Overnight Wheat Rolls

I found this recipe here and it is great!  I can't believe how easy it was and the finished product is sooooo good!

1 and 1/2 cups room temperature water

1 and 1/2 teaspoons active dry yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon dried minced onion

1 and 1/2 cups wheat flour

1 and 1/2 cups all purpose flour, plus more for shaping

Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.

Almond-Honey Granola Bars

 

 

 

 

 

 

 

Make your own granola bars at home!  This recipe can be easily adapted to your preferences.  Mix and match nuts and fruit to create your favorite breakfast bar or lunch snack! You can store these in an airtight container for up to 1 week or freeze for up to 1 month.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal
• 1/3 cup currants, dried cranberries, or substitute
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup crunchy peanut butter or almond butter
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants (or cranberries), apricots and raisins; toss to combine.
3. Combine peanut butter or almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 16 bars.

Honey Crusted Chicken

 

 

 

 

 

 

Easy, yummy, and quick.....  3 things that make a recipe good...

Ingredients

8 saltine crackers, each about 2 inches square 

1 teaspoon paprika 

2 boneless, skinless chicken breasts, each 4 ounces 

4 teaspoons honey

Directions

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers on a cutting board, using the back of a knife. Place crackers in a small bowl and add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Banana Oatmeal Hot Cakes

 

 

 

 

 

 

I just found this recipe and it sounds amazing!  Can't wait to try it!  

Ingredients

1/2 cup maple syrup 

1/2 cinnamon stick 

3 whole cloves 

1/2 cup old-fashioned rolled oats 

1 cup water 

2 tablespoons firmly packed light brown sugar 

2 tablespoons canola oil 

1/2 cup whole-wheat (whole-meal) flour 

1/2 cup all-purpose (plain) flour 

1 1/2 teaspoons baking powder 

1/4 teaspoon baking soda 

1/4 teaspoon salt 

1/4 teaspoon ground cinnamon 

1/2 cup 1 percent low-fat milk 

1/4 cup fat-free plain yogurt 

1 banana, peeled and mashed 

1 egg, lightly beaten

Directions

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.