Some Recipes

This first one has quickly become a favorite at our house and it's healthy so that makes it so much more fun to make!  I saw it on Darby's blog at Fly Through Our Window.  I use unsweetened/natural peanut butter so really the only sugar comes from the honey and the chocolate chips which are just sprinkled on top.  If you like coconuts you could also sprinkle coconut flakes on top.  I do not like them, so I just stick with the choc chips. 

Peanut Butter Crispy Bars

1 1/2 tablespoons of Coconut Oil

2 cups of Peanut Butter

1/2 cup of honey (I usually add a little more)

4 cups of crispy rice cereal

handful of mini chocolate chips 

DIRECTIONS:

melt coconut oil in large pan, add peanut butter until well mixed

add honey and stir well

remove from heat and stir in cereal

spread in 9 x 13 pan

sprinkle with chocolate chips

I usually put mine in the fridge to help everything harden up a bit

ENJOY! 

The next is a yummy soup recipe found in this awesomeness that is this cookbook.  My aunt gave it to me one year for Christmas and it really is a favorite of mine!!!

Chicken and Wild Rice Soup

I did modify the recipe just a little and I note where I did in this blue font...

 

2 tablespoons butter (I used a little more)

3 celery ribs, thinly sliced

1 medium onion, chopped

1 8oz package of fresh baby portobello mushrooms, sliced

2 teaspoons of minced garlic

4 cans (14 oz) chicken broth

3 cups cooked chopped chicken (or turkey)

1 1/2 cups frozen whole kernel corn, thawed and drained

1 can sliced water chestnuts drained (I omitted these from my soup)

1 cup of uncooked wild rice (I used a small box of Uncle Bens Wild and Long Grain rice with seasoning packet)

1 teaspoon of salt  (I used more than this)

3/4 teaspoon of freshly ground pepper

2 cups of whipping cream 

I added some freshly grated carrots (maybe 1/4 - 1/2 cup) 

DIRECTIONS

melt butter in large skillet (I did this in my big pot) over medium high heat 

add celery, (carrots), & onions - cook until tender (4-6 min)

add mushrooms and garlic, cook 2 minutes

COMBINE mushroom mixture, broth, and next 6 ingredients in a 5-quart slow cooker

(I just added everything into my big soup pot) 

So since I didn't use the crock pot, I went ahead and added my whipping cream and cooked on low-med heat for about 2 1/2 hours.  It came out great this way! 

Cover and cook on low 5 to 6 hours or until rice is tender.  Stir in whipping cream

Yield: 12 cups

 

YUMMY!!! 

This picture was taken after we ate it for dinner and for leftovers at lunch the next day.  

This would be a great meal to make if you need to take some to a friend or neighbor in need.  It definitely makes enough for 2 families!!!