Taste of Home Tuesday: Chocolate Chip Granola Bars

I enjoy the challenge of trying to make homemade versions of foods that people purchase everyday.  The most recent thing we have tried is granola bars.  The recipe I am posting today is the one we like best so far.  It makes a chewier bar which we prefer.  The neat thing that I have found with granola bars is I can add whatever "extras" I want.  Justin and I aren't too fond of coconut so, instead of using the coconut, I ground peanuts and almonds and substituted them in.  I really like the chocolate chips and I've also added craisins, raisins, and dates.  I like to put them all in the same bars.  I enjoy the different textures and flavors it gives the bars.  Justin prefers fewer "extras".  I love taking the same basic recipe and adding whatever I want.  Enjoy!!

 

Ingredients
4 cups old fashioned oats
1/4 cup whole wheat flour
1/2 cup shredded unsweetened coconut
1/3 cup brown sugar
1 cup chocolate chips*
1/2 teaspoon kosher salt
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup honey

Preparation
1. Preheat oven to 325 F.
2. Combine the first 6 ingredients in a bowl.
3. In a separate bowl, whisk together the remaining ingredients.
4. Pour the wet ingredients over the oat mixture and stir to combine.
5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.
6. Bake for 40 minutes.
7. Allow to cool completely then cut into 3 x 1 inch bars.**

* You can substitute raisins or other dried fruit for the chocolate chips.
** Individually wrapped, the bars will remain fresh for several weeks.

Taste of Home Tuesday: Two for One

Ok neither one of these recipes came from Taste of Home, but they are both incredibly yummy and I wanted to share.:)  The first recipe I found on Pinterest and is called Cinnamon Roll Cake.  You can click here for step-by-step instructions with pictures. 

Cinnamon Roll Cake

Time: 15 minutes hands on
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla

INSTRUCTIONS:
Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined.
Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.
To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
Drop the cinnamon filling by spoonfuls onto the cake batter.  Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.
Bake at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.

In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Enjoy the yummy yummy goodness!!

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The second recipe is a family recipe called Chocolate Marshmallow Bars.  I don't have a picture so you'll just have to trust me when I say that they are absolutely amazing!  (I should have done a step-by-step tutorial with pictures so I had an excuse to make them again.;))

Bottom:

3/4 C butter or margarine

1 1/2 C sugar

3 eggs

1 tsp. vanilla

1 1/3 C flour

1/2 tsp. baking powder

1/2 tsp. salt

3 Tb. cocoa

4 C marshmallow

Topping:

1 1/3 C chocolate chips

3 Tb butter or margarine

1 C peanut butter

2 C rice krispies

Cream butter and sugar.  Add eggs and vanilla; beat until fluffy.  In a separate bowl combine flour, baking powder, salt and cocoa.  Add the dry ingredients to the creamed mixture.  Spread in a greased jelly roll pan.  Bake at 350 degrees for 15-18 minutes.

Sprinkle on the marshmallows and put back into the oven just until the marshmallows are nice and fluffy.  Remove from the oven and spread the marshmallows with a water dipped knife.  Cool.

Topping: Combine the chocolate chips, butter and peanut butter in a small bowl.  Melt, stirring often.  Add the cereal.  Spread over the cake and marshmallows and chill. 

Butterscotch Bars

Sorry no picture today.  I was looking for a dessert last night and found these butterscotch bars.  The layer of cream cheese caught my eye...everything is better with cream cheese!  Justin ate one when they were still a little warm with a scoop of vanilla ice cream on top.  He said it was amazing.  I just had a plain bar and agreed that they were pretty good.  I will say they are pretty sweet.  I'm taking the rest to small group tonight so we'll see how they go over there.  Here's the recipe:

Butterscotch Bars
Ingredients
1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1 package (10 ounces) butterscotch chips
1 cup chopped pecans
FILLING:
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour

Directions
In a large bowl, cream the shortening and sugars until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine flour, oats and baking soda; gradually add
to the creamed mixture. Stir in chips and pecans. Reserve 2 cups.
Spread remaining dough into a greased 13-in. x 9-in. baking pan.

In a small bowl, combine filling ingredients; beat until smooth.
Spread evenly over crust. Crumble reserved dough over filling.
Bake at 375° for 40-42 minutes or until golden brown.

Reese's Peanut Butter Bars

Here's what you need:
1 cup butter, unsalted and melted
2 cups graham cracker crumbs
2 cups powdered sugar
1-1/4 cup peanut butter, divided
1-1/2 cups milk chocolate chips

In a medium bowl combine the graham cracker crumbs, powdered sugar, 1 cup of the peanut butter and the melted butter.
Mix with a hand mixer until combined. The mixture will look bumpy
Spread evenly in the bottom of an ungreased 9 x 13 dish.

In a bowl over simmering water (water should never touch the bowl) melt the remaining 1/4 cup peanut butter with the chocolate chips, stirring until melted.
Pour the melted chocolate mixture over the peanut butter mixture in the dish. Spread evenly to cover all edges.
Refrigerate for at least 3 hours before cutting and serving. Overnight is better.
I used my bench scrapper to cut these bars and it was the perfect tool. I could have actually cut them all in half and had 40 - 48 bars about the size of the mini Reece's cups.
Serves - 20 - 24
Enjoy!

I actually found this recipe on Pinterest and had to try it because I LOVE Reese's Peanut Butter cups!  They were very yummy and I will be making them again.  I halved the recipe because there was no way we needed a whole 9 x 13 pan of peanut butter bars.  Justin's idea is to make these around Christmas to share at the family get togethers.  I think that's the perfect time to make them...that way I won't have to eat the whole pan...I just have to remember where I put the recipe when Christmas rolls around.

Taste of Home Tuesday: Seafood and Cream Cheese Stuffed Shells/Cheesecake Brownies

Seafood and Cream Cheese Shells

Ingredients
1 package (12 ounces) jumbo pasta shells
2 packages (8 ounces each) cream cheese, softened
1/3 cup mayonnaise
2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
1/2 pound frozen cooked salad shrimp, thawed
12 green onions, finely chopped

Directions
Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.
In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour. Yield: about 3 dozen.

The shells are very rich, but they are good. We both thought they would make a good appetizer. We did not buy the lump crabmeat in a can because it was rather pricey. Instead we bought the imitation meat from the seafood section.

Cheesecake Brownies

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 can (16 ounces) chocolate frosting

Directions
Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9-in. baking dish; set aside.
In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies. Yield: 3 dozen.

These brownies are delicious!! You can probably tell from my picture I left the frosting off. Justin is not a big frosting fan and I could tell as I made them they would be sweet enough without it.