Back to School Granola Bars

With kids heading back to school, you might be looking for health lunchbox treats. These easy to make granola bars are a great option.

Ingredients

• 3 cups quick-cooking oats

• 1 (14 ounce) can sweetened condensed milk

• 2 tablespoons butter, melted

• 1 cup flaked coconut

• 1 cup sliced almonds

• 1 cup miniature semisweet chocolate chips

• ½ cup sweetened dried cranberries

Directions

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

• Step 2

  In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.

• Step 3

  Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Slow Cooker Zucchini Soup

Ingredients

• 1 1/2 pounds sweet Italian sausage
• 2 cups 1/2-inch pieces celery
• 2 pounds zucchini, cut into 1/2-inch slices
• 2 (28 ounce) cans diced tomatoes
• 2 green bell peppers, cut into 1/2-inch slices
• 1 cup chopped onion
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 6 tablespoons grated Parmesan cheese, or to taste

Directions

1. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
2. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
3. Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Independence Day Cupcakes

A light fluffy cupcake filled with cool vanilla pudding offers a light alternative to a traditional cupcake. Substitute applesauce for a healthy alternative to shortening.

Ingredients

• 2 ¼ cups all-purpose flour

• 1 ½ cups white sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup vegetable shortening

• 3 egg whites

• 2 teaspoons vanilla extract

• 1 cup milk

• 1 (1 ounce) package instant sugar-free vanilla pudding mix

• 2 cups skim milk

• 1 (7 ounce) container light whipped cream

• 12 thinly sliced strawberries, or as needed

• 24 fresh blueberries

Directions

• Step 1

  Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.

• Step 2

  With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.

• Step 3

  Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.

• Step 4

  In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.

• Step 5

  To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.

• Step 6

  Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.

Spiced Roasted Okra with Mini Peppers

For this simple yet delicious spiced roasted okra with mini peppers recipe, fresh okra and sweet mini peppers are perfectly roasted with a blend of aromatic spices, creating a flavorful and easy-to-make summer side dish. It pairs wonderfully with a variety of main course options, making it a versatile addition to your meal repertoire.

Ingredients

• 12 ounces fresh okra pods

• 8 ounces mini sweet peppers, halved

• 1 tablespoon olive oil

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground black pepper

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Line a rimmed baking sheet with foil.

3. Arrange okra and sweet peppers in an even layer on the prepared baking sheet. Drizzle with oil; toss to coat. 

4. Roast in the preheated oven until browned, about 20 minutes.

5. Stir together garam masala, coriander, cumin, turmeric, garlic powder, salt, cayenne pepper, and black pepper.

6. Sprinkle over veggies; toss to coat.

Creamy Garlic Pasta

As far as creamy pasta recipes, this is the best I have ever had. Add shrimp or scallops to make an amazing seafood Alfredo.

Ingredients

• 2 teaspoons olive oil

• 4 garlic cloves, minced

• 2 tablespoons butter

• 3 cups chicken broth, or more as needed

• ½ teaspoon ground black pepper

• ¼ teaspoon salt

• ½ pound spaghetti

• 1 cup grated Parmesan cheese

• ¾ cup heavy cream

• 1 ½ tablespoons dried parsley

Directions

1. Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.

2. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.

3. Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.

Crispy Peach Cobbler

This crispy peach cobbler recipe is a delightful summer dessert that will surely impress your family and friends. The combination of juicy fresh peaches with a crispy, buttery topping creates a perfect balance of flavors and textures. This recipe is simple to make and requires just a few basic ingredients that you probably already have in your kitchen. Whether enjoyed warm with a scoop of vanilla ice cream or cold from the fridge the next day, this crispy peach cobbler is sure to become a favorite in your home.

Ingredients

• 6 large fresh peaches, pitted and cut into eighths

• 1 lemon, zested and juiced

Batter:

• ½ cup unsalted butter, at room temperature

• 1 ¼ cups white sugar

• 1 ⅓ cups self-rising flour

• ⅓ cup rolled oats

• ⅔ cup whole milk

Glaze:

• ¼ cup white sugar

• 2 tablespoons cold water, or as needed to wet topping sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish.

2. Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest.

3. Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes.

4. Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens.

5. Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.