Davy Crockett Bars

I mentioned earlier in the week that Davy Crockett Bars are something I've been making for years, and my mama's been making for much longer than that. If I'm in a rush and need something sweet, this is it! This is seriously easy, and always a hit with everyone. (My brother's mother in law is always a fan, and she's one of the sweetest ladies in the world. I always want to stay on her good side. ;) I usually bring it to gatherings at my brother's place....)

One great thing about this is that it can be a one-dish dessert! The instructions say to mix the dry ingredients separately from the wet, then combine them, then press into the pan... truthfully, I always skip that part. I mix everything together right in the pan. Less dishes! Slightly more messy, it is a bit hard to keep it contained, but.... still easy. :)

Printable Recipe

Davy Crockett Bars

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup brown sugar
• 2 cup quick-cooking oats
• 12 ounces chocolate and/or peanut butter chips (or butterscotch, or whatever...)
• 2 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350°.
2. Mix together flour, sugar, salt, baking powder, and baking soda. Mix in brown sugar, oats, and chocolate chips. 
3. Combine eggs, oil, and vanilla. Stir into chocolate chip mixture. 
4. Press into an ungreased 13”x9” baking pan. Bake for 20-25 minutes or until lightly browned. 
5. Cool slightly before cutting.

Yield/Time

36

30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

184

Source (for original): my mother

Remember, comments are loved! Tell me if you try this, I'd love to hear what you think!

Chicken Alfredo Stromboli

I love pretty much anything to do with alfredo. It seems like half of the new entrees I want to try from Pinterest are variations of alfredo pasta! I already have recipes I love, so I try to not do it too often, but it's definitely one of my favorite meal ideas.

This is a recipe I found years ago, I think when Nate & I were first married. We both LOVE it, and it's always a hit with the boys too. It's pretty easy to do, especially if you use shortcuts. I almost always have shredded or grilled chicken in the freezer, so I use that instead of cooking the chicken as part of the recipe. You can use your own Italian/French bread, or you can pick some up in the deli section of your local grocery store. Whatever works for you!

Printable Recipe

Chicken Alfredo Stromboli

Ingredients

• ½ loaf italian or french bread
• 6 ounces boneless skinless chicken breasts, cubed
• 1 teaspoon olive oil
• ½ cups mushroom stems and pieces, chopped finely
• 1 clove Garlic, minced (or one teaspoon Garlic Garlic)
• dash Salt
• ¼ teaspoon Pepper
• ¼ cup sour cream
• ¼ cup Parmesan
• 3 teaspoons butter, softened
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Place bread, cut side up, on an ungreased baking sheet. Bake for 2-3 minutes or until lightly toasted; set aside.
3. In a small skillet, saute chicken in oil until juices run clear; drain. Add the mushrooms, salt, garlic, and pepper; cook for 1-2 minutes or until heated through.
4. In a small bowl, combine the sour cream, Parmesan, and butter; spread over bread halves. Top each with ½ of the of the chicken mixture. Sprinkle with mozzarella. 
5. Broil for 1-2 minutes or bake for 10-15 minutes (or until cheese is melted).

Yield/Time

Serves: 4

Prep/Total time: 30 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

381/serving (using homemade french bread)

Source (for original): Cooking for Two

Comments are loved! What's your favorite alfredo-style dish?

Tastefully Simple info: If you are interested in making a purchase, you can purchase through my page, or just search and select "Serena Lee" as your consultant. Obviously, if you are not local and already have a consultant.... purchase through them online, or contact them! Shop local, as always! Disclaimer: I am paid a small amount with each purchase, based on sales, made through myself as a consultant. You are helping to support my baking addiction, thank you! ;)

Chocolate Chip Cookie Bars

In general, I prefer cookies over most other desserts. That can, of course, vary with my mood, but I'd say that's a good general rule. Next would be some type of bar... like Davy Crockett Bars, glazed peanut butter bars, or cheesecake brownies. (Yes, that counts as a bar. Accept it.) I don't try new bar recipes very often, simply because I would rather try a new cookie recipe.

However, I made an exception for this one awhile ago, and wow I am glad I did! These are slightly similar to my Davy Crockett Bars, but without the oats and a bit more gooey. Also, shockingly, I have apparently never posted the recipe for that on here. If you know me in real life, you know that's one of my classic recipes. Mama's been making it as long as I can remember, and I've been making it since I moved into my own place. I think that just made it onto my meal plan for the week, so I can get a pic and share the recipe!

