Chocolate Chip Pecan Bars (Healthy Alternative and Gluten-Free)

This gluten-free recipe is a healthy alternative with 70% less calories than traditional cookie bars.

In food processer combine the following:

1 can white beans (drained and rinsed)

1 can garbanzo beans (drained and rinsed)

1 cup 100% pure oatmeal (uncooked)

1/4 cup applesauce

3 tablespoons coconut oil

2 teaspoons vanilla

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

 1 1/2 cups coconut sugar

 1 cup pecans, chopped

1 cup 60% dark cocoa chips (dark chocolate chips)

Mix all ingredients in food processer except for dark cocoa and pecans. Add dark cocoa and pecans and mix well.

Spray Pyrex rectangular dish. Bake on 350 degrees for 35 to 40 minutes.

Enjoy this guilt-free, gluten-free, low calorie, healthy alternative dessert!

Sun-Dried Tomato Basil Vege Wraps 

How about a meal to call home about? Sun-Dried Tomato Basil Vege Wraps are a delicious way to “eat your veges”.

Start with your favorite hummus.

Grill onions and garlic on stove top.

Grill zucchini, bell peppers, and mushrooms.

Layer in this order: sun-dried tomato basil wrap, cheese, hummus, grilled onions with garlic, and spinach.

Top with: cilantro, grilled zucchini, bell peppers, mushrooms, and tomatoes.

Enjoy! 

Featured Cook: Melinda Paxton

Ocassionally, I have a “featured quilter” on my blog, but today (for the first time) I have a “featured cook”. I am excited to share a recipe from my childhood friend, Melinda Holloway Paxton’s cookbook “Remember When We Cooked?” Melinda’s dad, Kenneth Holloway, was an extension agent when I was in 4-H. She and I are lifelong friends and have great memories together.

“Remember When We Cooked?” is about seven friends who met while working at an electric company as home economists. Melinda Paxton, Diane Bim, Jan Davis, Kay Davis, Connie Moyers, Christie Pare, and Gail Simmons traveled and gave demonstrations. In the cookbook, the seven ladies provide family recipes that are special to them, as well as an award winning 4-H Food Show recipe.

Melinda believes it is important to cook at home and the cookbook promotes sitting down together and eating meals as a family.

I recently cooked “Praline Chicken”. It was quick, easy, and delicious!

To order “Remember When We Cooked?” contact Melinda at mpaxton62@hotmail.com

Awesome Cinnamon Rolls

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Mix dry ingredients:

2 cups flour

1 tablespoon yeast (room temperature)

3 tablespoons sugar

Beat on low speed for 30 seconds.

Add the following ingredients to dry mixture:

2 eggs (room temperature)

¼ cup melted butter (not too hot or it will kill the yeast)

½ cup warm water

2/3 cup warm milk

Beat on high speed for 3 minutes.

Add 2¼ cup flour and mix in with wooden spoon.

Consistency will look like this.

Consistency will look like this.

Knead for about 6 – 8 minutes until smooth or elastic.

Place in a greased bowl.

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Place wet paper towel over bowl of dough. This will keep it moist and help it rise. Let rise about 1 hour or until doubled.

 It will look like this photo when it’s ready to roll out.

It will look like this when it’s ready to roll out.

Make the filling.

Filling:

½ cup melted butter

½ cup sugar

½ cup packed brown sugar

1 – 2 tablespoons cinnamon

1 cup chopped nuts (optional)

½ cup craisins or raisins (optional)

Combine the ingredients for filling to make a thick sauce-like mixture.

Filling will look like this.

Filling will look like this.

When dough has risen, punch down. Roll into 14”x22” rectangle.

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Evenly spread filling mixture on dough. Start rolling with the long end.

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Slice into 18 – 24 rolls. Place cinnamon rolls into two greased 9”x13” pans.

Leave enough space in between rolls, allowing room to rise.

Leave enough space in between rolls, allowing room to rise.

Let rise until double, about 45 minutes.

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Bake at 350 degrees for 10 minutes, remove from oven and brush dough with 2 tablespoons melted butter. Bake 10 – 15 minutes longer until golden brown. Do not over-cook.

While rolls are baking, make the icing.

Icing:

2 cups powdered sugar

2 tablespoons corn syrup

2 tablespoons milk

Combine the ingredients for icing and pour over hot cinnamon rolls.

Cinnamon Rolls - Page 010Enjoy!

Recipe compliments of my ever so talented and clever daughter-in-law, Beth and her sister, the queen of making “to die for” cinnamon rolls, Laura. Used by permission.

