Cooking with Ruth


This Healthy Fruit and Nut Granola Bars recipe is made with just 6 ingredients. These homemade granola bars are soft, chewy, and just as delicious as they are nutritious! Learn how to make homemade no-bake granola bars with this quick and simple recipe.


PREP TIME 10minutes mins

TOTAL TIME 10minutes mins

Course Snack

Cuisine American

SERVINGS 10 granola bars

CALORIES 164 calories



  1. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
  2. In the bowl of a food processor, process dates and honey until they form a paste.
  3. In a large mixing bowl, combine oats, almonds, pumpkin seeds and dried cranberries.
  4. Add date mixture to oat mixture and mix, using your hands, until combined. Scoop mixture into the prepared pan and firmly press into an even layer.
  5. Chill in freezer for about 20 minutes until firm. Remove from freezer and lift granola mixture out of pan using overhang on sides. Cut into bars and serve.


  1. To make this recipe vegan, substitute the honey with maple syrup.
  2. To make this recipe gluten-free, use certified gluten-free rolled oats.
  3. Leftover granola bars can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.


Everyone To Clean Up:

  • Cleaning up stations. Wipe down all surfaces used tables, countertops, stove, microwave, refrigerator.
  • Clean off all floors (sweep and mop) and vacuum surrounding areas.
  • Unload (if there are any in the dishwasher) load dishwasher and wash containers and pots (hand washing dishes).
  • Trash- take to the dumpster.
  • Laundry (if there are some kitchen towels in the basket) and ect…

Thank you for coming and participating in the cooking class,

with much love Ms. Ruth ❤️

Have a wonderful day! 😊

Cooking for Me

Taco Salad in a Shell + Spanish Rice + Wild Berry Muffins

  • 1 pound hamburger meat
  • 1 pkg Taco Seasoning
  • 1 large Tomato Chopped
  • Cheese-Shredded
  • 1 onion Chopped
  • Taco sauce-optional
  • Sour Cream-Optional
  • Salsa-Optional
  • 6 Tortillas
  • Cooking spray
  • Lettuce-Shredded
  1.  Cook the hamburger meat in a skillet until it is brown and cooked through.  Break it up into crumbles.  If ther eis a lot of fat in the pan, drain the meat.*  Return the meat to the pan and fallow the taco seasoning directions on the package.
  2. preheat the oven to 425.  Coat a 6 cup jumbo muffin pan with cooking spray*  press a tortilla into each cup and spray the tortillas lightly with cooking spray.  Season to taste*
  3. Bake the cups for 8 to 10 minutes until they are golden in color.  Place the muffin pan on a rack and let the tortillas cool completely.
  4. Now assemble your taco cups.  Add the meat, cheese, sour cream, on ion, slsa or anything else you would enjoy.

*If you don’t have a jumbo muffin pan, use small oven proof bowls.  Regular muffin pans are too small.

Spanish Rice

  • 1 box Rice-A-Roni Spanish Rice Mix
  • 2  Tablespoons of butter
  • 2 Cups of water
  • 14 0z can of diced tomatoes.
  1.  Combine the Rice-A-Roni mix and the butter in a large skillet
  2. Sute over medium heat until the vermicelli is golden.  Stir this frequently or it will burn.
  3. Slowly add the water and the seasoning package and the tomatoes, and bring to a boil.*
  4. Cover the pan and reduce the heat to low, Simmer*U for 15-20 minutes or until the rice is tender, Serve.

You might enjoy adding some corn to the spanish rice, also cooked sausage or cooked green bell pepper might be nice also

Wild Berry Muffins–Makes 6 small muffins

  • 1 Martha White Wild Berry Muffin Mix
  • 1/2 cup milk
  • 6 Cupcake papers
  1. Preheat oven to 425
  2.  Using a small bowl, stir the mild and mix together–Don’t overmix.  STir just until the dry mix is all mixed up.
  3. Divide the batter into the six-paper cups using a muffin pan
  4. Bake 14-18 Minutes or until golden brown.

