3 cups Quaker Granola (oats And Honey, Yellow Box)
1-1/2 cup Chopped Pecans
1-1/2 cup Cran-raisins
1-1/2 cup Apricots
Preparation Instructions
Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients.
With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat—and feel unguilty because there’s no chocolate in this cookie.
If you have them, slip on some latex gloves for the pepper prep... Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.
Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.
Serve immediately, or they’re also great at room temperature.
You’ll love these so much, you’re gonna come out of your skin. Or something like that.
2. Take 2 tablespoons of the melted butter and brush your pan (one 9x13 pan or two 8x8 pans), making sure to grease the sides as well.
3. Set the coarsely chopped dates, walnuts and pecans (if using) aside in a bowl. (If the dates you are using are too dry, you can soak them in a little bit of liquid. Make sure you drain them before mixing them in with the nuts.)
4. Sift the flour, salt, and baking powder into a bowl. Set aside.
5. Mix the remaining 1 1/4 cup melted butter and sugars until well incorporated.
6. Add the eggs one at a time, mixing well after each addition.
7. Add in the vanilla.
8. Reserve ¼ cup of the flour mixture. Dredge the date and nut mixture with the reserved flour. Use more of the flour mixture if needed.
9. Mix in the rest of the flour mixture with the wet ingredients. Do this gently, by hand, until just incorporated.
10. Fold in dredged dates and nuts with the batter.
10. Pour the batter (it will be very thick) onto the buttered pan(s).
11. Bake for 30 or more minutes, until light golden brown. It can take up to 40 or so minutes to cook, so keep checking. The bars are done when a toothpick inserted in the center comes out with moist crumbs.
12. Let cool, and cut into squares or bars. Traditionally, these are then individually wrapped and either stacked in a gift basket, or simply served on a platter.
Store these in an airtight container. They will stay moist if wrapped tightly.
1 cup meltable chocolate wafers or chocolate bark
2 heaping tablespoons Nutella
1/2 cup very finely chopped almonds or other nuts
Melt chocolate with Nutella and stir together. Add nuts and stir. Break breadsticks in half and dip the broken half in the chocolate/almond mixture, being careful to coat. Lay on waxed paper and sprinkle with extra nuts. Allow to set before serving.
