Kentucky Derby Favorite: Cheese Straw Buttons
April 29, 2010
When I think of Kentucky Derby, my mind goes straight to Cheese Straws. I love this recipe for Cheese Straw Buttons that is a classic from Southern Living. I prepare mine a little differently by not using a cookie press and using Wisconsin Cheddar cheese. These are really easy and feed a crowd so they’re the perfect snack and appetizer for a party anytime of the year.
Cheese Straw Buttons
Prep:
15 minutes
Cook:
12 minutes
Yield:
10 dozen
Ingredients
1 1/2 cups butter, softened
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
Preparation
1. Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
One Response to “Kentucky Derby Favorite: Cheese Straw Buttons”
Meal Makeover Mom Janice says:
May, 02 2010at 03:26 pm
Oh, my, I think if I started eating these I would not be able to stop! My mouth is watering just thinking about it. I'll try them at my next gathering...
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Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.
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Easy and Healthy Side Dish: Grilled Zucchini with Rosemary and Feta
April 27, 2010
I get a lot of requests for easy and healthy side dish recipes, and this is one I absolutely love. Grilled Zucchini with Rosemary and Feta is incredibly flavorful and so versatile. It can be paired with any main-dish: chicken, shrimp, steak, burgers, fish, pork, etc. If you don’t have time to preheat your grill, you can certainly use a grill pan indoors over the stove. Feel free to substitute goat cheese for the feta, and my favorite by far is Belle Chevre.
Grilled Zucchini with Rosemary and Feta
Prep:
10 minutes
Cook:
8 minutes
Yield:
4 servings
Ingredients
2 medium zucchini (about 3/4 lb.), unpeeled and cut lengthwise into 1/4-inch slices
1 medium yellow squash, unpeeled and cut into 1/2-inch slices
1 small yellow onion, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Vegetable cooking spray
2 tbsp. finely chopped fresh rosemary
1/4 cup crumbled feta cheese (goat cheese may be substituted)
1 medium yellow squash, unpeeled and cut into 1/2-inch slices
1 small yellow onion, thinly sliced
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Vegetable cooking spray
2 tbsp. finely chopped fresh rosemary
1/4 cup crumbled feta cheese (goat cheese may be substituted)
Preparation
1. Preheat grill to medium heat.
2. Combine zucchini, squash, and onion in a large shallow dish. Sprinkle with salt and pepper; drizzle with olive oil and lemon juice. Place vegetables on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side, tossing occasionally. Remove from grill and sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
2. Combine zucchini, squash, and onion in a large shallow dish. Sprinkle with salt and pepper; drizzle with olive oil and lemon juice. Place vegetables on a grill rack coated with cooking spray. Grill over medium heat 4 minutes on each side, tossing occasionally. Remove from grill and sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
One Response to “Easy and Healthy Side Dish: Grilled Zucchini with Rosemary and Feta”
Penelope Tsaldari says:
April, 27 2010at 09:30 am
I'm just so excited about your book, of course I will Fan. Just so happy because you are so very gifted. Will also plug your book on my blog Alison. Would love some info privately if possible on the publishing.
Hugs,
Penelope
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Caprese Grilled Cheese
April 25, 2010
When I was asked to come up with a unique grilled cheese recipe for the Wisconsin Milk and Marketing Board and their “Grilled Cheese Academy“, I thought, why not take my spring favorite salad and make it a grilled cheese. Caprese Grilled Cheese is the simple combination of tomatoes, mozzarella, basil, balsamic vinegar and olive oil. I added avocado to mine. Feel free to use your favorite bread and any other ingredients you like.
Caprese Grilled Cheese
Prep:
15 minutes
Cook:
4 minutes
Yield:
4 servings
Ingredients
8 slices Challah or sour dough bread (1-inch thick)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
3 tablespoons olive oil
3 tablespoons balsamic vinegar
4 (1-ounce) slices fresh Wisconsin mozzarella cheese
2 (1-ounce) slices smoked Wisconsin mozzarella cheese
3 large fresh tomatoes, cut into thin slices
3/4 cup fresh basil leaves
2 avocado, pitted and thinly slices
Sea salt and freshly ground pepper
Preparation
1. Heat griddle or large sauté pan over medium heat. Brush one side of each bread slice with olive oil. Brush other side of bread with balsamic vinegar. Place bread, oil side down, on griddle. Layer mozzarella cheeses, tomato, basil and avocado, if desired. Season with salt and pepper, if desired. Cover with top halves of bread. Cook until bread is golden brown and cheese is slightly melted about 3 to 4 minutes, turning once during grilling. Repeat with remaining sandwiches, if needed.
