Eatmore Bars:

1/2 cup smooth peanut butter 

1 cup beehive golden syrup 

1 3/4 cups semi-sweet chocolate chips 

1 1/4 cups small flake 20 minutes oats pureed in a food processor, but not to pulverized

2 cups chopped dry roasted peanuts

1 T ground flax seed

1 scoop protein powder

Combine peanut butter and golden syrup over heat till bubbling. Remove from heat, stir in chocolate chips. Mix in other ingredients. Pour into 4 greased bread pans. Cool. cut each pan into 3 long bars. Wrap in parchment, tie ends with baker's string, store in fridge.

(The protein powder probably takes away from the stretchiness of the Eatmore Bars - omit if this matters to you.)

Jaclyn's Awesome Peanut Butter Bars

which she awesomely invented all by her awesome self. Inspired by some random treat at a ward thing.

2 c peanut butter

1.5 c sugar

2 eggs

1 c oats

½ c margarine

1 t vanilla

Make sure the margarine is like half melted. Spread on a greased sheetcake pan.

350 for 20??? minutes

Frosting:

1/3 c butter

1/3 c cocoa

2 T corn syrup

1 t vanilla

2 c icing sugar

3 T milk

Muhammara

1. 
   

   • 1 (7 ounce) jar roasted red peppers, drained
   • 2/3 cup fine fresh breadcrumb
   • 1/3 cup walnuts, toasted lightly and chopped fine
   • 2 -4 garlic cloves, minced and mashed to a paste with
   • 1/2 teaspoon salt
   • 1 tablespoon fresh lemon juice (to taste)
   • 2 teaspoons pomegranate molasses (see notes below) or 2 teaspoonsgrenadine
   • 1 teaspoon ground cumin
   • 1/2 teaspoon hot red pepper flakes
   • 3/4 cup extra virgin olive oil (2 T if you won't be chilling the dip before serving)
   • toasted pita bread, triangles as an accompaniment

   
   
   In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
2. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
3. Serve at room temperature with the pita triangles.

Thanks Janine!!!

Read more: http://www.food.com/recipe/muhammara-138072#ixzz1XSu7V8LD

TIP FOR KEEPING BERRIES FROM GOING MOLDY:

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft.