Peanut Butter Granola

Recipe via:  Mel's Kitchen Cafe

Yield: Makes about 4 1/2 cups of granola

You can leave the nuts out completely, if desired (same with the chocolate chips) or change it up and add in other ingredients you may enjoy like cacao nibs, other nuts or seeds, and whatever else your heart desires. Just try to keep the general ingredient amounts the same.


1/3 cup creamy peanut butter
1/3 cup honey or pure maple syrup
1 teaspoon vanilla
2 tablespoons coconut oil
Pinch of salt
1 cup chopped, toasted nuts (almonds, peanuts, etc)
3 cups old-fashioned rolled oats
1/2 cup mini chocolate chips (also optional)

• Preheat the oven to 325 degrees F.
• Line a large, rimmed baking sheet with parchment paper and lightly grease the parchment with nonstick cooking spray.
• in a bowl (for the microwave) or in a saucepan (for the stove), combine the peanut butter, honey, vanilla, coconut oil and salt. Melt over low heat until the ingredients are smooth and well-combined.
• In a large bowl, toss together the nuts and oats.
• Pour the peanut butter mixture over the dry ingredients, stirring with a wooden spoon until evenly coated - the overall granola mixture won't be overly wet once combined so don't fret.
• Spread the granola into an even layer on the prepared baking sheet.
• Bake for 15-20 minutes, tossing once or twice during the baking time.
• Let the granola cool on the baking sheet (it will get crispier as it cools). If desired, stir the mini chocolate chips into the granola after it has cooled completely. Store in an airtight container at room temperature for up to two weeks.h

Classic Buttermilk Waffles

Recipe via: Mel's Kitchen Cafe by Mel http://www.melskitchencafe.com/2008/02/classic-buttermilk-waffles-with-cheese.html

 Love these waffles!!

2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla.

In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size).

Cook for 2 to 3 minutes, until the iron stops steaming.

If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

For whole wheat verson:I used 1 c. whole wheat flour, and 3/4 c. white- and we loved them. Another version of this, may be with some baked apples and bacon. Hmmm…
Recipe Source: from King Arthur Flour’s Baking Companion

Lehi's Yummy Oatmeal

Boil:
   3 1/2 cups water
   Salt

Add:

   1/2 c brown sugar

   1 c coconut

   1 1/2 c craisins

   3 cups rolled oats

   1 tsp vanilla/almond

   1 cup chocolate chips if desired

 

 Remove from heat and let swell 10 minutes or so.

Cheddar Cornbread Waffles served with Chilli ontop

Recipe via: www.plainchicken.blogspot.com 1 cup all-purpose flour 1 cup cornmeal 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 cups shredded sharp Cheddar cheese 3 large eggs 1 cup buttermilk 1 cup club soda 1/3 cup canola oil cooking spray   Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended. Spray waffle iron with cooking spray. Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter.   Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve.   Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.   Makes 16 - 4" waffles

Crepes

Recipe via: http://www.melskitchencafe.com/2012/04/crepes-crepes-crepes.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+melskitchencafe%2FNvNP+%28Mel%27s+Kitchen+Cafe%29&utm_content=Yahoo%21+Mail

The salty ham, fresh asparagus, and melted swiss – all wrapped inside of a tender crepe and drizzled with a hot, creamy mustard sauce…they were so delicious,.
The beauty of crepes is that they are so versatile! We’ve since served them with butter and cinnamon and sugar, maple syrup (or any other kind of fruit syrup I have hanging out in my fridge – currently chokecherry and plum), jam, dulce de leche or spread with nutella. The options are endless and I see these making a frequent appearance at our house.

*Note: If you are going to let the batter chill out and rest in the refrigerator longer than 1-2 hours, I’d recommend using the oil option instead of the butter, as the butter likes to solidify into mini clumps if refrigerated longer than a couple of hours.

 *Makes about 10 crepes

INGREDIENTS:
2 large eggs
1 1/4 cups milk
1 cup all-purpose flour
2 tablespoons vegetable oil or melted butter
1/4 teaspoon salt

DIRECTIONS:
In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt.
Blend or mix on high until the ingredients are well combined.

Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.

When ready to start cooking the crepes, heat a 10-inch nonstick skillet over medium heat for 2-3 minutes. Spray the bottom and sides of the skillet with nonstick cooking spray. The skillet should sizzle like crazy. You want it piping hot before you pour in the crepe batter.

