Super yummy peanut butter breakfast bars

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 Jeff likes to grab a granola/breakfast/type bar in the morning on his way out the door.  The girls and I like to have one now and then as a snack.  They are not cheap so it adds up.  I thought to myself that I should be able to make some that taste ever bit as good as the ones we buy and be much cheaper.  So I set out to find a recipe that you didn't have to cook and that sounded like it would taste good.
     Well guess what.  I think Ive found it.

I made this recipe and left out the flax seeds it called for as well as the slivered almonds because I just didn't have any.  I put them in the fridge to harden up and then packaged them.  They are so very good.
Here is the recipe I used.

1 1/2 c. peanut butter
3 T. honey
3 t. vanilla
I seldom measure anything but these are what the recipe calls for.  Put that in a bowl and melt it for about 40 seconds in the microwave.
Then stir it up.  Next add about 2 cups of oatmeal.  If you think it needs more then go ahead and add some more.  I also added about 1/3 cup raisins and about 1/2 cup freeze dried blueberries.
When I thought it was about right.  I wet my hands and pressed it into an 8 X10 pan.  I then put the bars.  I wanted them to be much bigger than the store bought ones so I cut them about twice that size.
Then I placed them in the fridge.  After a couple of hours I took them out, cut them again and placed them in individual baggies.  The snack size would work great but I ran out of them so I used sandwich size.  I'm going to keep mine in the fridge because they tasted real good cold.  There is nothing in them that would be bothered by keeping them in the cabinet but its hot here most of the time and I thought they would fare better in the fridge.
You can any kind of dried fruit you like.  Just chop it up if its not little bites.
If you want an easy to make and easy on your budget oatmeal bar give these a try.

Corn dogs

■1 cup milk


■2 medium eggs

■1/4 cup oil

■2 tablespoons sugar

■1 teaspoon salt

■2 teaspoons baking powder

■1 1/3 cups corn meal

■2/3 cup flour

■1 to 1-1/2 pounds hot dogs

■flour for dusting (about 1/2 cup)

■Hot Fat for Deep Frying

■Popscicle sticks

In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won’t stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside.
While all of this is going on, it’s a good idea to get your hot fat to heating up. You want the temperature to be about 375F. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.

Only fry a few corn dogs at a time. If the corn dogs crowd each other they don’t fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.

If you don’t want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.

If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.

This recipe makes about 30 corn dogs.
I bought 3 packages of hot dogs with 10 to a package and this recipe made all 30.  I might have been able to make 1 or 2 more but I didnt have them so we made hush puppes with the little bit of left over batter.
source: http://www.hillbillyhousewife.com/corndogs.htm

Corn Dog Bites

CORN DOG BITES

1 cup self rising flour
2/3 cup cornmeal
1 Tbsp sugar
... 2 Tbsp vegetable oil
1 egg, slightly beaten
1 cup buttermilk
1 pkg hot dogs
Oil for frying

Combine first three ingredients in a large bowl. Combine 2 Tbsp oil,
egg, and buttermilk; stir into flour mixture, mixing well. Cut each
hot dog into 5 pieces. Dip each piece into batter coating
completely. (Use wooden picks to aid in dipping). Heat oil to 375.
Fry pieces until golden, turning once, draining on paper towels.

recipe by: Lani Olson Thompson

No-Bake Nutella Cookies

No-Bake Nutella Cookies
■1/2 cup butter
■1/2 cup milk
■1 & 3/4 cups sugar
■1/2 cup cocoa
■1 teaspoon vanilla
■1/2 cup Nutella
■3 cups rolled oats
1.In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3 minutes, still stirring.
2.Remove from heat and add Vanilla.
3.Add Nutella.
4.Add oats and mix well.
5.Drop quickly onto waxed paper and allow cookies to cool and set.

http://www.meganscookin.com/no-bake-nutella-cookie-recipe

Now that I have discovered Nutella, I want to try this recipe.

PEANUT BUTTER CORN FLAKE TREATS

PEANUT BUTTER CORN FLAKE TREATS

Content Copyright © 2011 Cooks.com - All rights reserved.

