Pasta and Lentil Soup

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 onion, chopped
• 4 cloves garlic, smashed
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 2 cups low-sodium chicken broth
• 1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
• 8 ounces orecchiette or other small pasta
• 2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
• 1/3 cup roughly chopped fresh parsley
• Kosher salt
• Crusty bread, for serving (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

* I just discovered this delicious, easy, healthy soup!

Tiffeny Wait

Pumpkin Chocolate Chip Cookies

 THEY ARE ONLY 45 CALORIES!!!!!!!!

Pumpkin Chocolate Chip Cookies

1c. canned pureed pumpkin

1c. xylitol, sugar substitute, or just sugar!

1 large egg

1 tbsp. vanilla

1/2c. unsweetened applesauce

2c. oat flour ( w.w. is good too, a little grainier though)

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1 tsp. milk

2 c. milk chocolate chips*

Blend first 5 ingredients together in a large mixing bowl. In a separate bowl, combine your dry ingredients except baking soda. Sift together. Combine baking soda and milk in a small bowl until dissolved. Add baking soda mixture to wet ingredients. Add dry ingredients to wet ingredients, mixing well. Add chocolate chips. Drop small rounded spoonfuls (about the size of a small dinner spoon) of dough onto a greased cookie sheet. Bake at 375 for 8-10 minutes. ENJOY!

This recipe yields about 50 smallish cookies made from a 1-inch heaping cookie scoop.

These are delicious right out of the oven, and you probably won't make it to this point, BUT if you have left overs I suggest storing them in an air tight container in the fridge. That way they don't get soggy.

 I calculated my nutritional data on nutritiondata.self.com

* I used 1 cup of chocolate chips, I felt like 2 cups were too much!
This is a recipe I got my sister in law posted on our blog http://healthconsciousmommas.blogspot.com/

Banana Muffins

Ingredients
1 cup mashed bananas
1 cup sour cream
3 tablespoons olive oil
3/4 cup honey
2 eggs
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1/2 cup white flour (if you want to use all whole wheat flour, you can. I just think they are a bit heavy that way.)
1/2 cup ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Directions
1. Preheat oven to 350*. Spray muffin tins with Pam or use paper liners.
2. Combine bananas and sour cream. Set aside. Combine oil and honey and beat in eggs one at a time. Stir in vanilla and banana mixture. Combine the flours, flax seed, baking powder, baking soda, and salt in a separate bowl. Stir into the banana mixture.
3. Fill muffin tins full of batter.
4. Bake 25 min or until a toothpick comes out clean.

Makes 12 muffins

Karen Hansen, adapted from Allrecipies.com

Pumpkin Cream Cheese Truffles

 

 

Ingredients:

1 cup white chocolate chunks or chips
4 cups white chocolate almond bark (I think I used around 8 cubes)
2/3 cup gingersnap cookie crumbs, plus more for garnish
1/2 cup canned pumpkin purée
1/2 cup graham cracker crumbs, plus more for garnish
2 tablespoon confectioners’ sugar
1/4 teaspoon ground cinnamon
Pinch of fine salt
4 ounces cream cheese, softened

Directions:

Melt the 1 cup of white chocolate chips in a double boiler over medium-low heat or in the microwave for about 1 minutes. Stir often to keep the chocolate from burning. Transfer to a large bowl. Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar, zest, cinnamon, salt and cream cheese and beat with an electric mixer until smooth. Transfer to a shallow bowl, cover and chill until just solid enough to roll into balls, about 2 hours.
Line a large sheet tray with parchment paper. Melt remaining 2 cups white chocolate almond bark and transfer to a small, deep bowl. Roll 1 heaping teaspoon of the pumpkin mixture into a ball in your hands, then drop into the chocolate. Working quickly, gently spoon chocolate over to coat. Using a small spoon or fork, lift the truffle out of the chocolate, shake off excess and transfer to prepared sheet tray. Dollop a bit of extra chocolate on any parts that remain exposed, then sprinkle a few gingersnap or graham cracker crumbs over the top, if you like.
Repeat process with remaining pumpkin mixture and chocolate, then chill truffles until chocolate is completely set, about 1 hour.

