4 Ingredient Gluten Free Peanut Butter Chocolate Bars – yahoo!

Who’s looking for super easy, super quick, super good gluten free snack to satisfy your strongest sugar/salt craving?   I was at a luncheon the other day and these bite sized nuggets of goodness were served.   They certainly aren’t Reese’s peanutbutter cups 🙂  but I bet you could keep adapting the recipe to get them closer 🙂

Anyway, I seriously made a batch using one bowl, a whisk, a scraper, a pan, and a microwave.  Dreamy!  So here you go…

peanut butter bars

Four Ingredients:
Creamy peanut butter
You can definitely go with natural and unsalted peanut butters – but I haven’t gotten to that point of healthy treats yet 🙂
Honey or pure maple syrup
Gluten free rolled oats
Chocolate chips 

Directions for the bars:
1 cup creamy peanut butter
1/4 cup plus 2 tablespoons honey or syrup
1 1/4 gluten free oats

  1.  Line an 8 inch spare pan with parchment paper or wax paper.
  2.  In microwave safe bowl, add peanut butter and maple syrup/honey.  Blend together with a whisk.  Microwave in 30 second intervals and whisk in between until warm, smooth, and a little bubbly.
  3. Add the oats.  Combine until peanut butter mixture and oats are throughly blended.
  4. Pour oat mixture into the parchment lined pan and press until evenly dispersed.

Directions for the chocolate layer on top:
1/2 cup chocolate chips
1/4 cup plus 1 tablespoon creamy peanut butter

  1.  Wipe out that microwavable bowl and add remaining peanut butter and chocolate chips.  Stir together and again in 30 second increments, heat in microwave until mixture can be blended completely and is smooth.
  2. Pour over the oat mixture already in the pain and spread evenly.
  3. Place in freezer for 30 minutes or until firm on top.  Remove and slice into small bars – you may need to wait for them to thaw a bit to get a good cut.
**I HIGHLY recommend waiting for bars to come back to room temperature before eating.  They can be tough to chew when still frozen 🙂 These can be stored in the refrigerator or in covered containter but again, I think most enjoyable when not cold.
Enjoy!!! 🙂

This one’s for you Rachel… The BEST granola recipe!

image

 

jennifer and rachel

Just talking to my good friend Rachel about how she made some “not so appealing”, slightly chewy, “young daughter said these are not good” breakfast cookies.  Well, never fear Rachel, your good friend Jennifer is here!  (Yes, she is my one friend that calls me Jennifer 🙂  Best friends since second grade so no chance she will be calling me “Jen” after 40 years!)

But back to what’s important… This granola recipe is fool proof – believe me whomever you share this with will thank you.  I definitely know Rachel’s daughter Janie will!!

Best breakfast ever… granola and vanilla greek yogurt. No matter what has happened in the morning, this little dish of delciousness always gets me back on track and ready to face the day. You can’t beat the combination of savory and sweet. I encourage you to do some experimenting as well! This recipe is a good starting point for any additional fruits, nuts, or any other flavors you’d like to add.

Ingredients:
3 cups rolled oats (NOT instant)
1 cup slivered almonds
1 cup cashew pieces
¾ cup shredded sweet coconut
¼ cup plus 2 tablespoons DARK brown sugar

¼ cup plus 2 tablespoons real maple syrup
¼ cup vegetable oil
¾ tsp salt

1 cup raisins or other dried fruit (optional)

Preheat oven to 250 degrees F.

In one bowl, combine the oats, nuts, coconut, and brown sugar.  In separate bowl, combine maple syrup, oil, and salt. Mix until fully incorporated into a syrup.  Pour syrup mixture over oat & nut mixture and mix until syrup is fully distributed.  Split mixture between two cookie sheets. Cook for 1 hour and 15 minutes, stirring and turning every 15 minutes to achieve even golden brown color. Remove from oven, cool a bit, and then combine with dried fruit if desired.

**You can use a variety of favorite nuts, just keep measured amounts of nuts the same and you should be all set. Enjoy!

Always happy to be of any assistance to you or anyone you know who is thinking about buying or selling a home. I love to work hard for my clients and your referrals throughout Massachusetts and Rhode Island.

