Back to School Week: Chewy Granola Bars

You may remember - a long while back - that I posted another recipe for Granola Bars.  While pretty, they just weren't what I was looking for in a granola bar.  Because all the ladies here at Blah to Ta-Daa are doing a Back to School Week theme, I thought it would be a good time to finally find a granola bar recipe that lived up to all my wildest dreams.  Ok, maybe not all my wildest (calorie-free food ranks up there in wildest) dreams; but definitely yummy and a keeper recipe.

And, I've found it!  Holy Smokes, these things are good.  Even after I cut out some of the butter and sugar, they were still like eating little cookies.  Yummm...5 Spoons for us!

Enjoy!



         

Chewy Granola Bars
heavily adapted from Allrecipes.com

1/3 c. brown sugar
1/3 c. natural peanut butter (microwave it for a second if it's not easy to stir)
1/4 c. agave syrup or corn syrup or honey
2 Tbsp. butter, melted  (or your favorite nondairy substitute)
1 tsp. vanilla
1 1/2 c. oats
3 Tbsp. wheat germ
1/2 c. chocolate chips

Preheat oven to 350 degrees, and grease an 8" square pan.

In a small bowl, combine the brown sugar, peanut butter, corn syrup, butter and vanilla. Stir in the oats and wheat germ.  Then, fold in the chocolate chips.

Spray your hands with cooking spray and then press firmly and evenly into the prepared baking dish. Bake for 20-22 minutes, or until edges are browned. Cool completely on a wire rack. Cover and let rest overnight before cutting into bars and removing from pan. Yes, overnight! These bars get better as they age, so resist temptation to cut into them early!

Ingredient Lineup:

The mixture may seem crumbly, but don't worry.

Press firmly into a greased pan.

Bake until just the edges are browned.

Let rest overnight before cutting.

Yum!

Carrot Salad

I can't believe we are gearing up to go back to school in a few days!  I want my summer back!  Since I can't prevent it from coming I figure I might as well get into the spirit of things.

I'd like to start by saying we are NOT adventurous in this house when it comes to lunch.  Two of my kids will only eat peanut butter sandwiches for lunch.  Without jelly.  Every. Single. Day.  I get a little tired of making PB sandwiches, I must admit.  My oldest is a little more adventurous and likes to mix it up a bit.

So, when the ladies said they wanted to do a back to school themed week featuring lunches I really had to rack my brain.  I mean, I'm sure you all know how to make a PB sandwich on your own.  I wanted something that was somewhat healthy and that I had a chance of my kids eating.  That is a harder challenge than it sounds.

It dawned on my that I hadn't made a carrot salad in a really long time.  Like probably since before I had kids.  The last time I made it was for a family picnic but I figured, hmmmm....why not try to mix things up a bit and turn it into a sandwich?  Healthy, my kids eat carrots, this could work.  The best part of this recipe is you can really mix it up any way you like!

Please forgive my lack of pictures.  I forgot to take out my camera.  I know, shame on me! 

Ingredients:
Carrots, shredded (1 cup or more, depending on how many sandwiches you are making)
raisins (as few or as many as you want!)
walnuts (optional)
white vinegar
vegetable oil
Pita bread

Directions:
Shred carrots and mix with raisins, and walnuts if using.  Add a splash of vinegar, a smidge of oil, a little salt and pepper and mix up.  Serve in a pita. 

To change things up:
mix it up with mayo, use a different flavor of vinegar, or use a salad dressing of your choice

What's In My Kid's Lunchboxes?

Last year after seeing this video - I was moved to start sending lunches with my kids! I am happy to be sending such colorful, good for them and healthy lunches. I am happy to report that they are still choosing while milk most of the time.

Since then we have been learning a lot about what goes on in the lunchroom and classroom.

This is a black bean, spinach and cheese quesadilla.

My kindergarten told me this morning about the kid sitting next to him with a pop. The best part? He was outraged. Not out of jealousy...he knew it wasn't right.



This is a ham, cheese, spinach and bacon roll up.

My 4th grader gets to take a snack to school for after 2nd recess...he's a little bummed that I won't send chips like most of the other kids. His teacher put a ban on candy for snack...so I asked what's the difference between chips and candy - neither has nutritional value - he said Nothing.



