Have you ever been home, looking for something sweet, with nothing pre made around? That was me last night. Looking through my pantry, I found a Betty Crocker Gluten Free Chocolate Chip Cookie mix. Checked the back to see what I need to make the mix, had the 3 add ins, so I set to work. Instead of making cookies, which requires me to stand by the oven and take cookies in and out, which I don’t always care to do (oatmeal raisin bar blog), I choose the bar route. This late night snack hit the spot, with little work.
To make the bars extra special I added my favorite, peanut butter and a sprinkle of sea salt. Recipe follows:
Betty Crocker Gluten Free Chocolate Chip Cookie mix
2 tablespoons peanut butter
Pre heat oven to 350 degrees and spray a 9×9 inch baking pan with cooking spray.
Follow package directions on mix (softened butter, egg, and vanilla).
Once combined, place mix into pan.
Bake 22-25 minutes or until a toothpick comes out clean from the center.
Once bars are done, drizzle peanut butter on top along with the sea salt:
- Place 2 tablespoons of peanut butter into a microwavable safe bowl and microwave 15-30 seconds, until consistency is glaze like
- Drizzle over bars and sprinkle sea salt over
Last weekend some friends met us at a local vineyard for wine tasting. Morgan Creek Vineyard is my hometown winery, in New Ulm, Minnesota-also known for Schells Brewery. A wine tasting only costs $5.00 and you can purchased a chilled bottle, order food, and sit on their patio. Some nights they have live music and a bonfire, great atmosphere. My favorite was the Seyval Blanc, a slightly fruity white wine.
Morgan Creek has many white and red choices, some with, of course, German names-Zeitgeist and Gewürztraminer. Good news, if you are unable to get to New Ulm, you can order wine online.
If you are ever in the New Ulm area, stop by!
On a recent shopping trip, I found new crackers. Next to Wheat Thins, I found Gluten Free Rice Thins. They come in three flavors: Original, White Cheddar, and Sea Salt and Pepper. I bought the Original and White Cheddar. Delicious! They were gone within a few days, my husband also enjoyed them. Best part they were on sale at Cub Foods, which was a surprise-since gluten free crackers are very expensive.
I would highly recommend these crackers!
It is summer in Minnesota, and we Minnesotans love summer. When the temperature starts to peak we are out taking advantage of the warmth. One of those summer activities is grilling. Driving through our neighborhood you can smell the steaks, vegetables, and burgers. For supper tonight we made my favorite, grilled corn on the cob. I could have (and have) eaten just this for supper many times. The only problem, you get the kernels in your teeth, a small price to pay!
I don’t know about you, but my favorite meal is breakfast. It is said that breakfast is the most important meal of the day, breaking the fast. I like to think every meal is important, especially to those who love to eat and experience food. Taking breakfast and turning it into a meal for supper is easy. From pancakes to cereal, I have done it all. On this particular night, I made scrambled eggs with roasted vegetables.
My tiny garden, of tomatoes and peppers is growing and producing, now that the weather has started to warm. Great to add to scrambled eggs. I must say, I have had eggs many ways and at many locations, but this was one of my favorites. I will make this again!
2 bell peppers
Handful of cherry tomatoes
5 to 6 mushrooms
1 bunch of broccoli
Heat oven to 350 degrees. Wash and chop peppers and broccoli in medium sized pieces, quarter the mushrooms and half the tomatoes. Place on a baking sheet and spray vegetables with cooking spray. Roast for about 15 to 20 minutes or until slightly tender. When tender, but still crisp, start making the scrambled eggs.
Heat a saute pan to medium heat. Crack eggs into a bowl and whisk together, adding about 2 tablespoons water, whisk again. Spray pan with cooking spray and add eggs. Stir with spatula continuously until eggs firm.
Add vegetables and parmesan cheese (as much as you care for).
Tomatoes from my garden
My weekend started off at 5:15 am, getting ready for my first half marathon. My sister and I ran the Urban Wildlife half on Richfield, MN. We both finished with smiles on our faces and celebrated at a wonderful restaurant, Good Day Cafe, great brunch food! I got an egg while omelet with roasted vegetables and Good Day Potatoes.
My sister lives in downtown Minneapolis, so after a little rest we walked to the Mill City Farmers Market and from Solomon’s Bakery got gluten free almond muffins. They were delicious. The top of the muffin had the texture of an angel food cake with the taste of almond, nutty, and sweet. I would recommend stopping there if you are ever in Minneapolis.
Sunday, my husband and I went to the MN Twins baseball game. Beautiful day to enjoy a game along with Angie’s kettle corn. A local company that makes a variety of kettle corn. It is my favorite at the game. The Twins also won! Other favorites included a helmet of nachos, baked potato bar, and Cuban sandwich.
At the grocery store last Friday, I purchased a spaghetti squash and lots of vegetables, knowing that at some point this week I would make a mock spaghetti. As things go, it is now Thursday and I had yet to make my spaghetti squash. It turned out to be the perfect choice for supper tonight. I had a long day at work and road construction has increased my drive time. So after mowing the lawn, my husband and I were ready for a fast supper. This is how I did it:
Wash and cut spaghetti squash in half, clean out seeds and dispose of
Microwaved the squash for 5 to 7 minutes (baking is also a great choice) on a microwave safe plate-after tender, scrape out insides–CAUTION WILL BE VERY HOT
Steamed broccoli and mushrooms until tender
Add can tomatoes (waiting for my tomatoes to ripen)
Freshly ground beeper, dill, and parmesan cheese-to taste
Enjoy with added parm.