This will make about 30 Truffles.

Missy Thompson

Caramel Apple Cheesecake Bars

I mix each part in my Kitchen Aide or you can use a hand mixer. This takes some time to make but is so worth it!

 

 

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

Missy Thompson

Monster Cookies

1c margerine/butter
6 eggs

3 cups peanut butter (1 lb)

1 1/2 tsp vanilla

4 tsp baking soda

1 lb brown sugar (2 1/2 cups)

2 cups white sugar

9 cups quick oats

2 cups chocolate chips

1/2 lb M&M's

Use beater to mix ingredients up to and including the white sugar. Pour batter into large bowl and add oats, chocolate chips, and M&M's. Use 1/4 cup measuring cup to measure dough, 6 cookies per sheet.

Bake at 350 degrees for 10-12 minutes. Do NOT overbake

This is a very large recipe I like to 1/2 it when I am only cooking for my small family. Very gooey and delicious and a favorite in our extended family.

-Katie Beck

Funfetti Cookies

Ingredients:

- 1 package of Pillsbury Funfetti Cake mix

- 1/3 C. oil

- 2 eggs

Directions:

- Mix ingredients until blended.

- Bake at 375 degrees for 8-10 minutes.

*Nikki Anderson*

Chocolate Cookies

Ingredients:

- 1 chocolate cake mix

- 2 eggs

- 1/2 cup oil

Directions:

- Mix and add chocolate chips.

- Bake at 350 degrees for 8-10 minutes.

*CANDICE CATER*

My Favorite Cut-Out Sugar Cookies

*These are so good I better have somewhere to take them or I'll eat them all!

Cookie Ingredients:

1 C. butter, softened

1 C. sugar

2 eggs

1/2 t. vanilla

1/2 t. almond

3 1/4 c. flour

1/2 t. baking soda

1/2 t. baking powder

1/2 t. salt

Directions:

- In electric mixer combine butter, sugar, eggs, vanilla and almond extract, beat on high speed until light and fluffy.

- In another bowl combine dry ingredients, gradually stir into the butter mixture, until well combined.

- Cover bowl w/ plastic wrap and chill 2 hrs. or overnight.

- Set oven to 400 degrees.

- Line cookie sheets w/ parchment paper (don't use pam)

- On lightly flowered surface roll out dough to 1/4 inch thickness. Cut into shapes.

- Place cookies 2 inches apart on sheet.

- Bake 4-6 minutes.

Hardening Frosting ingredients:

2 C. sifted powdered sugar

1-2 T milk

1 T corn syrup

1/4 t. almond extract

Directions:

- Mix together until smooth and glossy. May add more syrup or milk to consistency.

Buttercream Frosting ingredients:

1/4 C. butter

1/4 C. cream cheese or shortening

2 C. powdered sugar

1/4 t. vanilla

1/4 t. almond

1 T. milk

Directions:

- Combine all ingredients until creamy.

Summer & herbs

In an attempt to eat healthier and better quality calories, I've started cooking with more herbs. They add flavor without unnecessary preservatives or additional fat. Yesterday, I tried this super simple Chicken Salad Sandwich recipe from Food Network's Barefoot Contessa. I loved it! So I'm sharing it with you guys in hopes that you'll like it just as much! Now, I just need to start a second herb container to grow tarragon! Enjoy!

Chicken Salad Sandwiches

Ingredients

• 4 split (2 whole) chicken breasts, bone-in, skin on
• Good olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup good mayonnaise, plus more for the bread
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery (2 stalks)
• 8 to 10 slices health or seven-grain bread
• 1 package mesclun salad mix

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve.

Note: I didn't have any mesclun lettuce mix. So instead, I used romaine lettuce and served it on croissants.

