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
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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.

CHICKEN FINGERS

DORITOS CHICKEN FINGERS
http://sharefoodpics.com/?p=4008
We all really liked this.  Easy to make.  I thought next time it would be a good idea to use 1/2 cup less flour and use 1/2 cup wheat germ or flax seed meal.  Leftovers would be so yummy in a tortilla with lettuce, tomato, cheese and ranch.  Or just make that the meal.  Would also be good topped on a salad.

4 boneless skinless chicken breasts, cut up (I used 10-12 chicken tenders)
1 large bag of Doritos - nacho flavor (or flavour of choice), crushed*
2 cups buttermilk
2 cups flour
4 eggs

Marinate sliced boneless chicken breasts in buttermilk for 2 hours. Dredge in flour. Dip in egg wash. Dredge in crushed Doritos. Line a baking sheet with tin foil and spray with Pam (optional).  Bake in a 400 for 15-20 minutes. 

*I crushed them in the bag and then put the chicken in the Doritos bag and shook it.

CHICKEN NUGGETS

This recipe comes from the Jessica Seinfeld cookbook - Deceptively Delicious. I didn't think Scott would eat them because they were so red, but he loved them and I had a hard time not eating too many. Jackson didn't eat very many, but Abagail liked them. Would make a great Valentine's meal. Or could do the spinach/broccoli for St. Patrick's Day or sweet potato for Halloween.

Mix in a bowl with fingers until well mixed:

The recipe says to put on paper or foil after mixing. Which I didn't understand why until I was done. It was messy keeping it in the bowl I had it in. Or could do a ziploc bag.

1 cup whole-wheat panko (Japanese) breadcrumbs

1/2 cup flaxseed meal

1T grated Parmesan

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

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Mix in a shallow bowl:

1 large egg, lightly beaten

1 cup broccoli or spinach or sweet potato or beet puree

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1# boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks (I did strips)

1/2 tsp salt (didn't do)

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1 T oil

Sprinkle the chicken chunks with the salt (didn't do this part). Dip the chunks into the egg mixture (worked best if I didn't put on too much) and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil (I didn't do the cooking spray - just oil). Place the nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3-4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over 4-5 minutes longer. Make sure and cut into a piece to make sure they are done. I thought it took longer to cook. Serve warm. I thought it went really well with honey mustard. Yum!

CHICKEN FINGERS
These are so good and healthy too! Everyone liked them. Extra bonus: can get everything from the bulk section.

1/2 c wheat germ
1/2 c wheat bran
1/4 c plain dried breadcrumbs
2 T ground flax seeds
2 T parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
1 T oil
2 large eggs (or use 1 egg white and 1 whole egg)
1 1/2# chicken cut into tenders (I just bought frozen tenders)
BBQ sauce, ketchup, mustard or ranch for dipping.

Preheat oven to 450. Prepare cookie sheet by lining with tin foil. Put a wire rack on top of cookie sheet (next time I might try lining this somehow with tinfoil too).

Combine germ, bran, breadcrumbs, flax seed, parmesan, powders, salt and pepper. Add oil and combine.

Beat eggs in a shallow bowl. Dip chicken in eggs and then in crumbs - patting to adhere. Place on rack and bake for 12-14 minutes or until opaque throughout. Serve w/sauce.

CHICKEN FINGERS

We really liked these. I doubled the recipe. Next time I would add 1/2 cup flaxseed to the cornflake mixture. See posting about dipping sauces.

Combine in a shallow bowl:

1/4 cup flour

1/2 tsp. garlic powder

1/2 tsp. salt & pepper

Combine in a shallow bowl:

1 egg, beaten

1/4 cup milk

Combine in a bigger bowl:

1 1/2 cups cornflakes, crushed

3/4 cup (3 oz) Parmesan Cheese, grated (I didn't use fresh)

1# boneless, skinless chicken tenders (I cut breast into 1 1/2" wide strips)

Preheat oven to 400.

Dip in flour mixture, then egg mixture then cornflake mixture. Coat well. Place on a parchment-lined baking sheet and cook about 20 minutes, until crispy golden and no longer pink.

CELEBRATION CHICKEN
This came from the Martha Stewart FOOD magazine.  We all really liked it.

