Bolognese Sauce {Slow-cooker}

This is delicious!  It is perfect for a cool January day.  This recipe as a little more prep work than most of my other slow-cooker recipes.  So, I did all of the prep at night and let it cook all night.  The next morning, I put it in the fridge.  At dinner time, I cooked up some pasta and just reheated the sauce at dinner time.  So good!

Slow-Cooked Bolognese Sauce - Click to link to recipe.

Gluten-free notes:  Make sure the tomato paste you use is gluten-free.

Chewy Chocolate Chip Granola Bars

I have been making these granola bars for my kid's lunches.  I make them into a 9x13 pan, cut them into about 24 bars, put them into individual baggies and put them in the freezer.  I always pack lunches the night before.  The frozen granola bar is thawed in plenty of time for lunch.  They actually thaw in about 10 minutes.  Sometimes, I put some out before I run out to pick up the kids and they are thawed in time for lunch.  My kids love these granola bars.  I think they have less sugar and far less additives than the grocery store varieties.  Enjoy!!

Chewy Chocolate Chip Granola Bars

Adapted from Chewy Chocolate Chip Granola Bars {CopycatQuaker} at Lovely Little Kitchen

4 c old fashioned oats* 

½ c unsalted butter

1/2 c brown sugar, packed

2/3 c honey

1 t vanilla* 

4 cups puffed rice cereal* 

1/2 c mini chocolate chips

Preheat the oven to 350^o.  Spread out the old fashioned oats on a baking sheet.  Toast the oats in the preheated oven for 3-5 minutes, or until fragrant to enhance the flavor. 

Line a 9x13 pan with parchment paper or spray with cooking spray.  Using the parchment paper will make them easier to remove and cut into bars later. 

In a sauce pan, melt butter, brown sugar, and honey over medium heat, stirring until the sugar is dissolved.  Bring to a slight simmer for a 1-2 minutes.   Remove from heat, cooling slightly.  Then mix in vanilla.  In a large bowl, combine the toasted oats and puffed rice cereal.  Pour the slightly cooled honey mixture over the oat mixture, stirring to coat.

Pour the mixture into the prepared pan, pressing firmly.  Sprinkle with chocolate chips and press into granola slightly.  Chill for about one hour prior to cutting.  Put each cut granola bars into individual small baggies.  Put the individual bags into a large freezer bag and freeze until ready to use.  Set out for about 10 minutes before eating. 

*Gluten-free notes:

– Oats are often processed on the same equipment as wheat and other gluten.  You can buy certified gluten-free oats. 

– Vanilla can contain gluten.  I use McCormick pure vanilla extract.

– Rice Krispie has a gluten-free option, as do some other brands.

Caramel Pecan Tart

I think I am a pretty good sport about my husband's food allergies.  I actually enjoy the challenge of creating recipes where no one misses the egg.  But, one of my all time favorite holiday desserts is pecan pie.  I have not yet figured out how to make this pie that normally calls for about three eggs!  Well, I have found an amazing substitute!  You HAVE to try this Caramel Pecan Tart.  It is delicious!!  It is kind of like pecan pie with more pecans and less gooey filling on top of a shortbread cookie.  It is SO good.  I made it for our Christmas dinner and everyone loved it!!  I am so pleased with this recipe that I may abandon my quest for an egg-free pecan pie.

Happy New Year!!

Caramel Pecan Tart - Please click to link to recipe.

Note:  I made this as directed by the recipe but I didn't cook it quite as long.  I think I only cooked it for about 20 minutes.

Cranberry Orange Muffins

My husband really loves Cranberry Nut Bread (EF, DF).  One bag of cranberries would make 3 loaves.  So, I decided to make some of the cranberries into muffins and freeze for later use.  Here is the adjusted recipe and they froze great!

I hope you all had a very Merry Christmas!!

Cranberry Orange Muffins

1 c flour

1 c whole-wheat flour

1 c sugar

2 t baking powder

1 t soda

½ t salt

Juice from one orange (about 1/3 c)

Freshly grated rind from one orange (about 1-2 t)

1/3 c vegetable oil

¾ c water 

1 c cranberries, cut in half

Preheat oven to 350^o.  Line muffin tins with paper liners.  Mix liquid with dry ingredients.  Stir in cranberries.  Spoon into muffin cups.  Bake about 18 minutes.  Cool in pan before removing. 

Makes about 18 muffins

Sauteed Brussels Sprouts

I have always wanted to like Brussels Sprouts but never really have.  Until, I had them raw in a salad and liked them.  I thought there just had to be a way to cook them that actually tasted good.  Then my friend sauteed them for me!  Finally, a delicious way to eat Brussels Sprouts!  My friend just used butter, salt and pepper.  I did half butter and half olive oil. This gives you the same buttery flavor with less unhealthy fats and cholesterol.  It is also less likely to scorch with a little oil mixed in.  I made these with our Thanksgiving feast!

Sauteed Brussels Sprouts

1/2 T butter*
1/2 T olive oil
9 oz package shredded Brussels Sprouts
Salt & Pepper, to taste

Heat oil and butter until butter melts.  Add Brussels sprouts, salt and pepper and sautee about 5-6 minutes on medium heat until soften.  Serve immediately.

*If you have a dairy allergy, omit butter and double olive oil.

Pumpkin Pecan Cobbler

I made this Pumpkin Pecan Cobbler during Thanksgiving weekend.  It was delicious!  Last year during the holidays, I made Pecan Cobbler (EF).  While the pecan cobbler was also really good, it was really, really sweet!  The Pumpkin Pecan Cobbler is the perfect combination of pecan cobbler and pumpkin cake.  And you can top it with ice cream!  Yummy!  I will for sure be making this recipe again.

Pumpkin Pecan Cobbler - click to link to recipe

Notes:  I made this in a large loaf pan and had to cook it an extra 10 minutes.  Next time, I will double the amount of pecans!