Chocolate Chip Apple Strawberry Snack Bars

This recipe uses a lot of food storage items. Freeze dried strawberries, dehydrated apple slices/pieces, Whole wheat, sweetened coconut flakes, oats and granola. These are all items I try to keep in my food storage, as my children love the dried fruits. I had the kids help me add ingredients and asked them if they like the items I put in it. They all said "yes". So I'm hoping that there will be more kids eating these than just me. Last time I made snack bars the boys had one bite and then didn't really want anymore. This time I added more chocolate and chocolate chips to hopefully have them eat them.

Preheat oven 350F

First add Dry Ingredients:
4 cups oats
2 cups whole wheat flour
2 cups brown sugar
2 cups apple slices/dices
2 cups wheat germ
2 cups freeze dried strawberries
1 cup cocoa powder
2 cups sweetened coconut flakes
1 bag semi-sweet chocolate chips

Stir to incorporate all dry ingredients. Then add all wet ingredients:

Wet Ingredients:
3/4 cup extra virgin olive oil
1 pint apple sauce (homemade)
1 cup honey
3 eggs
6 tsp vanilla

Stir to mix all wet ingredients with the dry ingredients.

Spoon or dump all mixture on to a large jelly roll pan. Flatten out and evenly distribute. This should fill the whole pan with mixture all the way to the top of the sides of the jelly roll pan.

Bake 30-35 minutes at 350F and edges are golden brown. Remove from oven let cool slightly and cut in the pan. Makes anywhere from 42-84 snack bars depending on how you slice it.

I loved the last snack bars I made. I'm hoping the kids love these.

Applesauce Banana Oatmeal Cookies

These last couple of weeks I've been trying to see how little I can go to the grocery store by using my food storage to make meals for my family. So far I've only had to buy milk, eggs, and bread. I do have powdered milk, powdered eggs and flour. However, those items are quite expensive to replace in powder form. I want to make sure I keep those for a true emergency. Therefore, I am willing to purchase only those items from the store. I have been using frozen and canned vegetables instead of fresh, just for this experiment since I currently don't have a garden. I have several banana's that were getting quite browned in places and I needed to use a few of them up. Instead of the typical banana bread I wanted to make something that was a "treat" for my kids. They won't eat banana bread. I found a recipe on yummly.com for banana oatmeal cookies. I had most of the items and I decided it sounded delicious to make. However, I got a phone call part of the way through making the cookies... never a good idea. However, I made a mistake in making the cookies, and they still turned out delicious. Here is my altered recipe from the one I found on Yummly.com. I am posting the doubled recipe since I doubled the original recipe. this recipe makes 4 doz cookies.

Total time 20 min
Bake 10 min
Prep 10 min

Applesauce Banana Oatmeal Cookies

Ingredients:

1 cup butter shortening
1/2 cup applesauce (homemade)
1 cup white sugar
1 cup coconut sugar
2 eggs
1 1/2 cup white unbleached flour
1 1/2 cup whole wheat flour
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
4 ripe (browning) bananas
4 cups oatmeal (old fashioned)
4 Tbsp flax seed

Directions:

Preheat oven to 400 degrees F. Cream sugar, shortening and applesauce until fluffy. Add eggs 1 at a time incorporating each egg before adding the next. Add dry ingredients alternating between flours and other dry ingredients. Add oatmeal, bananas, and flax seed. Drop by teaspoonful on greased baking sheets. Bake 10 min each.

These cookies are delicious! My kids LOVE them! I was worried that the baking powder would change the flavor and consistency of the cookies but it didn't bother them at all. They are fluffy almost cake like cookies. Nice and soft! I hope you enjoy them as much as we do.

Clean Eating Spiced Honey Apple Oats

Spiced Honey Apple Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp pumpkin pie spice

1 apple pealed, cored, sliced and diced.

In a small pan add water and apples, bring to a boil, then add oats. Cook 10-15 min depending on desired consistency. Add honey, pumpkin pie spice. Stir and serve Warm.

