Jaclynn Fry Peanut Dressing and Salad

 _____SALAD_____
Lettuce
Cabbage
Broccoli Slaw
Carrots- shredded
Cilantro- chopped
Sweet pepper- diced
A little chopped onion
Cucumber- diced
Sugar Snap Peas- cut in thirds
Pears- diced
Apples- diced
Mango- diced
Chicken- diced and browned with garlic, salt and pepper

_____DRESSING____

1/2c creamy peanut butter
1/3c tamari
3 T sesame oil
2-3T of lime juice
2 garlic cloves
1 T pickled ginger or regular ginger
1 jalapeno (seeds out, or cayenne powder or siracha)
2-3 T tabasco or garlic chili paste
2-3 T Honey

Lily had this salad at her friends house Anne Marie. Lily loved the salad.

Jaclynn said- I make this salad to use up whatever veggies I have in the fridge or what is on sale. I think the most important part of the salad is the cilantro. Everything else is whatever you have.

I make the salad with all the veggies and mix it up. Then you top it with chicken and wonton strips. We leave off the fruit and dressing until right before we serve it so everything doesn't go soggy.

Carly Oatmeal

 8 c water
3 c oats
3/4t salt
1/4c flax
1/4c shia seed
Toppings-
pecans walnuts, peanut butter, brown sugar or honey, milk/cream, shredded coconut

Put everything in a pot to boil. Turn heat down to simmer and Cook for 15 min

Top with your choice of toppings.

I made it the day before and put it in a container and reheat individual portions with desired toppings.

Peanut Butter Bars

Six Sisters Stuff

Original recipes (SNGL- Single)  Makes 24 bars- makes half cookie sheet 

Double (DBL) makes 48

-------------------Cooked Peanut Butter Bars---------------------

DBL           SNGL

2 C           1 cup butter softened (or any mixture of different oils- coconut, nut butter- sunflower seeds, almonds, cashews, olive oil)
--------------1 cup sugar (I usually dont add this, I just add the brown sugar)
2 C           1 cup brown sugar firmly packed (could use maple syrup)
1/4c          One time I added 4 T of molasses
2 t             1 teaspoon vanilla extract
4               2 large eggs
5 C           2½ cups peanut butter divided
4 C           2 cups old fashioned oats
4 C           2 cups flour
2 t             1 teaspoon baking soda
2 t             1 teaspoon salt

Frosting

1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                

 (or from original recipe 1/2c butter)
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Instructions

1- Preheat oven to 350 degrees F.
2- In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
4- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
5 Bake for 15 minutes and remove from oven.
6- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
7- Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

4/24/25 can add oat flour instead of oats, that just makes the bottom layer smoother without the oat flakes
I cooked the bars for 10 min, I wanted them to be a little softer not so crunchy.

Also there can be.......

---------NO BAKE PEANUT BUTTER OAT BARS-----------

ERIN LIVES WHOLE

Ingredients-

1 cup salted peanut butter (if not salted, add in a pinch)
1/4 cup + 1 tbsp maple syrup
3/4 cup oat flour certified gluten-free (1 cup almond flour also works here)

Topping:

1 cup chocolate chips
1/2 cup peanut butter

• 
  

In a medium bowl, mix together peanut butter, maple syrup, and oat flour until well combined.
Press mixture into an 8×8 dish.
Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
Pour melted chocolate peanut butter mixture over peanut butter base.
Place in freezer for one hour, then cut and serve.
Store in fridge or freezer!

Muddy Buddies

All Recipes 

9 cups Rice Chex®, Corn Chex®, or Chocolate Chex® cereal (or combinbation)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

No bake Chocolate Oatmeal Bars



No Bake Chocolate Oatmeal Bars

My friend Jessica henshaw, hosted a yoga event and served this mouth watering bars.

Serves 16-20

 

Ingredients:

1 c butter

½ c brown sugar, packed

1 tsp vanilla

3 c rolled oats

1 cup chocolate chips

½ c peanut butter

 

Directions:

1.     Line an 8 or 9 inch square baking dish with parchment paper and set aside.

2.    Melt butter and brown sugar in a large saucepan over medium heat until the butter has melted and the sugar has dissolved.

