Morgan's Granola

Ingredients

• 2 cups old-fashioned oatmeal (I like old fashioned, but I use quick oats cuz thats all I got...)
• 1 cup sliced almonds
• 1 cup shredded coconut, loosely packed
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 2/3 cup honey
• 1/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates (I don't use this and the other 2 things under this, cuz I don't like my granola filled with junk. It gets in the way, ya know?)
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. important note from Morgan: I don't pack it firm. I pack it loos Then when it's done baking, I let it sit until hard, then crumble it into container which I then use for various delicious reasons. =)

EASY peach pie

2 Deep Dish frozen pie pastries (usually in one package)

1 egg beaten

2 big cans of sliced Peaches (or 5 cups)

2 TBSP lemon juice

1/2 c. all purpose flour

1 c. white sugar

1/2 tsp. cinn

1/4 tsp. nutmeg

1/2 tsp. salt

2 TBSP butter

1. Preheat oven to 450

2. Brush pie crust with egg so it doesn't get soggy.

3. gently stir peaches and juice together

4. separately mix dry ing.

5. mix peaches and dry ing.

6. dot with butter

7. add top pie crust and brush with egg

8. bake 10 min at 450 then reduce heat to 350 and bake for 30-35 min.

if the crust or top is burning cover with aluminum foil

pressure cooker hummus

Cook time: 60 minutes

Equipment:

• Food Processor (I like my KitchenAid Food Processor)
• Pressure Cooker (I like my Fagor 10 quart Duo pressure cooker)

Ingredients:

• 1 cup dried chickpeas, sorted and rinsed (OR: 4 cups homemade chickpeas, OR: 2 15 oz cans chickpeas)
• 4 cups water (if cooking the chickpeas)
• 2 medium cloves garlic, peeled
• 1/2 tsp kosher salt
• 1/2 cup chickpea cooking liquid (reserved from cooking the chickpeas, or water if you're using canned)
• Juice of 1 lemon
• 1/4 cup tahini (or substitute natural peanut butter)
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Paprika (for color; smoked spanish paprika, pimenton de la vera, is my favorite)

Directions:
1. Pressure Cook the Chickpeas (optional): Put the dried chickpeas and 4 cups water in your pressure cooker, lock the lid, bring the cooker to high pressure, and cook for 40 minutes at high pressure. Then, remove from the heat and let the pressure come down naturally, another 10 to 15 minutes. Drain the beans, saving 1/2 cup of the cooking liquid for use later in the recipe.
*See my Basic Technique: Pressure Cooker Beans for an overview of the technique.
**OR: Substitute make ahead Pressure Cooker Chickpeas - if they're frozen, thaw them out in the microwave before using them in the recipe.
***OR: Substitute two 15 ounce cans of chickpeas. Rinse them well, and use water instead of the chickpea broth.

dadcooksdinner.com

kimberly snyder's green smoothie

Ingredients:
1 1/2 cups water
1 head organic romaine lettuce, chopped
3-4 stalks organic celery
1/2 head of a large bunch or 3/4 of a small bunch of spinach
1 organic apple, cored and chopped
1 organic pear, cored and chopped
1 organic banana
Juice of 1/2 fresh organic lemon

optional:
1/3 bunch organic cilantro (stems okay)
1/3 bunch organic parsley (stems okay)

Directions:
Add the water and chopped head of romaine to the blender. Starting the blender at low speed, mix until smoothi. Gradually moving to higher speeds, add the celery, apple and pear. Add the cilantro and parsley, if you are choosing to add them. Add the banana and lemon juice last.• Try to drink at least 16-24 ounces a day, if not more! Stir before you drink!

• Feel free to mix your greens and fruits, as greens and fruits food combine well together (except for melons). Be sure to balance the light and darker greens, so for instance, if you want to add some kale, be sure to balance with the lighter green of celery. Bill the anchor today, mentioned he didn’t like cilantro. No problem! Just leave it out and use another green instead, or up the quantities of the other greens.

