Maple and Oat Banana Ice Cream Sandwiches

Happy spring, everybody!

This is what spring looks like in Mississippi:

These pictures also represent someone who had been completely irritated and annoyed for a solid week and is trying really hard to think peaceful and kind thoughts in her mind.

The struggle is real, folks.

I didn't think I would be so happy to see spring because I love winter so much, but, yes, I am happy spring is here. Spring has won me over. *Standing ovation by blogger for spring*

And since the days are getting warmer, I've got a great little recipe today that will cool you off,  Maple and Oat Banana Ice Cream Sandwiches.

BUT WAIT!

This recipe is pretty darn healthy. (And no doubt, when it is published, the healthy police people will stop by and leave a comment about how I messed up and what I did was not 'really' healthy, and blah, blah, blah.)

But I am still going with my thoughts that although this recipe may not be perfect, we really liked it, there are some healthy things in it, and I feel really good about.  So there.  Baby steps.

Here are my notes:

--You will absolutely need to line your pan with foil, to lift out the frozen layers.

--You could probably leave out the 5 teaspoons of maple syrup in the ice cream part if you want--the banana ice cream is sweet enough without it, but I just wanted a subtle maple flavor throughout.

--You could probably substitute with honey instead of maple syrup.

--I am proud of myself because I didn't use any sugar other that the maple syrup. *big cheesy grin*

--I used 5 bananas, but that could probably be adjusted depending on how thick you want your middle layer to be.

Maple and Oat Banana Ice Cream Sandwiches

Printable Recipe

4 tablespoons butter

1/2 cup maple syrup

3 cups quick oats

1 1/2 cups finely chopped walnuts

5 medium very ripe bananas, peeled and cut into small chunks and completely frozen

5 teaspoons maple syrup

1. Heat butter and 1/2 cup maple syrup in a small sauce pan, whisking until melted and smooth. Place the oats and walnuts in a large mixing bowl. Add the maple syrup mixture and mix to evenly coat.  
2. Line two 8 x 8 inch square pans with foil letting foil hang over sides, then lightly spray with cooking spray.  Divide the oat mixture between the two pans, pressing firmly and evenly into the bottom of the pan.  Freeze until very firm, about 3-4 hours in deep freeze.
3. Place the bananas in a food processor with 5 teaspoons maple syrup and process until smooth and creamy. 
4. Immediately spread the banana ice cream evenly over one frozen oat layer.  Carefully lift the other frozen oat layer out of the pan by using the foil, then peel the foil off and place on top of the ice cream, pressing down slightly.  Freeze until firm.  Remove from pan using the foil to lift it out, then cut into bars quickly.

Tip:  I peel my very ripe bananas and freeze them on a baking sheet that has been lightly sprayed with nonstick cooking spray.  When they are frozen they go into a ziplock bag to store in the freezer for smoothies or ice cream.  

Aaaaaaand...here is my grandson and his freckles.  Because I can.

Easy Cheesy Scalloped Potatoes

These.  These are better than the box variety, I promise. And they're not hard to make. Basically, it's like making macaroni and cheese but with potatoes. No biggie. Except it will be big to your family who will appreciate you just a little more.

And you know you could use some appreciation.

Yeah, me too.  *hugs*

This is such a simple, basic, but delicious recipe.  You can even make it ahead of time and store it in the fridge until you're ready to bake it.  (See my notes.  I have a note about that.)

Listen, friends don't let friends eat scalloped potatoes from a box.  They just don't.

My notes:

--You can use all milk if you'd like.  I have before.  But I prefer part half and half and, yes, I can tell the difference.

--I have actually assembled this the day before and stored it in the refrigerator to bake the next day.  Be aware that salting the potato layers is going to pull out a lot of water from them overnight, though.  Mine were very watery the next day when I put them in the oven, but the water did cook out and they tasted great.

--This is just a basic, although delicious, recipe.  There a a million things you could add.  Parsley thyme, onions, garlic, chives, bacon, ham, different cheeses...the list goes on and on.  Do something wild.  Or not.

--I much prefer to shred my own cheese from a block than to buy pre-shredded cheese.  I think it melts much better and the shredded cheese in the packages just seems waxy and weird to me.

--You are going to have to cook this until the potatoes are tender, and that is going to probably be over an hour.  Just stick a fork in them to make sure their done.

--Let this cool and sit for at least 20 minutes before you serve it.  This is really important because A) this stuff is scalding hot, and B) the sauce will be super runny and it will thicken a little as it cools.

--The thinner the slices, that faster it cooks.  Slice them as evenly as possible.

