Raise the BAR This Holiday Season
South Jersey MOM
November/December 2017 CEO/Publisher Christopher Ognibene • (609) 670-1794 email@example.com Executive Editor Karen Ognibene • (609) 230-6280 firstname.lastname@example.org Marketing & Business Development Specialist Michelle Scianni • (856) 986-9606 email@example.com For General Advertising Inquiries Marissa Josephick • (856) 537-7089 firstname.lastname@example.org Production Manager Lisa Celfo email@example.com Editorial Assistant Skyler Ognibene
ave the calorie packed holiday cookies for a special treat and eat the graband-go granola bar snack instead. Individually wrap and store in the frig to keep your waistline this holiday season. Here are some of South Jersey Mom’s staff favorites.
Prep Your Pan. Preheat oven to 325° F. Line 9-by-13-inch baking pan with parchment paper; don’t worry about the paper overhanging the pan edges. Lightly coat with cooking spray. Mix the Dry Stuff. Combine 3 cups of old-fashioned rolled oats, 1 cup crispy brown rice cereal and ¼ teaspoon salt with the ingredients of one of the yummy flavors (to the right) in a large bowl. Hold It Together. Add in 2/3 cup brown rice syrup or light corn syrup, ½ cup nut butter, seed butter or pumpkin puree in a microwave safe bowl. Microwave for 25 seconds (or heat in saucepan for 1 minute) Add to the dry ingredients and stir until evenly combined. Firmly press into the pan with a spatula. Bake’Em Up. Chose to make chewy or crunchy. For chewier bars, bake until barely starting to color around the edges and still soft in the middle about 20 to 25 minutes. For crunchier bars, bake until golden brown around the edges and firm in the middle, 30 to 35 minutes. Cool in pan for 10 minutes. Using the overhang parchment, lift the bars out of the pan onto cutting board. Cut into bars and let cool without moving for about 30 minutes. Separate and enjoy! 4 | November/December 2017
APRICOT-SUNFLOWER • 1 cup dried apricots • ½ cup pepitas • ½ cup sunflower seeds • ½ cup sunbutter • 1 tsp. ground cinnamon CHERRY-CHOCOLATE CHIP • 1 cup dried cherries • ½ cup almonds • ½ cup chocolate chips • ½ cup unsweetened shredded coconut • ½ cup almond butter • 1 tsp. vanilla BLUEBERRY-CASHEW • 1 cup dried blueberries • ½ cup cashews • ½ cup flaxseed • ½ cup cashew butter • 1 tsp. vanilla BANANA-PEANUT • 1 cup dried bananas • ½ cup peanuts • ½ cup almonds • 1 tsp. ground ginger PUMPKIN SPICE • ½ cup pumpkin puree • ½ cup pepitas • ½ tsp. cinnamon • ½ tsp. ginger • ¼ tsp. nutmeg • ¼ tsp. cloves
Contributing Writers Samantha Gill, Dolores Hoffman, Kelly Moore, Cheryl Potter, Barbara Wilchensky and April Wilson Special Thanks South Jersey MOM would like to express our sincerest gratitude to our faithful readers and social media family for staying connected. And, to our terrific advertisers that offer great services to families across South Jersey and surrounding areas. Lastly, to our committed team of South Jersey MOM writers for your creative contributions and to the staff that make it happen every issue. You’re all awesome! Submit Calendar Listing firstname.lastname@example.org www.southjerseymom.com
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