Healthy oatmeal no bake bars

I made these yesterday and both Hannah and Jeff really liked them.  Hannah said I should put the recipe on my blog so here it is.  I saw it on Facebook.
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil, do not substitute, this is what gives it the creamy texture and flavor
2 cups oats, not instant
1-1/4 cup chocolate chips (I used chocolate stars I had)
3/4 dried cranberries

In medium saucepan I melted the peanut butter, honey and coconut oil.  I then added the chocolate.  I then added just a little more coconut oil.  That helps the chocolate not to become a big glob.  Then I added the oats and cranberries.  I mixed this up real good and put in a pan.  It called for a 9X13 pan but I thought that would make them too thin so I used a smaller rectangle pan.  Refrigerate until set.  Store in the refrigerator.

This recipe is healthier because the fat is coconut oil which is good for you and instead of sugar it uses honey.

Saltine candy

http://passionatepennypincher.com/2012/12/christmas-crack-aka-saltine-toffee-candy/

Ingredients

• 1 cup butter (NOT margarine - original recipe calls for unsalted butter but I've used both)
• 1 cup brown sugar
• 1 1/2 cups semi-sweet chocolate chips
• 40 saltine crackers

Instructions

1. Heat oven to 400.
2. Line 12x17 cookie sheet with foil and spray well with cooking spray.
3. Layer the saltine crackers on top of the foil.
4. Heat butter and sugar on stovetop and heat until gently boiling, stirring constantly.
5. Reduce heat to very low boiling and cook, uncovered, 3 minutes, until the mixture is thickened and sugar is dissolved. (Be careful to avoid burning the butter and sugar- that will ruin the recipe!)
6. Pour butter and sugar mixture over crackers and spread evenly.
7. Bake 5-6 minutes in oven.
8. Remove pan from oven and let cool 3-5 minutes, then sprinkle with chocolate chips.
9. As chocolate chips melt, carefully spread into an even layer over the toffee layer.
10. Let cool completely (refrigerate to cool more quickly.)
11. Break into bite-sized pieces and serve. . . yum!
12. Store covered in refrigerator.

Homemade Russell Stover Candies

Homemade Russell Stover Candies

 2 cups powdered sugar
14 oz. sweetened condensed milk
1/4 cup coconut ...
1 cup shortening, not butter
12 oz. chocolate chips

Mix sugar, milk, coconut and shortening and chill over night. In saucepan melt chocolate chips over low heat. Form filling mixture into small balls or squares, dip in melted chocolate and set on wax paper to harden. Do Not Refrigerate.

Blueberry chocolate clusters

I love peanut clusters and usually make them once a year.  When I saw this recipe for blueberry clusters I was quite excited and started thinking that dehydrated or freeze dried fruit would be delicious.
I usually just melt some almond bark and mix in the nuts, but next time I think I will try using fruits instead or maybe fruits and nuts.  Oh the possibilities.
Recipe source:  http://udisglutenfree.com/2012/05/25/healthy-gluten-free-desserts-for-summer-bbqs/

Chocolate ‘bark’ with Virgin coconut oil

4 T. (1/4 cup) Virgin Coconut Oil

1-T. Cocoa Powder

1/4 t. lowcarb sweetener, such as stevia

2 oz sliced almonds optional

2 oz coconut flakes optional

Melt the coconut oil to a liquid LOW heat, add in cocoa powder and sweetener. Stir to combine and blend well. Blend nuts and flakes into chocolate mixture (Optional). Pour onto a plate with wax paper on it put in refrigerator or freezer on LEVEL shelf and let set 10 minutes or so. It will harden quickly and breaks up easy, put in a plastic bag and keep in refrigerator or freezer.


source:  http://www.onegoodthingbyjillee.com/2012/03/homemade-toothpaste-with-coconut-oil.html

Cowboy Candy

Cowboy Candy
By Bev Dobson in Canning
* 3 pounds Firm, Fresh Jalapeno Peppers, Washed
* 2 cups Cider Vinegar
* 6 cups White Granulated Sugar
* one half teaspoon Turmeric
* one half teaspoon Celery Seed
* 3 teaspoons Granulated Garlic
* 1 teaspoon Ground Cayenne Pepper
makes 2 pints
Preparation Instructions
Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do
this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
Slice the peppers into uniform 1/ 4 inch rounds. Set aside.
In a large pot , bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and
cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and
simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean,
sterile canning jars to within 1/ 4 inch of the upper rim of the jar. Turn heat up under the pot
with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking
chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean paper towel dampened with white vinegar and fix on new, two-piece lids to finger-tip tightness.
I F YOU DO NOT WANT TO CAN THESE TO THE POINT OF SHELF STABLE, YOU CAN
SIMPLYPUT THE JARS I N YOUR REFRIGERATOR AND STORE THEM THERE. I prefer to keep thefridge space free so I can them. I f you wish to can them, follow the instructions below.