2 tbsp honey

Clean Eating Honey Cinnamon Oats

Honey Cinnamon Oats

Serving Size: 1

1/3 cup old fashioned oats

1 cup water

2 tbsp honey

¼ tsp cinnamon

½ the inside of a vanilla bean

1 small pinch of Kosher Salt

Boil 1 cup water to a small pot and boil. Once boiling add the oats and cook about 10-15 min. depending on desired consistency. Then add honey, cinnamon and vanilla bean to the oats and stir. Serve Warm.

Cran-raisin, Strawberry, Oat Chocolate Snack Bars

As part of our Cub Scout Pack meeting tonight, we were asked to bring a healthy snack to share with the cub scouts and their families. I know the typical carrots, apples, celery and all that... but I wanted to do something a little different. I wanted a healthy snack bar. I am not purchasing any as I have all the ingredients to make a yummy one at home. I googled a healthy homemade snack bar online and I found this one. It was a great starting point, as I have never made one before in my whole life. I was grateful for the basic needs of a snack bar. This one is packed with loads of stuff, I guess my only hope is that it tastes good and my kids will eat it. I will bring some to the church and some will stay home. This makes a LARGE batch, a jelly roll pan full.  The original batch called for a 13X9 pan.

Ingredients:
Combine...
4 cups of oats
2 cup whole wheat flour
2 cups brown sugar (that’s the only bad part)
1 cup raisins
1 cup craisins (dried cranberries)
1 cup wheat germ or ground flax seed (we did the flax)
1 1/2 tsp cinnamon
1 tsp salt
2 cups freeze dried strawberries
1/2 cup cocoa powder
1 1/2 cup sweetened coconut shredded
2 cups cinnamon almond granola



Stir in...
3/4 cup extra virgin olive oil
1 pint apple sauce (homemade, unsweetened)
1 cup honey
3 eggs
6 tsp vanilla

Blend well, incorporating all aspects of the mix. Spray a large jelly roll pan and pat mixture with a spatula. 

Bake for 30-35 minutes at 350 degrees until the edges are golden brown.

Snack bars cut

Pan of 42 snack bars

 close up of the snack bar

Verdict - 

Delicious, filling, and nutritious. Not too sweet, but sweet enough. I am not a big fan of raisins, but this is very delicious. I will be cutting some of the snack bars in half and bringing those to the Cub Scout Pack meeting, the other's are staying here, and if the kids don't eat them, I'm going to, because they are very good! Enjoy

Honey Oat & Wheat Bread (Bread maker)

As I have a chicken and wild rice dish in the slow cooker. I decided that some fresh bread would go well with it. As I'm sick, I don't have the energy to make my homemade bread from scratch today. So, luckily, I have a bread maker. I decided to have it work for me. Therefore, I can have fresh bread tonight with dinner, from scratch, where I didn't have to "work" for it. That's working smarter not harder... right. I'm surprised that my brain is working enough for me to figure that out on my own. :)

I have been loving the oat breads that I've been making lately, but wanted something using wheat flour, as I have a TON and I need to use it up. So, I found this recipe online. And it sounded wonderful. She uses all organic. I don't. I removed the organic. I read through the comments and adjusted where I felt it needed adjusting. Here's hoping it turns out delicious. It sounds delicious to me. I plan on making two of these today.

Ingredients:

1 1/4 C warm water (NOT HOT) 1 Tbsp olive oil  1/3 C honey  1 tsp salt  1 C Rolled Oats  2 C Whole Wheat flour 1 C unbleached Bread Flour  1 tsp yeast

2 tsp vital wheat gluten

Directions:

Add ingredients to bread machine in order (Unless your bread maker calls for flour first)
Use white bread cycle - I go with Medium crust
for a softer crust wrap with plastic wrap right away - the steam softens the crust

12 - 1 slice servings (including ends)

Makes a great sandwich bread and really yummy toast! 

