Homemade granola bars

2 c oats
3/4 c wheat germ
3/4 c flax seed
3/4 c crushed nuts (whatever kind you like)
1/2 c brown sugar
4 tbsp margarine
2 tsp vanilla extract
1/2 tsp salt

Preheat oven to 400 degrees. Mix oats, wheat germ, flax seed, and nuts in large baking pan with sides. Toast in oven for 8-10 minutes, stirring every couple of minutes to prevent burning. Meanwhile, line a 9x13 pan with waxed paper and lightly grease the entire wax paper (you will be folding the top over the bars). Remove toasted 'fiber' (lol) and place in a large bowl. Put brown sugar, margarine, vanilla and salt in a small saucepan and bring to a simmer, stirring constantly. Pour liquie over toasted contents and stir very well. At this point, you can also add some dried fruit, a handful of chocolate chips, or some cinnamon (all are delicious).  Then place granola mixture in prepared pan, spread evenly, and fold waxed paper over the top. Press down on the granola bars very firmly and set aside for 2-3 hrs to cool and firm. Then peel wax paper off and cut into bars.

Note: This recipe is very flexible, you can substitute a lot without problems. It was taken from http://www.joyfulabode.com/2008/04/11/homemade-granola-bar-recipe-no-high-fructose-corn-syrup-in-these-bars/ and you can find tips on cutting them as well as lots of pictures on making them there.

Cucumber H'ourderves

This is actually something Nina brought, but she asked me to post the recipe.

-Mix 8 oz Cream Cheese with about 1/2 cup mayo (a little more or less...just make it spreadable)
-Add 1 pckg zesty italian mix
-Add Chopped onions (optional)
-Spread on Ritz crackers
-Add a thinly sliced cucumber to each cracker
-Sprinkle with salt, pepper and dill weed

Ramen Noodle Salad

I haven't brought this to recipe club but I have shared it at some of our brunch get-togethers. It is one of my absolute favorites and so yummy! A few people have expressed a wish for the recipe so here you go!

1 head napa cabbage (chopped)
3 cups spinach
2 Ramen Noodle Packets (crushed)
1 cup sliced or chopped almonds
1/3 cup chopped green onions

Roast almonds and ramen noodles at 450 degrees for 5-10 minutes (I do 5 minutes then stir, then do 5 more minutes)

Dressing: 1/2 cup olive oil, 1/4 sugar, 2 ramen season packets, 3 Tbs vinegar. Shake and refrigerate. Add to salad mix when ready to serve. Toss well and enjoy!

Italian Sodas

Ice
Bottle of club soda
Syrup flavor of choice: I like the Torani brand syrup: Raspberry, Blackberry, Peach, and Mango (some of my favorites)
Whipped cream (I prefer real cream from the can)

Mix ice, club soda, syrup to taste, and top with whip cream. Add a straw if you like! YUM!

Easy Cheese Ball

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 1/2 cups shredded Cheddar cheese
1 1/2 cups chopped pecans  

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Serve with crackers of choice. I prefer ritz.

Chicken Tortilla Soup

2-3 chicken breasts precooked and shredded
1 can cream of chicken soup
1 can fiesta nacho cheese soup
2 cans of milk (use soup cans)
1 can rotel tomatoes with chili's
1 can black beans
1/3 bag frozen corn

Add all to crockpot and cook 3- 4 hours on low

Chicken Salad Polynesian

Salad:
8 oz uncooked mostaccioli
2 c cooked chicken
3/4 c diced celery
3/4 c walnuts (add just before serving)
1/4 c diced onion
11 oz can mandarin oranges, drained
8 oz can pineapple tidbits, drained

Dressing:
1 1/2 c salad dressing (I used miracle whip light)
1/4 c lemon juice
1/4 c sugar
1/2 tsp salt
pepper to taste
1 tsp seasoned salt (Lawrys)

Cook pasta al dente. Drain and rinse with cold water. Add remaining salad ingredients. Pour dressing on and toss gently. Store in fridge.

Pepper, Onion, and Feta Pizza

1 12 in thin pizza crust, homemade or prepared, such as Boboli (whole wheat for heart healthy)
2-3 cups chopped red, green and/or orange bell peppers - any combination
1 cup sliced yellow or red onion, separated into rings
3 cloves garlic, crushed
2 tbsp extra virgin olive oil
1 tsp dried italian herbs
1/4 tsp salt
1/4 tsp crushed red pepper flakes, or to taste
3/4 cup crumbled herbed feta cheese (fat free for heart healthy)

1. Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
2. Bake for 10-12 minutes, or until veggies are crisp-tender. Remove from oven and serve.

Fruit Salsa/Apple Salsa

3 medium apples, chopped
2 c chopped strawberries (or 1 16-oz box)
3 kiwi, peeled and chopped
1 orange, peeled and chopped
2 tbsp brown sugar
2 tbsp apple jelly

In a bowl, combine chopped fruit. Stir in brown sugar and apple jelly. Tastes best served with cinnamon sugar tortilla crisps but also works well with vanilla wafers or graham crackers.

Wassail

1 Gallon apple cider
2 C. Cranberry juice
1/2 C. Honey
1/2 C. Sugar
2 Oranges sliced into circles
Whole Cloves
1 apple, peeled and diced
Allspice
Ginger
Nutmeg
2 cinnamon sticks (or 3 Tbs. ground cinnamon)

Set your crock pot to its lower setting, and pour apple cider, cranberry juice, honey and sugar in, mixing carefully. As it heats up stir so that the honey and sugar dissolve. Stud the oranges with cloves (stick them into the orange circles), and place in the pot (they will float).  Add the diced apples. Add allspice, ginger and nutmeg to taste--usually a couple of Tblsp of each is plenty. Finally snap the cinnamon sticks in half and add those as well.  

Cover your pot and allow to simmer 2-4 hours on low heat. Yummy!!

Heidi's Cinnamon Rolls

Dough:                                                                 Filling:
2 cups warm water                                                 1 Cup white sugar
2 tsp. salt                                                               2 Cups brown sugar
1/2 Cup sugar                                                        4 Tbsp Cinnamon
2 Tbsp dry active yeast (3 packets)
2 eggs
2 Tbsp butter
6 1/2 Cups flour

Frosting:
1- 8oz. pkg cream cheese
1 stick butter
2 Cups sifted powdered sugar
mix all ingredients. Add milk for desired consistency
OR
2 Tbsp butter
2 Cups powdered sugar
2 Tbsp milk

In large mixing bowl dissolve yeast, salt, and sugar in warm water (110-115 degrees). Add butter and eggs, mix well.  Add flour. Mix. Let dough knead until smooth.  Turn out onto lightly floured surface, cover with baking towel and let rise 10- 20 min. While dough is resting mix filling and set aside.  Roll dough out into a rectangle.  Brush on some melted butter then sprinkle the filling on.  Roll up from short side. Slice, place on cookie sheet and let rise. When they reach desired size preheat oven to 350 and bake for 12-15 minutes.  Frost and enjoy.

Orange Kiss-Me Rolls

Use Mashed Potato Roll recipe and while rolling out dough brush with melted butter and sprinkle with 1/2 cup of sugar and 2 Tblsp finely grated orange peel, roll up and let rise.  Right out of the oven brush with warm orange glaze: 1/2 cup sour cream, 1/4 cup butter, 1/4 cup sugar & 2 Tblsp orange juice concentrate (or to taste). Bring to a boil and boil gently for 3 minutes.

Mashed Potato Rolls

Mix enough warm water with potato flakes to make 1/2 cup of a mashed potato consistency.

Add in 2 eggs and 1/2 Cup melted butter

Fill measuring cup w/ 1 1/2 cups of warm-almost hot water add 1/2 cup sugar & 1 Tblsp of salt, stir until dissolved, and then add 2 pkgs Yeast (quick rise is good).

Mix above together.

Add 3 cups of flour with a mixer, 2 cups of flour with a wood spoon, and 1 1/2 of flour by hand. Knead until smooth, place in a bowl and cover with a towel to let rise until double. (about 1 - 1 1/2 hour) Divide into thirds; roll out each third into a 12 inch circle. Cute each circlet into 12 triangles; roll each triangle into a crescent. Put on parchment covered or greased cookie sheet and let rise 1/2 hour. Then bake at 400' for 12 minutes.

Orzo Pasta Salad

16 oz Orzo Pasta
1 C Olive Oil
4 T Fresh Basil (2 T if you use dry)
2 small Garlic Vloce
3/4 C Grated Parmesan Cheese
2 t. Salt
1/2 t. Pepper
2 C Green/Red Bell Peppers (1 of each)
1/2 bag Sun Dried Tomatoes
3/4 Block Feta Cheese

Cook pasta and rinse in cold water. Add olive oil, basil, garlic, Parmesan, salt, and pepper - mix and chill for a few hours or overnight.

Just before serving add peppers, sun dried tomatoes, and feta.

