Welcome! Welcome! To this special back to school round up of The Secret Recipe Club! That’s right, the kids are back and they need food in their little bellies. So we all got together, with the same rules, to bring you all sorts of goodies. From easy dinners, lunch box favourites or after school snacks , we’ve got you covered. WE all got an assignment, but this time it is the whole club! I was assigned Little Bit of Everything, and the name describes it perfectly. She has, well, a little bit of everything. So I was well covered and had a load of options. This pumpkin oatmeal, would be a delightful before school breakfast, nice and hearty to fill up for kids on the go! These Cinnamon Roll Cookie Bars, are a bit of an easier take on a classic flavour. My kids would love to eat this easy to put together Taco Bake for a fast dinner, when the extracurriculars start popping back into the schedule. I went with the classic banana bread with the addition of nutritious oatmeal. ANY kid would be more pleased to come home to a loaf of this. With three kids, two of them teenagers, this loaf was devoured. It lasted a total of two days in the house. So yes, it was a hit!
- 1 c. packed brown sugar
7 Tbsp. canola oil
1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
1 c. regular oats
1/2 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
- Beat together brown sugar, oil, eggs and banana.
- Add oats, milk and vanilla. Then remaining ingredients. Pour into greased loaf pan.
- Bake for 65 minutes at 350 degrees. Use toothpick to make sure it is cooked all the way through. You may need to add 5 minutes extra cook time.
- Let cool. Slice and serve with butter.
- Eat and enjoy!
Our new favourite place to dine is The Fine Diner Bistro. We have discovered a few beautiful little dishes here, and the actual restaurant is a cute little spot right in Inglewood. Love the decor, love the food. Hubs, is one of those rare individuals who finds one thing he likes on a menu and sticks with it! He ordered the duck Benny the first time in for breakfast and proclaimed it so good, he wold never try anything new again. Enter lunch. I ordered the Bacon Cheeseburger, and may have discovered the best burger in town. I was nice. I shared with hubby, and he loved it. Now he has two things that are both amazing. Our youngest ordered the pancakes, (you get an option of plain, blueberry, chocolate chip) I won’t need to tell you she chose chocolate. It is a huge stack of pancakes. Even with me pilfering off her plate (couldn’t help myself, too good!), she ate the leftovers for days! All 5 of us, just love this little gem. Plus, bonus for you all, it accommodates gluten-free, so if that is necessary for your family you can feel safe eating here. I’m sure you’ll feel right at home!
Can I just say I love a good egg salad sandwich. I usually just toss stuff in there, no measuring, just mixing. Sometimes it turns out ideal, sometimes it doesn’t. This really is the beauty of measuring. Especially when you find the perfect recipe. I tried this one from Natural Noshings , because it’s Secret Recipe Club time! It was the perfect egg salad. I would have never thought of putting in vinegar. It added a delightful little tang. The radish, again a new ingredient for my egg salad, added a great little crunchy peppery goodness. It really is the ideal egg salad. I had a great time looking through my assignment this month, that had oodles of health recipes. A few of my other possibilities were Hot Maple Oat Bran, Cocoa Kissed Chia Energy Balls, and Smoky Broccoli Salad ! I am glad I went with the egg salad. What a perfect spring or summer lunch!
- 4 hardboiled eggs, peeled and chopped
2 scallions, chopped
3 radishes, small diced
3 Tbsp. Mayo
1 tsp dijon mustard
salt and freshly ground black pepper to taste
1 tsp apple cider vinegar
- Combine ingredients. I like to use a generous amount of salt and pepper. Add as you go tasting, your way through. Place in fridge until well chilled.
- Serve on bread, or with crackers, or on lettuce to make lettuce wraps.
- Eat and enjoy!
This recipe found at Layers of Happiness was just what the doctor ordered. Originally they called it slab pie, and served it warm with ice cream, which would have been fabulous. Cookie bars worked better for us, so we skipped the ice cream and cut them a bit smaller. They were decadent little bad boys, so a small slice was more than enough. I very slightly adapted the recipe as I had a bag of Nestle Tollhouse Caramel filled chocolate chips, and thought they would taste great! I was right, as usual, they did. hubby enjoys pretty much any baking that I add toffee bits (skor) here in Canada, too, so he would be quite happy to have me make these again!
For the crust:
- Parchment Paper
- 2 1/4 cups graham cracker crumbs
- 9 Tablespoons, melted unsalted butter
- 1/2 cup granulated sugar
For the filling:
- 1 cup butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 bag Nestle Delightfulls, Milk Chocolate Morsels with Caramel Filling
- 1 cup toffee bits
- Combine crust ingredients and press into a 13×9 inch baking pan, that has been lined with parchment paper. Bake for 10 minutes at 350 degrees.
- While that is in the oven prepare filling. Combine butter, eggs, vanilla, both sugars and salt, with hand beater until fully combined. Use spatula to stir in Morsels and toffee bits. Scoop on to partially baked crust. Return to oven and bake for an additional 40 minutes. Let cool. Slice.
- Eat and enjoy!