No-Bake Granola Bars + A Few Favorites

For CFS 3

Hey everyone! Did you survive Thanksgiving?

Methinks you’re gonna need some good, wholesome energy food during holiday prep. These no-bake granola bars are low-fuss so quick to mix up. Make a batch and store in the refrigerator for emergency snacks.

You can check out the step-by-step instructions and recipe over on the Tasty Kitchen Blog here.

Here are a few things I’ve been lovin’ from around the web…

Coffee & Tea Print by Bunny Pumpkin on Etsy

This blog. The photos are just lovely.

Eggs Benedict. Why have I never made this before?!

Woodnote Photography Blog

This lovely kitchen.

Erica Lea Photography

Chicken Noodle Soup from scratch. It’s just good.

Cranberry Cake. Looks so pretty and festive.

This house. And this one.

Lisa Congdon

This sentiment via Lisa Congdon. Just…yes.

Chemex coffee maker. You can buy me one for Christmas, if you want. πŸ˜‰

Tasting Spoons. I need them in my life.

This engagement session. It’s just – I can’t – It’s lovely.

Catherine Huckerby

Photo by Catherine Huckerby

Open shelving. I want it someday…

Tall gingerbread houses.

Chai Shortbread Cookies with Sea Salt. Omnom.

Tiramisu Cake by Call Me Cupcake. Purdy.

What have you been loving lately?

Simple Sage Stuffing/Dressing from Scratch

Sage Stuffing

Confession: I have a special place in my heart for boxed Stove Top dressing. Granted, my mom doctors it up quite a bit with wild rice and turkey, but there’s just something about it that says “Thanksgiving” to me.

Sage Stuffing

I’ve always wanted to try making stuffing from scratch. Though tasty, boxed dressings are often loaded with unnatural ingredients. But making it myself always seemed a bit daunting. How are you supposed to find a recipe with just the right amount of spices so it’s tasty and liquid so it isn’t soggy?

Sage Stuffing

Then I decided to jump right in and give a recipe a try. To my surprise, it was uber easy and no-fuss.


Sage Stuffing

Will it replace your beloved Stove Top? No. But what could without using high fructose corn syrup, hydrogenated oils and MSG? Is it a good natural, healthy alternate? Definitely yes!

The beauty of this recipe is that it’s a great canvas for your culinary creativity. You could so easily add your favorite ingredients: cranberries, wild rice, turkey, nuts, whatever you please!

Recipe Notes:

If you’re using homemade or low-sodium chicken broth, you’ll probably want to add a little extra salt to the stuffing mixture.

Simple Sage Stuffing from Scratch | adapted from Martha Stewart | Printable Page | makes 4-6 servings

Ingredients:

  • 1 loaf bread (whole wheat, white, or whatever you please) torn into bite-sized pieces to make about 8 cups
  • 2 tablespoons butter, plus more for baking dish and foil
  • 2 celery stalks, diced
  • 1/2 large onion, diced
  • Coarse salt and ground pepper
  • 1-2 teaspoons dried rubbed sage (depending on how “sagey” you like your dressing)
  • 1/2 teaspoon celery seed
  • 1 eggs
  • 1 3/4 cups low-sodium chicken broth

Directions:

1) Preheat your oven to 350Β° F (175Β° C). Place the bread crumbs on two rimmed baking sheets and bake in preheated oven until nice and dry, about 14 minutes, stirring & rotating the pans halfway through baking. Set aside to cool (these can be made ahead of time and stored in an air-tight container for up to 1 week).

2) In a medium skillet set over medium heat, melt the butter. Add the onion and celery, season with salt + pepper to taste, and cook until nice and tender, about 8 minutes. Add the sage and celery seeds and cook for an additional 3 minutes.

3) Place the bread crumbs in a bowl and add the sauted vegetables. In a separate bowl, mix together the chicken broth and egg. Add to the bread crumbs and toss together until evenly moistened. If you’re using homemade or low-sodium chicken broth, you may want to add a bit more salt at this point.

4) Place the stuffing in a buttered 13×9-inch pan or a 10-inch cast iron skillet and bake at 350 until warmed and the bread has soaked up the broth, about 25-35 minutes. You can also store the un-baked dressing in the refrigerator until ready to heat.

Honey Roasted Pears

Honey Roasted Pears

I must admit that November is not my favorite month. In Norther Minnesota, most of the colorful leaves are long gone and everything seems brown, grey and cold. I long for the lakes to freeze over so we can go skating and for snow so we can ski.

Honey Roasted Pears

But this is the month to catch your breath before winter settles in. A time to dig out your extra warm coats, boots and sweaters in preparation for the freezing-cold days ahead.

It’s also a time to enjoy warm tea on grey days and hot, filling desserts on chilly evenings.

Honey Roasted Pears

These roasted pears are the perfect little treat for an otherwise gloomy evening. They cook up without fuss and are fantastic with a scoop of good-quality vanilla ice cream. You really must serve them with ice cream.

HONEY ROASTED PEARS | adapted from Sprouted Kitchen | Printable Page | makes 2 servings

Ingredients:

  • 2 ripe pears
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • good quality vanilla ice cream, for serving

Directions:

1. Preheat oven to 450Β° F (230Β° C).Β Slice the pears in half lengthwise and cut out the centers.

2. In a small cast iron skilled place the butter, honey, vanilla and salt. Bring to a gentle boil and simmer for 2 minutes, stirring constantly.

3.Β Add the pears to the pan, cut side down. Continue to simmer for 2 more minutes. Turn the peaches over and transfer to the oven. Bake for 12 minutes or until the pears are nice and soft and the sauce has caramelized.

4. Serve hot or warm with vanilla ice cream and the caramel sauce. Enjoy!

Honey Roasted Pears