Quickly whisk the crepe batter to recombine, then measure out 1/4 cup of the batter. Tilt the skillet off the heat and pour the batter to one side of the skillet, immediately twirling the skillet to coat the bottom with the batter.

Set the skillet back on the heat and cook the crepe until the edges begin to brown, about 1 minute. Loosen the crepe around the edge with a heat-proof spatula and gently (but quickly!) pick up the edges of the hot crepe with your fingers and give it a fast flip. Cook the other side for 30 seconds or so until lightly golden brown and cooked through. Transfer the crepe to a wire rack. The key is to keep the skillet sizzling hot without burning the crepes – I moderated the heat of my stovetop between medium and slightly above that to keep the crepes cooking quickly without burning. You should hear an audible sizzle when you pour the crepe batter into the skillet but if you hear a sizzle with accompanying smoke – the skillet is probably too hot.

Repeat with remaining batter (spraying the skillet with cooking spray every 2-3 crepes), stacking the crepes as they finish cooking.

The crepes can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm for 20-30 minutes while you finish cooking the remaining crepes.
Serve the crepes with your favorite toppings. Some of ours include nutella and strawberries, butter and cinnamon and sugar, maple or other fruit syrup.

To store leftover crepes (or to make in advance): once the crepes have cooled, stack them between pieces of parchment or wax paper. Wrap the stack of crepes in plastic and store them in a resealable plastic bag in the refrigerator for several days or for up to 2 months in the freezer. Completely thaw frozen crepes before carefully pulling them apart.

Basic Crepes
{with Ham, Asparagus and
Swiss Cheese Variation}

Ham, Asparagus and Swiss Cheese Crepes Variation:
In a medium bowl, toss together:
    8 ounces chopped, cooked ham,
   1 1/2 cups shredded swiss cheese,
    pinch of black pepper.

Spoon 1/4 cup of ham/cheese mixture down the center of each crepe and top with 2 asparagus spears, cut in half (so you’ll have four pieces of asparagus per crepe).

Roll up enchilada-style.

Arrange the crepes seam-side down on a lightly greased baking sheet.

Bake the crepes at 400 degrees for 10-12 minutes, until the cheese has melted and the crepes are golden brown.

While the crepes are baking, melt:

    4 tablespoons butter in a medium saucepan.

Whisk in:
    1/4 cup all-purpose flour
Cook for 1-2 minutes, stirring constantly.

Slowly whisk in:
    1 cup low-sodium chicken broth
    1 cup lowfat milk

Whisk until the mixture is smooth.
Bring the mixture to a low boil, stirring often, and simmer for 3-4 minutes, until thickened.

Whisk in:
    2 tablespoons stone-ground mustard (use more according to taste)
    salt and pepper to taste.

Serve the warm ham/asparagus crepes topped with the sauce.

Variation: Chicken and provolone….MMMM!!! spread them with cream cheese and chokecherry syrup

Slow Cooker No-Peel Apples and Steel-Cut Oats

Made this for breakfast this week and LUV it
- just reheat leftovers in microwave
-easy peasy, delicious and nutritious 

{ReluctantEntertainer.com}

Cook overnight and wake up to hot breakfast ready to serve!

Ingredients

• 2 apples, un-peeled, cored, cut into 1/2-inch pieces (2-3 cups chopped)
• 3 cups milk
• 3 cups water
• 2 cup uncooked steel-cut oats
• 1/4 cup brown sugar
• 4 tablespoons butter, cut into 5-6 pieces
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• Walnuts (serve on top after cooked)

 Instructions

1. Spray inside of a large slow cooker with cooking spray. Add all ingredients (except walnuts) to slow cooker. Stir, cover, and cook on LOW for 7 hours.

2. Serve oatmeal in bowls; add walnuts. You can also add raisins, any other fresh fruit or dried fruit, other nuts or maple syrup.

3. Store leftovers in refrigerator. Freeze in individual servings if desired.

4. To reheat single servings: Put 1-cup cooked oatmeal in microwave-proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Preparation time: 10 minute(s)

Cooking time: 7 hour(s)

Number of servings (yield): 6

Brownie Waffles

WARNING - VERY dangerous

Recipe via: http://www.zupas.com/2012/03/recipe-brownie-waffles/

From Café Zupas Blog

Do you ever get that chocolate craving, but don’t want to wait for a batch of brownies to bake? These super easy brownie waffles come together in just minutes. All it takes is mixing a few ingredients together, and then baking up the batter on your waffle maker. Who knew a waffle maker was so versatile, right? And if you like the edges of the brownies the best, you’ll really love these waffles!

