Whole-grain Oatmeal Carmelitas

Here's another family favorite made over to be a little more healthy and big enough to take to a pot luck or youth acitivity. These freeze well so when I make them just for us, I always package some up in snack baggies and keep them in the freezer to use for school lunch treats. I hope you enjoy them too.

Zucchini Applesauce Breakfast Bars

We're still working through the zucchini that we shredded last fall and put in the freezer for later. This is one of the ways we love to use it! These are a muffin like bar that are low in sugar and high in fiber. They freeze very well. I just place a piece of waxed paper between the layers in a freezer safe container.

Banana Bars

These bars are a great way to trade up what you have available for a quick breafast on the run or an after school snack. I often double the recipe and cook up two jelly roll pans at once. These bars freeze well.

Homemade Apricot Fruit Rolls

We've started the harvest season in our neck of the woods. I've been busy these last few weeks picking cherries to make pie filling, picking raspberries to make freezer jam, and picking apricots to make fruit rolls. My kids love to eat the fresh apricots, but they are not big fans of  apricot jam or bottled apricots. They LOVE the fruit rolls though!

Scrumptious Snickerdoodle Bars

I've grown more and more fond of bar cookies lately. As my kids get older and busier with all of their activities, my time in the kitchen has shrunk. I still bake regular cookies every now and then, but I more often bake a pan of bar cookies

Old-fashioned Raisin Vanilla Cookies

Whenever I make one of these cookie recipes that looks a little homey and old-fashioned, I think back to my brother's wedding luncheon. My sisters and I had worked really hard

Banana Cookies

My daughter usually requests traditional chocolate chip cookies. The day I developed this recipe and had them ready for an after school snack, she declared them "the best cookie I had ever made!"

I don't feel so guilty serving these banana cookies to our family and friends because the bananas replace so much of the fat that is in traditional cookies. They work great for anyone with an egg allergy as well since the bananas replace those too. Plus, they are delicious!

Move over banana bread - I think we have a new favorite for our ripe bananas!

Banana Cookies
½ cup butter	1 tsp baking powder
½ cup sugar	1 tsp baking soda
½ cup brown sugar, packed	½ tsp salt
1 ¼ cups mashed banana	½ tsp cinnamon
1 tsp vanilla	1 cup chocolate chips
2 ½ cups all-purpose flour
Cream together the butter and sugars. Add bananas and vanilla. Add remaining ingredients. You can use half wheat flour and half white flour. Mix or stir together. Drop by spoonfuls onto greased baking sheet. Bake at 350° F 8–10 minutes. Allow cookies to cool for a couple of minutes on a baking sheet before removing to a wire rack. Makes about 3 dozen cookies. You can freeze the dough and thaw and bake later or you can freeze the cookies once they are baked.

Candy Corn Cookie Bites

Remember my All Purpose Christmas Cookie Dough recipe? It's great at other times of year as well. I had a roll of it frozen in the freezer from a previous cooking session. I pulled it out the other day and put these together. The kids loved them! 

Honey Roasted Pretzels

I went in search of a recipe to use up a large bag of pretzels the other day. I had all my cub scouts coming over after school and they always hit the house hungry! My older daughter is my big pretzel eater so I have learned to keep some on hand as part of my short-term storage. The problem is she just got braces and pretzels are now on the "no-no" list - she can only have the sticks. That meant I had a very large bag of pretzels that was in need of being eaten. This recipe was great!

I often change up a recipe just a bit, but this one I did as is and we loved it. You could add some nuts if you wanted a sweet-salty mix. The cub scouts ate a lot of them and then the boy scouts finished them off over their weekend camp out. They would work great for teacher or friend gifts for any occasion or be a quick treat for any pot-luck or party. The topping just adds a hint of sweetness to the salty pretzels.

