Healthy Granola Bars

This was shared with me by my friend Carol Menaar. I haven't tried them yet. She says her kids love them, so this may be a new lunch box regular.

2 c. rolled oats
1 c. whole wheat flour
1c. wheat germ or wheat bran
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. ground flax
1/2 c. canola oil or grapeseed oil
1/2 c. honey
2 tsp. vanilla extract
2 tsp. molasses
1 c. sugar-free applesauce

Optional add-ins:
choc. chips
coconut
nuts
dried fruit

1. Preheat oven 350 degrees.

2. In large bowl, combine dry ingredients until well combined.

3. In separate bowl, whisk together wet ingredients until well blended.

4. Add wet mixture to dry ingredients and blend gently until well moistened. Add any of the suggested add-ins. Mixture should be moist but not too wet. If it seems too dry and crumbly, add a little more applesauce (by the spoonful).

5. Pour batter into a 9 by 13 inch pan

6. Bake at 350 for 30 min. Cut into bars while warm, but let cool completely before removing from pan.

Brie - Pepper and Pecan

I got this recipe from my Pampered Chef lady. It's amazing! The one I made most recently was spicy because I intentionally left the seeds in the pepper. Mmm! Also great when served with Wheat Thins crackers.

Don't look at this as a complicated recipe because it's SO simple and people just can't get enough!

1 jalapeño pepper, stemmed, seeded and chopped

¼ cup (50 mL) apricot preserves

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

½ cup (125 mL) pecan halves, coarsely chopped

1 loaf (16 ounces/500 g) French baguette

Vegetable oil

Preheat oven to 425°F (220°C). In Small Batter Bowl, combine jalapeño and preserves; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Large Round Stone. Spread half of the apricot mixture over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

Using Bread Knife, cut baguette on a bias into twenty-four ¼-inch-thick (6-mm) slices. Arrange baguette slices around Brie; spray with vegetable oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

Yield: 12 servings

If you need anything from Pampered Chef, Kelly is awesome!

Kelly Evans
Independent Advanced Director
237-6948
Kel.evans@shaw.ca
www.pamperedchef.biz/kellyevans

Rhubarb Cake

This is allrecipes.com. I gave my mother-in-law this recipe a long time ago; so long in fact, that I don't even remember making this cake or giving the recipe to anyone. Oops! It sounds fantastic though! I'll have to try it again.

The woman who posted it on allrecipes.com also commented: Delicious served warm with ice cream. If you don't have buttermilk, you may substitute sour milk. Stir 1 tablespoon of vinegar or lemon juice together with 1 cup of milk and let stand for 10 minutes.

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups rhubarb, chopped
1 tablespoon all-purpose flour
1/4 cup butter
2 teaspoons ground cinnamon
1 cup packed brown sugar

In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.

Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.

Bake at 350 degrees F (175 degrees C) for 45 minutes.

Notes:

Taco Soup

This is one of my submissions to the white recipe book. I haven't made this in ages!

2 lb ground beef
1/2 cup onion, chopped
28 oz can crushed tomatoes
14 oz can kidney beans
17 oz can corn with juice
1 pkg taco seasoning
1 to 2 cups water

grated cheese
taco chips
salsa

Brown the ground beef and onions; drain fat. Add tomatoes, kidney beans, corn, taco seasonings, and water. Simmer for 15 to 20 minutes. Put in a serving bowl. Serve with grated cheese, taco chips, and salsa.

Notes:
Leaving the juice in with the corn is so gross to me. Loaded with salt and preservatives. Ick. I say drain it or use frozen corn.

One pkg of taco seasoning: 2 Tbsp chili powder, 1 tsp salt, and 1/2 tsp cumin). Or if you have the Taco Seasoning recipe I've posted previously... I used 2 1/2 Tbsp of that.

I didn't have crushed tomatoes on hand, so I used three cans of tomato soup with equal amounts of water.

If we want to have cheese, taco chips, or salsa as a garnish, why not sour cream?

Garlic Breadsticks (Bread Machine)

I had my friend Tammie over yesterday, with two of her kids, and I got the kids to help make these breadsticks for our lunch. It went well with Taco Soup.

This recipe was submitted for our white recipe book by Audrey Friesen. She mentioned: this recipe can also be used for pizza crust. It makes 2 - 12" pizza crusts.

