Homemade Granola Bars

This recipe was recently shared at a recipe/menu exchange group I created a year ago called My Girlfriends Kitchen.  It is a group that shares our tried and true favorite recipes based around a chosen theme for the month.  The month of September I thought I need new ideas for home lunches for school and after school snacks.  Many great ideas were shared, but this one was my favorite! Annette is a fabulous cook and baker and cake decorator extraordinaire.  Check out her blog to see for yourself.   http://www.violetscustomcakes.blogspot.com/

Homemade Granola Bars—Annette Moss

1 cup sugar (granulated or brown)

1 cup corn syrup or honey

1/2 cup peanut butter (or almond butter)

Stir until combine

Add:

2-3 cups old fashioned oats

2-3 cups rice krispy cereal

Combine and add more oats if needed.  (More oats make it drier/crunchier, less oats makes it chewier).

At this point stir in whatever you want like:

Chocolate chips

PB chips

Coconut

Raisins

Craisins

Pretzel pieces

Graham crackers/ Marshmallows/ and chocolate chips s’mores flavor

Line 9 x 13 pan with parchment paper so it comes up to the sides.  Dump granola bar mix into the pan. Press flat and cut into bars. Wrap individual bars in plastic wrap and store in an airtight container.  (If they last that long!)

Jell-O Marshmallow Fondant

Jell-0 Marshmallow Fondant adapted from a recipe I found

last year for regular fondant (see post about Elsa cake) and 

one off of pintrest this year for Jell-O fondant.  I am not one to 

eat much of the fondant on any cake, but this jello version is 

probably my favorite. I love the different flavors it had; so

did the kids and guest.  Very little fondant on the cake made it to the trash.  

I am a frosted cake kind of girl, but I sure love the way a

fondant cake looks. I have to say if you ever bawk at what a 

cake decorator charges, don’t this little cake took me at least

$20 in supplies, baking and building time, time to freeze it

before crumb layer of frosting, then 8 hours to roll, just, and 

place the fondant.  You do the math! I think that their prices 

are probably not as bad as you think!  Why do I make my own 

then you ask? I was asking the same question as I was 

putting this together.  I do it because I love seeing the reaction 

on my kids face when they see the final product or the time it 

gives us to work on something together making a memory.

Jill's version of Jell-O Marshmallow Fondant

3 oz Marshmallows Microwave about 30-35 seconds

1/4 lb Powdered Sugar (4-4 1/2 oz)

4 tsp. Jello Mix

1/2 tsp. water 

After water and marshmallow have been heated together Add 

1/2 teaspoon Extract flavor of choice. (Vanilla or Coconut is what I use.) 

1/2 tsp corn syrup

*I actually measure powdered sugar and Marshmallows on my kitchen scale so that each batch turns out exactly the same.  If your fondant seems too wet no big deal just need in more powdered sugar.  It is always going to take what it takes.

Salted Caramel Granola

I love granola! I love making it for my family and friends. I came upon this recipe when I was searching for some recipes for a special shower I was hosting at my house for a friend of mine who was a surrogate mother for her dear cousin.  One special gal! So I wanted this shower to be simple yet have a variety.  I made several homemade granolas and this one took the prize. It is more like a treat than it is a tree hugging "granola" snack.  Probably why everyone devoured it.  Its a keeper for sure!

SALTED CARAMEL GRANOLA

Author: KELLEY GRANT 

http://thegrantlife.com/salted-caramel-granola/

INGREDIENTS

• 4 cups oats

• ½ cup flax seeds (optional)

• ⅛ cup chia seeds (optional)

• 1 cup pecans

• 1 cup of pretzels

• ½ cup honey

• ½ cup of coconut oil

• ½ cup brown sugar

• 1 teaspoon vanilla

• ½ stick of butter

• ½ cup of brown sugar, packed

• 2 tablespoons milk or heavy cream

INSTRUCTIONS

1 Preheat oven to 350. Spray a cookie sheet or use a silicone baking sheet.

2 Mix together the oats, flax seeds, chia seeds, pecans, and pretzels.

3 In a saucepan, bring the honey, coconut oil, brown sugar and vanilla to a boil.

4 Allow to cool then mix together with the dry ingredients.

5 Press the mixture onto your cookie sheet and bake for about 20 minutes,or until it starts to turn golden brown.

6 Remove and allow to cool for a few minutes.

7 While its cooling, bring the brown sugar, butter and milk or cream to a boil on the stove stop. Whisk constantly.

8 Allow to boil for 3 minutes then remove from heat.

9 Pour over the granola and place it back in the oven for another 10 minutes.

10 Remove, let cool and break into pieces!

11 Enjoy!

Apples with Toffee Dip

I was introduced to this yummy fall treat years ago when we were grad students in Connecticut. Our dear friend Lynnette was such a gourmet cook that it was always great when she shared something so simple like this that I could put together. She has inspired me to learn more about cooking and enjoying it over the years of our friendship. Here is her recipe word for word:

Every time I make this I get requests for the recipe, so here it is. I know it seems a little pampered chef-like, but I promise it's really good. Don't use fat free cream cheese because it turns into a watery mess. Also, the toffee bits will eventually dissolve, so you might want to wait to stir them in at the last minute. 

¾ cup packed brown sugar

½ cup powdered sugar

1 teaspoon vanilla extract

1 (8-ounce block) 1/3-less fat cream cheese, softened

¾ cup toffee bits

apples for dipping

Combine first 4 ingredients in a bowl, beat with a mixer at medium speed until smooth. Add toffee bits, mix well. Cover and chill.