No-Bake Chocolate Chips Granola Bars

Hey Guys, I made this a couple of times this week and they awesome! No preservatives or additives and much cheaper than the expensive ones that you buy in the store. Wanted to pass along this time. Hope you try them. They are delicious!

No-Bake Chocolate Chip Granola Bars 

Ingredients:
1/4 cup butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats {not rolled oats!}
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips

Directions:
In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don’t seem to be staying together when you cut them, you may have made them too thin or you didn’t pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they’ll become super hard!} The next time you make them, try reducing the butter to 3 tablespoons and really packing them down.

Amazing Crock Pot Recipes!

OK, I admit, I am a little obsessed with my crock pot. In fact, I own TWO of them right now. I recently went out and bought one that has a non-stick insert and is programmable and I just love it. 

I recently found two amazing recipes that I have tried out with my slow cooker and both are winners - Crock Pot Lasagna and Crock Pot Mac and Cheese. My family devoured them! The lasagna recipe is put together just like a traditional dish, but in the crock pot instead. I wondered if it was worth all the effort of cooking it in the crock pot if the assembly was the same as usual, but I thought I would give it a try. Boy am I glad I did! The noodles were soft and moist (not dry around the edges) and the slow cooking process caused the lasagna to solidify and firm up without over cooking it. Not to mention the slow method also allowed time for all the flavors and layers to come together excellently.  If you do decide to make this recipe, check the lasagna after 3 hours of cooking. Mine finished in about 4 hours. It simply was the best lasagna that I have ever made! So, for those who are on a quest for the best lasagna they could possibly make, here is the recipe:

Crock Pot Lasagna

Yes, believe it or not you can cook lasagna in your crockpot! Make sure you don't stir this recipe, or you'll ruin the layers you built so carefully.

Prep Time: 25 minutes

Cook Time: 7 hours, 10 minutes

Total Time: 7 hours, 35 minutes

Ingredients:

• 1-1/2 pounds lean ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 48-ounce jar chunky pasta sauce
• 14-ounce can diced tomatoes, undrained
• 3/4 cup water
• Salt and pepper to taste
• 15-ounce container part-skim ricotta cheese
• 1/4 cup chopped parsley
• 1 egg, beaten
• 3 cups shredded mozzarella cheese
• 16 ounce package mafalda noodles (mini lasagna noodles)
• 1/2 cup grated Parmesan cheese

Preparation:

In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.

In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of mafalda noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 8-10

If you have a new hot crockpot, check this after 4-5 hours.

The next recipe that I would like you try is the Crock Pot Mac and Cheese. This  is the most simple, but yet, the most delicious mac and cheese recipe that I have ever made. You just dump all the ingredients into the crock pot and let it cook. You do not have to boil the noodles beforehand! You can dump the uncooked macaroni right into the crock pot with the rest of the ingredients and  let it cook. It truly was that simply and everyone loved it!! I hope you will try it - 

Crock Pot Mac and Cheese

Ingredients 

Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups pre-shredded sharp cheddar cheese

2 cups uncooked elbow macaroni

Spray the pot of the slow cooker or if using a liner bag, spray the bag well.  In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot.  Add cheese and uncooked macaroni. Stir gently to mix.  

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender.  (Do not cook more than 4 hours, or the sides will begin to dry out).  Serve at once.  

Jans tips:  between the 3-4 hour mark on low, the edges start to get that crispy, cheesey edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.  

The original recipe called for 1/4 tsp. salt , but I increased it for my own taste preferences. You can cut it back down if you prefer.  

Great Tip for Super Creamy Mashed Potatoes

With the holidays coming up, I started looking for recipes and tips for great food! After all, isn't that a big part of what we do to celebrate! 
So the next major holiday for our family is Thanksgiving. I love this holiday; people sitting around the table, delicious food (God willing) and lots of laughter and joy. What I don't like, is stressing about the timing of the food to ensure that it is warm. Sometimes I feel like I am conducting an orchestra, not putting a meal on the table :) That can be difficult to do when you have multiple dishes that all need to be served at the same time, at least for me. 
The dish that causes the biggest challenge for me is mashed potatoes. I LOVE mashed potatoes and I love for them to be creamy, steamy and rich! Doesn't that sound good? There have been a few Thanksgiving dinners that by the time the prep and set-up was done for the other dishes, the mashed potatoes had cooled and needed to be reheated. 
So I started to look for ways to eliminate this from happening and to ease my stress level and that is when I came across this tip on Pinterest - 

Creamy Crock Pot Mashed Potatoes



Here is the recipe: 
5 lbs sierra gold potatoes or red potatoes, diced with peel
• 1 cup water
• 1 cup butter, cut into chunks
• 1 tablespoon salt, plus
• ¾  teaspoon ground black pepper
• 1 1/3  cups milk, warmed

1. Place the potatoes, water, and butter into a slow cooker.
2. Season with salt and pepper.
3. Cover, and cook on High for 4 hours.
4. Do not remove the excess water from slow cooker. This adds to the creamy texture.
5. Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
6. Keep warm on low until serving.
7. Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

I tried this recipe and it was AWESOME!! The potatoes were really creamy and rich and they stayed warm. After the potatoes were finished cooking and whipped, I kept them on warm for the entire dinner and they were delicious, plus super easy to make. I hope you try out this tip!