Granola Bites

These has become a weekend treat at our house.  Better for you than cookies, but still super delicious.

 

Ingredients
1/2 cup peanut butter (or almond)
1/3 cup honey
1 cup old-fashioned oats
1 cup unsweetened shredded coconut
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon dark cocoa powder
1/4 cup craisins
1 tablespoon sesame seeds
1/4 cup mini chocolate chips (optional)
Directions

1. In saute pan over medium high heat toast the oats and coconut together until the coconut just begins to become golden and fragrant.
2. In a mixing bowl stir together all of the ingredients.
3. Refrigerate for 30 minutes (don’t refrigerate any longer).
4. Roll the batter into nickel-sized balls in your hands.*You can add more peanut butter or agave if the dough isn’t moist enough. It will be crumbly at first.
5. Store the granola bites in the refrigerator or freezer.

 This recipe is taken from my friends food blog, mykidseatsquid.com.  She gives some other suggestions there for additional ingredients.  We actually don't use the coconut (not a lover of coconut around here) we substitute an extra cup of oats.

 

Taco Soup

This is a staple in our house this time of year! So easy, and everybody in our family likes it.

Brown together:
1 lb. hamburger (I use ground turkey)
1 chopped onion
1 pkg. taco seasoning

Add:
1 large can (46 oz) tomato juice or 2 cans stewed tomatoes and one 8oz can of V8
1 can kidney beans
1 can whole kernel corn
1 cup celery ( I feel like this is optional :) )
1 can garbanzo beans

After browning hamburger, add teh rest of the ingredients in a large pot on the stove or crock pot. Cook until celery is tender (or until it is warm and flavors have blended).

If you like you can serve with sour cream, shredded cheese and crushed tortilla chips on top.

Yummy Lemon Bars

Crust:
1 cup softened butter
dash of salt
1/2 cup powdered sugar
2 cups flour
Mix. Press into 9x13 inch pan. Bake at 350 for 15 minutes.

Filling:
4 eggs
2 cups sugar
1/4 cup flour
6 tbsp. lemon juice
Pour Over slightly cooled crust. Bake at 350 for 25 minutes. Cool. Sprinkle with powdered sugar.

Confetti Beans and Rice

We had this at when we went D.C. to visit Kasey and Kathryn. We thought it was yummy. I have made it without the chicken and added extra black beans, we also liked it with some cilantro and red onion.


4 cups cooked rice (this is sort of a guess :)
2 tsps Dijon mustard
1/2 cup light Caesar salad dressing
1 can (15 oz) black beans, rinsed
12 ozs chicken, cooked, diced
1 can (11 oz) Mexican-style corn, drained
4 green onions, thinly sliced
spinach leaves, optional

Directions

Prepare rice according to package directions.

In a large bowl, combine Dijon mustard and Caesar salad dressing. Toss in rice, beans, chicken, corn and green onions.

Chill or serve at room temperature. Garnish with spinach leaves, if desired.Serving suggestion … Serve in large tomato with pulp and seeds removed. My sister-in-law served this in pita pockets.