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1/2 cup butter
1 tsp. baking soda
3/4 cup white sugar
1/2 tsp. salt
3/4 cup brown sugar
2 cups semi-sweet chocolate chips
2 eggs
1 cup flaked coconut
2 tsp. vanilla
1 cup chopped almonds
2 1/4 cups flour

Cream together butters and sugars. Beat in eggs one at a time, then stir in vanilla. Stir in dry ingredients until well blended. Stir in chips, coconut, and almonds. Drop by spoonfuls onto greased cookie sheets. Bake 8-10 minutes in 375 degree oven.

Butter Toffee Bars

1 Cup packed brown sugar
1 Cup softened butter
1 egg yolk
2 Cups flour
1/2 Cup semi-sweet chocolate chips
1/2 Cup toffee chips

Heat oven to 325 degrees.

Cream together sugar and butter until well blended. Add egg yolk and mix well. Add flour mixing throughly. Press into ungreased 10 X 15 X 1 inch jellyroll pan and bake 22-25 minutes or until light brown(they will be soft). While crust is hot, sprinkle with chocolate chips and let stand for 2-3 minutes. Then spread melted chips over the crust. Sprinkle with toffee chips. Cool and cut into bars.

Christy's Skillet Cookies

2 Cups Sugar
1/2 Cup Milk
1 Tablespoon Cocoa
1/4 Cup Butter
Boil 1 Minute then add,
1/2 Cup Peanut Butter
1 Teaspoon Vanilla
3 Cups Oatmeal
Pour into ungreased pan, cool and cut

Cranberry Almond Granola

2/3 Cup Frozen Unsweetened Apple Juice Concentrate, Thawed
1/2 Cup Maple Syrup
1/3 Cup Almond Oil or Canola Oil
1/4 Cup Packed Dark Brown Sugar
1 Tablespoon Ground Cinnamon
1/2 Teaspoon Salt
5 Cups Rolled Oats (not quick cooking)
1 Cup Taosted Wheat Germ
1 Cup Whole Almonds, Coarsly Chopped
1/2 Cup Sunflower Seeds
1 Cup Dried Cranberries,Divided
Position racks in the top and bottom thirds of the oven; preheat to 325 degrees. Coat 2 large baking sheets with sides with cooking spray.
Whisk apple juice concentrate,maple syrup, oil and brown sugar in a medium saucespan. Bring to a simmer over medium high heat,stirring occasionally. Remove from heat,stir in cinnamon and salt.
Mix oats,wheat germ,almonds and sunflower seeds in a large bowl. Stir in juice mixture; toss to coat. Spread the granola evenly on the prepared baking sheets.
Bake granola for 15 minutes, stirring once or twice.Reverse sheets top to bottom and back and forth. Continue baking until lightly browned and aromatic, stirring frequently abut 15 minutes more.Transfer the baking sheets to a wire racks; stir 1/2 cup dried cranberries into granola on each sheet. Let cool completely.
Makes 9 1/2 Cups
Nutritional Information: Serving Size 1/2 Cup,262 Calories, 11 Grams Fat, 1 Gram Saturated Fat, 0 Millagrams Cholesterol, 37 Grams Carbohydrates, 7 Grams Protein, 5 Grams Fiber, 67 Millagrams Sodium.

Cream Cheese Dessert

Mix
1 & 1/2 Cup Flour
1/2 Cup Chopped Nuts
1 & 1/2 Sticks Melted Butter
Put in a 9 x 13 Pan
Bake at 350 Degrees for 20-25 Minutes
Mix
1 8 oz Pkg Cream Cheese
1 Cup Powdered Sugar
Fold in 1 - 8 oz carton of Cool Whip
Spread on cooled crust
Top with 1 Tube Fruit Pastry Filling.

Fantastic Hot Fudge Sauce

1 Cup chocolate chips
1/2 Cup butter

Melt chips and butter and add...

