Cool Veggie Pizza 

*Version 2

Source: Pampered Chef

Yield: 10 servings

• 1 - 8 oz. package refrigerated crescent rolls
• 1 - 8 oz. package cream cheese
• 1 T. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. dried dill weed
• salt and pepper to taste
• 2 cups assorted veggies: broccoli, cauliflower, cucumber, green or red peppers, green onions, mushrooms, carrots, zucchini, tomato, yellow summer squash

1. Preheat the oven to 350º.  Roll out the rolls, arrange and press seams shut. Roll out to a 12" circle.
2. Bake 10-12 minutes until golden brown, cool completely.
3. Combine cream cheese and spices, spread over crust.
4. Coursely chop or slice veggies, arrange over cream cheese mixture.

*Version 1 is almost the same, but uses a package of dry Italian salad dressing instead of the spices and also has grated cheddar sprinkled over the finished pizza.  

Honey Oatmeal Bread

Honey Oatmeal Bread

Source: Father Dominic

Yield: 2 Loaves

1 cup instant oats, uncooked

2 cups hot water

1 package Active Dry Yeast

¼ cup warm water

⅓ cup honey

1 Tablespoon butter or vegetable oil

2 teaspoons salt

1 egg, beaten (optional)

About 5 ½ cups flour (divided)

Additional oats for coating

Put the oats in a large bowl.  Bring water to a boil, pour it over the oats and let stand at least 15 minutes.

Sprinkle yeast over ¼ cup warm water in a small bowl; stir to mix.  Let stand 5 minutes to dissolve.

Feel the oats at eh bottom of the bowl to be sure they're lukewarm.  Add honey, butter, salt, and yeast mixture.  For an extra-rich dough, add egg. Mix well. Work in enough of the flour so the dough can be handled, but remember that the oats and honey will make this a very sticky dough.

Turn dough onto a lightly floured surface.  Knead 1 or 2 minutes.  Cover and let rest 10 minutes.  Knead until dough is elastic but still rather sticky, adding flour as needed, don't add too much flour at a time.

Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.

Punch down dough and divide into 2 equal pieces.  Knead each pence to remove the large air bubbles.  Do not use any florin the kneading surface, you want the dough to remain sticky.  Form each piece into a loaf. Roll each loaf in additional oats until completely covered.  Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.  

While dough is rising, preheat the oven to 350º.  Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom.  Remove from baking sheets and let cool on wire racks.

Note: Breads made with honey might darken more quickly during baking than other breads.  If the loaves start to get too dark, loosely cover them with aluminum foil  and continue baking.

Honey Oatmeal Bread for the Bread Machine

1 cup water

3 Tablespoons honey

1 ½ tsp. butter

1 tsp salt

½ cup instant oats, uncooked

2 ½ cups bread flour

1 ½ tsp. yeast

Add ingredients to the bread machine pan in the order suggested by manufacturer.

Set to basic cycle; medium/color setting 

Oatmeal Cake

Source: More With Less Cookbook

• 1 1/3 cup boiling water
• 1 cup quick oats

Pour water over oats.  Let stand 20 minutes.

• 1/2 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 1/3 cup flour
• 1 tsp. baking soda

Cream shortening and sugars.
Add eggs.
Add dry ingredients.
Add oats.
Bake at 350º for 30 minutes or until done.

Topping:

• 1/2 stick butter
• 1/2 cup brown sugar
• 1/4 cup cream
• 1 tsp. vanilla

Put in pan, boil 5 minutes, stirring all the time.
Remove from heat, and add:

• 1/2 cup coconut
• 1/2 cup nuts

Our over warm cake and broil 2 minutes.

