Nate-style Granola

6-7 c. rolled oats
1 c. chopped almonds
1/2 c. flax seeds
1 c. sunflower seeds
1 c. wheat germ
1 c. canola oil
1-1/2 c. honey
1 tsp. salt
1 tbsp. cinnamon
1 tbsp. vanilla
(Kirsta likes hers with 2 c. coconut, 1 c. dried cranberries. Can also add 1 c. of other chopped nuts.)

Preheat oven to 325 degrees.

In large bowl stir together the oats, almonds, wheat germ, and sunflower seeds. In a small pan over medium het, stir together oil and honey. Add vanilla, salt, and cinnamon. Cook and stir until blended. Pour over the oat mixture and stir to coat evenly. Spread out in even layers on two cookie sheets.

Bake for 20-30 minutes until oats and nuts are toasted. Watch closely as it can burn easily. Immediately after it comes out of the oven stir in the dried fruits if using them. Let stand until cooled and stir again to break up any large clusters. Store in an airtight container at room temperature for up to two weeks.

Wendy Reese Chocolate Chip Cookies

1/2 c. butter

1/2 c. margarine

3/4 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

3/4 tsp. salt

3/4 tsp. baking soda

about 12 oz mini chocolate chips

Cream together butter, margarine, sugar, and brown sugar. Add eggs and vanilla. Add dry ingredients except chocolate chips, then add chocolate chips. Bake at 350 degrees for 10-12 minutes.

Kirsta's Whole Wheat Bread

3.5 c. whole wheat flour (grind your own if you have a wheat grinder)
1/3 c. vital wheat gluten
2 T. instant yeast (almost 2)

2.5 c. hot water (120-130 F)

3/4 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar (I use a scant half cup of sugar because it is cheaper than honey)
1 1/4 T. bottled lemon juice

2.5 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe is halved to make 2 loaves. Double to make 4.

Apple Puffed Pancake (German Pancake)

6 eggs
½ tsp salt
1 ½ cups milk
¼ tsp cinnamon
1 cup flour
3 Tb sugar
1 tsp vanilla
1/2 cup butter (1 cube)
2-3 apples, peeled and sliced thinly
2-3 Tb brown sugar

Place 9×13 inch pan in oven while it preheats to 425 degrees F. Whisk together first 7 ingredients. Place butter in pan and put in oven to melt. Add apples to pan and return to oven until butter sizzles. (Be careful not to let the butter burn!) Remove from oven and pour batter over the apples. Sprinkle with brown sugar. Bake for 20 minutes or until pastry puffs over edge of pan. Slice into squares and serve. Serves 6

Recipe From: Sisters Cafe

Malted Milk Ball Cake

2 c. flour
1/2 c. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. butter, softened
1 3/4 c. sugar
3 eggs
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
1 1/2 c. milk
1 c. malted milk balls, coarsely chopped

Line two 9 inch baking pans with parchment paper. Grease pans; set aside.

In medium bowl stir together flour, cocoa poder, baking powder, baking soda, and salt. Set aside.

Preheat oven to 350. In a large mixing bowl beat butter with mixer on medium-high for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating 30 seconds after each. Beat in chocolate and vanilla. Alternately add flour mixture and milk, beating on low speed until thoroughly combined.

Divide batter between prepared pans; spread evenly. Bake for 10 to 15 minutes. Sprinkle with malted milk balls, pressing in slightly if needed. Continue baking 10 to 15 minutes more. Cool in pans on wire rack for 10 minutes. Remove cakes from pans. Transfer cakes to wire racks to cool. Spread with warm frosting, serve warm.

Chocolate Malt Frosting
In a microwave safe bowl, whisk together 2 cups whipping cream and 1/3 c. malt powder. Microwave on 50% power for 2 minutes or until bubbly. Place two 11.5 oz pkgs. milk chocolate pieces in a medium bowl. Pour hot cream over chocolate pieces. Let stand 5 minutes. Stir until smooth. Pour and spread warm frosting on cakes.

Recipe From: Better Homes and Gardens

Pam-cakes with Buttered Honey Syrup

1 3/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup butter, melted

Combine flour and next 4 ingredients in a large bowl. Whisk together buttermilk and eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)

Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook 3 to 4 minutes or until golden brown. Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes. Serve with Buttered Honey Syrup.

Buttered Honey Syrup
1/3 c. butter
1/2 c. honey

Melt butter, add honey, heat until hot. Eat.

