Buckeye Brownies

Ingredients

• 1 box fudge brownie mix
• 2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 6 TB unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup milk chocolate chips

Instructions

1. In a 9x13 pan, make and bake brownie mix according to box directions. Let cool.
2. In a bowl add your powdered sugar, 1/2 cup butter and peanut butter. Mix well. Spread with fingers over the brownies and pat down (it has a consistency similar to playdough).
3. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies 2nd layer. ENJOY!

Quinoa Coconut Granola Bars

Instructions

1 cup uncooked quinoa**

1 cup oats

1/2 cups coconut

1 cup combination of nuts and dried fruit 

1/4 tsp salt

1/2 cup peanut butter

3/4 cup honey

1 TBL  oil

3 TBL Brown Sugar

Preheat oven to 350 degrees F. Grease a ceramic or glass 9X13 inch baking dish.  Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minutes. Return mixture to a large bowl and add coconut, nuts, and dried fruit.  In a medium saucepan, combine salt, peanut butter, honey, oil, and brown sugar. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated. Pour into baking dish. Press mixture down into pan. Bake for 20 minutes. Let cool for up to 2 hours and then cut and serve.  (Oven times may vary! Watch your bars carefully to not burn them!)  Once they are browned on the edges, you can take them out.

**After reading some reviews from this recipe I realized that uncooked quinoa wasn't going to give me any nutrition, so I cooked my quinoa first, then toasted until a light golden color, then I added my oats and toasted an additional 8 minutes. This was just long enough to give some of my quinoa a crunch, just like the uncooked quinoa, but with all the nutrition.

For a tastier treat:

1 cup semi-sweet chocolate chips

1 TBL oil

Melt in the microwave at 30 second intervals, stirring until melted.  Cut the granola bars, and dip each one in the chocolate, and let sit on a piece of parchment paper until it hardens. OR after melting just spread on top and cut into bars when it hardens.

No Bake Protein Bars

Ingredients:

2 cup rolled oats
1 1/3 cup unsweetened thick cut coconut
2/3 cup raw honey, real maple syrup or blackstrap molasses
1 cup nut butter
1 cup ground flax meal
1 cup dark/bittersweet chocolate chips
2 tsp unrefined coconut oil
2 tsp pure vanilla

Optional:
4 tbs whey protein powder
2 tbs chia seeds

Directions:
Combine all ingredients in a large bowl or stand  mixer.

Spread and press firmly into an 8″x 8″ pan - Or chill dough for at least 30 minutes and scoop rounded tablespoons into balls and stack in an airtight container in the fridge.

- I have never put the chocolate chips in these and they are still delicious! 

Worlds Best Chocolate No Bake Bars

1 cup peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil (I usually don't use unrefined....still delicious!)

2 cups dry oats (not instant)

1 C shredded coconut

1/2 C chopped walnuts (optional)

1 1/4 cups dark chocolate chips

1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

*This is what I took to the family reunion at Ryan's last year. This is my "healthy" version of no-bake cookies.

Slow Cooker Baked Potato Soup

Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 16 oz cream cheese, softened (I use low fat)
• 1 tablespoon seasoned salt
• optional garnishes: crumbled bacon, shredded cheese, green onions, diced ham

Directions:

1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
2. Cook on high for 6 hours or low for 10 hours.
3. Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended. (Alternately you could remove 1/3 to 1/2  half the soup and the cream cheese to an upright blender, then re-incorporate).
4. Stir well, top with your choice of garnishes & enjoy!

Yields about 10-12 servings.

*this makes a LOT of soup. I cut the recipe in half, because my crockpot is small, but I've made the whole recipe (when I had a different, bigger crockpot)....and just enjoyed the leftovers!!

Artichoke and Portabella Mushroom Soup

One 14-oz can marinated artichokes, chopped
2 ribs celery, chopped
1/2 pkg (1 lb) carrots, chopped
1/2 c green onions, chopped
1/2 c butter
1 bay leaf
1/2 t thyme
1/2 t oregano
 1/8 t cayenne pepper
4 c chicken broth
2 Portabella mushroom (or use white button ones)
2 T flour
2 c half 'n' half or 1 c cream


Saute carrots, celery, and onions in 1/4 c butter for 10-15 minutes
Add mushrooms - cook 4 more minutes
Add spices, broth and artichokes


In another pan melt butter, add flour, and make a roux.  Add cream, then add to broth and mushroom mixture


Cook 20 minutes


We had this at Mary Lou and David's after Sierra's missionary farewell talk.  It is REALLY delicious!!

Smoky corn and Shrimp Chowder

4 ears fresh sweet corn (I just use frozen)
4 slices bacon
1 medium onion, chopped
1 tsp. salt
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
2 T. flour
2 medium potatoes, chopped and cooked
5 cups milk
1 pound shrimp, peeled and deveined
4 cups baby arugula or other peppery greens

1. Cut corn from cob.  Set aside.
2. Cook bacon. Remove from pan, drain and crumble.  Add onions, corn, salt, smoked paprika and cayenne pepper to bacon drippings. Saute 10 mins.
3. Add flour, whisking well; cook 2 minutes. Add potatoes and milk.  Cook until thick and creamy, about 10 mins. Add shrimp and cook until pink (I use precooked). Stir in arugula.  Serve with crumbled bacon.