Crunchy Trail Mix Bars

One of our favorite summer weekend activities is camping.  This recipe sounds like it could be a new added camping treat.  My only worry is Yogi might steal our picnic basket!

Crunchy Trail Mix Bars

www.eatbetteramerica.com

4 cups Multigrain Cheerios cereal

3 cups trail mix

1 cup packed brown sugar

¼ cup margarine or butter

2 Tbs all-purpose flour

½ cup c light corn syrup

Grease 13x9 inch pan with shortening, or cooking spray.

 In a large bowl, mix cereal & trail mix; set aside.

In 2-qt sauce pan, melt margarine over medium heat.  Stir in brown sugar, flour & corn syrup. Cook, stirring occasionally, until mixture comes to a full boil.  Boil 1 minute, stirring constantly.

Pour mixture evenly over cereal mixture; toss to coat.  Press mixture in pan.  Cool 10 minutes. 

Cut into 6 rows by 6 rows.

Tupps Tidbits ~ stir frequently to avoid burning & when pouring the sauce over the cereal mixture be careful not to burn yourself

I am not really sure how these can be healthy or “eating better” after adding the margarine, sugar & corn syrup but does it really matter when they taste so good? They are definitely a KEEPER…..we will be taking these on our next hike but kept secure and away from any bears.

Rocky Road Parfaits

This looks like a quick easy health summer dessert.  I am hoping they taste like a peanut buster parfait from Dairy Queen without the added sugar and fat.

Rocky Road Parfaits

 www.Kraftrecipes.com                

1 pkg. (1.4 oz) Jell-o Chocolate Fat Free Sugar Free Instant Pudding

2 cups cold fat-free milk

½ cup thawed Cool Whip Lite Whipped Topping

12 Jet-Puffed Miniature Marshmallows

2 Tbsp. Planters Dry Roasted Peanuts, chopped

Beat pudding mix & milk with whisk 2 min. Spoon ¾ cup into medium bowl; gently stir in cool whip until blended.   Spoon remaining pudding into 4 (6oz.) parfait glasses or dessert dishes; top with cool whip mixture.  Refrigerate 5-15 minutes.

Top with remaining ingredients.

Tupps Tidbits ~ Parfaits can be assembled ahead of time.   Prepare as directed, but do not top with marshmallows/nuts.  Refrigerate up to 6 hours and top with marshmallows/nuts just before serving.

The parfaits were wonderful, so good I had 2!   You could add some mini chocolate chips on top for added chocolate……Definitely a KEEPER in our book!  Yummy!

Slow-Cooker Salsa Chicken

When you have a busy day & it is also hot & humid outside a crock pot recipe is your best solution.  It is so nice to put everything in the pot in the morning & it is magically done for supper.  Once again, this recipe comes to us from co-workers, Marcia & Tony Wilson.  You could serve it over rice, in tortilla shells or on buns.

                              

Slow-Cooker Salsa Chicken

2 pounds (32 ounces) chicken breasts, boneless & skinless

1 cup salsa, homemade or purchased

1 cup petite diced canned tomatoes (choose low-sodium)

2 tablespoons taco seasoning

1 cup onions, diced fine

½ cup celery diced fine

½ cup carrots, shredded

3 tablespoons sour cream, reduced fat

Directions

Place chicken in slow cooker.  Sprinkle taco seasoning over the meat then layer the vegetables & salsa on top.  Pour half cup water over the mixture, set on low & cook for 6-8 hours.  The meat is cooked when it shreds or reaches an internal temperature of 165F.  When ready to serve, break up the chicken with 2 forks then stir in sour cream.  Makes eight 1 cup servings.

Tupps Tidbits ~ if you have a large crock pot you could easily double this recipe, it will  also freeze well for left over’s but I would recommend not mixing in the sour cream if going to freeze it

We did not have celery to complete this recipe but it turned out wonderfully with out it.

This reminded us of the slightly seasoned shredded chicken you would find at Carlos O Kelly’s.  We are going to make this a “KEEPER”!

Bourbon Chicken over rice - without the Bourbon!

This is a good recipe to make in the heat of the summer since it only requires the stove top. Ironically it comes to us from the web site www.justgetoffyourbuttandbake.com

Bourbon Chicken over rice -  without the Bourbon!

5 boneless, skinless chicken breasts or chicken tenders (12 to 15)

2 tablespoons oil

1 tsp garlic

¼ cup apple or pineapple juice

1/3 cup brown sugar

2 tablespoons ketchup

1 tablespoon apple cider vinegar

½ cup water

1/3 cup soy sauce

Pinch red pepper flakes

1 tablespoon cornstarch

Directions:      

• Cut your chicken into small 1-2 inch pieces with some clean kitchen scissors.
• Heat up a large skillet over medium high heat.  Once it is hot pour 2 T oil into it.
• Add your chicken to the pan and let them cook for about 10 minutes, stirring occasionally
• In a medium size bowl combine garlic, juice, brown sugar, ketchup, vinegar, water, soy sauce, pepper flakes, and cornstarch.  Mix well.
• When the chicken is nice and brown pour the sauce into the pan. Stir it around to cover all the chicken pieces
• Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape.  Let the baby simmer away for about 20 minutes, stirring a couple of times during the cooking period.

Tupps Tidbits ~ if the sauce gets a bit too thick, simply add a tablespoon or two of chicken broth/water

You could serve this over white or brown rice.  We both definitely enjoyed and will make it again. It was easy and quick to make.  It is a KEEPER in our home.