3.   Stir in vanilla. Mix in the oats. Cook over low heat 3-4 min or until ingredients are well blended. Remove from heat.

4.   Pour ½ of the oat mixture into the prepared baking dish. Spread out the mixture evenly and press down.

5.    Prepare the filling by melting the peanut butter and chocolate chips together in a small microwave safe bowl for 1-2 min and stir until smooth.

6.    Pour the filling over the crust in the pan, reserving about ¼ for the top. Spread evenly.

7.    Pour the remaining oat mixture over the filling. Drizzle with the remaining filling.

8.    Refrigerate 2-3 hours or overnight.

9.    Bring to room temperature and cut into bars.$#&

Yoga Protein Bites

 Jessica Henshaw hosted a yoga retreat in New Harmony, UT. It was so rejuvinating and fun.

1 T chia seeds

1 t vanilla

1/3c honey

1c oatmeal

2/3c coconut

1/2c peanut butter

1/4c flaxseed

1.2c chocolate chips

Directions-

1. Mix chia, flax, honey, vanilla and let sit for 5 min

2. Add oatmeal, peanut butter, coconut, chocolate chips

3. place in fridge for 30min

4. roll into small balls about 1 inch in size

5. store in fridge or freezer

Sugar free No bake cookies

 12 tomatoes

• 3 cups quick-cooking oats
• 3/4 cup honey
• 2/3 cup natural peanut butter, optional
• 1/2 cup coconut oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

PREPARATION

1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
4. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

Feeding baby

A persons' and babys' skin is the first responder to a new food. The skin will tell you if the food is ok for the babys inside (stomach and intestines). As long as you dont see redness on the babys cheeks and face- from feeding the baby food,that will show that the food is assimilating well into the baby. If the baby has redness, stop feeding the food for the day. Then the next day start a smaller amount and see how the babys' skin does.

Breakfast- over easy egg
Lunch- brown rice cereal with any side below
Dinner- brown rice cereal with any side below

1.  Over easy egg                  4-5mo, in the morning one small taste from dipping my finger in the                                                     yolk from my egg. Then at 6-7 mo still over easy egg, but mix in the                                                     white part chop it up. Then around 8 months could make scrambled eggs
2.  Brown rice porridge        6 months, I cooked regular brown rice with water, then pureed it with                                                   breastmilk in blender to make it soupy and thin. Started feeding once a                                                   day, then increased it at 7 mo to twice a day
3. Avocado                           4- 6 months, one small taste once a day starting at 4 mo, then smash up                                                  more and slowly increase the amount
4. Banana                             4- 6 months, one small taste once a day starting at 4 mo, then smash up                                                  more and slowly increase the amount
5. Peanut Butter or almond butter
                                              7 months one small taste once a day, then slowly increase the amount
6. pumpkin and sweet potatoes- roast in oven or boil in water, season with salt and pepper
                                             6-7months one small taste once a day, then slowly increase the amount
7. beans and lentils


     I did try store bought white rice powdered fortified baby cereal, but he was pretty fussy within 2 hours and throughout the next day. I went back to the brown rice porridge and that seem to settle him right down.
    I also make a huge batch of the brown rice porridge. 4 c water, 2 c rice bring to boil, cook for 40 min. Then add rice and extra breastmilk to blender and puree till how thick or thin you want it. I freeze them in small portions in mini and regular sized muffin tins. Then after they freeze hard, then I pop them out and put in a ziplock bag. Then they are in individual portions when its time to feed the baby. I microwave for 30 seconds and its ready.

