Homemade Granola Bars..these are wonderful and healthy! They also make a great on-the-go breakfast or lunchbox snack! If you are gluten-intolerant, use coconut or almond flour. You won't be able to keep them around :) Enjoy!

HOMEMADE GRANOLA BARS

¼ cup butter, softened         

1 cup brown sugar

1 egg

2 tablespoons ground flaxseed

2 tablespoons honey

2 cups old-fashioned oats

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon vanilla

½ teaspoon baking soda

½ cup dried cranberries or dried cherries

2 tablespoons roasted pumpkin seeds or chopped almonds (optional)

In a large bowl, beat butter and brown sugar for about 1 minute.  Add the egg, flaxseed, vanilla and honey and mix well.  In a separate bowl, mix together oats, flour, cinnamon, and baking soda.  Gradually mix into butter mixture.  Lastly, add in dried fruit and seeds or nuts.  Press into an 11x7 baking dish coated with cooking spray.  Bake at 350 for 25 to 30 minutes.  Don’t cook any more than 30 minutes.  They will seem as if they should could longer, but go ahead and take them out of the oven and let them sit for about 30 minutes to an hour before cutting into squares.  These are delicious and healthy for an on-the-go breakfast or snack!  Enjoy J

My Steak Marsala and all the other recipes from my show this past Sunday :)

Steak Marsala

Mashed Cauliflower

Roasted Asparagus

Blueberry Crisp

 

STEAK MARSALA

FOR THE STEAKS:

4 petite filet mignon

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 3 minutes.  Place steaks in skillet and sear for exactly 3 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 14 minutes.  Remove from the oven and let them rest for 10 minutes. 

 

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

ROASTED ASPARAGUS 

1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to 400.  Bake 12 minutes.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

BLUEBERRY CRUNCH

1 large can crushed pineapple (do not drain)

1 can blueberry pie filling

1 box white cake mix

1 ½ sticks melted butter

1 cup chopped pecans

Spray a 13x9x2 baking dish with cooking spray.   Dump pineapple in pan, spoon blueberry pie filling over pineapple, then sprinkle cake mix evenly over cherries.  Pour butter evenly over cake mix and sprinkle nuts on top.  Don’t stir!  Bake at 350 for 30-40 minutes or until done.  G reat with vanilla ice cream.

 

Want a recipe for the best chocolate cake, ever? Here you go!! :) Enjoy!

Delicious Chocolate Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

 

Pineapple-Cream Cheese Spread...a delicious afternoon snack or appetizer before dinner :) Make sure you let it sit in the fridge for at least 8 hours before serving.

Pineapple-Cream Cheese Spread

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) can crushed pineapple, drained

¼ cup each:  finely chopped bell pepper, onion and green onion

1 cup chopped pecans

1 tablespoon seasoned salt

Stir cream cheese with a fork until creamy then add the remaining ingredients.  Cover with wrap and refrigerate at least 8 hours.  Delicious served with Ritz crackers or Wheat Thins.

 

 

Peanut Butter-S'more Cookies...what a great tailgating dessert! Football season is here and I am SO excited!! These are delicious :) Enjoy!

PEANUT BUTTER S’MORE COOKIES

1 cup all-purpose flour

¾ cup graham cracker crumbs (you can find these on the baking aisle)

½ teaspoon salt

½ teaspoon baking soda

1 stick unsalted butter, softened

¼ cup creamy peanut butter (I use Jif)

½ cup brown sugar

½ cup white sugar

1 egg

1 teaspoon Mexican vanilla or regular vanilla

1 bag large marshmallows, cut in half (you will have some left over)

3 Hershey bars broken into squares

Mix first 4 ingredients in a bowl and set aside.  Cream butter, peanut butter and sugars on medium speed for about 4 minutes.   Mix in egg and vanilla.  Mix in flour mixture a little at a time.  Scoop out about a heaping teaspoon of dough onto ungreased cookie sheets.  Bake at 375 for 5 minutes.  Remove from oven and press a marshmallow half into each cookie.  Return to the oven and bake 5 more minutes.  Remove from oven and place a Hershey square on top of each marshmallow.  Let cool completely.  Makes about 3 dozen J

Layered Salad...always a delicious side dish to any meal. Just make sure you let it sit in the fridge for at least 6 hours before serving :) Enjoy!

LAYERED SALAD

1 large head of iceberg lettuce, washed and patted dry

5 hard-boiled eggs, chopped or sliced

8 slices bacon, cooked and crumbled

8-ounce bag sharp cheddar cheese, shredded

1 small bag frozen green peas, thawed

DRESSING:

1 cup sour cream

1 cup real mayo (I use Hellman’s)

2 tablespoons sugar

1 tablespoon vinegar

Mix the ingredients together for the dressing and set aside.  In a large bowl, layer ingredients as they are listed above, starting with the lettuce and ending with the peas.  Spread the dressing evenly over the peas sealing the edges.  Refrigerate for at least 6 hours or overnight.  Delicious!

Baked Tomato with Spinach and Swiss...an oh, so delicious side dish!

BAKED TOMATO WITH SPINACH & CHEESE

3 large fresh tomatoes, sliced thick

1 (10-ounce) box frozen spinach, thawed and all liquid squeezed out

8-ounces Swiss cheese

Mayo

Salt and pepper to taste

Parmesan cheese, grated

Wash and slice tomatoes, then lay them on paper towels to drain for a few minutes.  Sprinkle each tomato slice on both sides with salt and pepper.  Lay tomato slices in a 13x9x2 baking dish and squeeze a dollop of mayo on each tomato then spread evenly over tomato.  Next, place about a tablespoon of Swiss cheese on each tomato then top with a few tablespoons of spinach.  Sprinkle parmesan cheese over spinach-topped tomatoes and bake at 350 for 20-30 minutes.