You can also turn your waffle into a special treat – a brownie waffle sundae – by simply adding a scoop of ice cream and some caramel syrup. This is the most simple recipe – you’ll never have to pass up brownie cravings again!

Makes about 14 waffle squares, depending on your waffle maker

1 cup butter, melted
1 1/2 cups sugar
4 eggs
2 teaspoons vanilla
1/2 cup unsweetened cocoa
2 cups flour

In a large bowl, mix together the butter, sugar, eggs, vanilla and cocoa.
Add in the flour and mix just until combined.
Heat a waffle iron. Spray with non-stick cooking spray.
Add about 1/4 cup of the batter to each waffle square.
Cook according to the waffle maker instructions, being careful not to over cook.
Serve with chocolate syrup, ice cream, caramel, or simply with sifted powdered sugar.

Coconut and Cashew Granola

http://www.melskitchencafe.com/2009/10/coconut-and-cashew-granola.html
from melskitchencafe.com

*Makes about 7 cups of granola

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees.

In a large bowl, combine the oats, nuts, coconut and brown sugar.
In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt.
Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well.
Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.
Cook for 1 hour and 15 minutes, until golden.
Remove from the oven and transfer into a large bowl, slightly breaking up the clumps.
Add the raisins and gently mix until even distributed.

Overnight French Toast

Recipe via: http://bellesbazaar-heather.blogspot.com/

This is a gotta try recipe  . . . . Just think breakfast is already made when you get up - just need to pop it in the oven . . . . easy peasy works for me . . . . Luv it!!

1/2 cup melted butter

1 loaf french bread cut into slices
1 cup brown sugar
1 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
5 eggs
1 1/2 c. milk

Melt butter and pour in 9 by 13.
Mix together brown sugar, cinnamon, nutmeg.
Whisk eggs, milk and vanilla separately.
Layer bottom of pan with half the bread and Sprinkle half brown sugar mix over the bread.
Layer second layer of bread.
Pour egg mix over the bread making sure all are covered.
Sprinkle remaining brown sugar over top.
Cover and refrigerate.
Cover with foil and cook for 30 minutes at 350.
Take off foil and cook for 15 minutes longer.

Baked Blueberry Pecan French Toast

from melskitchencafe.com

The pecans are toasted and tossed with a smidgeon of butter – giving them a delicious, buttery flavor. The french baquette slices soak in an egg/milk/brown sugar mixture overnight and it all bakes to glorious perfection with fresh, tart blueberries and a brown sugar caramel drizzled atop. It is very glorious and makes a perfect Saturday morning breakfast.

*Be aware that the bread needs to soak in the egg/milk/brown sugar mixture up to 8 hours so plan ahead!*

*Makes about 6 generous servings

1 French bread baguette

6 large eggs

1 cup milk

1/2 teaspoon nutmeg

1 teaspoon vanilla

3/4 cup packed brown sugar, divided

1 cup pecans, chopped

1/2 stick plus 1 teaspoon butter
2 cups fresh blueberries, rinsed and drained (can use frozen .. drain well)

Butter a 9×13 baking dish.

Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices).

Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread.

Refrigerate mixture, covered, until all liquid is absorbed by the brea

d, at least 8 hours and up to 1 day.

When you are ready to bake and serve, preheat oven to 350 F.

Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes.

Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)

Sprinkle pecans and blueberries evenly over bread mixture.

Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved.

Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.

Comments
Can’t say enough good things about this recipe. Superfast prep the night before and then it pops in the oven in the morning to bubble up to delicious perfection. I added some cinnamon to the custard

Baked Oatmeal

 
from melskitchencafe.com

More like an oatmeal “cake,” this breakfast dish is wholesome (yes, I consider large amounts of brown sugar wholesome), moist and very versatile. You can add fruit to the batter before baking or lay it on after, you can douse your portion of baked oatmeal in milk and slurp it up with a spoon, or you can skip the milk and eat it with a fork. Any way you try it, it is sure to please. Personally, my favorite way to eat it is covered in fresh strawberries and milk

*Note (Update 10/2010): Look to the comments to see how others have varied this oatmeal both in applesauce amounts and other creative ways. As for me, I've edited the recipe to use less brown sugar than the original and have substituted half the oil with applesauce. All changes are reflected below!