Peanut Butter Cups

Fit Foodie Finds 
made 12

        I only had granulated sugar and it wasnt good when I added it to the chocolate mixture. It actually made the chocolate grainy and not smooth like a peanut butter cup should be.  I warmed up the choco mixture on the stove b/c coconut oil was solid. So I put the chocolate mixture into the high power blender and it made it more smooth, it worked really well. Next time use powdered sugar or honey or maple syrup. But the granulated sugar still was successful
       Mine weren't even layers and smooth, but oh well, definitely still delicious. Its My first try

INGREDIENTS

BOTTOM LAYER (CHOCOLATE)

• 1/3 cup all-natural peanut butter, creamy*
• 2.5 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons maple syrup

TOP LAYER (PEANUT BUTTER)

• 1/3 cup all natural peanut butter, creamy
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• Himalayan sea salt

INSTRUCTIONS

1. Line a muffin tin with 12 muffin liners. Spray with coconut oil cooking spray and set aside.
2. In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
3. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
4. Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.
5. Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
6. Finally, sprinkle each cup with some Himalayan sea salt.
7. Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!
8. Store healthy peanut butter cups in the freezer to enjoy for later.

Healthy Raw Cookie Dough

Choco Covered Katie

1 1/2 cups rehydrated white beans (or 1 can, drained and rinsed very well or can use chickpeas) (250g after draining)
1/8 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice

3 tbsp  flaxmeal

1/2t cinnamon

I didnt use this- up to 1/4 cup milk of choice, only if needed

1/2c honey and 1/4 c brown sugar  could use less sweetner next time(agave, maple syrup or pureed dates)
1/3 cup chocolate chips

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips.  If made correctly and blended long enough, this should have the exact texture of real cookie dough!

4/6/17 I put some in the fridge to dip apples in and I put the rest on a small pan to freeze and see how it tastes as a frozen sweet snack. I thought to melt choco chips on top, then it would look like a blondie brownie of sorts.

Cocoa and Coconut Oil frosting-
Our Heritage

• 1/2 cup cocoa powder (Find good-quality cocoa powder here)
• 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
• 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
• 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
• pinch sea salt (Find real salt here)

Marci Barker Raw Brownies

Amy's recipe-
1/2c a mixture of almonds, sunflower seeds, and cashews (you don't need to have all those)
2T coconut oil
1/4c cocoa powder
6 dates (I bought chopped dates in the bulk section at winco, $2 a lb compared to $3-6 a lb for whole dates)
Follow directions below-


Original Recipe-
1/2c walnuts
2 T almond butter or peanut butter
1/4c cocoa powder
6 dates

Directions- chop walnuts till fine powder in blender or food processor, remove walnuts from blender.
Put dates in blender till they make a paste(I had to add 1/4-1/2c water), add walnuts to date mixture and pulse it. Add almond butter and cocoa powder.  Mix till well blended

pour mixture into the middle of wax paper and pull both sides of wax paper over the top of the mixture.  Then get a rolling pin and spread out the mixture that is sandwiched between the wax paper, till it is the thickness that you want. Put in freezer or fridge to set.

She said this tastes like eating raw cookie dough, yummy!!!!

PEANUT BUTTER FUDGE BROWNIES

A bountiful kitchen

• 1 cup butter (2 sticks) unsalted, room temperature
• ⅓ cup cocoa powder
• 2 cups granulated sugar
• 4 eggs
• 1½ cups flour
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1-12 oz package Reese's Peanut Butter Chips
• ½ cup smooth peanut butter, Skippy or Jif, no natural peanut butter
• Frosting:
• ½ cup butter, room temperature
• 3 cups powdered sugar
• ⅓ cup cocoa powder
• dash of salt
• ¼ cup milk or half and half
• 1 teaspoon vanilla
• parchment paper or foil

1. Pre heat oven to 350 degrees. Set rack in center of oven.
2. Line a 9x13 pan with parchment paper or foil, grease lightly.
3. Mix the butter, cocoa and sugar in an electric mixer until smooth. Add eggs, one at a time. beat until smooth.
4. Add the flour, salt, vanilla and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula, just until the flour disappears. Do not beat.
5. Spread the mixture into the prepared lined pan.
6. Bake on center rack in oven for about 25-30 minutes or until top is set and a toothpick inserted in the center of the brownies comes out with a few moist crumbs attached.
7. Remove from oven and let cool for a couple of minutes.
8. Spread ½ cup of peanut butter on the top of the hot brownies with a spoon or butter knife.
9. Place in refrigerator or on counter until the brownies cool completely.
10. Make the frosting:
11. Beat the ½ cup butter, powdered sugar, cocoa powder, salt, milk and vanilla together until smooth.
12. When the brownies are completely cool, spread with frosting.

