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Homemade Granola

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Homemade Granola

(from Family Fun Magazine)
 20160926_095246
1/3 cup honey
1/3 cup brown sugar
6 Tbsp. unsalted butter, melted
1/2 tsp. salt
4 cups old-fashioned rolled oats
1/3 cup wheat germ
1 bag of dried mixed fruit bits
 
-Preheat oven to 300 F.  Line two cookie sheets with aluminum foil.
-In large bowl, combine the honey, brown sugar, butter, and salt.  Add the oats and wheat germ, then stir the mixture until it’s evenly blended.
-Spread the granola onto the prepared cookie sheets and bake for 20 minutes, sirring once halfway through to keep it from burning and encourage even baking.
-Remove pans from the oven and stir the granola again.  Bake 10 minutes more…keep an eye on the granola during this period and stir it occasionally so that it doesn’t burn.
-Remove the granola from the oven and stir it one last time.  Allow it to cool completely on the pans, about 15 minutes.  When it has cooled, stir in the dried fruit.  
-For freezing, I don’t add the dried fruit.  I just freeze the oat mixture by itself.  I allow to cool and then place in Ziploc freezer bags and stick it in the freezer.
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Today’s One Hour Freezer Cooking Session

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uncrustablesline

I set about to do a one hour cooking session today (like I mentioned in my podcast)…didn’t get to do it all at once in one hour…but I think total it took about an hour.  😉  I made 18 uncrustables & 4 dozen super power muffins (look in comments).  Then, when I make dinner this afternoon, I am making stromboli…which I have guest blogged about before.  But I won’t only make one…I will make 3 & freeze 2 of them.  (like I also mention on my podcast)    So, today, I’m filling my freezer with stuff for breakfasts, lunches, and dinners!

superpowermuffins

 

Zucchini Bread

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Here is the recipe our family has been making for years!  This time I did 1 cup whole wheat flour, the rest white and it still turned out beautifully.  🙂  I love a slice spread with cream cheese……

Zucchini Bread

(makes 2 loaves)

3 eggs

2 cups sugar

1 cup oil

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

1 tsp cinnamon

1/2 tsp baking powder

2 tsp baking soda

2 cups grated zucchini packed lightly (approx. 1 med-large)

-Preheat oven to 350 F. Grease pans with crisco and flour.

-Beat eggs 5 minutes until foamy. Add sugar oil vanilla.

-Sift flour, salt, cinnamon, baking powder, and baking soda; add to egg mixture.

-Grate zucchini pack lightly; add to mixture. Optional-fold in 1/2 cup raisins or 1/2 cup nuts.

-Bake for 1 hour.

*Can freeze grated zucchini-just thaw and pour out water.

Ham & Cheese Quiche

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I have a few kids in my family who do not like eggs.  OK, its 3 out of 4.  But when I call this “ham and cheese pie” at least 2 of them will eat it without complaint.  🙂  It is tasty and a great dish to take for brunch get togethers.

Ham & Cheese Quiche

Adapted from Taste of Home Freezer Pleasers cookbook
2 pie shells (9 inches-the frozen kind already in the pan)
2 cups diced fully cooked ham
2 cups (8 oz.) shredded sharp cheddar cheese
4 eggs
2 cups half & half
1/2 tsp. salt
1/4 tsp. pepper

-Line unpricked pastry shells w/a double thickness of heavy-duty foil. Bake @ 400F for 5 min. Remove foil bake 5 more min.
-Divide ham & cheese between the 2 shells. Whisk together eggs, cream, salt, and pepper. Pour into shells. Cover & freeze…make sure it is flat until frozen.
-To use frozen quiche: Completely thaw in fridge. Remove 30 min. before baking. Cover edges with foil & bake @ 400 F for 35-40 min. Let stand 5-10 min before cutting.
***I have forgotten to thaw and just set out 30 min before baking. Takes a little longer, but turned out fine.*** 🙂