#wherefoodmeetslife - life stories & more
WaBACK TO SCHOOL is making us all busy. Thanks to to the Pandemic, this year is a little more difficult for parents, teachers, students, and those beloved grandparents or other helpers.
It's time to get back in the "swing of things" and prepare lunch. More will be packing lunches than before. If you are doing virtual learning, you still need to have some easy meal preps on hand.
These Pita Nachos are easy and delicious. For The Vine Segment, I made a couple of different options. I love the Toll House Pita Chips. The two flavors that are really good to make nachos with are the Sea Salt, and the Mediterranean Herb. The Mediterranean Herb taste like pizza themselves. I topped Marinara, Mozzarella & Parmesan cheese on top. Add in some fresh tomato, spinach, and bacon. The end result is a fantastic Pizza Pita Nacho.
I topped the Sea Salt with some delicious fresh red & green apple slices, bacon, Mozzarella Parmesan cheese, and yes Salsa! The apple and salsa combination is delicious!!!
You can watch the video for the Segment here: Watch live video on The Vine
I bought the little containers at my local Dollar Tree. They are perfect for the salsa & marinara sauces. Be sure and add them right before you eat so the Pita chips won't get soggy.
These make a wonderful lunch or snack any day. Your kids will love them. Most of us, especially the little's, get bored with the same 'ole same 'ole. This will be fun for them to make as well.
For the dessert, I made the delicious Granola cookies. They are very filling and pair well with any meal.
breakfast cookies - oatmeal cranberry almond & dark chocolate chip - "granola cookie"
I guess it is no secret, I am addicted to cookies. I love all kinds of cookies! I love cookies for lunch, brunch, breakfast, dinner, "brinner", and with my Sunday supper!
I have been using these wonderful Almond & Cranberry Salad Toppers often lately. I really enjoy them in my Tuna, granola, salads, etc. I thought to myself, wouldn't they be wonderful in a cookie? Yes, please.
I decided to come up with a "granola" cookie. However, I wanted it the texture of a cookie and not a granola bar. Thus, you still have flour & eggs. Also, I added in dark chocolate chips. I mean, they are full of antioxidants!
The cookie came out as delicious as I imagined them in my head. I knew with the dough tasting as good as it was, the cookie would be amazing. The video shows the dough! Give them a try. Here's the scoop:
1.5 cup All Purpose Flour (I use Kings Arthur)
1/4 tsp Baking Powder
3/4 cup of Sugar
1/2 tsp Baking Soda
1/4 cup of light packed Brown Sugar
1/2 Tsp Salt (I use Pink Himalayan)
1 tsp Organic Vanilla
1 Tsp of Organic Cinnamon
1 3/4 sticks of Butter ------------------don't skimp! Also, take sticks out and put in microwave on 45 seconds to soften -
1 Large Brown Egg
2 1/2 Cups of Old Fashioned Quaker Oats
1 cup of the Roasted Almond & Cranberry Salad Toppers (You can find these in the salad section)
1/2 cup Dark Chocolate Chips
Pre-heat oven to 350 Degrees, Line cookie sheet with Liner
Put in your softened butter, sugars, vanilla and mix. Fold in your Flour, Baking Powder, Baking Soda & Cinnamon while mixing. While still mixing add in your egg, and Oats. Mix on medium until blended together and fold in your almonds, cranberries & dark chocolate chips.
Drop by scoops or tablespoon to cookie sheet. The batch makes about 18.
Bake at 350 Degrees for about 20-25 minutes until golden or longer for crunchier cookies. Remove from oven & cool.
NOTE: I cut down the sugar from 1 cup to 3/4 cups. I also increased the flour to 1.5 cups so you would have a thicker cookie. These are great for a breakfast cookie. Place them in a tight bag or container and they are perfect for a few days. That is, if
Sunday Supper Sit Down Series
I am so honored, humbled, and excited to write a series of articles for AY Magazine. The Sunday Supper Sit Down series will take an in-depth look into Arkansans' personal lives. What made them what they are today. The choices they made, the road journey it took where they are now.
My first one that I shared was very close to my heart! I have known this child (I still call her a child) since before she was born. Anna Grace Chandler Iaboni as accomplished much at 29. Be sure and read the article. https://www.aymag.com/sunday-supper-sit-down-anna-grace-iaboni/
I will continue to share great stories of some very special people that I have known a long time, a short time, and just a blink, who have a great story.
Thank you AY Magazine! Thank you Heather Baker - be sure and check out Heather's Instagram at: https://www.instagram.com/heatherbaker_ar/
Download our first On-Line Magazine
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