitute as a "healthier" cookie for the kids.

 No Bake Energy Bites
Recipe from Smashed Peas and Carrots

1 c. regular oats
1/2 c. peanut butter
1/3 c. honey
1 c. coconut flakes
1/2 c. ground flaxseed OR wheat germ
1/2 c. mini chocolate chips
1 tsp. vanilla

Mix everything until thoroughly incorporated.
Let chill in refrigerator for 30 minutes.
Once chilled, roll into balls.
Store in an airtight container in the fridge.

**Peanut butter can be substituted for any nut butter, and the combination of mix-in options is limitless. For more of a 'cookie' bite, I'll use Nutella with almonds and mint chips.

Bottled Mango Peach Salsa

This delicious summer salsa can now be enjoyed all year!

Mango Peach Salsa - Bottled

Recipe adapted from Ball Book of Home Preserving

6 c. chopped tomatoes

3 c. chopped peaches

3 c. chopped mango's

1 bell pepper, seeded and finely chopped

1 1/2 c. chopped red onion

4 jalapenos, seeded and finely chopped

2 c. loosely packed finely chopped cilantro

1/2 c. honey

1 Tbsp. lime juice

2 Tbsp. balsamic vinegar

1/4 c. apple cider vinegar

Blanch tomatoes to easily remove skins.

Chop tomatoes and place into a colander to drain.

Meanwhile, chop the bell pepper, onion, jalapenos and place in a large pot.

Chop cilantro and set aside.

Combine honey, lime juice and vinegars and set aside.

Chop the mango's and peaches and add to the pot.

Immediately measure out the strained tomatoes and add to pot.

Over medium-high heat, bring salsa mixture to a boil, stirring constantly.

Add cilantro and liquid ingredients.

Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.

Ladle hot salsa into hot jars, leaving 1/2" headspace.

Remove air bubbles and wipe the rim of jars clean.

Screw band down on lid to fingertip-tight.

Process in steamer or waterbath canner for 10 minutes (half-pints), or 15 minutes (pints).
Remember to adjust for altitude.

Makes ~7 pints.

Quick Trail Mix

I have found myself making this quiet often these days to help satisfy my kids munchies and my sweet tooth.

Comes together quickly and we all love it.  I usually use whatever I have lying around in the pantry.

Quick Trail Mix

1/3 c. almonds

1/3 c. peanuts

1/3 c. raisins

1/4 c. chocolate chips (any flavor)

handful marshmallows

Other add-ins:

mini pretzels

dried fruits

nuts

Mix in bowl or mason jar.

Shake to combine and serve.

Churro Popcorn

I love popcorn.

That is a bit of an understatement.  I might have a mild addiction.

This is completely easy to make and perfectly delicious.  I like it because it isn't as time consuming as some of those gourmet popcorn recipes can be (although totally worth it).

And who doesn't love that classic cinnamon sugar combination?

Churro Popcorn

Recipe and photo from Sweet Treats and More

heaping 1/2 c. unpopped popcorn

1/3 c. butter

2/3 c. white sugar

2 tsp. cinnamon

1/2 tsp.salt

1/2 tsp. vanilla

Pop popcorn and place in a large bowl.

In a saucepan, melt butter over medium heat.

Add remaining ingredients and whisk to combine.

Cook until thick and bubbly, stirring often.

Pour cinnamon mixture over popcorn and stir to coat evenly.

Pour onto a large baking sheet.

Cook in a 250 degree oven for 10 minutes.

Turn oven off, but leave popcorn in for an additional 20.

Cool (or not), and serve.

Apple Cinnamon Granola Bars

These chewy snacks are somewhere in-between a granola bar and a cookie.  They have an amazingly soft and chewy texture, with the perfect combination of apples and cinnamon.
They make a great addition to breakfast, or a satisfying snack.  Seriously. Scrumptious.

Apple Cinnamon Granola Bars

Recipe modified from Taste of Home

1/4 c. butter, softened

1 c. brown sugar

1 egg

2 Tbsp. wheat germ

2 Tbsp. honey

2 c. regular oats

1 c. flour

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

1/2 c. dehydrated apple slices, chopped

Beat butter and brown sugar until crumbly.

Add egg and beat well.

Add wheat germ and honey and beat until smooth.

In a small bowl, combine the oats, flour, cinnamon, salt and baking soda.
Stir dry ingredients into wet ingredients until just blended.
Fold in apples.

