Tag: rolled oats

Cowboy Cookies

I recently went to the beach with some friends. Forgetting to take a book for the beach, I decided to try a podcast. Savannah and Ashley listen to them all the time. Who knew there were thousands of podcast and about that many subjects too?

Choosing a murder mystery, really unlike me, I settled back in my chair for the experience. It was not long before I was drawn into the case and was trying to figure out the crime on my own. If there is anything I probably should never be, it is a detective. I had everyone on that podcast convicted and sentenced, and I was completely wrong!

During this podcast the continued to talk about Cowboy Cookies. Although I had no idea what was in a Cowboy Cookie, this podcast persuaded me that I needed one.

Greg and I both eat low-carb 98 percent of the time. Occasionally, we both get a sweet tooth though, and this happened over the weekend. I pulled out our latest church cookbook. There, on page 131, was a recipe for Cowboy Cookies!

I scooped the cookie dough using a large scoop to make huge cookies that averaged 3 1/2 inches in diameter. They were chewy, delicious cookies studded with chocolate chips and pecans. You can use a smaller scoop, but you may need to cut the baking time, watching the cookies and baking just until they start to brown.

 

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Cowboy Cookies

Course Cookies
Author Amye Melton

Ingredients

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. shortening
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. rolled oats
  • 1-2 c. chocolate chips
  • 1 c chopped pecans

Instructions

  • Sift together the flour, baking soda, baking powder and salt, set aside.
  • Using an electric mixer, cream together the shortening and sugars until light and fluffy.
  • Add eggs, one at a time. Stir in vanilla extract.
  • Spoon in the flour mixture and gently combine.
  • Stir in the chips and pecans.
  • Scoop using 1/4 cup scoop and drop onto greased cookie sheet and bake at 350℉ for 15 minutes or until the cookies start to brown.
  • Cool on pan for 5 minutes. Remove to a baking rack and cool completely.

Overnight Peanut Butter Oats

Breakfast is undoubtedly my favorite meal of the day! However, it’s usually the most challenging time of day to have a good meal. Mama always said it was the most important meal, but most of us are rushed to get going. I have become a huge fan of poached eggs, and even though they are somewhat easy to prepare I hate messing up the kitchen first thing in the morning, especially during the week!

I have tried several overnight oatmeal recipes, and these are my favorite! Not only are they delicious, but they are also packed with health benefits! According to Mayo Clinic, eating whole grains has been linked to a reduced risk of diabetes, heart disease and some forms of cancer. Chia has too many health benefits to list. However, just to name a few, they are said to improve memory, mood, and overall energy, helps control appetite, lower cholesterol and blood pressure! The following list is what put chia on the map for me more than anything though.

3 x’s more antioxidants than blueberries
3 x’s more iron than spinach
3 to 5 x’s more calcium than milk
8 x’s more omega 3s than salmon
15x more magnesium than broccoli

With just five ingredients you will have these oats mixed and in the refrigerator in no time! I found this recipe on minimalistbaker.com.  I love visiting her blog!  She has tons of healthy recipes and her photography is remarkable! For a filling breakfast that will not leave you starving in a couple of hours I think this is well worth 7 points.  If you are concerned that 7 points may take you over your daily limit try using peanut butter powder and stevia.  You can also leave the chia seeds out for one point less.  

 

Overnight Peanut Butter Oats
 
Author:
Serves: 1
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Ingredients
  • ½ c. unsweetened plain almond milk
  • ¾ tbsp. chia seeds
  • 2 tbsp. natural peanut butter, almond butter, or peanut butter powder
  • 1 tbsp. maple syrup, coconut sugar, brown sugar, honey, or stevia
  • ½ c. old-fashioned rolled oats
  • Toppings: fresh sliced banana, fresh sliced strawberry, fresh raspberries
Instructions
  1. In a mason jar or small bowl add the almond milk, chia seeds, peanut butter, and sweetener and stir to combine. Leaving some peanut butter in large bites is a nice treat.
  2. Add oats and stir slightly. Press down the oats with with back of a spoon to ensure all oats are in milk mixture.
  3. Cover with lid or plastic wrap and place in the refrigerator overnight or at least 6 hours.
  4. The next day, remove from refrigerator, top as desired and enjoy!
Notes
Will keep in the refrigerator for up to 2 days.

Made as written with natural peanut butter and stevia Weight Watchers Smart Points = 11 points
Decrease the oats and milk to ⅓ cup each and use peanut butter powder and stevia for Weight Watchers Smart Points = 5 points

 

Healthy Nutty Bars

healthy-nutty-bars

 

I know that we all go through times in our lives when we simply get bogged down by the demands of life. Honestly, I have been going through one of those times for a few months now. I think there are several contributing factors which include an empty nest and Greg’s changing work schedule. I have come to realize that one thing that keeps me sane and grounded is writing to you!

