Oatmeal Bars

1 cube butter
1/4 c oil
1 c brown sugar
1/2 c sugar
1 egg
1/4 c water
1 tsp vanilla Mix well. Add remaining ingredients.

3 c oats
1 c flour
1 tsp salt
1/2 tsp soda
Add raisins, nuts or chocolate chips as desired. Mix well.
Bake in a well greased 13 x 9" pan at 350 for about 20 minutes.

try blackberry sauce

http://www.npr.org/templates/story/story.php?storyId=112179487

Italian-style Cream Pudding

Ingredients

• 1 env. unflavored gelatine
• 1.5 cups fat-free half-and-half
• .5 cup granular sweetener
• .5 teaspoon vanilla
• 2 cups Ricotta or Cottage Cheese (Ricotta = vanilla flavor; Cottage = cheesecake flavor)

Directions

1. SPRINKLE gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min.
2. Stir in remaining half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
3. Add ricotta cheese; cover. Blend until pureed.
4. POUR gelatine mixture into blender or food processor.
5. BLEND thoroughly.
6. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.

Chiles Rellenos de San Joaquin

Courtesy of here.

Ingredients

• 6 poblano peppers, halved lengthwise, stems and seeds removed
• 1 lbs of ground meat
• 1 medium onion, thinly sliced
• 2 medium tomatoes
• 2 T ground cumin
• 12 ounces cheese

Directions

1. Place chiles skin side up on a baking sheet, and broil until skins blister, about 5 minutes. Be careful not to let them burn. You may need to rotate so so more areas of skin will blister.
2. Remove chiles from the oven and place in a glass bowl. Cover with plastic wrap and let chiles steam until cool.
3. Remove and discard the skins.
4. Preheat oven to 350 degrees.
5. Meanwhile, cook ground beef.
6. Stir in sliced onions and tomatoes.
7. Season with cumin.
8. Put cheese into each chili.
9. Place rolled chiles into a baking dish and top with the meat mixture sauce. Crumble any extra cheese on top of the sauce.
10. Bake for 30 to 40 minutes until the sauce is bubbly.

Artisan Bread

Courtesy of Kelly

• 3 cups all-purpose or bread flour, more for dusting
• ¼ teaspoon instant yeast
• 1¼ teaspoons salt
• Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky (do not knead). Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I used corn meal on the bottom, and half whole wheat flour. I couldn't really tell a taste difference from using all white flour. For some reason, when I baked this it was done after the first 30 minutes with the lid on (I think my oven runs hot). So don't be too surprised if your bread gets done quicker than the recipe says. This makes the crusty bread that you would get at a nice italian restaurant- the kind people dip in balsalmic vinegar and olive oil. Enjoy!

Tostadas

Courtesy of Cindy Elison

1/2 cup Chicken (1.5 breasts)
1/2 t Chili Powder
1/2 t Oregano
1/2 t salt
1/4 t Cumin
8 oz Tomato Sauce

1. Cook and shred the chicken.
2. Combine all ingredients in a saucepan and heat on the stove.

Serve with taco fixings.

Chewy Flour Tortillas

From Texascooking.com

Ingredients

• 2 cups flour
• 1.5 t baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk

Directions

1. Stir together the flour and baking powder in a large mixing bowl.
2. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
3. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.
4. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness.
5. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
6. Divide your dough into eight balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
7. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick.
8. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
9. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although best eaten right after they are made, these tortillas freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Tips:

• Do not use bread flour. You want flour with a low gluten content.
• You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. Dough adheres less to an unvarnished wood surface (like an old cutting board).
• When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
• Be sure to rewrap your fresh tortillas each time you add another to the stack.

Ways to spice up the recipe:
A tablespoon of chopped fresh herbs (like oregano or rosemary)
A teaspoon or so of dried herbs
Freshly ground black pepper
A tablespoon of minced jalapeños
A little garlic powder (or substitute garlic salt for the salt)

Nutrient Per serving (8 tortillas)
Calories — 119.5
Protein (gm) — 4.9
Carbohydrate (gm) — 22.9
Total Fiber (gm) — 3.6
Total Fat (gm) — 1.7

Peanut Butter Camp Cookies

Courtesy of AllRecipes

INGREDIENTS

• 1/2 cup peanut butter, softened
• 2/3 cup white sugar
• 1 T unsweetened cocoa powder
• 1 T milk
  
• 1/2 t vanilla extract
• 3/4 cups rolled oats
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Cream peanut butter, sugar, cocoa, milk and vanilla.
2. Add oats until consistency of play dough and sticks to self.
   
3. Roll into 36 balls about 1 inch in diameter.
4. Dip balls into confectioners' sugar.

Chocolate Camp Cookies

Courtesy of AllRecipes

INGREDIENTS

• 1/2 cup butter, softened
• 2/3 cup white sugar
• 1 T unsweetened cocoa powder
• 1 T milk
  
• 1/2 t vanilla extract
• 3/4 cups rolled oats
• 1/3 cup confectioners' sugar for decoration

DIRECTIONS

1. Cream peanut butter, sugar, cocoa, milk and vanilla.
2. Add oats until consistency of play dough and sticks to self.
   
3. Roll into 36 balls about 1 inch in diameter.
4. Dip balls into confectioners' sugar.