Nutella Oat Breakfast Bread (bread maker)

Good evening, all of you faithful readers of my blog. I have an original recipe! I know I'm getting really bold. I was reading a peanut butter bread maker recipe and after the first peanut butter bread recipe I tried. I thought to myself "why not try Nutella, and change it up a bit!" So, That's exactly what I did. I also set my bread machine on delay timer, so I can wake up to "hopefully" a wonderful loaf of bread in the morning. If not, we're having cereal. I won't make you be the guinea pig... I'll make my kids be the guinea pig ;) don't you think that's a better idea anyways. I do :D

Well, with that said, this should be a yummy bread if all goes according to plan. :)
This is my experiment. Cross your fingers it comes out yummy!

Ingredients:
1 cup warm 75F-85F water + 1 Tbsp
2/3 cup Nutella spread (hazelnut and chocolate) or substitute equivalent peanut butter.
2 1/4 cup bread flour (I used unbleached high quality flour)
3/4 cup quick, old fashioned oats
3 Tbsp brown sugar
1 tsp salt
2 1/4 tsp active dry yeast

Directions:
Add ingredients in order of listing to bread machine. Set settings to 1 1/2 pound loaf, medium crust. Delay if you so desire, or start.

This is a smaller loaf than my other one's, next time I will probably add an extra cup of flour to see how it turns out. It has a nice chocolaty flavor and a slight nut flavor. It's very tasty. The texture is so nice and slightly dense. It I think actually works as a breakfast bread. Those of you who buy Nutella, I think it takes the mess out of adding it to the bread. It is very tasty and so yummy. Enjoy! :)

Cinnamon Oatmeal Bread

This recipe again came from the WestBend recipe website. It was originally Cinnamon Oatmeal Raisin Bread. But my kids don't really like raisins. So, I decided not to add them. It was FABULOUS! My kids ate the whole loaf of bread this morning, and then complained when it was all gone. Now that is what I call a successful loaf of bread. Wouldn't you? This one is super easy to make. I again set my bread maker on delay, and had a nice warm loaf of bread in the bread maker when I got up this morning. The morning was slower than usual, we even had some scrambled eggs with our breakfast bread, with a small glass of juice. All in all I'd say it was a HUGE success. I hope you enjoy this as much as we did. I'm on my second loaf in my bread maker, and I may have a third before today is over.

Ingredients:

10 oz (1 1/4 cup) milk, 75-85F (I warmed mine on beverage setting in the microwave)
2 Tbsp butter or margarine (use room temperature)
3 cups bread flour
3/4 cup oats, quick or old fashioned
2-4 Tbsp brown sugar, packed ( I didn't pack mine and I pinched it on top to create a nice fluffy layer of sugar on top of the oats.)
1 1/2 tsp salt
1 1/4 tsp ground cinnamon (I added about 1 1/2 tsp ground cinnamon)
2 1/4 tsp active dry yeast or 1 1/2 tsp bread machine/fast rise yeast
*1/2 cup raisins (I didn't add, optional)

Directions:

1. Add liquid ingredients and butter to bread pan.

2. Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of the dry ingredients to the corners. Lock pan into bread machine.

3. Make an indention in center of dry ingredients fill with yeast.

4. Select desired setting (1 1/2 loaf, medium crust). Program timer, if necessary. Turn bread maker on. Add raisins when alert sounds during the knead cycle. When bread is done, turn bread maker off and, using oven mitts. unlock and remove the bread pan and cool on rack before slicing.

*** SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins, follow steps 1-3 above. Then place raisins around the outside edge of pan. on top of dry ingredients, away from the yeast. Do not add to raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with step 4.

Verdict! DELICIOUS!!! WE loved it! I'm making my second loaf today. Will most likely make another loaf before the day is through. Enjoy! We do!

