Granola Bar Recipes

Here is a link to my other old favorite granola bars, which aren't baked like a bar cookie.

Smitten Kitchen Granola Bars

1 2/3 cups quick rolled oats 

1/2 to 3/4 cup granulated sugar

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 to 3 cups dried fruits and nuts*

1/3 cup peanut butter or another nut butter (optional)

1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)

6 tablespoons melted butter

1/4 cup honey, maple syrup or corn syrup

2 tablespoons light corn syrup

1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. Cool the bars in their pan completely on a cooling rack. Cut with a serrated knife.

*Suggestions: Dried cranberries, apricots, pecans, sunflower seeds, coconut, walnuts, sesame seeds, pepitas, dried pples or even chocolate chips. 

Playgroup Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

3/4 teaspoon ground cinnamon

1 cup all-purpose flour

3/4 cup raisins (optional)

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

(For cranberry almond bars, I substituted raisins with cranberries and added 1/2 c. chopped almonds)

A few thoughts on proper discipline

“Instead of using the rod, I will teach my children by example and by precept. I will teach them every opportunity I have to cherish faith, to exercise patience, to be full of long-suffering and kindness. It is not by the whip or the rod that we can make obedient children; but it is by faith and by prayer, and by setting a good example before them.” (In Journal of Discourses,11:117.) Brigham Young A useful article: Love, Limits and Latitude

Whole-Wheat Sweet Potato Muffins

Whole-Wheat Sweet Potato Muffins
Makes 12

From the Wednesday Chef

1/2 pound sweet potatoes (also known as yams)
Vegetable oil spray for coating the tins
1/4 cup (1/2 stick) butter
3 tablespoons dark brown sugar
3 tablespoons sugar
1 cup flour
3/4 cup whole-wheat flour
1/4 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1 cup buttermilk
1/4 cup plain yogurt
1 egg
1 teaspoon vanilla
12 Medjool dates, pitted and cut into 1/4- to 1/2-inch pieces

1. Heat the oven to 400 degrees. Prick the sweet potatoes with a fork and place on a foil-lined cookie sheet. Roast for 1 hour or until they are tender when pierced with a fork and are caramelizing. Remove from the oven and allow to cool, peel, then lightly mash with a fork. Set aside.

2. Lower the oven temperature to 350 degrees. Lightly spray the muffin tin with vegetable oil.

3. Cream the butter and sugars until light and fluffy, about 3 minutes.

4. In a medium bowl, sift together the flour, whole-wheat flour, whole-grain pastry flour, baking powder, baking soda, salt, cinnamon, ginger and allspice. In a separate bowl, whisk the buttermilk, yogurt, egg and vanilla together.

5. Scrape down the sides of the butter bowl and alternately add the dry and wet ingredients; do not overmix. Gently fold in the sweet potatoes, then the dates.

6. Using an ice cream scoop (about one-half cup capacity), scoop the batter into each of 10 prepared muffin cups, about 1 scoop per muffin. Bake for 35 to 40 minutes. The muffins will be dark golden brown on the bottom.

Chicken Mango Lettuce Wraps

INGREDIENTS

For rice

• 1 cup jasmine rice
• 1 3/4 cups water
• 1/4 teaspoon salt

For dressing

• 1/2 cup seasoned rice vinegar
• 1/2 cup vegetable oil
• 6 tablespoons mayonnaise
• 1/4 cup soy sauce
• 1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
• 2 garlic cloves, chopped
• 1/2 teaspoon Asian sesame oil

Lime Vinaigrette

1/2 cup fresh lime juice

1 tablespoon mild honey

1/2 teaspoon dried hot red pepper flakes

2 1/4 teaspoons salt

1 cup olive oil

For wraps

• 2 grilled chicken breast halves, shredded (2 cups)
• 1/3 cup lime vinaigrette (below)
• 3/4 lb Boston or Bibb lettuce, leaves separated
• 1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
• 3 scallions, cut into 3-inch-long thin strips
• 1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
• 1/2 cup chopped fresh cilantro

Make rice:
Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps:
Purée all dressing ingredients in a blender until smooth, about 1 minute.

Toss shredded chicken with lime vinaigrette.

Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Found at:

 http://www.epicurious.com/recipes/food/views/Chicken-Rice-and-Mango-in-Lettuce-Wraps-232487#ixzz1iY7MG4qX

Creamy Black Bean Salsa Chicken

Creamy Black Bean Salsa Chicken

Camp Ground Doggie 2010

8 boneless chicken thighs

1 c chicken broth

1 C salsa

¼ c dried peppers, broken up

1 can corn, drained

1 can black beans, drained

1 package taco seasoning

1/c sour cream

1 c cheddar cheese

Place chicken in greased crock pot. Pour broth, salsa, corn, beans, peppers and taco seasoning over chicken.  Cook covered for 6 -8 hour on high.  Remove chicken and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, and then pour over chicken.

Pumpkin Chili

Saute together: 1 tablespoon vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped yellow bell pepper 1 clove garlic, minced Brown: 1 pound ground turkey Mix in: 2 (14.5 ounce) can diced tomatoes 1 can corn 1 can black beans 2 c chicken broth 1 small can pumpkin puree 1 1/2 tablespoons chili powder 1/2 teaspoon ground black pepper 1 dash salt 1 T cumin 1 t coriander 1 t cinnamon Cook until hot. Top with: 1/2 cup shredded Cheddar cheese 1/2 cup sour cream chopped cilantro Works well in a crock pot. This recipe is not very "spicy" hot so feel free to add more chili powder if you like a spicy chili.

Restoration FHE

Tonight for Family Home Evening we started with a prayer by Jed and an opening song "The Wise Man and the Foolish Man". We reviewed the 6th Article of Faith song by singing and tracing a house, like we did in sharing time two weeks ago. I am amazed at how well Jed memorizes these little songs.

Then we reviewed the story of the Restoration by using this little Church Timeline visual aid. Dad read the scriptures, mom told the story of each photo for context, and Jed and Zoe got to put the pictures up in the right spot, which they thoroughly enjoyed.

For a treat, leftover jigglers that I forgot to take on the trip last week. Michael sang us all a song about how it was the worst Jello ever, which it pretty much was, but that was ok because we've had so much junk food this past week on our trip that we're pretty much sugared out. Well, I am. Jed and Zoe snarfed down a 9x13 like it is going out of style.