Chocolate Chip Cookies

Mix in this order:

2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
4 cups flour
5 cups oatmeal blended to flour
2 12-oz pkg chocolate chips
(nuts if desired)

Bake at 375 for about 9-10 minutes.
Makes about 10 dozen

Tanner's

Irresistible Peanut Butter Cookies

3/4 cup creamy peanut butter
1/2 cup butter flavor Crisco shortening

1 1/4 cup firmly packed light brown sugar
3 Tbsp. milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

1) Heat oven to 375 degrees F.
2) Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat until mixed. Add egg.
3) Combine dry ingredients and add to mix.
4) Drop by tsp. on sheet and press with fork.
5) Bake for 7-8 min.

Oatmeal Chocolate Chip Cookies

1 C. Butter Flavored Crisco
1 C. Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Salt
1 tsp. Baking Soda
1 1/2 C. Flour
2 C. Rolled Oats (not quick oats)
2 C.  Chocolate chips

Cream butter and sugars, add eggs and vanilla. Mix in dry ingredients. Add a little bit more flour and oats if needed until the dough does not stick to the side of the mixing bowl. Add chocolate chips.

Bake at 375 for 10 minutes

Mandi Petersen

Oatmeal Surprise Cookies

2 Sticks of Butter
1 C. Firmly packed Brown Sugar
1/2 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
3 C. Uncooked Oats
1 C. Dried Cranberries
1 C. White Chocolate Chips

Cream butter and sugars, add eggs and vanilla. Combine flour, baking soda,cinnamon and stir into sugar mixture. Then mix in oats, cranberries and chips. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 10 minutes. Makes about 4 Dozen.

Katy Vincent

Peanut Butter Cookies

1/2 C. Sugar
1/2 C. Packed Brown Sugar
1/2 C. Butter, room temperature
1/2 C. Peanut Butter
1 Egg
1 1/4 C. Flour
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt

Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients and stir into the sugar and butter mixture. Wrap dough in plastic and refridgerate at least 3 hours. Shape dough into 1 1/4 inch balls. Place 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork. Bake at 375 for 9 to 10 minutes. Cool on baking sheet for 1 minute then transfer to cooking rack.

For chewier cookies bake at 300 for 15 minutes.

Cowboy Cookies

1 1/3 cup quick oats
½ cup brown sugar
½ cup white sugar
1 1/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt

1 stick butter, melted
1 egg, beaten
1 tsp. vanilla
coconut
craisins
chocolate chips

Mix dry ingredients. Mix together butter, egg, vanilla, coconut, craisins, and chocolate chips. Add all together. If batter seems a little dry, add a small amount of water in order to form cookies. Roll into 1” balls and place on cookie sheet. Bake at 350 degrees for 11-13 minutes.

By Leanna Miller

No Bake Cookies

2 C. White Sugar
3 T. Cocoa Powder
1/2 C. Margarine
1/2 C. Milk
1 pinch of Salt
3 C. Quick Oats
1/2 Peanut Butter
1 tsp. Vanilla

In a sauce pan bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Remove from heat. Add quick oats, peanut butter and vanilla, mix well. Drop onto wax paper and let cool.

Molasses Crinkles

1/2 C. Oil
3/4 C. Brown Sugar
1 Egg
1/4 C. Molasses
1 C. Unbleached White Flour
1 C. Whole Wheat Flour
1/4 tsp. Salt
2 tsp. Soda
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp. Cloves
Sugar

Mix oil, sugar, egg and molasses until fluffy. Add remaining ingredients. Mix well. Chill dough. Shape into walnut-sized balls. Dip tops in sugar. Place sugar-side up, 3 inches apart on a nonstick baking sheet.

