Wednesday, February 24, 2010

Trail Mix Granola Bars

Fay goes to school full time while she also works full time.  She's always on the go and looking for a healthy, filling snack to keep her brain working at the speed of her body!  I make these bars occasionally and pack a container in her car for her to eat at will while she's on the go.  These bars are absolutely phenomenal and you can make them in about a million different ways.

These bars are adapted from a Smucker's recipe.  I've changed it considerably to suit our needs.

3 cups Rice Krispies
3 cups Cheerios
1 cup raisins (we prefer the golden raisins)
3/4 cup sunflower seed and pepita mix
1 cup honey
1/2 cup sugar
1-16oz jar Smucker's Chunky Natural Peanut Butter
1 tsp vanilla extract

Combine cereals, raisins, and sunflower/pepita mix in large bowl.

Combine honey and sugar in medium saucepan; heat over medium heat 3 to 5 minutes or until mixture comes to a boil.  Boil for one minute.

Add peanut butter and vanilla; stir until peanut butter is melted.  Pour over cereal mixture and mix well.

Spray a 13 X 9 pan with non stick cooking spray.  Press mixture into pan.  Cool and cut into squares.

Brown Sig

Monday, February 22, 2010

My Favorite Soup Recreated

Stuffed green pepper soup has always been my favorite soup.  It's so warm, yummy, fresh, and filling.  It's like a party in your mouth.  PK has always had my favorite, but now I can make it and never have to wait until the 3rd Thursday of every month before I get my favorite tasty soup.  I hope you try it, and love it as much as I do.  It makes a huge pot, which is even better because I LOVE leftovers. 

I have four green peppers pictured, but only ended up using three.

Stuffed Green Pepper Soup
1 lb. ground beef (I used venison)
3 green peppers, diced into bite sized pieces
2 small onions, diced
3 garlic cloves, minced
Salt and Pepper
32 oz. can reduced sodium beef broth
1 beef boullion cube (optional)
28 oz. can diced tomatoes
26 oz. can Cambell's tomato soup
1-6 oz. can tomato paste
1.5 to 2 cups cooked Quinoa (you could sub rice; cook the Quinoa according to the package directions, but 1 cup dry should be around 2 cups cooked.)

On a stove-top over medium-high heat, brown meat in stock pot with onions, garlic, salt and pepper.  Add green peppers and cook until slightly tender (about 10 minutes).  Then add the remaining ingredients, except the Quinoa.  Reduce heat and simmer for approximately 45 minutes, then add the quinoa and serve.

I used venison, which is very lean and did not need to drain my meat.  This turned out better than I could have dreamed!!!

Brown Sig