Granola Bars

So EXCITED!! Finally, a granola recipe that is yummy, relatively healthy and pretty easy. I've tried to make granola bars before and these are the best recipe that I've tried. Its a great snack to send off with the kids or husband with their lunches. For those of you who know me, I love it when I make something from scratch and it turns out better than something you buy at the store. My husband said these are definetly better than the Quaker granola bars. Nature Valley has some rockin' granola bars too....and it might be a close call but I still think I'd definetly pick this over anything at the store because it tastes so much fresher. It also doesn't have a zillion preservatives in it. Enjoy!

Oh, and I gotta do a plug for our ward. I got the recipe from the Enrichment group Self-Reliant Sisters. Check out the blog: http://www.selfreliantsisters.blogspot.com/

Granola Bars

by Alton Brown, (edited by Melanie Redd)

2 C old-fashioned rolled oats
1/2 C raw sunflower seeds(I prefer the roasted ones, then you don't have to roast them yourself)
1 C sliced almonds
1/2 C wheat germ
1/2 C honey
1/4 C packed dark brown sugar
1/3 C unsalted butter, plus extra for pan
2 tsp vanilla extract
1/2 tsp salt
1 to 2 C chopped dried fruit, any combination of apricots, cherries or blueberries

Butter a 9 by 9-inch glass baking dish and set aside. (I used a 9X13" pan and they turned out just the right thickness in my opinion. A 9X9 turns out pretty thick).

Preheat the oven to 350 degrees F. Spread the oats, sunflower seeds (only roast sunflower seeds if using raw), and sliced almonds onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

DO NOT SKIMP ON THESE INGREDIENTS! Believe me, I've tried. If you cut out the brown sugar, they don't stick together as well and they aren't as soft. I'll let you know if I figure something out because I don't like them so sweet.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, wheat germ and stir to combine. Turn mixture out into the prepared baking dish and press down firmly, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.

Remove from the oven and allow to cool. Cut into squares and store in an airtight container for up to a week. *Hint*Cut bars while they are relatively still warm, but leave them in the pan. Then when completely cooled, remove from pan and put into a gallon sized ziplock baggie. If you wait until they are COMPLETELY COOLED to cut them, they are really difficult to cut. Trust me :) Also, don't plan on serving them warm. They will fall a part on ya.

Cranberry Mustard Chicken/Pork Tenderloin

You can use this recipe for either chicken or pork. The above picture is with chicken. I got the recipe from my sister-in-law Heather. Check out my family's recipe blog at reddhotrecipes.blogspot.com

Here is what Heather said about using Pork:
I used a pork boneless loin roast and it turned out so tender and juicy. It was so easy to put together and everyone really liked it. An easy sunday dish.

1-16 oz. can whole cranberry sauce
1/3 cup dijon mustard (I only had dijon mustard dressing, so I used less than 1/4 C because the flavor is so strong)
1/2 cup brown sugar
juice of 1 lemon
1 TBSP salt
2- 1 lbs. pork loin roasts
mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an additional 4 hours. let cool 10 minutes before cutting. Yummy served over rice and with green salad.,

White Bean Soup with Tomatoes

White Bean Soup with Tomatoes

2 cans (19 oz) Great Northern white beans, drained and rinsed
1 can chopped Italian tomatoes
2 c chicken broth
2 cloves garlic, crushed
1 tsp dried basil leaves
salt to taste

Mix all ingredients in a soup pot. Heat for 10 minutes or several hours on low in crock-pot. Serve with PARMESAN CHEESE. Also great served with garlic bread and green salad.

Recipe Source: Linda N.
Photo Source: Once Upon a Cutting Board

Chocolate Covered Strawberries

For the show "The Bachelor", we had a finale party with a few friends. What a better way to celebrate the romantic show than by chocolate covered strawberries!



1. Wash 2 lbs of fresh strawberries. Dry thoroughly with paper towels. Leave stem on for easy eating. Line a cookie sheet with wax paper and line up strawberries in rows.



2. In a double boiler, 5 squares (or however much you desire) melt chocolate almond bark. Almond bark is found in the baking section of the grocery store. In a second double boiler, melt a few squares of white chocolate almond bark.



3. Drizzle both chocolates over the strawberries. You can also dip the strawberries in the chocolate, but it can be very sweet so I like drizzling much better. Let the chocolate set until hard. You can put the strawberries into the fridge to speed up the process.



*Do not make too long beforehand and store in fridge. The strawberries juice a little and drip for some reason.

Teriyaki Chicken Stir Fry with Coconut Rice

My friend Jamie made this meal for me right after I had my son. It was SO good and I just had to have the recipe. In the above picture, I didn't make the coconut rice; I used brown rice and topped the stir-fry with a sprinkle of coconut. The coconut rice is super yummy though too and a fun change to the regular old stir-fry and rice dish.

TERIYAKI CHICKEN STIR-FRY with COCONUT RICEJamie Turner


Makes 4 servings - Cooks in 10 minutes

1 lb skinless, boneless chicken breast
1 T vegetable oil
1/2 cup Kikkoman teriyaki baste and glaze (found in Asian section of regular grocery)
3 T lemon juice
1 bag (16 oz) frozen broccoli, carrots and water chestnuts (or any bag
of frozen stir-fry mixture)
*I also added frozen snap-peas and fresh sliced green onions, fresh grated ginger and crushed garlic


Cut chicken into 1-inch pieces. Heat the skillet over high heat 1 to 2
minutes. Add the oil to the hot skillet. Add the chicken and stir-fry
until chicken is no longer pink in center. Stir in the teriyaki glaze,
lemon juice and frozen vegetables. Thawing the vegetables is not
necessary before-hand, but make sure to stir them into the chicken
mixture to allow them to cook uniformly. Heat the mixture to boiling
over high heat, stirring constantly. Reduce heat just enough so
mixture bubbles gently. Cover and cook about 6 minutes or until
vegetables are crisp-tender when pierced with a fork.
While chicken mixture is cooking, prepare rice (see recipe for coconut rice).



COCONUT RICE

1 (14oz can) coconut milk
1 1/4 c water
1- 1 1/2 tsp sugar
pinch of salt
1 1/2 c uncooked rice (long grain or jasmine will work)
Sweetened coconut

Directions:

In a saucepan, combine coconut milk, water, sugar and salt. Stir until
sugar is dissolved. Stir in Rice. Bring to a boil over medium heat.
Cover, reduce heat and simmer 18-20 minutes. Serve with sprinkled
coconut on top.

-Note: I am looking for a good stir fry sauce from scratch recipe.

Photo Source: Solid Recipe

Creamy Fruit Smoothie

I do my best to avoid processed sugar. For a healthier treat, I opt for the more natural schtuff.... This recipe is super yummy and healthy so I don't feel as guilty eating it.

Creamy Fruit Smoothie

2 C frozen fruit (any variety, strawberry, blackberry, raspberry, or a mixture)

1 C milk

6 oz plain or vanilla yogurt (I use the brand Mountain High)

1 banana

1. Place all ingredients in a blender.

2. Cover and blend on high speed for about 2-3 minutes or until smooth.

3. Pour and serve immediately.

Makes four 9 oz servings.