1 c (250 ml) all purpose flour
1 c (250 ml) all bran cereal
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
1/2 tsp. (2 ml) salt
2 Tbsp. (30 ml) cocoa
1/4 c. (50 ml) butter
1/2 c. (125 ml) granulated sugar
2 eggs
1/4 c. (60 ml) sour milk (1 tsp. vinegar in milk)
1 c. (250 ml) mashed bananas (3 medium)
1 c. (250 ml) blueberries

Measure all 6 dry ingredients into mixing bowl. Stir to combine. Make a well in center. In another bowl, cream butter, sugar and one egg until well blended. Beat in second egg. Mix in sour milk and bananas. Pour all at once into well. Mix until moistened. Ignore lumps. Gently fold in blueberries. Fill greased muffin cups 3/4 full. Bake in 400°F (200°C) oven for 20 - 25 minutes. Yield: 12 large muffins

1 c. oatmeal
1 c. buttermilk (or milk with Tablespoon vinegar)
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1 egg beaten
1/4 c. melted butter
1 c. blueberries

Add blueberries once all other ingredients are mixed together, or they will bleed blue too much. Bake 400°F for 15 minutes.

sliced or cubed fresh tomatoes
a bit of extra virgin cold pressed olive oil
sliced onion
diced garlic
garlic salt to taste

Let stand for awhile so flavors blend. Excellent on all pastas, on bread bruschetta, as a side dish with perogies, or excellent served with just about everything.

3 overripe bananas
1/2 c. milk
1/4 c. oil
1 Tbsp. vanilla
2 eggs
3/4 c. sugar
3/4 c. brown sugar (or reduce sugars and add choc. chips)
1 tsp. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2 c. flour
1/2 c. nuts of your choice or chocolate chips

In a bowl, mix together sugars, baking soda, baking powder, salt and cinnamon. Add bananas and mash them into sugar mixture completely with a fork. Add vanilla, milk, oil, and eggs and mix thoroughly. Pour into nonstick or greased baking dish. For bread pan or cake pan, bake 45 min. at 350°F. Might need longer depending on stove and pan. Check with a toothpick until it comes out clean.

1 c. water
pinch of salt
1/2 c. oatmeal (3 min.)

Bring water and salt to a boil - shut off stove. Add oatmeal while stirring constantly. Cook for 3 minutes. Add 1 Tblsp. brown sugar to taste.

Broccoli Trees:
2 carrots, peeled and sliced
3 c. broccoli
4 cherry tomatoes
3 Tbsp. parsley leaves

Dip: (or use salad dressing)
1/4 c. plain nonfat yogurt
1/4 c. light sour cream
2 tsp. honey
2 tsp. spicy mustard

Arrange on plate so that the carrots are the trunks, broccoli florettes are the leaves, the dip sprinkled with parsley is the ground, and the tomatoes are the sun.
 

2 lbs. ground beef
1 chopped onion
2 cloves chopped garlic
3 c. mashed potatoes
3 c. cooked mixed vegetables (carrots, peas, & corn)
2 pkg. "OXO" brand gravy
optional - 1/2 c. grated cheddar cheese

Preheat oven to 375°F. In a saucepan, brown ground beef with chopped onion and garlic. Drain fat from beef and reserve. Make gravy from package. In a deep casserole dish, mix the ground beef with the cooked vegetables. Mix with gravy. Top with a layer of mashed potatoes. Cook for 1/2 hour. Sprinkle with cheese on top in the last 5 minutes of cooking.

1/2 c. to 1 c. grated cheddar or Monterrey Jack cheese
2 flour tortillas
salsa
sour cream
guacamole (optional)

Preheat oven to 400°F. Place tortilla on baking sheet. Spread cheese evenly on top of the tortilla. Place in the oven. When the cheese is melted and bubbly, remove from oven and place second tortilla on top. Put back in oven and watch closely.
When top of tortilla begins to rise, remove from oven and flip over. Place quesadilla back in oven. When top of tortilla rises, remove from oven. Cut into four pieces and enjoy. Serve with salsa, sour cream or guacamole if you like.