Sprinkle the top of each cooking with 3 drops of water to get the crackled effect. Bake at 350 for 10-12 minutes, just until set.
Emili Gardner

Pumpkin Chocolate Chip Cookies

1 C. Shortening (or butter)
2 C. Sugar
4 Eggs
2 C. Pumpkin
2 tsp. Vanilla
4 C. Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
2 tsp. Cinnamon
1/2 tsp. Salt
2 C. Chocolate Chips

Cream shortening and sugar together. Add eggs one at a time and mix really well. Mix in pumpkin and vanilla. Combine dry ingredients separately, then add to pumpkin mixture. Texture should be moist. Bake at 350 for 11-15 minutes.

Tiffeny Wait

Homemade Oreos

2 Devil's food cake mixes (Duncan Hines)

4 eggs
1 c. shortening
Mix ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake 9 minutes at 350.

Filling:

2 2/3 c. powdered sugar
1 (8 oz.) cream cheese
1/2 cube butter. Combine until smooth.

Misty Call

Dahlia's No Bake Cookies

*In a saucepan combine and cook over medium heat:

2 cups sugar

1/2 cube butter
1/2 cup milk

3 T cocoa

*Remove from heat and add:
3/4 cup peanut butter

1 tsp. vanilla

dash of salt
2-3 cups oats

*Spoon onto waxed paper. Cool and Serve.

Dahlia Wright

Enchilada Casserole

4 Chicken Breast
1 Dozen Tortillas
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Cup Milk
½ Finely Chopped Onions
1 to ½ Can Green Chili Salsa
¼ lb. Grated Cheddar Cheese

Cook chicken breast in 350 degrees oven for one hour. Cool, save a little broth for bottom of pan. Cut chicken in 1 inch size pieces. Cut tortillas in 1 inch size pieces. Mix all ingredients except cheese. Pour into 9x13 inch pan. Shredded cheese on top. Let stand in refrigerator 24 hours. Bake at 350 degrees, until bubbly (about 1 hour). Serves 8 to 10.

Leanna Miller

Chicken Parmigiano

1 lb thinly sliced chicken

3 T. olive or salad oil
3 cloves garlic, finely minced
1 1-lb 4-oz can tomatoes(2 ½ cups)
1 ¼ tsp. salt
1 ¼ tsp. pepper
1 8-oz can tomato sauce
¼ tsp. Dried thyme

1 egg
¼ cup packed dried bread crumbs
½ cup grated Parmesan cheese
3 T. olive or salad oil
½ lb. Mozzarella or Muenster cheese

Cut chicken into 8 pieces of about 4 ½”x 2” size.

In 3 T. hot olive oil, in saucepan, saute garlic and onion until golden. Add tomatoes, salt, pepper; break up tomatoes with spoon; simmer, uncovered, 10 min. Add tomato sauce, thyme; simmer, uncovered, 20 min.

Beat egg well with fork. Combine crumbs, ¼ cup Parmesan cheese. Dip each chicken piece into egg, then into crumbs; saute 3 pieces in 1 T hot olive oil in skillet, tuning once, until golden brown on both sides. Repeat until all are done. Set slices, side by side, in baking dish 12”x 8”x 2”. Start heating oven to 350. Thinly slice Mozzarella. Pour two thirds of tomato mixture over chicken, straining it, if desired. Arrange Mozzarella on top; spoon on rest of tomato mixture. Sprinkle with ¼ cup Parmesan. Bake, uncovered, 30 min.

Makes 4 generous servings.

Leanna Miller

Buffy's Soft Sugar Cookies

2 C. Sugar

2 Cubes Butter

3 Eggs

1 C. Milk

6 C. Flour

3 tsp. Baking Powder

1 tsp. Salt

3 tsp. Vanilla

Cream sugar and butter till fluffy. Add eggs. Add milk and vanilla and blend. Add 2 C. flour with baking powder and salt. Mix in the rest of the flour do not add too much flour. Roll out, cut. Bake 350 for 10 to 12 minutes.

