Crispy Peanut Butter Treats with Chocolate Chips

These were an instant hit with the whole family last night! I'm so excited to have a healthier alternative to rice crispy treats, one of my favorite things! I got this recipe from The Kind Diet. Every recipe I've tried from this cookbook has been so good. Here's what Alicia says about them:

These little yummies will blow your mind. Everyone-and I mean everyone-in your life will love these. You can serve them at parties, for after-school snacks, or as a regular dessert. They are also great for travel; I pack a big batch in my suitcase on most trips. Perfect for when I'm running late, have skipped a meal, or just want a dessert that won't bring me down, these treats are awesome.

Awesome is right! I'll be making these all the time.

Makes 9-12 squares
1 box brown rice crisps cereal (I found a gluten-free, whole grain, on sale at Good Earth!)
1 3/4 cups brown rice syrup*
fine sea salt
3/4 cup peanut butter or almond butter (preferably unsweetened & unsalted)
1/2 cup grain-sweetened, nondairy chocolate or carob chips (or whatever you want!)

Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.

Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips.

Turn the mixture out into an 8x8 or 9x13 baking dish. Wet your wooden spoon slightly and press the mixture evenly into the pan. Let cool for 1 hour-if you can-before cutting into squares or bars.

Pineapple-Cashew-Quinoa Stir-Fry

This totally knocked our socks off!

Recipe says quinoa should be cooked and refrigerated at least an hour (or overnight) but we didn't do that and it was fine! The only thing I might change is adding the basil and mint leaves a little later so they are less cooked and more flavorful.

This is such an easy, healthy, & delicious dish!

Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice
1 cup cold water
1/2 tsp. soy sauce

Stir-fry:
4 ounces cashews, raw and unsalted
3 T peanut oil
2 scallions, sliced thinly
2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds
1/2 in. piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas or cooked edamame
1/2 cup fresh basil leaves, rolled and sliced into thin shreds
2 T finely chopped fresh mint
10 ounces fresh pineapple, cut into bite-size chunks (about 2 cups)
3 T soy sauce
3 T vegetable stock
1 T mirin -(in the Asian aisle at the market)
lime wedges for garnish

Prepare the quinoa first: Combine the quinoa, juice, water, and soy sauce in a medium-size pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12-14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool.

For best results, place the quinoa in an airtight container and refrigerate overnight. If you're in a hurry, chill the covered quinoa for at least an hour.

Prepare the stir-fry:
Use the largest nonstick skillet you have or a wok. Have all of your ingredients chopped and easily within reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, 4- 5 minutes.
Remove cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chili pepper and ginger. Stir-fry for about 2 minutes, then add bell pepper and peas. Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green. Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture. Stir to incorporate completely and coat the quinoa. Continue to stir-fry 10-14 minutes, until the quinoa is very hot.
Serve with lime wedges.

-recipe from Veganomicon

Pizza! Pizza! Pizza!

Pizza Crust

1 1/4 cups water
4 Tbsp oil
4 cups flour
1 tsp salt
1 tsp sugar
2 1/2 tsp yeast

Mix 1/4 cup water, sugar, and yeast. Let set till bubbly. Mix the rest of the ingredients and let rise to double in size. Kenad pizza crust and roll out onto 2 pizza pans. Let rise for 10 minutes. Top pizza with sauce and toppings. Bake at 400 for 10-15 minutes.

Chad's BBQ Fajitas

My husband, Chad, made up this recipe and whipped these up last night. They were INSANE! Hands down, best fajitas I've ever had! And they are so incredibly simple and easy to make.

We didn't use cheese or sour cream because we're a semi-vegan household. These would be delicious with veggies alone, but Chad added shrimp & shallots for himself this time.

3 T olive oil
2 T vegetable oil
2 T cumin
2 T Cajun seasoning
salt & pepper
1 tsp. garlic powder
juice of 3 juicy limes
portabella mushrooms
green bell pepper
one small onion
3 roma tomatoes
1/2 pound shrimp
1/2 pound scallops
tortillas (your fave...we make ours with flour, water, oil, & tortilla press)
cilantro
avocado
chipotle salsa (we used Sunflower Market's, and it's delicious!)

Mix first 7 ingredients together and pour over diced veggies & seafood (or meat) in a bowl. Let sit at room temperature to marinate for about an hour. Then grill until done! Veggies should be nicely charred and caramelized. Wrap in tortilla and top with avocado, salsa, & cilantro. YUM!!!

