In response to the request... This is my mom's granola recipe and I LOVE it. I've been making it a lot recently and it is SO easy.
Granola
6-7 c regular rolled oats
1 c wheat germ (or more oats)
½ c flaked coconut
1 c chopped walnuts
½ c cashews (or other)
¾ c brown sugar
¾ c cooking oil
1/3 c water
2 tsp vanilla
1 c raisins (after baking)
Combine dry ingredients and mix well. Mix oil, water and vanilla; add and mix with all. Spread in large, shallow pan and bake at 350 for about 45 minutes, stirring frequently (I do it about every 20 mins). Add raisins after baking. Cool and store in a covered container. Servings: 11 cups, Prep time: 10 min, Cook time: 30 min
Friday, February 5, 2010
Chicken Dressing Casserole
We just made this the other night and it is one of my favorites - a family recipe. It's easy and delicious.
Chicken Dressing Casserole Louise Davenport Prosek
3 c chicken, cooked and cubed
1/3 c margarine, melted
1 (8oz) bag Pepperidge Farm Herb Seasoned Stuffing
2 cans cream of chicken soup
1 c milk
dash of minced onion
dash of pepper
1 c frozen peas (opt, or served as a side dish)
Boil chicken. Stir together stuffing with margarine. Put ½ in bottom of lightly sprayed 9x13 inch pan (or save all for the top). Mix remaining ingredients including chicken. Pour over stuffing, then put reserved stuffing on top. Bake at 350 for 30 min. Serve with canned whole cranberry sauce, if desired.
Chicken Dressing Casserole Louise Davenport Prosek
3 c chicken, cooked and cubed
1/3 c margarine, melted
1 (8oz) bag Pepperidge Farm Herb Seasoned Stuffing
2 cans cream of chicken soup
1 c milk
dash of minced onion
dash of pepper
1 c frozen peas (opt, or served as a side dish)
Boil chicken. Stir together stuffing with margarine. Put ½ in bottom of lightly sprayed 9x13 inch pan (or save all for the top). Mix remaining ingredients including chicken. Pour over stuffing, then put reserved stuffing on top. Bake at 350 for 30 min. Serve with canned whole cranberry sauce, if desired.
Honey Orange Chicken
This is one of the best recipes that I have found. And we found that it is way multi-purpose. Sorry I don't have a picture. Next time I make it I will add one.
3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) black pepper
4 (6 ounces each) boneless, skinless chicken breasts, trimmed (I only used 2)
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds
Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
We also cooked some shrimp in it as well.....delish!!! I had my leftovers on a salad the next day and it tasted even better. I loved it and so did my kids!
3/4 cup(s) fresh orange juice
1/3 cup(s) orange blossom or clover honey
1 teaspoon(s) grated ginger
1 teaspoon(s) garlic
1 teaspoon(s) orange zest
1 teaspoon(s) salt
1/8 teaspoon(s) black pepper
4 (6 ounces each) boneless, skinless chicken breasts, trimmed (I only used 2)
1 teaspoon(s) vegetable oil
1 teaspoon(s) toasted sesame oil
1 teaspoon(s) toasted sesame seeds
Combine juice, honey, ginger, garlic, zest, salt, and pepper in a bowl. Add chicken; stir to coat. Cover; refrigerate 30 minutes.
Heat a large skillet over medium heat until hot; add vegetable oil and swirl to coat. Lift chicken from marinade and let excess drip back into bowl. When oil is hot, add chicken and cook over medium heat 3 minutes per side, or until golden brown.
Add reserved marinade to skillet and boil over medium-high heat, turning chicken once or twice, 3 to 5 minutes, or until chicken is cooked through and sauce is reduced by half. Transfer chicken to a cutting board, cut into diagonal slices, and arrange on a platter. Stir sesame oil into thickened sauce and spoon it over chicken. Sprinkle with sesame seeds.
