Puffed Wheat Cake

Ingredients

1/3 cup Margarine
1/2 Corn syrup
1 cup Brown sugar, packed
3 Tbsp Cocoa
2 tsp Vanilla
8 cups Puffed Wheat Cereal

• Melt margarine in saucepan, over medium heat.
• Add sugar, corn syrup, cocoa and vanilla.
• When syrup mixture bubbles continue to cook for 1 minute, stirring continuously.
• Remove from heat, and add puffed wheat.
• Stir until puffed wheat is entirely coated.
• Press down with hands in a greased 9x13 pan.
• Let cool, slice and eat....

Can be stored in tight sealed Tupperware container

Cauliflower Soup

Ingredients
2 tbsp margarine
1 onion chopped
1 tsp garlic
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp pepper
1 head of cauliflower - chopped
1 can chicken broth
3 cups water
1 cup shredded cheese1 cup milk

• In a large pot melt margarine and saute onion, garlic and salt for about 5 minutes.
• Add chopped cauliflower, nutmeg, pepper, chicken broth and 3 cups of water.
• Bring to a boil, reduce heat and cook until cauliflower is tender.
• Add cheese, stir until cheese has melted.
• Puree mixture either by:  1.using a hand held blender  or 2. blending mixture in portions in your blender.   Return soup to pot.
• Slowly whisk milk into soup.
• If you want the soup thicker add a little bit of flour.

Mexican Soup

Ingredients
1 lb Hamburger
1 Large Onion diced
1 ½ cups Celery chopped
2 cups Frozen Corn
1 tsp Garlic Powder
1 tsp Oregano
1 tsp Pepper
1 tsp Chilli Powder
1 Tbsp Beef Boullion (powder)
*dash Salt
6 cups Water
1 cup Salsa
1 cup Penne Pasta (or other macaroni)

• Fry hamburger in large pot, drain off fat.
• Add celery and onion, cook over medium/low heat until tender.
• Add corn and seasonings, cook 10 minutes.
• Add salsa and water, heat to a boil.
• Reduce heat and simmer for 10 minutes.
• Stir in penne, cook until tender.

• Ladle into soup bowl and top with shredded cheese.

* note: I use very little salt when cooking, add enough salt to your liking.
Serves 4-6

Apple Pie Oatmeal Bar

Ingredients
2 Eggs
1 cup shortening
2 cups Brown Sugar
2 tsp Vanilla
1 1/3 cups All Purpose Flour
1 tsp Salt
4 cups Quick Cooking Oatmeal
1 can Apple Pie Filling

• Preheat oven 350º
• In a large bowl cream eggs, shortening, sugar and vanilla together.
• Stir in cinnamon and flour.
• Add oatmeal, making sure all ingredients are mixed well.
  
• Divide the dough in half, put ½ into a greased 9x11 pan. Press firmly on dough.
• Pour the pie filling onto bottom layer, spreading evenly.
• Pat remaining mixture over top of the pie filling. (this step can be very messy and sticky, I use my hands to pat top layer).
• Bake at 350º for 25 minutes.


• Cool and cut into bars/squares. (I cooled mine in the fridge)
  

Granola Bars

Ingredients
5 cups Granola (I used mixed 5 grain granola)
2/3 cup Brown Sugar
1/2 cup honey
4 Tbsp Margarine
2 tsp Vanilla
1/2 tsp Salt
1/2 cup Raisins (optional)

Preheat oven 400º
Bake granola for 10-12 minutes stirring often to avoid burning.

Line 9"x11" baking dish with waxed paper, you want an excess amount of wax paper on each end of the dish.
Place brown sugar, honey, margarine, vanilla and salt into a saucepan bring to a simmer, stirring constantly. (I do this while granola is baking)

Remove granola from oven and place in a large bowl.
Add the liquid mixture.

If using raisin add them now and stir really well.
Ensure all of the granola is covered with liquid mixture.
Pour granola into baking dish, spread out with wooden spoon.
Using excess wax paper press down hard on granola.

Wait 2-3 hours, I place mine in the fridge once it is cooled.
Open wax paper, turn granola over and slice into bars.
Cut and wrap.


Comments:
The first batch I baked the granola with raisins...do not do this as raisins will swell and they burn very easily.