*we used one of those veggie basket thingies to grill the veggies and shrimp in.

The best Snickerdoodle Ever

Okay I am not a snickerdoodle lover but Fred LOVES them. I was at a baptism last year and there was these snickerdoodles that looked so good and I had to try them. They are divine. SO GOOD!

Snickerdoodles

1 cup regular Crisco
2 cups sugar
2 eggs
1 Tbsp milk
1 tso vainlla ( I always use almond)
3 cups flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar

Cream Crisco and sugar. Add eggs, milk, and vanilla. Gradually add flour, salt, baking soda, and cream of tarter. Dough should be soft but not sticky. Use large scoop to form cookies. Roll unbaked cookies in mixture of 1/4 cup cinnamon and 1/2 cup sugar. Place cookies on cookie sheet; bake at 375 degrees for 13-16 minutes, or until surface of cookies start to crack.

Peanut Butter Bars

I remember eating a yummy peanut butter bar when I was in grade school. Begging anyone who would give me theirs. I would occasionally reminisce about this wonderful treat and then one day Fred's friend was talking about the same yummy bar. His mom knew a cafeteria lady and got the recipe and it was the same wonderfulness and gloriness as I remembered. YUM!

Peanut Butter Bars

3/4 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 tsp baking soda
1 1/2 cup flour
1 1/2 cup rolled oats
3/4 cup peanut butter
2 eggs

Press into greased cookie sheet. Bake at 350 degrees for 10 minutes

Pour 1 bag chocolate chips right away. Spread over bars when melted. When chocolate cools add frosting.

Frosting
1/3 cup peanut butter
4 1/2 cup powdered sugar
1/4 cup milk

Lasagna

I know everyone has a lasagna recipe but I thought I would post mine anyway. Now that I am getting pics of everything, I may make this into a recipe book at some point and I want it in there.

1 lb ground beef browned
1 small onion diced
1/2 clove garlic minced
1 Tbsp parsley flakes
1 tsp basil
1 tsp oregano
3/4 tsp salt
2 cans diced tomatoes
1 large can tomato sauce

Simmer all the above together

1 lb mozzaralla cheese
1 pint cottage cheese
1 can cream of chicken soup

I used to cool and drain 1 pkg Lasagna noodles but now I use the no cook noodles and they taste the same. In a 9 x 13 pan alternate in layers beginning with noodles, meat sauce, cottage cheese, mozzarella cheese.
1 lb mozzarella cheese grated
cottage cheese

On the last layer I don't put cottage cheese and I add the cream of chicken soup to the meat sauce. The add the cheese on top of that, Bake at 350 degrees for 30 minutes.

Scootcheroos

Scootcheroos

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
1/2 bag milk chocolate chips
1/2 bag butterscotch chips

Combine corn syrup and sugar and dissolve. Bring to a boil. Once it has boiled and dissolved take off stove and add peanut butter and rice krispies. Stir well. Pour into greased 9 x13 pan. Melt chips in microwave and stir together. Spread on top of rice krispies . Let chocolate harden.

Baked Potato Soup!

Baked Potato Soup

2 Tbsp dried onion
3 Tbsp butter
1/2 cup flour
5 cups chicken broth
3 baked potatoes chopped
1 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
2 cups half n' half or milk

Saute' onion in butter. Stir in flour. Add broth and stir until flour lumps are gone. Add cooked potatoes. Add basil, salt, pepper, and garlic salt. Stir in half and half.

Garnish with green onions, bacon bits, shredded cheddar cheese, and sour cream.

Yummiest Raspberry Sour Cream Ice Cream

This is one of my all time favorite homemade ice creams. It is so smooth, and I love raspberries. I made this for myself on Mother's Day because I felt like I deserved it.

Raspberry Sour Cream Ice Cream

2 10 ounce frozen raspberries ( I blend mine in the blender)
3 1/2 cups sugar
5 tsp vanilla
1 5 1/3 oz evaporated milk
1 cup sour cream
6 eggs beaten
1 quart heavy cream

Mix together and add to ice cream machine. Enjoy!

Mexican Hot Chocolate Cupcakes!

This cupcake is so good I'm actually singing to it in my head! Oh my cupcake, oh my cupcake....to the tune of Oh My Darling Clementine. lol!



