Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart. D... by adriana
adriana
adriana Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart. D...
TEA
FRYBREAD RECIPE 3 cups unbleached flour, sifted 1/2 cup dry powdered milk 1 Tbs. baking powder 1/2 tsp. salt 1/2 cup warm water or milk 2 quarts oil for deep frying first 5 ingredients in a large bowl + knead until soft, but not sticky. not overwork the dough, Brushoil over the finished dough and allow to rest 20 min - 2 hours deep frying pan luntil it reaches a low boil (375º). Fry the dough one at a time, turn after 2 minutes cooking time per side. by noemi
noemi
noemi FRYBREAD RECIPE 3 cups unbleached flour, sifted 1/2 cup dry powdered milk 1 Tbs. baking powder 1/2 tsp. salt 1/2 cup warm water or milk 2 quarts oil for deep frying first 5 ingredients in a large bowl + knead until soft, but not sticky. not overwork the dough, Brushoil over the finished dough and allow to rest 20 min - 2 hours deep frying pan luntil it reaches a low boil (375º). Fry the dough one at a time, turn after 2 minutes cooking time per side.
Steampunk Ideas
2-3 packages "Lil' Smokies"  1 bottle "Sweet Baby Rays" BBQ sauce  2-3 heaping spoonfulls of grape jelly    Combine all ingredients in a large crock-pot. Cover and simmer on low heat for at least 6 hours.   USe turkey smokies instead of regular by adriana
adriana
adriana 2-3 packages "Lil' Smokies" 1 bottle "Sweet Baby Rays" BBQ sauce 2-3 heaping spoonfulls of grape jelly Combine all ingredients in a large crock-pot. Cover and simmer on low heat for at least 6 hours. USe turkey smokies instead of regular
TEA
Ingredients 3 eggs 1/4 cup cottage cheese butter salt and pepper, to taste Directions 1. Place the eggs, cottage cheese, salt and pepper into a blender and blend until smooth. 2. In a small frying pan, melt a little butter (to coat the bottom of the pan). 3. Pour the eggs mixture into the frying pan. 4. Without stirring, gently push the cooked portion to the center; continue until all the eggs are fully cooked (but not dry). by adrian
adrian
adrian Ingredients 3 eggs 1/4 cup cottage cheese butter salt and pepper, to taste Directions 1. Place the eggs, cottage cheese, salt and pepper into a blender and blend until smooth. 2. In a small frying pan, melt a little butter (to coat the bottom of the pan). 3. Pour the eggs mixture into the frying pan. 4. Without stirring, gently push the cooked portion to the center; continue until all the eggs are fully cooked (but not dry).
Things I want to buy
This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Ingredients 1 lbs chicken, diced 1 cup chicken broth ½ cup teriyaki sauce ⅓ cup brown sugar 3 garlic cloves, minced Directions  1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.  2. Add chicken to sauce, and toss to combine.  3. Pour chicken mixture into crock-pot.  4. Cook on low 4-6 hours, or until chicken is cooked through. by mindy
mindy
mindy Ingredients 1 lbs chicken, diced 1 cup chicken broth ½ cup teriyaki sauce ⅓ cup brown sugar 3 garlic cloves, minced Directions 1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. 2. Add chicken to sauce, and toss to combine. 3. Pour chicken mixture into crock-pot. 4. Cook on low 4-6 hours, or until chicken is cooked through.
yummy
Crock Pot Queso - 3/4 lbs lean ground beef browned and drained, 2 lbs block of Velveeta cubed, 2 (10oz) cans Rotel drained, 1 (7oz) can diced roasted green chiles - Combine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crock pot on low. by mindy
mindy
mindy Crock Pot Queso - 3/4 lbs lean ground beef browned and drained, 2 lbs block of Velveeta cubed, 2 (10oz) cans Rotel drained, 1 (7oz) can diced roasted green chiles - Combine all the ingredients in a crock pot. Melt on low until smooth (approx. 2-3 hours) or high (approx. 1 hour). Once melted, keep crock pot on low.
yummy
Traditional Native American Recipes - Breads 4 cups white flour 1/2 teaspoon salt 1 tablespoon baking powder Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round. by savannah
savannah
savannah Traditional Native American Recipes - Breads 4 cups white flour 1/2 teaspoon salt 1 tablespoon baking powder Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.
