Fruit Oatmeal Bars

I just love when Gavin's Snack Day rolls around.  It's my chance to play with recipes I otherwise probably wouldn't try!

And then I wouldn't know how awesome and EASY these bars are and that would just be a shame.

Fruit Oatmeal Bars
Recipe from The Pioneer Woman
Prep time: 10 minutes   Cook time: 40 minutes

14 tbsp (1 3/4 sticks) cold butter, cut into pieces
1 1/2 cup flour
1 1/2 cup oats
1 cup brown sugar, firmly packed
1 tsp baking powder
1/4 tsp salt
1 jar (10-12oz) jam or preserves of your choice

1.  Preheat the oven to 350 degrees. Grease a 9x13 baking dish and set aside.

I used old-fashioned oats because I wanted more texture.

2.  Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter, two knives, or your fingers until it resembles coarse crumbs.

Hint: don't use fresh-from-the-fridge COLD butter.  Your arm will thank me.

Cool butter will suffice.

3.  Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon the preserves evenly over the surface, then carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again.

Use a flat-bottomed vessel to help get an even & flat bottom layer.

Very gently spread the jam around so you don't pull up the crust.

I could just eat this as-is.

4.  Bake until light golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan.  When cool, cut into squares and serve.

Still have a TON of jam from last summer's canning session?  GREAT way to use it up!

You'll probably see a lot more recipes in the next few months that use jam or preserves.  And it's all Gavin's fault.  No really, it is!  I embarked on a giant canning effort last summer because my darling older boy LIVES for PB&J sandwiches.  So I made a number of batches of jam last summer, while congratulating myself that I wouldn't have to buy jam for a year.  And then school started.  And then he began requesting his sandwiches with just peanut butter.  No jam.  No honey.  Just the PB.  Really Gavin?! Really???  *sigh*

At least this recipe used up an entire big jar of my yummy 3 Berry Honey Jam (strawberries, raspberries, and blueberries)!  And these were soooo good that I might just have to make another pan on this later today for us to munch on at home.  Delicious!!!

Honey Ale Bread

I have a feeling that when Rob showed me this recipe that he wasn't exactly expecting me to make it. 

I like surprising him, especially with something as tasty as this!

Honey Ale Bread
Recipe adapted from Sugar & Brews
Prep time: 15 minutes   Cook time: 1 hour

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
2 tbsp honey
1 bottle (12 oz) ale [strongly recommend New Glarus Spotted Cow]
4 tbsp butter, melted

1.  Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Is it weird that I think dry ingredients can make such a pretty picture?

2.  In a medium bowl, mix together the flour, sugar, baking powder and salt. Next, stir in the beer and honey into the dry ingredients. Yes, the dough will be sticky and thick.  Keep mixing though, and consider the workout you're getting by making bread!

I love that I live in Wisconsin, the land of AWESOME BEER.

Arm, meet your workout.

3.  Pour half the melted butter into the greased pan. Then place the batter into the pan.  Spread out the batter and brush the top with the remaining butter.

Mmmmmmm, butter......

4.  Bake for 50 to 60 minutes, until top is golden brown and a toothpick inserted in the middle comes out clean.

I'd make this again just because this is so pretty!

This bread is so pretty and rustic and wonderful.  Whether you eat it warm from the oven with really good butter, or 3 nights later smeared with dark chocolate honey that you picked up at a farmer's market, it's AWESOME!

Cranberry Orange Cheese Spread

This is one of those kinds of spreads that people just can't get enough of.  It's sweet, but not Too Sweet.  It's festive, but not Too Festive.  And it makes a perfect appetizer without being Only An Appetizer.

Cranberry Orange Cheese Spread
Recipe slightly adapted from a Keebler cracker ad
Prep time:10 minutes   Chill time: at least 1 hour

1 (8oz) brick of neufchatel OR regular cream cheese, softened
Zest of 1 orange
Juice of half an orange
1 tbsp sugar
1/8 tsp cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans (optional)

1.  In small mixing bowl beat neufchatel, orange zest & juice, sugar, and cinnamon on medium speed until fluffy. 

Sometimes I forget and add the cranberries too early.  Oh well, it doesn't hurt!

