Cranberry Granola Bars

These granola bars are as easy to make as they are good for you. My 5yo asks for one as a snack just about every day. I keep them in a zip-top bag in the fridge or freezer for an easy and pretty good-for-you snack.

*5 TBSP. honey

*3 TBSP. brown sugar

*1 TBSP. corn syrup (optional, but helps those of us at high altitude)

*1 TBSP. canola oil

*1 c. natural peanut butter

*1 tsp. vanilla

*pinch of sea salt

*3 TBSP. ground flax seed

*1 1/2 c. old fashioned oats

*1 1/2 c. rice cereal

*1/2 - 1 c. dried cranberries

*1/2 c. mini chocolate chips, if desired

Lightly spray muffin tins (makes about 24) with cooking spray, set aside. In a saucepan, warm the honey and sugar(s) over low heat, stir until smooth. Remove from heat and add the oil, peanut butter and vanilla, stir well and allow to cool slightly. Stir in flax, oats, rice cereal, cranberries and chocolate chips. Scoop about 2-3 TBSP. into each muffin spot and press firmly. (I use a 2 TBSP. scoop and fill it heaping, then cover each tray with plastic wrap and use the bottom of one tray to squish the granola in the other tray.) When tray is full, cover with plastic wrap and put in freezer for at least a couple of hours. Remove from trays and store in a zip-top bag in the fridge until ready to eat.

Kale Chips

Ok, before you skip over this post because the name doesn't sound appetizing, hear me out, and try these anyway. We've been tweaking our diet a bit and found this to be a pretty darn decent (dare I say, almost addicting) healthy snack. The nutritionists tell me kale is king of the superfoods and we'll all be better off for eating more of it. You can find it in the produce department for a dollar or two a bunch.

I make a big batch of these each week and just keep them in a big bowl on the counter to grab when we get the munchies. My 2-year-old actually grabs a couple every time she walks by the bowl and even the won't-eat-green-things-5-year-year-old will eat them if they aren't too spicy. The amounts below are just a starting point, but be a little flexible because each bunch of kale is a different size and everyone likes a different amount of spice.

*1 bunch of kale

*1-2 TBSP. olive oil

*1 tsp. sea salt

*1-2 tsp. seasoned salt

*pinch of red pepper flakes, optional

Wash kale and dry well. Cut the tough center stem out of each leaf. Cut into small (1-2" pieces). Toss kale with olive oil and salts and spread in a single layer on a parchment lined baking sheet and bake at 350 for about 15-20 minutes (edges will be starting to brown) until crisp. Let cool and enjoy like you might potato chips, but feel better about snacking because kale can help fight heart disease, cancer and osteoporosis.

And, I almost hesitate to include this picture because they taste so much better than they look.

Peanut Butter Granola Bars

When I saw Michelle's post, I had to laugh because I have a peanut butter granola bar that I've been meaning to post, but was waiting to make them again so I could remember to take a picture. I got this a while back and make a batch a couple times a month. They keep very well in the fridge (tightly covered/wrapped) and the girls love them as a mid-morning snack.

*1 egg white

*1/2 c. chunky peanut butter

*1/3 c. brown sugar

*1/4 c. honey

*1 TBSP light corn syrup (optional)

*1/3-1/2 c. unsalted butter, melted

*2 c. old fashioned oats

*1 TBSP. ground flax

*1/4 c. slivered almonds, toasted

*1/3 c. mini chocolate chips

Preheat oven to 350. Lightly spray a 7 x 10 3/4" baking pan with vegetable spray. Line with a 6 x 18" parchment paper and lightly spray paper.

In a medium bowl, use a fork to whisk egg white until white and frothy. Stir in peanut butter, brown sugar, honey and corn syrup if using. Add butter, oats, flax and almonds. Combine well and stir in chocolate chips.

Use a spatula to evenly press the mixture into prepared pan. Bake 15-18 minutes until the edge begins to brown. Remove from oven and let cool at least 1 hour. Remove parchment (and granola bars) and cut into squares.

Granola Bars

Who makes granola bars?  It's not something I ever even thought about making but I came across a recipe last week and decided to give them a try.

