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CK · 02-22-2008, 01:32 PM

Deluxe Overnight No-Bake Power Bar-Chocolate-dipped

1 cup rolled oats -Chocolate-dipped
1/2 cup sesame seeds, toasted and ground
1/2 cup dried apricots; chopped fine
1/2 cup raisins; chopped fine
1 cup shredded unsweetened dried coconut
1 cup almonds; blanched, chopped or sliv
1/2 cup nonfat dried milk powder
1/2 cup toasted wheat germ
2 teaspoon butter or margarine
1 cup white corn syrup or 3/4 cup honey
3/4 cup sugar
1/4 cup chunky peanut butter
1 teaspoon orange or lemon extract
2 teaspoon grated orange or lemon peel
12 oz chocolate chips; 2 cups
4 oz paraffin, food grade or 3/4 cup butter

Toast the sesame seeds in a frying pan for about 7 minutes, until golden, then grind coarsely. Toast the oats in a 300 degree oven in a 10 inch by 15 inch baking pan for 25 minutes, stirring to prevent scorching.

Mix the seeds, apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture.

Butter the hot baking pan; set aside.

In the frying pan, combine corn syrup or honey and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel. At once, pour over the oatmeal mixture and mix well.

Quickly spread in buttered pan and press into an even layer. Then cover and chill until firm, at least 4 hours or overnight.

Protein Bar Recipe

3 1/2 cups rolled oats
1 1/2 cups dried milk
1 tablespoon cinnamon
1 cup lite syrup
2 scoops protein powder
2 large egg whites or 1 egg
11/4 cup orange juice
1 teaspoon vanilla extract
1 cup raisins or dried fruit and chopped

Line cookie sheet with waxed paper and preheat oven to 325 degrees. Mix all the ingredients thoroughly. Spread onto sheet, press cutting lines in to make 10 pieces. Bake 15 minutes untill golden brown, cut apart, then cool and wrap. Store airtight at room temperature for up to 2 weeks.
ocolate chips and paraffin in to top of a double boiler. Place over simmering water until melted; stir often. Turn heat to low.
Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping , then place on wire racks set above waxed paper.
With paraffin, the coating firms very quickly, bars with butter in the chocolate coating may need to be chilled. When firm and cool), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer.

Makes about 4 dozen bars, about 1 ounce each. Per piece: 188 cal.; 4.4 g protein; 29 g carbo.; 9.8 g fat; 0.6 mg chol.; 40 mg sodium.

Meal Replacement Bars (Bulking)
Combine in large mixing bowl:

3 Cups Oatmeal
1/2 Cup Natural Peanut butter
1 cup Skim Milk
4 Scoops Protein Powder
dash of cinnamon
Mix until a sticky batter is formed (may take a few minutes)
use a large spoon to spread out the mix into the bottom of a Pam-sprayed glass or metal cooking tray (spread until even)
top with 4-8 packets splenda
put in the fridge overnight and cut into 8 equal bars that yield:

11g fat (good monounsaturated fats)
26g carbs
21g protein
285 calories

ABC Protein Bars

INGREDIENTS

10 tbsp. natural peanut butter
5 egg whites
5 scoops whey protein (I find that chocolate mint tastes the best in this recipe, however chocolate tastes good as well)
2 cups oats (OPTIONAL: For flavor, I dry cook these on a frying pan until they are toasted)
1/2 cup soy milk

DIRECTIONS

Mix the peanut butter and egg whites in a bowl. Microwave on high for 30 seconds, and mix well (so that the mixture appears smooth). Repeat 4-5 times until all traces of egg whites have dissolved into the peanut butter, and your mixture is a smooth consistent one.

Gradually add the protein (one scoop at a time) and stir into the mixture. Next, add the soy milk and follow with the oats. Continue mixing until a thick 'sticky' mixture is present.

Smooth the thick mixture into a 13x9 tray and leave for 20-30 minutes. Cut into 10 equal size bars. Individually wrap each bar (I use aluminum foil) and store in the fridge.