2.  Stir in cranberries and pecans.   At this point you could shape it however you like, using cling wrap: a ball, a log, or leave it in a bowl to scoop out.  Refrigerate at least 1 hour before serving. 

I chose the cheese ball route: line a small bowl with plastic wrap.

Fill the lined bowl with the cheese...

...and smooth out the filling.

Fold the excess wrap over the top and chill

When firm, unfold the excess and pull the ball out of the bowl.

Invert the ball over the serving dish and peel back the plastic wrap.

I love the versatility of this spread!  It's absolutely addicting as a party appetizer.  I've lost count now how many times I've given out this recipe actually.  But my favorite use for this spread is with the leftovers.  I ADORE this on English muffins or bagels in the morning.  And lately I've been struggling with new ideas for my toddler's breakfast.  I found these cute little whole grain mini-pita pockets at Trader Joe's a while back and decided to tuck spoonfuls of the cheese inside.  He inhaled them!  

I think I'll have to make another batch of this spread this week just for my family to enjoy.  Yes, it's that good!

Peanut Butter Popcorn Balls

I made these for Gavin's snack day today at school.  SUPER cute. SUPER fun to make.  SUPER easy!!

Peanut Butter Popcorn Balls
Recipe from Dig This Chick
Prep time:  20 minutes   Cook time: 10 minutes

15 cups popped popcorn [This is about 3/4 cup unpopped kernals if you're doing your own popping]
1 cup sugar
1 cup honey
1 1/2 cups peanut butter
2 tsp vanilla extract
1-2 tbsp canola oil

1.  Mix honey and sugar in a pot and cook over medium heat until melty and boiling. Turn off heat, add peanut butter and vanilla and mix well.

Keep stirring until smooth

2.  Pour the canola oil on a plate so it's easier to get the oil on your entire palm. Pour the hot peanut butter mixture over popcorn and mix as gently as you can.  You will crunch some of the popcorn and that's ok.  Just try to get everything fairly evenly coated.

I had to use my largest soup pot for all this popcorn.

3.  When you are able to stand touching the popcorn (it’ll be hot!), palm the oil with both hands. Grab a clump of popcorn and firmly shape into a ball. Keep it up, dipping in oil as necessary (to prevent popcorn from sticking to hands). Makes about 20 three-inch balls.

A plate makes oiling your hands SO MUCH EASIER

One of my favorite things about kindergarten is Snack Day.  I actually don't often get a chance to play with snack recipes as my boys are satisfied with fresh fruit, goldfish crackers, cheese sticks, and the occasional granola bar.  So when Gavin has to supply his class of 18 students with a snack once a month, I get pretty giddy about it and hit up my cache of snack recipes.  This one I mentioned to Gavin when I found it, and after he finished drooling he immediately requested I make them for his next Snack Day.  Happy to oblige!

Cheddar Popcorn

I've talked about my love of the Spice House here before, right?  I love that place!  It is sooo easy though to get myself into trouble and buy WAY MORE than I intended to get.  And of course spending WAY MORE money in the process.  Lately I've been better at keeping myself in check because I decided to allow myself one, reasonably-priced, splurge item per trip.

Well, my last visit there I let Gavin pick out the splurge item.  He immediately zeroed in on cheddar cheese powder.  And very quickly began to beg for me to make cheddar popcorn with it.

And a new family-favorite has been born in our house:

Cheddar Popcorn
Recipe adapted from The Spice House
Prep time: about 5 minutes   Cook time: about 5 minutes

6 tbsp unsalted butter
1/4 cup cheddar cheese powder
1/4 tsp mustard powder
1/8 tsp cayenne pepper
1/2 cup popcorn kernals
Salt

NOTE: This is how I make this popcorn using the tools I have available, which happens to be an air popper.  If you make popcorn on the stovetop or in the microwave, you may need less, or no, additional butter.

