Almond Raisin Granola

Posted by bettyboop50 at May 31, 2001

My sister in Texas sent me this recipe which she makes at least 3 times a week for her son to snack on. I make a bunch and keep it in an airtight container for snacking while watching TV. It tastes great sprinkled on ice cream.

Nonstick vegetable oil spray
3 cups old-fashioned oats
1 cup slivered almonds
3/4 cup shredded sweetened coconut
1/3 cup sesame seeds
6 tablespoons pure maple syrup
6 tablespoons dark brown sugar (packed)
1/4 cup canola oil
2 tablespoons warm water
1/2 teaspoon salt
1 cup golden raisins

Preheat oven to 250 degrees F. Lightly spray a baking sheet with sides with nonstick spray.

Toss oats and next 3 ingredients in large bowl.

Whisk syrup, brown sugar, oil, 2 tablespoons warm water and salt in small bowl to blend. Pour syrup mixture over oat mixture and stir to combine.

Pour into prepared baking pan and bake until evenly browned, stirring occasionally, about 1 hour 15 minutes. Cool and transfer to a large bowl and mix in raisins. Will last up to 1 week in an airtight container.

Tamale Pollo Casserole

1 cup finely crushed corn chips
1 (15 ounce) can tamales
1 (10 ounce) can chili with no beans
1 1/2 cup chopped cooked chicken
1 can whole kernel corn, undrained
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Cheddar cheese

Sprinkle corn chips evenly onto bottom of an 8-inch square baking dish. Unwrap tamales; arrange over corn chips.

Combine remaining ingredients except cheese; mix well. Spoon over tamales. Bake in preheated 350 degree F oven for 20 minutes.

Sprinkle with cheese; continue baking about 5 minutes.

Serve with sour cream.

Tex-mex Enchiladas

1 tablespoon shortening
1 1/2 tablespoons flour
1 tablespoon red chili powder (or more)
1 1/2 cups warm water
1 tablespoon vegetable oil
6 corn tortillas
1 onion, chopped
2 cups grated Longhorn cheese

Melt shortening in a heavy skillet. Stir in flour and make a roux. Add chili powder and water; stir and cook until the gravy is thick. Keep warm while preparing the tortillas.

Preheat oven to 450 degrees F. Lightly grease an oven-proof casserole dish.

Heat oil in a skillet and lightly fry each tortilla for about 5 seconds on each side. Do not overcook or they will get rubbery. Drain on paper towels.

Dip each tortilla in the gravy, put some of the onion and cheese on the tortilla, roll it up, and place it, seam side down, in a casserole dish. Repeat until all 6 tortillas have been rolled. Pour the chili gravy over the tortillas, top with more cheese, and bake for about 10 minutes.

Serves 2.

Vegetable Tortilla Casserole

2 tablespoons vegetable oil
4 medium zucchini, thinly-sliced
1 green bell pepper, chopped
1 onion, chopped
1 can green chiles, diced
1 1/2 cups Monterey jack cheese
1/2 teaspoon cumin
2 tablespoons flour
2 cups sour cream
6 corn tortillas, each cut into 8 wedges
1 1/2 cup American cheese

Heat oil; add vegetables and cook for 5 minutes.

Stir in chiles and cumin. Blend in flour and 1 cup of the sour cream. In an oblong casserole, layer tortillas, 1/2 of the vegetables, 1/2 of the remaining sour cream and 1/2 of the cheeses. Repeat layers once more. Bake uncovered at 350 degrees F for 30 minutes.

Raspberry Cream Of Wheat

1 1/4 cups milk
4 tablespoons Cream of Wheat
3/4 cup fresh or frozen raspberries
3 tablespoons honey
1/4 teaspoon cinnamon
1 tablespoon toasted sliced almonds

Bring milk to a boil and add Cream of Wheat (pour in slowly while stirring constantly). Reduce heat to medium and add raspberries, cinnamon and honey. Cook over medium heat for about 5 minutes, stirring constantly, mashing raspberries while you stir. Remove from heat, pour into serving dishes and top with toasted almonds.

Serves 2.

Cherry Almond Granola

1 cup packed brown sugar
1/2 cup nonfat dry milk powder
1/2 cup honey
1/3 cup unsweetened apple juice concentrate
2 tablespoons vegetable oil
3 teaspoons almond extract
6 cups old-fashioned oats
1 1/2 cups dried cherries or cranberries
1 cup slivered almonds
Fat free vanilla yogurt (optional)

In a saucepan, combine brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract.

In a large bowl, combine oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer in two 15 x 10 x 1-inch baking pans coated with nonstick cooking spray. Bake at 375 degrees F for 15 to 20 minutes or until golden brown, stirring occasionally. cool completely.

Serve with yogurt if desired. Store in an airtight container.

Breakfast Sausage Pizza

1 pound hot or mild pork sausage
1 (8 count) package refrigerated crescent rolls
1 cup frozen loose-pack hash browns, thawed
1 cup shredded sharp Cheddar cheese
5 eggs
1/4 cup milk
1/8 teaspoon pepper
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees F. Cook and drain sausage, breaking up lumps.

Separate rolls and fan out to cover bottom of ungreased 12-inch pizza pan. Press over bottom; seal any cracks. Sprinkle with sausage, potatoes, and cheese.

Beat eggs and spices and pour over sausage mixture. Sprinkle with Parmesan. Bake 25 to 30 minutes.

Serves 4 to 6.

