Strawberry Blueberry Crisp for Two

Delicious little dessert for two!

Strawberry Blueberry Crisp for Two

Strawberry Blueberry Crisp for Two 3

2/3 cup chopped strawberries
2/3 cup blueberries
2 tsp corn starch
1 tsp sugar
1/4 cup flour
1/4 cup oats
1/4 cup brown sugar
1/4 tsp cinnamon
3 Tbl cold butter

Preheat oven to 350°. In small bowl stir together strawberries, blueberries, cornstarch, and sugar until well-coated. Divide fruit evenly between two ramekins and set aside on foil-lined baking sheet. In another small bowl combine flour, oats, brown sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle crumble mixture over berries in ramekins (there is a lot of crumb mixture, try to use it all, it will shrink as it bakes). Bake 25-30 minutes, or until bubbly and the topping is golden.
Original recipe from thebakerchick.com, strawberries added.

One Year Ago: Butter Swim Biscuits Butter Swim Biscuits 2

Two Years Ago: Pineapple Streusel Muffins Pineapple Streusel Muffins

Three Years Ago: Apple Pastry Squares Apple Pastry Squares

Four Years Ago: Almond Butter Cookies Almond Butter Cookies with Mini Chocolate Chips

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

One Year Ago: Swedish Cardamom Braid Swedish Cardamom Braid

Two Years Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Three Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Halloween Peanut Butter Oatmeal Bars

A festive Halloween treat!

Halloween Peanut Butter Oatmeal Bars

Halloween Peanut Butter Oatmeal Bars 2

Oatmeal Cookie Base & Topping:
1 cup butter, softened
2 cups brown sugar
2 eggs
1 tsp vanilla
3 cups old fashioned oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Preheat oven to 350°. In large bowl with electric mixer, cream butter and brown sugar.  Mix in eggs and vanilla.  Combine oats, flour, baking soda, and salt; mix into creamed mixture. Press two-thirds of the dough into a sprayed 9″x13″baking pan.

Creamy Orange Peanut Butter Center:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
1 cup Reese’s Peanut Butter chips
1 cup Ghirardelli White Melting Wafers
1 tsp vanilla
7 drops each red & yellow food color
Halloween sprinkles

In a saucepan, combine butter, sweetened condensed milk, peanut butter chips, and white wafers.  Cook and stir over low heat just until chips and wafers are melted. Remove from heat; stir in vanilla and food color. Spread over crust. Using your hands, sprinkle remaining oatmeal dough evenly over creamy mixture, sprinkle with Halloween sprinkles, and pat down gently.  Bake for 30-35 minutes or until golden brown (you may want to lay a piece of foil over for the last 10-15 minutes so it doesn’t get too brown). Cool. Cut into squares.

One Year Ago: Spiced Pumpkin Chocolate Chip Scones Spiced Pumpkin Chocolate Chip Scones

Two Years Ago: Sweet Honey Butter Rolls Sweet Honey Butter Rolls

Three Years Ago: Apple Oatmeal Spice Cake Applesauce Oatmeal Spice Cake

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.

One Year Ago: Dark Chocolate Mint Cupcakes Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Peanutty Pretzel Brownies Peanutty Pretzel Brownies

Three Years Ago: Cookies’n Cream Fudge White Chocolate Cookies 'n Cream Fudge

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.

One Year Ago: Chocolate Zucchini Bread Chocolate Zucchini Bread

Two Years Ago: Cake Mix Rice Krispie Treats Cake Mix Rice Krispie Treats

Three Years Ago: White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies

Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

Raspberry Red Velvet Crinkles 2

One Year Ago: Cream Filled Red Velvet Cupcakes Cream Filled Red Velvet Cupcakes

Two Years Ago: Maple Nut Sheet Cake Maple Nut Sheet Cake

Three Years Ago: Bacon Cheddar Pull-Apart Bread Bacon Cheddar Pull-Apart Bread

Apple Berry Crisp

Hot from the oven with a scoop of vanilla ice cream, heavenly!

Apple Berry Crisp

Apple Berry Crisp 2

Oatmeal Topping:
1 cup old fashioned oats
1/3 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup butter, cold

Apple Berry Mixture:
2 Granny Smith apples
lemon juice
1 lb container strawberries, cut into small pieces
1/2 pint container blueberries
3/4 cup sugar
2 Tbl cornstarch

Preheat oven to 375°. For Oatmeal Topping: Stir together flour, brown sugar, cinnamon, and salt. Cut in butter until it’s a coarse crumbly mixture. Set aside.

For the Apple Berry Mixture: Peel, core, and cut apples into thin bite sized pieces; place in large bowl. Squeeze a little lemon juice over apple pieces and stir. Add cut up strawberries and blueberries, stir all fruit together. Sprinkle sugar and cornstarch over fruit and gently stir. Pour fruit into a sprayed 9″x9″ square pan. Sprinkle oatmeal topping evenly over fruit mixture. Bake 50-60 minutes or until golden brown, hot and bubbly. Cool slightly. Serve warm with vanilla ice cream.

