Cranberry bars

2 cups flour
1 1/2 cups quick oats
1/4 cup packed brown sugar
1 cup butter
1 pack (12 ounces) white morsels
1 package (8 ounces) cream cheese
1 can (14 oz) sweetened condensed milk
1/4 cup lemon juice
1 t vanilla
1 can (16 oz) whole-berry cranberry sauce
2 T corn starch

In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. Press remaining mixture into greased 13x9.

Beat cream cheese until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch and spoon over cream cheese mixture. Sprinkle reserved morsel mixture over top.

Bake at 350 for 35-40 minutes or until center is set. I like to cover w/ foil for about the first 15 min so the chips do not get too brown. Cool, cover refrigerate until serve.

Thank you Shauna for the recipe.

Chocolate Chip Cookie Pie

1 unbaked 9 inch (4 cup volume)deep-dish pie shell
2 large eggs
1/2 cup all purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup semi sweet chocolate morsels
1 cup chopped pecans (optional)
Serve with ice cream (optional)

Preheat oven to 325
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar.
Beat in butter.
Sir in morsels and nuts and spoon into pie shell
Bake for 55-60 minutes.
Cool on wire rack. Serve warm!

Macadamia Banana Cream Pie

Crust:

1 cup chopped unsalted macadamia or cashew nuts

1/2 cup flaked unsweetened (but sweeeneted works too) coconut

2 tablespoons brown sugar

1 egg white



Custard Filling:

3 egg yolks

5 teaspoons cornstarch

3/4 cup granulated sugar

1 1/2 cup milk

1/4 teaspoon salt

1 tablespoon unsalted butter, at room temp

1 teaspoon vanilla extract



1.2 cup heavy or whipping cream

2 bananas

1/2 cup finely chopped macadamia or cashew nuts



1. Preheat oven to 375 degrees

2. Prepare the crust:

5 Minute Chocolate Mug Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes.

The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to feel slightly more virtuous).

Cheese Cake

Crust:
¾ cup graham cracker crumbs
1/3 cup walnuts chopped fine
2 tblsp butter
Press into 10” greased spring form pan

Topping:
1 large sour cream
tsp. vanilla
¼ cup sugar
Mix and refrigerate

Set oven for 350 degrees

4 pkgs cream cheese (soft)
½ cup sugar
2 tsp vanilla
1 tblsp lemon juice
4 eggs
Beat with mixer until smooth and creamy. Pour over crust and bake for 45 minutes. Let cool for 10 minutes. Pour topping over and bake 5 minutes more. Refrigerate for 24 hours.

Cut with wet knife. Serve with chocolate or fruit on top if desired.

Frog Eye Salad

1 cup sugar
2 tblsp flour
2 ½ tsp salt
1 ¾ cups pineapple juice
2 eggs, beaten
1 tblsp lemon juice
3 qts water
1 tblsp oil
1 package (16 oz) Acini De Pepe (pasta)
3 cans (11 oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks drained (save juice for sauce)
1 can (20 oz) crushed pineapple drained
1 9 oz Cool Whip
2 cups miniature marshmallows
1 cup coconut (optional)

Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineagpple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water to boil, remaining two teaspoons salt and oil to boil. Add pasta. Cook at rolling boil until done. Drain, rinse with cold water, drain thoroughly and mix with cooled sauce. Refrigerate over night in airtight container. Add remaining ingredients before serving. Will keep for a week. Serves 25

Charro Beans

2 pounds of dry pinto beans

Wash and rinse beans well. Cover with water and salt, cook unto soft, usually 2 to 3 hours.

When cooked, season with meat, salt, pepper, crushed garlic, chili powder.
Optional: cumin, small tomato sauce, jalapeno, Serrano chiles and beef
chicken bouillon cubes.

Dice and fry 1 to 2 lbs bacon. Dice one large onion and one fresh Serrano chili (opt) add to cooked bacon, simmer until transparent. Add to beans. Simmer for awhile to blend spices and meat.

Last 10 minutes add diced fresh tomatoes and cilantro.

Chocolate Peanut Butter Pie

This is a super easy, VERY yummy pie. Like eating an oversized peanut butter cup. A Holiday, or any day favorite.

Crust:
1 1/3 cup Graham Cracker Crumbs
1/3 cup sugar
8 Tablespoons (one stick) unsalted butter, melted

Filling:
12 ounces cream cheese, at room tempurature
1 1/2 cups peanut butter
1 1/2 cups sugar
1 cup heavy or whipping cream

Topping:
1/3 cup sugar
1/2 cup heavy or whipping cream
2 ounces good quality unsweetened chocolate
4 tablespoons unsalted butter
1/2 teaspoons vanilla extract


1. Preheat oven to 350 degrees
2. Prepare the crust: Combine the graham cracker crumbs, sugar, butter, and stir together thoroughly. Press mixture into the bottom and sides of a 9 inch pie plate.
3. Bake the crust for 8 minutes. Then set aside to cool completely.
4. Prepare the filling: Mix the cream cheese, peanut butter, and sugar together in a large bowl until well blended.
5. Whip the cream with an electric mixer until stiff, and fold it into the cream cheese mixture. Spoon the filling into the cooled crust.
6. Prepare the topping: Combine the sugar and cream in a saucepan and bring to a boil. Reduce the heat and simmer, without stirring for 6 minutes.
7. Remove the pan from heat, and add the chocolate and butter, and stir until melted. Then stir in the vanilla.
8. Carefully pour the topping over the pie, and refrigerate, uncovered for at least 4 hours.

