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Raise the BAR This Holiday Season

South Jersey MOM

November/December 2017 CEO/Publisher Christopher Ognibene • (609) 670-1794 chris@superiorgx.com Executive Editor Karen Ognibene • (609) 230-6280 karen@superiorgx.com Marketing & Business Development Specialist Michelle Scianni • (856) 986-9606 michelle@superiorgx.com For General Advertising Inquiries Marissa Josephick • (856) 537-7089 ocrazyjane@gmail.com Production Manager Lisa Celfo lisasjmom@gmail.com Editorial Assistant Skyler Ognibene

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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 michelle@superiorgx.com www.southjerseymom.com

Created by Markations Adam Nichols • (215) 825-7499 Superior Graphics Print Management LLC publishes South Jersey MOM™ monthly and distributes it throughout the region. The publication is available free of charge at select locations. All rights reserved. Reproduction in whole or in part is not permitted without the authorization of the publisher. Superior Graphics Print Management, LLC Publisher of South Jersey MOM P.O. BOX 268 • Wenonah, NJ 08090 Main: (609) 670-1794 Fax: (856) 210-1524 All materials and services provided in this magazine are for informational or educational purposes only

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Novissue(final) 2017  
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