Kitchen Ranch

No Bake Chocolate Granola Bar

These lasted only a minute in our house..... not the healthy kind of granola bar but definitely the not healthy I want another granola bar....now.

• 2 C Chocolate Chips
• 1 1/2 C Rice Krispy Cereal
• 1 1/2 Rolled Oats
• 1/2 C Coconut
• 1/3 C Sunflower Seeds
• 1/2 C Honey
• 1/3 C Creamy Peanut Butter 
• 1/4 C Butter

1. Spay 9 x 13 Pan with cooking spray.
2. In a large bowl combine: Chocolate Chips, Oats, Cereal, Coconut, Sunflower seeds.
3. In a saucepan, heat honey and butter. Once bubbly, remove from heat and add peanut butter. Stir.
4. Pour hot mix over dry goods and sir. Press into 9 x 13 pan (use some wax paper over your fingers to avoid sticky mess). 
5. Refrigerate and cool for 1 hour. Stores covered for up to a week (they won't last that long).

 

Fondue

What fun.... Fondue recipes are plenty and there are some great sites out there: Here and  Here for starters.

We enjoyed a chocolate fondue, a vegan mushroom fondue as well as a cheese fondue recipe we found in Sunset Magazine.

And if you don't have a fondue set...you should. You are in luck because Ebay offers some delightful sets a la 70's....

 

 

Triple Decker Chocolate Cake

Because it is Sunday...... and cakes needn't always be reserved for special occasions, right?

 

 

 

This cake recipe: Chocolate Cake along with this recipe for Chocolate Sauce ....add strawberries and powdered suger.

EAT with favorite people.

Oh, and delicious fresh pasta bar offering various pastas with mix and match sauces we had for dinner ....

 

 

Roasted Beet Salad

The following is a great side or even a hearty main dish depending on your mood. I wish now (as I write) that I would have photographed this dish beside the greens we ate as well-the contrast would have offered a better picture. So that is my disclaimer-but really if you like the ingredients, this is a savory and delicious winter dish. It goes well on its own with some crusty bread and a big mug of red wine.

1 Large Sweet Potato
1 Pound of Red Potatoes
1 Pound of Beets
3/4 Cup of Chopped Walnuts
1/2 Cup Blue Cheese
1/4 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
2 Garlic Cloves Minced
2 Tablespoons of Chopped fresh Rosemary
Salt and pepper to taste

1. Begin with chopping the potatoes and beets into bite sized pieces. Place in a roasting pan. Toss in 1 Tablespoon of rosemary and drizzle with olive oil-Salt and pepper to taste. Cover loosely with foil. Bake at 400 degrees F for 35 minutes.
2. Meanwhile... mix red wine vinegar, garlic cloves, mustard, olive oil and rosemary in a dish. Whisk.
3. When the roasted goods emerge, top with dressing, chopped walnuts and blue cheese. Mix and enjoy.