Good for you BEAN COOKIE BARS

Submitted by Kathy Hansen

3 c oatmeal (blended)
¼ c each (or white flour):
Soy flour
Rice flour
Tapioca flour
¾ c whole wheat flour
½ c bran
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves

2 apples (granny or fuji) grated
2 carrots grated
3 eggs
1 c sugar (brown or white)
1 tsp vanilla
Heaping Tbsp of OJ concentrate
1 can refried beans + 1/3 c water
(or any beans w/liquid, blended)

ADD WHATEVER YOU LIKE:
½ c sunflower seeds
½ c coconut
½ c raisins, heaping
May add craisins for color
Handful of whole almonds
Handful of whole pecans

Measure all dry ingredients.
Blend all wet ingredients, then add dry ingredients. Now add whatever you like. Should be lumpy and thick.

Press into cookie sheet (I use parchment paper underneath).

Bake 18-20 min at 350

May bake individual cookies, about 12 min.

WITH chocolate chips:
Omit apples and carrots, spices and raisins

Use can of white beans
1 ½ c flour (instead of combo)
2 Tbsp butter

May add water 1 Tbsp at a time to correct consistency. Use for cookies 12-13 min
Bake as bars 15-17 min.

Chocolate Chip Chewies

Submitted by Evelyn Cox


Cream:
2 cups brown sugar
2/3 c ups shortening
3 eggs
1 tsp. vanilla


Mix and add:
2 cups flour
1/2 tsp. salt
1 tsp. baking powder


Then add 2 cups chocolate chips and 1/2 cup nuts.
Mix well.
Bake in 9x13 inch pan, greased and lightly floured for 20 minutes until light brown at 350 degrees F.

(I put 1/2 cup whole wheat flour for part of the flour and added 1/4 cup applesauce and 1/3 cup oatmeal.)

Toffee Bars

Submitted by Shellie Harris

2 cups butter
2 tsp. vanilla
2 cups brown sugar

Combine and cream together for at least 5 minutes.
Add 4 cups flour and 6 oz. chocolate chips.
Pat into an ungreased cookie sheet.
Bake at 350 degrees for 18-20 minutes.

Lemon Cheese Bars

Submitted by Janae Pickett


1 Lemon Cake Mix
1 8 oz. cream cheese
1/3 cup sugar
1 tsp. lemon juice
2 eggs 1/3 cup oil


Adjusted for lower fat:
1 Lemon Cake Mix
1 8 oz. fat free cream cheese
1/3 cup sugar
1/4 cup egg substitute
1 egg 1/4 cup applesauce
1 Tbsp. oil


Beat dry cake mix, 1 egg (or 1/4 cup egg substitute) and oil (or oil and applesauce) until crumbly. Don't beat too long. Reserve 1 cup. Plat remaining mixture lightly in a 9x13 inch pan. Bake 15 minutes at 350 degrees.


Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars. (Add food coloring to layers if desired.)

CrockPot Turkey Breast

Submitted by Shellie Harris


Put frozen turkey breast in microwave for 10 minutes or so--just enough to loosen and remove gravy packet from the cavity. Then place the turkey breast in crockpot ( no need to add water or seasonings). Turn on low and let cook for about 8 hours. Enjoy!

Hamburger and Kidney Beans

Submitted by Sylvia Crist


Brown 1 pound lean ground beef with 2 diced onions. Place in Crock Pot and add 2 cans Kidney Beans, 1/2 cup water, 1/2 tsp. pepper, 2 Tbsp. dried Basil, 1 1/2 tsp. Onion Salt, 1 1/2 tsp. Cumin and 1/3 cup brown gravy mix. Simmer in Crock Pot 1 hour. Eat.

Tangy Pork Chops Recipe

Submitted by Janae Pickett

4 bone-in pork loin chops (1/2 inch thick)
1/2 teaspoon salt, optional
1/8 teaspoon pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 can (14-1/2 ounces) Hunt’s® Stewed Tomatoes
1/2 cup ketchup
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon beef bouillon granules
2 tablespoons cornstarch
2 tablespoons water
Hot cooked rice, optional

Place chops in a 3-qt. slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine the ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired. Yield: 4 servings.