This is a ham, cheese and spinach sandwich. Every day I try to include fresh fruits and veggies.

But all is not sad...all 4 of my kids flipped out when I sent a pear (like a real pear - just washed still in it's skin) in their lunch boxes. They were so excited - I guess it pays to talk up trying new things.



We have learned that if our kids are eating wholesome foods - they eat a ton more. I used to have a limit on the amount of food that they could eat...but who could say no to one more apple, banana or broccoli?




They like things rolled up - this is just real peanut butter and real fruit jelly...but they love it.

You'll notice that there are a couple of things that aren't really wholesome...like goldfish or banana pudding. I don't put a ban on things like this...I just put a limit on how many times I will include them. This way they are learning that it's OK to have them just not all the time. It also creates excitement when they do get to have a little junk.


Do you send lunch with your kids?

Spinach & Cheese Quiche

Since I'll be entertaining my family on Easter Sunday for brunch, I thought I'd share my favorite quiche recipe with you. I love universal meals--and a quiche can make a great breakfast, lunch or dinner dish! Pair it with a seasonal salad and some yummy french bread and it's a perfect meatless meal.

{Picture courtesy of allrecipes.com}

Ingredients
1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen chopped spinach
2 eggs
1 cup plain yogurt (or sour cream)
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
4 ounces feta cheese (or cheddar if you prefer)
1/4 cup chopped green onions

Directions
1.Preheat oven to 425 degrees. Prick the pie crust all over with fork and bake for 5 minutes.
2.Place the frozen spinach in microwave safe bowl and cook until thawed. Squeeze to rain as much of the liquid as you can and then use paper towels to get the spinach as dry as possible.
3.Beat together the eggs, yogurt or sour cream, flour, and pepper until well mixed. Stir in the spinach. Layer the cheese and chopped scallions in that order on the bottom of the pie crust. Top with the spinach mixture.
4.Bake in preheated oven for 15 minutes and then decrease temperature to 350 degrees and bake for 30 additional minutes. Let cool before serving.

My hubby & I always give this 5 spoons, and its especially my favorite when cooked with the sour cream and feta!

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Chrissy MacCEO

Homemade Pizzas {Curious Chef Review & Giveaway}

My kids could not wait to get into the kitchen when Curious Chef's 5-Piece Pizza Making Kit arrived! The kit, which retails for $19.99, came complete with kid-friendly utensils {nylon knife, pizza cutter, pizza server and silicone spatula} as well as an adorable cutting board, a shopping list and fun stickers!


We decided to make our pizza from scratch, and we used some dairy & egg-free products due to their food allergies. From start to finish, the kids loved being involved in the process of making their very own pizzas and I was able to relax as they used the safe kid-friendly utensils {by relax, I don't mean napping in another room, I just mean that I didn't have to worry about them hurting themselves with the usual kitchen utensils.} And in the end, the pizzas were delicious for us all to enjoy!

Pizza Sauce:
1/2 C. onion, finely diced
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
2 Tbsp. basil
2 tsp. sugar
2 tsp. oregano
2 tsp. minced garlic
3/4 tsp. pepper

Saute onion in medium saucepan in a dash of olive oil until soft. Add the rest of ingredients to the onions in the saucepan. Bring to a boil. Reduce heat; cover and simmer about 10 minutes.

Pizza Crust:
2 3/4 C flour
1 package dry active yeast
1/4 tsp. salt
1 C warm water
2 Tbsp. vegetable oil
corn meal

In a large bowl, which together 1 1/4 C flour, yeast, and salt. Add warm water and oil. Beat well, scraping bowl constantly. Using a spoon, stir in as much of the remaining flour as you can. In the bowl, knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (knead 6 to 8 minutes total). Cover and let rest for 10 minutes.



Preheat over to 425 degrees. Grease a large baking sheet with cooking spray and sprinkle with corn meal, shaking over the sink or garbage to remove the excess.



On a lightly floured surface, roll dough into a 16-inch circle. Transfer to the baking sheet. Build up the edges slightly, and prick the crust with a fork. Do not let it rise!!! Bake for 12 minutes, or until browned.

