Butter a 9\" square pan.
In a 3 qt saucepan boil corn syrup for 1 minute only, stirring constantly.
Remove from heat.
Stir in peanut butter.
Stir in granola and grated carrot if using.
Work fast as it hardens quickly.
Transfer to pan.
Spread and pat in place with a spoon or dampened spatula.
Cool for an hour before cutting into bars.
Toss all ingredients into a paper grocery bag, except for the granola bars.
Your goal is to crumble up the granola into bite-size pieces.
So get a baseball bat, a rubber mallet, or a jackhammer, and unleash all of the stress and frustration you have accumulated so far this week upon the poor, unsuspecting box o' granola.
(If he sees you doing this, your DH will be extra nice to you for the rest of the day.) Toss the granola bits into the bag with the nuts and fruit.
Shake.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
In glass dish, layer yogurt, granola and fruit salad, then repeat with yogurt, granola and crushed pineapple.
Heat oven to 375\u00b0.
Melt butter in small saucepan over low heat.
Add granola, brown sugar and cinnamon; mix well, then remove from heat.
Divide peaches between two 1/2-cup ramekins or other small, ovenproof dishes.
Sprinkle half of the granola mixture over each.
Bake 15 minutes until hot and browned.
Makes 2 generous servings.
Grease a small glass container.
Melt chocolate in a microwave-safe glass bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add marshmallows, granola, and peanuts. Spread mixture into the prepared container.
Freeze or refrigerate until hard, about 1 hour. Cut into squares and store in the refrigerator.
Place about 1/2 cup strawberry slices into 2 glasses or parfait dishes. Spoon about 1/2 cup yogurt into each glass and top with about 1/4 cup granola. Divide remaining strawberries into glasses and top with banana slices. Place about 1/4 cup blueberries over bananas and top with remaining 1 cup yogurt. Layer remaining 1/2 cup granola over yogurt and drizzle each parfait with honey.
heet.
Stir together the granola and 1/2 teaspoons cinnamon
s completely combined. Transfer the granola to the parchment-lined baking
1. For the granola: Preheat oven to 350 degrees F. Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.
2. In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours. Enjoy!
Note: Store unused Coconut Granola in an airtight container at room temperature up to 2 weeks.
Add 3/4 cup of granola and mix well with a
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Place pie filling on bottom of greased 3 to 4 1/2-quart slow cooker.
In the order listed above, sprinkle remaining ingredients over the pie filling.
Cover and cook on low heat 3 hours.
In a martini glass, lay a small scoop of ice cream in the bottom, sprinkle granola over the top and dress with some fresh raspberries and top with Cream de Coco.
Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with flour-added cooking spray.
Mix the flour, baking powder and salt together and set aside.
In a large mixing bowl, mix together the carrots, oil, sugar, eggs, milk and granola.
Add the flour mixture to the granola mixture and stir gently until mixed. Pour mixture into greased pan and bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.
arge bowl stir together the granola, oats, fruit, and flour.
br>To make the granola, mix all dry granola ingredients, including the
br>Combine dry ingredients (without granola) in a mixing bowl.
o a boil.
Put granola in a large bowl and
/4 cup (60 mL) granola; set aside. In food processor