Granola bar/8 recipes

I have to say that these bars were so delicious, crunchy texture with sweet-slightly sour and nutty flavor. Packed with goodness and yumminess. Not only kids love them, grown-ups also can't have enough.

White-chocolate snowflakes balance gracefully on a delicate, lemony three-layer white cake filled with zesty lemon custard and covered with a white-chocolate frosting.

Raspberry jam and blueberries make these berry berry streusel bars packed with goodness and yumminess. Perfect for breakfast.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Use the slow-cooker and liquid smoke instead of grilling and wood chips. The result is outstanding, and the pork is packed with flavor.

I'm not a huge cheesecake lover because the cream cheese can be a little overwhelming but these are wonderful because it has just the right amount. A brown sugar shortbread crust, smooth cheesecake layer, lightly tart apples, with a crunchy cinnamon streusel all drizzled with caramel. Not a favorite for people that are expecting a cheesecake but I absolutely love these! Easy recipe to prepare for a crowd.

Sweet coconut-filled bars with a graham cracker crust topped with melted chocolate. So easy and so good.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

Kahlúa cheesecake bars with a dual layer topping; decadent moist, rich and packed with chocolate flavor.

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It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

I customized the crunchy chocolate peanut butter bars into this recipe by adding some toasted oats, wheat germ and coconut flakes. They were super crunchy an delicious.

Make your pasta dishes seem authentic with this spaghetti sauce made of Italian sausage, tomatoes and a variety of spices.

Not only kids love these delicious energy bars, but also grown-ups can't get their hands off these goodness.