Category Archives: things we like to eat

Oatmeal Fudge Bars

Posted in sweets, things we like to eat by

My Daughter and I- Oatmeal Fudge Bars

Hey! Happy Monday! With our crazy summer schedule (or lack of schedule) and our big backpacking trip, it seemed like we hadn’t been trying many new recipes, which meant we hadn’t been posting very much on our blog. I’m happy to report that we have changed that- we’ve been baking and testing many new recipes. In fact last week we baked a ton, and most of the items will end up posted here- yay for that!

This bar cookie was one of the recipes we made last week, and it was for sure a keeper! I found this recipe on Living Beyond Measure and I knew I had to try it. I love oatmeal and I love chocolate. This recipe puts the two together. Warning! If you’re not a chocolate person, this is not the recipe for you. The gooey, fudgy, chocolate filling is rich and delicious and definitely the star of this recipe.

My Daughter and I- Oatmeal Fudge Bars 2

Oatmeal Fudge Bars
Ingredients:

1 cup butter
2 eggs
2 cups brown sugar
1/3 cup milk
2 teaspoons vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3 cups oatmeal

In a saucepan over medium heat, melt together:
1 can eagle’s brand sweetened condensed milk
1/3 cup butter
1 tsp. vanilla
2 cups semi-sweet chocolate chips

Directions:

Mix the butter, eggs and brown sugar. Add vanilla and milk. Slowly incorporate the rest of the dry ingredients.

Mix well. I prefer using a stand mixer since it’s quite thick.

Spread 3/4 of the cookie mixture on the bottom of a greased 13×9 pan, pour melted chocolate mixture, then spread rest of cookie mixture on top in spoonfuls – it won’t cove the chocolate mixture completely.

Bake for 25-27 minutes at 350 degrees. If the top is getting a bit too brown, cover with aluminum foil for the last 5 or so minutes.

Let cool, otherwise it won’t set up and will just run when you cut into it. Even once the bars are cooled, the fudge center still says a bit soft and gooey!

Cindy

Brownies with Peanut Butter Chips

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My Daughter and I- Brownies with Peanut Butter Chips 1

This has to be one of the easiest recipes we’ve ever posted. But I felt compelled to post it because when I made these brownies the other day, everyone raved about them. We were heading down to the beach to meet some friends and I was cooking up a picnic dinner. I had a craving for brownies and I noticed the peanut butter chips in the pantry and I knew I had to mix the two. Because I was anxious to get to the beach, I cheated and used a box brownie mix. But if I had more time I would have used this delicious, homemade brownie recipe (just take out the Andes mints for a great basic brownie recipe). Instead I grabbed a box mix and then went to town doctoring them up!

My Daughter and I- Brownies with Peanut Butter Chips 2

Brownies with Peanut Butter Chips
1 box of brownie mix or homemade recipe
Ingredients as listed on box or recipe
1 cup peanut butter chips, divided
1/4 cup semi-sweet mini chocolate chips

I used Duncan Hines dark chocolate brownie mix and just followed the recipe for chewy brownies. I then added 1/2 cup peanut butter chips to the batter and spread into the pan. I followed the cooking instructions and when there was about three minutes left on the timer, I sprinkled the other 1/2 cup of peanut butter chips and 1/4 cup mini semi sweet chocolate chips over the top. I cooked it for the last three minutes and then removed the brownies and let them cool. When you’re cutting the brownies, the chips on top get quite messy if you don’t let them cool completely.

For some reason the brownies turned out pretty flat, but they were delicious and chewy and the perfect dessert for a beach picnic.

Cindy

Tomato Tart

Posted in main dishes, things we like to eat by

My Daughter and I Tomato Tart 1

I’d like to say that we have all these beautiful, delicious tomatoes growing and I needed a way to use some of them up. Unfortunately, that would be a lie. Our garden has been a bit of a bust this year- it’s been quite disappointing. However, I saw this recipe on The Pioneer Woman website not too long ago and I knew I had to try it. It was wonderful, even with store bought tomatoes!