Buttercream Frosting

1/2 c. Shortening

1/2 c. Butter

1 tsp. Vanilla

4 C. Powder Sugar

2 T Milk

Cream butter and shortening, add vanilla, sugar 1 cup at a time. Beat until fluffy and almond extract if desired.

Jessie Polson

Sweet & Sour Meatballs

Ingredients

- Around 20 to 30 meatballs (just depends on how many you want)

- 1 (12 fluid ounce) bottle of chili sauce (you can find it in the isle where the bbq sauce is)

- 2 teaspoons of lemon juice

- 1 cup of grape jelly

- Pineapple tidbits (however many you want)

Directions

- Place meatballs in crock pot and put the rest of the ingredients on top of the meatballs.

After an hour stir all the ingredients and let it sit the rest of the time. Last hour add in pineapple. Cook on high for 4 to 5 hours.

- Serve over rice.

Way EASY and YUMMY!

*Nikki Anderson

Tortilla Soup

Saute over med. heat in 1/4 c. oil, butter or combination of the two:

1 large onion
1 jalepeno

6 ribs celery
4 cloves minced garlic
1 lb (about 6-8) sliced carrots
2 lbs cubed uncooked chicken (you could use pre-cooked chicken too, and just throw it in with the tomatoes)

add and thicken: 1 tsp; cumin, chili powder, salt, lemon pepper
3 tsp tabasco sauce (or your favorite hot sauce)
1/2 c. flour (optional, this just gives the soup a little more body)

add: 1 quart diced tomatoes
2-3 quarts chicken broth
1 can black beans (optional)

1 can or 1-2 c. corn (optional)

simmer 1 hour (I usually don't simmer it this long, just until all the veggies are cooked)

Top with baked tortilla strips, avocado or guacamole, sour cream, and shredded cheese

Tortilla strips

Slice tortillas (I prefer corn) into strips directly on cookie sheet (easiest with a pizza cutter). Spray with cooking spray. Sprinkle with salt. Broil 3-4 minutes. Flip and broil again, about 2 minutes. Sometimes I am too lazy to flip them :)

Cinnamon Rolls

4 c. hot water

2 T. instant yeast (I'm sure you could use regular yeast too, just proof it)

1/2 c. sugar

1 Tbsp salt

3 eggs

1 stick softened butter (or margarine)

2 c. potato flakes

4 c. flour

Combine all ingredients above and mix 10 min. Add 4-5 cups additional flour (I always end up having to add a little more than this, maybe because it is more humid in NE?). Knead until smooth and springy. The dough will be a little sticky, so just add whatever it takes to be able to handle it. Cover, rise until doubled (about 1 hour). Punch dough down. Divide into two (at least). Roll out into a large rectangle. Spread with additional melted butter, and sprinkle with sugar/cinnamon mixture, and nuts if desired.

I don't usually measure exactly at this part but I've included my best guess of how much I use. And this is for the full recipe, so only use half on each rectangle.

1/2 c. melted butter (more butter is yummy though :) )

1 c. sugar (I usually do half white granulated, half brown)

2 T. cinnamon

1 1/2 c. chopped nuts (I like walnuts. You could reduce the amount of nuts, or leave them out entirely. I think adding raisins would be a sin)

Roll dough up. Pinch at seam. Cut using floss, or a sharp serated knife about 3/4 in thick. Repeat entire process for remaining dough. Let rise again until almost double. Bake at 405 degrees. for 10-12 minutes.

Let cool slightly and top with glaze (I also never measure this part but, about 2 c. powdered sugar + 1/4 c. milk). Or you could use a cream cheese frosting.

This recipe makes a TON of cinnamon rolls, two baking sheets full or 48-60 rolls (or even more if you made them smaller). I have halfed the recipe before, and just used one egg and it worked just fine. If I know I am going to be delivering them, it's super convenient to bake them in those aluminum cake or pie pans and that way you don't have to worry about taking them out of the pan to deliver them, a trick my momma would sometimes use.