Love this oatmeal!!!   Heat leftovers in microwave for a quick breakfast!!


Mix dry ingredients:
   6 cups oatmeal, either quick or old-fashioned
   1 1/2 cups brown sugar
   1 tablespoon baking powder
   2 teaspoons salt
   1/2 tsp cinnamon

Mix wet ingredients:
   1/2 cup oil
   1/2 cup applesauce
   2 cups milk
   4 beaten eggs
   1 teaspoon vanilla extract

Preheat the oven to 350 degrees.
Mix all ingredients together and pour into a greased 9X13-inch baking pan.
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Serve with milk and/or fresh fruit.
The recipe can be easily halved and baked in an 8X8-inch pan.

Can serve with blueberries, peaches etc
Can cut brown sugar down if desired
Can use all applesauce without a problem

Bunny Pancakes Tutorial

Recipe via I Heart Naptime _ http://iheartnaptime.blogspot.com 

I came across these cute pancakes on Jenni Price Illustration few days ago and asked Jenni if she’d like to share them with us. I think they are absolutely adorable. She has so many fun ways to make pancakes-go check her out!
These bunny pancakes are perfect for spring and are super fun for your kids!
This recipe makes about three bunny pancakes depending on the size that you make them. The bunnies in the photo are sized around 4”x5 ½.

Supplies
-Griddle or large skillet
-Pam Cooking Spray
-Large mixing bowl
-Water
-Krusteaz Buttermilk Pancake Mix (the just add water mix)
-Electric mixer
-Two Condiment Squirt Bottles (can be found at Walmart)
-Red Food Coloring
-Paper Towels
-Spatula
-Spoons for mixing
-Candy (chocolate chips, red M&Ms)You had better taste the candy to make sure it's good!
-Measuring Cup

Get out your large bowl and mix with a spoon 1 cup plus 1-2 Tablespoons of pancake batter with ¾ cup of water. You want your batter thick enough to “draw” with but not too much where it wont squeeze out of the squirt bottle. Grab your electric mixer and stir until it's well blended. If you have too many lumps, they will clog up your squirt bottle.
Pour 1/3 cup of batter slowly into one of the condiment squirt bottles. This will be your white color.
Put 7 drops of red food coloring into the remaining batter (there should be about 2/3 cup left) and stir with a spoon until the batter is pink.

Pour the pink batter slowly into the other squirt bottle. Make sure and have paper towels handy to clean up any drips.

Next, spray your griddle with cooking spray but do not turn it on yet.

Step One: Draw a circle with the pink batter.
Step Two: Draw bunny ears with the pink batter.
Step Three: Using the white batter, draw the inside of the ears and the mouth area.
Step Four: Turn on your griddle to the lowest setting (between 200-225 degrees) and let the outlines cook.

Wait until they seemed puffed up before continuing. These cooked outlines keep the batter from spreading out so that the shape stays in place.

Step Five: Fill in the bunny with the pink batter as shown in the photo.
Step Six: Using the white batter now, fill in the remaining outlines as shown in the photo. Wait to flip the bunny until the batter is bubbly and looks mostly cooked.

Decorate your bunny pancakes with chocolate chip eyes and M&M's for little noses. You can let your kids have fun with this part. They might even want to try different candy colors for noses or raisins for eyes.

Happy Bunny Pancake Making!

Homemade Granola

Recipe via Terri Ontkean

Mix together:
     6 cups rolled oats
     1/2 cup sweetened coconut
     3/4 cup wheat germ
     1/4 cup unprocessed bran
     1/4 cup sesame seeds
     1/2 cup chopped nuts
     raisins (optional)

Mix together and pour over dry ingredients above:
     1/2 cup honey
     1/2 cup oil
     1 1/2 tsp vanilla

Bake half mixture at a time - Bake @ 350* for 12 - 15 minutes - stirring often

Healthy Hearty Oatmeal Mix

Recipe via partly Laverne Appleton / partly Liver Cleanse book

8 cups oatmeal

2 cups seven grain cereal

1 cup rye flakes

2 cups spelt flakes

2 cups sunflower seeds

2 cups pumpkin seeds

2 cups steel cut oats

1 cup coconut

1 cup chopped pecan, walnuts (toasted) or almonds

Hemp seeds

1/2 tsp ground nutmeg

3/4 tsp cinnamon

All ingredients are optional
Microwave 1/2 cup cereal with 3/4 cup water for 2 minutes.  If I use old fashioned oats, I add almost double the liquid and cook it for about 12 minutes after it boils. Then I let it sit a few minutes before eating it. (But when I  4x the recipe I use 5 cups of water.)