2 well beaten eggs
1/4 tsp. salt
1 1/4 c. rice (cooked)
1 c. seedless raisins
dash cinnamon
1/2 c. white sugar
2 c. milk scalded
1 tsp. vanilla

Combine eggs, sugar, and salt. Add milk. Add rice, raisins, vanilla, and cinnamon. Pour into greased casserole and set in shallow pan with 1" of hot water. Bake 350°F for 1 1/2 hours.

1 c. raisins
1 1/2 c water
1/2 c. butter or margarine
1 c. white sugar
2 eggs
1 c. rolled oats
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt

Boil raisins in water for 2-3 minutes, reserve raisin water.
Cream margarine and sugar. Stir in eggs, oatmeal, and a Tbsp. of raisin water. Add flour, baking soda, spices and salt. Stir in raisins. Drop by rounded teaspoon onto cookie sheet (greased). Bake at 350° for 10-12 minutes.

1 c. whole wheat flour
1/2 c. oat flour
1/3 c. sugar
3 tsp. poppy seeds
1 tsp. baking soda
3/4 c. plain nonfat yogurt
2 egg whites
1 tsp. vanilla
1/4 c. chopped almonds

Combine dry ingredients well, mix in yogurt, egg whites and vanilla. Fill coated muffin cups 3/4 full. Bake 350°F for 15 minutes. Makes 10 muffins.

1 1/2 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 slightly beaten egg whites
1 c. mashed bananas
3/4 c. sugar
1/4 c. oil

Mix dry ingredients and set aside. Mix remaining ingredients and stir in flour mixture. Spray loaf pan. Bake at 350° for 45-50 minutes. Cool bread for 10 minutes, then serve.

1/2 c. oat bran
2 c. rolled oats
1/2 c. Sunny Boy
1/4 c. wheat germ
1/4 c. raisins
1/4 tsp. salt

Boil 2 1/2 cups water. Add porridges and cook for 5 minutes. Sprinkle with brown sugar and milk and eat!

Preheat oven to 350°F

2 c. butter
2 c. brown sugar
4 eggs
1/4 c. buttermilk
2 c. whole wheat flour
2 c. unbleached flour
4 c. rolled oats
2 tsp. baking soda
1 Tbsp. baking powder
1/4 c. bran
1 1/2 c. chocolate chips
1/2 c. slivered almonds
1/4 c. raw sunflower seeds

In a bowl, cream together butter and sugar. Beat in eggs, add buttermilk. In another bowl, combine flour, oats, bran, baking soda and powder, chocolate chips, almonds, and sunflower seeds. Add to creamed mixture and mix until well blended. Scoop 1/2 c. dough at a time onto greased cookie sheet, flatten into cookie shape. Bake 15-20 minutes or until golden brown.

1/2 c. margarine
2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
zest of orange
1 c. sugar
1 egg
2 c. flour
1/2 tsp. baking soda
2 T. orange juice
3 ripe bananas

Cream together margarine, sugar, egg until light and fluffy. Add the zest and remaining ingredients. Pour into greased pan and bake at 400°F for 60 minutes. Cool and enjoy!

1 apple
1 orange
1 mango
1 kiwi fruit
1 peach
1 bunch of grapes
1 papaya
1 plum
honey

Cut up fruit into cubes and add honey until desired sweetness is reached.

Mix pureed fruit with cream cheese. Put on toasted whole wheat bagel.

Fry chicken pieces in coated Shake and Bake. Throw in roaster with a little of the drippings from the frying pan. Cut up onion and throw over chicken. Sprinkle chicken with a little seasoning salt, pepper and salt. Add fresh dill on top (opt.); add a little water and bake in oven 1 hour at 375° - 400°.

Hash Brown Casserole
submitted by Becca B.

2 lbs Frozen Hash browns
500ml sour cream
½ cup butter
2 cups Grated Cheddar Cheese
2 cans Mushroom Soup
1 small onion Minced

Mix all together, press into 9X13 (or slightly larger) greased pan.
Bake for 1 1/2 Hours (Should be Golden brown on top).  Enjoy!