Chocolate Caramel Bars

Source: Jenny White / Taste of Home Magazine
Yield: 4 ½ dozen

• 2 ¼ cups flour, divided by 2 cups, ¼ cup
• 2 cups quick oats
• 1 ½ cup brown sugar
• 1 tsp. baking soda
• ½ tsp. salt
• 1 ½ cups cold butter
• 2 cups chocolate chips
• 1 cup pecans, chopped
• 12 oz. jar caramel ice cream topping

1. Combine: 2 cups flour, oats, brown sugar, baking soda, and salt.
2. Cut in butter until crumbly. Set aside half of the mixture.
3. Press other half into a greased 13”x9” pan. Bake @ 350º for 15 minutes.
4. Sprinkle chocolate chips and nuts over hot layer.
5. Whisk caramel and ¼ cup flour together until smooth. Drizzle over as the next layer.
6. Top with the reserved dough crumbs, spreading them over evenly.
7. Bake for 18-20 minutes until golden brown.
8. Cool on a wire rack for 2 hours before cutting.

Sausage Muffins

Source: Tam in AZ / SL

• 1 lb. sausage, cooked and drained 
• 2 cups self rising flour 
• ½ stick butter, melted 
• 1 egg
• 1 cup milk 
• 1 ½ c. Cheddar cheese 

Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.

These freeze well.

Linguine ala Anne

Source: OAMC

• 12 oz. linguine
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. salt
• 12 oz. evaporated skim milk
• 4 oz. mushrooms
• 1 1/3  cups water (or chicken broth, then skip bouillon)
• 1 cube chicken bouillon (I use "Better Than Bouillon)
• 4 cups cubed ham
• 1/2 cup grated Romano cheese (I usually sub Parmesan)
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 tbsp. oil
• 1 cup croutons

1. Cook linguine according to the directions, drain and return to the pot.

2. While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.

3. Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.

4. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a greased 13x9x2 inch baking dish, leaving a slight hollow in the middle.

5. Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish.

6. Saute red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.

To serve: thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center. Makes 8 servings.

My Man's Cookies

Source: Vanguard Cookbook

• 1/2 c. Crisco
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 c. coconut
• 1 c. flour
• 1/2 c. white sugar
• 1/2 c. brown sugar
• 1/2 tsp. soda
• 1 tsp. vanilla
• 1/2 c. nuts
• 1 c. oatmeal

1. Cream Crisco and sugars; beat in egg.
2. Add flour, soda, baking powder and then last ingredients. 
3. Bake at 375º. 

Way to a Man's Heart Cookies

• 2 sticks (8oz.) butter 
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp. vanilla
• 2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups oatmeal
• 1 cup coconut
• 1 bag Heath chips
• 1 bag semi-sweet chocolate chips

1. Cream butter and sugars together, beat in eggs and vanilla.
2. Combine flour, baking powder, soda, salt; combine with wet mixture.
3. Add the oats and chips.
4. Bake at 325º for 14-16 minutes.
5. 
   

Ham Delight Sandwiches

• 1 stick butter
• 1 tsp. Worchestershire Sauce
• 1 medium onion, chopped (1/2 cup)
• 2-3 tbsp. poppy seeds
• 3 tbsp. mustard 

• 1 lb. ham (16 slices)
• 1/2 lb. Swiss cheese (8 slices)
• 8 Hamburger buns or rolls

Mix first 5 ingredients together and spread on rolls.  Layer ham and cheese on each and wrap in foil.  Heat for 10 minutes at 400º or freeze for future use.

To heat frozen sandwich, place frozen sandwich in a 350º for 30-35 minutes, or until cheese is melted.

Lemon Squares

Source: Nancy Ramberg

• 1 cup flour
• 1/2 cup butter
• 1/4 cup confectioner's sugar
• 2 eggs
• 1 cup sugar
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 tbsp lemon juice

1. Mix flour, butter, and confectioner's sugar together, press into an 8" square pan.
2. Bake for 20 minutes at 350º.
3. Beat the remaining ingredients together and pour over hot crust.
4. Bake for an additional 25 minutes.
5. Dust with confectioner's sugar.
6. Cut into squares when cool.