Preheat oven to 325 degrees and line a large, jellyroll pan with aluminum foil or parchment, lightly sprayed with cooking spray. In a large mixing bowl, combine the cereal, nuts and seeds. Stir to blend.
This week, I scheduled a community meeting that was to take place at a local library. After rechecking my calendar invite, I realized that I had arrived a bit early, so I took this opportunity to stroll through a selection of cookbooks that had been carefully selected for a main aisle display. My eyes immediately fixed on an older book showcasing recipes from quaint country inns and bed & breakfast establishments. Thumbing through the pages, so many of the recipes seems quick, easy, and scrumptious. Knowing that my meeting would be starting soon, I grabbed my library card and borrowed the book entitled Best Recipes from American Country Inns and Bed & Breakfasts by Kitty and Lucian Maynard.
Returning home, later that day, I realized that I wanted to make so many of the recipes, I simply had to purchase the book. I typed the title of the cookbook into the Amazon search bar… low and behold, they had several used copies for purchase (priced very low). I bought the first and second editions and I am waiting on their arrival.
This recipe comes from the page pictured below. The only change that I made was to add a handful of chopped walnuts to the already simplistic ingredients. I am always looking for recipes that will help to use up the stash of overly ripe bananas that I have tucked in my freezer. This one fit the bill. Lots of flavor with very little fuss…
This is a great loaf to freeze or slice and package. My daughter was heading back to Chicago on the train, so I sliced her a few pieces to nibble on throughout the week.
Bananas have always been a staple ingredient for lunch bags/boxes in our household. When selecting fruit to add to my weekly shopping list, bananas always take center stage. I often choose far more than needed for a week’s worth of lunches as I love having a few extra over-ripe bananas to add to tasty quick bread and snack recipes, such as this one. These delicious bars have few ingredients and highlight some of my family’s favorite flavors. My three (not so) little monkeys have enjoyed these flavors for many years.
Speckled Money Bars
4 medium (over-ripe) bananas, mashed
2 cup old fashioned oats
1/2 cup chunky peanut butter
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup walnuts, chopped
Preheat oven to 350 degrees and grease a 13×9” baking pan.
Mix bananas with oats and peanut butter; add vanilla and continue to mix until well blended. Carefully, spread the mixture in prepared pan making sure to evenly distribute to the corners. Top with chocolate chips and walnuts. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Cool before cutting into delicious squares. Wrap individually for a lunch bag treat or store in an airtight container.
Note: Lately, I’ve been using the Copper Chef brownie pan to make perfect portions while baking. Depending on your oven, you may have to reduce cooking time when using this pan. Cool completely before removing insert.
I’ve been making scones since I was a little girl. My parents were born and raised in Ireland so making scones was a weekly event. During the Lenten season, scones were a definitive staple on the dining table. My father worked for Trans World Airlines so traveling back and forth to Ireland during our summer holiday was a yearly event. Watching my grandmother make bread/scones was always mesmerizing to me. She used a huge ceramic Mason Cash bowl, and mixed everything by hand. None of the ingredients were measured very carefully. She would pour leavening ingredients into the palm of her hand before throwing them into the mix. She used an old china teacup to measure flour for the mixture. The teacup would be placed back inside the bag of flour for future use. The flour that she used was of a course, whole wheat texture. The hearty aroma and flavor were like none other and can’t easily be duplicated with our traditional American flour selection. I’ve often thought of purchasing the flour from available on-line sources but I can’t justify the cost. Hence, I offer this recipe as an alternative. Is it exactly the same as the old country flavor? Well, no…. But, it’s a close second and my family enjoys the hearty flavor of these beautiful scones. Served with a heaping helping of butter and homemade jam, this recipe is a winner.
Hearty Irish Scones
2 1/2 cups whole-wheat flour
1 1/4 cup all-purpose flour
2/3 cup old fashioned oats + 1/4 cup for topping
4 teaspoons baking powder
1 teaspoon baking soda
1/4 cup brown sugar
1 teaspoon salt
10 Tablespoons (5/8 cups) butter or margarine
1 3/4 – 2 cups buttermilk
1 cup raisins
Preheat oven to 375 degrees. Sift together flours, baking powder, baking soda, brown sugar and salt. Stir in oatmeal. Cut in butter with your fingers or with a pastry blender. Add raisins and mix; then add buttermilk and mix/ kneed just until dough comes together. If dough is too wet, kneed in extra flour; just until dough becomes less sticky.
Transfer dough to a floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter. Transfer to baking sheet. Sprinkle tops with extra oatmeal; lightly pat oats into surface. Bake 15-18 minutes, until browned on the bottom. If desired, you can flip scones to bake 2 more minutes to further brown the bottoms. Let cool or serve warm.
While gathering produce during my weekly shopping trip, I noticed an abundance of beautifully colored bell peppers piled high in the sale bin as I entered the store. I realized that it had been a very long time since I had made stuffed peppers so I went through a mental checklist of all of the ingredients I would need to make the dish for our Saturday night meal. When picking peppers for this recipe, I was careful to select large, wide, flat-bottomed peppers that would sit nicely in my baking dish. As luck would have it, ground beef was also on sale, so I purchased several pounds of the 93/7% mixture. I love to stock up on versatile meat options, bring them home and divide them into meal-sized portions for the freezer. This allows me to have plenty on-hand, when needed. Here’s how I divided things up:
2 lbs kept for the stuffed peppers
2 lbs were made into hearty hamburger patties, placed in freezer safe container
2 lbs were mixed with ingredients to make 2 meatloaf bricks and wrapped in foil
2 lbs were used to make simple chili without beans, packed into freezer safe bags
(I usually add beans to the chili meat once I reheat later.)
