Veggie-n-Egg Scramble ~ A Great Last Minute Meal Idea

I think this Veggie-n-Egg Scramble might become one of my favorite and most relied upon go-to meals.

Veggie and Egg Scramble

I used to make something like this years ago, but kind of forgot about it. Weird how that happens.

A few weeks ago, I needed a quick meal before we headed out to a soccer game. I didn’t have time to cook meat, but I did have a fridge full of veggies and a few dozen eggs. I called the boys into the kitchen and started throwing vegetables and knives at them. Hold on. That didn’t come out right. I didn’t throw knives at them. (Peppers maybe, but not knives.) I’m just saying I started handing out jobs and we all worked together to make this quick and nourishing meal.

Everyone started chopping until my big electric skillet looked like this:

Veggies for veggie scramble
All the veggies are good in this Veggie-n-Egg Scramble, but I will suggest that onions are a key player. Onions give this dish such amazing flavor! Sweet peppers are a close second. Broccoli, asparagus, zucchini, and spinach come next. The beauty is that you can use whatever veggies you like and whatever you have on hand.

Saute the veggies in olive oil or butter until tender. Scramble in some eggs with salt. Toss in a little cheese for extra amazingness. So much deliciousness. Very little work. Extra wonderful nourishment.

Veggie-n-Egg Scramble ~ A Great Last Minute Meal Idea
 
Author:
Serves: 3-4
Ingredients
  • 4 cups chopped veggies (onions, sweet peppers, zucchini, asparagus, spinach, broccoli, or any others you like in any combination)
  • 3 Tablespoons butter or olive oil
  • 6 eggs
  • 2 Tablespoons milk
  • sea salt to taste
  • shredded cheese to taste
Instructions
  1. Saute vegetables in oil or butter until tender.
  2. Meanwhile, crack eggs into a bowl and whip with milk.
  3. Pour egg mixture over cooked veggies and salt as you like.
  4. Scramble the eggs with the veggies until they are cooked through.
  5. Sprinkle cheese on top to melt.
  6. Serve

I at least double this for my family of 6 big eaters. Plus we serve it with fresh fruit. Buttered toast also helps fill them up. Seriously. We really do eat and keep eating at our house.

TIP: If you happen to have leftover ham or bacon – even chicken or beef – hanging out in your fridge, those would be a wonderful addition to this dish.

This meal has become one of the easiest ways to get my family to eat a big variety of veggies in one meal. It ranks right up there with Easy Noodle Stir-Fry.

Easy Veggie and Egg Scramble

Do you ever make a meal like this at your house? What veggies would you or do you include? 

It’s meals like this that make “teaching our kids about nutrition” quite natural.

P.S. It is worth noting that this dish makes it possible to feed my family very well for about $1.00 per plate. (We won’t talk about how many plates we go through during a meal…)

Stir-and-Pour Chocolate Swirl Bread

Let us not miss the irony of the timing of this post. As you know, I currently have no oven. As great as this Stir-and-Pour Chocolate Swirl Bread recipe is, I cannot bake any right now. I made this last week before my oven died and I’m just now getting around to posting about it.

Chocolate Swirl BreadYou though. You probably all have ovens. On behalf of my oven-less self, won’t you please bake this bread for your family? It would make me so happy. (My request is not completely selfish. It should also make you happy. Because chocolate. And homemade bread.)

Side note: I made some measurement adjustments and tried the regular Stir-and-Pour Bread recipe in my crock pot yesterday. I figured if it works to bake quick bread in a crock pot, I could try making a yeast bread. It turned out….not great. I’m determined though. I’m gonna keep tweaking and try again. In the meantime, feel free to make fun of this way too crusty on the outside, weirdly chewy in the middle attempt at crock pot bread…

Crock Pot Bread Fail

But moving on to share how to bake this Stir-and-Pour Chocolate Swirl Bread in an actual oven. This is made in a similar way to the Stir-and-Pour Cinnamon Swirl Bread. Seeing as we don’t have to knead this bread (hallelujah!) it’s a bit hard to actually roll this out and make lovely swirls. I simply layered this bread. I put one-third of the dough into the pan, then spread on 1/2 of the chocolate layer. Then I spread in another third of the bread dough, and spread on the remaining half of the chocolate. Finish by spreading on the last of the bread dough. Bake. Slice. Eat. Appreciate the fact that you have an oven. Amen.

