INGREDIENTS
1.5 cups Kix cereal
1 cup Wheat Chex cereal
1.5 cups Rice Chex cereal
1.5 cups Oyster Crackers
1/2 cup dry roasted peanuts
1/3 cup olive oil
1/2 cup honey
3 tbsp Worcestershire sauce
1 tsp ground coriander
1 tsp ground powdered mustard
1 tsp sweet Hungarian paprika
1 tsp kosher salt
1/3 cup sesame seeds
DIRECTIONS
1. Preheat oven to 300*, line a cookie sheet with parchment paper.
2. Combine Kix, Wheat Chex, Rice Chex, Oyster Crackers, and Peanuts in a large bowl. Set aside.
3. In a separate bowl mix olive oil, honey, Worcestershire sauce, coriander, mustard, paprika, and salt. Mix well.
4. Pour liquid mix over the dry cereal mix and stir until all coated.
5. Scatter the mixture on prepared cookie sheet making sure it's spread out evenly. Sprinkle the toasted sesame seeds on the mixture.
6. Place in oven on middle rack, bake for 30-40 mins. Stirring mixture occasionally for even toasting. Set aside to cool. Mixture will get more crunchy as it cools.
7. Transfer to an airtight container or a serving bowl. Enjoy!!
Mixture makes about 5-6 cups
photo credit: marthastewart.com
| Oh my goodness! Don't these look delish?! Ingredients - 2 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons coarse salt
- 1 cup sugar, plus more for coating
- 3/4 cup low-fat buttermilk
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs
- 28 to 30 store-bought soft caramel squares, unwrapped
- 5 to 6 cups vegetable oil, for frying
| Directions - Sift together flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. In another bowl, whisk together sugar, buttermilk, butter, and eggs until thoroughly combined. Stir buttermilk mixture into flour mixture just until a smooth dough forms.
- On a lightly floured work surface, pat dough flat and lightly flour. Roll out dough to a 1/3-inch thickness. Cut into rounds with a 2 1/2-inch cookie cutter (to lift rounds from work surface, use a thin spatula). Reroll and cut scraps.
- Place a caramel in the center of each round, pinch dough closed around it, and gently roll into a smooth ball.
- Line a baking sheet with paper towels. Fill a wide shallow bowl with 1 inch sugar. In a large heavy pot, heat 4 inches oil until it registers 350 degrees on a candy thermometer. In batches of 4, fry doughnuts 5 minutes, turning once with a slotted spoon and adjusting heat as needed. Transfer doughnuts to prepared sheet; let rest 4 minutes. Roll in sugar to coat. Serve immediately.
Recipe and photo from Martha Stewart.com
INGREDIENTS:
For the Graham Cracker Sauce:
6 large graham cracker sheets (or 24 little squares)
5 tablespoons vegetable oil
2 tablespoons brown sugar
2/3 cup warm honey
For the Granola:
3 1/2 cups oats (Not quick cooking)
graham cracker butter (recipe follows)
3/4 cup dark chocolate chips
2 cups dehydrated marshmallows (or 3/4 cup vanilla mallow bites)
3 large graham cracker sheets (or 12 little squares) crushed
DIRECTIONS:
Make the Graham Cracker Sauce:
Add graham crackers and brown sugar to a large food processor. Pulse until the graham crackers have become a fine crumb. Add vegetable oil and run the food processor for about 10 minutes. Stirring and letting the processor rest If your processor gets too hot during a long run. Add honey to mixture until combined. (It should be runny)
Make the Granola:
Preheat oven to 325°. Line a baking sheet with parchment paper. Set aside.
Place oats in large bowl and stir in the graham cracker sauce until all oats are moistened. Spread on prepared baking sheet.
Bake for 15 minutes, remove and stir. Bake for another 15 minutes and then remove from oven.
Let cool for about 15 minutes, then pour into the large bowl and stir in chocolate chips. The warm granola will make the chocolate melty and bind the granola.
Put contents in large ziploc bag, add crushed graham crackers to coat granola. Spread mixture back out onto cookie sheet and let cool completely. Add marshmallows to cooled granola and store in a airtight container.
 photo credit: the salty pineapple | What a yummy and easy recipe! 1 lb. candy corn 16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter) 16oz pkg. chocolate candy coating Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set. Recipe from Plain Chicken |
Ingredients
16 slices applewood smoked bacon, thick cut, cooked crisp and cooled, cut in half
3 (4-ounce) bars semisweet chocolate, chopped (recommended: Ghirardelli)
1 (4-ounce) bar white chocolate, chopped
Directions
Melt both the semisweet chocolate and white chocolate in separate double boilers. Whisk until completely smooth. Remove them from the heat.
Dunk the bacon into the semisweet chocolate and make sure it is completely coated. Let excess drip off and lay on a parchment or waxed paper lined quarter sheet tray. Repeat with all the bacon slices.
Drizzle the white chocolate over the chocolate covered bacon. Put the sheet tray in the refrigerator to set, about 20 to 30 minutes. Remove from the sheet tray to a serving dish and serve.
 click on chart to see bigger. Ingredients
1/2 cup pumpkin purée
1 1/2 cups oats
2 Tbsp milled flax seed
4 scoops protein powder
1/2 cup Peanut Butter
1/4 cup chopped almond
1/4 cup coconut oil
1/4 cup water
1 tsp cinnamon
1 tsp vanilla
1/4 sugar, honey, or Splenda (optional) this is if you like a sweeter bar
Topping
1/4 cup sliced almonds (optional)
1/2 cup dark chocolate chips
Directions
Mix all ingredients but toppings together well (I used my KitchenAid, but you can also mix with a food processor or by hand). Lightly spray an 8×8-inch pan with canola oil or line it with parchment paper and spread the mixture evenly in the pan. Melt chocolate on the stove or in the microwave. Spread over the mixture in the pan. Sprinkle sliced almonds on top of chocolate before it cools.
Place the pan in the freezer for at least 2 hours. Cut into 12 bars and wrap in plastic wrap and/or foil and store in the freezer.
Thaw slightly before serving.
*Nutritional Facts are based on 12 servings. The protein powder I used is Chocolate Soy Protein)
INGREDIENTS:7 cups old-fashioned rolled oats (not instant) 1 ¼ cups chopped walnuts 1/3 cup ground flaxseed 3/4 cup all-bran cereal 1 tablespoon ground cinnamon 6 large egg whites ¾ teaspoon coarse salt 1 tablespoon Aleppo crushed peppers 1 1/2 cups Sugar (or Splenda if you want to make it sugar free) 1 cup cocoa ¾ cup honey (to make sugar free use sugar free honey) 1/3 cup extra-virgin olive oil DIRECTIONS:1. Preheat oven to 350˚F. In a bowl, combine oats, nuts (if using), all-bran, flaxseed, and cinnamon, cocoa, Splenda, and Aleppo. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined. 2. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl.
I got to try out my new Zoku this afternoon! And what a perfect afternoon to have a cold and yummy treat! Here is what I used... 1 cup fresh blueberries 1/4 frozen raspberries 1 ripe banana 1 tbsp chia seeds 1 tbsp lime juice Almond milk to fill Once thoroughly blended in my Magic Bullet, I poured in the slots on the Zoku. And then followed the manufacturers instructions for wait time and extraction. In less than 20 minutes I had 6 fresh delicious Popsicles (2 batches at 8 mins a batch). One thing I will note for next time. I will add a little sweetner. Even though the liquid was spectacular, once frozen it was not as sweet... Something that has to do with taste buds and cold.
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