HEALTHY COOKIES

 I hesitate saying "Healthy Cookies" even though that 's what they are called because so many people are turned off when you tell them they are egg-free, dairy-free, gluten-free, and no-sugar-added. I had several people eat theirs before they left the Cafe at church so they could tell me what they thought and they said they were really good. A few people came for them because someone had suggested it.

Cafe Treats Baker Jean said she would make them again and I know I will be making them for us. I hope you will give them a try. I don't think you will be disappointed especially if you are wanting to enjoy a treat but have issues with allergies or watching your sugar intake.

PRINT RECIPE.

HEALTHY COOKIES

3     mashed ripe bananas

1/3  cup unsweetened applesauce

2     cups gluten-free oats

1/4  cup almond milk (oat milk works)

1/4  cup raisins or nuts

1      cup dark chocolate chips (no sugar added)

1      teaspoon vanilla

1      teaspoon cinnamon

Preheat the oven to 350 degrees F. Line cookies with parchment paper. Set aside.

Mix all of the ingredients together until well blended. 

Using a tablespoon scoop, drop the "dough" onto the cookie sheet with a little space between them. They will not spread when baked. Bake for about 20 minutes. 

Cool.

ELVIS SHAKES

 What a fun evening we had last night! Wayne and I had bought some prime sirloin steaks and our younger son Patrick grilled them for dinner at their house. He also roasted some cubed potatoes on the grill and we brought salad makings, fresh strawberries, and a watermelon that we didn't cut, but left with them to enjoy this week. It was a meal fit for a King. 

Granddaughter Madison soon to be twelve which is so hard to believe, had found a recipe that she wanted to make since they had all of the ingredients, but her daddy told her to wait until after dinner. She showed me the recipe for Elvis Shake and it did look delicious. In fact I took a picture of the recipe so I could make it later for us. 

It didn't really register with me that she would make it while we were still there and we would get to sample it ourselves. I'm so glad she did though because it was heavenly. She had sliced the bananas and put them in the freezer in a bag so they would be ready when she made the shake. Now,  I can't wait to go buy some bananas and make it for Wayne and me.

Sure to please your kids (and maybe yourself) and it's so easy even a child can make it with a little supervision.

Print recipe.

ELVIS SHAKES

2        large bananas, sliced and frozen

1-1/2  cups milk

6        tablespoons creamy peanut butter

2        tablespoons honey

1/4     teaspoon cinnamon

3/4     cup crushed ice

slices of banana for garnishing

Prepare the bananas ahead of time. (Place in bag to freeze.)

Place milk and bananas in the blender.

Place lid on top and pulse several times to combine.

Remove the lid and

add the peanut butter,

cinnamon,

honey, and

crushed ice. 

Blend until smooth.

Serve into four glasses. Madison wanted to ad chocolate, so her mother Lori, drizzled some chocolate syrup on the inside of the glasses before Madison poured the shake into the glasses.

Add banana slices on a straw or short skewer to garnish.

SNOWY TRAIL MIX

 Super Bowl Sunday didn't carry the excitement I had hoped it  would since the Kansas City Chiefs weren't playing, but I decided to watch it wearing my Kansas City Chiefs' sweatshirt and enjoy a nutritious, healthy snack.

I found the recipe back around Christmas, bought the ingredients, but never got around to making it until now. The recipe says it will serve nine. Only in your dreams. If you have a group, you will probably need to double or even triple the recipe.

The only taste I missed was chocolate. Next time I would add some dark chocolate chips or chunks.

SNOWY TRAIL MIX

1/2    cup miniature marshmallows

1       cup mini twist pretzels

1/2    cup peanuts

1/2    cup dried cranberries

1/2    cup chocolate chips or chunks, optional

2       cups popped white popcorn

Combine all ingredients in a large bowl. Store in an airtight container up to 3 days, if it lasts that long. 

FYI UPDATE: It tastes great with the chocolate chips AND for breakfast!

PIMENTO CHEESE

 I love pimento cheese sandwiches! I'm not kidding. I could eat one every day. When I was in college, I think the only thing I ever ordered from the Student Union was a pimento cheese sandwich. They made the best ever...toasted bread, plenty of fresh lettuce, and of course, lot of pimento cheese. I can picture it now! YUM

My friend Jim who lives in Des Moines has put on Facebook twice now of buying some ready made at Aldi and how much he is enjoying it. Of course the Aldi we have here in Kansas City doesn't sell it. I guess I have complained enough that the last time we were in Aldi and still couldn't find any, Wayne insisted I buy some cheese and make my own. Of course we had to go to another grocery store to buy the pimento because Aldi didn't have any of it either.

My pimento cheese tasted just a little bit different because Wayne picked out a bag of Colby Jack, a blend of colby and monterey jack finely shredded cheeses. The recipe called for 2 cups of shredded cheddar cheese, but I used the whole bag , 3 cups, because the cheese was shredded so fine. That meant I needed to add a little more salad dressing, but we liked it. 

The gkids, Madison and Tyler, came over that night to hang out with us while Patrick and Lori played Bags in a Tuesday night league this summer. Madison loved it and said it would be good used as a dip with chips. (You know? She's right!) Tyler is a very finicky eater and has a very limited list of foods he will eat. I tell you this so you can understand why he didn't like it. He used to not like mustard, but he does eat it now. So maybe there is hope for the future.

PIMENTO CHEESE

3     cups shredded cheese (8 ounce block grated) (3 cups finely shredded cheese) Use your favorite cheese

1      (8 - ounce) package of cream cheese (I use 1/3 less fat Neufchatel cheese)

2/3   cups Miracle Whip salad dressing or mayo

1/4   teaspoon garlic salt

1      (4 - ounce) jar of diced pimento, draimed

Grate cheese or use a bag of shredded cheese. Add all ingredients into a mixing bowl and combine on medium with electric mixer til all ingredients are well blended.

Stir with spatula to check for smoothness.

I like to make my sandwiches like they made them at the Student Union during my college years.

Store leftovers in a covered bowl in refrigerator. (I did enjoy some one day for lunch with my wheat thins crackers. Oh it was so good.)

FESTIVE BARK

 With July the 4th being on Sunday this year and Monday being the official holiday seems like it's lasting three or four days. Our normal Fourth of July celebrating is usually spent with our younger son, Patrick, and his family hosted by grandkids Madison and Tyler's god-parents. It isn't usually held on the fourth but this year it is. Jamie and Martin furnish the hotdogs and hamburgers and everyone brings a dish or two to share. Likewise, everyone brings their own fireworks, except for one couple I know who just sits and enjoys watching the kids having so much fun. As usual I offered to bring dessert.

When I offered to bring dessert I had no idea what I was going to bring, but I knew something would come to me. I figured I would find something in a cookbook, but surprisingly it came to me from the television. 

Friday I had been watching CBS, This Morning and left the room as they were giving the week's stories. When I walked back in, the local Kansas City show was on and a girl was in the process of making some (Almond) Bark for your Fourth of July celebrations. I had missed the beginning but I was able to see enough to run with. 

I waited til Saturday night to make it and asked Wayne to help me. I had him stir the candy wafers to melt them while I was heating up another bowl. I also had him crush the pretzels. He did pretty good except I had him crush more because I saw we didn't have enough from the first bagful. He ended up not breaking the second bagful as fine as he broke the first bags so the pretzels were a little bigger than I really wanted them to be. But they didn't ruin the taste.

FESTIVE BARK

3     12 - ounce bags, red, white, and blue, candy melt wafers

M & M's

Crushed Pretzels

Line large cookie sheet with wax paper that has been sprayed with non-stick cooking spray.

Melt the candy melt wafers according to directions on package.

Pour melted wafers in three piles on wax paper.

Using something like the end of a piece of stainless stir the colors together to make streaks in the piles.

 

Drop the M & M's and press them down in the mixture. 

Drop small pieces of pretzels and press them down. (My husband didn't crush the pretzels fine enough and then sprinkled too many on top. I pressed them down but most of them didn't stick and fell off when I cut it into pieces.)

Place cookie sheet in the refrigerator to harden candy melt. (I left mine in the frig overnight.)

Lift the wax paper off the cookie sheet.

Cut with a large sharp knife. Layer between wax paper in an airtight container. (This was an area that Wayne sprinkled the pieces of pretzels thick. When I cut a section off with my sharp knife, the pretzel pieces just fell off.)

Madison and Tyler really liked the bark. When we got ready to leave, I asked our son Patrick if they wanted to take what was left home. He surprised Wayne by saying, "Yeah." I didn't want it at home to be constantly tempting me to grab a piece. 

Here are some pictures I took when it was getting dark...

I hope you had a fun, safe Fourth of July.

CARAMEL POPCORN

 One more day and our two weeks following our second COVID-19 vaccine shot will be here. So glad the CDC says we can meet with our friends who are also finished with their vaccinations. In many ways it has been a long year, but we have tried to be safe and will continue to be safe but it will be so good to gather with friends.

Almost two weeks ago we took Friend Fran 120 miles to Unionville to get her first vaccine shot. She told me on the way there that her daughter Sheila had made some caramel popcorn and had a bag for me. I love caramel popcorn. My mother used to make it and one time I tried her recipe but it didn't turn out as good as hers and I haven't tried it again. 

When we got back to Fran's house, she remembered the popcorn and gave me the bag. It was so good so of course I told Fran to get Sheila's recipe. I don't have my usual pictures since I didn't make it, but I hope to make it myself soon so I will add some pictures when I do.

CARAMEL POPCORN

8     quarts popped popcorn or 5 bags of microwave popcorn, popped (Sheila uses the microwave popcorn.)

1     pkg salted peanuts, optional (Sheila did not add nuts.)

1     cup (2 sticks) butter

2     cups brown sugar

1/2  cup white syrup

1     teaspoon salt

2     teaspoons butter flavoring (Sheila prefers butter extract.)

1/2  teaspoon baking soda

Preheat oven to 250 degrees F.

Put brown sugar, butter, syrup, and salt in a saucepan and bring to a boil. Boil 5 minutes.

Remove from heat and add the baking soda and butter flavoring. 

Put popped corn in a big enough bowl to hold it all and pour mixture over the popped corn, stirring thoroughly.

Pour into two 9 x 13 - inch pans. 

Bake for one hour, breaking apart every 15 minutes. 

Store in an air-tight container.

CHEWY GRANOLA BARS

Friend Carla made these Chewy Granola Bars for the small gathering at her house last week for Mexican Train. These homemade granola bars would be perfect for an after school snack. I bet my husband would enjoy several of these during his golf game. I'm planning to make these to enjoy for lunch. Whenever you want to eat them, they are surely going to "hit the spot"!

Click here for a printable version of just the recipe.

CHEWY GRANOLA BARS

1       cup packed brown sugar
2/3    cup peanut butter
1/2    cup light corn syrup
1       stick (1/2 cup) butter or margarine, melted
2       teaspoons vanilla
3       cups quick oats
1/2    cup coconut
1/2    cup sunflower nuts
1/2    cup raisins
1/3    cup wheat germ
2       tablespoons sesame seeds
1       cup chocolate chips

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch pan. Set aside.

In a large bowl, combine the brown sugar, peanut butter, corn syrup, butter, and vanilla. Blend well.

Then stir in remaining ingredients.

Press mixture evenly in prepared pan.

Bake for 15 - 20 minutes or til light golden brown. Cool in pan on wire rack and cut into bars.