One Response to “Caprese Grilled Cheese”
Healthy Stuffed French Toast Grilled Cheese Fruit Sandwich: Breakfast — Family Fresh Cooking says:
September, 03 2010at 08:40 am
[...] Caprese Grilled Cheese ingredients, inc. [...]
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Celebrate Earth Day: Spinach Salad Wraps
April 21, 2010
In honor of Earth Day, I thought I would offer a simple salad recipe that can also be a sandwich. This Spinach Salad Wrap is a breeze, fresh and flavorful.
For Earth day:
1. Shop Local, Buy Local
2. Clean green
3. Eat vegetables and fruits in season
4. Eat more organics
5. Save water
Spinach Salad Wrap
Prep:
15 minutes
Cook:
5 minutes
Yield:
4 servings
Ingredients
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp coarse grain mustard
1 tbsp honey
1/8 tsp freshly ground pepper
1 10-oz package baby spinach leaves
4 slices bacon, cooked
2 hard-boiled eggs, thinly sliced
4 8-inch whole wheat flour tortillas
3 tbsp white wine vinegar
1 tbsp coarse grain mustard
1 tbsp honey
1/8 tsp freshly ground pepper
1 10-oz package baby spinach leaves
4 slices bacon, cooked
2 hard-boiled eggs, thinly sliced
4 8-inch whole wheat flour tortillas
Preparation
1. In a small bowl, whisk together oil, vinegar, mustard, honey and pepper; set aside.
2. Divide spinach, bacon, mushrooms and eggs evenly among 4 tortillas; drizzle with 1 tablespoon dressing and roll up.
2. Divide spinach, bacon, mushrooms and eggs evenly among 4 tortillas; drizzle with 1 tablespoon dressing and roll up.
2 Responses to “Celebrate Earth Day: Spinach Salad Wraps”
Lisa Engel says:
April, 26 2010at 10:57 am
What are the two kinds of fresh mozzarella in this grilled cheese recipe?
Alison Lewis says:
April, 26 2010at 12:16 pm
fresh and smoked but you can use regular as well
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Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
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Individual Pineapple-Upside Down Cakes
April 19, 2010
Since the buzz is that April 20th is “National Pineapple Upside-Down Cake Day,” I thought I would celebrate. The recipe for the cake part comes from Cooking Light, but I’m giving it a little twist (which is what I do best). I saw this cool, individual pan (see below) to make individual Pineapple Upside Down Cakes. It gives this retro dessert new life. This pan is awesome and so fun and simple to use. Retro or not, this is a yummy dessert that everyone loves.
Pineapple Upside-Down Cake
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
3 tablespoons butter
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
1/2 cup light brown sugar
1 pineapple, cored and cut into 2 inch circles
6 maraschino cherries, drained (optional)
5 tablespoons butter
2/3 cup sugar
2 large eggs
1/2 cup low-fat buttermilk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups all-purpose flour
Preparation
1. Preheat oven to 350°.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium-low heat. Add brown sugar and pineapple and cook pineapple 2 to 5 minutes on each side or until lightly browned. Remove from brown sugar mixture and press each pineapple slice into each individual pineapple pan coated with cooking spray. Top with cherries, if desired.
(If using a 9-inch square pan, lightly grease and add pineapple and brown sugar mixture to bottom of pan. Top each pineapple with cherries, if desired.
3. Place the 5 tablespoons butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts. Add sugar, stirring with a whisk. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Add flour, stirring just until blended (do not overstir). Pour the batter into prepared pan over pineapple.
4. Bake at 350° for 22 to 25 minutes for individual and 30 minutes for 9-inch pan or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack. Place a plate upside down on top of the cake, and invert onto plate. Cool completely. Cut cake into squares or serve individuals on their own.
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Kid Approved: Balsamic Penne Pasta Salad
April 18, 2010
My daughter, Leigh, begged me to make penne pasta salad that she saw a friend bring to school. She called to find out what was in it, and she made up this recipe herself for Balsamic Pasta Salad. This recipe is a breeze, and the kids absolutely loved it. Feel free to add chicken or turkey and top with fresh basil and Parmesan cheese.
