Brown Sugar and Honey Granola

I found this at Sweet Country Life.

Brown Sugar and Honey Granola

Mix together:
5 cups of regular oatmeal
1/2 cup of unsweetened coconut
3/4 cups of sunflower seeds, pumpkin seeds, or flax seed
2 Tbsp of cinnamon

Pour into a 9x13 baking dish and bake at 300 for 15 minutes.

In a medium saucepan, melt 1 stick of butter, 1/2 a cup of honey, 1/2 a cup of brown sugar and 1 tsp of vanilla extract.
Stir until dissolved.
Pour over granola mixture and mix until well coated.
Bake at 350 for 15 minutes.

The longer you bake this granola the crunchier it becomes.
If you want it chewy then bake for 15 minutes or less.

Pumpkin Chocolate Chip Muffins

I made this recipe doubled, so I would have enough to freeze for a fast breakfast another day.

Pumpkin Chocolate Chip Muffins

1/2 cup oil (or 1/4 applesauce and 1/4 cup oil)

4 eggs

3 cups flour

1 1/2 cups sugar

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

1 small can pumpkin

12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min.

Faith's Pintos

My friend Faith posted this excellent recipe the other day. I made them and they got a thumbs up from everyone in the Crew! I doubled her recipe so I had leftover beans to serve for lunch or use in a recipe later in the week.

Faith's Pintos

Sort and wash two pounds of dry pinto beans (or about 4 1/2 C.)

Cover with 4 quarts filtered water then add:

6 TBS butter
2 TBS. garlic powder
1/2 tsp. black pepper
1 tsp. cayenne pepper (or more or less depending on the heat you want)
4 tsp. salt

Cook on high for at least 7 hours or until beans are tender.

The Hillbilly Housewife's Garlic Breadsticks.

This is one great recipe! I made it last week when I didn't make French Bread Rolls to serve with spaghetti. It's fast and oh, so good! Go to the original recipe, too, since I adapted it to our family's taste.

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 tablespoon dry Italian seasoning
  
• 1 tablespoon baking powder
• 1 cup milk
• 1/2 cup butter
  
• 1 more teaspoon garlic powder
• 1/2 teaspoon salt
• Parmesan cheese (optional)
  

Measure flour, salt, garlic powder, parsley and baking powder into mixture bowl equipped with dough hook. Stir well. Pour in milk. Mix until you get a ball of dough that leaves the sides of the bowl. Dust the ball of dough with a little flour if it seems sticky. Knead the ball of dough for 30 seconds. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. Use your hands to press the edges smooth. You are aiming for a rectangle that will fit into a 9 by 13-inch pan. When you get the dough the right size, set it aside.

Meanwhile place the butter in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the butter to melt. When the butter is melted, carefully remove the pan from the oven. Sprinkle the second teaspoon of garlic powder, the 1/2-teaspoon of salt and the optional Parmesan cheese evenly into the pan.

Now, very carefully lay your rectangle of dough into the pan, over top of the butter. Next cut the rectangle into narrow strips. The butter will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done.

Making Tomato Sauce from Tomato Paste

Making Tomato Sauce from Tomato Paste

2 tablespoons olive oil
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
4 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
3 tablespoons grated Parmesan cheese
salt and pepper to taste

In large skillet, saute garlic in oil until golden. Add tomato paste, sugar, oregano, basil, water, cheese and wine. Season with salt and pepper and simmer 10 minutes over medium-low heat.

Orange Julius Smoothie

Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes

Blend and enjoy! We double this recipe for our family.

Zucchini Salsa Tutorial

Zucchini Salsa, Canned

If you want this recipe HOT, add a dozen
jalapenos.

