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Chewy Peanut Butter, Honey & Raisin Granola Bars

It was my turn to host my daughters play group and I wanted to make a snack that was nutritious but also delicious. When I decided on granola bars I knew they would be a huge hit. And a hit they were, I had a few parents ask me for the recipe so I knew I better hurry up and post this so they could all have it at their fingertips. I even had one little girl ask me if she could take one home in the car with her, of course I love to share my baked goodies so I told her immedietly yes.  I would also like to experiment with adding other items instead of raisins; such as chocolate chips, peanut butter chips, craisins…the options are endless. So next time I’ll ask my daughter what she wants me to add and I’ll go with that.
These are not only for little ones, my husband enjoyed them as a snack in his lunch for a few days. Everyone likes a mid morning snack and these make for the perfect answer. These would also be good set out when you have friends over because they can be prepared the day before.

I’d love to hear what you choose to add, Enjoy!

Chewy Peanut Butter, Honey & Raisin Granola Bars Recipe

Print recipe
Chewy Peanut Butter, Honey & Raisin Granola Bars Recipe
Serves 12-36
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Snack
Misc Child Friendly, Pre-preparable
Website Simply Recipes
This healthy kid friendly snack is great for the whole family. Homemade granola bars are the best, you know all the ingredients and are very tasty. FrenchToasty.com has lots of healthy kid friendly snacks.

Ingredients

  • 1 egg white
  • 1/2 cup honey
  • 1/2 cup creamy peanut butter (crunchy peanut butter will result in a more crumbly bar)
  • 1/4 teaspoon cinnamon
  • 3 cups old fashioned oats (do not use instant or steel cut)
  • 1/2 cup butter (1 stick, melted)
  • 1/2 cup raisins (golden or regular)

Note

I've done 1/4c almond butter & 1/4c peanut butter or all peanut butter, both ways are equally as delicious.

Make sure to cut while warm, otherwise once cooled it makes it more difficult.

Let cool completely before eating, otherwise they may be too crumbly.

You can omit the raisins and add other goodies: chocolate chips, peanut butter chips, m&m's, mini marshmallows, craisins.... the options are endless.

Directions

Step 1
Line an 8x11 baking pan with parchment paper. (you could use a 9x13 for thinner bars) Make sure the paper hangs over the sides a little for easy removal. Preheat oven to 350 degrees F.
Step 2
Put 1/2 cup of the oatmeal in a food processor and ground until fine. Pour this in with the remaining oatmeal and cinnamon in a bowl. (if you don't have a food processor you can skip this step)
Step 3
In the bowl of a mixer or by hand with a wire whisk, beat the egg whites until frothy. Then beat in the honey, then peanut butter. Now add the oat mixture, and pour the melted butter over the top. Stir until well combined. Add the raisins and give a quick stir to make sure they are incorporated throughout.
Step 4
Spread your mixture over the bottom of the parchment lined baking dish in an even layer.
Step 5
Bake for 25 minutes, until nicely golden brown on top. Remove from oven and cool for 5 minutes. Use a sharp knife and cut into bars (12-16, or into small squares 24-36) Return to oven and lower the temperature to 300 degrees F and bake for an additional 15 minutes. Remove and let cool completely before eating.

Watermelon Fruit Bowl

I was told to bring a watermelon and some grapes to Mothers Day. Well that is definitely an easy task but I didn’t want to just show up with an uncut watermelon and some washed grapes. I figured no better time then the present to try my first watermelon bowl. It was surprisingly easier then I thought (the knife slid way easier then a pumpkin, not sure why I thought they would be as hard :/ .) This will be something that I do all summer long because it’s so easy, so cute and you don’t have to worry about leaving a bowl at someones house!

Ingredients

  • 1 watermelon (mine was 10 1/2 lbs)
  • 1-2 pounds grapes
  • Any fruit you desire: cantaloupe, strawberries, pineapple, kiwi…
  • sharp knife
  • pen or marker
  • melon scoop or ice cream scoop

Directions

  1. Find a side of your watermelon that is flat, so the watermelon isn’t rolling around with all the fruit in it.
  2. Draw a horizontal line, about 3/4 up the side, 1/4 from the top.
  3. With your sharp knife cut on your line.
  4. Scoop your watermelon out of the shelf, either with a melon scoop or ice cream scoop. Set aside.
  5. Then draw your little points around the top and cut. You can do the same with the small top chunk that you cut off.
  6. Now fill your bowl with your fruit.

