Sunday, April 9, 2017

Vanilla Almond Granola

5 c. old fashioned rolled oats
1 1/2 c. sliced almonds
1 tsp. cinnamon
1/4 tsp. salt
1 c. pure maple syrup 
1/2 c. melted coconut oil
1/2 tsp. almond extract
2 Tbs. vanilla extract (yes, 2 Tbs)

Preheat oven to 300 degrees.  Line a large baking sheet with parchment paper.

Toss the oats, almonds, cinnamon, and salt in a large bowl.  Set aside.  In a medium bowl, whisk the maple syrup and melted coconut oil together until combined.  Whisk in the almond and vanilla extracts.  Pour over the oats and toss to coat.

Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.  Allow granola to cool completely- the air will help the granola obtain a crunchy texture.

Store in an airtight container at room temperature for up to 3 weeks.

You can add in other things after you make this basic recipe.  I love crasins and white chocolate chips!


Wednesday, January 11, 2017

Creamy Sausage Tortellini Soup

1 lb sausage
1 medium onion, chopped
1 tsp. minced garlic
1/2 c. chopped carrots
1/4 c. chopped celery
4 c. beef broth
1 Tbs. Italian seasoning
1/2 tsp. salt
1/4 c. cornstarch
2- 12 oz cans evaporated milk (can substitute half and half)
12 oz cheese tortellini
3 c. chopped spinach

Pour the beef broth into a saucepan and bring to a boil.  Add the carrots and celery and cook until the veggies are tender.

Cook the tortellini according to the package directions.

In a large pot, brown the sausage and onion (use 1 tsp. of olive oil if needed).  Add the garlic and cook another minute or two.

Add the beef broth and veggies to the sausage and onions.  Add the Italian seasoning and salt.

Dissolve the cornstarch in the evaporated milk (or half and half) then add to the soup.  Simmer until the soup has thickened slightly.

When the tortellini is done cooking, add it to the soup.  Heat through.  (If the soup is too thick add milk or beef broth 1/4 c. at a time until you reach the desired consistency.)

Add the spinach and cook just until the spinach is wilted (this only takes about a minute.)


[adapted from]

Sunday, January 8, 2017

Easy Tortilla Soup

(Everything available at Costco.  If you don't live near a Costco, like me, you can use other brands.  It may change the flavor some, but it will still be yummy!  I'm working on getting more exact measurements.)

This makes LOTS,

1 container Jack's Special Salsa
1 container Mango salsa
2 cartons chicken broth
3 c. cooked, shredded chicken (can use 3 cans of canned chicken)
2 cans black beans (drained)
1 package frozen corn

Combine all ingredients and simmer for a couple hours.  (Crock pot on low 4 hours.)

Serve with sour cream, tortilla strips or chips, cheese, avocado.

{adapted from Challae Layton}

Tomato Tortellini Soup

1 tsp. olive oil
1 red bell pepper, diced
2 tsp. minced garlic
1 1/2 c. chicken broth
2 cans (10.75oz) tomato soup
1 Tbs. Italian seasoning
1 tsp. onion powder
salt & pepper to taste
2 1/2 c. half & half + 1 Tbs cornstarch
1 lb cheese filled tortellini (cook according to package)
1/3 c. parmesan cheese

Heat oil in a large pot over medium-high heat.  Add peppers and saute about 3 minutes.  Add the garlic and saute for another 2 minutes.

Add chicken broth and tomato soup.  Add Italian seasoning, onion powder, and salt and pepper.  Bring to a gentle boil.

Dissolve the cornstarch into the half & half.  Add to the soup.  Heat the soup through and allow to thicken slightly.

Reduce heat and add the cooked tortellini.  Stir in the parmesan cheese until melted.

Serve with additional cheese if desired.