Merry Christmas
Done in about 2 hours but only takes 5 minutes to put all the ingredients in the crock pot. Perfect for parties and a snack...mmm!! by Debbie Johnson YA3Wh
Debbie Johnson YA3Wh
Debbie Johnson YA3Wh Done in about 2 hours but only takes 5 minutes to put all the ingredients in the crock pot. Perfect for parties and a snack...mmm!!
Favorites
Strawberry Mango Salsa 3/4 Cup Strawberries, finely diced 3/4 Cup Mangos, finely diced 1/4 Cup Red Onion, finely chopped 6 Basil Leaves, finely chopped 1 TBSP Fresh Lemon Juice 1/4 tsp. Sea Salt 1/4 tsp. Black Pepper Combine all ingredients and allow to sit in the refrigerator for a few hours, covered. We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week. by crystalc
crystalc
crystalc Strawberry Mango Salsa 3/4 Cup Strawberries, finely diced 3/4 Cup Mangos, finely diced 1/4 Cup Red Onion, finely chopped 6 Basil Leaves, finely chopped 1 TBSP Fresh Lemon Juice 1/4 tsp. Sea Salt 1/4 tsp. Black Pepper Combine all ingredients and allow to sit in the refrigerator for a few hours, covered. We ate this in about 2 days... but I hear it keeps well in a sealed container for about a week.
food food food
■3 packages (16 ounces each) frozen corn  ■2 packages cream cheese, cubed  ■1/4 cup butter, cubed  ■3 tablespoons water  ■3 tablespoons milk  ■2 tablespoons sugar  ■6 slices process American cheese, cut into small pieces - In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 3 to 4 hours or until heated through and the cheese is melted. Stir well before serving by aileen
aileen
aileen ■3 packages (16 ounces each) frozen corn ■2 packages cream cheese, cubed ■1/4 cup butter, cubed ■3 tablespoons water ■3 tablespoons milk ■2 tablespoons sugar ■6 slices process American cheese, cut into small pieces - In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 3 to 4 hours or until heated through and the cheese is melted. Stir well before serving
Rides
This Turkey Taco Soup is easy peasy to make for a weeknight dinner... a healthy meal the whole family will enjoy. Toss all ingredients into a pot and simmer until you're ready to eat! The toppings are the best part!! by jill
jill
jill This Turkey Taco Soup is easy peasy to make for a weeknight dinner... a healthy meal the whole family will enjoy. Toss all ingredients into a pot and simmer until you're ready to eat! The toppings are the best part!!
Recipes to Try
-----2-Minute Chocolate Chip Cake----- 1 large free range egg 3 packed TBS of soft light brown sugar 5 1/2 TBS plain flour 1/4 tsp baking powder 1 TBS softened butter 3 to 4 TBS good quality chocolate, chopped coarsely 1/4 tsp vanilla  Mix all ingredients together in a large mug. Place in the microwave. Cook on high for 1 1/2 to 2 minutes, or just until the top centre of the cake is set. Allow to cool slightly. I use butterscotch chips and by Raven68
Raven68
Raven68 -----2-Minute Chocolate Chip Cake----- 1 large free range egg 3 packed TBS of soft light brown sugar 5 1/2 TBS plain flour 1/4 tsp baking powder 1 TBS softened butter 3 to 4 TBS good quality chocolate, chopped coarsely 1/4 tsp vanilla Mix all ingredients together in a large mug. Place in the microwave. Cook on high for 1 1/2 to 2 minutes, or just until the top centre of the cake is set. Allow to cool slightly. I use butterscotch chips and
Favorites
Crockpot chicken and gravy 2 lbs boneless skinless chicken breasts 14 1/2 oz can chicken broth 2 packets chicken gravy mix  1. Place chicken breasts in a crockpot. Pour in chicken broth, cover and cook 3-4 hours or until chicken pulls apart easily.   2. Pour 2 cups of the chicken juices/broth out of the crockpot and into a saucepan. Add the two gravy packets to the saucepan and whisk well. Simmer on low until gravy thickens.  3. Shred chicken by stacey
stacey
stacey Crockpot chicken and gravy 2 lbs boneless skinless chicken breasts 14 1/2 oz can chicken broth 2 packets chicken gravy mix 1. Place chicken breasts in a crockpot. Pour in chicken broth, cover and cook 3-4 hours or until chicken pulls apart easily. 2. Pour 2 cups of the chicken juices/broth out of the crockpot and into a saucepan. Add the two gravy packets to the saucepan and whisk well. Simmer on low until gravy thickens. 3. Shred chicken
Yummy Food
easiest pulled pork recipe. Pork butt, 1 can diet pepsi, 1/2 bottle sweet baby ray's BBQ sauce and lawry's season salt. Coat pork with Lawry's, put all ingredients in crock pot and cook for 4 hours,then use 2 forks to shred the pork and cook for 1 more hour. Serve on kaiser roll, delish! by ester
ester
ester easiest pulled pork recipe. Pork butt, 1 can diet pepsi, 1/2 bottle sweet baby ray's BBQ sauce and lawry's season salt. Coat pork with Lawry's, put all ingredients in crock pot and cook for 4 hours,then use 2 forks to shred the pork and cook for 1 more hour. Serve on kaiser roll, delish!
