Granola Bars

Great for school lunches or a snack at home. You can load them up with whatever goodness you like! 

½ c. margarine or butter

1 c. brown sugar

2 TBSP honey

½ tsp. vanilla

1 egg

1 c. whole wheat flour

½ tsp. cinnamon

½ tsp. baking powder

1 ½ c. rolled oats

1 ¼  c. Rice Krispies (you could probably skip this and use more oats but I've never tried it)

1 c. nuts/sunflower seeds (optional)

1 c. raisins/chocolate chips

EXTRAS: 1 c. of dried fruit, coconut, sliced almonds, mini M&M’s, white chocolate chips, butterscotch chips, etc.  Anything pretty much goes!

In mixing bowl cream butter and sugar.  Add honey, vanilla, and egg.  Mix well.  Combine dry ingredients and add to creamed mixture.  Stir in oats, cereal and nuts.  Then add raisins, chocolate chips.  Spread in 9x13' pan.  Bake at 325°F for 18 - 20 minutes or until lightly brown.  Cut when warm.

Grandma B's Chocolate Chip Cookies

My Grandma B has been making these cookies for us for years. We would go to her house and she'd pull a bag out of the freezer every time. They are just as delicious frozen as fresh out of the oven with a cold glass of milk. Perfection. 

Grandma's Chocolate Chip Cookies

Makes about 4 dozen

1 c. butter or margarine, softened

2 c. brown sugar (or 1 c. white and 1 c. brown)

2 eggs

2 c. quick oats

2 c. flour (I use whole wheat)

1 tsp. baking powder

1/2 tsp baking soda

1 c. chocolate chips

Mix everything together and drop from a tablespoon about 2" apart. Bake at 350* for 7-8 minutes. I find that if I bake them on the very top rack of my oven, they come out perfect. Bake until the edges are golden brown. (Remember they continue to cook a little bit when they are out of the oven.) Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. I dare you to eat just one.

Pizza Pretzels

I was looking for peanut free school lunch ideas when I found this recipe in a cookbook I've had for years. My taste testers gave it two thumbs up!! My daughter asked "can I have TWO of these in my lunch?" Success! I think they'd also be good with chopped up pizza toppings like green pepper, pepperoni, or mushroom. I'll try that next time. I'm going to individually freeze these and use them for lunches.

Pizza Pretzels
Makes 15

1 1/4 c. water
2 tbsp oil or margarine (I used olive oil)
3 c. flour (I did 2 c. white and 1 c. whole wheat)
1 1/2 tsp salt
1 tsp dried oregano (I used ground and didn't measure. I needed to use more.)
1/2 tsp garlic powder
2 tsp instant yeast

Add all ingredients to a bread machine and put on the dough setting. Or, if you know how to make dough, go ahead and do it "the old fashioned way". 

Cut dough into 15 pieces. Shape each piece into an 8 inch log by rolling. Twist into pretzel shapes (my daughter said mine looked more like bows. I got better by pretzel #15) and place on greased or parchment paper lined baking sheets. Brush with oil, cover and let rise until doubled, about 1 hour. I let mine rise in my oven with the light on. 

Brush tops with pizza sauce (don't be afraid to be generous) and sprinkle with mozzarella cheese. Bake at 400F for 10 to 12 minutes. 
 

Baked French Toast

My mom made this for brunch a few years ago and we all thought we had died and gone to heaven. It was requested for supper this week so I pulled it out of my recipe box and made it tonight, on breakfast for supper night. It would be great for Christmas morning because you make it the night before!

Baked French Toast
Serves about 6

3 eggs
4 tbsp honey, divided
1 1/2 tsp cinnamon
1 c. milk
15 slices of French bread, sliced 3/4" thick diagonally  (recipe calls for day old but I used fresh)
3 tbsp brown sugar
2 tbsp melted butter (or margarine)

Beat eggs with 2 tablespoons of honey and cinnamon. Stir in milk. Dip bread into egg mixture. In a greased 9x13x2" pan arrange 3 rows of five slices of bread, overlapping slices slightly. Cover and chill 8 hours or overnight. Remove from fridge 30 minutes before baking.

