Chocolate-Peanut Butter Crispy Bars

These delicious three layers bars are made with chocolate, peanut butter, coconut flakes, and puffed
rice. These delicious three layers bars are made with chocolate, peanut butter, coconut flakes, and
puffed rice. They are perfect for breakfast or a tasty snack.

Ingredients
Bottom layer:

½ cup honey
½ cup peanut butter (natural and creamy)

2 ¼ cups crisp rice cereal

¼ cup wheat germ or ground flax seeds

½ cup rolled oats toasted, rolled or quick-cooking

3 tablespoons cocoa powder unsweetened, prefer Dutch -processed

Middle layer:

1 cup coconut, shredded (desiccated) sweetened

¾ cup peanut butter (natural and creamy)

Top layer:

1 ½ cups dark chocolate or semi-sweet chocolate or chips *

Directions
To make the bottom layer:

Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well.
Cook for about 2 minutes, stirring constantly until sugar dissolves. Remove the pan from heat and stir in
the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined. Transfer the
mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.

To make the middle layer:

Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely
ground. Transfer to the bowl with peanut butter, stir with a wooden spoon until well mixed. Place the
mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is
completely and evenly covered. Place in the refrigerator until it sets, about 1 hour; or freeze for about
20 minutes.

To make the top layer:

Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir
until smooth and spread melted chocolate over the second layer with a rubber spatula. Allow chocolate
layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.

When it sets, take it out of the fridge, lift the parchment paper out of the pan, and place on a cutting
board. Cut into small squares. Put the squares in an air-tight container and keep it refrigerated.

Cereal rye bread

Not only flavorful but also healthy, these days people begin to take care of their body much better!

Ingredients
300 grams rye flour

200 grams all-purpose flour (strong)

30 grams yeast extract(fresh)

15 grams salt

255 milliliters water

30 grams poppy seed

30 grams sesame seeds

30 grams sunflower seeds

300 grams rolled oats (porridge)

Directions
In a large mixing bowl, place the rye flour, plain flour, yeast, salt, water, poppy seeds, sesame seeds and
sunflower seeds. Mix together with your hands until it becomes a soft, pliable dough. Place the dough
on to a lightly floured, flat surface and knead for five minutes.

Return the dough to the bowl and leave to rise for an hour. Preheat the oven to 200ºC/gas 6. Shape the
dough into a loaf, and roll the loaf in porridge oats. With a sharp knife, cut a line down the centre of the
loaf. Place the loaf on a lightly greased baking sheet.

Bake for 30 minutes, or until golden brown. Cool on a wire rack.

Apricot-Walnut Cereal Bars

Apricot-Walnut Cereal Bars Apricot-Walnut Cereal Bars Apricot-Walnut Cereal Bars. Loaded with fruit,
protein, grains and nuts. Yummy and chock full of nutrients. Grab n' go power bars.

Ingredients
3 cups rolled oats (old-fashioned rolled)

½ cup walnuts (chopped, about 2 ounces)

3 cups cereal (unsweetened puffed-grain, such as Kashi)

2 cups apricots, dried, chopped, or a mixture of dried fruits, such as cranberries, cherries, prunes...
*

¼ cup all-purpose flour

½ teaspoon salt

12 ounces silken tofu drained (about 1 1/3 cups)

1 large eggs

½ cup canola oil

1 cup honey

1 teaspoon vanilla extract

2 tablespoons lemon zest (freshly grated)

Directions
Preheat oven to 350°F. Coat a large (15¼ by-15¼ inch) jellyroll-style pan with cooking spray. Spread oats
and walnuts on a baking sheet with sides. Bake until fragrant and light golden, 8 to 10 minutes.
Transfer to a large bowl and add puffed cereal, dried apricots, flour and salt; stir to combine.
Meanwhile, purée tofu, egg, oil, honey, vanilla and lemon zest in a food processor or blender until
smooth, scraping down the sides as needed.

Make a well in the center of the oat mixture; fold in the tofu mixture until combined. Spread evenly in
the prepared pan. Bake until firm in the center and golden brown, 35 to 40 minutes. Let cool completely
in the pan on a wire rack before cutting into bars with a sharp knife.

Note: You can add 1/4 cup of chocolate chips.

Cheese Crispies
If you have to be addicted to snacks, this is a great one! I was introduced to this, while "stranded" in an
airport with a woman who came prepared! They're great to munch on anytime, but are really excellent
with wine!!
Ingredients
1 package sharp cold packed cheese (imperial cheese), softened *

1 ½ cups all-purpose flour

1 cup butter or margarine, softened

4 cups crisp rice cereal

Directions
Mix cheese and butter/margarine well.

BEAT IN FLOUR. Work in crisped rice cereal aka (Rice Crispies) thoroughly. You can add some tobacco or
Worcestershire sauce to taste if desired.