West Of The Pecos Casserole

1/2 cup (1 stick) butter
2 pounds lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can sliced mushrooms
2 teaspoons chili powder (or more)
1/4 cup Worcestershire sauce
Salt and pepper, to taste
1 can tomato soup
1 (1 pound) can cream-style corn
1 (1 pound) can tomatoes and green chiles
1 (12 ounce) package noodles, cooked and drained very well

Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown. Add soup, corn and tomatoes; simmer 30 minutes.

Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325 degrees F. Serves 12.

A topping of grated Monterey Jack or Cheddar cheese makes this dish special. This can be made a day or two ahead.

Breakfast Pizza

1 (10 ounce) can refrigerated pizza crust
8 eggs
1/4 cup half-and-half or milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 (8 ounce) container chive, vegetable or regular cream cheese
8 slices crisply cooked bacon
Scallions, if desired

Preheat oven to 425 degrees F. Grease a 12-inch pizza pan.

Unroll dough; place in greased pan. Starting at center, press out dough with hands. Bake for 6 to 7 minutes or until crust begins to brown.

Meanwhile, in medium bowl, combine eggs, half-and-half, salt and pepper; beat well. In large skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat. Spoon cooked egg mixture over partially baked crust. Drop cream cheese by teaspoonsful over eggs. Arrange bacon in spoke fashion on top of pizza. Bake for an additional 8 to 12 minutes or until toppings are thoroughly heated and crus t is deep golden brown.

Garnish with scallions. Makes 8 servings.

Western Meal-in-one

1 pound ground beef
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon salt
1 large onion, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 can tomatoes
1 can kidney beans, undrained
3/4 cup uncooked rice
Tomato juice (optional)
1/4 cup chopped ripe olives
3/4 cup grated Cheddar cheese

Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder. Saut? for 5 minutes or until vegetables are limp.

Mix in tomatoes, kidney beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2-quart casserole. Bake, covered, at 350 degrees F for 45 minutes.

Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted.

Serves 8.

Southwestern Main Dish

2 pounds ground beef
1 (15 ounce) can refried beans
2 (2 1/4 ounce) cans sliced ripe olives
1 large onion, diced
1 (8 ounce) can green chiles, diced
1/4 pound grated Monterey jack cheese
1/4 pound grated Cheddar cheese
1 tablespoon red chili powder
1 tablespoon ground cumin
1 (10 ounce) can diced Ro-Tel tomatoes with chiles
1/4 cup minced cilantro
2 cups crushed tortilla chips
1 clove minced garlic
1 cup water

Cook ground beef until lightly browned.

Add onions and garlic and saut? until onions are limp. Add green chiles, chili powder, cumin, cilantro and salt and pepper to taste. Add water and Ro-Tel tomatoes or stewed tomatoes. Remove from heat.

Place 1/3 of the crushed tortilla chips in casserole dish, layer 1/3 of the refried beans, ground beef mixture, olives and cheese mixture. Continue layers until all items are used, ending with a layer of cheese. Bake, uncovered, at 375 degrees F for 45 minutes.

Serves 6.

Breakfast Pizza

1 pound bulk pork sausage
1 package (8) refrigerated crescent rolls
1 cup frozen loose pack hash brown potatoes, thawed
1 cup shredded Cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons grated Parmesan cheese

Cook sausage until browned; drain well. Separate dough into 8 triangles. Place in slightly greased 12-inch pizza pan, with points toward the center. Press over bottom and up sides to form crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.

In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375 degrees F for 25 to 30 minutes. You can use Monterey jack or Swiss cheese. Also, you can use about 1 1/2 cups potatoes instead of 1 cup.

Brunch In A Skillet

2 pounds potatoes, cooked, cooled and sliced
1/2 pound cooked bacon, crumbled
2 teaspoons parsley flakes
1/2 cup chopped onion
16 eggs
1/4 cup water
2 teaspoons Worcestershire
1/2 cup shredded Cheddar cheese or a blend

In large skillet, brown the onions and potatoes. Arrange potatoes so that they lay flat in several layers.

Cover with bacon, parsley and onion.

In medium bowl, whisk eggs, water and Worcestershire sauce; sprinkle in Cheddar. Pour over potatoes.

Cook, covered, over low-medium heat for 5 to 10 minutes; check at 5 minutes.

When eggs are set, remove from heat; cut into wedges.

Serve hot with sliced tomatoes and crusty bread.

Chicken-corn Chip Casserole

2 boned chicken breasts
1 bag Doritos?
2 cups shredded Cheddar cheese
1/2 cup chopped onions
1 can cream of chicken soup
2 to 3 jalape?o peppers
1 pint sour cream

Crush Doritos and put into the bottom of a 9-inch square pan.

Chop the raw breasts; mix well with sour cream, soup, peppers and onions. Put on top of the Doritos?. Cover with cheese. Bake at 375 degrees F for 30 to 45 minutes, until casserole is bubbly.

Egg Casserole

A great make-the-night-before breakfast casserole!

1 pound sausage
2 cups croutons with herbs
2 1/2 cups milk
5 eggs
1 cup grated Cheddar cheese
1 can cream of mushroom soup
2 to 3 tablespoons sour cream

Cook sausage. Drain well. Cover the bottom of a 9 x 13-inch baking dish with croutons. Mix remaining ingredients and pour over sausage. Cover and refrigerate overnight.

Bake 325 degrees F for 1 hour and 15 minutes.