Tag Archives: no bake

No Bake Peanut Butter Oatmeal Bars

No-Bake Peanut Butter Bars

Ok, so the first batch that I made of these I thought These are kind of strange. I’m not sure that the kids will eat them. So, I’ll just stick them in the freezer for later.

A week passed and there was only one of these bars left! That’s when I realized they were much better straight from the freezer and that I was the one who been chowing down on them.

So at that point I decided to let the kids and hubby try the last one and they “LOVED IT!” to quote the 5-year old.

I have found many versions of this cookie, check the bottom for one with chocolate in it. So even though these are full of protein and fiber, they are a treat that you’ll be glad to share with your kids. Well, I don’t know about the sharing part, but you’ll feel good about eating them.

Shopping List:

1/2 cup honey

1/2 cup brown sugar

1 cup peanut butter

2 cups quick-cook oats

1 teaspoon vanilla

1/4 teaspoon cinnamon

Instructions:

1. Spray an 8 x 8 inch pan with cooking spray and set aside.

2. In a small saucepan on medium heat melt honey and brown sugar until sugar is dissolved, about 1 minute. Remove from the heat and stir in peanut butter and vanilla.

3. In a medium bowl combine oats, cinnamon and peanut butter mixture until oats are moist.

4. Press dough into prepared pan and then place wax paper on top to even out the top.

5. Refrigerate for at least 30 minutes, then cut into bite-sized pieces. Lay them on a cookie sheet lined with wax paper and freeze them for another 30 minutes. Once frozen on the tray, transfer them  to a freezer safe zippered bag and store in the freezer for up to 3 months. I prefer the firmness of these treats frozen, but for a softer texture leave them in the refrigerator for up to a month.

Check here for chocolate Variations from the Food Network and Brown Eyed Baker.

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Tart Pops: Raspberries and Greek Yogurt

That is one Tart Pop!

Giant raspberries seem to have flooded the stalls at the farmer’s market lately. Although I am happy to shovel this fruit into my mouth by the handful, or toss them in a salad for pizzazz, this time I tried out a recipe from Everyday Food for a popsicle that I couldn’t resist.

Ok, I admit it I have been making fresh fruit popsicles all summer. And that is no thanks to my intoxicating purchase of a Zuko Duo Quick Pop Maker at the beginning of the summer. Yes, this machine is close to $40 to make two darn pops, but it does it in 7 minutes flat! Ok, for those of you who were not lured into this crazy purchase, I made these popsicles the old-fashioned way– with Dixie cups.

 Shopping List:

1 cup fresh raspberries

3/4 cup sugar

1 6-oz. container non-fat Greek yogurt

1/4 cup light sour cream

Tools:

8 5-ounce Dixie cups

8 popsicle or cookie-pop sticks

plastic wrap

Instructions:

1. In a small saucepan on high heat combine the berries and a 1/4 cup of the sugar. Let this come to a boil and simmer for about 3 minutes on high, until they become syrupy. Then, remove from heat and transfer to a separate dish (I recommend a glass measuring cup) and refrigerate for 30 minutes to cool the mixture.

Here are my syrupy raspberries.

2. Meanwhile, in a medium bowl combine the yogurt, sour cream, half and half and remaining sugar. Whisk until the sugar is dissolved. This mixture does not need to be totally smooth, in fact, I left mine a little lumpy because I like the variety of flavors it adds to a lick.

3. Arrange the Dixie cups in a 8×8 inch baking pan and fill the cups by alternating between the raspberry and yogurt mixtures, leaving about a 1/2-inch at the top of each cup. Using a small knife, swirl the mixtures together with an upward figure 8. I don’t think I swirled enough, but they still were devoured by two kids after summer camp in about 10 minutes flat.

aren't they so cute lined up in these neat rows? makes you wanna eat em up!

4. Lay a piece of plastic wrap over the top of the dish and cut slits over the center of each cup. Then, insert the popsicle sticks. Place the pan in the freezer and freeze for 6 hours. To eat, peel away the cup. Once these are frozen, you can store them in a zippered freezer bag in the freezer for 3 months.   

Adapted from Everyday Food