Homemade Granola Bars

Found on The Sisters' Cafe
Don't these just look delish? There are so many things you could do with this recipe, in addition to the original. YUM!

2 1/2 cups quick cooking oats

1/2 cup rice krispy cereal

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/2 cup butter, softened

1/4 cup honey

1/2 tsp vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.

Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

Fajita Skillet

LOVE this dish from Taste of Home!!! I didn't do the tortilla strips that it called for and it was still delicious. I prefer it just by itself, but my husband would prefer it with a tortilla like buritto-style or on top of rice. Any way you do it it would turn out great!

Ingredients

• 2 flour tortillas (10 inches), cut into 1/2-inch strips
• 3 tablespoons Olive Oil, divided
• 1/2 pound boneless skinless chicken breasts, cut into strips
• 1/2 pound boneless beef sirloin steak, cut into thin strips
• 1 medium green pepper, sliced
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 teaspoon cornstarch
• 2 tablespoons lime juice
• 1 cup cubed fresh pineapple
• 1 medium tomato, coarsely chopped

Directions

• In a large skillet, fry tortilla strips in 2 tablespoons oil on both sides for 1 minute or until golden brown. Drain on paper towels.
• In the same skillet, cook the chicken, beef, green pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper in remaining oil for 3-4 minutes or until chicken is no longer pink.
• In a small bowl, combine cornstarch and lime juice until smooth. Stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in pineapple and tomato; heat through. Serve with tortilla strips. Yield: 4 servings.

Black Bean 'n Pumpkin Chili

Yes, ladies and gentlemen-PUMPKIN! I originally tried it because I was so curious about pumpkin being in chili and I ended up LOVING it! It so hearty, and just plain delicious.

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons Olive Oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey (I used ground)
  
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings

Hawaiin Kabobs

This is one of the most tasty kabob marinades I've ever had! We got it in for dinner one night before the no open fire law came about here in California (boo). We only did peppers, onions and chicken and pineapple and it was so, so good!

Ingredients:

pineapple (preferably fresh :)) or 1 20 oz. can pineapple chunks
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 large onion, quartered
12-16 mushrooms, optional
16-18 cherry tomatoes
1/2 c. soy sauce
1/4 c. olive oil
1 Tbl. brown sugar
2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. ground mustard
1/4 tsp. pepper

Drain pineapple, reserving 1/2 c. juice. Place pineapple chunks and vegetables in a large bowl; set aside. In a saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least 1 hour, stirring occasionally. Remove pineapple and vegetables from marinade and reserve marinade. Alternate pineapple, green pepper, onion, mushrooms if desired and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.

Apple Crisp

This is one of those long time family favorites that I just never get sick of! It is so good and considerably healthy!

Ingredients:
4 c. apples, peeled and sliced
1 Tbl. lemon juice
1/3 c. flour
1 c. quick oats
1/2 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. melted butter

Place apples in 8x10 shallow baking dish. sprinkle with lemon juice. Combine dry ingredients, add melted butter. Sprinkle over apples. (Double topping for a real delicious taste!) cook for 30 min at 375 degrees. Be careful though to not burn the topping!