Granola Cookies

Ingredients:

• 1-1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 1-1/2 cups granola
• 1 cup raisins or other dried fruits such as cranberries, blueberries, chopped dates

Preparation:

Preheat oven to 350 degrees F. Lightly grease baking baking sheet. In a small bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Cream butter and sugar. Add egg and completely combine. Add milk and combine. Mix in flour mixture. Stir in granola and dried fruit. Drop by heaping teaspoonsful, 2 inches apart onto prepared baking sheet. Bake for 11-14 minutes. Makes apprx. 1-1/2 to 2 dozen.

Haystack No Bake Cookies

This is one of the first recipes I ever made.  I was 12 years old, in my grandmother's kitchen and had just finished setting them out on her kitchen table when the neighbor boy and his mom rode up on snow mobiles.  While his mom and my grandma were visiting, he laid under the kitchen table and kept reaching up to eat the cookies I had just baked.  I was really mad, but couldn't say anything, of course.  I lost the recipe and was delighted this past Winter when I asked a fellow teacher if she had the recipe.  I described it to her and she did!  I was thrilled.  I have made them several times since then, but I'm afraid I might misplace it again, so I decided to post it here for safe keeping
Ingredients
3 cups quick oats
1 cup shredded coconut
6 Tablespoons cocoa (I tried it with Hershey cocoa and it did not appeal, so the next time I used hot chocolate mix...much more to my liking)
1/2 tsp salt
Mix well and set aside
 Combine in a saucepan & boil 1 minute
2 cups sugar
1/2 cup butter
1/2 cup milk
1 tsp. vanilla
Pour over dry ingredients and mix well.  Drop by spoonfuls onto wax paper.  Cool and serve.






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Sweet Corn Quesadillas

Ingredients:

• 3 cups fresh corn
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped scallion
• 2 tbsp. chopped cilantro
• 2 tbsp. lime juice
• 1/4 tsp. chile powder
• Salt
• 4 large flour tortillas
• 2 cups shredded monterey jack
• Lime wedges

Directions:

1. Combine all up to tortillas. For each quesadilla, place a tortilla in skillet over medium heat and spread 1/2 cup cheese and 1/2 cup corn relish over half; melt cheese; fold over. Cut into wedges; serve with lime.

Asian Meatballs with Spicy Lime Dipping Sauce

Ingredients:

• 4 scallions, green and white parts, coarsely chopped
• One 2-inch piece of fresh ginger, peeled and grated or finely chopped
• 1/4 red bell pepper, coarsely chopped
• 1 serrano or jalapeno chile pepper, seeded and finely chopped
• 2 garlic cloves, crushed
• 3 tablespoons plus 1/3 cup dark soy sauce, such as tamari
• 2 to 3 tablespoons cilantro leaves (a handful)
• Zest and juice of 2 limes
• 1 pound ground sirloin
• 3 to 4 tablespoons vegetable oil
• 1 teaspoon dark sesame oil
• 1 tablespoon honey 

• Directions:

  1. In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Add the meat and process until well combined, about 30 seconds more. Roll the meat into 24 balls the size of walnuts.
  2. Preheat a large nonstick skillet over medium heat and add the vegetable oil. Add the meatballs and don't move them until they are brown on 1 side, about 2 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 2 to 3 minutes more.
  3. While the meatballs cook, make the dipping sauce. In a bowl, combine the remaining ginger and chile pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
  4. Place the finished meatballs on a serving platter, with toothpicks on the side. Serve with the spicy lime dipping sauce.