Granola

Another great granola recipe that I had made my own adjustments to fit our taste perfectly.  

Ingredients:

3 1/2 C rolled Oats

1 C chopped pecans (optional)

1/2 t cinnamon
1/4 t salt

1/3 C Coconut oil

1/3 C Honey

1 t vanilla

4 t maple syrup

1/4 C peanut butter

Directions:

Mix together dry ingredients in a bowl.

Melt coconut oil, honey, vanilla, maple syrup and peanut butter together just until melted.

Pour wet mixture into bowl and combine with dry ingredients.

Pour onto cookie sheet, I use a silpat on my cookie sheet to prevent sticking.

Bake 350 degrees for 10 minutes

After granola is cool add raisins, coconut, cranberries, M&Ms, chocolate chips or whatever your heart desires to your granola mix.

Strawberry Oatmeal Bars

I found this recipe online and the family loves it.  I had extra strawberries and this was a perfect recipe for it.

Ingredients:

1 C old fashion rolled oats

3/4 C white whole wheat flour

1/3 C light brown sugar

1/4 t ground ginger

1/4 t kosher salt

6 T unsalted melted butter

2 C small diced strawberries, divided

1 t cornstarch

1 T lemon juice

1 T sugar

For the vanilla glaze (optional)

1/2 C powdered sugar

1/2 t pure vanilla extract

1 T milk

Directions:

1.  Place a rack in the center of the oven and preheat to 375 degrees.  Line a 8x8 baking pan with parchment paper so that the paper overhangs two sides like handles.

2.  In a medium bowl, combine oats, flour, brown sugar, ginger and salt.  Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 C of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

3.  Scatter half of the strawberries over the crust.  Sprinkle cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 T of the sugar.  Scatter the remaining berries on top, then the remaining 1/2 T sugar.  Sprinkle the reserved crumbs evenly over the top.  You will have some fruit showing through.

4.  Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden.  Place the pan on a wire rack to cool completely.  (you can speed the process along on the refrigerator).

5.  While the bars cool, prepare the glaze.  In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth.  Feel free to add more milk if a thinner consistency is desired.  Using the parchment paper sides, lift the bars out of the baking dish and drizzle with glaze.

*Store leftovers in the fridge for up to 5 days.

*To freeze, let bars cool completely and tightly wrap in plastic before placing in the freezer.  Let bars thaw in fridge then glaze afterwards.

Carmel Corn

1 C Karo Syrup
1 can sweetened condensed milk
2 C brown sugar
1/2 C butter

Boil everything for 5 minutes.  Pour over 2-3 bags of popcorn.

Chocolate Peanut Butter Granola Bars

This recipe was given to me by a friend.  The source is at http://www.inquiringchef.com.  This recipe was quick, easy and delicious.  Next time I'm thinking I'll add in some slivered almonds and perhaps some mini chocolate chips on top.  This recipe is a keeper. 

A 15-minute no-bake recipe for chocolate peanut butter granola bars.

Ingredients

• 1 and ½ cup puffed rice cereal (I used multi-grain cheerios and it turned out good)
• 1 and ½ cup rolled oats
• 3 Tablespoons unsalted butter
• ½ cup honey
• ¾ cup peanut butter
• ½ cup mini chocolate chips (or 100 grams dark chocolate, chopped)

Instructions

1. Lightly grease an 8×8 inch baking dish. Combine the puffed rice cereal and rolled oats in a large mixing bowl.
2. In saucepan over medium heat, combine the butter, honey, and peanut butter. Heat the mixture, stirring constantly, until it is smooth and pourable, 3-5 minutes. Remove the pan from heat and allow to cool for a few minutes.
3. Pour the peanut butter mixture over the puffed rice and oats and stir until evenly combined (if cool enough to handle, it helps to use your hands). With slightly damp hands, firmly press the mixture into the prepared pan. Gently press the chocolate chips into the top of the bars. Chill the bars in the refrigerator for at least 30 minutes or until firm. Cut into 16 squares or rectangles. Store in the refrigerator for up to a week.

No-Bake Energy Bites Recipe

This is a recipe that I got from Pintrest and you may call me crazy...but I think these no-bake energy bites taste a lot like cookie dough which I'm a big fan of.  These were simple to make and yummy to snack on.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:
Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.

You could also add in some wheat germ in place of some or all of the flaxseed.
Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, etc.)

Peppermint Bark Popcorn

This is a Recipe by ourbestbites.com and what a yummy neighborhood treat to give out for the holidays.  I love the peppermint flavor and of course the chocolate!  What a great movie treat this would be!

Ingredients
16-20 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
2 teaspoons peppermint extract or a few drops of peppermint oil to taste
3/4 cup semi-sweet or dark chocolate chips
*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, but avoid heavy buttered.

Instructions
Place popcorn in a very large mixing bowl.
Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.
Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.
Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth

Microwave Caramels

•  Another recipe found online.  This was my first attempt at homemade caramels and they tasted great!  It's a simple and a great neighbor treat for Christmas.
•  
• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper and store in air tight container.

Reindeer Feed

Such a simple and yummy Christmas treat!  I love the peppermint flavor!

Ingredients:

5 to 6 cups Rice Chex® or Chocolate Chex® cereal

1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature, unwrapped)

1. Line cookie sheet with foil or waxed paper. {I just put wax paper on the counter top.} Place cereal in large bowl.

2. In microwavable bowl, microwave white vanilla baking chips uncovered on high about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth and melted. Stir in half the crushed peppermint candy.
3.  After Chex cereal has been covered with white chocolate, spread on wax paper and sprinkle some more crushed peppermint on top.  Let it cool for 15-20 minutes until chocolate has hardened.  Enjoy!

Homemade Granola

My mom makes this homemade granola and it is so yummy to munch on....maybe a little too yummy because before you know it, the granola is all gone.  I like to sprinkle granola on yogurt with fresh fruit.

4 C Oatmeal
Dash of salt
1/2 C chopped or sliced almonds
1/2 C chopped pecans
1/2 C coconut
1/4 C flax seed
1/4 C wheat germ
1/2 C brown sugar
1/3 C vegetable oil
1/2 C honey
1 t vanilla
1/2 C dried cranberries
1/2 C raisins

Preheat oven to 425 degrees.  Spray jelly-roll size baking sheet with pam.  In a large mixing bowl, combine the first 7 ingredients.  In a small saucepan, stir together brown sugar, oil and honey.  Stir until mixture comes to a boil.  Remove from heat and stir in vanilla.  Stir honey mixture into oatmeal mixture until thoroughly mixed.  Pour into baking sheet.  With clean, moistened hands, press mixture evenly in pan. Bake 15-20 min.  Put in dried fruit in after granola is cooked.  Let cool.  Using spatula, gently lift and break apart into pieces and place in an airtight container.