• * If you are diabetic and prefer to cut out all high glycemic fruit, you can omit the banana. Otherwise, I suggest keeping it in, as it adds a nice consistency and taste.

• ** It is important to blend until all “chunks” are removed from the mixture. There are a lot of nutrients encased into the cell walls of the green plants, and these need to be ruptured so full nutrition is available upon consumption without much digestive work. If you don’t have a great blender, you may have to blend longer and the smoothie will get warm. In that case, be sure to make it the night before, so it will be nice and cool by breakfast time!

www.kimberlysnyder.net

Jenn's spring rolls

pkg. egg roll wraps

3/4 pkg of cabbage salad

5-6 shredded carrots

4 stalks celery chopped

4 green onions chopped

1 yellow pepper chopped

1 yellow onion chopped

1 can water chestnuts-sliced

1 can great northern beans

1/2c. egg whites

3 eggs

sauce:

1 tsp. sesame oil

soy sauce

rice vinegar

salt

pepper

garlic powder

ginger

thyme

cook up veggies until just tender put in large bowl. cook up eggs and whites add that to bowl add sauce to bowl and stir up to taste.

roll into 20 egg rolls. rub egg white on them so they are crispy.

bake at 425 for about 15-20 min.?? flipping half way through.

dipping sauce:

1/4c. water

1/4c. soy sauce

1tsp. corn starch

2TBSP sugar

2 TBSP rice vinegar

2 cloves of minced and crushed garlic

heat for 2-3 minutes in a small pan until sugar is dissolved.

Marie's Black Bean Salad

black beans

corn

celery

red bell pepper

olive oil

onion

red wine vinegar

cilantro

Marie's Mango Salsa

2 T. diced (super fine) purple onion

2 mangos

1 T. cilantro-fresh

tiny bit chopped jalepeno

marie's brown Rice and Asparagus Salad

5 c. cooked brown rice

1 lb. fresh asparagus (steam 1 in pieces, store in cold water)

1/2 c. finely chopped carrot or shredded purple cabage

1/2 c. finely sliced green onion

Dressing: shake together 2T sesame oil, 2T rice vinegar, 2-4 tsp soy or tamari sauce

chick pea-red pepper salad

chick peas

kalamata olives

celery

tiny chopped carrot

red pepper

red onion

(tomatoes)??

(cubed mozzarella)??

dressing:

olive oil

red wine vinegar

lemon juice

Marie's Wild Rice and Pecans and Dried Cranberries

Dressing:

3 TBSP balsamic vinegar

3 TBSP raspberry vinegar

1/4 c. evoo

salt and pepper to taste

Salad:

1 c. wild rice (made up and cooled earlier)--(place rice and water in saucepan, bring to a boil. Cover and reduce heat to simmer and cook for 45 min. drain rice and cool in fridge for at least one hour)

4 c. water

1 cup toasted pecan halves

1 yellow pepper, diced

1/2 c dried cranberries

1/2 c. minced parsley

4 scallions

Marie's Lentil Salad

1/2 bag lentils

walnuts-roasted (1/2 c)

carrots-shredded (3)

celery-(3)

1 large red pepper

1/2 purple onion

red wine vinegar

olive oil

salt

rice vinegar

Marie's Sweet Potato Salad

diced steamed sweet potatoes

dried cranberries

red pepper-diced

parsley

celery

sunflower seeds

pine nutes

DRESSING:

Canola Oil

salt

red wine vinegar

dijon mustard

homemade prepackaged brownies

DIRECTIONS:

empty mix into large bowl

add 3/4 c of butter

4 slightly beaten eggs

Mis until completely blended. Spread batter into lightly greased or sprayed 9x13 inch. pan. Bake at 350 for 30 min or until done. Cool in pan. Cut into 2 inch squares.

THE MIX:

2 1/4 c sugar

2/3 cup cocoa powder

1 and 1/4 c. flour

1tsp baking powder

1tsp salt

FROM: Michelle Grider

Allie's Pumpkin Bars

CRUST

1 package yellow cake mix-minus 1 cup to be set aside

1/2 c of melted butter

1 egg

blend and press into bottom of a 13 x 9 pan.

