Source: Sarah Craft
4 C old-fashioned rolled oats (not quick cooking)
1 C sliced almonds
1/2 C shredded coconut
1/2 C honey or pure maple syrup
2 Tbsp canola or vegetable oil
1/2 tsp kosher salt
1 C dried fruit (cranberries, blueberries, cherries, raisins, etc...)
Heat oven to 350 degrees. In a large bowl toss the oats, almonds and coconut with honey, oil and salt. Spread out on a rimmed baking sheet. Bake, tossing once, until golden and crisp (approx. 20-25 minutes). Add dried fruit and toss to combine. Let cool.
*Make sure you use unsalted baking almonds and not pre-salted snacking almonds. (learned from personal experience!)
*Don't try to mix the salt into the liquid ingredients before adding to the dry ingredients.
*You can also add things like milled flax seed or wheat germ.
*The original recipe also called for dried pumpkin seeds, but neither Sarah nor I are fans.
*If you use honey I would suggest baking only 20 min. If you use maple syrup bake at least 25 min.
*This granola does not clump like most boxed granola, but it's just as delicious with milk!
Prep time: 15 minutes
Bake time: approx. 4 min/batch
Yield: approx. 12 medium pancakes
Source: Heather Hunt
1 C quick-cooking oatmeal
1 1/2 C buttermilk
1/4 C brown sugar
2 eggs, beaten
1/4 C butter
1 C flour
1 tsp baking soda
1/2 tsp salt
Pour buttermilk over oatmeal in mixing bowl and let stand 5-10 minutes. Stir in brown sugar. Add eggs and butter. Combine flour, baking soda and salt in small bowl and add to wet ingredients. Stir lightly until just combined. Spoon onto hot, lightly greased griddle. Flip once when bubbles form on top and cook until golden brown.
*I like to add something extra like blueberries, chopped strawberries, miniature chocolate chips, etc. Fold in just before cooking.
*Leftovers freeze great between sheets of wax paper. Pop in the toaster for a quick breakfast/snack later.
Whole Wheat Applesauce Muffins
Prep time: 10 min.
Bake time: 20 min.
Yield: 12 muffins
Source: Julie Ulven
1/2 cup vegetable oil
1 cup packed brown sugar
1 cup unsweetened applesauce or any mashed fruit like bananas or baby food fruit
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups whole wheat flour
Cream oil and sugar. Add pureed fruit. Combine dry ingredients and add to wet ingredients. Fill paper-lined muffin tins 3/4 full and bake at 375 degrees for 20-23 minutes or until firm and done.
*Julie prefers using mashed bananas, so I've only ever tried it with bananas.
Prep time: 15 min.
Bake time: 40 min. + standing
Yield: 8 servings
Source: Kimber Van Essen
6 lasagna noodles
1 can cream of mushroom soup
1 can cream of chicken soup
½ c. chopped onion
½ c. sour cream
¼ c. mayo
Sprinkle of garlic salt
4-6 c. cubed turkey or chicken (approx. 2 whole chicken breasts)
4 c. shredded cheese (I use half cheddar and half mozzarella)
Cook noodles. Mix next 7 ingredients. Layer noodles, chicken mixture, cheese, noodles, chicken mixture, cheese in a greased 9x13 pan. Bake uncovered 40 min. at 350. Let stand a bit before cutting and serving.
*I've used different combinations of cream soups based on what I had on hand--even broccoli!
*Don't cheat on the amount of chicken. It makes a difference.
Southwestern Egg Bake
Photo courtesy of BettyCrocker.com
Prep time: 5 min.
Bake time: 25 min.
Yield: 6 servings
2 cups cornbread stuffing crumbs
1 can (15.25 ounces) whole kernel corn, drained
1 can (4.5 ounces) chopped green chilies, undrained
1/2 cup sour cream
1 cup shredded Monterrey Jack cheese (4 ounces)
Salsa, if desired
1. Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2. Mix stuffing, corn, chilies, sour cream and 1 egg in large bowl. Spread evenly in baking dish.
3. Make 6 indentations in stuffing mixture with back of spoon. Break 1 egg into each indentation. Pierce yolk of each egg with fork.
4. Bake uncovered 20 to 25 minutes or until egg whites and yolks are firm, not runny. Sprinkle cheese over stuffing mixture. Bake 2 to 3 minutes longer or until cheese is melted. Serve with salsa.
*I sometimes like to add diced ham for an even heartier, complete dish, but it's fine without.
*You can also sprinkle fresh chopped cilantro after baking
Peanut Butter Jumbos (a.k.a. Monster Cookies)
Photo courtesy of Taste of Home
Prep: 15 min.
Bake: 15 min./batch
Yield: 7 doz. using small cookie scoop
Source: Taste of Home
1-1/2 cups peanut butter
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
4-1/2 cups quick-cooking oats
2 teaspoons baking soda
1 cup miniature semisweet chocolate chips
1 cup M&M's miniature baking bits
In a large bowl, cream peanut butter, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and baking bits. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are browned. Cool on cookie sheets 2 min. Remove to wire racks to cool completely.
*I just use regular size M&M's and chocolate chips.
*I use a small cookie scoop. You can make the traditionally larger cookies following the original directions.