Roll into small balls place on ungreased cookie sheet. Flatten with fork Bake at 350℉ (180℃) F for 15
minutes.

Hot Quinoa Breakfast Cereal

Ingredients
1 cup quinoa

2 cups water

½ cup apples (thinly sliced)

⅓ cup raisins, seedless

½ teaspoon cinnamon

1 cup milk or cream

1 teaspoon honey or brown sugar

Directions
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins
and cinnamon; simmer until water is absorbed.

Serve with milk or cream and sweeten to taste with honey or brown sugar.

Spiced Oat Bran Cereal

 Ingredients

⅔ cup milk, (skim)

⅓ cup water
⅓ cup oat bran cereal hot (uncooked)
¼ teaspoon vanilla extract
⅛ teaspoon cinnamon
1 dash nutmeg
1 dash salt
Directions
In small saucepan, combine all ingredients. Bring to a boil, reduce heat. Cook 1 minute, stirring
occasionally.

Let stand until thickened. Serve with skim milk and sugar, or a sugar substitute, if desired.

Granola for Breakfast

Ingredients
1 quart rolled oats

1 cup rolled wheat

1 cup rolled rye

1 cup rolled barley

1 teaspoon nutmeg

¾ teaspoon cinnamon

1 ¼ cups honey

¾ cup vegetable oil

1 ½ cups nuts assorted, chopped

Directions
Toss grains and spices, mix well. Mix honey and oil thoroughly and blend in the mixture of grains and
spices.

Spread on a sheet pan and toast in a 300degree oven. (Times vary-toast until a light-dark golden brown).

Let cool on the pan thoroughly and store in an air tight container.

While the mixture is cooling toss in raisins and/or other dried fruit like dates, or whatever you would
like.

Fruit Granola
Ingredients
4 cups rolled oats

1 ¾ cups wheat flakes (rolled)

1 cup sunflower seeds

1 cup nuts (chopped)

⅓ cup sesame seeds (toasted)

⅓ cup sunflower oil

¼ cup honey

½ cup raisins, seedless

½ up apricots, dried

½ cup peaches dried, chopped *

½ cup apples dried, chopped *

Directions
Preheat oven to 400 degree. Blend oats, wheat flakes, sunflower seed, nuts (almonds, walnuts, pecans
or combination), sesame seed, oil and honey in large bowl. Transfer to large roasting pan, spreading
evenly. Bake until lightly browned at edges, stirring occasionally, about 15 minutes.

Let cool completely. Stir in fruit. Store in airtight container.

Cereal Yoghurt Bars

There are tasty bars, and very healthy too, a lot of fiber and other nutrition.

Ingredients
2 cups grape nuts cereal

¾ cup all-purpose flour

¼ cup brown sugar (firmly packed)

½ teaspoon cinnamon

½ cup margarine

1 each yogurt, low-fat BREYERS Strawberry, 1 container

1 large Eggs slightly beaten

2 tablespoons all-purpose flour

Directions
HEAT oven to 350 F. MIX cereal, ¾ cup flour, sugar and cinnamon in small bowl.

Cut in margarine until coarse crumbs form. Press ½ the mixture firmly into bottom of greased 8-inch
square pan. MIX yogurt, egg and 2 tablespoons flour in another small bowl. Spread over cereal mixture
in pan; sprinkle with remaining cereal mixture.

BAKE 30 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Apricot and Almond Yogurt Coated Bites

These delicious bites are made with almonds, crisp rice cereal, dried apricots, and coconut, then
drizzled with some cream cheese-yogurt icing. They are perfect snack packed into your kid's lunchbox

Ingredients
For the bites:

75 grams almonds (whole, roughly chopped in half lengthways)

50 grams crisp rice cereal

150 grams apricots, dried chopped into 6 pieces

25 grams coconut, shredded (desiccated)

2 tablespoons golden syrup

50 grams brown sugar, dark soft

50 grams margarine or non-fat

For the icing:

1 tablespoon yogurt (whole milk)

50 grams cream cheese or low-fat, non-fat

200 grams sugar icing, sieved

Directions
Preheat the oven to 170C/gas. In a large bowl combine the almonds, rice crispies, apricots and coconut.
Put the golden syrup, sugar and margarine into a small saucepan, melt together then boil vigorously for
1 minute.

Pour this over the dry ingredients and mix thoroughly. Quickly spoon the mixture onto baking trays into
mounds and bake for 3 minutes.

Leave to cool. Beat together the icing ingredients and drizzle over the bites.

