Crunchy Almond-Cinnamon Granola

This is VERY yummy dry by-the-handful or as a cereal with milk.

5-1/2 C. Oats (I used regular old fashioned, but quick would probably still work fine)
1-1/2 C. sliced almonds
1 C. Sugar
1/4 tsp salt (might increase to 1/2 next time)
2 Tbs whole wheat flour
1 tsp Cinnamon (add more if you like it stronger - I just like a little)
2/3 C. dry milk
1 Tbs vanilla
6 Tbs oil (3oz.)
18 Tbs water (9oz. OR 1 C. + 2 Tbs)

Preheat oven to 350.
Mix all dry ingredients in a LARGE bowl.
Mix together wet ingredients (vanilla, oil, water).
Add wet ingredients to dry & stir until well-combined. - Will be somewhat clumpy.
Crumble onto greased baking sheets. - Separate between at least 2 so they wall dry/cook quicker.
Baking time may vary. - Check & stir every 5-6 minutes.
Granola is done when evenly dried & toasted.

Store in an air-tight container.

Keech Egg Nog

Sorry People...No Rum in this one.

Also, this is NOT a thick beverage. It ends up more like a thinner, foamy, creamy milkshake. It is as close as I've actually come to a REAL recipe for my MIL's Egg Nog, so I'm writing it down. This way, I can re-create it again, along with anyone else who loves this style of Egg Nog.

8 eggs, separated
2/3 C sugar
4 C milk (whole or 2%)
2 C half & half
1-1/2 Tbs vanilla
2 C heavy whipping cream
cinnamon to taste
nutmeg to taste
dash of salt

Beat egg yolks until thick & lemon colored. Gradually beat in sugar. Stir in milk, half & half, and vanilla.

Whip cream until light & fluffy. Whisk into egg yolk mixture.

Add a dash of salt to egg whites & beat until they stand in peaks. Fold into egg mixture.

Add cinnamon & nutmeg to taste. Add more sugar to taste. Enjoy!

Any of the dairy measuremnts can be adjusted, but the total should be about 8 cups - i.e. 6 cups of milk & 2 of cream if you omit the half & half.

Cookie Dough Truffles

This is the next recipe I want to try.


http://www.loveandoliveoil.com/2010/01/chocolate-chip-cookie-dough-truffles.html

But, do I make them Just-Because? Or wait until I NEED something done on the Honey-Do List?

Apple Brownies...Or Rather Apple Blondies

2/3 c. butter, softened (10-2/3 Tbsp)
1-3/4 c. brown sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking powder
1/4 tsp salt
1/3 c. chopped nuts
1 c. apples, peeled & chopped
1/3 c. raisins (optional - or use extra apple or nuts)

Cream butter & brown sugar. Add eggs & vanilla and mix. Add dry ingredients & beat until mixture is smooth. Add apples, nuts & raisins and stir gently. Spread batter into greased 9"X13" pan and bake at 350 for 35-45 minutes. Allow to cool before cutting.

Apple Bundt Cake

Cake Batter

3 c. flour

3 tsp baking powder

1/2 tsp salt

2 c. sugar
1 c. oil
4 eggs
2-1/2 tsp vanilla
1/4 c. orange juice (I used apple cider)
1 c. chopped nuts (optional)

Filling
2 c. apples (about 2 med.), peeled & diced
1 tsp cinnamon
1 Tbsp sugar

Preheat oven to 350. Grease bundt pan & set aside.

Mix flour, baking powder & salt. Set aside. Beat sugar, oil, eggs, vanilla & juice at high speed until well combined. Add dry ingredients. Mix until smooth. Fold in nuts. Prepare filling by combining apples, cinnamon & sugar in a bowl or plastic baggie.

Place 1/3 of batter into prepared pan & top with 1/2 the apple filling. Continue layers ending with batter.

Bake 50-60 minutes. Sprinkle with powdered sugar or top with icing after cooling slightly.

Mexican Lettuce Wraps or Lettuce Tacos

1lb ground beef or turkey
2 C. rice
2 C. water
1 can enchilada sauce
1 can cream of mushroom soup
1 can black beans, drained & rinsed
Shredded cheddar cheese

Lettuce leaves, salsa, sour cream & additional cheese for building wraps

Preheat oven to 350.

Brown beef or turkey. Season with salt, pepper & garlic or onion powder. Drain meat. Add rice & cook, stirring continuously so rice does not burn. Add water, enchilada sauce & soup. Stir until well-mixed, then add black beans. Pour mixture into casserole dish, top with shredded cheese & bake for 45-55min or until rice is tender.

Serve filling with lettuce leaves, salsa & sour cream.

Microwave Caramels

I'll admit that I found a recipe online & tweaked it. Well, let's say I had to "fix it". My first attempt @ Microwave Caramels was a bit of a disaster. I mean, they tasted good, but ended up more like a Sugar Daddy. Definitely yummy, but way too hard to chew. I looked at some other recipes online to find out a better idea of how long they should take to cook. Well, I decided to give it another go, but cut WAY back on the cook time. They turned out FANTASTIC! I was thrilled. They came out delicious, soft & chewy. Mmmm...this recipe is definitely a KEEPER!
1 C. Butter (2 sticks)
2-1/2 C. Brown Sugar
1 C. light corn syrup
1 (14oz) can sweetened condensed milk
1/4 tsp salt
1 C. chopped nuts (optional)

Line a 12 X 7 X 2 inch pan with buttered aluminum foil. Set aside.

Place butter in a large microwave-safe bowl. Microwave butter until melted.

Stir in brown sugar, corn syrup, sweetened condensed milk & salt. Cover with plastic wrap, venting one corner. Microwave for 6 minutes. Mixture should be bubbly. Stir, recover & cook 3 more minutes.

Uncover, stir well. Cook 3 more minutes. Stir again & cook 3 more minutes. Basically, the caramels have now cooked for a total of 15 minutes. If you want to check the consistency, drop a little into a bowl of ice water. If done, it should hold together when cooled, but still be chewy. If the mixture doesn't hold together, is too soft, or dissolves immediately...cook longer. I would probably only do 1-2 minutes at a time.

When caramel mixture is cooked, stir in the nuts, and pour into the prepared pan. Allow the caramels to cool. Then cut into pieces and wrap in wax paper or plastic wrap.