My Favorite Cookies: Alison’s Cowgirl Cookies
August 26, 2010
Who isn’t looking for an awesome cookie recipe? The only problem I had with these was trying to give them a name. They are filled with my favorites: peanut butter, chocolate chips, crispy rice cereal (Rice Krispies), and they are fabulous. We were loving them when they came out of the oven, and my daughter took some to school, and she said kids were almost fighting over them. Try them, and you will see exactly what I mean.
Alison's Cowgirl Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
Preparation
1. Preheat the oven 350F .
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
10 Responses to “My Favorite Cookies: Alison’s Cowgirl Cookies”
Kate says:
August, 26 2010at 11:55 am
So easy and so pretty. Awesome photo!
Steph@PlainChicken says:
August, 27 2010at 02:58 pm
These sound great! All my favorite things in one cookie.
Cookin' Canuck says:
August, 27 2010at 06:46 pm
I'll bet these are fantastic - love the peanut butter and crunchy rice cereal mixture.
marla {family fresh cooking} says:
August, 27 2010at 08:53 am
Oh, I would fight over these too. The rice crispy treats must add such a great texture. As you know I LOVE anything & everything with peanut butter!! xxoo
Jon E. Lewis says:
August, 27 2010at 04:51 pm
The rice krispies help distinguish these cookies, and they are incredible. The dough is good too - http://www.facebook.com/#!/pages/Cookie-Dough-Mafia/141629022539405?ref=ts
Sprinkled with Flour says:
August, 26 2010at 12:18 pm
These cookies look delicious! I love that they have rice crispies in them. Thanks for visiting my blog :)
Maria says:
August, 26 2010at 03:36 pm
I will be making these this weekend at our friend's house. Hubs will have to go outside because he is allergic. I can't bake with PB when he is around:) Love these!
andrea says:
August, 26 2010at 11:54 am
I am making these tonight! Look fantastic. Thanks Alison
Jessica Nunemaker says:
August, 28 2010at 03:28 pm
These look and sound really good! :) I think Kid #1 will like the name of these -- I'll change it to "Cowboy" just to make him giggle.
Nancy says:
August, 30 2010at 10:16 am
These were so good. They did not last long. My whole family enjoyed them. Thanks, Nancy
Leave a Reply
Summer Comfort Food: Blueberry Bread
August 12, 2010
I have so much going on this week, and it’s the kid’s last week before school starts. I was craving something blueberry, yet comforting, and came up with this recipe for Blueberry Bread. My daughter, Leigh, helped me prepare it, and we decided to add cinnamon and orange zest which actually bumped up the flavor nicely. I tweeted and put a Facebook message while it was cooking in the oven (smelled heavenly), and I received incredible responses. So, here it is!
Blueberry Bread
Prep:
20 minutes
Cook:
1 hour, 15 minutes
Yield:
8 to 10 servings
Ingredients
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
Preparation
1. Preheat oven to 350F.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
4 Responses to “Summer Comfort Food: Blueberry Bread”
marla {family fresh cooking} says:
August, 17 2010at 09:34 am
I bet this satisfied your cake & blueberry craving! It looks delicious :) xo
Shannon says:
August, 23 2010at 11:35 am
This looks amazing. I love your site and can't wait for you cookbook!
Amy says:
August, 23 2010at 11:34 am
I made this over the weekend and it was the best Blueberry Bread recipe I have tried!
Maria says:
August, 14 2010at 03:04 pm
Love this recipe!
Leave a Reply
Summer Drinks for Kids and Adults: Orange Margaritas (with and without alcohol)
July 16, 2010
Okay, so occasionally I splurge and post a recipe that’s not the healthiest, but it’s the weekend, right? Here is a recipe for Orange Margaritas that’s great. I have to credit this beverage to Kay, who makes the best cocktails. We love going swimming at her fabulous pool, and she even makes non-alcocholic versions for the kids. This is a great summertime drink that’s perfect when you want something really easy but special and delicious.