Homemade Granola Bars

2 C Rolled oats
1 C chopped nuts (your choosing)
1 1/2 C any puffed grains (brown rice, millet, wheat, etc)
2/3 C brown sugar
½ C honey
4 Tbsp butter (or peanut butter!)
½ tsp salt
½ tsp cinnamon (optional)
2 tsp vanilla (or something different if you’re playing with flavors)
1 Cup dried fruit (your choosing)
1 Cup chocolate chips (optional)

Line a cookie sheet or 8 x 8 pan (size doesn't matter too much-- just depends on how thick or thin you'd like your bars) with parchment paper (not waxed paper). Spread the chocolate chips over the parchment paper.

Toast the oats and nuts on a baking sheet in the oven until golden. Once toasted, toss them together with the puffed grains and dried fruit in a large bowl.

Meanwhile, melt the butter, sugar, honey, salt and cinnamon in a small saucepan over medium heat. Cook until all the sugar is dissolved but don’t boil. Remove from heat and add in vanilla. Pour over the granola mixture and toss to coat evenly.

Press firmly into the prepared dish over the chocolate chips. (I use another piece of parchment on top and use my hands or a flat bottomed dish to press it firmly). The chocolate chips will melt and create a layer on the bottom of the pan.

Allow to cool completely before turning out of pan and cutting with a large knife. You can put them in the fridge to speed up the process.

Store bars between layers of parchment paper in an airtight container for up to 2 weeks.

Possible Flavor Combinations:
Walnut and Raisin (use maple syrup instead of honey!)
Pecan and Cranberry with white chocolate chips
Macadamia, Coconut and Pineapple with white chocolate chips
Almond and Dried Apricot

*Because Olivia can't have nuts, we just increase the amount of dried fruit. We use dried cranberries, raisins, coconut, and dried bananas. I also add wheat germ and flaxseed. You can play with the different flavor combinations-- just make sure you keep the dry to wet ratio the same. I generally make a double batch, in two 13 x 9 cookie sheets, and send Jonathan with a large tupperware container to work that lasts him a few weeks! YUM!

Tiffeny

Mac and Cheese

Noodles (I like bow-tie and spiral)
4 tbsp. butter
4 tbsp. of flour
2 cups milk
Cheese (a cup will do)

Optional extras: add to taste salt, pepper, cut up hot dogs or other form of meat, broccoli, peas and carrots, and etc.

Cook as many noodles as you want. Drain and in the same pot as you just cooked your noodles in, melt butter. Add flour once melted (this is called a roux - equal parts fat and flour). Add milk and bring to boil. Allow to boil until thick. Add cheese. Mix in the noodles and serve with a sprinkle of basil or oregano on top.

Variations: Just add your vegetables or meat into the noodles for cooking and drain w/ the noodles. Stir it into the sauce when done.

Sour Cream Banana Bread

1 C. Sugar
1/2 C. Oil
2 Eggs
1 C.  Mashed Bananas
1 tsp. Vanilla
1/2 C. Sour Cream
1 1/2 C. Flour
1 tsp. Baking Soda
1/2 tsp. Salt

Mix oil and sugar. Add eggs, bananas, vanilla and sour cream. Blend well. Add dry ingredients and mix on low speed until just moistened. Pour into a greased and floured large bread pan. Sprinkle with cinnamon and brown sugar. Bake at 350 for 1 hour.

Missy Thompson

Fudgy Homemade Brownies

4 Eggs
2 C. Sugar
2 tsp. Vanilla
1 C. Melted Butter
1 tsp. Salt
1 1/2 C. Flour
3/4 C. Cocoa

Cream eggs, sugar, vanilla and butter. Add salt, flour and cocoa. Bake in a 9x13 greased pan at 350 for 18-20 minutes.Do not over bake.  Frost right away for a yummy, gooey glazed frosting!

