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