Cent Granola Bars

Cream together:

2 cups butter
2 cups peanut butter
2 cups brown sugar

Mix in:

2 cups white corn syrup
3 Tbsp vanilla

Add and mix in the dry ingredients:

12 cups quick oats
2 cups shredded coconut
1 cup flax meal
1 cup chopped pecans
1 cup pepitos
1 1/2 cups mini chocolate chips
2 cups craisins

Press into sheet pan
Bake 20 minutes @ 325
Cool and cut

Lemon Basil Cashew Spread

Steven got this recipe from a member on his mission. It is good spread on baguette.

• 1 cup raw cashews, soaked in water for 30 mins or overnight
• 2 garlic cloves, peeled
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup vegetable broth or water (or more as needed)
• 1.5 cups fresh basil leaves (lightly packed)
• 1/2 cup nutritional yeast (gives the cheese flavour)
• 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
• 1/2 tsp onion powder (optional)

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

from: Oh She Glows

Protein Nut Butter Balls

Ingredients

1 cup crunchy or creamy unsalted/unsweetened peanut butter (or other nut butter or a combo)
1/2 tsp pure vanilla extract, optional
3-4 Tbsp honey

5 scoops vanilla protein powder

1 – 3 Tbsp golden flaxseed, ground (or sub with oat flour) – could use brown flax but will be darker in color
couple shakes of cinnamon, optional
a pinch of sea salt

mini chocolate chips

Directions

1. In a medium bowl, add nut butter, vanilla and sweetener. Stir to combine.
2. Add in protein powder, ground flax, cinnamon (if using) and a pinch of salt. Stir well until all ingredients are combined.
3. Add any additional ingredients if desired (see add-in ideas above) – optional
4. Roll into balls with your hands, and refrigerate or freeze to harden (or eat right from the bowl) and enjoy!
Makes about 16 – 18 balls

*If the mixture is too dry, add more honey/agave/maple syrup. If the mixture is too wet, add more protein powder and/or ground flax or oat flour.

Chia Coconut Pudding -

From: Say Yes blog

Three Ingredient Chia Seed Pudding

1 (13.5oz) can coconut milk

1/4 cup chia seeds

1 tbsp. honey

1 tsp. vanilla (optional)

Mix them all together and pour into an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred. 

Feta Cheese Dip

¾ pound Feta cheese, broken into pieces
2 green onions, chopped
1 fresh red chili, stem removed, chopped
2 Tbs dill
2 Tbs oregano
¼ cup fresh lemon juice
¼ cup olive oil

1) In the bowl of a food processor, combine the feta, green onion, chili and herbs.

2) Pulse until the cheese is well combined.

3) Add the olive oil and lemon juice and puree until smooth.

http://www.heatherchristo.com

Nutty Granola

5 c. oats

1 c. malted milk powder or protein powder 

1 c. coconut flakes

1 c. whole roasted almonds

1 c. pecan pieces

1 c. dried cherries and/or Craisins 

1 c. dried apricots, diced

1/2 c. pepita or pumpkin seeds

1/2 c. roasted sunflower seeds

1/4 c. flax seeds

Then mix in a saucepan:

1/4 c. packed brown sugar

1/2 c. coconut oil

1 c. honey

1 tsp. salt

2 tsp. vanilla

1 tsp. cinnamon

Heat until sugars are well dissolved but not boiling:

Pour wet into dry ingredients and stir well.

Spread out on a cookie sheet and bake at 325 for 12 minutes. Remove from oven, flip over by sections and bake for 10 more minutes.

Let it cool completely before removing from pan.

via: 71 toes

Hummus

Pioneer Woman’s Classic Hummus

Ingredients

         3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained

         ⅓ cups Plus 1 Tablespoon Tahini

         3 cloves Garlic, Chopped, Or More To Taste

         ½ whole Lemon, Juiced

         ½ teaspoons Ground Cumin, Or More To Taste

         Salt To Taste

         Fresh Basil Or Italian Parsley

         3 Tablespoons To 5 Tablespoons Cold Water

         1 Tablespoon Olive Oil

Preparation Instructions

Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor.

Pulse until mixture becomes somewhat smooth and combined, but do not over mix.

Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.

***My personal add-in: 1 piece of roasted red pepper from a jar, and eliminate the water. Yum.

Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

S'more Chewy Granola Bars

adapted from Rachel Ray via backtothecuttingboard.com

Ingredients

4 tbsp. (1/2 stick) unsalted butter

1/4 cup packed light brown sugar (see tips above)

1/4 cup honey

2 cups plain granola

1 cup rice cereal (Rice Krispies, etc.)