Jen McMorran, Realtor

Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Associate
Kensington Real Estate Brokerage
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

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Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

Classic Buffalo Wing Recipe to Bring Home the Win!

I’m not just a Realtor who is good at finding houses 🙂  I also love finding the perfect recipes for the foods we love best.   If you are looking for the perfect chicken wing recipe, I assure you, this classic will bring home the win every time!

Best Homemade WingsWe pretty much will eat anything that has been “Buffalo-ized” in our house. Chicken, shrimp, mac & cheese, pizza, egg rolls, dips, calamari, French fries, baked potatoes  … we’ve done it all!   So thankful to have discovered this recipe as we now routinely come back to these classic wings  based on the original Anchor Bar recipe from Buffalo, NY. (It’s been a long time since I ate wings in Buffalo, NY , but we make these at least once a week and now prefer them to ordering out in our area!)

About 3 lbs of chicken wings (you can buy the wingettes already set to go, or buy whole wings cut them apart at the joint)
1 Tablespoon peanut oil (or vegetable oil)
1 tsp salt
1 cup flour
1 1/2 Tablespoons white vinegar
1/4 tsp cayenne pepper (increase slightly for hotter wings)
1/8 tsp garlic powder
1/4 tsp Worcestershire sauce
1 tsp Tabasco sauce (increase slightly for hotter wings)
1/4 tsp salt
6 Tablespoons Frank’s hot sauce
6 Tablespoon butter

Preheat oven to 425 degrees F.

1. Toss wings in a bowl with oil and salt. In large zip lock bag, add flour. Add wings to ziplock with flour and shake until evenly coated.

2. Line cookie sheet with foil and oil (I usually use about 1 Tablespoon of peanut oil for added flavor and evenly coat the foil by spreading it around with my fingers. Make sure it is all covered so wings don’t stick.)

3. Take wings out of bag, shake off extra flour, and place on cookie sheets. Do not crowd them so they bake evenly. Place on bottom rack of oven and bake for 20 minutes at 425. Then flip and bake for another 20 minutes, or until wings are cooked through.

4. Time to make your sauce… in sauce pan combine white vinegar, cayenne, garlic powder, Worcestershire, tabasco, salt, Frank’s hot sauce, and butter. Cook on low heat until blended then let turn off heat and let sit (Go low and slow with the heat when cooking the sauce.  If you cook on too high of a heat, the butter will separate from the sauce.)

5. Once wings are done cooking, place in large mixing bowl. (I try to stack them up on the edges of the bowl so when I pour the sauce in, it is a little easier to evenly coat the wings.) Gently toss with wooden spoon or spatula (don’t get too “rough” with them, you don’t want them to lose any of their crispy coating goodness).

6. Serve with blue cheese and celery. Enjoy!!

Jennifer McMorran, Realtor, SRES
Senior Real Estate Specialist
First Time Home Buyer/Seller Specialist
New Construction Specialist
Licensed in MA & RI
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

Kensington - Jen McMorran

real estate for real people.

 

Serving clients throughout Massachusetts and Rhode Island.
Boston to Attleboro to Providence and all of the communities in between.

Easy Pear Salsa – it’s another good one!

rachels black bean salsaI am still a huge fan of my favorite Black Bean and Corn Salsa.  This year-round delicious pleaser continues to wow crowds whether at a backyard BBQ, sitting poolside, or snuggled onto the couch to watch the Super Bowl.  BUT, I now have another fresh tasting salsa recipe that a good friend introduced me to.   I could easily devour (and have devoured – sorry Jess!) an entire the bowl if left in front of me.

Weight Watchers Pear Chutney

I am now officially adding this Easy Pear Salsa to my list of favorite recipes.  The sweetness from the pears, the acid from the lime juice, along with the hot spiciness from the jalapenos is just perfect.  Awesome on a tortilla chip or something sweet and spicy to liven up blackened fish or chicken – I’m getting hungry just thinking about it!

