Crumb-Topped Pecan Cherry Cereal Bars

This is so good:-)  These bars can double as a breakfast bar or dinner dessert.  Easy to make with ingredients already in the pantry.  Go to Relish.com for a pic.

*The second time I made these, I had a jar of red raspberry preserves that I needed to use before expiring.  I do not recommend this- the bars tasted flat.  The tanginess of the cherries makes it a standout recipe.
1 c. flour
1 c. quick-cooking oats
1 c. puffed rice cereal * (used Rice Krispies)
1 c. chopped pecans
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter, softened
1/4 c. vegetable oil
1/3 c. packed brown sugar
1 tsp. vanilla extract
1 (10 oz.) jar cherry all-fruit spread (used 13 oz. cherry preserves)

* recipe calls for Puffed Brown Rice

Instructions:

1. Preheat oven to 350F. Butter a 9-inch-square baking pan.
2. Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and salt in a medium bowl.
3. Using an electric mixer, beat butter, oil, sugar and vanilla in a large bowl until well-blended and creamy. Add dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1 ½ cups of the dough for the topping. Press remaining dough evenly into bottom of pan.
4. Spread fruit spread evenly over dough in pan. Sprinkle reserved dough mixture over top, leaving some areas uncovered. Gently press down to adhere topping to fruit layer. Bake 30 minutes or until deep golden. Cool 15 minutes. Slice into 12 (2 1/4 x 3-inch) bars.

*Recipe says to use brown rice cereal but I used Rice Krispies.

Relish:  Crumb-Topped Pecan Cherry Cereal Bars

Shrimp Cakes with Chili-Lime Cream Sauce

I decided to try a new shrimp recipe and I'm so glad I found this... a delicious mix of flavors and really easy to prepare.  Parsley could be substituted for cilantro even though I couldn't detect the taste of cilantro in it.     

Ingredients:

• 16 uncooked large shrimp (about 1 pound), peeled, deveined
• 1 large egg
• 1 green onion, sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce (did not use) 
• 1/2 teaspoon salt
• Pinch of ground black pepper
• 2 cups panko (Japanese breadcrumbs)
• 2 tablespoons (or more) peanut oil

Preparation:

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

I did not make the chili-lime cream sauce but I do plan to make it or some other sauce in the future.

*Several reviewers suggested not to process the shrimp but to dice them by hand so there would be chunks of shrimp in the cakes.  I withheld some shrimp and added them with the panko in order to have some chunks.  Next time I will add all the shrimp after mixing all the other ingredients.  Its really just personal preference.

Epicurious Shrimp-Cakes-with-Chili-Lime-Cream-Sauce