Start with a few basic ingredients -  Mix the sauce ingredients after microwaving them. Pour over the pretzels - notice how the sauce changes color after adding the baking soda. (You could turn making it into a science lesson for your kids.) Microwave again -  Stir to break them up. I used my hand to separate some as well. From start to finish in less than 10 minutes - perfect for my needs! Honey Roasted Pretzels  (Makes 9 cups) 9 cups mini pretzels (10 ounces) 1/4 cup brown sugar 2 tablespoons butter or margarine 1 tablespoon honey 1 tablespoon light corn syrup 1/8 teaspoon baking soda 1. Place pretzels in 2 or 3 quart microwave-safe casserole or measurer. Set aside. 2. Combine brown sugar, butter, honey, and corn syrup in 4-cup microwave-safe measurer. 3. Microwave mixture on Full Power 45-60 seconds or until mixture boils hard, stirring once. 4. Continue to microwave mixture on Full Power 60 more seconds. 5. Stir in soda mixture. 6. Pour syrup over pretzels. Stir to lightly coat pretzels with syrup. 7. Microwave coated pretzels on 50 % power, uncovered,, 3-4 minutes or until lightly toasted, stirring twice. (If you don’t have 50% power, try using the defrost setting for 4-5 minutes). 8. Turn onto lightly vegetable-sprayed waxed paper or foil 9. As mixture cools, break into pieces. 10. Store in tightly covered container or resealable plastic bag. Source: http://deannahouse.com/pages/recipes/snacks_honeyroastedpretzels.html

Lofthouse Sugar Cookie Bars

All the softness of the perfect sugar cookie with the convenience of a bar. This is a recipe that I found in a small local magazine - The Eagle Informer Dec 2012. It took me a few months to get around to trying it. It was fabulous! Who doesn't love the soft-textured frosted sugar cookies you can purchase at the local grocery store bakery? This recipe is a little more healthy for you since half the fat is replaced with cream cheese and I also used some whole wheat flour. 

Cream butter, sugar, and cream cheese. Add egg, vanilla, and the dry ingredients.

Press dough into a well greased jelly roll pan. (Spray some foil to keep your hands a little cleaner as you press.)

Do your best to press it into a even thickness.

Bake for about 20 minutes at 350 degrees - just until the edges are lightly browned.

Here is a close-up of the edge. You don't want to over-bake. Allow to cool and then cut into bars. Frost with your favorite icing - we love cream cheese or butter cream frosting.

Lofthouse Sugar Cookie Bars
1 1/2 cups sugar
1 cup softened butter
8 oz. softened cream cheese
1 egg
2 tsp vanilla
1 1/4 cups white wheat flour (or all-purpose flour if that is what you have)
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder

Cream butter, sugar, and cream cheese until light and fluffy. Add egg and vanilla. Stir in dry ingredients. Press dough into a well greased jelly roll pan. Bake at 350 degrees for about 20 minutes or until the edges are just starting to brown. Cool and then frost and cut into bars.

Or cut into bars and frost individually if you would like. If I am going to serve the entire pan at once, I frost it as one big cookie and then cut into bars. If I have planned it for a snack for my family to use over a few days, I cut into squares and store in an airtight container and they can frost each cookie as they are ready to eat it.

Snickerdoodles for an Army or just a Family Reunion

When put on kitchen duty for our family reunions, you can feel like you're in the army assigned to KP! We had 90 people this year from my Mom's side of the family at the reunion - and that is only about 1/3 of us. My grandmother is still living and is 93. (This is a recipe I copied from her box many years ago.) She has 68 grandchildren and well over 100 great-grandchildren with more on the way! We are so glad she was healthy and able to make the trip. I love taking my kids to these events because it is important to understand that they are part of something so big and that there are literally hundreds of people who know who they are and love them.

I had my daughter mix up the cookie dough. We tripled the batch since I have a large enough mixer to handle that size. I did have her add some cinnamon into the dough. We added 1 tsp per batch so 3 tsp for our big mixer full. Instead of rolling them into balls and then in cinnamon/sugar, I decided to try shaping them into a log and slicing them. I knew this would be faster for the number of cookies we needed to bake. This is why I put the cinnamon in the dough. I wanted to be sure they had enough cinnamon flavor. 

