Raspberry Bars

These bars are so good and the perfect combination of sweet raspberry preserves and crust. We all enjoyed them and they're so simple to make! I'll definitely be making them again and changing out the preserves to another flavor. The possibilities are endless! I'm thinking blueberries, apricot and peach would be delicious!

1 1/2 cup flour

1 1/2 cup quick oats

1/3 cup sugar

1/3 cup brown sugar, packed

1/4 tsp baking soda

1/4 tsp salt

12 Tbsp cold unsalted butter, cut into small pieces

1 cup raspberry preserves

Preheat oven to 350 degrees. Grease a 8x8 inch square baking pan and set aside. 

In a bowl, combine the flour, oats, sugars, baking soda and salt. Mix well to combine. Cut the butter into the mixture with a pastry knife. Pour two-thirds of the crust into the bottom of the baking pan and press down to form a crust. Bake for 20 minutes or until crust begins to lightly brown. 

Spread the raspberry preserves over the baked crust with a rubber spatula. Sprinkle the remaining crust over the top. Bake for an additional 25 to 30 minutes until the preserves start to bubble and the crust is lightly brown. Allow the pan to cool to room temperature and cut into bars. 

Source: My Gathering Table 

Banana Sunflower Smoothie

We ran out of peanut butter the other day....I know tragedy! I threw together this smoothie and it was so good. You could easily substitute the sunflower butter with peanut butter but I love the taste it brings to it. I love making smoothies and they're a great snack or for breakfast.

1 banana, frozen
2 Tbsp sunflower butter
1/4 cup vanilla greek yogurt
1/3 cup or more skim milk

Blend all ingredients together. Add more or less milk depending on how thick or thin you want your smoothie.

Blueberry Vanilla Overnight Oats

Both my husband and I are fans of oatmeal, but who wants to eat hot cereal during the summer? This is a great version of oatmeal and I know they've been all over the web for a few years, but I realized I never blogged about them. I made them for most of my pregnancy last year - speaking of that - my little guy turned ONE yesterday. He's dealing with double ear infections and teething and just not happy like he usually is.

Back to the oatmeal, it starts with just a oats, yogurt and milk and then you can change up the flavors however you like. This one features blueberries and vanilla. I've made almond-mango and also a chocolate banana one before.

I'm planning to make more of these this summer, so don't be surprised if you see other varieties of them.

What flavor would you most enjoy?

1/4 cup old fashioned oats
1/3 cup unsweetened vanilla almond milk
1/4 cup vanilla greek yogurt
1 Tbsp chia seeds
splash of vanilla extract
1/4 cup fresh blueberries

Mix all ingredients in a mason jar. Cover and place in refrigerator. I like mine to be a little warmer and let it sit out for 5-10 minutes before eating it. My husband eats them straight out of the fridge.

We usually eat them within 2 days and then I make up another batch for the rest of the week.

Enjoy!

Source: The Yummy Life

Skillet Ziti with Ground Pork

First, I've finally created a page on Facebook for my blog. I know what's taken me forever and what was I waiting for. I'm not really sure since I spend so much time on social media both personally and for work. Make sure you like my page! www.facebook.com/joinuspullupachair

I bought a pound of ground pork from a local butcher and it was the most delicious pork I've ever eaten. It was really lean and I was surprised how great it tasted in this recipe. You could easily swap out the pork for another ground meat - beef, turkey or chicken. It's a really versatile recipe. We all enjoyed it and I liked that it took less than 30 minutes to make - a great meal for busy night! It makes great leftovers too!

1 lb ground pork
8 oz penne
jar of tomato-basil sauce
3/4 cup lowfat ricotta cheese

Cook the pasta in a large pot of salted water. While the pasta is cooking, brown the pork in a large skillet. Drain and add in 1 cup of the sauce. Simmer the pork in the sauce for 5 minutes.

Once the pasta is cooked, drain and add to the skillet. Add in the remaining sauce and stir to combine. Stir in the ricotta cheese and cover to heat through.