Nutrition Facts

Serving Size: 1 Bar

Calories: 220
Protein: 20.1g
Fat: 10.1g
Carbohydrates: 15.1g

No Bake Protein Bar

5 tbsp natural peanut butter (chunky or smooth)
1/2 cup dry oat meal or whole grain hot cereal (uncooked)
1/2 cup oat flour (double the dry oats if you do not have oat flour)
6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder)
1 teaspoon vanilla
2 tablespoons flax seeds (optional)
1 cup non-fat dry milk
1/2 cup water (depending on what type of protein you use, you may need to add more)
Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries.
PREPARATION:

Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla. Sponsored Links

Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated.
Nutritional Information Per Serving:

197 calories, 21 g protein, 7.2 g fat (8% saturated), 13.7 g carbohydrate, 1.6 g fiber

STRAWBERRY & BANANA MEAL REPLACEMENT BARS
Makes 6 bars
1 cup raw oatmeal
5 scoops of strawberry protein powder ( 90g of protein)
1/4 cup fat free cream cheese
1/2 cup non fat dry milk powder
2 egg whites
1/4 cup water
1 1/2 bananas, mashed
2 tsp. canola oil (this is the secret to moist bars instead of the traditional dry bar)

Preheat oven to 325 degrees. Spray a 9x9 square pan with cooking spray & set aside. In a medium bowl combine oatmeal, Protein powder & dry milk. Set aside. In another bowl beat together with an electric hand mixer, cream cheese, egg whites, bananas, water & oil. Add the oat mixture & continue to beat until the two are combined. Pour batter into the prepared pan & bake for 30-35 minutes or until toothpick comes out clean.
Calories-203, Protein 22g, Carbs 22g, Fats 3g

Chewy Chocolate Peanut Butter Protein Bars

1 cup oat flour 1 ½ cups whey protein powder ¼ cup cocoa powder ½ cup nonfat dry milk powder ¼ cup stevia blend ½ teaspoon salt

2 egg whites ½ teaspoon super-strength chocolate flavoring (LorAnn) ½ teaspoon super-strength peanut butter flavoring (LorAnn) ¼ cup creamy peanut butter

¼ - 1/3 cup water

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

Combine all dry ingredients in blender -- Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a “gooey play-dough” consistency. Pour batter in lined pan, spreading, or pressing dough to an even thickness.

Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars. Delicious with low-carb ice cream.

Calories: 250 Protein: 24g Carbs: 24 Fats: 7 g

Best Brownie Protein Bars

½ cup oat flour ¼ cup whole-wheat flour 1-cup whey protein powder ½ cup stevia blend 1/3 cup cocoa ¼ teaspoon baking powder ¼ teaspoon salt

1-tablespoon liquid lecithin ½ cup fat free cream cheese (room temperature) 2 eggs ¼ cup fat free Miracle Whip 1 teaspoon super-strength chocolate flavoring (LorAnn)

Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper.

In a bowl combine all dry ingredients. Set aside. In a large bowl, with an electric beater, combine lecithin, cream cheese, eggs, Miracle Whip, and flavoring until light and fluffy. Add the dry ingredients to the wet. Mix well. Pour batter into lined 9”x9” square pan and smooth evenly.

Bake for 15-20 minutes. Remove from pan and cool slightly. Remove wax paper and cool completely. Cut into 9 bars.

Per bar: Calories:99 Protein: 9g Carbs:9g Fats:3 g

Chocolate Raspberry Bars

1 cup oat flour 1 cup Milk & Egg Protein powder (MLO) ½ cup powdered milk 1/2 teaspoon pure stevioside extract ½ teaspoon salt

2 ounces unsweetened bakers chocolate 2 tablespoons butter

8 ounces fat free cream cheese (room temperature) ½ cup glycerin 1 teaspoon super-strength chocolate flavoring (LorAnn)

Preheat oven to 325 degrees. Line a 8 ½ ”x11” baking pan with wax paper.

Combine all dry ingredients in blender -- Process on high speed 2 minutes.

Melt chocolate and butter over a double boiler, or in the microwave for 1 minute on med-high power – stir until completely melted. (If needed microwave an additional 30 seconds.)

In a bowl, beat cream cheese, glycerin, and flavoring. Using an electric mixer, add the dry ingredients to the wet mixture. Pour batter into lined pan, spreading to an even thickness.

Bake for about 20 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 12 bars.

Per serving: 290 Calories 16g Total Fat 21g Protein 17g Carbohydrate

Coconut Protein Bars Easy, Economical, and DELICIOUS! 3 grams of carbs per bar

These bars are fast and easy to make. Please read below for ingredient information.

