Peanut Butter Chocolate Chip Granola Bars

Chocolate Chip Peanut Butter Chewy Granola Bars

dry ingredients:

2 cups rolled oats (I used old fashioned and quick)

1 cup all-purpose flour

1/4 c. brown sugar

1/2 teaspoon salt

3/4 c. chocolate chips

wet ingredients:

1/2 c. honey (I am going to use a little less than this next time I make them)

1 egg

1 Tbs oil

2 t. vanilla extract (I use 1 real and 1 imitation)

1/4 c. peanut butter

1) Combine oats, flour, brown sugar, salt, and chocolate chips in a bowl. Stir to remove any chunks

2) Combine egg, oil, honey, and vanilla in a bowl and mix together

3) Mix wet and dry ingredients together, then add peanut butter

4) Place into a greased 9 x 13 baking dish and used a greased spatula to spread out, making an even layer

5) Bake in a preheated oven at 350F for 15-18 minutes (until the edges start to look brown)

Once cool, you can cut them up and put them in a storage container (but you really should try them warm too - delicious!) I cut them into three parts then into long bars like the quaker bars. These granola bars will keep out on the counter for a few days, or wrap them up and put them in the freezer then take out what you want/need. It will keep you from eating them all too!

I also substituted 1/8 cup wheat germ for part of the flour. A little extra added goodness. Got this from somewhere.. can't remember now, I'll look and then come back and link it. Try it. YUM!

this recipe came from Tasty Kitchen. I marinated the chicken all day- it was definitely dark. The soy sauce is strong in it as is the peanut butter. I'd do a little less. I also doubled the sauce recipe and it was plenty thick. I served cilantro over top, with rice, broccoli and corn. I loved it!

Shane- didn't like the smell (ha!) but said it tasted very good. :)

I used regular jif peanut butter, skipped the sesame seeds (ours were OLD- yuck) and added cilantro at the end.

Thai Honey Peanut Chicken

Added by spygirl on January 12, 2010 in Main Courses, Poultry

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

2

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

3

Prep Time 10 Minutes Cook Time 10 Minutes

Servings 3

Difficulty Easy

Ingredients

• 1 pound Chicken, In Chunks
• ¼ cups Soy Sauce
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice
• 1 teaspoon Minced Garlic (approximately 1 Large Clove)
• 1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
• ½ teaspoons Curry Powder
• 1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.

To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).

Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

Spaghetti Bake

Here was dinner last Sunday. I got it from Gretch YEARS ago. Not even sure the exact recipe but here's what I do

Ingredients:

1 box spaghetti

1 lb sausage

1 jar spaghetti sauce (your fav)

1 jar alfredo sauce (your fav)

1 egg

pepperoni

mozzarella cheese

Cook 1 box of spaghetti- whichever kind you like. I use whole wheat.

While that is cooking brown 1 lb of sausage, drain well (you don't want greasy spaghetti)

Drain the spaghetti and then let it cool. Once I put it in a bowl and add the jar of alfredo sauce and mix well. Then I add 1 egg to make it stick together (the spaghetti must be cool-ish or it will cook the egg!) Once mixed in well press into bottom of 9x13 pan

layer sausage over top then spread about 3/4 jar of spaghetti sauce (your preference how much). Layer pepperoni on top of that and then top all with mozzarella cheese. Bake 350 degrees until bubbly (35 min or so)

I made this before church and then popped it in the oven when we got home. Served it with garlic bread. We all like it!

The Pioneer Woman's Olive Bread

I'm raving about this recipe because it was AMAZING! My in laws were over on Friday and they love olives so I made this. It takes very little time and is so tasty! If you love olives please try this! It's from the Pioneer Woman. If you haven't checked out her recipes. Go do it!

• 1 loaf French Bread
• 6 ounces, weight Pimiento-stuffed Green Olives
• 6 ounces, weight Black Olives
• 2 stalks Green Onions (scallions)
• 1 stick Butter, Room Temperature
• ½ cups Mayonnaise
• ¾ pounds Monterey Jack Cheese, Grated

Preparation Instructions

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers. You can also prepare half, flash freeze the other half, then wrap it up and freeze it for later!

If you make this, let me know what you think!

Graham Crackers

So I kind of like taking pictures of cooking! I know I'm no pioneer woman but it's still fun. :) My friend Christi told me about this website Weelicious and it's great. They have lots of recipes for babies and toddlers. She shared this recipe for graham crackers and we love it!

Here's what you need. Wheat flour, white flour, baking soda, salt, water, dark brown sugar (Christi says regular works fine), cinnamon, honey, butter.

put the dry ingredients in your food processor. Mix, then add the butter and pulse until combined. Then add the honey and water. It should be thick but hold together. This time it didn't really so I added a touch more water. My food processor is not the best though. I think it's on it's last legs. Which is sad because I'm getting ready to make Graham's baby food!

Roll it out between parchment paper. We like to use mini cookie cutters because they are the perfect bite for Grace.

She also likes to eat it before it's cooked! :)

This was half the batch. I wrapped the rest in saran wrap and put in the fridge to do in a few days. Or you could freeze it.

Bake at 350 degrees for 15 minutes. Try to keep your hands off of them!

Here's the full recipe- and go to the website-Love it!~

(note- Christi says you can substitute 1/2 cup cocoa for 1/2 cup of the white flour, and 1/2 cup wheat germ for the other half of the white flour if you wish!)

Homemade Graham Crackers (Makes A LOT, depending on the shape you cut them in)

1 Cup Whole Wheat Flour
1 1/2 Cups All Purpose Flour
1/2 Cup Dark Brown Sugar, packed
1/2 Tsp Salt
1 Tsp Cinnamon
1 Tsp Baking Soda
1/2 Cup Butter, chilled & cubed
1/4 Cup Honey
1/4 Cup Water

1. Preheat oven to 350 degrees.
2. In a food processor or mixer combine the first 6 ingredients.
3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. Add honey and water and continue to mix until it all combines.
5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.*
7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. Cool and serve.

*To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.

** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!