PB Pretzel Granola Bars

Sometimes you just don't feel like baking. Like when it's 100 degrees out. These granola bars are made by heating the liquid up on the stove and cooling in the fridge. Because they're not baked, these aren't as healthy as my typical Granola Bars, but they're delicious!

You don't have to make these with peanut butter. Just omit that step and you can add crasins, apricots, nuts, or let the batter cool a little and add chocolate chips. The sky's the limit!

PB Pretzel Granola Bars (stovetop)

2 c oats*
1 c rice crispies (brown rice)*
1/4 c GF pretzels (crushed)
1/4 c butter
1/4 c honey
1/2 c brown sugar
1/2 t salt
1 t vanilla
2 T crunchy peanut butter

Mix oats, rice, and pretzels in a medium bowl and set aside. In a small sauce pan, melt butter over medium heat. Once it's melted, add honey brown sugar, salt, and vanilla. Stir it all together and let sit until it boils. Once the ingredients reach a full boil set the timer for 2 minutes 15 seconds. Add peanut butter and mix until combined.

Immediately pour over the oat mixture and mix until everything is completely combined.  Press into a lightly greased 9 x 13 pan. Cool in the fridge for 20 minutes. Cut into desired size bar or squares.


* Make sure if you're highly intolerant to gluten that you're using certified Gluten Free oats and rice

Greek Lemon Rice

I love Greek food! We used to live down the street from a fabulous Greek restaurant and sometimes we would splurge on some delicious (but way over priced) goodness. I tried this recipe not even planning to post this, but it turned out so well with the kabobs, I can't help but share it. The picture just looks like brown rice, nothing snazzy. But my goodness, the taste is divine!

Greek Lemon Rice

2 c brown rice
1/2 c lemon juice
4 1/2 c water
2 chicken bullion cubes
1 T olive oil

Place the rice and olive oil in a skillet and saute until the rice becomes translucent. Then add all remaining ingredients to the skillet and cook until all liquids have been soaked up.

Or if you prefer an easier method, put all the ingredients in the rice cooker and cook until done.

Yields: 4 servings

Greek Shish Kabobs

I've been needing something new for dinner lately. This recipe turned out heavenly! I can only imagine how much better it would taste if made over the grill. Usually when I have something like this over rice, I need a sauce with it. But the chicken was so tender, and I made a Greek Lemon Rice to go with it, and it was just perfect. I wouldn't change a thing.

Greek Shish Kabobs

1 1/2 lbs chicken
4 T olive oil
4 cloves of garlic (minced)
2 t oregno
1 t salt
1 t pepper
2 T lemon juice
1 red onion (cut into 6ths)
1 green bell pepper
1 red bell pepper

Cut the chicken into bite size pieces and set aside. In a small cup mix 2 T olive oil, garlic, oregano, salt and pepper. Marinate the chicken in the oil mixture for 4 hours.

Put the skewers together altering veggies with chicken. Either grill until cooked, or bake in the oven at 375 for 30 minutes (flipping the kabobs over every 5 minutes).

When done, empty the kabobs into a bowl. Drizzle lemon juice over the meat and veggies and stir so it gets over all the food. Serve over rice or your choice of a lettuce mixture.

Yields: 4 - 5 servings

Strawberry Meringues

My son and I needed to try a new cookie for Valentines Day. So we wiped up a batch of meringues. I've had these in mint before, but this was the first time I've tried another flavor. The strawberry reminded me of Strawberry Mentos. My son was in love with these. I prefer the mint ones, but these were fun for Valentines days.

Strawberry Meringues

4 medium egg whites

3/4 c sugar

1/8 t salt

1/8 t cream of tartar

1 t strawberry extract (or whatever flavor you prefer)

1 drop blue food coloring

4 drops pink food coloring

Place a large pot of water over high heat and boil. Place your egg whites and sugar in a metal mixer bowl. Place mixing bowl over the boiling water and whisk until the sugar is mixed in. Remove from heat and mix in salt and cream of tartar.

Add the strawberry extract and mix on medium high speed until glossy peaks form (around 5 minutes). Preheat the oven to 200 degrees. 

Fill a pastry bag with the mixture and make 1 1/2 inch swirls on your silicone baking mat (placed 1 inch apart).

Bake for 1 hour 20 minutes, or until meringues are dry to the touch. If you like them more firm, bake longer. Allow to cool off and place in an airtight container until ready to enjoy.

Granola Bars

I love granola bars! They're just a tasty grab and go food. And they can be pretty healthy if made right. This recipe can be adapted to your preferences. You could do any fruit or nut you want. We've done blue berries, cherries, almonds, walnuts... Just pick your favorites!

Granola Bars

2 c rolled oats*
1 c rice crispies (brown rice)*
1 c sunflower seeds
1/2 c brown rice flour mixture
1/4 t xanthan gum
1/2 c honey
1/4 c brown sugar
2 T unsalted butter
2 t vanilla
1/2 t salt
1/4 c dried apricots
1/3 c dried crasins

Preheat oven to 300 degrees. Butter a 9 x 13 pan and set aside. Pour oats, seeds, apricots, crasins, flour, and xanthan gum into a large bowl. Set aside.

Combine honey, sugar, butter, vanilla, and salt in a small saucepan. Cook on medium heat until sugar dissolves. Immediately pour the liquid into the oat mixture and mix until everything is combined. Pour into buttered pan and press firmly to make sure it's evenly distributed.

Bake for 25 minutes. Cool completely and cut into desired size bars or squares. Store in an air tight container. For easy eating, individually saran wrap in advance.

* Make sure if you're highly intolerant to gluten that you're using certified Gluten Free oats and rice