Oatmeal Cookie Bars

Happy Spring everyone!
All over the country, we are looking forward to spring a lot more than in the recent years!  So excited for warmer temps and sunny skies, MN will have to wait a little longer...today is snowing and blowing. Including a picture of our nasty weather would just be mean.  Here is my little piece of spring that resides in my kitchen smelling the whole first floor, thanks mom!

Saved by the Egg Timer has gotten a mini spring face lift!  I will be trying to get the Ingredients at Their Best page to a final update soon too.  You can still check it out in it's construction zone for some great food ingredient information.

Please excuse my absentmindedness, I mean recent absence ;)  Or maybe both...  We have been moving and growing and making some kitchen improvements!  This is a great thing, great for me and you.  More recipes, more room, more creating, more posts!  I have to say that the lighting has improved very much so will be looking forward to providing lovely, drool producing photos for the recipes.

Cookie bars for a cause.  A very good cause.  To treat the teachers that teach my children! Try saying that 10 times fast?  Well, all I have to say about this recipe is this- a week after these cookie bars were shared at conferences.  My son was named a student of the month at his school (brag worthy proud mom moment!)  No really, he earned it all on his own.  I get no credit whatsoever in the leastest bit, except being a proud mom.  It takes a village to raise a child?  These days it takes a good family and home to undo what the village has taught my child!  Seriously though, he does have great teachers and a great school.  The recipe was requested so here it is!  The name should really be Teacher's Conference Oatmeal Bars.

Oatmeal Butterscotch Bars
Print recipe here
¾ C (1 ½ sticks) unsalted butter
¾ C sucanat sugar (I love Heavenly Organics brand for any baking)
1 large egg
1 tsp pure vanilla extract
1 ¾ C whole white wheat flour, unbromated and unbleached
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
1 C old fashioned rolled oats
1 C butterscotch chips
1 C white chocolate chips

1. Preheat oven to 375 degrees F. Line a glass 9 x 13 glass baking dish with foil, let each end have a 2 inch overhang. Grease foil with a little butter or oil spray. Set aside.

2. Beat the softened butter and sugar in a medium mixing bowl until whipped together. Add the egg and vanilla, beat for 3 minutes until fluffy.

3. Sift the dry ingredients over the wet and beat until combined and no white shows through. Stir in chips.

4. Press dough into the prepared pan. Bake for 16-19 minutes until a very slight and light golden brown is achieved. (They may even seem undercooked at first but should not look doughy in the middle.)

5. Let cool in pan. Lift two sides of overhanging foil to remove bars. Place onto a large platter or cutting board. Cut into desired sized squares. Wrap up to give away, but don’t forget about quality control! Bake, smell, eat!

Today's recipes where brought to you by, inspired or adapted from: Mel's Kitchen Cafe

Dublin Shepherd's Pie

Do you all have your Oxalis growing?  I swear mine knows the calender year even though it is an indoor plant.  The purple shamrock plant is blooming the second it hit March 1st!  It is my favorite plant, so pretty and the leaves close and open during the day if it is light or dark.  Around here, they only sell around St. Patrick's so if you like this, snatch one up now before they are gone.  A few years ago I missed it and had to wait a whole year for one, the next year I bought 2 and they have been in my kitchen ever since. 

Dublin Pie, Shepherd's Pie, Cottage Pie.  They all = good pie.  Enjoy, this is one of my new fave's. 

Happy Saint Patrick's Day! 

Dublin Shepherd’s Pie
6 medium organic baking potatoes
½ C whole milk
1 stick (½ C) unsalted butter, melted
½ C Kerrygold Dubliner Aged Cheddar, shredded (any cheese will work here, even parmesan)
1 ½ lb grass fed ground beef
1 tsp garlic, minced
½ tsp celtic sea salt
¼ tsp dried thyme
¼ tsp fresh cracked pepper
1 medium yellow onion, chopped
1 green pepper, chopped
4 pieces leftover bacon, crumbled
1 bottle dark ale beer (like Guinness)
½ TB flour
Additional cheese for sprinkling over top

1. Loosely peel 6 potatoes, chop into 2 inch pieces. Place in a pot, cover with water and boil for 15 minutes on high heat, until very tender when pierced with a fork. Drain, add milk, butter and mash. Stir in cheese and set aside until ready to use.

2. Over medium high heat, brown the ground beef, garlic, salt, thyme and pepper. Add onion, saute 5 minutes. Add chopped green pepper and crumbled bacon, saute another 3 minutes. Pour in the whole bottle of beer and simmer for 5 minutes until there is about a ½ inch left at the bottom of pan. Sprinkle flour over ground beef mixture, stir in to coat and simmer another minute.

3. Pour the beef mixture into a greased glass pie pan or 2 quart baking dish. Plop the potatoes on top and spread evenly. Sprinkle with an additional 2-4 tablespoons Dubliner cheese. Bake at 375 degrees F for 25 minutes. Remove and serve warm.

Today's recipes where brought to you by, inspired or adapted from:  This is a combination of many recipes I read all over google, lol. 

Diner Style Pancakes

Special recipe for National Pancake Day!

I like pancakes but am no perfectionist on the food.  I only like a certain kind, the throwback, diner style, greasy and fluffy kind.  Made in bacon grease.  Glad I found out last year that I don't have to feel guilty about bacon grease!  Cooking in it is actually healthy?!?!  Who knew!  Grandma was right after all.  Always use uncured, nitrate and hormone free bacon.  Then save that grease and fry away guilt free. 

This is my perfect pancake.  Tall, fluffy, golden.  Serve with a little or a whole lot of  Sun Ripened Peach Syrup and a little whip cream, perfect Saturday morning. 

Diner Style Pancakes
Print recipe here
1 ½ C whole milk
¼ C apple cider vinegar (with mother)
1 C white flour, unbromated and unbleached
1 C white whole wheat flour, unbromated and unbleached
¼ C raw cane sugar
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1 tsp celtic sea salt
2 large organic eggs
4 tablespoons unsalted (pastured) butter, melted

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.  Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Let sit a few minutes and the batter will begin to raise.

3. Heat a large skillet over medium heat or electric skillet to 375 degrees F. Coat with some left over bacon grease.

4. Pour ¼ cup of batter onto the skillet, cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

4. Remove when both side have turned golden brown. Smother with pure maple syrup, whip cream, chocolate chips, jam, or your favorite toppings.

Today's recipes where brought to you by, inspired or adapted from: All Recipes but has definatley become a Saved by the Egg Timer: Original!