Honey Oatmeal Bread (bread maker)

Last night I wanted a healthy breakfast bread to wake up to. I some how got the notion that if I had fresh hot bread waiting for my kids then my mornings would be, shall I say... less hectic... I know a mother's dream right! well, exactly what it seems like it is... a dream. Well, I had one good day and that was the day with peanut butter bread. (sorry all mothers with kids with peanut allergies). My kids LOVE peanut butter. I make sure they wash their hands and dust off really good before they go to school, if that helps. That aside. This morning I tried a different bread recipe for "hopefully" another pretty smooth morning. Unfortunately for me... they were't too excited to have this for breakfast, except lathered in peanut butter. Well, almost. I couldn't get Bryen to even try it. Braeden ate one piece with peanut butter on it and my little Mikey, had it with honey. I toasted 4 pieces for my sweet heart when he got home from work with just butter. He loved it! Then I gave Mikey another piece after school with nothing on it. HE loved it. He even asked it this was what I gave him this morning. I said "yes", He said "I LOVE IT!"I guess this morning they were too tired to eat it. Or care. Can you say early bed time :)

Again I found this on the WestBend website for 1 1/2 lb bread recipes. I love being able to find cool recipes online.  This recipe was I think so far one of my favorite bread machine bread recipes. It came out pretty close to perfect. So soft in the center and not too browned on the crust. (no I didn't cut my self this time) :) Small miracles I know. I'll take them every day and twice on Sundays. Again I set this recipe on delay and went to bed. (I don't know why it took me so long to use that feature.) I LOVE IT!

Ingredients
7 1/2 oz (3/4 +3 Tbsp) water, 75-85F
3 Tbsp honey
2 Tbsp butter or margarine
2 cups bread flour
1 cup oats, quick or old fashioned
2 Tbsp dry milk
1 1/4 tsp salt
2 tsp active dry yeast or 1 1/2 tsp bread machine/fast rise yeast

1. Add liquid ingredients and butter to bread pan.

2. Add all dry ingredients, except yeast to bread pan. tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.

3. Make an indentation in center of dry ingredients fill with yeast. Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn bread maker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing. (or you can be like me and slice it hot and enjoy! :))

Verdict!
A definite make at my house again. I loved it, even if the kids weren't too thrilled with it this morning. My husband and I loved it. They don't have to eat it... That's more for me, and I love my CARBS!

Banana Oat Cookies

I had several banana's that were turning a yucky brown color, I was almost going to throw them out. Then I found this recipe, and I thought it would be wonderful! I needed a treat for my kids lunches, and I wanted something that was healthier than store bought cookies, and not chocolate chip, as I didn't have any of those. This was perfect!

My two younger children helped making them. They really enjoyed sifting the flour, mashing the banana's and adding the oats to the mixture. It was fun having them help.

Ingredients
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
3/4 cup shortening
1 cup white sugar
1 egg
1 cup mashed potatoes
1 3/4 cup quick cooking oats
1/2 cup chopped nuts (optional)

Directions:
Preheat oven to 400F (200C)
In a separate medium bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar, beat until light and fluffy (about 3 to 5 minutes) scraping sides. Add egg, banana, oatmeal and nuts (optional). Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet

Bake at 400F for 10-15 minutes (depending on your oven) check after 9 minutes to add further time.

Cool on wire rack, store in closed container.

Verdict:
SO YUMMY, they are soft and moist. They taste like banana bread. but in the convenience of a cookie.

I added slivered honey roasted almonds.

Oatmeal-Raisin Cookies

For those of you who know me... know that I'm not a huge fan of raisins. I usually eat them sparingly at best. I don't like adding them to many recipes. So for me to make Oatmeal-Raisin cookies is a feat in and of its self. Anywho... I found about half a box of white raisins. They are the only one's I buy... Easier to hide in my kids food. They don't really like raisins either. I guess they get that from me.

So, I decided that I would make some cookies. I needed to use these raisins as they are old. (Do raisins get old?) I don't know. I just know I've had them for a while.

I used my trusty Better Homes and Garden's Cookbook to find a recipe. It is my version of their recipe. I know I can't follow the rules all the time... But this recipe... mmmm so yummy. My oldest who hates raisins the most... didn't even taste or realize he was eating raisins. That is saying a lot... Without further Adu...

