Going for a long bike ride, run or hike?  Be sure to include these homemade granola bars.  The recipe is  from the lid of a  Smucker’s Natural Peanut Butter jar.  We enjoy them so much and they are certainly better than any store bought brand and well the nutrition cannot be beat!

Ingredients

3 Cups Rice Crispy Cereal, slightly crushed

3 Cups Cheerios, slightly crushed

1 1/2 Cups Raisens or other dried fruit; cherries, cranberries

1/2 Cup Sunflower seeds

1 Cup Honey

3/4 Cup Sugar

1 (16oz) Jar Smucker’s Chunky Natural Peanut Butter

1 Teaspoon Vanilla Extract

Non-Stick Cooking Spray

Directions

1. Combine cereal, raisins & sunflower seeds in a large bowl.

2.  Combine honey & sugar in saucepan and heat for 3-5 minutes until the mixture comes to a boil.  Boil for one minute.

3.  Add peanut butter and vanilla to warm mixture.  Pour over the cereal mixture until everything is coated.

4.  Press mixture into a greased 15x10x1 inch pan (cookie sheet).  I put a plastic baggie on my hand to press the mixture firmly into the coroners.  Cut granola bars into rectangles and wrap in press-n-seal.

Hello!  So I haven’t been the best blogger, but I’m back and we’re starting out with a simple, but delicious recipe for summer get togethers.  I especially enjoy this one because you can make it ahead of time and it travels well.  It’s perfect right from the fridge and you’ll enjoy how moist the cake stays.  I also also used fat free caramel as well as sweetened condensed milk-no one could tell!

Ingredients

1 package Devil’s Food Chocolate Cake Mix, I like Duncan Hines Cake Mixes-they are worth the few extra pennies

1 14 oz. can sweetened condensed milk, fat free ok

1 15 oz. jar caramel ice cream topping, fat free ok

1 Container cool whip, thawed, lite ok

4 Heath bars, crushed and set aside

Directions

1.  Prepare and bake the mix according the package directions.  Bake cake in a greased 9X13 pan.  Cool the baked cake for 5-10 minutes. 

2.  Using a wooden spoon handle, poke holes into the cake. 

3.  Pour the sweetened condensed milk over the cake, followed by the caramel topping.  Put the cake in the refridgerator, over night is best. 

4.   The next day, spread the entire container of cool whip over the cake, then top with crushed Heath Bars.  Enjoy and for best results keeping remaining cake in the refridgerator!

If you are counting calories, but still want to enjoy a yummy, satisfying dessert…this one will be sure to make the mark!

Ingredients
Already bake angel food cake
1pkg. Instant, sugar-free vanilla pudding
1 cup sour cream
1 can lite cherry pie filling OR I use strawberry or raspberry pie filling
1 container lite cool whip

Directions

1. Break angel food cake into pieces (bite size) and place on the bottom of a 9×13 pan
2. Mix pudding according to instructions but use a little less milk
3. Combine pudding mixture with sour cream and stir until creamy
4. Pour combines mixture over broken angel food cake
5. Then layer pie filling
6. Top with cool whip
7. Let refrigerate at least two hours before serving

Every time I make this simple dessert…it’s gone in minutes.  Everyone will enjoy the nice blend of sweet with salty.

Ingredients
2 cups (12oz pkg) milk chocolate chips
9 cups (16oz pkg) mini marshmallows
1/2 cup crunchy or creamy peanut butter
1 cup dry roasted peanuts

Directions

1. Grease a 9×13 pan
2. In the microwave melt the chocolate chips and peanut butter together-use medium heat
3. Cool for 5 min
4. Stir in marshmallows and peanuts
5. Pour mixture into 9×13 pan and refrigerate bars for 30 minutes

Try these delicious burgers as a healthy substitute. I purchase the extra lean ground turkey, which has only 1.5g of fat per serving. The burger is great on a whole wheat bun with some mayo or horseradish. Enjoy them for your next outdoor get together!

Ingredients
2 pkgs. Quaker Simple Harvest Oatmeal; Maple, brown sugar with pecans OR 1 cup old-fashion oats
3/4 cup chopped onion
3/4 cup finely chopped sweet red OR green pepper
1/2 cup shredded zucchini
1/4 cup ketchup
2 garlic cloves-minced
1/4 tsp salt
1 lb. ground turkey

Directions

1. Combine all the above ingredients, adding the ground turkey last
2. Shape into approximately 6 patties
3. Place on grill over medium heat until edges are pink

Just a quick tip…I sometimes make this in my Pampered Chef Trifle Bowl as it makes for a very nice presentation.  I simply layer the grapes and  cream cheese mixtures to carry out the flavor.  I also like to use both red and green grapes for a flash of color.

Ingredients
4 lbs. grapes
8 oz. cream cheese
8 oz. sour cream
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans

Directions

1. Mix the cream cheese, sour cream and sugar together and then spread over grapes in a 9 x 13 glass pan
2. Sprinkle with brown sugar and chopped pecans
3. Refrigerate for at least two hours

Ingredients
1 white cake mix
2 three ounce packages of instant lemon pudding
1/4 cup poppy seeds
1/2 cup oil
4 eggs
1 cup boiling water

Directions

1. Mix all ingredients together and beat for 4 minutes
2. Bake at 300 degrees for 45 minutes
3. Makes two loaves!!

This garlic bread is great with your favorite Italian Meal.  My fiance, Mike, uses French Bread to left over hamburger buns.  I hope you’ll enjoy it as much as we do.

Ingredients
1/2 cup softened butter
2 TBSP mayo
1/4 tsp sage
3 cloves garlid; chopped
2 tsps dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 French baquette; halved lengthwise
2 TBSP grated parmesan cheese

Directions

1. Preheat oven to broil
2. Combine butter, mayo, sage, garlic, oregano, salt & pepper
3. Spread mixture evenly on bread & spinkle with parmesan cheese
4. Place bread under broiler for 5 min. or until lightly toasted

These brownies will be a big hit wherever you bring them!  Definitely a crowd pleaser, they’ll be the first treats to be gone.

Ingredients
1 box brownie mix
1 7oz jar marshmallow cream
1 cup of store bought chocolate frosting
1 cup creamy peanut butter

Directions

1. Prepare, bake and cool browie mix according to package directions in a 9×13 pan.
2. Spread marshmallow cream over brownies.
3. Microwave peanut butter for 30 seconds. Repeat with frosting.
4. Pour melted peanut butter and then frosting over marshmallow cream.
5. Swirl with a knife to marble the frosting and peanut butter.