 

Strawberries are ripe for the pickin’!

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I love this time of year when the strawberries are in season.  I spend time in the kitchen creating my favorite frozen strawberry dessert, homemade strawberry pie, strawberry freezer jam and other delightful recipes.  Here are a few of my favorite recipes for your enjoyment.

Easy and Delicious Strawberry Pie

Prepare and bake one pie crust.  Cut up enough strawberries to fill pie crust.  Mix strawberries and strawberry glaze.  Glaze can be homemade but I buy it pre-made since I’m always so busy canning strawberry jam.  Pour into pie crust.  Top with real whipping cream (I put it in the food processor to whip quickly).  Enjoy!

This recipe is a favorite among my guests and will melt in your mouth on a hot summer day!  I enjoy food garnishing and this recipe tastes as good as it looks.  

Chocolate Lover’s Frozen Strawberry Delight

Dazzle your guests with this easy, scrumptious, and refreshing dessert

2 Keebler™ Ready Crust® Chocolate Pie Crusts

Frozen mixture:

8 ounces whipping cream, whipped

2 cups strawberries (frozen or fresh), chopped in food processor

1, 14 ounce can sweetened condensed milk

1/3 cup lemon juice

1/2 cup pecans, chopped

Topping:

8 fresh strawberries.  Remove leaves and cut 7 strawberries in half, slice 1 strawberry for center garnish.

28 small to medium raspberries for garnishing edge.

12 blackberries for garnishing center.

Using handheld electric mixer, beat whipping cream for two minutes.  Add strawberries, sweetened condensed milk, lemon juice, and pecans.  Mix well.  Pour into two chocolate pie crusts and freeze overnight.  Removed leaves and cut 8 strawberries in half.  Referring to photo, arrange strawberries in a circle around the rim of the pie pan.  Garnish with raspberries and blackberries.

My Baskets and a Great Winter Recipe

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I had a great time at the four-day basket weaving convention on the east coast of Virginia.  Thursday night, I made “Ann’s Oval Antler” basket, taught by Gina Keift from Michigan; Friday’s class was “Scrap Basket” taught by Peggy McCarson from South Carolina.  It is a double wall basket.  Basically, it’s two separate baskets joined together at the top.  Saturday’s class “Teal Beaded Treasure” was taught by Sharon Klusmann of Ohio and Sunday’s class “Tapestry Weave Basket”, taught by Anne Bowers of West Virginia, was a combo of weaving with reed and yarns—a fiber arts project that represents a landscape.  My basket has mountains, a waterfall and sun.   I completed three baskets but “Teal Beaded Treasure” is still in progress.

I met my friend, from Maryland, and we stayed at a B&B.  It was her first time at a B&B and I think she really enjoyed it.  She quilted during the day while I went to my classes.  It was really nice catching up with her.  My husband and I have stayed at B&B’s for many years and it’s a lot of fun.  If you happen to drink Stash Tea, they have an offer where you can mail in three UPC’s (cut off of the Stash Tea boxes), go to their web site and click on B&B Offer.  Fill out the form and send in the three UPC’s along with a check for $3.95.  They will send you a certificate for “buy-a-night-get-a-night-free” and a catalogue with participating B&B’s.  Some B&B’s have black-out dates during their busy season, so be sure to verify in advance.

Today it’s raining, cloudy and windy.  My sister called from Kansas to warn about tornado watches.  I have “Tortilla Soup” in the crock pot and it smells heavenly.  This recipe came from a Texas friend and I’ve added my own touches to it.  We like it spicy but you can make it without the spice.  Being a country girl, I can (400+ jars per year) and cook a lot.  In my blog, I’ll share recipes with you, from time-to-time.  Here’s my recipe for “Tortilla Soup”:

1 whole chicken or six chicken breasts, cooked and cut up

1 onion, chopped

2 jars of stewed tomatoes (approximately 4 cups)

2 cans of hominy, drained

1 – 15.2 ounce can tomato soup

1 teaspoon garlic salt

½ pepper

2 teaspoons cumin

2 teaspoons worcestershire sauce

Optional spicy stuff:

1 – 4 ounce can diced or chopped green chilies

1 can Rotel® original diced tomatoes and green chilies, drained

1 to 2 teaspoons chili powder

(Last ingredient to add) Approximately 5 or 6 cups chicken broth (to taste or however much your crock pot will hold).

Cook all day in large crock pot on high.  To serve, sprinkle each bowl with mozzarella cheese and enjoy with tortilla chips (on the side or crushed and sprinkle in the bowl).  BTW, left over’s freeze well.