1 c. sugar
1 c. white corn syrup
2 c. peanut butter
5 c. corn flakes

Bring sugar and corn syrup to a boil. Remove from heat and add the peanut butter, cream well. Pour over the 5 cups of corn flakes.
http://www.cooks.com/rec/view/0%2C1630%2C153161-224195%2C00.html

Take along snack ideas

For more cute take along snack ideas visit this blog: http://ediblecrafts.craftgossip.com/snacks-for-travelin/2011/08/01/

4 ingredient granola bars

My kids love the chewy granola bars we get in the stores, but I hate their price. A $2-$3 box only includes about 8 itty-bitty bars that are gone in two bites. I’ve been experimenting with making homemade granola bars, and the recipe I’ve landed on is pretty good. These would be great for after-school snacks. The best part is that it only requires four ingredients and takes just a few minutes to make!

Easy Four-Ingredient Home
made Granola Bars

2 C.quick oats
1 /2 C. honey
1/2 C. brown sugar
1 stick butter or margarine, softened

Preheat oven to 425 degrees. Combine all the ingredients above and mix thoroughly.

If desired, add nuts or chocolate chips. Grease a 9×13 jelly roll pan. Press the oats mixture down in greased pan and bake 10 minutes or until lightly browned. Allow to cool and break into pieces.

If you prefer bars, it’s best to gently cut a little bit before the bars have cooled, then once cool cut the rest of the way.
Thanks to my friend Amy for sharing her recipe!

recipe source: http://www.mommysavers.com/2011/08/kid-friendly-recipe-easy-four-ingredient-homemade-granola-bars/

CHEERIO-CHOCOLATE-PEANUT BUTTER BARS

CHEERIO-CHOCOLATE-PEANUT BUTTER BARS

Read more about it at www.cooks.com/rec/view/0,1810,144181-230196,00.htmlContent Copyright © 2011 Cooks.com - All rights reserved.

1/2 c. corn syrup
1/4 c. brown sugar
1/2 tsp. salt
1 c. peanut butter
3 c. Cheerios
1 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
Butter 9"x9"x2" pan. In large pan heat syrup, sugar and salt to boiling. Stir in peanut butter, remove from heat and add vanilla. Pour over Cheerios and chocolate chips. Refrigerate 1 hour.
I doubled this recipe because I wanted it to fill a 9X13 pan.

Peanut Butter Crackles1

Peanut Butter Crackles
1 c. brown sugar
1 c. white sugar
1 c. light corn syrup
2 tsp. vanilla
1 1/2 c. peanut butter
5 c. corn flakes
Melt the sugars and syrup together over med. heat. Add vanilla and peanut butter, stirring until melted. Remove from heat and add corn flakes. Drop by spoonfuls onto wax paper. Cool.

Cheerios® Caramel Crisp Bars

Cheerios® Caramel Crisp Bars
A Cheerios® Challenge recipe! Surprise! Cereal, chocolate and caramel mixed up in a bar makes a super tasty low-fat day starter. From eatbetteramerica.
Prep Time:20 min
Start to Finish:50 min
makes:36 bars
Bars
6 cups Cheerios® cereal
1 bag (14 oz) caramels
3 tablespoons water
2 cups miniature marshmallows
1/4 cup miniature semisweet candy-coated chocolate candies for baking
Chocolate Glaze
1/4 cup semisweet or milk chocolate chips
2 teaspoons shortening
1. Butter bottom and sides of 13x9-inch pan. Into large bowl, measure cereal; set aside.
2. In medium microwavable bowl, microwave caramels and water uncovered on High 2 1/2 to 4 minutes, stirring after each minute, until smooth. Pour over cereal; gently stir until well coated. Add marshmallows; gently stir. Press evenly in pan, using buttered back of spoon.
3. In small microwavable bowl, microwave glaze ingredients uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth; drizzle over bars.
4. Sprinkle bars with candies. Refrigerate about 30 minutes or until bars are firm and glaze is set.

For bars, cut into 9 rows by 4 rows. Store loosely covered.
Stove-Top Directions: Butter bottom and sides of 13x9-inch pan. Into large bowl, measure cereal; set aside. In 1-quart heavy saucepan, heat caramels and water over low heat, stirring frequently, until smooth. Pour over cereal; gently stir until well coated. Add marshmallows; gently stir. Press evenly in pan, using buttered back of spoon.

In 1-quart saucepan, heat glaze ingredients over low heat, stirring frequently, until melted and smooth; drizzle over bars. Sprinkle bars with candies. Refrigerate about 30 minutes or until bars are firm and glaze is set. For bars, cut into 9 rows by 4 rows. Store loosely covered.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Bar: Calories 90 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 8g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Crunchy Trail Mix Bars

Crunchy Trail Mix Bars
Nuts about Nuts
Replacing saturated fats with unsaturated fats from nuts may help lower blood cholesterol. But fats are high in calories so keep portions small.
Special Touch
If you plan to take these to a gathering, cut them into bars and place on a plate hiding in your cupboard that you want to recycle. You won't need to carry the plate home when you ask your host to "pass it on."
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MultiGrain Cheerios® cereal combines with trail mix for a super on-the-go grabber in 30 minutes. From eatbetteramerica.
Prep Time:20 min
Start to Finish:30 min
makes:36 bars

4 cups MultiGrain Cheerios® cereal
3 cups trail mix (seeds, nuts and dried fruits)
1/4 cup margarine or butter
1 cup packed brown sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 cup light corn syrup
1.Grease 13x9-inch pan with shortening, or spray with cooking spray. In large bowl, mix cereal and trail mix; set aside.
2.In 2-quart saucepan, melt margarine over medium heat. Stir in brown sugar, flour and corn syrup. Cook, stirring occasionally, until mixture comes to a full boil. Boil 1 minute, stirring constantly.
3.Pour mixture evenly over cereal mixture; toss to coat. Press mixture in pan. Cool 10 minutes. For bars, cut into 6 rows by 6 rows.
Nutritional Information
1 Bar: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 12g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 2%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Cheerios® Marshmallow Bars

Cheerios® Marshmallow Bars


Tips
Make it Different
Instead of Cheerios® from the yellow box, you can use the same amount of MultiGrain Cheerios® or Honey Nut Cheerios® cereal.
Nutrition Informaion:
What could be better than Cheerios® and marshmallows in a bar!
Prep time:
15 Min
Total time:
1 Hr
Makes:
24 bars
Ingredients
· 3 tablespoons butter or margarine
· 1 bag (10 1/2 oz) miniature marshmallows (6 cups)
· 5 cups Cheerios® cereal
Directions
1. Butter 13x9-inch pan.
2. In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after every minute, until smooth.
3. Immediately stir in cereal until evenly coated. Using buttered back of spoon or hands, press mixture firmly in pan; cool. For bars, cut into 6 rows by 4 rows. Store loosely covered.

Fruit and Nut Snack Bars

Fruit and Nut Snack Bars
We raised the bar on snacks with these sweet treats—great for lunch boxes, on-the-road nibbles and wrapped in a tin box as a gift! From eatbetteramerica.
Prep Time:20 min
Start to Finish:50 min
makes:36 bars
Snack Mix
4cups Honey Nut Cheerios® cereal
1cup dried tropical three-fruit mix (from 7-oz bag)
1/2cup sunflower nuts
1/2cup dry-roasted peanuts
Syrup3/4cup packed brown sugar
1/2cup corn syrup
1/4cup peanut butter
1teaspoon vanilla

1.Spray 13x9-inch pan with cooking spray. In large bowl, mix snack mix ingredients; set aside.
2.In 2-quart saucepan, mix all syrup ingredients except vanilla. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla.
3.Pour syrup over snack mix, stirring until evenly coated. Press mixture firmly in pan. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store tightly covered.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Bar: Calories 100 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Peanut Butter Oat Bites

