Friday, January 29, 2010

Peanut Butter Bars

Chocolate and Peanut Butter, how I love thee~
(Let me count the ways...)
Set aside some time to throw this recipe together TODAY.
You won't be sorry.

Peanut Butter Bars

mix the following well:

3/4 cups butter
3/4 cups sugar
3/4 cusps brown sugar
2 eggs
3/4 cups peanut butter
3/4 tsp baking soda
1/2 tsp salt
1/2 Tblsn vanilla
Stir in
1 1/2 cups flour
1 1/2 cups rolled oats

Spread on 12x17 jelly roll pan.
Bake at 325 for approximately 10 minutes
(peanut butter fingers will be barely brown)
Remove from the oven and quickly sprinkle 12 oz. chocolate chips over the top
As they melt, spread evenly
Cool. (chocolate will harden)

Spread with peanut butter topping:
1 cup powdered sugar
3/4 cups peanut butter
2-4 Tblspn canned milk (enough to make a spreadable topping)

Cut into bars and ENJOY!

~Ou La La~

Wednesday, January 27, 2010

Lunch, Sweet Lunch.

In the spirit of 5-a-day, I'm trying VERY hard to eat my fruits and veggies.
I was very glad to be the brainchild of this happy salad.
You can fix it the way YOU like, but here's what I did:

One plate-ful of shredded romain lettuce
One carrot, peeled and shredded
One can solid white tuna (I won't accept anything less--tastes too much like cat
food), drained and separated
Newman's Own Balsamic vinagrette, sprinkled like rain from heaven over the top.

Simple, healthy and DELISH.

Wednesday, January 6, 2010


(this  is a picture of my breakfast this morning)

It's NOT for dinner.
But one of my favorite foods in the world.
I make this on a regular basis.

12 cups whole oats
1 12oz bag coconut
1 16oz bag of sliced almonds
1 8oz bag of chopped pecans
1 bag Bob's Red Mills Fiber cereal - optional
(it looks like sawdust but you can't taste it)
2 cups oil
2 cups honey

Heat slightly the honey and oil.  Mix all dry ingredients into a large bowl.  Add the honey/oil mixture until all combined.  Spread out on a greased cookie sheet.  Bake at 300 for 30 minutes or so.  The brown-er the granola, the more crunchier it will be...your choice.  If you want to add dried fruits, add them after baking.  This stuff is AWE-SOME!  And that's the truth.
Bon Bon

Tuesday, January 5, 2010

Avocado Chutney

1 can blackeyed peas - rinsed and drained
1 can sweet corn - drained
1 green onion - thinly sliced
5 roma tomatoes - diced
4 avocados - cut up, not mashed
chopped cilantro - as much as you want
1 pkg dry Italian dressing mix.

*Mix all together and serve with tortilla chips*

My mom said this is DELISH!
XOXO, Sister Scrumptious.


* 6 cups apples - peeled, cored and chopped
* 3/4 cup water
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1/2 cup white sugar
In a 2 quart saucepan over medium heat, combine apples, water, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in sugar, and simmer 5 more minutes.

(i've made this with dinner a lot lately.scrumptious)
XOXO, Truly

I've had ENOUGH!

If I have to open this page one more time and look at sickly-yellow banana muffins, I'm going to quit blogging all together. 
PEOPLE!  Contribute! 
This has been the week of soup and bread.  Lots of both. 
Last night we had Pioneer Woman's Cauliflower Soup. 
Mmmmm.... it really did make me tingle all over.  One of my kids, upon smelling the amazing aroma wafting up from the pot, insisted that we were having stuffing for dinner.  Sadly, he was fooled.  He would have been much happier with stuffing.  BUT.  The rest of us devoured this yummy stuff.

Here's my only somewhat yellow-tinted picture of the half-way point.
FRESH minced parsley being added to the mix.
Go back and look at Pioneer Woman's pictures.
Her's make you actually WANT to make the soup.

Okay.  So now the REAL reason I'm posting today.  THAT bread.  A French Baguette.  Fresh from the oven.  And SO good I almost forgot to take a picture before the last baguette had been cut in to and was almost gone.  See the teeth marks in the buttered piece?  It was at that point that I resisted the urge to break the surface, and put down the pleasure to snap an only minutely yellow picture of this delicious stuff.
HERE is how you make it (EASY!)

BEST French Baguettes EVER
(Picky Stuffing-Boy said it tasted like restaurant bread)

3 cups lukewarm water

8 cups King Arthur Unbleached All-Purpose Flour
[note: I used 1 cup wheat plus 7 cups white flour, and it turned out great]

1 tablespoon table salt

2 tablespoons instant yeast
Mix water and yeast.  Let sit for two minutes.
Add flour and salt.  Mix until dough is soft, and divide into four pieces.
Form into four small rectangular loaves.
Place onto greased pan (I sprinkle corn meal under the loaves)
Let rise until double--about 30-40 mintues
lightly (so as not to compress dough) slice loaves 3-4 times on the diagonal
spritz heavily or brush loaves with water (or egg white/water wash)
Bake at 450 for 26-28 minutes.
SO good warm!  The crust is VERY "crusty" and the inside soft and delicious.
(Be careful cutting it!  I cut myself)
If you store the loaves in plastic, the crust softens up for the next time you cut it.