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This recipe for a nut-free alternative to store-bought granola bars includes suggestions for varying ingredients.

6 tablespoons chopped fresh parsley 6 large red bell peppers Heat the oil in a large saucepan and fry the chicken, pork and ham or bacon until colored on all sides. Take the pan off the heat and reserve. Meanwhile, cook the rice in plenty of boiling salted water until done — usually about 15 minutes, but follow the instructions on the package. Drain and reserve the rice. Add the garlic, chopped tomatoes, green bell pepper, corn kernels, paprika, saffron, salt and pepper, and parsley to the pan containing the meat. Let the sauce simmer and reduce the volume of liquid by about half. Stir the ...

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Line an 8-inch by 8-inch pan with parchment paper. Make crust: In a medium bowl, combine crushed wafer cookies with butter, sugar and salt. Press in an even layer into the prepared pan. Place in freezer while making filling. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the refrigerator, until thickened. Fold into cheesecake mixture until wel...

½ teaspoon garlic powder To make the sauce: In a food processor, purée the mayonnaise, chili sauce, ketchup, olive oil, garlic, onion, Worcestershire, lemon juice, mustard, black pepper, hot sauce, and paprika. (Or use a medium bowl and whisk to combine all the ingredients.) Season with salt, if needed, cover tightly, and let the sauce sit overnight in the refrigerator before serving. To make the okra: Place several layers of paper towels atop a paper bag or platter. Keep it close to where you’ll be frying. In an electric fryer, Dutch oven, or heavy cast-iron skillet, add canola oil to a ...