½ cup Sugar
½ cup Brown Sugar
½ cup Butter Softened
½ tsp. Baking Soda
½ tsp. Vanilla
½ tsp. Cinnamon
¼ tsp. Baking Powder
¼ tsp. Salt
1 ea. Egg
1 ½ cups Quick-cooking Oats
1 cup All-purpose Flour
1 cup Raisins
½ cup Chopped Walnuts

Preheat Oven to 375 degrees. Mix all ingredients except oats, flour, raisins, and walnuts. Stir in remaining ingredients. Press dough into an 8x8 inch square pan. Bake for 25 minutes or until light brown. Cut into 2-inch squares.

4 cups Toasted Oats Cereal
1 cup Raisins
1 cup Unsalted Peanuts
1 cup Semi –Sweet Chocolate Chips

Mix all ingredients in a bowl.

2 cups Dries Cranberries
1 cup Walnut Pieces
2 cups Granola Cereal

Mix all ingredients in a bowl.

1 cup Crushed Ice
1 cup Fruit Yogurt
1 cup Fruit of Choice, Fresh Chopped, Frozen
1 cup Skim Milk

Combine all ingredients in a blender, blend until smooth.

4 cups of Your Favorite Pasta Sauce
1 lb. Whole Wheat Pasta

Follow cooking instructions on packages. Serve as directed.

3 medium Tomatoes, cut into 8 pieces
2 medium Cucumbers, chopped with skin on
1 can medium Black olives
½ cup Light Italian Dressing

2 Bananas
4 Popsicle Sticks
1 cup Semi-Sweet Chocolate Chips
½ cup Nuts, chopped finely

Cut bananas in half. Stick Popsicle sticks half way into banana in cut side. Place on wax paper in freezer for 1 hour. Melt chocolate chips in microwave on medium heat, stirring occasionally until melted. Dip/roll frozen bananas in chocolate then roll in chopped nuts. Place in freezer for ½ hour

2 teaspoons vegetable oil
2 garlic cloves, crushed
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/2 teaspoon salt

Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.

Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain. Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month.

2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons milk
1 1/2 cups packed brown sugar
1/2 cup unsalted butter
1/2 teaspoon orange zest
2 eggs
1 cup raisins
1 cup dried currants
1/2 cup dates, pitted and chopped
3/4 cup chopped walnuts

Preheat oven to 300 degrees F (150 degrees C).

Cream butter and sugar until smooth. Add the milk and eggs, stirring well. Set aside 1/4 cup of the flour. Sift the rest with baking soda, cinnamon, and nutmeg. Sprinkle on the grated orange rind. Stir into the butter mixture until well blended. In a separate bowl, mix together the currants, raisins, dates and nuts. Toss together with 1/4 cup of flour. Fold into the batter.

Drop onto cookie sheets and bake for 23 to 25 minutes, until slightly golden. Let cool on rack.