Kitchen Sink Granola Bars

1c quick oats (instant oatmeal stuff)

1/2 c corn syrup

1/2 c honey

3 tsp brown sugar

1 1/2 c rice crispy cereal

1/2 tsp vanilla

3 cups of anything (Marshmallows, seeds (sesame, pumpkin, flax), granola (strawberry/raspberry etc), cookie crumbs, chocolate chips, melted chocolate (1/2 c)...

Preheat oven to 325 degrees.

Mix all dry ingredients together, then add in the wet ingredients, stirring until everything is coated.

Place wet mix into 9X9 pan lined with parchment paper. Wet fingers with water and press down the granola bar mix into the pan; make sure all edges are pushed in and it is nicely packed. Keep fingers as wet as possible to reduce sticking and moving.

Bake at 325 for 15 minutes. Remove and cool:

Recipe by Renee

Hand tossed Mini Pizzas

Recipe to come


Recipe by Kelly

Roasted Chicken & Asparagus Pasta Salad

1 roasted chicken, cubed
1 box pasta, cooked
1/2 cup shredded parmesan
1 bunch asparagus
olive oil
salt
pepper
mozzarella balls

Cut asparagus tips off and then angle cut them into 1" pieces.  Blanch them in boiling water for 4 min or until just slightly cooked.  Drain and rinse with cold water until cooled.

After cooking pasta, drain and drizzle with olive oil and season with plenty of salt and pepper or other seasonings.  Add cooled asparagus, chicken and parmesan cheese, gently toss.  Taste and add more seasonings if needed.  Dot with mozzarella balls.  Other less kid friendly add-ins: Green onion, red onion, sun-dried tomatoes, red pepper flakes and bacon.

Recipe by Christie

Peanut Butter & Cinnamon Greek Yogurt Dip

1 1/4 cups fat free Greek yogurt
3 T natural peanut butter or almond butter
2 tsp vanilla extract
1 tsp- 1 T honey
1/2 tsp cinnamon (2 large dashes)

Throw everything into a food processor or whisk well in a large bowl.  Refrigerate and serve with sliced apples, bananas, celery, carrots, grapes, crackers, graham crackers or pretzels. 

Recipe by Sara

Leek & Goat Cheese Pie

5 small leeks and 3 big ones
4 T butter
6oz goat cheese
1 cup sour cream
1/2 heavy cream
salt and pepper
2 eggs
2 T olive oil
1 tsp. mustard
2 pie shells

Cover the pie shells with parchment paper to keep from rising. Cook 10 min on 375.

Wash and slice leeks into thin slices.  Rinse and drain.  Sautee leeks in butter in a frying pan until they are white and more transparent and soft.  Add sour cream.  Add salt and pepper to taste.  Cook and stir another 10 min.

In a medium bowl mix the eggs, olive oil, heavy cream, mustard and more salt and pepper.

In each pie shell layer egg mixture then leeks mixture and repeat.  Top with slices of goat cheese.

Bake about 25 minutes at 375 then check to see if done.

Bon Appetit

Winning Recipe by Mylene (our guest from France)

Chicken Curry Croissant Sandwiches

1 chicken breast cooked and cubed (or canned chicken to save time)
1/2 cup apple, chopped into small chunks
curry powder to taste
mayonnaise (scoop & stir in a little at a time until you like it)

Stir all ingredients together and spread onto sliced croissants.

Recipe by Evelyn

Gluten Free Banana Coconut Muffins

1/3 cup coconut oil, melted
2/3 cup sugar
1 egg
3 mashed bananas
1 cup yogurt
1 1/2 tsp. cinnamon
1/2 tsp. pumpkin spice seasoning
1/2 tsp. salt
1 tsp. baking soda
2 cups gluten free flour

Beat egg and sugar together.  Add in remaining ingredients and mix well.  Bake on 375 for about 15 minutes.

Recipe by Katie