½ cup plus 2 tablespoons water ¼ cup Stevita Stevia Supreme or ¼ cup Stevia blend or ¾ teaspoon pure stevia (stevioside) 1/3-cup glycerin 2 tablespoons coconut oil 1 ½ cups isolated soy protein powder ¾ cup Milk & Egg Protein powder (MLO) ½ cup unsweetened shredded coconut (dried, NOT fresh) ½ teaspoon coconut super-strength flavoring (LorAnn) ½ teaspoon pineapple super-strength flavoring (LorAnn)

1. In a microwave safe container, heat ½ cup of water to a boil. 2. Thoroughly dissolve stevia in hot water. 3. Add glycerin and coconut oil to water mixture – Allow to cool completely. (Using warm or hot water will ruin the texture of this protein bar.) 4. In a mixing bowl or large food processor container combine soy protein, Milk and Egg protein (MLO), and coconut. 5. Stir the coconut and pineapple extract into the cooled water mixture. 6. Slowly pour the cooled water mixture into the dry mixture and process with a sturdy mixer of food processor until the dough forms coarse crumbs. 7. Leaving the mixture in bowl, kneed it into a large ball. It should be the consistency of pie pastry dough, firm, yet slightly crumbly. If it is sticky, add more soy protein powder. If the dough is not moist enough to hold together when you squeeze it add more water one tablespoon at a time. 8. Forming the protein bars is essential to giving them that “store bought taste”. Press the dough evenly into a slightly oiled 8”x8” pan. Lightly oil the top of the dough. 9. The next step is pressing the bars to achieve the desired texture. Place another 8” x 8” pan on top of the dough. Place weights on top of this pan. (I use 50 pounds worth of hand weights.) Allow the dough to press for several hours or longer depending on your personal taste. Alternative method: Press dough onto a cooking sheet into an 8” x 8” square. Using heavy meat pounder or rolling pin, pound the dough until desired textured. After pressing the dough, cut into bars 1 ½” x 4”. Makes about 12 bars. These bars contain no preservatives so they must be refrigerated for storage.