Homemade Peanut Butter

The Kitchn

2 cups (16 ounces) raw, shelled peanuts
1-2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
1-2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)
can add 1/2t salt (but I forgot)
1/4c flax
Optional Add-Ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate chips, a few spoonfuls of nutella

I roasted the peanuts (but you don't have to)  on the stove top on high with oil for 3-5 minutes. Between 1 1/2 minutes scrape the side of the processor.
Then poor the peanuts, oil, honey in the food processor. I processed for 5 min, so it would be super creamy.  Watch out the blade gets really hot.

Tadahhh you have peanut butter. The peanut butter can be used immediately and will keep for several weeks in the fridge.

Tagalongs

Chocolate Covered Katie

Ingredients

• 2 cups raw whole almonds and grind in food processor (Or make your own by grinding slivered almonds in a vitamix, blender, or coffee grinder until very finely ground) (200g)
• just over 1/4 tsp salt
• 1/4 tsp baking soda (I accidentally used 1 t instead, but turned out fine)
• 2 tsp pure vanilla extract
• 2 tbsp pure maple syrup or honey
• 1/2 cup peanut butter OR allergy-friendly sub, thinned out with milk of choice until spreadable
• 1/2 cup carob powder. choco chips work too (80g) melted with 1 tsp oil, OR use healthy chocolate sauce (recipe below)

Total Time: 20m

Yield: 12-16 bars

Instructions

Preheat the oven to 350 F. Line an 8-inch square pan with parchment, and set aside. In a measuring bowl, stir together the almond meal, salt, baking soda, vanilla, and sweetener (and water, if using) to form a dough. Transfer the dough to the prepared pan, and use a second sheet of parchment to smush the dough out evenly, pressing down again and again until it covers the bottom of the pan. Bake 12 minutes on the center rack, then let cool at least 20 minutes before either frosting right in the pan or removing from the pan and then frosting with the peanut butter. Spread the chocolate on top, then chill to set the chocolate layer.

Healthy Chocolate Sauce or Hot Chocolate Butter

• 4 tablespoons (60g) virgin coconut oil
• 1/2 cup plus 1 tablespoon (52g) carob/cocoa powder. (For a sauce, decrease to 1/4 cup)
• 2-4T honey

Melt the coconut oil and honey  in the microwave. My honey was old and granulized, but the micro smoothed it out. Add the cocoa. Stir stir stir! Stir until it gets thick like Artisana Cacao Bliss.

For Magic Shell or Healthy Chocolate Sauce:

Decrease cocoa powder to 1/4 cup and keep all other measurements the same. Also, if you re-heat it for a few seconds, it’ll get thinner. And if you freeze it, you can make incredible chocolate bars… or even chocolate chips! Just break up the chocolate bars into little pieces.

Chocolate Peanut Butter patties

Paleo peanut butter patties

Christi made this and said they were delicious!!!

• 2 cups blanched almond flour (not almond meal)
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 2 tablespoons palm shortening
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup sunbutter
• 1 cup chocolate chips

Instructions

1. In a food processor, combine almond flour, salt and baking soda
2. Pulse in shortening, honey and vanilla until combined
3. Roll out dough between 2 pieces of parchment paper to 1/4-inch thick
4. Chill dough in freezer for 20 minutes
5. Using a 2-inch cookie cutter, cut out dough
6. Press your thumb in center of each circle to make indentation
7. Bake at 350° for 4-6 minutes
8. Cool cookies for 1 hour
9. Place one teaspoon of sunbutter on top of each cookie
10. Freeze for 10 minutes
11. Melt chocolate over very low heat
12. Dip cookies in chocolate
13. Place on a parchment lined baking sheet
14. Freeze for 30 minutes
15. Serve