Of course, there are many kinds of muffins mixes.  Choose one that is easy to make and only makes a few muffins.

*Words to know

Optional–This work means, it is up to you.  if you want to add that ingredient, do it!  If you don’t want that ingredient, leave it out.  It’s your choice.

Drain the Meat–It’s not good to eat a lot of fat/grease, so if you are cooking meat, like hamburger, drain the meat by doing this.  Put a colander in a large bowl, put eh meat in the colander, and allow a few minutes for the fat to fall into the bowl.  Go ahead and use the cooked hamburger.  Allow the bowl to sit on the counter for awhile so the fat will solidify-to harden.  While you are cleaning up, put the fat into the garbage can and wipe the bowl with a paper towel.

  • *Season to taste--This means add seasoning until it’s just right for you.
  • *Boil–This means to heat a liquid until large bubbles rise to the top and break
  • *Simmer–This means to heat a liquid just under the boiling point.  Small bubbles will come to the top.
  • Rice-A-Roni--This is one of many brands of seasoned cooked rice products.  It’s rice and vermicelli.  Vermicelli is a very thin type of spaghetti noodle.  Rice-A-Roni comes in many flavors.  Each box makes about 4 small servings.

Safety Tips Good to Know:

  1.  Simmering and boiling liquids are very hot, so be careful not to burn yourself.  Boiling bubbles often pop out of the pan and may burn your skin.
  2. Steam also burns.  Steam is a liquid that has been heated so hot that it turns into a vapor or gas.  It is just like boiling water but in a cloud form so when lifting a lid from a hot skillet, turn the lid away from you iso that the hot steam doesn’t go up in your face.

What is a convenience food?

It is a food that has labor already added.  Canned foods are easy to use and so are frozen foods.  People are busy and looking for ways to make good food for their families, so easy to make foods are helpful.  Caution should be taken.  Don’t use too many premade or ready-made foods.  They might have too much salt, sugar, fat or calories.  The first cake mix was invented in 1933 by Duff & Sons of Pittsburgh, Pennsylvania.  They made a gingerbread mix and only needed water.  The military uses convenience foods.  MRE–means Meals Ready to Eat.





Cooking for Me

Football Snacks  – Just For You

Pizza -Hot & Homemade One 12 “ pizza

1 package of Betty Crocker Pizza Crust Mix (or *similar brand)

1/2 Cup Hot Water (not boiling water)

Pizza sauce*


Toppings-veggies, pepperoni, hamburger, sausage

  1. Heat oven to 450°F or 425°F for nonstick cookie sheet or pan. Grease cookie sheet or 12-inch pizza pan.
  2. Stir Pizza Crust Mix and hot water until all mix is moistened. Cover; let stand 5 minutes.
  3. Press dough into 12-inch circle on cookie sheet or pizza pan, using floured fingers; add toppings.
  4. Bake 12 to 17 minutes on lowest oven rack until crust is golden brown.

Hint-to make it extra yummy, brush the crust with garlic butter after baking and sprinkle it with some extra parmesan cheese.



Cheesy Chex Mix

4 Tablespoons butter

3 cups Chex cereal

2 cups mini pretzels

1 cup cheese crackers

¾ shredded parmesan cheese

Pinch of garlic powder (optional)

  1. Preheat the oven to 325 degrees
  2. Melt the butter* in a small microwave-safe bowl for about 30 seconds. Stir to melt all the butter
  3. Combine the next five ingredients in a BIG bowl and mix gently
  4. Pour the melted butter over everything and toss it lightly to combine.
  5. Dump it onto a baking sheet with sides and bake for about 7 minutes. Stir it around and bake another 7 minutes- 15 minutes in all. Cool and Enjoy


Apple Slices* with Nut Butter

1 nice big apple-the variety of your choice

4 ounces softened cream cheese

½ cup peanut butter or cashew butter

¼ cup brown sugar

5 tablespoons milk

½ teaspoon cinnamon

  1. Wash the apple and dry it. Slice into pieces like French fries. You may want to peel the apple.
  2. Combine the other ingredients and beat with an electric mixer* until smooth. Serve


Safety Hints

Ovens are very hot, use oven mitts or potholders to remove the pizza from the oven. Make sure you have a place to put the pizza down after it’s out of the oven. Use a cooling rack or heatproof surface. Hot pans can burn some countertops.

