Thursday, May 24, 2012

Blueberry Oatmeal Bars

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Look at me, back in action and keeping up with my blog posting! Well now that I have somewhat of a schedule and a working computer be prepared for some OUT OF THIS WORLD recipes. Haha not really, but still quite tasty and down right Pinterest worthy right?!

This recipe is one I came up with yesterday morning. I had bought some blueberries and they were extremely plain and almost flavorless. I get it, its a tad too early for blueberries, but I could eat buckets of blueberries so whenever they are sold I can't resist and buy them knowing they are not going to be nearly as delicious and ripe as they should be. If I just wait a few more weeks I can have an endless selection of blueberries at my finger tips, being that I literally live in the blueberry capital of the world.

However, I bought the pint of blueberries. Since I did not want to eat them plain I figured I'd bake something with them. I decided to go with a good old blueberry bar. Its nice and sweet thanks to making a sauce with the blueberries and honey, but also toasty and crunch because of the oatmeal and walnuts.

Mmm mmm. I could eat the whole batch, but I won't. At least I hope I won't.

If you went out and bought blueberries a bit too early don't eat them its not worth it. Make these bars, they are well worth it!

Blueberry Oatmeal Bars
Makes 12-16 bars


For the bars
  • 1 1/2 cups quick cooking oats
  • 1/2 cup whole wheat flour
  • 1/2 cup brown sugar, dark or light
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 a teaspoon cinnamon
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup chopped walnuts
For the Filling
  • 1 2/3 cups blueberries
  • 3 tablespoons honey, or sugar but I prefer honey
  • 2 teaspoons cornstarch
  • A pinch of nutmeg
  • 1/4 teaspoon cinnamon
  • 2-3 teaspoons lemon juice 
  1. Preheat oven to 350 degrees.
  2. Line an 8 in square baking dish with parchment paper, or foil with non stick spray.
  3. In a large bowl, mix the oats, flour, brown sugar, baking soda, salt, and cinnamon together.
  4. Add the melted butter and mix with a fork until combined and a light crumb forms.
  5. Press half of the mixture into the prepared dish and bake for 12 minutes.
  6. While baking the crust; Prepare filling by adding the blueberries, honey, cornstarch, nutmeg, cinnamon and lemon juice to a medium sauce pan.
  7. Stir ingredients and continue to cook over medium heat until sauce thickens, about 7 minutes.
  8. Pour over crust and top with remaining mixture.
  9. Sprinkle the 1/4 cup of nuts over the top, and bake for about 30 minutes.
  10. Let cook in pan on a wire cooling rack.
  11. Once cool cut into bars and enjoy!

Tuesday, May 22, 2012

Here Comes the Sun

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Summer Time Pasta Salad
with homemade dressing

Hey hey! We are quickly creeping up on summer and that brings on more bbq's and other outdoor gatherings which usually involve quite a bit of great summer time grub. It's the time of year for burgers and dogs, bbq chicken, and anything else you can throw on the grill.

Well, to go along with all the delicious bbq food I have an equally delicious pasta salad that is full of fresh veggies and a simple light dressing. I also used whole pasta to make it even healthier, but feel free to use whichever pasta you like best.

The recipe for this dressing is simply delicious and great for a garden salad as well. It's also great to make your own dressing at home because you control the ingredients and avoid added sugars, salts, and preservatives. This will last you up to 90 days in the refrigerator so make a big batch and enjoy! (This recipe is more than enough for one batch of pasta salad)

Happy Almost Summer!!

Summer Time Pasta Salad
  • 1 box of whole wheat penne
  • 2 bell peppers, which ever colors you prefer
  • 1 medium tomato
  • 1 cucumber
  • 4-5 oz extra sharp white cheddar,
  • 1 batch of homemade Italian dressing, recipe follows

Italian Dressing
  • 1 cup red wine vinegar (or whichever you prefer)
  • 1 1/3 cup olive or canola oil
  • 2 tablespoons water
  • 1 clove minced garlic
  • 1 teaspoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon honey
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried basil
  • salt and pepper to taste
  • Pinch of crushed red pepper (optional)

To make the dressing

Place all ingredients in a large bowl and which until fully combined.
Pour ingredients into large bottle and shake until combined.

  1. Prepare penne as box instructs.
  2. While pasta is cooking, chop the vegetables and cheese into small like size pieces.
  3. Once pasta is cooked, drain and toss with vegetables and cheese, in a large bowl.
  4. Pour about 1/2 of the dressing and stir.
  5. Taste and add enough to your liking.
  6. Enjoy!

Tuesday, May 15, 2012

Back From The Dead With an Easy Baked Egg Breakfast!

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Baked Eggs with Feta
Over Roasted Tomatoes

HOLA MI AMIGO'S!!!! I am back and Peace Love & Yumminess is up and running with lots of recipes to share!!!
Now, I know all of you were anxiously checking everyday if I had a new post, sorry for all the nail biting but you need not worry anymore! I am back from trekking the Amazon Forest and sailing through the Caribbean.

Hahaha if only both those statements were true :). I have been M.I.A for several reasons, mainly being out of a computer. I have however been cooking and baking quite a bit and have lots of recipes to catch you guys up on. So why not start with a recipe for the most important meal of the day, breakfast!

This was a pinterest recipe I literally made the morning I found it. It is super easy and quite healthy. I thought it was a great change than the normal morning egg, with layers of delicious flavor.

You will need ramekins for this recipe, although I'm sure you could just make this in casserole form as well. But, that just not as fun as having your own little dish.

When I made this, it was only me eating however I made two dishes. Not sure why, but I did. I enjoyed this dish so much I almost went right back for the second. I stepped back and regained my self control and saved it for lunch with a side salad. To reheat it, I just popped it right back in the oven to warm it up. The egg did cook a little more but still tasted amazing.

The recipe is also in single serving portions, just apply the recipe per ramekin.

& Glad to be back!

Oven Bakes Eggs with Feta
over roasted tomatoes

  • Cooking spray
  • 1/2 tsp olive oil
  • Handful of grape tomatoes sliced
  • 1/4 tsp basil, dried
  • Dash of crushed red pepper flakes
  • 1 clove of garlic, minced
  • 2 eggs (I used one because my ramekins are quite small)
  • 1 tsp milk
  • 1 tsp feta cheese ( I used tomato basil feta to amp up the flavor!)
  • Salt and pepper, to taste

  1. Preheat the oven to 350 degrees and spray  a small ramekin with cooking spray.
  2. Toss the sliced tomatoes with the olive oil, basil, crushed red pepper, garlic, salt, and pepper.
  3. Pour into each ramekin then place the dishes on a baking sheet and bake for 15 minutes.
  4. Remove from the oven then crack the eggs into the dish, then add the milk, feta cheese, and season with salt and pepper.
  5. Return to the oven and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with some whole grain toast.