We also cooked some shrimp in it as well.....delish!!! I had my leftovers on a salad the next day and it tasted even better. I loved it and so did my kids!
Thursday, February 4, 2010
Homemade Granola Bars
I got this from my sister who got it off Super Baby Food via mormonchic.com. She recommends adding ground flax seed in and cutting down on the butter and honey.
GRANOLA BARS
1 ½ cups rolled oats
¼ cup wheat germ
¼ cup ground nuts
¼ cup nonfat dry milk
¼ cup melted butter or oil
5 tablespoons honey
1 beaten egg
¼ teaspoon vanilla
¼ teaspoon cinnamon
½ cup dried fruit
Mix all dry ingredients. Mix honey, oil and vanilla into dry mixture. Add more honey to moisten or dried oats to dry mixture if necessary. Press mixture into 8x8 baking pan. Bake at 350°F for 15-20 minutes, cool and cut into bars.
GRANOLA BARS
1 ½ cups rolled oats
¼ cup wheat germ
¼ cup ground nuts
¼ cup nonfat dry milk
¼ cup melted butter or oil
5 tablespoons honey
1 beaten egg
¼ teaspoon vanilla
¼ teaspoon cinnamon
½ cup dried fruit
Mix all dry ingredients. Mix honey, oil and vanilla into dry mixture. Add more honey to moisten or dried oats to dry mixture if necessary. Press mixture into 8x8 baking pan. Bake at 350°F for 15-20 minutes, cool and cut into bars.
Wednesday, February 3, 2010
Calling all Recipes!
Does anyone out there have a good granola recipe? I have started making my own and I like it a lot, but just wanted to try some different ones. Let me know. Thanks!!!
Wednesday, January 27, 2010
Mooshy Carmel corn
This is my favorite carmel corn recipe because it is gooey. I have never had it get hard (unlike my other recipe which is hard to begin with), but that may only be because it doesn't last long at my house. I hope you enjoy!
1 cup brown sugar
1/2 cup (1 cube) butter-I use margarine
1/4 cup light Karo syrup
1 Tbsp Mexican vanilla (I use whatever I have, normally regular vanilla extract)
1/2 can sweetened condensed milk
2 packages microwave popcorn (buttered and salted)
Pop popcorn and pour in a large bowl; remove unpopped kernels as you pour. In a saucepan, bring brown sugar, syrup, butter, and vanilla to a boil. Boil for 5 minutes stirring constantly. After 5 min, add sweetened condensed milk and bring back to a boil. Boil for 2 more minutes stirring constantly. Pour over popcorn and mix gently (It's hot!) Let cool 5-10 minutes.
1 cup brown sugar
1/2 cup (1 cube) butter-I use margarine
1/4 cup light Karo syrup
1 Tbsp Mexican vanilla (I use whatever I have, normally regular vanilla extract)
1/2 can sweetened condensed milk
2 packages microwave popcorn (buttered and salted)
Pop popcorn and pour in a large bowl; remove unpopped kernels as you pour. In a saucepan, bring brown sugar, syrup, butter, and vanilla to a boil. Boil for 5 minutes stirring constantly. After 5 min, add sweetened condensed milk and bring back to a boil. Boil for 2 more minutes stirring constantly. Pour over popcorn and mix gently (It's hot!) Let cool 5-10 minutes.
Saturday, January 16, 2010
Blueberry French Toast Casserole
Ingredients:
12 slices white bread, crusts removed (I use wheat bread, and leave on the crusts)
2 packages, 16 oz total, cream cheese (We don't like that much cream cheese in it, so we just use one)
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
Cut bread into 1-inch cubes; place half in a greased 9 x 13 x 2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs, milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set.
While it bakes, prepare sauce.
