Granola Bars

The good thing about these granola bars is that you can add anything you want and they will turn out just great!! I am allergic to almonds and the recipe calls for them, so they are always out! But I have put Craisins in, you could put mini chocolate chips, sunflower seeds, etc.  I also am thinking about trying them with the new Chia seeds. They seem to be the new "in" thing. Whatever you add, have fun with it, but a big tip~ generously butter the pan!! No kidding here, slather that butter on or you will be chipping away at your pan. You have been warned. The recipe also calls for dipping them in melted chocolate. While chocolate is NEVER a bad thing; I usually only dip half of them because they are good enough plain.

6 cups rolled oats ( NOT quick oats)
1/4 c canola oil
4 TBSP butter, melted, plus more for greasing
1 tsp salt
1 cup brown sugar
1/2 c honey
1/4 c apple juice (white grape)
1/4 c molasses
3 tsp vanilla
1 1/2 c rice cereal
1 c wheat germ
1/2 c finely chopped pecans

optional additions: 1/2 c. Craisins  1/4 c sunflower seeds, 1/2 c mini chocolate chips


Preheat oven to 350.

in a large bowl, toss the oats with the canola oil, melted butter and salt.  Spread on 2 baking sheets and toast in the oven  for 15-20 minutes, shaking a few times to make sure they do not burn. Remove from oven and lower temperature to 325.

Meanwhile in a medium saucepan, combine the brown sugar, honey, apple sauce and molasses. Heat mixture slowly, stirring until combines. Turn off heat and add vanilla.

Toss together the toasted oats, rice cereal, wheat germ and pecans (and any optional additions). Pour in the sugar mixture. Stir to combine. This will be very sticky!

Press into a thoroughly greased cookie sheet and bake until golden. About 25 minutes. Remove and let cool. Cut with a sharp knife into bars.

Optionally you may want to melt some chocolate and dip just the bottoms of  a few bars in the melted chocolate. Place on parchment paper until set.

original recipe is from Ree Drummond

Heavenly Halibut

I love trying new things, and when I found this simple recipe, I was hooked.  But my daughter are not. So, when I have this, they just have to find something else. I like the texture of Halibut (or Cod) and that is exactly what they do not like.  It is a quick and easy meal to cook up when you are in a hurry. I also have made the topping and put it in a bag separate from the fish and froze them together for a  meal at a later date.  I served it with some roasted zucchini and squash and some noodles. 

1/2 cup grated mozzarella cheese
2 TBSP butter, softened
2 TBSP mayo (light or Miracle Whip is fine)
1 TBSP lemon juice
3 TBSP chopped green onion
1/4 tsp salt
1 dash hot pepper sauce
2  pounds skinless halibut fillets (or Cod)

     Preheat the broiler. Line a baking sheet with foil.
     In a small bowl, mix the cheese, butter, mayo, lemon juice, green onions, salt, and hot pepper sauce.
     Arrange the halibut fillets on prepared sheet.
     Broil the fillets for 8 minutes, or until easily flakes with a fork.  Spread with the cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Avocado and Corn Salsa

     I am always ready for a nice little treat to eat while I watch TV or while hanging out by the pool. This is so yummy, I even had it for lunch today. You could add a little chicken to it, and it would be good on a burger. 
     As usual, I didn't follow the directions that I had, and made it my own.  It originally called for back-eyed peas, and I have never had them, so I used black beans, which I love.  And I happened to have some corn that I froze over the summer, and I used that instead of canned.

     Let me know if you make it, and if you do anything different .



1 1/2 cups fresh corn
1 can black beans, rinsed
1/2 bunch green onions, chopped
1/2 bunch cilantro, chopped
4 tomatoes, chopped
3 avocados, chopped
1 pkg Good Seasons dressing mix

Mix all ingredients together and chill overnight.

original recipe from Becky Higgins