PUMPKIN GRANOLA (Melinda Alldredge)
10 c. rolled oats
2 tsp. cinnamon
1 tsp. nutmeg
½ tsp. ground cloves
½ tsp. ginger
1 ½ tsp. salt
½ c. brown sugar
½ c. real maple syrup
12 c. oil
1 c. pumpkin
2 tsp. vanilla
Mix dry ingredients. Combine wet ingredients and add to dry, mix thoroughly. Bake @350 for 60 min. stirring every 10 min.
MAPLE GRANOLA (Melinda Alldredge)
8 ½ c. rolled oats
2 c. nuts (or more rolled oats if you don’t want nuts)
½ c. honey
1/3 c. real maple syrup
¾ c. oil
1 ½ c. additions of your choice
Combine honey syrup, and oil. Mix thoroughly with oats and nuts. Bake @400 for 20-25 minutes, stirring every 5 min. When cool add your additions.
PEANUT BUTTER GRANOLA (Melinda Alldredge)
10 c. rolled oats
1 c. honey
1 c. peanut butter
2 tsp. vanilla
Heat honey and peanut butter in microwave 60 seconds, whisk until smooth. Add vanilla. Combine with oats.
Bake @275 for 40 minutes, stirring halfway through baking.
GRANOLA BARS (Melinda Alldredge)
2 ½ c. rolled oats
1 c. flour
1/3 c. packed brown sugar
½ c. wheat germ
1 tsp. cinnamon (optional)
¾ tsp. salt
1 c. of your favorite additions
Mix the above ingredients in a large bowl. Make a well in the center and then add:
½ c. honey
1 egg, beaten
½ c. oil
2 tsp. vanilla
Mix well. Place mixture in a greased 9X13in. pan and pat evenly. Bake @350 for 20-30 min. until edges just begin to golden. Cool 10 minutes. Cut into bars.
DEVIL DIP (Nicole Sweeney)
1 pkg. cream cheese, softened
2 sticks butter, softened
½ pkg. powdered sugar
Miniature chocolate chips
Chopped pecans, optional
Mix together and refrigerate. Shape into ball and cover with chopped pecans or mini chocolate chips.
CHOCOLATE CHIP PUMPKIN MUFFINS (Stephanie Skeem)
1 box Spice Cake Mix
1-14 oz. can pumpkin
¼ c. water
Chocolate Chips
Mix together first 3 ingredients. Add chocolate chips. Bake @350 for 20 min.
FRUIT CRUMBLE (Karen Grether)
Fruit- peaches, plums, berries, apples, pears, rhubarb, etc.
To make: Slice fruit in pan. Sprinkle a bit of sugar over fruit.
Topping: (you can keep in freezer for up to 2 months)
2 c. flour
1 c. oats
1 c. brown sugar
1 tsp. lemon zest
¾ tsp. apple pie spice
1//2 tsp. salt
10 Tbsp. butter, cut up
Stir together dry ingredients and then cut in butter until mixture resembles coarse crumbs. Sprinkle on top of fruit.
Bake @375 for approx. 45 min, or until bubbly. Serve with ice cream or whipped cream.
YELLOW RICE PILAF (Karen Grether)
1 ½ c. long grain rice
2 Tbsp. extra virgin olive oil
1 onion, diced
1 carrot, diced
1 c. frozen peas, thawed and drained
1 tsp. ground turmeric
½ tsp. ground cumin
¼ tsp. ground paprika
Coarse salt
Fresh ground pepper
Sliced almonds or pine nuts, optional
Fill a med. saucepan with 3. C. water and bring to a boil. Add salt and rice. Simmer for approx. 20 min. Transfer rice to a serving bowl.
Meanwhile, heat oil in a large skillet over med.-high heat. Add onion and cook until it begins to soften. Add carrot and celery and cook until tender. Stir in peas, turmeric, cumin, and paprika, cook until heated through. Transfer mixture to bowl with rice and stir to combine. Season with salt and pepper. Serve warm.
WHITE BEAN CHICKEN CHILI (Jennifer Pelley)
1 packet McCormick chili white chicken (follow instructions)
1 can Rotel
1 can corn
1 can canned chicken
1 can white beans (or any beans of your choice)
Place all ingredients in a pot or crockpot and make sure it gets nice and warm. Enjoy!