Stir-and-Pour Chocolate Swirl BreadYum

Stir-and-Pour Chocolate Swirl Bread
 
Author:
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 3 Tablespoons honey
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons milk or water
Instructions
  1. Stir together flour, yeast, sucanat, salt, and water.
  2. Cover and allow it to sit for 30 minutes.
  3. In a small saucepan, cook and stir together the honey, cocoa, and water until smooth.
  4. Remove from heat.
  5. Pour ? of the mixture into a well-buttered loaf pan.
  6. Spread ½ of the chocolate mixture over the dough.
  7. Spread another ? of the dough over the chocolate layer.
  8. Sprinkle remaining ½ of the chocolate mixture over the dough.
  9. Spread remaining dough over the top.
  10. Bake in a 350° for 50-60 minutes or until evenly browned.
  11. Allow it to sit in the pan for 15 minutes.
  12. Remove the loaf to let it cool completely before slicing.

Stir and Pour Chocolate Swirl Bread

Other Stir-and-Pour Bread variations include:

Raise your hand if you love this Stir-and-Pour Bread and all the greatness it offers!!

The Easiest Sweet Vanilla Coffee Creamer Recipe

Before I say anything else about this Sweet Vanilla Coffee Creamer, I should tell you that this tastes 100-times more amazing if you use Homemade Vanilla Extract. Not that I’ve tested it on anything else. This is just an obvious conclusion since homemade vanilla makes everything 100-times better.

Homemade Vanilla Creamer

You like how my fruit bowl is in the picture behind my coffee mugs and bottle of coffee creamer? It is there to show that photography is not my gift. Also, using precious energy to walk all the way around the table and move it out of the picture would have been just too much. What am I? A teenager? Plus I hadn’t had my coffee yet. Thanks for understanding.

I did take the time to scatter coffee beans and vanilla beans on the table for effect. Mostly they just smelled really good. Try to imagine.

So why did I make a Sweet Vanilla Coffee Creamer recipe to share with you? After all, I drink my coffee with no sweetener – just some cream (which is perfectly sweet if you ask me). I did it for the kids. MY kids. Yup. Justus and Elias enjoy a cup of coffee with me now a few mornings each week. It’s pretty special that we can share this simple pleasure together. There’s just something cool about sharing a cup of coffee with someone. (Though to be clear – I do not share my own personal cup of coffee. It’s mine and everyone else can back away and get their own cup. I guess I should have said that I share my pot of coffee. I’m sorry to give you the impression that I was actually nice enough to share even a drop of what is in my mug each morning.)

For the past several months, the boys have been making their coffee with a splash of cream and a squeeze of NuNaturals Chocolate Syrup. I love that this makes such an amazing cup of coffee that they love – particularly because it contains no sugar. If you haven’t tried this concoction, you really want to. You won’t believe how good it is.

A couple of weeks ago, Elias asked what else he could do with his coffee – you know – for a little variety? He played with different NuNatural Flavored Stevia options, but nothing hit a home-run for him.

So we experimented with ingredients to come up with this Sweet Vanilla Coffee Creamer. Unfortunately it’s not stevia-sweetened like the chocolate syrup – so he has this one less frequently. Still though – he thinks it’s pretty tasty and worth sharing with you. Remember – Homemade Vanilla makes all the difference. Why just put in one teaspoon when you can put in two?

Sweet Vanilla Coffee CreamerYum

The Easiest Vanilla Coffee Creamer Recipe
 
Author:
Ingredients
  • 1 cup half-and-half
  • 3-4 Tablespoons real maple syrup
  • 2 teaspoons vanilla extract
Instructions
  1. Place all ingredients in a jar or bottle.
  2. Shake well.
  3. Refrigerate for up to two weeks.
  4. Shake well before each use.
  5. Pour desired amount into a hot cup of coffee and stir.

