3 cups quick cooking oats
3 cups traditional oats
1 tablespoon cinnamon
1/4 cup maple syrup
1 cup applesauce
2 tablespoons butter, melted
Preheat the oven to 300. Line a rimmed baking sheet with parchment paper or silicone mat.
In a large mixing bowl, toss together the 2 kinds of oats with the cinnamon. Stir in the maple syrup, applesauce and melted butter. Mix well.
Spread the granola onto the lined baking sheet and bake for 25 to 30 minutes in the preheated oven. Check the granola after 20 minutes and turn around the edges of they become too dark. (They shouldn’t when cooking on the parchment or silicone mat.)
Remove from the oven and let cool completely. Store in an airtight container, or in a plastic freezer baggie in the freezer.
Enjoy homemade granola with milk and fresh fruit, yogurt and berries, or mixed into a pantry trail mix.
I got this recipe from over here. The granola isn’t very sweet. I love sweet stuff, so I don’t like it alone. If I make it again, I’d try adding some sugar or something. But it tastes great with applesauce.
8 oz. elbow macaroni
3 T butter or margarine
3 T flour
2 cups milk
Salt and pepper (you choose the amount. I just shook until it looked good.)
1/2 an onion
2 cups shredded cheddar cheese
1/2 large jar of Cheese Whiz
Cook macaroni in boiling water until tender, drain and rinse. Make white sauce of butter, flour, and milk. Add seasoning, onion and cheese. Pour over macaroni in lightly greased baking dish (my mom likes to leave some of the sauce out and then pour it over the macaroni once it’s done cooking). Bake at 350 degrees for one hour.
6 cups diced, peeled potatoes
5 cups water
2 cups diced onion
½ cup diced celery
½ cup chopped carrots
¼ cup butter
4 teaspoons chicken bouillon
2 teaspoons salt
¼ teaspoon pepper
12 oz. evaporated milk
8 oz. cheese
Combine all ingredients except milk and cheese in slow cooker. Cook (covered) on high 7-8 hours. Stir in milk. Top with cheese and bacon bits. Enjoy!
On Sunday, my older sister Jenny, my mom, and I shucked, cooked, cut, and froze nine dozen ears of corn. We might’ve eaten some too. 😉
Not cooked yet.
And here I took the time to have a slightly random photo shoot.
Jenny and I have decided to make corn chowder with some of it. Who knows what we’ll do with the rest?
Every Sunday morning, my older sister makes cornbread. Today, because she’s been getting ready to be a counselor at camp all summer and had so much to do between packing, cleaning, and writing thank-you cards from her graduation party, I helped. 🙂
1 cup milk
1/4 cup butter, melted
1/2 teaspoon salt
1 1/4 cups yellow, white, or blue cornbread
1 cup all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
Heat oven to 400° F. Grease a 9×1 1/2 inches circular pan or 8x8x2 inch square pan.
Beat milk, butter, and egg in large bowl. Stir in remaining ingredients all at once, just until flour is moistened. Pour batter into pan.
Bake 20-25 minutes or until golden brown.
Makes 9 squares. Top with butter and honey. It’s really good.
Cookies-one of the best things God gave us
Funny, possibly not true fact: I heard on the radio that chocolate chip cookies were an accident! In the original recipe, the chocolate chips were supposed to be melted and then added to the batter. Someone forgot to melt them, and instead of just melting them anyway, she just added the chips to the cookies. Whether this is true or not, I have no clue. But I think that, if it’s true, it’s funny that it was a sort-of-accident.
1 cup shortening or butter
1/2 cup sugar
1 cup brown sugar (firmly packed)
1 teaspoon vanilla
2 eggs-well beaten
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
1 12 oz. package of chocolate chips
Cream shortening, 2 sugars, and vanilla until light and fluffy. Add eggs and beat.
Sift together flour, soda, and salt. Add to the first mixture.
Stir in nuts and chocolate chips. Mix thoroughly. Drop from teaspoon onto lightly greased cookie sheet. Bake at 375° for 10-12 minutes.
Eat extra cookie dough. 😉