Nutty Granola

So after making this recipe, I wondered why I have wasted so much money buying Granola at the store all of these years. This was truly just as good as the store bought granola.

courtesy of, Ellie Krieger, Food Network

Ingredients

cooking spray

3 cups rolled oats

1/2 cup chopped raw,unsalted walnuts

1/2 cup chopped almonds (I used sliced almonds from the store)

1/2 cup unsalted Pecans

1/2 cup Maple Syrup (not imitation)

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup raisins, optional

Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray.

In a medium bowl, combine, all of the ingredients. Spread mixture onto the baking sheet and bake until golden brown, stirring occasionally. About 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in the Fridge in an airtight container.

Suzanne's note: I added a little bit more cinnamon then the recipe called for because I like cinnamon and wanted to be able to taste it better. I also used what we call "white raisins" since Joe really doesn't like raisins. But he likes the white raisins because the flavor is a little more mild and they seem to cook better.

Apple Pumpkin Muffins

I have been looking for new ideas for breakfasts and snacks. This recipe is great for both. They are really delicious. They also seem to have been disappearing very quickly. I guess I am not the only one who likes them.

courtesy of All recipes.com

2 1/2 cups all-purpose flour

2 cups sugar

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup canned or cooked pumpkin

1/2 cup vegetable or Canola oil

2 cups grated apple 

STREUSEL:

1/4 cup sugar

2 Tablespoons all-purpose flour

1/2 teaspoon cinnamon

2 Tablespoons cold butter

1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin, and oil. Stir the wet mixture into the dry ingredients until just moistened. Fold in apples.

2. Fill paper-lined muffin cups two-thirds full.  In a small bowl combine the sugar, flour, and cinnamon for the streusel. Then cut in the butter until crumbly. Sprinkle a little bit over each muffin before baking.

3. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans.

Suzanne's note: I used 1/4 cup of wheat flour and 2 1/4 of white. I didn't even notice and might try upping the wheat flour next time. Also if you didn't want to do the streusel topping they taste great without it. It is however, the icing on the cake if you decide to make them with the streusel.

Orange Cinnamon French Toast

4 Tablespoons butter, melted

2 Tablespoons honey

1/2 tsp. cinnamon

3 eggs

1/2 cup Orange Juice

6 slices of bread

Preheat the oven to 400 degrees. 

In a bowl combine butter, honey, and cinnamon. Pour into a greased 9x13 baking dish. Spread to coat the bottom of the dish..

In a shallow bowl beat the eggs and orange juice. Dip bread into egg mixture and place in a single layer into the baking dish.

Bake for 15 or 20 minutes or until brown. Serve with honey butter or warm syrup.

Suzanne's note: I used wheat bread and cooked it for 20 minutes. It didn't look really brown to me on the side of the bread facing up but it was done. It can also be tricky to get all 6 slices of bread to fit into the pan. The honey and butter that you cook the bread in turns into a crunchy carmel-like layer on one side of the bread, so I didn't feel the need to serve anything on top of it. This was delicious and I love the fact that it is crunchy and not soggy just as if you had cooked it on a griddle.

Stuffed Squash for Two

courtesy of Lydia's blog ( see links)

1 medium acorn squash
1 T butter, melted
2 T brown sugar
3/4 tsp salt, divided
1/8 tsp pepper
1/2 lb ground beef
3 T chopped celery
3 T chopped onion
2 T flour
1/2 tsp rubbed sage or ground sage
3/4 cup milk
1 cup salad croutons
1/4 cup shredded cheddar cheese

1. Cut squash in halt; discard seeds. Place squash cut side down in an 9x13 baking dish; add 1/2 in of water. Bake, uncovered, at 350 for 30 minutes. Drain water from pan; turn squash cut side up. Brush with butter; sprinkle with brown sugar, 1/4 tsp salt and pepper. Bake 30-40 minutes longer or until squash is tender.

2. Meanwhile, in a skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in flour, sage and remaining salt. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3.Remove from the heat; stir in croutons.
4.Spoon into squash halves. Bake, uncovered, for 25 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese is melted.

Suzanne's Note: I have made this a couple of times. The first time I followed the recipe exactly. I noticed that the filling tasted delicious. But after following step four it seemed to lose some of it's flavor.
When making this the last time, I was in a hurry and made a few adjustments to the original recipe. I skipped step one. Instead I scooped out the seeds, put the squash face down in a glass baking dish and put 1/2 inch water in the pan. Then you cook it in the microwave,covered for 8-10 minutes. (I ommitted the butter and brown sugar)
I made the filling exactly as it says in step two and three. I skipped step four and instead served the filling over the cooked, mashed squash.
The result was very delicious and much quicker and more convenient then the oringial experience. I also love the croutons in it because you could get different flavored croutons to change it up a bit.