Tag: time

Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

by Pam on September 18, 2012

I wanted to make a special treat for the kids today but I didn’t want to go to the store. I finally found this recipe on Andrea Meyers^[1] site that wasn’t filled with sugar and butter and used whole wheat flour and oatmeal to make these bars tasty and sweet while being a little bit healthier. They were fun and easy to make and they put a huge smile on both of my kids faces.

Preheat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth. Add the egg, peanut butter, and vanilla and beat until creamy and well combined.

Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl. Add the oatmeal mixture to the butter mixture and mix well. Spoon the mixture into the prepared baking dish. The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined. Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base. Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips. Allow to cool before cutting into bars and serving. Enjoy.

Print^[2]

Oatmeal Whole Wheat Peanut Butter Bars with Chocolate Chips

Yield: 8

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.

Ingredients:

Cookie Base:

4 tbsp unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 small egg, slightly beaten
2 1/2 tbsp smooth peanut butter
1/2 tsp of vanilla extract
1/2 cup quick oats
1/2 cup whole wheat flour
1/4 tsp baking soda
1/8 tsp salt
6 oz semisweet mini chocolate chips

GLAZE:

1/4 cup powdered sugar, sifted
2 tbsp smooth peanut butter
1-2 tbsp milk (depending on how thick you want the glaze)

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 baking dish with cooking spray.

Cream the butter, sugar, and brown sugar together with a mixer until creamy and smooth. Add the egg, peanut butter, and vanilla and beat until creamy and well combined.
Combine the oatmeal, whole wheat flour, baking soda, and salt together in a bowl. Add the oatmeal mixture to the butter mixture and mix well. Spoon the mixture into the prepared baking dish. The filling will be sticky so wet your hands to pat the dough down into the pan.

Place into the oven to bake for 15-17 minutes or until golden brown.

While the cookie base is baking combine the peanut butter, powdered sugar, and milk together until well combined. Place the mixture into a small ziplock bag and seal.

Remove the cookie base from the oven and pour the chocolate chips on top while it’s still hot so the chocolate chips will melt and ooze all over the cookie base. Cut a small piece out of the corner of the bag filled with the glaze then drizzle the peanut butter glaze on top of the chocolate chips. Allow to cool before cutting into bars and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Andrea Meyers

References

^{^} Andrea Meyers (andreasrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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German Roasted Potato Salad

by Pam on October 7, 2012

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad. I found this recipe on Use Real Butter^[1] that looked simple yet tasty. I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base. It was a snap to make and it was light and delicious. It went really well with the brats, cabbage salad, fondue, and German beers.

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Print^[2]

German Roasted Potato Salad

Yield: 8

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks
1 yellow onion, diced
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
8 pieces of lean bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

References

^{^} Use Real Butter (userealbutter.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it
wasn’t the bold flavors that caught me by surprise, but the strange and
addictive texture. It was so different to any pasta salad I’d ever had before,
that I was kind of bummed I hadn’t known about this stuff sooner. Makes
me sad to think about all the time back I wasted on those stupid, tri-color fusilli
salads.

Anyway, this is pretty easy and delicious stuff. I’m not
even sure these noodles are technically cooked, but simply softened in very hot
water to your personal preference of tenderness. You can, and many do, boil
this stuff like pasta for a couple minutes, and have what’s much closer to a
proper al dente angel hair, but I much prefer the toothsomeness you get using
the hot water method.

Unlike undercooked wheat flour pastas, this isn’t a gummy,
crunch, but much more of a “pop” or “snap” as your teeth break through the
almost tender noodles. Once soaked with the vibrant dressing, and topped with
the optional, but highly recommended grilled chicken, you have a change-of-pace
lunch that will be the talk of the water cooler.

Speaking of the chicken, all you’ll need to do is double the
dressing recipe, and pour half over some boneless skinless chicken thighs (or
any other cut). Let sit out, marinating for 30 minutes, and then grill to
caramelized perfection. I hope you give this great spicy rice noodle salad a
try soon. Enjoy!

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost
boiling water until desired tenderness, rinsed, drained thoroughly)

3 garlic cloves, crushed

1/3 cup seasoned rice vinegar

1 or 2 tbsp samal or other ground chili sauce

3 tbsp fish sauce

1 tsp brown sugar

1/4 tsp salt

1 cup carrot julienne

4 green onions, chopped

1/2 cup packed mixture of chopped basil, mint, and cilantro

1/2 cup chopped peanuts

1 tsp sesame oil

Optional:

6 grilled boneless skinless chicken thighs

sliced Fresno chilies