Tuesday, May 24, 2011


I really LOVE granola!! This recipe comes from my mother-in-law and is delicious!!


Mix together in a large bowl:

-14 c. rolled oats

-2 c. wheat germ

-2 c. coconut

-1/2 or more c. sesame seeds, sliced almonds, sunflower seeds, wheat bran, etc.

Mix together in the blender:

-1 c. oil

-1/3 c. water

-1 1/2 c. honey

-3 t. vanilla

-2 t. salt

Pour the ingredients from the blender over dry ingredients & mix together thoroughly. Bake in cookie sheets or pan (approx. 4) for 30 minutes at 250-300 degrees.
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Monday, May 23, 2011

A simple, favorite after-school snack

My kids LOVE strawberries. They will literally sit down and eat one or two pounds each, if I let them. They were SO happy to see these waiting for on the table for them after school the other day. So simple and delicious.

My local grocery store had reddi-wip(is that what it's called?) whip cream in the can, and strawberries on sale. I brought them home, sliced a small piece off the bottom of the strawberry(so that it would stand up on the plate). Then I cut the top of the strawberry off, leaving a v-shaped hole to fill with the whip cream. Fun and just sweet enough.

yum, yum...we will definitely be snacking on these all summer long.
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Saturday, May 21, 2011

Fluffernutter Cookies

I found this recipe at The Picky Palate. I LOVE these cookies. They are SO simple and SO yummy. I really like the fact that they are not too sweet.

Fluffernutter Cookies


1 cup peanut butter

1 cup marshmallow creme

1 egg

Directions: Preheat oven to 350 degrees F. In a large bowl, mix the peanut butter and egg until well combined with a spoon. Slowly stir in marshmallow creme until just combined. You want to see the marshmallow creme not fully incorporated, almost like swirled through. With a small-medium cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until baked through. Let cool for 5 minutes on a cookie sheet before transferring to a cooling rack.

Makes approx. 18 cookies.
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Monday, May 2, 2011

Sweet and Sour Asian Wraps

My Sister found this recipe in her April Family Circle Magazine. When she told me about it, I told her to send me the recipe. I LOVE lettuce wraps and these are SO good!! I've made them twice, once with shredded chicken(that I had bottled) and ground turkey(didn't have ground chicken at my store). I really like them both ways! My husband really liked them with the ground turkey. The ones with the ground turkey were definitely juicier.

I also couldn't find the fish sauce at my grocery store so I left that out of the dipping sauce. The first time I made them with the shredded chicken, I also added some chopped almonds on top(SO GOOD). I also added about a teaspoon of crushed red peppers to my husbands dipping sauce. I made two bowls of dipping sauce and then we just added a spoonful or two to our wraps before we ate them.

Sweet and Sour Asian Wraps


2 T soy sauce
2 T rice vinegar
2 T Sugar
1 t fish sauce
1/4 t. sriracha
1 T water (I didn't add the water)

1 T canola oil
1 lb. ground chicken
1 sm red sweet pepper (chopped)
1 t sugar
1/2 t garlic powder
1/2 t ground ginger
1/4 sriracha
2 scallions chopped
1 T soy sauce
16 lg. bibb lettuce leaves
sliced cucumbers, scallions, mint and limes for serving

Dipping sauce:
Stir together all ingredients in a small dish and set aside.

Wraps: Heat oil in large non-stick skillet over medium-high heat. Crumble in chicken and cook 2 minutes breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirring occasionally. Take off heat and stir in scallions and soy sauce.

To serve, spoon 1/4 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint, and a squeeze of lime. Serve with dipping sauce and brown rice.

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