Balsamic Penne Pasta Salad
Prep:
15 minutes
Cook:
10 minutes
Yield:
6 to 8 servings
Ingredients
8 ounces penne pasta
1 (11-ounce) can Mexicorn, drained
11/2 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow pepper
1/4 teaspoon freshly ground pepper
1 cup light balsamic vinaigrette dressing (we used Paul Newmans)
Chopped fresh basil, shredded Parmesan cheese (optional)
1 (11-ounce) can Mexicorn, drained
11/2 cup diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow pepper
1/4 teaspoon freshly ground pepper
1 cup light balsamic vinaigrette dressing (we used Paul Newmans)
Chopped fresh basil, shredded Parmesan cheese (optional)
Preparation
1. Cook pasta according to package directions. Drain and chill.
2. Toss pasta with corn and next 5 ingredients. Chill at least 1 hour. Top with fresh basil and Parmesan, if desired.
2. Toss pasta with corn and next 5 ingredients. Chill at least 1 hour. Top with fresh basil and Parmesan, if desired.
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Low-Fat Panko-Crusted Fish Tacos in Under 30 Minutes
April 15, 2010
I love fish tacos, and one of my favorites, in town is at the Cantina Restaurant. They have incredible tacos (really everything is great there), and so I thought I would try to match their recipe. OMG good!
This has been an exciting month for me. Probably the most exciting month ever for many reasons. I can’t say too much yet about some of my “big” news. Yesterday was exciting in itself when I got an email saying, “Martha Stewart” is now following you on Twitter“, I couldn’t believe my eyes. Anyway, lots more news to come…Thanks for everyone’s support and all the great emails and kind words.
Panko-Crusted Fish Tacos
Prep:
20 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
1 tbsp fresh lime juice
1/2 jalapeno, seeded and diced (1 tsp)
1 tsp Dijon mustard
1 egg white, beaten
1/2 cup skim milk
2 cups panko breadcrumbs
1 lb white fish fillets, cut into thin strips
1/4 cup vegetable oil
4 (8-inch) flour tortillas
1 cup shredded cabbage or lettuce
Avocado and salsa (optional)
1 tbsp fresh lime juice
1/2 jalapeno, seeded and diced (1 tsp)
1 tsp Dijon mustard
1 egg white, beaten
1/2 cup skim milk
2 cups panko breadcrumbs
1 lb white fish fillets, cut into thin strips
1/4 cup vegetable oil
4 (8-inch) flour tortillas
1 cup shredded cabbage or lettuce
Avocado and salsa (optional)
Preparation
1. For the sauce, combine mayonnaise, lime juice, jalapeno and Dijon; refrigerate until serving.
2. Combine egg and milk in a shallow dish. Combine panko on another plate. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.
3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.
4. Warm tortillas in microwave 30 seconds. Assemble with fish, mayonnaise spread and lettuce. Top with avocado and salsa, if desired.
2. Combine egg and milk in a shallow dish. Combine panko on another plate. Dredge each fish strip in egg mixture then in panko, pressing crumbs to adhere.
3. Heat oil to medium heat in a large sauté pan 4 minutes on each side, turning once until until golden brown or fish flakes with a fork.
4. Warm tortillas in microwave 30 seconds. Assemble with fish, mayonnaise spread and lettuce. Top with avocado and salsa, if desired.
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Healthy Baking for Kids at Your House: No-Bake Granola Bars
April 14, 2010
When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!
No Bake Granola Bars
Prep:
15 minutes
Cook:
5 minutes
Yield:
16 servings
Ingredients
21/4 cups granola cereal
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
Preparation
1. Combine first 5 ingredients in a large bowl; set aside.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2 Responses to “Healthy Baking for Kids at Your House: No-Bake Granola Bars”
Krista says:
April, 24 2010at 05:23 pm
I was wondering what you could substitute for the peanut butter, if anything. I was thinking that the bars would be a great snack for my son at school, but his school is a peanut free zone.
Thanks
kathryn N. says:
April, 22 2010at 01:11 pm
Made this with my kids today who ate them up. Reminded us of peanut butter cookies. Made the spaghetti and meatballs recently too. Another favorite. Trying out the penne pasta, orange blueberry muffins and turkey meatloaf next. Keep 'em coming!