My Two Favorite Granola Recipes Part 1

                                                  Pictures from A Bountiful Kitchen Blog

   I've loved granola for as long as I can remember. I mean really, what's not to like? Rolled oats sweetened with honey and brown sugar, mixed with lots of goodies-- cashews, coconut, slivered almonds, then baked to golden, crunchy perfection. It's easily adapted too. You can add dried fruit like raisins or cranberries and sometimes I switch up the nuts for variety.
   
     Not only delicious, it's really quite simple to make. Toss a few ingredients together, give it a good stir, spread it on some cookie sheets and bake. It does require 1/1/2-2 hours baking time depending on how crunchy you like it, but that will give you plenty of time to clean your toilets, take a nap (in my dreams), or pick up that great book you've been dying to finish.

     Granola is a great multi-tasker. Served for breakfast with some milk, sprinkled in a fruit and yogurt parfait, or snatched by the handful for a quick-on-the go snack. Stored in an airtight container, it can last for several weeks.

I have two recipes that I LOVE and alternate between (and just spotted this one that I'll be trying next.) The first is Seven Wives Inn Granola. It originates from a historic bed and breakfast here in St. George, Utah  that's been here since 1891 called, you guessed it, The Seven Wives Inn. Spotted here and here on two of my favorite blogs, this granola is almost identical to the granola my Mom made us growing up.  If you can buy your ingredients in bulk from a health food or warehouse store, you'll save yourself some money too.

*Plan ahead. This recipe takes 1 1/2-2 hours to bake.**



Seven Wives Inn Granola
Printable Version

8 cups old fashioned oats

1 ½ cups brown sugar

1 ½ cups wheat germ

8 oz coconut

8 oz salted pecans or almonds (I like to use slivered)

8 oz cashews

8 oz sunflower seeds, shelled

1 cup raisins, optional (I left these out)

½ cup water

½ cup vegetable oil

½ cup honey

½ cup peanut butter

2 teaspoons vanilla

Preheat oven to 300 degrees.

Mix together first 8 ingredients in a large bowl or other container.

Put the rest of the ingredients in a saucepan and stir. Bring to a boil. Pour this over the dry ingredients and stir. Spread on 2 large cookie sheets, and bake for 1 ½ hours, stirring about every 20 minutes.

Cook until the granola is done to your desired (crunch) taste.

*I highly recommend using a scale to measure the ingredients.*
                                   
                              Stay tuned for another delicious granola recipe coming soon.

    Posted by: Sallie

Lemon Buttermilk Sheet Cake

With my in-laws as well as brother and sisters in laws close by, we frequently have get-to-gethers for birthdays, Mother's Day, etc. Of course I always volunteer to bring the dessert whenever possible (for selfish reasons.) Nine times out of ten it involves chocolate, but with the summer heat, lemon has been my go-to alternative. I love it's fresh, light, and tart taste.

I love cakes for feeding a crowd and not only was this lemon cake delicious, it was something a little different than your standard chocolate/vanilla frosted cake. I loved the look and taste of the glaze and lemon sugar topping. It was a major crowd pleaser and will be making frequent appearances from now on. 

Lemon Buttermilk Sheet CakeRecipe from America’s Test Kitchen Best Summer Desserts found via Our Best Bites

Ingredients:

Cake:

2 1/2 cups (10 ounces) cake flour (no substitutions)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup buttermilk
3 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
1 teaspoon vanilla extract
1 3/4 cup white sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 large egg yolk

Glaze:

3 cups (12 ounces) powdered sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

Instructions:

Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)

Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.

While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.

Posted by : Sallie

Asian Sesame Noodles With Marinated Chicken And Vegetables

Are you sick of heating up your kitchen for dinner? Are you trying to use your food storage to make meals that your family will actually eat? Do you like Asian food? If you answered yes to any of these questions, you've got to try this.

There were so many things I loved about this meal.

*I didn't have to turn the oven on.

* It used several ingredients from my food storage (noodles, sugar, oil, peanut butter).

*The veggies. Don't leave these out. They added a fabulous fresh taste and great texture. (I was a little skeptical about the red cabbage. I'm not a huge fan of it in salads but it was delish.)

