Carrot oatmeal muffins

I have had this recipe for years and never used it.  The kids made it today and loved it!  

3 cups flour

2 cups oats

1 cup brown sugar

2 tbsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 cups milk

1 tsp vanilla 

2 shredded carrots

Can replace shredded carrot with 2 apples pealed and grated or 1 cup raisins.

Bake at 350 for 15 min for mini muffins and 25 for regular sized. 

Cilantro lime dressing

Mix in food processor:

1 cup mayo

1/2 cup loose packed cilantro

2 slices of jalapeño optional

2 tbsp lime juice

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried dill

6 tbsp milk

Store in fridge stays good for 3-5 days

Rhubarb Crisp

Preheat the oven to 375

Spray a 9x9 pan

Filling:

4 cups rhubarb chopped

3/4 cup white sugar

2 tsp cinnamon

1/4 cup flour

Mix and pour in the bottom of the pan

Topping:

1/2 cup melted butter

1 cup flour

1/2 cup rolled oats

3/4 cup brown sugar

Bake at 375 for 30 min

Rhubarb sweet rolls

Make filling and dough at the same time.  Refrigerate filling while the dough is rising. 

Dough:

1/2 cup warm water

1 tbsp yeast

2 tbsp sugar

Allow to sit 10 min then add:

1 cup sweetened condensed milk

1 egg

1/4 cup vegetable oil

1 tsp salt

3 1/2 cups flour

Mix for 5 min then allow to rise 1 hour.

Filling:

4 cups rhubarb

3/4 cups sugar

1 tbsp lemon juice 

Bring to a boil on medium heat then strain and refrigerate.  After the dough has risen roll out and spread topping on top.  Roll tight like a cinnamon bun then slice into 12 pieces.  Place in a greased 9 by 13 pan. 

Bake at 350 for 25 min

You can serve this with a glaze but we like them plain.