1 cup of warm water
2 Tbsp olive oil
3 Tbsp grated Parmesan cheese
2 Tbsp sugar
2 tsp garlic powder
1 1/2 tsp salt
3/4 tsp minced fresh basil or 1/4 tsp dried basil
3 cups flour
2 tsp active dry yeast

1 Tbsp butter or margarine, melted

In your bread machine pan, place the first 9 ingredients in order suggested by your bread machine manual. Select dough setting. Check after 5 minutes to see if a tablespoon of water or flour needs to be added.

When cycle is completed, turn dough onto a lightly floured surface. Divide into 20 portions. shape each into a ball and roll into a 9" rope. Place on greased baking sheets.

Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees for 18 - 22 minutes or until golden brown. Place on wire racks. Brush warm breadsticks with melted butter.

Notes:
I find this recipe needs more salt. I increased the salt in the dough to 2 tsp. I mixed extra garlic powder and a little salt in the melted butter that is brushed on top of the breadsticks.

Speaking of melted butter... I use way more than one tablespoon to cover all of the breadsticks. I'd say it's more like a quarter cup.

If you don't have a breadmaker: I believe it should work to mix all of the ingredients by hand, covering it and letting it rise in a warm place for an hour, then forming it into breadsticks, covering it and letting it rise again before baking.

Black Bean and Corn Salad II

Update: August 22, 2013 Made this today for a barbecue with our friends, the Bowmans. I grilled some chicken to go with it, and because it's so delicious and filling, I didn't even do a starch side-dish.

Once again, allrecipes.com. LOVE this salad!

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro (optional)

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Mexican Grilled Chicken

I wanted a different flavor than the barbecue or teriyaki that I make so often. This one is easy and different, but very delicious! I found this on allrecipes.com

1/2 cup mayonnaise
3 tablespoons fresh lime juice
1 (1.25 ounce) package taco seasoning mix
8 skinless, boneless chicken breast halves

In a small bowl, mix together mayonnaise, lime juice and taco seasoning until smooth. Place chicken on grill over medium coals. Sear one side; turn and brush with sauce. Grill, uncovered, for 6 minutes; turn and brush with sauce. Grill another 6 minutes or until chicken juices run clear.

Notes:
I used two large packs of chicken drumsticks; maybe about 24 pieces.

I did 1 1/2 times the recipe, but I think 1 would have been enough.

I used 1 cup of sour cream with 1/2 cup of Miracle Whip.

I used 2 1/2 Tbsps taco seasoning.

I didn't have enough lime juice, so I zested the lime and used that too.

Johan grilled the chicken on one side, flipped it halfway through, covered the pieces with the topping, and continued to grill. He did it all on low heat. It took about an hour.

We sprinkled crushed red pepper flakes on a few of the pieces to spice it up a bit.

This was enjoyed by kids and adults alike!

Baked Mashed Potatoes

We had the privilege of hosting our pastor couple, Layton and Glenda and their kids for supper tonight. I wanted to do something simple but delicious. I made the Black Bean and Corn Salad II (allrecipes.com) and the Mexican Grilled Chicken (allrecipes.com). It all turned out great and the three dishes worked well together. And of course we enjoyed the time with our friends!

This dish is from the white recipe book and was submitted by Audrey Friesen.

4 large potatoes
1/2 cup milk
1/2 tsp salt
2 Tbsp butter
1 egg, beaten
1 cup sour cream
1 cup cottage cheese
5 green onions
1/2 cup crushed crackers

Cook potatoes and then drain. Add the milk, salt, 1 Tbsp butter and beat until light and fluffy. Fold in the eggs, sour cream, cottage cheese, and green onions. Put in a dish and bake uncovered at 350 degrees for 20-30 minutes or until lightly browned. Mix the crackers and remaining 1 Tbsp butter and put them on the potatoes for the final 10 minutes of baking.

Notes:
I doubled the recipe, but I must have done 12 or 14 medium sized potatoes.

I didn't use the crackers on top because I don't generally prefer a crumb topping.

I mixed the egg into the cottage cheese/sour cream mixture to avoid chunks of cooked eggs in the potatoes.

I made two pie plates full of mashed potatoes and three loaf pans full for the freezer. Hopefully they freeze/thaw well.