Orange Margaritas
Prep:
5 minutes
Yield:
4 servings
Ingredients
1/2 cup orange juice with mango
1 cup triple sec
3 cups ice
1 cup tequila
4 frozen margarita glass
Salt if desired
Lime and orange slices
Nonalcoholic version: see below
1 cup triple sec
3 cups ice
1 cup tequila
4 frozen margarita glass
Salt if desired
Lime and orange slices
Nonalcoholic version: see below
Preparation
1. In a blender, combine orange juice, Triple Sec and ice. Puree until completely blended. Add the tequila and puree for 2 seconds more.
2. Pour the mixture into the frozen margarita glasses topped with salt, if desired, and serve.
For nonalcoholic version. In a blender, combine 1 can frozen limeade, 3 cups water, 1/2 cup fresh orange juice and 1 cup ice. Blend well.
2. Pour the mixture into the frozen margarita glasses topped with salt, if desired, and serve.
For nonalcoholic version. In a blender, combine 1 can frozen limeade, 3 cups water, 1/2 cup fresh orange juice and 1 cup ice. Blend well.
2 Responses to “Summer Drinks for Kids and Adults: Orange Margaritas (with and without alcohol)”
marla (family fresh cooking) says:
July, 16 2010at 10:11 am
This is the perfect poolside celebration cocktail. Is that your daughter? She is precious! xo
Alison Lewis says:
July, 16 2010at 11:59 am
Yes, she is. I have 2 sons too, but they wouldn't get in the pic!
Leave a Reply
Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
Leave a Reply
Special Snack Treat: Chunky Nut and Dried Fruit Granola
July 13, 2010
One of my favorite things to snack on is granola. In town, Big Sky Granola is one of my favorites because it’s chunky like this Chunky Nut and Dried Fruit Granola recipe. I made this for a special treat for my friend who just had surgery, and she took one bite and said, “This granola rocks!” It is as good as it looks and full of wonderful ingredients.
Chunky Nut and Dried Fruit Granola
Prep:
15 mintues
Cook:
1 hour, 15 minutes
Yield:
10 cups
Ingredients
4 cups organic old-fashioned uncooked oats
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
Preparation
1. Preheat oven to 275F.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
11 Responses to “Special Snack Treat: Chunky Nut and Dried Fruit Granola”
Jon Lewis says:
July, 13 2010at 03:49 pm
This was the best. Had it as a snack last night and for cereal this morning. It is so addictive that it needs to have a warning label.
Alison Lewis says:
July, 13 2010at 12:39 pm
Yes, the pottery is my all time favorite and is made in Alabama where I'm from. Here's the link http://www.earthbornpottery.net/
Christine says:
July, 13 2010at 12:32 pm
This looks fabulous -- can't wait to try it. Beautiful serving bowl!
Alison Lewis says:
July, 13 2010at 10:11 am
Did you try it in the package or fresh out of the oven? There's a huge difference.
Alison Lewis says:
August, 01 2010at 07:35 pm
I love the idea of using coconut oil. Let me know how it turns out!
Caroline says:
July, 13 2010at 08:54 pm
I love the chunks! Makes it perfect treat for snacking. Homemade granola is WAY better than store-bought, you can control the sugar and fats.
Marci says:
July, 13 2010at 10:06 am
I just blogged about Big Sky Granola today. Just discovered it in Houston. Wanted to like it, but didn't. Maybe I'll try your homemade one and freeze it. I like that it doesn't have oils.
gaea says:
August, 01 2010at 05:47 pm
Hi from Cullman county, AL. what about using coconut oil rather than butter? I have been searching for a Big Sky-like granola recipe when I found your blog here.. for sure we save at the store, and also is much more environment friendly doing without the plastic bags. sounds really good will be trying it out with coconut oil soon as I get flax seed from store.
Thanks in peace ~
Maria says:
July, 13 2010at 03:58 pm
Great snack or breakfast!
marla (family fresh cooking) says:
July, 13 2010at 05:42 pm
Your chunky nut granola is loaded with all kinds of greatness! Just the way I like it. Your friend is lucky to have you cooking for her :) xo
The Food Hunter says:
July, 14 2010at 11:05 am
I love chunky granola...this looks delicious.
