Oatmeal Raisin No Bake Granola Bars

I haven't made homemade granola bars in a while. I'm not sure why. Just one of those things that I make incessantly for a time, until everyone is completely sick of granola bars - and then I don't make them at all for months. It's been months. These oatmeal raisin no bake granola bars were a good way to get back on the granola bar making train.

The kids have even been noticing that I haven't been making as much snack food as usual. You know you need to start again when they start looking at their lunches and sighing because it's exactly the same every single day of the week.

There were actually gasps and cheers when they walked in the door after school and caught sight of these granola bars. Maybe they need to get out more? Need a little more excitement in their lives if granola bars elicit cheers? Possibly.

I can't really blame them though. These are so tasty, so easy, and super customizable. Plus, there's only seven ingredients, and one of them is salt, so that doesn't even count. That's a quick and easy snack that you can feel good about giving to the kids. Or eating yourself (obviously).

These are actually reminiscent of Rice Krispie squares, but without the marshmallows and butter so they're a whole lot healthier. Which is actually why I used Rice Krispies in them, to make them a bit treat-like even though they're actually quite healthy.

And for the crunch. I love using crispy cereals in my granola bars to make them nice and crunchy. You could easily swap those out for more rolled oats or some puffed rice though, if you prefer.

And then make many more variations, because you know these oatmeal raisin no bake granola bars won't last long.

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Oatmeal Raisin No Bake Granola Bars Recipe

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Ingredients

• 2 cups old fashioned rolled oats
• 2 cups crispy rice cereal
• 1 cup chopped pecans
• 1/4 cup sesame seeds
• 1 cup raisins
• 1 cup liquid honey
• 1/2 teaspoon kosher salt

Directions

1. Lightly grease a 9x13 inch baking pan and set aside.
2. In a large bowl, mix together the oats, rice cereal, pecans, sesame seeds and raisins.
3. In a large saucepan, over medium heat, bring the honey and salt to a boil. Boil, stirring occasionally, for 5 minutes. It will bubble up a lot so make sure your pot is big enough and keep an eye on it.
4. Remove the honey from the heat and pour it over the oat mixture. Stir quickly with a greased wooden spoon or silicone spatula until everything is well coated and then press the mixture into the prepared pan.
5. Cover the bars with some greased wax paper and use a flipper to press it down firmly into the pan.
6. Let the bars cool completely before slicing. They will keep for up to two weeks in an airtight container at room temperature. They are a bit sticky so put wax paper in between layers, or wrap the bars individually. 

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Source: Adapted from 150 Essential Whole Grain Recipes.

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Chocolate Mousse Cake Filling

This is the easiest recipe for chocolate mousse that you will find. Not only is it quick to prepare, and you only need a few ingredients, but it's unbelievably rich and creamy.

I technically made this as a filling for chocolate cupcakes, so it's a chocolate mousse cake filling, but you could honestly eat this as a dessert all by itself. For these photos, I spooned it into margarita glasses, and topped it with a single blackberry, and it made for a really pretty and simple dessert! With a pile of berries on top, or a dollop of whipped topping, this makes for a really elegant dessert.

I think you could fill shot glasses or shooters with this mousse and a little whipped topping, and they would be fabulous mini-desserts for parties and entertaining! This quick recipe comes to the rescue and gives you a simple dessert in minutes.

But the original reason I made this chocolate mousse cake filling was to fill the center of dark chocolate cupcakes. And they were sublime. Imagine sinking your teeth into a moist and rich chocolate cupcake, and you are met with this delectable fluffy and chocolate-y treat in the middle. 

I actually haven't shared the whole cupcake recipe yet, so you'll have to stay tuned for the completed dessert, but chocolate lovers will not be disappointed!

To prepare this mousse, you only need one bowl, a handful of ingredients, and a microwave. It's a cinch whip up!

I combined milk with semi-sweet chocolate, and heated them until the chocolate was melted and smooth, creating somewhat of a ganache! I mixed in instant coffee granules because the coffee gives so much extra richness and dimension to the chocolate.

It's not overpowering in flavor so that this tastes like a mocha dessert, but it definitely magnifies the richness of this mousse. I stirred in chocolate pudding mix for more chocolate-y goodness, and then mixed in whipped topping so that it was light and fluffy! It's the perfect filling for cakes and cupcakes, and it's delicious all on its own too!

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Chocolate Mousse Cake Filling Recipe

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Ingredients

• 1 1/2 cups 2% milk
• 4 ounces semisweet baking chocolate, coarsely chopped
• 1 tablespoon instant coffee granules
• 1 3.4 ounce box chocolate instant pudding mix
• 8 ounces whipped topping, thawed, one container

Directions

1. In a large microwave-safe bowl, combine milk and baking chocolate.
2. Microwave on medium for 2 minutes, whisking until chocolate is melted, and the mixture is smooth.
3. Add the instant coffee granules, and stir until dissolved.
4. Add the instant pudding, and stir until dissolved.
5. Refrigerate for 15-20 minutes, or until it is slightly cool, and has begun to thicken.
6. Whisk in the whipped topping, and return to the refrigerator to chill completely.
7. Spoon into the center of cupcakes, or use as a filling for a layer cake. Or, just eat it by itself as chocolate mousse!