Wet hands slightly and press into a greased 11x7" baking dish.
Bake at 350 for 18 minutes, or until set and edges are lightly browned.
Cool 10 minutes in baking dish, and then move to a wire rack.
Cut while still warm, and press sides of each piece together to keep from crumbling when cooled completely.
Store in an airtight container.

Roasted Jalapeno Salsa

I decided to can salsa for the first time.

After the first batch I decided it was not worth the time.

But then a couple of weeks went by and I had already single handedly consumed 2 jars of it.

Long story short, I ended up making it over and over again, each time I picked a new batch of tomatoes from the garden.

So, yes, it is time consuming.

But it is totally worth it.

Roasted Jalapeno Salsa

Recipe modified from Epicurus.com



6 lbs. ripe roma tomatoes

2 jalapenos

1 large white onion

16 cloves garlic

1 1/3 c. chopped cilantro

4 generous tsp. salt

3 Tbsp. cider vinegar

Remove stem of each tomato and place on a foil lined cookie sheet.

Remove the stems from the jalapenos and put on the sheet.

Broil tomatoes and jalapenos for 6 minutes or until darkly roasted; blackened spots or splitting skin is good.

Turn over and broil on the other side for an additional 6 minutes.

Meanwhile, slice onion into 1/4" slices.

Smash garlic cloves with a knife and remove the peels.

When tomatoes are done broiling, turn the oven down to 425.

Use a turkey baster to suck up all of the liquid in the bottom of the cookie sheet (do not reserve).

Lay onion rings and smashed garlic cloves on top of tomatoes and roast in oven for 15 minutes.

Lay out to cool.

Suck up any remaining juices with the turkey baster again.

Use a spoon to scoop up the jalapenos (leave whole with seeds), the onions and garlic, and put in a food processor; pulse until desired consistency (I like it fairly smooth).

Once tomatoes are cool enough to handle, skin and squeeze out all of the juices into a garbage bowl.

Use a food chopper to rough chop the remaining flesh and add it to the jalapeno/onion mixture.

If there is any liquid in the salsa pot squeeze it up with the turkey baster.

Stir in cilantro, vinegar and salt.

Season to taste, if necessary, with more salt and vinegar.

Bring pot of salsa to a boil.

Fill hot, sterilized jars with hot salsa.

Process in a steamer or water bath for 10 minutes.
Remember to adjust for altitude.

Makes ~10 cups:
2 1/2 quarts OR 5 pints

For a more detailed tutorial (with lots of pictures), click here.

Chicken and Bacon Stuffed Pizza Rolls

My kids love these!  They are perfect for on the go lunches, snacks, dinner, etc.  Mix and match whatever pizza ingredients you have on hand!

Chicken and Bacon Stuffed Pizza Rolls

Idea from Our Best Bites

1 loaf bread dough

1/2 pkg. Ranch Dressing mix
1/4 c. mozzarella cheese

3/4 c. sharp cheddar cheese, cubed

3/4 c. pepperjack cheese, cubed

1/2 lb. bacon, cooked and crumbled

1 c. cooked chicken, shredded or cubed

Prepare dough, and roll out into a 12" by 8" rectangle

Cut the rectangle into 24 squares (use a pizza cutter).

On top of each square place a few cubes of cheddar, pepperjack, chicken and bacon.

Take the four corners of each square and fold them over the toppings.

Work all of the edges around until you have formed it into a ball.

Place in greased muffin pan.

Continue until all 24 squares are done.

Spray tops of rolls with cooking spray.

Mix dry ranch dressing mix with mozzarella cheese, and top each roll with some of the mixture.

Bake at 400 for 15 minutes, or until golden brown on top.

Serve with marinara sauce or ranch dressing for dipping.

**If freezing: place unbaked rolls in the freezer (I just put my whole muffin tray in there).  Once frozen, remove and store in freezer bags.

Bake frozen rolls at 400 for 20 minutes, or until browned.

Lemon Bread

Lemon Bread

Recipe and photo from Taste of Home

1/2 cup butter, softened

1 cup sugar
2 eggs
3 Tbsp. lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
 
Glaze:
2 Tbsp. lemon juice
1/2 cup confectioners' sugar
 
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the eggs, lemon juice and peel.
Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
 
Pour into a greased 8-in. x 4-in. loaf pan.
Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
 
Combine glaze ingredients.
Remove bread from pan; immediately drizzle with glaze.
Cool on a wire rack.
Yield: 1 loaf (16 slices).

Potato Crisps

These are a great side dish, or a perfect alternative to potato chips (not to mention they are much better for you).

Potato Crisps
New Potatoes
2 Tbsp. olive oil
salt and pepper
seasoning of choice (I like thyme, rosemary, or herbs de provence, but you can use whatever).

