Hearty Pomegranate Oat Bars
This is a combo of two recipes that I love. These bars are a great midday snack to get you through the work day, or a great breakfast.
Ingredients
For the Topping:
- 1 cup salted peanuts, gently chopped
- 2 tablespoons flour
- 2 tablespoons light brown sugar
- 3 tablespoons cold butter, cubed
- Kosher salt
For the Bars:
- 2 cups oats
- 1 stick, plus 1 tablespoon butter, at room temperature
- 3/4 cup creamy peanut butter
- 3/4 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 1/2 cups flour
- 1 cup chocolate chips
- 1 cup Skylake Ranch Pomegranate Fruit Spread
Directions
-
Heat the oven to 350 degrees F.
-
Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan. Cut a 8 by 18-inch piece of parchment paper and line the bottom of the baking pan and have the excess sticking up out of the pan as handles so you can easily remove the bars. Butter the parchment paper too.
-
To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside.
-
To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour and oats then fold in the chocolate chips. Press into the bottom of the prepared dish, then spread the pomegranate fruit spread over the entire dish.
-
Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.
Related Items
Apple Salad
Ingredients:
- 2 apples
- 1/4 cup Pomegranate White Balsamic
- cracked black pepper
- spinach salad mix
Directions:
- Slice 2 apples into matchstick pieces and toss with 1/4 cup Pomegranate White Balsamic and cracked black pepper.
- Serve chilled with more black pepper on the top.
Baked Brie With Fruit Spread
Ingredients
- Brie Wheel (5-7 inches)
- 1/2 cup Skylake Ranch Pomegranate Fruit Spread
Directions
-
Preheat oven to 350 degrees F.
-
Place brie on a baking pan lined with parchment paper. Bake for 25-30 minutes.
-
Before serving let stand for 15 minutes.
-
Place on plater and add the Pomegranate Fruit Spread on the top of brie and serve with crackers and apples.
Balsamic Asparagus Salad
Ingredients:
- 1 bunch of asparagus
- 1/4 cup Aged Pomegranate Balsamic Vinegar
- 2 tablespoons crumbled parmesan
- fresh cracked black pepper
- sliced prosciutto
Directions:
Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Balsamic Beef In Buttermilk Biscuits
Balsamic glazed beef in a flakey golden biscuit. This is a quick recipe and makes a great stormy day dinner. Makes 8 filled biscuits, takes about 30 minutes to make.
Ingredients
- 1 lb. of extra lean ground beef
- 8 large packaged buttermilk biscuits or your favorite homemade recipe
- 1 cup Skylake Ranch Pomegranate Balsamic Grill Sauce
- 1 medium onion, chopped
- 1 Tbs olive oil
- 1 cup shredded cheese
Directions
Biscuits
Pre-heat oven according to biscuit directions.
Prepare 8 large cupcake cups with non-stick spray.
Press the biscuit into a 5 inch round, about 1/4 inch thick and form the biscuit to the cupcake cup, so it creates a bowl for the beef filling. Set aside.
Balsamic Beef
In large skillet heat olive oil on medium heat and add chopped onion. Cook until tender, about 5-8 minutes.
Add ground beef and increase heat to medium high and cook through, about 5-7 minutes.
Add Skylake Ranch Pomegranate Balsamic Grill Sauce, reduce heat to medium and cook 5-7 minutes more until sauce thickens stirring occasionally.
Fill biscuit cups to the top with beef filling and top with shredded cheese.
Bake 10-12 minutes or until biscuits are golden brown. Let stand 5-8 minutes before serving.
