Peanut-Free Granola Bars

With a peanut ban in the classrooms at school, finding a peanut-free granola bar recipe required a little more digging than normal!  I was delighted to have found this similar recipe from The Crafting Chicks.   It is moist & chewy.  My 4 boys begged me to let them have their portion for tomorrow's lunch now!  So, I gave in & decided to just make another batch in the late night, as I didn't have enough portioned for tomorrow's lunch.  I'm able to use up the big bag of dried cranberries getting ready to expire; they don't even notice they were in the bars!  (Phew!)

Ingredients:
1 stick melted butter
1/2 cup brown sugar homemade
1/4 cup oil
1/2 cup honey
1 tsp vanilla
3 cups rolled oats
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/2-1 cup chocolate chips
1/2-1 cup dried fruit raisins or cranberries

Directions:
Preheat oven to 325.  Spray a 9x13 pan with a nonstick cooking spray.

In a large mixing bowl, add all the ingredients in order & mix well.  I found that if I portion my 1/2 cup with the 1/4 cup of oil, the honey comes out much easier---not as sticky!

Spread the mixture in the 9x13 pan, pressing down evenly with a sheet wax paper.

Bake for 20 minutes.  Do not cut or serve until completely cooled; it will fall apart.

**In the picture shown, I added a full cup each of the cranberries and chocolate chips.

BBQ Chicken Pizza

As hesitant as DH was to me making this pizza, I.loved.it!  I think my favorite part of it was the cilantro added as a garnish on the BBQ Chicken Pizza.  (I love cilantro in the first place...just was not sure how it would be with BBQ.)  I really didn't want to open up a jar of marinara for the pizzas made tonight, but ended up anyways for variety---just in case not everyone in the family liked it.  However, there were only a couple slices of this for leftovers.  The recipe is adapted from Food.com.

Ingredients:

pizza dough or homemade

1/4 - 1/2 cup honey BBQ sauce

1-2 cups shredded mozzarella cheese

cooked chicken thinly sliced

cilantro chopped (optional)

Directions:

Preheat oven to 450 degrees, or as prescribed on the packaging for the pizza dough.  Coat the pizza pan with a layer of canola oil, and spread the dough in the pan.  Smear the sauce on the dough and layer the pizza with the cheese and chicken.  (The chicken I used was cooked in a sweet BBQ sauce.)  Sprinkle additional cheese over the chicken, if preferred.

Bake for about 15-20 minutes.  When pizza is done, remove from oven, and sprinkle the pizza with cilantro as a garnish, if preferred.  

...Since I don't have a pizza pan, I used a 9x13 pan.  Once the pizza was done baking, I was able to transfer it to a cookie sheet to cut and serve easier.

...If you are using plain chicken, toss lightly in some BBQ sauce before placing on pizza.

Homemade Cool Whip

As a kid, I remember eating Cool Whip out of the container.  It tasted so good and was very addicting, especially when no one (I don't think, especially my mom) knew....I could be wrong...she never said anything! lol  After realizing all the different things I can make with heavy whipping cream, I searched to find how to make my own Cool Whip a few months ago.  Unfortunately, I can't remember who to give credit to for this recipe.

Ingredients:
2 cups heavy whipping cream
1/2 cup powdered sugar or more to taste
2 tsp vanilla

It is best to start off with cold beaters and mixing bowl.  I put mine in the freezer for a about 15 minutes before beginning.  Pour the cream into a medium size bowl and whip the heavy cream for about 3-5 minutes on high with mixer, until thick and peaks start forming.   I immediately stopped right before 5 minutes, as I didn't want to make butter!

Then, gently stir in the powdered sugar and vanilla.  It should resemble the texture of Cool Whip, light and fluffy.  The recipe yields about 3 cups.  I had enough (2 cups) called for a  recipe & some extra on the side to do something with for a different recipe.

Crescent Roll Cinnamon Rolls

(Look at my friend's photo using this recipe!  ((((gush!!!))) I love it!  To make her's, she use the whole recipe for the crescent rolls, & then cut into 1/2" sections, yielding 2 cake pans of yummy delicious cinnamon rolls!  Check out her blog, Simplify Mommyhood.)