This recipe is definitely worth bringing to any picnic or cookout this summer!!  (Jess mentioned that her recipe came from Weight Watchers – the photo from the Weight Watchers site to the left will link you to their “Pear Chutney”.  I’m thinking if I called it chutney, I  might not get as many people willing to try it 🙂 . )

Ingredients:

2 ripe Bosc or Anjou pears diced to fit on a chip (I leave the skins on)
1/4 cup chopped fresh cilantro
1 finely chopped jalapeno (no seeds)
1/4 cup dried cranberries (I dice them small again to fit on a chip. If you do chop them, don’t be surprised that your dip turns pink )
2 tablespoons finely chopped red onion
1 tablespoon fresh lime juice (one lime)
approx 1/2 teaspoon salt (add a little at a time to taste)

Directions:
Chop pears, cilantro, jalapeno, red onion, and cranberries.
Add to bowl. Toss gently.
Add fresh lime juice. Add salt to taste. Gently toss.
Let sit 10-15 minutes.

Serve.

Awesome with tortilla chips, Triscuits with Brie cheese, fish, blackened chicken or just in a spoon!!

Always a pleasure to be of any assistance to you or anyone you know who is thinking about buying or selling a home. I love to work hard for my clients and your referrals throughout Massachusetts and Rhode Island.

Jen McMorran, Realtor

Jennifer McMorran, Realtor, SRES
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Assocate
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Serving clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

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The Best Cookie Recipe.

Ariko’s Famous Oatmeal
Chocolate Chip Cookies

that can be modified for a variety of tastes and celebrations!

DSC01454I can not thank my good friend Ariko enough for this amazing cookie recipe!  Ariko and I met at San Jose State while both in Grad School way back in 1993 and I have been making these ever since.   And you can make so many variations using a variety of chips, raisins, and Craisins.  This Thanksgiving I found pumpkin spice flavored chips by Nestle combined those with white chocolate chips.  They were delicious.  Another favorite combination at Holiday time for cookie swaps is Craisin and white chocolate chip … SO good!  Do you have any other ideas?  Go for it… one of those recipes that never seems to go wrong.

Preheat oven to 350 degrees.

Blend-
¾ cup brown sugar
¾ cup granulated sugar
2 sticks softened butter

Then add and blend again:
1 tsp vanilla
1 egg

Add –
2 cups flour
½ tsp salt
½ tsp baking soda    … and blend.

Add –
2 cups 1-minute quick quaker oats … and blend.  (definitely use the QUICK OATS)

And finally add-
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips.

Bake at 350 degrees for 8-11 minutes (should look soft and “not quite done”, my oven takes 11 min). Then let cool for 12 minutes on cookie sheets. This gives you the perfect “still soft” cookie – yum!

This recipe never disappoints!  I have actually given these cookies they are often better received than some of the best bottles of wine and gift cards I have given.   I think the trick is making sure your butter is softened before blending with the sugars and then only cooking them until the look “almost done”.  Letting the cookies  sit on the pan after removing them from oven absolutely does the trick to finish the cooking off and create a soft wonderful ooey gooey cookie! And, yes, it does make a difference using both semi-sweet and milk chocolate chips.  (Sometimes I even splurge and use Ghiradelli chips!)  Have fun and experiment… you are going to love them!

And if I can ever be of any assistance to you or anyone you know who is thinking about buying or selling a home, please be in touch with a call, e-mail, or filling out the contact form below.  I love to work hard for my clients and your referrals throughout Massachusetts and Rhode Island.

Jen McMorran, Realtor

Jennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
MA & RI Licensed Real Estate Sales Assocate
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Serving clients throughout
Massachusetts & Rhode Island.
Boston – Attleboro – Providence
and the communities in between.

Kensington - Jen McMorran

Fresh Black Bean & Corn Salsa is calling!

The sun is out, my open house is over, one offer to write and then I am ready to enjoy a summer afternoon just kicking back with a cool drink and some fresh snacks.  Totally a black bean and corn salsa kind of day!! Anyone making some they could deliver? 🙂

rachels black bean salsa

Our new favorite way to serve this salsa is kind of as a deconstructed burrito.  Throw some jasmine rice in the rice cooker.  Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken.  Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce.  Delicious!  The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal.  I seriously could eat it everyday!