In the meantime, these are amazing. Gooey, sweet, and chocolatey.... perfect! A great way to warm up your kitchen on a chilly fall morning! If you feel like your chocolate need is great, you could double or triple the "drizzle" and turn it into a glaze, if needed. ;)

Printable Recipe

Chocolate Chip Cookie Bars

Ingredients

• ½ cup butter flavored Crisco
• ¾ cup firmly packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups semisweet chocolate chips, divided
• 1 tablespoon peanut butter

Directions

1. Preheat oven to 350°. Line an 8”x8” baking pan with parchment paper.
2. Beat the Crisco and both sugars together for several minutes until light and fluffy. Beat in the egg and vanilla until well combined. 
3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Fold in 1 cup chocolate chips.
4. Press the dough into the prepared pan, spreading it to the edges and corners. 
5. Bake 25 minutes, until the bars are fully set and lightly browned on top.
6. While bars are baking, melt the remaining chocolate chips and peanut butter in a small microwave-safe bowl. Drizzle over the bars while warm. Let cool before cutting and serving.

Yield/Time

25 bars

45 minutes

Nutrition Facts

158/bar

Source (for original): Picky Palate

Remember, comments are loved! Do you have a favorite bar recipe?

Baked Pumpkin Donuts-the taste of fall!

I love fall. This is, without a doubt, my favorite time of the year. Getting ready for all the fun of the holidays, the leaves are beautiful, it's not too hot or too cold, and I have the desire to bake even more than normal. Good times!

I started my fall-style baking yesterday. I really wanted to make spiced apple cider donuts, but I didn't have any apple cider. Dug through my pantry, found a can of pumpkin puree, and decided to find a recipe for pumpkin donuts instead!

These are perfect. I made donut holes, that's our preference with little ones in the house, and they turned out great. They are full of pumpkin, are deliciously moist, and have plenty of spices in them! 

Now, these are good dipped in butter & coated in cinnamon sugar, but they are great by themselves too. Adrian, oddly enough, seemed to prefer them without coating. Nate, Gabriel, & I preferred them with the coating. (I won't tell you how quickly my family of 4 went through a batch of these...)

These are a perfect baking idea for a rainy fall day!

Printable Recipe

Baked Pumpkin Donuts

Ingredients

Donuts

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• 1 teaspoon nutmeg
• ½ teaspoon salt
• 1 cup pumpkin puree
• ½ cup light brown sugar
• 1 large egg
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla

Coating

• ⅔ cup cinnamon-sugar mixture
• 5 tablespoons unsalted butter, melted and slightly cooled

Directions

1. Preheat oven to 350°. Lightly spray 2 mini muffin pans with non-stick cooking spray; set aside. (Alternately, lightly spray donut pan.)
2. In a large bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
3. In a separate bowl, mix together the pumpkin, brown sugar, egg, milk, butter, and vanilla. Make a well in the center of the dry ingredients; add the wet ingredients until just combined. 
4. Spoon the batter into the prepared pans, about ⅔ - ¾ of the way full. Bake for 10-13 minutes or until a wooden toothpick inserted into the center comes out clean. (Note: metal pans take slightly less time than silicon; watch closely if you are using metal. Donut pan may take longer.)
5. Remove from the oven, and place the donuts on a wire rack to cool. 
6. Once cool, dip each donuts  into the melted butter, then roll in the cinnamon-sugar mixture. Be sure to coat well.

Yield/Time

40 donut holes

(maybe 13 donuts?)

1 hour

Nutrition Facts

47/donut hole

(71 with cinnamon sugar)

144/donut

(220 with cinnamon sugar)

Source (for original): Live Well Bake Often

Remember, comments are loved! What's your favorite fall baking recipe?

Herbed Wheat Muffins

My husband, Nate, doesn't have nearly as much of a sweet tooth as I do. Sometimes that's disappointing, sometimes it's just a fun challenge! I stumbled across this recipe when we were engaged, when he had a rough day and I wanted to show him how great of a wife I would be. ;)

I've made it quite a few times since then, but much more often in the last year. That is largely due to the fact that I acquired a tarragon plant at the farmer's market--this is one herb that's pretty expensive, and I'm too cheap to buy that very often. Now we always have plenty! (And usually have some to give away, if I'm keeping up on drying it! So, local readers... let me know if you need some!)

I will admit, this is a very healthy-tasting muffin. (So.... not my favorite.) Nate loves them, and so does my mom. The boys are touch and go--sometimes they will devour the batch, sometimes they hardly touch them. If you are looking for a good, healthy, breakfast or snack--try these!!

Printable Recipe

Herbed Wheat Muffins

Ingredients

• ¾ cup whole wheat flour
• ⅔ cup all-Purpose flour
• ¼ cup wheat germ *or cornmeal
• 1 teaspoon baking powder
• ¼ Teaspoon Salt
• ¼ Teaspoon baking soda
• 1 egg, beaten
• ⅔ Cup buttermilk 
• ¼ cup honey
• ½ Teaspoon dried basil
• ½ Teaspoon dried tarragon
• 2 Tablespoon butter, melted

Directions

1. Preheat oven to 350°. Coat muffin cups with cooking spray (or use muffin liners).
2. In a small bowl, combine the flours, wheat germ, baking powder, salt, and baking soda.
3. Combine the egg, buttermilk, honey, and butter; stir into dry ingredients until just moist. Fold in basil & tarragon.
4. Fill prepared tins ¾ full with batter. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield/Time

Yields: 8

Prep Time: 15 Cook Time: 20

Nutrition Facts

162 (using buttermilk sub)

Source (for original): Cooking for Two

Remember, comments are loved! What's your favorite healthy muffin?

