Chewy Granola Bars

Makes: 12-16 bars

3/4 c. sugar
2 T. light corn syrup
6 T. butter, divided, melted
1 2/3 c. quick oats
1/3 c. whole wheat flour
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 c. mini chocolate chips
1/2 c. dried cranberries
2/3 c. roasted almonds, finely chopped
1 tsp. vanilla
1/4 c. honey
1 T. water

In a small bowl, combine sugar, corn syrup and 2 tablespoons melted butter. Mix until well combined. In a large bowl, stir together all dry ingredients, including chips, fruit and nuts. Stir sugar mixture into dry ingredients and mix well. In another small bowl, whisk together wet ingredients. Toss wet ingredients with the dry until the mixture is evenly crumbly. Spread into the bottom of a greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes or until edges are golden brown. Remove from oven; loosen edges and cool 5 minutes. Cut into bars while still warm. Remove from pan and cool on wire rack. Wrap individually and store in refrigerator or freezer.

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Tips: I have been trying to make an effort to bake more things from scratch in an effort to cut out all the unpronounceable ingredients present in a lot of store-bought items. When I saw this recipe for homemade granola bars, I was excited to try it - and it did not disappoint. The first picture up top is the dry ingredients mixed with the sugar mixture. It takes a bit of mixing but it should be crumbly and still somewhat dry when completely combined. This recipe can take up to 3 cups of nuts, fruits, chips, seeds, coconut, etc. so experiment with whatever your family likes best. I made these before we when camping so we could all have a filling snack between lunch and dinner. They will also make a great lunchbox item for your kiddos. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe adapted from King Arthur Flour

Blueberry Banana Bread

Makes: 1 loaf

1 c. fresh or frozen blueberries
2 c. + 1 T. flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. mashed ripe bananas (2 to 3 bananas)
1/2 c. low-fat buttermilk (see tips)
6 T. butter, melted and cooled
1 egg

In a small bowl, mix blueberries with 1 tablespoon of flour. In another bowl, blend remaining 2 cups flour, sugar, baking powder, baking soda, salt and cinnamon. In a another large bowl, whisk together bananas, buttermilk, butter and egg. Stir flour mixture into banana mixture just until evenly moistened, the batter will be stiff. Gently stir in blueberry mixture. Spread batter into a greased 9 x 5-inch loaf pan. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, up to 45 minutes.

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Tips: This is a perfect recipe for this time of year since blueberries are usually on sale and bananas ripen with lightening speed. If you don't have buttermilk, put 1/2 tablespoon of vinegar or lemon juice into your measuring cup, then pour in the milk up to the 1/2 cup mark. I made this for some friends who watched our kids last month while we went out for our anniversary. Since we usually don't pay friends who watch our kids (or take money from friends when we watch their kids), I like to be able to have a little something to say thank you. They told me that the bread was pretty much gone by the next morning.

Recipe from Firefly Blog

Ranchero Macaroni Bake

Serves: 4

1 can (14.5 oz.) cream of mushroom soup
1/2 c. milk
1 1/2 c. (6 oz.) shredded Cheddar cheese
1/2 c. salsa
1 1/2 c. elbow macaroni, uncooked
1/2 c. tortilla chips, coarsely crushed

Cook macaroni according to package directions; drain. Combine soup and milk in a large bowl. Stir in cheese, salsa and cooked macaroni. Spoon into a lightly greased 2-quart baking dish. Bake at 400 degrees for 20 minutes. Stir; sprinkle with crushed chips. Bake for an additional 5 minutes, or until hot and bubbly.

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Tips: I love simple casseroles like this that (as I always say) use ingredients that you can probably find in your pantry. The kids love it because of the macaroni and cheese flavors but for us grown-ups we get the salsa twist too! I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Pasta Recipes Cookbook (Gooseberry Patch)

No-Fry Chimichangas

Serves:4-6

1 lb. ground turkey
1/2 c. onion, chopped
1 garlic clove, minced
1/4 tsp. chili powder
1/2 c. cheddar cheese, shredded
1/2 can (regular can is 4 oz., use 2 oz.) diced green chilies, drained
1/2 c. fresh cilantro, chopped
4-6 large flour tortillas
No-stick spray
Salsa & sour cream

In a large skillet, brown turkey, onions, garlic and chili powder. Cook until turkey is no longer pink; drain. Stir in the cheese, chilies and cilantro. To assemble, spoon 1/4-1/2 cup of turkey mixture into each tortilla. Fold in ends, then roll tortilla and secure with wooden toothpicks. Spray both sides of rolled tortilla with no-stick spray. In a large skillet or griddle, cook filled tortillas over medium heat for 3-4 minutes on each side or until golden brown. Remove from skillet and keep warm until all tortillas are finished. Serve with salsa and sour cream.

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Tips: This is a fun Mexican dinner with a twist that jazzes up plain ol' burritos. I used my Pampered Chef Kitchen Spritzer in place of no-stick spray because I like the idea of using regular oil. Make sure to watch the tortillas as you are cooking them or they can easily become very brown. It was challenging to push the toothpicks through to the other side once you are ready to turn the tortilla but tongs can help. I also shared this recipe at We are THAT Family's Works-For-Me Wednesday.

Recipe adapted from Healthy Homestyle Cooking