1/2 cup Newman's Italian Dressing
1 egg, lightly beaten
1 cup panko breadcrumbs
1/2 cup shredded parmesan cheese
1 tsp kosher salt
1/2 tsp pepper
1# chicken tenders
1T oil

Preheat oven to 375.  In a shallow glass dish, whisk together salad dressing and egg.  In another dish, combine panko, parmesan, salt and pepper.

Dip chicken tenders in salad dressing mixture, and then coat in panko mixture.  Place on baking sheet and drizzle with olive oil.  Bake for 15-18 minutes, until chicken is cooked through.

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

We had these Christmas Eve 2016.

http://mommyimhungry.blogspot.com/2010/10/ultimate-chicken-fingers-gluten-free.html

3/4 cup Bisquick® Gluten Free mix 
1/2 cup grated Parmesan cheese 
1 teaspoon paprika 
1/2 teaspoon salt 
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten 
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces, dipping in eggs and Bisquick mixture two times each. Place chicken on cookie sheet. Spray chicken with cooking spray.

3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

CRANBERRIES

APPLE-CRANBERRY BAKE W/STREUSEL TOPPING

This was very tasty!

3/4 cup cranberry juice

1/2 cup sugar

1 (10 oz) fresh cranberries

2T red currant jelly

3T butter, divided

6 cups (1/2") cubed peeled Rome apple

1/4 cup water

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2T flour

2T packed brown sugar

2T chopped walnuts

Preheat oven to 350.

Bring juice and sugar to a boil in a small saucepan. Add cranberries, reduce heat, and simmer 12 minutes or until berries pop. Place cranberry mixture in a metal sieve over a bowl, and press with the back of a spoon to extract liquid (about 1/2 cup). Discard pulp. Combine cranberry puree, jelly and 2T butter in a 2-cup glass measure. Microwave on HIGH 1 1/2 minutes or until butter melts; stir and set aside.

Place apple and 1/4 cup water in a 1 1/2 quart casserole. Cover and microwave on HIGH for 5 minutes. Drain. Return mixture to casserole; combine with cranberry mixture. Spoon into a 11x7" baking dish coated with cooking spray. Bake at 350 for 15 minutes, stirring once after 10 minutes.

Combine flour and brown sugar in a bowl; cut in 1T butter until mixture resembles coarse meal. Stir in nuts. Sprinkle over fruit mixture; bake an additional 10 minutes.

CRANBERRY PORK ROAST

Fix-it and forget it cookbook pg. 133. This was really yummy!

3-4# roast

pepper to taste

1 cup ground or finely chopped cranberries

1/4 cup honey

1 tsp grated orange peel

1/8 tsp ground cloves

1/8 tsp ground nutmeg

Sprinkle roast with pepper (salt if you want). Place in slow cooker. Combine remaining ingredients. Pour over roast. Cover. Cook on low 8-10 hours.

CRANBERRY CORNBREAD

We liked. A nice variation. Taste even better when cooked in a muffin pan. If you double recipe it makes a 9x13 and 12 muffins.
1/2 cup butter, softened

1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups buttermilk
1 cup cranberries, halved

Preheat oven to 375. Grease a 9" square pan.

In a mixing bowl, cream butter and sugar. Add eggs and mix well. Combine flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries. Pour batter into pan and bake for 40-45 mintues. Serve warm.

CRANBERRY BREAD

We had told Judi how good this bread was. The next time they went to Bandon Boatworks, Judi asked for the recipe. This is what they gave her. Easier to make than you would imagine. It is so yummy!! Is perfect with a bowl of clam chowder. Didn't cook well in the big bread pan. Next time do the two smaller ones and muffins.

12 cups flour

5 1/2 cups sugar

2 T baking powder

1 T baking soda

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3/4# (3 cubes) margarine, softened

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6 eggs

4 1/2 cups orange juice

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6 cups cranberries, chopped

Mix together flour, sugar, baking powder and baking soda. With fingers rub in margarine. Mix together eggs and orange juice. Add to dry ingredients. Add cranberries, but do not mix. Fill 6 greased/floured pans with bread, keep adding cranberries to mixture. Bake at 350 for 1 hour and 15 minutes or until bread is golden brown.

CRANBERRY SCONES

We got this recipe while doing the advent calendar from Growing Great Families. We all really liked it. We had fresh cranberries that Dan & Judi gave us.

UPDATE: Would love to try with blackberries, raspberrries or blueberries.

