4 cups old fashioned oats (Gluten-Free if needed)
1 cup honey (use agave for vegan)
3/4 cup natural peanut butter
1/2 cup peanuts
optional, 3 T TriMix (1 T Wheat Germ, 1 T Wheat Bran, 1 T Oat Bran) omit for G-F
optional, 1 T ground flax seed
optional, 1/4 cup peanut butter or chocolate chips
Grease the bottom and sides 9×13 pan well.
Preheat oven to 350 degrees.
Combine all ingredients VERY well in a bowl. Use an electric mixer if possible like a Kitchen Aid Mixer.
Mash the granola bars into the pan well. This is the most important step!! If you don’t mash it, they won’t hold together well. We use a potato masher to solidify this peanut butter goodness.
Bake for 18 minutes or until the edges barely start browning.
Cool for 10 minutes, and cut into bars.
Store in a cool dry place for up to a month.
***recipe from practical stewardship***
to this recipe i added 1 cup dried cranberries and 1 cup white chocolate chips
*if you use regular peanut butter added 7-10 minutes to cooking time
13×9 pyrex type dish
1 yellow squash
2 cups Marinara (or tomato sauce of choice – I used Harris Teeter Garden Sauce)
1 cup cottage cheese
1/4 cup parmesan cheese
1 small yellow onion, chopped
1 tbsp dried rosemary
splash of lemon juice
a pinch of kosher salt (or whichever salt you have)
1 cup panko bread crumbs
1 cup shredded mozzarella cheese
*Pre-heat overn to 400*
*spray baking dish with *Pam (or whatever you have
)*Slice squash and zuccini into thin slices (I used new mandolin I just got from Tuesday Mornings)
*mix ricotta, cottage, and parmesan cheeses, onion, rosemary, lemon juice and sal
t*take 1 spoon of cheese mixture and roll onto squash and zucchini slices. (I alternated between squash and zucchini slices)
*put rollups with seam side down to baking dish
*bake at 400* for about 15 minutes
*while baking, mix panko bread crumbs and shredded mozzarella cheese
*once baking is complete, top with sauce, then add bread crumb and cheese mixture.*bake for additional 12 minutes, or until lightly browned
Baked Avocado Fries
Ingredients 2 large avocados, sliced 1/3 cup flour Salt and pepper 1 teaspoon chili powder 2 eggs, beaten 1 cup panko bread crumbs (I use 4C’s chipotle spiced panko)1/2 lemon, juiced
Preheat to 425 degrees.In 3 bowls set up an assembly line. One bowl with flour, salt, pepper, and chili powder combined. Second bowl with beaten egg, and the third bowl with panko bread crumbs.Place sliced avocado in flour mixture and lightly coat. Next dip in egg to coat and then panko. (Note, your hands will be a mess).Place avocado slices on a wire rack on a baking sheet and bake for about 20 minutes or until golden brown. Remove from oven and squeeze fresh lemon over crispy avocado fries.
1 of each – delicioso, butternut and acorn squash – roasted
1 cup ricotta cheese (i use fat free)
1 cup cottage cheese (again i use fat free0
1 sprig of fresh rosemary – chopped
1 cup panko bread crumbs
1/4 cup shredded mozzerall
1/4 cup shredded farmers cheese (or queso fresco)
preheat oven to 400*
cut squash in half and remove the seeds. on baking sheet, line with parchment, and spray w/nonstick cooking spray (i use olive oil spray). place squash on baking sheet, flesh side up and bake for 40 minutes. then let cool enough for handling.
mix ricotta cheese, cottage cheese, and rosemary in bowl
mix panko and shredded cheeses together
once cool enough to handle, cut the skin off all the squash. cut delicioso squash into slices and layer in 9 in pie dish, then put a layer of ricotta, cottage cheese mixture on the squash. then cut butternut squash and make next layer. add the remaining cheese mixture on top of butternut squash. cut and layer the acorn squash and top with the panko/cheese mixture.
put back in the oven and let bake for about 15-20, or until topping is golden brown.