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Snacks & Appetizers
"Super bowl" dip
High Energy Bars
Breakfast Granola Bars
"Super bowl Dip"
serve with nachos, Doritos, Fritos or Tortilla chips and Salsa
Two Large cans refried beans
1 pint sour cream
1 bunch green onions chopped
1 can black olives, sliced
1 1/2 cups sharp cheddar
Layer all the above ingredients on a large platter in order
given. You can also
add a layer of guacamole and serve with salsa on the side.
1/2 C. butter, softened
1/2 C. brown sugar
1/2 C. quick-cooking rolled oats
1/2 C. whole wheat flour, unsifted
1/2 C. all-purpose flour, unsifted
1/4 C. wheat germ
2 tsp. orange zest
1 C. whole almonds, blanched
1/4 C. raisins
1/4 C. coconut, flaked
1/2 C. semisweet chocolate chips
|Cream butter with 1/2 cup brown sugar until
smooth. Then blend in oats, flours, wheat germ and orange rind. Put mixture in a lightly
greased 8-inch square pan. Next mix eggs, almonds, raisins, coconut, chocolate bits and
1/4 cup remaining brown sugar. Pour over the mixture in the pan and spread out evenly.
Bake at 350ºF for 35 minutes or until golden brown. Let cool; cut into 12 bars and wrap
each in aluminum foil.
These bars are very similar to our granola
bars---I am including this recipe because I didn't have these same proportions. This
recipe and the one above come from the GiftsInAJar@yahoogroups.com
You might be interested in joining this group---it is very helpful and has many
great ideas and encouragement to explore making new gifts in a jar to give family and
friends. Also, please see one of my most favourite sites: http://www.frugalhomemaker.com/ for lots more ideas and recipes!
CRUNCHY GRANOLA BREAKFAST BARS
3 1/2 C. regular oats, uncooked
1/2 C. flaked coconut
1/2 C. sliced almonds
1/2 C. wheat germ
1/4 C. coarsely chopped cashews
1/4 C. coarsely chopped pecans
1/4 C. sesame seeds
1/4 C. sunflower seeds
1/2 C. honey
1/4 C. firmly packed brown sugar
1/4 C. vegetable oil
1/2 C. creamy peanut butter
1 tsp. vanilla extract
Combine first 8 ingredients in large bowl; stir well, and set aside.
Combine honey, brown sugar and oil in a
small saucepan; cook over medium heat, stirring occasionally, until sugar dissolves and
mixture is thoroughly heated. Remove from heat; add peanut butter and vanilla extract,
stirring until peanut butter melts. Pour honey mixture over oats mixture; stir well.
Mixture will be dry at first; continue stirring until moist. Press mixture into a greased
15 x 10-inch jellyroll pan, using greased fingertips. Press mixture flat with the back of
a wide metal spatula. Bake at 250ºF for 1 hour and 20 minutes or until golden brown. Cut
into bars while warm. Let cool completely in pan. Remove bars from pan. Store in an
airtight container at room temperature up to 1 week. Makes 30 bars.
(both Submitted by Kris---thank you!)