Oatmeal Peanut Butter Bars

(image found from googling PB Bars..though recipe is different)

JESSIE'S OATMEAL PEANUT BUTTER BARS

(we rip through these like they are going out of style every time I make them...)

Preheat oven to 350 degrees

Cream Together:

1/2 cup butter

2/3 cup creamy peanut butter

1 cup brown sugar

2 egg whites

1 tsp vanilla

Add & mix together until its at a cookie dough consistency :

1/2 cup wheat flour

3/4 cup white flour

1/2 tsp baking powder

1/2-3/4 tsp salt (depending if you salted butter or not)

1 1/2 cup steel cut oats (I use a mixture of oat, barley, rye, wheat, and kamut flakes)

Lightly grease (I use pam) a 9 x 9 pan

Press peanut butter dough into pan until smooth on top

Poor a thick layer of semi sweet chocolate chips over the dough

Bake for 15-17 minutes

Spread the melted chocolate chips out so they are smooth like frosting

Cool, then cut into bars and EAT UP!

Enjoy!

Curried Carrot Soup

Its getting to be cold out, so of course we're craving SOUP!

With the gazillion carrots we harvested from our little garden, I decided to look into Carrot Soup recipes....

Here's one I liked and tweeked to fit my family's palate! Hope you think its as scrumptious as we did!!!

Saute

1 large white onion (chopped) and

2 green onion (chopped) in a pot with either

1-2 Tbsp olive oil or butter

Chop up about

4 lbs of carrots (no need to peel them)

Dump the carrots and

4 cans (14 1/2 oz) of chicken broth

into the pot with the onions and bring to a boil

Once boiling, simmer for about 30-45 minutes until carrots are super soft

Once the carrots/onions/broth are all softened

get our your BLENDER or FOOD PROCESSOR

and puree the mix until beautifully smooth

(about 3 cups at a time--don't fill the blender all the way up, as it will spit out the hot hot hot soup and burn you! I promise!)

Pour all of the pureed soup back into the pot and add

1 more can (14 1/2 oz) chicken broth

2-4 Tbsp butter

1/2 tsp curry powder*** (more if you like more spice but start with 1/2 and taste it)

2 tsp salt

1-2 tsp pepper and

2-3 Tbsp lemon juice

Serve with yummy bread and

a Dollop of Sour Cream or Plain Yogurt

YUMMERS!!!

***a variation on this is adding ground ginger instead of curry powder.

If you do this, don't add so much pepper. :)

Also very yummers and not so spicy

Chocolate Chip Zucchini Bread

This is pretty much the same recipe as I posted before but with a chocolatey twist. Watch for the few differences....like with the cinnamon and cocoa....

Enjoy!!!

JESSIE'S CHOCOLATE CHIP ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1-2 tsp cinnamon

1 cup baking cocoa powder

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 1/2 cups semi sweet chocolate chips

1 cup walnuts, pecans (yummy with chocolate but totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

Zucchini Bread

So, in true Jessie style, I kind of put this recipe together over the years and seem to have found a great bread....at least that's the feedback I always get.

I really hope people are honest when they say my recipes are good. Laughing. I guess I'll never know all truth in all comments.

So, here it is per several requests:

JESSIE'S ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 cup walnuts, pecans, or chocolate chips (totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

Spread a tiny layer of button on the top of loaf while its still hot

and eat hot, cold, or however you wish.

It's a great loaf to freeze, too...

ENJOY!

aunt jan's White Bean & Chicken Hash

My aunt jan used to make this for us when we'd visit her house way back when we were tiny kids.

What's funny is that her own kids don't remember it, but it's the ONLY meal I remember eating at her house.

Anyway, the other day I just had the biggest craving for it, so I made some phone calls and got the recipe.

We made it last night and it was just as I remembered it:

SCRUMPTIOUS.

aunt jan's

White Bean & Chicken Hash

2 cans of chicken in water undrained

1 can white navy beans undrained

1 tsp chili powder

1/2 tsp pepper

3 Tbsp salsa (or more)

Heat all the ingredients together (with juices from canned ingredients) in a saucepan until boiling.

Let simmer about 10-15 minutes to thicken up

Serve hot with tortilla chips

*You can sprinkle cheese over the top (pepperjack is best) if you want

Super easy, super quick, super delicious.

My hubby fell in love with the meal instantly!

That's always a good sign.