Peanut Butter Oat Bites

YIELD: 24 Servings
COST PER SERVING:$.20
COURSE: Desserts, Snacks
Ingredients
2 tablespoons unsalted butter
2/3 cup creamy natural peanut butter
1/4 cup confectioners' sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 1/2 cups Rice Krispies cereal
1 cup quick oats
1/4 cup raisins
1/4 cup mini chocolate chips
1/4 cup finely chopped lightly salted dry-roasted peanuts
Preparation
Melt butter in a medium saucepan over medium heat. Remove pan from heat and stir in peanut butter, confectioners' sugar, honey and vanilla. Stir in Rice Krispies and oats and allow mixture to cool.
Stir in raisins and chocolate chips. Form mixture into 1-inch balls, then roll each ball in chopped peanuts, pressing to coat. Store in refrigerator.
Nutritional Information
Amount per serving
Calories: 125
Fat: 7g
Saturated fat: 2g
Protein: 4g
Carbohydrate: 14g
Fiber: 2g
Cholesterol: 3mg
Sodium: 38mg
All You FEBRUARY 2008

Whoopie Pies

Whoopie Pies
Satisfy the biggest sweet tooth with these delightful little snacks.

YIELD: 3 dozen
COST PER SERVING:$.12
COURSE: Desserts
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 large egg
1 cup milk
Preparation
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
Make cakes: Sift flour, unsweetened cocoa, baking soda and salt together into a bowl. Cream butter and sugar in a large bowl of an electric mixer at high speed until fluffy, about 5 minutes. Add egg and beat at medium speed until fully incorporated. Change mixer speed to low and add dry ingredients, alternating with milk, mixing until just blended.
Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet. Bake for 7 minutes, until mini cakes are springy to touch. Let cool on pan for 5 minutes, and then transfer to racks to cool completely. Change parchment paper and repeat to make 72 cakes.
Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with cream filling and cover with top.
For Cream Filling, combine 1 stick of unsalted butter and 1 2/3 cups confectioners' sugar in a bowl and beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add 1/2 tsp. pure vanilla extract and 2 cups marshmallow cream; mix at low speed until blended well. (Makes 2 1/3 cups)
Nutritional Information
Amount per serving
Calories: 136
Fat: 6g
Saturated fat: 3g
Protein: 1g
Carbohydrate: 21g
Fiber: 0g
Cholesterol: 21mg
Sodium: 93mg
All You SEPTEMBER 2005

Jar recipes

HOT SPICED TEA
2 cups Tang
1 package Wylers instant lemonade
2/3 cup lemon flavored instant tea
3 cups sugar
½ tsp ground cloves
½ tsp cinnamon
Mix together in large container and distribute into jars. Instructions attached to jar should read “Mix 3-4 heaping spoonfuls in a mug of hot water.”

Packaging these drink mixes is a snap. You can, of course, buy some cute packaging at a craft store, though I’ve found simple mason jars to be just as lovely (and reusable by the recipient). Look for small mason jars at your grocer (usually well under a dollar apiece), or scope out your favorite thrift store.

Fill each jar with the drink mix of your choosing. Cut a small square of holiday fabric (NO sewing required!) and cover the jar lid. Tie it with ribbon or raffia, attach a cute tag with mixing instructions, and maybe even slip a plastic spoon in the band of ribbon around the lid.


Corny Snack Mix


It's hard to stop munching this yummy snack mix! Melted vanilla chips make a delightful coating for the crisp corn chips, cereal and popcorn. This snack mix is quick and easy to toss together. I40 ServingsPrep/Total Time: 25 min.
Ingredients
3 quarts popped popcorn
1 package (15 ounces) Corn Pops
1 package (15 ounces) corn chips
2 packages (10 to 12 ounces each) vanilla or white chips

Directions
In several large bowls, combine the popcorn, Corn Pops and corn
chips.
In a large saucepan over medium-low heat, melt chips; stir until
smooth. Pour over popcorn mixture and toss to coat.

Spread onto two 15-in. x 10-in. x 1-in. baking pans. Cool. Store in
airtight containers. Yield: 7-1/2 quarts.

Nutrition Facts: 1 serving (3/4 cup) equals 155 calories, 7 g fat (2 g saturated fat), 1 mg cholesterol, 116 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.