Granola

Granola

5 cups oats

1 cup bran

¾ cup sunflower seeds

¼ cup wheat flakes or rye flakes

1 cup toasted almonds

½ cup vegetable oil

½ cup honey

1 tsp. vanilla

1 cup raisins – optional

Preheat oven to 325.

In a large bowl combine: oats, bran, sunflower seeds, wheat/rye flakes and almonds.

In a small saucepan heat vegetable oil and honey over medium heat.  DO NOT BOIL.

Remove from heat and add vanilla.   Pour warm honey mixture over dry ingredients.  Stir well to coat.  Pour into 9X13 jelly roll pan.  Bake 30 min until toasted, stirring occasionally.  Add raisins while cooling on the counter. 

**I usually throw in flax seed and some pumpkin seeds. 
    I cut oil amount in half and worked great. I'll keep backing off     on the oil to see how that works.
    Add unsweetened shredded coconut.
    I cut almonds in half - I think I like that better.

Brochette of Pork

combine

1/4 cup each soy sauce and honey

1/2 cup water

2 Tbsp red wine vinegar

1 Tbsp each garlic & ginger

1 tsp paprika

salt to taste

Pour over 2  1/2 lb boneless pork loin

Marinate

Grill

In small saucepan combine: 

1/4 c. marinade

1 Tbsp lemon juice

4 Tbsp butter (I only used 2) 

Heat thoroughly and spoon over meat

Laura Druebbisch

Baked Sea Scallops

Awesome Baked Sea Scallops  

Prep time: 10 mins

Bake time:  14 mins

Ingredients

• 16 sea scallops, rinsed and drained
• 5 tablespoons butter, melted
• 5 cloves garlic, minced
• 2 shallots, chopped
• 3 pinches ground nutmeg

• salt and pepper to taste
• 1 cup bread crumbs
• 4 tablespoons olive oil
• 1/4 cup chopped parsley
• lemon wedges for garnish (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
3. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
4. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

2016 Allrecipes.com 

South of the Border Egg Casserole

I made this for MOPS yesterday.   I actually cooked it the night before and reheated and you'd never have known it!!!!

I got the recipe from a girl from bowling who got it from a Junior League Cookbook called RARE COLLECTION........Jr League of Galveston County, Texas)

South of the Border Egg Casserole
10 eggs - beat well
Stir in:   
1/2 cup flour
1 tsp baking powder
1/2 cup melted butter
4 cups (16 oz) grated monterey jack cheese
24 oz. large curd cottage cheese
4 oz. chopped green chilies ~ drained

Stir well and pour into greased 9 x 13 pan

Bake uncovered 400 for 15 minutes
Then, reduce heat to 350 and go another 30 minutes or until bubbly and golden brown

Serve with picante sauce   (IF you remember……..or it is good as is!!)   

Up this week . . .

Meredith and Ryan came over for dinner last night we had:

Pork roast with garlic and rosemary rub
Pioneer Woman's "Smashed Potatoes"
Salad

Monday - Grill chicken breast with spinach pesto
                 Salad

Tuesday - Leftovers from Sunday

Wednesday - Bunco so I'm not cookin'

Boilermaker Tailgate Chili

Boilermaker Tailgate Chili

Serves 12

2 lbs. ground beef chuck

1 lb. Italian sausage

3 – 15 oz. cans chili beans, drained

1 – 15 oz. can chili beans in spicy sauce

2 – 28 oz. cans diced tomatoes with juice

1 – 6 oz. can tomato paste

1 large yellow onion, diced

3 stalks celery, diced

1 green pepper, diced

1 red pepper, diced

2 jalapeno peppers, minced with seeds removed

3-4 pieces cooked bacon, diced

4 cubes beef bouillon

½ c. beer

¼ c. chili powder

1 Tbls. Worcestershire sauce

1 Tbls. minced garlic

1 Tbls. dried oregano

2 tsp. ground cumin

2 tsp. tobasco

1 tsp. dried basil

1 tsp. salt

1 tsp. pepper

1 tsp. cayenne pepper

1 tsp. paprika

1 tsp. sugar

In large stock pot, brown meat over med high heat. Drain off fat.  Add remaining ingredients.  Stir to combine, cover and simmer on low for at least 2 hours.  Stir occasionally.

After 2 hours, adjust seasonings (chili powder, salt and pepper etc). The longer it simmers the better it is.  Best served a day or so after you make it.

Honey-Lime Ramen Salad

• 8 oz. Chinese curly egg noodles (or ramen noodles)    (I used 2 pkgs of ramen noodles)
• 1/4 c. tahini (sesame paste)
• 3 tbsp. soy sauce
• 3 tbsp. fresh lime juice
• 1 tbsp. honey
• 2 cloves garlic, crushed with press
• 1 large seedless (English) cucumber, chopped   (I omitted this)
• 1 pt. grape tomatoes, halved
• 3 c. thinly sliced Napa or savoy cabbage
• 1/4 c. finely chopped cilantro

1. Cook noodles as label directs. Meanwhile, in a large bowl, whisk tahini, soy sauce, lime juice, honey, and garlic until smooth. Add cucumber, tomatoes and cabbage; toss until well- coated.
2. Drain noodles and rinse with cold water. Drain once more, shaking off as much excess water as possible. Add to bowl with vegetables along with cilantro. Toss until well-combined. Serve immediately or refrigerate, covered, up to 1 day.

Nutritional Information (per serving): Calories 180; Protein 7g; Carbohydrate 28g; Total Fat 5g; Saturated Fat 1g; Dietary Fiber 3g; Sodium 340mg.

http://www.goodhousekeeping.com/food-recipes/a39330/honey-lime-ramen-salad-recipe/