BACON OATMEAL BREAKFAST COOKIES

Welcome to My Patchwork Quilt's first ever Cookie Week! Each day this week I will be sharing a new and delicious cookie recipe with you. Since we got back from our vacation to Boston, New England/Canada cruise, and then in Vermont, I have been on a cookie-making craze. I have made a couple of non-cookie treats, but for the most part, it's been cookies I have been making.

The first one I am going to share is a cookie but not probably what you thought of when I said I would be sharing cookie recipes. It is a breakfast "cookie" and is the perfect addition to my serving of Greek yogurt every morning for breakfast. Warming one up in the microwave for about 12 to 15 seconds helps bring out the taste of the bacon. The other great thing is even though there isn't any protein powder (what I usually look for to fill me up for a meal), I am not hungry until time for lunch.

I substituted stevia for the white sugar and used mostly whole wheat flour for the all-purpose flour. I used what was left in the sack of flour (I didn't measure it but it looked like it might have been 1/4 cup.) and then finished filling the cup with the whole wheat flour. The taste of the whole wheat flour was just right with the applewood bacon. The ingredients to make a glaze make more than enough glaze for the cookies.

Click here for a printable version of the recipe.

BACON OATMEAL BREAKFAST COOKIES

1/2       lb bacon (That was 8 slices in my new 1 - lb package)
1/2       cup butter, softened
1/2       cup stevia or sugar
1/2       cup packed brown sugar
1          large egg
1/2       teaspoon vanilla extract
1          cup flour (mostly whole wheat flour)
1/2       teaspoon baking soda
1/4       teaspoon salt
1          teaspoon ground cinnamon
1-1/2    cups quick cooking oats
7/8       cup powdered sugar (1 cup - 2 tablespoons)
1-1/2    tablespoons water, or as needed (add 1/2 tablespoon at a time)
1-1/2    tablespoons real maple syrup

Fry the bacon and

allow to drain and cool on paper towels. 

When cooled, crumble. 

Beat the butter, stevia, and brown sugar in a large mixing bowl until fluffy on medium speed.

Scrape the sides of the bowl. Add the egg and vanilla and

mix until thoroughly combined. 

Whisk the flour, baking soda, salt, and cinnamon together in another bowl.

Stir the flour mixture into the butter mixture. 

Gradually add the oats (1/2 cup at a time) and bacon. (I did use the mixer.)

Form into a ball, cover, and refrigerate at least 1 hour. (I placed the ball in another smaller bowl so it didn't take up so much room in my frig. 

I also got busy and didn't get back to it until about 4 hours later. I just had to let it set out for a bit to be able to scoop out the dough to measure.)





Preheat oven to 375 degrees F. Grease a baking sheet or line cookie sheet with parchment paper.

Scoop out about 1/4 cup of dough level on top (I have a medium size ice cream scoop that almost measures 1/4 cup) I placed the flat side down on the cookie sheet about 3 inches apart. I had three rows of 2 on the cookie sheet.

Flatten the balls slightly with your fingers.

Bake until the cookies are golden brown with slightly browner edges 12 minutes. Allow to cool on cookie sheet 5 minutes

(the ones I baked without the parchment paper)

before removing to finish cooling on wire rack.




I made 12 full size ones and then 4 small ones made with my cookie scoop (1 tablespoon)

Make glaze:

Whisk together the powdered sugar and maple syrup.

Add water 1/2 tablespoon at a time to make mixture the consistency you want for your glaze.

Spoon the glaze

over the cooled cookies.

When glaze has set, store cookies in a ziplock bag or sealed container in the refrigerator.

To eat:

Warm in microwave on High for about 12 to 15 seconds. 

Here are two of my little (normal cookie size) ones that I made... This is a good snack size for the kiddos when they get in from school. I baked them about 8 minutes.

Here is about what I had in the measuring cup of all-purpose flour and then I just finished filling it up with whole wheat flour. Next time I will just use all whole wheat flour.