[adapted from]

Thursday, November 17, 2016

Crispy Chicken with Bowtie Pasta

2-3 large chicken breasts, cut into 4-6 (or more) smaller pieces
1 c. panko bread crumbs
1/2 c. flour
1 tsp. salt
1/2 c. milk
6 Tbs. olive oil

8 oz. bowtie pasta

8 oz. whipped cream cheese (I'm sure you could use regular)
1 can cream of chicken soup
1 c. chicken broth (I use 1 c water and 2 chicken bouillon cubes)
1/2 c. milk
1 package Italian dressing mix

1.  Gather 3 small bowls/pans.  Place milk, flour+salt, panko each into their own bowl.
2.  Place your cut chicken in a large ziplock bag and pound to even thickness.
3.  Heat your water to cook the pasta.
4.  Heat the olive oil in a large skillet over medium-high heat.
5.  Dip the chicken into the flour, then milk, then panko.  Place directly into heated skillet.
6.  Cook the chicken for 5-7 minutes until the bottom is golden brown, adjusting heat as necessary. (Meanwhile add your pasta to the water once it's ready)
7.  Flip the chicken, lower heat slightly and allow to cook another 5-7 minutes or until cooked through, add more olive oil if needed.
8.  Once the chicken is done, remove from the pan.
9.  Add the chicken broth, cream cheese, cream of chicken soup, milk, and Italian seasoning to the pan.  Whisk and warm through, about 3-5 minutes.
10.  Serve the pasta with the sauce and chicken on top.

adapted from

Wednesday, November 16, 2016

Frozen Peach Pie Filling

This is great to have on hand to make a pie or use in crepes or on top of pancakes!

3 c. sliced peaches
7/8 c. sugar
3 Tbs. instant clear gel

Stir together.  Scoop into a bag and freeze.

Monday, November 7, 2016

Caramel Apple Cinnamon Rolls

Make one batch of cinnamon roll dough

Combine in a saucepan:
3 Tbs. butter
3 c. diced apples
3 Tbs. sugar
1 tsp. cinnamon

Cook over med-low heat for 15 minutes, until apples are soft.

While the apples are cooking, roll out the dough into a large rectangle.  Melt 4 Tbs. butter and mix with 1/4 c. brown sugar.  Spread over dough.   Sprinkle with cinnamon.

When apples are done, spread them on top of the dough.

Roll up, cut about 1.5" thick (I like to use dental floss wrapped around the dough and pull it) and place on cookie sheet.  Rise 15-20 minutes (longer if needed).

Bake at 375 degrees for 12-15 minutes.

Serve with caramel frosting:

Melt and cook in a saucepan for 2 minutes:
4 Tbs. butter
1/2 c. brown sugar

Remove from heat and add:
3 Tbs. cream
1 c. powdered sugar
1 tsp. vanilla
1/2 tsp. salt

Cool and serve on top of rolls.

Nali Chili Dip

Dump in the crock pot:

1 bottle Cheez-Whiz
1 block cream cheese
1 can kidney beans
1-2 cans Nali chili

Stir after it warms a bit to mix in the cream cheese.

Serve with chips.

Zucchini Salsa

10 c. chopped tomatoes
8 c. grated zucchini
4 c. chopped onion
2 c. chopped green pepper
4 yellow banana peppers (I've used canned, about 1/2 c.)
3 Tbs. salt (original recipe 5 Tbs)
2 tsp. cumin (original recipe 1 Tbs)
1 1/2 vc. vinegar (5% acidity)
1 Tbs. garlic powder
1 c. brown sugar
2 tsp. dry mustard
1/2 tsp. crushed red pepper (original recipe calls for 1 Tbs, too hot)
1 tsp. black pepper
2- 6 oz cans tomato paste
2 Tbs. cornstarch

(original recipe calls for 1 tsp. white pepper, 1 tsp. turmeric, and 4 dashes of tabasco, but that adds too much heat)

Mix, simmer for 30-60 minutes.
Process in a water bath for 30 minutes or 5 minutes at 5 lbs in a pressure cooker.

[from Heather Bosshart's friend]

Huckleberry Jelly & Syrup

2 1/2 c. huckleberry juice
1 Tbs. lemon juice
6 c. sugar
1/2 tsp. butter * ( helps reduce the foaming a little)
1- 3 oz package liquid pectin

Combine juices and sugar and butter if using, bring to a hard boil, add pectin.  Bring back to a hard boil, boil exactly 1 minute, remove from heat.  Skim foam.  Pour into clean jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes approx. 7 half pints.

3 c. huckleberry juice
5 c. sugar
1/2 c. corn syrup

Combine the juice, sugar, and corn syrup in an 8 qt. sauce pan.  Bring to a hard boil.  Boil for exactly 1 minute.  Remove from heat, add almond extract.  Skim foam if necessary.  Pour into clean pint jars.  Wipe tops of jars with damp rag, place ring on.  Process in a water bath canner for 10 minutes.
Makes 3-4 pints.