Photo courtesy of missmanda Yield 18 bars

INGREDIENTS:

2 cups rolled oats

1 cup whole wheat flour

1 cup either or a mixture of dried fruit, coconut, sliced almonds, semi-sweet chocolate chips (if you are using only mini chocolate chips use 1/2 to 3/4 cup, also you may want to reduce the brown sugar slightly)

1/2 cup brown sugar, packed

1/2 cup wheat germ

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg, beaten

1/2 cup liquid honey

1/2 cup canola oil

2 teaspoons vanilla

INSTRUCTIONS:———————————-

Preheat oven to 350 degrees F.

Spray a 9 x 13 baking pan with cooking spray.

In a large bowl combine the first 7 the dry ingredients.

In a small bowl,mix together remaining 4 wet ingredients.

Pour the wet mixture into the dry and mix well (I use my hands for mixing).

Using lightly greased hands pat the mixture into pan.

Bake for about 15-20 minutes if you want chewy granola bars (for a more crunchy bar bake another 5 minutes).

Cool in pan completely, then slice into bars (make certain to cool the bars before removing for the pan or they will fall apart).

Plan ahead there is a 1 hour chilling time for the batter

Yield 10-11 crepes

INGREDIENTS:

1-1/2 cups milk

1 cup water

5 large eggs

1/4 cup vegetable or canola oil

2 cups all-purpose flour

1 (8-1/2 ounce) package corn bread/muffin mix

INSTRUCTIONS:——————————–

In a large bowl whisk milk with water, eggs and oil and very smooth.

In another bowl combine the flour with the corn bread mix; add to egg mixture then mix very well.

Cover and refrigerate for 1 hour.

Heat a lightly greased 8-inch nonstick skillet over medium heat; pour 3 tablespoons of batter into the center of the skillet, lift and tilt pan to evenly coat the bottom.

Cook until the top appears dry; turn and cook about 15 seconds longer.

Remove to a wire rack.

Repeat with remaining batter, greasing skillet as needed.

Taken from my “Favorites” folder!…

if you are watching your fat intake you may want to pass this one by, but geez this is so delicious!…I sometimes mix in 3/4 pound browned spicy pork sausage meat

Servings 12

INGREDIENTS:

2 pounds frozen hash browns, thawed (for a quick thaw place in microwave)

1/2 cup butter, melted

1(10.75 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder (garlic lover’s increase to 1-1/2 teaspoons)

1/2 teaspoon cayenne pepper, or adjust to heat level

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper, or to taste

1 pint sour cream (can use reduced-fat, do not use fat-free)

1 small onion, chopped (or use 1/2 medium onion)

2 cups grated cheddar cheese

I have made these for parties and brunches many times and you can make them well in advance, you could omit the garlic powder I like to add it in for extra flavor, choose long medium-size asparagus to use for this and canned will work well also, use a regular sliced sandwich loaf, the amounts may be reduce to half to make 24 sandwiches

Yield 48 sandwiches

INGREDIENTS:

1 (8 ounce) package cream cheese, softened(can use light cream cheese)

1/4 cup mayonnaise (do not use salad dressing)

small pinch garlic powder, optional

6 horizontal slices sandwich loaf

12 ounces smoked salmon

6 cooked long asparagus spears OR canned drained asparagus

INSTRUCTIONS:——————————————-

In a bowl mix the cream cheese with mayonnaise and garlic powder until well combined.

Trim crusts from bread.

With rolling pin roll bread to flatten slightly.

Spread with cheese mixture over the bread slices, then top with salmon.

Place asparagus spear along short edge of the bread, trim end of asparagus if necessary and roll up.

Wrap in plastic wrap then refrigerate for at least 1 hour or for up to 1 day.

Slice each roll into 8 pieces.

Photo courtesy of CoffeeB

Servings two 9 x 5-inch loaves/16 slices each

INGREDIENTS:

4 cups all-purpose flour

1-3/4 cups sugar

1 (3.4 ounce) package instant lemon pudding mix

1-1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 large eggs

1-1/4 cups milk

1 cup canola or vegetable oil

3 tablespoons lemon juice

1 teaspoon lemon extract

2 cups shredded zucchini

1/4 cup poppy seeds

1 tablespoon grated lemon peel

INSTRUCTIONS:————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 9 x 5-inch loaf pans.

In a large bowl combine the flour with sugar, pudding mix, baking soda, baking powder and salt.

In another bowl whisk the eggs; add in milk, oil, lemon juice and extract; using a wooden spoon or spatula gently stir into dry ingredients just until moistened (do not over mix treat like a muffing batter).

Fold in the zucchini, poppy seeds and lemon peel.

Divide the batter evenly between the loaf pans.

Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.