10 cups zucchini, peeled and shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
~~~~~~~~~~~~~~~~~~
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green and   red peppers and salt. Mix together, cover;let stand over night.

The next day rinse, drain well; put into large pot;
add salt, mustard, garlic, cumin, vinegar,  pepper flakes,

cornstarch, nutmeg, pepper, tomatoes, tomato paste.


Bring to boil; simmer 15 minutes. Blend to smooth with an immersion blender, if desired. Process in a boiling  water bath for 15 minutes for half-pints and 20 minutes  for pints.



Makes 14-16 Half-pints

Mystery Smoothie

I found this at Diet, Dogs and Dessert. I modified it to our tastes, so click the link to see the original.

Mystery Smoothie

This smoothie can be served as a full meal or a dessert/snack–it all depends on the quantity. This smoothie combines the rich nutrient content of spinach with its creamy, fruity base. No one will ever know!

1-1/2 to 2 cups raw milk

1/2 cup blueberries or mixed berries, fresh or frozen

1 banana, fresh or frozen

1/2 cup chopped mango, peaches or apricots, fresh or frozen

1-2 tsp. agave nectar or honey

1 tsp. carob powder (optional)

1 tsp. vanilla

1/2-1 cup packed fresh spinach leaves (or try other greens, such as chard, kale, or lettuce)

Blend and enjoy!

Patricia's Breakfast Cookies

This recipe came from my friend Patricia. She made them for a snack for our fellowship to share after service. They are very good! I modified the recipe slightly to suit our tastes.

Patricia's Breakfast Cookies

1 cup butter
1 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup honey
2 eggs, beaten
1 1/2 cup all purpose flour
1 tsp EACH baking soda, baking powder and cinnamon
1 3/4 cup oats, uncooked
1 1/4 cup raisins
1 medium apple, peeled and grated, shredded or finely chopped
2/3 cup grated carrot
1/4-1/2 cup flaked coconut

Oven to 350.

Cream butter, peanut butter and sugars in bowl. Beat in eggs.

Combine flour, baking powder, baking soda and cinnamon. Add gradually to the creamed mixture on low speed. Beat till blended. Stir in oats, raisins, apple carrot and coconut. Drop by tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until browned on the edges. Do not overbake. Cool on cookie sheet 2 minutes. Remove to wire racks for cooling.

Pineapple Zucchini Carrot Muffins

I found these at Allrecipes. This is adapted recipe to my family's tastes. They come out so very tender, moist and delicious!

Pineapple Zucchini Carrot Muffins

4 1/2 cups all-purpose flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons salt

1 cup vegetable oil
1 cup applesauce

6 eggs

2 cups shredded zucchini
1 cup shredded carrot

1 (20 ounce) can crushed pineapple,

drained

3 teaspoons vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Lentil Soup

This is going to make an appearance next week for lunch. I found the recipe link at Crockpot Your Way to Happiness. She converted this recipe to a crockpot version. You can find it at the link.

Lentil Soup

3 tbsp olive oil
1 onion, chopped
1 tsp sea salt
1/2 tsp pepper
1/2 cup celery, chopped
1 cup carrot, chopped
5 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp chili pepper
2 cups lentils
2 quarts chicken stock
juice of 1 lemon
1 cup whole milk plain yogurt

Pour olive oil in a large pot over medium-high heat. Add onions, sea salt and pepper. Saute until onions are clear, about 3-5 minutes. Add celery, carrot, garlic, cumin, coriander, and chili pepper. Stir and cook until vegetables are soft. Add lentils. Stir until lentils are coated with oil. Add enough stock to cover lentils. Cover pot and let simmer 30-45 minutes, until lentils are soft and creamy. Add more stock if lentils are too thick. Remove from heat, add lemon juice and 1/2 cup of yogurt. Reheat slowly before serving. Garnish with a dollop of yogurt.

Hamburger Stew

Hamburger Stew

Brown hamburger with a jar of diced tomatoes. *I used 2 pounds of burger and 1 quart homemade Mexican diced tomatoes.

Add lots of veggies of your choice. *I used 3 green squash and 1 orange squash, diced, 6 carrots diced, 1/2 a full bunch of celery, 2 cloves garlic, minced, 6 potatoes, diced. You can add whatever kind of veggies your family enjoys or you have on hand.

Add a complex carb or two. *I used 1 cup of hulled barley. You can use pearl barley, or lentils, canned beans or brown rice.

Add spices. *I used thyme, Italian seasoning, salt, pepper, garlic salt and onion powder. I would skip the onion powder if you use onions as one of your veggies. You just have to taste to see if you have enough spice. You use enough salt to make it just right. If it's bland, add a pinch more salt.

Add more water. *I used about 2 quarts. I also added a couple of tablespoons of Frontier Naturals Beef Bouillon powder.

Bring to a boil. Lower heat to simmer and let cook for an hour. Stir occasionally.

I serve it with buttermilk biscuits and raw milk.

Dry Beans Conversion Chart

I needed 96 oz of canned beans for a dish I am making, but I wanted to make it from scratch. This chart helped me convert the recipe.

One 15-ounce can of beans = one and one-half cups cooked beans, drained

One pound dry beans = six cups cooked beans, drained.

One pound dry beans = two cups dry beans.

One cup dry beans = three cups cooked beans, drained.

