Nutty Granola

6 c. rolled oats
1 c. flax seed meal
1 c. wheat germ
1 c. almonds
1 c. pecans
1/2 c. sunflower seeds
1/2 c. pumpkin seeds
1/2 c. chopped coconut
1 T. cinnamon
1 stick of butter
1 c. honey or pure maple syrup


Mix everything in large bowl except the butter and honey. Microwave the honey and butter till the butter is melted and combined with the honey. Pour over the oat mixture and toss to coat. Grease a large cookie sheet and pour mixture onto sheet and bake at 400 degrees in 10 minute increments till golden brown and toasted.

Lentil and Feta Salad

1 c. lentils
4 garlic cloves, crushed
1 red onion, chopped
1 red pepper
1 c. cilantro, chopped
1/3 c. lemon juice
2 T. olive oil
4 oz. feta cheese
2 small diced tomatoes
Salt and pepper to taste

Bring 2 cups of water to boil in a pot and add lentils. Simmer for 20 minutes. Drain and toss in a large bowl for mixing adding pepper, onion, cilantro, feta, and tomatoes. Whisk lemon juice and oil together and pour over mixture and toss to coat. Add salt and pepper to taste.

Asian Cabbage Salad

4 c. purple cabbage, shredded finely
1 bunch green onion, chopped
1 c. fresh broccoli, chopped 
1/2 c. craisins
1 pkg. raman noodles
1/4 c. sesame seeds
1/4 c. sunflower seeds
1/4 c. sliced almonds
1/2 c. apple cider vinegar
1/2 c. olive oil
2 T. honey

Shred cabbage into a large bowl and add chopped green onion. In a small skillet, saute the crushed raman noodles, sesame seeds, almonds and a tablespoon of butter. When nicely browned add to the cabbage bowl. In seperate bowl whisk together oil, vinegar, honey, and the raman seasoning packet. Pour over the salad and toss to coat. Serve immediately. Only put dressing on when you are ready to serve otherwise the nuts get soggy.

Grandma's Cinnamon Rolls

Cinnamon Rolls
1 1/2 T. yeast
1/3 c. sugar
1/2 c. oil
1 egg
1 1/2 c. warm water
3 1/2-4 c. flour
1 tsp. salt

Combine the following ingredient in a mixer and kneed about 5 minutes. Keep it sticky. This is the key to fluffy rolls. Cover and let rise once. Kneed down and roll out.
Combine 1 T. cinnamon and 1/3 c. brown sugar. Smear 3 T. soft butter on the dough then sprinkle with the cinnamon sugar mixture. Roll tightly then cut into 12 pieces. Place in 2 greased 9x13 pans. Let rise until doubled then bake for 20 minutes at 350 degrees.

Frosting:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Melt butter and brown sugar in a sauce pan and bring to boil for 2 minutes. Add milk and cool to lukewarm. Gradually add powdered sugar till you reach the consistency you like.

Peanut Butter Pie

small box of vanilla (chocolate pudding to make chocolate peanut butter pie)
1 baked pie shell, 9 inch
1 - 8 oz cool whip
2/3 c. powdered sugar
1/3 c. peanut butter, creamy

Mix pudding according to directions. Let set up, then mix with 1/2 of the cool whip. For the crumbs mix together the powdered sugar and peanut butter. Save half of the crumbs for the top of the pie and the other half for in the bottom of pie shell. Add pudding mixture, top with other half of cool whip and crumbs. Chill for one hour before serving.

Fresh Strawberry Pie

1 1/4 c. sugar
pinch of salt
1/4 c. cornstarch
1 1/2 c. water
1 pkg. strawberry jello
1 qt. fresh strawberries
1 baked pie shell, 9 inches

Clean strawberries. Mix together sugar, salt, cornstarch, and water in a saucepan and bring to boil. When mixture turns clear remove from heat and stir in jello. Chill for a little till it starts to set. Fold in berries and pour into pie shell. Chill at least one hour before serving. Top with whipped topping to serve.

Old Fashion Custard Pie

9 inch pie crust, unbaked
4 eggs
2 1/2 c. milk
1/2 c. sugar
1 tsp. vanilla
1 tsp. almond extract
1 tsp. salt
1 tsp. nutmeg

Bake pie crust for 10 minutes at 400 degrees. Meanwhile, beat eggs in large bowl add the rest of the ingredients and mix well. Pour into pie shell cover the edges with foil and bake for 20 minutes at 400 degrees. When done, a knife inserted in center will come out clean. Cool before cutting.