Homemade Sweet Vanilla Coffee Creamer Recipe

Feel free to sweeten it more or less to reach your desired flavor preference. This recipe is a no-brainer so even if you don’t measure exactly, you can’t mess it up.

Would you be so kind as to leave a comment sharing how you like your coffee? I know my boys would have fun playing with different combinations and flavors – and maybe we can come up with more recipes to share!

This post contains affiliate links.

Whole Wheat Stir-and-Pour Cinnamon Swirl Bread

It would appear that there is a theme this week in the Stir-and-Pour Bread category. First, a Stir-and-Pour Pizza Crust, now a Stir and Pour Cinnamon Swirl Bread. Hey, I’m just trying to make your lives easier, one recipe at a time.

Stir and Pour Cinnamon Bread Recipe
Or in this case I guess I would have to say that it’s the same recipe over and over made with a few variations. This in and of itself keeps life easy because after a while, you’ll have the basic recipe memorized and the variations will come naturally.

So let’s review.Yum

Get to know this basic and incredibly easy Stir-and-Pour Sandwich Bread recipe. That recipe has forever changed my bread-making life and I will never (probably) knead bread again. Why would I when I can just stir and pour – then take a nap?

With this basic recipe, we’ve learned that we can make Stir-and-Pour Rolls and Stir-and-Pour Pizza Crust. Today we learn that we can make Stir-and-Pour Cinnamon Swirl Bread. If you want, you can add raisins to make Cinnamon Raisin Bread. Or you can add dried cranberries to make Cinnamon Cranberry Bread. Or you can add dried apples to make Cinnamon Apple Bread. Or you can add nuts to make Cinnamon Nut Bread.

Or you can add all of the above to make Cinnamon Apple Raisin Cranberry Nut Bread.

How happy are all of us right now that this recipe offers so many wonderful possibilities? We are all so, so happy.

You might notice that since originally posting the basic recipe, I have ditched the optional cream and egg. They are optional, after all. I’ve found after making the recipe so many times that the egg and cream didn’t make much difference so I skip those steps which cuts out a good 32 seconds in bread making time. Every 32 seconds counts.

Whole Wheat Stir-and-Pour Cinnamon Swirl Bread

Whole Wheat Stir-and-Pour Cinnamon Swirl Bread
 
Author:
Serves: 1 loaf
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 3 Tablespoons sucanat or brown sugar mixed with 1 Tablespoon ground cinnamon
Instructions
  1. Stir together flour, yeast, sucanat, salt, and water.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour ⅓ of the mixture into a well-buttered loaf pan.
  4. Sprinkle ½ of the cinnamon/sugar mixture over the dough.
  5. Spread another ⅓ of the dough over the cinnamon/sugar layer.
  6. Sprinkle remaining ½ of the cinnamon/sugar mixture over the dough.
  7. Spread remaining dough over the top.
  8. Bake in a 350° for 50-60 minutes or until evenly browned.
  9. Allow it to sit in the pan for 15 minutes.
  10. Remove the loaf to let it cool completely before slicing.

As you can see, instead of actually swirling the cinnamon-sugar, we’re actually layering it. This method works great!

Whole Wheat Stir and Pour Cinnamon Swirl Bread

I am super excited about all these great Stir and Pour options! Have you tried any other variations you can let us know about?

Make Your Own “Jiffy” Cornbread Mix (the Healthier Way)

You get to learn to make cornbread mix! Your day is now complete.

Homemade Cornbread Mix

It’s borderline ridiculous how little time I have to spend on meal prep now. #life with teenagers #workingfromhome Or maybe it’s how little time I want to spend on meal prep. This, from a girl who loves to cook.

The thing is – I love food and I love feeding people. But I also love efficiency and simplicity. I’ve learned to make a hearty main dish, then throw out the simplest fruit and veggie side dishes possible. It’s all nourishing and filling and it takes very little work. I love this so much.

