Homemade Cliff Bars

It is the first Monday of the month which means it’s Secret Recipe Club Reveal Day!  I love this day.  It is so much fun to share what I made from someone else’s blog, and see what someone made from mine.  This month I was assigned This Chick Cooks.  And boy does she cook!  Katie is all about healthy living with a few treats along the way.  She has so many healthy, yummy treats on her site.  Whole Grain Brownies anyone?  How about Healthy Peanut Butter Cookies with Chocolate Chips? 

I had a hard time picking what to make!  In the end I had to go with something I could make with what I had in the house.  We are moving on Friday, so I had to use up some stuff in my pantry rather than buy anything new.  These Cliff Bars looked perfect!  I could add a few extra things of my own to use up what I had, and my 6 year old would love them!

 

Homemade Cliff Bars

From This Chick Cooks

Printable Recipe

1 1/4 cups Rice Krispies
1 cup quick-cooking oats
3 Tbls ground flax seed (or you can just substitute oats –this is what I did)
1/4 cup chocolate chips
1/4 cup marshmallows

¼ cup chopped peanuts

1/4 cup honey, maple syrup or light molasses (I used honey)
2 Tbls brown sugar
1/3 cup nut butter (I always use peanut butter)
1 teaspoon vanilla extract

Glaze

Chocolate Chips (1/2 cup for full 8 in pan – less if you just want a drizzle), melted

Combine the syrup and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.

Pour mixture over cereal, stir until coated.  You may need to use your hands to get it blended well.  Press mixture firmly into an 8-inch square pan that has been sprayed with non stick spray. 

Pour melted chocolate over the top (or drizzle if that is your thing).  Cool in pan on a wire rack and chill at least 30 minutes to help it set. Cut into approximately 12 bars.  Store in refrigerator.

Cheddar Bacon Ale Dip

You had to know what I was going to post about today didn’t you?  It just had to be the dip that went with the Soft Pretzel Bites!  It was a good one too.  I think the name kind of speaks for itself…Cheddar, Bacon, and Beer!    Can you really go wrong when you put those together?  Then you get to dip a warm soft pretzel in it, oh so good! 

I served this in a little crock pot, set on warm so it would be good for the whole party.  This recipe makes quite a bit of dip, but that was a good thing.  There wasn’t a whole lot left at the end of the night.  The leftovers ended up going home with someone else they liked it so much.  The recipe has you use some of the bacon fat to get the flavor in there.  But in the end, I stirred in all the crumbled bacon.  I mean really, was anyone going to complain about more bacon?! 

Warm Cheddar Bacon Ale Dip

Adapted from Cabot Cheese

Printable Recipe

6 slices bacon,  diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)

Salt and ground black pepper to taste

In large pan over medium heat, cook bacon until browned and crispy.  Remove from pan, and place on paper towels.  Leave a couple tablespoons of bacon fat behind.  Stir in flour, and cook for about 1 minute. 

Whisk in beer.  Cook until it starts to thicken, stirring occasionally. Whisk in mustard.  Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time.   Stir until cheeses are melted and dip is hot. 

Place in crock pot to keep warm for a party.  Or place in fridge and reheat at the time for serving.   

Soft Pretzel Bites

Last week I promised to post the appetizer recipes I brought to our going away party.  Well that day has arrived. It was worth the wait trust me.  Big Soft Pretzels.....only bite sized!

Big Soft Pretzels are always a hit.  At the mall or at the ball park you always see them, and want them!  They even sell one in the frozen section at the grocery store.  I have tried that one before....trust me when I say you should just make these instead.  Making pretzels at home is not really that difficult.  It is a little time consuming, but nothing challenging involved.  I have made these before, and they are always a hit.  This time I decided to forgo the twisting and misshapen looking ones that I always end up with, and go for bite sized.  So much easier!  And just as tasty!  Plus, no double dipping involved :)

You can make all sorts of different dipping sauces, and you can even change up the pretzel flavor.  Make them sweet by rolling them in sugar and cinnamon after they come out of the oven!  Then dip them in melted chocolate for a fun dessert that kids will especially like. 

Rather than retype the recipe I am just going to give you the link the the recipe I used this time.  Go here to Two Peas & Their Pod to get a printable recipe. 

Homemade Goldfish Crackers

My son is obsessed with cheese crackers.  I mean obsessed.  He could probably live on Goldfish, Cheese Nips, Whales....all of them!  So when I saw Katrina make Homemade Cheese Nips, I was in awe!  I knew I had to do it.  But I don't have the cute pastry cutter she has, so I had to do something else.  Then I saw Miss Anthropist's Kitchen made her own goldfish cracker cutter!  I was all over this!



This recipe is SUPER easy!  I told a friend I was making these, and she laughed at me.  She said please tell me you are joking, and that is just code for you didn't make anything that today. Nope, I made them, and they are easy.  Ok, I will admit the goldfish part gets kind of annoying.  I made a tiny cutter, so it just was time consuming.  But if you cut them in squares like Cheese Nips, you would be done in no time!  With the last bit of dough I got out our new Star Wars Sandwich Cutter and made a giant Tie Fighter and Millennium Falcon! So if you have kids, go make these!!!  My husband has eaten his fair share, so even if you don't have kids try it!

Homemade Goldfish Crackers
Adapted from In Katrina's Kitchen
Printable Recipe

1 cup Flour
4 Tbls Butter, cut into small pieces
8 ounces Sharp Cheddar Cheese, grated
3/4 tsp Salt
2 Tbls cold water

Pulse everything together in the food processor until it resembles coarse sand.



Pulse in water, 1 tablespoon at a time.



Remove, wrap in plastic, and chill for 20 minute.



Roll out dough, and cut into desired shape. You can use a toothpick to make the eyes and smile if desired.  Place on lined cookie sheet.  Bake at 350 degrees for about 15 minutes, or until crispy.