owensoven-co-blog

[owensoven-co-blog]

3 Ingredient No Bake Peanut Butter Oatmeal Bars

A quick and easy recipe for a healthy on-the-go 3 ingredient snack: 3 Ingredient No Bake Peanut Butter Oatmeal Bars. These bars are perfect for school, work, sports, pre- and post-workout, or anytime you simply need to quickly grab a snack!

Course Breakfast, Snack Keyword Dairy-Free, Gluten-Free, Vegan

Prep Time 10 minutes Chill Time 30 minutes Total Time 40 minutes

Servings 16 bars

Ingredients 3 cups oatmeal (gluten free if needed) 1 cup natural peanut butter 1/2 cup maple syrup or honey (maple syrup if vegan)

Instructions Line an 8 x 8 baking dish with parchment paper. Set aside. Put oatmeal in a large bowl. Set aside. Combine the peanut butter and maple syrup in a medium sauce pan over medium-low heat. Whisk until well combined and melted. (The mixture will begin to bubble -- be sure to continue whisking.) Remove from heat and carefully pour over the oats. Mix and fold with a rubber spatula until well combined. Pour this mixture into the prepared baking pan. Press into an even, tightly packed layer with the rubber spatula, and using your hands to really press hard if necessary (see notes). Freeze for 30 minutes to firm. Slice into 16 bars (4 by 4 rows) or 20 bars (4 by 5 rows). Store in an airtight container in the refrigerator for up to 2 weeks. After the bars have set in the refrigerator overnight, they can be stored at room temperature if needed to pack for a snack, lunch or activity on-the-go. Bars are more firm when enjoyed straight from the refrigerator.

Recipe NotesStart with 1/2 cup of maple syrup/honey. If you determine you need a little more moisture upon stirring, add up to 1/4 cup more. I always start with only 1/2 cup at first to try to limit the amount of sugar, but the amount needed may depend on your peanut butter and how much oil and drippiness (is that a word?) there is. When pressing the oat mixture into the prepared pan, I start with the spatula to get a somewhat even layer. Then I cover the mixture with another piece of parchment paper and use my hands to really press down. You want to press really firmly and make sure the mixture is very well packed into the prepared pan. You can substitute a nut free butter (such as sunflower seed butter) if needed or desired.

[owensoven-co-blog]

HI EVERYONE

NEW RECIPES

COMING SOON

[owensoven-co-blog]

BLT WRAPS

2 chicken breasts or thighs

1/2 beefsteak tomato, diced

1/2 avocado, diced

1/2 lb bacon

ITALIAN DRESSING

Boston Bibb, romaine,

1/2 lime

Salt and pepper for seasoning (or chili lime seasoning if you have it)

Instructions

Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).

Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.

I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it's cooked.

When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.

Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.

Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken.

Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch.

Eat it like a taco and enjoy!

BLT WRAP

[owensoven-co-blog]

Best Chocolate chip cookies

1 cup of each  plain flour  & bread flour

1 tsp baking soda 1 tsp salt 2 sticks of  butter  softened ¾ Cup  Granulated Sugar ¾  Cup  packed light brown Sugar 2 Tsp  Almond Ext 2 eggs

2 cups: Chocolate chip

Oven :  350 : time: 18 minute   

[owensoven-co-blog]

SMORE’S COOKIES

2 4/1  CUP All FLOUR 1 tsp baking soda 1 tsp salt 2 sticks of  butter  softened ¾ Cup  granulated Sugar 3/4  Cup  packed brown Sugar 2 Tsp Vanilla Ext 2 eggs Cup of  : Chocolate chip CUP Mini MARSHMALLOWS  FULL BAG  GREEK YOGURT COATED  PRETZEL BITES Baking  minuets 10   ;  time 350

[owensoven-co-blog]

CHOCOLATE CHIP CAKE MIX COOKIES  !!!!

1 . B0X 0F WHITE CAKE BOX OR ANY BRAND U LIKE

 1/2  CUP. VEGETABLE OIL 

2 LARGE EGGS

2 TABS. FLOUR

1 CUP OF  CHOCOLATE CHIPS OR ANYTHING U HAVE

0VEN AT 350  - BAKE FOR 8- 11 MINUTES 

Make sure they are not brown

it makes about 2 Dozen cookies

Recipe by Moments with  Mandi .Great Recipe  !!!!

[owensoven-co-blog]

Cookies cake or Cookies

Browned Butter Chocolate Chip Cookies:

2 1/4 cups AP flour

1 tsp baking soda

1 tsp salt

16 TB butter browned, chilled and softened

1 cup organic granulated sugar

cup ½ brown sugar

2 tsp vanilla extract

2 eggs  

3 cups mini chocolate chips

Blue & Green sprinkles

Bake  350 - Time 12  to 16 mine  in oven  

[owensoven-co-blog]

Sugar Cookies 12 Min. bake time 350 * 3 Cup of Flour *3/4 Baking Power * 1/4 Teaspoon Salt *2 Cup unsalted butter *1 Cup of Suger *2 Eggs Beaten * 2 Tabespoon vanilla almond milk  Blend  the suger and butter very good, and make it Fluffy Light after that add Your other stuff in

[owensoven-co-blog]

 homemade cinnamon rolls   Recipe by katie   -  Serves: 12

Prep time  45 mins  - Cook time  20 mins    Total time  1 hour 5 mins 

Ingredients

• for the dough: • 4-5 cups all-purpose flour • 2 packages dry yeast (4.5 teaspoons) • 1 teaspoon salt • ¾ cup milk • ½ cup water • ½ cup melted butter • ½ cup sugar • 1 egg • for the filling: • melted butter for spreading • ½ cup brown sugar • 2 teaspoons cinnamon • for the icing: • 1.5 cups powdered sugar • 1 Tablespoon butter • ⅛ teaspoon vanilla • 2-3 Teaspoons hot water

Instructions

    1.    to make the dough: 2. mix together 1¾ cups flour, yeast, and salt. set aside. 3. in a small saucepan, heat the milk, water, butter, and sugar over med-low heat until it reaches 120-130F, stirring constantly. pour into the dry mixture and beat until smooth. 4. add egg and ½ cup flour and beat for another 2 minutes. 5. gradually add enough flour to make a soft dough (probably cup or two). 6. knead dough. cover and rest for 20 minutes. 7. once dough has risen, roll out into a rectangle, approx ¼" thick. spread melted butter over top, and sprinkle filling overtop, leaving a ½" border all the way around. 8. to make the filling: 9. combine brown sugar and cinnamon. (double amounts, if necessary, to cover the area.) 10. roll the dough as for a jelly roll, keeping it as tight as possible. when you get to the end, pinch the dough along the top and cut into 12 rounds, using a knife or bench scraper. place rolls on a greased pan and bake at 375 for 15-20 minutes until golden brown. let cool slightly, then top with glaze. 11. to make glaze: 12. combine powdered sugar, butter, vanilla, and hot water and stir until you reach a smooth consistency.

 Ps

These are the best Recipe by Katie  #livecrafteat 

Thanks for baking with me Devon !!!

[owensoven-co-blog]

oatmeal Chocolate Cookies

Oatmeal cookies

2 Cups butter

2 Cup white  Sugars

2 Cup packed brown sugars

4 eggs

2 tsp vanilla extraet

2 cups flours

2 tsp baking soda

1 tsp salt

6 cups oats

Oven  time  350   : time 9 minutes

3 Cups of Chocolate Chip’s

recipe by Valerie Mosses

[owensoven-co-blog]

CHOCOLATE CHip COOKIE

2 4/1  CUP All FLOUR

1 tsp baking soda

1 tsp salt

2 sticks of  butter  softened

3/4 Cup  granulated Sugar

3/4  Cup  packed brown Sugar

1 Tsp Vanilla Ext

2 eggs

full bag : Chocolate chip

Baking 8 0r 9   ;  time 350 

[owensoven-co-blog]

Brookies {Brownie + Chocolate Chip Cookies}

Makes about 4 dozen cookies

Brownie Cookie Batter:

10 tablespoons butter, softened

2/3 cup lightly packed brown sugar (5 ounces)

2/3 cup granulated sugar (5 ounces)

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups plus 3 tablespoons flour (7.25 ounces)

1/2 cup unsweetened natural cocoa powder (1.5 ounces)

1 teaspoon baking soda

1/4 teaspoon salt

Chocolate Chip Cookie Batter:

10 tablespoons butter, softened

2/3 cup granulated sugar (5 ounces)

2/3 cup light brown sugar (5 ounces)

1 teaspoon vanilla

1 large egg

1 large egg yolk

2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup chocolate chips (mini size preferred)

Directions

Report this ad

Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.

For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.

In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.

For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.

Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.

Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).

Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.

Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

by Mel’s Kitchen

http://www.melskitchencafe.com/

[owensoven-co-blog]

FALL Brownies

1/2 cup butter

   1 cup white sugar

   Market Pantry Granulated Sugar - 4lbs

   $1.99

   SEE DETAILS

   ADVERTISEMENT

   2 eggs

   1 teaspoon vanilla extract

   1/3 cup unsweetened cocoa powder

   1/2 cup all-purpose flour

   1/4 teaspoon salt

   1/4 teaspoon baking powder

   Frosting:

   3 tablespoons butter, softened

   3 tablespoons unsweetened cocoa powder

   1 tablespoon honey

   1 teaspoon vanilla extract

   1 cup confectioners' sugar

   Add all ingredients to list

ADVERTISEMENT

Directions

   Prep

   25 m

   Cook

   35 m

   Ready In

   1 h

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.    In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.    Bake in preheated oven for 25 to 30 minutes. Do not overcook.    To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

[owensoven-co-blog]

Pumkin Banana Bread ! 

time 350 ; oven time 45

3  Ripe banana Peeled

One Can of Pumkin

1 cup and 1/2 cup of flour

2 large Eggs beaten tespoon of Vanilla extract

pinch of Salt  / baking soda  1 tespoon

1 testpoon baking poweder

Sugar 1/2 cup

 1 teaspoon  some cinnamon 

[owensoven-co-blog]

Homemade Soft Pretzels

Recipe By Hilah Johnson 

Prep time - 90 mins. cook time 12 mins, Total time : 1 hour 42 Mins Serves: 8 Ingredients • For the "bath": • 4 cups warm water • ½ cup baking soda • For the pretzels: • ½ cup warm water (100-115ºF) • 1 tablespoon brown sugar • 1 package active dry yeast (1/4 ounce) • 3¼ cups bread flour • ½ cup beer (lager preferred) • 2 tablespoons soft butter (plus a little more) • 2 teaspoons salt • 2 tablespoons Kosher or flaked sea salt for sprinkling

Instructions 1. For the baking soda bath: Line a small baking sheet with foil and spread the baking soda on it. Bake in a 250ºF oven for one hour while you make the pretzel dough. 2. For the dough: In a large mixing bowl (hopefully a stand mixer with a dough hook attachment) combine the warm water and sugar; stir to dissolve. Sprinkle in the yeast. Allow to sit for 5 minutes to proof the yeast. It should look foamy after 5 minutes. If not, your yeast may be old or your water was too hot. 3. Add the beer, butter, and flour and mix to bring together. Add the salt. 4. Knead on low speed for 5-7 minutes until a firm, elastic dough is formed. If, after 1-2 minutes of kneading, a ball is not forming you can add a tablespoon of water. You should end up with a ball of dough that is moist but not sticky. 5. Rub a little more butter all over the dough ball, place back into the bowl, and cover with a damp cloth or plastic wrap. Set aside to rise for 30 minutes (or refrigerate covered in plastic wrap overnight). 6. Line two baking sheets with parchment paper. 7. Cut the dough ball into 8 portions. 8. On a clean, dry surface, roll each into a tapered snake, 24-28" long. The center "belly" of the snake should be about 50% fatter than the ends. Don't flour the surface. You need some friction to properly stretch the dough. In fact, if it refuses to "grip" the surface, dampen your hands with water and then continue rolling out. 9. Bring the ends of the snake up, twist them once, then lay them down onto the "belly" to make a pretzel shape. 10. Place on a parchment paper sheet. 11. Now in a wide, deep nonreactive dish, whisk the baked baking soda and water to dissolve. Add the baking soda a little at a time to prevent it from clumping up. 12. One by one, carefully transfer the pretzels into the water bath, turning once. Each side of the pretzel should be in the water for 10 seconds. Remove with a slotted spoon and lay on the baking sheet lined with parchment. (You will need two trays or bake in two batches.) 13. Sprinkle with Kosher or sea salt while still wet. 14. Allow to rise 30 minutes while your oven heats to 475ºF. Arrange your oven racks to the middle and upper third. 15. Bake 8-12 minutes until dark brown, rotating pans halfway through.

Recipe From Hilah Johnson !!!!

[owensoven-co-blog]

2 sticks of  butter (softened) 1 cup Cocoa 1 1/2 cups powdered sugar 1 teaspoon  whole milk (if needed)

Teaspoon Cinnamon

Mixer it all together

[owensoven-co-blog]

Banana bread with Apples

By owensoven

Prep time 10 minutes -Cook time :55 minutes - Yield: Makes one Loaf

INGREDIENTS

3 banana Peeled / one Apple

 diced the apple in cubes with Cinnamon an Flour

1/3 melted butter

1 teaspoon baking sode

Pinch salt

1 large egg beated

1cup 1/2 cups of all-purpose flour

1 teaspoon of vanilla extract