So when it comes to “bread as a side dish,” I very rarely have time or spend time or choose to make it a priority. After all, there are many more nourishing side dishes to choose from (tossed salad anyone?).

Sometimes though, we all just need a good cornbread muffin. Like with chili or soup or well, with chili or soup. To me, that’s when cornbread muffins are the best. I haven’t made cornbread in over a year – not because it’s hard to make – but because it’s just one more thing to do and I don’t have time for one more thing. (I’m almost pitiful. Almost.)

Last week, two things happened:

  1. I ran across this recipe for homemade Jiffy mix.
  2. We shared a meal with some friends in which delicious soup and cornbread were served.

I decided that if I had cornbread mix on hand, it would save me a few minutes of meal prep and simplify my life. Instead of talking myself out of mixing up a batch of cornbread because of the extreme difficulty of getting out and measuring flour and baking powder (the struggle is real) I could just dump the pre-measured ingredients into a bowl and stir in the liquids.

I adapted the recipe (included whole grains and cut out some sugar), multiplied the recipe to make it more efficient, stirred ingredients into a big bowl, and had six jars of muffin mix in less than 10 minutes.

Cornbread Mix

Funny how this simple task of making a mix ahead of time is so helpful. It doesn’t take much, you know?

Cornbread Mix in Jars

Will you save money making this cornbread mix yourself? I don’t know. How much is a box of Jiffy these days? They used to be 33¢ but I haven’t looked at them in several years. I didn’t do the math on this mix (because if I don’t have time to make cornbread I probably don’t have time to break down the cost of cornmeal). But I’m almost sure it only takes a few cents to make this – and I used 100% whole grain flour and organic cornmeal.

Homemade Cornbread Mix

Homemade "Jiffy" Cornbread Mix (the Healthier Way)
 
Author:
Serves: 6 mixes
Ingredients
  • 4 cups whole wheat flour
  • 3 cups cornmeal
  • ¼ cup sucanat or sugar
  • ¼ cup baking powder
  • 1 Tablespoon sea salt
Instructions
  1. Mix ingredients well in a large bowl.
  2. Scoop about 1⅓ cups of mix into six pint-sized jars.
  3. Store in the freezer until ready to use.
  4. To make cornbread: Empty contents of jar into a bowl. Add 1 eggs, ½ cup milk, and 2 Tablespoons melted butter or coconut oil. Spread batter into an 8x8 inch baking pan or scoop into 6-7 prepared muffin cups. Bake in a 400° oven for 15-20 minutes.

Homemade Cornbread Mix in Jars

Easy as that, you have cornbread.

Are you like me? Do you find that mixing up bread to go with a meal is just a little too much effort (pitiful)? What do you like to serve with cornbread?

Strawberry Cream Muffin Recipe (And My Best Muffin-Making Tip)

strawberry_muffins_2

You might remember when I posted this recipe three years ago. Now that it is strawberry season again and I am a tiny bit strawberry focused (or sure, we can call it obsessed if you prefer) – I decided to re-post this for you now.

This Strawberry Cream Muffin is so delicious, you’ll feel like you’re eating dessert for breakfast or snack. Take note that the sour cream in these muffins makes all the difference in how moist and delicious these are. Can you use milk or coconut milk (to make them dairy free) instead? Yes. But they will likely turn out just a little bit dry. Just eat them fresh out of the oven and you’re golden.

Strawberry Cream MuffinsYum

Strawberry Cream Muffins
 
Author:
Serves: 12
Ingredients
  • 1¾ cups whole wheat flour (I prefer freshly ground soft white wheat in these)
  • ½ cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil or butter, melted
  • 1 egg
  • 1 cup sour cream
  • 1 cup chopped fresh or frozen strawberries
Instructions
  1. Stir together flour, sucanat, baking powder, and salt.
  2. Add oil, egg, and sour cream, mixing well.
  3. Fold in strawberries.
  4. Scoop batter into 12 well greased or paper-lined muffin cups.
  5. Bake in a 375° oven for 18-20 minutes or until lightly browned.

