Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

Chewy Granola Bars

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

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Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

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Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

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Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Almond Chex Mix

April Fools! The joke is, you make this recipe of Coconut Almond Chex Mix and you won’t be able to stop eating it! It is so very good, sweet and chewy. Oh dang it, in order to make this post I made this Chex Mix and it is sitting right here in my kitchen…I guess the joke is on me!

Coconut Almond Chex Mix

7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1 cup sliced almonds
3/4 cup butter
1 cup sugar
1 cup light corn syrup

In large bowl, stir together Rice Chex, Golden Grahams, coconut, and almonds. In large saucepan over medium heat, stir together butter, sugar, and corn syrup and bring to”soft ball” stage…about 235° on candy thermometer. Pour over cereal mixture and gently stir until all is well coated. If you want to add M&Ms, or other candies continue stirring until cooled enough not to melt when added. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Mini Muffins

For a quick little snack!

Chocolate Mini Muffins

2½ cups flour
1/2 cup unsweetened cocoa
2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
1/2 cup butter, melted & cooled
1/2 cup oil
1½ cups milk
3 eggs
1 tsp vanilla

Preheat oven to 350°. Prepare muffin pan with papers, spray or use Demarle (no prep necessary). In large bowl, whisk together flour, cocoa, sugar, baking powder, salt, chocolate chips, and nuts. In medium bowl, whisk together cooled melted butter, oil, milk, eggs, and vanilla. Pour liquid ingredients into dry ingredients and mix by hand just until well incorporated. Scoop batter into muffin cups, filling 3/4 full. Bake 18-20 minutes or until top center is set. Cool in pan 5 minutes before removing to cooling rack.

* For regular size muffins, bake 25-30 minutes. For mini bread loaves, bake for 35-40 minutes.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Peanut Butter M&M Candied Popcorn

Perfect for a Valentine’s Day treat for the people you love! Inspired by a recipe at crazyforcrust.com.

Peanut Butter M&M Candied Popcorn

Peanut Butter M&M Candied Popcorn 1

10 cups popped popcorn*
1½ cups M&Ms
1½ cups honey roasted peanuts
1 pkg (12 oz) white melting wafers*
1/4 cup creamy peanut butter

Line large baking sheet with Silpat, parchment, or wax paper. Place popcorn in large bowl, add peanuts and M&Ms; toss. Melt white wafers and peanut butter together in microwave safe bowl on high for 1½-2 minutes, stir every 30 seconds. When the wafers are barely melted and mixture is stirred together smooth, pour over popcorn mixture. Stir gently to cover all the mixture. Turn popcorn mixture out onto prepared baking sheet. Spread evenly and let harden. Break into pieces and place in bags or sealed container. *I used already popped kettle corn from a large bag I purchased at Costco, makes the recipe super fast! Of course freshly popped will work wonderfully. For the candy melts I used Ghirardelli White Melting Wafers.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pecan & Coconut Cream Popcorn

I am thinking about treats for the Superbowl, what to munch? How about Pecan & Coconut Cream Popcorn, why not! Once you start munching, you may not be able to stop!

Pecan & Coconut Cream Popcorn

Pecan & Coconut Cream Popcorn 1Pecan & Coconut Cream Popcorn 2Pecan & Coconut Cream Popcorn 3

Pecan & Coconut Cream Popcorn 4Pecan & Coconut Cream Popcorn 5Pecan & Coconut Cream Popcorn 6

1½ cups pecans
1 cup flaked coconut
10 heaping cups popped popcorn
1 (11 oz) bag white chocolate chips (I used Ghirardelli)
1/2 pkg (3.4 oz) coconut cream instant pudding mix, (1/3 cup, save other half for next batch)
3 tsp shortening

Line baking sheet with Silpat, parchment, or wax paper. Toast pecans and coconut in fry pan over medium low heat about 3-5 minutes, watch and stir. In large bowl, mix popped popcorn, pecans, and coconut. In double boiler over LOW heat, slowly melt chips. Do not try to rush, white chocolate or white chips have a very low burning point, so slowly let it warm stirring constantly (melting white chocolate). Remove from heat just as chips are softening, stir in coconut pudding mix, it will be thick. Put mixture back on the heat and slowly stir in the shortening, one tsp at a time to loosen up or thin the mixture. Pour the mixture over the popcorn mixture in four batches, stirring gently after each addition. Between additions, set coconut cream mixture on the low heat. Make sure to stir all the way to the bottom of the big bowl to bring all the coconut and pecans up and mix them in. Gently stir until all is coated. Pour out onto prepared baking sheet. Refrigerate for about 15 minutes until coconut cream mixture sets up. Break apart into pieces and store in airtight container.

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Ham & Swiss Ring with Mustard Sauce

You know how I love to wrap things up in bread, from main dish “rings” to sweet rolls, it’s just plain fun! As we are heading into Superbowl week, you all might be thinking about game food. This recipe for Ham & Swiss Ring might just be the thing for you and the fans at your house. The mustard sauce is a recipe my mom always makes when we have ham. I am not a big ham eater but when this sauce is around I will use anything to scoop it up and get it into my mouth!

We live just east of Seattle across Lake Washington in “Microsoft Land” and everyone around here is pretty excited about the Seahawks. I am enjoying the unity that comes from a community having a team going to the Superbowl. People striking up conversations with others, with smiles on their faces, who wouldn’t otherwise talk to each other, it is bringing people together. So regardless of who you are routing for, make some yummy food, get people together and have fun!

Ham & Swiss Ring with Mustard Sauce

      Ham & Swiss Ring 1      Ham & Swiss Ring with Mustard Sauce 1

Bread Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Ham & Swiss Filling:
4 oz cream cheese, softened
1 Tbl mustard
1½ lb deli ham
8 oz Swiss cheese, grated

In bowl of mixer, sprinkle yeast over the warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled. Roll out dough to a rectangle approx. 20″x12″.  Stir together cream cheese and mustard; spread over dough.  Sprinkle half the Swiss cheese evenly over dough, lay ham over cheese in an even layer, sprinkle with remaining cheese. Roll up, starting with a long side, pinch seam to seal. Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals (see picture above). Separate strips slightly, twist to allow filling to show.  Cover and let rise 30 minutes.  Bake at 375° for 30 minutes or until golden brown and crust is done.  Serve hot from the oven with mustard sauce for dipping.  Pull apart, dip, and enjoy!

Ham Sauce:
1 cup cream, divided
1/3 cup sugar
2 Tbl flour
2 Tbl dry mustard
1/2 tsp salt
2 egg yolks
1/4 cup vinegar

Scald 2/3 cup or the cream in double boiler. In small bowl, combine the 1/3 cup cream, flour, dry mustard, salt, and egg yolks. Whisk into scalded cream, continue cooking until thickened (about 3 minutes). Remove from heat and whisk in vinegar. Refrigerated until ready to use. Best served at room temperature.

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