2 tbsp. graham cracker crumbs (optional - but we didn't use it due to the gluten)

1 cup mini marshmallows

1/2 cup semisweet chocolate chips

Process

Line two 9×5 loaf pans or one 11×7 inch baking pan with parchment. Set aside.

Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.

Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

Add the granola, rice cereal and graham cracker crumbs into the saucepan and fold them into the sauce until evenly coated. Very gently fold in the marshmallows.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate chips onto the top of the granola and gently press them down.

Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.

Applesauce Granola - no nuts, seeds, or raisins when preparing for granola bars!

Preheat oven to 300F

2 1/2 cups old fashioned oats

1 cup nuts (pecans, walnuts, almonds)

1/2 cup sunflower seeds

1/4 cup ground flax

1/4 cup sesame seeds

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsweetened applesauce

1 tablespoon honey

1 tablespoon vegetable oil

1/3 cup raisins

In a large bowl, mix together oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt. Set aside.

In a small saucepan, warm the applesauce with the honey and oil over low heat.

Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan. Bake for 50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in raisins. Cool completely before enjoying.

Eatmore Bars:

1/2 cup smooth peanut butter 

1 cup beehive golden syrup 

1 3/4 cups semi-sweet chocolate chips 

1 1/4 cups small flake 20 minutes oats pureed in a food processor, but not to pulverized

2 cups chopped dry roasted peanuts

1 T ground flax seed

1 scoop protein powder

Combine peanut butter and golden syrup over heat till bubbling. Remove from heat, stir in chocolate chips. Mix in other ingredients. Pour into 4 greased bread pans. Cool. cut each pan into 3 long bars. Wrap in parchment, tie ends with baker's string, store in fridge.

(The protein powder probably takes away from the stretchiness of the Eatmore Bars - omit if this matters to you.)

Muhammara

1. 
   

   • 1 (7 ounce) jar roasted red peppers, drained
   • 2/3 cup fine fresh breadcrumb
   • 1/3 cup walnuts, toasted lightly and chopped fine
   • 2 -4 garlic cloves, minced and mashed to a paste with
   • 1/2 teaspoon salt
   • 1 tablespoon fresh lemon juice (to taste)
   • 2 teaspoons pomegranate molasses (see notes below) or 2 teaspoonsgrenadine
   • 1 teaspoon ground cumin
   • 1/2 teaspoon hot red pepper flakes
   • 3/4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
   • toasted pita bread, triangles as an accompaniment

   
   
   In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
2. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
3. Serve at room temperature with the pita triangles.

Thanks Janine!!!

Read more: http://www.food.com/recipe/muhammara-138072#ixzz1XSu7V8LD

TIP FOR KEEPING BERRIES FROM GOING MOLDY:

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft.

Lactose-free Caramel Corn

12 C popped popcorn (about 1/2 - 2/3 c kernels)
2 C brown sugar 
1/2 C white Karo syrup 
1 t salt (if you are using salted microwave popcorn then omit salt here) 
1 cup margarine 
1 t baking soda 
2 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Cut up the butter into chunks so it melts better.
Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. Now microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need. Also, try to get any un-popped kernels out so you don’t break a tooth.
When the caramel is done cooking, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam. 

Stir it well and then pour it over the popcorn.

Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn’t get stuck in one big clump. The longer it sits out, the firmer it will get, but it won’t ever get crunchy-hard unless you bake it.

adapted from: ourbestbites.com

Carmel Corn - Gladys Stringham

2 c brown sugar

1 c lily white corn syrup

1/2 c butter

Stir over heat until sugar is dissolved, boil 2 minutes.  Add:

1 can Eaglebrand

Mix together, then pour over popped popcorn.

(remove un-popped kernels before adding carmel)

Nuts and Bolts

1 box shreddies

1 box rice chex/crispix

1 box cheerios

1 bag pretzels

2 bags bugles

2 T seasoning salt

1 lb butter

1 t garlic powder

1 t onion powder

¼ tsp paprika

2 T Worcestershire  sauce


Combine all cereals in large roasting pan. 
Melt butter and combine with spices.
Spoon butter mixture over cereal, stir cereals to evenly distribute spices.
Bake at 200' for 2 hours, stirring every half hour.