Homemade Granola

This is what Emily Flake made for this years Christmas cookie exchange.  I loved it.  The perfect amount of sweetness with a touch of tart from the craisins.  I have had her little tag with the recipe, kicking around for months.  Time to jot it down here.  I just pulled a batch out of the oven.  Mmmmm......

5 C old fashioned oats
5 C rice crispies
1 C craisins
3/4 C slivered almonds
1 C coconut
2 cans fat free sweetened condensed milk

Mix all ingredients in a large bowl, lay out on a baking sheet, and bake at 350 for 9 min.

YUM!

Shredded Beef Enchiladas (w/ leftover pot-roast)

(about) 2 lb Chuck roast leftovers
1-2 Tblsp olive oil
1/2 onion, diced
3 cloves garlic, minced
1 can diced green chili
1-2 Tblsp chili powder
Salt and pepper to taste
1-2 Tblsp cumin
1-2 tsp chipotle chili powder
1/2 -1 can beef broth
1 pkg tortillas (corn or flour)
1 can Red enchilada sauce
2 cups shredded cheese

Preheat oven to 350 degrees
Heat oil in deep skillet.  Sauté onions and garlic until iridescent.  Meanwhile shred pot roast and add to onions and garlic.  Add seasoning and green chills, while stirring meat mixture.  Pour in beef both, and deglaze the pot.  let simmer.

Grease 9x13 casserole dish.  Roll 3/4 cup meat mixture in each tortilla and place seam side down.  Pour enchilada sauce over stuffed tortillas and top with cheese.

Bake until cheese is melted.  Top with sour cream and olives.

Skinny Taco Dip

click here.

Caramel Apple Cider

My recipe for the exchange came from OBB
Get it HERE

Homemade Graham Crackers

2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup butter, melted
1/2 cup honey

1. Mix dry ingredients together and set aside
2. In a separate bowl mix together the melted butter and honey
3. Add honey/butter mixture to dry ingredients, stir until combined
4. Drop mixture onto cookie sheet and roll out, making sure the edges reach the sides of the cookie sheet
5. Bake for 8 -10 minutes @ 400 degrees, cut quickly-right out of the oven.
*Christy Schmauss' recipe*

Easy ravioli

I like the cheese ravioli from Costco, but any frozen ravioli would do.

1 can hunts pasta sauce (I buy it at the case lot sale)
Ravioli
mozzerella cheese
parmesan cheese

Put the ravioli in a pyrex baking dish and cover with sauce. Bake at 350 for about 20 min then add the cheeses, bake for another 10 min. Ta da! So easy:)

Tiffany's Famous Chicken Pot Pie

2 Frozen deep dish pie crusts (bake for 5 minutes at 450°F) 
2 top pie crusts
6 Tablespoons butter
6 Tablespoons flour
2 cups chicken broth
1 cup half and half
Salt and pepper to taste
4 cups chopped or shredded chicken (cooked)
½ onion, chopped
¼ cup frozen peas, thawed
¾ cup frozen carrots, thawed
¾ cup celery, chopped
2/3 cup potatoes, cut into bite size pieces


Cream Sauce:
Cook together into a paste the 6 tablespoons butter and 6 tablespoons
flour until the color is light brown – DO NOT BURN; whisk in 2 cups of 
chicken broth slowly.  Cook until thickened.  Add 1 cup half and half;
let thicken; take off heat; add salt and pepper.  Sauce will thicken
more as it sits.

Vegetable Filling:
Chop potatoes into bite size pieces; boil until done, but not mushy. 
Add celery into water with potatoes for a few minutes; drain potatoes
& celery.  Saute onions until translucent.  Place potatoes & celery
back into pot; add peas, carrots, & onions. 

Mix together the cream sauce, vegetable filling, and chicken.  Divide
the mixture evenly into 2 pies.  Place a top crust onto the pot pies;
cut slits on the top of crust for ventilation.  Brush the top of crust 
with 1 beaten egg.  Bake at 450°F for 35-40 minutes for until golden
brown.

To Freeze:
Before baking, place pot pie in freezer.  Once frozen, cover pot pie with aluminum
foil and place in zip lock bag.