Granola bars and pumpkin dip(:

Chewy Granola Bars

Ingredients

• 2-1/4 cups rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/3 cup butter, softened
• 1/4 cup honey
• 2 tablespoons and 2 teaspoons packed brown sugar
• 1 cup miniature semisweet chocolate chips

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 8x8 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Recipe retreived from http://allrecipes.com/Recipe/chewy-granola-bars/detail.aspx.

Pumpkin Pie Dip

• ¼ can pumpkin
• 3 tbsp brown sugar
• ½ tsp vanilla
• pinch cinnamon
• pinch pumpkin pie spice
• 3 tbsp fat free Greek yogurt
• ¼ cup cool whip free
• cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.
Makes about 6 cups.

Recipe retrieved from http://www.skinnytaste.com/2010/11/pumpkin-pie-dip.html.  

**** I was not here for the making of the granola bars and pumpkin dip, You said to only do the reflection on the thing(s) i would do differently if i were to make this recipe again****

Granola bars;

If i was to make this recipe again I would put more chocolate chips in the mixer and not as many almonds.

Pumpkin dip;

I would keep the recipe the same because it was very delicious.

Blueberry Flax hot cereal with quinoa

"This wholesome, hot breakfast cereal has the perfect combination of flavour and nutrients. You can substitute old-fashioned rolled oats for the quick cooking oats; just add them to the mixture after seven minutes of cooking time. From Quinoa 365."

Ingredients

• 2/3 cup water
• 3 tablespoons quinoa
• 2 tablespoons quick-cooking oatmeal
• 1 -2 tablespoon maple syrup or 1 -2 tablespoon honey or 1 -2 tablespoon brown sugar
• 1 1/2 teaspoons flax seeds ( ground or whole)
• 2 tablespoons blueberries, fresh or 2 tablespoons blueberries, frozen and thawed
• milk (optional) or half-and-half cream (optional) or vanilla yogurt (optional) or soymilk (optional) or almond milk (optional)

Directions

1. Rinse quinoa well with water to remove bitter coating; drain.
2. Place the water and quinoa in a small saucepan, bring to a boil, and cover. Reduce to a simmer and cook for ten minutes. Stir in the oats, cover and continue to cook for another five minutes, until the oats are tender. Remove from heat. Stir in the maple syrup and flax. Fold in the blueberries and top with milk, cream or yogurt, if using. Serve immedietely.

Recipe found at http://www.food.com/recipe/blueberry-flax-hot-cereal-with-quinoa-426336.

 

One thing that went well was the taste. It tasted really good, but before we had tried it we thought that it wouldnt taste that great. One thing that went not so well was that we needed to cook it alittle longer because that seeds werent quite done. If i were to make this recipe again i would add more berries because they are my favorite.

Make a meal at home recipe

Baked Chicken 'n' Pasta
Prep time: 30 minutes/Cook time: 30 minutes

1 Package spaghetti or other pasta
1 can cream of chicken soup
3-4 cooked chicken breats, deskinned, deboned, an cut up into bite size pieces
1/4 cup melted butter
2 cups frozen peas, cooked and drained
Parmesan cheese

Cook pasta according to package directions. Drain. Mix cooked pasta with condensed soup, cooked peas and chicken. Melt butter in a separate pan and add cheese. Pour over the pasta mixture/ Bake at 350 degress for 20 minutes covered, then uncover and bake for 10 minutes longer. Serve immediately.

Garlic Bread Recipe
Prep time: 5 minutes/Cook time: 13 minutes

1 16-ounce loaf of italian bread or french bread
1/2 cup unsalted butter, softened
2 large cloves of garlic, smasked and minced
1 heaping tablesoon of freshly chopped parsley
1/4 cup freshly grated parmasan cheese(optional)

1. Preheart oven to 350 degress C
2. Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the two bread halves. Place on a sturdy baking pan (one that can handle hugh temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.
4. Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Or Soft method:

Preheat oven to 350 degrees F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottem crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

Cinnamon rolls

Jiffy Cinnamon Rolls

Ingredients
2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk

Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon

222 cups all-purpose fl2 tbsp granulated sugar4 tsp baking powder 1 tsp salt 1/4 cup cold butter 1 cup milk , (1/4 cup butter , softene1/2 cup packed brown sugar bsp cinnamoPreparation

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.

Cinnamon Filling: Spread butter onto dough; cover with brown sugar; sprinkle on cinnamon. Roll up, jelly roll style, from short side. Cut into 12 equal slices. Place in greased muffin cups.

Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto a wire rack and serve warm.

Recipe adapted from Jean Pare's, Company Coming: Muffins and More.

One thing that went well in making the cinnamon rolls is that they tasted great. They had just enough cinnamon and just enough brown sugar. One thing that didn’t go so well was when we were kneading the dough we kneaded it too much so the dough when cooked was kind of hard. If I was to make this recipe again I would knead the dough less so they would be soft and fluffy

chocolate zucchini muffins

Chocolate Zucchini Muffins

2 tbsp butter or margarine

¾ cup sugar

¼ cup canola oil

1 egg

1 tsp vanilla

¼ cup buttermilk

1 ¼ cups white flour or 1 cups whole wheat flour - sifted

¼ tsp baking powder

½ tsp baking soda

¼ cup cocoa

½ tsp cinnamon

½ tsp ground cloves

½ tsp salt

1 cup zucchini – grated

½ cup chocolate chips

1)   Preheat oven to 325 F, set the oven racks to the center and line a muffin tin with cupcake liners.

2)   To a large bowl add the dry ingredients – flour, baking powder, baking soda, cocoa, cinnamon, cloves and salt.  Mix.

3)   To the bowl for the mixer add butter and sugar, cream until smooth.  Add oil, eggs, vanilla and buttermilk, mix until smooth.  Add dry ingredients; mix only until the flour is wet.

4)   Fold in zucchini and chocolate chips.

5)   Bake in for 30 minutes.

This recipe is taken from Mrs. Gelowitz's personal collection.

One thing that went well with making the chocolate zucchini muffins was the taste. They tasted delicious, Just the right amount of chocolate chips and baking time. One thing that went not so well was when we making them we didn’t have all of our ingredients out and ready to use when we were baking the muffins so we were always going back and forth to the table and out kitchen for our ingredients.  If I was to make this recipe again I would use less zucchini because I personally do not like when I can take out the pieces of zucchini in my muffin.