Wacky Cake

1 1/2 c. flour

3 T. Dutch process cocoa powder

1/2 t. salt

1 c. sugar

1 t. baking soda

2 t. vanilla

1 t. white vinegar

6 T. canola oil

1 c. cold water

Preheat oven to 350 degrees F.

1. Sift all the dry ingredients together into a bowl. Mix together.
2. Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another, and canola oil in another.
3. Pour water over the top and mix.
4. Pour into a lightly greased 8x8 inch pan.
5. Bake for 30 to 35 min.

Bran Muffins

From: Allrecipes.com

1 1/2 c. wheat bran

1 c. buttermilk

1/3 c. canola oil

1 egg

2/3 c. brown sugar

1/2 t. vanilla extract

1 c. all-purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1/2 c. raisins

1. Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 min.
3. Beat together oil, egg, sugar, and vanilla. Add buttermilk/bran mix.
4. Sift together flour, baking soda, baking powder, and salt. Stir flour mix into buttermilk mixture. Fold in raisins.
5. Spoon batter into prepared muffin tops.
6. Bake for 15 to 20 min, until a toothpick inserted into the center of the muffin comes out cleans.

No Bake Peanut Butter Energy Bars

1 c. honey

1 c. Creamy Peanut Butter

3 c. uncooked old fashioned oatmeal

1/2 c. dried cherries, cranberries, seeds, nuts, or chocolate chips

1. Combine the honey and the peanut butter in a large non-stick pan. Heat over low heat until the mixture is smooth and runny.
2. Mix in the oats and any other dry ingredients. Coat with peanut butter mixture.
3. Pour mixture into a greased 9x9 pan, press down firmly into pan.
4. Cool and cut into 16 squares.
5. Wrap in plastic wrap and store in a resealable bag in the fridge for up to a month.

Corn Salad

4 c. fresh corn kernels (from 4 ears), raw or cooked

2 jalapeños, seeded and thinly sliced

2 T. fresh lime juice

2 T. extra-virgin olive oil

1/2 t. salt

1/4 t. pepper

1/2 c. queso fresco (mexican farmers cheese)

1. Mix corn, jalapeños, juice, oil, and seasoning together in a large bowl.
2. Sprinkle queso fresco on top.

Jam Thumbprint Cookies

From: Real Simple

1 recipe Basic Sugar Cookie Dough, room temperature

1/3 c. apricot or raspberry jam

1. Roll dough into tablespoon sized balls.
2. Press a thumbprint into the center of each ball.
3. Spoon a teaspoon of jam into the center of each cookie.
4. Bake at 350 for 15-18 min until the bottom of the cookies turns slightly golden.

Cherry-Almond Jumbles

From: Real Simple

1 recipe Basic Sugar Cookie Dough, room temperature

1 c. dried cherries

1 c. sliced almonds

1. Mix cherries and almonds into sugar cookie dough.
2. Drop tablespoon-sized mounds onto baking sheets.
3. Bake at 350 until the cookies begin to brown (14-20 min).

Basic Sugar Cookie Dough

From: Real Simple

2 1/2 c. all-purpose flour

1/4 t. baking soda

1/4 t. kosher salt

1 c. (2 sticks) unsalted butter, room temperature

3/4 c. sugar

1 large egg

1 t. pure vanilla extract

1. Whisk together the flour, baking soda, and salt in a large bowl.
2. Using an electric mixer, beat butter and sugar until smooth. Add egg and beat until fluffy. Beat in vanilla.
3. Gradually add flour mix to butter/sugar mix. Dough will be stiff when flour and butter are completely mixed.
4. Shape cookies and bake on a cookie sheet at 350 degrees F.

This dough can be used to make several other types of cookies with a little creativity.