NO-BAKE OATMEAL BARS
Mix up 8 easy ingredients for this foolproof, no-bake cereal bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Grease bottom and sides of 9-inch square pan with small amount of butter.
- In 3-quart saucepan, heat sugar, butter, honey and cinnamon to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.
- Press mixture in pan with back of wooden spoon. Cool completely, about 30 minutes. For bars, cut into 4 rows by 4 rows. Store loosely covered at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 55 mg, Sugar 14 g, TransFat 0 g
EASY BREAKFAST FRITTATA RECIPE BY TASTY
Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.
Provided by Hitomi Aihara
Categories Breakfast
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
- In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
- Add onions to the same pan and cook until translucent.
- Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
- Add the bacon back into the pan. Blend together.
- Add the eggs and cheese into the pan.
- Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
- Top off with green onions, if desired.
- Enjoy!
Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams
NO-BAKE CARAMEL CHEERIOS™ BARS
No-bake bars are a breeze to make. A cool microwave keeps the heat out of the kitchen and the sweet satisfaction in.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 7
Steps:
- Spray bottom and sides of 13x9-inch pan with cooking spray. Place cereal in large bowl; set aside.
- In medium microwavable bowl, microwave unwrapped caramels and water uncovered on High 2 minutes 30 seconds to 4 minutes, stirring after each minute, until mixture is smooth. Remove from microwave.
- Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated. Gently stir in marshmallows. Pour cereal mixture into pan. With buttered back of spoon, press mixture in pan until even.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 2 minutes, stirring after each minute, until mixture is smooth. Drizzle chocolate over top of cereal mixture. Sprinkle M&M's™ minis chocolate candies evenly over chocolate. Refrigerate until mixture is firm and glaze is set, about 1 hour.
- With table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars. Store in loosely covered container.
Nutrition Facts : Calories 90, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 70 mg, Sugar 10 g, TransFat 0 g
PROTEIN-PACKED BREAKFAST BARS RECIPE BY TASTY
Here's what you need: flax meal, water, rolled oats, quinoa, baking powder, salt, maple syrup, refined coconut oil, vanilla extract, ripe bananas, peanut butter, mini chocolate chips, gala apple, walnuts, cinnamon, nutmeg, carrot, cinnamon, nutmeg, almond butter, almond butter, Strawberries, raspberries, blueberries, nonstick cooking spray
Provided by Rachel Gaewski
Categories Snacks
Yield 24 bars
Number Of Ingredients 25
Steps:
- Preheat the oven to 375°F (190°C).
- To make the flax eggs, combine the flax meal and water in a small bowl and mix well. Set aside for 10 minutes to gel.
- In a large bowl, combine the oats, quinoa, baking powder, salt, maple syrup, coconut oil, vanilla, flax eggs, and bananas, and mix until well-combined.
- Divide the base dough equally between 4 medium bowls.
- Add the peanut butter and chocolate chips to 1 bowl and mix until combined.
- Add the apple, walnuts, cinnamon, and nutmeg to another bowl and mix until combined.
- Add the carrots, cinnamon, nutmeg, and almond butter to another bowl and mix until combined.
- Add the almond butter, strawberries, raspberries, and blueberries to the last bowl and mix until combined.
- Grease 2 9x13-inch (23x33-cm) baking pans with nonstick spray. Transfer the bar mixtures to the pans, packing each mixture into half of a pan with a spoon or spatula.
- Bake for 25-30 minutes, until the edges are slightly golden brown.
- Remove the pans from the oven and let the bars cool for 20 minutes, then refrigerate for at least 30 minutes, or up to 5 days. Gently cut each flavor into 6 bars, then remove from the pans with a spatula.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 69 grams, Fat 16 grams, Fiber 9 grams, Protein 13 grams, Sugar 11 grams
NO-BAKE SUMMER MANGO PIE RECIPE BY TASTY
This no-bake mango pie is perfect for summer! One bite encompasses everything the season has to offer: sweetness, freshness, and coolness. This recipe makes two pies so keep one for yourself and share the other with a friend!
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 12h20m
Yield 2 pies
Number Of Ingredients 9
Steps:
- Add the mango, sweetened condensed milk, and cream cheese to a blender.
- In a heatproof cup, whisk together the boiling water and gelatin until the gelatin has completely dissolved.
- Pour the gelatin mixture into the blender, then blend on medium speed until smooth, about 60 seconds.
- Divide the mango filling between the graham cracker crusts, leaving ¼ inch of space from the top edges. Cover the pies and refrigerate overnight, or for at least 12 hours. Any leftover filling can be frozen in ice trays to use for smoothies.
- Once the pies have set, use an offset spatula to spread the ½ cup whipped cream on top of each pie, then decorate with the sliced mango and mint leaves.
- Slice and serve immediately. Any leftover pie will keep covered in the refrigerator for up to 3 days.
- Enjoy!
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4.8/5 (6)Total Time 26 minsCategory Breakfast, Dessert, SnackCalories 175 per serving
- Place almond butter and maple syrup in a bowl. Microwave if needed for 30 seconds to soften. Whisk together until smooth.
- Add the oats, gluten-free flour, 1 tablespoon apple juice, cinnamon, vanilla, chia seeds, and a dash of salt. Mix well to coat everything. Add the chocolate chips. May need to knead with your hands until oats are fully absorbed with all ingredients (add 1 or more tablespoons of apple juice if needed).
- On a flat surface, place parchment paper down and then place your "dough" on the paper. Add another sheet of parchment paper on top. Roll out dough into a square shape until about 1/2 inch thick.
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