Note: I f you have left over syrup, and it is likely that you will, you may can it in half -pint or
pint jars, too. I t 's wonderful brushed on meat on the grill or added to potato salad or, or, or
in short , don't toss it out !

TO CAN, place jars in a canner and cover with water by 2-inches. Bring the water to a full
rolling boil. When it reaches a full rolling boil, SET THE TIMER FOR 10 MINUTES FOR HALFPINTS OR 15 MINUTES FOR PINTS. When timer goes off, use canning tongs to transfer the
jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe
them with a clean, damp washcloth, then label.
Allow to mellow for at least two weeks, but preferably a month before eating. We never can
resist that long.

Mounds Bars

Mounds Bars Ingredients:

10 Tbsp butter, room temperature

3/4 c light brown sugar, packed

2 1/2 c flour

... 1/2 tsp salt

28 oz sweetened condensed milk

28 oz shredded coconut

1 tsp vanilla extract

5 c bittersweet chocolate baking chunks (loosely placed in cup)



1 Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with vegetable spray.

NOTE: I use a 13x9 inch pan becasue I prefer them thicker. You can adjust the size of the pan to your preference. You can use 1/2 the recipe if you do not need as much.

In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.

In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown. Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36 squares.

Use a sheet pan, 13x9.
recipe by Pamela Cassada

Coconut Candies

Coconut "Candies" Basic recipe (tweak it to suit your tastes):


1 cup unrefined coconut oil

1 teaspoon homemade vanilla extract

3 Tbsp raw honey

4 Tbsp organic unsweetened cocoa powder

... 4 Tbsp organic peanut butter

4 tbsp unsweetened dessicated coconut (optional)

Mix all ingredients together 'til mixture is smooth. Drop by spoon into 16 ice cube tray holes. Freeze. Store in a covered container in the freezer. Eat 1-3 a day.

Homemade Twix bars

For a great tutorial on making homemade Twix bars click on the link below.
http://craftscakesandcats.blogspot.com/2012/04/twix-time.html

Tootsie Rolls

1 cup honey
1 tsp vanilla
1/2 cup cocoa
1 cup non-instant powdered milk
Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone . Roll into rolls.
source: 1 cup honey
1 tsp vanilla
1/2 cup cocoa
1 cup non-instant powdered milk
Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone . Roll into rolls.
source: http://www.storefood.com/Recipes/tootsie.html

We used to make taffy when we were kids. I will have to try this recipe. I love anything chocolate and really love tootsie rolls.

5 minute fudge

5 minute Fudge

1 stick of butter

1 box of powdered sugar

1 large bag of chocolate chips

Melt 1 stick of butter in a sauce pan over low heat. Add entire bag of Chocolate chips, stirring as they melt.

Increase heat to medium and add entire box of powdered sugar, stir mixture until creamy.

Pour mixture into a small flat baking pan, and let cool to room temperature.

To speed up the cooling process you can place the mixture in the freezer for about 5-10 minutes.

Peanut butter and Butterscotch fudge can also be made with this recipe,

just substituting a jar of peanut butter, or a back of butterscotch morsels instead of chocolate chips.

source: http://community.stretcher.com/forums/t/26863.aspx

Cracker Candy

World’s Easiest Christmas Candy

1 sleeve Saltine crackers
1 stick butter
1 cup brown sugar
2 cups chocolate chips

On a baking sheet, spread out Saltine crackers. Melt butter and brown sugar in a saucepan over medium heat until gooey. Pour over crackers and bake at 350 degrees for five minutes, or until bubbly.

Remove from oven and sprinkle chocolate chips on top. Let sit for a few minutes until chocolate chips begin to melt. Then, spread over crackers evenly with a spatula.

Stick in the freezer for an hour, or until chocolate hardens. Break into small pieces and put into gift containers or baggies. Store in the freezer until ready to eat or give away.
For a full tutorial visit:
http://moneysavingmom.com/