Homemade Granola

2 cups oats
1/2 cup slivered or sliced almonds
1/2 cup sweetened flaked coconut
1/2 cup cashews
1/3 cup packed brown sugar
1 tsp ground allspice
1 tsp cinnamon
1/4 cup butter
3 T honey
1 cup dried fruit (I use craisins)

Preheat oven to 300 degrees. Mix first 7 ingredients in large bowl. Melt butter with honey in small saucepan over low heat. Pour over granola mixture and toss well. Spread on baking sheet. Bake 20 minutes. Add fruit, mix, and continue baking 5-10 minutes.

Note: I also like altering this recipe to make banana walnut granola. Just omit the allspice and cinnamon, substitute walnuts for the other nuts, and substitute dried banana chips for the craisins. Yummy!

Chicken and Mushroom Fettucine Alfredo

Ingredients:

3 TBSP olive oil
1 TBSP butter
3 cloves garlic, minced
2 chicken breasts (Too make this quick, I used a rotisserie chicken. However, you can cut the raw chicken into chunks and cook them in the process).
1 carton mushrooms, sliced
1 pint heavy cream
Grated pecorino romano cheese
Grated, sliced, or shaved parmesan cheese
1 box fettucine noodles

Instructions:

For noodles, boil water in a large pot. Add a good amount of salt (like a tablespoon or so) to flavor the water. Cook to al dente (I usually do this at the same time as the sauce mixture.

In a large, deep skillet, add the olive oil and butter. Heat over medium high until butter is melted. Add the garlic and stir while it becomes fragrant. Before the garlic burns, add the mushrooms. Saute until mushrooms are golden and tender. At this point you have two options:

1- Remove the mushrooms and add the uncooked chicken. Stir, cook until chicken is done, and then add the mushrooms back in.

or my favorite option:

2- Add the breast meat that has been shredded/chunked from a rotisserie chicken. Stir to incoporate the garlic flavor.

Then pour in the heavy cream. Stir.

Then you'll start adding your cheese in small amounts so it can melt into the cream. Use only the pecorino romano for the sauce. I usually use about 4 oz of the cheese. You can use more or less, taste as you go. You'll also be able to smell it.

Transfer the noodles into the skillet. Toss until well coated by the alfredo sauce and chicken/mushrooms.

Serve hot with parmesan cheese on top.

French Onion Soup

Melissa d/Arabian's Soup recipe

Ingredients
2 tablespoons butter
4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape
Kosher salt and freshly ground black pepper
1 teaspoon flour
1/2 cup dry red wine
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon lemon juice
2 cups beef stock
2 cups chicken stock
1/2 cup grated Swiss
1 tablespoon grated Parmesan
4 (1-inch thick) baguette slices, cut on the bias
Directions
In a heavy bottomed Dutch oven or large saucepan, melt the butter over medium-low heat. Add the onions, sprinkle with salt, cover, and cook until deeply caramelized, 1 to 1 1/2 hours. Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow to cook for 1 or 2 minutes. Deglaze the pan with the red wine. Add the thyme, bay leaf, lemon juice, and stock and simmer for 10 minutes. Taste and add salt and pepper, as needed. Ladle the soup into 4 ovenproof crocks.


Heat the broiler to high. Mix the cheeses together in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot.

Chocolate Banana Bread

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 cup mashed ripe bananas (about 2 medium)

1/4 cup milk

1 tsp vanilla

2 cups flour (I used 1 cup white, 1 cup wheat)

1/4 cup baking cocoa

1 tsp baking soda

1 tsp salt

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk, and vanilla. Combine the flour, cocoa, baking soda, and salt. Add to the banana mixture and mix just until combined. Transfer to a greased loaf pan or 3 mini loaf pans. Bake at 350 for 60-65 minutes for large loaf or 35-38 minutes for mini loaf or until toothpick inserted near center comes out clean. Cool for 10 minutes and remove from pans to wire rack.

Butterfingers

16 oz. candy corn
16 oz peanut butter
chocolate for dipping candy

In a glass bowl micro wave candy corn for 1 min. Stir. Continue in the micro wave at 20 second intervals and stirring until candies are melted. Stir in peanut butter. Put mixture in a square pan lined with parchament paper. When cool cut into pieces and dip in chocolate.

Cheeseburger Muffins

If you think these are just for kids, you would be wrong... The adults in our household loved them.