* While using an electric mixer never get any metal spoons near the beaters. Keep your fingers away from the beaters too. Use a rubber scraper to help clean the sides of the bowl.


Good Things To Know

* Many companies make small bags or boxes of pizza dough mix. They will make one small pizza so make sure to read the directions on each box or bag. The directions may vary between brands.

* Making your own pizza sauce is easy. Use a 14.5 oz. can of diced tomatoes, add 1 tablespoon oregano and 2 tablespoons sugar. Smash them and mix in a bowl or use a stick blender. Hunts makes a very nice product. Fire Roasted Diced Tomatoes with Garlic. This makes a very nice pizza sauce but any diced tomatoes will do.

*When melting butter in the microwave, it doesn’t take long. If you don’t cover the bowl it may splatter inside the microwave, and you’ll have a big clean-up job to do. Cover the bowl with food wrap or a microwave cover.

* Some fruits like apples and bananas turn brown after they have been sliced. Dip them in a little 7-Up or Sprite or any Lemon-Lime soda. This will keep them looking nice for a time.

Apples…. Did you know?

Apples are high in fiber so eat the peel too. Apples are the most common fruit in the world. Eating apples may reduce the risk of cancer. Apples are 25% air that’s why they are best for bobbing


Cooking for Me

Independent Living Resource Center of Wichita … Cooking For Me Classes

A Light and Fresh Japanese Meal

Chicken Teriyaki, Rice & Crunchy Cabbage Salad

Chicken Teriyaki

Use a ready-made teriyaki sauce OR make your own lovely sauce. Mix these ingredients.

¼ cup soy sauce

3 tablespoons brown sugar

1 tablespoon water

1 teaspoon minced garlic*

1 tablespoon cooking oil

  1. Mix the sauce in a large plastic zip lock bag and add the chicken. Let the chicken marinate for 30 minutes or more or even overnight in the refrigerator.

1-2 lbs. boneless chicken pieces-thighs work well and cook quickly but breasts are good too

  1. When it’s time to cook, put 1 tablespoon cooking oil in a large skillet over medium heat. Once hot, lift the chicken out of the plastic bag and put the chicken in the skillet. Throw away the plastic bag and marinade.
  2. Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid is reduced to a glaze. Don’t overcook it.
  3. When the rice is cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Cut into smaller pieces and serve.

Easy Rice

  1. There are many ways to cook rice. Instant rice is easy and quick. Just follow the package directions. ‘Boil in the bag’ rice is easy too. Get a pot of water boiling, put in one bag of ‘Boil In The Bag’ rice. Let it cook for eight minutes. Take the bag out of the hot water with a fork. Use scissors to cut open the bag and pour it onto a plate. It’s ready to eat.
  2. A rice cooker is also easy

Rinse white rice grains with cold water.

Place 1 cup of rice in a rice cooker bowl.

Add 1 ½ cups of water.

Start cooking in the rice cooker. When rice finishes cooking, rice cooker will switch to ‘keep warm’ (after approx. 15 minutes). Allow rice to stand for 5 minutes with the lid closed before serving. [The general rule in using a rice cooker is 1 cup of dry rice to 2 cups of water. One cup of uncooked rice will equal approx. 3 cups of cooked rice.]





Crunchy Cabbage Salad

            1 bag of coleslaw mix

Salad dressing of your choice OR make your own

Cole Slaw Dressing-mix together all these ingredients or shake them in a small jar

                        ½ cup mayonnaise

1 & 1/2 tablespoons vinegar (apple cider or white vinegar is good)

2 teaspoons sugar

A dash of celery seeds

Salt & pepper to taste


Should chicken (poultry) be washed before it is cooked? No! If it is cooked properly the cooking process will kill any pathogens that might be present. Pathogens are microorganisms that can make you sick. Washing the chicken will splash water around that might contaminate your work surface, your hands, clothes and kitchen.

Rinsing rice before it is cooked helps to eliminate any pesticides.

Words To Know

Marinate/marinade– a liquid used in many cuisines to flavor and tenderize meats

lbs. means pound. A pound is 16 ounces

Pathogen-a very tiny germ, a microorganism that can cause disease.

Pesticides are chemicals put on growing plants to kill bugs, pests and weeds.

Approx. is a shorter way to say approximately. That means almost but not completely or exact.

To Taste– This means add this ingredient until it’s perfect for you. Maybe you don’t want salt or maybe you like a lot of salt. Add it until it tastes good to you.

Cooking for Me Class

The Perfect Light Lunch-Salad+ Deviled Eggs+ Muffins

Salad … What’s more refreshing than a fresh green salad? It’s easy if you use a salad kit from the store. Add more greens and you’ll have a crunchy, nutritious dish

1 bag of salad mix the flavor of your choice

½ head iceberg or romaine lettuce

Your own salad dressing-optional

  1. Open the salad package. Take out the bag of dressing and set it aside. Dump the salad greens into a *large bowl of cold water. Swirl the salad greens around in the water to wash them. Put a colander in the sink and pour the greens and the water in to drain. Shake it over the sink. Dump it out onto large kitchen towel or paper towels. Put it in the refrigerator to stay cold until it’s time to eat.
  2. Remove the core of the iceberg lettuce/ stem end of the romaine. Wash the lettuce and wrap it in clean dish towels or paper towels and put that in the refrigerator to crisp up until it’s time to eat. Tear or chop the lettuce and mix all the greens in a bowl.
  3. Open the little bag of craisins/raisins/croutons and pour on top of the greens.
  4. For salad dressing use what comes in the salad kit, or any other dressing you like. To make Sweet ‘n Sour dressing mix equal parts of oil, vinegar & sugar. Shake it in a jar until the sugar dissolves. Yummy!

Deviled Eggs

6 Eggs. 1 teaspoon yellow mustard, 1 tablespoon mayonnaise, 1/8 teaspoon each salt, pepper & garlic salt.

  1. Put raw eggs into a pan in a single layer. Cover the eggs with 1” of water. Bring to a boil. When the boiling starts, remove the pan from the stove, cover and let the eggs finish cooking in the hot water. For hard cooked eggs, allow them to sit for 12 minutes.
  2. Make an ice bath in a bowl-ice cubes + cold water. After the 12 minutes cooking time, use a spoon to lift the eggs into the ice bath. Let them stay there until they are cold.
  3. Peel the eggs. Using a sharp knife cut them in half and put the egg yolks in a small deep bowl. Put the egg whites on a dish ready to be filled.
  4. Mash the yolks with a fork or better still use an electric hand mixer to mash until they are creamy. Add the other ingredients and mix until the yolks are nice and creamy. Do a taste test and add more seasoning or mayonnaise/mustard if needed.
  5. Using two small spoons, fill the egg whites with the yolk mixture piling it nice and high. Refrigerate.


Muffins can be made from scratch, of course, but let’s make it easy. We will use a muffin mix, something like Martha White’s. You can buy them in a dollar type store for about $1.08. They make 6 muffins. Follow package directions. Add water and hand mix in a small bowl. Don’t mix too much! Stirring 12 times should be enough. Make sure to mix in all the dry ingredients. Use paper cupcake liners OR grease muffin pans with cooking spray or rub with shortening. Divide the batter into six cupcakes. This brand comes in many flavors like cinnamon sugar, wildberry and chocolate chip. Preheat the oven and use oven mitts to protect your hands. Put the muffin tray right in the middle of the rack. Use a timer too. They are done baking when the top is good brown. Let cool before removing them from the muffin pan.

Words to Know …

Optional– this means you can use it, add it or change it or leave it out. It’s up to you.

Quick bread – A muffin is a quick bread. It’s made quickly. Regular loaves of bread that rise because of yeast must be kneaded, pulled and folded over many times to develop the gluten to make the bread strong. They need to rest for long periods of time to let the yeast rise. Quick breads don’t use yeast. They rise because of baking powder and baking soda. Quick breads are fun and easy to make. Muffins, biscuits, scones, cornbread and banana bread are all quick breads. Quick bread mixes make baking so easy.


*If you have a salad spinner, use it to wash the lettuce. It’s fun to use and you can also add some ice cubes to help the salad green crisp up nicely. Washing greens in cold water or ice water helps them to be crisp and fresh. Soak them for 5 minutes then spin or pat dry with towels.

Green eggs — Why do hard cooked eggs sometimes have a green/gray ring around the yolk? It’s a chemical reaction and they have been cooked too long. They have not cooled down quickly. Use an ice bath every time! The cold ice bath will stop the cooking.

Safety hint — make sure to put the oven door all the way down when you put the muffins in and take them out. Many people have burned their arms with the hot oven door. Remember— all the way down.

Safety hint — When using a cooking spray, use it over the sink so any overspray goes in the sink and not on the floor. If cooking spray goes on the floor, you will have a skating rink and may slip and fall. Not Good!

Cooking for Me

Manda’s Breakfast Casserole

This hearty breakfast casserole packs in plenty of veggies and meat and is topped with warm cheese. Top with salsa for a fresh kick.


Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins




1 9×13-inch casserole

Jump to Nutrition Facts


  • 10 slices bacon
  • 5 red potatoes, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • ½ red onion, diced
  • 1 jalapeño pepper, diced
  • 1 cup shredded Cheddar cheese, divided
  • 6 eggs
  • ¾ cup skim milk
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon paprika

Directions for Manda’s Breakfast Casserole 

Before you begin, preheat the oven to 425 degrees and grease the bottom and sides of a 9 X 13 casserole dish.  

Step #1 Cook bacon in the microwave. Place two sheets of paper towel on a microwave safe plate. Stretch out 4-5 pieces of bacon on the paper towel. Don’t let them overlap. Microwave on high two minutes or until cooked. Repeat until all the bacon is cooked. Let the bacon cool and chop it with a knife or cut it with scissors. Set aside. 

Step #2 Prepare the raw potatoes. Wash the potatoes in running water and use a vegetable brush to scrub them clean. Dry the potatoes using paper towels. Using a cutting board and a very sharp knife cut the potatoes into small pieces. Try to make all the pieces the same side so they will cook evenly.  

Step #3 Cut the red and orange bell peppers, jalapeno and the onions into small pieces. Make sure not to use the seeds inside the peppers. Make sure not to touch your eyes while working with a jalapeno. All this can be combined on one plate/bowl. Set aside. 

Step #4 Break the eggs into a deep bowl. Using a fork, poke a hole in each egg yolk and scramble the eggs using a fork or whisk. Add the ¾ cup skim milk and the spices to the eggs and scramble again.  

Step #5 Now you are ready to layer all the ingredients into your prepared casserole dish. Spread the potatoes evenly in the bottom of your dish. Sprinkle with the peppers and onion. Sprinkle with ½ cup shredded cheese, then the bacon goes on top of that. Pour the egg/milk mixture on top. 

Step #6 Now bake your casserole in the preheated 425-degree oven for 35 minutes. Top with the remaining cheese after you remove it from the oven. Watch as it cooks. If it is “set” in the middle it’s done.  

  1. Words to Know ……….. 

Set” means when cooking an egg dish or even a pumpkin pie, the middle isn’t giggly. Using a clean metal butter knife test for doneness in the middle. If the knife comes out clean, the pie/casserole is done. 

Preheat means to turn the oven on before you need it. Give the oven some time to get hot before you put the food inside.  

Measuring a 9×13 pan or casserole dish, use a ruler to check. Use a sharpy marker to write 9X13 on the bottom of the pan 

Jj jalapeno safety- chili peppers like jalapenos, & habaneros have volatile oils that can    b burn your eyes and skin. Use disposable gloves or cover your hands.  

…….. If you don’t have any disposable gloves, put plastic bags over your hands 


Cooking with Brian

Sausage Egg Subs

Total Time

Prep/Total Time: 30 min.


6 servings

Spicy chunks of sausage give winning flavor to this scrambled egg mixture. Served in a bun, it’s a satisfying all-in-one sandwich for breakfast or lunch. —Dee Pasternak, Bristol, Indiana


  • 1-1/4 pounds bulk pork sausage
  • 1/4 cup chopped onion
  • 12 large eggs, lightly beaten
  • 1/2 cup chopped fresh mushrooms
  • 1 to 2 tablespoons finely chopped green pepper
  • 1 to 2 tablespoons finely chopped sweet red pepper
  • 6 submarine sandwich buns (about 6 inches), split

Cooking with Ruth

Cooking & Food Science Lesson Plan 

Who doesn’t love food? It’s fun to make, it’s fun to eat, it’s fun to study. That’s right! There is a lot of science that goes into the everyday foods that you love. Explore questions such as how baking ingredients work, how and why certain ingredients mix well together, and why people’s tastes differ. Teaching consumers how to cook is one of the best things you can do to prepare them for independent living. 

Lesson 23 

Low Sugar Blueberry Muffins 






  • 1 3/4 cups (210 grams) all-purpose flour(can be substituted with almond flour) 
  • 1/3 cup (66 grams) granulated sugar 
  • 2 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 1 large egg 
  • 3/4 cup (170 grams) milk (whole, low-fat, almond, or soy) 
  • 1/4 cup (50 grams) neutral oil, like vegetable or grapeseed 
  • 1 teaspoon lemon zest 
  • 2 cups (310 grams) fresh or frozen blueberries(see at the TIPS AND TRICKS) 



  • Preheat the oven to 400 °F.  Grease 12 muffin cups or line them with paper wrappers and set aside. 
  • In a medium bowl, combine the flour, sugar, baking powder, and salt.  Stir to mix, then make a well in the center of the flour and set aside. 
  • In a second bowl, combine the egg, milk, and vegetable oil.  Stir well.  Pour this into the well in the flour mixture.  Stir by hand until no dry streaks of flour remain. 
  • Fold in the fresh blueberries and lemon zest. 
  • Spoon the batter into the prepared muffin tin, filling each two-thirds full. 
  • Bake for 18-20 minutes, or until a tester comes out clean.  Cool muffins completely on a wire rack. 



When blueberries are frozen and then thawed, the cell walls rupture. Liquid that was once contained within the cells of the blueberries can leak out into the batter once the blueberries thaw. 


  • Fresh or frozen blueberries can be used for these muffins. If using frozen blueberries, don’t thaw them before mixing them into the batter. 
  • Skip the muffin liners (if desired) – grease the muffin tin well and liners are not necessary (less waste!). 
  • Use an ice cream scoop to transfer the batter into the muffin tin for equal-sized muffins. 
  • Want smaller muffins? Bake as 24 mini muffins, baking for 13 to 15 minutes. 
  • No muffin tins. Bake as a quick bread in a 9 x 5-inch loaf pan at 350 °F for 45-50 minutes, or until a tester inserted into the center comes out clean. 
  • Double or triple your batch of blueberry muffins and freeze the leftovers! These low-sugar blueberry muffins can be stored at room temperature for up to 4 days, or frozen for up to 3 months. 



Either fresh or frozen blueberries can be used. If using frozen blueberries, fold in from frozen (do not thaw first). 

The batter can also be baked as 24 mini muffins (bake 13-15 minutes) or as a quick bread in a 9×5-inch loaf pan (bake at 350 °F for 45-50 minutes). 

Leftovers can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months. 


  Mixing bowls Standard muffin pan 


Clean up:  

  • Cleaning up stations, wash containers and pots 
  • Wipe down all surfaces used tables, countertops, stove. 
  • Clean off all floors and vacuum surrounding areas. 
  • Load dishwasher  
  • Trash, ect..  


Thank you for coming and participating in the cooking class. 

Have a wonderful day! 😊 


Cooking with Ruth

Cooking & Food Science Lesson Plan 

Who doesn’t love food? It’s fun to make, it’s fun to eat, it’s fun to study. That’s right! There is a lot of science that goes into the everyday foods that you love. Explore questions such as how baking ingredients work, how and why certain ingredients mix well together, and why people’s tastes differ. Teaching consumers how to cook is one of the best things you can do to prepare them for independent living. 

Lesson 24 

Shotgun Shells 



Prep Time: 30 minutes  Cook Time: 2 hours 10 minutes Servings: 20 servings 


  • It’s a hearty, delicious appetizer recipe that everyone loves, and it goes quickly when served. 
  • It’s oven baked which is great for those who don’t own a smoker. 
  • It features noodles stuffed with ground beef, sausage, cheese, and more that are wrapped in bacon, basted with sauce, and baked to crispy perfection. 


You’ll only need a few simple ingredients to make this dish. Everything is readily available at your local grocery store. This recipe definitely doesn’t use anything fancy! The actual measurements are in the recipe card at the bottom of the post. 


  • Manicotti noodles 
  • Ground beef 
  • Hot Italian sausage 
  • Onion 
  • Colby jack cheddar cheese 
  • Cream cheese 
  • Jalapeno 
  • Slap Ya Mama seasoning(Cajun seasoning) 
  • Garlic powder 
  • Black pepper 
  • Red pepper flakes(optional) 
  • Bacon 
  • Barbecue sauce 



Preheat the oven to 300 degrees and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet and set aside. 


Combine all the ingredients except for the bacon and extra barbecue sauce. 


Gently stuff the manicotti with the mixture from both ends, making sure the noodles are completely stuffed with no air pockets. 


Wrap bacon around each stuffed shell, covering all parts of the shell, including the ends. You may need two slices of bacon. 


Brush extra barbecue sauce over both sides of the stuffed, bacon wrapped shells, place on the prepared baking rack, and bake for 60 minutes. Then, flip the shells, add more barbecue sauce, and bake for another 60-70 minutes or until the bacon is nice and crispy.  


*If you want to boil the shells first, boil them for 2-3 minutes. Drain, rinse and make sure the shells hold their shape. If you see that some have collapsed, gently open them up, if possible. 


  • There is no need to boil the manicotti. The moisture from the meat filling and the fat from the bacon are enough to cook the noodles. 
  • It’s actually easier to stuff the manicotti if it hasn’t been cooked. 
  • Be gentle when stuffing the manicotti so you don’t crack the noodles. 
  • You can boil the shells for 2-3 minutes only, if desired, then stuff them.  


  • For a mild version, use mild Italian sausage and omit the diced jalapenos. 
  • Use your favorite brand and variety of bacon for this recipe. 
  • Use your favorite brand and variety of barbecue sauce for this recipe. 
  • Try using mild or hot breakfast sausage. 
  • Switch up the cheese and use sharp cheddar cheese, mozzarella cheese or Monterey Jack cheeses. 


They’re called shotgun shells because they look like shotgun shells.😊 The kind of shotgun shell that most people think of is a red tube, which is pretty much what these stuffed, bacon wrapped manicotti look like. 


If you’re extremely worried that the noodles won’t get soft, you can. I suggest only boil the noodles for 2-3 minutes. However, I find that it’s unnecessary, and it actually makes it more difficult to stuff them. 



You sure can! Prepare the shotgun shells recipe as normal until it’s time to cook them. Then, air fry them at 400 degrees for 15 to 20 minutes or until the bacon is crispy and the internal temperature is 165 degrees making sure to flip them half way through. 


These will last for up to 4 days in the refrigerator in an airtight container. 


Absolutely. These freeze very well and will last for up to 3 months in the freezer. 


Store these oven baked shotgun shells in the refrigerator in an airtight container for 3-4 days. For longer storage, freeze them for up to 3 months in an airtight, freezer-safe container. To reheat, place the shotgun shells in a baking dish, cover it with foil, and bake for 15 minutes at 350 degrees. 


Cooking for ME

Independent Living Resource Center of Wichita…. Cooking For Me Classes

Egg, Ham & Cheese Sandwich + Fruit Salad

Ingredients:                                                                                                  Equipment Needed:

1 egg                                                                                                              Microwave

1 English Muffin                                                                                          Toaster

1 slice of cheese                                                                                          Butter Knife

1 slice deli ham                                                                                           Fork

  1. Using a microwave oven, break the egg into a small microwave dish or cup. If you like scrambled egg, stir it up with a fork. Cover the bowl. Microwave 30 seconds.
  2. Split the English Muffin with a fork and toast it in a toaster. You might like it with a little butter.
  3. Now it’s time to heat the ham. Slide the egg out of the cup/bowl and put it on the bottom of the toasted English Muffin. Put the ham in the same cup/bowl and microwave that for 20 seconds.
  4. Put the ham on top of the egg. Put the cheese slice on top of the ham. Put the top of the English Muffin on top of everything. You are done. Enjoy!!!

Other Ideas…. Instead of using an English Muffin you might like bread or pita bread.

Try adding some salsa or use turkey instead of ham. Make what you like.

Fruit Salad… can be any fruit you like but don’t make too much at a time. Canned fruits can be mixed with fresh fruits. Try any of these combinations.

Canned Fruits                                                                      Fresh Fruits                                     

Peaches                                                                                 Apples

Pears                                                                                      Bananas*

Pineapple                                                                              Strawberries … Blueberries … Blackberries

Fruit Cocktail                                                                        Mango…. Oranges

*Hint-To keep bananas from turning brown, don’t add them until just before you serve or dip them in some lemon-lime soda like Sprite or 7-Up

  1. About the Foods…

Eggs are a good and cheap source of protein. They are easy to cook and can keep for 3-5

weeks in the refrigerator. If eggs are cooked at ta high temperature they will be hard

and rubbery. Season with salt and/or pepper if you like.

Ham is usually precooked and only needs to be heated a little. Ham is pork from a pig.

Cheese is a dairy product made from milk. There are many kinds of cheeses, Mozzarella,

Provolone, Cheddar and good old American. Cheeses will become hard if overcooked so                              just heat them a little.

  1. Safety …

Be careful of the heat made by a microwave oven. Some plates and cups can become

very HOT and will burn. Make sure you use a cup or plate that won’t heat up and is

microwave safe. Paper plates work well. NEVER put metal in a microwave!!! Not even

foil. If you slice bananas a butter knife will do well but be careful using a sharp knife to

cut apples. Ask for help so you can learn to use a sharp knife safely. Learn to use a can

opener safely.

  1. Words to Know …

Fresh Fruits are any fruits that are not canned or preserved.  Fresh fruits are perishable

which means they spoil after some time. A month-old banana would not be good to eat

but canned peaches or raisins will be good to eat for a very long time.

Kitchen Hint – To save yourself lots of clean-up time, use a paper plate to cover food when you use a microwave. Plastic microwave covers are also great and very cheap to buy.

Did you know that raisins are dried grapes??

Did you now that English Muffins were invented in America in 1874?

They were invented by an English man, Samuel Thomas.