Lower the oven temperature to 350 degrees. Spread pizza sauce over the hot crust. Sprinkle any toppings on that you'd like {we did cheese and pepperoni}. Bake 10 to 15 minutes more or until toppings are hot. Then, enjoy!




Now it's your turn to have Curious Chef entertain your kids in your kitchen! Stop by my blog to enter a special giveaway of some adorable Spring Cookie Cutters! We are all about cookie cutters--every day my kids pick different cookie cutters for me to cut their sandwiches with! Be sure to check it out!

Creamy Broccoli & Cheese Soup

I have a thing for cheese. But I also have a thing for trying to lose weight. This recipe, while it may seem completely fattening, is really a tasty way to get that creamy fix--low calories and veggie servings to boot!

The CEO's Creamy Broccoli & Cheese Soup

{I can't take all of the credit here--

a friend of mine passed this recipe on to me!}

Ingredients:

1 box of frozen Broccoli Florets

1 lb. of Velvetta Cheese

1 carton of low-sodium Chicken Broth

1 can of Rotel Tomatoes


Microwave the Broccoli Florets for half of the time suggested on the box (you just want to thaw them out) - In a saucepan over medium heat, melt the cheese into the Chicken Broth until slightly boiling - Add the Broccoli Florets & Rotel tomatoes and simmer for 10 minutes

Even though I love the creaminess of this soup, I give it only 3 spoons. The Rotel tomatoes makes it very spicy. I love a little spice, but too much of it took away from the flavor of the cheese that I was craving. I would suggest either cutting the tomatoes with half Rotel and half plain mini-diced tomatoes, or just using a can of the mini-diced tomatoes instead.


Enjoy!!
~ Chrissy MacCEO

Ham and Cheese in Puff Pastry

I hope that you are all enjoying the video's -- since I learned to cook by watching the Food Network -- It really puts me at ease to watch the recipe being created. I can then match up what I have created to see if I am doing something right. It's hard for me to just pick a recipe out of a magazine or cook book and make it. I do. But the video's really help me! I hope they are helping you too!


This week my recipe come from Ina Garten - The Barefoot Contessa. This is one of my favorite shows on the Food Network. I love how she makes fantastic dishes that seem hard but are secretly very simple.

In the video (from tasteofhome.com) you can see that there are very little in the way of ingredients:

Puff pastry
Ham
Cheese
Dijon mustard
and egg wash






I was have always feared working with puff pastry - it always seemed way to fancy for me. But it's actually very simple and easy to use. I was so surprised and delighted!! I am going to be looking for a dessert recipe to try out using it again! I bet it tastes phenomenal with chocolate!!


Check out how YUMMY mine looks!! I will say this -- every oven is different -- even though I took mine out well before the time was up -- it's still a little extra crunchy around the edges.





Directions:

Start with cold puff pastry on a lightly floured surface rolling out to about 10 in x 12 in.

Place on sheet pan lined with parchment paper. ( I didn't have parchment paper...turned out fine)

Brush with 2 tbs of Dijon mustard leaving a 1 in border.

Layer ham and cheese - about a quarter of a pound of each - leaving a 1 inch border. (I used cheddar cheese -- very yummy!!)

Roll out 2nd puff pastry to 10 in X 12 in.

Brush 1 in border of ham and cheese covered puff pastry with egg wash.

Place 2nd piece on top - lining up the edges to match.

Crimp edges with a fork.

Brush entire surface with egg wash.

Make 3 slits in top to allow steam to escape.

Bake in a preheated oven for 30 minutes at 425 degrees.

(remember to keep an eye on it -- mine got very brown very quick -- I covered it with foil and took it out of the over at about 22 minutes...ovens and cooking time certainly vary on this one!!)

Cut into squares and enjoy!!





We give this recipe 5 spoons -- I wanted more but it was all gone!

I think a good addition to this recipe could have been frozen spinach or broccoli - it was really cheesy and would have been great with either!





This was a simple and quick recipe to throw together. I hope that you enjoy it as much as we
did!!

Mellisa