1.  I have learned the hard, soggy way that when it comes to buttering your popcorn with the real deal, you need to remove the water from it first.  You can do this one of two ways: clarifying or browning.  I happen to really like the nutty flavor of browned butter so I usually do the latter.  To do this, melt the butter in a small skillet over medium heat. As it melts, the butter will foam up a bit (these are the milk solids, which you want to go away), then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Once the butter begins to brown, it can burn rather quickly so don't walk away!! Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface.

Beginning to melt

Foaming! Just let the butter do it's thing.

Yummy browned butter

2.  In a small bowl, combine the cheddar cheese powder, mustard powder, and cayenne pepper.

Mustard deepens the cheese flavor and cayenne gives the corn a subtle warmth.

3.  Pour the popcorn kernals into an air popper and turn it on.  As the popcorn pops into a large bowl, slowly drizzle the brown butter over and toss to coat.

Thoroughly butter the popcorn before seasoning or you'll get cheese powder clumps

4.  Working carefully, sprinkle some of the cheese mixture over the buttered popcorn and toss.  Keep sprinkling and tossing the popcorn until everything is coated to your preference.  Taste the popcorn and salt as necessary (toss the popcorn again after salting!).

Getting closer to that perfect orange color!

Ok so though I have been known to eat cheddar popcorn, it's never been one of my favorites.  I'd much rather have the classic buttered-and-salted, caramel, or kettle corn.  This was the first time I'd ever eaten fresh, homemade cheddar popcorn.

Now I see what all the fuss is about.  I have been converted.  This stuff is ADDICTING!!

De-Lightful Ranch Dip or Dressing

Do you like Ranch?  I do.  I like love it a LOT.  Probably more than I should.  Because we all should be careful with creamy dips and dressings right?

Sure.  But we can be a little less careful with this one.

De-Lightful Ranch Dip or Dressing
Recipe ever so slightly adapted from Ellie Krieger
Prep time: 5 minutes

2/3 cup Greek yogurt (if you want dressing, use 1/3 cup yogurt and 1/3 cup low fat buttermilk)
3 tbsp mayonnaise
1 1/2 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp garlic powder
1 tbsp finely chopped chives
Salt

1.  Combine all ingredients in a small bowl.  Season to taste with salt.

Other than chives, I keep all of this stuff on-hand

If you're still not sure this is at least worth a taste, to give a little health perspective on this, two tablespoons of a name brand, bottle Ranch dressing is 110 calories.  Two tablespoons of this recipe is 50 calories.  Just an FYI as we're still in swimsuit season. ;)

Roasted Garlic & Bacon Dip

It is entirely possible that when I tasted this dip, I squealed like a 10-year-old girl who'd just been given a basket of puppies and kittens to play with.  And then maybe I proceeded to dance around the kitchen.

My thighs say "control yourself."  My mouth says "who asked you?"

Entirely possible...

Roasted Garlic & Bacon Dip
Recipe adapted from Food Network Magazine

2 bulbs garlic
6 strips bacon
2 cups plain Greek yogurt
1/2 cup mayonnaise
2 green onions, chopped
3-4 dashes Worcestershire sauce
Salt and freshly ground black pepper

1.  Preheat oven to 400.

Foil packet doesn't have to be pretty; just ball it up around the bulb.

2.  Lay out bacon strips on a broiler pan.  Cut off the tops of the garlic bulbs, drizzle with extra-virgin olive oil, and wrap in aluminum foil.  Place bacon and garlic in the preheated oven and bake until the bacon is crisp and the garlic is soft.  The bacon will take about 30ish minutes (your nose will tell you when it's done) and the garlic about 45 minutes.  Let both cool.

If the cloves still have some shape, mash them up a little with a fork or whisk.

