Chewy Trail Mix Bars

Chewy Trail Mix Bars
These chewy, no-bake bars are best enjoyed straight from the fridge. To tote in a lunch bag, wrap the the bars in plastic wrap and tuck beside the cool pack or a frozen juice box. This will keep them nice and firm
  1. 1 cup peanut butter (smooth or crunchy) 250 mL
  2. 1 cup liquid honey 250 mL
  3. 1⁄2 cup hot chocolate mix 125 mL
  4. 1⁄4 cup unsweetened cocoa powder, sifted 50 mL
  5. 3⁄4 cup chopped walnuts, pecans or pistachios 175 mL
  6. 3⁄4 cup raisins or dried cranberries 175 mL
  7. 1⁄2 cup unsalted sunflower seeds 125 mL
  8. 1⁄2 cup unsweetened shredded coconut 125 mL
  9. 1⁄4 cup sesame seeds 50 mL
  1. Grease a 13- by 9-inch (33 by 23 cm) baking pan and line with parchment paper. In a large saucepan, gently heat peanut butter and honey over low heat, whisking to blend well. Do not let boil. Whisk in hot chocolate mix and cocoa. Stir in walnuts, raisins, sunflower seeds, coconut and sesame seeds. Spread in prepared pan, smoothing top.
  2. Refrigerate for 2 hours, until chilled. Cut into bars.
  3. Makes 25 to 36 bars.
  1. Make ahead: Place between layers of waxed paper in an airtight container and refrigerate for up to 5 days.
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Hamburger Soup

Don’t be deceived by the name – this is a family favorite and a breeze for entertaining. This recipe makes 18 soup ladles and freezes very well.

Hamburger Soup
Serves 10
  1. 1 1/2 lbs. ground beef 750 G
  2. 1 medium onion,finely chopped
  3. 1 – 28 oz. can tomatoes 796 mL
  4. 2 cups water 500 mL
  5. 3 – 10 oz.9284 mL) cans consomme
  6. 1 – 10 oz. can tomato soup 284 mL
  7. 4 carrots, finely chopped
  8. 1 bay leaf
  9. 3 sticks celery, finely chopped
  10. parsley
  11. 1/2 TSP thyme 2ML
  12. pepper to taste
  13. 1/2 cup pot barley 125 mL
  1. Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day.
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They say that a dog is a man’s best friend. I don’t think so. How many friends have you had neutered?

Corn Fritters

Recipe Card

Corn Fritters
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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