After making another batch of dough from the homemade crescent rolls recipe yesterday, I was stuck with what to do with them!  I ended up making two batches of the Cinnamon Bars for a Cinco de Mayo celebration at my kid's school earlier this week with a batch of the dough, but I was originally planning to make 4 batches of the bars.  I felt like all I did last week was cook Mexican and did not want to make anything today!  But, when I saw this recipe from Iowa Girl Eats, I was instantly motivated to get back into the kitchen to "wow" my family!  She was right about making more than one batch of these suckers!  ...wow... they are sooo good!

The recipe was so awesome and quick!  I loved giving my untouched mini muffin pans something to do with this recipe!  The dough from the homemade crescent rolls could easily make 4 batches (about 48) miniature cinnamon roll bites.  I only made about 36 rolls.  I will use the other 1/4 loaf of dough for something else...maybe more cinnamon roll bites tomorrow????! 

Ingredients:

1/4 homemade crescent roll dough or 1 tube of refrigerated crescent rolls

2 tbs melted butter
1-2 tbs brown sugar
cinnamon/sugar mixture (1/4 cup sugar + 2 tsp cinnamon)

Directions:
Preheat oven to 375 degrees.  Spray your miniature muffin pans with a nonstick cooking spray.

Roll out the dough on a floured surface to about 9"x13".  Smear the butter over the dough (including the edges), sprinkle the brown sugar and cinnamon/sugar mixture over the butter.  Gently roll the dough up.  With kitchen shears, cut the dough into about 1/2" segments and place into the muffin pan.  This should yield you about 12 miniature cinnamon roll bites.

Bake in the oven for about 8 minutes.  Let cool on a plate and drizzle with your favorite icing.

Boneless Buffalo Wings

Something that my Dear Husband has been craving lately are boneless buffalo wings.  After spending money for multiple packages at the grocery stores, it was time for me to figure out how to make my own!  While the ones at the stores have been too hot for him, he was delighted that the ones I made tasted mild!


Watching all the fry cooks at Applebee's make the boneless wings, it seemed pretty easy to make; I just needed to find a recipe.  Very grateful that he likes these.  I'll be making another batch, I'm sure!  The recipe is adapted from Franks Red Hot.

Ingredients:
cooked boneless chicken fingers (homemade)
1/3 cup butter
1/2 cup hot wing sauce

In a small bowl, melt the butter in the microwave.  Then, stir in the wing sauce.  In a larger bowl, add the chicken you wish to coat, about 10 pieces at a time.  Pour a small amount of sauce on the chicken and gently toss until all is coated.  Continue coating the desired chicken in batches.  Enjoy!

Crispy Chicken Fingers

A few years ago, I became so disgusted with the over-priced frozen chicken fingers at the grocery stores.  Out of desperation, I decided to make my own, like at the restaurants.  To save money and make the chicken last longer, I serve these "precious beauties" on a bun and fill up the tummies for my four "baby birds!" lol  However, my Dear Husband loves to sample all the chicken pieces while I'm at the stove making these!  It makes me feel good to see him approve of "What's For Dinner?"  I also love that I know what the ingredients are in these!  It is a little time-consuming to make them, but sooo worth the wait!  My Dear Husband loves to eat these dipped into honey mustard!

Ingredients:
3 lbs boneless skinless chicken breasts, tenders, or bites
3 cups flour
1 1/2 tsp Italian seasoning
1 1/2 tsp chili powder
1 1/2 tsp garlic salt
1/2 tsp pepper
2 eggs
1 cup water or milk (add more as needed)
shortening


Directions:
In a large skillet, melt the shortening on medium heat.

In a mixing bowl, add the flour, Italian seasoning, chili powder, garlic salt, and pepper.  Mix well the ingredients.  In another bowl, add the eggs and milk or water and whisk well together.  Add more milk or water as needed.

My fingers get real "gummy" in this next phase...