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Quinoa Chicken Salad

Now that spring is here, what better way to celebrate this beautiful season than eating quinoa salad? This type of salad is by far my favorite salad because it is like a complete meal. Here you have lots of fiber (which can help to reduce cholesterol and constipation and help you feel fuller), vitamins and protein.

We all know that there is plenty of evidence from many studies that says nutrient-rich plant foods contribute to overall health. For this reason, we should all include more salads in our diets.

However, it doesn't mean you have to eat salads that are not flavorful and tasty. This salad is very cool because of the textures, colors and flavors. I bet that even your kids will love it as well.

As you can see this salad is very versatile because you can customize it to your taste. I mean, if you don't like black beans with quinoa, you can just remove it and add more red pepper for example.

You also can add more ingredients to this salad, like fruits and more vegetables - broccoli, green beans and carrots would be delicious. Or you can put some nuts like walnuts, peanuts, almonds or cashews to bring crunchy bites to your dish. Use what appeals to you the most, and whichever one you have in your fridge or pantry. The possibilities here are endless. You just need to use your imagination to get creative.

For this salad I used white quinoa, but you can use any type of quinoa you have on hand. I also used black beans, which are my favorite kind of beans, but you can replace these beans for any other you have like, for example green beans. Hum… green beans work really well in here. And you also can use the chicken left over from last night's dinner to make a fresh and healthy lunch dish. So, make this quick and easy-to-follow salad recipe today and let me know how it turns up. I am sure you wont regret it. Enjoy this delicious and healthy recipe!

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Quinoa Chicken Salad Recipe

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Ingredients

• 2 cups cooked quinoa
• 1 15 oz can black beans, rinsed and drained
• 1 15 ounce can corn, rinsed and drained
• 1/2 cup red onion, chopped
• 1/2 cup red pepper, chopped
• 1 cup cooked chicken, diced
• 1/4 cup fresh parsley, save some for garnishing the dish just before serving
• 1/3 cup homemade vinaigrette dressing

Directions

1. Place the quinoa in a large bowl and add the black beans, corn, red onions, red pepper, chicken and parsley.
2. Pour the homemade vinaigrette dressing over the quinoa salad and stir to combine very well.
3. Garnish with more parsley before serving if you desire.

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Easy Chocolate Truffles

These came by accident because I am a lazy slob.

Okay, that's not really true... the lazy slob part. But, they were not a "planned thing.

You see, I was making this delicious s'mores dip last month, and after I took all my yummy photos, I placed the dip in the fridge for later. You know, later... the normal time families eat dessert (not 10 am).

In the afternoon, I had a serious craving for the dip, and of course it firmed up. But, it struck me, this would make a delicious filling to a truffle. So I grabbed my metal cookie scoop and I got 48 truffles from this recipe (OMG!!). I froze these for about an hour. Then dunked them in MORE chocolate and sprinkled some graham cracker crumbs on top. 

These were such a hit. And while they have all the "making of a s'mores", the marshmallow just added a rich smoothness to the filling that you can't really tell is marshmallow.

Here are a few tips and tricks about making these Easy Chocolate Truffles:

In a glass bowl, you'll want to microwave the sweetened condensed milk with the chocolate, stirring every 30 seconds (for about 1 minute total). 

Add in the marshmallows and microwave again in 30 second increments. Mine took about a minute for the marshmallows to get soft.

You could either stir and blend them in completely, or blend them until they are incorporated, but there are still streaks of marshmallow (this was my goal, but I failed).

Refrigerate this mixture for about 2 hours. Using a metal cookie scoop (mine was a small, 1 Tbsp sized scoop), portion out your filling onto a parchment paper lined baking sheet.

Freeze for an hour. Use your fingertips to roll into a smooth ball.

Melt 16 ounces of chocolate wafer (I love Ghirardelli) until smooth, according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping the side of the bowl gently to let the excess drip off. Place on parchment paper. Sprinkle immediately with graham cracker crumbs. Repeat until all truffles are dipped.

These can be stored in the freezer for later use, or up to one week in the refrigerator (in an airtight container). ENJOY!

Check out some of my other favorite truffle and candy recipes!

