Granola

Looking for a granola where you control the ingredients?  Here you go.  I have been making this for years!

Plain version

Granola

5 c. quick oats
1 c. flour
1 c. wheat germ
1 c. dry milk
1 - 3 c. seeds, nuts or coconut (optional) or be decadent like my daughter and add chocolate chips
2/3 c. honey (highly recommend adding an extra tablespoon or so!)
2/3 c. oil

Chocolate Almond Coconut version

Combine honey and oil and warm it.

Combine oats, flour, wheat germ, dry milk, seeds/nuts (not coconut).

Add honey and oil to mixture and coat thoroughly.

Spread on 2 baking pans.  Bake 250-275 degrees for 40 minutes.  Stir every 15 minutes or so.  Add coconut at end.  Can also add raisins if you like.

Cool and store in an air tight container.

Chicken Enchiladas with Red Sauce

This recipe came from gimmesomeoven.com.  Thanks to Dawn for having us for it!

Red Enchilada Sauce
1/4 c. vegetable oil
1/4 c. flour
1/2 c. chili powder
1 t. garlic powder
1 t. salt
1/2 t. cumin
1/2 t. oregano
4 c. chicken or veggie stock

Heat oil in saucepan.  Add the flour and stir over medium-high heat for one minute.  Stir in the remaining seasonings.  Then gradually add the stock, whisking constantly to remove lumps.  Reduce heat and simmer 10-15 minutes until thick.


Enchiladas

1/4 c. vegetable oil
1 medium white onion, peeled and diced
2 lbs. chicken breast, cooked, diced or shredded
salt and pepper
4 oz. can diced green chiles
1 can black beans, rinsed and drained
8-12 flour tortillas
3 c. Mexican blend shredded cheese
Batch of red enchilada sauce

Optional: 1/2 c. chopped fresh cilantro

Preheat oven 350 degrees.

In large skillet, heat oil over medium high heat.  Add onion and saute for 3 minutes, stirring occasionally.  Add chicken and chiles and season with salt and pepper.  Saute until cooked through.  Remove from heat and set aside.

To assemble the enchiladas, lay out tortillas, layer with about 2 T. of sauce, beans in a line, spoonful of chicken mixture, and 1/3 c. or so of cheese.   Roll up tortilla and place in a greased 9x13 baking dish.  Repeat with the remaining ingredients.

Spread remaining sauce over the top of tortillas and sprinkle w remaining cheese.

Baked uncovered for 20 minutes.  Remove and garnish with chopped cilantro.

Stir Fry Shrimp Sauce

Looking for an easy sauce for stir fry veggies and shrimp?  Here you go.

Stir Fry Shrimp Sauce

1/4 c orange juice
2 T soy
2 T honey
1 T rice wine vinegar
1 T chile paste or siracha sauce
1/2 T cornstarch to thicken

Combine and add to stir fry at end of cooking.
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c = cup
T = tablespoon

Peanut Butter 'Lasagna' Dessert

Mmmmmm......Good.   Here is another one for the peanut butter lovers. Feel free to double the recipe and put in a 9x13 pan.  I did!


Peanut Butter Lasagna Dessert

1 package of Nutter Butter Cookies
tub of cool whip
1/2 bag of mini peanut butter cups, chopped up
1/2 c. peanut butter, melted in the micowave
1 box of vanilla instant pudding prepared according to package


In an 8x8 pan,

Line the bottom with a layer of cookies.
Top with a drizzle of the melted peanut butter
Spread half of the pudding as the next layer
Spread half of the cool whip as the next layer
Sprinkle with chopped peanut butter cups
REPEAT!
End with a drizzle of melted peanut butter over that last layer of chopped peanut butter cups

Egg, Sausage, Red Pepper Brunch and variations

Looking for an easy brunch egg bake dish casserole?  I made this one up for Easter.  It can be assembled the day before and then baked the next morning if you have a busy weekend.

Egg, Sausage, Red Pepper Brunch

1 30 oz bag of hash browns, thawed
1 lb. sage sausage crumbled and fried
1 1/2 c. shredded cheese
3/4 c. diced red pepper
2-3 green onions, diced
9 eggs
2 1/4 c. milk
1 t. garlic powder
1 t. basil
salt/pepper

Preheat oven to 350 degrees.  Grease 9 x 13 baking dish.
Saute red pepper and onions.
Place hashbrowns in baking dish
Layer sausage, then cheese, then peppers and green onions.

Mix eggs, milk, garlic powder, basil, salt and pepper.  Pour egg mix over layers.

Bake 45 - 60 minutes or until eggs cooked through.

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Other ideas:  

Bacon, mushrooms, grape tomato halves, and cheese!

Chicken Pot Pie

Deciding whether or not to post this has been a struggle.  It's kind of my 'secret recipe'.  But here goes nothin'.   You can make this ahead of time by assembling the pot pie, putting plastic wrap over it and putting it in the fridge.   When you are ready to bake it, then brush it with the egg and stick in the oven.   Baking will take longer since it is cold when you put it in the oven.  Cover the edges with foil if they start to get too brown.

Looking to use up some leftover steak?  Substitute thinly sliced or small cubes of beef and beef bouillon  instead of chicken!  I can't decide which is better.

Chicken Pot Pie

2 pie crust dough (like Pillsbury)
1/4 c. butter
1/3 c. flour
1 T minced onion
1/4 t. pepper
1 1/3 c. water
2/3 c. milk
3 chicken bullion cubes or a bit more than 2 T. granulated
2 c. cooked cubed or shredded chicken
10 oz. mixed veggies

Heat oven to 425 degrees.  Line pie pan with 1 crust.

Melt butter, stir in flour, pepper, onion until blended.  Add water, milk, and bullion all at once.  Cook until thickened stirring constantly until cubes are dissolved.

Add veggies and stir until thawed.  Add chicken.  Cook until hot.

Pour in pie crust.  Add top crust and seal. Cut slits to vent.

Brush with beaten egg.

Bake at 425 degrees for 20-25 minutes.   Let rest 15 minutes before cutting.

Beer-Brined Grilled Pork Chops

Beer-Brined Grilled Pork Chops

12 oz bottle dark beer
1/4 c. packed dark brown sugar
1 T. salt
1 T. chili powder
2-3 cloves minced garlic
3 c. ice water
4 1 inch pork chops

Whisk beer, sugar, salt, chili powder, and minced garlic in a bowl until salt is disolved.  Add the water and stir until the ice is melted.  Add the pork chops to the bowl and place a plate on top to keep the pork chops submerged in the brine.  Refrigerate 3-4 hours.

Pat the pork chops dry with paper towels before grilling.