When creating a centerpiece for your holiday buffet table, look no further than the foods and foliage readily available during the season.
For our stunning arrangement shown at right, we relied on fresh cranberries. The crimson color of this tart berry is so beautiful. (To carry that hue through on the table, we opted for cranberry-colored napkins.
To fill out the vase, simply snip some boughs from your Christmas tree or garlands. (We used both juniper and blue spruce branches, but you can use whatever boughs you have available.) Also feel free to tuck in some sprigs of holly or baby’s breath and some white roses, lilies or daisies.
For the finishing touch, add a gold cord bow at the top of the vase.
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Granola-To-Go Bars Recipe photo by Taste of Home
Read reviews (28) Rate recipe This grab & go goodie makes a hearty snack for a long day out. Chewy and sweet, these fruity bars that will have you craving more! —Sally Haen, Menomonee Falls, Wisconsin Rate Print Grocery List Recipe Box Email
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[X] Granola-To-Go Bars Recipe Prep: 30 min. Bake: 15 min. + cooling Yield: 36 Servings 30 15 45 Ingredients 3-1/2 cups quick-cooking oats1 cup chopped almonds1 egg, lightly beaten2/3 cup butter, melted1/2 cup honey1 teaspoon vanilla extract1/2 cup sunflower kernels1/2 cup flaked coconut1/2 cup chopped dried apples1/2 cup dried cranberries1/2 cup packed brown sugar1/2 teaspoon ground cinnamon Directions Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally. In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture. Firmly press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.












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Reviewed on Aug. 28, 2012 by 406native
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