Next time I will add more kinds of fruit. I will add a new picture with what I choose to add :)

Do them separately or together in the same bowl

 

Chicken Top Ramen w Spinach

This is an easy way to jazz up a cheap top ramen and make it a little healthier. I saw this idea on pinterest so figured I’d share with you all. So next time you are time crunched for lunch and feel like soup, give this a shot. I’d love to hear all the things you like to add to yours, Enjoy!

Ingredients

  • 1 package Chicken Top Ramen
  • 2 cups baby spinach, washed and chopped

Directions

  1. Boil 2 cups of water. Once a boil is reached add your noodles and cook for 1 minutes.
  2. After 1 minute of cooking add spinach and boil for additional minute or two. Do not cook the noodles over 3 minutes. I like mine only cooked for 2.
  3. Pour in a bowl and enjoy, mine was super hot when I took pictures because I didn’t want to let it cool before I ate it :)

Easter Sprinkled Rice Krispie Treats

I decided to make rice krispies for Easter because I figured that the little ones would enjoy them. But I couldn’t just leave them at plain rice krispies I had to holiday them up. So what better way to do that then with white chocolate and sprinkles. They turned out so cute and I will definitely change the sprinkle color for other holidays.

This is a very kid friendly recipe. Not only to eat but to help make. So let the little ones get involved. Great steps for them would be dump the rice krispies in and stir. Dip in the chocolate and dip in the sprinkles. They will have a blast! Enjoy!

Easter Sprinkled Rice Krispie Treats

Ingredients

  • 6 cups rice krispies (I used the gluten free kind this time and you wouldn’t know the difference)
  • 4 T unsalted butter
  • 1 bag mini marshmallows or 1 bag big marshmallows
  • 1/2 bag of white chocolate pieces (about 1 cup)
  • sprinkles in your color of choice (I bout the 4 pack at Target in the $1 section)

Directions

  1. In large pot melt butter and add marshmallows.
  2. Once marshmallows are all melted and smooth pour in rice krispies and stir until well combined.
  3. Pour into greased brownie pan and pat down. Let cool to harden.
  4. Once hardened cut into squares.
  5. Melt chocolate according to package. Usually they say melt for 1 minute on 50% power, stir and then heat in 30 second increments until all melted.
  6. Dip one end into the melted chocolate and then dip into the sprinkles.
  7. Set on plate or wire rack to let the chocolate harden back up.

I lined them up nicely in my snapware which also doubled as my serving tray once I arrived.

Strawberry Shortcake with Homemade Whipped Cream

My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday :) so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.

If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!

Strawberry Shortcake with Homemade Whip Cream

Print recipe
Strawberry Shortcake with Homemade Whip Cream
Serves 6-8
Prep time 2 hours, 20 minutes
Cook time 18 minutes
Total time 2 hours, 38 minutes
Meal type Dessert
Misc Child Friendly
Website Smitten Kitchen
These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.

Ingredients

Shortcake

  • 1 2/3 cup all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 2 hard boiled egg yolks
  • 1/8 teaspoon salt
  • 6 tablespoons cold unsalted butter (cut into 1/2)
  • 2 teaspoons lemon zest (or orange zest)
  • 2/3 cups plus 1 tablespoon heavy cream

Strawberry

  • 1/2lb strawberries (washed, hulled and quartered)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Whipped Cream

  • 1 cup whipping cream (beaten to soft peaks, recipe follows)
  • 1/3 cup powdered sugar

Directions

Step 1
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Step 2
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Step 3
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Step 4
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
Step 5
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Step 6
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.

Homemade Whipped Cream

Print recipe
Serves 2 cups
Prep time 4 minutes
Meal type Dessert
Misc Pre-preparable, Serve Cold
This homemade whipped cream is great for all pies, or on top of cocoa. FrenchToasty.com has lots of sweets recipes.

