Granola

1 c almonds
3 c old fashioned oats
1/2 tsp sea salt
1/3 c light brown sugar
1/3 c honey
3 tbsp coconut oil
1/2 tsp vanilla
1/4 c dark chocolate chunks
3/4 c Crunchies fuit

Preheat oven to 350
In a blender, blend 1/2 c of almonds until finely chopped (not powdery)
Finely chop the remaining 1/2 c almonds with a knife
Combine the oats, salt & brown sugar with the almonds in a bowl & stir to combine
Combine honey & coconut oil & heat in microwave for 45 seconds. Stir to combine & add vanilla.
Pour the honey mixture over the oats & toss.
Spread oats evenly on parchment lined baking sheet.
Bake for 5 minutes, stir them & then bake them again for additional 5 minutes.
Remove the granola & parchment paper from baking sheet & set aside to cool.
Once completely cool you can break the granola into clusters.
Add in the dark chocolate & dried fruit.

Conrad's Swedish Pancakes

6 eggs
1 c milk
1 c yogurt
1 c flour
4 tbsp sugar
1/2 tsp salt

Mix everything together really well. More milk may be needed. Batter is better if it's on the thin side.
Pour in pan & cook.

Ricotta, Tomato & Spinach Frittata

1 tbsp olive oil

cherry tomatoes

handful spinach leaves

small handful basil leaves

ricotta

6 eggs, beaten

• Heat oven to 375. Heat oil in a large non-stick frying pan and cook the tomatoes and toss for 1 min to soften.
• Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 11 x 7 rectangular baking dish. Take small scoops of the ricotta and dot over the vegetables.
• Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Baked Oatmeal

2 eggs

1 teaspoon vanilla extract

2 cups applesauce, unsweetened

½ cup or 1 banana, mashed

6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey

5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}

2 tablespoons flaxseed meal*

1 tablespoon ground cinnamon

3 teaspoon baking powder

1 teaspoon salt

2¼ cups milk (I used 1%)

Optional toppings: raisins, walnuts, chocolate chips

 

• Preheat oven to 350 degrees.
• Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
• Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
• Finally pour in milk and combine.
• Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
• If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
• Bake 30 minutes until a toothpick in center comes out clean.
• Cool and enjoy or freeze them in gallon freezer bags.

Savory Summer Pie

refrigerated pie crust
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp fresh basil, chopped
4 large eggs
1 c half-and-half
1 tsp salt
1/2 tsp pepper
2 c shredded Monterey Jack cheese
1/3 c shredded Parmesan cheese
3 plum tomatoes, cut into 1/4 inch thick slices

• Fit pie crust into a 9 inch deep dish tart pan. Prick bottom and sides with a fork.
• Bake at 425 degrees for 10 minutes. Remove from oven and set aside.
• Saute bell pepper and garlic in hot oil in a large skillet 5 minutes or until tender. Stir in basil.
• Whisk together eggs and next 3 ingredients in a large bowl. Stir in sauteed vegetables and cheeses. Pour into crust, top with tomatoes.
• Bake at 375 degrees for 45-50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
• Let stand 5 minutes before serving. 
• Serves 8

Smokey Apple Sausage Casserole

1 lb smokey sausage, crumbled
2  green apples, chopped
5 eggs
1.5 c milk
1.5 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
white bread
1 Tbsp chopped fresh sage or 1.5 tsp dried sage
1 c monterrey jack cheese, grated
1 c smokey cheddar, grated

• grease 11x7 pan
• fry sausage, add apple and saute on low until apple softens
• whisk eggs in medium bowl
• add milk, mustard, salt, pepper and mix
• dip bread into egg mixture and line the bottom of the dish
• top with 1/2 the sausage egg mixture, 1/2 sage, 1/2 cheeses
• pour 1/2 egg mixture on top
• repeat process
• cover and refrigerate overnight
• remove from fridge 30 min prior to baking
• bake at 350 degrees for 50-55 min until set

Blintzes

*So easy & so tasty!

1 loaf of white bread
4 tbsp white sugar
2 tsp ground cinnamon
2 (8oz) pkg cream cheese, softened
2 tbsp milk
1 tsp vanilla
1/2 c butter, melted

• Preheat oven to 350 degrees. Spray cookie sheet generously with Pam.
• Trim crusts of bread & roll the slices flat.
• In a small bowl combine sugar & cinnamon to make a mixture.
• In a large mixing bowl, mix cream cheese, milk & vanilla until smooth.
• Spread cream cheese mixture on slices of bread.
  
• Roll each slice up.
• Dip the rolls into melted butter & then in the cinnamon & sugar mixture.
• Place on pan.
• Bake for 10 minutes
• *Next time I'm going to add more vanilla.
  
• *I think these taste great by themselves, but if you want a topping....

Blueberry Sauce

2 tbsp butter
2 pints blueberries
3/4 c sugar
1 tsp cornstarch
1 lemon, juiced

• Combine everything in a pot over medium-high heat.
• Bring to low boil & stir gently until the berries break down & release their natural juices.
• The consistency should remain a bit chunky.
• It will thicken up when it cools down slightly.
  

Cinnamon Rolls

Day 1
1 pkg active dry yeast
1/2 tsp sugar
1/2 c warm water

1/3 c instant dry milk
1/4 c sugar, plus 2 tbsp
1.5 tsp salt
1/3 c shortening
1 egg, slightly beaten
1 c warm water

5 c flour

• In large bowl, dissolve first 3 ingredients.
• Add 2nd group of ingredients & whisk well.
• Stir in half of the flour & mix well.
• Stir in the rest of the flour with a spoon.
• Turn dough out onto a lightly floured cutting board & kneed until smooth.
• Grease a medium bowl with shortening.
• Place dough in bowl & turn so that greased side is up.
• Cover in plastic wrap & then foil. Place in refrigerator over night. (can be kept refrigerated for 5 days)

Day 2
Filling:
1 c brown sugar
2 tbsp cinnamon
1/2 stick of butter, softened (I use almost whole stick)

Icing:
1.5 c powdered sugar
1/2 tsp vanilla
1 stick butter
2 oz cream cheese, softened
dash of salt

• Preheat oven to 400.
• Roll out dough in a large rectangle, about 1/4" thick.
• Spread softened butter over dough, leaving edges free.
• Mix cinnamon & brown sugar & spread over dough.
• Roll dough along the longest side & pinch edges to close.
• Slice 1" slices & place in greased cake pan.
• Bake for approx. 20 minutes.

While rolls are baking:

• Beat together icing ingredients.
• Refrigerate until needed.
  

Spinach & Bacon Quiche

*Always a crowd pleaser.

6 large eggs, beaten
1.5 c heavy cream
salt & pepper
2 c fresh baby spinach, chopped
1 lb bacon, cooked & crumbled
1.5 c shredded swiss cheese
1 9" pie crust

• place pie crust into pie plate. Preheat oven to 375.
  
• Combine eggs, cream, salt & pepper & mix.
• Layer the spinach, bacon & cheese in pie crust.
• Pour egg mixture on top.
• Bake 35-45 minutes until it's set.
• Serves 8.