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02-22-2008, 01:32 PM	#2 (permalink)
CK I will again and better! Join Date: Feb 2007 Location: Oh Canada Posts: 3,429 Rep Power: 349219	Deluxe Overnight No-Bake Power Bar-Chocolate-dipped 1 cup rolled oats -Chocolate-dipped 1/2 cup sesame seeds, toasted and ground 1/2 cup dried apricots; chopped fine 1/2 cup raisins; chopped fine 1 cup shredded unsweetened dried coconut 1 cup almonds; blanched, chopped or sliv 1/2 cup nonfat dried milk powder 1/2 cup toasted wheat germ 2 teaspoon butter or margarine 1 cup white corn syrup or 3/4 cup honey 3/4 cup sugar 1/4 cup chunky peanut butter 1 teaspoon orange or lemon extract 2 teaspoon grated orange or lemon peel 12 oz chocolate chips; 2 cups 4 oz paraffin, food grade or 3/4 cup butter Toast the sesame seeds in a frying pan for about 7 minutes, until golden, then grind coarsely. Toast the oats in a 300 degree oven in a 10 inch by 15 inch baking pan for 25 minutes, stirring to prevent scorching. Mix the seeds, apricots, raisins, coconut, almonds, dry milk, and wheat germ; mix well. Mix hot oats into dried fruit mixture. Butter the hot baking pan; set aside. In the frying pan, combine corn syrup or honey and sugar; bring to a rolling boil over medium high heat and quickly stir in the peanut butter, orange extract, and orange peel. At once, pour over the oatmeal mixture and mix well. Quickly spread in buttered pan and press into an even layer. Then cover and chill until firm, at least 4 hours or overnight. Protein Bar Recipe 3 1/2 cups rolled oats 1 1/2 cups dried milk 1 tablespoon cinnamon 1 cup lite syrup 2 scoops protein powder 2 large egg whites or 1 egg 11/4 cup orange juice 1 teaspoon vanilla extract 1 cup raisins or dried fruit and chopped Line cookie sheet with waxed paper and preheat oven to 325 degrees. Mix all the ingredients thoroughly. Spread onto sheet, press cutting lines in to make 10 pieces. Bake 15 minutes untill golden brown, cut apart, then cool and wrap. Store airtight at room temperature for up to 2 weeks. ocolate chips and paraffin in to top of a double boiler. Place over simmering water until melted; stir often. Turn heat to low. Using tongs, dip 1 bar at a time into chocolate, hold over pan until it stops dripping , then place on wire racks set above waxed paper. With paraffin, the coating firms very quickly, bars with butter in the chocolate coating may need to be chilled. When firm and cool), serve bars, or wrap individually in foil. Store in the refrigerator up to 4 weeks; freeze to store longer. Makes about 4 dozen bars, about 1 ounce each. Per piece: 188 cal.; 4.4 g protein; 29 g carbo.; 9.8 g fat; 0.6 mg chol.; 40 mg sodium. Meal Replacement Bars (Bulking) Combine in large mixing bowl: 3 Cups Oatmeal 1/2 Cup Natural Peanut butter 1 cup Skim Milk 4 Scoops Protein Powder dash of cinnamon Mix until a sticky batter is formed (may take a few minutes) use a large spoon to spread out the mix into the bottom of a Pam-sprayed glass or metal cooking tray (spread until even) top with 4-8 packets splenda put in the fridge overnight and cut into 8 equal bars that yield: 11g fat (good monounsaturated fats) 26g carbs 21g protein 285 calories ABC Protein Bars INGREDIENTS 10 tbsp. natural peanut butter 5 egg whites 5 scoops whey protein (I find that chocolate mint tastes the best in this recipe, however chocolate tastes good as well) 2 cups oats (OPTIONAL: For flavor, I dry cook these on a frying pan until they are toasted) 1/2 cup soy milk DIRECTIONS Mix the peanut butter and egg whites in a bowl. Microwave on high for 30 seconds, and mix well (so that the mixture appears smooth). Repeat 4-5 times until all traces of egg whites have dissolved into the peanut butter, and your mixture is a smooth consistent one. Gradually add the protein (one scoop at a time) and stir into the mixture. Next, add the soy milk and follow with the oats. Continue mixing until a thick 'sticky' mixture is present. Smooth the thick mixture into a 13x9 tray and leave for 20-30 minutes. Cut into 10 equal size bars. Individually wrap each bar (I use aluminum foil) and store in the fridge. Nutrition Facts Serving Size: 1 Bar Calories: 220 Protein: 20.1g Fat: 10.1g Carbohydrates: 15.1g No Bake Protein Bar 5 tbsp natural peanut butter (chunky or smooth) 1/2 cup dry oat meal or whole grain hot cereal (uncooked) 1/2 cup oat flour (double the dry oats if you do not have oat flour) 6 scoops chocolate whey protein (approximately 132 grams worth of low-carb protein powder) 1 teaspoon vanilla 2 tablespoons flax seeds (optional) 1 cup non-fat dry milk 1/2 cup water (depending on what type of protein you use, you may need to add more) Modifications: Use vanilla protein and replace ~1/4 cup of the oatflour with a variety of nuts, seeds, or dried berries. PREPARATION: Spray an 8x8 baking dish with non-stick cooking spray. Combine dry ingredients in a medium size bowl and mix well. Add peanut butter and mix - the mixture will be crumbly and dry. Add water & vanilla. Sponsored Links Using a wooden spoon or rubber spatula, everything until a dough forms. The dough will be sticky. Spread dough into pan using a clean wooden spoon or spatula that has been sprayed with non-stick cooking spray. Refrigerate a few hours (or freeze for an hour) and cut into 9 squares. Wrap bars individually (use sandwich bags or plastic wrap) or store in covered container between sheets of wax paper. Keep refrigerated. Nutritional Information Per Serving: 197 calories, 21 g protein, 7.2 g fat (8% saturated), 13.7 g carbohydrate, 1.6 g fiber STRAWBERRY & BANANA MEAL REPLACEMENT BARS Makes 6 bars 1 cup raw oatmeal 5 scoops of strawberry protein powder ( 90g of protein) 