Nut and Fruit Granola

Start-to-Finish: 40 min cook + 1 hr cool

Serves: 4 (1 ½ cups each)

Ingredients:

2 cup oats
½ cup wheat germ

½ cup oat bran

⅛ cup sunflower seeds

¼ cup almonds, finely chopped

¼ cup pecans, finely chopped

⅓ tsp salt

1 TBSP brown sugar
½ cup honey

½ cup vegetable oil

½ TBSP cinnamon

½ TBSP vanilla extract

1 cup dried fruit
½ cup powdered nonfat milk

2 cup water

Directions:

1. Preheat the oven to 300°F.
2. Line a large baking sheet with parchment paper.

3. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, and pecans in a large
bowl.

4. Stir together the salt, brown sugar, honey, oil, cinnamon, and vanilla in a saucepan.

5. Bring to a boil over medium heat.

6. Pour boiling mixture over the dry ingredients and stir to coat.

7. Spread the mixture out evenly on the baking sheet.

8. Bake for 10 minutes.

9. Stir and bake another 10 minutes or until toasted.

10. Cool, then stir in dried fruit before storing in an airtight container.

11. When ready to eat, prepare milk by combining powdered milk with water. Whisk well.
12. Serve granola with ½ cup prepared milk.

Peanut Butter Chicken with Pasta

Serves: 4

Start-to-Finish: 25 minutes

Ingredients:

6 oz whole grain spaghetti noodles

6 cups water for boiling

1 cup chicken broth (more or less to make the sauce the desired consistency)

1 (12.5-oz) can chicken, drained

½ cup smooth or chunky peanut butter

2 TBSP lemon juice

2 TBSP soy sauce

1 TBSP brown sugar

½ tsp garlic powder

½ tsp onion powder

1 tsp ground ginger

1 cup chow mein noodles, for garnish

1 cup roasted peanuts, for garnish

Optional: red pepper flakes (for added heat)

Optional Fresh Ingredients:

green onions, sliced on bias, for garnish

1 cup chopped red bell pepper

Directions:

1. Cook spaghetti noodles in 6 cups water for 7 minutes, according to package directions.

2. Meanwhile, in a small saucepan combine chicken broth, chicken, peanut butter, lemon juice,
soy sauce, brown sugar, garlic powder, onion powder, and ground ginger.

3. Heat and stir until peanut butter is melted and ingredients are well incorporated.

4. Bring mixture to a boil. Then remove from heat and adjust chicken broth/peanut butter as
necessary to make a sauce with the consistency of honey.

5. To serve, top noodles with peanut butter chicken mixture and sprinkle chow mein noodles
and peanuts over the top.

Chicken Salad Sandwiches

Recipe By: Food Storage and Beyond
Serves:  8 Sandwiches

Ingredients:
1 quart canned chicken, drained and rinsed
1 TBSP olive oil
1-2 TBSP McCormick’s Grilled Chicken seasoning (I like the Montreal style)
1 cup mayonnaise or salad dressing (Miracle Whip)
1/8 tsp freshly ground black pepper
1/8 tsp garlic powder
1/8 tsp celery salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted (or salted cashews, roughly chopped)
bread of your choosing (croissants, rolls, sliced bread, pita, etc.)

Optional Fresh Ingredients:
2 celery stalks, sliced
1/2 cup grapes, sliced
1/2 cup apples, diced  

Directions:
1. In a large saucepan, heat up the oil.
2. Add the chicken and seasoning and lightly saute for about 2 minutes.
3. Remove pan from heat.
4. In a large mixing bowl, combine the mayo (or salad dressing), pepper, garlic powder, and celery salt.
5. Mix until well combined.
6. Then toss in the chicken, dried cranberries, nuts, and any of the other ingredients you are using. (Note, if you are going to be using a lot of extras, you may want to boost the amount of mayo to help keep everything moist and together.)
7. Chill for one hour (or more) prior to serving.
8. You could even make it a day in advance and just keep it chilled until ready to serve.
9. To serve, simply slice your bread of choice and put on a thick layer of the chicken salad.

Sweet Potato Bake

Recipe By: Food Storage and Beyond 
Serves: 6 - 8 people

Ingredients: 
1 (29-oz) can sweet potatoes, drained
½ cup sugar
¼ cup melted butter (4 TBSP)
2 eggs (4 TBSP egg powder + ½ cup water)
1 TBSP vanilla

For the Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped nuts (recommended: pecans or walnuts)

Directions:
1. Preheat oven to 325 ºF.
2. In a large mixing bowl, combine the sweet potatoes, sugar, butter, eggs, and vanilla.
3. Mix until smooth.
4. Pour into a lightly greased 9 x 13 baking dish and spread evenly.
5.  In a medium bowl, stir together the brown sugar and flour for the topping.
6. Add the butter and mix until evenly combined.
7. Then stir in the nuts.
8. Sprinkle the topping evenly over the sweet potato mixture.
9. Bake for 25-30 minutes or until the topping is lightly browned.