Nutella Oat Banana Muffins

I love Nutella. I know I've mentioned that before, but it's worth mentioning again. It's a pretty important Serena-fact. Right up there with the book & nerd obsessions. If I could get away with it, I'd add Nutella to pretty much everything. Assuming, of course, that there is any left after I've just eaten it from the jar.

Just kidding, I don't eat it from the jar. Very often.

Anyhow, you get the point. Nutella is a staple in the Lee household. So when I saw this recipe... Nutella Oat Banana Muffins? Yes, please. I've already mentioned that I love adding oats to muffins, and I love banana muffins in general. Now we're adding Nutella? It's practically my birthday! (No, not really. There's not nearly enough sugar in these things to qualify as something for my birthday.)

These are one of those recipes that the boys & I could devour, no problems. When I've shared them with work & family, same thing. Nate, on the other hand, has decided he doesn't like these. That's OK, more for me. ;) Don't worry though, he gets his own muffins! Recipe to follow for that soon!

(Oh, and random tidbit: the off-brand Nutella at Aldi's is not worth buying. Trust me. That's not Nutella.)

Printable Recipe

Nutella Oat Banana Muffins

Ingredients

• 2 cups flour
• 1 cup old fashioned oats
• ½ cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ½ cup milk
• ¼ cup applesauce (or vegetable oil)
• 1 teaspoon vanilla extract
• 2 bananas
• Nutella

Directions

1. Preheat oven to 375°. Line muffin tins with 15 papers, or lightly grease.
2. In a medium bowl, all dry ingredients. Stir until well combined.
3. In a large bowl, mash the bananas. Add eggs, milk, oil, and vanilla. Stir to mix ingredients until well combined. 
4. Make a well in the center of the flour mixture; add wet ingredients until combined. Do not over stir.
5. Divide batter evenly among the muffin tins.
6. Add 1 to 1 ½ teaspoons of Nutella to the top of each muffin and gently swirl with  toothpick to produce pretty swirls. (Note: "pretty swirls" is very relative, as you can see in the picture.)
7. Bake for 15-18 minutes or until toothpick comes out clean.

Yield/Time

12 muffins

40 minutes

Nutrition Facts

128/muffin (153 if using oil)

Source (for original): Chef in Training

Remember, comments are loved! Tell me about your love of Nutella. ;)

(Healthier) Banana Muffins/Bread

We all, at some point or another, have bananas that get past their prime. I usually don't eat bananas until they are all speckly brown (about 2 days before they turn themselves into banana bread), but the boys will eat them whenever. Bright green, pretty yellow, almost completely brown... Adrian, especially, doesn't care. "Ba-nana, ba-nana!" With his love of bananas, we don't have nearly as many that get over-ripe, but with the humidity this summer it happened more often than not. Once that happens, our usual preference is banana muffins. I love making my traditional banana muffins/bread, but I have adapted that over the years to be a bit healthier. 

I honestly prefer these over my more traditional recipe. Knowing that it's healthier for me is a great, and I love the oats in this! Oats in muffins are some of my favorite things. They add a bit of texture, and some great health benefits.

In general, I love making things like this. Using up bananas that would otherwise go to waste, and making something that all my boys enjoy (and myself!), is a win-win situation!


Printable Recipe

Banana Bread/Muffins, Healthified

Ingredients

• ¾ cup all-purpose flour
• ¾ cup whole wheat flour
• ¾ cup rolled oats
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 eggs
• 1 ¾ cups mashed bananas (approx 3 large or 5 medium)
• ¾ cup sugar
• ⅓ cup vegetable oil or applesauce

Directions

1. Preheat oven to 350° for bread, or 375° for muffins.
2. Grease bottom and ½” up the sides of 1 loaf pan OR grease 18 count muffin tins; set aside. Combine flours, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
3. In a medium bowl combine eggs, bananas, sugar, and applesauce. Add all at once to flour mixture. Stir just until moistened. Spoon batter into prepared pans.
4. Bake for 55-60 minutes for bread, or 18-20 minutes for muffins. (Or until a toothpick inserted near center comes out clean.) If necessary, cover loosely with foil for the last 15 minutes of baking bread to prevent overbrowning. *note: it may just be me, but I always have to cook the bread about 10-15 minutes longer.
5. Cool bread in pan on a wire rack for 10 minutes, then remove from pan and cool completely on wire rack. 
6. Remove muffins from pan immediately and cool completely on wire rack. 

Yield/Time

1 loaf (16 servings) OR 18 muffins

Prep: 15 minutes Cook: 20-60 minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

Bread: 120  

Muffins: 106

(using applesauce)

Source (for original): Better Homes & Gardens, adapted