1 lb ground beef
1/2 cup ketchup
2 T brown sugar
1 T mustard
1 1/2 tsp Worcestershire sauce
1 tube (12 oz) refregerated buttermilk biscuits (10 count)
1/2 cup cubed process cheese (Velveeta)

In a large skillet, cook beef over medium heat until no longer pink. Drain. Stir in the ketchup, brown sugar, mustard, and Worcestershire sauce. Remove from heat and set aside.

Press each biscuit onto the bottom and up the sides of a greased muffin cup. Spoon beef mixture into cups; top with cheese cubes. Bake at 400 degrees for 14-16 minutes or until golden brown.

Tomatillo Guacamole

4 tomatillos
1/2 cup chopped cilantro
1/2 cup chopped onion
1 jalapeno
2 chopped avocados
1 tsp salt

Boil tomatillos for 5 minutes. Meanwhile, puree cilantro, onion, jalapeno, and a splash of tomatillo cooking water in a blender. Could probably substitue a little lime juice for the cooking water. Drain tomatillos and add to blender with avocados and salt. Blend and serve with tortilla chips or as a garnish for just about any Mexican entree. Couldn't be easier!

Baked Stuffed Papaya Squash

Ingredients:
• 1 medium onion, chopped
• 1 clove garlic, finely chopped
• 1/2 pound ground beef and 1/2 pound sausage
• 1 (16-ounce) diced tomatoes
• 1 jalapeno chile, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 papayas (about 12 ounces each)
• 2 Tablespoons Parmesan cheese, grated
Preparation:
Cook and stir ground beef, onion, and garlic in 10-inch skillet over medium heat until beef is light brown. Stir in tomatoes, jalapeno pepper, salt, and pepper. Heat to boiling. Reduce heat; simmer uncovered, until most of the liquid is evaporated, about 10 minutes.

Cut papayas lengthwise into halves and remove seeds. Place about 1/3 cup beef mixture in each papaya half. Sprinkle with Parmesan cheese.

Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake, uncovered, at 350 degrees until papayas are very tender and hot, about 30 minutes.

Sausage and Peppers Penne

This tasty dinner is low in fat, low in cholesterol, low in calorie, and only takes 30 minutes to prepare.

8 oz penne pasta
1 pound Italian turkey sausage (about 4 links)
1 each: green, red, and yellow bell peppers
1/2 cup coarsly chopped onion
2 garlic cloves
1 can (14.5 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 tsp Italian Seasoning
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Drain and keep warm.

Cook sausage in large skillet over medium heat 14-16 minutes or until sausage is browned and no longer pink, turning occasionally. Remove sausages from skillet. Cut diagonally into chunks and set aside. Cut bell peppers into 1/4 inch strips.

In same skillet as sausages were cooked, cook peppers, onion, and garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce, and seasoning. Cook and stir 1-2 minutes or until heated through. Add pasta and toss. Sprinkle with cheese, and serve.

I've made this recipe a few times and always enjoy it. It makes a large batch.

Asian Chicken Lettuce Wraps

Ingredients:

2 tsp canola oil
4 garlic cloves, minced
1 TBSP fresh ginger, minced
1 lb ground chicken (I'm sure turkey would work great too!)
3 oz mushrooms, chopped
1/2 cup chopped green onions
4 cups sliced cabbage (I used the pre-made sliced coleslaw bag)
4 TBSP soy sauce
1 TBSP sesame oil
1/2 - 1 tsp siracha (hot) sauce
Zest and juice of 1 lemon
Lettuce leaves for the wrap (traditionally calls for iceberg, but I personally like butter lettuce because it is easier to wrap and greener).

Instructions:

Heat a large skillet to medium-high on stovetop. Add oil once the pan is hot. Stir in garlic and ginger for about 30 seconds until fragrant. Add ground chicken, cook for about 3 minutes before adding in the mushrooms. When mushrooms have cooked, stir in green onions and cabbage and stir until cabbage has wilted. Stir in soy sauce, sesame oil, zest and juice of lemon. Add hot sauce to taste.

Serve with lettuce leaves to make wraps.

S'more Bars

OK. I know I shouldn't post treat recipes when everyone is on a diet, but you should try these when the diet is over. They are yummy!