Oatmeal-Raisin Cookies

3/4 cup butter or margarine

1 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp nutmeg*

1/8 tsp ginger*

2 eggs (room temperature)

1 tsp vanilla

1 3/4 cups all-purpose flour

2 1/4 cups rolled oats

1 1/2 cups white raisins

1. In a large mixing bowl beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda and the spices cinnamon, nutmeg and ginger. Beat till combined, scraping sides of the bowl occasionally. Beat in the eggs and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in the rolled oats and raisins.

2. Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375F oven for 10-12 minutes or until edges are golden. cool cookies on a wire rack. Makes about 48 - 54.

*Those are my changes to the recipe... Such a Wonderful Flavor!

Verdict:

These have been such a hit!

No Bake Fudgey Rocky Road Cookies

No Bake Fudgey Rocky Road Cookies

Since today is a rainy/snowy day, I wanted to make hot chocolate... And then I remembered... I had a recipe for some No Bake Cookies. I thought to my self, that would be GREAT with hot cocoa, and a nice treat for Family Home Evening tonight. So, I pulled together all of my ingredients to make sure I had everything. Then all of a sudden... TADA!!! It's done... That simple, that easy. :)

Ingredients

1/2 bag of mini marshmallows

6 cups granola

3 cups quick cooking oats

1 1/3 cup peanut butter or sunflower butter

4 cups sugar

2 sticks of margarine or butter

1 cup milk

2/3 cup cocoa

4 tsp vanilla extract

1 cup peanuts or sunflowers (optional)

set out foil or wax paper on your table or large surface (i.e. countertops). Set aside measured, peanut butter/sunflower butter, vanilla extract, granola, mini marshmallows and oats.

In a large sauce pot combine over medium heat sugar, butter, milk and cocoa. constantly stirring mixture until comes to a rolling boil.

Remove from heat and add in the peanut/sunflower butter, vanilla, granola, mini marshmallows, and oats, the Peanuts/sunflowers if desired.

Stirring quickly incorporating all items. Once incorporated drop by heaping spoonfuls on to prepared surface... foil or wax paper. Cool and store in a cool, dry place.

Makes A TON of cookies. :) this is a double recipe, depending on how big you make your cookies, will depend on yield. Should make at least 4 dozen cookies.

Verdict! these cookies are the BOM Diggity! I know I'm lame, anywho, This is a yummy treat. I tried to make this so those with kids who are allergic to peanuts could still make this yummy treat. Substituting the sunflower butter and sunflower seads.. If you make homemade granola then this is good to use that too. You can substitute quick cooking oats for the granola if you don't have granola. I just thought the crunch of the granola would be delish in this dish. :) Let me know what you think.. :)

Dutch Apple Pie

Dutch Apple Pie

Ok, so I have all these apples that I need to use up. I don't think that the kids mind too much for me to cut up a few to make a pie. I asked the kids what they wanted me to make with the apples and the unanimous vote was Apple Pie. So, I decided to make my husbands favorite... Dutch Apple Pie. I have actually never made one before. I usually buy it for him. So, today I did something new, and made him a homemade dutch apple pie. Let's just say he's happy. :)

It was fairly easy to make, I had Braeden make the crumb topping/crust. Mikey helped me make the filling :). I love it when they help me cook.

Ingredients:

Crumb crust/topping:

2 cups all-purpose flour

1 cup packed brown sugar

1/2 cup quick cooking oats

3/4 cup butter, melted

Filling:

2/3 cup sugar

3 tbsp cornstarch

1 1/4 cups cold water

3 cups diced peeled tart apples (I used red delicious)

1 teaspoon vanilla extract

Directions:

In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.

For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.

Pour into crust; top with reserved crumb mixture. Bake at 350F for 40-45 min. or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.

I got this recipe from Tasteofhome.com. It looks so yummy. It had great reviews. I did add as suggested by a reviewer to add a little apple pie spice. I only had pumpkin pie spice. But I used it very sparingly. Only a dash or two.