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.

Heart Pasta

I made up this recipe for our Valentine's dinner and it's a keeper. It was so tasty.

5-6 cups cooked elbow macaroni
1 jar Roasted Garlic Parmesan sauce (or Alfredo sauce)
2 cups cottage cheese
1 can sliced olives
1 can diced tomatoes (I prefer the olive, oregano, basil kind)
1 cup cooked and chopped bacon (or bacon bits)
2 cups mozzarella cheese
1 cup cheddar cheese
parmesan cheese (to sprinkle on top)
parsley (to sprinkle on top)

• Cook and drain macaroni.
• Add pasta sauce and cottage cheese. Mix until evenly coated.
• Add olives, tomatoes and bacon. Stir until well mixed.
• Spoon into greased 9x13 baking dish. Sprinkle with mozzarella cheese. Sprinkle with cheddar cheese.
• Sprinkle Parmesan cheese and parsley over the top.
• Bake at 350 for 30 minutes or until cheese is nicely melted.
  
  

White Chocolate Cranberry Blondies

These are incredible. My friends and I made them at a baking night and I can't wait to make them again. They are also beautiful.

3/4 cups butter cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon vanilla
2-1/4 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup dried cranberries
6 oz white chocolate chips

Frosting:
1 package (8oz) cream cheese, softened
1 cup powdered sugar
1 tablespoon grated orange peel
6 oz white chocolate chips, melted
1/2 cup dried cranberries

1. In microwave, melt butter; stir in brown sugar. Transfer to a large bowl. Cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking soda, salt and cinnamon. Gradually add to butter mixture. Stir in cranberries and chocolate chips. The batter will be thick.
2. Spread into a greased 9x13-inch baking dish. Bake at 350 for 18-21 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
3. For frosting, beat cream cheese, powdered sugar and orange peel until well blended. Gradually add half of the melted chocolate chips. Beat until blended.
4. Frost brownies. Sprinkle with cranberries. Drizzle with remaining chocolate. Store in the fridge.

Pumpkin Apple Streusel Muffins

Here is the last recipe from the Nelson cookbook for awhile.

2-1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup oil (or applesauce)
1 cup solid pack pumpkin
2 cups apples, chopped (I leave the skin on)

Topping:
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter

1. Combine flour, sugar, pumpkin pie spice, baking soda and salt in a large bowl. Set aside.
2. In a medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ones and stir just until moist.
3. Stir in apples.
4. Spoon into greased muffin tins. Combine topping ingredients and mix until crumbly. Sprinkle over top of batter.
5. Bake at 350 for 25-35 minutes or until toothpick comes out clean.