Sprice made Healthy Granola
Serves 40, 20 cups (I halved the recipe)
10 c old fashioned rolled oats
1/2 c wheat germ
1/2 c milled flax seed
1/2 lb unsweetened dried shredded coconut
1 c sesame seed
1 1/2 c slivered almonds
1 1/2 c chopped pecans
1 c brown sugar substitute (or regular brown sugar)
1 1/2 c water
3/4 c canola oil
1/2 c honey
1/2 c sorghum (molasses can be used but the sorghum produces a lighter flavor)
1 1/2 t salt
2 t cinnamon
1 T vanilla
2 c dried fruit (combination of raisins, blueberries, cranberries, ect.)
1. Preheat oven to 300 degrees.
2. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
3. In a large saucepan, combine the brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
4. Heat until thoroughly mixed; do not boil.
5. Pour the syrup over dry ingredients and stir until coated well.
6. Spread into five 13x9x1 jelly roll pans.
7. Bake 20-30 minutes, stirring occasionally.
8. For a crunchier texture, bake an additional 10-15 minutes.
9. Cool mixture and add dried fruit.
10. Store in airtight container in a cool dry place.
11. Will keep up to 6 months; but it doesn't make it that long in our house.
AND
Banana Walnut Muffins
Preheat the oven to 375 degrees. Grease a standard 12-muffin pan or line with paper liners. Whisk together thoroughly;
1 1/2 c all -purpose flour
1/2 c whole wheat flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/8 t ground nutmeg
Stir in:
2/3 c coarsely chopped walnuts
Whisk together in a large bowl:
1 large egg
3/4 c packed light brown sugar
1 1/3 c mashed ripe bananas (2 to 3)
1/3 c vegetable oil
1 t vanilla
Add the flour mixture and fold just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 min. Let cool for 2 to 3 mins before removing from the pan. If not serving hot, let cool on a rack. Serve preferably the day they are baked.
Sharon brought Breakfast Hash Brown Casserole from Love To Know Recipes
1 lb. sausage
9 large eggs, slightly beaten
3/4 cup milk
4 tablespoons melted butter (or 2 tablespoons olive oil and 2 tablespoons buter)
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese
Preheat oven to 350°F.
If incased, cut up sausage meat and discard casings.
Layer sausage on bottom of a greased 9"x13" pan.
Beat eggs, and combine with milk and melted butter. Pour milk mixture over sausage.
Add hash browns and top with shredded cheese.
Bake for approximately 60 minutes
AND
Turkey Sausage Patties from KitchenDaily.com
2 1/2 tsp sage, ground1/4 tsp salt (optional)
1 tsp black pepper (optional)
3/4 tsp dried marjoram
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp dry mustard
1 tsp hot red pepper flakes
1/4 cup water, warm
1 1/2 lb ground turkey
In warm water, mix all the spices together. Then add the meat to the mixture. To develop flavor, refrigerate meat for up to 12 hours.
Shape the meat into 24 circular patties. In a non-stick pan, fry each patty for 3-4 minutes on each side.
Sybil brought French Toast Cups with Fresh Fruit and Cream from Rachel Ray
Nonstick cooking spray
3 eggs
1 tablespoon milk
2 teaspoons cinnamon
Dash of vanilla extract (optional)
Dash of fresh nutmeg (optional)
8 slices white or wheat sandwich bread
1 pint fresh berries, such as strawberries, blueberries, blackberries or raspberries
Whipped cream
Pre-heat the oven to 375ºF.
Spray the inside of each cup of a 6-cup muffin tin with nonstick cooking spray and set aside.
In a medium size mixing bowl, whisk together the eggs, milk, cinnamon, vanilla and nutmeg. Cut slits in each slice of bread from the middle of the slice to each corner – this will make it easier to put the slices in the muffin cups without tearing.
Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, overlapping the pieces where you cut the slits to make them fit into the cup without tearing.
Bake the French toast cups for 12-14 minutes, until they're light golden brown.
Allow the cups to cool slightly in the muffin tin before removing them. To serve, arrange the cups on a platter and fill each one with fresh fruit and top with whipped cream.
Sherry brought Ham 'n' Swiss Rolls from Allrecipes.com
1 (8 ounce) package refrigerated crescent rolls
1 cup diced fully cooked ham
3/4 cup finely shredded Swiss cheese
1 1/2 teaspoons prepared mustard
1 teaspoon finely chopped onion
Separate crescent rolls into eight triangles. Combine the ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal. Place on a lightly greased baking sheet. Bake at 375 degrees F for 11-13 minutes or until lightly browned.
DeeAnn brought Slow Cooker Fruit, Nuts, and Spice Oatmeal from Allrecipes.com
2 cups steel cut oats
2 cups diced apple
1 cup dried cranberries
1/2 cup slivered almonds
1/2 cup chopped pecans
3 cups water
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons butter
Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.