3.  Squish the garlic pulp into a medium bowl with the yogurt, mayonnaise, onion, and Worcestershire sauce.  Whisk to combine.  Crumble the bacon and stir into the dip.  Season with salt and pepper.

You want the bacon extra crisp so it won't get too soggy in the dip.

I'd recommend making this at least a few hours, or even a full day, ahead of time.  That way the flavors have a chance to hang out, get to know each other and work out any issues.  Enjoy this dip with potato chips, fresh veggies, baked potatoes, a spoon.... 

Hot Spinach-Artichoke Dip

Spinach-artichoke dip is one of those things where it sounds like it really should be good for you, but ohmygraciousareyouKIDDINGme it's not.  It's a gloriously rich, decadent appetizer that I typically stare at longingly on a restaurant menu before dramatically sighing and selecting something that won't have my stomach, or my thighs, launching a mutiny.

And then I discovered this fabulous recipe.  Bring on the pita chips because this girl is eating as much as she wants!!

Hot Spinach-Artichoke Dip
Recipe adapted from Food Network Magazine

1 box frozen, chopped spinach, thawed and squeezed dry
1 tsp dried basil
3/4 cup canned white beans, drained and rinsed
6 ounces Neufchatel cream cheese
1 clove garlic, smashed
1/2 cup low-sodium chicken broth
1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped
1/4 cup grated parmesan cheese
3/4 cup shredded low-fat mozzarella cheese, divided
Pinch of cayenne pepper
2 or 3 dashes Worcestershire sauce
Kosher salt and freshly ground black pepper

1.  Preheat the oven to 450.

The secret ingredient that helps lighten this dish.

2.  Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach, basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste.

I like a good amount of seasoning

3.  Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Can you resist melty, cheesy goodness?  Because I can't.

Spiced Almonds

The turkey and side dishes get way too much attention.  An awesome holiday tradition I love revolves around pre-dinner games and appetizers.

I love to play Trivial Pursuit with my brother.  I know, NERD ALERT!!  I never said I was any good at it, but it's something he and I really enjoy playing, especially before Thanksgiving dinner.  My mom makes all these yummy snacks and he proceeds to cream me in everything but Entertainment.

I can always count on the Entertainment category to stop him.

Anyway, I unfortunately won't be seeing my bro for Turkey Day this year, but the spirit of that tradition of games and snacks is definitely on my mind.  And this snack is AWESOME to nibble on whether you're playing Trivial Pursuit, Monopoly, or Dominoes.

Spiced Almonds
Recipe ever so slightly tweaked from Ellie Krieger

2 cups raw almonds
1 tbsp maple syrup
1/2 tsp curry powder
1/2 tsp dried rosemary
1/4 tsp salt
1/8 tsp cayenne

1.  Preheat the oven to 325.

Not an expected flavor combo, but totally awesome!!

2.  In a medium bowl, combine all ingredients until the nuts are evenly coated.  Pour onto a greased baking sheet and bake 15-20 minutes, stirring once.  Let cool on baking sheet.

I dare you to stop at just one.

 These will keep in an airtight container in the fridge for up to two weeks.

Honey Oat Trail Mix

When I was little, my parents loved to drag, I mean, take us to various attractions around wherever we happened to be living at the time.  I won't get into the agony of the winery trips in this post...I'll save that for another day.

One of my favorites were trips into the mountains.  There was a particular trail that went right by a stream that had tons of these REALLY BIG rocks.  My brother and I could hardly wait for lunch to be consumed so we could scramble over the rocks, back and forth across the water.  And then we'd go hiking in the woods, looking at the gorgeous colors around us, inhaling that crisp fall air, and reveling in the quiet of nature.

On some of these hikes, not all, we'd bring trail mix.  On really, really, really rare occasions, that trail mix would be GORP.  The kind with the M&M's.  Oh yeah, yumminess.

This like a tricked out GORP.

