Love to Cook

Monday, January 9, 2012

5 Ingredient Peanut Butter Granola Bars (How Sweet It Is)

makes 12-16 granola squares

4 cups rolled oats

2 tablespoons chia seeds (these are optional, I just love the texture they give)

1/2 cup unsalted peanuts, chopped

3/4 cup natural peanut butter, melted

1/2 cup brown rice syrup (honey works too!)

add ins:

chocolate chips

wheat germ

flaxseed

dried fruit (I made some with cherries!)

other nuts

seeds
coconut

Preheat over to 350.

In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm. If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.

Best Taco Seasoning Ever (What's That Smell)

I found this on Pinterest and would love to try it. Definitely will double or triple this recipe.

Ingredients

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Instructions

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

Notes

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time.

For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Crescent Chicken Bundles (Taste of Home)

Thanks Aimee for sharing this recipe. I can't wait to try it. :)

Ingredients

2 packages (3 ounces each) cream cheese, softened
4 tablespoons butter, melted, divided
2 tablespoons minced chives
2 tablespoons whole milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
2 tubes (8 ounces each) refrigerated crescent rolls
1 cup crushed seasoned stuffing

Directions

In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken.
Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Bake remaining squares at 350° for 20-25 minutes or until golden brown.
To use frozen squares: Thaw in the refrigerator and bake as directed. Yield: 8 servings.

Nutritional Facts1 serving (1 each) equals 363 calories, 21 g fat (9 g saturated fat), 90 mg cholesterol, 622 mg sodium, 17 g carbohydrate, 1 g fiber, 24 g protein.

Monday, January 2, 2012

Taco Cups (This Lunch Rox)

I just found this on Pinterest. Love this idea for school lunches!!! I am going to add chicken to this.

1) Use tortilla of choice (I prefer Joseph’s Flax, Oat Bran & Wheat Flour Tortillas)

2) Use a circle cookie cutter or biscuit cutter to cut the tortilla

3) Place the circles into a mini muffin tin and spritz with olive oil and sea salt

4) Bake for 7-9 minutes at 350 or until cups are crispy

Menu Plan 1/2/12 - 1/14/12

To Die for Blueberry Muffins (All Recipes)

Ingredients
1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Topping

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Directions

Preheat oven to 400. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.

Fold in blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Thursday, December 22, 2011

Oatmeal Cookie (Cleverly Inspired)

My friend made these cookies and shared them with us at the park. So delicious AND healthy. The kids loved them. She didn't add chocolate chips but added almonds. So good and can't wait to make these.

Ingredients:

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick-cooking oats

1 1/2 cups Gold Medal® all-purpose or unbleached flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips (6 oz)

1 cup chopped nuts, if desired (I didn't)

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

3 Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.