It Inspired Me

I followed the directions on this and only baked for 15 minutes.  They tasted quite doughy so I returned them to the oven for a bit longer.  I'd like to make them once more and try again baking it longer this time.  I used only pumpkin spice, no individual spices with it.  1 3/4 cups quick cooking oats 1/4 cup oat flour/finely ground oats (may use whole wheat or all purpose flour) 1 teaspoon pumpkin pie spice (1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg, 1/8 t. cloves) 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup chocolate chips 1/4 cup chopped toasted pecans Optional 1/4 cup mix-ins of your choice such as: wheat germ, dried fruits like cranberries, apricots, cherries, or raisins; chopped nuts like walnuts, peanuts or almonds; seeds like sunflower, sesame, pumpkin or flax; even fun additions like crushed pretzel or graham cracker pieces, white chocolate chips, shredded coconut flakes, M&M's, or candy pieces 1/4 cup vegetable oil* 1/4 cup pure maple syrup (m

I love cooking on parchment.  So easy to get out of the pan and cut. 2 cups rolled oats 1 cup whole wheat flour 1/3 cup light brown sugar 1/4 tsp salt 1/2 cup peanut butter (I used all natural creamy) 2 small ripe bananas, mashed 1/2 cup vegetable oil 1 egg 1 1/2 tsp vanilla extract 1/4 cup semi-sweet chocolate chips *Optional - add 1/2 cup peanuts (unsalted, dry roasted) for extra crunch! 1. In a large bowl, mix together oats, flour, brown sugar and salt (you don't need to use an electric mixer, this is really easy to mix by hand). Then, begin adding in all the wet ingredients (oil, egg, vanilla extract, peanut butter and mashed bananas). Mix until all ingredients are incorporated, then add in the chocolate chips (and peanuts, if you are adding them). Preheat your oven to 350 deg F. 2. Next, line a 9x13 inch baking sheet with parchment paper. Transfer the granola bar mixture onto it, and pat it down with your hands to form an even rectangle, leaving about an inch

These are pretty good.  They are a bit dry but still taste good. 1 1/3 stick butter, softened 1/3 cup brown sugar, packed 1/2 cup honey 1 teaspoon vanilla or almond extract 1 cup flour 1 tsp baking soda 4 1/2 cup old fashioned oats 2 tsp ground flaxseed (optional) 1/2 to 1 cup nuts or dried fruit (we used coconut, chopped almonds, and chopped dates this time) Preheat the oven to 325 degrees. Cream together the butter, brown sugar and honey. Add in the vanilla. In a separate bowl, combine flour, ground flax seed, and baking soda. Add gradually to the creamed butter mixture. Add the oats, nuts, and dried fruit until incorporated. The picture below shows what it should look like. Everything should hold together but not be too sticky or wet. Pour onto a greased 9×13 and press down mixture. See picture below. You want the mixture to be compacted, so it will stick together. Bake at 325 degrees for 20 minutes or until the top is a light golden brown. Allow to cool completed in the pan

2 1/2 cups all-purpose flour 2 cups white sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup canned pumpkin puree 1/2 cup vegetable oil 2 cups peeled, cored and chopped apple 2 tablespoons all-purpose flour 1/4 cup white sugar 1/2 teaspoon ground cinnamon 4 teaspoons butter 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners. 2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups. 3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. 4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick ins

1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup chopped apple 1/2 cup finely chopped walnuts 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. 2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. 3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool

Peanut Butter Crispies II 6 cups crisp rice cereal 1 cup white sugar 1 cup peanut butter 1 cup corn syrup 1 tablespoon butter DIRECTIONS: 1. In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat. 2. Combine warm peanut butter mixture with crisp rice cereal. 3. Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

I was in a mood to clear the refrigerator so was in search of a recipe that would use up the rutabagas and parsnips I had in the refrigerator. I did not follow the recipe to a tee but did follow most of it. I did not use the cabbage as I did not have any int he house. I used the entire rutabaga. I used a package of parsnips, oh how I love parsnips. I used beef stock instead of bouillon as I feel the bouillon makes recipes very salty. This turned out to be a hearty minestrone-like soup. Hope you enjoy on one of these cool fall days. 2 pounds ground venison 1 onion, chopped 1 parsnip, sliced 3 potatoes, cubed 3 carrots, sliced 1/2 rutabagas, peeled and cubed 1 (16 ounce) can whole peeled tomatoes, with liquid 3 cubes beef bouillon cube 3 cups water 1/2 medium head cabbage, coarsely chopped 1 bay leaf 1/2 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutab

I bought a large bag of potatoes from Sam's Club and had to use them up.  I searched online for soup recipes using potatoes.  I found this one.  It is very good.  I blended it all, leaving very few chunks.  You could probably shred potatoes with a cheese grinder but it seemed like a lot of work.  Grab some bread and enjoy this heavy but good soup.  4 cups chicken broth 4 cups peeled and cubed potatoes 1/4 cup minced onion 1/2 teaspoon seasoning salt 1/4 teaspoon white pepper 1/4 teaspoon ground red pepper 1 (8 ounce) packages cream cheese, cut into chunks Combine broth, potatoes, onion, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts.