Tuesday, September 29, 2009

Raspberry Oat Bars

Last summer I made LOTS of jam with all the berries were had. It seemed like a good idea until I realized, we really don’t eat much jam… So now I have almost an entire shelf in the freezer of jam from last summer. Needless to say, I didn’t make any jam this year. :o)

In an attempt to clear more freezer space, I am on the search for good desserts that use jam. This recipe was the first I’ve tried and it was a hit! They are really easy and really yummy!

1 yellow cake mix

2 1/2 cups quick oats

3/4 cup margarine, melted

1 tsp vanilla

1 splash milk

1 1/2 to 2 cups raspberry jam

1 Tbsp lemon juice

Preheat oven to 375. Grease a 9x13 pan.

Mix together cake mix, oats, margarine, milk and vanilla so that it makes nice crumbs and there is no dry mix left. Press a little over half in the bottom of the pan. (Reserve some for the topping)

In another bowl, mix jam and lemon juice. Spread over the crust. Sprinkle top with remaining crumb mixture.

Bake for 15 to 20 minutes, or until top is lightly brown. Do not overbake! Cool before cutting into bars.

raspberry oat bars 01

Saturday, September 26, 2009

3 Meal Roast - #3 Taco Salad

If you happen to have any of your chili left over, just pop it back in the fridge and heat it up the next day for taco salads.

Put Fritos or broken up tortilla chips in the bottom of a bowl.

Spoon some chili on top of the chips.

Sprinkle with grated cheese.

Now top with your favorite toppings:

lettuce

salsa

tomato

onion

olives

sour cream

(I was so enjoying my taco salad and my company for lunch that I forgot to take a picture, but picture will be posted soon)

Wednesday, September 23, 2009

3 Meal Roast - #2 Chili

This is round 2 of the 3 meal roast. This one is pretty unstructured and you can throw in whatever you like but I’ll tell you what I do.

I usually serve this chili with cornbread and a fruit salad.

Take crock pot of leftover taco meat and add:

2 cans drained beans (kidney, pinto, black…)

2 can tomatoes (or use fresh or frozen)

1 can corn (or use frozen corn)

chopped onion

chopped peppers (red or green or both)

chopped fresh or canned jalapenos or chilies

chili powder

chili 01 today I used mostly ingredients from the garden

Stir together and turn on crock pot. Cook until heated through.

chili 02

Tuesday, September 22, 2009

3 Meal Roast - #1 Taco Meat

I love this recipe because not only can you use it for the base for 3 different meals, but you can use the cheapest pork or beef roast and it still turns out wonderfully!

Use one larger roast or two small ones to have enough meat to last 3 nights.

Serve the shredded taco meat with rice as a filler for your tacos and garnish with your favorite taco toppings (ie – lettuce, cheese, tomato, olives, salsa, sour cream…)

1 large or 2 small pork or beef roasts

1 bottle of red taco sauce

1 envelope taco seasoning

1/2 onion, chopped

1 can of diced chilies or jalapenos

1/2 cup water

Place roasts in crock pot. Place remaining ingredients on top of roast. Cover and cook until the meat shreds easily with a fork. Shred the roasts and stir well. Serve on tortillas. Be sure to save some for the next meal.

taco meat 01taco meat 02

Friday, September 11, 2009

Triple Ginger Snaps

I just got this recipe from one of the moms from co-op and it’s already one of my favorites. It is a perfect cookie to kick-off the fall baking season! Soft and chewy, it is lovely with a cup of hot tea on a chilly fall evening. Thanks Marty, they really are “snappy”!

If you like a little more bite, add more of any of the three gingers.

1 1/2 c. SUGAR...

1c. UNSALTED BUTTER...

1/4c. MOLLASSES...

1 lg. EGG...

2 1/4c. FLOUR( I used part whole wheat )...

1 1/2 tbs.FRESH GRATED GINGER ROOT...

4 tsp GROUND GINGER(powdered)...

2tps. BAKING SODA...

1/4 tps salt (optional)...

1/2 c. CHOPPED CANDIED GINGER....

*I DOUBLED THE RECIPE .....

1.)Preheat oven to 350 degrees

2.) With a mixer on medium speed (or by hand) creame the butter & sugar 'til light & fluffy...add molasses,& egg then beat until combined.

3.) Mix in flour, fresh ginger, pwd. ginger, baking soda, and salt; mix until just combined,don't over mix.

4.) Stir in candied ginger with a spoon. Roll into 1 inch balls and roll in sugar(optional) and place on ungreased cookie sheet.

5.) Bake for about 12 minutes. Cookie will flatten and be evenly browned. They'll flatten even more and "crinkle" as they cool.

triple ginger snaps 01