Per serving you may want to add some ground flax seed when you eat it and /or 1/4 cup of dried berries (craisins).  When I eat it with the Soya Silk milk it equals: 1 carb/1 fruit/and 1/2 milk

Variation:
Take portions of master mix and combine with apple cider in an airtight container seal and refrigerate overnight. Serve with soy milk, rice milk or almond milk


LSA
LSA stands for Linseeds, Sunflower seed and Almonds.  To make it use:

3 cups linseeds (flaxseeds)
2 cups sunflower seeds
1 cup almonds

Finely grind each separately and then combine.  A regular coffee grinder will do the job (about $10 at Walmart)
Store in a dark airtight glass jar in the refrigerator

This mixture has a slightly sweet and nutty taste~
I sprinkle this on my muesli/oatmeal, but it can be sprinkled on rice, pasta, fruit, vegetables or just about anything.  It is a good source of protein, essential fatty acids, minerals and fiber and is definitely an anti-aging mixture.


Sweet Inca Porridge
Quinoa, the humble grain revered by ancient Inca peoples, is enjoying a revival.  Packed with more protein than any other, this crunchy yellow grain was referred to by the Inca as the "Mother Grain" . Quionoa has more calcium than milk and is an excellent source of iron, phosphorus, B vitamins and vitamin E. 
Tip:  I soak the quinoa in with hot water for about 5 minutes and rinse and shake (drain) about 3 times, shaking vigorusly to remove the bitter taste, before cooking.

1 cup red quinoa grains, soaked
1 cup Healthy Hearty Oatmeal Mix or regular (not instant) oatmeal
1/4 tsp sea salt
3 cups water
1/2 cup chopped dates or craisins
1 tsp nutmeg
1 tsp cinnamon
1 tsp best-quality vanilla

Place first 4 ingreients in a pot with a tight-fitting lid.  Cover. 
Bring to boil and then reduce heat to low.
Simmer 30 minutes
Add remaining four ingredients and mix together well
Turn off heat and let sit, covered, for 5 minutes
Serve for breakfast with berries

Waffles

Mix dry ingredients:
     1 1/2 cup flour
     2 tsp baking powder
     1 tsp salt

Add:
     2 egg yolks
     1 cup milk
     3 TBSP melted butter or oil

Beat:
     2 egg whites until stiff
Fold first mixture which was combinted into beaten egg whites

Heat both sides of waffle iron;Lightly spray with PAM;
Put 1 TBSP mixture on each compartment and brown on both sides
Serve at once with icing sugar, honey, maple syrup, white sauce or whipping cream and fruit(strawberries) or strawberries sauce

** I usually double this recipe and I usually add more milk

Fluffy Griddle Cakes

I have used this pancake recipe for as long as I can remember and it always does me well!!

Combine these dry ingredients:
     2 cups flour
     3 tsp baking powder
     1 tsp salt
     2 TBSP sugar

In a bowl beat
     1 egg

Add and mix:
     1 1/2 cups milk
     3 TBSP melted butter or oil
     1 tsp vanilla

Pour wet ingredients over dry indgredients
Mix only until blended
Bake on heated griddle, turning only once to brown on both sides

**for thinner pancakes use 1 3/4  -  2 cups milk
~ Cornmeal pancakes: substitute 3/4 cup cornmeal for 3/4 cup flour
~ Apple Pancakes:  Add 1/2 tsp cinnamon to dry ingredients and add 1 cup finely chopped peeled apple

**I usually double this recipe

Pumpkin Pancakes

A yummy fall breakfast! Serve hot with maple syrup! These are sooo good!!
Recipe via All Recipes.com POSTED BY MONICA BELL

INGREDIENTS:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

DIRECTIONS:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.