Cereal

Ingredients:

• 6 c rolled oats
• 1/2 c oil (whatever you prefer...ie., vegetable oil, peanut butter, melted coconut oil, applesauce, etc.)
• 1 tsp sea salt
• 1/2 c honey
• 1/2 c raisins
• 1/2 c sunflower seeds
• 1/2 c wheat germ
• 1/2 c dates
• 1/2 c sliced almonds

Instructions:

• Preheat oven to 325 degrees.
• Mix all ingredients in jelly roll pan.  Spread evenly.
• Bake for 15-20 minutes at a time, stirring/turning at intervals.  Usually takes about an hour to bake to a nice golden color.  Allow to cool in pan on wire rack before storing in an air-tight container.

Green Smoothie

Ingredients:

• 2 TBS almond butter
• 1/2 c plain yogurt
• 1 c fresh spinach
• 1/2 TBS coconut oil
• 1/3 c frozen blueberries
• 1/2 banana
• 1 TBS honey
• 6ish cubes of ice

Instructions:

• Place all ingredients in blender and blend until it reaches the consistency you like!

Chewy Healthful Granola Bars

Ingredients:

• 2 c rolled oats
• 3/4 c packed brown sugar
• 1/2 c wheat germ (if you don't have any, just use that much more oats)
• 3/4 tsp ground cinnamon
• 1 c whole wheat flour
• 3/4 c dried cranberries (or raisins, if you prefer)
• 3/4 tsp salt
• 1/2 c honey
• 1 egg, beaten
• 1/2 c applesauce or pumpkin puree
• 2 tsp vanilla extract

Instructions:

• Preheat oven to 350.  Grease 9x13 pan.
• In a large bowl, mix dry ingredients (including the cranberries).  Make a well in the center and pour the honey, egg, applesauce, and vanilla inside.  Mix well.  
• Pat mixture evenly into pan.  Bake for 30-35 minutes, until bars begin to turn golden around the edges.  Cool 5 minutes on wire rack, then cut into bars. Remove from pan and allow to finish cooling on wire rack.  Store in airtight container.

Pumpkin Cream Cheese Muffins with Streusel

Adapted from This Hungry Mama Bakes.

Ingredients:

• Filling - 
• 4 oz cream cheese, softened
• 1/2 c powdered sugar
• Muffins - 
• 1 1/2 c flour
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 eggs
• 1/2 c and 2 TBS vegetable oil
• 1 c sugar
• 1 c pumpkin puree
• Streusel topping - 
• 1/4 c sugar
• 2 TBS and 1/2 tsp flour
• 2 TBS butter
• 3/4 tsp cinnamon

Instructions:

• Filling - 
• Whip cream cheese and powdered sugar until smooth.  Form into a log on plastic wrap, making sure that the diameter is small enough to fit into the wells of the muffin pan.  Wrap the log tightly and freeze until slightly hardened, about 2 hours.
• Muffins - 
• Preheat oven to 350. Line muffin tin with paper liners.
• In a medium bowl, combine flour, spices, salt, and baking soda.
• With electric mixer, mix eggs, vegetable oil, sugar, and pumpkin puree.  Add dry ingredients and mix on low speed just until combined.
• Streusel Topping - 
• Combine all ingredients except butter in a small bowl.  Cut in butter until mixture is crumbly.
• Assembly - 
• Fill each muffin well halfway with batter.  Divide cream cheese log into 12 equal slices.  Place one slice in each muffin well.  Divide remaining batter amongst muffins. Sprinkle the streusel topping over the batter.
• Bake 20-25 minutes.

Pumpkin Spice Granola

Adapted from This Hungry Mama Bakes.

Ingredients:

• 3 1/2 cups rolled oats
• 2 1/2 cups puffed rice
• 1 TBS pumpkin pie spice
• 3/4 tsp salt
• 3/4 c brown sugar
• 1/2 c pumpkin puree
• 1/4 c applesauce
• 1/4 c maple syrup
• 1 tsp vanilla extract
• 1 c dried cranberries
• 1 c unsweetened coconut flakes
• 1 c slivered almonds

Instructions:

• Preheat oven to 325.  Spray jelly roll pan generously with cooking spray.
• In a large bowl, combine oats & puffed rice.
• In a medium bowl, combine the remaining ingredients except the cranberries, coconut, and almonds. Whisk until smooth.
• Pour wet ingredients over dry ingredients.  Fold together until well-coated.  
• Spread in pan in an even layer.  Bake 30 minutes.  Using a large spatula, turn the granola over.  Sprinkle with cranberries, coconut, and almonds.  Bake an additional 15 minutes.  If necessary, flip the granola again and bake 10-15 more minutes.  The granola around the edges may get done sooner than the rest, so remove that if necessary.  
• Allow granola to cool, then break up and store in an airtight container.

Pumpkin Chocolate Chip Muffins

Ingredients:

• 3/4 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup pumpkin
• 1/4 cup water
• 1 1/2 cup flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1 cup chocolate chips

Instructions:

• Preheat oven to 400 degrees. Prepare a muffin pan by lining 12 baking cups with paper cups.
  
• Cream the first 5 ingredients.
• In a separate bowl, stir together the dry ingredients, except the chocolate chips. Gradually add dry ingredients to the batter. Stir in chocolate chips.
• Fill muffin cups 2/3 full with batter. Bake 20-25 minutes. Allow to cool on wire racks.
  