For the Home
1. Preheat oven to 325 degrees F. 2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. 3. Serve hot, with hot sauce on the side for those who like it spicy. Best with a butter cracker, like Ritz. Makes about 1 1/2 cups. by gale
gale
gale 1. Preheat oven to 325 degrees F. 2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. 3. Serve hot, with hot sauce on the side for those who like it spicy. Best with a butter cracker, like Ritz. Makes about 1 1/2 cups.
What's For Dinner
CROCKPOT CHRISTMAS CRACK 16 oz unsalted peanuts, 16 oz. salted peanuts, 12 oz semi-sweet chocolate chips, 12 oz milk chocolate chips, 20 oz 	peanut butter chips, 2 lb white almond bark or vanilla candy coating:  Layer all ingredients in a large crockpot (starting with peanuts). Cook on low, covered & leave set for 2 hours. Then, remove lid and stir to combine. Cover and simmer for another 30 minutes. Stir again and then spoon mixture on to wax paper. Allow to harden for at least 1 hour. by stacey
stacey
stacey CROCKPOT CHRISTMAS CRACK 16 oz unsalted peanuts, 16 oz. salted peanuts, 12 oz semi-sweet chocolate chips, 12 oz milk chocolate chips, 20 oz peanut butter chips, 2 lb white almond bark or vanilla candy coating: Layer all ingredients in a large crockpot (starting with peanuts). Cook on low, covered & leave set for 2 hours. Then, remove lid and stir to combine. Cover and simmer for another 30 minutes. Stir again and then spoon mixture on to wax paper. Allow to harden for at least 1 hour.
Divine Desserts
Crock Pot pork chops and gravy :4-6 pork chops1 can chicken broth1 can cream of chicken 1 packet brown gravy mix 1 pack onion soup:Place your pork chops in your slow cooker.In a medium bowl, mix the remaining ingredients and pour over chops. Cover and cook on low for 8-10 hours, or until chops are fall-apart tender. by leigh.taylor.33046736
leigh.taylor.33046736
leigh.taylor.33046736 Crock Pot pork chops and gravy :4-6 pork chops1 can chicken broth1 can cream of chicken 1 packet brown gravy mix 1 pack onion soup:Place your pork chops in your slow cooker.In a medium bowl, mix the remaining ingredients and pour over chops. Cover and cook on low for 8-10 hours, or until chops are fall-apart tender.
