Coconut Oatmeal Cookies

Thanks to my good friend Autumn, I have this recipe and I love it. I have been making it for a few years now and it never fails to be one of my favorites!!!

1 1/4 C flour
1/2 C softened margarine/butter
1 tsp baking powder
1 egg
1 tsp baking soda
1/2 tsp vanilla
1/2 tsp salt
1 C oats
1/2 C sugar
1 C coconut
1/2 C brown sugar
Chocolate Chips (optional)

Sift together flour, baking powder, baking soda, salt into a bowl. Add sugars, margarine, egg and vanilla. Beat until smooth, about 2 minutes. Stir in oats and coconut and optional chocolate chips. Shape to form 1 inch balls. Bake at 350' for 12 to 15 minutes. Makes 2 dozen

Granola

I love this granola recipe, it is so yummy in yogurt in milk or just by itself!

6 cups oats (rolled or quick)
1/4 Cup Sunflower Seeds
1/2 Cup Brown Sugar
1/2 Cup Raisins or other dried fruit (craisins)
1 cup Coconut
1 Cup Chopped Nuts
1/3 Cup Sesame Seed ( I use flax seed instead)

Mix everything except the raisins and dried fruit and coat with the following

1/2 Cup Olive Oil
1/3 Cup Honey
2 tsp vanilla

Spread on a greased cookie sheet and bake at 350 degrees for 18-20 minutes. Add Raisins and other dried fruit and bake 5 minutes more.

I always half the recipe because it makes a lot. I have also make adjustments based on my preferences. I add more coconut, sunflower seeds and raisins then it calls for but you can make it to your liking!

Florentine Shells

This is a Pampered Chef Recipe that is so easy and just delicious! It is meatless, so it is budget friendly and great when you are making dinner for many...

• 18 jumbo pasta shells (I use Barilla brand)
• 1 container (15 ounces) part skim Ricotta
• 1 package frozen spinach chopped, thawed, and drained and squeezed dry
• 2 cups shredded Italian cheese blend
• 3/4 cup half and half (divided)
• 1 garlic clove pressed
• 1/2 tsp. dried basil
• 1/4 cup Parmesan cheese
• 1/2 tsp. dried oregano
• 1/8 tsp. salt
• 28 oz. jar of spaghetti sauce

1. Preheat oven to 350, cook pasta according to directions, drain, then drizzle with Olive oil so the shells don't stick
2. Mix ricotta, spinach, 1&1/2 cups of Italian cheese, 1/4 cup of Parmesan, and 1/4 cup of half and half. Press in garlic and seasonings. Mix well.
3. In another bowl whisk the rest of spaghetti sauce with remaining half and half. Pour some of sauce mix on bottom of cooking pan. Fill each shell with ricotta mixture (one scoop) I usually use my cookie dropper. Arrange filled shells in baking pan. Top with remaining spaghetti sauce.
4. Cover with foil, bake for 40 minutes. Remove foil, top dish with remaining 1/2 cup of Italian cheese. Bake uncovered an additional 5 min. Let cool for 10 min. before serving.
5. Serve with crusty bread and asparagus. Enjoy!