BAKED OATMEAL

BAKED OATMEAL
My family liked this more than the one in McCleve cookbook.  Jenna likes it with peanut butter and banana on top (me too -yum!)  This recipe came from Jessica Walker.

DOUBLE IF DOING IN A 9x13

Combine all ingredients and put in a 8x8 pan.  Bake for 35-45 min or until golden and middle is firm.  Serve with milk or cream.

1/4 cup butter, melted
2 cup oats
3/4 cup slivered almonds, toasted
1/2 cup dried cranberries
1 tsp cinammon
1 3/4 cup milk
2 eggs, beaten
1/3 cup pure maple syrup
2 tsp vanilla
1/2 tsp salt

PERFECTLY LEMON GREEN BEANS

PERFECTLY LEMON GREEN BEANS
Yum!  Would be good with asparagas too.

2 1/2# fresh green beans, trimmed
4 TBLS butter
6 TBLS slivered almonds
2 TBLS lemon juice
1/4 tsp salt
1/8 tsp pepper

Cook green beans in boiling salted water 5 – 7 minutes or until crisp-tender. Plunge beans in ice water to stop the cooking process; set aside. Melt the butter in the same saucepan; stir in the almonds. Cook over low heat for 2 minutes, or until the almonds are very light brown. Stir in the lemon juice, salt, and pepper. Drain the now-cooled green beans thoroughly, shaking off any excess water. Put the beans in a microwave-proof casserole or serving dish, pour the lemon butter mixture over them and toss to coat. Cover and refrigerate until just before it is time to serve the meal. Reheat the beans by microwaving them on high for 4 – 6 minutes, or until they are heated through and thoroughly cooked. Toss the green beans with the lemon butter again to distribute it evenly over the beans before serving. 

BISCOTTI

This recipe was in the Martha Stewart Food magazine. There were other versions to try as well. See below for almond biscotti. I liked it better than the chocolate. But I have got to stop making it - I can't stay out of it :-) Made it for VT people on Valentine's Day. Took with hot chocolate packets and said - You warm our hearts. Took me about 2 hours to make two batches.

Next time I make this I want to dip some of it in almond bark or white/vanilla chocolate.

MEXICAN CHOCOLATE BISCOTTI
So good in either hot chocolate, milk or eat by itself.

1 1/2 cup flour
3/4 cup unsweetened baking cocoa
pinch of cayenne pepper (didn't add)
1 tsp cinnamon
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt (didn't add)
---
3 large eggs, lightly beaten
1 T pure vanilla extract
---
1/2 cup roughly chopped bittersweet chocolate

Preheat oven to 350. In a large bowl (I used the Bosch) combine flour, unsweetened cocoa, cayenne pepper (didn't add) and cinnamon, sugar, baking powder and salt (didn't add). Beat in eggs and vanilla until combined. Add bittersweet chocolate.

Divide dough in half and transfer to a parchment-lined rimmed baking sheet. The dough can be sticky so coat hands with cooking spray and flour. Make logs as uniform as possible for even baking. Form each half into a 2 1/2" wide 3/4" tall log. Bake until dough is firm but gives slightly when pressed, 20-25 min, rotating sheet halfway through. Let cool on wire rack, 20 minutes.

(last time I made it - I didn't divide the dough in half, but made one big log. I liked it better)
With a serrated knife, cut logs into 1/4" slices on the diagonal and arrange (I did mine about 1/2"-1"). Arrange cut side down on two parchment lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 min, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. (store in airtight container up to 2 days or freeze up to 3 months)

ALMOND BISCOTTI
2 1/2 cups flour (spooned and leveled)
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt (didn't add)
---
3 large eggs, lightly beaten
1 T vanilla
---
1 cup slivered almonds, toasted (spayed cookie sheet with Pam and cooked at 350 for about 5-10 min - can burn really easily - WATCH CLOSELY)

mix together flour, sugar, baking powder, and salt. Beat in eggs and vanilla until combined. Add almonds and beat until combined.

same is the rest as above

Made this for Christmas morning 2012.  It was good, but still like Martha Stewart recipes better.  Did like it dipped in chocolate.

Snowcapped Gingerbread Biscotti Recipe

http://www.tasteofhome.com/Recipes/Snowcapped-Gingerbread-Biscotti

Snowcapped Gingerbread Biscotti Recipe photo by Taste of Home

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This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. —Trisha Kruse, Eagle, Idaho

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Snowcapped Gingerbread Biscotti Recipe

• Prep: 45 min. + chilling Bake: 35 min. + cooling
• Yield: 30 Servings

453580

Ingredients

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 3 eggs
• 3-1/4 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup hazelnuts, toasted and chopped
• 1/4 cup finely chopped crystallized ginger
• 1 cup butterscotch chips, melted
• 1 cup vanilla or white chips, melted

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
• Divide dough in half. Cover and refrigerate for 30 minutes.
• On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
• Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
• Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts1 cookie equals 226 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 83 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

GRANOLA

GRANOLA
This was a pretty good recipe. I found it in a sports magazine. It burned really easy. Would probably stir every 5 minutes. Still like the recipe in the lemon cookbook better, but this one seems a little more healthy.

3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 T flax seeds (I used ground)
1/4 c sunflower or pumpkin seeds
1/2 cup toasted slivered almonds (or chopped nuts)
2 tsp cinnamon
1 tsp sea salt
1/4 c brown sugar
1/4 cup oil
2 T honey
1 T pure maple syrup
2 tsp vanilla
---
2 cups dried fruit, chopped (dried cherries and mango are a favorite)

Preheat oven to 375. Line cookie sheet with tin foil. Mix everything together except the fruit. Stir well. Put mixture on cookie sheet. Bake for 20-30 minutes, stir every 5-10 minutes.

Remove from oven and cool completely. Once cooled add fruit.

BROCCOLI SALAD

SUSAN'S BROCCOLI SALAD
Cowboy Cookbook pg. 37- dressing needs to be made 4 hours in advance

1 cup mayo
1/2 cup sugar
3 T red wine vinegar
2 bunches broccoli (or 1 bunch broccoli and 1 bunch cauliflower)
1/2 cup crumbled bacon
1/2 cup Cheddar cheese, cut into squares

At least 4 hours before mealtime, combine the first 3 ingredients to make dressing.  Combine the remaining ingredients.  Pour the dressing over the salad 30 minutes before serving.

- or -

Recipe from Sister Barnes (was used at Abagail's baby shower):
brocooli heads (she cut up really small)
Granny Smith or Fugi apples
Grapes (halved)
Dried Cranberries
Bacon - cooked and crumbled
Sunflower seeds - roasted and salted

Dressing:
White vinegar or lemon juice
Mayo
Sugar

BROCCOLI COLE SLAW (1/2 if making just for us)
Saw on Food Network - Paula's Home Cooking
We all really liked it. Next time I might try making the sauce the day before and adding to slaw then the next day when eating add the ramen noodles and slivered almonds so they would be crunchy. To me it got better each day.
2 (3 oz) Ramen Noodle - Oriental (other flavors would work too)
3/4 of a stick of butter
1/4 c. slivered almonds
2 bags (12 oz) broccoli slaw
1/4 c. sunflower seeds
Chopped green onions for garnish
DRESSING:
3/4 c. canola oil
1/4 c. brown sugar (white okay too)
1/4 c. apple cider vinegar
1 Ramen Noodle season packet

Crush Ramen Noodles. Melt butter in skillet over low/medium heat. Add crushed noodles and almonds to the skillet, stirring occassionally until brown (keep temp. low/med). Whisk together all the dressing ingredients. Place shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.