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Easy Chocolate Truffles Recipe

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Ingredients

• 1 14 ounce can sweetened condensed milk
• 12 ounces semisweet chocolate chips
• 12 large marshmallows
• 16 ounces ghirardelli chocolate melting wafers, or chocolate bark, melted
• 1/4 cup crushed graham crackers

Directions

1. In a large microwave safe bowl, combine sweetened condensed milk and chocolate chips. Microwave in 30 second intervals, stirring well, for about 1 minute, until smooth. Add in marshmallow and heat an additional 30-60 seconds, until smooth.
2. Refrigerate for 2 hours. Using a small metal scoop (about 1 tablespoon size), drop scoops of filling onto a parchment paper lined baking sheet. Freeze truffles for one hour.
3. Using a toothpick, dip truffle into melted chocolate, tapping the side of the bowl to remove excess. Sprinkle immediately with crushed graham crackers. Repeat. Store in airtight container in refrigerator or freezer. ENJOY.

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Alfredo Pasta for Two

You didn't think I was going to teach you how to make easy Alfredo sauce, and then not give you a recipe or two to slather it on, did you? 

This pasta dish is just the first thing I slathered it on. I bathed fresh pasta (I get these fun bi-color ziti shapes from my local CSA) in the Alfredo sauce and added steamed broccoli to the mix. (I actually added the broccoli right to the pasta pot while it was finishing up the last few minutes of boiling-no extra dishes to wash!) A hit of fresh lemon zest just before serving makes this an easy, yet impressive weeknight meal.

I also smeared the alfredo sauce on a homemade pizza dough and piled so much cheese on top, that it didn't melt in the middle. (Hint: that's a LOT of cheese). I dipped breaded chicken fingers in this sauce, too. It's my new go-to sauce because I always have the ingredients in my fridge!

In the case of fresh pasta, it takes about a half-pound to make two generous servings. Dried pasta takes a little less—I usually use 6 ounces. As always, you can double this recipe to serve more, but it serves two as written. In fact, I highly recommend doubling the Alfredo sauce part because you will find so many ways to use it throughout the week!

If you're not a huge broccoli fan, you can substitute frozen asparagus spears (chopped), peas, green beans, or even edamame. You want to use something that cooks in just a few minutes in the boiling water with the pasta. I made an all-white version with cauliflower and TONS of red pepper flakes on top once, and loved it! Have fun with this one!

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Alfredo Pasta for Two Recipe

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Ingredients

• easy alfredo sauce, prepared
• 6 ounces dried pasta, or 1/2 pound fresh pasta shapes
• 8 ounces fresh broccoli florets
• 1/2 teaspoon lemon zest, for serving
• pinch of crushed red pepper flakes, optional
• freshly grated parmesan cheese, for serving

Directions

1. Have the Alfredo sauce warm and ready to go on the side.
2. Bring a large pot of water to boil to cook the pasta. Salt the water when it's boiling, and then cook the pasta according to the package directions.
3. During the last 2-3 minutes of cooking time for the pasta, add the broccoli.
4. Drain the pasta and broccoli, and toss it with the Alfredo sauce.
5. Divide between two plates, top with lemon zest, red pepper flakes and extra Parmesan.

 

 

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Spicy Avocado Chimichurri Salsa

I used to be all about red-based salsas. It's the comfort food us Coloradans have all grown up with in Mexican restaurants throughout the state. The red restaurant salsas are always flavorful and have just the right touch of heat, but after a while, you feel like you've tasted them all. There's no wow factor that makes you sit up a little straighter and say "holy cow, now that's some good freakin' salsa!"

This was the main reason I converted to guacamole instead of salsa. Why feel the need to indulge in the same salsa over and over again, when I could seek comfort in a giant bowl of tasty guacamole?

That is, until now.

My friends, I have found the ultimate salsa to get you out of your restaurant-style salsa rut.

Spicy avocado chimichurri salsa is the happy marriage of a fiery salsa and a chunky guacamole. It's got the heat and fresh flavors of a typical salsa, wrapped up with big chunks of avocado that give you a smooth, creamy finish to every bite.

Not only does this salsa pair well with a classic chip and dip combo, it goes well with chicken, steak and even salmon. It's so versatile and it brings so much flavor to a plain ol' grilled chicken breast.

Just top your favorite entrée with a little of this magical salsa and your taste buds will thank you for it. Trust me.

This is one of those 'secret weapon' recipes that you can pull out at a moment's notice to kick up your next party or date night in. You're only 5 minutes away from this bowl of sunshine and happiness…

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Spicy Avocado Chimichurri Salsa Recipe

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Ingredients

• 1/2 cup fresh parsley leaves, packed
• 1/2 cup fresh cilantro leaves, packed
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup fresh lime juice
• 1/2 cup extra virgin olive oil
• 1 large hass avocado, peeled, pitted and chopped

Directions

1. Pulse parsley, cilantro, garlic, salt, oregano, and red pepper flakes in a food processor until smooth. Add lime juice and olive oil and pulse until well combined.
2. Add the chimichurri sauce and avocado to a large bowl and stir gently to combine.
3. Serve with tortilla chips.

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Source: Recipe adapted from Food & Wine

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