I Want to Try These

I found this recipe for Carne Asada Tacos on Cooking...by the seat of my Pants, and I just have to try this recipe.  I'm thinking if I cook it in the crockpot as suggested that it will be really easy and incredibly yummy.

Date Bars

Last time I was in the grocery store, I noticed some figs and dates in the produce/bulk area.  I don't usually buy anything like that, but decided to get some dates.  Later I wondered why I chose the dates, since I had been looking at fig bars in the last store but decided not to get them.  I could have tried making my own.  But, I got dates, so today I went looking for recipes for date bars.  I ended up choosing this one.  They look and smell wonderful, though I haven't tasted them yet.

Date Bars

Ingredients:

• 1 1/2 cups water
• 1 1/2 cups chopped pitted dates
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour  (1/2 cup whole wheat)
  
• 1 cup (packed) dark brown sugar
• 1 cup old-fashioned oats
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

Instructions:

1. Grease 8x8-inch baking pan. (I used a 7x11-inch pan)
   
2. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 (20) minutes. Cool to room temperature. Stir in vanilla.
3. Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fork or fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. 
4. Bake at 350°F until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve. 

original recipe at epicurious

I also spread some chopped pecans on top and pressed that in with the oat mixture.  I thought about making these Apple Date-Nut Bars instead, also at epicurious, but I knew Cory wouldn't be happy if I used all his Granny Smith apples.  Maybe next time.

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Bran Muffins

Since my oven works now, I made muffins for breakfast. They are so good!

The Original All-Bran Muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 cups Ready-To-Eat Cereal All-Bran® Original
• 1 1/4 cups fat-free milk
• 1 egg
• 1/4 cup vegetable oil

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.

I used part brown sugar and 1/4 cup whole wheat flour in my muffins.

• Print this recipe (at Kellogg's)

Image by Queen Roly via Flickr- recipe for Cranberry Walnut Bran Muffins

My Oven Works!

The repairman called this afternoon and said the part for the stove was in, and he had time to come right out and install it.  So he came, installed it, and my oven works now!  I turn the oven on, and there's heat!  The bottom element turns orange like it's supposed to.  This makes me very happy!!

I had to use it, so I made fish sticks and baked potatoes for dinner.  Not real exciting, except that my oven works! 

Tomorrow I am going to have to bake something for real - bread?  muffins?  cookies?  What do you think?

Shrimp Salad

Today I am lucky enough to feature a guest post

written by Jill of Simple Daily Recipes:

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Simple and straight forward is the direction of this Shrimp Salad recipe.  But don't be fooled that it may be too simple in taste.  The Homemade French Dressing recipe that accompanies the recipe is full of flavor and will make extra for your next green salad.  Enjoy this shrimp salad alone or on a bed of baby spinach leaves, either way it's delicious.
 

HERE'S ALL IT TAKES

Shrimp Salad

First the French dressing recipe

• 1/3 cup vinegar or lemon juice
• 1 cup salad oil
• 1 1/2 teaspoons salt
• 1 teaspoon Paprika
• 1 teaspoon sugar
• 1/4 teaspoon fresh ground pepper
• a few grains Cayenne
  

Combine all the ingredients; shake or beat until thoroughly combined.  Shake again each time before using. Makes 1-1/3 cups.

Shrimp Salad

• 3 cups cooked shrimp
• 1 1/2 cups thinly sliced celery
• 3 tablespoons French dressing (see below)
• salt and fresh ground pepper to taste
• 1/2 cup fresh mayonnaise
• lemon juice to taste

If shrimps are small, leave them whole; if large, cut them up.  Combine shrimp with celery and French dressing.  Season to taste with salt and pepper.  Chill 30 minutes to cool down fresh cooked shrimp and allow flavors to blend.

Drain.  Mix with mayonnaise and lemon juice.  Serve individually in lettuce cups or on a bed of fresh baby spinach leaves. Garnish with spinach cut into ribbons.  Makes 6 to 8 servings

Recipe and photo by Jill McKeever of SimpleDailyRecipes.com

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Thank you, Jill!

If you have a food-related blog, you can have Jill write a post for your blog, too.  Even if you don't want a guest post, I strongly recommend that you check out Simple Daily Recipes, because it is AWESOME - so many great recipes!

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