Ingredients

  • 1 cup heavy whipping cream
  • 3 tablespoons sugar (or 1/3 cup powdered sugar)

Directions

Step 1
Put whipping cream and sugar in big bowl or kitchenaid bowl. Mix for 2-3 minutes on medium until cream forms stiff peaks.
Step 2
Keep an eye on it you don't want to over whip it.

Brushing with cream before baking.

Before Baking and After

Helping dad blow out the candles, super blurry because that’s what my phone gave me :)

Skinny Chocolate Banana Fudge Muffins

This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

Print recipe
Skinny Chocolate Banana Fudge Muffins
Serves 12-18
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Sally's Baking Addiction
What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

  • 3 large very ripe bananas
  • 2/3 cups granulated sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
Step 2
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Step 3
Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Step 4
Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Step 5
Muffins stay fresh in an airtight container for up to 5 days.

Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.

 

Oven Roasted Asparagus

This recipe is super easy and so simple. It is my favorite way to prepare asparagus and not sure if I would ever steam again. It’s easy to prepare for a large crowd or small. You could also experiment with different spices to match whatever dish you are preparing it with, I’d love to hear what spices you try.

Oven Roasted Asparagus Recipe

Print recipe
Oven Roasted Asparagus Recipe
Serves 4-6
Prep time 5 minutes
Cook time 8 minutes
Total time 13 minutes
Meal type Side Dish
This simple and healthy recipe is the perfect side to any dish. FrenchToasty.com makes vegetables easy to prepare and keeps them delicious.

Ingredients

  • 1 bunch asparagus
  • 4 tablespoons olive oil
  • kosher salt
  • fresh ground black pepper (to taste)

Note

The secret here is for the oven to be really hot so the asparagus can begin to brown on the outside without to over cooked on the inside and becoming flimsy, you want it to still have a bite to it.

Directions

Step 1
Preheat oven to 425 degrees.
Step 2
Wash the asparagus thoroughly then stack a bunch together and cut off the tough/thick bottom an inch or so. Or where they break easily.
Step 3
Pat dry, if there is water on them it will steam them. In a single layer spread asparagus and generously drizzle the olive oil and then with the salt and pepper.
Step 4
Roast the asparagus for 8-10 minutes. Not flimsy, but brown with a bit of a crunch to it.

On the pan before roasting.

Dill Potato Salad (no-mayo)

We were making Fried Chicken and I thought potato salad was a great side to go along with it, but didn’t want the traditional mayo version. We love dill so when I found a mayo-less dressing I thought what the heck lets give it a try.

I’d love to hear what additions you put in yours, and I will be making this recipe throughout the summer so I will update with what additions I try, Enjoy!

Dill Potato Salad (no-mayo) recipe

Print recipe
Dill Potato Salad (no-mayo) recipe
Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Meal type Salad, Side Dish
This mayo-less potato salad is the perfect addition to a BBQ or fried chicken. FrenchToasty.com has lots of delicious side dishes.

Ingredients

  • 5 medium russet potatoes, peeled (red would be awesome also)
  • 1 bunch fresh dill, chopped (We love dill so the more the better)
  • 1/2 cup sour cream
  • 2-3 tablespoons dijon mustard
  • 1 tablespoon vinegar

Optional

  • 1 stalk celery
  • 1/2 cup bacon bits

Note

You can easily add some of the classic ingredients such as bacon bits, hard boiled eggs, celery... I just chose to keep this one simple, but the opportunities are endless.

This recipe is vegetarian but you could make this recipe vegan by using tofu sour cream.

Directions

Step 1
Boil your peeled potatoes for 10-15 minutes. You do not want them to mushy. I cut mine in bigger chunks to prevent that.
Step 2
Mix the sour cream, mustard, vinegar and 3/4 of your dill in a bowl. You could add your chopped celery if you are using it.
Step 3
Once potatoes are done, drain and rinse with cold water, or put them in an ice bath. You want them to cool immedietly to prevent overcooking.
Step 4
Once cooled toss with dressing. Top with the remaining chopped dill and serve. Also top with bacon bits when ready to serve if you are using them.

