Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Wednesday, April 11, 2012

Soley Granola

I would actually have to put the spoon and bowl down long enough write a post about how wonderful this granola is.  The recipe comes from my good friend Kristen, previously called Mrs. S.  {I did this because I don't always know if people are okay with names or photos in my blog, therefor I disguise and/or don't add photos}.

Back to the granola.  Chocked full of good stuff.

5C       Oats
1 C      Mixed Nuts (Pecans & Walnuts)
1 C      Almonds
1/4C    Flax Seed
1/2C    Brown Sugar
1/3C    Honey
1/3C    Maple Syrup
1/3C    Coconut Oil
1 tsp    Vanilla
1 tsp    Almond Extract
2/3 tsp Salt
1/2 tsp Cinnamon

Heat oven to 325 degrees.  Place oats, nuts, flax seed in baking pan (I used half sheet cake ~ worked wonderful)

Melt coconut oil; mix honey syrup, vanilla, almond extract, cinnamon, brown sugar and salt.  Melt in microwave.

Pour over oats and nuts ~ mix well

Bake 15 minutes ~ Mix and bake 15 additional minutes, repeat until desired brownness.  (I mixed once and baked 15 minutes twice. 

So yummy! 











{Sorry the format isn't all that and you can't print a recipe card from here and photos certainly aren't food photography.}

Saturday, March 12, 2011

Start to Finish Popcorn

Start to finish popcorn.  
Well almost start.




POD 3.5.11


As you can see by my choice of dishes to use in the photographs, I am neither a food blog nor a food photographer.  The purpse would only be to show my kids one day that we really did make the popcorn from othe apple orchard. 

I recommend eating popcorn from your local grocer.  It didn't make a lot and wasn't very fluffy.  Overall taste wasn't bad though, I suppose that could have been thanks to the butter and salt you can see on the sides of the bowl?


Monday, May 3, 2010

What is HFCS?

Ever wonder what High Fructose Corn Syrup is and why it's bad for you?  Here's a quick explanation I got off facebook. 

Wednesday, March 17, 2010

Breakfast Anyone?

My good friend Kris asked me for the following two Egg Bake recipes.  My Mom & her friends served these for brunch the day after our wedding for all of our guests who stayed at the Lodge we all stayed at. 

I love them both.  Sorry I don't have any pictures....I know, my bad.  I did make them for Sophie's baptism but didn't think to take pictures.  Next time I'll add them.

Let me know if you make one or both!

Enjoy!

Brunch Bake

1/2 Large Loaf Day Old French Bread
3T Melted Butter
1 lb. Shredded Monterrey Jack Cheese
1/4 lb Ham or Salami (Julienned)
10 Eggs
1 1/2 C Whole Milk
1/2 C White Wine
3 Large Green Onions Minced
2 tsp Dijon Mustard
1/8 tsp Pepper
1/8 tsp Red Pepper Flakes
1 C Sour Cream
1 C Parmesan Cheese (Shredded)
10 oz Chopped Spinach (Squeezed Dried)
8 oz Sauteed Mushrooms (Optional)

Grease 9x13 pan.  Spread bread on bottom (torn pieces), drizzle with butter.  Sprinkle Monterrey Jack cheese & ham.  Sprinkle Spinach & mushrooms on top of cheese.  In bowl beat eggs, milk, wine, onion, mustard & pepper until frothy.  Pour over everything.  Cover & refrigerate overnight.  Remove 30 minutes before baking.  Bake at 325 1 hour covered.  Stir in parmesan cheese and sour cream together.  Spread on top and bake 10 minutes longer.

YUM!

Broccoli  Egg Bake

12 Eggs
1 C Shredded Cheddar Cheese
1 C Broccoli - Fresh Small Pieces
2 C Cubed Ham
12 oz Hash-browns
1/4 C Chopped Green Onions
Salt & Pepper

Mix all ingredients together.  Put in greased 9 x 13 pan.  Refrigerate overnight.  Bake at 350 for 45 minutes uncovered.

Just typing this out makes me hungry!!!

Wednesday, November 11, 2009

Potato Soup Recipe

This is a requested recipe from my dear old friend Morgan. Hope you enjoy!

Slow Cooker Potato Soup

Makes 8-10 Servings

8 large potatoes, cubed
2 medium onions, chopped
3 Tbsp butter or margarine
1/2 - 1 lb bacon, cooked crisp, drained, and crumbled
3 chicken bouillon cubes
2 Tbsp dried parsley
6 C water
2 C milk
1/2 C flour
1/4 C water
1 tsp salt
1/4 to 1/2 tsp pepper

Combine all ingredients (except flour, 1/4 cup water salt and pepper) in large slow cooker.

Cover. Cook on High for 6 hours, and then Low for 3 hours.

Make paste out of flour and water. Stir into soup one hour before serving. Season with salt and pepper.

Top with cheese, sour cream & chives if you have them.

Variations:

Make Cheesy Potato Soup by adding 1/4 lb cubed Velveeta, or your choice of cheese during the last hour of cooking.

For added richness, use 1 C whole milk and 1 C of evaporated milk.

Morgan.....I like the variations! Also, I didn't have time to let it cook the full time and it really did need it. So I just shelved it and then when I ate it I put it in a pan on the stove to finish cooking. I do like the crock method because like you probably don't have a lot of time to do much at the "witching" time of dinner!!!

Good luck and let me know how it went!
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