Snickerdoodle Cookie Cups with Cinnamon Cream Cheese Frosting

For the cookies
1 cup butter
1 1/2 cups white sugar
2 eggs
1 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1 Tbs cinnamon
1 tsp cream of tartar
1/4 tsp salt
3 Tbs white sugar
2 tsp cinnamon

Preheat oven to 375 degrees F. Grease mini muffin pan.

In a large bowl, combine butter and sugar. Mix in eggs one at a time blending well after each. Add vanilla and mix. In another bowl, stir together flour, baking soda, 1 Tbs cinnamon, cream of tartar, and salt. Gradually add to the wet mixture.

Combine the 3 Tbs sugar and 2 tsp cinnamon in a small bowl. Shape the dough into walnut sized balls and roll in the cinnamon sugar mixture. Place dough balls in the mini muffin pan.

Bake for 8-10 minutes. Let cool for one minute then take a 1 tsp measuring spoon and make an indention in each cookie. (My cookies fell in on their own and I didn’t have to do this step.) Let cookies cool in pan for 5 more minutes before transferring to a wire rack to cool completely.

Cookie Recipe from The Crunchy Mamacita

For the frosting
2 8 oz pkgs cream cheese, softened
1 stick butter, softened
2 cups powdered sugar
1 tsp vanilla
1 tsp cinnamon (more or less)

Cream together butter and cream cheese. Add vanilla and sugar and cinnamon and beat well. Pipe onto cooled cookies. Or eat it by the spoonful. I won’t judge you.

The Best Drop Biscuits

*Makes about 12 biscuits

2 cups (10 ounces) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
¾ teaspoon salt
1 cup buttermilk, chilled
8 tablespoons butter, melted and slightly cooled

Heat oven to 475 degrees F. Line a rimmed baking sheet with parchment or a silpat liner.

In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, scoop out mounds of the dough and drop them onto the prepared baking sheet, spacing about 1 ½ inches apart. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from the oven, brush with additional melted butter. Serve warm.

Recipe From: Mel's Kitchen Cafe

Lion House Dinner Rolls

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast - just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it's open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Makes about 2 dozen rolls

Recipe From: melskitchencafe.com

Snickerdoodle Cheesecake Bites

FOR THE CRUST:
1 cup All-purpose Flour
½ teaspoons Baking Soda
½ teaspoons Salt
½ cups Softened Butter
¾ cups Sugar
1 whole Egg
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CHEESECAKE:
12 ounces, weight Softened Cream Cheese
½ cups Sugar
½ cups Plain Greek Yogurt
1 whole Egg
½ Tablespoons Vanilla
½ whole Batch Of Cinnamon Sugar Mixture (see Below)
FOR THE CINNAMON SUGAR MIXTURE:
1 Tablespoon Cinnamon
3 Tablespoons Sugar

For the cinnamon sugar mixture:
Stir cinnamon and sugar together in a small bowl. Set aside
For the crust:
Preheat oven to 350F.
In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
Beat butter and sugar together using a mixer on high until well combined. Stir in egg.
Add in flour mixture until well combined.
Turn out onto a greased 8×8 inch baking dish and smooth the dough into pan with a spoon.
Sprinkle the cinnamon sugar mixture over the top.
Bake for 20 minutes. Then remove it from the oven and poke holes in it with a fork to reduce puffiness. Allow to cool.
For the cheesecake:
Cream together cream cheese and sugar until smooth and fluffy. Stir in remaining cheesecake ingredients until well combined.
Pour the filling mixture onto the cooled crust and sprinkle with remaining cinnamon sugar.
Bake for 35 minutes (also at 350F).
Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.
To serve, cut it into 1 inch cubes with a serrated knife, wiping off the knife frequently.

Recipe From: Tasty Kitchen

Caramel Dip for Apples

8 oz cream cheese
1/2-3/4 c. brown sugar
1 tbsp vanilla

Blend together and enjoy.

Apple Pie Snacks

Graham Crackers light cream cheese 2 apples 1 teaspoon sugar 1/2 teaspoon cinnamon 1 teaspoon brown sugar. We chopped our apples into tiny pieces and placed in a bowl. Then sprinkled the sugars and cinnamon over the apples. Microwaved the apples for 1 minute. Took them our and stirred it. Put it back in for 1 more minute. Then we scooped our chopped/cooked apples onto a graham cracker with cream cheese spread on top. We then added a tiny bit of caramel and chocolate, but that is totally optional! Recipe From: Super Healthy Kids

French Bread Rolls

*Makes about one dozen rolls (see my tutorial on shaping these rolls)
1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 teaspoon salt
4 cups all-purpose flour, give or take a few tablespoons

In the bowl of a stand mixer or in a large bowl by hand, combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour (if you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour). Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Judge the dough not by the amount of flour called for in the recipe but in how the dough feels (see a tutorial on working with yeast here). The dough should be soft and smooth but still slightly tacky to the touch.

