Culinary Goods

Do you know what is cheap to make, healthy, and tastes awesome? That’s right—granola bars. I got the recipe from Rebecca, and they are easy to make. Don’t mind the handicapped bar in the back. He’s very special. Granola Bars 2 cups oatmeal 1/2 cup brown sugar 1/4 cup wheat bran or wheat germ 1/4 cup flaxseed meal 1/2 tsp. salt 1/4 tsp. cinnamon 1 cup oat flour (white flour would be fine too) 1/2 cup chocolate chips or mini reese’s pieces bits 1/2 cup peanuts, chopped 1/3 cup peanut butter 1/3 cup canola oil 1/3 cup honey. 1 egg 2 tsp. vanilla So, you mix the dry ingredients. Then, you get a measuring cup and heat the honey and the peanut butter in the microwave for 30 seconds or so. Add the canola oil, the egg, and the vanilla, and mix it all up. Pour it over the dry ingredients. The mixture should be sticky-ish, almost like you could form it into a ball. Then, press it into a 9x13 pan, bake it at 350 for 17 minutes, and then cut it into 18 bars.

I made this for Carol's birthday yesterday and it is freaking delicious! It's also really easy, which is awesome. I followed the instructions exactly, but did add cinnamon to the milk mixture, which added a little something to it (Jared's idea). I  would give this a 9. Serves 4 1 Cup whole milk 6 Tbs. packed brown sugar 2 eggs 1/2 tsp. vanilla 1/8 tsp. salt 2 Tbs. butter 5 oz. (4 cups) crusty bread (sourdough, preferably) cut into 3/4 inch cubes 4 oz. semi-sweet or bittersweet chocolate, broken into small pieces or chopped Position an oven rack about 6 inches from the broiler and heat the broiler on high. In a large bowl, whisk the milk, brown sugar, eggs, vanilla and salt. Melt 1 Tbs. of the butter in a 9-10 inch cast iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes. Wipe the skillet cle

This is a place to share in the breadth and depth of our favorite recipes. Bon appetit!

I've had this recipe for years. I snagged it out of Dad's Fine Cooking magazine when Zane and I lived with him in St. George. I thought it was too similar to black bean salad so I never made it but I'm sure glad i did. It's a sweet, subtle salad that's good paired with cornbread and a rice/chicken dish. I made teriyaki chicken with hit but then I had three sweet things so I would have done a more savory chicken to help balance it out. Here's a gross picture of it from my fridge. It's all that's left over from the other day. The best part about the salad is the homemade dressing - it's a honey-lime vinaigrette with splashes of orange juice and chopped green onions. Really good, promise. It's black beans salad, basically, with a sweet twist. While the original recipe calls for roasted red peppers and roasted corn straight from the oven, I was lazy and just decided to combine all the veggies and then drizzle the dressing. It worked fin