One Year Ago: Frosted Lemon Sugar Cookies Frosted Lemon Sugar Cookies

Two Years Ago: Vanilla Surprise Cupcakes White Cupcakes with Red Velvet Surprise

Three Years Ago: Sausage, Potatoes & Artichoke Hearts Sausages Potatoes & Artichoke Hearts

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.

 

Oatmeal Butterscotch Cookies

I believe this is the first time I have ever used a cookies recipe that uses oil. I was curious. The end result is delicious, slightly crisp as you bite into it, then a tender chewy cookie on the inside. Simply yummy!

Oatmeal Butterscotch Cookies

2½ cups flour
2 cups old fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup butterscotch chips
1 cup white chips
1 cup coconut

Preheat oven to 350°. Line baking sheets with silpats or parchment. Stir together flour, oats, baking soda, baking powder, and salt. In another bowl, cream butter, oil, sugar, and brown sugar with electric mixer. Mix in eggs and vanilla. Add dry ingredients to creamed mixture, mix well. Stir in butterscotch chips, white chips, and coconut. Drop by scoopfuls onto prepared baking sheets, press down slightly. Bake 9-10 minutes. Cool on baking sheet for a few minutes, then transfer to cooling rack.

One Year Ago: Carrot Cake Cupcakes Carrot Cake Cupcakes

Two Years Ago: Peanut Butter Chocolate Chip Cupcakes Peanut Butter Chocolate Chip Cupcakes

Three Years Ago: Hamwiches on Homemade Buns Hamwiches

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.

Chunky Chocolate Jam Bars

A great recipe that uses ingredients usually on hand. A little crunch from the pecans, chewy from the oats and coconut, a bit of a shortbread taste in the buttery crust, and the sweet chocolatey jam center! Yum! The original recipe comes from recipebridge.com.

Chunky Chocolate Jam Bars

1½ cups flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
1½ cups oats
1 cup coconut
1 cup chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup raspberry jam

Heat oven to 350°. Line 13″x9″ pan with foil, ends of foil extending over sides. Spray with nonstick spray. Stir together flour, brown sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add oats, coconut, and nuts; mix well. Press half crumb mixture into bottom of prepared pan. Sprinkle chocolate chips evenly over crumb mixture. Spoon jam evenly over top, dropping in small blobs. Spoon remaining crumb mixture over the top. Bake 25 to 30 minutes or until lightly browned. Cool in pan until set enough to use foil overhang to lift bars from pan; place on wire rack. Cool completely before cutting into bars.

One Year Ago: Blackberry Sweet Rolls Blackberry Sweet Rolls

Two Years Ago: Salami & Roasted Red Pepper Stromboli Salami & Roasted Red Pepper Stromboli

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.

Homemade Power Bars

Have you seen the section at your local grocery store for Power Bars? It has grown, unbelievable the types, variety, and flavor combinations. Do you think some people are living on these things? I guess if you are on the go and need to refuel in a hurry it’s the perfect product. So, here is a natural and healthy version to make at home for probably half (if not more than half) the cost. Inspired by eatingwell.com.

I know, this totally strays from my normal posts. Never fear, something terribly indulgent will follow soon. ;o)

Homemade Power Bars

1 cup old fashioned oats
1/4 cup sliced almonds
1/4 cup sunflower seeds
1 Tbl flax seeds
1 Tbl sesame seeds
1 cup crisp rice cereal
1/4 cup raisins
1/4 cup golden raisin
1/4 cup dried cranberries
1/4 cup chopped dates
1/4 cup natural creamy peanut butter
1/4 cup raw sugar
1/4 cup honey
1/2 tsp vanilla
1/8 tsp salt

Preheat oven to 350°. Line a 9″x9″ pan with foil and spray with non stick spray.

Spread oats, almonds, sunflower seeds, flax seeds, and sesame seeds on baking sheet. Bake until oats are lightly toasted and nuts are fragrant, shaking pan halfway through, about 10 minutes total. Transfer to large bowl. Add rice cereal, raisins, golden raisins, dried cranberries, and dates; toss to combine.

Combine peanut butter, sugar, honey, vanilla and salt in small saucepan. Heat over medium-low, stirring frequently, until mixture bubbles lightly, 2 to 5 minutes.

Pour peanut butter mixture over dry ingredients and mix thoroughly. Transfer to prepared pan. Lightly coat your hand with cooking spray and press mixture down firmly to make even layer. Refrigerate until firm, about 30 minutes. Using foil, pull out of pan; cut into bars.

One Year Ago: Chocolate Chocolate Chip Cinnamon Rolls Chocolate Chocolate Chip Cinnamon Rolls 1

Two Years Ago: Cinnamon Cornbread with Cardamom Honey Butter Cinnamon Cornbread with Cardamom Honey Butter