A few pieces at a time, dip the flour into the flour, then the egg wash, and back into the flour mixture.  Once the oil is hot, but not too hot, place the floured chicken into the skillet.  The chicken should start frying immediately.  Fry the meat for about 7-10 minutes at a time, until golden brown.  I usually flip the meat over after about 3-4 minutes.  (You may need to adjust the temperature of the oil, be careful not to burn it.)  Continue cooking the rest of the chicken in batches.

When done, place let cool on a plate with paper towels.  Enjoy!

Easy Chocolate Mousse

Anyone in the mood for some chocolate?  Had some ingredients in my pantry that needed to get used up, and wanted to make something that my family would love!  This recipe is very easy and quick to make; it is adapted from YAHOO! Answers.  I love to find fresh, new ideas on the internet!

Ingredients:
2 cups milk
5.9 oz instant chocolate pudding mix
2 1/2 cups heavy whipping cream
chocolate shavings

In a large bowl, mix together the milk and pudding mix with an electric mixer.  Once all the lumps are out, and the powder is dissolved, gradually add the cream whipping until nice and creamy for a couple minutes.

Portion into serving bowls and garnish with chocolate shavings.  I used my leftover chocolate almond bark from a previous recipe.

Quick Liquid Laundry Soap

Out of laundry soap again....AGAIN!?  My small batches really should last longer than they do, or I should do less laundry for my family of six.  I prefer making smaller batches of laundry soap, to spend my time doing other things, don't you?  I mean, I don't mind making a batch of the laundry soap, I just wish it would last longer.

While on the computer today, I found this easy (really--too easy!) and quick laundry soap recipe.  And.... it works just fine!  The recipe is adapted from One Good Thing by Jillie.  I am really amazed at how effective the combination of the ingredients work together.  Since I started making my own laundry soap, before getting out of debt back in 2006, I have never seen a recipe with these ingredients mixed together.  Of course, there's the Borax and Washing Soda.  But, in place of the Ivory soap, there's Dawn Liquid Dish Soap!  (That's it?!)  And, water, of course!

Ingredients:
3/4 cup Borax
3/4 cup Washing Soda
1 gallon size pitcher of hot water
1/2 cup Dawn Liquid Dish Soap (blue)

Use a container you've got, that is convenient to you.  I used a gallon-sized pitcher that I wasn't using in my cabinet.  Measure the Borax and Washing Soda into the pitcher.  Slowly, add hot water to dissolve the powder.   When the water nears the top, without overflowing, add the Dawn and stir.  (This procedure will prevent bubbles.)

Immediately, I used it in a large load.  I measured 1/2 cup.

As the soap cooled, it did slightly thicken, but nothing in comparison to the "grated" soap kind that gelled.  However, it got all my dirty loads caught up...bummer!  (I was enjoying this new recipe!)  I cannot tell a difference in the performance of waiting for the hot batch to cool versus using it immediately.   If the liquid has settled since last used, just give it a gentle stir, before measuring to do a load.

Cinnamon Sugar Roll Bake

What I love about this recipe, is that I can whip it up in less than 1 hour and have my kids love it!  The recipe is adapted from Budget101.com.  I used this website so many times when I was in the process of getting out of debt on Dave Ramsey's plan, working the Baby Steps.

Ingredients:
2 1/4 cup Bisquick homemade
1 cup milk (or 1/2 milk + 1/2 water)
2/3 cup cinnamon sugar
1/2 - 3/4 cup melted butter

Frosting:
2 cup powdered sugar
1/4 cup milk
1 tbs butter
1 tsp vanilla

Directions:
Preheat oven to 400 degrees.

In a large bowl, mix together the Bisquick and the milk, until a soft dough forms.  Spray a 9x9 pan with a nonstick cooking spray.  Evenly spread the dough in the pan.

Pour the butter over the dough and sprinkle the cinnamon and sugar mixture over the butter as evenly as possible. (I thought the dish had a little bit too much butter, for my taste at 3/4 cup measured.)

Let bake in oven for about 15 minutes.

Meanwhile, make the frosting.  Pour over the dish, when you get it out of the oven.  Enjoy!

Easy Foamed Hand Soap

Several years ago, King Sooper's had a deal on their Dawn Foamed Hand Soap.  I bought several and threw away the bottles.  Then, I learned that all I bought was water and Dawn liquid soap.