Leave a Reply
Easy as Can Be: Brownie S’Mores
July 11, 2010
Recently, Naturally Nora, a company specializing in all natural baking mixes, asked me to experiment with some of their mixes. Their cake mixes, brownie mixes and frostings have no artificial colors, artificial flavors, preservatives or hydrogenated oil. I was so excited to try their mixes. My kids went nuts over their brownie mix, and it worked great in this simple Brownie S’mores recipe. It was so fun to make these with the kids-a wonderful summertime afternoon project.
Brownie S'mores
Prep:
10 minutes
Cook:
45 to 50 minutes
Yield:
Makes 20 servings
Ingredients
1 box Brownie Mix (I used Naturally Nora)
2 cups mini marshmallows
20 full graham crackers, halved
2 cups mini marshmallows
20 full graham crackers, halved
Preparation
1. Prepare brownie mix according to package directions. Let cool and cut into 1-inch squares.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
One Response to “Easy as Can Be: Brownie S’Mores”
Margo says:
July, 12 2010at 01:20 pm
Ooh La La! Those look like Smore heaven! I never have thought there was enough chocolate in a S'more, but I do believe this would take care of that complaint.
Leave a Reply
Oh My: S’More’s Pie
June 08, 2010
I have been on a S’mores kick lately as you will see in the coming days. I came up with this recipe by accident. I was trying to get rid of some ingredients from another s’mores recipe project I was working on for “Makes and Takes”, a great website for craft ideas, kid’s craft ideas, food and fun, and I ended up with this. When I put the photograph up on twitter and facebook, everyone went nuts. So here it is. It’s not a “light” recipe, but here are some ways to lighten it up and make it a tiny bit healthier. Use a store-bought reduced-fat graham cracker crust. Use dark chocolate morsels instead of semisweet. Otherwise, take small bites and enjoy. Trust me, adults as well as kids will love it! As for the other s’more recipe, I created for Makes and Takes, it’s coming soon.
S'mores Pie
Prep:
10 minutes
Cook:
5 minutes
Yield:
8 to 10 servings
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
Preparation
1. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Pour chocolate evenly over piecrust. Top evenly with marshmallows.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
No Responses to “Oh My: S’More’s Pie”
Leave a Reply
Kentucky Derby Favorite: Cheese Straw Buttons
April 29, 2010
When I think of Kentucky Derby, my mind goes straight to Cheese Straws. I love this recipe for Cheese Straw Buttons that is a classic from Southern Living. I prepare mine a little differently by not using a cookie press and using Wisconsin Cheddar cheese. These are really easy and feed a crowd so they’re the perfect snack and appetizer for a party anytime of the year.
Cheese Straw Buttons
Prep:
15 minutes
Cook:
12 minutes
Yield:
10 dozen
Ingredients
1 1/2 cups butter, softened
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
Preparation
1. Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
One Response to “Kentucky Derby Favorite: Cheese Straw Buttons”
Meal Makeover Mom Janice says:
May, 02 2010at 03:26 pm
Oh, my, I think if I started eating these I would not be able to stop! My mouth is watering just thinking about it. I'll try them at my next gathering...
Leave a Reply
Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.
Leave a Reply
Healthy Baking for Kids at Your House: No-Bake Granola Bars
April 14, 2010
When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!
No Bake Granola Bars
Prep:
15 minutes
Cook:
5 minutes
Yield:
16 servings
Ingredients
21/4 cups granola cereal
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
Preparation
1. Combine first 5 ingredients in a large bowl; set aside.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2 Responses to “Healthy Baking for Kids at Your House: No-Bake Granola Bars”
Krista says:
April, 24 2010at 05:23 pm
I was wondering what you could substitute for the peanut butter, if anything. I was thinking that the bars would be a great snack for my son at school, but his school is a peanut free zone.
Thanks
kathryn N. says:
April, 22 2010at 01:11 pm
Made this with my kids today who ate them up. Reminded us of peanut butter cookies. Made the spaghetti and meatballs recently too. Another favorite. Trying out the penne pasta, orange blueberry muffins and turkey meatloaf next. Keep 'em coming!