Crunchy Honey-Vanilla Granola

Crunchy Honey-Vanilla Granola
From American Profile Magazine; recipe also on a facebook page. I have modified it a little.

4 c. old fashioned (rolled) oats
1 c. wheat bran
1 c. unsweetened shredded coconut
1 c. chopped walnuts
1/2 c. firmly packed light brown sugar
1 T. cinnamon
1 T. salt
1/2 c. honey
1/2 c. olive oil
2 T. milk
1 t. vanilla extract

Pre heat oven 325 degrees. Lightly oil a large rimmed baking sheet.
Combine oats, wheat bran, coconut, walnuts, brown sugar, cinnamon and salt in a large bowl. Stir well.
Stir in honey, oil, milk and vanilla in a small saucepan over low heat until mix fizzes around the edges. Pour over oat mix and stir well.
Spread onto prepared baking sheet. Bake about 25 minutes, until lightely browned, stirring often. Place baking sheet on a wire rack and cool undisturbed until room temp., about 1-1/2 hours. Break up and store in a large container at room temp for up to 1 month.
Use as a cereal with milk, or top yogurt. Mix with melted choc. and serve as a candy.

Makes about 8 cups
1/2 c serving is 270 calories, 15 g. fat, 0 mg cholesterol, 5 g. protein, 33 g. carbs, 4 g. fiber, 150 mg sodium

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal
This is from mrbreakfast.com and is called Pumpkin Pie Oatmeal II. It is given as one serving; however, to me one of the servings is not enough for an adult so I doubled the recipe per serving. I also added salt. I modified a few other things.

My one serving

1 1/4 C. water

1 C. milk powder
1/2 C. oats
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt

1/4 C. canned pumpkin
1/4 C. sliced almonds
2 Tbsp. Maple Syrup


In a medium saucepan, bring the water to a boil. Add the oats, cinnamon, nutmeg, and milk powder. Reduce heat to medium-low and simmer for 8 minutes or until desired consistency is reached.


Stir in the pumpkin, almonds, and maple syrup. Serve.

Four Servings

5 C. water
4 C. milk powder
2 C. oats
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

1 C. canned pumpkin
1 C. sliced almonds
1/2 C. Maple Syrup

Pumpkin Black Bean Soup

Pumpkin Black Bean Soup
From HomeMadeSimple.com
Modified by Laura Cannon

$10/Serves 5

2 cans black beans, drained and rinsed
14.5 oz. can diced tomatoes
16 oz. pumpkin puree
1/4 C. dried onion flakes
2 garlic cloves, minced
1/4 C. olive oil
4 C. chicken broth
1 Tbsp. cumin, ground
1 tsp. each salt, cinnamon, allspice
1/2 tsp. ground pepper

3 Tbsp. balsamic vinegar (optional...tastes better without)
Baked pumpkin seeds, for garnish

1. Blend diced tomatoes in the blender.
2. Add 2 cups of chicken broth (or water with 4 tsp. buillon granules) and blend.
3. Add rinsed and drained black beans and blend.
4. Place blended ingredients in a pot (crockpot or pot for the stove).
5. Add 2 more cups of water (if used bouillon granules) or broth.
6. Add remaining ingredients to mix except the last two and stir.
7a. If on the stove, simmer uncovered until thick, about 40-45 minutes.
7b. If in the crockpot, place on high for 2-3 hours or on low for 4-6 hours.
8. Before serving, if you wish, stir in vinegar and garnish with pumpkin seeds.

I would imagine this would be a great freezer meal.

Applesauce Muffins

Applesauce Muffins

From The Friend November 2010
Modified by Laura Cannon
I love how moist these muffins were! They also stayed moist the next day also.

6 Tablespoons butter (can try olive oil later)
1 1/2 C. Whole Wheat Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. salt
2 eggs
2/3 C. honey
1 1/2 C. applesauce

Preheat oven to 375°F. Melt the butter in microwave or small pan. Mix all ingredients together (generally first the dry with the dry and wet with the wet and then together). Fill 12 oiled cupcake molds about 2/3 full (though I filled it all the way). Bake for about 20 minutes.

Grilled Pork Chops

Grilled Pork Chops

From the Taste of Home June/July 2010
Thumbs up from all family members!


Prep: 10 minutes + marinating
Grill: 10 minutes
Yield: 4 servings

1/2 C. brown sugar, packed
1/2 C. soy sauce
2 garlic cloves, minced
1/4 tsp. pepper
4 bone-in pork loin chops (1" thick and 8 oz. each)

In a small bowl, combine the brown sugar, soy sauce, garlic, and pepper. Pour marinade into a large resealable plastic bag. Add pork chops; seal bag and turn to coat (or put in a shallow glass dish and coat all sides of each). Refrigerate for 8 hours or overnight.

If grilling the chops, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from heat for 4-5 minutes on each side or until a meat thermometer reads 160°.

Chiles Rellenos Casserole

Chiles Rellenos Casserole
From the Taste of Home June/July 2010
It reminds me of a cheese popper. The boys don't care much for it, though.

7 cans (4 oz. each) whole green chilies, drained OR 4 (7 oz.) chopped green chilies, drained
3/4 - 1 lb. Monterey Jack cheese, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 C. milk
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

IF USING THE WHOLE CHILIES split the chilies lengthwise; rinse and remove seeds; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11" x 7" baking dish.

IF USING THE CHOPPED CHILIES, lay half of the chilies in a greased 11" x 7" baking dish and lay half the cheese strips on the chilies.

Sprinkle with 1/2 C. cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper, and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Zucchini-Carrot Muffins

Zucchini-Carrot Muffins

From Family Circle Magazine
Modified by Laura Cannon

Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes

2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds

1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.