* The marinade does double duty for the chicken and the noodles.

*Easily adapted to fit your family's taste. You could slice or dice the chicken and turn it into a one pot meal. Add broccoli, snap peas, snow peas,or bean sprouts. I think bok choy would be a great substitution if you don't like cabbage. You could also skip the chicken for a delicious vegetarian meal. 

*I love, love, loved all the different tastes and textures. The tender noodles, moist grilled chicken, fresh veggies, and the sweet and spicy sauce. Because it was summer, we ate the noodles slightly cooled instead of hot. Another great summer meal to add to my collection.

**Cook's Notes:

The chicken only needs to marinade while you are making this dish but can marinate for longer.

Don't be intimidated by the list of ingredients. Most, if not all can be easily found in your favorite grocery store. Also, a little goes a long way. You'll have plenty of leftovers to experiment with other delicious Asian dishes.

ASIAN SESAME NOODLES WITH MARINATED CHICKEN AND VEGETABLES


Marinade for chicken and sauce for noodles:
3 cloves garlic
1/2 c. rice vinegar
1/2 c. white vinegar
1 c. soy sauce
1 T. hoisin sauce
2 T. sesame oil
3 T. vegetable or canola oil
1-1 1/3 c. brown sugar (depending how sweet you like it--I of course use it all )
1 T. sesame seeds
1 T. lime juice
3 T. peanut butter
1 t. ginger (freshly grated or ginger powder)
1 t. red pepper flakes
2 T. sweet red chili sauce *My favorite is Mae Ploy brand*

16 oz. thin spaghetti noodles or angel hair pasta
1/2 c. green onions, sliced
1/2 c. carrots, sliced
1 red or orange bell pepper, sliced thinly
1 c. red cabbage, sliced thinly
4-5 chicken breasts

Combine in a bowl the ingredients for the marinade. If the peanut butter is too thick and won't whisk into the sauce well, microwave it for a few seconds (I microwaved mine for 15 sec.) until soft. Once marinade is smooth, take 1/2-3/4 c. of the marinade and place in a Ziploc bag or in a bowl with the chicken. Put chicken in the fridge until ready to grill. Set the rest of the marinade aside until the noodles are cooked.

Cook the noodles until tender and then drain and rinse. While noodles are cooking cut the vegetables very thinly (you don't want big chunks of vegetables, just thin slices). When the noodles are drained and cooked, place in a large bowl. Add the vegetables to the warm noodles (this will help soften the carrots). Pour the remaining dressing (not from the chicken, the extra) over the noodles. Let noodles sit until chicken is cooked.

Grill the marinated chicken until cooked through. Serve the grilled chicken along side the sesame noodles. Garnish the sesame noodles with sesame seeds and sliced green onions.

Source: Deal To Meals
Posted by: Sallie

Chicken Cordon Bleu Pasta

I have to confess. This summer I have been L-A-Z-Y in the kitchen.  My excuse is the heat. I mean really, it has been 111+ here! Turning the oven on isn't appealing in the least. Instead we've been doing a lot of grilling and stove top cooking. But after reading through this recipe and discovering that it  required only 15 minutes of baking time, I decided to go for it.

Boy am I glad. I. All the flavors of chicken cordon bleu, with the addition of tender penne pasta. It's hands down my favorite meal I've made in a long time.

First, tender penne noodles are nestled in a divine, creamy, cheesy, alfredo like sauce. Next comes bite sized nuggets of tender chicken, a sprinkling of bacon, and delicious ham. The addition of bread crumbs on the top  finishes the dish beautifully.

The whole family loved it. In fact, it was such a hit that my oldest daughter has already requested it for her birthday dinner in January.

Served with a side salad and some nice steamed veggies, this is comfort food at it's best.

