Maple Blueberry Granola Bars

It is maple syrup harvest season in some parts of our country.  Though I have never seen the syrup being harvested, I quite enjoy using it in various recipes.  Did you know that maple syrup and rolled oats team up nicely with blueberries in granola bars?  The original recipe called for frozen blueberries...but over here we prefer the bars with dried blueberries (or dried cranberries).

• 2 cups old-fashioned rolled oats
• 1/3 cup chopped pecans
• 1/ 2 cup sunflower seeds
• 1/4 cup plus 2 tablespoons vegetable oil
• 1/4 cup brown sugar
• 1/3 cup pure maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup flour
• 1 cup frozen blueberries (not thawed) or 3/4 cup dried blueberries

1. Preheat oven to 350°F. Line a 9x12 inch pan with aluminum foil, leaving an inch overhang on all sides. Coat pan with non-stick cooking spray.
2. Combine oats, pecans and sunflower seeds with 2 tablespoons oil.  Spread on a baking sheet and bake for 12-15 minutes stirring several times.  Cool. 
3. Beat together 1/4 oil, brown sugar, maple syrup, egg, vanilla, cinnamon and salt.
4. Add flour and beat until smooth.
5. Stir in cooled oatmeal mixture until blended. 
6. Fold in blueberries.
7. Press mixture firmly into prepared pan.
8. Bake for about 25 minutes or until lightly browned.
9. Cool.  Remove from pan by lifting out the foil.
10. Cut into bars.
11. These freeze well.

Rice Pudding Deluxe

Comfort food...at its finest! Many years ago a local restaurant chain had a deluxe rice pudding on the menu. It came served on a very large platter...a warm rice pudding, smothered with a vanilla custard and topped with whipped cream. My daughter and I reasoned that if we shared the dessert it was almost a healthy choice. And so our shopping trips often included a stop at that particular restaurant for a treat. It was a sad day when we found our favorite item was no longer on the menu. Several years ago...I made up a copykat version at my daughter's request. Since that time...a rice pudding party has become an annual tradition...always in February. Our pudding day 2013 has come and gone... with four 'girls' around the table.  We each had our own big serving...and we didn't need dinner that day!

Ingredients:

• 4 cups milk
• 1/2 cup short grain pearl rice
• 1/4 teaspoon salt
• 1 egg
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup raisins
• 1 teaspoon vanilla extract

Method:

1. Place rice, milk and salt in a deep, heavy saucepan.*
2. Bring to a boil over medium heat, while stirring.
3. Reduce heat and simmer gently for about 45 minutes (or until rice is cooked) stirring frequently.
4. In a small bowl, combine egg, sugar, cinnamon and nutmeg with a whisk.
5. Stir 1/2 cup of the cooked rice into the egg mixture...then add the egg/sugar mixture to the cooked rice.
6. Add raisins.
7. Cook on low for two or three minutes.
8. Remove from heat and stir in vanilla.
9. Cool slightly and serve warm or chill in the refrigerator and serve cold. It is delicious either way.

*If you have a double boiler, the simplest method is to cook the rice in the top of the double boiler over boiling water.  This takes a little longer but reduces the risk of scorching the rice.

To bump it up a notch:

1. Prepare your favorite vanilla custard.
2. Whip up a pint of whipping cream, slightly sweetened and laced with vanilla.
3. Spread a layer of rice pudding on dinner plate or platter.
4. Top with a layer of vanilla custard.
5. Garnish liberally with whipped cream.
6. Sprinkle with cinnamon.
7. Indulge in rice pudding deluxe!

White Chocolate Valentine Popcorn

We have a bit of a Valentine's party with the grands over here every year.  A favorite treat is always the Valentine popcorn...which is also easy to package in clear cellophane bags and tie with a red ribbon as a take-home treat.  

• 2 packages microwave popcorn, popped (white or kettle corn variety)...about 16 cups
• 8 oz. / 225 gram package Baker's white chocolate squares, melted*
• 1 cup pink and red Smarties or M & M's.

1. Place popcorn in large mixing bowl.
2. Melt chocolate according to directions on package.
3. Pour warm chocolate over popcorn and toss to coat.
4. Add candies and stir well.
5. Allow to cool.
6. Package as you please.

*You can substitute white chocolate chips, but they must be of good quality or they will clump when melting.

 

Tomato Basil Tortellini Soup

January is known as 'soup month'...and for good reason.  Fog, rain, snow and wind have us craving some nice warm comfort food at this time of year.  A zippy version of tomato tortellini soup along with some crusty homemade bread may be just the thing you need on a cold winter's day.

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup chicken broth
• 4 cups tomato juice
• 1 14 oz. / 398 ml can diced tomatoes
• 10 oz. / 350 gr cheese tortellini
• 1/2 cup chopped fresh basil
• 1 tablespoon oregano
• 1/2 teaspoon red pepper flakes
• 1/2 cup shredded Parmesan cheese 
• 1/2 cup light cream

1. Cook garlic in oil over medium heat until fragrant.
2. Stir in broth, tomato juice and tomatoes.  Bring to a boil.
3. Add tortellini, reduce heat and simmer for 10 minutes.
4. Add  basil, oregano, red pepper flakes, cream and Parmesan cheese.
5. Bring to a boil and simmer for 5 more minutes. 
6. Sprinkle each serving with additional grated Parmesan cheese.

