Graham Crackers

Ingredients:
1/2 cup shortening
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk

Directions:
In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

Granola

Ingredients

3 cups rolled oats

3/4 cup slivered almonds

3/4 cup sweet coconut flakes

1/4 cup & 2 tbp honey

1/4 cup vegetable oil

1/4 cup & 2 tbp brown sugar

3/4 tsp salt

1 cup raisins or craisins

Preheat the oven to 250F. Mix honey, oil, sugar & salt together. Then add rolled oats, almonds & coconut flakes.

Pour into 2 baking sheets and put in oven for 1 hr & 15 min. Stir every 15 min to facilitate even toasting!

Once done, mix in raisins and store in air tight containers or ziplocks :) Enjoy!

White Bean Dip

I love this type of recipe - just put all ingredients in blender and turn it on!

Ingredients:

15oz can of Great Northern Beans

2 cloves garlic

2 tbsp lemon juice

1/3 cup olive oil

2 tbsp dried parsley

Place everything in blender and pulse until coarsely chopped. Place in small bowl, add salt & pepper to taste. Serve with veggies and/or crackers!

Dried Fruit & Popcorn Bars

1/2 cup brown sugar

1 tsp water

1/2 stick unsalted butter, melted

2 cups dried apricots, cherries and cranberries roughly chopped

8 cups popped popcorn, warm

In small saucepan, heat sugar and water to 230 degrees. Transfer to a small bowl, then whisk in the better. Add the dried fruit and toss well.

Place the popcorn in a large bowl, then pour the butter-fruit mixture over it, tossing gently to coat and combine.

press the mixture firmly into a 9x9 inch pan. Let sit for 45 min. Cut into 9 bars.

Honey Lemon Muffins

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 tsp baking powder

1/4 tsp baking soda

1 egg

1/2 cup honey

1/4 lemon juice

1/4 cup butter

1/2 tsp grated lemon peel

Drizzle:

1/4 cup confectioners' sugar

1 tsp lemon juice

additional grated lemon peel

In large bowl, combine flours, baking powder, baking soda and salt. In another bowl combine egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or use paper liners; full one-half full with batter.

Bake at 375 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

In small bowl, combine confectioners' sugar and lemon juice. Drizzle over warm muffins. Sprinkle with additional lemon peel.

Makes 10 muffins

Per muffin: 178 calories; 5g fat (3g saturated); 31g carb; 1g fiber