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 1/2 tsp ground cloves (kinda strong, but still liked - next time try adding less or add cinnamon or pumpkin pie spice instead)UPDATE: DID 1 tsp cinnamon and 1/2 tsp cloves - perfect!
1/4 cup butter
1 cup whipping cream
3/4 cup fresh cranberries or 3/4 cup frozen cranberries, thawed and coarsely chopped

Combine first 5 ingredients; cut in butter with pasty blender until mixture is crumbly.

Reserve 1 T whipping cream; add remaining whipping cream and chopped cranberries to dry ingredients, stirring just until dry ingredients are moist.

Turn dough out onto a lightly floured surface; knead 5-6 times.

Shape into a 8" circle.

Cut into 8 wedges and place on an lightly greased baking sheet.

Prick wedges with a fork 3-4 times and brush with reserved 1 T whipping cream.

Bake at 425 for 18 minutes or until lightly browned.

Serve warm with whipped cream drizzled on top.

CHOCOLATE CANDY ROLL

CHOCOLATE CANDY ROLL
This was one of my favorite things my Mom use to make at Christmas time. I am guessing Grandma McCleve use to make it too since she submitted it for the 1st McCleve cookbook. I love that you store it in the freeze and it is so easy to make.

1/2 cup margarine or butter
2 sq. unsweetened chocolate
1 egg, beaten
1 1/2 cup powdered sugar
1 cup broken nuts
1 1/2 cup miniature marshmallows (colored marshmallows make it look "festive")
Coconut (about 3 1/2 oz.)
Tin Foil

Melt margarine and chocolate over heat. Stir constantly. Cool slightly. Stir in powdered sugar and beaten egg. Cool. Fold in nuts and marshmallows. Stir until they are coated with chocolate. Depending on how big you want to make your rolls - get out 2-4 pieces of tin foil. Coat tin foil with coconut. Drop mixture onto tin foil and shape into a candy roll. Can sprinkle coconut on top as well. Wrap carefully. Store in freezer until needed. Yields: 2 lbs. Can be taken directly out of the freezer and sliced without thawing.

BROWNIES

BYU MINT BROWNIES
I have tried another recipe for BYU mint brownies, but didn't really like it. But these are so good - yummy! The recipe says this is from Sugar-n-Spice, Cougareat Food Court.
Makes one 9x13 pan of brownies. Prep and cook: 90 min. Cool: 1 hour

1 cup margarine
1/2 cup cocoa
2 Tbsp. honey
4 eggs
2 cups sugar
1/2 Tbsp. baking powder
1/2 tsp. salt
1 cup chopped walnuts (optional)
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Last thing to put on the brownies:
12 oz. chocolate icing (can make some or used purchased from the store)

Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder and salt. Mix well. Add nuts. Pour batter into a greased 9x13 pan. Bake at 350 for 25 minutes. Cool.

MINT ICING
5 Tbsp. margarine - softened
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 cup powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Mix together softened margarine, salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

CHOCOLATE DIPPED BROWNIES
Would work well on a plate with other goodies (Christmas). I liked how you made the brownie part - on the stove and it wasn't too sweet. Jaydan really liked these. These are very good from the freezer.

3/4 cup sugar
1/3 cup butter
2 T water
4 cups (24 oz) semisweet chocolate chips, divided
1 tsp vanilla
2 eggs
3/4 cup flour
1/2 tsp salt (didn't add)
1/4 tsp baking soda
2 T shortening
1/2 cup chopped pecans, toasted (I melted butter, coated the pecans then place on cookied sheet on top of tinfoil cooked at 350 - stir occasionally. Toast in the oven not the toaster oven - it burns them)

In a saucepan over medium heat, bring sugar, butter and water to a boil; remove from heat. Stir in 1 cup of choc. chips and vanilla; stir until smooth. Cool for 5 minutes. Beat in eggs, one at a time, until well mixed. Combine flour, salt and baking soda; stir into chocolate mixture. Stir in another cup of chips. Pour into a greased 9-in square baking pan. Bake at 325 for 35 minutes (I cooked for only about 20). Cool completely. Place in freezer for 30-40 minutes (do not freeze completely). Cut into small bars.

In microwave or broiler (I did a bowl inside a pan w/boiling water), melt remaining chips with shortening; stir until smooth. Using a small fork, dip brownies to completely coat; shake off excess. Place on waxed paper-lined baking sheets; immediately sprinkle with nuts. Allow to harden. Store in a airtight container in a cool place (I put in fridge, but I think they would be better left out).

