No Bake Peanut Butter Crunch Bars

I noticed this recipe and thought was a perfect solution to my desire to have granola bars on hand. I hate coconut and almost all commercially available bars have coconut in them. The thing I really love about this recipe is you can switch ingredients with others and have hundreds of options available. I used cereals that were whole grain but if you could use regular cereal if you'd prefer and still have granola bars that are less sugary then the ones you buy at the store. Also you can leave the nuts out if you want or sub another type. I've made this with cashews, macadamia nuts, and almonds. Sub out the peanut butter for almond butter or hazelnut butter. Same thing for the dried fruit. I've used pretty much every type out there and it still tastes great. Plus these are easy to make for something that tastes much better than store bought bars.

No Bake Peanut Butter Crunch Bars
Women's Day Magazine Sept. 2010

2 cups slightly crushed whole grain flake cereal
2 cups whole grain puffed rice cereal
1 cup dried fruit of your choice (cranberry is what the original recipe calls for)
1/2 cup unsalted nuts of your choice (cocktail nuts is what the original recipe calls for)
1/2 cup natural peanut butter (or any butter of your choice, the original recipe calls for reduced fat peanut butter but I much prefer the more healthy natural kind)
1/2 cup packed light brown sugar
1/2 cup honey
1 Tablespoon unsalted butter

Line a 13 by 9 inch baking pan with nonstick foil (let the foil extend about 2 inches above pan at both ends).
Mix cereals, fruit, and nuts in a large bowl.
Mix peanut butter, sugar, honey and butter in 2 qt. saucepan. Bring to a boil over medium high heat, stirring constantly; simmer for 1 minute.
Immediately stir into cereal mixture tossing to evenly coat. Coat hands with cooking spray, then use them to spread and press the mixture in prepared pan.  Chill until firm, about one hour.
Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 6; remove foil.

Seasoned Crackers

These turned out to be even better tasting than I thought they could be. I was so worried they would be soggy and just not very appetizing but I'm addicted to these now. I think I'm going to try this with oyster crackers just cause I think it would mix up a little better that way. I've been using a plastic bag although the recipe calls for a container with a lid that you can stack the crackers in. I'm adding these to the goodie basket for the neighborhood Christmas gifts.

Seasoned Crackers
adapted slightly from the Worldwide Ward Christmas Cookbook

1 full box of saltine crackers (or use oyster or something similar)
1 envelope dry ranch dressing mix
1 cup oil
red pepper flakes to taste (my first time I used only 1/8 of a teaspoon and you could barely notice the second time I used 1/4 teaspoon and you could taste)

Place the crackers in a container or bag, stacked so all get coated well. Sprinkle ranch mix over the top and sprinkle the red pepper flakes over the crackers. Pour the oil over and shake the bag or container well. Flip container over 3-4 times over the course of the next 2 hours. Crackers are ready after sitting for 24 hours.

Homemade Chips

I made these to go with the french dip sandwiches. This was the first time I gave a try to making my own chips and overall they turned out good. They took a little longer to crisp up then I first thought.

about 8 red potatoes (its what I had on hand you could probably use whatever you have on hand)

Preheat the oven to 450 degrees. While the oven is preheating start slicing the potatoes. The thickness will depend on how crispy you want the chips.
Spray Pam or grease lightly the cookie sheet. Lay the potato slices in a single layer.
The time it will take depends on the thickness of the chips. I'd start checking after 2-3 minutes. Flip the chips over when crisp on the bottom side and then check again after another 2-3 minutes. The thickness I cut the chips, which was not wafer thin but not more than 1/4 inch thick, took about 5-8 minutes per side.
After both sides are crisp remove and season to your taste. I used garlic salt. If your not serving right away place the chips in a single layer on cooling racks.

Cheese Straws

These cheese straws are so tasty. They are easy to make and the kids love them. I don't twist them because I let the kids help me make them. These are nice as a snack or nice with a meal. They taste great when served with a tomato soup. I add some garlic powder and use garlic salt but then I love the taste of cheese and garlic.

1 sheet frozen puff pastry(1/2 box), thawed on counter for 10 minutes
1 cup grated Parmesan cheese
1/4 teaspoon table salt
1/4 teaspoon ground black pepper

1. Adjust two oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside. Place puff pastry on sheet of parchment and sprinkle with 1/2 cup cheese and 1/8 teaspoon each salt and pepper. Place another sheet of parchment over cheese and, using rolling pin, press cheese into dough by gently rolling pin back and forth. Without removing parchment, carefully flip dough over, cheese side down. Remove top layer of parchment and sprinkle pastry with remaining cheese, salt, and pepper. Cover pastry with parchment and continue to roll out, if necessary, to form 10 1/2-inch square.

2. Remove top sheet of parchment and, using sharp knife or pizza cutter, cut dough into fourteen 3/4-inch-wide strips. Holding each end, gently twist strips of dough in opposite direction and transfer to parchment-lined baking sheets, spacing strips about 1 inch apart.

3. Bake immediately, until fully puffed and golden brown, about 10 minutes, reversing positions of baking sheets from top to bottom halfway through baking time. Cool on wire rack for 5 minutes before serving.