Frozen Strawberry Jam

5 Cups of mashed strawberries

1/2 Cup of light corn syrup

2 Cups of granulated sugar

3-4 Tbsp Instant Clear Jel*

Mix dry ingredients well. Add corn syrup to strawberries then stir in dry ingredients. Continue stirring until sugar is dissolved. Put in freezer containers 1/2" head space. Freeze.

*I don't think this is available in most grocery stores. Liz gave some to me. I know you can get it off the web. It looks like Amazon is the best place to order it through.

I bought 5 containers of strawberries and was able to get seven pint jars of jam.

Granola

Just thought I'd share with you my family's very favorite granola recipe (there are so many aren't there!).

As usual, it's just a link a way-

It is called Megan's Granola on www.allrecipes.com

I hardly ever add the nuts, and use wheat flour usually instead of the oat bran and wheat germ. I also use about half the amount of oil. I think the cinnamon and vanilla mix is what makes this my favorite breakfast and snack. Just thought I'd share-hope you enjoy!

Layered Mint Brownies

Sorry about the bad picture-hope you get the idea-these are super tasty!

Start by baking your favorite brownie recipe or box mix. Be sure to bake them in a 9 x 13 pan. When they are cooled, spread the mint frosting on top of the brownies. Melt the choco chips & butter together, then evenly spread on top, covering the whole brownie pan. I let mine set in the fridge, but be sure to let it come back to room temperature before cutting.

Mint frosting:

1/2 c butter, softened

3 1/2 cups powdered sugar

1/2 tsp mint extract

2 drops green food coloring

milk-I used about 5 T.

Chocolate layer:

1 1/2 c semi-sweet choco chips

1/2 c butter

Wheat Bread (our favorite)

I have a couple wheat bread recipes that I like. About a year ago, I did the math for a similar wheat bread recipe, and figured that it cost me less than 20 cents per loaf. Baking the bread is habit now, and isn't a burden for time because it is just routine. Stocking up in the freezer is always a good idea, too. My main reasons for baking all our bread: my house smells so good, saving money, better for you, and, butter on a thick, warm slice. Mmmmm.

So many of my favorite recipes come from www.allrecipes.com

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.

Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.

Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely