Healthy Granola Bars

Here are the granola bars. So much room for experimenting too - you could use whole-wheat flour, change vegetable for canola oil or applesauce to make even more healthy. Add in whatever else you please. Enjoy!
AMG

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

The best peanut butter bars

I have been looking for a good peanut butter bar recipe and thanks to my sister in law I think I found the best one. ( I pracitically ate the whole pan myself) Enjoy!


Mix together
2/3 cup melted butter
1/4 cup peanut butter
1 cup brown sugar
1/4 c corn syrup
1/4 tsp vanilla


add:
4 cup oats
press in greased 9x13
Bake:400 for 10 minutes
or until golden brown around edges and bubbly on top
cool 5 minutes


Frosting:
1 1/2 c milk chocolate chips
1 cup butterscotch chips
1/2 cp peanut butter
melt in sauce pan
poor over bars
refridgerate 2-3 hours

Rolls

2tbs sugar
1tsp salt
2 3/4 c flour
2 tsp yeast
1/4 cup water
7/8 cup milk
1/4 cup butter
1 egg

mix (if dry I add a littl bit of water, if wet flour, I usually always have to add one or the other) Let rise for 20 minutes.
Take out divide into three balls
roll out balls into circle, spread butter over them.
With pizza roller cut like a pie into six peices
roll up the pieces longer end of triangle to shorter
Place on sprayed cookie sheet.
cook 350 12-15 minutes (until golden brown on top)
milt butter on top.
enjoy!!

Mounds

1 lb powdered sugar
2 bags shredded sweetened coconut
1 can sweetened condensed milk
1/2 cup melted butter
mix and roll in small balls. Freeze the balls until frozen.
Dip in:
1-2 bags melted semisweet chocolate chips

(the recipe says 1 bag chips will do, but I have never been successful at one bag)

Optional: press almonds to make almond joys

Fruit Dip

1 package of Vanila pudding mix
2/3 milk
1/2 cup sour cream

mix together. Slice up favorite fruits and dip enjoy!

Apple Cider Fondue

I am finally posting my recipe!

**Be careful not to burn or scorch the cheese, as it will get lumpy. Stir constantly until you serve!

INGREDIENTS

• 3/4 cup apple cider or apple juice
• 2 cups shredded Cheddar cheese
• 1 cup shredded Swiss cheese
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• 1 (1 pound) loaf French bread, cubed

DIRECTIONS

1. In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes, apple, or what ever you like!
   

Pumpkin Craze

Here is the Pumpkin Chiffon Pie I made. It's from Martha Stewart

Crust:
32 Gingersnaps, coarsely broken
1/4 C. granulated sugar
1/4 tsp. coarse salt
4 TBSP, plus 2 tsp. unsalted butter - melted

Preheat Oven to 350. Process gingersnaps, sugar, and salt in food processor until finely ground. Add butter. Divide mixture into 2 pie tins, pressing crust into bottom and sides. Bake 11-13 min. Let cool.

* Note - I only did one pie, so I halved the above recipie.

Filling:
1 envelope unflavored gelatin
1/4 c. cold water
1 1/4 c. cammed pumpkin
3 large eggs, separated
3/4 c. granulated sugar
1/2 c. whole milk
1/4 tsp. coarse salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg

Sprinkle gelatin over cold water in a bowl and let stand until softened. About 5 min.

Combine pumpkin, egg yolks, 1/4 c. sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken (about 8 min). Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.

Beat egg whites with mixer until soft peak form. Gradually add remaining 1/2 c. sugar, beating until stiff peaks form. Whisk one-third beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. Spoon into pie shells. Refrigerate at least 1 hour. (Also can be refrigerated, covered, overnight).


Pumpkin Bread (per request)

1/2 c. butter
1 c. sugar
2 eggs
3/4 c. canned pumpkin
1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves

Cream butter, sugar, and eggs. Add pumpkin mix and set aside. In separate bowl, sift together dry ingredients. Gradually add dry ingredients to creamy mixture. Beat until blended. Add chocolate chips (3/4 c.) and pecans (3/4 c.) if desired. Grease one loaf pan, or 4 mini loaves. For one loaf bake at 350 for 1 hour. For mini loaves bake at 350 for 35-40 min.

Have fun! Ann Marie