I finally got around to fixing the Cherry Granola Bars that I posted at the beginning of January. They were so easy and the result was delicious! The recipe made about 32 granola bars and I packaged them in snack size baggies so that would be ready for lunch boxes. I have to admit that I used cranrasins instead of cherries and also added almonds. For the cereal I used rice crispies and honey bunches of oats. Hope you will try them and feel free to tweak the recipe. My next adventure will be making homemade granola. I will let you know how it turns out!
We had another great Saturday morning where I actually was inspired to bake from scratch. That doesn't happen very often in this household but one of my goals for 2011 is to bake more from sratch. I found this recipe in my recipe file and decided to give it a try.
1 1/2 Cups Biscuit Mix
1 Cup Brown Sugar
1 Tsp Ground Cinnamon
1 Cup Oats & Honey Granola Cereal
1 Tbls Oil
1/2 Cup Raisins (Optional - I left them out)
1 Large Egg
3/4 Cup Milk
Combine the first three ingredients in a bowl; stir in cereal and raisins. Make a well in the center; set mixture aside.
Combine egg, milk, and oil; add to flour mixture, stirring just enough to moisten (batter will be thin).
Coat muffin tin with cooking spray or use paper baking cups; spoon batter into cups, filling three-fourths full.
Bake at 375° for 15 to 20 minutes or until golden brown.
The last few days have been great weather for soup and I have taken full advantage of keeping my slow cooker busy. We even had a rare snow/ice storm today that makes the soup even more welcoming. Today's soup was Italian Bean Soup with Sausage and was adapted from a recipe found in The Better Homes and Gardens Biggest Book of Slow Cooker Recipes. (Thanks Meg!) I also had to improvise on the Italian Seasoning since I didn't have any and going to the store was out of the question. I will post that recipe later. The family definitely thought this recipe was a keeper.
2 Cans Cannellini Beans (White Kidney Beans), drain and rinse
2 Cups Water
1lb Italian Chicken Sausage Links
2 14oz Cans Low Sodium Beef Broth
1 Tsp Dried Garlic
2 Tsp Italian Seasoning
3 Medium Zucchini, sliced 1/2" and quartered
1/3 Cup Red Wine Vinegar
10oz Package Frozen Chopped Spinach, thawed and well drained
1 14 1/2oz Can Low-sodium Diced Tomatoes
1 Cup Uncooked Small Penne Pasta
Grated Parmesan Cheese
Cook Italian sausage in a medium skillet until brown. Drain well on a paper towel and cut into 1/2" pieces.
In a 5 quart slow cooker combine the drained beans, drained sausage, the water, broth, garlic, Italian seasoning, squash and red wine vinegar. Cover and cook on high for 4 hours. Add penne pasta and cook an additional 30 minutes. Add spinach and cook until heated thoroughly. If desired sprinkle each serving with Parmesan Cheese. Serve with garlic bread.
We slept in this morning which is unusual for our family. When I got up to fix breakfast I wanted to fix something special. What started as Blueberry Streusel Muffins ended up as a Cinnamon Streusel Coffee Cake. Don't ask me how blueberry muffins morphed into coffee cake but the result was delicious and won a thumbs up from everyone.
Heat oven to 375°. Grease 9 x 9 inch baking dish. Prepare Streusel Topping. Beat egg slightly in medium bowl; stir in remaining ingredients until moistened. Pour into greased baking dish; sprinkle with topping. Bake until golden brown, 18 to 25 minutes.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. Let the cake sit for a few minutes os the glaze can set. Serve warm or room temperature.