Veggie Bake

My refrigerator is not operating corrrectly. I have been shopping for a new one, but our snowy weather has kept me from finalizing my purchase. In the mean time, we are doing our best to eat up what is in the fridge and freezer. Last night we had this Veggie Bake. It is a great cold weather, comfort food recipe. 

Hopefully, we are able to keep most of our food from going to waste in the transfer from the old refrigerator to the new one. In the mean time, I'm keeping my fingers crossed that the old one will hold out until I can have a new one delivered.

Veggie Bake

16oz. pkg. frozen vegetable mix, steamed (we like broccoli, cauliflower, and carrot mix)
4 oz. cream cheese
½ cup grated parmesan cheese, divided
Salt and pepper to taste
15 crushed crackers 

Stir together steamed veggies, cream cheese, and half of the parmesan cheese. Spread mixture into an 8x8 pan. Salt and pepper to taste. Top with crushed crackers and remaining parmesan cheese. Bake at 350º for 30-35 minutes. 

Peanut Butter Bars

Every Sunday afternoon we visit with some friends from our church. Our time together is a great encouragement and support to us. And each week I bake a dessert to share. Recently I brought these Peanut Butter Bars. They are similar to brownies in texture and can be eaten by hand like a cookie. Although I like to put a thin layer of icing on top, they don't really need it. 

Peanut Butter Bars
½ cup butter, melted
½ cup white sugar
½ cup brown sugar
½ cup peanut butter
1 egg
1 tsp. vanilla
1 cup flour
½ cup oats
1 tsp. baking soda
¼ tsp. salt
1 cup semi-sweet chocolate chips

In a bowl, stir together butter and sugars. Add peanut butter, egg and vanilla and stir until combined. Add flour, oats, baking soda, and salt and mix until thouroughly blended. Stir in chocolate chips. Spread into a greased 9X13 pan. Bake at 350º for 18-22 minutes, or until lightly browned.

Icing:
½ cup powdered sugar
2 Tbsp. peanut butter
2 Tbsp. milk

Stir together all ingredients and drizzle or spread over warm bars. Cool completely and serve.

French Toast Sticks

My last loaf of Bread Maker Bread did not turn out well. It did not rise properly and was too dense for sandwiches. So, to keep it from going to waste, I made French Toast Sticks with it. I cut the bread into one inch slices and then cut each piece into four sticks. I dipped the sticks into an egg and milk mixture and then cooked them on a griddle just like traditional French Toast. My kids really enjoyed eating the sticks with their hands and dipping them into syrup. (Two of my kids dipped theirs in Cinnamon Syrup and my little one dipped hers in Chocolate Syrup.)

 

I refrigerated the leftovers and reheated them in the toaster oven for my little one to eat for lunch the next day. Next time, I would like to try an oven version instead. Seems like it would be simpler and I wouldn't have to stand over the griddle tending to them. If you have tried making homemade baked French Toast Sticks, I would love to hear about it.