Healthy Carrot Cake and Oatmeal Bake

Like healthy granola in a bar . . . this one is filled with oats, fruit + veggies.

If you like this, you might enjoy Granola page 196 in Tastes & Treasures cookbook too.

Carrot Cake and Oatmeal Bake
Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS
Thanks to HungryGirl for the recipe.

Normandy awaits National History Day students and teachers

Last week, in Normandy, France, fifteen teenagers delivered eulogies at the memorials of men they never knew. These students spent months researching the bravery, selflessness, and courage of these strangers in order to better understand the sacrifice these Silent Heroes made in WWII. The students in the Normandy: Sacrifice for Freedom Albert H. Small Student and Teacher Institute truly are Normandy Scholars. The Historical League is pleased to assist Chandler student Arysap Nejat and teacher Stacey Trepanier through National History Day.

Patriotic Fourth of July Taco Salad

Festive Fourth of July Taco Salad







Ingredients:
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Place chips in an ungreased 13-in. x 9-in. dish. Spread beef mixture evenly over the top. Cover with lettuce. For each star, arrange five olive slices together in the upper left corner. To form stripes, add cheese and tomatoes in alternating rows. Serve immediately. Yield: 8 servings.
Editor's Note: If you wish to prepare this salad in advance, omit the layer of chips and serve them with the salad.
Originally published as Patriotic Taco Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002,

T. Cooks at Royal Palms Resort

Cathy Shumard, Ruth McLeod and Linda Corderman enjoy T. Cooks

Beautiful arches at Royal Palms entry

Tough job, but someone has to do it - visit beautiful historic restaurants around Arizona and talk to them about being involved in our new cookbook, Tastes and Treasures II. Cathy Shumard, Linda Corderman and Ruth McLeod stopped in at T. Cooks at Royal Palms Resort. We munched on bowls of delicious Muhammara and hummus with grilled pita, black olives, thickly sliced cucumbers and giant black radishes. Joined by Director of Sales and Marketing, Mark Lindsey, it was exciting to hear compliments about our first edition of Tastes and Treasures and to hear the interest in participating in the second volume.

Wyoming Whopper Cookies from Janelle

Well worth making, these are delicious. Pour yourself a glass of milk and try not to eat more than one!
Thanks to Janelle Olson for sharing the recipe.

Wyoming Whopper Cookies
Ingredients:
2/3 cup butter
1 1/2 cup chunky-style peanut butter
1 1/4 cup packed brown sugar
3/4 cup sugar
3 eggs, beaten
6 cup old fashioned oats (not quick cooking)
2 cup chocolate chips
1 1/2 cup raisins
2 teaspoon baking soda

Directions:
In a large saucepan, melt butter over low heat. Blend in peanut butter, sugars and eggs; mix until smooth. Add oats, chocolate chips, raisins and baking soda (dough will be sticky). Drop on greased baking sheets with ice cream scoop or large spoon. Flatten slightly.
Bake at 350 degrees for 15 minutes. Remove to wire racks to cool.

Yield: 2 dozen

Lon's at Hermosa Inn

A new and remodeled Hermosa Inn was a pleasant surprise when we went for Happy Hour. The new owners did a lovely job of incorporating the history of the building in the remodel and new lobby and offices.
Fabulous Lon Megargee's paintings are everywhere. Love the fact that the bar is named "Last Drop" after the picture (shown here).
Chef Jeremy Pacheco does an outstanding job with the food. Lon's was featured on pages 94-101 in Tastes and Treasures cookbook. We look forward to featuring them in the next Tastes and Treasures cookbook Volume 2.

          

National History Day experiences in Wash. D.C.

Mr. Behring with Kiran Kapoor and Grant Trepanier

Meghna Pancholi with Chandler
teacher Stacey Trepanier

In competition

National History Day students have arrived in Washington D.C. The Historical League is proud we were able to help them achieve their goals.
The contest is named for Mr. Kenneth E. Behring in recognition of his support of National History Day (NHD). Mr Behring  (born June 13, 1928) is a real-estate developer, former owner of the National Football League's Seattle Seahawks, and philanthropist.

At the Berlin Wall

Meghna Pancholi made a new friend at the Natural History Museum