Frosting
2 C. Powder Sugar
1/4 C. Cocoa
1/4 C. Butter
1 tsp. Vanilla
Beat butter, powder sugar, cocoa and vanills. Add tiny bits of Milk until you have a good frosting consistency.Spread over warm brownies. Let set until cooled. These are to die for!!

Missy Thompson

Chocolate Revel Bars

1 C. Brown Sugar
1 C. Butter
2 tsp. Vanilla
2 C. Flour
2 C. Quick Oats
1 tsp. Baking Soda
1/2 tsp. Salt

Cream sugar, butter and vanilla. Add dry ingredients and press 2/3 of dough in a greased 9x13 pan.

On the stove: Melt 1 can of Sweetened Condensed Milk, 1 Bag of Chocolate Chips (semi or milk)        2 Tbsp. Butter, 2 tsp. Vanilla. Stir until smooth and pour and spread over pressed dough. Drop quarter size remaining dough on top. Bake at 350 for 18 minutes.

Missy Thompson

Perfect Sugar Cookies

1 C. Crisco
2 C. Sugar
1 tsp. Vanilla
4 Eggs
1 C. Sour Cream
1 tsp. Salt
1 tsp. Baking Soda
2 tsp. Baking Powder
5-6 C. Flour

Cream crisco, sugar, eggs, vanilla and sour cream. Add the dry ingredients slowly on SLOW speed until it forms a non sticky dough. Chill the dough for 30 minutes and roll out to about 1/4". Use cooking spray instead of flour to roll dough out on to avoid adding more flour to the dough causing it to be tough. Bake at 375 for 6 minutes. Keep a watch on them to avoid over baking!

Cream Cheese Frosting

6 oz. Cream Cheese
1 Stick of Butter
2 tsp. Vanilla
4 1/2 C. Powdered Sugar

*Add milk if you feel it needs to be thinner, I usually don't have to.

Missy Thompson

Easy Chicken Bake

2-3 C. Chopped Cooked Chicken
2 C. Diced Celery
2 C. Cooked Rice (white or brown)
2 C. Cream of Chicken Soup
1/2 tsp. Pepper
1/4 C. Chopped Onions
3/4 C. Mayonnaise (not miracle whip)
Cheddar Cheese

Combine mayonnaise and soup in a large bowl and mix. Add onion, celery, chicken, rice, and pepper. Mix well. Pour the mixture into a 9x13 pan that has been sprayed with PAM. Sprinkle cheese on top. If you like more of a crust cheese leave uncovered while baking or if you like a gooey cheese cover with foil. Bake at 350 for 40 minutes.

Missy Thompson

BBQ Burgers

1 1/2 lb. Hamburger
3/4 C. Bread Crumbs
3/4 C. Evaporated Milk
1 Egg
1 1/2 tsp. Salt
3 Tbsp Chopped Onion

Mix together, shape into patties and brown them in a frying pan. Place burgers back into a pan that they will all fit into as you will be simmer them in the sauce for 45 minutes.

Sauce: 6 Tbsp. Vinegar, 2 C. Ketchup, 1 C. Water, 1/2 tsp. Mustard, 3/4 C. Chopped Onions.
Mix these ingredients on a pot on the stove and bring to a boil. Pour over burgers and simmer uncovered for 45 minutes. Sauce will thicken during this time. Serve on buns! These are definitely worth making!!

Missy Thompson

Banana Cookies

6 Tbsp of Butter
6 Tbsp of Crisco
1 C. Sugar
1 Egg
1 C. Mashed Bananas (3 Bananas)
1 tsp. Vanilla
1/2 tsp. Baking Soda
1 tsp. Salt
3/4 tsp. Cinnamon
1 1/2 C. Flour
1 3/4 C. Quick Oats
Chocolate Chips
Nuts are optional if you like!

Cream butter, crisco, sugar, egg, vanilla and bananas. Add dry ingredients mix until just moistened and add the oats, chocolate chips and nuts. Bake at 375 for 9-10 minutes.These are such a great alternative to banana bread if you have those over ripe bananas!

