I made these recently, except for the butter, oats and krispies I didn’t even measure, the amounts listed are close to what I used though, I used large flake oats, quick cooking should work also

1 1/2 cups large flake oats

1 1/2 cups Rice Krispies cereal

1 tablespoons dry skim milk powder, if you don’t have any then you can omit

1/4 cup chopped salted peanuts

2 tablespoons butter

1/3 cup honey

1/4 cup corn syrup

1/3 cup brown sugar, reduce slightly for less sweeter taste (I have a sweet tooth)

1/4 to 1/3 cup peanut butter, depending on how much PB flavor you want

1 teaspoon vanilla

INSTRUCTIONS:———————————————-

In a large bowl combine oats with the next 3 dry ingredients.

In a small saucepan combine honey, corn syrup and brown sugar; bring to a boil stirring constantly (be careful this boils high). Reduce the heat to low and simmer for 2 minutes stirring frequentely. Stir in peanut butter and vanilla until smooth and combined; immediately pour over the oat mixture. Stir with a wooden spoon until well combined.

Transfer to a greased 11 x 7-inch pan.  Using slightly wet hands, press down mixture in the pan.

Allow to cool, then cut into bars.

For all you Greek foodies, this is one I think you will love!

Click here to check it on on Recipezazz  Greek Chicken Pitas with Creamy Greek Yogurt Sauce

Also a new recipe for Yellow Rice

This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.

INGREDIENTS:

2 pounds of eggplants (long slender type)

olive oil for frying

4 to 5 tablespoons of fresh chopped basil

5 cloves of garlic, minced

1 pound red ripe tomatoes, diced

1/2 pound Greek feta cheese, crumbled

salt and freshly ground black pepper

INSTRUCTIONS:

Preheat the oven to 350 degrees F.

Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.

 Fry lightly in olive oil until soft and only slightly browned.

Layer the eggplant slices in the bottom of a greased baking sheet..

In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste;  spoon the mixture over the eggplant slices.

Top with feta cheese, and bake for about 40-45 minutes.

Serve hot, warm, or at room temperature.

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Three ingredients, quick easy prep and you have one delicious appetizer! bottled or homemade pesto works fine, see my pesto recipe posted here on my food blog

Servings 6-8

INGREDIENTS:

1/2 cup prepared pesto

1/4 pound mozzarella cheese,  preferably fresh (for packaged cut ito abut 1/2-inch cubes — if using fresh mozzarella cheese, slice it)

1/3 cup fresh grated Parmesan cheese

INSTRUCTIONS:————————————————–

Preheat oven to 375 degrees F.

Set rack to bottom position.

Grease a 9-inch pie plate.

Place the cheese squares or fresh slices in pie plate; bake for 4-6 minutes or until cheese begins to melt.

Remove from oven and drop the pesto by teaspoonfuls over hot cheese.

Top with Parmesan cheese.

Return to oven for 1 minute.

This does not make very much I suggest doubling amounts, this is great with grilled fish

INGREDIENTS:

1 1/2 teaspoons cornstarch

1/2 cup water

1/3 cup fresh lemon juice

1 tablespoon butter

2 lemon slices, quartered

1 tablespoon fresh dill

pinch salt

INSTRUCTIONS:————————————————-

In a small saucepan combine the cornstarch with water and lemon juice; add in butter; cook stirring constantly over medium-low heat until thickened.

Remove from heat; stir in lemon slices, fresh dill and salt.

You may omit the potatoes and serve this over spaghetti topped with Parmesan cheese

Two cans whole drained mushrooms may be used in place of fresh, do not substitute  crushed tomatoes for the whole tomatoes and use a good brand of Italian tomatoes, no generic here please!

If you like more sauce then process a 14-ounce can tomatoes (well drained) in with the 28 ounce can, discard the juice from the 14 ounce can and increase the oregano and basil amount to 1 1/2 teaspoons

Servings 4

INGREDIENTS:

1 cup all purpose flour  mixed with — 2 teaspoons seasoned salt, 1-1/2 teaspoon fresh ground black pepper, 2 teaspoons garlic powder and 1/2 teaspoon paprika

2  pounds stewing beef

oil, as needed

2 medium onions, chopped

15 small whole white button mushrooms (or use as much as you like)

6 large garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon crushed chili flakes or hot sauce (optional but good to add, can adjust to taste)

1 tablespoon brown sugar

2 bay leaves

1/3 cup dry red wine

1 (28 ounce) can whole tomatoes, drained  (save the juice to add in later)

4 potatoes, peeded and cubed

1 (10 ounce) package frozen peas

seasoned salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–

In a processor process the drained tomatoes until smooth; set aside.

In a large heavy bag combine the flour with all the spices; add in beef cubes, shake the bag to coat the beef in the flour mixture.

Heat oil in a Dutch oven over medium-high heat (use enough oil to coat the bottom of the Dutch oven, or as needed) add in beef cubes in batches browning well on all sides. Remove to a plate.

Add in onions; saute scraping up all the browned bits in the bottom of the Dutch oven, cook for about 3 minutes or until onions are softened.  Add in whole mushrooms,  garlic, next 3 spices and brown sugar; cook stirring for 3 minutes.

Return the meat to the Dutch oven along with the bay leaves, wine, pureed tomatoes and the juice from the tomatoes.

Cover and cook in a preheated 325 degree F oven for about 2 hours or until beef is tender (removing about halfway through cooking and seasoning with more salt and pepper if needed).

After about 2 hours of cooking remove from oven and add in the cubed potatoes and peas; cook 25-30 minutes longer or until the potatoes are just fork tender.

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Garlic lovers can add in 2 teaspoon garlic powder in with the dry dressing mix

INSTRUCTIONS:

24 chicken wings or drumsticks

1/2 cup melted butter

1/4 cup hot pepper sauce (less, if desired)

3 tablespoons white vinegar

2  to 3  packages dry Hidden Valley Ranch salad dressing mix (or as needed)

INSTRUCTIONS:————————————————

A great way to use up 2 cups of cooked white rice!

INGREDIENTS:

1/2  to 3/4 cup sugar

1/4 teaspoon  salt

1 large egg, well beaten

1 teaspoon vanilla

2 tablespoons cornstarch

2 1/2 cups full-fat milk

2 tablespoons butter

2 cups cooked rice

INSTRUCTIONS:———————————————–

In 1 quart casserole, blend together sugar, cornstarch and salt; gradually stir in milk, mixing well.

Microwave on high 5 to 7 minutes, stir every 3 minutes until mixture is smooth, thickened and clear.

Stir a small amount of pudding into beaten egg. Return egg mixture to hot pudding. Mix well.

Microwave at medium high for 1 to 3 minutes, stirring after 1 minute until smooth and thick.

Add butter, vanilla and rice. Stir well.

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