Sizzling Cheese Pinwheels

8 oz cream cheese
6 oz sharp cheddar cheese, shredded (1 1/2 cups)
2 oz thinly sliced deli salami, chopped fine
3 scallions, minced
1 tbsp hot sauce
2 tsp Dijon mustard
12 slices hearty white sandwich bread,crusts removed
12 oz bacon, halved crosswise

1. Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in rimmed baking sheet. Process cream cheese and cheddar in food processor until smooth, about 30 seconds. Transfer to bowl and stir in salami, scallions, hot sauce, and mustard.
2. Working with 1 slice bread at a time, roll bread as thin as possible with rolling pin. Evenly cover with 2 heaping tablespoons cheese mixture. Starting at short edge, roll bread into tight cylinder. Cut in half crosswise and wrap each half with 1 piece bacon, covering bread completely. Secure bacon with toothpick.
3. Transfer to prepared baking sheet and repeat with remaining bread, filling, and bacon. Broil until bacon is crisp, 10 to 12 minutes, flipping halfway through broiling. Let pinwheels cool for 10 minutes. Serve. Makes 2 dozen.

Easy Chicken and Dumpling Soup

• 3-4 skinless, boneless chicken breast halves - cut into bite sized pieces
• 1 large can (or 2 small cans) condensed cream of chicken soup
• 1-2 cans of peas/carrots or mixed veggies
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, cut into bite sized pieces
• 20 oz water

Place the chicken, soup, water, peas/carrots/veggies and onion in a slow cooker.

Cover, and cook for 3 to 4 hours on High. 
Add biscuit dough, cook an additional 2-3 hours in the slow cooker. Until the dough is no longer raw in the center.

Whole Wheat Bread

Mix 6 cups warm water, 1 rounded Tbsp salt, 2/3 cup honey, 2/3 cup oil. in large bowl. Using a wire whip, mix in 3 cups whole wheat four, 3 Tbsp instant yeast, 1/3 to 1/2 cup gluten and 2/3 cup whey or powdered milk. Mix in 5 more cups whole wheat flour and let rest for 5 to 10 minutes. Mix in 5-7 more cups whole wheat flour and knead. Let rise until double. Shape into 5 loaves and rise again. Make sure to grease bread pans. Bake at 350 degrees for 30-35 minutes.

Easy Parmeson Knots

Note: I used Pillsbury Grands biscuits and divided each biscuit in half, making 16 small knots.

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese (I used the green can stuff)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

Taken from realmomkitchen.com

Crispy Chocolate Peanut Butter Cups

Adapted from Crunchy Buckeyes, taken from iowagirleats.com

Yield: 30 mini cups

Ingredients:

1 1/4 cups smooth peanut butter

1/4 cup butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups crispy rice cereal

1 3/4 cups milk chocolate or semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Grease mini muffin cups with non-stick spray and add a scant Tablespoon chocolate chips into each cup. Melt in the oven for 5 minutes. With the back of a spoon, smooth out the top of the chocolate chips while they’re still warm. Set aside. (You could also melt the chocolate chips in  microwave or on the stovetop and spoon into cups.)

2. In a large bowl, cream together peanut butter and butter until smooth. Add in powdered sugar and vanilla, then mix until combined. Pour in crispy rice cereal and mix again until combined.

3. Drop heaping Tablespoons of the peanut butter mixture into each mini muffin cup. Smooth with the back of a spoon and refrigerate for at least 15 minutes before eating. Store in an airtight container in the fridge.

Crescent rolls

1 scant Tbsp yeast
1 Tbsp sugar
1/3 cup warm water
3/4 tsp salt
1/2 cup canola oil
1/2 cup sugar
3 eggs, beaten
1 cup warm milk
5 cups flour, more as needed
1/2 cup butter, melted

1. In a small bowl, mix the yeast, tablespoon of sugar and warm water. Set aside for three to four minutes, allowing the yeast to activate. In a separate bowl, mix the salt, oil, and 1/2 cup sugar. Stir in the yeast mixture. Add the eggs and warm milk. Slowly stir in the flour. Add an additional 1/2 to 1 cup of flour if the dough is too sticky to form a ball.
2. Cover the dough and let it rise for three to four hours.
3. Divide the dough into two pieces. Roll each piece into a circle about 1/4 inch thick. Brush the dough with melted butter. Slice the dough like a pizza into 12 wedges and roll up each wedge from the wide end to the narrow end. Place the rolls on baking sheets with the narrow tip of dough tucked underneath. Cover the rolls with a clean dish towel and let them rise for another two or three hours.
4. Brush the tops of the rolls lightly with butter and bake them for 10 minutes at 375 degrees. Makes 2 dozen

Cheddar chowder (soup)

2 cups water
2 cups diced potatoes
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup chopped onion
1 tsp salt
1 tsp pepper

White sauce
1/4 cup butter
1/4 cup flour
2 cups milk
2 cups grated cheddar cheese
1 cup cubed ham

Combine water, potatoes, carrots, celery, onion, salt and pepper in large kettle. Boil 10 to 12 minutes. Meanwhile, in small saucepan, make white sauce by melting the butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to white sauce; stir until melted. Add white sauce and cubed ham to undrained vegetables

Oreo Truffles

1 pkg Double Stuffed Oreos
(regulars work OK but double stuffed help the dough balls to form)
1 8oz. pkg of cream cheese
2 8oz. pkg of melting chocolate (I use white because it looks prettier)

Set 3 or 4 Oreos to the side and finely crush the rest. Combine the crushed Oreos into the cream cheese (I soften the cream cheese a little first)
Line a cookie sheet with parchment paper or waxed paper. Form 1-2" balls of dough and place on cookie sheet. Place in freezer for 10-15 minutes.