FILLING

1 (16oz.) can of pumpkin

2 1/2 tsp pumpkin spice

1/2 c. brown sugar

2 eggs

2/3 c. milk

stir together and pour over crust.

TOPPING

cup of reserved cake mix

1/4 c. sugar

1 tsp. cinnamon

1/4c. butter, softened

stir together reserved cake mix, sugar, cinnamon and butter; and crumble over top of filling. Bake at 350 degrees for 40-50 min. cool. Top with whipped cream.

Sugar Popcorn

1 c. sugar

2 TBSP water

3 plus TBSP butter

1/4 c unpopped popcorn or 1 bag of microwave popcorn

Pop corn and set aside. bring sugar, water, and butter to rolling boil. Add food coloring if you want. Let boil one minute then pour on popcorn and stir.

FROM: Michelle Grider

Marie's Chocolate Power Bars

9 x 13 in pan SPRAYED 325 17-20 min.??

1 & 1/2 c. oatmeal (or 1 and 2/3c if you don't have wheat germ)

1/3 c. wheat germ

1/3 c. canola oil (or 1/4)

3/4 c. powdered milk

3/4 c. sugar (or 1/2 or 2/3)

2 eggs

2 egg whites ?(if you wanna boost protien)

1/2 tsp baking powder

1 tsp vanilla

1/4 tsp salt

1/4 c water

1/3 cocoa

1/3 c. chocolate chips

MELT water, cocoa and chocolate chips in microwave before. then mix up and bake.

oreo balls

oreos

cream cheese

chocolate bark

mix crumbled oreos with cream cheese dip in melted chocolate

cake balls

1 box cake mix (and everything you would need to make that cake)

1 can of frosting

1 package of chocolate bark (or white chocolate)

wax paper

1. bake cake

cool completely, crumble in large bowl.

2. mix frosting with crumbles--use hands, gets messy

3. mix into quarter size balls (makes 45-50)

4. chill for several hours (or put in freezer)

5.melt chocolate in microwave or stove top. (only use a few at a time cause when it cools it doesn't work too hot.

6. roll balls in chocolate, may use a spoon to dip and slide off extra

lay on wax paper

Cake ball ideas:
red velvet and cream cheese frosting
funfetti cake with white chocolate

smith's crockpot latin chicken

1 T. Olive Oil

½ C. Chicken Broth

3 lbs. Chicken Breasts

½ C. Cilantro Leaves

1C. Salsa

2 tsp. ground Cumin

2 Sweet Potatoes

½ tsp. Allspice

1 red Bell Pepper

3 Garlic Cloves, minced

2 cans Black Beans

Salt and Pepper

Lime wedges for garnish

*Heat oil in a large skillet. Season chicken with salt and pepper. Sprinkle ¼ C. cilantro over chicken. Brown in the frying pan, 3-5 minutes on each side.

Arrange the chicken in the bottom of a slow cooker. Place cubed sweet potatoes, sliced bell pepper, and black beans on top of the chicken. Mix together chicken broth, ¼ C. cilantro, salsa, cumin, allspice, and garlic together in a bowl; pour into slow cooker. Cook on low for 4 hours. Serve over rice with lime wedges.

Smith's cilantro rice

rice half brown, half white

onion

garlic

Tbsp Butter

can of green chilis

cilantro

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

from:

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

instructions:

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

From, Maegan and :

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

pilaf

1/2 c. carrots

1/2 onion

1-2 cloves garlic

saute in olive oil in pressure cooker until soft

throw in 1 and a 1/2 cups brown rice, saute a little

broth or boullion

water and pressure cook for fifteen min.

1/2 tsp. onion salt

1 c. frozen peas

1/2 c. cashews

1/8 c. sliced green onions

sweet and sour peppers

three peppers, yellow, green, red

saute in olive oil with lid on skillet.

carmelize

add vinegar, red wine 1-2 tsp

add sugar, 1-2 tsp

and salt

whala.

