Allison's Recipe Book

Ingredients:

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9×13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator…

Ingredients:
for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

For the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Ingredients:

24 oz of Milk Chocolate + 2 Tbs. Solid Shortening) for coating
2 oz butter
1/4 cup condensed milk
7 oz Marshmallow Creme ( marshmallow fluff)
14 oz caramels (unwrapped)
1/3 cup peanut butter
14 oz of whole peanuts
10 oz chocolate for background
1 tablespoon of water and 4 tablespoons more

Directions:

Line a 9 x 13 dish with foil, “grease” with butter.
Melt 10 oz of Chocolate over a double boiler, once melted pour onto the buttered foil, spreading evenly with the back of a spoon. Place in fridge to set.
In the meantime…
In a med. saucepan combine marshmallow creme, 1 Tbs Water, butter, stirring until combined. Add condensed milk, stirring constantly over med heat until mixture thickens to nougat consistency, simmer about 4 minutes. Remove from heat and add peanut butter.

Pour the mixture over the chocolate & stick it in the fridge.
Heat the caramel in the microwave or a double boiler with a few tablespoons of water ( about 4)
Then add peanuts and mix.
Pour mixture over marshmallow layer and spread well.
Cool a few minutes to let them set, then cut into bars.
Melt the 24 oz of Chocolate & 2 Tbs Solid Shortening, mixing well & Dip the bars into the chocolate.

Directions:
In a large bowl combine all ingredients: mix well. Press firmly into well greased 15 1/2 x 10 1/2 inch jelly roll pan. Bake at 450 for 10-12 minutes or until golden brown and bubbly. Cool and cut into bars.

Variety Options:
For a bit of variety add 1/2 – 2/3 cup chopped nuts, seeds or raisins.
For cinnamon Granola Bars- add 1 tsp cinnamon with the rest of the ingredients.
For Cinnamon Apple Granola Bars- add 1/2 c. finely chopped DRIED Apples & 1 tsp cinnamon

Ingredients:

1- 8 oz pkg of Cream Cheese, softened
1/2 c. Mayo
1/2 c. Chopped Green

Chilis (2 oz)
1/3 c. Sliced (Pickled) Jalapenos
1/4 c. Colby jack cheese, shredded
1/4 c. Cheddar Cheese, Shredded
1/4 c. Parmesan Cheese, shredded
1/2 c. Panko Bread Crumbs

Directions:

In a small bowl combine the cream cheese and mayo until smooth, add the chilis, jalapenos, and cheeses, mixing well. Spread the dip into ramekins and then sprinkle with panko. Bake at 375F for 18-25 minutes or until golden brown.

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.