Baked Egg Omelet

I made this, doubled, for breakfast today. It's really good and very easy. I entered it (then copied it here) into my livestrong account and found that one serving has just 202 calories. I found the original recipe from Taste of Home.

Baked Egg Omelet

6 eggs
1 cup whole milk
1/2 cup All Purpose Flour
1 tsp Kosher Salt
1/4 tsp Pepper, Black
1 cup Shredded Medium Cheddar Cheese

Place eggs and milk in the blender. Add flour, salt and pepper. Cover, process until smooth. Pour into greased 9x13. Bake at 400 for 20 minutes, until eggs are set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on serving platter and cut into 1" slices. You can also add cooked bacon or sausage and veggies if you want.

Italian Diced Tomatoes

Italian Diced Tomatoes

Combine in a large pot:

12 cups diced tomatoes with the juice
6 Tbsp lemon juice

Bring to a low boil for 5 minutes.

Meanwhile, prepare the following spice mix:

2 tsp basil
1 tsp thyme
1-1/4 tsp oregano
3/4 tsp rosemary
3/4 tsp sage
1/2 tsp garlic powder
1/2 tsp hot pepper flakes

Prepare pint jars. Make sure they are hot. Ladle in tomatoes till 3/4 full. Add 2 1/4 tsp of spice mix, and 1/4 tsp salt to each jar. Mix gently. Ladle in remaining tomatoes. If short of tomatoes and juice, use some boiling water to fill jars. Fill to 1/2" headspace. Remove any air pockets. Process in a boiling water bath for 35 minutes. Makes 6 pints

Mexican Diced Tomatoes

This is on the stove right now. I finished off the 40 pounds of tomatoes purchased from the farmers market (along with some from my own garden) with this recipe. I'll use it in chili during the winter.

Mexican Diced Tomatoes

Combine in a large pot:

12 cups diced tomatoes with the juice
6 Tbsp lemon juice

Bring to a low boil for 5 minutes.

Meanwhile, prepare the following spice mix:

1 Tbsp chili powder
1 tsp each ground cumin, oregano, garlic powder and coriander

Prepare pint jars. Make sure they are hot. Ladle in tomatoes till 3/4 full. Add 2 tsp of spice mix, and 1/4 tsp salt to each jar. Mix gently. Ladle in remaining tomatoes. If short of tomatoes and juice, use some boiling water to fill jars. Fill to 1/2" headspace. Remove any air pockets. Process in a boiling water bath for 35 minutes. Makes 6 pints

Picante Sauce

This is on the docket for tomorrow. I found it at Great Salsa.

• 1 ½ Gallons Fresh Ripe Tomatoes (peel tomatoes by putting in boiling water for 15 seconds and then in ice water) hand chop and if tomatoes are watery - let set for a few minutes and drain off excess juice. This will make your sauce chunky!

Using a food processor chop the next 3 ingredients.

• 3 large onions
  
• 8 bell peppers
  
• 1 quart jalapeños
  

Measure the following:

• 1 Tablespoon Garlic Powder
  
• 4 Tablespoon Salt
  
• 1 Tablespoon Pepper
  
• 1 Tablespoon crushed Red Pepper
  
• 2 Tablespoon Sugar
  
• 1 Tablespoon Salad Oil
  
• ½ cup Vinegar
  
• 1 Tablespoon Cumin
  
• 1 teaspoon Paprika
  
• 1 teaspoon Chili Powder
  

Put all ingredients in large pot - bring to rolling boil - turn down heat - Cook 20 minutes.

Put in sterile jars and seal (boiling water bath for 10 minutes).

Makes approximately 10-12 pints.

Beef Stew for Canning

This is from Two Frog Home.

Beef Stew for Canning

• 3 1/2 lbs beef roast, cubed
• 10 Cups potatoes, peeled & cubed
• 5 Cups carrots, peeled & cut into chunks
• 2 1/2 Cups celery, chopped
• 3 Cups onions, chopped
• 3 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoons black pepper
• Boiling Water

Brown the beef in a pan with as little oil as is necessary. Combine the beef with the veggies in a large stock pot, add the spices, and cover all with boiling water. Bring it all to a boil again. Fill your jars leaving 1″ headspace – fill with the meat & veggies and top off with the boiling water. Process in a pressure-canner (check your elevation for correct pressure): pints should be 75 minutes, quarts should be 90 minutes. Yield is about 7 quarts.
Thicken it up, by adding a roux when you reheat it from the jar.

Claussen Kosher Dill Pickle Clone

These are excellent! I've made several gallons of them, even saving the brine in the cupboard for weeks, until pickling cukes came back into season. I found the recipe at Recipezaar.

Claussen Kosher Dill Pickle Clone

• 1 gallon cucumber
• 1/3 cup instant minced onion
• 6 garlic cloves, minced
• 1/2 tablespoon mustard seeds
• 6 heads fresh dill (or 6 tbsp dill seeds)
• 2 quarts water
• 1 1/2 cups cider vinegar
• 1/2 cup canning salt

1. Slice cucumbers lengthwise into quarters, or slice into rounds, and add to jars along with the dill.
2. Boil liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on counter for three days turning them occasionally, then refrigerate for up to a year.
   
3. Please do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.

Homemade Rice-A-Roni 2

This is more like the boxed version than my other recipe.

Add 1/4 cup butter to a medium sized pot. Melt over low heat.

Add 1 1/2 cup white rice and 1 cup fideo pasta. Saute till rice is translucent and fideo is slightly browned.

Add 1/2 Tbsp kosher salt, 1 tsp black pepper, and 4 cups chicken broth. Bring back to a boil.

Stir and cover. Simmer for 20-22 minutes, till rice is tender and all liquid is absorbed. Fluff before serving.