Game On

Now that the location has been established The Super Bowl is set, with the Kansas City Chiefs to face the San Francisco 49ers on February 11th so now its

GAME ON  and let the snacking begin. 

and are the perfect halftime snack. Each time I go to Costco I come home with something outrageously large for a household of two. What was I thinking buying this package of 140 meatballs!! In two months the bag is still half full. So I decided it's time to create an easy Super Bowl snack. 

you will need these ingredients plus one package of refrigerated pie crust.  

 Mini Meatball Subs

Cook's Notes: Each pie crust box makes 8 mini meatball subs. Use a greased muffin pan standard size.  

Ingredients:

• Fully cooked meatballs, thawed
• 1 package of refrigerated pie crusts e.g, Pillsbury 
• 1 jar Marinara sauce 
• Mozzarella cheese balls, each one cut into 4ths
• Shredded cheddar cheese

Directions:

• Preheat oven to 400 degrees. On a lightly floured surface cut out 7 pie crusts circles using the mouth of a glass that measures 4 inches across. Reroll scraps for one more pie crust circle. 
• Press piecrust circle into muffin tin and up sides. Add to each well 1 tablespoon marinara sauce. 
• Place one cut-up mozzarella ball on top of the red sauce. Then press in one meatball on top and sprinkle with shredded cheese.  

• Bake for 22 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the inside edge of each for easier removal. 

Raspberry Chipotle Sauced Meatballs 
Cook's notes: Meatballs are a must for game-day snacking. Take it up a notch with these juicy and delicious slow cooker little meatballs. 
Ingredients:

• 2 lbs. frozen meatballs
• 1 large bottle of prepared Raspberry Chipotle Salsa   

• 1/4 cup orange juice
• 2 teaspoons orange zest

Directions:

• Mix 1 jar of chipotle sauce, juice, and zest. Place frozen meatballs in a slow cooker. Pour the sauce over frozen meatballs and simmer until thoroughly cooked for an appetizer. Add some water to make sure meatballs are covered. Depending on how many meatballs you are cooking may need two jars. 
• Optional idea place cooked sauced meatballs on a toasted sub bun with melted pepper jack cheese for a hearty sandwich.

COMING NEXT

Cauliflower Bites and Bean and Enchilada Dip 

Raspberry Molten Chocolate Cake

 This posting may be a day late for celebrating National Chocolate Cake Day but  now 16 days early to celebrate Valentine's Day.

Raspberry Molten Chocolate Cake is an ooey, gooey supersize molten lava cake that will win over anyone's heart topped with raspberries. What's not to like about a warm chocolate cake that oozes perfection topped with a dollop of whipped cream. Ice cream is another substitute. Rich and decadent the pan goes a long way and can serve a crowd. It's one of the featured recipes in  Southern Living's January-February 2024 issue.  I found it to be a straightforward recipe with easy-to-follow directions. 

  
Ingredients

• Baking spray
• 1/4 cup all-purpose flour
• 2 tablespoons Dutch-process cocoa (Hershey's Special Dark) 
• 1/2 teaspoon kosher salt
• 1/2 teaspoon instant espresso granules
• 1 1/4 cups bittersweet chocolate chips (high quality e.g. Ghiradelli)
• 1 cup unsalted butter, cut into small pieces
• 4 large eggs
• 3/4 cup granulated sugar
• 1 pint fresh raspberries, rinsed and patted dry on a paper towel 
• Optional vanilla ice cream or whipped cream 

Directions

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with baking spray. Sift together flour, cocoa, salt, and espresso granules into a small mixing bowl. Set aside.
• Place chocolate chips and butter in a medium microwave-safe bowl, and microwave on HIGH for 1 minute; stir. Microwave in 30-second intervals, stirring after each interval, until fully melted, about 2 minutes total; set aside.
• Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until pale and doubled in volume, about 2 minutes. Beat in flour mixture on low speed until just combined, about 30 seconds. Gradually beat in melted chocolate mixture just until no streaks of chocolate remain, 30 seconds to 1 minute.
• Pour batter into prepared baking dish; top evenly with raspberries. 
• Bake in preheated oven until the edges of the cake start to pull away from the sides of the baking dish and the center still jiggles slightly, 30 to 35 minutes. (If using a dark metal baking pan, begin checking at 25 minutes.) Serve immediately with vanilla ice cream or whipped cream.
  
  
  
  
  
  

GAME DAY SNACKS INCLUDING SOME HEALTHY OPTIONS

National Chocolate Cake Day

 YOU DON'T WANT TO MISS

EVER READY HAS SOME RECIPES TO SWEETEN YOUR WEEKEND

Black Forest Cherry Chocolate Cake

https://sockfairies.blogspot.com/2014/09/black-forest-cherry-cake-and-trifle.html

One Bowl- Chocolate Cake with Ganache Icing

https://sockfairies.blogspot.com/2020/07/one-bowl-chocolate-cake-with-ganache.html

German Chocolate Cake 

https://sockfairies.blogspot.com/2022/03/celebrating-special-birthday.html

Bittersweet Chocolate Pecan Cake

https://sockfairies.blogspot.com/2021/01/national-bittersweet-chocolate-day.html

Molten Chocolate Icebox Cake (Ina Garten recipe)

https://sockfairies.blogspot.com/2019/07/celebrating-july-birthdays.html

Old Fashioned Chocolate Buttermilk Cake

https://sockfairies.blogspot.com/2019/07/celebrating-july-birthdays.html

Upcoming Sunday recipe: Raspberry Molten Chocolate Cake-an early Valentine Special 

Cinnamon Streusel Buttermilk Coffee Cake

Buttermilk Cinnamon Streusel Coffee Cake is a soft, moist, fluffy, and buttery vanilla cake layered with an easy cinnamon streusel. This coffee cake made with buttermilk is topped with the same cinnamon streusel and a creamy vanilla glaze. Make this cinnamon streusel buttermilk coffee cake for a cozy breakfast, brunch, or dessert.

Cook's Notes: I included the icing ingredients and directions as part of the recipe. I chose not to add it as the coffee cake was sweet enough. This coffee cake is a 5-star recipe for me and more. The cake is so moist and adding the cinnamon streusel elevates to a whole new level. The coffee cake is a pantry special since you probably have most of the ingredients on hand.  

Recipe from https://olivesnthyme.com/
Cinnamon Streusel Topping Ingredients:

• ¾ cup all-purpose flour
• ¼ cup light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cups chopped walnuts

Buttermilk Coffee Cake Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature

Vanilla Icing Optional 

• 1 - 1½ cups powdered sugar
• 2 - 3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract or vanilla bean paste

Directions: 

• Preheat the oven to 350 and lightly grease and line the bottom and long sides of a 9 x 9 inch cake pan with parchment paper or use a springform pan.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar and ground cinnamon for the streusel topping. Work in the cold butter cubes until a sand-like texture develops. There will be a few bigger crumbs, but most should be finer, smaller pieces. I used a food processor and pulsed twice and then added in nuts as it was easier. Place the bowl in the fridge until the coffee cake is ready for topping.
• In a medium bowl whisk the all-purpose flour, baking powder, baking soda, and salt together until well combined.
• In a large mixing bowl, beat butter and sugar together until light and fluffy. This takes about 2-3 minutes on medium speed. On low, beat in the eggs and vanilla extract until smooth and well combined.
• Alternating dry ingredients and buttermilk, mix in ⅓ of the dry ingredients into the wet, followed by ½ of the buttermilk. Repeat until all the ingredients are just combined.
• Evenly spread half the coffee cake batter into the prepared pan. Use ⅓ to ½ of the streusel to top the first layer of cake. Repeat with a second layer of coffee cake and finish with the remaining cinnamon streusel.
• Bake the coffee cake for 35 minutes or until a toothpick inserted into the center of the coffee cake comes out clean or with a few moist crumbs. Cool the pan  for 15 minutes. Gently lift the coffee cake out of the pan using the parchment paper. Transfer to a serving plate or serve right from the pan.

Vanilla Icing

Make the vanilla glaze by whisking powdered sugar with vanilla extract and milk or heavy cream. Top the crumb cake coffee cake with the glaze, slice, and enjoy!

Additional Notes:
Store: Place the slices of the buttermilk coffee cake in an airtight container for up to 3 days. Then the buttermilk cinnamon streusel cake should be transferred to the fridge for up to another 2 - 3 days.

