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.

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!!!

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.

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

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!

"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.

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)

Turkey Primavera

I don't know how many of you are having turkey for Christmas, but let me tell you, after Thanksgiving, this was the most delicious way to use up some leftovers. And a great way to eat asparagus. I don't usually like it, but I loved it in this dish, so go ahead and try it. My kids even ate it.

1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

Parmesan Crusted Chicken

Recipe For ~ Parmesan Crusted Chicken

Chicken Boneless Skinless Tenderloins
2 Egg Whites, lightly beaten
Parmesan Grated Cheese
Shredded Parmesan Cheese
Baking Paper
Baking Tray

Preheat oven to 390°

Line a baking tray with baking paper. Pour the Grated Parmesan Cheese onto a plate. Dip the chicken into the egg whites, then press the chicken firmly in the Grated Parmesan Cheese to coat the chicken on each side. It is important to make sure the cheese sticks to the chicken.

Place the chicken on the baking tray and sprinkle the Shredded Parmesan Cheese over each piece of chicken.

Bake at 390° for 15 – 20 minutes or until the chicken is golden and cooked through.

Quiche

Recipe For ~ Quiche

1 pkg. Turkey Bacon
1 Small Loaf of Cheap Bread
8 Eggs or Egg Beaters that = 8 Eggs
1 tbsp. Milk
1 can Mushrooms
1 can Green Chiles
1 container of Little Bite Size Tomatoes Cut in half
Shredded Fiesta Blend Cheese
Salt & Pepper
Foil
Pie or Quiche Dish

1. Cook Bacon until really crispy.
2. Crush Bacon on bottom of Pie or Quiche Dish.
3. Break Bread apart without crust and put pieces of bread over bacon completely cover bacon like a puzzle with the bread.
4. Mix together eggs, milk, mushrooms, green chilies, tomatoes, salt & pepper and cheese in a bowl.
5. Pour the mixture over the bread and cover with tinfoil and let set overnight.

Preheat oven to 350°

6. Cook the next morning at 350° for about 1 hour.
7. You can put the cheese on top of the quiche with 15 minutes left to cook. I just spread the shredded cheese on top and let it cook for the last 15 minutes.

Enjoy!