TONI’S CHILI CHEESE FRITO SALAD (Amber Robison)
1 can black beans, rinsed
1 can corn, drained
1 red pepper, chopped
1 green pepper, chopped
Shredded cheese (I prefer pepper jack cheese)
Mayonaise, between ½ c. and 1 c. (enough to moisten salad)
1-2 grilled chicken breast, seasoned with 1-2 tsp. taco seasoning
Chili Cheese Fritos
Cook chicken breast or you can also use southwest chicken strips already cooked. Cut into bite size
pieces. Saute with 1-2 tsp. taco seasoning and add a little water. Add beans, corn, red pepper, green pepper, cheese and cooled chicken to a large bowl. Mix in mayonnaise. Add Fritos just before serving.
HAMBURGER-VEGETABLE SOUP (Karen Grether)
2 quarts water (with 2-3 bullion cubes), or broth
1-1 1/3 c. dry soup mix
½ c. onion, chopped
2 carrots, diced
2 stalks celery, chopped
¼-1/2 c. cabbage or greens, chopped
½ lb. browned hamburger (optional)
Salt and pepper to taste
Combine all ingredients in a large pot. Cover and simmer 40 min. to 1 hour. Optional: add 2-8oz. cans tomato sauce and simmer 10-20 min. more.
SNACK CRACKERS (Karen Grether)
1 c. vegetable oil
1 tsp. dill weed
½ tsp. garlic powder
1 pkg. powdered ranch salad dressing
Mix and pour over:
1-12oz. pkgs. Oyster crackers
Mix well and let sit for at least one hour.
VARIATION:
3 c. mini saltine crackers
1 can (11.5 oz.) mixed nuts
3 Tbsp. melted butter
1 tsp. chili powder
½ tsp. ground cumin
¼ tsp. garlic powder
Optional:
¼ tsp. cayenne
Dash of Worcestershire Sauce
Small pretzels
Wasabi Peas
Combine dry ingredients in large bowl. In small bowl, combine wet ingredients and pour over dry. Toss to coat and bake @375 for 10 min. stirring after 5 min.
REFRIED BEANS (Bryanne Robison)
1 lb beans Salt and pepper to taste
Water ¼ cup chopped cilantro
1/8 tsp cumin
Rinse beans. Put in crockpot and cover with water. Soak overnight. Cook on low 8 hours or high for 4 to 5 hours.
Add water as needed throughout the day—ensuring beans are covered with water. Drain the water and reserve it.
Mash beans (I like to use my mixer.) Add water slowly until beans reach desired consistency. Add the salt, pepper, cumin and cilantro.
BEAN SALAD (Anne Tippets)
1 package frozen Edamame (shelled), thawed
1 can black beans drained and rinsed
1 can kidney beans drained and rinsed
1 can corn, drained
Half Red onion, diced ( you can add more or less depending on taste)
Cherry tomatoes ( I slice mine in half)
Garlic salt to taste
Pepper to taste
Dressing:
1/2 c olive oil
1/2 c red wine vinegar ( I used probably only 1/4 C or so because that's all I had)
2 TBSP lime juice
Mix dressing ingredients and toss with vegetables.
WHEAT BERRIES- NO GRINDER NEEDED! (Karen Grether)
Cover wheat with an inch or two of water, lid on and bring to a boil. Turn off & let cool - or at least partly cool.
Check for water and bring to boil again. Turn off and let cool. Wheat will have burst open or is soft enough to eat.
Drain and use for breakfast grain, in tuna or chicken salads, soups or chili, mix with rice for a pilaf. Try this Middle Eastern salad --
TABBOULEH SALAD (Better Homes & Gardens Cookbook)
3/4 Bulgur wheat (or wheat berries)
1/2 C chopped seeded cucumber
1/2 C snipped fresh parsley
2 T. thinly sliced green onion
1/2 C or 1 small tomato chopped - may reserve to add last
Dressing (shake in a jar)
1/4 C olive or salad oil
1/4 C lemon juice
1 T. snipped fresh mint ( or garlic clove minced)
(1 tsp. if using dried mint)
salt & papper to taste
Toss together & chill. Tomato may be added just before serving. Can also use bits of bell pepper, zucchini, etc.
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