Spiced Oatmeal Raisin Cookies

There is nothing quite like the amazing aroma of cookies baking in the oven. Baking is something that always calms me and makes me feel not a worry in the world. The smell of baking, the satisfying reward of tasting your creation all takes me back to a kid when my mom would bake cookies and I’d get one straight from the oven with a glass of milk. I think my daughter is experiencing the same thing because she always wants to help me bake, and of course get her satisfying reward afterwards.

I love the addition of cloves to this recipe. It gives the cookies that extra something special in taste and makes them smell like the holidays while baking. My husband looked at me a little silly when I said these smell like Christmas…but what does he know :) haha. Just kidding I enjoy baking cookies, because I would say those are my husbands weakness. He will let cupcakes, cakes and chocolate sit on the counter for days, but cookies he always enjoys a few straight from the oven and they are his snacks after dinner.

I would highly recommend you make these cookies because they are just that good. I love soft chewy cookies and these are definitely it. Enjoy!

Spiced Oatmeal Raisin Cookies

Print recipe
Serves 72
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Meal type Dessert
Misc Child Friendly, Pre-preparable
Website Mom On Timeout
These spiced oatmeal cookies are jam packed with flavor. FrenchToasty.com has lots of cookie recipes.

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs (room temperature)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup wheat flour (you can subsitute all white if you prefer)
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cloves (you could cut back to 1/2 teaspoon if you prefer)
  • 3 cups old fashioned or rolled oats
  • 1 1/2 cup raisins

Note

Refrigerate the cookie dough for about 15 minutes before baking, they will bake more evenly. This is not a must but if you have the time and the patience, give it a try. I sometimes pop the first batch in right away and chill the dough while the first batch bakes.

Also if your nervous about the ground cloves, don't be. They give it that extra something and make the cookies smell even more amazing while baking.

These cookies will stay soft and moist for several days, but cookies never last longer then 3 days in my house so not sure how long they stay yummy. Keep them in an airtight container.

Directions

Step 1
Preheat oven to 350 degrees. Cream butter and sugars together in a large mixing bowl.
Step 2
Add in eggs, one at a time until well blended. Then add in vanilla and mix until combined.
Step 3
In a large bowl, combine both flours, baking soda, cinnamon, cloves and salt. Add to the creamed mixture and stir until just combined.
Step 4
Lastly mix in the oats and raisins. The cookie dough should be nice and thick.
Step 5
Drop by rounded teaspoonfuls onto your cookie sheet. Or you can roll them in a ball in your hand and lightly pat them a little flatter than a round ball.
Step 6
Bake for 10-12 minutes, do not over bake these chewy yum balls.
Step 7
Cool for a few minutes on the baking sheet and transfer to a wire rack.

Ham & Artichoke Jalapeno Parmesan Dip Sandwich

Artichoke Jalapeno Parmesan dip is best served with bread or crackers, right? So why not put in between two slices of bread and grill? I know the name may sound interesting but let me tell you, this sandwich is so good you will be glad you gave it a shot. I thought adding some ham was a good addition so give it a little more flavor and texture. My husband said, “This sandwich is so good that I would pay for it!” So there you go, give it a shot.

Ham & Artichoke Jalapeno Dip Sandwich Recipe

Print recipe
Ham & Artichoke Jalapeno Dip Sandwich Recipe
Serves 2
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Meal type Lunch
Misc Serve Hot
This sandwich combines 2 delicious things and make them an amazing eating experience. FrenchToasty.com has lots of delicious sandwich recipes.

Ingredients

  • 4 medium slices sourdough bread (or whatever you have)
  • 1/2lb artichoke jalapeno dip (store bought or homemade)
  • 2 thin slices deli ham
  • butter

Directions

Step 1
Lightly butter one side of each slice.
Step 2
Heat skillet at medium to med-high heat and cook ham slices for a few minutes until they get hot with a little marking on them, set aside.
Step 3
Place butter side bread on hot skillet and add dip, then ham slice and then other slice of bread buttered side up. Cook for 2-3 minutes on each side making sure not to burn.
Step 4
Slice sandwich in half and devour!