Super-Duper Easy Caramel Rolls

Ingredients:

• 1/2 cup brown sugar
• 1/2 cup butter
• 36 pecans
• 2 cups biscuit mix
• 1/2 cup cold water
• Butter
• Brown sugar
• Ground cinnamon

Instructions:

• Preheat oven to 450 degrees.
• Place 2 tsp. brown sugar, 2 tsp. butter, and 3 pecans in each of 12 regular-sized muffin baking cups. Place pan in oven until butter is melted.
• In a medium mixing bowl, stir biscuit mix and cold water until soft dough forms; beat vigorously 20 strokes. Form dough into a ball on a surface sprinkled with the biscuit mix. Knead 5 times. Roll dough into rectangle, 15"x9".
  
• Spread rectangle with butter; sprinkle with brown sugar and cinnamon. Roll up tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Cut into twelve equal slices. Place slices in muffin cups.
• Bake 10 minutes. Immediately turn pan upside down onto heatproof serving plate. Leave pan over rolls a minute.

*Try topping with a little Vanilla Buttercream Frosting.

Scones

Ingredients:

• 1 3/4 cups flour
• 3 TBS sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup firm butter
• 1 egg, beaten
• 1/2 cup raisins
• 4-6 TBS half-n-half

Instructions:

• Preheat oven to 400 degrees.
• Mix flour, sugar, baking powder, and salt in a large bowl. Cut in butter. Stir in eggs, raisins, and just enough half-n-half until the dough leaves the sides of the bowl.
• Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat into an 8" circle on an ungreased cookie sheet. Dip a sharp knife in flour and cut circle into 8 wedges, but do not separate the wedges. Brush top with half-n-half and sprinkle with sugar.
• Bake 14-16 minutes or until golden. Immediately remove from cookie sheet and carefully separate the wedges. Serve warm.

Feather-Light Muffins

Ingredients:

• Muffins:
• 1/3 cup butter
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/2 cup milk
• Topping:
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 1/2 cup butter or margarine, melted

Instructions:

• Preheat oven to 325 degrees.
• In a mixing bowl, cream butter, sugar, and egg. In a separate bowl, combine dry ingredients. Add to creamed mixture, alternating with milk.
• Fill greased muffin tins 2/3 full.
• Bake 20-25 minutes or until golden. Allow to cool on wire racks 3-4 minutes.
• Meanwhile, combine sugar and cinnamon in a small bowl. Roll the warm muffins in the melted butter and then in the sugar mixture. Serve warm!

Yeild: 8-10 muffins

Peanut Butter and Chocolate Chip Pancakes

Ingredients:

• 1 cup pancake mix
• 1 egg
• 1/2 cup peanut butter
• 1 cup milk
• 1/2 tsp. vanilla
• 1 cup chocolate chips
• 1 TBS butter

Instructions:

• Heat oven to 200 degrees.
• Stir all ingredients (except the butter) in a bowl.
• Melt the butter in a skillet on medium-high heat.
• Continue as with regular pancakes; keep them warm in the oven until ready to serve.

Yeild: makes about 12 pancakes

Cappuccino Muffins

Ingredients:

• For Muffins:
• 2 cups flour
• 3/4 cups sugar
• 2 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 cup milk
• 2 TBS. instant coffee granules
• 1/2 cup butter or margarine, melted
• 1 egg, beaten
• 1 tsp. vanilla
• 3/4 cup miniature or regular semisweet chocolate chips

• For Spread:
• 8 oz. cream cheese, softened and cubed
• 2 TBS. sugar
• 1 tsp. instant coffee granules
• 1 tsp. vanilla
• 1/2 cup miniature semisweet chocolate chips

Instructions:
Preheat oven to 375. Grease or line muffin cups.

In a medium bowl, combine flour, sugar, baking powder, ground cinnamon, and salt. In another bowl, stir milk and coffee granules until coffee dissolves; add the butter, egg, and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill muffin cups 2/3 full. Bake 17-20 minutes, then cool on wire racks.

To make the spread, combine all ingredients thoroughly. Store in the refrigerator.

*If you do not have instant coffee (I usually don't!), regular old finely ground coffee does just as well.
Yield: about 14 muffins

Easy Cinnamon Rolls

Ingredients:

• 2 c. warm water (about 110*)
• 2 pkg. active dry yeast
• 1/4 c. margerine, softened
• 1/2 c. sugar
• 2 tsp. salt
• 1 egg
• 5 1/2 - 6 c. flour

Instructions:In a bowl, dissolve yeast in water. Stir in sugar, salt, egg, and margarine. Mix in flour by hand until easy to handle. Only use as much flour as necessary.
Grease another bowl with shortening and put ball of dough greased side up in the greased bowl. Cover with a damp cloth and place in the refrigerator about 2 hours.
Remove dough from refrigerator and knead for a few minutes. Roll dough out until it is about 10" x 15". Butter the dough and then sprinkle with brown sugar and ground cinnamon. Roll dough tightly. Cut off 1 1/2" - 2" slices and place in greased pan. Let rise in warm place about 1 1/2 hours or until double.
Preheat oven to 375*. Bake until golden brown on top, about 20-25 minutes. Do not overbake.
Serve with Orange Buttercream Frosting.