Oatmeal Chocolate Chip Bars

This is a blast from the past recipe that was a staple at our house growing up. I'm pretty sure that "Have a piece of oatmeal chocolate chip bar" was said by my mom almost as often as "have an apple, have an orange, have a piece of toast" when we complained that we were hungry. This was a much better option, in my opinion than a piece of toast.

I'd misplaced the recipe so after a frantic call to my sister, post it note in hand, I headed to the kitchen. It was just as easy as I remembered and tasted better than I had remembered! I did add a vanilla glaze at Julie's suggestion and that dressed the bars up enough that people thought I had fussed.

Chocolate Chip Oatmeal Bars

servings: 24

1 c. butter flavor Crisco

1/2 c. sugar

1 c. brown sugar

2 eggs

1 tsp vanilla

2 c. flour

1 tsp salt

1 tsp baking soda

1/3 c. water

2 c. oatmeal

1 c. coconut

1 pkg chocolate chips

1. Cream together Crisco, sugars, eggs and vanilla.
2. Add flour, salt, soda and water. Mix well.
3. Add oatmeal, coconut, and chocolate chips; fold in.
4. Bake in a large baking sheet at 375 for 20-25 min. I bake mine for about
23 min. They are fairly chewy so if you like them more cakelike cook for
only 20 min.

Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 22.4mg
Sodium: 168.9mg
Potassium: 69.5mg
Carbohydrates: 30.9g
Fiber: 1.7g
Sugar: 14.5g
Protein: 2.7g

Fluffy Whole Wheat Bread

The words "fluffy" and "whole wheat" aren't often put together in a sentence unless it's to say "I wish this whole wheat bread were more fluffy". However, this recipe is as close as I've come to bakery high whole wheat bread and as an added bonus it tastes awesome!

(Have I mentioned how much I love my mixer?)

Fluffy Whole Wheat Bread

Serving Size : 24
Categories : Bread
2 3/4 cups of hot water
1/3 cup of Oil, Olive is fine
1/3 cup of honey
2 Tbs Molasses
1 Tbs Salt, Sea Salt is good
7 1/2 cups of 100% Whole Grain Wheat Flour
2 Tbs of Dry Active Yeast

1. Place the first five ingredients in the bowl and mix

2. Add: 2 Cups 100% Whole Grain Wheat Flour and 2 Tbsp Dry Active Yeast (If you’re not sure about your yeast proof it in a little warm water first.)

3. Add: 4 Cups of 100% Whole Grain Wheat Flour.

4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. Don’t over mix or the bread will be tough.

5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double when using a heavy mixer.

6. Grease two bread pans with Crisco or butter. You can also flour the pans to reduce sticking.

7. Mix again just enough to knock it down at least close to the original size.

8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes.

9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don’t wrap it until completely cooled. Put in tinfoil to store on the counter.

Nutrition (calculated from recipe ingredients)
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Calories: 176
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 286mg
Potassium: 199mg
Carbohydrates: 32.7g
Fiber: 4.8g
Sugar: 5g
Protein: 5.5g

Tex Mex Chili Mac

I like the convenience of Hamburger Help but I've never been able to convince myself that the stuff that comes out of that box with the cute hand is actually edible. My family isn't convinced either...fancy that! That said over the years I have toyed with quick one pot meals that I could throw together after work that my kids would actually eat.

Tex Mex Chili Mac is a dish that has evolved as our tastes have changed. When the kids were little it was straight up chili mac with no corn or extra zip. As they got older and liked spicy foods better more chili powder was added etc until it's the version that we eat today. It makes a lot, if you aren't a leftover fan then halving the recipe is simple.

Tex Mex Chili Mac

Serving Size : 8

1 lb ground beef
1 onion, minced
3/4 Tbs chili powder
1/2 Tbs cumin
1 tsp salt
1 tsp black pepper
3 cloves garlic, minced
1 Tbs brown sugar
16 oz tomato sauce
2 cup water
2 cup macaroni
1 cup corn
1 can green chilies
2 Tbs fresh cilantro, chopped
2 cups cheese, shredded ( I used a 2% Mexican Blend)

1. Heat a non stick skillet over medium heat. Add the ground beef, onion and spices. Brown until the meat is no longer pink. Drain off any excess fat. Stir in garlic and brown sugar and cook for about 30 seconds (until you can smell the garlic). Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping at a steady bubble until the macaroni is al dente (10-12 min).

2. Stir in 1 cup cheese, corn, chilies, and cilantro. Sprinkle remaining cheese over the top. Cover and remove from heat. Let stand until the cheese is melted.

Nutrition (calculated from recipe ingredients)
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Calories: 544
Calories From Fat: 144
Total Fat: 15.8g
Cholesterol: 48.5mg
Sodium: 5134.9mg
Potassium: 3100.3mg
Carbohydrates: 77.4g
Fiber: 14.2g
Sugar: 38.9g
Protein: 30.9g


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My new toys....

Apparently Santa has been fooled into thinking that I had been a very good girl last year. What has given him this impression I haven't figured out but if I find out I will be sure to let you know.

He left me a new camera that I may never figure out all the buttons on and a Bosch mixer. Wow! I've been playing with the mixer like crazy and have ground my own hamburger, made french fries in the blink of an eye, and made several iterations of bread. The cinnamon rolls were terrible but everything else was pretty good.

So, I have no excuse to not post a picture with every recipe. It might not be a great picture but hopefully I will improve as I go right?