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla

1 1/3 cups flour

1 tsp baking powder

3/4 cup graham cracker crumbs

1/8 tsp salt

5 milk chocolate candy bars (1.55 oz each)
1 cup marshmallow creme

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder, and salt; gradually add to the creamed mixture. Set aside 1/2 cup for topping.

Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust. Spread with marshmallow creme. Crumble remaining graham cracker mixture over top

Bake at 350 for 25-30 minutes or until golden brown. Cool and cut into bars. Store in an airtight container.

Fast Fruit Dip

*Tastes like caramel dip, but much faster to make!

1 pkg Neufatchel cheese (the low fat cream cheese)
1 cup brown sugar
1 tsp vanilla

Blend all ingredients until smooth and creamy. For best results, chill for at least an hour for flavors to be more caramel like.

S'more Cups

This is a tasty little Pampered Chef recipe.

7 whole gram crackers
1/4 cup powdered sugar
6 T butter, melted
4 Hershey bars (1.55 oz each)
12 large marshmallows

Preheat oven to 350 degrees. Place graham crackers into a large resealable plastic bag and finely crush with rolling pin, or run them through a food processer. Combine graham cracker crumbs, powdered sugar, and butter in mixing bowl. Place a small scoop of mixture in each cup of a mini-muffin pan. Press crumbs with a mini tart shaper to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven and place one rectange into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. (Dipping the shears will minimize sticking.) Place one marshmallow half, cut-side-down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove pan from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars in and place in bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand about an hour until set.

Black Bean Veggie Burgers

*In my attempt to get more vegetables, I've been seeking out vegetarian recipes. I thought this one sounded delicious. I'd never had a veggie burger before, but if they all taste like this, I may just eat them more! I found this recipe on NieNie Dialogues blog, but adjusted it a little.*

Black Bean Veggie Burgers

Ingredients:

1/2 - 1 cup Panko breadcrumbs
3 TBSP olive oil
1/2 large red onion, chopped fine
2 cloves garlic, minced
1 hot pepper, such as jalapeno or serrano, chopped. (I had a frozen red hot pepper from the garden left over from the summer, so I used that).
1 tsp ground cumin
1 can (15 oz) black beans, drained and rinsed
1 1/4 cups cooked, brown rice
1 lime
1/2 tsp salt
1/4 tsp pepper
1 small bunch of cilantro

In a mixing bowl, place 1/2 cup of the Panko breadcrumbs, set aside.

Heat 1 TBSP olive oil in skillet over medium heat. Add onion, sprinkle with a pinch of salt. Saute until soft. Add in garlic and minced pepper. Saute until soft and fragrant. Add the 1 tsp of cumin, stir over heat for about 2 minutes.

Place onion mixture in food processor. Add in beans, rice, juice from 1/2 lime, salt, pepper, and about 1/4 cup of cilantro. Pulse until combined, but not pureed.
Add black bean mixture to breadcrumbs that were set aside. If mixture is too wet, add more breadcrumbs so that you can form patties.

Line baking sheet with plastic wrap. Form patties and place on sheet. I was able to make 7 patties. Place more plastic wrap over patties and chill for at least 30 minutes.

Heat 2 TBSP of olive oil in skillet. Cut burger patties over medium heat for 5 minutes on each side to form a nice crust on the outside and heat through.

Serve with bun, cilantro lime mayo, salsa, and avocado.

I even used a wheat tortilla and made it a wrap. Delish. See below for cilantro lime mayo recipe.

Cilantro Lime Mayo
1/2 cup light mayo
juice from 1/2 lime
1/2 tsp cumin
1/4 tsp black pepper
At least 2 TBSP of chopped cilantro, more to taste if you desire.

Pork Milanese

4 pork chop cutlets, works best when they're thin
2 eggs, beaten
1/2 cup parmesan cheese
1 cup panko bread crumbs
salt and pepper to taste
olive oil
lemon, juiced

Begin by seasoning both sides of the pork with salt and pepper.

Make a breading station. One bowl with the cheese, one with the eggs, and one with the bread crumbs.

Press parmesan cheese on each side of the pork. Dip in the egg, and coat with the bread crumbs.

Heat 3 TBSP of olive oil in a skillet. Cook about 5 minutes on each side of the pork. Repeat.

Serve over a bed of salad greens with a drizzle of olive oil and fresh squeezed lemon juice.