Peanut Butter Crunch Squares

It's Buckarooken's birthday so I made him some treats .

Ingredients:

1/3 cup organic agave syrup
1/3 cup sucanat (brown sugar if you can't find it)
1 cup organic natural valencia peanut butter
1 tsp. vanilla
2 cups organic gluten free cornflakes (broken up with your hands)
1 cup organic gluten free crisp rice cereal (broken up with your hands)

Directions:

1. Melt the agave syrup and brown sugar in a saucepan on med.  Turn off heat, add the peanut butter, stir and add remaining ingredients.
2. Press into a 8" square pan.
3. Refrigerate until set.

Icing-

Ingredients:
1/2 cup plain yogurt
1 tsp vanilla extract
1/2 tbsp lemon juice; fresh
3 cups powdered sugar


(alternate to icing- melt dark chocolate and spread a layer on top of the squares instead!  yum)


Instructions
1. Put the yogurt in a square of cheesecloth.
2. Gather the corners & tie them around a spoon handle. Dangle the yogurt over a bowl,
using the spoon handle to suspend it. Let sit about 40 minutes. Gently
twist until the cheesecloth tightens around the ball of yogurt. More
liquid should drip out, don't twist so hard the yogurt oozes out.
3. In a medium bowl, add the yogurt to the  remaining ingredients, blend until
smooth. Spread on lightly on cooled peanut butter squares.
4. Serve!

SANPELLEGRINO Salad

It's summer and I'm cracking open bottles of SANPELLEGRINO like there is no tomorrow.  So I figured "Hey!, I'll use some in my salad tonight".  My container gardens of lettuce have done super well so I mixed a couple types of lettuce and I also happen to have some fresh basil growing, so I added that to the dressing.  Delicious.

Ingredients:

Dressing-
4 Tbsp extra virgin olive oil
3 Tbsp SANPELLEGRINO (Limonata) (though you could use the orange just as well)
2 Tbsp champagne vinegar
2 Tbsp fresh minced basil
sea salt to taste
fresh ground black pepper to taste

Salad-
large helpings of fresh leaf lettuce, washed and torn
1 Clementine, seeded and chopped
1 Tbsp sunflower seeds

Directions:

1. In a medium bowl mix together the Sanpellegrino, champagne vinegar and minced basil.  Add the olive oil slowly while whisking.  Season with salt and pepper to taste.
2. Pour some dressing over the lettuce, toss, garnish with Clementine pieces and sunflower seeds.

Note:  I made this again using the orange Sanpellegrino and strawberries instead of Clementine's and it was very nice!