Sunday, February 26, 2012

Home made Granola!

Because I am "thrifty", (not cheap..thrifty!) I love making homemade versions of things and saving lots of money by doing so! A while back I came across this version of Granola: Megan's Granola Recipe. I haven't actually done the math to see how much I've saved by making my own versus buying it. However, I do know it lasts much longer than the store bought kind. My husband loves eating it by handfuls right out of the container!

As always, I have to tweak recipes here and there and this is MY variation.


8 cups quick cook oats
1 cup slivered almonds
1 teas. sea salt
1/2 c brown sugar
1/4 c lite syrup
3/4 c honey
1 c canola oil
2 T ground cinnamon
1 T vanilla extract
2 cups raisins

Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.

Combine the oats, and almonds in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.

Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins before storing in an airtight container.


Friday, February 24, 2012

It's been a while!

Sadly I realized I had not kept this blog up to date. However, one of my New Year's resolutions was to do that very thing. Since it's only the end of February, I'm not too behind schedule!

One thing I love on a cold winter day like today is COMFORT FOOD! Of course, if it's in a casserole form, than it's even better.

This is a recipe I came up with that is really good on a cold day, and fairly easy too!

1-12 oz package egg noodles
1-16 oz package California blend frozen veggies
2-10.5 oz cans cream of mushroom soup
Approx. 6 or 7 chicken breast tenderloins-cooked & cubed
8 oz shredded cheddar cheese
salt & pepper to taste

Prepare egg noodles according to package directions. Drain. In a mixing bowl, add both cans of cream of mushroom soup. Fill 1 of your empty soup cans with milk. Add to mixture. Stir until combined. Mix in noodles, frozen veggies and chicken. Transfer to casserole dish sprayed with non-stick spray. Bake at 350F for approx. 30 min. Remove from oven and sprinkle cheese over top. Place back in oven and back about another 10 min. or until cheese is melted.

Unfortunately, I took the picture BEFORE I added the cheese, but hopefully you get the idea!