BREAKFAST BONUS: BANANA SPLIT

Craving a banana split? Too many calories? 

Try this healthy version it's a whole meal in itself. 

The how to

Split the banana lengthwise. Add several dollops of yogurt down the middle. 

Load up with fresh fruits and a sprinkle of nuts.

Whole wheat toast points are added to round out the meal. 

Santa Fe Chicken and Rice

Santa Fe Chicken and Rice no need to wait for an invite to a party to enjoy a winning recipe the whole family will love. It brings together all your favorite Mexican flavors of tacos, and salsa with a side of rice all in one easy-to-make casserole. Perfect for any busy night and the dish tastes even better the second night. I had intended this to be a dinner item but when my husband noticed a new bag of chips he thought it should be an appetizer. He gave the dish a whole new meaning.  

Cook's Notes: You may have to add chicken broth to reheat the next day as rice absorbs the liquid. Prep ingredients ahead for easier assembly. I used a rotisserie chicken as a time saver as well as this packet of instant rice. Adding sliced black olives is another option and brown rice would be a healthy option. The recipe serves 6.  

 

Ingredients:

• 1 package of Spanish-style rice 
• 1 tablespoon olive oil
• 3/4 cup diced sweet onions
• 3/4 cup diced red and green mini bell peppers
• 2 cups of cooked chicken, shredded or diced
• 1 cup frozen Mexicorn (no need to thaw)
• 1 cup black beans, drained and rinsed
• 2-3 tablespoons green chiles, drained and patted dry 
• 1 cup mild or medium salsa
• 1-10 oz. can diced Mexican Style Tomatoes (Rotel)
• 2 cups (low fat) jalapeno, Monterey Jack cheese, Pepper Jack cheese, or Mexican 4 Blend Cheeses, divided
• Optional toppings diced black olives and crushed tortilla chips

Directions:

• Grease a 2 qt. baking dish and preheat oven to 350 degrees.
• Microwave rice according to packet directions.
• Heat oil and saute onions and peppers for about 4 minutes.
• Add cooked chicken, rice, onions, peppers, green chiles, corn, beans, salsa, tomatoes, and 1 cup of cheese in a large bowl.
• Mix well and place in a greased baking dish. Sprinkle the rest of the cheese adding olives on top.
• Bake uncovered for 30 minutes.
  
  and don't forget your favorite 
  

A Sunday Splurge

Today is my daughter's favorite day-her birthday. No matter what the year is she always embraces it and looks forward to any type of celebration whether big or small.

She would concur with Julia Child there definitely needs to be a cake for this special day. Enjoy one of my daughter's favorite cake from Cafe Latte.

Cafe Latte's Turtle Cake (St. Paul, MN) is legendary and one of their signature items since the Cafe opened in 1985. Over the years I have splurged many times purchasing this dessert but now I can replicate the very same cake in my own kitchen having found the recipe on the Midwest Living site and Pinterest. 
It's a splurge on calories but making the cake is worth it and besides a birthday is a special occasion that needs to be marked. The finished cake tastes like the real deal from the cafe.

Cafe Latte's Turtle Cake
The recipe was adapted slightly and serves 10.
Ingredients Cake:

• 1 large egg at room temperature
• 1 cup buttermilk
• 2/3 cup canola oil
• 2 cups flour
• 1-1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 cup freshly brewed hot coffee

Ingredients Frosting:

• 1 cup sugar
• 1/2 cup milk
• 4 tablespoons butter cut into small pieces
• 12 oz. package of semi-sweet chocolate, dark chocolate or bittersweet chips
• 2 tablespoons Kahlua
• 1-1/2 cups coarsely chopped pecans
• Purchased caramel ice cream topping

Cake Directions:

• Spray two cake pans with PAM.
• In a small bowl use a whisk and combine egg, buttermilk, and oil.
• Sift together in another bowl the flour, sugar, cocoa powder, baking soda, and salt.
• Use a mixer on low speed and gradually add the buttermilk mixture to the flour mixture and beat until well combined
• Beat in coffee and blend until smooth.
• Divide batter between two pans-about 3 cups batter in each pan
• Bake for 22 minutes at 350 degrees.
• Bake until a wooden toothpick inserted near the center comes out clean.
• Place cake pans on a wire rack and cool for 10 minutes. Invert each layer on a dinner plate that has been covered with wax paper.

