1 2/3 cups rolled oats
1/2 cup granulated sugar
1/3 cup flour (If you want to make this gluten free, use oat flour, or oats processed in your food processor until fine.)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (raisins, dried apples, dried mangoes, dried blueberries, coconut flakes, flax seeds, sesame seeds, almonds, peanuts, etc.)
1/3 cup peanut butter or another nut butter (I use soy butter to make this nut free.)
1 teaspoon vanilla extract
6 tablespoons oil (I use olive oil to make this allergen free for Charles, but you could use butter or coconut oil.)
1/4 cup honey
Preheat the oven to 350F. Grease an 8″ x 8″ x 2″ pan.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, nut butter, and honey. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 35 minutes, until they’re brown around the edges.
Adapted from Smitten Kitchen.
1/2 cup butter
1 cup sugar
2 eggs, beaten
3 bananas, finely mashes ( for serious and extreme moist and delicious, try 4 bananas)
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Remove odd pots and pans from oven.
Preheat oven to 350º.
Cream together butter and sugar.
Add eggs and mashes bananas.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 55 minutes.
Keeps well, refrigerated.
24 slider buns or dinner rolls
24 ounces deli sliced ham or leftover ham
6 slices swiss cheese
- 1 cup melted butter
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tsp worcheshire sauce
- 1-2 tablespoons minced dried onion
Mix together ingredients butter through onion. Place bottom rolls in pan, arrange ham evenly over rolls, and top with 1/4 slice of swiss cheese. Put tops on sandwiches and pour the sauce evenly over the rolls. Bake at 350 for about 15 min, or until hot.
- 1 c. Melted butter
- 2 c. Sugar
- 2 t. Vanilla or almond extract
- 4 egg
- 1 c. Flour
- 2/3 c. Coco powder
- 1 t. Salt
Mix all ingredients until a batter forms. Bake in a 9×13 pan at 350 for 35-40 min.
- 3 pounds boneless chicken thighs
- 6 cloves garlic, minced
- 1 onion, chopped
- 6 cups chicken broth
- 1/4 cup-1 cup green chiles (depending on preference)
- 1 container Mark Schlereth’s Stinkin good green chili
- 2-4 cups hominy
- optional: add some frozen corn, white beans or a can of diced tomatoes
- Toppings: avocado, cilantro, jalapeno, corn chips or Fritos, raw onion, cheese, sour cream
Put all ingredients chicken through green chili in crock pot and cook on low 6ish hours. Add hominy, beans, tomatoes or corn. Heat through. Shred chicken and serve topped with any of the listed toppings.
For the Crust and Topping:
- 1½ cups all-purpose flour
- ½ cup coconut oil
- ¼ cup coconut milk, cold
- 1¼ cups powdered sugar
- 1 tbsp pure vanilla extract
- ¼ tsp salt
For the Filling:
- 4-5 cups peaches, finely diced or thinly sliced (about 7 peaches)
- 1/3 cup sugar
- 1/4 cup flour
- 2 tsp cinnamon
- Preheat oven to 350 degrees.
- Cream together the coconut oil and the powdered sugar with a hand mixer or in a stand mixer until it’s soft and fluffy, about two minutes.
- Add the coconut milk and vanilla and mix well.
- Add the flour in three batches, mixing well with a spatula after each addition.
- Cover and refrigerate the dough while you prepare the peaches.
- Peel peaches, dice or slice, and then stir together with flour, sugar and cinnamon.
- Grease an 8 by 8 inch glass baking pan with a thin layer of coconut oil.
- Place the 1/2 the shortbread dough in the pan. Press with your fingers into an even layer all the way to the corners of the pan. Spread peaches evenly over the crust, and then top with remaining dough.
- Bake the shortbread in a preheated 300-degree oven for 50 minutes or until it is slightly darker at the edges.
- 3 cups flour
- 3 cups panko
- 2 tablespoons garlic salt
- 1 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 4 eggs
- 5-6 pounds chicken
- coconut oil
Cut chicken into small, bite size pieces. You want the pieces to be fairly small, because you want the chicken to cook through before the breading gets too browned.
Mix first six ingredients together (flour through onion powder). In a separate bowl, whisk eggs together. Pour egg mixture over chicken pieces and stir well. Pour flour mixture over egg-coated chicken and stir until all pieces are coated with flour.
In a large skillet, heat coconut oil over high heat. Once it is about 350 degrees, cook chicken pieces in batches for about 6 minutes, or until chicken is done. Remove with a slotted spoon and place on paper towel.