Strawberry Cream Muffin Recipe

Now my best tip of all: Mix up the batter and freeze it to make your muffin baking/dish washing life easier! Then all you have to do is grab your frozen muffin batter cups out of the freezer, put them into muffin cups the night before you want to bake the muffins, then stumble into the kitchen in the morning and put them into the oven!

The Easiest Way to Make Muffins

I’m loving these Silicone Muffin Cups, by the way. I’ve been using them for a few months now and they make freezing muffin batter so easy! Plus I love that I’m saving money on paper liners. Read more details about this simple time and money saving process here.

Have you tried freezing muffin batter? How about silicone cups? Can’t wait to hear how you like the Strawberry Cream Muffins!

P.S. We have not one but two weddings we are heavily involved in this weekend! Starting yesterday, we have been/are running from party to shower to rehearsal to set up to other rehearsal to wedding to getting hair fixed to wedding. If you didn’t follow all of that, don’t worry. I have it all scheduled down the the minute on my calendar. All that to say, you have no idea how happy I was when I found some frozen muffin batter cups in my freezer on Wednesday. I tossed them at my kids to make for their breakfast Saturday. Perfect!

Low Sugar Chocolate Cheesecake Parfaits

chocolate cheesecake parfait

There is a really weird thing about my dad.

No, no – hear me out. I don’t mean weird like weird. Actually though, if you think about it we all have our own variety of weirdness, do we not? Oh, we do. We are who we are and we think that anyone who isn’t like us is weird. News flash: We are all weird. Weirdo.

So about my dad. He’s super picky about all things fruits and vegetables. He only likes canned green beans, canned peaches in corn syrup, and iceberg lettuce. When he comes to visit and I offer beautiful trays of fresh fruit and steaming bowls of vegetables and he’s like, “What is this broccoli stuff? Hmm, peaches with fuzz. You mean people actually eat asparagus?”

And when it comes to strawberries? I can’t even believe I’m related to him because he will not touch a strawberry. He says it’s the seeds. Oh but he is missing out on one of the finest pleasures of this life on earth.

None of this in and of itself is weird. The weird part is that somehow in a conversation about what we do and not not like, when the subject of beets came up, my dad said, “Beets? Oh, I like beets.”

What?!? He won’t eat a fresh strawberry, a peach off a tree, or about fifty other fruit and vegetable options – but he’ll eat a beet? So weird.

I don’t even like beets. I think they taste like dirt. (Not that I’ve actually eaten dirt.) I’ve tried but I just can’t like them. See, and this makes me weird to those of you who do like beets. I told you we are all weird.

Since my dad won’t eat strawberries, I will continue to eat his share and my share plus all the other strawberries I can get my hands on. They are my favorite.

Our family recently combined two of our favorite recipe ideas: Low Sugar Strawberry Cheesecake Parfaits with Chocolate Whipped Cream. The result is a delicious Chocolate Cheesecake Parfait. Of course, I used strawberries with the chocolate cheesecake to make these. But you could use blueberries, bananas, and whatever other fruit you might like.

Low Sugar Chocolate Cheesecake Strawberry ParfaitsYum

5.0 from 2 reviews
Low Sugar Chocolate Cheesecake Strawberry Parfaits
 
Author:
Serves: 4-6
Ingredients
  • 2½ cups heavy whipping cream
  • 8 ounces softened cream cheese
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
  • Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
  • 1 -2 pounds fresh, sliced strawberries
Instructions
  1. Place all ingredients (minus the strawberries) into a blender.
  2. Whip until smooth and creamy.
  3. Spoon mixture into bowls or cups – layering them with sliced strawberries.

Low Sugar Chocolate Cheesecake Parfait

If you have a tried and true you will like beets if you eat them this way recipe, please do let me know. Otherwise, I’ll stick with the other dozens of fruit and vegetable options I do like and I’ll eat strawberries like there’s no tomorrow. Never forget that you’re weird and I’m weird and everyone is weird.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A quick Mother’s Day gift idea:

Love Is close up

This is the May Flexi-of-the-Month. So beautiful. This (or any Flexi-Clip) would be a fantastic Mother’s Day gift! Bonus: Get a free set of U-Pins (valued up to $16) with every order over $60!

