Microwave Granola (JoEllen)

In large bowl, combine:

2 ½ rolled oats

1 c. coconut

½ c. chopped almonds

½ c. sunflower seeds

½ c. wheat germ

Combine & stir into oat mixture:

½ c. honey

¼ c. oil

Spread out in 9” x 13” baking dish or large mixing bowl & cook uncovered at HIGH for 10 min, stirring 3 times.  Stir in ½ c. raisins.  Remove to another pan to cool.  Stir occasionally during cooling to prevent lumping.  Store in tightly covered jar or plastic bag.  Makes 6 cups.

Banana Bran Muffins (JoEllen)

2 c. Bran Flakes (or raisin bran)

1 c. milk

¼ c. vegetable oil

1 egg

1 c. flour

1/3 c. sugar

½ t. salt

1 T. baking powder

Combine cereal, milk, oil & egg in bowl.  Mix well.  Let stand 10 min.  Stir to break up cereal.

Combine flour, sugar, baking powder, & salt in separate bowl.  Add cereal mixture & stir until moistened.

Add lg. smashed banana & stir.  Place in greased muffin tins or use muffin papers.  Bake 20 min. or until lightly brown.  Makes 12 muffins.

Taco Soup (JoEllen)

Brown:

1 lb. hamburger

onions

green peppers

salt

pepper

Add:

1 can corn

1 pt. tomatoes

1 small can tomato sauce

2 t. chili powder

kidney beans or black beans

Heat through.  Serve with sliced olives, sour cream, fritos, etc

Rhubarb Crisp (JoEllen)

Combine & mix well:

4 c. rhubarb (cut in ½ “ pieces)

¼ c. flour

1 c. sugar

½ t. cinnamon

½ c. water

Place in an 8” x 8” lightly greased baking dish.

Topping:

1 c. flour

1 c. brown sugar

½ c. rolled oats

½ c. butter, melted

Sprinkle topping over filling.  Bake uncovered for 35 min.  Serve warm with whipped cream or vanilla ice cream.

Play Dough

Combine:

1 c. water

2 T. oil

2 t. cream of tarter

½ c. salt

1 c. flour

Cook over high heat, stirring constantly, until it comes off the side of the pan.  Work through food coloring  until mixed well.  This lasts a long time if stored in a plastic bag in refrigerator between use.

Carmelitos (JoEllen)

1 c. flour

1 c. quick oats

¾ c. brown sugar

½ t. soda

¼ t. salt

¾ c. butter (melted)

Mix together.  Press half of mixture in 11” x 7” pan.  Bake at 350 for 10 min.  Remove from oven.

Sprinkle with 6 oz. pkg. chocolate chips & ½ c chopped pecans. 

Blend ¾ c. caramel topping & 3 T. flour.  Pour over chips & pecans.  Sprinkle with balance of mixture. 

Bake 15-20 min until light brown.

Granola Bars (JoEllen)

1 c. oatmeal

1 c. wheat flakes

1 c. raisins

1 c. coconut

½ c. sunflower seeds

Melt & blend:

1 t. vanilla

½ c. peanut butter

¼ c. corn syrup

¼ c. honey

Add to dry ingredients and mix till all sticks together.  Press flat in a 9” x 13” buttered pan & bake 12 min. at 325.  Cut into bars while still warm.

Apple Crisp (JoEllen)

 4 c. sliced apples

1 T. lemon juice

1 c. oatmeal

½ t. salt

1/3 c. flour

½ c. brown sugar

1 t. cinnamon

1/3 c. melted butter. 

Place apples in buttered pan.  Sprinkle with lemon juice.  Combine dry ingredients.  Add butter.  Sprinkle over apples.  Cook until apples are soft.  Serve with vanilla ice cream.

Cranberry Jello

Dissolve:

1 pkg. cherry Jello

1 c. sugar

1 c. boiling water

Add:

½ c. chopped pecans

1 c. ground raw cranberries

1 orange, ground (including the peel!)

1 apple, shredded

1 c. chopped celery

1c. crushed pineapple drained

Add:  1 T. lemon juice, plus the juice from the pineapple, orange, cranberries.

Mix & chill.  (I usually serve this at Thanksgiving & Christmas with turkey, etc.)

Cheese Cake (JoEllen)

Beat with electric mixer until smooth:

1 8-oz. pkg. cream cheese

1 can sweetened condensed milk

1/3 c. lemon juice

1 t. vanilla

Pour mixture into graham cracker pie crust.  Put in refrigerator for several hours to set up.  Before serving, add a can of pie filling on top (cherry, raspberry, blueberry, strawberry or whatever).  Cut into pie shaped pieces & serve.  Or you can cut the cheese cake and serve onto desert plates prior to adding pie filling topping.  You can spoon it on top of individual servings of cheese cake.

Banana Cake (Joellen)

Cream together:

2/3 c. shortening

½ c. sugar

½ c. brown sugar

Add:

2 eggs

1 t. baking soda

¾ t. salt

2 c. flour

½ c. milk

1 t. vanilla

2 smashed bananas

1 c. chopped walnuts (optional)

Bake 35-40 min. at 350. 

Frosting for Banana Cake

2 c. powdered sugar

½ smashed banana

1 T. butter

1 t. vanilla

Lentil Soup (JoEllen)

Place in crock pot:

2 c. lentils

8 c. water

1-2 chicken breasts

Optional:  1 c. barley or brown rice

Cook on high.  (Start in the morning.) 

Mid-day add:

Chopped onion (or dehydrated onions)

2 t. salt

Pepper to taste

Garlic salt to taste

1 can stewed tomatoes (or other tomato product)

You can also add cooked frozen or canned vegetables before serving.  

Split Pea Soup (JoEllen)

Place in crock pot:

1 cup of split peas (washed in strainer)

4 cups of water

1 t. salt

Pepper to taste (when tripling this recipe, I use ½ t.)

1 small onion

Couple stalks celery, diced

Carrots, peeled & diced

Cook on high until peas are smooth.  (I usually triple this recipe.  I start cooking the peas & water in the morning.  Mid-day I add the other ingredients.  Soup is ready in the evening.)

Mulligan Stew (JoEllen)

1 can tomato soup

1 can vegetable soup (I prefer Veg. Beef)

1 can corn

1 can green beans (I prefer French style)

1 can chili con carne

Add juice from corn & beans to the tomato soup in a pot.  (Do not add water.) Wisk until smooth.  Add the rest of the ingredients, heat through, & serve.  This makes a good camping meal.  (Children can each put their can of food in to contribute to the meal.)

Lumpy Salad (JoEllen)

Lg. container of lg. curd cottage cheese

8 oz. cool whip (or other brand)

Small pkg. Jello (any flavor) (do not add water – just put in the dry Jello)

Crushed pineapple, drained

Mix together & refrigerate until ready to serve.