Date Nut Balls

Wendy Lindsey of Wauwatosa sent this winning no-bake cookie, which any date and coconut lover will
find irresistible.90
Ingredients
1 cup butter

1 ½ cups sugar

2 cups dates (finely chopped)

2 tablespoons milk

1 teaspoon salt

2 large eggs (well beaten)

1 tablespoon vanilla extract

1 cup nuts (chopped)

4 cups crisp rice cereal

¾ cups coconut (sweetened shredded)

Directions
In medium pan, melt butter and sugar. Add dates and cook until mixture boils.

Remove from heat. Whisk eggs into milk and stir into hot mixture with salt. Return to heat and boil 2
minutes. Remove from heat, add vanilla and nuts (tester used pecans). Cool completely, then stir in
cereal, mixing until well coated.

Shape into 1-inch balls, then roll in coconut.

Creamy Wheat Berry Hot Cereal,

Ingredients
1 ¼ cups rolled oats (old-fashioned)

½ cup raisins white

2 cups soy milk (reduced-fat)

2 teaspoons brown sugar

1 teaspoon cinnamon

¼ cup almonds slivered, toasted

cooked wheat berries:

2 cups berries (hard red, winter wheat) *

7 cups water (cold)

1 teaspoon salt

Directions
Place oats, raisins, milk (or soymilk) and salt in a large, microwave-safe bowl. (No microwave? See
Stovetop Variation.)

Stir to combine. Microwave on High, uncovered, for 3 minutes. Stir in cooked wheat berries and
microwave again until hot, 1 to 2 minutes more. Let stand for 1 minute. Stir in brown sugar and
cinnamon.

Sprinkle with toasted almonds and serve.

Stovetop Variation:

Bring milk (or soymilk) to a boil in a medium saucepan over medium-high heat. Stir in oats, raisins and
salt. Reduce heat to low, cover, and cook for 3 minutes. Stir in cooked wheat berries and cook until
heated through, about 1 minute more.
Remove from the heat. Stir in brown sugar and cinnamon; let stand for 1 minute. Sprinkle with toasted
almonds and serve.

For the wheat berries:

Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place
in a large heavy saucepan. Add water and salt.

Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring
occasionally.

Drain and rinse. To serve hot, use immediately.

Otherwise, follow the make-ahead instructions.

Quicky Crumble
Ingredients
3 tablespoons butter or margarine

1 cup shredded wheat cereal

1 each apples granny smith or mac in tosh, cored

1 tablespoon brown sugar

1 teaspoon cinnamon

Directions
Measure as much cereal as you want in your bowl (about 2 cups). Crush to fine crumbs in blender, or
place in a plastic bag, hold it shut, and crush with the heel of your hand. Pour into medium mixing bowl.
In a one-cup measure, microwave the butter on 100% power until melted; work butter into crumbs until
mixture is moist and crumbly. Slice apple into thin, even slices, then place in microwave-safe, shallow
baking dish. Spread cereal mixture evenly over apple slices. Microwave on 50% power 3 minutes, or
until heated through and apple is tender. Sprinkle with cinnamon and brown sugar; microwave on 50%
power 2 minutes longer. Serve hot with a little milk, a pat of butter or jam, or some fresh fruit.
Variations: Try banana slices in place of the apple. Also, substitute 1 tablespoon your favorite jam for 1
tablespoon of the butter. Stir the jam into the butter in the cup immediately after butter is melted. Try
using an uncooked hot cereal, such as Cream of Wheat or Quaker Oat bran in place of the Shreddies, for
a deliciously different porridge. Serve with whipped cream, ice cream or yogurt for dessert.

Apricot Granola
Ingredients
10 cups rolled oats

1 teaspoon salt

1 teaspoon vanilla extract

¼ cup honey

10oz apricot preserves (jam) jar *

Directions
Mix together thoroughly in a large bowl, using your hands:

Spread this mixture out on a large cookie sheet, and bake at 350℉ (180℃) for about a half hour until it's
starting to brown, taking it out every five minutes or so to stir it around.

Skillet Cookies
Very easy and super delicious cookies that are 'baked' in a skillet.110

Ingredients

2 large egg yolks

1 stick butter

½ cup sugar

1 cup pecans chopped

8 ounces dates chopped, one package

2 cups crisp rice cereal aka rice krispies® *

½ cup coconut shredded, sweetened *

Directions
Cook the first three ingredients in skillet for 5 minutes.

Add dates and pecans. Cook for 5 minutes longer. Remove from heat; add Rice Krispies and mix well.

Once cool enough to handle, shape into small balls and roll in coconut.

Lemon Oatmeal Cookies

Oatmeal cookies for Christmas!

Ingredients
⅔ cup vegetable oil

⅔ cup brown sugar

½ cup egg whites

2 tablespoons lemon juice

2 tablespoons lemon zest (grated fresh, or finely chopped, dried )

1 teaspoon lemon extract

1 cup all-purpose flour

1 cup rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

1 ½ cups crisp rice cereal

Directions
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add
egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended. Stir flour,
oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating
at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined
with aluminum foil. Bake at 350℉ (180℃) for 8 to 10 minutes, or until cookies are lightly browned.
Remove cookies to a wire rack and cool.

