Wednesday, July 31, 2013

Nutella No-Bake Cookies

My kids loved these cookies.  I let Nathan do a lot of the cooking, stirring, and scooping.  He did a great job!  They were very easy and was not an outrageous amount of cookies.
Recipe from:Seeded at the Table

3 Tablespoons unsalted butter
1/2 cup granulated sugar
1/4 cup milk
1 Tablespoon unsweetened cocoa powder
1/4 cup creamy peanut butter
3/4 cup Nutella
2 cups rolled oats


Using a medium saucepan, melt the butter over medium-low heat. Stir in the sugar, milk and cocoa powder until well incorporated. Continue to stir and heat on medium-low until sugar is dissolved, then add the peanut butter and Nutella. Heat and stir until melted and fully combined. Remove pan from the heat and stir in the oats. 

Use a small or large cookie scoop, depending on the size cookie you want, to drop dough balls on a parchment lined baking sheet. Refrigerate for at least 30 minutes before serving. (After 20 minutes, you can use your hands to reshape the dough into more perfectly round shapes, if desired.) Store at room temperature in a resealable bag or air-tight container.

Monday, July 29, 2013

Healthy Banana Oat Bars

I had three ripe bananas and was out of nutella, so instead of making my go to banana muffins, I looked to my pins for a new way to use them.  Now these aren't a cookie or granola bar that you'd rave about, they taste like a healthy food, but they were ok.  My boys liked them and were excited about them, so they are making it to my blog...


John's Rating: 5 "I'd eat them if you made them again, but could live the rest of my life without eating them again"


Recipe from: The Farm Girl Recipes

3/4 cup whole wheat flour
2 cups rolled oats
1 1/2 cups puffed rice cereal, like Rice Krispies
1/4 tsp salt
1/4 tsp nutmeg
1 tsp cinnamon
3 very ripe bananas, peeled and mashed
1/4 cup honey
1/4 cup plain yogurt ( I used greek yogurt)
1/4 cup peanut butter or nutella (I used peanut butter this time)
1 tsp vanilla
1 cup bittersweet or semisweet chocolate chips

1.  Preheat oven to 350°F. Line a 9×13 baking pan with parchment or foil, leaving a slight overhang on each of the long edges. Lightly coat the pan with cooking spray and set aside.

2.  In a medium mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, whisk the banana, honey, yogurt, nut butter, and vanilla until the mixture is smooth and well incorporated.

3.  Pour the dry ingredients into the wet ones and stir until they come together, being careful to not overmix. Gently fold in the chocolate chips. Transfer to the prepared pan and flatten down lightly with a spatula or your clean hands. Bake for 20 minutes for soft bars (I baked mine 20 minutes)  If you want them firm and golden, continue baking until they are starting to brown on the top, more like 30 minutes. Remove from the oven and let the bars cool completely before removing from the pan and cutting into squares.  Enjoy!

Friday, July 26, 2013

"Utah" Scones

These are the kind of "scones" I grew up knowing.  They are so good and make fantastic Navajo tacos. Then we finish with one for dessert with honey butter.  Mmmm....


 
Recipe from: Make it Do
 
1 cup warm water
1 cup warm milk
1 Tbsp. dry active yeast
3 Tbsp. granulated sugar
1/4 cup melted butter, cooled
1 Tbsp. salt
5 – 6 cups bread flour
Vegetable oil for deep frying

Combine warm water and warm milk.  Stir in the sugar.  Add dry active yeast and stir lightly.  Allow yeast to activate, about 10 minutes.  In a stand mixer, fitted with a bread hook, add milk mixture and melted cooled butter.  Add the salt.  Start the mixer and add the flour one cup at a time until the dough pulls away from the sides of the bowl.  Dough should be slightly sticky but workable.  Cover the dough in the bowl with a towel.  Set in a warm place and allow raise until double, about an hour.

Roll the dough out into a large rectangle about 1/2 inch thick.  Using a pizza cutter, cut into squares or triangles. 

Heat oil to 375 degrees and cook scones until golden brown.  Serve immediately.

Tuesday, July 23, 2013

Chili's Crispy Honey-Chipotle Chicken Crispers

This is John's favorite dish at Chili's, so I gave it a try at home.  It made enough to freeze some and he ate it at work later, he said it was obviously not as good as freshly cooked, but still tasted great and kept most of it's crispiness. 
John's Rating: 9
 Recipe from: Food

12 chicken tenderloins
shortening (or vegetable oil, 6 cups for frying)

Honey-Chipotle Sauce

2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper
1/2 teaspoon salt

Batter

1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth (Swanson)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
3/4 cup all-purpose flour

Breading

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Directions:

 Make honey-chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling. Reduce heat and simmer for 2 minutes. Remove from heat. 
Heat shortening or oil in fryer or Dutch oven to 350 degrees F.
Whisk together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds. Whisk in the flour.  Make the breading by combining all ingredients in another shallow bowl or pie pan.  When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the excess drip off.  Toss the chicken into the dry breading and coat completely.  Repeat with 2-3 other pieces.  Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.   Remove chicken from oil and allow to drain on paper towels. Repeat until all the chicken tenders have been cooked. 
When all the chicken tenders are done, drop them into a large glass or metal bowl.  Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.

Monday, July 1, 2013

Fresh Strawberry Pie

This was the first fresh strawberry pie I've ever made, it was so easy and so good....why have I not tried this before??  It does need some planning ahead because it needs to set in the fridge.

John's Rating: 9

Recipe adapted from: With a Grateful Prayer and a Thankful Heart

Crust: 
1 cup flour
1/2 cup shortening
1/2 tsp. salt
2 Tbsp. cold water

Cut shortening into flour and salt until crumbly.  Stir in cold water.  Once a ball is formed chill in freezer 10 minutes, then roll out and bake.

Strawberry filling:
3 Tablespoons cornstarch
1 cup sugar
1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries or a little more if needed to fill pie dish

Pre-bake a 10" pie shell.

Line bottom with the sliced strawberries

Combine cornstarch, sugar and water in small saucepan.  Bring to a boil and simmer, stirring constantly, until thickened.  Add the Jell-O and stir until dissolved.  Pour over the strawberries and refrigerate until set.

Serve with whipped cream