Honey Wheat Bread

3 1/2 cups wheat flour

3 cups white flour

2 pkts yeast

1 T salt

1/3 cup honey

1/4 cup shortening

2 1/4 cups very warm water

milled flax seed-optional

Directions:

In mixer mix wheat flour, yeast, salt, honey, shortening, and milled flax seed (I just sprinkle it in-maybe 1/4 cup).  Add water and mix for one minute on low then increase speed for another minute.  Scrape sides as needed.  Add white flour and mix until the dough pulls away from the sides of bowl.  Knead by hand for 10 minutes.  Place in bowl.  Either grease the top of the dough with shortening or cover to keep from drying out.  Allow to rise in bowl until doubles in size-about an hour.  Punch dough down, shape into two loaves, and place in greased loaf pans.  Grease the top of each loaf with shortening and allow to rise until double in size-about an hour- or has reached the desired size.  Bake for 30-35 minutes at 350 degrees.  Remove hot loaves from pans to keep from getting soggy.  Eat hot with butter or cool and eat later.

Wheat Pancakes

1 1/2 cups milk-divided

1 cup wheat kernels

2 eggs

1/3 cup oil

3/4 tsp salt

1 T baking powder

2 tsp sugar

Directions:

Pour 1 cup milk and wheat into blender.  Blend on high for 3 minutes.  Add 1/2 cup milk and blend for 2 minutes.  Add remaining ingredients and blend until smooth.  Cook and eat like you would any other pancakes.

Wheat Thins

Ingredients:

2 cups wheat flour

1 1/4 cups white flour

1 cup water

1/3 cup oil

3/4 tsp salt

Directions:

Mix dry ingredients in bowl.  Add water and oil.  Stir gently to make a smooth dough. Divide dough in half.  Roll out on a cookie sheet or jelly roll pan very thin.  Score with a knife or pizza roller the desired size.  Prick each cracker with a fork a few times.  Sprinkle dough lightly with salt or onion salt.  Bake for 30-35 minutes at 350 degrees until light brown and crisp.  The edges will cook faster than the center.

Granola

10 cups old fashioned oats

7 oz. coconut

1 cup wheat germ

1/3 -1/2 cup milled flax seed-optional

nuts-optional

dried fruit-optional

1 1/2 cups water

1 1/2 cups brown sugar

1 1/2 tsp salt

1 tbsp vanilla

1 cup oil

1/2 cup honey

1/2 cup molasses

cinnamon to taste

nutmeg to taste

Directions:

Mix oats, wheat germ, and coconut together in a large bowl.  Add milled flax seed and nuts if you choose.  In a sauce pan stir together all other ingredients except dried fruit and heat until sugar is dissolved.  Do not boil.  Pour onto oat mixture and stir coating all oats.  Spread onto two greased cookie sheets and bake for 15-20 minutes at 325 degrees.  Remove from oven and lightly stir.  Bake for another 15-20 minutes or until granola reaches desired level of crunchiness.  It will be a little crunchier after it cools.  Add dried fruit after granola is cool Serve with yogurt, eat for breakfast, or just eat as a snack to nibble on.  Enjoy!

Graham Crackers

Ingredients:
1 cup oil
1 cup brown sugar
1/2 cup honey
2 eggs
1/2 cup evaporated milk
2 tsp lemon or vinegar
2 tsp vanilla
6 cups whole wheat flour
1 tsp baking soda

Directions:
Mix together evaporated milk, lemon juice. Add oil, honey, vanilla, eggs and sugar. Add all ingredients to flour and mix. Divide into 4 equal parts. Place on greased and floured cookie sheet. Roll to edges with pizza roller - 1/8" thick. Bake at 375 degrees for 10 minutes or until brown. Cut in squares when first out of oven. Cool.

Macaroni and Cheese

Ingredients:
2 cups macaroni
3 cups milk
1 tsp salt
1 1/2 tbsp flour
1/2 tsp onion powder
1/4 cup butter
1 1/2 cup shredded cheddar cheese

Directions:
Melt butter in saucepan. Stir in flour, salt and onion powder.

Add milk and uncooked macaroni to saucepan, and bring to boil. Reduce heat and cover. Simmer for 15 minutes or until pasta is tender, stirring occasionally.

Add cheese, and stir until cheese melts. Serve.

Spiced Pumpkin Dip

Ingredients:
1 (8 oz) package of cream cheese, softened
2 cups powder sugar
1 (15 oz) can pumpkin puree
1 tbsp pumpkin pie spice
1 tsp orange extract
1/2 tsp ground ginger
Ginger Snaps

Directions:
Blend cream cheese and powder sugar until smooth. Add remaining ingredients. Blend thoroughly. Chill 30 minutes, or until ready to serve. Serve with ginger snaps.