To make the hand soap, fill the foamed dispenser up to the "Fill to here" line (on the bottle) with water.  Add a squirt of dish soap in the bottle, close, and shake the bottle.  Voila!  You've got your own foamed hand soap! 

Homemade Oxyclean

Hearing how valuable, yet expensive, Oxyclean is to keep your whites white and get rid of stains, I opted for cheaper alternatives.  After doing some research, learning that the generic stuff has "fillers," I could make it myself!  What!!!???

It's easy.  The recipe is from Grocery Cart Challenge.

Ingredients:
1/2 cup washing soda
1/2 cup hydrogen peroxide

I use this for all my whites on the hottest water temperature setting.  I let soak for a few hours when used with my laundry soap.

Without the additional non-bleach whitener, your whites may become dingy.  Washing soda is from the same family as baking soda, just a stronger formula as it is heated to a higher temperature during the "making."

Crunch Berry Cereal Bars

Found this recipe out of a need to get rid of some cereal sitting untouched in my pantry.  It worked out great.  My kids loved it.  (I think I mainly liked it for the chocolate.)  The recipe is adapted from Spark Recipes.

Ingredients:
10.5 oz marshmallows
2 tbs butter
6 cups Captain Crunch Berry Cereal
1/2-1 cup chocolate chips

In a large bowl, melt the marshmallows and butter together in the microwave for about a minute.  Stir well. Add the cereal and gently toss together.

Spray a 9x13 pan with a nonstick cooking spray.  Press evenly the cereal in the pan.

Melt the chocolate chips for about a minute to a minute and a half in a small bowl.  Drizzle over the marshmallow cereal.  Place in fridge until hardened.  Cut into bars.

For the school lunches, I wrap the bars in wax paper.

Easy French Silk Pie

My husband's favorite pie is French Silk.  I remember buying it at Village Inn for his birthday for many years in our marriage.  While we were getting out of debt, I thought, "There just has to be a way to make this in my kitchen, cheaper than to buy!"  With my husband apprehensive, I pursued to make one, and he loved it!  So now, I make French Silk Pies for all special occasions for my wonderful husband!  The recipe is adapted from Pillsbury.com; it won the Bake-Off Contest in 1951!

Ingredients:
2 9" baked pie shells
1 cup room temperature butter (not margarine)
1 cup sugar
1/2 tsp vanilla
9 tbs cocoa powder
3 tbs veg oil
4 pasteurized eggs

Directions:
Whip together the butter and sugar together, until nice and fluffy.  Add the vanilla, cocoa, and oil.  Mix well.  Whip one egg at a time for 2 minutes each.

Divide the light, airy-whipped chocolate between the 2 pie shells.  Refrigerate for about 2 hours, or until firm.  Garnish with whipped topping and chocolate shavings, if preferred.

Easy Pico de Gallo

Working in a restaurant for over 9 years, you'd think I'd know how to make pico de gallo!  ha.ha.ha.  After being out of this field of work for about a year, I just learned how to make it with success, thanks to Mommy's Kitchen's site!   I can eat this with a spoon, no chip; it is so good!  Now I'll save money making it myself and not buying any already made.  My son is also happy I learned how to make this.  Our homemade guacamole is even better with this pico de gallo!

Ingredients:
5 Roma tomatoes
1 small onion
1-2 tbs diced poblano pepper
cilantro leaves
lime juice to taste
salt to taste

Dice all the tomatoes, onions, and mix together with the poblano pepper (mild).  If you'd like to add more peppers, do so; I don't like it spicy.  I love the flavor of cilantro.  So, I put quite a bit in.  Just make sure you remove the stems for the cilantro.  I used my kitchen scissors to chop up the leaves.

Add the lime juice. (I used a few splashes.)  And add a dash of salt to taste.  Stir well and serve.

Homemade Twix Bars

Twix Bars are one of my favorite chocolate candy bars.  When I saw this recipe on Hoosier Homemade a couple years back, I jumped on it!  Made it while my kiddos were at school....good for me, bad for them!  I got to make another batch for them later that day.   So, as I made this candy today, they were so very excited~!  (I get the hint, that I don't make these often enough!)

