Homemade Granola

This granola (found in the Nelson cookbook) is great plain as a snack. It is also perfect to mix in some plain yogurt with fresh fruit for a healthy lunch. My boys even like to eat it with milk for breakfast. If you are into food storage, its made out of mostly items found in people's food storage.

3/4 cup brown sugar
1/3 cup apple juice
1/2 cup dry milk
1/3 cup honey
5 cups oats
2 tablespoons cinnamon (put less if you don't want an overwhelming cinnamon taste)
1/2 teaspoon salt
1/2 cup dry fruit (our favorite is craisins)

Heat oven to 375. In small saucepan, bring brown sugar, apple juice, dry milk and honey to a boil. In large bowl, mix oats, cinnamon, salt and dry fruit. Top with wet mixture and mix thoroughly. Spread on cookie sheet and bake 20-30 minutes stirring every 10 minutes. Cool and store in airtight container.

Asparagus with Lemon Sauce

Asparagus is really tasty all by itself. However, if you want to dress it up a little big this simple sauce makes it delicious.

1 pound asparagus spears
1 tablespoon butter
1-1/4 teaspoons cornstarch
1/2 cup water
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon

Snap off and discard woody base from fresh asparagus. Cook asparagus in a small amount of lightly salted boiling water for 3-5 minute or until crisp-tender. Drain well; and throw into an ice-water bath. Then put asparagus on serving dish. Meanwhile, melt butter in a small saucepan. Stir in cornstarch. Add water, lemon juice, bouillon, and a dash of pepper. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Spoon sauce over asparagus.

Smothered Meatballs

This doesn't look the prettiest on a plate, but believe me it is good. This is a meal my family used to make a lot growing up. It is comfort food. We like to serve on top of a wild rice blend with a salad or asparagus on the side.

3 slices bread, torn
1/2 cup milk
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons green onion
1 teaspoon baking powder
1 pound hamburger
2 cans cream-of-mushroom soup
1 soup can of milk
1 can mushrooms

1. Soak bread pieces in milk; combine with eggs, seasonings, onion and baking powder. Mix together and add hamburger.
2. Form into balls and brown on all sides in a frying pan.
3. In a separate bowl, combine cream of mushroom soup, mushrooms and 1 soup can of milk. Set aside.
4. Place meatballs in a casserole dish and pour soup mixture over the top.
5. Cook at 325 for 1 hour.
6. Serve over rice.
   

Veggie Biscuit Pie

This is Finlay's most oft requested meal. I have to admit the filling is pretty tasty. I usually prefer regular crusts on pot pies, but this is certainly easier when I am cooking with kids. Finlay is always so excited when we make this. I always let the boys pick out which veggies will go into the pie.

Filling:
4-6 cups vegetables (we use whatever we have on hand - carrots, broccoli, mushrooms, corn, potatoe, etc.)
3 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
2 cups hot water with 2 tsp chicken bouillion mixed in and dissolved
1 tablespoon Italian seasoning

Biscuits:
2 cups Bisquick mix
1 cup milk
1 cup shredded cheese

1. Heat oven to 400.
2. Cook veggies until crisp-tender. For example, I usually cook cut-up raw carrots for about 5 minutes. Frozen or pre-cooked veggies might not need to be cooked as long.
3. Meanwhile, melt butter in large skillet or saucepan. Add onion; cook about 2 minutes, stirring occasionally until the onions are tender.
4. Beat flour into butter mixture with a wire whisk. Gradually beat in broth and seasoning. Reduce heat to medium-low. Cook about 5 minutes or until sauce thickens.
5. Stir veggies into sauce. Spoon into ungreased casserole dish.
6. Mix biscuit ingredients together (you can add bacon bits or cooked bacon for a little different taste); stirring just until blended. Spoon biscuit batter around edge of veggie mixture.
7. Bake 25-30 minute or until biscuit crust is golden brown.