Chewy Granola Bars

Chewy Granola Bars

1/2c Brown Sugar
2/3c Peanut Butter
1/2c Honey
½ Butter, melted
2tsp vanilla
3c Oatmeal
1/2c Coconut
1/2c Sunflower Seeds
½c Raisins
1/3c Wheat Germ
2T Sesame Seeds
2/3c Mini Chocolate Chips

Press into 9x11 pan (press til you can press no more unless you want a granola crumble :))
Oven: 350 for 15-20 minutes
Let cool, then cut

Katie's Salsa Recipe

1 red pepper, diced 1/2 bunch cilantro
1 green pepper, diced 1/4 c. olive oil
1 yellow pepper, diced 4 T. red-wine vinegar
1/2 cup Purple onion, diced 3-4 t. lime juice
can of corn, drained 1 can black beans drained and rinsed
1 clove garlic, minced ; salt and pepper to taste
Mix all ingredients together adding beans last. Serve with chips.

Katie

Scone Recipe

In case you are looking for an easy sweet treat - I got this recipe from Caleb's Preschool last year.


Scones-
1 1/2 c flour
1/2 c sugar
2 tsp. baking powder
1/2 t. salt
3/4c. whipping cream
Extras: 1/4 dried fruit, chocolate chips, etc.; raw sugar to sprinkle on top.

(I usually double or quadruple this recipe. The dough freezes well, but usually we have no problem finishing off a quadrupled recipe)

Preheat oven to 375. Combine flour, sugar, baking powder, salt. Add whipping cream and mix well. Should be like playdough. If too sticky, add more flour. mix in dried fruit, choco chips.

Form dough into a ball ( if single recipe, one ball; double, two....) and smash into flat circle. Brush top with whipping cream and sprinkle with raw sugar. Cut like a pizza into 8 pieces. Place 1 inch apart and bake 18 minutes or until lightly browned.

When I 5x the recipe, I just smash the dough into a large jelly roll pan and cut into triangles, then place on a baking sheet. It saves a little time.

Katie's Cheesecake

From Rachel Ray

one 10-ounce box shortbread cookies (Lorna Doone)
1/4 cup blanched almonds, toasted
2 T brown sugar
1/2 t salt
4 T melted butter
two 8- ounce packages cream cheese room temp
3T flour
2 large eggs plus 1 large yolk
1 3/4 cups dulce de leche or other caramel sauce (I used a jar of Mrs Richardson's ice cream topping)
boiling water for baking

1. Preheat oven to 350. wrap the outside of a 9in spring form pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 t salt. Add butter and pulse until just combined. Press into the bottom of prepared pan and bake until set, 10-12 min. Transfer to cooling rack to cool. Lower oven temp to 300.2. Using a mixer, beat cream cheese until softened, 2 min. Beat in the flour and remaining 1/4 t salt on low speed. Beat in the eggs and yolk, 1 at a time, on med speed. Mix in 1 cup caramel.3. Pour batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 in. Bake until set at the edges but slightly wobbly in the center, about 55 min.4. Transfer to a rack; let rest for 15 min. Spread the remaining 3/4 cup caramel over warm cake. Refrigerate until ready to serve, then remove the springform pan and slice.

Chris told me it was the best cheesecake I have ever made. Did someone write that in his book?
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