Squashed Frogs for Halloween

Make these easy and delicious squashed frogs for your kids at Halloween, everyone will love
these green frogs.
Ingredients
½ cup butter

1 stick, or margarine

10 ounces marshmallows (large, 40 each )

5 cups corn flakes cereal

½ teaspoon vanilla extract (optional)

2 teaspoons food coloring green *

1 bar chocolate candies plain *

Directions
Melt margarine in large saucepan. Add marshmallows and cook over low heat, stirring constantly until
melted and mixture is syrupy.

Remove from heat. Add vanilla and food color. Mix. Add corn flakes and mix until well coated and bright
green.

Pistachio Cranberry Cookies

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz
of Beaver Dam

INGREDIENTS
½ cup butter (room temperature)
½ cup vegetable oil
½ cup granulated sugar replacement
½ cup brown sugar (packed)
1 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup cranberries, dried
½ cup crisp rice cereal
½ cup rolled oats
½ cup pistachio nuts (chopped)

Directions
Preheat oven to 350℉ (180℃).
In large bowl, cream butter, oil and sugars until light and fluffy. Beat in egg and vanilla. Combine flour,
salt, baking powder and baking soda; add to bowl and mix on low speed of electric mixer until well
mixed. Stir in cranberries, cereal, oats and pistachios.
Drop by tablespoonfuls 2 inches part onto ungreased cookie sheets. Bake in preheated oven 10 to 12
minutes or until lightly browned. Remove to wire racks and cool.

Fusilli Tomato Pasta with Sour Cream Sauce

This one a kind recipe is inspired by my own creation and to top it off, I would say it is special because I
made it specifically for my parents to let them have a taste of what London's cuisine is all about.

Ingredients
4-5 chops red tomatoes, one red chili, one green chili
2 chops garlic and 3 chops of freshly cut shallots/red onions
Olive oil
Sour cream- heavy cream, apple cider vinegar & milk
Oregano and Basil
Steps
Chopped the two garlic's and shallots. Cut the tomatoes by slicing just about half of it starting from the
top of the tomato. Secondly, boil hot water and put the tomatoes in until you can see their skin start to
peel off. While waiting for the tomatoes, heat up your pan and pour in 2 tablespoons of olive oil and
under low heat Put the chopped garlic, shallots, red and green chilies and the tomatoes (make sure to
peel of the skin) P:S (put the tomatoes under cold water and you can easily peel them off without
getting your fingers hurt).Thirdly, stir them up all together under low heat. (For seasoning is entirely up
to you guys how you want it). Make sure the tomatoes are cooked well with all the other ingredients.
After that, make sure all is cooked well thoroughly so all the flavors are absorbed together. Next, boil
the fusilli pasta. Pour in some a little bit of olive oil and season with a bit of salt. Next, once the pasta is
cooked, drain your pasta and mix them well with the tomatoes and all together. Put the oregano and
Basil on top with the sour cream. To make the "Sour Cream". (1) "1 cup of heavy cream". (2) "3 /4
teaspoon of vinegar/apple cider vinegar". (3) "1 /4 of milk". Last but not least, mix them up and cool it in
the refrigerator for 24 hours until you notice the mixture turns very creamy.
Finish with your preferred salads or side dressings

Chunky arrabbiata
at its most basic, arrabbiata sauce is made up of tomatoes, garlic and chili. My version adds tomato
paste for extra depth, anchovy for umami, and basil for freshness. I also leave the garlic in large chunks.
Frying the cloves slowly in oil transforms them into deliciously sweet little flavor bombs.

Ingredients
450 g dry spaghetti or linguine
1/4 cup extra virgin olive oil
5 cloves garlic, peeled and crushed
1 tbsp red pepper flakes
2 tbsp tomato paste
1 tsp anchovy paste
1-796 mL can whole tomatoes
Handful fresh basil,
chopped Freshly grated pecorino roman cheese

Steps
Drop the noodles into a pot of salted boiling water. Add the olive oil, garlic and pepper flakes to a large
pan on medium-high heat. Let cook for about 3 minutes, until the garlic softens and darkens slightly. Stir
the tomato paste and anchovy into the pan. Let fry another 2 minutes. Add the tomatoes to the pan.
Crush the tomatoes in your hand as you drop them in. Add the juice as well. Turn the heat up to high
and let reduce while you wait for the noodles to finish. Add salt and pepper to the sauce to taste. Drag
the noodles from the pot into the pan of sauce. Add the basil and toss to coat. Serve with freshly grated
roman cheese.