French Loaves

Ingredients
2 cups Warm Water
2 Tbsp Yeast
4 Tbsp Oil
2 tsp Sugar
2 tsp Salt
4 ½ cups Flour (all purpose)

• Preheat oven 375º
• In a large bowl add yeast to water, mix well.
• Add oil, sugar and salt to yeast mixture. Stir and let sit for 5 minutes.
• Add 2 cups of flour to yeast mixture, stir gently until moistened.
• Add the remaider of the flour (2 1/2 cups).
• Stir until dough forms a ball.
• Knead the dough, then divide into 2 balls.
• Roll each ball into a 18x9 rectangle.
• Roll each rectangle into a log, pinch edges together and tuck ends under.
• Place onto a greased pan (or sprinkle with cornmeal).
• Cover and let rise for 30 minutes.
• Bake for 20 minutes at 375º

Yeild: 2 loaves

Comment: I used one loave to make garlic toast.

Mushroom Soup

Ingrdients:

1 Tbsp Butter
1 small Onion (finely diced)
3 Tbsp Flour
1 tsp Salt
½ tsp Pepper
½ tsp Cayenne Pepper
½ tsp dried Oregano
3 ¾ cups Chicken Stock
1 lb Mushrooms, wiped clean and sliced
1 cup Cream (if using heavy cream use 5/8 cups)
1 Bayleaf

• In a large saucepan melt butter, when foam subsides add the onion.
• Saute onion until translucent 5-7 minutes.
• Remove from heat.
• With wooden spoon stir in flour, salt, pepper, cayenne pepper and oregano to make a smooth paste.
• Gradually stir in chicken stock, careful to avoid clumps.
• Stir in mushrooms and bayleaf.
• Return to heat and bring to a boil.
• Once at a boil reduce heat and simmer for 30 minutes.
• Stir in cream and cook soup 2-3 minutes or until hot.
• Remove bayleaf and serve.

4-6 servings
Ready in about 45 minutes

Pumpkin Muffins

Ingredients
1 ½ cup Flour
1 tsp Baking Powder
1 cup Pumpkin (canned)
1/3 cup Oil
2 Large Eggs
1 ½ tsp Pumpkin Spice
1 ¼ cup Sugar
½ tsp Baking Soda
½ tsp Salt

Topping
1 tsp Cinnamon
1 Tbsp Sugar

• Preheat oven 350º
• Blend flour and baking powder in small bowl
• In a large bowl whisk together: pumpkin, oil, eggs, pumpkin spice, sugar, baking soda and salt.
• When blended well add the flour mixture.
• Whisk until blended.
• Pour into greased muffins tins.
• Bake at 350º for 25-30 minutes.

Chicken Fingers-OAMC

Ingredients
1 cup Crushed Corn Flakes
1 Tbsp Parsley chopped
¼ tsp Salt
1 lb Chicken Breasts
1/3 cup Ranch Dressing
2 tsp Water
1/2 tsp Hot Sauce (optional)

• In a bowl mix together corn flakes, parsley and salt. (to crush corn flakes I place them in a bowl and use a jar\cup to crush them very small)
• In a seperate bowl mix ranch dressing, water and hot sauce.
• Cut chicken into slices or nuggets.
• Drop chicken pieces into the wet mixture, coating well.
• Roll chicken into dry mixture.
• Place the chicken on a coated pan (I use tin foil).
• Place tray into freezer for atleast 2 hours (flash freeze), then place pieces into ziploc bags.
• When ready to serve preheat oven to 425º and bake for 18-20 minutes.

Comments:
You freeze the chicken fingers raw-do not cook then freeze!
Excellent for a quick snack or dinner.

Zucchini Chocolate Chip Loaf/Muffins

Ingredients

3 Eggs
2 cups Sugar
1 cups Oil
2-3 cups Zucchini-Shredded
3 cups Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Cinnamon (I use a little more because we like cinnamon)
1/2 Package Chocolate Chips (or more if you like)

Preheat oven to 325º for loaf & 350º for muffins
In a large bowl beat together eggs, sugar and oil.
Fold in shredded zucchini.
In a seperate bowl mix following ingredients: flour, baking soda, baking powder, salt, cinnamon.
Pour this into the wet mixture.
Fold in chocolate chips.
Pour into greased loaf pan(s) or muffin tins.
Bake at 320º for 1 hour. (loaf)
Bake at 350º for 25-30 mins (muffins)

Comment:
I doubled this recipe, which resulted in 1 loaf and 32 muffins. I placed 12 muffins in the freezer for kids lunch/snacks.