Granola Recipe

My dad asked me today how I make my granola and since I don't really use an actual recipe I just wrote out what I usually do as well as I could remember. I thought I'd share this somewhat odd recipe with you all, too.

Note: You don't have to add Crispy Rice cereal if you don't want to. Just add a bit more rolled oats instead.

Adiel's Funky Granola

3/4 cup honey
1/2 cup oil
1 Tbsp. vanilla
1/2 tsp. salt
7 or 8 cups rolled oats
3 or 4 cups Crispy Rice cereal
1/2 to 3/4 box of raisins
Cinnamon

I've also added slivered almonds, dried cranberries and ground flax seed. All these optional ingredients must be added after the granola is done baking.

Mix dry ingredients in large bowl (except raisins.) Heat honey, oil, and vanilla in saucepan until mixture is thin. Drizzle honey mixture over dry ingredients. Mix well. Make sure all the dry stuff gets coated with the wet stuff. (Technical terms, eh?)
Put mixture into dutch oven (I use cast iron frying pans) and turn oven to 350. Stir it every ten minutes and keep an eye on it so it doesn't over cook. Granola should look lightly toasted and dry, but not really brown. I think I usually let it bake for about 30 minutes. Then I take it out of the oven and add raisins, dried cranberries and whatever else I want while the granola is still hot.
This makes quite a big batch.

Yummy idea: mix a few scoopfuls of granola with yogurt for a really yummy snack or lunch.

Tablecloth Tips

Instead of buying tablecloths, which can get expensive, I like to buy fabric from the clearance section of crafts stores. Just buy as much fabric as you need, hem the edges, and voila! You have a lovely new tablecloth. I just finished hemming this year's Thanksgiving tablecloth which cost me all of three dollars and five minutes (for sewing.) This is especially helpful if you've got a large table and have a hard time finding tablecloths to fit.

Another tip: I like to pick out fabrics that are a little darker and have a bit of a print. That way the inevitable stains don't show up as much.
Also, be sure to check the care labels for the fabric. You don't want to buy something that is "dry clean only" and have it fall apart or shrink the first time you wash it.

The Greatest Muffin Recipes Ever

I realized that I've been terribly negligent. I haven't shared my absolute, all-time favorite fall-time muffin recipes with you! These are pretty much the greatest muffins you'll ever taste. In my home it's not autumn until I make these muffins.
Both recipes call for pumpkin pie spice, but instead of spending a fortune for a tiny bottle make your own:

Pie Spice:
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

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Pumpkin Chocolate Chip Muffins

1 2/3 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
2 large eggs
1 cup pumpkin
1 stick butter or margarine, melted
1 cup chocolate chips
½ cup chopped walnuts (optional)

Mix flour, sugar, pie spice, and baking powder. In separate bowl, mix eggs,
pumpkin, and melted butter with wire whisk until well blended. Stir in
chocolate chips and nuts. Pour over dry ingredients. Fold in with rubber
spatula until just moistened. Put into greased or paper lined muffin tin. Bake
at 350 degrees for 20-25 minutes. Makes about 18 muffins.

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Pumpkin Apple Streusel Muffins

Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 18 servings

INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and
chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Cheesiest Potato Soup Recipe

I found this recipe on Allrecipes.com a year or two ago and it quickly became one of my family's favorite meals. Joshua lists this soup on his top ten favorite foods I make and whenever I make it for other people it's a big hit.

Note: I use regular milk instead of the heavy cream and, since I never have any on hand, I don't add dill weed.

Cheesiest Potato Soup

Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 6 servings

INGREDIENTS:
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced
potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cups shredded sharp
Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black
pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne
pepper
DIRECTIONS:
1.
In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2.
Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Lemon Chicken Recipe

Barb sent this link for "Chinese Take-Out" Lemon Chicken from the Kraft Food and Family magazine. Barb and I are both big fans of Kraft's quarterly magazine since it's always packed with great easy recipes and it's free!

Thanks, Barb!

Marshmallow Recipe

Raquel's Maple Syrup Marshmallows

3 Tbs. (21 g) gelatin
1/2 cup water

2 cups maple syrup
1/4 tsp cream of tartar (opt.)

1/4 tsp. salt
1 tsp. vanilla extract

Pour gelatin and water into blender or mixer bowl. Let it sit while you heat up the maple syrup. Cook the maple syrup and cream of tartar to hard-ball stage or 250 degrees. (The marshmallows will turn out okay without cream of tartar but it seems to improve the texture.) Pour it slowly into the gelatin while the mixer or blender is running. Add the salt and vanilla. When it's very fluffy and seems to be done expanding pour the mixture into a greased pan. Let it set, cut into squares, and voila! Marshmallows!

Variations:
Substitute 2 cups of sugar and 1/2 a cup of water for the maple syrup.
Substitute lemon juice for the water.
Substitute other flavors for the vanilla--I like mint marshmallows.

Thanks, Raquel, for sharing your recipe!

Do You Know the Muffin Crayon?

Here's a good idea that's been around for a while: Take all those old, broken crayons and remove the wrappers. Put them in old muffin tins and melt them in the oven. I had my oven at 350 and it only took about eight minutes or so to melt the crayons. You want to be careful not to melt them too much or all the colors will blend together and you'll end up with a lovely shade of puke-brown. After the crayons have melted enough to form one solid mass take them out of the oven and let them cool until they've hardened. Then enjoy your "Muffin Crayons!"