Sprinkle with fresh grated Parmesan cheese if desired.

Blueberry Breakfast Bars: The Secret Recipe Club

It's time for The Secret Recipe Club! This month my assignment was Betcha Can't Eat Just One. I've drooled over Katie's creations every single month and had a hard time narrowing down my choice this month, but went with her recipe for blueberry breakfast bars. I will definitely be making her chocolate chip cookie dough brownies soon!

These bars were the perfect snack for my daughter especially knowing they would fill her up. We all like the texture and they tasted like blueberry oatmeal. I can't wait to experiment with other fruits; I know this is going to become a favorite recipe around here!

1/2 cup whole wheat flour
3/4 cup rolled oats
1/2 cup all bran cereal, crushed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 Tbsp ground flax
1/4 cup honey
1/4 cup almond milk (I used unsweetened vanilla almond milk)
1 tsp vanilla
1 Tbsp coconut oil, melted
1 ripe banana
1 cup fresh blueberries

Icing
2 oz cream cheese, softened
honey to sweeten
splash of milk
1/2 tsp vanilla

Preheat oven to 350 degrees. Grease an 8 inch square pan and set aside.

In a large bowl, mash the banana. Add in the honey, almond milk, vanilla and oil. Stir to combine. Add in the dry ingredients and combine. Fold in the blueberries.

Spread the batter into the prepared pan. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack. Once completely cool, remove from pan and cut into bars.

For the icing, mix together all the ingredients. Add milk until you reached the desired consistency of the icing you want. I added a dash of dried vanilla beans to them for some extra vanilla flavor. Using a ziplock page with the corner cut off, pipe the icing onto the bars. Chill and then store in an airtight container in the refrigerator.

Strawberry Mango Salsa - #TheSaladBar

I joined another monthly blog group - it's all about salads! Each month the members get an assignment and the only restriction is that it needs to be a salad. It's a great way to incorporate more vegetables and fruits in our diet. This month's theme is BERRIES. Perfect timing since strawberries are just starting to come into season.

I love incorporating fruit into salad, something my husband isn't too fond up but I'll convert him soon. Fruit salsa is such a treat and there's so many varieties - sweet, spicy...really anything you want. I decided on this strawberry mango salsa. It's a sweet and spicy with the addition of red onion. We enjoyed it both with blue corn chips and also as a topping to grilled chicken.

3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 Tbsp lemon juice
1/4 tsp sea salt
1/4 tsp fresh ground pepper

 Combine all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before eating.

Source: McConkie Menu

Cinnamon Bun Glazed Donuts

Today's National Donut Day! Who doesn't love a day that revolves around donuts? I have been looking for different varieties of baked donuts, there's really no end to what can be made. These donuts are delicious! I love the cinnamon bun flavor and the fact that they're glazed with a delicious vanilla cream cheese glaze. I have a feeling the half dozen donuts I made will be gone in no time at all.

1 cup flour
4 Tbsp sugar
3 Tbsp brown sugar
1 tsp baking powder
1/2 tsp cinnamon
6 Tbsp butter
1 egg
1/2 tsp vanilla
1 Tbsp butter, melted

Glaze
1 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1-2 tsp (or more) milk, half and half

Preheat oven to 325 degrees. Lightly grease a donut pan and set aside.

In a large bowl, combine the flour, sugars, baking powder and cinnamon. Add in the wet ingredients - butter, egg, vanilla and melted butter. Stir to combine all the ingredients. Place the batter into a ziplock bag. Snip the corner and pipe the batter into the donut pan, filling each 3/4 way full.

Bake for 10 to 12 minutes or until the donuts spring back and are lightly browned. Remove from oven and place on a wire rack to cool.

While the donuts are cooling, make the glaze. Combine all the glaze ingredients and whip together with a whisk. After the donuts have cooled for 5 minutes or so, remove from the pan and dip into the glaze. Place on a wire cooling rack to continue cooling. Devour!

Source: Averie Cooks