2 Cups confectioner's sugar
1 1/3 Cup evaporated milk

Blend well. Stir constantly; bring to a boil and boil for 8 minutes. Remove from heat and add 1 T. Vanilla.

Fruit Oatmeal Bars

This is a delicious dessert that allows you to please everybody’s taste buds!

½ cup butter
1 cup brown sugar
1 ½ cup flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cup uncooked oatmeal
1 tablespoon water 1 tube of pie filling of your choice
Cream together sugar and butter in a large bowl. Add remaining ingredients (EXCEPT water) and stir well.
Pat ½ of the mixture into a greased 9x13” pan. Snip off top corner of pie filling and squeeze filling over crumb mixture in pan.

Mix other ½ of crumb mixture with water and spoon over pie filling. Bake at 350° for 25-35 minutes.

Herbal Lentils & Rice

2 2/3 Cup Chicken Broth
3/4 Cup Lentils
1/2 Cup Brown Rice
3/4 Cup Chopped Onions
1/4 Cup Dry White Wine
1/4 Teaspoon Dried Basil (crushed)
1/4 Teaspoon Salt
4 Teaspoon Oregano (crushed)
1/4 Teaspoon Thyme
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
4 oz Swill Cheese
Combine all ingredients EXCEPT cheese.
Then stir in 1/2 of the cheese.
Turn into ungreased 1 1/2 quart casserole.
Bake covered in 350 degree oven for 1 1/2 hours or until done.
Stirring twice
Uncover and top with remaining cheese.
Bake 2-3 Minutes or until cheese melts.
Serves 4

Homemade Barbeque

2# Hamburger
1 Cup Catsup
1 Teaspoon Sugar
2 Tablespoons Worcesteshire Sauce
3 Tablespoons Vinegar
1 Large Onion (chopped)
1 Stalk Celery (chopped)
1 Green Pepper (chopped)
Brown hamburger, onion, celery, and green peppper. Add the rest of the
ingredients, simmer for 20 minutes.

Little Porcupines

Here is a easy and fun meal! The rice cooks and sticks out and around the meatballs- hence the name “Little Porcupines”. Brown rice is good and healthy for you too!
1# Ground Beef ½ cup uncooked brown or white rice
¼ cup milk ½ onion (finely chopped)
¾ cup Salt
Pepper
½ cup celery (finely chopped)- Optional
1 can tomato soup
Combine all ingredients and form into balls. Place in pan and cover with 1 can tomato soup and 1 can hot water. Cover pan and bake slowly about 11/2-2 hours at 300°
Also very good when 2 or 3 cups of shredded cabbage is added. Put in bottom of pan under meatballs. Gently stir halfway through cooking.

Magic Cookie Bars

1 1/2 Cup Cornflake crumbs
1/2 Cup melted butter
3 Tbs. Sugar

Mix thoroughly and press into a 13X9" Pan.
Over crust, scatter...

1 Cup semi-sweet chocolate chips
1 1/3 Cup flaked coconut
1 Cup chopped walnuts

Pour 1 can sweetened condensed milk over all. Bake at 350 degrees for 25 minutes. Cool and cut into bars.

Minty Chocolate Slices

1 Cup Sugar
2/3 Cup Butter or Margarine
1 Egg
1 Teaspoon Vanilla
Add a few drops mint flavoring
1 1/2 Cup Flour
1/2 Cup cocoa
1/2 Teaspoon Soda
1/2 Teaspoon Salt
1 Cup Chopped Nuts (optional)
Mix together in orger given.
Shape into rols 1 1/2 inch diameter and refrigerate.
Slice thin and bake on ungreased sheet at 375 degrees for 8-10 minutes.
Put colled cookies together with creamy mint filling.
3 Tablespoon soft margarine
2 1/2 Cup Powdered Sugar
2 Tablespoon Milk
1/8 Teaspoon Mint Extract
1 or 2 Drops Green Coloring