After rolling into logs, refrigerate the dough until firm - it will be easier to slice. Slice into thin, even slices and sprinkle with cinnamon and sugar. (I keep a bottle mixed up in my spice cupboard. Mix 1 tsp cinnamon with 4-5 Tbsp sugar.) Then bake as directed. Depending on how thin you sliced them, you may need to adjust the baking time. 

They turned out delicious and very fast to do. If you don't want to bake all the dough at once, just freeze the logs and pull one out of the freezer when you are ready to bake. You can have fresh tasting cookies in a flash! 

Snickerdoodles are also one of the least expensive cookies to make since they don't call for any chocolate chips or other more spendy ingredients so when cost is a factor, this is a recipe I turn to.

Snickerdoodles
½ cup butter	2 ¾ cups all-purpose flour
½ cup shortening	¼ tsp salt
1 ½ cups sugar	1 tsp baking soda
2 eggs
Cream butter, shortening, sugar, and eggs. Add dry ingredients. Roll into balls and place on cookie sheet to freeze. Transfer to ziplock bag when frozen. To use frozen dough: Take out as many as you want to bake. Thaw just until sticky. Roll in cinnamon and sugar. Place on a greased cookie sheet to thaw a little longer; press down lightly. Bake at 400° F 8–10 minutes. Makes 3-4 dozen.

Microwave Caramel Cereal Snack Mix

Caramel Cereal Mix is loved by all the kids and adults who have ever tasted it! It never stays around long. We love to take it to game nights or other pot luck events. By doing it in the microwave, it can all be done in a flash and a flurry.

Begin by melting the butter and brown sugar mix in the microwave.

Combine the cereal and any other goodies like pretzels and nuts in a clean, brown grocery bag.

Add the baking soda.

The mixture will turn this light, brown color when you add the baking soda. (The kids think you just did a neat science trick.)

Pour the caramel mixture in to the bag and mix well with a long handled spoon.

Fold the top of the bag over and shake. Microwave for about 90 seconds - each microwave is a little different so you may have to adjust the time slightly.

The bag should look like this when you are done - 

Tear open the bag and allow the mix to cool. It's pretty impossible to keep snitching hands out of it entirely. Once cooled - enjoy! Store any remaining mix in an airtight container - you probably won't have any leftover for long.

Microwave Caramel Cereal Snack Mix
1 cup brown sugar, packed	½ tsp salt
½ cup butter	½ tsp baking soda
¼ light corn syrup	10 cups Corn or Rice Chex or Cheerios Peanuts, cashews, pretzels - optional
Measure cereal into a large brown paper grocery bag. Combine brown sugar, butter, corn syrup, and salt in a glass bowl. Bring to a boil and cook for 2 minutes in the microwave. Remove and stir in baking soda. Pour caramel mixture over cereal and shake and stir until coated. Roll down the top of bag to close. Place bag in microwave and microwave for 90 seconds. (Each microwave is a little different so you may need to adjust cooking time.) Lay bag on table and tear open the side of the bag to allow the mixture to cool. Don't hesitate to double the recipe. If you do, you will need to shake the bag after cooking for 90 seconds and then return to the microwave for an additional 90 seconds. Try a mix of different cereals, popcorn, and nuts for a sweet snack mix.

No-bake Chocolate Peanut Butter Oatmeal Bars

I don't know how I got to be this old without ever eating these amazing bar cookies. It's like chocolate peanut butter fudge trapped in the middle of a granola bar! They were so very easy to throw together even without a kitchen since we are remodeling this month.(You probably noticed the fancy paper plate - it's all I have right now.) I put these together using an electric frying pan on the bathroom counter in the basement and the microwave which is in it's temporary resting place on top of a dresser in the family room. They were enjoyed by all - I think we have found a new family favorite! 

