Granola Cereal

For almost 20 years I have been making my own granola cereal.  I originally found the recipe in a cookbook called Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg.

This granola was a favorite of my cousin Ron.  I would make it as often as I could for Cheryle, Ron and their girls.  They have always been such a blessing to my family, it was such a little thing I could thank them with.  After they moved away I still made it, just not as often.  After Ron died, it just made me think about him too much and  I really hadn't made it for almost 4 years.  My daughter kept asking me for it and I felt it was time to start making it again.

What I like about this recipe is how creative you can be with it.  I will give you the basics and you can add your own personal tastes.  I have come up with endless combinations over the years and I sure you will too!  Please pass on some of your favorite concoctions by leaving a comment.

8 cups old fashioned oats (not instant)
1 1/4 cups firmly packed brown sugar (or pure raw cane sugar, my favorite to use)
1 1/2 cups unprocessed bran
1 1/2 cups natural wheat germ
1 cup chopped nuts
1/2 cup oil (I like to use canola)
3/4 cup honey (or agave nectar)
2 teaspoons vanilla
2 cups dried fruit

Preheat oven to 325.

Stir 8 cups oats, 1 1/4 cups sugar, 1 1/2 cups bran, 1 1/2 wheat germ, and 1 cup  nuts in a large bowl.

Put 1/2 cup oil, 3/4 cup honey, and 2 teaspoons vanilla in a small saucepan and heat until it bubbles up.

Pour over dry ingredients and stir until it is all coated.

 Spread onto two rimmed cookie sheets.  I like to line mine with parchment paper, but you could also spray the cookie sheets with cooking spray.  Bake in preheated oven at 325 for 15-20 minutes, stirring once to keep granola evenly browned.  While it cools, stir mixture several times to keep it from sticking together.

When it is completely cool, you can add the dried fruit.  Store in an airtight container.  Makes about 16 cups.

Miniature Meat Pies

miniature meat pies, Taste of Home August 2010

 I have been looking back at my older posts and realized it may be helpful to have a picture of the end product at the beginning so that you know whether or not it looks good to you so that you don't have to scroll down to find out if it is something you want to try out.  Let me know what you think.  Also, in the past, a number of people have told me they really like when I show a picture of the list of ingredients.  Sometimes I am in way too much of a hurry to be able to set everything up for this and my family could care less about a blog when they are hungry!

Some time ago I posted how to can ground beef.  Although not necessary, this is a great meal to use that in.

Here is what you will need:
Filling
1 pound cooked ground beef
1/2 cup chili sauce (I left this out of mine because I didn't have any, but it would have been good)
2 tablespoons onion soup mix (I used a whole package to make up for not having the chili sauce)
Dough
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon vinegar

Here is what you do:

Mix the filling ingredients and set aside.  In a large bowl, combine 3 cups flour, 1 - 2 tablespoons sesame seeds if desired, and 1 teaspoon salt.  Cut in 1 cup shortening and 3/4 cup cheese until crumbly.

Combine 3/4 cup milk and 1 tablespoon vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball.

Divide dough in half; roll out to 1/8 inch thickness.  Cut with a lightly floured 2 1/2 inch round cutter.  Place half of the circles 2 inches apart on ungreased baking sheets.  (This actually made almost a whole 2  trays, or 30 pies)

Top each with a rounded tablespoonful of beef mixture; top with remaining circles.  Moisten edges with water and press with a fork to seal.

Bake at 425 for 12-16 minutes or until golden brown.  Serve immediately; or cool, then place in a freezer bag.  Some of my family liked to dip theirs in sour cream, others in ketchup.

To use frozen meat pies place on an ungreased baking sheet.  Bake at 425 for 14-16 minutes or until heated through.  These have been handy to have on hand for a meaty snack.

Pizza Burgers

I found this recipe in a Taste of Home magazine and it was so easy and delicious I knew I would be sharing it.  By looking at the picture it's pretty easy to figure out, but here are the ingredients I used for each burger:

One slice of Texas toast
Hamburger patty (preferably grilled)
2 tablespoons pizza sauce
1/4 cup mozzarella cheese (or a slice)
1/4 cup grilled mushrooms

Toast the Texas toast according to the package directions and start piling up the topping!  Other topping suggestions are:  green pepper, ripe olives, Parmesan cheese, and pepperoni.

Chipotle Steak Sandwiches with Cucumber Salad

We were on a long ride up North so I made sure I grabbed a magazine to look at on the way.  I found this recipe in my Good Housekeeping June issue.  Despite my husbands belief that all the recipes in "girly" magazines have "girly" recipes, I think he was wrong this time.  I admit I like my carbohydrates and salads more then him, but this was a pretty hearty meal, even though it included a cucumber salad on the side!