Honey Oat Trail Mix
Recipe adapted from Food Network Magazine

1 cup rolled oats
2 tbsp canola oil
1/4 cup wheat germ
1 tbsp honey
3 cups mixed dried fruit [I used apricots and apple slices because pre-mixed packages were WAY expensive]
1 tablespoon ground cinnamon
2 cups mixed nuts [I used roasted cashews and almonds, and a little honey-roasted peanuts that I found in the pantry]
1/2 cup sunflower seeds
1/2 cup dried cranberries
1 cup peanut butter M&M's

1.  Preheat the oven to 325. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the canola oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes. 

I made my clusters a bit on the large side

2.  Add the dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, cranberries, and M&M's. Store in an airtight container.

Ready to scoop and eat!

Fig Bars

"A cookie is just a cookie, but Newton's are fruit and cake."

Does anyone else remember those commercials?  I thoroughly enjoy just about any kind of cookie but when it comes to Fig Newton's... mmmmmmmmmmmmmmmmmm...  YUM!  First of all, I absolutely adore dried figs.  I love that sweet taste and even the crunchy texture from the seeds.  Surround that in soft, cake-like breading and I'm totally in my happy place.  It would not be completely outside the realm of possibility for me to consume at least half a package in one sitting.  Not proud of that fact, but hey.

So imagine my reaction when one of my favorite bloggers posted a recipe that just screamed glorified, HEALTHY Fig Newton to me?  WAHOO BABY!!!  This I've got to try.

Fig-Apricot Bars
Recipe from Dig This Chick

For the crust:
3 cups whole wheat flour
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/4 cup ground flax seed
dash ground nutmeg and ground cloves [I was extra generous with my "dashes"]
1 stick butter, cold
1/2 cup milk
1/2 cup honey
2 eggs

For the filling:
2 cups dried figs
1/2 cup dried apricots
2 cups juice (I used apple juice by any 100% juice would work great)
1 cup water
  
1.  Combine dry ingredients. Cut in butter until tiny pebbles. 

Of course I used my food processor for this step!

2.  Mix eggs, milk and honey with a fork in a separate bowl. Add wet to dry and mix into a dough. Get your hands in there and make into a ball. Cover and refrigerate for an hour. 

Sticky dough.  You've been warned.

3.  While dough is chilling, cook figs, apricots, juice and water over low heat until soft and thick, and most of the juice is absorbed. Purée in a food processor. 

Hello cooked down fruity goodness

4.  Preheat oven to 375 degrees. After an hour, pull dough out, divide in two and knead about 10 times to make pliable. Sprinkle flour on work surface and roll out half. 

First two layers down.  Just need the top crust

5.  Place on prepared baking sheet. Spread figgy mixture. Knead and roll out other half and place on top. Bake for 15-20 minutes, until golden brown. Let cool and cut up! 

I learned a few things from this experience of making fig bars.  

• I need to practice my rolling pin skills.  They're pretty rusty because I think the dough could be a tad thinner.  I rolled it to about the thickness I would a pie crust.  Rob thinks this thickness was perfect though.
• Though Fig Newtons first came to mind when I made them, the crust has this nutty flavor that's a bit closer to a Nutrigrain Bar.  So a Fig Newton/Nutrigrain bar?  I like that nutty flavor though, plus now I don't feel bad feeding these to Gavin for breakfast. 
• Next time I'm trying a juice with a sharper flavor (pomegranate? orange?), just to see what happens to the filling flavor.
• It doesn't look or feel like this made that much, however once you cut these into bars it makes quite a bit!  My bars are probably 2"x3"...something like that.
• If you ask your husband to take baked goods out of the oven for you, expect that there will be a corner of it missing.

It's really become important to have some kind of grab-and-go snack around.  Rob and I are usually in a hurry most mornings to get out the door, plus it's nice to have handy snack available.  I really like the granola bar recipes I've been making, however it's nice to add a new snack bar to the mix too. And of course it REALLY makes me feel good knowing I'm giving my little family something that's not just tasty, but super healthy for them too!