Big Sur Cooler Recipes

BAGGED COOLERS (JUST LIKE CAPRI-SUN!) COPYCAT

Steps:

• Mix together the concentrates and water.
• Divide among the six freezer bags and zip. Place in the freezer overnight or until firm. Tape the straws to the front.
• Allow to thaw 2-3 hours before serving to make slushy.
• These will also keep other lunchbox foods cold until lunch.

CRUISIN' COOLER

Steps:

• Blend all ingredients in a blender. Pour into a tall glass and serve immediately.

DESERT COOLER

Steps:

• Combine juices and apple cider in a pitcher. Pour into glasses filled with ice and garnish with pineapple spears and fresh mint sprigs.

BIG SUR HIGH POWER BARS

Steps:

• Grease a 9" x 13" baking pan with the oil. If you like thicker bars, use a 8x8 inch baking pan.
• On a rimmed baking sheet toast the oats, nuts, and coconut for about 7-9 minutes, or until coconut is golden brown. Stir twice during the baking to make sure everything bakes evenly.
• Place the baking sheet ingredients into a large mixing bowl and add the oat bran, cranberries, ginger ground flax seeds, and brown rice cereal.
• Using a small skillet, heat the sesame seeds over medium heat for 3-5 minutes. Stir constantly so the seeds do not burn - remove from heat when they become golden in color.
• In a small saucepan stir together the remaining ingredients over a medium heat until they start to bubble and boil and thicken slightly(syrup, sugar, vanilla and salt).
• Pour the hot liquid in with the dry ingredients and mix until they are fully coated in the syrup.
• With buttered hands, pat the mixture into place in the pan.Sprinkle with toasted sesame seeds and press again. Cool to room temperature before slicing. It may be easier to tip them out of the pan first, before cutting.
• Wrap individually in parchment paper (or waxed paper).