pork tetrazzini

serves 4-6

this is a good recipe to make when you need to clean out the fridge. use whatever vegetables you want - sauteed mushrooms would also be good. chicken or turkey can be used in place of the pork.

8 oz whole wheat spaghetti
1/4 cup butter
1/4 cup flour
1 1/2 cup chicken broth
1 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
3/4 cup parmesan cheese, divided
1 tablespoon olive oil
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 yellow onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup frozen peas
2 cups cubed cooked pork
1/2 cup seasoned bread crumbs (i used crushed croutons)
salt and pepper, to taste

preheat oven to 350. cook spaghetti in boiling salted water for 1 minute less than stated on the package directions. drain well and put spaghetti in a greased 8x8 baking dish. in a medium saucepan, saute carrots, celery, and onion in olive oil until onions are translucent. add to spaghetti along with the red bell pepper and peas. spread the vegetables around to evenly distribute. melt butter in the same saucepan. whisk in flour, add garlic powder and red pepper flakes. add chicken broth and milk, whisking to prevent lumps. bring to a boil. reduce heat and simmer for 3-4 minutes or until thickened, stirring occasionally. stir in 1/2 cup parmesan cheese. taste the sauce and adjust seasonings if needed. pour over the spaghetti and vegetables. add the cubed pork. sprinkle remaining cheese and bread crumbs over the top. bake for 45-60 minutes. let cool for 5-10 minutes before serving.

refrigerator bran muffins

recipe from Marjorie Hinckley's book Small and Simple Things

2 cups boiling water
6 cups kellogg's all-bran cereal (i used raisin bran)
1 cup shortening (i used butter)
1 1/2 cup sugar
4 eggs
4 cups buttermilk
5 cups flour (i used half all-purpose, half whole wheat)
5 teaspoons baking soda
1 teaspoon salt
(i also added 2 teaspoons each of cinnamon and vanilla)

pour boiling water over bran in a large bowl. add shortening. stir till melted, let cool. add other ingredients, stir to mix well. use immediately or cover and put in fridge and bake as desired. keep batter up to 2 weeks.
drop into well-greased muffin pans. bake at 400 degrees for about 10-15 minutes.

irresistible graham cracker cookies

i found this little gem on the back of a box of kroger graham crackers, of all places. notice there are no eggs - i wish i had known about this recipe when i was pregnant and had a serious craving for cookie dough!

1 1/2 cups honey graham cracker crumbs, finely crushed
1/2 cup flour (i used 1/4 cup all-purpose and 1/4 cup whole wheat)
2 teaspoon baking powder
1 (14 oz.) can sweetened condensed milk
1/2 cup butter, softened
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup flaked coconut (run your knife through a bit so the pieces aren't too big)
1 teaspoon vanilla

Preheat oven to 350. in a medium bowl, mix together graham cracker crumbs, flour and baking powder. in another bowl, beat sweetened condensed milk and butter until smooth. add vanilla extract. add crumb mixture and stir until smooth. add chocolate chips, coconut, and walnuts. cover dough and place in the refrigerator to chill, about 30-60 minutes. drop walnut sized balls of dough on a cookie sheet lined with parchment paper or silpat. bake 10 minutes. let cool for 5 minutes, then move to a wire rack to cool completely.

makes 4 dozen