Wash potatoes and pat dry.
Thinly slice (about 1/8") thick.
Toss together with olive oil and spread in a single layer on a baking sheet lined with tinfoil.
Bake at 400 for 25-35 minutes, until tops are browned and potatoes are crunchy.
Eat plain or with your favorite dipping sauce.

Banana Bread

Nothing is better than fresh banana bread.  This recipe is so easy and delicious - it turns out perfect every time!

Banana Bread
6 mashed bananas
1 c. shortening
2 c. granulated sugar
4 eggs
4 c. sifted flour
1 c. crushed walnuts OR chocolate chips (optional)
4 tsp. baking soda
1 tsp. salt
Cream shortening and sugar.
Add unbeaten eggs and beat until well blended.
Sift together dry ingredients several times.
Mash bananas until thick liquid consistency.
Alternate dry ingredients and banana mixture, beating well after each addition.
Add walnuts or chocolate chips if desired.
Bake in well greased loaf/muffin pans.

2 Large loaf pans: 1 hour at 350
4 Medium loaf pans: 40 minutes at 350
Muffins: 15 minutes at 375.
Did you know that you can also make banana bread with dehydrated banana slices?  Click here to find out how.

Hot Corn Dip

Its not very often that I find appetizer recipes that are worth making.

This was one that I knew I would love before I even made it.

Cheese, red peppers and fresh corn.   What's not to love?

Yum!

Hot Corn Dip
Recipe by Emeril Lagasse

2 Tbsp. butter

3 1/2 c. corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn)
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 c. finely chopped yellow onions
1/2 c. finely chopped red bell peppers - I used roasted red bell peppers from a jar.
1/4 c. chopped green onions
1 jalapeno, seeded and minced
2 tsp. minced garlic
1/2 c. mayonnaise
1 can black beans, rinsed and drained (optional)
4 ounces monterey jack or cheddar, shredded- I used pepperjack
4 ounces sharp cheddar, shredded
1/4 tsp. cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F.
Melt 1 Tbsp. of the butter in a large heavy skillet over medium-high heat.
Add the corn, salt, and black pepper.
Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes.
Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet.
Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
Add the beans (if using them) green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened.
Transfer to the bowl with the corn.

Add the mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well.
Pour into an 8-inch square baking dish (or something equivilant) and sprinkle the remaining cheese on top.
Bake until bubbly and golden brown, 10 to 12 minutes.
Serve hot with tortilla chips.

**Just a side note about the black beans:  I had some extra beans in my fridge, so the next day while I was devouring this dip I decided to add them (that's why the picture doesn't show any).  Anyway, it was delicious!  I might make them a permanent addition... but it is good both ways.**

Chocolate Zucchini Bread

Don't you love how you can just throw the word 'bread' onto the end of a recipe and assume that it is good for you?

This little number should probably more appropriately be labeled as a 'cake'.

But it isn't my recipe so who am I to change things up?

Either way, it is decadent.

Chocolate Zucchini Bread

Recipe modified from Our Best Bites

Bread:
2 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tbsp. unsweetened cocoa powder
1/2 c. applesauce
1 c. sugar
1/4 c. brown sugar
3 eggs
2 tsp. vanilla
1/2 c. sour cream
3 c. grated zucchini
3/4 c. mini chocolate chips
Topping:
2 Tbsp. brown sugar
2 Tbsp. white sugar
1/2 tsp. cinnamon
Preheat oven to 350 degrees.
Butter and flour 2 large loaf pans (or 3 medium, or muffin tins) and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine; set aside.
With a stand or hand mixer beat applesauce, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)
Add the remaining flour mixture to the batter and stir just until combined.
Add chocolate chips and stir to combine.
Divide the batter between two large bread pans.
Sprinkle topping over each.
Bake 2 large loaf pans for 50-60 minutes.
For 3 medium sized loaf pans bake for 35-40 minutes.
You can also make muffins,  Bake those at 375 for 15-18 minutes.

Let bread cool on a rack for 5-10 minutes and then remove from pans.

Fresh Lime Salsa

We love fresh home-made salsa!  This was a small batch since we had it with our Cafe Rio Dinner, but you could easily double or triple!  I added lime juice to go along with the whole 'theme', but it is just as good without it.

Lime Salsa

1 large vine-ripe tomato
1/4 of a small red onion, diced thin
1 clove garlic, minced
1/4 bunch cilantro, chopped
1/2 jalepeno, seeds removed, chopped
juice from 1/2 a lime
salt and pepper to taste