Super Quick Cookie Bars

3/4 c. softened butter

3/4 c. white sugar

3/4 c. brown sugar

1T. vanilla

2 eggs

2 1/4c. flour

1t. salt

1t. baking soda

1c. milk chocolate chips

1c. white chocolate chips

Cream butter and sugars together. Add vanilla and eggs. Mix in the flour, baking soda, and salt, then add chocolate chips. Pat into a 15x10in. pan. Bake at 350 for 12-15min.

Cool slightly and serve!

Gingerbread Scones

1 ¾ c. flour
¾ c oats
1/3c. br. Sugar
2t. ginger
1 1/2t cinnamon
1/8t. cloves
1/4t. salt
2t. baking powder
¼ t. salt
½ t. soda
½. Buttermilk
2 ½ T. molasses
1t. vanilla
1/3c. Cranberries or cherries
Zest of one lemon

Egg wash
1 egg
1T. milk

In a bowl, mix together the dry ingredients. In another bowl mix the wet ingredients. Cut the butter into the dry ingredients. Add wet ingredients, just until blended. Shape into a 7in. circle. Cut into 6 triangles. Brush with egg wash, sprinkle with extra oats. Bake on a greased baking sheet at 400 for 15min.

Deviled Eggs

12 hard boiled eggs

1/4 c. mayo

1/2 t. salt

1/4 t. pepper

1T. chopped chives

Cut eggs in 1/2 remove insides. Mash yolks with mayo, salt and pepper. Pipe into empty eggs. Sprinkle with chives.

Roasted Red Pepper, Artichoke and Chicken Galette

1 6- to 61/2-ounce package pizza crust mix
1 tsp. dried oregano or basil, crushed
1/2 cup pizza sauce
1 cup coarsely chopped or shredded cooked chicken
1 6 ounce jar marinated artichoke hearts, drained and cut up
1 cup roasted red peppers, cut into strips
1/4 cup sliced green onions or chopped red onion
1/2 cup shredded part-skim mozzarella cheese(2ounces)
4 ounces semi soft goat cheese(chever), sliced

Preheat oven to 425. Grease a large baking sheet; set aside. Prepare pizza crust according to package directions, except stir in oregano into dry mix. With floured hands, pat dough into a 15x10 inch rectangle on prepared pan, building up edges slightly(crust will be thin). Bake for 7 min. Spread pizza sauce evenly over crust. Top with chicken, artichokes, roasted peppers, and onion. Sprinkle with mozzarella cheese; top with goat cheese. Bake for 13 to 15 minutes more or until edges of crust are golden brown. Makes 8 servings


I made my own pizza crust instead of a packaged one. I had the for my birthday dinner it was soooooooooo good. You have like goat cheese though, if you have never tried you should its really good:) Sorry for such the delay on the updates but we were out of town and as soon as we got back we all came down with the stomach flu we have finely all gotten over it and hope to have more frequent updates.

The best Apple bread ever!

2c. sugar

1c. oil

3 eggs

3c. chopped apples

1t. vanilla

3c. flour

1t. baking soda

1t. salt

In a bowl, mix together the sugar, oil, eggs, vanilla, add apples. Stir in flour, baking soda, and salt. Pour into 2 -8in. greased loaf pans. Bake at 325 for 1 hour. Test doneness by testing with a knife. Bread is done when knife comes out clean.

Yields: 2 loaves

Chewy Granola Bars

PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS & SCALING
Original recipe yield: 24 granola bars
INGREDIENTS
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Dee's Health Bread

INGREDIENTS
2 tablespoons active dry yeast
1 teaspoon white sugar
1/2 cup warm water
3 1/2 cups warm water
1/4 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 eggs
2 tablespoons lemon juice
1/4c. gluten
1T. bread enhancer
7 cups whole wheat flour
1/4 cup flax seed
1/4 cup oats
1/4 cup sesame seeds
4 teaspoons salt
4 cups wheat flour


DIRECTIONS
In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir.
Gradually add 5 cups whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well.
Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flour until dough pulls away from the sides of the bowl.
Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour.
Punch down and shape into 4 round balls. Cover and let rest for 40 minutes.
Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35 minutes.

Whole Wheat Braids

INGREDIENTS
3 (.25 ounce) packages active dry yeast
3 cups warm water (110 degrees F to 115 degrees F)
1/4 cup of gluten

2t. bread enhancer

1/3 cup honey
3 eggs
1/3 cup vegetable oil
1 tablespoon salt
5 cups whole wheat flour
4 cups whole wheat flour

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the sugar, eggs, oil, salt and whole wheat flour; beat until smooth. Add enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down. Divide into nine pieces; shape each piece into a 14-in. x rope and braid three ropes together. Place in three greased 8-in.x 4-in. x 2-in. loaf pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 40-45 minutes. Remove from pans to cool on wire racks.
Nutrition Facts: One slice equals 112 calories, 2 g fat (0 saturated fat), 13 mg cholesterol, 138 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch.

Cooks note: the gluten and bread enhancer are optional.

Buttermilk Pancakes

1c. buttermilk

1 egg

3T. butter melted

1c. flour

1t. baking powder

1/4 t. baking soda

1/4t. salt

2T. sugar

Mix togeth the buttermilk, egg, and butter. In another bowl, mix the dry ingredients. Add to the milk mixture and whisk quickly. Do not overmix the batter or your pancakes will be tough.

Pour by 1/4 cupfulls onto a hot buttered griddle and cook till both sides are browned. Flipping only once. 2-3min. on the first side and 1-2min. in the second side.

Top with your favorite topping, and enjoy!

Yields:8-3in. pancakes

Apple Muffins

1 1/2 c. milk

1c. oil

1c. honey

2 eggs

1 1/2 t. vanilla

2T. lemon zest (opt.)

4c. whole wheat flour

2T. baking powder

1 1/2 t. baking soda

1t. cinnamon

1 1/2 c. grated apple

1/2 c. your favorite nut! (opt.)

In a bowl with a wire whisk, mix together the wet ingredients. Add the dry, then fold in the apple and nuts if using. Put batter into 18 greased muffin tins. Bake at 375 for 17-20min.

Enjoy plain or with a touch of butter and a dollop of honey or maple syrup!

These muffins my 7 year old brother made. (with a little assistance :)

Dark Chocolate Peanut Candy Squares

1c. flour

3T. cocoa

1/4t. baking powder

1/4t. salt

2 sticks of butter (1c.) melted and cooled till tepid

4 oz. of unsweetened chocolate melts and cooled to tepid

4 eggs

2c. sugar

1 3/4 t. vanilla

9 oz a Rees miniature cups cut into 3rds

2/3 c. roasted peanuts

Preheat oven to 325 degrees. Grease a 9in. pan.

Sift flour, cocoa, baking powder, and salt. Set aside. Then, mix eggs and sugar, add vanilla, melted chocolate, and butter. Add sifted dry ingredients. Mixing well. Fold in 1/2 of the Rees and peanuts. Pour into pan. Sprinkle with remaining Rees and peanuts. Bake for 33-38min. Or until set, don't stab with a knife to tell doneness! It should just look set and not jiggly. Cool completely.

Cut into 16 bars.

These are very rich in peanutty- chocolate goodness!