Slow Cooker Granola

Original Recipe
5 cups oats

1 cup mixed nuts, chopped
1 cup dried fruit
1/2 cup honey
1/2 cup sunflower seeds
1/4 cup almond butter
1 tbsp cinnamon

Place all ingredients in slow cooker and set to high for 3-4 hours. Place a wooden spoon or other utensil under the lid so it doesn’t close all the way. Check and stir the granola around every 30 minutes, or when it becomes fragrant. Once it looks a bit browned and toasted, it’s ready to go. Turn off slow cooker, let granola cool, then store in airtight container.

Peanut Butter & Jelly Bread

1 loaf frozen bread dough

1 egg, beaten
1/4 cup peanut butter

1/4 cup jelly

Let dough rise according to package directions.

Roll dough into a rectangle.

Spread peanut butter evenly on dough leaving a one inch border. Spread jelly on top of peanut butter. Fold in sides about one inch.Roll dough into a loaf shape.Put back in loaf pan.Brush egg on top.

Bake according to bread dough package directions.

Cinnamon Roll Bread

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar
1 tsp cinnamon

1/4 cup pecans, chopped
3 tbsp butter, melted

Let dough rise according to package directions.

Combine brown sugar, cinnamon, and pecans in a small bowl.

Roll dough into a rectangle. Brush dough evenly with butter, leaving a one inch border. Spread brown sugar mixture evenly on top of buttered section of dough. Fold in sides about one inch. Roll dough into a loaf shape. Put back in loaf pan. Brush egg on top.

Bake according to bread dough package directions.

Shortcake Peach Coffee Cake

1 package white cake mix

1 cup milk
3/4 cup Egg Beaters (3 eggs)
1/3 cup oil
1/2 stick butter, melted
1 tsp almond extract
4 peaches, peeled and diced

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Drop peaches evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

In small bowl , blend icing ingredients.

Zucchini Banana Muffins

2 eggs
1/2 cup sugar
1/2 cup applesauce
1 tbsp molasses
1 1/2 teaspoons vanilla extract
1 mashed banana
1 1/2 cups all-purpose flour
1 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 cup chopped pecans

2 cup shredded zucchini

Preheat oven to 350. Spray a muffin pan with nonstick cooking spray.

Beat eggs, sugar, applesauce, molasses, & vanilla extract in a mixing bowl until well combined. Add in banana and mix for another minute.

In a separate bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Slowly add to egg mixture. Mix just until combined.

Fold in pecans and zucchini.

Fill muffin tins 2/3 of the way full. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan. Cool on wire rack.

Vegetable Barley Risotto

2 16 oz cans vegetable broth
1 cup white wine
1-1/2 cups pearled barley
1/2 bunch of asparagus, roasted and cut into 1 inch chunks
1 can peas, rinsed & drained
1 cup italian cheese mix

Bring both and wine to a boil in a large pot. Reduce heat to low. Stir in barley. Cover. Simmer for 1 hour and 15 minutes or until all liquid is absorbed; stirring occasionally.

Stir in aspragus, peas, and cheese. Cook 5 more minutes. Serve.

Smoked Artichokes

Artichokes. tips trimmed and fuzzy choke removed (here are good instructions on preparing the artichokes)
Water
Steamer pot with basket
Smoker

Place about an inch of water in the bottom of your steamer pot. Bring to a boil. Reduce heat to medium. Stand artichokes in basket. Place in pot. Cover. Simmer for 25 minutes. Rinse off with cold water. Dry upside down on paper towels.

Prepare smoker. Smoke artichokes for two hours. Remove and enjoy!

Fruit Dip

1 pkg 1/3 less fat cream cheese, room temp
1 jar marshmallow fluff
1/2 tsp cinnamon
1/2 tsp vanilla

Combine above ingredients in blender. Scrape into bowl. Enjoy with fresh fruit.

Strawberry Lemonade Slushy

1 cup crushed ice
1 packet Crystal Light lemonade mixed with 2 cups water
1 handful strawberries, cleaned & chopped

Place everything in blender, blend, and enjoy

Toasted Coconut Carrot Cake with Butterscotch Cream Cheese Frosting

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
1 box instant Jello pumpkin spice pudding (if unable to find use instant french vanilla)
3 cups peeled baby carrots, shredded
1 cup coarsely chopped pecans, toasted
1/2 cup shredded toasted coconut
½ cup butterscotch chips
1-1/2 cups sugar
1 cup apple sauce
4 eggs

For the icing:
1 block 1/3 less fat cream cheese
1 stick butter
2/3 cup butterscotch chips
4 cups confectioners' sugar

Garnish:
Toasted coconut

Preheat the oven to 325. Spray 3 round cake pans with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, cinnamon, salt, and pudding.

In another bowl, stir together the carrots, chopped nuts, coconut, and butterscotch chips.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and apple sauce together on a medium speed until smooth. Add the eggs slowly and continue to beat until the batter is smooth. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently fold in the carrot mixture.

Divide the batter among the baking pans.


Bake for 25-35 minutes. The cakes will have just started to come away from the sides of the pans. Cool on wire rack.

For the icing:
Melt butterscotch chips for 1 minute at 70% power; stir. If they don't stir smooth microwave an additional 30 seconds; stir. Allow butterscotch to cool at least 20 minutes.

Mix cream cheese and butter in a mixing bowl fitting with the paddle attachment until well combined. Add in melted butterscotch and coconut.Slowly add in confectioners' sugar on low speed.Mix until icing is smooth.

Frost cooled cakes and pat toasted coconut on top and sides of cake.

Creamy Banana Peanut Butter Pound Cake

3 cups flour
1/2 tbsp baking powder
1/2 tbsp baking soda
2 tablespoons butter, softened
1 cup brown sugar
1/2 cup peanut butter
1/2 cup goat cheese
1 cup milk
1 tbsp vanilla
3/4 cup Splenda
3/4 cup sugar
1-1/4 cup Egg Beaters (5 eggs)
1/3 cup apple sauce
3 ripe bananas, diced

Preheat oven to 325. Spray a bundt pan generously with cooking spray.

Sift together flour, baking powder, and baking soda. Set aside.

In mixing bowl combine butter, brown sugar, goat cheese, banana, and peanut butter. Slowly add in milk and vanilla. Next add eggs and applesauce. Then add in Splenda and sugar. Slowly add flour mixture.

Pour into prepared pan. Tap pan gently on counter to work out air bubbles. Bake 50 minutes or until cake tester inserted in the middle of the cake comes out clean.

Let cool 5 minutes in pan. Flip onto serving plate.

Cuatro Leches Jars

For the cake:
1 1/2 cups cake flour
1/2 tablespoon baking powder 1 stick butter, softened
3/4 cup sugar
3 eggs
3/4 cup coconut milk 2 tablespoons coconut rum

Quatro leches:
12 oz can of evaporated Milk
14 oz can of sweetened condensed milk
12 oz milk (I had about a 1/4 cup left of coconut milk and filled it the rest of the way with plain milk)

Topping:
maraschino cherries
whipped cream

Preheat oven to 350°F. Spray 7 pint jars with nonstick cooking spray.

Sift together flour, baking powder and salt. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and beat until well mixed. Slowly add in the rum. With the mixer on low speed, alternately add flour mixture and the coconut milk to the batter beating well after each addition. Mix one minute on medium-high speed.

Evenly divide batter among jars. For me it was two scoops of batter in each jar.

Bake for 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool for 20 minutes before adding the cuatro leches. While cakes are cooling, add into a blender the cuatro leches and blend. With a fork, poke holes in the cake and pour the cuatro leches mixture over the cake.

Cover and refrigerate for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.