Knead the dough in the stand mixer or by hand until it is very smooth and elastic, about 5 minutes in a stand mixer or 8-10 minutes by hand. Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap. Let the dough rise until it has doubled (this usually takes about an hour).

Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces and form the dough into round balls. Place the rolls on a lightly greased or silpat-lined baking sheet about an inch or two apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees. Bake for 12-14 minutes until lightly browned and cooked through.

*Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Recipe From: melskitchencafe.com

BBQ Pulled Pork Sandwiches

3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Recipe From: melskitchencafe.com

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.

Recipe Source: mykitchencafe.com

Oreo Cheesecake Bites

*Makes 36 or more bites, depending on size

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Preheat the oven to 325°F.

Line a 9x13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.

Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Recipe From: Mel's Kitchen Cafe

Raspberry Salad Dessert

1 box raspberry danish dessert
16 oz (2 cups-ish) frozen raspberries
16 oz container of cool whip, thawed
20 oz can crushed pineapple, drained (save juice)
1 can sweetened condensed milk

Combine pineapple juice and water to make 1 3/4 c liquid. Cook danish dessert with 1 3/4 c liquid according to package directions. Cool. Whip in condensed milk. Fold in fruit and cool whip.

Italian Pasta Bake

1 pound ground beef or turkey
1/4 cup chopped onion or 3 Tablespoons dry minced onion
4 cups tomato sauce
2 cups water
2 Tablespoons basil
1 Tablespoon oregano
1 teaspoon garlic powder or one clove fresh garlic
Sea salt to taste
10 ounces whole wheat pasta, any shape (we like bionature brand)
2 cups shredded cheese (we use white cheddar, but you can use mozzarella or any combination of your favorite cheeses)

Brown meat and onion together. Meanwhile, bring tomato sauce, water and herbs and spices to a boil. Stir in pasta and boil until tender. Do not drain. The pasta should have absorbed the liquid! Mix in cooked meat. Salt as desired. Spread mixture into a 9×13 casserole dish and top with cheese. Bake uncovered at 350° for 25 minutes or until cheese is melted and the casserole is heated through and through.

Tastes Like Gold Smoothie

1 cup of carrots
3/4 cup pineapple juice
1/2 cup orange juice
1 TBL honey
1/2 cup plain or vanilla yogurt
ice cubes

First I softened the carrots in the microwave for about 4 minutes. Then I put them in the blender first and puréed them.

Really puree the carrots for a long long time, until it is not pulpy at all. Use some of the pineapple juice to make it smooth. Then finish with the rest of the ingredients.

Ben & Jerry's Ice Cream

Sweet Cream Base 1:
2 large eggs
2 c. heavy cream
3/4 c. sugar
1 c. milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.

Sweet Cream Base 2:
2 c. heavy cream
2/3 c. half and half
3/4 c. sugar

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half and half and whisk to blend. Makes 1 quart.

Fresh Georgia Peach
2 c. finely chopped ripe peaches, peeled
1 1/4 c. sugar
Juice fo 1/2 lemon
2 large eggs
2 c. heavy cream
1 c. milk

Combine the peaches, 1/2 c. sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the remaining 3/4 c. sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, at the peaches, the continue freezing until the ice cream is ready. Makes generous 1 quart.

Strawberry
1 pint fresh strawberries, hulled and sliced
1/3 c. sugar
Juice of 1/2 lemon
Sweet Cream Base
(we've also added a little lemon zest, and it was awesome)

Combine the strawberries, sugar, and lemon juice in a mixing bowl. Cover and refrigerate at least 1 hour. Prepare the sweet cream base. Mash the strawberries to a purée and stir into the cream base.

Transfer to ice cream maker and freeze. Makes generous 1 quart.

For chunkier ice cream, drain the juice from the strawberries and whisk it into the cream base just before transferring it to the ice cream maker. After the ice cream stiffens (about 2 minutes before it is done), add the mashed strawberries, then continue freezing until the ice cream is ready.