Thanks, Paula, for being a loyal advertiser here at Heavenly Homemakers!

My Adventures in Making Homemade Nutella

Homemade Nutella, anyone?

Nutella

It all began at Asa’s graduation party with two other graduates last May. The moms and I planned it together and they decided to go all out. One of the items on our menu was “crusty bread with different topping options” like meats, cheeses, and nutella (though probably not all at the same time). My friends and I set out a lovely buffet. I was the one in charge of purchasing the condiments, sauces, and Nutella.

grad party 4

Not knowing how many hundreds of people might show up and how many of those hundreds would want to spread Nutella on their bread – I bought four enormous containers of it. We went through exactly 1.5 of those huge tubs, so guess what we’ve been eating since May?

My boys have been so sad about this.

We finally finished them off, and now the boys are having Nutella withdrawals. I can’t stand to buy more, so I determined to figure out a healthier option that I can feel better about. Some of you might remember that I attempted Homemade Nutella a few years ago. That was tasty, though still had quite a bit of sugar. I had a terrible time actually finding Hazelnuts this go around – but part of my problem was that the price was throwing me off.

The good news is (now that I’ve attempted this recipe and learned a few tricks) – it takes only a few hazelnuts to make a batch of nutella. So my purchase will go a long way to providing a healthier nutella option for the fam.

nutella2

Malachi’s been my chef-in-training the past few weeks and was very excited to enjoy Nutella again. He joined me in putting together this recipe. Here he is pushing a button. (Cooking is so hard.)

I’m excited that this version of Homemade Nutella is lower in sugar than most. If you prefer, use expeller pressed coconut oil since it is flavorless and won’t effect the taste.

Make Your Own Nutella

My Adventures in Making Homemade Nutella
 
Author:
Serves: half pint
Ingredients
  • ⅔ cup hazelnuts
  • ¼ teaspoon sea salt
  • ½ cup cocoa powder
  • ½ cup melted coconut oil
  • ½-2/3 cup real maple syrup
Instructions
  1. Lay the hazelnuts on a cookie sheet and toast them in a 350° oven for about 10 minutes.
  2. Remove skins if necessary.
  3. Whirl toasted hazelnuts in a food processor until smooth.
  4. Add remaining ingredients and blend until creamy.
  5. Store in a half-pint jar for up to three weeks.

Make Your Own Nutella

Have you tried making Nutella before?

It’s fun, easy, and yummy – and unlike Homemade Peanut Butter Captain Crunch – this one is worth the small time investment. :)

The Time I Made “Peanut Butter Captain Crunch” But Couldn’t Decide If It Was Worth It

This is what Homemade Peanut Butter Captain Crunch looks like:

Captain Crunch

I’m your friend that loves real food and home cooking but can’t stand it when a recipe is high maintenance. You’ve watched me pare down my “from scratch” cooking methods through the years.

So why I decided to attempt making Homemade Peanut Butter Captain Crunch, I do not know.

Wait. Yes, I do know. That was my very favorite cereal as a kid. Of course, we never had it in our house. We only had the “healthy” kinds of cereal like Rice Krispies, Corn Flakes, and Cheerios. But when I went to my cousin’s house? They always had Peanut Butter Cap’n Crunch!! I decided I’d never tasted anything so amazing.

This is why, when I ran across this recipe yesterday, I got all giddy and excited. I determined to make it with the ingredients I had on hand and cut down the sugar and see what happened.

Well, I tell ya – it’s good. It’s obviously not the same as what you pour out of a box. It’s not nearly as sweet the way I made it – though lightly sweetened is good enough for me. The fact that there is real, natural peanut butter in these is nice for a punch of protein. And the little cereal bits really are crunchy – which means you can pour actual milk over them and eat them like actual cereal and pretend you are a kid at your cousin’s house again. (Thank you Uncle Howard and Aunt Ruth for providing this fun memory from childhood!)

