1 cap raspberries (frozen is perfect)
3/4 cup agave nectar
1/3 cup of stirred cashew butter (generous)
1 can well-rinsed, well drained Canelli beans
2 teaspoons vanilla extract
2 teaspoon stevia powder concentrate
3 oz melted good quality unsweetened chocolate. Scharfenberger is my favorite
2/3 cup cocoa powder
Prepare a crust in an 8-inch pie crust. I used a simple almond crust, and didn’t write down anything. Whoops!
Blend raspberries and agave very well. I use a Vitamix, and wait until they are quite smooth. Transfer to a food processor, add beans and thoroughly blend for 3 min or more. Add in the rest of the ingredients, blend well.
Put chocolate filling into prepared crust, refrigerate a few hours until firm. Decorate with raspberries.
Tuesday, February 22, 2011
Cliff Bars
Homemade Cliff Bars {No Bake!}
First off, I have to tell you all that my family has an addiction. We're hooked on granola bars. Seriously, we have them all the time. This is an expensive habit so I've found and created lots of homemade recipes to use since that makes it healthier and cheaper. And,I have to let you in on another little secret. I really haven't had the store-bought Cliff Bars, so I don't know how these stack up. But, what I do know is that these bars taste fantastic, and they have lots of protein- 10 grams per serving! My whole family loves them and they are really simple and quick to make. You can make then in a pan and then cut them into bars or press them into a mini muffin tin. I also love that the recipe is really flexible to use what you've got on hand. They may look innocent, but these little things are addictive!
Homemade Cliff Bars Recipe
1 1/4 cups Rice Krispies
1 cup uncooked quick-cooking oats
3 tablespoons ground flax seed (or you can just substitute oats if you're out of flax seed)
1/4 cup finely chopped dried fruit (raisins, apricots, cherries, cranberries...)
1/4 cup finely chopped nuts (almonds, walnuts, pecans cashews, peanuts)
1/4 cup honey, maple syrup or light molasses
2 tablespoons brown sugar
1/3 cup nut butter (I always use peanut butter)
1 teaspoon vanilla extract
optional: 1/2 teaspoon cinnamon
Combine Krispies, oats, flax seed fruit and nuts in a large bowl. In a small saucepan bring the honey and brown sugar. Remove from heat and stir in the nut butter and vanilla.
Pour the nut mixture over the cereal mixture and stir until it is well mixed. Press into a greased 8" pan or greased mini muffin tins. (Cut into 12 bars if you used a pan)
Store them in the refrigerator.
If you want to have the chocolate drizzle on top, melt chocolate chips in the microwave in 15 second intervals, stirring after each microwaving. Add just enough canola oil to make the chips smooth and then drizzle on using a baggie with a small hole snipped in it.
PS- you can easily double this recipe and press the bars into a 13x9 inch pan. The bars stay good in the fridge for at least a week. Beyond that I'm not sure because they are always gone before that.
First off, I have to tell you all that my family has an addiction. We're hooked on granola bars. Seriously, we have them all the time. This is an expensive habit so I've found and created lots of homemade recipes to use since that makes it healthier and cheaper. And,I have to let you in on another little secret. I really haven't had the store-bought Cliff Bars, so I don't know how these stack up. But, what I do know is that these bars taste fantastic, and they have lots of protein- 10 grams per serving! My whole family loves them and they are really simple and quick to make. You can make then in a pan and then cut them into bars or press them into a mini muffin tin. I also love that the recipe is really flexible to use what you've got on hand. They may look innocent, but these little things are addictive!
Homemade Cliff Bars Recipe
1 1/4 cups Rice Krispies
1 cup uncooked quick-cooking oats
3 tablespoons ground flax seed (or you can just substitute oats if you're out of flax seed)
1/4 cup finely chopped dried fruit (raisins, apricots, cherries, cranberries...)
1/4 cup finely chopped nuts (almonds, walnuts, pecans cashews, peanuts)
1/4 cup honey, maple syrup or light molasses
2 tablespoons brown sugar
1/3 cup nut butter (I always use peanut butter)
1 teaspoon vanilla extract
optional: 1/2 teaspoon cinnamon
Combine Krispies, oats, flax seed fruit and nuts in a large bowl. In a small saucepan bring the honey and brown sugar. Remove from heat and stir in the nut butter and vanilla.
Pour the nut mixture over the cereal mixture and stir until it is well mixed. Press into a greased 8" pan or greased mini muffin tins. (Cut into 12 bars if you used a pan)
Store them in the refrigerator.
If you want to have the chocolate drizzle on top, melt chocolate chips in the microwave in 15 second intervals, stirring after each microwaving. Add just enough canola oil to make the chips smooth and then drizzle on using a baggie with a small hole snipped in it.
PS- you can easily double this recipe and press the bars into a 13x9 inch pan. The bars stay good in the fridge for at least a week. Beyond that I'm not sure because they are always gone before that.
Thursday, February 3, 2011
This is my FAVORITE chicken recipe that will WOW your family and friends! This dish would normally cost over $15 per person at a restaurant, but can be made (buying the items on sale of course) for $10 and feed a family of SIX!
The blog Or So She Says spotlighted Deals to Meals and this recipe. You can visit their blog for other great information and recipes www.oneshetwoshe.com
http://dealstomeals.blogspot.com/2009/10/favorite-chicken-dish.html
Here is the Smothered Chicken Recipe:
Smothered Chicken
4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce
Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.
Honey Mustard Sauce
1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder
Mix. Add extra honey or lime for desired flavor.
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)
Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.
You might also like:
Great new recipe!
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Lemon Chicken Farfalle
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The blog Or So She Says spotlighted Deals to Meals and this recipe. You can visit their blog for other great information and recipes www.oneshetwoshe.com
http://dealstomeals.blogspot.com/2009/10/favorite-chicken-dish.html
Here is the Smothered Chicken Recipe:
Smothered Chicken
4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce
Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.
Honey Mustard Sauce
1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder
Mix. Add extra honey or lime for desired flavor.
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)
Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.
You might also like:
Great new recipe!
An easy weeknight dinner
Lemon Chicken Farfalle
LinkWithin
Banana Oatmeal Pancakes
Banana Oatmeal Pancakes
Prep. time (min):4
Servings:1
Ingredients
1/3 c Quick Oats
1 Egg
1/2 Mashed Banana
1/2 t Baking Powder
1/2 t Vanilla extract
1 pinch Cinnamon
1 dash Salt
1/4 c Water
Preparation
Mash banana in small bowl. Add oatmeal and use 1/3 cup half full for the water. Add egg and mix. Add dry ingredients and mix. Let sit while you heat the stove. Use a medium sized skillet and melt 1/2 tsp or so of butter. After 30-60 seconds, add batter to cover bottom of pan. Makes one 6-7 inch pancake. Cook 2 min on each side or until light brown on bottom. Remove to plate. Cut into 1/4's. Serve with sliced banana, a drizzle of maple syrup, and squirt of whipped cream.
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