Homemade No-Bake Chocolate Chip Graonla Bars

Homemade No-Bake Chocolate Chip Granola Bars


1/4 cup Butter
1/4 cup Honey
1/3 cup Packed brown sugar
2 cup Quick cooking oats {not rolled oats!}
1 cup Crispy rice cereal
1/2 tsp Vanilla
2 tbsp Mini chocolate chips
In a large bowl, stir oats and rice cereal together. Set aside.

In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients.

Pour into lightly greased small jelly roll pan and press out to be about 3/4 inch in thickness. {If your pan isn’t small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly.

Cool on a counter to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Pecan Pie Bars…Dangerously Yummy!

If you like pecan pie you will love these…hands down! These are dangerously good people…I am warning you now…
I had to give most of them away to friends and neighbors so my husband and I didn’t eat them all…and now they want more!

Pecan Pie Bars

1 cup Butter or Low Fat Margarine

2 cup Flour

1/2 cup Confectioner’s Sugar

3 Eggs

1/2 cup Sugar

1 cup Light corn syrup

1 tsp Vanilla

1/2 stick butter melted

2 cup Pecans

For the crust: Preheat oven to 350. Mix together butter, flour and confectioner’s sugar. Press into the bottom of a 9 x 13″ pan.

Bake for approx 15 minutes or until lightly golden brown.

Beat eggs, then add sugar and mix. Then add corn syrup and vanilla. Mix in melted butter.

Add pecans and pour onto crust. Bake 30 minutes until golden brown.

Chive Risotto Cakes

It’s been about almost 2 weeks since I have posted anything new and I apologize. I have been so busy with preschool starting, my mom coming to visit, a mild freak out when I thought my coffee pot broke (don’t worry false alarm) and then Little Diva got sick after only 1 week of preschool.

Anyways, I found this recipe that I have had flagged in one of my favorite cook books by the Barefoot Contessa (Ian Garten). I have always wanted to make these Chive Risotto Cakes, they looked so yummy and didn’t sound too difficult to make. So I thought I would try it out and share with you all the results. 🙂
 *I know that today is the official first day of Autumn, and it sure is up here in Washington, so by today or tomorrow I will be posting (and hopefully good) Pecan Pie Bars recipe. So check back soon!*

Chive Risotto Cakes

1 cup uncooked Arborio rice

1/2 cup Greek yogurt (I used nonfat)

2 extra-large Eggs

3 Tbsp Minced fresh chives

1 1/2 cup Grated Italian Fontina cheese

1/2 tsp Fresh ground pepper

3/4 cup Panko

Good olive oil

Bring a large pot of water to a boil and add 1/2 tbsp of salt and the Arborio rice, cook for 20 minutes. Drain the rice in a sieve and run under cold water until rice is cool, drain well.

Meanwhile, whisk together yogurt, eggs, chives, Fontina, 1 1/4tsp salt and pepper in a medium bowl. Add cooled rice and mix well.

Cover with plastic wrap and refrigerate for 2 hours or overnight. (I let mine sit overnight)

Spread panko in shallow dish. Heat 3 tbsp olive oil in a large skillet over medium heat. Form balls of rice mixture using a standard (2 1/4 inch) ice-cream scoop or large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch thick. Place 4 to 6 patties in the panko to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.

You can place them on a sheet pan and keep warm in the oven for up to 30 min at 250 degrees until serving.