Ingredients:
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

Dressing:
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo  good!

rachels black bean salsaOther possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Crunchy Asian Coleslaw

This salad is a go-to favorite of ours all year long but as we finally start to string some  beautiful New England summer days together, I am starting to crave it even more!  Blue skies, warm sun, eating outside…. time to bring out some classic summer recipes and we  love our classic Asian coleslaw!!

Crunchy Asian Coleslaw

Crunchy Asian SlawOne of my favorite side dishes … great served with cod, haddock, salmon, chicken, pork, or my kids love it paired with pot stickers 🙂 For a main dish, just add chicken and serve. I always make a double batch of dressing, toast up half a bag of almonds, and cut up the whole bunch of scallions then store them in the refrigerator. I can then whip this recipe up in just minutes!

1 3-ounce packet of chicken flavor ramen noodles broken into ½ inch piece
¼ cup rice wine vinegar
¼ cup canola oil
1 Tablespoon sesame oil
¼ cup sugar
½ teaspoon ground pepper
1 ½ cups cubed cooked chicken (optional)
½ cup slivered almonds, toasted (can do in fry pan with some butter)
¼ cup chopped green onion
1 10-ounce bag of broccoli, confetti, or coleslaw (I use half broccoli slaw/half cole slaw)

In small bowl, mix rice wine vinegar, canola oil, sesame oil, sugar, pepper, and I just use half of the chicken seasoning packet from the ramen noodles. Mix ramen noodles, chicken, almonds, green onion, and coleslaw together. Add dressing. Chill 30 minutes turning occasionally. Then enjoy!!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Please let me know if I can ever be of assistance to you. Or, if you know anyone who could use my assistance,  feel free to share my  contact information (Jen McMorran, Realtor ~ 508-930-5259 ~ jen.mcmorran@gmail.com)

It’s black bean and corn salsa time!

Perfect addition to any snack or dinner table as summer approaches – summer is approaching right?!?    My friend Rachel just sent me the below photo of her new batch of salsa prompting me to share this recipe again as eating it just seems to make everything right for me.

rachels black bean salsa

Our new favorite way to serve this salsa is kind of as a deconstructed burrito.  Throw some jasmine rice in the rice cooker.  Then while that is cooking, get out some cheddar cheese and slice up some cooked chicken.  Once rice is cooked, layer warm rice on a plate with the cheese next, then the black bean and corn salsa, add chicken on top, and drizzle with a little taco sauce.  Delicious!  The cheese is melted by the warmth of the rice, the vinaigrette from the salsa seeps down to flavor the rice, the salsa itself adds a fresh pop, and the chicken with taco sauce adds that Mexican flavor and protein to round out your meal.  I seriously could eat it everyday!

Ingredients:
2 cans black beans, rinsed
1 bag sweet corn, thawed
1/2 cup fresh cilantro,chopped
1 large red pepper, chopped
1/2 red onion or sweet Vidalia onion

Dressing:
3 T red wine vinegar
2 T olive oil
1 tsp salt
1/4 tsp pepper
Lime Juice to taste (I use two fresh squeezed limes)

Serve with tortilla chips, over scrambled eggs, with grilled/baked chicken, cod/tilapia/haddock, or just eat it as a salad. Soooooo  good!

rachels black bean salsaOther possible add ins:
2 large ripe tomatoes seeded and chopped,
1 avocado diced (avocado can get mushy, so I would add it as you serve),
2 seeded & chopped jalapenos,
1 cup chopped celery, 1 green pepper

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner!)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

real estate for real people.

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

The Best Quick and Easy Carrot Cake

Seriously Simple and Crazy Good Carrot Cake

Our family loves this recipe!!   We always have the ingredients in the house, it tastes soooooo good, really impresses a crowd, and  is soooo easy  Seriously, we dump all of the cake ingredients into one bowl, turn the mixer on, and you’ve got the cake batter.  No sifting, no separating… just dump and let the mixer do the work.

easy carrot bundt cakeWe sometimes cheat with the frosting.  There are some pretty yummy tasting pre-made cream cheese frostings.  If you happen to have a can of vanilla frosting and cream cheese in your refrigerator, just blend the two together.  Get fancy by sprinkling walnuts and/or coconut on top or keep it simple.  This is even delicious without frosting!

