graham wafer granola

Does anyone else have a mental block when it comes to making breakfast? Partly it's our crazy schedule (e.g. absolutely no schedule) that makes it difficult. Tech Guy leaves at 9:00 for work and the boys and I straggle out of bed at the same time. I feed the boys whatever is available at the moment, which usually happens to be cereal, toast or Eggo waffles... then I feed myself sometime before 11 (usually) although some days I forget altogether. I know when Buster starts kindergarten in spring, I'll have to get a little more serious about a schedule, but for now this works. I do not like eggs & pancakes and it's just a little hard to cook something I don't like, but since all three of my "boys" love it, I will cave in and make it Saturday morning when Tech Guy is home. But one recipe that's fun & yummy actually is a hit with all of us...

Graham Wafer Granola

3/4 cup vegetable oil
3/4 cup honey
2 tsp vanilla
1/2 tsp salt
2 cups large flake oats
2 cups graham wafers, coarsely broken
1 cup shredded coconut
1/2 cup shelled sunflower seeds
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sliced almonds
1 cup raisins or chopped fruit (optional)

Heat oil with honey to thin consistency. Add vanilla and salt. Combine remaining ingredients, except raisins. In a large bowl, toss with honey mixture to coat lightly. Spread 1/2" deep in cookie sheet. Bake at 275* for about 30 minutes. Stir occasionally to toast lightly and evenly. Stir in raisins. Cool and store in covered containers.

chicken packets

In case no one's noticed yet... I could live with one kind of meat in my freezer - chicken! It's yummy, it's healthy and it doesn't make you feel like you ate 5 meals in one. For living in a community... actually province that is made up of beef farmers, it's almost a sacrilege to say you don't dig beef. But honestly? I don't. I like my prime rib at The Keg about once a year, and that's absolutely all I crave in the beef department. But chicken! And today while cruising around Amanda's gorgeous site, I came across this incredible recipe called "Chicken Packets". And you know what? I'm going to post the recipe here, just because I like to be able to find it later... but please visit her website - an experience in itself!

Chicken Packets

2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs

Preheat oven to 350*. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk in a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350* for 20-25 minutes or until golden brown. Makes 4 packets.

P.S. I actually added sauteed mushrooms and it was delish! This recipe is so cool because it looks like you slaved for hours making it, but actually it's the easiest thing I've ever made! And it would be great as an appetizer if you made each packet about 1/4 the size. Enjoy!

blueberry pudding cake

Shortly after we were married, we were invited to dinner at friends of Tech Guy's parents. Our hostess served us an incredible dessert called Blueberry Pudding Cake, and of course, being a new bride, I asked for the recipe. I actually did make it a couple of times, but eventually forgot about it. Until this summer... when I got the idea to try it with fresh peaches.... Mmm...

Blueberry (Peach) Pudding Cake

2 cups fresh or frozen blueberries (sliced peaches)
1 tsp. ground cinnamon
1 tsp. lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/2 cup milk
3 Tbsp. butter or margarine, melted

Topping:
3/4 cup sugar
1 Tbsp. cornstarch
1 cup boiling water

Toss fruit with cinnamon and lemon juice; place in 8" square baking dish. Combine flour, sugar and baking powder. Stir in milk and butter. Spoon over fruit. Combine sugar and cornstarch; sprinkle over batter. Pour boiling water over all, slowly. Bake at 350* for 45-50 minutes or until cake tests done. Serves 9.

Pouring the boiling water over the top creates a slightly crisp, glazed effect that is truly delectable.

Last night Tech Guy had Fire/Rescue practice, so it was just the boys and I for supper and I decided to experiment a little. I had several 8" pizza shells in the freezer, so I got a couple of those out and thawed them. I've made this recipe for Gourmet Chicken Pizza before and we loved it, so that took care of one pizza. The other one I decided to try and replicate my favorite pizza from a local restaurant.


House Pizza

Pizza crust
Pizza sauce (this is the kind I use)
Black Forest ham, sliced thin
Cooked shrimp
Green Pepper, diced
Black Olives, sliced
Onion, slivered
Oregano
Mozzarella cheese

Spread pizza sauce generously over crust. Cover with ham; sprinkle on remaining ingredients and bake at 375* for 15-20 minutes.

cinnamon rolls

For years I've fought with what to make for breakfast when we have guests. I've made Blueberry French Toast, which is good, but not exactly the favorite fare for Tech Guy and the boys. I've tried to dress up pretty much anything I can think of, and all that ends up happening is me with frazzled hair in the morning, frantically trying to get it all on the table in time. (Have I mentioned I'm not a morning person?!) So I always end up going back to the basics - cinnamon rolls. I make my cinnamon roll dough in my bread machine, usually forming them in the evening, letting rise in the fridge overnight and baking fresh for breakfast. This is especially handy when you have guests, you don't have to scurry very hard in the morning, but you get the "fresh from the oven" taste. This past weekend was no exception - with company coming out of the woodwork, it was a breeze to whip up a batch. The recipe came with my bread machine and was designed for butter rolls, but makes a mean cinnamon roll:

Cinnamon Rolls

2 Tbsp sugar

1 tsp salt

2 3/4 cups bread flour

2 tsp active dry yeast

1/4 cup water

1 egg

7/8 cup milk (7 oz.)

1/4 cup butter

Measure into bread machine and start it on the Dough setting. When dough is complete, roll out into large rectangle. Spread generously with butter or margarine, brown sugar and cinnamon. Sometimes I add chopped pecans as well. Roll up and cut with string. Fills a large commercial-sized cookie sheet. Cover with plastic wrap (GLAD Press 'n Seal works best since it doesn't stick to the food) and let slow rise in fridge overnight. Take out 1/2 hour ahead or let warm slightly in oven. Bake at 375* for 15 minutes or until golden brown. Ice with powdered sugar icing or cream cheese icing.

********************

Powdered Sugar Icing

1/2 cup butter, softened

2 - 2 1/2 cups icing sugar

2 tsp vanilla

Milk or cream

Mix softened butter with icing sugar and vanilla. Add milk and mix until thick enough to spread.

********************

Cream Cheese Icing

8 oz cream cheese, light or regular, softened

1/2 cup butter or margarine, softened

2 - 2 1/2 cups icing sugar

2 tsp vanilla

Mix softened butter and cream cheese until soft and creamy. Add icing sugar, 1/2 cup at a time, beating well after each addition. Add vanilla.

P.S. Another great icing recipe can be found on Pioneer Woman's site. It's a little richer but definitely worth a try!