Tuesday, January 21, 2014

Chewy Granola Bars

I love these granola bars...  I especially like the nutty flavor of the sunflower kernels...and I like to use sunflowers since we do grow them here on our North Dakota farm.  :)

Chewy Granola Bars

1/2 cup brown sugar
1/4 tsp fine sea salt
2/3 cup honey
3/4 cup butter, melted
 2 tsp vanilla extract
4 cups old fashioned oatmeal
1 cup salted sunflower kernels
1 1/4 cup Reese's peanut butter chips
1/2 cup semi sweet chocolate chips
In a large bowl, combine oats, Reese's minichips, chocolate chips and sunflower kernels.
In a smaller bowl stir together the butter, honey, brown sugar, salt and vanilla extract until well combined.

Pour butter mixture over the oatmeal mixture. Stir to combine. Press into a greased-parchment paper lined 15x10x1 inch baking pan.

Bake at 350 degrees for 15-20 minutes or until bubbly and golden brown...watch carefully as it will go from golden to burned very quickly! {ask me how I know}

Thanks for stopping by.  :) 

Wednesday, January 1, 2014

Starting the year off with a recipe! Happy New Year!!!

Hello & Happy New Year!!

I am starting out the NEW YEAR with a RECIPE!  I have had many messages sent to me asking when I was going to start posting recipes and pictures on my blog again....soooo here I am folks!  As always thank you to those who take the time to email or comment.  I really do appreciate you all! 


Cheesy Chicken & Broccoli Casserole

8 ounces Chicken tenderloins
16 oz. fresh or frozen broccoli
1 can cream of mushroom soup, undiluted
1 cup of sour cream
1-1/2 cups shredded sharp cheddar cheese
1 cup crushed Club Crackers

Cut chicken tenderloins into bite sized pieces.  Brown in a pan with a tablespoon of coconut oil or oil of your choice. Add the broccoli and cook until crisp tender.  I used fresh broccoli. 
 In a large saucepan, combine the soup, sour cream and 1 cup cheese.  Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli and chicken.

Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the cracker crumbs. Bake 10-15 minutes longer or until crumbs are golden brown.

*Sometimes I use French-fried onions instead of cracker crumbs- whatever you have on hand or prefer.  It is also good without either though they do add a nice crunch! 

*Feel free to use fat free soup and light sour cream--I have used this combo and it does work!