Cake Ingredients:
2 cups sugar
4 eggs
1 1/3 cup oil (or can replace with applesauce)
2 cups flour

2 tsp. baking soda
2 tsp. baking powder
¼ tsp cinnamon
4 cups grated carrots
¾ cup chopped walnuts

Frosting Ingredients:
4 oz. stick of butter
8 oz package of cream cheese
2 cups powdered sugar
1 tsp vanilla

Preheat over to 350 degrees.

For cake: combine sugar, eggs, oil, flour, soda, baking powder, salt, cinnamon, grated carrots, and chopped nuts.  Pour into a 13×9 inch greased pan and bake for 40 minutes.  Or I love bundt cakes… pour batter into a floured and greased bundt cake pan and back for approximate 50-60 mintues (I find the bundt cake cooking times can vary drastically so check periodically.)

For frosting:  blend butter and cream cheese.  Add powdered sugar and vanilla. Frost. Serve. Eat.

This recipe is awesome for any brunch, birthday celebration, Easter Sunday, or just because you deserve a fabulous slice of carrot cake at the end of the day!

Check out all of our favorite recipes by clicking here.  I don’t post anything that isn’t easy or a crowd pleaser!!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

www.BeHomeBeWell.com

Kensington - Jen McMorranServing clients throughout Massachusetts.
Attleboro to Boston and the communities in between.

Crazy good spiked cranberry punch!

This was a big hit for my family and friends last Thanksgiving.  Absolutely delicious, not too sweet, and looked really pretty on the table and in people’s hands as they carried them around (though they didn’t get too far before finishing!)

cranberry-apple-whiskey-punchINGREDIENTS

1 pound fresh cranberries
1 cup sugar
½ gallon water
½ gallon apple juice, chilled
16 ounce cinnamon whiskey (Fireball) , chilled
1 bottle sparkling wine, chilled
Fresh apples
Fresh oranges
Additional fresh cranberries  for garnish
Cinnamon sticks for garnish

PREPARATION

1. Combine cranberries, sugar, and water over medium-high heat, and cook until berries are completely soft and “mushy”.  They will “pop” , cook down,  and become soft in about 10 minutes.

2. Strain and set aside to completely cool before adding to the punch.

cranberry-apple-whiskey-punch-and-turket3. Thinly slice the apples and oranges and layer into a punch bowl.  Add cranberry juice, apple juice, and whiskey and stir gently to combine.

4. Pour in bottle of sparkling wine and add some cranberries for an additional colorful garnish.

5. Serve and enjoy!

* Juice, Fireball whiskey, and sparkling wine should be chilled prior to making punch.  To keep punch cold without diluting with ice, freeze apple juice in a ring  or ice cube tray and float in the punch.

The punch went great with my Butterball!

This homemade punch is delicious and could not be easier to make.  As an added bonus, my daughters and I also discovered a new use for our left over bags of cranberries from Christmas and Thanksgiving.  Cooking a bag of cranberries with a half gallon of water and a cup of sugar actually makes an awesome batch of cranberry juice.  Never would have thought about it before making this recipe!!  I bet it would make a nice non-alcoholic punch as well by adding sparkling apple cider and cinnamon sticks.   Looking forward to trying that next!

New listings:
ATTLEBORO:  3BR, 2.5BA Townhouse, 1800sf, high-end finishes, $315,000
ATTLEBORO:  3 bedroom uptown Colonial with great backyard,  $214,900
REHOBOTH: Welcoming 3BR, 2.5BA, 2500sf Colonial, 1.42acre wooded lot. $464,900
ATTLEBORO: Luxury New Construction – No Wait! NEW 4BR, 2.5BA Colonial, Brigham Hill Estates, $615,000. Up & Ready for the holidays!

Jen McMorran, RealtorJennifer McMorran, Realtor
New Construction & First Time Home Buyer Specialist
(and Antique lover & home owner)
508-930-5259
Jen.McMorran@gmail.com
www.jenmcmorran.realtor

www.BeHomeBeWell.com

Kensington - Jen McMorranServing clients throughout Massachusetts & Rhode Island
Boston to Attleboro to Providence and the communities in between.