Soft and Chewy Protein Granola Bars

RUNNING WITH SPOONS(2) (Altered from)

Kari SuHo:

10Ingredients

30Minutes

380Calories

Read Directions

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Ingredients

6 SERVINGS large or 12 servings square.

2 cups quick oats

1/2 cup vanilla protein powder

2 tablespoons ground flax

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup pecan or almond butter (or any nut butter)

1/4 cup honey (or brown rice syrup if vegan)

1/3 to 1/2 cup unsweetened vanilla almond milk(any milk will do add to consistency desired)

1 teaspoon vanilla extract

1/3 cup mini chocolate chips (dairy-free if vegan)

 

 

Mix dry ingredients first, then add the wet ingredients and mix until incorporated. Spoon into parchment paper lined container and refrigerate til holds shape. Store covered in fridge.

 

                                            French Silk Pie

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Chilling time 6 hours

Total Time: 6 hours 50 minutes

French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings! No raw eggs. Perfect holiday recipe!

Ingredients

For the crust

• 20 Oreo (230 grams) cookies (regular-stuffed, keep filling intact)
• 3 tablespoons unsalted butter, melted

  Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch deep pie dish with cooking spray.

  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

For the filling

• 1 1/3 cups (266 grams) granulated sugar
• 4 large eggs
• 8 ounces (227 grams) bittersweet baking chocolate, melted
• 2 teaspoon vanilla extract
• 10 tablespoons (142 grams) unsalted butter, at room temperature
• 1 1/3 cups heavy cream
• 4 teaspoons powdered sugar

  Make the filling:

  1. In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

  2. Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

  3. In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

  4. Pour the mixture into the pan, smoothing evenly. The pie will be tall with filling. Chill for 6 hours. At this point the pie can be stored for up to 2 days ahead of time.

For the topping

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder, for garnish if desired

Make the topping:

1. Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings or dust with cocoa powder.

Sweet and Sour Grilled Chicken

with pineapple and bell peppers 

 

Marinate chicken: (best overnight)

1/8 cup soy sauce

1/8 cup brown sugar

1 can pineapple juice

1/4 cup water

1 TBSP minced garlic

 

Grill Chicken 

Sauce:

 1 TBSP cornstarch__

1/2 cup sugar              ]

1 TBSP cold water     ]

1/4 cup soy sauce       ]      Start with cornstarch mix in liquids slowly, simmer for about 10 min

1/4 cup vinegar          ]        til sugars disolve and sauce thickens slightly

1 clove minced garlic ]

1/2 tsp ground ginger ]

1/2 tsp ground peper_]

 

Saute :

 1/2 medium onion chopped into small pieces  _

1 tsp garlic                                                           ]      Saute onions in oil first til clear add peppers til soft

1 red, yellow and orange bell pepper sliced      _]

Coat and Grill:

 Pineapple wedges coated with brown sugar   -  Grill until warmed through

 Serve all together on a platter pour sauce over 

 Chicken Enchilladas (Lime and Honey)

 

1 TBSP Minced Garlic

1 Can Chicken Broth - Put in instant pot with 2 chicken 

                                      breasts set for 25 min

1/4 Cup Lime Juice _

1/4 Cup Honey        _]    Mix and marinate cooked shredded chicken 

 

1 Cup Heavy Whipping Cream       _

1 1/2 Cup Green Enchillada Sauce  _]  Combine pour over enchilladas

 

5 Green Onions cut up                           _

1 Cup Shredded Mexican Blend Cheese_] Mix in with chicken

Pour some of the mixed enchillada sauce in with the shredded chicken onion and cheese to moisten.  

In a glass 9 X 13 baking dish spray the bottom with cooking spray, line with corn tortilla shells, layer on the shredded chicken mixture, cover with more cheese to preference, line with more corn tortilla shells and cheese, pour remaining enchillada cream sauce over.

Bake for 25 min a 350 Degrees