Protein -Packed Cereal Bars

I figured these bars from The $5 Dinner Mom Breakfast and Lunch cookbook by Erin Chase would be a great travel snack. These bars are packed with peanuts and peanut butter, we already know I am not a huge fan of peanut butter from my mixed review of peanut butter cookies.  I decided to try these as part of a care package I was sending with my MIL on a trip.  I also included 6 week muffins and pizza popcorn in the package, I did it because I love her not because I'm a suck up or wanted blog materials OK maybe a little of both are true.  I doubled this batch to send half with MIL and keep half at home for the kids. 

1 cup natural peanut butter
1/2 cup firmly packed brown sugar
1/2 cup milk (I used half and half because I had some leftover)
1 teaspoon vanilla extract
3 cups quick cooking rolled oats
1/2 cup slivered or sliced almonds (I used honey roasted peanuts because I had them on hand)
1 teaspoon ground cinnamon
1/2 cup dried raisins or cranberries (I used cranberries)

Preheat oven to 350 degrees.  Lightly coat an 8x8 inch glass baking dish with nonstick cooking spray.  In a mixing blow, stir together the peanut butter, brown sugar, milk, and vanilla.  Stir in the oats, nuts, cinnamon, and raisins; the batter will be thick.  Press the batter into the prepared baking dish using the bottom of a measuring cup or the back of a large serving spoon. 

Bake in the preheated oven for 15 to 20 minutes.  Let cook on a wire rack before slicing.  Slice into 4 rows on one side, then one slice down the middle on the other side, making 8 bards.

apple baked french toast

The idea of this recipe comes from Make Dinner Easy,  the Apple French Toast Casserole.  The recipe that was followed for this meal adapted slightly but in general is very similar to the recipe listed above.  I have made the linked recipe but this one was way better...I think it has something to do with the fact that I wanted to throw this together before I left for work but forgot.  I called my personal chef husband and asked him if he would put this together before he laid down.  Since he rocks, he said "Yes".  Perhaps this tasted better because I didn't have to prepare it, I just stuck it in the oven when I got home from work. 

1/3 cup brown sugar
1 teaspoon + 2 teaspoons cinnamon
1/3 cup butter, melted
3 baking apples, peeled and sliced with core removed
1 cup blueberries
1 (1 pound) loaf bread machine bread, diced up into 1 ½ ” squares (approximately!)
8 eggs, beaten
1 ½ cups, milk
1 teaspoon vanilla extract (use the real stuff, not imitation vanilla)

In a large bowl, combine brown sugar and 1 teaspoon of the cinnamon. Stir in the melted butter. Add the sliced apples and stir until they are coated well. Pour this apple mixture into a greased 9”x12” glass baking dish. Spread the diced bread on top of the apples.  Using the same bowl, combine the eggs, milk, vanilla and the remaining 2 teaspoons of cinnamon. Pour this over the apples. Make sure all the bread pieces are fully soaked with the egg mixture. You may need to press some of the bread down into the egg mixture to assure this. Cover the pan with foil and refrigerate for 8-10 hours.  Sprinkle with blueberries.  Bake the foil covered casserole in an oven that has been pre-heated to 375°F for 40 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and let stand 5 minutes before serving.

Serves 8-10, and leftovers can be reheated.