Sprinkle brown sugar over bread; drizzle with butter and remaining honey. Bake at 350F for 30 minutes. Serve with maple syrup!

Sticky Finger Wings and Baked Potato Skins

I made this combo for supper last night and everyone gobbled it up. The wings truly are sticky. I recommend a hot lemon water finger bowl!  Rounds out nicely with a cool ceasar salad.

Sticky Finger Wings

1 c. packed brown sugar
1/2 c. soy sauce
2 tbsp. finely chopped gingerroot (I used the ginger that is like a paste, 1 big spoonful)
6 cloves of crushed garlic (I used 2 tbsp of chopped garlic from a jar)
4 lbs trimmed wings (I used 1 "club pack" of drumettes)

Combine first 4 ingredients in a bowl. Mix well.

Put wings/drumettes in a well greased 9x13" pan. Pour brown sugar mixture over chicken. Toss to coat. Bake at 350F for 1 3/4 to 2 hours, stirring occasionally, until tender and glazed.


Courtesy of Company's Coming "Cooking at Home". page 27

Baked Potato Skins

4 large baking potatos, baked
3 tbsp olive oil
1 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled (I used real bacon bits and sprinkled it on. I didn't measure but it was  
   far from being 8 strips. maybe 1/2 cup.)
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream - this is personal preference. I used about a tablespoon per skin. The kids had none.
2 green onions, sliced

Cut potatoes in half lengthwise and then in half again (to make quarters) scoop out pulp, leaving a 1/4" shell. Place potato skins on a greased baking sheet. Combine oil, parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. 

The Best Beef Burger

I'm usually chicken to make my own burgers because they never taste as good as store bought. That all changed tonight.

The Best Beef Burger
Makes about 8 3oz. burgers

1 egg
2 tbsp water
1/4 c. fine dry bread crumbs (you could probably use quick oats too)
1 small onion, finely diced
1 tbsp dry mustard powder
1/2 tsp salt
1/2 tsp. worcestershire sauce
1/4 tsp. pepper
1.5 lb ground beef

In a bowl, beat the egg and the water with a fork. Mix in bread crumbs, onion, mustard, salt, pepper and Worcestershire.  Mix in beef (I did this with my hands because I find it easier). Shape into eight 1/2" thick patties, about the size of your palm. They will shrink when cooking so if they look big, don't worry. Mine covered my entire palm (I have big hands). You can cover and store for later or put between layers of wax paper and freeze for another day.

Place patties on the grill (indoor or outdoor) over medium high heat. Cook for about 10 minutes or until no longer pink inside.

Put them on a bun, garnish and eat!!

Pumpkin Chocolate Chip Cookies

Just in time for fall, these cookies are soft and muffin like and oh sooooo good. They remind me of muffin tops - the good kind. I feel zero guilt feeding these to my kids for a school treat with lunch.

Pumpkin Chocolate Chip Cookies

Makes about 18 (I doubled and forgot to count)

1 c. canned pumpkin

1 c. white sugar

1/2 c. vegetable oil (you could use applesauce as well)

1 egg

2 c. whole wheat flour (or white if you like)

2 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. baking soda

1 tsp. milk

1 TBSP vanilla extract

2 c. chocolate chips (or more...go crazy)

1/2 c. chopped walnuts (optional - I didn't add them because my kids are not nut lovers - unless they are covered with chocolate)

Combine pumpkin, sugar, oil and egg in a large bowl (this will be your main mixing bowl). In a seperate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve baking soda in milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. 

Drop by heaping teaspoonful on greased cookie sheet (I use parchment paper) and bake at 350*F for about 12 minutes, or until lightly browned and firm. The cookies don't spread much but they do fluff up so take care to spread out your drops a little bit. Let cool for a few minutes and transfer to wire racks until completely cool.

Now try to eat just one. 

(I have no idea where I got this recipe. I think a friend passed it on.)
Nutritional Info (approximate): Per cookie - 227 cals, 10g fat, 33g carb, 3.5g fiber, 2.4g protein