Oatmeal Pumpkin Breakfast Bars

• 1/2 cup applesauce
• 1 egg
• 1T flaxmeal/2T water (as an egg substitute) let stand for 2 minutes
• 1 teaspoon vanilla extract (oops, forgot)
• 3/4 cup pumpkin puree
• 1/4 cup sugar (decreased amount, original recipe had maple syrup, but I didn't have that yet)
• 1 1/4 cup flour
• 1/4 cup wheat germ
• 1 cup rolled oats
• 1/4 cup flaxmeal
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• Pinch of salt
• 1 cup raisins/dried cranberries

Bake in pan 350 degrees for 25-30 minutes.  I made a double batch and used a bar pan and a 9x9 pan.  They turned out well!

**for cookies:  Drop rounded tablespoonfuls onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.

Original recipe for Oatmeal Pumpkin Breakfast Cookies.

Quinoa Enchilada Bake

Original recipe from:  Two Peas and Their Pod

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

My version (changed due to supply in our kitchen)

1 cup uncooked quinoa, rinsed
2 cups water
Boil for 5 minutes, cook on low, covered 15 minutes

1 tablespoon olive oil
1/2 onion, diced
3 cloves garlic, minced
equiv. of 2 colored peppers, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
1 can red beans, drained and rinsed
1 can vegetarian refried beans
leftover hamburger (1/2 lb...)
1 small can crushed tomatoes
1 cup medium salsa
1-2 cups shredded cheese (part mixed in and part on top)
Toppings: Sliced green onions, avocado slices, sour cream, optional

Saute veggies with oil and spices.  Mix together all ingredients, leaving some cheese out.  Bake in 9x13 pan at 350 degrees for 20 minutes.  Top with remaining cheese, bake 10 more minutes.  Let set 10 minutes then serve with optional toppings.  Tortillas are nice as well if you want to make it into a burrito sort of thing. 

It will feed our family of 5 3 meals!  You could spice it up with additional salsa or switching the crushed tomatoes with salsa.  I have found though that the milder I make things the more kids take to it.  So, I have decided that we can add spice on the side!

Avocado Spread

Source:  Organic Authority

Original:
1 small chili pepper
1 medium onion
1 garlic clove
1 Roma tomato
2 medium avocados, peeled and pitted
1 tablespoon fresh lime juice
3/4 teaspoon kosher salt
1/8 teaspoon dry mustard

My substitution version:
2 slices colored pepper
1/2 (+) teaspoon onion powder
1 garlic clove
2 grape tomatoes
2 medium avocados, peeled and pitted
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon dry mustard

Process peppers, onions, garlic and tomatoes.  Mash avocado with lemon juice.  Mix all together and spread on your sandwich!!  Yum!

We ate with sourdough bread, ham, salami, mushrooms, romaine and cheese. 

Chocolate Hummus

Original recipe at:  The Colorful Kitchen


Recipe with my adjustments:

• 1 1/3 cups cooked chickpeas
• 1/3 cup peanut butter
• 6 dates, pitted
• 1/4 cup cocoa powder
• 3 tbs honey
• 1/4 cup almond milk
• 1 tsp vanilla extract
• pinch of salt

I started with the amounts from the original recipe and added as I taste tested.  I made it a bit sweeter than what it had called for, and possibly a bit more creamy.    Yum!

"Subway" Banana Peppers

After trying to raise peppers a few years in a row without success, I tried banana peppers this summer and they are actually thriving.   The other day, I found a recipe at this site.  I didn't follow the recipe completely, but here is what I did...

• 4 whole garlic cloves
• enough banana peppers sliced to fill a quart jar
• 4 tsp. salt
• 4 cups white vinegar*
• 4 cups water*

*I could have used a bit less, but I had made some pickles earlier and didn't have enough juices to fully cover the cucumbers, so I used the extra for that.

1. Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. You can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
2. In a large pot, combine water and white vinegar. Heat on high until boiling.
3. Add 4 cloves of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 4 tsp. salt to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring.
4. I then placed my jar in the fridge and it sealed enough to store in the fridge for several months.  I won't take it out to shelve it until opened...but it will keep a while that way. 
5. Think I'll wait and try them next week.  That's what they said to do for the refrigerator pickle recipe that I used, so I'll go with that.

Unsweetened Apple or Pear Sauce - Crock Pot

1. Fill your crock pot with cut and cored apples (no need to peel).
   
2. Place on high for about 4 hours...check at that time to see if the fruit is soft enough to smash.
3. Cool or can.

 

Pears after a few hours in the crockpot.