1/4 cup fat free cream cheese 1/2 cup non fat dry milk powder 2 egg whites 1/4 cup water 1 1/2 bananas, mashed 2 tsp. canola oil (this is the secret to moist bars instead of the traditional dry bar) Preheat oven to 325 degrees. Spray a 9x9 square pan with cooking spray & set aside. In a medium bowl combine oatmeal, Protein powder & dry milk. Set aside. In another bowl beat together with an electric hand mixer, cream cheese, egg whites, bananas, water & oil. Add the oat mixture & continue to beat until the two are combined. Pour batter into the prepared pan & bake for 30-35 minutes or until toothpick comes out clean. Calories-203, Protein 22g, Carbs 22g, Fats 3g Chewy Chocolate Peanut Butter Protein Bars 1 cup oat flour 1 ½ cups whey protein powder ¼ cup cocoa powder ½ cup nonfat dry milk powder ¼ cup stevia blend ½ teaspoon salt 2 egg whites ½ teaspoon super-strength chocolate flavoring (LorAnn) ½ teaspoon super-strength peanut butter flavoring (LorAnn) ¼ cup creamy peanut butter ¼ - 1/3 cup water Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper. Combine all dry ingredients in blender -- Process on high speed 2 minutes. In a bowl, beat eggs, flavorings, and peanut butter. Add the dry ingredients to the egg mixture. With an electric mixer, slowly add the water until dough becomes a “gooey play-dough” consistency. Pour batter in lined pan, spreading, or pressing dough to an even thickness. Bake for about 15 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 8 bars. Delicious with low-carb ice cream. Calories: 250 Protein: 24g Carbs: 24 Fats: 7 g Best Brownie Protein Bars ½ cup oat flour ¼ cup whole-wheat flour 1-cup whey protein powder ½ cup stevia blend 1/3 cup cocoa ¼ teaspoon baking powder ¼ teaspoon salt 1-tablespoon liquid lecithin ½ cup fat free cream cheese (room temperature) 2 eggs ¼ cup fat free Miracle Whip 1 teaspoon super-strength chocolate flavoring (LorAnn) Preheat oven to 325 degrees. Line a 9”x9” baking pan with wax paper. In a bowl combine all dry ingredients. Set aside. In a large bowl, with an electric beater, combine lecithin, cream cheese, eggs, Miracle Whip, and flavoring until light and fluffy. Add the dry ingredients to the wet. Mix well. Pour batter into lined 9”x9” square pan and smooth evenly. Bake for 15-20 minutes. Remove from pan and cool slightly. Remove wax paper and cool completely. Cut into 9 bars. Per bar: Calories:99 Protein: 9g Carbs:9g Fats:3 g Chocolate Raspberry Bars 1 cup oat flour 1 cup Milk & Egg Protein powder (MLO) ½ cup powdered milk 1/2 teaspoon pure stevioside extract ½ teaspoon salt 2 ounces unsweetened bakers chocolate 2 tablespoons butter 8 ounces fat free cream cheese (room temperature) ½ cup glycerin 1 teaspoon super-strength chocolate flavoring (LorAnn) Preheat oven to 325 degrees. Line a 8 ½ ”x11” baking pan with wax paper. Combine all dry ingredients in blender -- Process on high speed 2 minutes. Melt chocolate and butter over a double boiler, or in the microwave for 1 minute on med-high power – stir until completely melted. (If needed microwave an additional 30 seconds.) In a bowl, beat cream cheese, glycerin, and flavoring. Using an electric mixer, add the dry ingredients to the wet mixture. Pour batter into lined pan, spreading to an even thickness. Bake for about 20 minutes. Remove from pan and allow to cool slightly. Remove wax paper and allow to cool completely. Cut into 12 bars. Per serving: 290 Calories 16g Total Fat 21g Protein 17g Carbohydrate Coconut Protein Bars Easy, Economical, and DELICIOUS! 3 grams of carbs per bar These bars are fast and easy to make. Please read below for ingredient information. ½ cup plus 2 tablespoons water ¼ cup Stevita Stevia Supreme or ¼ cup Stevia blend or ¾ teaspoon pure stevia (stevioside) 1/3-cup glycerin 2 tablespoons coconut oil 1 ½ cups isolated soy protein powder ¾ cup Milk & Egg Protein powder (MLO) ½ cup unsweetened shredded coconut (dried, NOT fresh) ½ teaspoon coconut super-strength flavoring (LorAnn) ½ teaspoon pineapple super-strength flavoring (LorAnn) 1. In a microwave safe container, heat ½ cup of water to a boil. 2. Thoroughly dissolve stevia in hot water. 3. Add glycerin and coconut oil to water mixture – Allow to cool completely. (Using warm or hot water will ruin the texture of this protein bar.) 4. In a mixing bowl or large food processor container combine soy protein, Milk and Egg protein (MLO), and coconut. 5. Stir the coconut and pineapple extract into the cooled water mixture. 6. Slowly pour the cooled water mixture into the dry mixture and process with a sturdy mixer of food processor until the dough forms coarse crumbs. 7. Leaving the mixture in bowl, kneed it into a large ball. It should be the consistency of pie pastry dough, firm, yet slightly crumbly. If it is sticky, add more soy protein powder. If the dough is not moist enough to hold together when you squeeze it add more water one tablespoon at a time. 8. Forming the protein bars is essential to giving them that “store bought taste”. Press the dough evenly into a slightly oiled 8”x8” pan. Lightly oil the top of the dough. 9. The next step is pressing the bars to achieve the desired texture. Place another 8” x 8” pan on top of the dough. Place weights on top of this pan. (I use 50 pounds worth of hand weights.) Allow the dough to press for several hours or longer depending on your personal taste. Alternative method: Press dough onto a cooking sheet into an 8” x 8” square. Using heavy meat pounder or rolling pin, pound the dough until desired textured. After pressing the dough, cut into bars 1 ½” x 4”. Makes about 12 bars. These bars contain no preservatives so they must be refrigerated for storage. :d inner: