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Yes, it's what you've all been waiting for, a place to post your favorite recipes for your fellow 'webbers to discuss and enjoy! You've all been waiting for that, right? No? Well, I'll start. Jerakeen's Bars o'Fun These are a super satisfying snack when you're hungry, and the way I make them, they're pretty high in both protein and fiber. The beauty of this recipe is that you can put in anything you like: dried fruit, nuts, seeds, toasted oats, cereal, whatever, in whatever proportions you want, as long as you end up with roughly 9 to 10 cups. The trick for me is getting the sweetness just right. You want them to be delicious enough that they're a pleasure to eat, but not so delicious that you can't stop eating them. My latest version is just about perfect for my taste, so I thought I'd share it. Everything is unsalted, and I prefer to buy nuts and seeds raw and toast them myself where possible, but again, that's up to you. Dry Ingredients 1/2 cup hemp hearts (shelled hemp seeds) 3/4 cup dried blueberries 3/4 cup dried tart cherries 1 cup crisp rice cereal 1 cup blanched peanuts 1 cup hulled pumpkin seeds, toasted 1 1/2 cups hulled sunflower seeds, toasted 1 1/2 cups blanched slivered almonds, toasted 1 1/2 cups unsweetened flaked or shredded coconut, toasted Syrup Ingredients 1/4 cup butter 1/2 cup brown sugar, firmly packed 1/2 cup liquid honey 1/4 teaspoon salt Set aside a pan to press the mixture into. I use a non-stick 11x17x1" jelly roll pan, which is perfect. If you don't have one, any large cookie sheet with a raised edge will do. If it's not non-stick, line it with parchment paper. Combine all of the dry ingredients in a very large bowl*. To make the syrup, combine the butter, sugar, and honey in a medium saucepan. Over medium heat, stir until smooth. Continue to stir occasionally until the mixture reaches a full rolling boil. Let it boil for another 90 seconds without stirring, then remove from heat and stir in the salt. Carefully pour the hot mixture into the bowl, and stir very thoroughly until the dry ingredients are coated. Spread the mixture evenly into your prepared pan, pressing it down firmly - the base of a dry measuring cup is good for this. Set the pan on a rack, loosely covered with wax paper, to cool completely. When cool, turn it out onto a large cutting board and cut it into bars or squares of whatever size you want. Store airtight at room temperature for... honestly I have no idea; they've never been around long enough to go bad. Makes about 40 bars. *It occurs to me that a lot of people won't actually have a big enough bowl for this. But it also occurs to me that it would be very easy to cut this recipe in half. I don't do that, because if I'm making these, I want lots! Okay, your turn. What recipe are you currently excited about, proud of, happy with? Mildly satisfied by? Post it here, all the cool kids are doing it! To my fellow mods, I deliberately didn't sticky this post, and I'd like to leave it that way for now; if it falls off the front page, it deserves to.