Home Made Granola Bars

 Ever wish that you could make your own granola bars instead of buying them from the store?  Now you can!

Ingredients

1 cup packed dates, pitted
1/4 cup honey
1/4 cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds, loosely chopped
1 1/2 cups rolled oats
optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Stuff you will need

Cookie sheet
8x8 pan
parchment paper
Cutting board
Knife
Mixing Bowl
Sauce pan

Directions

Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. 

Optional step: Toast your oats in a 350 degree oven for 15 minutes or until slightly golden brown.

Place oats, almonds and dates in a bowl - set aside.

Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.

Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.

Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.

Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days.

HOT BUTTER RUM CAKE (Post # 100)

HOT BUTTER RUM CAKE 

This is post number 100

Imagine that, all these posts.

Thanks for following along with me.

This is yet more proof, I do have fails from time to time.

This is the second cake, which is alot better than my 1st attempt

This is what cake looks like when you take it out too soon

What a mess

I had to clean it all up

Argh, clean clean and more cleaning

Better start over

OK, this one is better

Looking MUCH better and it's cooked all the way through

I checked this time

Ingredients

1/2 cup chopped pecans
1 box Golden Cake Mix
1 sm. pkg. instant French Vanilla Pudding Mix
1/2 cup rum
1/2 cup milk
1/2 cup oil
4 eggs

Rum Glaze

1 cup sugar
1 stick of butter = 1/2 cup
1/2 cup rum

Stuff you will need

Bundt pan
Mixing bowl
Mix for the rum you will be drinking while waiting for the cake to bake

Directions

Grease and flour tube or bundt cake pan.

Crumble chopped pecans into bottom of pan. Into large mixing bowl place cake mix and pudding mix. Add rum, milk, oil and eggs. Mix well. Beat on medium for 4 minutes.

Bake in a 325 degree oven for 60 minutes. Remove from oven and immediately pour hot glaze over cake. Allow cake to remain in cooking pan for 30 minutes and then remove to serving platter. Glaze will cause cake to settle.

Comments and suggestions ALWAYS welcome.

Crack Weenies

Ever had to host a party and didn't know what to make?  Ever been told, you need to bring something to that party because it's pot luck?

Here is something that surely no one else is going to make.

Ingredients

1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1/2 cup Butter 
2 cups Brown Sugar

Stuff you will need

Cutting board
Sharp knife
Oven proof baking dish

Directions

Preheat oven to 375F.

Cut the bacon into thirds and wrap each smokie.(small sausage)

Place all the wrapped smokies in a single layer in a baking dish.

Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.

Pour the butter and brown sugar mixture on the smokies and bacon.

Then take the other cup of brown sugar and sprinkle evenly over the smokies.

Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Comments and suggestions are ALWAYS welcome.

Crown Royal BBQ Sauce

Every so often, I will have a "need" to make my own BBQ Sauce.  I don't know why, but I do.  Every time I make it, I think to myself, isn't it easier when you just buy it from the store?  Of course it is.

But I make it anyways and then I hear the compliments.  THAT is why I make homemade BBQ sauce.

This recipe is good if you have finicky kids that don't like onions.  Because everything is powdered, they get the taste, which they like (surprise surprise), but it's hidden, so they can't "see" it.

Ingredients

1/3 cup onion powder

1/4 cup garlic powder

1/2 cup Crown Royal

2 cups ketchup

1/2 cup molassas

1/4 cup vinegar

1/4 cup Worcestershire sauce

1/3 cup brown sugar

2 tablespoons liquid smoke

1/2 teaspoon pepper

1/2 teaspoon salt

Stuff you will need

Sauce pan

Whisk

Empty bottle to store this in

Funnel to put the sauce into the bottle

Directions

In a medium saucepan, combine everything. 

Simmer over medium heat till everything is heated and the sauce is bubbly.  Don't burn it.

It is best to refrigerate for at least 1 day to blend flavours.

Comments and suggestions are ALWAYS welcome.

Stove Top Stuffing Meatloaf

We're talking about a tasty meatloaf here.  JR at work, this is his FAVORITE meal.  Well that and ribs.  He likes ribs too.

They say that the way to a man's heart is through his stomach, well, this will definitely get you there.

Ingredients

1 1⁄2 lbs Ground Beef 
1(6 ounce) box Stove Tops Stuffing Mix
1⁄2 cup water
2 Eggs
1⁄3 cup Ketchup

Stuff you will need

Mixing bowl
Oven safe pan

Directions

Mix first four ingredients in a large bowl.

Pat into an 8 X 8 square pan.

Spread a thin layer of ketchup on top.

Bake at 350 for 1 hour.

Comments and suggestions ALWAYS welcome.

Baked Cast Iron Chicken and Potatoes

Baked Cast Iron Chicken and Potatoes

OK, so today is going to be one of those "no recipe" days.  Just a day where you make the stuff and it is GREAT.

Yup, baking chicken is so easy.  It's one of those items, that you spice it up and bake it.

But I added a few items to make it my own "recipe" if you will.  So I will get you started, but where you end up, will be your own recipe.

Ingredients

1 package chicken thighs
4 potatoes
3 stalks celery
1 onion
3 tablespoons of Oil

Stuff you will need

14 inch cast iron skillet
Cutting board
Sharp knife
Spatula, it can be metal as your NOT going to hurt the cast iron

Directions

Cut up your your potatoes into bite size pieces.  Same with the onion and celery.  

Pre-heat your oven to 350 F.

Heat your skillet on medium heat.  Once you see smoke coming off the skillet, it is pre-heated and ready to go.  Add the oil.  Then the potatoes and other vegetables.

Fry up your potatoe & veggies in the cast iron skillet till they are about 1/2 way done.  Add what ever spices you like to this.  Were not done cooking them, we are only "starting" them so that we don't have raw potatoes when it's all done.

Spice up your chicken.  I used salt, pepper and garlic.  Do you like some other spices on your chicken?  Go wild.  Remember, this is YOUR recipe, I am only getting you started.

Arrange your chicken on top of the potatoes and into the oven for about 45 minutes.

The drippings from the chicken will saturate the potatoes and veggies.

Comments and suggestions are ALWAYS welcome.

Pickled Eggs and Sausage

Pickled Eggs and Sausage

This seems to be a Cape Breton favorite during the Christmas Holidays.  Personally, I don't like pickled eggs or pickled sausages.  But Tonya does and like making stuff for her.

Just a side note.  Do NOT use fresh eggs.  They don't peel as well as eggs that are about 2 weeks old.

Ingredients

2 cups white vinegar
1 cup water
3 tablespoons picklng spice
1 teaspoon salt
1 tablespoon crushed red pepper
6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice)
1 tablespoon crushed garlic or powder
1 onion cut in slices and separated

Stuff you will need

Pot to boil the eggs

Cutting board

Sharp knife

Directions 

Hard boil 18 eggs and boil , then 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. take shells of ,Take care not to split eggs. Combine all other ingredients in a medium sauce pan and simmer for 5 minutes.

While still hot, carefully pour brine until full. Put lid on tight shake to mix for 3 days and enjoy!

Comments and suggestions are ALWAYS welcome.

Super-Easy Peanut Butter Cookies

Super-Easy Peanut Butter Cookies

Yup, no joke, 3 ingredients to make peanut butter cookies.  Not only that, they taste GREAT!

Ingredients

1 cup Kraft Smooth Peanut Butter
1/2 cup sugar
1 egg

Stuff you will need

Cookie sheet lined with Parchment Paper
Mixing bowl
Mixing spoon

Directions

Heat oven to 325°F.

Mix all ingredients with large spoon until well blended.

Roll into 24 balls; place, 4 inches apart, on baking sheets. 

Flatten with fork.

Bake 20 min. or until lightly browned. (Do not overbake.) 

Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Comments and suggestions ALWAYS welcome.

Home Fries

Home Fries

Ingredients

2 unpeeled medium sized oval shaped potatoes, e.g. Desiree or Russet
Vegetable oil for frying
freshly ground salt and black peppercorns

Stuff you will need

Cutting board
Sharp knife
Paper towel
Slotted metal spoon to remove the fries from the hot oil

Directions

Cut the potatoes into French Fry shapes.

Soak in cold water after they have been cut.  Approximately 20 minutes.  

Take the "fries" out of the water and dry them.  They don't need to be perfectly dry, just dry enough that you are not introducing water to hot oil.

Heat the oil in a large saucepan or deep fryer to 350 F. 

Cook the potatoes in two batches (take care not to over load the pan) in the hot oil for approximately 8 minutes.

Drain and cool on paper towel. 

Just before serving, add the potatoes to the hot oil and fry for an extra 2- 3 minutes or until very golden and crisp. 

Drain, and toss with plenty of freshly ground salt and black peppercorns and serve immediately.

Comments and suggestions are ALWAYS welcome.

Cast Iron Corn Bread

Cast Iron Corn Bread

As you can tell by the picture, my corn bread fell apart when transferring to the plate.  But it was still yummy.

Ingredients

1cup milk 
1/2 stick butter
1/2 tsp salt
1/2 cup sugar
2 eggs at room temp
1+1/4 cup corn meal
1 cup flour
1 tbs baking powder
1 tsp lemon extract

Stuff you will need

Mixing bowl

12 inch cast iron skillet

Directions

Preheat cast iron in 400 oven. 

Melt the butter in the milk, add sugar and salt, mix well then add the rest of the ingredients and mix until just combined. some lumps are ok.... 

Add to well greased cast iron skillet and bake until toothpick comes out clean.... approximately 25 minutes.

The lemon makes such a difference and the flour helps to hold things together better it's almost like corn cake!

As always, comments and suggestions are ALWAYS welcome.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

I know that we eat with our eyes.  although it didn't turn out the best, it was still very yummy.

This is one of those cakes that is a right of passage.  If you can make a good one, fantastic.  If not, well, you try again until it's better.

Ingredients

8 Pineapple Slices

8 maraschino cherries

1/2 cup butter

2/3 cup brown sugar

1/4 cup pecan halves

1 cup all purpose flour

2/3 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup Crisco Shortening

1/2 cup milk

1 egg

Whipping Cream

Stuff you will need

10 inch Cast Iron Skillet

Mixing Bowl

Patience

Directions

Preheat over to 350F.  

Drain pineapple, reserving 2 tablespoons of the syrup.  

Melt butter in a 10-inch cast iron skillet, over very low heat.  

Add brown sugar, stirring until sugar is melted.  

Remove from heat.  

Arrange drained pineapples on sugar mix in skillet.  

Fill centers of pineapple slices with cherries and spaces between with pecans.  

Set skillet aside.  

Into medium bowl, sift flour, sugar, baking powder and salt.  

With electric mixer at medium, beat for 2 minutes.  

Add egg and reserved syrup; beat for an additional 2 minutes.  

Pour cake batter carefully over pineapple, spread evenly.  

Bake for 40 to 45 minutes.  

Let stand for no longer than 5 minutes in the skillet on a wire rack.  

With a small spatula, loosen cake from edge of the skillet.  

Cover with serving plate and invert, shake gently and lift off the skillet.  

Serve the cake warm with whipped cream.  

Serves 8.

As always, comments and suggestions are ALWAYS welcome.

Sticky Chicken

Sticky Chicken

Ingredients

3 -5 pounds bone in chicken with skin (folks usually use legs and/or thighs)
1 cup ketchup
1 cup honey
1 cup brown sugar
½ cup soy sauce
½ teaspoon garlic powder

Stuff you will need

Mixing bowl
Oven proof baking dish
Parchment Paper

Directions

Preheat oven to 350.

In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.

Bring it just to a boil while stirring. Remove from heat.

Arrange chicken pieces in 9x13 dish, lined with parchment paper. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.

Place in oven, uncovered, for 90 minutes, turning after 45 minutes.

Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.

As always, comments and suggestions are ALWAYS welcome.

Chef John Buttermilk Fried Chicken

Chef John Buttermilk Fried Chicken

Marinating the chicken in the buttermilk

The chicken has been floured and allowed to rest

Deep frying the chicken

Make sure it's cooked

Ingredients

For the Buttermilk

2 cups milk

2 tablespoons of Vinegar

(3 1/2) pound chicken, cut into 8 pieces

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon dried rosemary

1/4 teaspoon ground thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

2 cups buttermilk

For the seasoned flour:

2 cups flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

1/2 teaspoon onion powder

2 1/2 quarts peanut oil for frying

1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
6. Turn chicken pieces and cook for another 10-15 minutes.

Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Comments and suggestions are ALWAYS welcome

Pumpernickel Bread

Pumpernickel Bread

I spoke about this bread with Krystal Cashin at work.  She was intrigued.  I looked up the meaning of this bread in Wikipedia.  I guess "Pumperknickel" means "devils fart" as this bread will give you gas.  Who knew...?  

What, bread that makes you fart?  This is every guy's dream excuse...  Let me set the scene.  You watching TV with your favorite gal, and you "accidentally" pass some gas.  "Oh honey, I am SO SORRY!  But it was the sandwich that you made me earlier.  That darn tasty pumpernickel bread.  It gives me gas".  (Meanwhile, your laughing inside)

I just like it cause of the taste.  Toasted and made into a sandwich...  hmmm...  yummy!  I never noticed the gas part.

If your like me, and you probably are, who has "bread flour" in their cupboards?  I don't.  So I add a tablespoon of extra gluten flour.  I got about a cup of it at the Bulk Barn.  I think it cost about $0.50.

Ingredients
2 cups warm milk
2 2/3 t active dry yeast
pinch of white sugar
3 1/4 cups bread flour
1 1/3 cups rye flour
1/2 cup corn meal
1 1/3 t salt
4 T unsweetened cocoa powder
1 heaping T caraway seeds
2 2/3 T brown sugar
2 T vegetable oil
4 T molasses

Directions
In a two cup measuring cup, warm the milk in the microwave until warm, but NOT hot. 

Whisk in the yeast and a pinch of sugar. Set aside for 5 minutes or until bubbly and frothy.

In a large bowl (or the bowl of your stand mixer, fitted with the dough hook) combine the flours, corn meal, salt, cocoa powder, caraway seeds, and brown sugar. 

Add the yeast mixture, vegetable oil, and molasses, knead with the dough hook until dough comes together. Add more rye flour a tablespoon at a time until dough pulls away from the side of the bowl. Transfer to a large greased bowl, turning once to coat. Cover with a tea towel and set aside to rise for one hour.

Transfer to a greased and parchment lined bread pan. Cover and set aside to rise for 30 minutes.

Meanwhile, preheat your oven to 375F. Bake bread for 30-40 minutes or until dark and hollow sounding when tapped. 
Transfer to a wire rack to cool. Slice and enjoy!

Here is a video for you to enjoy!

Did you like the video?  Give it a "Thumbs Up", or subscribe.  That would be great.

As always, comments and suggestions are ALWAYS welcome.

Chicken Gumbo

Chicken Gumbo

There are other Gumbos that you can make, but this is a nice starter one.  You can add Shrimp, Sausage, Rice, etc.  Make it your own signature dish.

Ingredients

2 pounds chicken breasts, cut into 1” cubes 
2 large onions, chopped 
2 large green peppers, chopped 
½ cup celery, chopped 
4 tablespoons cooking oil 
3 tablespoons flour 
3 large tomatoes, cut up 
2 cloves garlic, minced 
salt & pepper to taste 

Directions

Prepare a rue with cooking oil and flour. Cook until brown, stirring often. 

Add onion, bell pepper, and celery. 

Slowly stir in 1 quart of water. Add salt and pepper to taste. Add cut-up tomatoes, and garlic. 

Cover and cook about 30 minutes, until vegetables are done. 

Add chicken and simmer an additional 10 minutes.

As always, comments and suggestions are ALWAYS welcome.

Jambalaya

I have made this in the past.  Not sure where my own pictures are.  Jambalaya is really good.  I can see why my Cajun brother's and sisters to the South would make this.  As an Acadian, this isn't a heritage dish that we would make for our families.  But it's always good to branch out and try other stuff.

Ingredients

2 tablespoons peanut oil, divided

1 tablespoon Cajun seasoning

1 pound andouille sausage, sliced into rounds

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1/2 pound shrimp, peeled

1 onion, diced

1 small green bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 (16 ounce) can crushed Italian tomatoes

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Stuff you will need

Dutch oven

Stirring spoon with slots in it

Cutting board

Sharp knife

Directions

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage chicken and shrimp with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and sauté chicken pieces and shrimp until cooked. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, and celery until tender.  Only add the garlic at the end.. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and Cajun Spice. Stir in chicken, shrimp and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

As always, comments and suggestions are ALWAYS welcome.