Crock Pot Meals
Cheese and Vegetable Quinoa Bites    Ingredients    2 c. cooked quinoa  2 large eggs  3 shredded carrots  1 1/2 cup. chopped spinach  1 med. chopped shallot  2 tsp garlic  4 oz grated sharp cheddar cheese  2 tlbp flour  Sea salt and pepper  Instructions  Preheat to 350  Spray a mini muffin pan with cooking spray  Combine all of the ingredients together, mixing until thoroughly combined  Place rounded mixture in muffin pan  bake 15-20 min, until golden by JodsJeremiah2911
JodsJeremiah2911
JodsJeremiah2911 Cheese and Vegetable Quinoa Bites Ingredients 2 c. cooked quinoa 2 large eggs 3 shredded carrots 1 1/2 cup. chopped spinach 1 med. chopped shallot 2 tsp garlic 4 oz grated sharp cheddar cheese 2 tlbp flour Sea salt and pepper Instructions Preheat to 350 Spray a mini muffin pan with cooking spray Combine all of the ingredients together, mixing until thoroughly combined Place rounded mixture in muffin pan bake 15-20 min, until golden
Favorites
I apologize! I said I would post a recipe yesterday BUT I had no power  starting Friday night through Saturday night so that made things kind of  difficult... Hopefully these granola bars can make up for my tardiness!  When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom  would always have to stop me before I ate the whole box… I mean, they are  pretty much like “healthy” candy bars or at least they used to be. So once  I got started eating them, it was game over for those babies. I was an  all-or-nothing type of kid when it came to eating. I’d either eat  everything in the pantry (i.e., every piece of chocolate I could find) or  refuse to eat for days, especially when they tried to feed me squash (which  I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with  me into my adult life, which is why I’m glad these granola bars are not  like candy bars! I can eat as many as I want! Though, I’m not going to lie…  The second bar I ate after making these may or may not have been smothered  in peanut butter with a few dark chocolate chips sprinkled on top (...  hello candy granola bar). I highly recommend trying that if you make these…  Normally, one would use all oats for the base ingredient when making  granola bars. However, I found that substituting some crushed rice chex  cereal for oats was fantastic, not only for texture but calories too! These  bars are low calorie and dairy free. I love swapping out butter for  unsweetened applesauce when baking! Applesauce is a great substitute for  butter and/or oils. Same goes for bananas (I have a recipe for you next  week demonstrating this). Yay for healthy snacks!  Rice Chex Granola Bars printable recipe  Yield: 16 granola bars  Calories: 95 calories per bar  Total Time: about 5 hours (prep time only 15 minutes)    Ingredients:  - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed)  - 2 cups quick oats  - 1 1/2 cups unsweetened applesauce  - 1 tsp vanilla extract  - 3 tbsp raw honey  - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this  will add extra calories)  - optional: brown sugar (for sprinkling - I used about one tbsp)    Directions:  1. Crush rice chex cereal in a large bowl using your hands until only small  pieces remain. It’s okay if a few larger pieces remain but you want the  bulk of it to be small pieces.  2. Add oats to the bowl with crushed rice chex and stir to combine.  3. Prepare peanut butter by mixing PB2 with water in a small bowl until  creamy (skip this step if using normal peanut butter).  4. Combine applesauce, vanilla, honey and peanut butter in a medium  saucepan. Cook over low heat until ingredients are melted together and  creamy/gooey, about 5-10 minutes.  5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture  and stir until dry ingredients are completely intertwined with wet  ingredients (well combined).  6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5  into the dish and smooth out using a spatula until mixture completely fills  the dish. Sprinkle brown sugar over the top then push it into the bars  using your fingertips. Refrigerate for about 5 hours to allow granola bars  to harden.  7. Once hardened, remove from fridge, slice into 16 bars and enjoy!  Note: I stored my granola bars in the fridge. I recommend doing the same!  Mine stayed fresh for about one week.  The recipe is very simple and you can definitely add your own flare to it  like dried fruit, nuts, chocolate chips, etc... The possibilities are  endless! I wanted to start with a bare minimum granola bar so I can always  add whatever I’m craving that day to it. What you would add to make these  granola bars better?! Tell me your thoughts! Happy Sunday!  - A by Happy_chibi_dragon
Happy_chibi_dragon