Here are the step-by-step photos for those who need a visual - 

Cook oat mixture - if you look really close in the upper right hand corner you'll notice the toothpaste and toothbrushes since I am dong this on the bathroom counter. I also have to do it in the dark since the electric frying pan with the lights turned on blows the circuit. Kitchen remodels are always an adventure!

Melted chocolate chips and peanut butter

Press 3/4 of oat mixture into bottom of pan.

Spread with melted goodness.

Top with remaining oats.

Voila! One of the best desserts you can make without a kitchen!

No-bake Chocolate Peanut Butter Oatmeal Bars

1 1/2 cups butter (3 sticks)
1 cup brown sugar, packed
1 tsp vanilla
6 cups quick cooking oats
2 cups milk chocolate chips
1 1/3 cups creamy peanut butter

Melt butter in saucepan (or electric frying pan.) Stir in brown sugar, vanilla, and quick oats. Allow to cook over low heat for 3-4 minutes, stirring often. Meanwhile, mix peanut butter with chocolate chips in a glass bowl. Melt in the microwave on 50% power for 1-2 minutes. Stir and put back in the microwave, if needed. Spray a 9x13 pan with vegetable spray. Press 3/4 of the oatmeal mixture into the bottom of the pan. Spread the melted chocolate mixture over the oatmeal. Top with remaining oatmeal mixture. Refrigerate for at least 3 hours to allow to set. Enjoy! Makes 48 squares.

Adapted from Sweet Remedy

Maple Bars

Maple bars are a favorite at our house! The preschoolers and I will make them for an after school snack and they are devoured within a matter of minutes. They are also easy to make ahead and have in the freezer for a quick and easy breakfast treat. School friends often request that we bring them for parties and snack days because they have learned to love them as well.

Any basic bread dough recipe will work fine. My recipe is below. I like to add 1 tsp of cinnamon to the dry ingredients for extra flavor. I also always do them with 1/2 whole wheat flour and 1/2 white flour to get the added nutrition of the whole grain. Once your dough has completed the first rise, punch it down.

Roll it out so it is about 1/2 inch thick.

Cut into bars using a pizza cutter.

Place on a baking tray.

Spray the tops with Pam so they won't dry out as they rise.

Cover with a towel and allow to rise for about 20 minutes. Bake at 375° F 10-15 minutes or until golden brown.

While rising or baking, make the maple icing. Mix 3 cups powdered sugar with 2 Tbsp butter or margarine and 1 tsp maple flavoring. Add 1-2 tsp milk to thin to the right consistency.

Here it is all ready to spread.

Here is the pan of bars all baked to a golden brown.

Place bars on a wire rack to cool. Brush the tops of the bars with melted butter - my shortcut is to just rub the stick of butter on top of the hot bars. Frost those that you will be eating right away. Freeze leftover bars without icing in a ziplock bag or freezer container. Frost them once you thaw them out. The icing will stay good in the fridge for quite a few weeks.

Oh, so good!

Basic Bread Dough
3 + cups bread flour	1 tsp salt
3 Tbsp gluten flour	1 Tbsp yeast
3 Tbsp dry milk powder	2 Tbsp oil
2 Tbsp sugar	1 ¼ cups hot water
Mix according to basic bread making instructions (found here). I always do ½ white and ½ wheat flour. Cover and allow to rise until double in size. Shape and bake as desired. Maple Bars: Add an additional 2 Tbsp sugar and 1 tsp cinnamon to the above recipe. After the first rise, roll dough out to about ½-inch thickness and cut with a pizza cutter into rectangles. Place on a greased baking sheet. Allow to rise for about 20 minutes. Bake at 375° F for 10–15 minutes or until lightly browned. Frost with maple icing and enjoy! I always triple the batch and freeze any extra before frosting. Pull them out of the freezer at night and frost in the morning for a quick breakfast treat or serve for a fun after school snack. Maple Icing: Mix with a hand mixer 3 cups powdered sugar, 2 Tbsp margarine or butter, 1 tsp maple flavoring and just a bit of milk (1–2 tsp).