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries (1 is enough for the recipe, but we find we really like the sauce, so we use 2 cups of berries and double everything else)
1 tablespoon butter
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8
12 slices white bread, crusts removed (I use wheat bread, and leave on the crusts)
2 packages, 16 oz total, cream cheese (We don't like that much cream cheese in it, so we just use one)
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
Cut bread into 1-inch cubes; place half in a greased 9 x 13 x 2 inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs, milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 25-30 minutes more or until golden brown and the center is set.
While it bakes, prepare sauce.
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries (1 is enough for the recipe, but we find we really like the sauce, so we use 2 cups of berries and double everything else)
1 tablespoon butter
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8
Christmas Casserole
I don't know how many of you have had French Toast casseroles, but I love them. So, I am going to share my two recipes with you. You have to plan ahead with these because they soak over night. :)
This first one is called Christmas casserole because it is what Chris' family has for Christmas breakfast.
Ingredients:
8 slices of bread, cubed
2 cups grated cheese
1 lb sausage, cooked
4 eggs
2 1/2 cups milk
1 can cream of mushroom soup + 1/2 cup milk
Grease a 9x13 pan. Place bread in pan. Sprinkle with cheese, then sausage. Beat 2 1/2 cups milk with eggs and pour over bread. Cover, and refridgerate over night (If you like breakfast for dinner and want to do this, let sit about 8 hours coverd in the fridge).
Next day, mix 1/2 cup milk and can of soup together. Pour over the top. Cover with tin foil. Bake at 300 degrees F for 1 hour. Remove tinfoil, and bake 30 more minutes. Enjoy!
This first one is called Christmas casserole because it is what Chris' family has for Christmas breakfast.
Ingredients:
8 slices of bread, cubed
2 cups grated cheese
1 lb sausage, cooked
4 eggs
2 1/2 cups milk
1 can cream of mushroom soup + 1/2 cup milk
Grease a 9x13 pan. Place bread in pan. Sprinkle with cheese, then sausage. Beat 2 1/2 cups milk with eggs and pour over bread. Cover, and refridgerate over night (If you like breakfast for dinner and want to do this, let sit about 8 hours coverd in the fridge).
Next day, mix 1/2 cup milk and can of soup together. Pour over the top. Cover with tin foil. Bake at 300 degrees F for 1 hour. Remove tinfoil, and bake 30 more minutes. Enjoy!
Sunday, January 10, 2010
"Secret's in the sauce" BBQ ribs
Wow, were these the best ribs we have ever had. You will have to try them for a special occasion or somthing, you won't be dissapointed. 
2 racks pork baby back ribs (I only use 1)
1 1/2 tsp pepper
2 1/2 c. bbq sauce (we use Famous Daves Rich and Sassy)
3/4 c. cherry preserves
1 Tbsp. dijon mustard
1 garlic clove, minced
Cut ribs into serving size pieces (1 rib per serving is what we do) and sprinkle with pepper. Sear the meat sides of the ribs in a hot oil pan. Place in a crockpot. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-8 hours (we do it for about 7, maybe a little less, the texture is better this way). Serve with sauce.
2 racks pork baby back ribs (I only use 1)
1 1/2 tsp pepper
2 1/2 c. bbq sauce (we use Famous Daves Rich and Sassy)
3/4 c. cherry preserves
1 Tbsp. dijon mustard
1 garlic clove, minced
Cut ribs into serving size pieces (1 rib per serving is what we do) and sprinkle with pepper. Sear the meat sides of the ribs in a hot oil pan. Place in a crockpot. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-8 hours (we do it for about 7, maybe a little less, the texture is better this way). Serve with sauce.
Wednesday, January 6, 2010
Taco Salad
Everyone probably has this recipe already because it is so easy and fast, but it's a favorite so I'll post it.
Pile Ingredients from bottom to top:
Tortilla Chips
Cooked Rice
Ground beef cooked in pan with taco seasoning
Shredded Cheese
Guacamole
Shredded Lettuce
Chopped Tomatoes
Sour Cream
(Optional: salad dressings, beans and olives)
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