Loaded Baked Potato Soup

After having delicious potato soup at several local eateries lately, I decided to come up with my own version at home.  On a cold day last week, we enjoyed baked-potato-in-a-bowl...or 'loaded baked potato soup' as it is appropriately called. 

• 1 lb. bacon, diced
• 4 large russet potatoes, peeled and cubed
• 3 cups chicken stock
• 1/4 cup butter
• 1 large onion, chopped
• 1/4 cup flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper 
• 3 green onions, sliced
• sour cream, garnish (optional)

1. Cook bacon until crisp...and drain on paper towel.
2. Place potatoes and chicken stock in large pot and bring to a boil.  Reduce heat, and simmer for about 20 minutes or until potatoes are tender.  With slotted spoon, remove several scoops of potatoes.  Place in a bowl, mash and set aside.
3. In a small saucepan, melt butter.  Add the chopped onion and sauté until tender.  Stir in flour and cook for about a minute.  Whisk in milk, a little at a time, bringing to a boil and simmering until thickened.  Add cheese, salt and pepper and stir until cheese is melted.  
4. Slowly stir cheese sauce into soup pot.  Bring to a boil on low heat.  
5. Add mashed potatoes, three-quarters of the crispy bacon and half of the sliced green onions. Stir to combine. Heat through.
6. To serve, ladle into individual soup bowls, topping with additional shredded cheese, bacon, green onions and a dollop of sour cream.

Cherry Delight

This light and fluffy no-bake dessert was a favorite in our home many decades ago. I've changed it up a bit from the original recipe, using a chocolate wafer crust instead of graham wafer and opting for sour cherries from the orchard rather than canned pie filling. Any way you slice it, it is delightful!

• 1 1/4 cups Oreo baking crumbs
• 1/4 cup butter, melted
• 8 oz. cream cheese, softened
• 1 cup icing sugar (confectioner's sugar)
• 1 cup whipping cream
• 2 tablespoons icing sugar 
• 1 teaspoon vanilla
• 1 can cherry pie filling 21 oz. / 540 ml or  1 recipe cherry pie filling (recipe below)

1. Combine cookie crumbs and melted butter in mixing bowl, and stir until well-mixed.  Press crumbs into a  9" x 9" glass pan.  Refrigerate while preparing the filling.
2. Beat cream cheese and icing sugar with mixer until smooth and creamy.
3. In a separate bowl, beat whipping cream, 2 tablespoons icing sugar and vanilla until fluffy and stiff. 
4. Add whipped cream to cream cheese mixture and beat until light and fluffy.
5. Spoon cream cheese mixture over the prepared crust. Refrigerate.
6. Spread cherry pie filling over dessert and chill 4-6 hours before serving.

 *When using the homemade cherry sauce, I prefer to spoon it over each individual piece when serving.

Sour Cherry Pie Filling:

• 3 cups pitted sour cherries, fresh or frozen and thawed
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1/4 teaspoon almond extract

1. Combine cherries and sugar in a pan and stir. (If cherries are soft and mushy, you won't need additional water, but if there is no cherry juice you may want to add a few tablespoons of water.) 
2. Bring to a boil.  
3. Mix cornstarch with 3 tablespoons cold water and whisk to remove lumps.
4. Once cherries are boiling, add cornstarch solution.
5. Stir until the cherries bubble and the juice looks clear.
6. Add almond extract.
7. Remove from heat and cool before using as a dessert topping.

 

Sweet & Salty Potato Chip Cookies

Who would have thought potatoes belonged in a cookie? I first heard of the concept from a friend...and since 'sweet and salty' always appeals to me...I had to give her potato chip cookie recipe a try!  Though the ones dipped in chocolate seem to be the favorite...I prefer them plain.  Here is my version of my friends recipe.

• 1 cup butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 cups coarsely crushed potato chips (10 oz. / 275 gr bag)
• 1 cup pecans, chopped
• 1 8 oz / 225 gr package semi-sweet chocolate (optional, for dipping)

1. In mixing bowl, cream butter and sugars until light and fluffy.
2. Add eggs and vanilla and mix well.
3. In a separate bowl, combine flour, baking soda, salt, chips, and pecans.
4. Slowly add flour mixture to mixing bowl and mix until well combined.
5. Scoop out rounded tablespoon-sized mounds of dough (or used Pampered Chef cookie scoop) and form into balls.  
6. Place on cookie sheet lined with parchment paper leaving a space between cookies.
7. Flatten the cookies slightly, using the bottom of a drinking glass dipped in sugar.
8. Bake at 350°F for about 10 minutes, or until golden.  (The larger the cookie...the longer the bake time.)
9. Cool completely on wire rack.
10. For chocolate dipped cookies: Melt the chocolate slowly in the top of a double boiler...or for short bursts of time on medium power in the microwave.  Stir until smooth.  Dip each cookie almost halfway into the chocolate.  Place on rack to harden...or place in fridge to speed up the process. 

Yield: about 3 dozen cookies