Oatmeal Raisin Granola Bars

These disappear SO fast that I have to make a double batch! You can use my Favorite Granola recipe (can be found here on my blog:) or your favorite granola, either way it will be EASY and delicious.

4 TBLS (1/2 stick) unsalted butter
1/4 cup packed brown sugar
1/4 cup honey
1/2 tsp cinnamon
2 cups plain granola
1 cup rice cereal (Rice Krispies)
1/2 cups raisins, mini chocolate chips, cranberries, or mini marshmellows ;)

, but I prefer the Deep Flexipat. Set it on a perforated baking sheet near where you will be preparing the bars.

1. You can use any Demarle tray or mold, but I prefer the Deep Flexipat. Set on perforated baking sheet near where you will be preparing the bars.
2. Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar and cinnamon after the butter starts to melt.
3. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
4. Add the granola, rice cereal and raisins into the saucepan and fold them into the sauce until evenly coated.
5. Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
6. Let sit at room temperature for 20-30 minutes or until mostly cooled and set; lift out of the pan and cut into bars. Enjoy!

Picture to follow. As long as they don't get eaten before I get one taken;)!!

Cooking 2gether-March 2010 Recipes



Favorite Granola
4 c. rolled oats
½ c. wheat germ/flax seed meal
¾ c. ground almonds or whole sunflower seeds
½ c. cashew pieces
¼ c. sesame seeds
½ c. unsweetened coconut
1 tsp. cinnamon
1 c. raisins
2/3 c. maple syrup
½ c. canola oil
1 tsp. cinnamon

-Mix all dry ingredients except raisins
-Mix wet ingredients.
-Pour wet into dry & mix well.
-Bake at 200° until crispy, approx 1 ½ hrs.
-Add raisins just after removing from oven.






Gary’s Blueberry Muffins
Streusel Topping
¼ cup all-purpose flour
¼ cup packed brown sugar
¼ teaspoon ground cinnamon
2 TBLS firm butter

Muffins
¾ cup milk
¼ cup oil
1 egg
Mix together with wire wisk.

2 cups all-purpose flour
½ cup sugar
2 tsp. baking powder
½ tsp salt
Mix all dry ingredients together in separate bowl from wet ingredients.
When well mixed add to wet ingredients and mix just till flour is moistened (batter should be lumpy).
Fold in 1 cup fresh, canned (drained), or frozen blueberries. Divide batter evenly among muffin cups and sprinkle with approx. 1 TBLS. of the streusel topping. Yummy!!
Bake 20-25 minutes or until golden brown.





“Layered Sandwich” Casserole

Bread
Canadian Bacon or ham
Pineapple
Olives
Tomato
Cheddar cheese
Mozzarella cheese
Any other topping that you like

Using a Demarle mold (if you use a Pryex or anything other than Demarle, be sure to grease the dish). Line the bottom of the mold with a sprinkle of cheddar cheese, then place bread on top (if you need to, cut to fit the shape of the mold). Top the bread with a layer of the above ingredients, top with cheese. Repeat the bread and the layering. Cover the top layer with cheese and thick slices of Velveeta (I don’t usually have this on hand, so I use shredded cheese).
Turn the oven to 350 degrees. While it warms, crack four eggs into a bowl and beat, add 1 cup milk (whatever you have on hand). You can add a couple of shakes of Tabasco (I think it taste better with it, but my husband doesn’t know I do this, because he doesn’t like “spicy”). Mix till blended, pour over the bread layers. Cook in oven for 30 minutes, or until when you shake the pan, it looks firm.
We like fruit salad or yogurt and fruit with this!! It is even good for breakfast. It is a very versatile dish, you can make it Mexican, pizza, or whatever you want!