Peanut Butter-Granola Balls

When you need a quick snack for the kids or are just craving something sweet, these granola balls are perfect.  Made with honey and natural peanut butter, they're a better alternative than Krispie squares made with marshmallows.  I love how sweet they are and the peanut butter taste isn't overwhelming.

They come together quickly as the ingredients are heated on the stove, then blended, scooped onto a baking sheet, and cooled in the fridge for 15min.  These would be perfect on a hot summer day when you don't feel like putting the stove on.  This recipe doubles nicely as well.

PEANUT BUTTER-GRANOLA BALLS
from Everyday Food Magazine, April 2007

1/3 cup honey
1/4 cup natural peanut butter

2 tablespoons unsalted butter

1 cup crisp rice cereal (I use Nature's Path Rice Puffs)

1 cup old-fashioned rolled oats

1/4 cup dried fruit (I've used raisins or dried apricots sliced into small pieces)

In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats, and dried fruit.

Drop mixture by the tablespoon into mini paper cupcake or candy liners (I scoop them by Tablespoonful onto a baking sheet lined with Silpat). Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

Printable Recipe

Happily submitted to Frugal Fridays over at Life As Mom and Family Friendly Fridays over at Mommie Cooks!

Enjoy!

from the book "Little Verses, A Big Golden Book"
by Miriam Clark Potter
pictures by Mary Blair
1953, Golden Press Inc.

Cod Chowder

We love seafood chowder and it's a quick dinner to make.  Once you're done chopping the cod into chunks it takes no time at all.  This would be easy to assemble your ingredients the night before, then prepare it quickly after work.

COD CHOWDER
from Whole Foods Market Website

3 slices bacon, finely chopped
1 onion, diced
2 ribs celery, diced
1 1/2 teaspoons chopped fresh thyme leaves
1 bay leaf
2 tablespoons flour
1 pound red boiling potatoes, cut into 1/3-inch dice
2 cups low-sodium chicken broth (I use homemade)
2 (8 ounce) bottles clam juice
Salt and pepper to taste
1 pound frozen cod, cut into 3/4-inch pieces
1/2 cup frozen corn
1 cup half-and-half, heated

Heat a heavy pot over medium heat and add the bacon. Cook until the bacon is golden brown and crispy, about 10 minutes. With a slotted spoon, remove the crispy bits and reserve, leaving the fat in the pot.

Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned. Sprinkle in the flour and cook, stirring, another 2 minutes.

Add the potatoes, chicken broth and clam juice and bring to a boil. Then reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.

Season generously with salt and pepper. Add the cod and corn. Do not stir. Cook for 5 minutes. Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

Return chowder to heat and stir in the cream, gently to avoid breaking the fish into small pieces. Season to taste. Bring chowder to serving temperature over gentle heat, uncovered. Sprinkle reserved crisped bacon on top and serve with a side salad of baby mixed greens.

Printable Recipe

Happily submitted to Family Friendly Fridays over at Mommie Cooks!

Enjoy!


from "Little Verses" a Big Golden Book
by Miriam Clark Potter
pictures by Mary Blair
1953, Golden Press New York

Sharing a Morning Laugh ~

You ever wake-up in the morning feeling a little "snarley" (is that even a word?)? Well, I did this morning. Not to worry my lovelies, I'm on my second cup of coffee and coming around now ;o)

I had to share a hilarious post, that had me burst out laughing and almost choke on my morning 'cuppa brew This Old House 2: Rude


Oh and while you're over at This Old House 2, take a peak at her gorgeous home...

Enjoy the Laugh!
 

Perfect Pancakes

Who doesn't love pancakes for breakfast? These pancakes are so good you can eat them plain.  What makes these so special, is that they're very fluffy with a slightly sweet flavour.  I love the hint of allspice added to the batter.

This recipe takes a couple extra steps, as the batter is folded into beaten egg whites.  I usually make a huge batch of these, then freeze some for later.  The pancakes are easily reheated in the toaster, which makes them slightly crispy.

PERFECT PANCAKES
from Family Circle Magazine, February 2009
Servings: sixteen 4-inch pancakes


1-1/2 cups all-purpose flour (I replace 1/2 cup flour with whole wheat)
3 tablespoons granulated sugar (I use Stevia in the Raw)
4 teaspoons baking powder
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 eggs
1 cup milk
1/4 cup vegetable oil
Butter, maple or pancake syrup, and/or confectioner's sugar (optional)


Preheat oven to 180 degrees F and place a foil-lined baking sheet inside. Heat a griddle or large pan to medium heat.


In a large bowl whisk together flour, granulated sugar, baking powder, salt, and allspice. Separate eggs and whisk egg yolks in a small bowl with milk and oil.


Beat egg whites with an electric mixer on medium speed until stiff peaks form, about 1 minute. Stir milk mixture into flour mixture just until combined. Fold in egg whites in two additions until no white streaks remain.


Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing pancakes at least 1 inch apart. Cook 1 minute or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.


Transfer pancakes to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter, syrup, and/or confectioner's sugar, if desired.

Printable Recipe

Enjoy!


Open House for Butterflies
by Ruth Krauss
Pictures by Maurice Sendak
1960, Harper & Row Publishers