Carefully labeling everything, I used a permanent marker to date and identify the items enclosed. I also bought several pounds of fresh, boneless, skinless chicken for other future meals. I divided each large family pack into 4 freezer bags with 4 chicken breasts in each.
I always feel so accomplished when I have a productive day assembling meals that can be cooked with very little effort during the busy week. These delicious peppers were gobbled up quickly with a few left over for weekday lunches.
I’m ready to relax and enjoy the rest of the weekend!
Colorful Stuffed Peppers
6-8 large bell peppers
2 lbs ground beef
1 tsp Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 (28 ounce) can diced tomatoes, undrained
1 (5.6 ounce) package Knorr seasoned rice and pasta blend (chicken or beef flavor)
1 1/2 cups of water
1/2 cup sharp cheddar cheese
Preheat oven to 350 degrees. Remove and discard the tops, seeds, and membranes of the bell peppers; set aside.
In a large skillet over medium heat, cook the beef until evenly browned; drain. Mix in Italian seasoning, onion powder, garlic powder, diced tomatoes (with juice), seasoned rice package and 1 1/2 cups of water. Bring to a boil; cover and reduce heat to a simmer for 20-25 minutes to cook rice. Remove lid, turn off heat and let cool slightly. Spoon equal amounts of the mixture into each hollowed pepper.
Fill a 13X9” baking dish with about 2”of water. Arrange peppers in a baking dish with the hollowed sides facing upward. Tightly cover dish with aluminum foil. Bake 35-40 minutes in the preheated oven, or until the peppers are slightly tender. Remove from oven, uncover and sprinkle each pepper with sharp cheddar cheese before serving.
Over the years, I have had a few favorite “go to” cutout cookie recipes. Most have similar ingredients and use specific techniques for preparing a crispy, yet tender almond flavored disk. Recently, we purchased a 3 pound package of bees and placed them in a backyard hive. Since then, I have been testing recipes that have a very special ingredient in the mix…that ingredient is honey. I recently made this recipe for a baby shower that my office hosted for a co-worker. While I don’t eat a lot of sweets, I’m told these crispy, tender morsels tasted divine.
2 1/4 cups flour
1 tsp. baking powder
1/2 teaspoon baking soda
3/4 cups butter, softened
3/4 cups sugar
1/2 teaspoon salt
1 large egg yolk
2 tablespoon honey
1 teaspoon almond extract
1 teaspoon vanilla extract
In medium bowl, whisk together flour, baking powder and baking soda; set aside. In a separate bowl, beat butter, sugar and salt until creamy. Beat in yolk, then honey and extracts until smooth. Carefully beat in the flour mixture until smooth. Divide the dough in half. Wrap each half in plastic and refrigerate 15 to 30 minutes.
Preheat oven to 375 degrees. Roll out dough to a 1/4″ thickness. With a 2″ cookie cutter, cut shapes and place on cookie sheets. Optional: freeze for 30 minutes before placing in preheated oven. Bake 10-12 minutes or until golden.
We were having dinner the other night and my oldest daughter reported that she would be attending a “study session” the following day. Her class had a final exam on the horizon and a group was getting together to study. This would be an early morning session so she said she wanted to be sure to stop at the store to pick up a coffee cake before the event.
To save her time, I volunteered to make a simple pan of cinnamon rolls that I was sure the group would enjoy. I knew that I had all of the basic ingredients on hand to assemble and bake them before leaving for work in the morning. A traditional cinnamon roll recipe can be quite time consuming, but with the help of this semi-homemade recipe, it’s a jiffy of a job.
I have to be perfectly honest, when I’m in a hurry, I often don’t have the time to wait for the rolls to rise before putting them in the oven… I simply preheat the oven after I have mixed the dough and prepared the rolls. It usually takes about 20-25 minutes to preheat the oven and clean up the kitchen. Then, I pop them in the oven and let them rise while they bake.
Simple Cinnamon Rolls
(Adapted from the Betty Crocker Recipe; Cake-Mix Cinnamon Rolls)
1 1/4 cups warm water
1 package regular active dry yeast
1 box white cake mix
2 1/2 to 3 cups flour
1/4 cup butter
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup store bought cream cheese frosting or glaze
Grease 2-9″ square baking pans with shortening or cooking spray. In small bowl, mix warm water and yeast; let stand 5 minutes.
In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, until it comes together in a ball. Cover with plastic wrap, and let rise in warm place until doubled. Meanwhile, melt butter in small bowl, and set aside to cool. In another small bowl, mix brown sugar and cinnamon.
On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with 1/2 melted butter; sprinkle with cinnamon-sugar. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls. Brush with remaining butter.
Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F. Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; spread with frosting or with powdered sugar glaze found here.
Here’s another great “no-rise” recipe that I often use. Delicious!