fast, easy and DELICIOUS granola bars

1 cup butter or marg.
2 TBSP. corn syrup
5 cups oatmeal
1 cup soft brown sugar

melt butter and syrup slowly over low heat. in another bowl, mix together oatmeal and sugar. pour in butter/syrup and mix well.

put into greased 12x9 pan and flatten with back of wooden spoon.

bake at @350 for 30-35 minutes (ish) until golden brown. remove, cool for 2-3 minutes then mark into squares. leave until nearly cold before moving, then store in a airtight container. if left for a couple of days they turn soft and sticky.

yum.

if you love salmon, you'll love this

Grilled Cajun Salmon with Tomato Pineapple salsa

2 tbsp minced fresh parsley
2 tbsp extra-virgin olive oil
1 tsp cajun seasoning
1/2 tsp each salt and pepper
4 salmon fillets with skin/ 1 1/2 lb (750g) total

tomato pineapple salsa:
1 can (14 oz/398 ml) pineapple slices in own juice.
i use fresh pineapple when in season
1 cup quartered cherry tomatoes
1/2 cup chopped red onion
2 tbsp chopped fresh parsley
1 tbsp extra-virgin olive oil
1/4 tsp each salt and pepper

in a small bowl, combine parsley, oil, cajun, salt and pepper; rub onto salmon. place skin side down on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 min. meanwhile, drain pineapple reserving 2 tbsp juice. cut pineapple into 1/2 inch chunks. in small bowl, combine pineapple, reserved juice, tomatoes, onion, parsley, oil, salt and pepper; serve with salmon and rice.

so tasty.
(taken from canadian living)

the BEST rhubarb cake ever.

1/2 cup butter, room temperature
1 1/2 cups sugar
1 egg
1t vanilla

cream these 4 ingredients together

2 cups sifted flour
1 t baking soda
1/2 t salt

mix these 3 ingredients together

add 1 cup of buttermilk to the creamed mixture (alternate adding some buttermilk & some flour mixture mixing well each time)

2 cups rhubarb (cut into chunks)
1 T flour

mix these 2 ingredients together and add.

Topping:
1/4 cup butter, room temperature
2 t cinnamon
1 cup brown sugar

SPOON (Don't pour) into a 9 x 13 pan. Sprinkle topping on & bake @ 350 for 45 minutes.

sooo good. and i'm not usually a fan of rhubarb. best with ice cream or just pour unwhipped whipped cream on.

stolen from laura neilson...thanks laura!