Strawberry Oatmeal Bars

 

Ingredients

• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• One 10 to 12-ounce jar strawberry preserves

Directions

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
Per serving: Calories: 177; Total Fat: 7 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 28 grams; Sugar: 18 gram; Fiber: 1 gram; Cholesterol: 18 milligrams; Sodium: 72 milligrams

from: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe/index.html

Raw Strawberry Oat Bars
Ingredients:
Makes 6

• 1 1/2 cups pitted dates
• 1/4 cup raw macadamia nuts
• 2 tablespoons old-fashioned rolled oats
• Pinch sea salt
• 1 cup strawberries, hulled and thinly sliced

Directions:

• Pulse dates, nuts, oats, and salt in a food processor until combined.
• Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
• Mash half the strawberries and spread on top of date mixture. Top with remaining strawberries. Slice into rectangles

Rasberry Oatmeal Bar

Original recipe makes 1 - 9x13 inch panChange Servings

Makes servings USMetricAdjust Recipe (Help)

1 (18.25 ounce) packageyellow cake mix

2 1/2 cupsquick cooking oats

3/4 cupmargarine, melted

1 cupraspberry jam

1 tablespoonwater

 

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2. In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3. Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Cereal Squares

 

 

Original recipe makes 1 9x13-inch casserole dish

Makes servings USMetricAdjust Recipe (Help)

3 cups toasted oat cereal (such as Cheerios®)

3 cups corn flake cereal

1 cup peanuts

1 cup brown sugar

1/2 cup corn syrup

1/2 cup butter

1/2 cup peanut butter

1 teaspoon vanilla extract

 

Directions

1. Combine oat cereal, corn flake cereal, and peanuts together in a large bowl.
2. Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

egg bakes

http://www.bettycrocker.com/recipes/bacon-and-hash-brown-egg-bake/b7c8dac2-e62b-46ad-8610-174da80bf580

Cold Roasted Moroccan Spiced Salmon

Gotta try this this weekend. but i'll make it my way and make it mine.

Ingredients


3/4 teaspoon ground cinnamon

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon mustard powder

1/4 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

1/8 teaspoon ground allspice

2 teaspoons white sugar

2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets

1 tablespoon fresh lime juice

Directions

In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.

Nutrition per serving Calories 225 Total Fat 10 g Saturated Fat 2 g Cholesterol 84 mg Sodium 261 mg Total Carbohydrates 2 g Dietary Fiber 0 g Protein 30 g

GOOEY CARAMEL APPLE

 

Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

                                                                                        

1/4 cup Fisher® Chef's Naturals® chopped pecans

                                                                                           

1 teaspoon ground cinnamon

                                                                                           

1 cup whipping cream

                                                                                           

1/2 cup packed light brown sugar

                                                                                           

2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing

                                                                                         

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

• 1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
• 2. In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
• 3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

 

 

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Expert Tips

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

 

 

Slow Cooker Sweet and Tangy Ribs

Ribs


1 tablespoon vegetable oil

4 lb beef short ribs

1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)

Sauce

1 bottle (12 oz) chili sauce

3/4 cup apricot preserves

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 teaspoons ground mustard

2 cloves garlic, finely chopped

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.

2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.

3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.

4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.



Expert TipsMake the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.