Graham crackers

1 1/2 cups all purpose flour
1 1/4 cups graham flour (or whole wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 C butter
1/3 C granulated sugar
1/4 C honey
1 tsp vanilla extract
1 large egg
Sugar and butter for optional topping
Directions: 1. Mix the dry ingredients together in a medium bowl 2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. The add the honey, extract and egg and beat until combined. 3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap dough in plastic and place it in the refrigerator to chill. 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to 1/4 inch thick. Preheat the oven to 350. 5. Use a ruler to mark 3 inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin spatula to scrape the crackers from the counter. Use a fork to pierce the crackers. 6. Bake the crackers for 10 minutes or until the edges just start to brown. Remove them to a wire rack to cool These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter and sprinkle with granulated sugar.

Chocolate Syrup

1 1/2 C Water
3 C Sugar
1 1/2 C cocoa 1
Tbsp vanilla extract
1/4 tsp salt
2 Tbsp light corn syrup

In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all the solids have dissolved. Reduce sauce until slightly thickened. Store in fridge in a squeeze type bottle!

Animal Crackers

2 C sugar
2 C long-cooking oats, uncooked
1 t. baking soda
1/8 t. salt
1/2 C. shortening
1/2 C. hot water
1/2 T vanilla extract
1/2 T Almond extract (1 full TBS of vanilla extract can be used instead of Almond extract)
2 to 2 1/2 C. all-purpose flour

Combine sugar, oats, baking soda and salt in a large mixing bowl; cut in shortening until crumbly. Add water and extracts; stir until blended. Add enough flour to form a stiff dough. On a lightly floured surface, roll dough to 1/8 inch thickness and cut into desired shapes. Bake on a greased baking sheet at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes about 4 dozen.

Katie's Brownies

Be very afraid of these....VERY VERY afraid.

2 C white sugar
5 eggs
1 C vegetable oil
1 tsp vanilla
1 1/3 C flour
1/2 C cocoa powder
1 tsp salt
1 C chocolate chips
Preheat oven to 350. Grease a 9X 13 pan. Stir together sugar, eggs, oil and vanilla. Blend well. Combine flour, cocoa and salt. Mix into egg mixture. Spread batter evenly and sprinkle chocolate chips on top. Bake 30 - 35 minutes or until brownies begin to pull away from the pan.

Meatless Lasagna

2 c frozen corn thawed
1 can (15 oz) black beans, rinsed & drained
1 can (14-1/2 oz) diced tomatoes w/ basil, oregano, & garlic undrained
1 can (4oz) chopped green chilies
3 green onions sliced
2 tsp dried oregano
2 tsp dried cumin
4 corn tortillas (6 inches)
1-1/2 c shredded Mexican cheese blend
6 TBS plain yogurt
In a bowl, combine the first 7 ingredients. Place two tortillas in an 11x7x2 baking dish coated w/ cooking spray. Spread with half the corn mixture, sprinkle with half of the cheese. Repeat layers. Bake, uncovered at 400 for 15-20 min or until heated thru. Let stand for 5 min. Garnish each serving with a dollop of yogurt. Makes 6 servings.

Greek Chicken

This is a recipe that I tried on a whim one day. I had Greek Chicken at a the EE clinic over the summer and wanted to duplicate it, but not have the oven on. I found this in my "Fix It & Forget it Cookbook" and it was a HUGE hit with the kids!!!

4-6 potatoes, quartered
2-3 lbs chicken pieces (I used chicken thighs w/ the skin & bones b/c that's what I had!)
2 large onions, quartered
1 whole bulb garlic, minced
3 tsp dried oregano
1 tsp salt (I omitted the salt)
1/2 tsp pepper
1 Tbsp olive oil

Place potatoes in bottom of slow cooker. Add chicken, onions & garlic. Sprinkle with seasonings & top with oil. Cover, cooking on high for 5-6 hours or low 9-10 hours. Makes 4-6 servings!
Enjoy!

Pad Thai (with Chicken) ~ Feb Recipe Challenge

I love Pad Thai. I've been searching for a good fairly easy recipe. I've tried numerous ones that have failed miserably. This one I found on yahoo one day when they were featuring make your own take out. I of course had to make some modifications as I didn't have the crushed peanuts on top, and I wanted chicken instead of shrimp (although either would be good!)

4 ounces dried rice noodles (I used aprox 6 oz)
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce

Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes.

Some notes ~ really make sure your noodles are drained quite well. Make sure though that you do soak them for 20 min even if the box says to soak them for less time. I've soaked them for less time in other recipes and its just not as good. Also because I used chicken I used one chicken breast that I cut-up and pre-cooked.