Easy Cheesy Scalloped Potatoes

Printable Recipe

1/4 cup butter plus extra for buttering the baking dish

1/4 cup flour

2 cups whole milk

1 cup half and half

3 1/2 cups shredded sharp cheddar cheese, divided

Kosher salt and coarsely ground black pepper for seasoning

3 1/2 pounds potatoes (russet, red or golden) washed and scrubbed, peeling left on

1. Preheat oven to 400 degrees.
2. In a large, heavy saucepan, melt 1/4 cup butter over medium to high heat; add flour and whisk for 1 minute.  Gradually whisk in the milk and half and half; continue to cook over medium to high heat, stirring constantly, until thickened and bubbly.  Stir in 3 cups of the shredded cheese until melted.  Season with salt and pepper to taste.  Remove from heat.
3. Meanwhile, slice potatoes thinly, no more than about a 1/8 of an inch thick.  Generously butter a 13 x 9 inch or equivalent size baking dish.  Place 1/3 of the potatoes in the bottom in an even layer.  Season with salt and pepper.  Pour 1/3 of the sauce evenly over the top.  Repeat twice, then sprinkle the top with the remaining shredded cheese.
4. Bake for 60-75 minutes OR until potatoes are fork tender all the way through and the top is golden brown.  (If top starts getting too brown before the potatoes are tender, cover with foil.)  Let cool for about 20 minutes before serving.

Chewy Peanut Butter or Almond Granola Bars

You just can't trust what's in food these days.  Chemicals, hormones, additives, and crazy DNA that shouldn't be there.  I try to cook from scratch as much as possible for my day to day cooking so I know what goes into my food.  A lot of store-bought granola bars claim to be healthy and natural, but they're anything but.

These are my current favorite granola bars.  And let me tell you my favorite way to eat them--straight out of the freezer.  I know, weird, right?  But I actually make a big batch of them and wrap them all separately and store them in the freezer.  (Tip:  I store them in my regular freezer which is set to keep things frozen, but not rock hard like a deep freeze does.  So I can still actually bite into them straight from the freezer.  You might want to adjust your freezer's temperature setting if your ice cream freezes like a brick.)  You can store these at room temperature too.

More and more, I am trying to use organic as much as possible in my everyday cooking, which are things we eat on a regular basis.  I am very limited in my rural area and yes, organic items cost a lot, but I do try.  So if you want to really up the healthy aspect of these, use organic ingredients.  I was excited to see some organic Smucker's natural peanut butter the other day.

PS.  Mississippi Kitchen is getting a makeover and a brand new home.  We have been feverishly working behind the scenes to make this happen, and by we I mean the person I have hired to do all this tedious work.  Stay with me please because some good things are coming soon.  (Like a recipe index, hallelujah!)  I am still here, alive, and cooking up a storm, but trying to hold off a lot of blogging until my transfer is done.  You understand, don't you?  I *knew* you would.  :)

Here are my notes:

--I use both almond butter and peanut butter.  If I make them with almond butter, I use chopped almonds, and if I make them with peanut butter, I use chopped walnuts.  Both of these nut butters will require stirring before measuring.

--I leave the nuts raw because I have read they are better for you this way.  I LOVE the flavor of toasted nuts, but this is a great way to get my share of raw nuts since I don't love eating raw nuts plain.

--I am sure you could use whole oats.  I just usually have quick oats on hand.

--I try to use raw, unprocessed honey which is so much better for you.

--Press the mixture in tightly with the back of a spatula or you can even use the bottom of a measuring cup.

--The chia seeds.  Yes, they are weird but very nutritious.  They form a gel like substance around them when they get wet.  It's strange.

--I have found the easiest way to wrap these is to stick one in a cheap sandwich bag and fold it over, the kind that are not zip lock (because you would use too many and that would be expensive), but fold over  instead.  I think they are sold about a 150 to a box.

Chewy Peanut Butter or Almond Granola Bars

Printable Recipe

5 cups quick oats

1/4 cup chia seeds

2 cups chopped raw walnuts or almonds

8 tablespoons butter

1 cup honey (preferably raw organic)

6 heaping tablespoons natural style peanut butter or almond butter (preferably organic)

1/4 cup light brown sugar

1/2 teaspoon kosher salt

2 teaspoons vanilla

1. In a large bowl, stir together the oats, chia seeds, and nuts.
2. Place the butter, honey, peanut butter or almond butter, brown sugar,  and salt in a medium sauce pan over medium heat.  Cook until melted  and smooth, whisking often.
3. Pour the honey mixture over the oat mixture and stir well.  Line a 13 x 9  inch metal pan with foil and spray with nonstick cooking spray.
4. Press the mixture well into the bottom of the pan using a spatula.  
5. Freeze for several hours before cutting into squares.  I like wrap these individually and store them in the freezer.  They can be eaten cold or brought to room temperature.