Pumpkin Spice Granola Bars

I wanted to make a Thankgiving-ish treat for my daughter to take to class for a snack to share. I already knew I wanted to make some granola bars, so I started searching for idea’s and found one that sounded good, though I needed to tweak it, of course, so here is my tweaked recipe. Enjoy! Once again, I doubled the recipe when I made it.

INGREDIENTS
3 1/4 cups old fashioned oats
1/4 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup honey
1 teaspoon vanilla extract
1 package Craisins
9×9 cookie sheet

DIRECTIONS
1. Preheat oven to 350 degrees F. Spray baking pan with cooking spray and set aside.

2. In a large bowl, mix oats, spices (not brown sugar), and salt together. Set aside.

3. In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth. Pour over oats and stir well, until all of the oats are moist. Stir in craisins. I found it easier to mix with my bare hands to make sure it was well mixed.

4. Evenly press oat mixture into prepared pan. Bake for 30-35 minutes or until golden brown. The pumpkin keeps the bars moist, so make sure they are golden and set-you don’t want them to be under baked. Remove from oven and let cool on a wire rack for 5 minutes.

5. Using a sharp knife, cut into bars. Remove from pan and let cool completely.

Since I doubled it, I used a roughly 15 x 10 throw away cookie sheet. I got EXACTLY 25 little bars when I cut it up. They were small bars, but that’s fine as they are for 3-5 year old, and they are whole grain oats so they’ll be filling. I had enough left over to put into a round pie tray (only thing small enough I had) and this gave me about 6 more bars to keep at home for us. YUM!

Tweaked Recipe by Lisa Bradley
Original Recipe

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Jacks Snacks Chex Mix

Made this for my daughter’s class for their snack for the Month of October. I doubled the recipe of course to feed all the kiddo’s, but it’s pretty straight forward.

INGREDIENTS

1 1/2 Cup Corn Chex
1 1/2 Cup Rice Chex
1 Cup Golden Grahams
1/2 Cup Milk Chocolate Candy Apple M&M’s
1/2 Cup White Chocolate Candy Corn M&M’s
7.5 Oz Dried Mango
5.5 Oz Orange Flavored Almond Slices
8 oz Dried Pinapple
1/4 Cup Melted Butter
1 TB Honey

DIRECTIONS

1) Melt Butter in microwave. Stir in honey.
2) Mix cereals and almonds in a LARGE bowl. Pour in melted butter and honey and stir well. Microwave for 2 minutes, stopping about half way to stir. Some cereal may darken, it’s okay.
3) Add your dried fruits and M&M’s, stirring between each ingredient.
4) Spread out on parchment paper (or wax paper) to cool. Once cool, place in an air tight container.

Recipe by Lisa Bradley

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Peaches & Cream Pocket Pie’s

Hubby brought home some peaches from a customer last week. I’m not a HUGE peach fan. It was suggested I make pie, but I wanted something a little more fun. So I searched for some peach fruit pie recipes and found the original recipe on Pilsbury.com. I couldn’t find the recommended dough, so here’s my version using regular croissant.

INGREDIENTS
2 tubes of Regular croissant dough
4oz Cream cheese (so half of an 8oz container)
1.5 Tbs sugar
1 capful of Vanilla Extract
1 egg yolk (here’s a video to do it an easy way). Keep the white, we’ll use it later.
1 large peach (or 2 medium. I used about 4 since they were fairly small), skinned and diced.

DIRECTIONS
Preheat oven to 400 degree’s.

1) If you haven’t already, prep your peaches.
2) Mix cream cheese, egg yolk, sugar and Vanilla Extract in a bowl until fairly smooth.
3) Roll out your croissants. Use the triangles to make rectangles by carefully pinching the cut edges together. Use a rolling pin to stretch them a little bit to give you room to work.
4) Spoon and spread some of the cheese mixture onto one half of the each rectangle (so you got a square), but leaving the edges clear.
5) Place your diced peaches on top of the cream. You can drizzle a little more cream over them if you want.
6) Carefully fold the “clean” half of your rectangle over your filling. Press the edges with a fork. I did it to all 4 edges for uniformity and decoration.
7) Place in a LIGHTLY greased pan (no grease if using non-stick).
8) Using the egg white, lightly brush the tops of your pies before you place them in the oven. This will give them a nice light sheen when they come out of the oven. Bake for 18-20 minutes or until golden brown. Allow to cool before eating.

*You can mix some powdered sugar and a small amount of water to make icing to drizzle on the tops.

Makes about 8 pockets.

If you substitute with other fruit, please let me know what you used and how you changed up the recipe (if at all).
Original Recipe by Pillsbury.
This version by Lisa K. Bradley
Submitted by Lisa K. Bradley.

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Chocolate Dipped Clementines

INGREDIENTS
7-8 medium clementine’s
4 oz dark chocolate bar (60-70% cocoa)
finely chopped Sea salt

DIRECTIONS
1. Line a baking sheet with parchment paper.
2. Peel and segment clementine’s, set aside.
3. Gently melt chocolate in a small bowl in the microwave or over a double boiler.
4. Working in small batches, dip clementine segments in chocolate and transfer to parchment-lined sheet.
5. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set.
6. Once all pieces have been dipped, set the sheet aside until chocolate hardens. (To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes.)

Serve at room temperature.

This can be done with strawberries, oranges, cookies, and much more.

Submitted by Lisa Bradley
From “Recipe of the Day” Brookshire Brothers.

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Homemade Fudge

INGREDIENTS
2 cups sugar
2/3 cup milk
2 squares baking chocolate
1 tsp Vanailla
2 Tbl light corn syrup
1/4 tsp salt
2 Tbl butter
1/2 cup broken nuts (your choice)

DIRECTIONS
1. Combine sugar, milk chocolate or cocoa, corn syrup and salt in saucepan. Stir over medium heat until chocolate melts and sugar disolves.
2. Cook to soft ball stage, stirring occassionally.
3. Remove from heat and add butter.
4. Let cool til luke warm without stirring.
5. Add vanailla and beat until it thickes and is no longer glossy
6. Quickly stir in nuts.
7. Pour into buttered pan.

Submitted by Bonnie Henze
Recipe by Doloris Ottenbacher

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Pecan Fingers

INGREDIENTS
1 cup butter or margarine
1/4 cup powdered sugar
1 tsp Vanilla
1 Tbl Water
2 cups flower
1/3 tsp salt
2 cup ground pecans
Extra powdered sugar

DIRECTIONS
Preheat oven to 350.

1. Mix butter, sugar, vanilla and water.
2. Add flour, salt, and pecans
3. Chill 1 hour.
4. Make into small ‘fingers’.
5. Bake for 15 minutes.
6. Roll in powdered sugar.

Enjoy.

Submitted by Bonnie Henze
Recipe by Doloris Ottenbacher

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Secret Kiss Cookies

INGREDIENTS
1 cup soft butter or margarine
1/2 cups Sugar
1 tsp Vanilla
2 cups flour, sifted
1 cup Walnuts, finely chopped
1 package milk chocolate kisses or dates

DIRECTIONS
1. Mix butter, vanilla, sugar and flower to make cookie dough. Mix in Walnuts.
2. Form a ball of dough around a kiss.
3. Bake until cookie is golden.

You can sprinkle powdered sugar over them when they are done baking.

No oven temperature was provided. I assume you use a setting ideal for baking sugar cookies.

Submitted by Bonnie Henze

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