Pasta With Tomato Cream Sauce- Pioneer Woman

INGREDIENTS
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine


INSTRUCTIONS
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

Honey Almond Granola- Mels Kitchen Cafe

YIELD: MAKES ABOUT 10 CUPS OF GRANOLA

INGREDIENTS

6 cups old-fashioned oats
1 teaspoon salt
1/2 cup brown sugar
2 cups raw, unsalted almonds, divided
1/2 cup honey
6 tablespoons coconut oil
1/2 teaspoon vanilla extract
DIRECTIONS


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Preheat the oven to 325 degrees. Line two large, rimmed baking sheets with parchment paper (this is optional, you can leave them unlined if you'd rather, just watch to make sure the granola doesn't stick while baking).
Add the oats, salt, and brown sugar to a large bowl.
In a food processor or blender, process one cup of the almonds until they are very finely chopped, similar to the texture of almond meal (don't process too long or it will become almond butter). Pour the mixture into the bowl with the oats. Coarsely chop the other half of the almonds and add them in the bowl. Toss until mixed evenly.
Combine the honey and coconut oil in a small saucepan and heat over medium-low just until the coconut oil is melted. Add the vanilla and whisk to combine.
Pour the honey mixture over the dry ingredients and toss until evenly mixed. Pour the granola evenly on two large, rimmed baking sheets and spread into an even layer.
Bake the granola for 15-25 minutes, tossing once or twice. Watch carefully so it doesn't burn. It should smell fragrant and be lightly golden. The exact baking time will depend on how crunchy you like your granola.
Remove from the oven and let the granola cool on the baking sheets before breaking up into pieces and storing in an airtight container.

Chewy Granola Bars- Mels Kitchen Cafe

YIELD: MAKES 10-12 BARS

Note: Don't substitute rolled oats for the quick oats because the granola bars will fall apart. If you only have rolled oats, give them a very quick process in a blender or food processor (don't pulverize them!). Also, if you want to take these to a new level, toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe. Amazing.

INGREDIENTS

4 tablespoons butter
1/4 cup honey
1/4 cup packed light brown sugar
2 cups quick cooking oats
1 cup rice krispies cereal
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

DIRECTIONS

Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don't have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that's all you have, just pack the granola bar mixture into a smaller portion of the pan - the mixture doesn't spread so that should work fine.
In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway.
Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Bran Muffins Mels Kitchen Cafe

Healthy and Delicious Refrigerator Bran Muffins
Yield: Makes 48 muffins
Ingredients

4 cups wheat bran flakes or plain wheat bran
2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
2 cups boiling water
1 quart (4 cups) buttermilk
8 tablespoons (1/2 cup) butter, melted
½ cup (no-added sugar) applesauce
2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
5 cups whole wheat flour
4 teaspoons baking soda
1 teaspoon salt
Directions




In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Whole Wheat Pancakes

Favorites Cookbook

1 cup wholewheat flour
2 tsp baking powder
1 T sugar
1/2 tsp salt
1 cup milk
1 egg
2 T vegetable oil

Combine all ingredients and beat until well mixed. Bake on hot griddle and serve with fruit or syrup.

Slow Cooker BBQ Cranberry Chicken

Ingredients:

2 lbs chicken breasts
1/4 cup dried minced onion
1 (16 oz) can whole cranberry sauce
1 cup barbecue sauce

Directions:

Combine all ingredients in a resealable gallon-sized freezer bag and zip closed.  When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Slow Cooker Black Bean and Corn Salsa chicken

Ingredients:
2 (14 oz) cans black beans, drained and rinsed
2 (14 oz) cans corn, drained
1 (1 oz) package taco seasoning
1 lb chicken breasts
1 cup salsa
3/4 cup water

Directions:

Place all ingredients in resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 7-8 hours.
When finished cooking, shred chicken and serve over rice, with tortilla chips, over a salad, in tortilla shells, or wrapped in a soft tortilla (this meat is so versatile). Garnish with cheese, sour cream, avocado, lettuce, tomato, and hot sauce.

Cilantro Lime Chicken with Corn and Black Beans

Ingredients:
1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin
salt and pepper to taste

Directions: 
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Kneaders Mustard Spread

2 T mustard
3 T mayonnaise
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 tsp honey

Slow Cooker Hawaiian Meatballs

Slow Cooker Hawaiian Meatballs Recipe (Make this 3 times)

Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce

Directions:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks. Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.
When ready to use dump the bag contents into a slow cooker and cook on low for 3-4 hours or until heated through.
Serve over quinoa or rice.