Homemade Granola

This is a slight variation on the recipe my mom use to make when we were growing up. It is quite simple and really delicious! I love it plain, with milk, or in yogurt.

5 c. oatmeal
1 1/2 c. coconut
1 c. sunflower seeds
1 1/4 c. chopped almonds or other nuts
3/4 c. brown sugar
3/4 c. water
3/4 c. vegetable oil
1/2 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/4 tsp. cinnamon
1 tsp. vanilla
1 tsp. coconut extract
1 tsp. almond extract
1 c. Raisins or other fruit (optional)

Preheat oven to 300 ° F. Mix oatmeal, coconut, sunflower seeds, and nuts together in large bowl. In a saucepan over low heat, combine sugar, water, oil, honey, molasses, salt, cinnamon, and extracts until sugar is dissolved. Do not boil. Combine the dry and wet ingredients and spread onto cookie sheet. Bake for 20-30 minutes, turning or stirring half way through. Bake 15 minutes longer for crunchy granola, stirring occasionally. Mix in dried fruit after baking. Makes about 10 cups. Store in airtight container up to 6 months.

Tropical Fruit Salsa

Adapted from Our Best Bites.

This sweet and citrusy combination is a huge crowd-pleaser!

1 mango
2 plums
2 kiwi
1 passion fruit
1/4 to 1/2 fresh pineapple
1 banana
1 Tbs. sugar

Chop fruit, combine. Serve with cinnamon chips.

Denny's Moons Over My Hammy

from Top Secret Restaurant Recipes

The Egg McMuffin type breakfast sandwhich (minus the english muffin), we love these and often make them for dinner. So good & quick.
The recipe is here, but its pretty easy to just make them based on desired amounts of egg, cheese, etc.


Butter, softened
2 eggs beaten
Salt
2 oz deli sliced ham
2 slices sourdough bread
1-2 slices Swiss cheese
1-2 slices American cheese


Melt some butter in a skillet, scramble eggs. Salt to taste.

In a separate skillet, brown the ham stacked, without separating the slices. When browned a bit on both sides, remove from pan.

Butter one side of each slice of bread and place 1 slice in pan, buttered side down. Immediately stack Swiss, then heated ham, eggs, American cheese, then bread, buttered side up. Grill both sides until golden.

Cheese Blintzes

recipe from How to be a Domestic Goddess


Ingredients:
12 crepes

Filling:
1 ½ c cottage cheese
7 oz cream cheese, softened
1 egg
3 Tbsp sugar
½ lemon- zest only
Few drops of vanilla

Blueberry Sauce:
7 oz blueberries
3 Tbsp sugar
Juice of 1 lemon
1 tsp arrowroot or cream of tartar

Accompaniment:
2 heaping tsp powdered sugar
½ tsp cinnamon
1 ½ c sour cream

Directions:
Preheat oven to 400 and butter a baking dish.

Mix all of the filling ingredients until smoothly combined. Fill crepes with 1 Tbsp of filling and fold. Place in dish and brush all crepes with melted butter. Bake 20-30 minutes until golden and puffy.

Meanwhile, make sauce by bringing berries, sugar, and lemon juice to boil over medium-high heat. Let bubble about 3 minutes until berries give a copious juice and cook down slightly. Stir in arrowroot and cook about 30 seconds until sauce is thick and glossy.

Remove blintzes from oven. Push powdered sugar and cinnamon through fine sieve to dust well. Serve with sauce. Serve sour cream on the side.