Frosting Directions:

• In a saucepan combine sugar and milk, add in butter, and bring to a boil stirring constantly
• Remove from heat and add in chocolate pieces, whisk until smooth
• Use a whisk add in Kahlua and refrigerate the frosting for one hour

Cake Assembly:

• On the first layer spread frosting, sprinkle with chopped pecans, and drizzle with caramel topping.
• Add on the second layer, and repeat with the frosting, pecans, and a drizzle of caramel sauce.
• Frost the sides and chill the cake for 2 hours before serving.
  
  
  
  

HAPPY BIRTHDAY JENNY

Book Review Montana Inheritance

It's back in the saddle for Book Two Rodeo in the Blood Series “Montana Inheritance” by Jim Overstreet. It's a drama-filled rodeo story that further develops relationships, family ties, and the competitive rodeo circuit as introduced in Book One “Montana Rivalry.” Overstreet has written “Montana Inheritance” to be a standalone novel. He's adept at inserting throughout the story the necessary backstory to keep readers abreast of details from book one. I found it helpful reading “Montana Rivalry” first as the cast of characters is long with complex relationships that intertwine between families. “Montana Inheritance” examines more closely the lives of Rusty Blackstone and Warren Weston and how their 20-year-old relationship once built on rivalry has mellowed over the years. They both still embrace their competitive spirit but appear more willing to form an alliance as family secrets are brought to the forefront. Rusty finds life-shaking news that he might be the father of 5-year-old Todd from his former girlfriend Jenny. To complicate matters Todd is the sole heir of Weston Ranch rather than Warren. Decisions regarding Todd's parentage force Rusty and Warren to ultimately become allies.

Overstreet is an experienced horseman and former rodeo participant who understands the complexity of training for saddle bronc riding, steer wrestling, and how to perfect roping skills. His descriptive writing immerses the reader in cowboy culture and ranch lifestyle. Along with authentic dialogue, he offers the readers a realistic portrayal of how life unfolds on the rodeo circuit. As locations change quickly the author wisely labels each chapter with a date and location. Since this book covers the year 2020 Overstreet incorporates the ramifications of COVID-19 which shut down many rodeo opportunities forcing riders to find work to supplement their income. New opportunities arise for Rusty when he inherits a modest ranch and finds love with Amanda. He pushes boundaries continually honing his skills to maintain championship steer wrestler and bronc rider titles always looking ahead to the prestigious Linderman Award. With less time on the rodeo circuit due to COVID-19, Warren receives an unexpected job opportunity. His marriage to Rusty's sister adds to the family drama. Harlan, a character not to be overlooked in the story, is a lifelong friend of both Rusty and Warren. He is an old soul whose reliability and trustworthiness help maintain peace and “mend fences” between all.

Drawing upon his personal experiences and love of the Montana landscape Overstreet adds an element of credibility to the storyline. As a wonderful storyteller, he creates a satisfying ending while leaving the door open to another book filled with new possibilities, uncharted territories, and more rodeo adventures. 

All About The Author  Jim Overstreet

Jim Overstreet is a lifelong cowboy and author of "A Montana Rivalry." Raising horses for most of his life, he earned multiple titles in tie-down roping, from youth rodeo to the senior circuit. As an accomplished writer, his work has been published in national magazines including Reader’s Digest, and Persimmon Hill, and numerous equine magazines, including Western Horseman. The American Horse Publication honored him as a winner in their Feature Article category. 

Check out Overstreet's website https://jimoverstreet.com/ for more information about the author, his books, and future events.

Zuppa Toscana

                                                 Chilly weather where you are? 

No problem when you have a bowl of warm Zuppa Toscana soup. It's the perfect comfort food for your meal.  

“Zuppa” means soup in Italian. “Toscana” refers to the Tuscany region of Italy. Therefore, “Zuppa Toscana” translates to “Tuscan soup” or “Tuscan-style soup.” Traditionally, this soup is made with lots of veggies, beans, potatoes, olive oil, spices, Italian bacon, and Tuscan bread.