Happy_chibi_dragon I apologize! I said I would post a recipe yesterday BUT I had no power starting Friday night through Saturday night so that made things kind of difficult... Hopefully these granola bars can make up for my tardiness! When I was a kid, I used to inhale those Quaker Chewy Granola Bars. My mom would always have to stop me before I ate the whole box… I mean, they are pretty much like “healthy” candy bars or at least they used to be. So once I got started eating them, it was game over for those babies. I was an all-or-nothing type of kid when it came to eating. I’d either eat everything in the pantry (i.e., every piece of chocolate I could find) or refuse to eat for days, especially when they tried to feed me squash (which I surprisingly now LOVE). Unfortunately, this trait has kind of stayed with me into my adult life, which is why I’m glad these granola bars are not like candy bars! I can eat as many as I want! Though, I’m not going to lie… The second bar I ate after making these may or may not have been smothered in peanut butter with a few dark chocolate chips sprinkled on top (... hello candy granola bar). I highly recommend trying that if you make these… Normally, one would use all oats for the base ingredient when making granola bars. However, I found that substituting some crushed rice chex cereal for oats was fantastic, not only for texture but calories too! These bars are low calorie and dairy free. I love swapping out butter for unsweetened applesauce when baking! Applesauce is a great substitute for butter and/or oils. Same goes for bananas (I have a recipe for you next week demonstrating this). Yay for healthy snacks! Rice Chex Granola Bars printable recipe Yield: 16 granola bars Calories: 95 calories per bar Total Time: about 5 hours (prep time only 15 minutes) Ingredients: - 4 cups rice chex cereal, crushed (this should be about 2 cups crushed) - 2 cups quick oats - 1 1/2 cups unsweetened applesauce - 1 tsp vanilla extract - 3 tbsp raw honey - 2 tbsp PB2 + 1 tbsp water (or 2 tbsp normal creamy peanut butter - this will add extra calories) - optional: brown sugar (for sprinkling - I used about one tbsp) Directions: 1. Crush rice chex cereal in a large bowl using your hands until only small pieces remain. It’s okay if a few larger pieces remain but you want the bulk of it to be small pieces. 2. Add oats to the bowl with crushed rice chex and stir to combine. 3. Prepare peanut butter by mixing PB2 with water in a small bowl until creamy (skip this step if using normal peanut butter). 4. Combine applesauce, vanilla, honey and peanut butter in a medium saucepan. Cook over low heat until ingredients are melted together and creamy/gooey, about 5-10 minutes. 5. Pour warm gooey applesauce mixture from step 4 over the chex oat mixture and stir until dry ingredients are completely intertwined with wet ingredients (well combined). 6. Line a 9x9 baking dish with parchment paper. Pour mixture from step 5 into the dish and smooth out using a spatula until mixture completely fills the dish. Sprinkle brown sugar over the top then push it into the bars using your fingertips. Refrigerate for about 5 hours to allow granola bars to harden. 7. Once hardened, remove from fridge, slice into 16 bars and enjoy! Note: I stored my granola bars in the fridge. I recommend doing the same! Mine stayed fresh for about one week. The recipe is very simple and you can definitely add your own flare to it like dried fruit, nuts, chocolate chips, etc... The possibilities are endless! I wanted to start with a bare minimum granola bar so I can always add whatever I’m craving that day to it. What you would add to make these granola bars better?! Tell me your thoughts! Happy Sunday! - A
Favorites
Chocolate Fudge Icing: 1 cup sugar 1/4 cup cocoa 1/4 cup butter 1/4 cup milk 1 tsp vanilla  In a stove top pot, combine all and over medium heat, bring to a boil. Boil for 2 -3 minutes. Let cool completely (30 minutes to an hour). Once cool, beat until the consistency becomes fudge like, but not too hard. Mix in vanilla and spread over cake. Enjoy! by nell
nell
nell Chocolate Fudge Icing: 1 cup sugar 1/4 cup cocoa 1/4 cup butter 1/4 cup milk 1 tsp vanilla In a stove top pot, combine all and over medium heat, bring to a boil. Boil for 2 -3 minutes. Let cool completely (30 minutes to an hour). Once cool, beat until the consistency becomes fudge like, but not too hard. Mix in vanilla and spread over cake. Enjoy!
Mood
Snow Cocoa: Ingredients - 2 cups whipping cream 6 cups milk, 1 tsp vanilla extract 12 oz pkg white chocolate chips. Directions - Combine all ingredients in a slow cooker. Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot. Stir well to blend. by Raelynn8
Raelynn8
Raelynn8 Snow Cocoa: Ingredients - 2 cups whipping cream 6 cups milk, 1 tsp vanilla extract 12 oz pkg white chocolate chips. Directions - Combine all ingredients in a slow cooker. Heat on low for 2-2 1/2 hours or until chocolate is melted and mixture is hot. Stir well to blend.
