Cheerios® breakfast bars

Around my house mornings are kind of hectic and getting anybody to sit down to a breakfast meal is a joke. I started searching for quick, nutritious breakfast solutions that would could be prepared ahead of time, eaten on the go and yet nutritious.

I found this recipe on the General Mills Cheerios® website and have simply loved it. Quick to make, just a simple grocery list with items often on sale or grocery coupons available. I substitute other fruit yogurt flavors and dried fruits such as cherry's, cranberry's, raisin's and apricots.

Nutritious and delicious you'll find this recipe works well for between meal snacks as well. So add these products to your shopping list, check for coupons and enjoy.

3    tablespoons butter or margarine
1    bag (10 oz) large marshmallows
6    cups MultiGrain Cheerios® cereal
1    container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt (or other flavors)
3/4    cup diced dried peaches (use other dried fruit or combine fruits for variety)

1.    Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
2.    Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
3.    For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

For more nutritional information go to Cheerios®

Cream of Beans

Cream of Beans
Serves: 2

Ingredients

1 can		black beans without the juice (16 ounces)
1 cup		fat free or low fat milk
2 tablespoons		olive oil
1 clove		garlic, finely minced
2 tablespoons		white onion, finely chopped
1/4 cup		red or green pepper (2 ounces)
1/4 cup		chopped carrots (2 ounces)
2 tablespoons		chopped celery
		salt and pepper to taste

Directions

1. In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes. Add the rest of the vegetables and cook for 3-5 more minutes.
2. Add the beans and condiments (salt and pepper); mix, cover and bring to a boil. Boil for about 10 minutes.
3. Blend the mix in a blender/mixer and pour back into the pot. Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomato, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Source: Why Milk?

The Perfect Burger

Do you really need a recipe to do a good hamburger? No, but to make the perfect burger you need this article by Tony Rosenfeld contributing editor at Fine Cooking - The Washington Post and author of "150 Things to Make With Roast Chicken"

Here is the recipe for the burger but you really need to read the article for all of the other recipes (homemade buns, 30 minute relish, onions, Chipotle Ketchup and Peppercorn Shallot Mustard) and tips. I think you will enjoy it as I did and so the link is below. For those in a rush however, here is the meat of the issue, the recipe for Rosenfeld's Best Burgers

Summary:
Be gentle when forming these burgers into patties, so they maintain a light texture. Tony Rosenfeld prefers thin patties, as they cook quickly and are easier to eat. If you prefer thicker burgers, just add a minute or two to the cooking times.

To add cheese, cook the burgers to a lesser doneness, set a slice on top, transfer to a cooler part of the fire (or reduce the heat to low on a gas grill), cover the grill and cook for 1 to 2 minutes, until the cheese just melts.

The burgers can be formed, then covered and refrigerated for up to 4 hours before they are cooked. Serve them hot on hamburger buns with your preferred toppings.

8 servings

Ingredients:
3 pounds ground beef (chuck), preferably 85 percent lean
Olive oil, for forming the patties
2 teaspoons kosher salt

Directions:
If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

Divide the beef into 6-ounce portions. Lightly spritz some oil on your hands (this helps mold smooth patties). Form the beef into patties about 1/2-inch thick and 4 1/2 inches wide, gently pressing and spreading the beef while rotating it in your hands. Sprinkle each burger with a total 1/4 teaspoon salt on both sides. Cover and refrigerate for up to 4 hours before grilling (you may need to reshape the burgers a bit after refrigeration).

When ready to grill, clean the grate well with a wire brush. Using an old dish towel, lightly oil the grate. On the gas grill, cook the burgers about 3 minutes, covered, without touching them, until the sides of the burgers start to darken and some juices rise to the top; the burgers should show good grill marks if you peek underneath. Flip the burgers and cook about 3 minutes without touching them, until they start to become firm to the touch.

To check doneness, pull one of the thicker burgers to a cooler side of the grill and make a slit in the center; it should be light pink for medium. Keep cooking, flipping one or two more times, to the desired degree of doneness, allowing a couple more minutes for well-done. Sprinkle with a little salt and serve immediately.

Recipe Source: The Washington Post - food writer Tony Rosenfeld.
Article: The Washington Post - A Perfect Burger, Top to Bottom

Sandra Lee Noodles Alfredo

Noodles Alfredo
While writing the draft for the book review of Sandra Lee Semi-Homemade Cooking I came across this recipe on her website. Now I have not tried it yet every other recipe that I have tried from her books have been a success. The simplicity of this one just had to be shared.

Serves 2
Ingredients:
1 package (16-ounce) fettuccine (prepare 8 ounces, half of package), De Cecco
1 1/2 sticks butter, Land O' Lakes
1 cup whole milk
1 cup grated Parmesan cheese, Kraft
Salt

Prep Time: 5 minutes
Cooking Time: 10 minutes

Preparation:

* In a large pot of boiling salted water, cook noodles according to package instructions. Drain.
* Return noodles to pot and place over low heat.
* Add butter and milk to noodles and toss until butter is melted.
* Add cheese and stir just until melted.
* Remove from heat.
* Salt to taste.
* Serve immediately.

Courtesy of Semi-Homemade.com

See more of Sandra Lee's Semi Homemade recipes and tips on Entertaining, Cooking, Gardening and much more.

Noodles Alfredo
While writing the draft for the book review of Sandra Lee Semi-Homemade Cooking I came across this recipe on her website. Now I have not tried it yet every other recipe that I have tried from her books have been a success. The simplicity of this one just had to be shared.

Serves 2
Ingredients:
1 package (16-ounce) fettuccine (prepare 8 ounces, half of package), De Cecco
1 1/2 sticks butter, Land O' Lakes
1 cup whole milk
1 cup grated Parmesan cheese, Kraft
Salt

Prep Time: 5 minutes
Cooking Time: 10 minutes

Preparation:

* In a large pot of boiling salted water, cook noodles according to package instructions. Drain.
* Return noodles to pot and place over low heat.
* Add butter and milk to noodles and toss until butter is melted.
* Add cheese and stir just until melted.
* Remove from heat.
* Salt to taste.
* Serve immediately.

Courtesy of Semi-Homemade.com

See more of Sandra Lee's Semi Homemade recipes and tips on Entertaining, Cooking, Gardening and much more.