Granola

Today I made Granola from my favorite cookbook: Mega Cooking by Jill Bond.
Here is the recipe for you.

2x 4x Ingredients
2 4 9×13 pans
12 24 Servings
1 cup 2 cups Cooking oil
1 cup 2 cups Honey
12 oz can 2- 12oz cans Concentrated frozen juice, thawed
10 cups (2 lbs) 20 cups (4 lbs) Old-fashioned oats
1 cup 2 cup Powdered milk
1 cup 2 cups Creamy peanut butter (optional for granola bars/chunks)

 

1 cups 2 cups Seeds
1 cups 2 cups Raisins or dehydrated fruit
1 cups 2 cups Nuts (walnuts, peanuts, pecans, almonds)

 

Prepare pans w waxed paper or Teflon liners. Optional.

In a large tub measure the dry ingredients. I use a clean dry dish tub that has never been used for anything besides mixing dry baking ingredients.

In a large measuring cup, measure the oil, then add the honey.

In a saucepan, heat the oil, honey, and juice until warm and well blended. Do not boil.

Pour the liquids over the oats, stirring as your pour and until well coated.

Spread the granola mixture across the bottom of the prepared pans. Press firmly for granola bars/chunks.

 

Bake at 250 F for 1 hour.

Rotate the pans if using more than one.

Bake for another hour. Stir to break up clumps IF desired.

Rotate the pans and bake 30-60 more minutes or until golden brown and no moisture is visible.

Divide, store, and freeze any that you will not be eating within 1 week.

 

ADD-INS:

Harvest Granola: apple juice, dehydrated apples, raisins, nuts, and cinnamon sugar.

Blueberry Morning: White grape juice w dehydrated blueberries

Tropical Island Granola: Pineapple juice, dehydrated pineapple, papaya, mango, and banana pieces

Bog Granola: Cranberry juice and craisins

Hiking Climbing Granola: apple juice, mountain trail mix w m&ms, chocolate chips, nuts, raisins, etc.

Rock Climbing Granola: apple or white grape juice w seeds, nuts, raisins, and several types of dehydrated fruit.

New Year Vegetable Soup

Wednesday is Crock Pot Night

1 cup baby carrots, chopped
3 medium potatoes, peeled and sliced
1 medium onion, peeled and sliced
1/2 head of green cabbage, sliced
2 zucchini, sliced
2 cloves garlic, minced
1 can black-eye peas
1 Tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
black pepper to taste
5 cups chicken broth

Throw everything into the crock pot. Cook on low for 4-6 hours. Add more salt and pepper at the table to taste. We used ground white pepper. We ate it with sliced, jalapeno-cheddar venison summer sausage on the side!

Thanks family, for putting up with my cabbage soup. Now, what am I going to do with the other half of the head of cabbage?

Party Menu

Menu Plan Monday

mpm1

Menu Plan Monday meme

On Saturday Night I hosted the Christmas gathering for my daughter’s Sunday School small group leaders. 18 college students and young adults were here for a gift exchange, encouragement, and appetizers. Here are the recipes that I served.

Tortilla Soup
Bring this tangy restaurant favorite to your dinner table in minutes. Great served with Maria’s Salsa and additional tortilla chips.

Maria’s Salsa and tortilla chips

Chipotle Meatballs
Great tasting meatloaf with the smoky flavor of chipotle. These are not your grandmother’s meatballs! Use as a meal or as an appetizer. Served with Kansas City Barbeque Sauce.

Mock Spinach Cheese Dip cheesy spinach dip to serve with crackers and veggies.

BLT Spread
A thick and creamy layered spread for crackers or crisps.

Five Minute Fudge with chopped pecans

Visit my website to purchase any of the mixes needed for these or other recipes.
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Thanksgiving Blessing

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
Happy Thanksgiving and Blessings to all.
Thanks for reading.

Freeze some French Toast

Scrumptious Sundays

Scrumptious Sundays

Today I made some French Toast for breakfast and used a whole loaf of bread so that I could freeze some for future fast breakfasts. Here’s how I did it.

  1. Cook the french toast on the stove on the griddle.
  2. Let it cool on a plate while you finish cooking the whole loaf of bread.
  3. Enjoy breakfast with the family.
  4. Packaging:  I have wax paper sheets that are about 12-inches square, so I lay two cooled pieces of toast on the bottom edge of the square. Then I fold the top edge of the sheet down and lay two more pieces of toast on top of the other two. Next, I lay one on top of the left side and fold the whole package from right to left. If this description doesn’t help you, just be sure to put wax paper between each sheet of toast. I stored the french toast back into the bag in which the loaf bread was packaged. It isn’t completely freezer safe so use it quickly or package it in zip lock freezer bags.
  5. Use:  Toast the frozen french toast in the toaster on the freezer setting, then toast it again on low. Enjoy the quick breakfast.
  6. By the way, you don’t have to put syrup on french toast and you don’t even need a plate. Grab a paper towel and hit the road for really fast breakfasts. <smile> It’s healthier than pop tarts and almost as yummy.