Favorites
Granny Doc's Pear Butter www.losewithskinnyfiber.com  3 lbs Pears peeled & thickly diced 1&3/4 cups sugar 2 tsp. cinnamon 1 tsp. nutmeg 1 Tbl butter  Combine all ingredients into a pot, stir until well mixed. Cover pot and cook on low medium until pears become soft and mash pears to your liking (at this point remover the lid) and your pear butter thickens. Be sure to stir often. As your pear butter cools it will thicken even more. Store in jars giving them a water bath or freeze in freezer ... by kathleen
kathleen
kathleen Granny Doc's Pear Butter www.losewithskinnyfiber.com 3 lbs Pears peeled & thickly diced 1&3/4 cups sugar 2 tsp. cinnamon 1 tsp. nutmeg 1 Tbl butter Combine all ingredients into a pot, stir until well mixed. Cover pot and cook on low medium until pears become soft and mash pears to your liking (at this point remover the lid) and your pear butter thickens. Be sure to stir often. As your pear butter cools it will thicken even more. Store in jars giving them a water bath or freeze in freezer ...
Hair -n Beauty
Wasabi Salmon Burgers.   Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil  STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.  2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.  3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately.  TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year.  Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you.  NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat by beulah
beulah
beulah Wasabi Salmon Burgers. Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts. INGREDIENTS 2 tablespoons reduced-sodium soy sauce 1 1/2 teaspoons wasabi powder, (see Note) 1/2 teaspoon honey 1 pound salmon fillet, skinned (see Tip) 2 scallions, finely chopped 1 egg, lightly beaten 2 tablespoons minced peeled fresh ginger 1 teaspoon toasted sesame oil STEPS 1. Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside. 2. With a large chef's knife, chop salmon using quick, even, straight-up-and-down motions (do not rock the knife through the fish or it will turn mushy). Continue chopping, rotating the knife, until you have a mass of roughly 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked. 3. Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately. TIPS Ingredient Note: Wasabi powder, when mixed with water, becomes the green paste most of us know from sushi restaurants. The powder is available in jars in the Asian aisle of most supermarkets or in almost all Asian markets. Store at room temperature for up to 1 year. Tip: To skin a salmon fillet: Place it on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degree angle, separating the fillet from the skin without cutting through either. Or have your fishmonger do it for you. NUTRITION Per serving: 184 calories; 7g fat (1g sat, 2g mono); 117mg cholesterol; 3g carbohydrates; 27g protein; 0g fiber; 369mg sodium; 464mg potassium. Nutrition bonus: Selenium (84% daily value), omega-3s. 0 Carbohydrate Servings Exchanges: 4 lean meat
Craft Ideas
Crock-Pot Balsamic Chicken  Ingredients 4-5 	frozen chicken breasts 2 	small yellow squash 1 	medium zucchini 1 	medium purple onion 3 	bell peppers 2 	tbsp Worcestershire sauce ¼ 	cup Balsamic vinegar  Place frozen chicken breasts in the bottom of a medium/large crock pot.  Add Worcestershire sauce and Balsamic vinegar.  Cook on High for 4 hours.  Keep heated on Warm until ready to serve. by christine
christine
christine Crock-Pot Balsamic Chicken Ingredients 4-5 frozen chicken breasts 2 small yellow squash 1 medium zucchini 1 medium purple onion 3 bell peppers 2 tbsp Worcestershire sauce ¼ cup Balsamic vinegar Place frozen chicken breasts in the bottom of a medium/large crock pot. Add Worcestershire sauce and Balsamic vinegar. Cook on High for 4 hours. Keep heated on Warm until ready to serve.
Food I Need To Make
Polar Express Hot Chocolate:  Combine 1.5 cups of heavy cream; 1 can of sweetened condensed milk (14 oz); 2 cups of bittersweet chocolate chips; 6 cups of milk; 1 tsp vanilla extract. Put in a large pot over low heat and stir regularly for 30-40 minutes until chocolate is fully melted and incorporated with other ingredients OR cook in the crockpot on low for a few hours. by melanie
melanie
melanie Polar Express Hot Chocolate: Combine 1.5 cups of heavy cream; 1 can of sweetened condensed milk (14 oz); 2 cups of bittersweet chocolate chips; 6 cups of milk; 1 tsp vanilla extract. Put in a large pot over low heat and stir regularly for 30-40 minutes until chocolate is fully melted and incorporated with other ingredients OR cook in the crockpot on low for a few hours.