Marie's lentil stew

onion

garlic

carrots

celery or zucchini

1 c. lentils

1/2 c. rice

1 can diced tomatoes

smush

boulion

cumin

tumeric

ginger

top with mottz. cheese

with yummy rolls

Allie's Pear Pecan Salad

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

steel cut oats

yum yum...aimee and shante brought this to my life:

cook up some steel cut outs

put in a bowl that you can broil in the oven

add

cinn.

1 TBSP almond butter

vanilla

1/2 banana

broil for a minute

add half and half

Pressure Cooker black beans for tacos

This is for Tacos

pre-soak half a bag of black beans

2 garlic cloves

1 onion

cooked up in olive oil

red pepper cut up

taco seasoning

black beans

1/2 cup brown lentils

water til just covered

pressure cook for 18 min.

add 1 can of tomato sauce and mush up.

serve on tortillas with cheese, lettuce and guac.

Focaccia Bread

• Ingredients

  * 1 cup very warm water (105 to 115 degrees F.) * 2 Tbsp. sugar * 2 pkgs active dry yeast * 1/2 cup olive oil * 1 tsp. Salt * 1/2 tsp. dried Rosemary, crushed * 1/2 tsp. dried basil, crushed * 2 Tbsp. dry milk * 1/2 tsp. granulated garlic, or 1 clove fresh garlic, minced * 3 1/2 – 4 cups all-purpose flour (you may use half wheat, half white) *

  Method

  Dissolve sugar in warm water in a large bowl; add yeast. Allow to sit for 10 minutes, until a sponge is formed. Add oil, salt, herbs, dry milk, and garlic. Stir with a wooden spoon until well blended. Slowly add flour (2 cups at first). Beat for 3 minutes on high with mixer. Then add remaining flour, turning dough on to floured surface to knead. Knead until dough is smooth and elastic, about 10 minutes. Put dough in a bowl, cover, and let rise for 1 hour. Punch down, let rest for 5 minutes, then form it into 10-inch round loaf on a greased baking sheet sprinkled with cornmeal. Press the handle of a wooden spoon into the loaf at 1-inch intervals, about 1/2-inch deep. Cover and let rise for 30 minutes. Bake at 350 for 20 minutes or until golden. Brush with olive oil when done. Cool on a wire rack.

  
  

heath cookies

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Directions

1. 1 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
   
   
2. 2 Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
   
   
3. 3 Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

hershey's recipes

Homemade Tortillas

2c. flour (whole wheat or half and half)

1/4c. oil

salt 1/2 tsp

1/2 tsp baking powder

1/2 c. water

knead dough til it looks good. add more flour if it's sticking to hands

cut a ziplock

oil the insides

smash with a pot

start heating pan on low while you make dough so it's really hot. cook on med or med-high. 30 sec. per side.

Pressure Cooker Lentil Pasta Sauce

FOUR JARS:

3 garlic cloves

1 onion browned in olive oil

4 cans tomatoes: diced or crushed (mushed)

1 can tomato paste

1 can tomato sauce

2 bouillon cubes

salt

basil

1 to 1 1/4 c brown lentils

sugar

Indian style Crockpot curry chicken

Ingredients

• 1 13.5-ounce can coconut milk
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Few dashes hot sauce
• 1 medium onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1-inch knob ginger, peeled and grated
• 1 green bell pepper, seeded and chopped
• 1/2 large eggplant, peeled and cut into chunks
• 2 medium sweet potatoes
• 1 14-ounce can chick peas, drained and rinsed
• 2 pounds bone-in skinless chicken thighs (about 6 thighs)
• Salt and freshly ground black pepper
• White rice
• 1 lemon, cut into wedges, to garnish
• 2 scallions, thinly sliced, to garnish
• 1/2 cup chopped cilantro, to garnish
• 1 cup chopped toasted peanuts, to garnish
• 1/4 cup mango chutney, to garnish

Preparation

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney.

Rachel Ray.com

peanut butter cake

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water
• 1 cup peanut butter
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/3 cup heavy cream

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

http://allrecipes.com//Recipe/peanut-butter-cake-ii/Detail.aspx