My Daughter and I Tomato Tart 2

Until a couple years ago, tomatoes were one of Jordan’s most hated foods, but recently she’s been liking them more- especially when they’re in something delicious like this! I am so happy that she is now on board with eating tomatoes! She and I polished off the entire tart in one sitting- it was amazing! We loved it so much, we made it twice in one week.

My Daughter and I Tomato Tart 3

Tomato Tart

Ingredients:

1 whole Large Onions, Halved And Sliced Thin
2 Tablespoons Butter
Salt And Pepper, to taste
1 whole Storebought Pie Crusts (or Homemade Crust)
1/2 cup Grated Fontina Cheese (or Monterey Jack)
1/4 cup Grated Parmesan
1/2 cup Grated Gruyere (or Swiss)
3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
1 whole Egg, optional
A splash of Milk, optional
8 whole Basil Leaves, Chiffonade (more If Needed)
Preparation Instructions

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450.

Roll out pie crust and place in a tart pan, or use a pie pan or even a pizza pan. Sprinkle on the cheese in a single layer, then sprinkle on the cooked onion, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk and brush it all over the crust around the edge of the tart, optional. It makes the crust look pretty, but it seems a bit wasteful. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn’t burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into wedges and serve.

Cindy

Orange Juice + Taco Seasoning Marinade

Posted in extras, main dishes, things we like to eat by

My Daughter and I- Orange Juice and Taco Seasoning Marinade 1

Hi! Anyone still out there? Sorry that we haven’t posted anything in such a long time. We have had a lot going on around here. Jordan and I went on our big backpacking trip – which was amazing! We hope to post a few pictures from that trip soon. Jordan had several weeks of working at church, attending camp and then working at a different camp! Whew – she has been busy! We both hope to get back to more regular posts in the future!

This marinade is one that I make quite often for chicken but the other day our neighbor gave us some halibut that he caught in Alaska. It was amazing! I made this light and flavorful marinade and then did a quick cook on the grill and man oh man, it was delicious.

My Daughter and I- Orange Juice and Taco Seasoning Marinade 2

Orange Juice + Taco Seasoning Marinade

Juice from 2 oranges
Zest from 1 to 2 oranges
2 T taco seasoning, more or less to taste
Mix together and pour over fish or chicken. I didn’t leave the fish in the marinade for very long, maybe 10 to 15 minutes. When I marinate chicken, I leave it in the marinade for several hours.

Grill until done.

Cindy

Sweet Potato and Zucchini Frittata

Posted in breakfast, main dishes, things we like to eat by

My Daughter and I- Sweet Potato and Zucchini Frittata

We are finally getting a few veggies from our garden- for some reason our garden this year has been really disappointing, but I was able to harvest a few zucchini the other day. I also had some leftover roasted sweet potatoes that had a bit of sausage in it. I sliced up the zucchini and reworked our original frittata recipe – here are the delicious results.

My Daughter and I- Sweet Potato and Zucchini Frittata 2

Frittata
2 T olive oil

1 1/2 zucchini, sliced

Approximately 2 cups of some sort of potatoes; if frozen, thaw a bit. If raw, cook in microwave a bit before.

10 to 12 eggs, beaten

1 1/2 cups cheese, grated. Use whatever kind you like. I had some Colby Jack and some Cotija cheese, which is a crumbly white cheese, made from cow’s milk. It originates from Mexico and has a delicious salty flavor.

Salt & pepper to taste

 

Preheat oven to 375*
In oven proof skillet pour in about 2 T olive oil, sauté sliced zucchini until softened a bit. Add potatoes and heat through. Now it’s time for the eggs and cheese. Crack your eggs into a bowl, using a fork, beat until frothy. Add in the cheese of your choice and mix again. Set aside for a minute. Using a spatula spread veggies out evenly on bottom of pan and now pour in the eggs and cheese. Do not stir. Turn heat up to about medium high and let cook for about a minute, you want the bottom to get a little brown. Now pop the entire pan into the preheated oven and cook for 10-15 minutes. The eggs will puff up a bit. Cook until no longer jiggly, but watch that they don’t get too brown on top. Remove from oven and let sit for a minute or two and then slice into wedges. We served ours with salad and fruit.

Cindy