Fruit and Oatmeal Breakfast Bars (Easy!)

These remind me of the Nutri-Grain bars you buy at the store. Only for the price of ingredients, you'll get a whole pan of them for the price of one box of 6!


1 box yellow cake mix (dry)
2 1/2 c oatmeal - quick cooking
1 1/2 sticks butter
1 c (or a 12 oz. jar) of strawberry or cherry preserves, heated to melt
1 T water


Preheat oven to 375 degrees. Grease a 9X13 " pan. Combine the dry cake mix with the oat meal in a large bowl. Add the melted butter and stir until crumbly. Pour half the mixture into the pan and press firmly to cover the bottom. Combine the preserves and water. Sprinkle reminaing crumb mixture over perserves. Pat firmly enough to make the top even. Bake 18-23 minutes until the top is golden brown. Cool in pan before cutting into bars. Makes about 4 dozen depending on the size you cut.


*You can make these into a delicious dessert by serving them topped with vanilla ice cream or whipped cream.

Coffee Rubbed Steak

I've been craving steak lately and while I love my typical steak marinade, I decided I needed to branch out and try something new. While doing so, it seems a lot of people are rediscovering coffee rubs for steaks. The recipes are numerous, but really they are almost all exactly the same really. Additions and options for personal taste. See what you think!


¼ cup of chili powder
¼ cup of finely ground espresso or 1/3 c finely ground coffee beans
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon kosher (large crystal) salt
1 tablespoon black pepper
1 tablespoon ground coriander
1 tablespoon oregano
2 teaspoons ground ginger


Combine all ingredients and rub the coffee rub into the steak and cook to the desired doneness.

Cream of Jalapeno Soup

Looking over the recipes I've posted I can't believe I didn't put this one here! It's one of my all-time-favorite soups in the whole world. I made this up a few years ago when we lived in Northern Minnesota, just a hop, skip and jump from the Canadian border and the winters were long and cold. Perfect on a Fall day too!

4 T butter
3 jalapenos, shopped fine (or just use a bottle or can and chop them)
1 lg. onion, chopped
3 T flour
1 lg. carrot, chopped or grated
3 c chicken broth
1 lg. green pepper, chopped fine
2 c whipping cream or half and half (or use milk in a pinch, it just won't be as thick or rich)
2 c cheese (swiss, mozzarella, cheddar... use what you have on hand for different flavors each time)

In a saucepan melt 2 T butter. Cook onion, carrot and green pepper over medium heat until tender. Stir in jalapeno's. Remove all from saucepan. Melt 2 T butter, stir in flour and cook 2 minutes while stiring or whisking. Gradually add the broth and cream. Whisk smooth, increase heat and bring to a brief boil. Reduce heat immediately and simmer 10 minutes until thick and creamy. Add the mixture of cheeses and the cooked veggies. Serve!

(I like to use 1 c cheddar cheese mixed with 1 cup of 'other' - which could be anything from mozzarella to Velveeta).

Deluxe Mashed Potatoes

2 1/2 lb. potatoes (about 5)
3 oz. cream cheese
1/2 c sour cream
1 t dried chives
3/4 t onion salt
fresh ground pepper
1 T butter

Peel and cube the potatoes, place in cold water in a saucepan and cook over medium heat until tender. Drain. Mash until smooth but do not add milk! Stir in the cream cheese, sour cream, chives, salt and pepper. Place into a greased 1 1/2 quart baking dish and dot with butter. Sprinkle a little chives on top (optional). Cover. Bake 350 degree's for 35-40 minutes. Serves about 5.

Lighter Rye Bread

Sponge:

1 1/2 c water
1 package (2 1/4 t) yeast
1 1/2 T molasses
1 1/4 c whole wheat flour
1/4 c dried milk powder or buttermilk powder

Mix together, cover and let rise for 2 hours until foamy.

Bread:

2 T oil
2 t salt
1 1/2 c rye flour
1 c flour
1 T caraway or fennel seeds

Stir down the sponge and add the oil, salt, seeds and rye flour. Beat in the bread flour until the dough pulls away from the side, then either knead in the rest on a lightly floured surface or using your dough hook on a large stand mixer, knead in the remainder. Will be just a little sticky.

Transfer to an oiled bowl, cover and set in a warm place to raise until double height. This will be about 1-2 hours based on the temperature of your room. Push the dough down and shape into an oval loaf. Place in your baking pan or on a bread stone, scattered with corn meal. Let rise about an hour, preheating the oven the last 15 minutes to 375. Make 3 slashes across the top and brush with an eggwhite glaze (eggwhite mixed with water). Bake 45-50 minutes until browned.