Nutty Granola

This is super easy to make and yummy. I love to put some on my yogurt.

8 cups oats

2 cups whole wheat flour

1 1/2 cups chopped Almonds (I used roasted Almonds)

1 cup wheat germ

2 cups rice crispies cereal

1 tsp salt

1 Tbsp cinnamon

3/4 cup honey

3/4 cup brown sugar

3/4 cup water

3/4 cup oil

2 Tbsp vanilla (I have als used Almond Extract. Both are very good)

Mix all dry ingredients in a large bowl. Heat honey, brown sugar, water, and oil in a saucepan till sugar is dissolved. Add vanilla and pour over oat mixture. Stir till well coated. Divide between 2 greased 15x10" cookie sheets with sides. Bake at 275 for one hour, stirring after 30 minutes. Cool and store in airtight container. You can also add raisins, dates, craisins, or any other dried fruit after the granola is cool.

Notes:

--You can use all honey or all brown sugar, this is just the combination my family likes.

--I use extra virgin coconut oil in this recipe because it is really good for you. It speeds your metabolism, strengthens your immune system, reduces your risk of heart disease.

Banana Whole Wheat Pancakes

This is so YUMMY. I made it for dinner tonight while Quinn and Levi were gone. I doubled it and served it with Cinnamon Vanilla Syrup.

2/3 c. unbleached flour
1/3 c. whole wheat flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2/3 c. milk
2 tbsp. butter, melted
1 banana, mashed

Mix together dry ingredients. Add beaten egg, milk and butter. Add 1 mashed banana and mix until well blended, but lumpy. Pour desired size pancake onto a medium-hot lightly greased or buttered griddle.

NOTE: You can make the dry mix ahead of time and then just add the wet ingredients to 1 cup of the dry mix.

Serve with Cinnamon Vanilla Syrup

Cinnamon Vanilla Syrup
(Could be doubled)

1 c packed dark brown sugar

1 tsp double strength vanilla extract

1 c water

1/2 tsp ground cinnamon

2 tbsps heavy cream *

Directions:

Step #1 Combine the water & the sugar in a heavy saucepan & bring to a boil over high heat.

Step #2 Keep stirring until the sugar dissolves.

Step #3 Keep boiling until syrup is reduced to about 1 c.

Step #4 Remove from heat & whisk in the cinnamon, cream, & vanilla.

Step #5 Keep warm until served, can be put in the fridged for up to about 2 weeks.

Step #6 Rewarm before serving.

Enjoy the Cinnamon Vanilla Pancake Syrup recipe

* Heavy Cream Substitute·

3/4 cup milk·

1/3 cup butter

Preparation:

1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Nutter Butter Balls

1 pkg. Nutter Butter cookies (Crushed)

1 8oz. package cream cheese (softened)

chocolate bark (Melted)

Crush cookies using electric cheese grater. Mix in cream cheese and roll into balls. Dip in chocolate and place on wax paper to set up.

Eclair Dessert

This is one of those amazing recipes that you are almost embarrassed to admit how easy it is.  I'm not one for mixing weird ingredients (like saltines and pudding), but don't let that turn you off.  You'll never know you are eating crackers!  Christy Moulton makes it at least once or twice a year to celebrate teacher's birthdays. 

Ingredients:

Unsalted Saltine Crackers (it takes about 2 sleeves)

2 (3.4 oz) pkgs instant French vanilla pudding (I live in SJ, so plain 'ole vanilla works as well)

4 c. milk

1 (12oz) tub Cool Whip

1 (16oz) tub chocolate frosting

Line the bottom of a 9x13 inch pan with a layer of crackers.

Mix the pudding and milk in a bowl as directed on the package.  Stir in the Cool Whip.  Pour half of the pudding mixture over the crackers.

Add another layer of Saltines.

Add the remaining pudding, and finish off with a final layer of Saltines.

Microwave the frosting slightly to a spreadable consistency.  Spread over the final layer of Saltines.

Cover and refrigerate for at least 24 hours.  This lets the crackers turn into a SUPRISING eclair-like crust.  AMAZING, I am telling you.  Cut into squares and enjoy! 

Red Velvet Cake Balls

Ingredients:

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

Directions:

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Grape Salad

There is a lady here in town who makes this all the time. Everyone always loves it. So I searched the recipe online and found it. It is sooooo good and easy to make.

8 oz. Cream Cheese
¾ C. Sugar
8 oz. Sour Cream
1 tsp. Vanilla
4 pounds of red grapes
1 C. Brown Sugar
1 C. Pecans, toasted & chopped

Cream first 4 ingredients together; then mix in the grapes. Place in a pan. Top with brown sugar and pecans. ( Don’t place on top until ready to serve)Refrigerate for at least 4 hours

When I made it, I didn't have enough pecans, so I replaced the remaining with chopped peanuts and it was just as good.

Louisiana Corn Dip

I first tasted this recipe at a football banquet. The woman who brought it moved here from Louisiana about five years ago. Thank goodness for new people and new recipes! (She made gumbo for us one year).

2 cans Mexicorn, drained
7 or 8 green onions. chopped (keep white and green parts)
1/2 c mayonnaise or Miracle Whip
1 lb. pepper jack cheese, grated
Frito's or crackers

Sorry-my pictures are terrible-but you can get the general idea...
First, drain the Mexicorn.

Chop the green onions.

Place corn, onions and mayo in a bowl. Normally, I am a Miracle Whip girl. But in this recipe, I've tried both-and the mayonnaise seems to be my favorite. Mix well. Add the cheese.

The dip should be fairly firm. If it is too thick, add a little mayo, if it is too thin, add a little cheese until you have the consistency you prefer. I like mine with Frito's, so I make a fairly thick dip. Crackers would require a thinner dip.

*I don't have a very brave family when it comes to new dishes, so I try to keep things simple. (Translation: I might be wasting my money if I served this for dinner.) But I think this would work well as a sort of sandwich spread. Maybe with some chicken,wrapped up in a tortilla....