Ingredients:
48 Club crackers
1 stick margarine
1/3 cup milk
1/3 cup sugar
3/4 cup brown sugar
1 cup graham cracker crumbs
1 cup chocolate chips
2/3 cup peanut butter

Spray a 9x13 pan.  Align 24 crackers in the dish.

On the stove, melt the margarine, milk, sugars, and graham cracker crumbs.  Bring to boil over low/medium heat.  Boil for 5 minutes, stirring constantly.

Quickly pour over the crackers and spread about evenly. Then, gently press the remaining 24 crackers over the sauce.

Place in freezer until firm, about 5-10 minutes.

Meanwhile, melt the chocolate and peanut butter together in a small bowl in the microwave for about 1 minute.  Stir well.

Remove dish from freezer.  Spread peanut butter/chocolate over the 2nd layer of crackers.  Return to freezer for the chocolate to harden, about 10 minutes.

Remove from freezer.  Cut into bars and enjoy!  

Easy Sausage Crustless Quiche

This Easy Sausage Crustless Quiche is not your traditional quiche.  But, I grew up on this.  The recipe was discovered by my mom about 30 years ago.  It has been baked many, many times over the years and is considered a staple breakfast entree for guests or just us.  This revised recipe happened when my husband started making it.  It is well-liked by my four boys and myself.

Ingredients:
16 oz sausage
1 tbs maple syrup (optional)
11 eggs
16 oz cottage cheese
1/3 cup Bisquick homemade
8 oz shredded cheese

Directions:
Preheat oven to 350 degrees.  Spray a 9x13 pan with a nonstick cooking spray.

Cook the sausage and crumble into pieces.  Once cooked, add the syrup and simmer for a bit on low heat.  Drain the meat.

In a large bowl, whisk the eggs.  Then, add the cottage cheese, Bisquick, cooked sausage, and shredded cheese, stirring after each ingredient, mixing well.

Pour into prepared pan.  Bake for about 30-40 minutes, until done.  Cool some before serving.  Serves 15.

Cream Cheese Chicken Pot Pie

A few years back, I stocked up on cream cheese when it was a loss leader.  I got them almost free after a coupon.  My family loved the flavor with the cream cheese for the Creamy Chicken Pot Pie.  I stretch the dish out a little more to feed my family with a 9x13 pan and just one layer of crust.  The recipe is adapted from Allrecipes.com.

Ingredients:
1 can cream of chicken soup or homemade (2 cups) *
8 oz cream cheese (room temp/softened)
5 cups mixture of diced carrots, peas, corn, and diced cooked potatoes
1/4 cup diced mushrooms (optional)
2 cups cooked chicken chopped or shredded
1 rolled out pie crust (room temp)

Directions:
Preheat oven to 450 degrees.

In a 9x13 pan, spray with a nonstick cooking spray.  In a large bowl, mix together the soup, cream cheese, and veggies.  I like to heat it in the microwave to cut down on the time in the oven.  Stir until creamy.

Then, add the chicken.  Pour into 9x13 pan.

Top with the pie crust and bake for about 18 minutes, or until crust is golden brown and the sauce is bubbly.  Let sit for a bit and cool.  Sauce will thicken as it stands.

Variation:  Use turkey in place of chicken.

**My family can easily eat this in one sitting.  It concerns me that I will have to make more than 1 9x13 dish for dinner, if I want leftovers, for my family of 6.


*Recipe adjustments:  I used only 2 tbs of the cornstarch instead of 4 tbs that the recipe calls for in tonight's dinner, as I was running low on it & didn't think of using flour.  It was a little runny, per se, but the sauce did thicken as it cooled off.  I will remake this another time & remember to record any necessary changes; my family will be happy with that! :)

Chewy Chocolate Chip Granola Bars

Too bad my kids are at school right now... they are missing out on these yummy, chewy chocolate chip granola bars.  I will either have to make another quick and easy batch before they get home or only allow them to wait until tomorrow to have these.  I am very happy that these are easy to make and using up items I already have on hand.  The recipe is adapted from The Marathon Mom.  I know my grocery budget is happy to save money by making these, instead of buying another box at the store.  I like that this recipe is very forgiving, ie. it's okay to add a little a little extra oats or cereal.  I've started to have to double this recipe.  Otherwise, I'd make it 5x/week for school lunches and me!

Ingredients:

1/2 cup peanut butter

1/3 cup honey

1/4 cup butter

1 cup quick oats

1 cup Rice Krispies cereal

1/2 - 1 cup chocolate chips

Directions:

Spray an 8x8 pan with a nonstick cooking spray.  In the microwave, melt together the peanut butter, honey, and butter.  Stir until creamy.

Add oats, cereal, and chocolate chips.  Mix well.  Press into pan.  (I sprayed my utensil to keep it from sticking.)

Chill in freezer for about 10 minutes, or until firm.  Cut into bars.  Makes 12 servings.

Option:  Add any favorite fruits or nuts to mix.  Also, you can melt the chocolate before adding the cereal and oats, if you'd like.  My family prefers the chocolate chips melted.  

Peanut Butter Chocolate Bars

After thinking overnight about this recipe, I finally decided to make these Peanut Butter Chocolate Bars. Didn't make the brownies, as told to my boys last night, so I hope these will make it up to them.  The recipe is adapted from The Girl Who Ate Everything. 

Ingredients:

1/2 cup butter melted

1 cup creamy peanut butter

2 eggs

1 package plain yellow cake mix

1 pkg (12 oz) semi-sweet chocolate chips

1 14 oz can sweetened condensed milk

2 tbs butter

1 tbs vanilla extract

Directions:

Preheat oven to 325 degrees.  

In a large mixing bowl, mix together the butter, peanut butter, and eggs.  Stir in the cake mix.  It will be really thick.  Spray a 9x13 pan with a nonstick cooking spray.  Set aside 1 1/2 cups of the mix in another bowl.  Press the rest evenly into the pan.

In a medium size bowl, melt the chocolate chips, sweetened condensed milk, and butter in the microwave for a minute.  Stir well, making sure the butter and chocolate is all melted.  It will thicken up, being all gooey.  Stir in the vanilla.  Spread over the bottom layer.

Sprinkle the remaining mix over the chocolate.

Bake in oven for 20-25 minutes.  Cool completely before cutting into bars.

Caution!  These are very rich tasting!

Chocolate Pudding Layer Dessert

This dessert was a perfect one for the items in my pantry and fridge, needing to be used up.  It was very easy to put together.  I think it's a "keeper"recipe for any of my children to practice making.  The recipe is adapted from Food.com.

Ingredients:
crust
1/3 cup melted margarine
1 1/2 cups graham cracker crumbs
1/4 cup sugar

layer 1
8 oz cream cheese
1/4 cup sugar
2 tbs milk
1 1/2 cup Cool Whip (1/2 tub)

layer 2
3 1/2 cups milk
5.9 oz instant chocolate pudding mix

layer 3
1 1/2 cup Cool Whip (optional as a garnish)

Directions:
In a large bowl mix together the margarine, crumbs, and sugar.  Press down in a 9x13 pan. *** Let chill for about 5 minutes in fridge.

In a large bowl whip together with a mixer the cream cheese, sugar, and milk until creamy.  Gently, stir in the Cool Whip.  Spread over graham cracker crust.

In another bowl, make the chocolate pudding with the milk and pudding mix.  Spread over cream cheese layer.  Chill in fridge until firm for a few hours or overnight. ***  Or do a "quick-freeze," keeping an eye on it to keep it from hardening too much if wanting to serve sooner.

Spread remaining Cool Whip over the chocolate layer, as a garnish, if you'd like.

***My Notes:  For right now, I need to tweak the recipe more.  The original recipe said to press down the graham cracker crumbs and chill, but I think it would be better not "crumbly" and to bake it @ 375 for 8-10 minutes.  Then chill.   Also, even after a few hours in the fridge, the dessert did not "hold-up."  It was very much like pudding.  Perhaps, keeping it in the freezer and thawing out some before serving would be better and prettier.  Will give it another try making the necessary changes.  My kiddos loved the taste and won't mind me making this again with the changes. :)