pinkalicious
2 Cups Heavy Whipping Cream 1 (14 Oz.) Sweetened Condensed Milk 2 Cups Semi-Sweet Chocolate Chips 1/4 Cup Unsweetened Cocoa Powder 6 Cups Milk (use whole milk for extra thick hot chocolate) 2 Teaspoons Pure Vanilla Extract In a large Crock-Pot combine all ingredients and stir. Cook on low for 2 hours, whisking every now and then to combine the melted chocolate chips with the milk. by Catarinah
Catarinah
Catarinah 2 Cups Heavy Whipping Cream 1 (14 Oz.) Sweetened Condensed Milk 2 Cups Semi-Sweet Chocolate Chips 1/4 Cup Unsweetened Cocoa Powder 6 Cups Milk (use whole milk for extra thick hot chocolate) 2 Teaspoons Pure Vanilla Extract In a large Crock-Pot combine all ingredients and stir. Cook on low for 2 hours, whisking every now and then to combine the melted chocolate chips with the milk.
Winter
Coconut cinnamon popcorn Ingredients 8 cups popped popcorn 1 tsp. ground cinnamon ¼ tsp. almond extract 2 Tbsp. coconut flakes ¼ tsp. sea salt  Directions 1. In a large bowl, combine all ingredients; gently toss to combine. Serve warm. ///// I would leave out the coconut. by elise
elise
elise Coconut cinnamon popcorn Ingredients 8 cups popped popcorn 1 tsp. ground cinnamon ¼ tsp. almond extract 2 Tbsp. coconut flakes ¼ tsp. sea salt Directions 1. In a large bowl, combine all ingredients; gently toss to combine. Serve warm. ///// I would leave out the coconut.
Pretty Food
Guacamole 3 just ripe Haas avocados, 1/4 cup finely diced sweet onion, 1 clove finely diced garlic, juice of 1 large lime, 1/2 tsp. salt, 1/2 tsp Cumin, 1/4-1/2 tsp. Cayenne, 2-3 tsp. finely chopped coriander, 1/3-cup diced seeded tomato. Pasilla chili powder to garnish. Mix all the ingredients except the avocados and tomatoes. Gently mash the avocados until the texture is creamy, but with nice chunks. Fold in the diced tomatoes. Adjust seasoning if needed. by alba
alba
alba Guacamole 3 just ripe Haas avocados, 1/4 cup finely diced sweet onion, 1 clove finely diced garlic, juice of 1 large lime, 1/2 tsp. salt, 1/2 tsp Cumin, 1/4-1/2 tsp. Cayenne, 2-3 tsp. finely chopped coriander, 1/3-cup diced seeded tomato. Pasilla chili powder to garnish. Mix all the ingredients except the avocados and tomatoes. Gently mash the avocados until the texture is creamy, but with nice chunks. Fold in the diced tomatoes. Adjust seasoning if needed.
Fabulous Food and Drinks
DIY Ceramic Tile Cleaner: 1/4 cup baking soda 1 cup ammonia 1/2 cup white vinegar 1 gallon warm water Combine all of ingredients in a bucket, stirring well until baking soda is completely dissolved. Apply the cleaning solution using a nylon brush or scrubbie, or scrub sponge. Rub gently, or leave the solution on for a few minutes to loosen grime. Rinse well with clean water. by lelia
lelia
lelia DIY Ceramic Tile Cleaner: 1/4 cup baking soda 1 cup ammonia 1/2 cup white vinegar 1 gallon warm water Combine all of ingredients in a bucket, stirring well until baking soda is completely dissolved. Apply the cleaning solution using a nylon brush or scrubbie, or scrub sponge. Rub gently, or leave the solution on for a few minutes to loosen grime. Rinse well with clean water.
Just Words.
Put 2 cups of raw pinto beans in bottom of crock pot. Add can of rotel and diced green chilies. Mix in cumin, chili powder, garlic powder, minced onion, salt and pepper. Place roast on top, and season the same way. Pour enough water to cover the ingredients and half of roast. (May need to add more while cooking) Cook on high until roast falls apart. Then turn on low & let the spices simmer for a bit! Soooo easy & delicious!! by erica
erica
erica Put 2 cups of raw pinto beans in bottom of crock pot. Add can of rotel and diced green chilies. Mix in cumin, chili powder, garlic powder, minced onion, salt and pepper. Place roast on top, and season the same way. Pour enough water to cover the ingredients and half of roast. (May need to add more while cooking) Cook on high until roast falls apart. Then turn on low & let the spices simmer for a bit! Soooo easy & delicious!!
All things Christmas