The Olive Garden restaurant made Zuppa Toscana (Tuscan soup) extremely popular. It is a creamy soup made with Italian sausage, bacon, tender potatoes, garlic, and kale. It is rich, hearty, and flavorful. No wonder it's so popular.
Cook's Notes:
Zuppa Toscana doesn’t have any grains or glutens in it, which is a plus if you are gluten-free. It also contains a hearty helping of kale or spinach and potatoes, onions, and garlic, all of which provide essential vitamins and minerals that your body needs every day. And chicken broth is good for your hair, skin, nails, and your immune system.
I admit though, that the sausage and heavy cream are not so great for you but they do provide protein and calcium. You can work around this by substituting a leaner Italian meat sausage, like chicken or turkey. You can also use fat-free half-and-half or a plant-based cream or milk (like coconut), though this soup won’t be as thick and rich if you choose to do so, though still delicious. 

Cooking Tip:

Make sure you have all ingredients chopped and measured out beforehand to make assembly easier.  Note the soup thickens as potatoes absorb the liquid.  
Ingredients

• 4 strips bacon chopped
• 3/4 lb. Italian sausage (about 1 cup) 
• 1 cup diced sweet onions 
• 3 to 4 cloves garlic minced
• 6 cups chicken broth, low-sodium 
• 3 medium russet or yellow potatoes peeled and chopped into 1/4″ thick pieces (about 3 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Dash of crushed red pepper flakes
• 1 cup heavy cream
• 2 cups chopped kale, ribs removed or spinach leaves stems removed
• 1/3 cup grated Parmesan cheese

Directions: 

• In a large pot or Dutch oven, cook the bacon pieces over medium-high heat for about 5 minutes or until crispy. Stir occasionally so the bacon doesn’t stick or burn. Transfer to a paper towel-lined plate.
• Add the Italian sausage to the pot and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a paper towel-lined plate.
• Add the onion to the pot and cook until translucent and tender, about 5 minutes. Add the garlic and cook for 1 minute.
• Add the broth, potatoes, salt, pepper, and crushed red pepper flakes. Bring to a boil and reduce to low. Simmer for 15 to 20 minutes or until the potatoes are fork-tender.
• Add the cooked bacon and sausage to the pot. Stir in the heavy cream, kale or spinach, and Parmesan cheese. Let simmer for 5 minutes. Taste and add additional salt and pepper, if necessary.
  
• Ladle the soup into bowls and serve warm.

Creamy Boursin Chicken and Pasta with Broccoli

Comfort Foods are those foods that provide “consolation or a feeling of well-being,” especially emotional comfort that’s heightened by our senses of taste, touch, and smell. Comfort foods are more likely to be sweet or salty than sour or bitter. They're foods that tend to be associated with our childhood or with home cooking and are frequently prepared in a simple or traditional style. Fall and winter seasons are generally associated with comfort foods. When the temperature plummets we often crave comfort foods. You will definitely crave this dish!

Creamy Bousin Chicken with Pasta and Broccoli

Oh, the possibilities with a package of Boursin Cheese. 

Creamy Boursin Chicken is a rich and decadent one-pan dish that's ready in just about 30 minutes! Pan-fried, seasoned chicken is smothered in a delicious sauce made with cream, parmesan cheese, and Boursin cheese. Add in your favorite pasta or serve over mashed potatoes it's sure to be a major crowd-pleaser! You only need 1/2 of the package so you can use the rest as a cracker spread. 

The recipe serves 4 and was adapted from therecipecrictic.com

Cook's Notes: Variations

• You can serve this chicken with so many things! Try your favorite pasta, instant pot mashed potatoes, or mashed cauliflower.
• Add freshly steamed veggies or a light salad are great sides to add freshness to the meal.
• Swap out the chicken for salmon or shrimp. The cheesy cream sauce will pair perfectly with these meats as well and give you some variety in your proteins. However, it’s important to note that the cooking time will vary when using different proteins.

