Taco Spice Mix (will be using with Tofu crumbles for our Veg. Tacos)
This makes a large batch that you can put in a baggie or container and keep in the pantry. I put less salt that it calls for. Add 2 Tablespoons to 1lb of meat. Mix well and cook. You can also use this as a dip by adding 2 T to 1 C of sour cream or yogurt!
1/4 C red pepper flakes or chili powder
1/4 C ground cumin
1/4 C oregano
2 T cayenne pepper
1/4 C Garlic Powder
1/4 C Onion Powder
3 T Salt
Homemade Bisquick Mix
5 cups flour
1/4 cup baking powder
2 T sugar
1 t. salt
1 cup butter or margarine
TO MAKE BISCUITS:
TO MAKE PANCAKES:
Peanut Butter Granola Bars- YUMMMMM!
Vegetable cooking spray
1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1-stick) unsalted butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted, *see Cook's Note
1/3 cup miniature chocolate chips (optional)
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.
In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.
Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.