Blackberry Cream Cheese

Picture from google images

My sweet sis-in-law calls this BLACKBERRY DREAM but its really nothing special...just something I made up on a whim to put out with some fruit and crackers. So easy, so yummy.

8 oz softened Neuftchal cheese (you can use cream cheese too)

2-3 tsp lemon juice

1/2 cup powdered sugar (less or more depending on how you like it to taste)

1/2 cup fresh blackberries (less or more depending on how you like it to taste)

Blend it all together until smooth and "dreamy"

Serve with crackers, on toast, to dip fruit in, whatever.

Enjoy!

Oatmeal Banana Bread

image from google images

I have meddled around in Banana Bread recipes for so long and have never found one that is truly my taste buds' romantic interest. But I think I've figured it out. I've put it together from the best of about 6 different recipes I've tried and vwalah, the love affair has begun. Try it out and tell me if your taste buds have any of the same feelings for it.

1 1/2 sticks salted butter

8 oz Neuftchal Cheese

1 cup white sugar

1 cup brown sugar

1 whole egg + 1 egg white

3-4 ripened bananas

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 1/2 cups white flour

1 1/2 cups wheat flour

1 cup quick oats

optional:

1 cup pecans/walnuts

and/or

1 cup semi sweet chocolate chips

Cream together first set of ingredients then slowly add the dry ingredients altogether

If wanted, add nuts and/or chocolate chips last

Preheat oven to 350 degrees

Bake in 2 loaf pans for 50-60 minutes

Iced Oatmeal Raisin Bran Cookies

(photo found off google images)

Sometimes I want to get rid of old cereal, so I put it in some sort of dessert. This is what I came up with this time as I tried to used up Raisin Bran....

1/2 cup butter (1 stick)

1/2 cup white sugar

1/2 cup brown sugar

1 egg white

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1/2 cup wheat flour

1/2 cup white flour

1 cup oats

1 1/2 cup raisin bran

1/2 cup raisins

Cream first set of ingredients together

Add second and third set

Bake at 350 for 8 minutes

When cookies are cooled ice them with...

Icing:

2 Tbsp butter

1 Tbsp milk

1/2 tsp vanilla

1/2 - 1 cup powdered sugar

Makes about 18 cookies

Enjoy!

Creamy Chunky Potato Soup

image from www.timeinc.net

6 cups cubed potatoes (leave the skin on...its better for you)

2 cups chopped carrots

2 cups chopped celery

1 large yellow onion chopped

1 bunch green onions (chop whites up through light greens)

3 cups water

2 cubes chicken bouillon

1-2 tsp minced garlic

1-2 tsp salt

1-2 tsp pepper

2 Tbsp butter

3 cups cream or milk

1/4 cup flour

1 1/2 cups chopped ham or bacon

2 1/2 cups shredded medium cheddar cheese

In a large pot combine the water, bouillon, potatoes, carrots, celery, onions, green onions, garlic, salt & pepper, and butter. Bring to a boil.

In another bowl combine flour and cream/milk

Pour flour/milk into boiling pot of veggies. Bring to a boil and then reduce heat to a simmer.

Add ham/bacon and continue to simmer for 30 minutes to an hour. Soup will thicken nicely.

Add the cheese either into the pot or just on top after serving....

Serve in a lovely breadbowl, too, if you can. :)

P.S. Just as I do with most of my recipes here,

I kind of just made this up

so if you try it leave a comment

and let me know if you love it or hate it. :)

Apple Galette

A Galette (gah-leht) is a french dish that is much like a tart, only free formed. I made one last night with some of my FRESHLY PICKED APPLES and it seemed to be a total hit amongst my friends. It was fairly easy, fairly quick, and, as my brother would say, it was REDICULICIOUS.

Crust:
1 1/4 cup flour
1/2 tsp salt
1/2 cup chilled butter
2 Tbsp ice water

Filling:
Between 5-8 peeled, cored, sliced apples
1/4 cup sugar
1 Tbsp cinnamon
1 Tbsp flour

Topper:
1 egg yolk
1 Tbsp butter
1 tsp cinnamon/sugar mixture

Mix together flour and salt thoroughly and then cut in butter one tablespoon at a time until the flour/butter mixture looks like there are pea sized chunks throughout (using a KitchenAid or food processor is easiest but you can easily use a nice strong fork to cut in the butter). Then add the ice water a few teaspoons at a time until you have a nice, smooth dough.