Mississippi Mud Bars

1/2 Cup Margarine
1 Cup Sugar
1 Whole Egg
2 Eggs Seperated
1 1/2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Nuts (chopped)
1/2 Cup Semi-Sweet Chocolate Chips
1 Cup Minature Marshmwellows
1 Cup Brown Sugar (firmly packed)
Preheat oven to 350 degrees
Cream margarine and sugar
Add 1 Whole Egg and 2 Egg Yolks
In a seperate bowl stir flour, baking powder and salt together.
Add to creamed mixture, blend throughtly
Spread batter in greased 9x13 pan, sprinkle with nuts,chips, and marshmellows
In a seperate bowl beat reserved egg white until stiff, fold in brown sugar,spread over batter
Bake 30-40 minutes or until knife comes out clean
Frosting
1 1/2 Stick Butter
1 # Powdered Sugar
1 Teaspoon Vanilla
1/3 Cup Cocoa
1/2 Cup Milk
1/2 Cup Nuts
Blend together and beat until fluffy. Add Nuts, spread on cooled bars.

Mock Carmel Apple Dip

This is a great, healthy, after school snack that kids will love!
8oz. Cream Cheese
¾ cup Brown Sugar
1 tsp. Vanilla
½ cup Crunchy Peanut Butter
2tsp. Milk
Cream all ingredients together and serve with slices of apples. (Leave peels on apples) Store in refrigerator. Easy for kids to help themselves to!

No Cholesterol Pie Crust

2 Cups Flour
1 1/2 Teaspoon Salt
1/2 Cup Oil
1/4 Cup Milk
Mix Flour and Salt
Pour Oil into measuring cup.
Add Milk DO NOT STIR
Pour into flour and salt
Stir just until flour in mostly moist
Over mixing will make pie crust tough
Divide dough in half and roll between 2 sheets wax paper
Lift off top sheet
Put the crust on the pie pan and remove wax paper
Do the same for the top crust
Sprinkle the top with a little sugar
Makes 2 Pie Crusts

Peanut Butter Pie

4 oz Cream Cheese (softened)
1 Cup Powdered Sugar
1/2 Cup Peanut Butter
1/2 Cup Milk
1- 8 oz Container Whipped Topping
1 Graham Cracker Crust
Mix cream cheese, peanut butter and powdered sugar well. Gradually add milk
until well blended. Fold in whipped topping. Pour into graham cracker crust.
Freeze until solid.

Pizza Rice (Slow Cooker)

2 Cups Rice Uncooked
3 Cups Chunky Pizza Sauce
2 1/2 Cups Water
7oz Can Mushrooms Undrained
4 oz Pepperoni's Sliced
1 Cup Grated Cheese
Combine rice, sauce, water, mushrooms, and Pepperoni Slices. Stir
Cover, Cook on LOW 10 Hours or HI 6 Hours

Sprinkle with cheese before serving

Quinoa, Corn and Spinach Chowder

This is a virtually guaranteed to prevent cravings, thanks to a high protein content.
3/4 Cup Quinoa
2 Ears Corn Shucked
2 Tablespoon Olive Oil
1 Garlic Clove, Finely Chopped
1 Jalapeno Chile, Seeded and Finely Diced
1/2 Teaspoon Ground Cumin
2 Potaotes, Peeled And Cut Into 1/4 Inch Cubes
1 Bunch Spinach, Stems Removed
3 Sallions, Thinly Sliced
1/3 Cup Chopped Fresh Cilantro
1 Hard Cooked Egg, Peeled And Diced
Cook quinoa in 7 cups veggie bouillon for 10 minutes. Drain, reserve the liquid. Slice off corn, then press out the juice, In a 3 quart saucepan over medium heat, cook garlic and chile in hot oil for 30 seconds;add cumin and potatoes. Add 6 cups of the quinoa cooking broth,increase heat and bring to a boil.Add quinoa;simmer 15 minutes,or until potatoes are tender.Stir in corn and its juice,cheese,spinach and scalliions.Season with salt ans pepper.Garnish with cilantro and egg.
Nutritional Information per serving: 169 Calories, 6 Grams Protein,21 Grams Carbohydrates,8 Grams Fat,3 Grams Saturated Fat,4 Grams Fiber.

