Even though I can often use coupons to get cereal for $0.50 to $0.75 a box, we still actually prefer homemade granola for breakfast. Why? Well, to put it simply, it keeps us full much, much longer than store bought cereal plus it’s also healthier. When my husband eats cereal he literally has to eat half the box to get enough to keep him full until lunch time. With this granola he can eat about 1 ½ cups to do the same.
I have to tell you, I never really liked granola that well until I tried this recipe. It is very basic- doesn’t take a lot of expensive or unusual ingredients and can be mixed up in just a couple of minutes- so you’d think that is wouldn’t be that great. But in my opinion, this is a case of simpler being better. In fact, both my husband and I prefer this granola to any other recipe that we’ve had. And when I’ve served it to guests I’ve gotten lots of positive comments as well. Oh and it makes really good parfaits too!
The recipe is also very versatile and can easily be changed up to suit your tastes. Play around with it, add in other things that you love- make it yours!
Add-ins: Raisins, chocolate chips, peanut butter chips, Craisins, dried apricots- you can add any of these once the granola is cooled.
Mix everything but oil and vanilla in large bowl. (I like to mix it in my roasting pan and then just bake it in that). Add vanilla to oil, then add to dry ingredients. Mix well. Pour into oven safe dishes (if you don’t have a large roasting pan, cake pans work well) and bake at 250 degrees until lightly browned, stirring occasionally.
* You can any kind of oatmeal you want as long as the total amount equals 16 cups.
** If you prefer a chunkier granola you can use ⅔ c. honey and 2 c. brown sugar.
This recipe also freezes very well!
This Quick Caramel Icing is so delicious and it’s easy enough that even an inexperienced cook can make it. We love it with chocolate cake and it also goes perfectly with Gingerbread Cake, a yummy winter dessert.
If you are worried about not being able to eat a whole cake, you can easily half the recipe. Or just make a whole cake and freeze part of it. Cake is something that freezes really well and it’s always handy to have things like that in the freezer!
Melt butter and brown sugar together on low heat. Bring to boil and boil 2 minutes, stirring constantly. Add milk and heat just until boiling again. Remove from heat and cool slightly. Mix in powdered sugar until smooth. (I find using a whisk really helps in getting it smooth.)
Several things to note: The icing will be pretty runny but it WILL set up firm. This makes plenty for a 9×13 cake- in fact you might not even want to use it all if you aren’t much of a sweet tooth.
I love apple dumplings but don’t make them terribly often just because they can be a bit time consuming to make. So recently when a friend was telling me about this Applescotch Dessert recipe and how it tastes like apple dumplings but is much easier, I was all ears! I made it last week for some dinner guests and oh my- it was so yummy! Do you see all that gooey, caramel-y syrup? How could it not be good?!
1 1/4 c. brown sugar
1 Tbsp. cornstarch
2 c. cold water
1 tsp. vanilla
1 Tbsp. butter
2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. butter, softened (or shortening)
5 to 6 c. apples, chopped and peeled
3/4 c. milk
1/2 tsp. vanilla
3 Tbsp. sugar
2 1/2 tsp. cinnamon
For sauce, combine the first 3 ingredients in saucepan and cook until slightly thickened. (It won’t thicken much at all.) Add vanilla and butter. Pour into a greased 9×13 baking dish.
Make dumpling mixture by mixing together first 5 ingredients until crumbly. Add apples and stir. Combine milk and vanilla and stir into mixture just until moistened. Drop by spoonfuls over sauce in dish.
Combine sugar and cinnamon and sprinkle over the top. Bake at 350° for 35 to 40 minutes. Serve warm with ice cream.
Fast, easy and bursting with flavor, these Salsa Ranch Chicken Wraps that I created several years ago make a great lunch or light dinner. It doesn’t matter if I make them for guests or just us, they always get devoured in a flash!
Spread 1/3 c. chicken down center of each tortilla. Top chicken with Ranch dressing and salsa, 1 Tbsp. per tortilla. Sprinkle with shredded cheese, dried basil and garlic powder. (I’m pretty liberal with the basil and garlic powder- it’s what gives it a good flavor!) Fold ends of each tortilla over filling.
Melt butter in skillet. Place folded wraps in skillet, seam side down. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and cheese is melted.
I’m not entirely sure why this recipe is called Pumpkin Crunch Cake because it really isn’t much of a cake at all. It’s more of a custard-y pumpkin dessert with a yummy crunchy topping (as you can see in the picture above). Maybe the cake part comes from the cake mix that you use in the recipe?
At any rate, I really don’t think you’ll be disappointed if you try it. It isone of those desserts that we find terribly addictive- it’s that good. In fact, I don’t make it unless I know that I we are having people over that we can share it with, otherwise we eat too much. And well, like most desserts, it’s not exactly low calorie or terribly healthy!
Easy Pumpkin Crunch Cake 1 can pumpkin (15 oz.)
1 can evaporated milk (12 oz.)
3/4 c. sugar
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 pkg. yellow cake mix
1/2 c. butter, melted
Combine first 6 ingredients. (I like to use a whisk.) Pour into a greased 9×13 baking dish. Sprinkle dry cake mix evenly on top and drizzle butter over that. Bake at 350 degrees for 45 to 60 min. Cake should look set and top should be golden brown. Cool completely.
This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.