Chocolate-Apricot Nut Bars

Recipe By: Whole Living Magazine
Serves: 8

Ingredients:

1 1/2 cups dried apricots
1/2 cup raw almonds, toasted
2 TBSP unsweetened, shredded coconut, toasted
coarse salt
1/2 oz dark chocolate, melted

Directions:

1. Combine apricots, almonds and 1/2 the coconut with a pinch of salt in a food processor.
2. Pulse until finely ground.
3. Line a bread pan with parchment paper and press the mixture into the pan forming a flat loaf.
4. Sprinkle remaining coconut and drizzle with chocolate.
5. Chill in fridge for 15 minutes, cut into bars and store in an airtight container for up to 5 days.

Apple Cake

Recipe By: CDF Publications
Serves: 12

Ingredients:

1/4 cup shortening
1 cup sugar
1 cup unsweetened applesauce
1/2 cup water
1 tsp baking soda
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups flour
1 cup chopped walnuts
1 cup chopped dried apples

Directions:

1. In a large bowl, cream together shortening and sugar.
2. In a small bowl, stir together applesauce, water, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture.
3. Blend in flour.
4. Stir in walnuts and apples.
5. Spread in a greased and floured 9x13 pan.
6. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

Carrot Cinnamon Bread

Serves: 1 loaf
Recipe By: Prepared Not Scared


Ingredients:

3/4 cup white sugar
1/4 cup packed brown sugar
3/4 cup sunflower seed oil
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
2 eggs
pinch of salt
1/2 cup dehydrated carrots plus 1/2 cup warm water to make 1 cup carrots
1/2 cup chopped pecans
1/2 tsp vanilla

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 5 loaf pan.
3. In a large bowl beat together sugar, brown sugar, and sunflower seed oil.
4. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally.
5. Beat the eggs together.
6. Gradually stir the eggs into the batter until everything is combined.
7. Mix in carrots, pecans, and vanilla until well incorporated.
8. Pour batter into prepared pan.
9. Bake on middle rack fr 60 minutes.
10. Cool in pan for 10 minutes.
11. Then turn out onto wire rack to cool completely.

Carrot Cake

Serves: 12
Recipe By: Prepared Not Scared

Ingredients:

1 cup dried shredded carrots
1 cup water
1 cup butter, softened
1 cup sugar
1 cup loosely packed brown sugar
4 eggs, beaten
2 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 cup chopped walnuts
1 cup raisins, optional
2 cups flour

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. In a small bowl combine dried carrots with water and let sit for 5 minutes to rehydrate, drain.
4. In a bowl cream together the butter, sugar, and brown sugar until combined.
5. Stir in eggs and combine mixture well.
6. In a large bowl, stir together flour, baking soda, cinnamon, and salt.
7. Add the re-hydrated carrots and stir to coat them with the dry ingredients.
8. Stir in walnuts and raisins
9. add the butter mixture and stir until batter is thoroughly combined.
10. Pour the batter unto the prepared pan and let sit at room temperature for 10 minutes before baking.
11. Bake for 35 minutes or until toothpick inserted into the center of the cake comes out clean.
12. Let cake cool completely before frosting.
13. After frosting top with additional walnuts and coconut.

Frosting Recipe

Ingredients:

2 cups confectioners' sugar
1/4 butter, softened
1/2 lb cream cheese, softened
1 tsp vanilla

Directions:

1. Using a mixer combine all ingredients until light and fluffy.

Fig & Walnut Cookies

Recipe By: The Smart Kitchen Blog
Serves: 18 cookies

Ingredients:

1/3 cup canola oil
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 TBSP ground golden flax
3 TBSP unsweetened vanilla almond milk
1 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
3/4 cup walnut halves and pieces
3/4 dried Turkish figs, chopped (about 10 whole)

Directions:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, whisk together oil, sugars, flax, extract, and almond milk.
3. In a separate bowl, stir together flour, salt, baking powder, and spices.
4. Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
5. Stir in walnuts and figs.
6. Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
7. Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
8. Cool completely on wire racks before storing.

MMMM Sauce

Serves: 1 1/2 cups
Recipe By: Peas and Thank You

Ingredients:

1/4 cup canola oil (or oil of your choice)
1/4 cup almonds
1/3 cup water
1/4 cup chickpeas, drained and rinsed
1/4 cup nutritional yeast
2 1/2 TBSP lemon juice
1 tsp minced garlic
1/4 tsp salt
3/4 tsp curry powder
1/2 tsp dried oregano
1/2 tsp dried cilantro

Directions:

1. In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
2. Add remaining ingredients and blend until smooth.
3. Transfer to a small bowl and refrigerate until serving.
Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

Peanut Butter Chocolate Cake Brownies

Recipe By: Pantry Cooking II
Serves: 12

Ingredients:

1 package (4 serving size) chocolate instant pudding
milk
1 chocolate cake mix
1/2 cup chopped peanuts
1 cup peanut butter baking chips

Directions:

1. Grease the bottom of a 9x13 baking pan and dust with cocoa powder.
2. In a large bowl, mix pudding according to package directions.
3. Add cake mix to pudding and mix with an electric mixer until cake mix is moistened.
4. Stir in chopped peanuts.
5. Spread in the prepared pan.
6. Top with peanut butter chips.
7. Bake at 350°F for 30 minutes.
8. Cool before cutting.