The draw back? Well, this is not a quick stir-pour-bake recipe. I’m not sure it’s really worth it for me to stand in the kitchen for over an hour making one box worth of cereal that we consume in one meal. I probably won’t make this very often – but if I ever get a hankering for Peanut Butter Captain Crunch, the recipe is here. Sometimes it’s worth going to the trouble.

Homemade Peanut Butter Captain Crunch

adapted from this recipe

"Peanut Butter Captain Crunch"
 
Author:
Serves: 8-10 cups
Ingredients
  • 1⅔ cup natural peanut butter
  • ¼ cup butter
  • 2 Tablespoons coconut oil
  • ½ cup brown sugar or sucanat
  • ½ cup milk
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking soda
  • 3-4 cups flour (+ -) any combination of oat, wheat, or corn flour
Instructions
  1. Melt peanut butter, butter, and coconut oil together on the stovetop.
  2. Measure sugar or sucanat into a large bowl.
  3. Pour melted peanut butter mixture over the sugar and stir.
  4. Add milk, salt, vanilla, and baking soda, stirring well.
  5. Slowly stir in flour until dough becomes stiff enough to roll out.
  6. Press or roll dough into a cookie sheet until it is about ¼-inch.
  7. Use a butter knife to cut thin strips about ¼-inch wide.
  8. Turn dough and cut strips again the same size to form tiny squares.
  9. Separate the pieces so they will bake more evenly.
  10. Bake in a 325° oven for 15-20 minutes, stirring half-way through.
  11. Pieces will become crispier once they come out of the oven.

capn1

capn2

capn3

Homemade Peanut Butter Captain Crunch

You’ll definitely want to check out my homemade peanut butter, which makes everything better (unless you’re allergic to peanuts).

What do you think? Do you love Peanut Butter Captain Crunch enough to think this is worth the effort? It IS yummy! It’s even hearty and great for a snack.

Simple No-Bake Granola Bar Bites

No-Bake Granola Bites
This is a non-recipe recipe. This means that you can sub out ingredient for ingredient as you have preferences, allergies, and stock piles. Love flax seeds? Throw ’em in. Can’t have peanut butter? Use the nut butter you like. Prefer maple syrup? Use it instead of honey. Running low on raisins? Oh well. Don’t like chocolate chips?

Wait. Who doesn’t like chocolate chips??

Here’s how this non-recipe works:

  1. Plop 1/2 cup peanut butter (or whatever butter) and 1/4 cup honey (or maple syrup) into a bowl. I really do mean plop. Just eye-ball it. An exact 1/2 cup of peanut butter is not necessary here.
  2. Stir in 1 1/3 cups total of whatever dry ingredients you want. Oats, flax, sunflower seeds, sesame seeds, raisins, chocolate chips, anything else you like.
  3. Scoop the mixture into balls and enjoy.
  4. Store them in the refrigerator.

Here’s the printable version:

Simple No-Bake Granola Bar Bites

5.0 from 2 reviews
Simple No-Bake Granola Bar Bites
 
Author:
Serves: 16
Ingredients
  • ½ cup peanut butter (or any nut butter)
  • ¼ cup honey (or maple syrup)
  • 1⅓ cups total dry ingredients of your choice (oats, flax, seeds, raisins, chocolate chips)
Instructions
  1. Plop ½ cup peanut butter (or whatever butter) and ¼ cup honey (or maple syrup) into a bowl.
  2. Stir in 1⅓ total cups of whatever dry ingredients you want. Oats, flax, sunflower seeds, sesame seeds, raisins, chocolate chips, anything else you want.
  3. Scoop the mixture into balls and enjoy.
  4. Store them in the refrigerator.

Simple No-Bake Granola Bar Bites

As you can see, these Granola Bites are easy to put together in just a few minutes. They are great to take on the road or pack in a lunch. Of course, if you just want to sit right down at your kitchen table and eat them, that’s okay too. You could even make them at night and eat them for breakfast the next morning. Basically, this is one of the most versatile recipes in your whole wide kitchen. Everyone wins!