Wake-Up Breakfast Bars

I made these the day before Christmas so we could have a quick breakfast on Christmas morning eating while we opened gifts! They were great!

Be sure you plan on making them ahead of time since they need to chill for several hours before serving!

1/3 cup packed brown sugar
1/3 cup honey
1 1/2 cups peanut butter
1/2 tsp. cinnamon
5 cups bran-flakes cereal (I used Total)
1 pkg. (6 oz.) dried cranberries

1. Line a 9x9x2 inch baking pan with foil; set aside. In a large saucepan, stir together brown sugar and honey. Bring to a boil, stirring constantly. Remove from heat. Stir in peanut butter and cinnamon until smooth. Stir in cereal and 1/2 cup cranberries until coated.
2. Pat mixture into prepared pan, pressing firmly. Press remaining cranberries on top. Cover and chill until set or up to 24 hours.
3. To servce, use foil to lift mixture from pan; cut into squares. Will keep in the refrigerator for three days. Makes 12 to 16 squares.

Nutrition: 337 calories, 10g protein, 17g fat, 45g carb, 31 mg calcium, 6g fiber.

Hot Vanilla

This is seriously my new favorite drink ever! It tastes like a warm version of homemade ice cream. Basically, the classic hot chocolate treat has been turned on it's head by serving up steaming mugs of this vanilla-flavored tummy warmer.

Please note: I didn't have chocolate syrup the first time I made it but used the Nestle Quick Chocolate powder and it worked great.

Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form. Makes enough to top about 6 drinks.

For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.

Indian Pudding

Here is a good dessert to make for Thanksgiving dinner or anytime near the Thanksgiving holiday. It is one the Pilgrims used to eat. I had so much fun making this with Hunter.

You need:
1 quart of milk
3/4 cup molasses
1 cup cornmeal
1/2 stick of butter
2 tablespoons of sugar
1/2 teaspoon of salt
1/4 teaspoon each of nutmeg, cinnamon, and ginger
2 beaten eggs
1 teaspoon of shortening
1 saucepan
1 spoon
1 baking dish

How to do it:
1. Heat the milk in a saucepan.
2. Add molasses and cornmeal to the milk. Stir until it is all mixed together. Now boil.
3. Remove the pan from the heat. Add the butter, sugar, salt, nutmeg, cinnamon, and ginger. Cool for about 10 minutes.
4. Stir in the already beaten egg.
5. Grease the baking dish with shortening.
6. Pour in the pudding.
7. Bake at 325 degrees for an hour.

Top it with ice cream or yogurt. Indian pudding is good hot or cold.

Mint Chocolate Fudge

A new variation from the traditional fudge. Please note that it says confectioner's coating and not sugar. I didn't have coating on hand but used white chocolate chips (1 cup) in it's place and it was very tasty!

Prep time: 10 minutes
cook time: 15 minutes

2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
1 cup white confectioner's coating
1 tablespoon peppermint extract
1 drop green food coloring (optional)

1. Line an 8 or 9 inch square pan with waxed paper.
2. In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocholate mixture at room temperature.

3. In another heavy saucepan over low heat, melt white confectioners' coating (or use white chocolate chips) with remaning sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.

4. Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

Oven Baked Sweet Potato Fries

Very yummy! It's an easy way to get my kids to eat something healthy. They don't realize that they are eating a vegetable.

1-1 1/2 lb. sweet potatoes
1/4 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. cinnamon
(can also add 1/2 tsp. paprika)

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peel the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a sealable plastic bag. Add oil, salt, and cinnamon. (May also add paprika). Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Rice Krispie Earth Recipe

This is so much fun to make with kids. Hunter had a blast making them and eating them too. Great to use if teaching your children about creation or about the earth. Could also make it on Earth Day!

1/4 cup margarine
40 regular marshmallows (Or entire small bag of mini-marshmallows)
1/2 tsp. vanilla
6 cups Rice Krispies
green and blue food coloring

Melt margarine and marshmallows over medium heat in a large pot, stir in vanilla and rice krispies.

Divide into two bowls.

Add green food coloring to one bowl and blue food coloring to the second.

Stir!

Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth).

Set the balls aside until completely cool.

Sweet and Sour Chicken

Love this recipe! The pineapple adds a nice variety to the mix!

Ingredients:
1 ib. boneless, skinless chicken breat meat- cubed
2 tablespoons vegetable oil
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
1/4 cup soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stirfry for 1 to 2 minutes.

2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

3. Serve with rice. (I like brown rice with this recipe! And I'll also serve with hawaiian sweet bread!)