No-Bake Energy Bites

Recipe By: Smashed Peas and Carrots
Serves: 18-20 bites

Ingredients:

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed (or wheat germ)
1/2 cup mini chocolate chips (can substitute any mix-ins here: raisins, nuts, dried fruit, etc..)
1 tsp vanilla

Directions:

1. Mix everything above in a medium bowl until thoroughly incorporated.
2. Let chill in the refrigerator for half an hour.
3. Once chilled, roll into balls and enjoy!
4. Store in an airtight container and keep refrigerated for up to 1 week.

Mango Coconut Rice "Cake"

Serves: 9-12
Start-to-Finish: 1 hour prep time + 2 hours chilling time
Recipe By: Simply Prepared

Ingredients:

2 cups calrose rice
1 (14-oz) can coconut milk
3/4 cup sugar
1 cup dried mangoes, diced
1 cup slivered almonds, divided
Variation: Substitute dried cranberries for the diced dried mangoes.

Directions:

1. Cook rice according to package directions or according to instructions below.
2. Stir coconut milk, sugar, mangoes and 1/2 cup almonds into hot rice.
3. Pour into an 8-inch square pan and spread evenly.
4. Sprinkle remaining almonds over the top and press them into the rice.
5. Chill several hours.

To cook rice: Stir rice and 1 teaspoon salt into 2-2/3 cup water in a medium saucepan. Bring to a boil; reduce heat and cover. Simmer 20 minutes. Remove from heat and let sit 10 minutes.

Meatless Meatballs

Serves: 36 meatless meatballs
Start-to-Finish: 1.5 hour
Recipe By: Dollar a Day Meals

Ingredients:

1 cup chopped pecans
2 cup (packed) fresh whole wheat bread crumbs, about 4 slices
2 tsp Italian seasonings
1 tsp garlic salt
3 to 4 eggs (start with 3)
1/2 cup freshly grated Parmesan
1/2 cup minced fresh onion
2 to 4 TBSP oil or olive oil

Directions:

1. In a food processor: process pecans just until they form a fine meal. (Don't process the pecans longer once they are a fine meal or it will turn creamy.)
2. Remove pecan meal to a mixing bowl.
3. Next, process fresh breadcrumbs, add to mixing bowl with pecan meal.
4. Mix in seasonings, eggs, parmesan, and onions.
5. Heat oil in skillet, on medium high.
6. Using a spoon or small scoop, form meatballs. (about 36)
7. Brown meatballs in the hot oil, gently turning as needed.
8. Remove meatballs skillet when well-browned; set aside.
9. Put in the same skillet add 3 cups of your favorite sauce. (spaghetti, barbeque, etc.)
10. Add meatballs; cover and simmer on lowest heat 45 minutes to 1 hour.

NOTE: meatballs can be baked in an oiled baking pan until browned, then transfer to a crockpot, add sauce, heat on low for a couple of hours, or until hot.

Food Storage Fudge

Recipe By: Betty Crocker
Start-to-Finish: 2.5 hours

Ingredients:

1 can (14-oz) sweetened condensed milk
1 bag semisweet chocolate chips (2 cups)
1 square (1-oz) unsweetened baking chocolate
1 tsp vanilla
1 1/2 cup chopped nuts, optional

Directions:

1. Grease bottom and sides of 8x8 pan with shortening or line with aluminum foil.
2. Heat sweetened condensed milk and chocolate in saucepan over low-medium heat.
3. Stirring constantly until chocolate is melted and smooth.
4. Remove from heat and stir in vanilla and nuts, optional.
5. Refrigerate about 1.5 to 2 hours until firm.

Pumpkin Granola

 

Recipe By: Original recipe by bakingbites.com. Edits made by saftelygatheredin.blogspot.com
Photo By: safelygatheredin.blogspot.com

Ingredients:

3 1/2 cups rolled oats
2 1/2 cups puffed rice cereal
1 TBSP cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce
1/4 cup maple syrup
1 tsp vanilla
1 1/2 cup chopped nuts
1 cup dried fruit

Directions:

1. Pour pumpkin, applesauce, brown sugar, maple syrup, vanilla, spices and salt into bowl and mix well.
2. Combine oats and rice cereal in large bowl, pour wet ingredients onto dry and mix well.
3. Spread onto a cookie sheet in an even layer.
4. Bake at 325 for 25-30 minutes then turn the granola with a large wide spatula.
5. Add nuts and bake for an additional 15 minutes.
6. Add dried fruit when granola is cooled.