I don’t use a recipe for french toast, I just dip the bread in scrambled egg and cook it on the griddle until golden brown. But if you want a recipe check this one.

Meatballs Make a Bunch

As you’ll learn I love to make multiple batches of a single recipe, so that next time I want to cook that meal, I have less prep time. I’ve also found that it doesn’t take much more time to make five pounds of meatballs as it does one pound. Why do I make five pounds? I buy my ground beef in the five pound package at Stuff-mart. So if you have your meat in 10 pound or 8 pound or 3 pound increments, you’ll just need to alter this recipe for that package size.

I use my Pampered Chef large bar pan baking stones to bake the meatballs. You can use any baking pan; you can even boil meatballs to cook them and remove much of the fat. To bake them use a 350 degree oven and line pan with foil. Bake 15-20 minutes. Remove foil from pan and pour meatballs onto a serving platter lined with paper towels. You can peel the foil away from the meatballs to handle any sticking that occurs.

So now that we know how to cook the meatballs, lets mix up the recipe. Here’s what I used:

1 1/2 cup Homemade Gourmet Old Fashioned Meatloaf Seasoning from the pantry staple
1 1/2 cup ketchup or tomato sauce
5 pounds ground beef or ground meat of your choice
3 eggs

To mix up this large batch of ground meat, we use a potato masher and a clean plastic dishpan. I have two dishpans that I’ve purchased from the dollar store just for bulk cooking. One for meat and one for baking or vegetables. There are other dish pans that we use for dishes but the food prep dish pans are never used to wash dishes. Hey, there’s a couple dollars at the dollar store, you can afford to own several!

Now the fun part! Use the Pampered Chef medium scoop to form the meatballs and drop them onto the foil lined baking pan about one-half to one-inch apart, then bake for 15-20 minutes!

When the meatballs are cool, place all the meatballs into a one-gallon zip lock freezer bag. Label and date the bag and freeze for 3 to 9 months. The more air you can remove the better quality the meatballs will remain without freezer burn.

To serve pull out 4 meatballs per serving and microwave until warm or heat in the spaghetti sauce. See Gallon of Spaghetti Sauce for my recipe.

Pizza Crust

Scrumptious Sundays
Many people have Pizza and a movie night on Friday nights and we hope to continue this as our children get older. Pizza for the family from the delivery joints is usually $22-$25 by the time they add delivery charge and you tip the guy at least the price of a gallon of gas. That is $1,300 per year! So why not make your own pizza? This could have been a Freezer Food Friday post because you can make more than one pizza crust and freeze or refrigerate some for other days. I like to make my pizza crust for Friday night on Friday morning, then I leave it in the microwave to rise through the afternoon. Then at dinner time, I punch it down and shape it right before we bake it.

Pizza Crust from Scratch

Adapted from Dana G

1 T Active Dry Yeast
1 C Warm Water (100-110 degrees)
2 C Unbleached All-Purpose Flour or Bread Flour
1 C Whole Wheat Flour
2 T to 1/4 C Wheat Gluten (optional, I sub flour)
3 T Cornmeal
up to 1/3 C More Warm Water
1 1/2 t Salt (mandatory)
3 T Olive Oil

Just dumping all this in together will work in a mixer with a dough hook or in a bread machine. Preheat oven to 450 degrees. If using a mixer, let it knead for 5 to 10 minutes. Prepare toppings.
If making by hand, combine yeast and warm water in a mixing bowl. Let stand for about 10 minutes or until the yeast softens. In the meantime, measure the flours, gluten and cornmeal into a separate bowl & stir. One cup at a time, stir the flour mixture into the yeast mixture, beating vigorously after each addition with a wooden spoon until it is smooth. Add extra water, if needed. Place the dough on a lightly floured surface and knead for 8 to 10 minutes. Place the kneaded dough in a lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 1/2 hours, or until doubled in bulk. 
Preheat the oven to 450 degrees.  Punch dough down, and then add the salt and oil. Fold the dough over onto itself, and knead until the oil is absorbed. Either way, allow the dough to rest for 5 minutes. Grease a large baking stone or pizza pan. Roll and/or stretch the dough to fill the stone. Crimp the edge to form a slight lip or stuff with cheese and Italian Seasoning. For a thick crust, let rise. For thin, immediately proceed with topping and baking.
Here’s how my family likes ours topped: Spread tomato paste over the dough, leaving a 1/2 inch border around the edge. Sprinkle with Italian Seasoning and pepper. Top with grated mozzarella, ground beef that’s been cooked with onions and garlic, & whatever veggies I have on hand, usually diced or sliced zucchini or yellow squash, bell pepper, onion, tomato, and/or mushrooms. (I have to limit the amount of veggies so it doesn’t become a casserole.) Add a little more cheese and drizzle a little olive oil over all. Bake until the pizza is bubbling, about 10-12 minutes.
When my kids were little, I invited my friend and her kids over and gave some dough on a floured cutting board to each of the kids to roll, stretch, and top with their choice of toppings. I slid them onto a stone and baked them. They were delighted with their own little pizzas they had made themselves.