Roasted Nut Granola

ESTIMATED AMOUNTS

• 1 c coconut flakes
• 2 c raw macadamia nuts
• 4 c raw cashews
• 1 1/2 c slivered almonds
• 3/4 c assorted seeds
• 1 c raisins
• 2 TBS coconut oil
• 2 TBS honey
• 1 1/2 tsp salt

Toast coconut 350 degrees for about 5 min. Watch closely. It burns quickly. Remove to a large bowl. Using the same pan, lay out the nuts with the larger ones around the edges. They toast more quickly than the ones in the middle. In the microwave melt the coconut oil, honey and salt.  Mix well then drizzle over the top of the mixed nuts. Toast in oven for about 6 min. 

While still hot stir to coat everything with the honey mixture. Add the raisins to the cooled coconut. When the nuts have cooled down mix everything together. When completely cooled, store in an airtight container. ENJOY!!!

Mormon Crack

by Linda Scott

• 1 box rice Chex
• 1 box Corn Chex
• 1 box Crispex
• 1 box Golden Grahams
• 1 bag shredded coconut
• 1 bag slivered almonds
• 3 sticks of butter (do not use margarine)
• 2 cups corn syrup
• 2 cups of sugar

You’ll need 2 LARGE bowls to mix this.

Mix dry ingredients evenly in the 2 bowls.

Heat the butter, corn syrup, and sugar to boiling. Then let it boil for 1 1/2 - 2 minutes.

Pour evenly over the dry ingredient mixture and stir well.

If you have any left over, store in an air tight container.

Granola

By Sandy Johnson

• 3 c oats (old fashioned, not quick bake)
• 1 c almonds
• 1 c cashews
• 3/4 c sweetened coconut
• 1/4 c & 2 Tbs brown sugar
• 1/4 c & 2 Tbs maple syrup or honey
• 1/4 c vegetable oil
• 3/4 tsp salt
• 1 c raisins

Combine oats, sugar, nuts, and coconut.
In separate bowl combine syrup, oil & salt.
Combine both mixtures in sheet pan.
Cook at 250 degrees for 1 hour, stirring every 15 minutes.
Remove from oven, add raisins & mix.
***You can add any type of nuts or craisins or those type of things that you have on hand.***

Hot Sausage Cheese Puffs

By Sandy Johnson

• 1 lb hot sausage
• 1 lb shredded sharp cheddar
• 3 c Bisquick
• 3/4 c water

Fry sausage, crumbling, until meat is no longer pink.  Drain.  Spoon into bowl and cool.  Add remaining ingredients and mix until just blended.  Roll into 1 inch balls and place on cookie sheet 2 inches apart.

Bake for 12-15 minutes at 400 degrees.

Spinach Dip In Hollowed Out Bread

• 1 pkg frozen chopped spinach
• 1 can chopped water chestnuts
• 1 Tbl parmesan cheese
• 1 pkg Knorrs vegetable soup mix
• 1 bunch green onions, chopped
• 1 c mayonnaise
• 1 c sour cream
• 1 large round loaf of bread

Squeeze spinach until dry.
Mix all ingredients well (except bread), cover, and refrigerate for several hours.
Hollow out round bread and serve inside it as a bowl.

Cold Pizza

By Lorie Payton

• 1 pkg crescent rolls
• 8 oz cream cheese
• 1/3 c ranch style dressing
• 1/2 tsp basil
• veggies finely chopped
• bell pepper
• olives
• broccoli
• carrots
• green onions
• shredded cheese

Flatten crescent rolls on cookie sheet. Bake until golden brown, about 8-10 minutes and then let cool.

Mix together cream cheese, ranch, and basil.  Top baked crescent rolls w/ sauce.

Put any type of veggies you want on top of the sauce.  Top w/ shredded cheese and serve cold.

Cheese Ball

• 2 pkgs 8 oz cream cheese
• 1 can (8.5 oz) of crushed pineapple, drained
• 2 c chopped nuts
• 1/4 green pepper, chopped
• 2 Tbs dried onion
• 1 Tbs seasoning salt

Mix together except for 1 c nuts.
Roll into a ball and then roll in remaining nuts.
Serve w/ crackers (we prefer Ritz crackers).