What you need (modified a little from the magazine)
1/2 cup mayonnaise
1/2 tsp. chipotle chile powder
1 1/2 - 2 lbs steak 1 inch thick (I used T-bone)
salt and pepper to taste
1 medium sweet onion thinly sliced
1 large cucumber thinly sliced
1 tablespoon lemon juice
1/2 teaspoon grated peeled fresh ginger
3 ciabatta rolls, halved and toasted-optional

In a small bowl, combine mayonnaise and chile powder.  Set aside.  The original recipe called for only half the amount of both, but I ended up making up another batch after I ran short when it was time to spread it on the bread.

Heat cast iron or other heavy skillet on medium-high until very hot.  Season steak with salt and pepper; cook 15 minutes for medium or until desired doneness, turning once.  Transfer to cutting board; let stand.

To same skillet, add onion, 1 tablespoon water, and 1/8 teaspoon salt.  Reduce heat to medium-low; cook 5 - 7 minutes or until tender, stirring.

Meanwhile, in medium bowl, toss cucumber, lemon juice, ginger, and 1/8 teaspoon salt until well mixed.

Slice steak across grain.  Spread chile mayonnaise on rolls; top with steak and onion.  Serve with cucumber salad.

In addition to the cucumber salad I had some fresh corn on the cob, grape tomatoes, and garden salad.  Enough food to satisfy my husbands man size appetite!

Grilled Chicken with Tomato, Onion and Asiago Cheese Sauce

I know it has been a while since I have posted anything.  It's not that I haven't had dinner in that long, it's just that I have done a lot of repeats lately and haven't had anything new to share.  This was what I served my family for dinner tonight and I think they were happy for something that you don't serve in a bun!  I kind of created it as I went along so I don't have pictures to show, but I will explain as best as possible.  I used the following:

8 boneless skinless chicken breast
1 large tomato cut into 8 slices
1 medium onion cut into 8 slices
olive oil to taste
salt and pepper to taste
1 12 oz can evaporated milk
1 tablespoon cornstarch
1/2 cup Asiago cheese
1/2 cup melted butter
2 cloves garlic

Combine the butter with garlic.  Place the chicken on the grill and brush the chicken with the butter and garlic.  Depending on how thick your chicken breasts are, turn over after approximately 6-8 minutes and coat with the butter and garlic again.  While the chicken is cooking, make up the cheese sauce.  Do this by mixing the evaporated milk with cornstarch.  Use a wire whisk to mix it until it comes to a boil. Turn it to low and stir until it is to your desired thickness.   After the chicken is done (when the juices run clear).  Brush the tomato with a small amount of olive oil and salt and pepper to taste.   Put the chicken on a cooler part of the grill and place the sliced tomato and onion on the grill.  Grill for no more than 3 minutes.  Top each chicken breast with a slice of tomato and onion and pour the cheese sauce over it.  For my husbands serving I added grilled mushrooms.  I hope you enjoy this.  I served it with strawberry spinach salad and a baked potato with sour cream and chives.

Foundational Truth

What is the #1 Foundational Truth?  It is that I am a sinner and Jesus is the Saviour.  It is the same truth for everyone living here on earth.  This truth has bad news that is quickly followed with great news.  John 8:36 says "So if the Son sets you free, you will be free indeed."  I love that verse.  What hope it brings to me.  How comforting to know that the sin that traps me is not stronger than the Jesus that sets me free.  I thank the Holy Spirit for being at work in my life.  I am well aware that I cannot make it to heaven on my own effort.  I mess up every day with the thoughts, words and actions that I either do, say, or think or neglect to do, say or think.  I let time slip by, busyness as my excuse not to spend time in prayer and bible study.  I allow myself to place other people or things in higher places than my Holy God.  I give up on things that I have asked God to help me with.  And I know I have not only disappointed myself, but more importantly, my Saviour.  Thanks be to God for His forgiveness and newness that He brings me every day!

I, like you I'm sure, have had a very busy summer.  I have not had a whole lot of time to submit any new recipes. I would like to encourage you with a couple of things, one is to look back through the beginning of this blog.  I have been doing this for 7 months already!  I would still like to make it better to navigate, but for now it is the best I can do.  Please call or e-mail me to give me any recipe or household tip that you think I might want to share.  I have a big project I am working on that I will be sharing soon, please check back often for more details.   Also, my mom has a wonderful blog where she shares some recipes and words of wisdom through her weight loss journey.  You can click here to view it.  Hope to hear from you soon!