Mom's Garlic Dip

Mom's Garlic Dip
This is my Mom's garlic dip, and it goes wonderful in just about anything - vegetables, meat seasonings, bread dip, etc. This has been tripled, but this recipe can be cut in thirds for the original amount.

3 C. Olive Oil
3/4 C. Parmesan cheese, grated
6 Tbsp. cilantro
3/4 tsp. salt
9 large garlic cloves, minced

Put the solid items in jar first, then add just enough oil to make a paste, blend, and then add the rest of the oil. If you have a "thunderstick" it can be blended in a jar, or placed in a blender and then stored in a jar in the refrigerator works as well.

Spinach Tortellini Soup

Spinach Tortellini Soup
From allrecipes.com - it was said that it tastes even better the next day.

* 1 (10 ounce) package frozen chopped spinach
* 2 (14.5 ounce) cans chicken broth
* 1 (9 ounce) package cheese tortellini
* 1/4 tablespoon dried basil
* 1/4 tablespoon garlic powder
* salt and pepper to taste

Directions

1. In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Grandma's Oatmeal Raisin Cookies

Grandma's Oatmeal Raisin Cookies
Taste of Home Dec and Jan 2011 - I made these cookies on Christmas Eve to share with others, our family, and Santa. I had a hard time keeping them as my family really loved them. It was noted that they freeze well also. As I do with most recipes, I also modified this one.

48 Servings Prep: 25 min. Bake: 10 min./batch
Ingredients

* 2 cups raisins, chopped
* 2 cups boiling water
* 1/2 C. butter with 1/4 C. olive oil blended in blender
* 1 cup sugar
* 3 eggs
* 2-1/2 cups all-purpose flour
* 2 cups old-fashioned oats
* 1-1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 2 cups chopped walnuts

Directions

* Place raisins in a small bowl. Cover with boiling water; let stand
* for 5 minutes. Drain and set aside.
*
* In a large bowl, butter oil mixture and sugar until light and fluffy.
* Beat in eggs. Combine the flour, oats, baking soda and salt;
* gradually add to creamed mixture and mix well. Stir in walnuts and
* raisins.
*
* Drop by rounded tablespoonfuls 2 in. apart onto greased baking
* sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or
* until bottoms are browned. Remove to wire racks. Yield: 4 dozen.

Creamy Vegetable Soup

Creamy Vegetable Soup
This is from http://www.shirleyj.com/ as Garden Vegetable Soup, but I have modified it some. I also doubled it for our family of 4 and to allow for some leftovers for lunch. Beans, chicken, or tuna may be a good addition. Also,

1/4 c dried onion flakes (or 1/2 C. yellow onions)
½ c celery (cut into ¼ inch pieces)
1 c. creamed corn (or fresh or whole canned corn)
1/4 c dried carrots (diced) (or 1/2 C. fresh diced carrots)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

Crunchy Honey-Vanilla Granola

Crunchy Honey-Vanilla Granola
From American Profile Magazine; recipe also on a facebook page. I have modified it a little.

4 c. old fashioned (rolled) oats
1 c. wheat bran
1 c. unsweetened shredded coconut
1 c. chopped walnuts
1/2 c. firmly packed light brown sugar
1 T. cinnamon
1 T. salt
1/2 c. honey
1/2 c. olive oil
2 T. milk
1 t. vanilla extract

Pre heat oven 325 degrees. Lightly oil a large rimmed baking sheet.
Combine oats, wheat bran, coconut, walnuts, brown sugar, cinnamon and salt in a large bowl. Stir well.
Stir in honey, oil, milk and vanilla in a small saucepan over low heat until mix fizzes around the edges. Pour over oat mix and stir well.
Spread onto prepared baking sheet. Bake about 25 minutes, until lightely browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temp., about 1-1/2 hours. Break up and store in a large container at room temp for up to 1 month.
Use as a cereal with milk, or top yogurt. Mix with melted choc. and serve as a candy.

Makes about 8 cups
1/2 c serving is 270 calories, 15 g. fat, 0 mg cholesterol, 5 g. protein, 33 g. carbs, 4 g. fiber, 150 mg sodium

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
This is from mrbreakfast.com and is called Pumpkin Pie Oatmeal II. It is given as one serving; however, to me one of the servings is not enough for an adult so I doubled the recipe per serving. I also added salt. I modified a few other things.

My one serving

1 1/4 C. water

1 C. milk powder
1/2 C. oats
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt

1/4 C. canned pumpkin
1/4 C. sliced almonds
2 Tbsp. Maple Syrup


In a medium saucepan, bring the water to a boil. Add the oats, cinnamon, nutmeg, and milk powder. Reduce heat to medium-low and simmer for 8 minutes or until desired consistency is reached.


Stir in the pumpkin, almonds, and maple syrup. Serve.

Four Servings

5 C. water
4 C. milk powder
2 C. oats
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

1 C. canned pumpkin
1 C. sliced almonds
1/2 C. Maple Syrup

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
From HomeMadeSimple.com
Modified by Laura Cannon

$10/Serves 5

2 cans black beans, drained and rinsed
14.5 oz. can diced tomatoes
16 oz. pumpkin puree
1/4 C. dried onion flakes
2 garlic cloves, minced
1/4 C. olive oil
4 C. chicken broth
1 Tbsp. cumin, ground
1 tsp. each salt, cinnamon, allspice
1/2 tsp. ground pepper

3 Tbsp. balsamic vinegar (optional...tastes better without)
Baked pumpkin seeds, for garnish

1. Blend diced tomatoes in the blender.
2. Add 2 cups of chicken broth (or water with 4 tsp. buillon granules) and blend.
3. Add rinsed and drained black beans and blend.
4. Place blended ingredients in a pot (crockpot or pot for the stove).
5. Add 2 more cups of water (if used bouillon granules) or broth.
6. Add remaining ingredients to mix except the last two and stir.
7a. If on the stove, simmer uncovered until thick, about 40-45 minutes.
7b. If in the crockpot, place on high for 2-3 hours or on low for 4-6 hours.
8. Before serving, if you wish, stir in vinegar and garnish with pumpkin seeds.

I would imagine this would be a great freezer meal.