Wednesday, January 26, 2011

Homemade Granola Bars

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!


Carolina Belle

Saturday, January 15, 2011

Granola Muffins

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.

Carolina Belle

Granola Muffins

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.

Monday, January 10, 2011

Italian Seasoning Recipe

I found this recipe here and it was wonderful in the soup. I many never buy store bought Italian Seasonings again.

Italian Seasoning
By Chia on February 01, 2004

Prep Time: 5 mins
Total Time: 5 mins
Yield: 7 tbsp

3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes

Mix all ingredients in a spice grinder. OR put in a small bowl and crush with the back of a spoon. Store in an airtight jar for up to 6 months.

Italian Bean Soup with Sausage

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.

Carolina Belle

Saturday, January 8, 2011

Lazy Saturday Morning

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.

Cinnamon Streusel Coffee Cake

Streusel Topping (Below)
Glaze (Below)
1 Egg
2 Cups Bisquick Baking Mix
2/3 Cup Milk
4 Tablespoons Cinnamon sugar
1 Tablespoon Oil

Streusel Topping:
Mix 3 tablespoons Bisquick baking mix and 2 tablespoons packed brown sugar. Cut in 2 tablespoons firm butter until mixture becomes crumbly.

1 Cup Powdered Sugar
3 Tablespoons Milk
1/2 Teaspoon Vanilla Extract

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.


Carolina Belle

Sunday, January 2, 2011

The Red Barn: Tasty Tuesday: Cherry Granola Bars

I found this great recipe for granola bars and hope to try it later this week. Enjoy!

Carolina Belle

The Red Barn: Tasty Tuesday: Cherry Granola Bars: "For today's recipe tip, I wanted to suggest trying cherries or cranberries in your favorite raisin recipes. Cherries are high in antioxidant..."