Rhubarb Pie

Ingredients:
2 cups rhubarb, in pieces
1 cup sugar 1/2 can (tall) crushed pineapple (without juice)
2 Tbsp flour 1 Tbsp Cool Whip (optional)
Crust (See below)

Mix sugar, flour, and Cool Whip. Add pineapple and rhubarb. Stir to cover fruit. Put in uncovered pie crust. Cover with top crust and bake at 425 for 15 minutes, then 350 for 45 minutes.

Pie Crust: 2/3 cup and 2 Tbsp shortening 1 tsp salt 2 cups flour 1-5 Tbsp cold water Cut shortening into flour and salt with a pastry blender. Add water one tablespoon at a time until dough is sticky enough to ball up, but not too wet. Amount of water will depend on the humidity in the air.

Wacky Cake

Ingredients:
3 cups cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 Tbsp vinegar
3/4 cup vegetable oil
2 cup water

Preheat oven to 350 degrees.  Mix dry ingredients.  Make 3 depressions in dry mixture, putting oil in one, vinegar in the next, and vanilla in the 3rd.  Pour water over all and mix well with whisk or similar.  Pour into well greased pan(s) (either 9x13, 2 9-inch rounds, or cupcake pan).  Bake at 350 for 30-40 minutes or until toothpick inserted in middle comes out clean. 

Creamy Lemon Bars

Ingredients:
1 1/3 cup flour
1/2 tsp salt
1 tsp baking powder
1 stick (1/2 cup) butter, slightly softened
1 cup brown sugar (lightly packed)
1 cup oats
1 can (14 oz.) sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon

Preheat oven to 350 degrees.  Mix butter and brown sugar until well combined.  Sift together flour, salt, and baking powder.  Add oats and flour to butter/sugar mixture and mix to combine.  Press half of crumb mixture into the bottom of an 8x11 inch pan. 

Mix together condensed milk, lemon juice, and lemon zest.  Spread onto the bottom layer or the crumb mixture.  Top with the other half of the crumb mixture, but don't press. 

Bake for 20-25 minutes, or until golden brown.  Allow pan to sit on counter for 30 minutes after baking.  Cut into squares and refrigerate for a couple of hours or until cool.  Serve cool. 

From pioneerwoman.com

PW's Favorite Sandwich (Egg-free Version)

 

1 Tbsp dijon mustard
1 tomato
1 red onion
2 slices mild cheddar cheese
1 (4 oz.) can green chilies
2 slices provolone cheese
2 slices rye bread
butter

Spread dijon mustard on each slice of rye bread.   Slice the tomato and the red onion.  Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other side.  On top of the tomatoes, place thin slices of red onion followed by two slices of provolone.  Lay one or two slices of green chilies on top of the provolone.  Place the two halves together.  Butter the outside of both bread slices and grill slowly over low heat until golden brown. 

From: pioneerwoman.com

Chocolate Crinkles

Ingredients:
1/2 cup vegetable oil
1 3/4 cup sugar
1 cup unsweetened applesauce
1 cup cocoa
2 1/4 tsp. vanilla extract
2 1/4 cup flour
2 tsp baking powder
1/4 tsp salt
1 cup powdered sugar

Combine oil, sugar, applesauce, cocoa powder, and vanilla extract until well combined.  In a separate medium bowl, combine the flour baking powder and salt with a wire whisk.  Add the dry ingredients to the wet and mix until combined.  Put the dough into a ziploc bag and freeze until well chilled, about an hour (or chill in fridge at least 3-4 hours). 

Preheat oven to 350 and line two cookie sheets with parchment paper.  Cut open the bag with scissors.  Lightly flour your hands with powdered sugar and scoop out about 1 inch balls of dough.  Roll dough into balls and drop into the powdered sugar.  Roll in sugar until completely covered in sugar.  Place 2 inches apart on parchment lined cookie sheets.  Bake about 10 minutes (until cookies are just set) at 350.  Do not overbake.  Cool completely on cookie sheets.

From foodallergymama.com

Best Bread Ever

Ingredients:
2 1/2 cups hot water
1/3 cup oil
1/3 cup sugar or honey
1 Tbsp salt
3/4 cup flour
1 1/2 Tbsp yeast
5-7 cups of flour

Mix together the water, oil, sugar/honey, and salt.  Add 3/4 cup flour and whisk together or 30 seconds.  Then, add the 1 1/2 Tbsp yeast and whisk for 30 seconds.

Add 2-3 cups of flour and mix together with a spoon.  Add the rest of the flour and mix until shaggy looking and hard to work with a spoon.  Knead in the bowl a few times and then turn the dough out onto a floured dish towel.  Knead for 7-8 minutes by hand (or 5 minutes by mixer).  The dough should be soft but not sticky.

Let rise in a clean, greased, covered bowl for about 30 minutes.  You can let it rise on the counter, or in the oven (turn oven on to 450 for less than a minute, then turn it off and put the bowl of dough inside the oven to rise).  When the dough has risen, remove from oven and heat oven to 175 degrees. 

Grease your bread pans with spray oil divide the dough.  Roll the dough into a long oblong shape.  Push out all the air bubbles.  Roll into a tight cylinder, tuck the ends under, and place it in a greased bread pan.  Repeat with remaining dough. 

Place loaves in warm oven (175 degrees) for about 1/2 hour or until the dough has risen to fill the pan. 

Turn the oven up to 350 and cook for about 30 minutes.  The bread is done when you hit the top and it sounds hollow.  If the crust gets too brown, it can be covered lightly with a piece of foil.

Turn out on a wire rack and let cool completely before cutting.  Butter the top, if desired. 

From deliacreates.blogspot.com

Potato Salad with Bacon and Parsley

Ingredients:
1 1/2 pounds new potatoes
1 tsp salt
4 slices of bacon
3 Tbsp extra-virgin olive oil
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 cup fresh flat-leaf parsley, roughly chopped

Place the potatoes in a pot with water to cover and 1 tsp salt and simmer until tender, 15 to 18 minutes.  Drain and run under cold water to cool.  Cut into quarters. 

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6-8 minutes.  Transfer to paper towels.  Crumble when cool. 

In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt, and 1/4 tsp pepper.  Toss with the potatoes, bacon and parsley. 

The potatoes can be cooked and tossed with the dressing and the parsley up to 1 day in advance.  To ensure that the bacon stays crisp, add it just before serving. 

Via Real Simple