Sara's granola dough

1  cup dry oatmeal

2/3 cup toasted coconut flakes

½ cup peanut butter

½ cup ground flaxseed or wheat germ

½ cup chocolate chips

1/3 cup honey

1 tsp vanilla extract

Stir all ingredient together until thoroughly combined. Let chill in refrigerator for half an hour.

Roll into balls. Store in an airtight container in the refrigerator for up to a week.

Skillet Chili Mac

• 1/2 tablespoon of cooking oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped bell pepper
• 1 or 2 jalapenos, chopped
• 1 pound of ground beef
• 1 pound of raw breakfast sausage
• 1 tablespoon of minced garlic
• 2-1/2 tablespoons of chili powder, or to taste
• 1/2 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• Kosher salt and black pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can of tomato sauce
• 1 (7 ounce) can green chilies
• 2 cups of water
• 1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
• 1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
• 1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
• Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings

Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. 

Read more: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html#ixzz2iKUhib69

Pecan Tassies

PASTRY:

· 1 Cup all-purpose flour

· 1 Tablespoon(s) granulated sugar

· dash salt

· 1/4 Cup (2 ounces) 1/3-less-fat cream cheese -- softened

· 2 Tablespoon(s) butter or stick margarine -- softened

· 2 Tablespoon(s) fat-free milk

· Cooking spray

FILLING:

· 1/3 Cup finely chopped pecans

· 1/2 Cup packed brown sugar

· 1/3 Cup light-colored corn syrup

· 1 teaspoon vanilla extract

· 1/8 teaspoon salt

· 1 large egg

· 1 large egg white

 

DIRECTIONS

Preheat oven to 350°. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

 

To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

Source: Cooking Light, NOVEMBER 2000

Ice Cream Sandwiches

1/2 cup melted butter

1/2 cup white granulated sugar

1 large egg

1 tsp. vanilla

1/2 cup flour

1/4 cup cocoa powder

1/4 teaspoon salt

4 cups vanilla ice cream, slightly softened

 

Preheat oven to 350 degrees.  Place parchment paper in a 10x15 inch pan.  Melt butter slowly stirring frequently.  Be careful NOT to let the butter boil.   Whisk together the butter and sugar.  Whisk in the egg and vanilla.  Add the flour, cocoa powder, and salt.  Stir to combine.  Pour into the pan.  Spread out (batter will be thick) until the batter reaches the edges of the pan.  Bake in the oven for 10 min.  The cake is done when it is dry to the touch and the edges start to pull away from the sides.  Remove from the oven and let cool on a cooling rack.  Gently lift the cake onto a cutting board.  Use a serrated knife to cut the cake in half.  Place one half of the cake on to a piece of plastic wrap.  Spread ice cream onto the cake.  Top with other half of cake.  Wrap tightly in plastic and then freeze for at least 2 hours, preferably overnight.  When ready to serve, slice the ice cream sandwich into serving size pieces with a serrated knife.  Enjoy!

Breakfast Pizza

This delicious recipe was inspired by this one from Our Best Bites.

French Toast Breakfast Pizzas
6 Whole Wheat English Muffins
4 eggs
2 tbsp milk
1/4 tsp. salt
10 dash's of Tabasco Sauce (optional, I have not tried it this way but have heard it adds a nice kick.)
12 thin slices of ham (sliced bite size) 10-12 slices of bacon crumbled
3/4-1 cup Cheddar, pepper jack, mozzarella, Swiss, or whatever you want depending on the flavor profile your looking for.
assorted chopped veggies such as mushrooms, green onions, peppers, tomatoes, olives etc.

Preheat oven to 400 degrees.  line a baking sheet with parchment paper.  Spray the parchment paper with nonstick spray to keep the egg from sticking.  (The recipe from our best bites recommends spraying aluminum foil.  This does not work nearly as well as the parchment paper so I recommend sticking with parchment.)  In a pie plate whisk together the eggs, milk, salt, and Tabasco sauce.  Soak each half of the English muffin in the egg mixture.  The muffin should hold some egg but not fall apart.  Place the English muffin cut side up on the baking sheet.   Sprinkle a small amount of cheese over each muffin then place the ham, bacon, or other choice of meat on each muffin.  Place your assorted vegetables on the meat and then top with the remaining cheese.  Bake for 15 minutes and serve immediately. 

These can also be individually frozen for a quick breakfast.  Be sure to let them cool completely before putting them in the freezer.  When it comes time to thaw you can microwave for about 90 sec (depending on the power of your microwave).  If you have some extra time you can thaw them for about 45 seconds and then pop them in a 400 degree oven for about  5 minutes.  They will come out crisp and delicious.

Crazy Cake

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

4-6 Tablespoons cocoa

2 Tablespoons vinegar

3/4 cups vegetable oil

1-2 teaspoons vanilla

2 cups cold water

Mix dry ingredients.  Add wet ingredients.  don't over mix.  Pour into well greased 9 X 13" pan.  Bake at 375 degrees for 30 min. or until done.

Black Beans & Kielbasa Soup

1/2 pound dried black beans
5 cups chicken broth
5 carrots cut into large chunks
1 tbs Worcestershire sauce
1 bay leaf
1 small onion chopped

-Soak black beans overnight in water.  Combine all ingredients in slow cooker and simmer on low for 8-10 hours.  If you use canned black beans use 3 cans of drained black beans simmer until onions are translucent and carrots are cooked through.