Missy Thompson

Taco Salad

1 Head of Lettuce, chopped
2 lg. Tomatoes, chopped
1 Can of chopped Olives
1 Bag of Shredded Cheddar Cheese
Taco Meat (1 lb hamburger and taco seasoning)
1 Bag of Doritos slightly crushed
1 Small bottle of Catalina Dressing

Combine lettuce, tomatoes, olives in a big bowl. Add the cooled taco meat, cheese and Doritos. Add the dressing right before you are going to eat so your chips stay crunchy! This salad does not keep for very good left overs, eat right away.

Missy Thompson

Pumpkin Chocolate Chip Cookies

1 C. Butter
1 C. Sugar
1 C. Brown Sugar
1 Egg
1 tsp. Vanilla
3 C. Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
1 C. Pumpkin
1 Bag of Chocolate Chips

Cream butter, sugars, egg and vanilla. Add dry ingredients alternating with the pumpkin. Add chocolate chips. Bake at 350 for 9 minutes, do not over bake!

Missy Thompson

Snickerdoodles

1/2 C. Crisco
1/2 C. Butter
1 1/2 C. Sugar
2 Eggs
2 3/4 C. Flour
1 tsp. Baking Soda
1/4 tsp. Cream of Tartar
3 tsp. Baking Powder
1/4 tsp. Salt

Cream crisco, butter, sugar and eggs. Add dry ingredients and mix on slow till just barely mixed. Roll into balls and coat with cinnamon and sugar. Bake at 400 on a greased cookie sheet for 8 minutes.

Missy Thompson

Caramel Brownies

1 Bag of Caramels
1 can of Evaporated Milk
1 German Chocolate Cake Mix
3/4 C. Melted Butter
1 Bag of Chocolate Chips

On the stove melt the caramels and 1/3 C. evaporated milk over low heat.
Mix cake mix, melted butter and 2/3 C. evaporated milk. Spread 2/3 of the dough into a greased 9x13 pan and bake for 7 minutes. Pour melted caramel on top and sprinkle on the chocolate chips. Drop quarter size balls with the remaining dough using spoons. Place back into the oven for 15-17minutes at 350 degrees. Let completely cool before cutting. Absolutley sinful!

Missy Thompson

Baked Potato Soup

4 lg. Potatoes, baked
2/3 C. Butter
2/3 C. Flour
4-5 C. Milk
1 can Chicken Broth
1 tsp. Salt
1/2 tsp. Pepper
4 Green onions, chopped and divided
2 C. Shredded Cheese
1 pkg Real Bacon Bits or Cooked Crumbled Bacon

Bake potatoes and let cool. Cut in half and scoop out the pulp into a bowl and slightly mash them, there should be chunks. Set aside. In a pot good for soup, melt better and add flour.Gradually add milk and chicken broth. Cook until it is thick and bubbly. Add in potatoes, salt and pepper, green onions, bacon and cheese. Cook until thoroughly heated. Add green onions and more bacon on top when serving. This is so yummy on a cold day with warm rolls!!!

Missy Thompson

White Chili Chicken

3 Tblsp Olive oil
1 lg Onion-chopped
2 tsp. Chili Powder
1/2 tsp. Cumin
1 tsp. Oregano
2 Cloves mined garlic
2-15oz cans of White Kidney Beans or Navy Beans
3-4 C. Diced cooked Chicken
2 C. Frozen Corn
1 7oz can Green Chilies
2 c. Chicken Broth
2 Tblsp Butter
1 1/2 Tblsp Flour
Shredded Cheese

Sautee the onions for 7 minutes in the olive oil then add the rest of the seasonings and sautee for another minute. Add beans, chicken, corn, broth, chilies and salt and pepper to taste. Bring to a gentle simmer for 10 minutes with it partially covered. In a small bowl mix the butter and flour and then add to the chili to thicken it. Stir in as much cheese as you want before you are ready to eat!

Missy Thompson