Roll out the dough into a round shape on a floured surface.

After your apples are peeled, cored, and sliced into apple-pie-style pieces, throw them in a bowl with the sugar, cinnamon, and flour and mix by hand until all the apple pieces are covered. Pour your apples onto the center of your pastry dough and fold outer edges toward the center.

Brush egg yolk over the folded edges, pour 1 Tbsp butter over apples peaking out of the center, and lightly sprinkle cinnamon and sugar over the top of it all.

Bake on a greased cookie sheet at 400 degrees for 35-45 minutes or until the crush has browned and the apples are bubbly. It's delicious! Eat warm with a dolop of ice cream! Enjoy!

Mushroom-Tomato Bisque

This tomato soup was served at the most movie-esque and gorgeous wedding receptions I have ever been to...and I've been craving it ever since. Luckily, the chef gave me the recipe and I just can't keep it from the world. Delicious!

1 cup sliced leeks or chopped onion
1 cup sliced celery
4 cloves minced garlic
3 Tbsp butter
3 cups sliced fresh shiitake or other mushrooms*
2-16 oz cans tomatoes, undrained and cut up
3 cups chicken broth or vegetable broth
1/2 cup whipping cream**
2 Tbsp snipped fresh dill or 2 tsp dried dill weed
1/8 tsp pepper
1 more cup sliced fresh shiitake or other mushrooms
2 Tbsp butter
Fresh dill (optional)

Place leeks/onion, celery, garlic, and 3 Tbsp butter in a large saucepan and cook until tender. Add the 3 cups mushrooms and cook until they are tender, too.

Stir in tomatoes, broth, whipping cream, dill, and pepper. Bring to a boil, reduce heat, and simmer covered for about 30 minutes. Cool mixture slightly.

Place 1/4 of the tomato mixture in a blender and blend until smooth. Repeat with the remaining tomato mixture 1/4 at a time and then return it all to saucepan and heat thoroughly.

Meanwhile, put the 1 extra cup of mushrooms in a small skillet with 2 Tbsp butter and cook until tender. Serve tomato bisque with sauteed mushrooms on top as a garnish with a bit of dill.

* For those who don't love mushrooms, this soup does NOT taste mushroomy. The mushrooms just add a denser flavor.

**I use skim milk and it still tastes the same.

Vegetable Beef Stroganoff

I made this tonight on a whim. I wanted a more healthy version of stroganoff, so I kind of tossed this recipe together. It turned out DELICIOUS. This picture doesn't have all the vegetables that I put it -my- recipe, but it was the best I could find... :)

1 lb lean ground beef

2 tsp extra virgin olive oil

1/4-1/2 cup red wine vinegar

2 yellow onions

1 green bell pepper

1 cup mushrooms

1 small zucchini

1 small yellow summer squash

1 Tbsp basil

1/4 tsp celery seed

1 tsp salt

1 tsp lawry salt

1 tsp black pepper

2 cloves garlic

2 Tbsp honey mustard (or dijon mustard)

1 cube beef bollion

1/2 cup water

1 cup nonfat plain yogurt

Extra thick egg noodles

Start water for boiling on the stove. When boiling, add egg noodles and cook until almost done.

Meanwhile, in a large pan brown beef, mushrooms, and onions. Add red wine vinegar and remaining vegetables and sautee until vegetables start to become softened.

Add basil, celery seed, salt, lawry salt, black pepper, garlic, mustard, and bollion and stir until vegetables are mostly cooked. Add water.

When noodles are -almost- done, add nonfat plain yogurt (or sour cream if you want it richer) to the vegetables/beef mixture and stir until all combined and heated through.

Serve over warm noodles. Delicious and easy!

Black Eye Pea Salsa

http://i.timeinc.net/recipes/i/recipes/sl/08/02/pea-salsa-sl-1704101-l.jpg

2-3 large tomatoes (about 3 cups)

1 bunch green onions (about 1 cup)

1 bunch cilantro (about 1 1/2 cups)

1 can sweet corn peas (about 1 1/2 cups)

1 can black eye peas (about 1 1/2 cups)

2-3 large avocados (about 3 cups)

1 package Good Seasonings Italian Dressing powder

Tortilla chips (to serve)

Dice/chop tomatoes, green onions, and cilantro fairly small.

Drain corn and black eye peas.

In a large bowl combine diced tomatoes, chopped green onions, cilantro, corn, and peas.

In another small bowl mix the Good Seasonings Italian dressing according to directions on package.

Pour dressing over tomatoe/onions/cilantro/corn/pea mixture.

Just before serving slice and cube avocados and add to mixture.

Serve with tortilla chips.

(For a lower fat version, save the juice from the black eye peas and use it in making the Italian dressing instead of using oil)

--Recipe submitted by Christine Gibb

Mom's Spaghetti Sauce

http://www.berkeley.il.us/spaghetti2.jpg

3 cups water
2-29 oz cans of tomato sauce
2-16 oz cans tomato paste
1/3 cup extra virgin olive oil
2 packages dry spaghetti mix
2 lbs Italian sausage
1/2 cup brown sugar
3 tsp basil
1 tsp Italian seasoning
1/2 tsp garlic powder

Pour all ingredients together and stir.

Simmer for 2 hours

Serve over warm spaghetti
--Recipe submitted by Kim Sharpe

Strawberry Salad

1/2 part spinach
1/4 part romain lettuce
1/4 part red leaf lettuce
1/2-1 cup sliced strawberries
Grated swiss cheese
1 bag slivered or sliced candied almonds
Green Onions (optional)

To candy almonds:
1/2 cup sugar
1/2 cup water
Combine sugar and water with almonds over medium to high heat until the moisture is gone and almonds are golden brown. Cool immediately.

Dressing:
2 cups strawberries
1/3 cup sugar
1/3 cup oil
2 Tbsp cider vinegar
1-2 Tbsp poppyseeds
--Recipe submitted by Lindsey Bingham

Zucchini Casserole

http://www.cookingwithpauladeen.com/images/recipe/standard/f_fresh_zucchini_casserole.jpg

6 cups diced zucchini

1 (10 3/4 oz) can cream of mushroom soup

1 cup plain yogurt

1 cup chopped onion

1 cup shredded carrots

1 (6 oz) package herb-seasoned dry bread stuffing mix

1/2 cup butter (melted)

In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).

Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.

In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.

Bake at 350 degrees for 20 minutes or until top is golden brown

--Recipe submitted by Camille Kenyon

Classic Pumpkin Pie

http://scienceblogs.com/corpuscallosum/images/pumpkin_pie.jpg

10 oz prepared pie pastry crust

2 lbs pumpkin seeded

2/3 cup light brown sugar

2 pieces of chrystallized ginger from a jar (chopped)

1 tsp cinnamon

2 eggs well beaten

2/3 cup cream

Bake pumpkin in a shallow dish with water in it until softened like other winter squash. Mash pumpkin and let cool. When cool, combine with other ingredients until smooth. Pour into pie crust.

Bake at 350 degrees for 30 minutes or until the pie is slightly wobbly in the middle

Serve warm (or cold) with whipped cream or ice cream on top

--Recipe submitted by Jeanna Farrew

Easy Noodle Salad

http://showmethecurry.com/wp/vidimages/PastaSalad.jpg

1 package Garden Rotini Pasta

1 can olives

1 cup broccoli florettes

1 cup cherry or chopped tomatoes

1 cup cheese cubes

1/2 cup Italian Dressing

(You can substitute any vegetables in if desired)

--Recipe submitted by Maria Rasmussen

Pumpkin/Sweet Potato Cornbread

This cornbread is deliciously moist and even gluten free

3 large eggs

1/2 cup extra light olive oil or vegetable oil

3/4 cup sweet potato/pumpkin puree

3/4 cup packed brown sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

A pinch of Pumpkin Pie Spice or Cloves

1 cup cornmeal

1 cup flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp salt added

1/2 teaspoon baking powder

Preheat the oven to 350 degrees

Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal.

In a large mixing bowl, whisk the eggs until frothy, and add the oil; whisk to combine. Add the sweet potato/pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine.In a separate mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and sea salt.
Add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter.
Pour the batter into the prepared cake pan.
Bake for about 45 minutes or so until the cornbread is firm and golden.
Cool the cornbread in the pan.
Serve slightly warm, if desired.

Makes 8 servings.

Spinach and Potato Fritata

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup fresh chopped spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
Salt and Pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)

Place potatoes in a skillet with olive oil over medium heat for about 10 minutes cooking them until tender (but still somewhat firm). Stir in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

*You can also add bacon, sausage, or any other kind of breakfast meat if you want.