Krispy Peanut Butter Chocolate Granola Bars

So I broke down and bought a snack bar pan from Pampered Chef. Be prepared to start seeing more granola bar/snack bar recipes coming up. In the meantime, I decided to stick with a fairly basic recipe that I felt would probably turn out okay! I wanted to make one that I knew everyone would enjoy and actually eat. I figured once I got them hooked on the snack bar idea (home made ones) then I would start trying new mixes.

Once I made these they really didn’t last long around the house. Everyone was grabbing them as they used out the door. They were perfect for a quick breakfast or snack on the go!

Start off by getting all of your ingredients out and ready to go.

Pull it all together!
  • 2 cups Rice Krispies
  • 1 1/2 cups Bob’s Red Mill Gluten Free Rolled Oats
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 1/3 cup pumpkin seeds
  • 1 tsp vanilla
  • 1/2 cup raisins (you can probably use any type of dried fruit that you like)
  • 1/3 cup mini Enjoy Life Dark Chocolate Chips (I keep mine in the freezer until I am ready to use them)

Lightly grease your snack bar pan. In a large bowl combine the Rice Krispies, oats, raisins (any dried fruit), pumpkin seeds (any seed you want).

In a sauce pan over low/medium heat, stir the honey and brown sugar together just until they begin to boil.

Remove from heat and stir in the peanut butter and vanilla. Pour over the oat and cereal mixture; mix well to combine.

Stir in the chocolate chips. Work quickly, the mixture hardens quickly. Start to transfer to your snack bar pan. Press it into the mold and then attach the lid. I had to really push to snap the lid on. I had a bit left over so I got out a 1 inch scoop and made the rest into balls.

Refrigerate for several house; until chilled. Once chilled they should pop out of the snack bar pan easily.

Store in an air tight container in the refrigerator.


Spicy Instant Pot Chicken Tortilla Soup

Are you looking for a quick, fast, super simple dinner that you can have on the table in under 30 minutes or less! This soup is exactly what you are looking for. Especially in these cold winter months….it has been a life saver for us the last few weeks. Faith loves this soup so much that I have made it probably 3 times in the last 2-3 weeks. She is requesting it constantly! Plus it is super easy and literally takes 30 minutes or less. So of course when she asks for it I make it because it’s easy and quick. There is very little mess for me to clean up after dinner. That’s the beauty of an Instant Pot…..minimal clean up!

I have to apologize ahead of time…there are few pictures of this soup! No matter how many times I’ve made it over the last few weeks. I have never gotten my camera out to snap a few phots of it. I have a few from my phone so bear with me on this one!


Beef Stew

I haven’t been posting a lot of recipes here lately, even though I have been cooking a lot. It seems as though finding the time to write them down, take photos, and then creating a post has seemed time consuming and hasn’t been happening.

Getting ready to put the stew together!

So here is a new recipe that I recently made! I have been doing a lot of soups lately. The girls are really loving them and they are super easy in the instant pot or on the stove top.

This beef stew I whipped together in about an hour and it was a hit. I decided to do this one in the instant pot instead of the crock pot or on the stove. I had gotten home around 5:30pm that evening and decided to throw whatever I could find into the instant pot and make a stew. I had the beef stew meat knowing I wanted to make a stew but by the time I actually got home and went to put it together I was busy and it was getting late. Not sure how it is around your house, but here when my kids want to to they want to eat now. So I was really trying to quickly throw a good dinner together that didn’t consist of potato chips, popcorn, and chocolate!

WHAT YOU WILL NEED:

  • 2LBS beef stew meat
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (I used a red pepper because that’s what I had in the refrigerator)
  • 2 cups baby carrots, chopped in half
  • 1/2 cup chopped mushrooms
  • 1- 6oz can tomato paste
  • 1 – 32oz beef broth or beef stock
  • 1 tsp oregano
  • sprinkle of red pepper flakes (optional)
  • 1 cup water
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • salt and pepper to taste

Set the instant pot to saute mode and add olive oil to the bottom along with the beef stew meat. Saute the stew meat along with the onion, pepper, carrots, mushrooms, and garlic. Add some salt and pepper to your meat while it’s cooking.

Once the meat is browned well and has a good color go ahead and add in your beef broth, tomato paste, water, and seasonings. Turn off the saute mode and go ahead and set your instant pot to Beef Stew setting. You will probably have to adjust the time, I set mine for 35 minutes. Seal the lid and make sure your steam valve is set to seal. The instant pot will begin warming up and getting to the correct pressure before it starts cooking the stew for 35 minutes. Once the instant pot goes off you can either let it depressurize itself or you can go ahead and move your seal valve to open and let the pressure out yourself. At this time go ahead and add in your corn and frozen green beans and let them combine and get warm with the stew. You can add whatever frozen vegetables you like. These are what I had on hand in my freezer! Give it all a good mix and serve to those hungry little people in your house.

Done…time to eat!



Gluten Free Chicken Pot Pie

I was just going through all my photos and realized that I have made so much these last few weeks that I haven’t shared with you all. So be prepared, I may be bombarding you with recipes – good and bad ones.

This is one that’s been in the work for quite sometime. Once I wrapped my head around it there was nothing to it. The crust was super simple and the filling was delicious. In fact, I made so much filling that we were just eating out of the pan while the pie was in the oven.

There are a few things I would probably change on this one. The crust was probably a little too done! So I would reduce the baking time. Keep an eye on it in the oven and when the crust begins to turn gold brown go ahead and take it out. Really, all you are doing is cooking the crust. Everything else is already cooked through.

Again, this is one of those recipes that you can take and make your own. Add some different herbs and spices.

I used my Instant Pot to cook the chicken breasts in. I love the Instant Pot because I throw the chicken in along with some herbs and chicken stock turn it on for 12 minutes and forget about it. Come back and it’s done. Read More