Saurkraut Casserole

1 large can drained saurkraut
2 cans cream of mushroom soup
2 soup cans of water
1 1/2-2lbs. cut up pork steak
2 pkgs. dry onion soup mix
1 pkg. cooked Kluski noodles

Brown meat. Pour soups into meat drippings. Mix saurkraut with cooked noodles. Add meat and liquids. Bake at 325 degrees for 45 minutes or until meat is tender.

Spicy Chickpea And Tomato Soup

2 Tablespoons Olive Oil
1 Onion,finely chopped
Pinch of Saffron Threads
1 1/2 Teaspoons Paprika
1 Teaspoon Toasted Ground Cumin Seeds
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Tumeric
2 Small Carrots, Sliced
1 Celery Rib, Diced
1 Heaping Cup Diced Peeled Winter Squash
2 Tablespoons Each Chopped Fresh Parsley and Cilantro, Divided
1 Can 28 Ounces Diced Tomatoes With Juice
1 Can 15 1/2 Ounces Chickpeas
1 Cup Cooked Lentils
1 Cup Thin Egg Noodles,Prepared
In a large soup pot over medium heat,warm the oil. Stir in onion,saffron threads and spices and cook until softened. Add vegetables with half the parsley and cilantro.Cook 12-15 minutes,or until crisp-tender. Add the tomatoes and their juice,chickpeas and their liquid,lentils and 2 1/2 cups water.Simmer 20 minutes,or until carrots are cooked through. Season with salt and pepper. Stir in cokked noodles and garnish with the remaining chopped parsley and cilantro.
Nutritional Information: 250 Calories,10 Grams Protein,41 Grams Carbohydrates,6 Grams Fat,1 Gram Saturated Fat,9 Grams Fiber

Stuffed Pasta Shells

16 oz Cooked Large Stuffing Shells
7 1/2 oz Canned Flaked Crabmeat, (drained)
2 1/2 oz Canned Shrimp (drained)
1 Cup Shredded Cheddar Cheese
1 Cup Miracle Whip
2 Tablespoons Chopped Celery
1 Tablespoon Chopped Onion
Cook pasta and drain upside down on paper towel. Mix all ingredients together
and stuff shells.
Refrigerate

Veggie Chilli (Slow Cooker)

2 Quart Whole Tomato's
2 Vegetable Bouillon Cubes
1 Cup Water
1/2 Cup Chopped Onions
1/2 Cup Chopped Celery
1/2 Cup Chopped Peppers
2 Garlic Cloves (Chopped)
1 Teaspoon Salt
1 1/2 Teaspoon Ground Cumin
1 Teaspoon Oregano
1/4 Teaspoon Cayene Pepper
3 Tablespoons Brown Sugar
Combine all ingredients.
Cook 6 Hours in slow cooker
Add 15 oz Can Garbanzo Beans last hour

Very Easy Lasagna

1 # Groungd Beef
1 Jar Pasta Sauce
2 Cups Water
1 Small Container Of Cottage Cheese
2 Eggs
8 OZ Mozzarella (shredded)
12 Lasagna Noodles (uncooked)
Preheat oven to 375 degress
In skillet brown ground beef, drain fat.
Add pasta sauce and water, heat through. Remove from heat.
In a bowl combine cottage cheese, eggs, mozzarella cheese.
In a 9x13 pan spread 1 cup of the meat sauce. Layer 4 uncooked noodles, then 1 cup meat sauce, next a layer of the cheese mixture. repeat layers. Top with the meat sauce.
Cover tightly with foil.
Bake 1 hour. Remove cover. Bake another 10 minutes.
Let stand 15 minutes before serving.