Ingredients:

• 1-1/2 tablespoons olive oil
• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
•  1 teaspoon each of dried Italian seasoning and parsley flakes 
• 1/4 teaspoon crushed red pepper flakes 
• Salt and pepper to taste 
• 2  tablespoons butter
• 1/2 cup diced sweet onions
• 1 cup diced red peppers 
• 3 garlic cloves, minced
• 1-1/2 cups chicken broth, low sodium 
• 1/2  cup heavy cream or half-and-half 
• 3/4 cup grated Parmesan cheese 
• 1/2 package Boursin cheese (herb and garlic) softened (5.2 ounces)
• 1-1/4 cups small pasta (I used rotelle) 
• 3 tablespoons dry white wine  
• Steamed broccoli 1-1/2 cups

Directions: 

• Prep ahead chicken by placing the meat in a large bowl and cover with 1 cup of buttermilk for one hour. Then drain the meat and pat dry. This step tenderizes the chicken. 
• Cut or lightly pound the chicken breasts into thinner pieces so they cook evenly. Season both sides of the breasts with parsley and Italian seasoning, salt, and pepper. 
• In a glass measuring cup add chicken broth with 2 heaping tablespoons of flour. Whisk to blend. 
• Add the olive oil to a large skillet over medium-high heat. Add the seasoned chicken, onions, garlic, and red peppers. Cook for about 6 minutes on each side or until cooked through and no longer pink. Transfer the chicken mixture to a plate then set aside.
• To the skillet add the butter and when melted add the chicken broth/flour, red pepper flakes, and the Boursin cheese to the skillet. Stir and melt the cheese until you have a creamy sauce.
• Pour in the cream and grated Parmesan cheese. Whisk and allow the sauce to heat through and thicken. This will take about 5 minutes. Add in uncooked pasta and the chicken mixture back into the skillet. Stir in wine and cook uncovered on medium-low until pasta is al dente. 
• Season with salt & pepper if needed and add in steamed broccoli.

Some other recipes previously from Ever Ready using Boursin Cheese. 

Boursin Mashed Potatoes have been a reader's favorite.  

https://sockfairies.blogspot.com/2020/01/revisiting-ever-ready-reader-favorite.html
 Boursin Cheese Appetizer with Chutney

https://sockfairies.blogspot.com/2018/12/mini-bites-of-holiday-cheer.html

Boursin Cheese Chicken Puff Pastry

https://sockfairies.blogspot.com/2021/06/boursin-cheese-chicken-puff-pastry-

pies.html

Boursin Cheese Puff Pastry

https://sockfairies.blogspot.com/2021/06/boursin-cheese-chicken-puff-pastry-

pies.html

Oatmeal Breakfast Bars

A sure winner are these Oatmeal Breakfast Bars which surely will get your attention. They are made with healthy ingredients that are so much better for you than store-bought oatmeal bars in a box. This recipe wins votes being made with just one bowl. Topped with a sweet brown sugar maple glaze the breakfast bars are guaranteed to be a hit for a wholesome morning treat or any time of the day.

Cooking Tips: 

• How to Make Your Own Oat Flour If you don’t have oat flour on hand you may make your own by adding ½ cup rolled oats to a blender or a food processor and pulsing until it is a fine powder. Measure out ⅓ cup for this recipe and discard or save the remaining flour for another use.
• Store baked bars in an airtight container for up to 5 days. If freezing the bars, use parchment paper to separate the layers. 
• I used a glass pan. If using a metal pan adjust your baking time. 

Bar Ingredients:

• 1 cup old-fashioned rolled oats
• 1/3 cup oat flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon salt
•  1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/3 cup brown sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 1/3-1/2 cup chocolate chips
• 1/3 cup chopped nuts

Glaze Ingredients:

• 1/2 cup powdered sugar
• 2 tablespoons brown sugar
• 1 teaspoon real maple syrup
• 1 tablespoon milk

Directions:

• Preheat oven to 325 degrees. Spray an 8 x 8-inch pan with cooking spray. If desired line with parchment paper leaving a 1-inch overhang. If using a glass pan can skip this step. 
• Add all breakfast bar ingredients into the bowl and mix until thoroughly combined. Stir in nuts and chips if using.
• Bake for 26 minutes or until the bars are set and the top is lightly browned.
• Mix glaze ingredients. Add glaze (drizzle on) after the bars have cooled. 
  

And don't forget your favorite beverage, stay warm, and HAVE A GOOD DAY!