I enjoy “talking” to you about the good things happening in my life, as well as the bad. I like running across old recipes to share and finding new favorite recipes to try for you. I feel a change coming to NJSD, and I’m not exactly sure what that change is going to be yet. With my changing life, my recipes also are in need of a rehaul. I believe I am moving in the direction of fresh, easy, few ingredient recipes.  I don’t want to spend hours in the kitchen at this point in my life.

I hope you also look forward to the new and exciting recipes that I will be bringing you in the future. As promised, I also plan to bring at least one healthy recipe a month your way, starting today!

These Healthy Nutty Bars are fresh and delicious. With the Paleo Bars from my blog as a guide, I set out to make a substitute to a store-bought nutty bar. I am thrilled with this final recipe! The nuts are crunchy, and with the addition of honey and dried fruit, they are a sweet treat too.  Store in an airtight container in the refrigerator.

 

5.0 from 1 reviews
Healthy Nutty Bars
 
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Ingredients
  • 2 c. whole almonds, coarsely chopped
  • 1 c. walnuts, coarsely chopped
  • 1 tbsp. chia seeds
  • ½ c. flax meal
  • ½ tsp. salt
  • 1 c. rolled oats
  • ½ c. apricots, chopped
  • ½ c. dried cherries, chopped
  • 12 Medjool dates, pitted, coarsely chopped
  • 1 tsp. vanilla extract
  • ½ c. almond butter
  • ½ c. coconut butter or coconut oil
  • ½ c. local honey
Instructions
  1. Toast almonds and walnuts in a 200°F oven. Remove and cool.
  2. In a large bowl combine the cooled nuts, chia seeds, flax meal, salt, rolled oats, apricots, and cherries.
  3. In a medium saucepan combine the almond butter, coconut butter (or oil), honey, and chopped dates. Stirring occasionally keep over heat until ingredients are combined and warm. Remove from heat and add to the bowl of a food processor. Add vanilla extract and process until dates are finely chopped Pour over the nuts and fruit and using a large spoon or spatula combine.
  4. Press the mixture into a 9 x 9-inch pan lined with wax paper. Use the bottom of a glass to press it down tight so that they bars will be solid.
  5. Cover and refrigerate until firm, a couple of hours.
  6. Remove from pan using the wax paper, cut into small bars. Store in an airtight container in the refrigerator.

 

Peanut Butter Fingers

peanut butter fingers

 

My fascination with cooking came at an early age. It developed when I would watch my mother, grandmothers, and aunts cook and share recipes over the years.

Both sides of my family, the Glovers and the Boltons, were large families. We lived on the same dirt road as many of my Bolton family members and would visit my Glover grandparents house almost every Sunday afternoon, along with many other family members. I was never without a cousin to play with, and I cherish those memories. What I wouldn’t give for one more lazy Sunday afternoon at Ma and Pa’s house or a hot summer day on that old dirt road picking grapes off Bo and Papa’s grapevines.

When I was a little girl, Ma gave me an old Pillsbury Bake Off Cookie cookbook. The book is almost as old as I am, dated 1967. I didn’t spend a lot of time cooking when I was growing up. When I was old enough to help out around the house, my duties were dusting, washing dishes, and vacuuming. However, there was one recipe that Mama would let me cook, and I made it often. At some point Mama even allowed me to start making it without her help. That recipe came from that old 1967 cookbook that Ma had given me, and it was for Peanut Butter Fingers.

Until recently, I had not baked the tasty treats in years. The old cookbook has my childhood handwriting in it, and the page with the Peanut Butter Fingers recipe is worn and has vanilla extract stains on it. Just flipping through the book takes me back…way back!

The peanut butter fingers are chewy with a frosting of melted semi-sweet chocolate chips and then topped with a sweet peanutty drizzle. It’s best to bake these in a 7 x 11-inch pan because baked in a 9 x 13-inch pan they tend to be a little dry. Watch closely and do not overbake.

 

Peanut Butter Fingers
 
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Ingredients
  • ½ c. butter, softened
  • ½ c. creamy peanut butter
  • ½ c. sugar
  • ½ c. firmly packed brown sugar
  • 1 egg
  • 1 c. all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. vanilla extract
  • 1 c. rolled oats (I used old-fashioned but original recipe calls for quick-cooking)
  • 1 c. semi-sweet chocolate chips
  • Drizzle:
  • ½ c. sifted confectioners' sugar
  • ¼ c. creamy peanut butter
  • 2 to 4 tbsp. milk
Instructions
  1. Preheat oven to 350° F. Grease a 7 x 11-inch baking pan and set aside.
  2. In a large mixer bowl beat butter until creamy. Add peanut butter and sugars, mix until combines. Add egg and mix well. Combine flour, soda, and salt, and mix into creamed mixture. Add oats and vanilla and mix until you have coarse crumbs. Press mixture into prepared pan.
  3. Bake at 350° F for 20 to 25 minutes. Watch closely because overbaking will cause the peanut butter fingers to dry out.
  4. Sprinkle immediately with chocolate chips. Let stand 5 minutes. Spread evenly.
  5. Mix confectioners' sugar, peanut butter, and milk with a whisk or fork until smooth. Drizzle over the top.