Energy Granola Bars

Lucas just got back from a 4 day hike with the scouts. Since they had to carry all the food they were eating with them on their backs, they mostly had a few different variations of rice and beans, with a few dehydrated eggs. Yuck! So before they left, I made a big pan of these to give them a little something sweet to help them make it through. When Lucas came back he reported that everyone loved these! Some of the boys even hiked back to the truck (it was a VERY steep 1.5 mile hike) to get some more the 2nd day! They were a big hit! 

These are pretty sweet and packed with energy, so I am not sure I would make these just to munch on around the house. But if you are headed out for a hike, these are great!

Energy Granola Bars

from wildbackpacker.com

What you need:

1 C peanut butter

3/4 C honey

3 C quick oatmeal

Plus any other add ins you think sound good!

Combine the peanut butter and honey in a medium saucepan and warm over low heat. Stir constantly until mixed thoroughly. Remove from heat and add in the oatmeal and any optional items. Press into a 9×9 inch ungreased pan and let cool. Cut into bars and store in plastic baggies. No need to refrigerate.Makes 16 (2×2 inch) bars. Enjoy!!

Guacamole Potato Skins

Happy 4th of July!!! I hope you are having as great of a day as we are. We went to the parade this morning and now we are taking a break and napping before we go to our BBQ and fireworks.  I decided to make a little snack to hold us over before dinner and this is what I came up with! Lucas sure loved it, and they were gone in no time. Our family might not be too happy that we didn't save any to share, because they were delicious! I will definitely make these again to share. Yummy!

Guacamole Potato Skins

What you need:

4 potatoes

1/4 C chopped pepperoni (I used turkey pepperoni)

1 C shredded cheddar cheese

1 avocado

2 Tbsp sour cream

1 Tbsp lime juice

1/2 tsp garlic salt

Wash potatoes and poke holes in them with a fork. Microwave for 15-20 minutes until they are tender. Let the potatoes cool, or they will be too hard to cut apart. While potatoes are cooling, mix together avocado, sour cream, lime juice and garlic salt for your guacamole. Chop up pepperoni and shred cheddar cheese. When potatoes are cool, slice lengthwise into quarters. Scoop out most of the potatoes leaving about 1/4 inch on the skin. Dice up 1/2 C of the potatoes you scooped out, and mix with pepperoni. Spread mixture on potato skins and top with cheddar cheese. Bake at 450 degrees for about 15 minutes. Take out of oven and top with guacamole. Enjoy!!