Finely crush remaining Oreos and set to the side for garnish. Melt the chocolate and dip the dough balls into the chocolate then placing back on the lined cookie sheet. Sprinkle the garnish and place back into the freezer for at least 15 minutes before serving. Keep in a cool place to store.

Apple Bread

Ingredients

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil -- I substitute applesauce for oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and coarsely chopped
1 cup broken walnuts -- I don't like nuts, so I don't use them

Directions

In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

Next recipe club!!

Hello ladies! The next recipe club will be thursday January 26 at 6:30pm.  Sarah Van Beek (me) is the host house and the theme is soups and breads (good warm winter comfort food!). Send me a message on facebook or by phone if you need my address. Looking forward to seeing you there!!

Streuseled sweet potato casserole

Ingredients:

• 14 cups (1-inch) cubed peeled sweet potato (about 5 pounds)
• 1/2 cup half-and-half
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 375°.
2. Place potato in a Dutch oven, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.
3. Combine the half-and-half and next 4 ingredients (half-and-half through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.
5. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Notes: Taken from Cooking Light Nov 2002

Lemon Garlic Chicken

This is an AMAZING recipe ladies! I haven't brought it to recipe club but it's a must try! I got it from http://sixsistersstuff.blogspot.com/. You should check them out! They have great recipes!

1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
2 pounds skinless, boneless chicken breast halves
2 T. butter
1/4 c. water
3 T. fresh lemon juice
2 cloves garlic, minced
1 tsp. chicken bouillon granules
1 tsp. chopped fresh parsley (I didn't have fresh parsley, so I just used dried and it worked perfectly)
1 package cream cheese (you can use 1/3 less fat or fat free)
1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
4. About 15 minutes before you're ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crockpot, and whisk until smooth.

Ladle the sauce over rice or pasta, then place your chicken on top!

Costa Vida Shredded Pork or Chicken Salad

Ingredients:
3lb pork roast (or 3 lbs chicken breasts)
2 garlic cloves
1 tb cumin
3/4 tb dried oregano
2 tb chili powder
1 tb salt
4 oz can chopped green chilies
1 can diced Italian tomatoes
1/3 c. sugar

Put roast in bottom of crock pot with all ingredients. Add on can water. Cook on low for 8 hours, then shred meat and cook 1 more hour on low.
Serve in warmed flour tortilla with spanish rice, black beans, shredded lettuce, corn tortilla strips or chips, salsa, guacamole, fresh lime and tomatillo dressing.

Tomatillo Dressing:
1 c. buttermilk
1 c. mayo
1 pkg. buttermilk ranch dressing mix
2 tomatillos
2 jalapenos
1/2 bunch cilantro
juice from 1/2 fresh lime
1 clove garlic

Puree all ingredients in blender.

Italian Sausage Soup

Ingredients:
1 pkg. hot or sweet Italian Sausage (could do turkey sausage for a more healthy approach)
2 c. diced carrots
1 c. chopped onion
8 c. chicken broth
2 (14.5 oz) cans diced italian tomatoes
1 c. small shell pasta
4 c. bagged baby spinach leaves, finely chopped
4 tb grated fresh parmesan or romano cheese
4tb chopped fresh basil (I used dried)

Cook sausage (stir to crumble), carrots and onions in a large pot over medium-high heat until sausage is browned. Add broth, tomatoes, and pasta. Bring to a boil over high heat. Cover, reduce heat, and simmer about 10 minutes or until pasta is done. Remove from heat. Stir in spinach until wilted. Sprinkle each serving with cheese and basil. Serves 8-10.

Apple cake with caramel sauce (dessert)

Cake ingredients:

2 c. white sugar

1/2 c. butter

2 eggs

2 c. flour

1 tsp. soda

1 tsp. cinnamon

1/4 tsp. salt

6 peeled and chopped apples

Caramel sauce ingredients:

1/2 c. cream

1/2 c. butter

1/2 c. white sugar

1/2 c. brown sugar

1.5 tsp vanilla

1. Cream sugar and butter. Add eggs. Sift dry ingredients and add to creamed sugar. Stir in apples. Bake at 350 degrees for 40-50 minutes in a greased 9x13 pan..

2. For caramel sauce, place ingredients in small saucepan and bring to a boil. Boil for 3 minutes. Pour over cake just before serving.