TRIPLE FUDGE BROWNIES
I think these might be my favorite new brownies. So yummy, moist, fudgy and easy to make!

1 pkg (3.0 oz) Instant chocolage pudding mix (I only had a big box, I made it and only used 2 cups)
1 pkg (18 1/4 oz) chocolate cake mix
2 cups semisweet chocolate chips
Powdered sugar
vanilla ice cream, optional

Preapre pudding mix according to package directions. Whisk in cake mix. Stir in chocolate chips. Pour into a greased 15x10 in pan (I used 9"). Bake at 350 for 30-35 minutes or until the top springs back when lightly touched. Dust with powdered sugar. Serve with ice cream if desired.

ZUCCHINI BROWNIES

These were posted on Facebook by Sarah Sperry. We LOVED them. They were so good warm with a big glass of milk.

2 cups grated (unpeeled) zucchini)

1.5 cups sugar

1 egg (beaten)

2 tsp vanilla

1/2 cup oil (or applesauce)

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2 cups flour

1 tsp salt

1.5 tsp baking soda

1 pinch baking powder

generous 1/3 cup cocoa powder

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1 cup chocolate chips

1/2 cup chopped nuts (optional)

Frosting:

1 cube butter

8 oz. cream cheese

1/2 tsp. vanilla

2 cups powdered sugar

Mix all together.

Mix first 5 ingredients until well blended, then add dry ingredients. If zucchini was dry, you might need to add a little water...Finally, stir in chocolate chips and nuts. Pour into greased 9 x 13 pan. Bake at 350 degrees F for 30 to 35 minutes, until toothpick inserted in center comes out clean. Optional: frost with favorite vanilla frosting.

This brownie recipe has more of a light, cake-like consistency, but don't let that turn you off if you prefer dense brownies. Just think of it as a zucchini cake because it is soooooooo yummy. Also, the egg is optional. The original recipe doesn't have it but I feel weird making a baked good without it so I add it to mine. This recipe is courtesy of my sister-in-law, Joleane. :D

Trick-or-Treat Brownie Cupcakes

1 box fudge brownie mix (I used a Ghirardelli brownie mix that I had on hand and used what that box said for water, oil and eggs.)
1/2 cup vegetable oil
2 T water
2 eggs
1 cup while vanilla baking chips
1 3/4 cups powdered sugar
6 T butter or margarine, softened
3 T milk
6 - 8 drops red food coloing
6 - 8 drops yellow food coloring
24 miniature candy bars

Heat oven to 350.  Spray 24 regular size muffin cups with cooking spray.  In a medium bowl, mix brownie mix, oil, water and eggs.  Divide batter among muffin cups.  Bake 13-18 minutes.  Cool 30 minutes.  Lift brownies out of muffin cup.

In a microwavable bowl, microwave vanilla chips.  Cool slightly.

In a medium bowl, beat powdered sugar, butter, milk and food colors on medium speed until fluffy.  Stir in melted chips.  Spoon frosting over cooled cupcakes; top each with a candy bar.

WARM CINNAMON MILK

WARM CINNAMON MILK
This was really good. Tasted like Horschetta (sp).

2 cups powdered milk
1 cup powdered creamer (I used vanilla)
1 cup sugar
1/2 Tbsp. cinnamon

Mix all together in a bowl. Fill a mug with 1/3 full with the mix. Can add vanilla at this time if needed. While stirring, fill the mug with boiling water, keep stirring.

This would make a fun Christmas gift. Could put in a mason jar or something with instructions.

BURGUNDY BUTTER

BURGUNDY BUTTER
I really liked this - it has a nice flavor. It was a nice variation to french bread. Scott missed the Johnny's Garlic Spread (from Costco). I think it could be added and would taste good. Probably wouldn't add as much minced garlic.

2 sticks of butter, softened (I used 1 stick)
2 Shallots, peeled and minced
3 cloves of garlic, peeled and minced (I just used minced)
1/4 cup fresh parsley, chopped
1 loaf French bread, cut lenghtwise (I only used 1/2 of the french bread but didn't 1/2 the ingredients except the butter)

Mix all ingredients (except bread) together. Spread bread generously with mixture. Broil until golden brown and bubbly. Slice and serve.

Can also be used on grilled seafood or cooked vegetables; use for sautes or as a basting sauce when roasting or grilling poultry or beef; add to sauces.