Photo compliments of Flickr

5 cups quick oats
1 cup coconut
1 cup almonds, chopped (I like them chopped small)
1 cup dry milk
1 cup honey
1/2 cup oil
1 tsp. salt
1-2 tsp. vanilla extract

Then decide what you want in your granola bar. Some good things to add are:
mini m&m's, raisins, chocolate chips, craisins, small apple chips, sunflower seeds, etc. Add as much as you want to the recipe.

Mix all ingredients together well. I like to use my hands to get it all mixed up really well. Then press into a large cookie sheet and bake at 300 degrees for 30 minutes for chewy bars, 45 minutes for crunchy bars. Cut into bar shape while still warm and let cool in the cookie sheet for a few hours. When they are cool, cut and store them in an airtight container. Makes approximately 44 granola bars.


 I was actually impressed with how they turned out.  They definitely have a different taste than the Quaker brand I normally buy but I liked them.  I added Peanut Butter chips to mine and I'm anxious to try new additions to see what I like. If I did PB again I would add some chocolate chips to the batch or drizzle some chocolate on top because in my opinion, PB and chocolate were made to go together.

Hummus

A few months ago I convinced my hubby to start snacking on hummus with veggies and pitas (instead of cookies)...imagine my surprise when he decided he liked it. We're huge fans of the tub you can get at Costco, but I wanted to try making my own. I found several recipes and here's what I came up with.

*2 1/2 c. chick peas (If you use the canned kind, drain and rinse)
*3-4 TBSP tahini (sold by Mid-Eastern foods, I usually get mine at Kitchen Kneads)
*2-3 cloves garlic
*2 tsp. lemon juice
*1/4 tsp. cumin
*1/4 tsp. sea salt
*Olive oil or cold water
*a few red pepper flakes if you like a little heat

Puree ingredients in blender or food processor until desired consistency, adding olive oil or water (usually 2-4 TBSP.) to help with mixing. Cover tightly and refrigerate for a week or two. We serve ours with pita chips, baby carrots, or warm pita bread.

Last time I went to get tahini, they were out of it, so I grabbed some sesame seeds and made my own.
Tahini:
Spread 2 c. sesame seeds onto a baking sheet and bake at 350 for about 10 minutes, until golden brown. Puree in blender with 2-3 TBSP. olive oil until pourable. Refrigerate up to one month.

Note: I buy dry beans in bulk and cook them in my pressure cooker with water and oil and sometimes garlic. Then I freeze them in 1-2 cup servings.

Sweet and Savory Popcorn

The hubby and I like to unwind on Sunday nights reading the paper while enjoying popcorn and grape juice. We usually make the standard butter and salt popcorn, but I was intrigued to find this recipe topping the corn with sesame seeds, sugar and Chinese five spice in a Proctor and Gamble Health insert in our paper.

*1/2 c. popcorn kernels
*1/4 c. vegetable oil
*1 tsp. salt
*2 TBSP. toasted sesame seeds
*1/4 c. sugar
*1 tsp. Chinese five spice

Place popcorn, oil and salt in a large kettle or pot with a tight fitting lid over medium heat. When the corn begins to pop, shake kettle/pot continually. When popping begins to slow, add sesame seeds. Sprinkle sugar and spice over the top and toss to combine.I really enjoyed this savory version of kettle corn. I used our Whirley Pop and next time I'd only do 2-3 TBSP. sugar.

Peanut Butter Granola Balls

I made these for the toddler's pre-school snack bucket and was pretty pleased with them. The recipe comes from Everyday Foods and I would recommend these as a 'healthy-ish' snack.
Combine in saucepan and stir over medium heat until mixed and loose:
*1/3 c. honey (spray measuring cup with cooking spray before using and the honey will come right out)
*1/4 c. peanut butter
*2 T. butter

Stir in:
*1 c. Rice Krispies
*1 c. oats
*1/4 c. dried fruit (I put in about 1/2 c. Craisens)
*(I also added 1/4 c. white chocolate chips for good measure...you could use nuts or something or nothing...)

Once combined drop by teaspoon into mini baking cups (if you have the teaspoon-size cookie scoop, this is a great time to use it) or onto wax paper. Refrigerate until set (mine took about 20 minutes) and store in airtight container in fridge for up to one week.
These were very easy and tasty. The recipe said it would make 24, but I got 30 out of it, probably because of the extra fruit and chips I added.