Don't make these because they are vegan (they are but you'd never know!!!) or healthier (they are but you'd never know!!!)...only because they might be the best cupcakes you've ever had!

1 cup coconut milk
1 T ground flaxseed
3/4 cup all-purpose flour
2 T corn flour
1/4 cup almond meal
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
pinch ground cayenne pepper
1 cup sugar
1/3 cup canola oil
1 tsp. vanilla
1 tsp. almond extract

For topping:
1/2 cup powdered sugar
2 T cocoa powder
1/2 tsp. cinnamon

Preheat oven to 350 & line muffin pan w/ cupcake liners.
Whisk together coconut milk & flaxseed, and allow to sit 10 minutes.
In another bowl, sift together flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.
Whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. Gently add wet ingredients to dry. Fill liners 3/4.
Bake 22-25 minutes. Sift powdered sugar onto cooled cakes, then cocoa in the middle, then cinnamon.

-recipe from Vegan Cupcakes Take Over the World

note: you can make your own almond meal in 5 minutes! Much cheaper than buying it. 1/2 cup raw whole almonds in coffee grinder. Pulse until pretty finely ground but not too much or it'll turn into almond butter! Sift out. Place remainder back into grinder and pulse again. Repeat until it's all sifted. Easy!!!

Chili & Cornbread for a Cold Spring Day

Thanks so much for inviting me, Julie! I'm happy to share some of my favorite vegetarian recipes. There are so many, from black bean pineapple enchiladas to pad thai, I don't know where to begin! So I guess I'll start with my most current favorite.

First some background. I've been vegetarian for 15 years, but a part-time veg since birth. After some recent researching, I've slowly been breaking out into a full time vegan! Never thought I could ever accomplish this because I am such a food LOVER, and I thought being vegan meant slowly starving and enjoying nothing. I was so wrong! There is so much delicious & exciting food out there, in fact, I am starting to think vegan cuisine is even better! So, I will be posting some vegan recipes along with the vegetarian ones.

I think, to incorporate some vegetarian recipes into your diet, like Julie is doing, is so awesome!

So, onto last night's dinner & our current favorite dish. I usually only eat chili in the fall, because it's part of the joy of autumn and I like to savor that. But then I saw this recipe and just had to try it right away! And it's been so cold, chili sounded perfect. You may want to save this one for the fall, and from this point on, I will post more seasonal recipes. But I'm sure here in Utah there is one more cold, snowy or rainy day left this spring to enjoy a big bowl of wholesome, super yummy, chili & cornbread!

This recipe is vegan. Got it right here.

Tempeh Chili con Frijoles & Cornbread
To read the full recipe go to that link above. But I have a few notes to add.

tempeh: I know a lot of you are thinking, what the??? Ya gotta get it at a health food store, pretty sure. I found it at Good Earth in AF. But don't be scared, it's just grains! Looks like tofu, kinda, but hearty & nutty. It crumbles up nicely for this recipe and I love the texture. But I think tofu could work fine as well, if it's all you can find.

I found the reviews below the post very helpful.

We only used 2 T chili powder because it's all we had left. This made it perfectly mild for the kids, though we'd prefer it spicier. I'd probably add a jalapeno. But if you don't like spice, the 2 T is perfect!

For those who don't have beer on hand, go raid your naughty neighbor's fridge or something! ;) We did not use a very dark beer, but medium ale, so I don't think dark is absolutely necessary. I do think quality is what really matters, and the darker the richer. But don't worry, the chili doesn't taste like beer! It just adds a magical touch that will be your own dirty little secret when your friends & family rave about the super fine taste! :)

Definitely top it with the avocado and cilantro. It was sooooooo good!!! Also, tortilla chips would be even yummier!

This chili seriously ROCKS!

Lastly, there is a link to the cornbread recipe there. It was moist, easy, and delicious!!! If you want sweetness maybe try a little honey or agave nectar, but I loved it as is!

Oh, and sorry no pictures! I'll try to have some next time...I was enjoying my chili too much to fetch the camera. :)

Happy Eating!

Introducing Deann

Hey guys, I am having my cousin Deann post on this blog too. She is an excellent cook and is also a vegetarian so we will be getting some other options. I am excited because we try to eat 1-2 meals a week without meat. Thanks Deann.