Chicken Cordon Bleu Pasta

Ingredients:

• 10-12 oz. penne or ziti pasta (I used 12)
• 2 cups heavy cream
• 1 (8 oz) block cream cheese
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cups shredded Swiss cheese, separated
• 2 chicken breasts, cooked and cut into strips or bite sized pieces
• 3/4 cup bacon, cooked and chopped
• 3/4 cup diced ham
• bread crumbs (I used the Italian flavored ones)

INSTRUCTIONS

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir in cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Recipe Source: Chef in Training

Posted by: Sallie

No Bake Energy Bites

I enrolled my toddler in a little cooking class called Snack Attack.  It is a fun little 30 minute class that includes a story and preparing a corresponding snack.  She came home with the recipe for these yummy little energy bites one day and I knew they had to be good because she had eaten all of them in class!  They are easy to make and very delicious.  Perfect for a snack on the go.

No Bake Energy Bites

Printable Recipe

from smashedpeasandcarrots.blogspot.com

Ingredients:

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips (you can also substitute raisins or dried cranberries for a healthier version)
1 tsp vanilla

Directions:

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.  Makes 18-20 bites.

Posted by:  Julia

Restaurant Style Salsa

Picture From The Pioneer Woman

We love Mexican food and can never seem to get enough. I LOVE this salsa recipe. It's quick, easy, and delicious. The only problem is, the recipe calls for a can of diced tomatoes with jalapenos which only certain stores carry and that can be a pain. Not wanting to make a special trip for one ingredient, I decided to give this recipe a try. It's fantastic! It reminds me a lot of Chili's salsa which is the best! 

Restaurant Style Salsa                                                                                                               Printable Recipe

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

1/4 cup Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

1/4 teaspoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Ground Cumin

1/2 cup Cilantro (more To Taste!)

1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe Source: Pioneer Woman

Posted by: Sallie

Paula Deen's Lot's O' Meat Lasagna

In case you haven't noticed, and not  intentionally, I've been on a kick lately. Trying to find some good old-fashioned, basic, go-to recipes. I love trying new recipes and different versions of our families favorites, but in the hustle and bustle of everyday life, it's so nice to have a recipe you know you can depend on to give you great results every time. My latest quest ?Lasagna.

I have a few lasagna recipes I really like. The Pioneer Woman's recipe, this amazing version that I usually save for company or special occasions, and this fun mexican version. Although they are all delicious in different ways, I was still on the lookout for something new.

Then as luck would have it, when my friend Andrea and I were planning what to feed our boy's soccer team and some of their families at an upcoming tournament, she suggested a lasagna recipe her brother had e-mailed her. After reading over the ingredients, I had a feeling it was going to be good.

After tasting it, I had to agree, it was delicious. I loved the combination of both ground beef and sausage. The addition of ricotta as well as cottage cheese ? Let's just say it totally makes the lasagna. The soccer boys and their families devoured it. It's a keeper.

Lots O'Meat Lasagna

Ingredients

• 1 1/2 pounds lean ground beef (the original recipe calls for ground chuck so do whatever you like best)
• 1 pound ground Italian sausage
• 1 onion
• 2 cloves garlic, minced
• 2 teaspoons ground oregano
• 1 teaspoon ground basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano *we don't like chunks of tomatoes so I puree this. Sometimes I add a little more if the sauce looks too dry)
• 2 (15-ounce) cans tomato sauce
• 1 (6-ounce) can tomato paste
• 1 1/2 cups small curd cottage cheese
• 1 16 oz. container ricotta cheese
• 1 (5-ounce) package grated Parmigianno-Reggiano
• 2 tablespoons freshly chopped parsley leaves
• 2 large eggs, lightly beaten
• 9-12 oven-ready lasagna noodles (Barilla is my favorite. see cooks note at bottom)
• 2 (8-ounce) packages shredded mozzarella *

Directions

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. If desired, puree tomatoes in food processor. Add tomatoes or tomato puree, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.( If the sauce looks too dry, I add a little more of the tomato puree.)

In a small bowl, combine cottage cheese,ricotta, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes, covered in foil. Remove foil, top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

**Cooks Notes 


If you use Barilla brand of oven ready lasagna noodles, you will need to use 12 noodles because they are fatter and shorter. When I halved the recipe for 8x8 pan I used about 6 noodles.


I  never use pre-grated cheese. They use a substance on it to keep it from clumping which keeps it from melting as nicely as freshly grated cheese.

Recipe Source: adapted from Paula Deen
Posted by: Sallie