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Ingredients:
6 cups oats
4 tbsp butter (melted)
¼ cup canola oil
1 tsp salt
1 cup brown sugar
½ cup honey
¼ cup apple juice
¼ cup molasses
3 tsp vanilla
1 ½ cup rice krispies
1 cup wheat germ
½ cup craisins
½ cup chocolate chips
Directions:
Preheat oven to 350 degrees
In a bowl, toss the oats with the oil, butter and salt. Spread mixture out on 2 baking sheets and toast in oven for about 15-20 minutes. Shake the pan twice and make sure they don’t burn. Remove from oven and set aside.
Reduce oven to 325 degrees
In a medium saucepan combine the brown sugar, honey, apple juice, and molasses. Heat slowly – stirring until combined. Stir in the vanilla.
Toss the oats, rice, wheat germ, craisins and chocolate chips. Pour sugar mixture over – stir to combine.
Press into 1 baking sheet (thoroughly greased with butter) and bake until golden – about 20-25 minutes. Remove from oven and let cool for about 10 minutes and then cut into desired pieces.
Make it a great one!!
Ingredients:
2 tbsp yeast
2 tbsp brown sugar
1 ½ cups warm water
1 tsp salt
4 cups flour
Directions:
In a mixing bowl, combine the yeast brown sugar and warm water. Allow the yeast to bloom for about 15 minutes. Add the flour and salt. Let knead for about 5 minutes. Place dough into a greased bowl and let rise for about 45 minutes. (it is ready when you can stick your finger down into it and your print remains.)
Divide the dough into 12 pieces. Roll each into a thin, long rope. Each rope should be about 24” long.
Twist into a pretzel shape.
Place onto a parchment lined baking sheets (sprayed with non-stick spray). Allow the pretzels to sit for about 10 minutes.
In a shallow pan, add 4 cups water and ¼ cup baking soda. Bring to a boil.
Carefully slide the twisted pretzel into the “bath” and wait about 15 seconds. (spoon the hot liquid over the top of the pretzel). Use a spatula to remove the pretzels from the Bath. Set on to a clean kitchen towel to absorb the extra liquid.
Return to the parchment lined baking sheet and lightly brush with egg wash (1 egg yolk + 1 tsp water). Sprinkle with some course salt.
Turn on the oven to heat to 450 degrees. Let pretzels ‘rest’ while oven preheats. Bake for about 8 minutes until golden. Brush with melted butter and sprinkle with Parmesan cheese. YUM!
Make it a great one!!
1 an acorn squash - cut in half and chopped into chunks
4 tbsp butter
1 tbsp olive oil
1-2 onions diced
3 cloves garlic diced
2 carrots (medium to small) diced
2 celery stalk diced
1-2 cups heavy cream (or milk)
1 3/4 box chicken stock
Nutmeg – sprinkling
Cilantro – rough chopped
Salt & Pepper to taste
Directions:
Place onions and garlic in pan and saute until starting to turn a little golden. Add in other veggies - including squash - salt and pepper to taste. Saute for another 5 - 10 minutes to start softening the veggies. Add in the chicken stock - you want it to just cover the veggies. Let simmer on stove on medium low heat for about 15 minutes. Stir periodically. Place in blender or use Emulsion Blender and blend it until smooth. Check to see if it needs salt - Add cream. You can serve with cilantro (chopped) and sprinkled over the top of the soup and a dash of nutmeg, a sprinkle of salt & pepper – DELICIOUS!!
Would freeze really well in a zipper baggy!!
Make it a great one!!
