Nut-Free No-Bake Bars

I saw a recipe on Pinterest for no-bake bars that looked good, but my son and I are allergic to peanuts and several tree nuts, so I adapted this recipe using Sunbutter and no tree nuts.  They are quite tasty, and still have a buttery taste.  Not quite the same as peanut butter, but hey, if you can't have it, you take what you can get. 

Nut-Free No-Bake Bars

1 cup Sunbutter (or other sunflower butter)
1/2 cup honey
1/2 cup butter (or coconut oil) (I used butter)
2 cups old fashioned oats (not quick cooking or instant)
1 cup shredded coconut
1/2 cup craisins, raisins, or nuts (I used craisins only)
1 1/4 cups dark chocolate chips (I bought Nestle dark chocolate chips)
1 teaspoon vanilla extract

Line a 9x9 pan with non-stick foil or grease the pan. (I like foil, then I can lift it out to cut the bars)

In a medium saucepan, melt the peanut butter, honey and butter over medium low heat.  Watch this closely.  It won't take long to melt, and you don't want it to burn.  When it's just about all melted, add the chocolate chips and stir until they are melted.  Remove from heat. 

Stir in the vanilla.  Next add the oats, coconut, and nuts/raisins.  Stir until well mixed.  Spread into prepared pan.  Place in refrigerator until hardened.  Cut into bars and enjoy!


I thought these were really good, and my son was quite excited to have something he can eat for a change! (As if you couldn't tell from the picture.) We will definitely be making these again!

Cheesy Chicken Enchiladas

I saw this recipe on Facebook, you know one of those ones that people keep sharing the picture but you don't really know if it is going to taste as good as it looks.  Well, this is one of those recipes. 


Cheesy Chicken Enchiladas

10 soft taco size flour tortillas
2-3 cups cooked shredded chicken
2-3 cups shredded Mexican blend cheese
3 tbsp. butter
3 tbsp. flour
2 cups chicken broth
1 cup sour cream
1 4oz can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with non-stick spray.  Mix the chicken and half the cheese together. (I used 3 cups each of cheese and chicken)  Fill tortillas with mixture, fold ends in, roll up and place seam side in pan.

Melt the butter in a medium sauce pan.  Add the flour, cook and stir for 1 minute.  Add the chicken broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Turn heat down to low and add the sour cream and chilies.  Whisk until sour cream lumps are gone. (If you use low fat sour cream, it may seem like it separates a little...this is fine, it will taste fine).  Do not let this come to a boil...you don't want curdled sour cream.  :)

Pour the sauce over the enchiladas and top with remaining cheese.  Bake for 22-25 minutes.  Remove from oven and set somewhere heat proof.  Move the oven rack to the second highest slot.  Turn your oven to broil HI.  Put pan back in for 3 minutes or until cheese is brown and bubbly.

NOTE:  You cannot broil stoneware, and I am pretty sure you shouldn't broil glass either.  If you choose to do either of those, do them at your own risk!  :)  I used a metal pan to be safe.


My whole family loved these!  I served them with refried beans and rice and it was better than a Mexican restaurant.  The only other things I wished I had were chips and salsa and a margarita!  Next time! 

Enjoy!