Pork Barbacoa

for today here is a recipe for Cafe Rio's Pork Barbacoa. I shared it with a friend and so I am going to just copy and paste what I wrote in the email to her. Here is the link for the recipe
And here is what I did:
I did a few things different like cooking the pork for 10 hours initially in water not 12. My roast was also only like 4 pounds too. Then as I was draining off the water the meat shredded it's self and I just went ahead and took off all the fat at that point, before I let it cook for 6 hours with the sauce. (You'll see what I mean after the recipe) I used Dr. Pepper for the sauce and all I had was a 2 liter, which when I measured it out was 2 1/2 cups (just in case you have a 2 litter too). And instead of 3/4 C white sugar I did a heaping 1/3 C. And instead of hot taco sauce I did mild for the kids and not knowing how spicy it would be.
And for the dressing I just did the ranch packet, 1 c mayo, 1 cup milk with 1 T lime juice (since I didn't feel like getting buttermilk), and then a cup of medium salsa verde (the green stuff) since it is made of cilantro and tamatillos.
I kinda went crazy and cooked up a whole bunch of food for the meal. I also did the 5 minute rice but cooked it in chicken stock, 1 clove minced garlic, 1 teaspoon cumin and a few shakes of chili powder. And then I made mashed black beans. Which is 1 teaspoon onion powder, 1/2 c chicken stock, 1 can drained black beans, 1 teapsoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon chili powder, 1 clove minced garlic. Just put all that in a pot and bring to a boil then take a spoon and smash up some of the beans so that it will thicken the sauce. After setting for a few minutes it should be similar to refried beans. I hope that made sense.
We then just filled our plates with some Romaine and spinach and topped it with the pork, rice, beans, dressing, and some cheese (monterrey jack or pepper jack is the best). It is now Travis's favorite meal. It kinda sounds overwhelming when you look at the recipes, but most of the cooking is in the crockpot and it isn't bad at all.

Honey wheat bread

I got this recipe a few weeks ago and have been meaning to try it. I finally did last night and it turned out great! I think this will be my new staple bread recipe.
Honey Wheat Bread
1 C water
1/4 C honey
1/4 C butter

Melt butter in water and honey on stove. You want this mixture to be between 110-120 degrees. While its cooling mix the following ingredients:
1 3/4 C Wheat flour
1 C White flour
1/3 C Oats
1 tsp Salt
2 1/4 tsp Yeast

Add liquid ingredients and stir briefly. Then add 1 egg slightly beaten.

Knead by hand or in a mixer for 5 minutes until smooth (more flour can be added if needed). Let rise in a bowl, covered by dish towel, until doubled. Punch down and shape into a log. Place in a greased loaf pan. Cover and let rise until doubled. bake at 350 for 30-35 minutes.

I did about 1 1/2 C wheat and 1 1/4 or so of the white flour. perfect!

Salsa

Lately everything has sounded unappetizing. I decided on making homemade salsa. When we were visiting my parents they had this great jar from someone my dad knows. Unfortunately he wouldn't give me the recipe because he sells it but I did get the ingredients and have been experimenting. For some reason I thought salsa took forever to make because you would have to dice everything. But with canned ingredients and a chopper it is so simple. I think I have found what works, but as always you can make substitutions and changes.
1 large can of petite diced tomatoes (He said Dole but I think I used Hunt's or Del Monte. I don't think it matters much)
1/2 white onion
3-4 cloves of garlic
about 1/4 C pickled jalapenos
1/2 a bunch of cilantro
1 1/2 tsp garlic salt
fresh cracked pepper
1 lime

1. Drain tomatoes. This reduces the amount of liquid and you can see if there are any funky pieces of tomato.
2. Chop up the garlic and onion and add to tomatoes.
3. Chop cilantro (I find my chopper doesn't work well on this. So I just use a large knife and it doesn't take long) and add to mix with garlic salt.
4. Chop jalapenos (you might want to start off with less just until you get the right amount of heat for you) and add
5. Add the pepper (a few turns of the pepper mill) and the juice of a lime. (If you had the bottled kind just eye ball it)
Like I said so simple and only takes a few minutes! And I could eat it all day.

Zesty Italian Crescent Casserole

I found this recipe online and was excited to try it. It's from Pillsbury and I of course had to change it a little bit. We loved it and will be making one of our favorite dinner recipes.
Here is the original recipe:

1	lb. lean ground beef
1/4	cup chopped onion
1	cup tomato pasta sauce
6	oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2	cup sour cream
1	(8-oz.) can Pillsbury® Recipe Creations (Or Crescent Dinner Rolls)
1/3	cup grated Parmesan cheese
2	tablespoons butter, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

First the change I made was I used chicken instead of beef. Beef just kind of creeps me out in general, and I really don't care for it while I'm pregnant. I absolutely loved it with the chicken. I also omitted the fresh onion for the chopped dehydrated onion. It is harder for the kids, and Travis, to detect and pick out. :) I also probably added an extra 1/4 - 1/3 C sauce. In the summer or for those who are wanting a meat free meal I think sauteed eggplant, squash, zucchini, and portabella mushrooms would be FANTASTIC.
With the parmesan cheese mixture, make sure it is even otherwise it cooks unevenly. I also had to let mine cook for almost 30 minutes and cover the edges to keep from browning too much.
And the picture shows that they used the crescent rolls and placed them in slices. I just unrolled mine and then made it like a pie crust for the top. Which ever way floats your boat you could use.

Cake Bites

I've seen these little treats floating around the internet. I don't know if it is like a mormon thing that's new or if it is just a new fad dessert. So I decided to try them today and I LOVE THEM! They are super simple and easy to make...just a little messy.
There were two different ways I've seen to make these and I mixed them both to what I thought would work best.

Cake Bites
1 Can of frosting
1 Cake (made)
Almond Bark
sprinkles (optional)

1. Let the cake cool 15 minutes after it comes out of the oven. Then take a fork and crumble the cake. It goes fairly quickly with the cake still being hot.
2. Place cake crumbs in a large bowl and add the frosting. Mix it all together. The heat helps melt the frosting so it can get mixed easier.
3. Place in the fridge for an hour or so until cool.
4. Roll into one inch (or so) balls and place in the freezer. I lined a cookie sheet with wax paper and they all fit on the sheet and into the freezer. Leave in the freezer for about 30-45 minutes.
5.Take out of the freezer. Chop up the Almond bark and melt in the microwave.
6. Roll the balls in the chocolate and place on wax paper. Top with sprinkles if you want.

When using the Almond Bark, I usually shred 3 squares and put in a bowl. It takes about a minute for the bark to melt. If you over heat it, it gets clumpy and just doesn't work. So just heat it slowly and stir it.

I used a strawberry cake mix and white frosting, to go with the Valentine/February theme. But you can use whatever cake mix and frosting combo you want.

Corn Sausage Chowder

I got this recipe from American Baby in February 2006. We absolutely love it. The girls however, not so much. But they have turned into quiet the picky eaters, not eating any potato unless its a french fry.
Corn Sausage Chowder
1 lb pork sausage
1 C chopped onion
3 C 1/2 inch pieces of red potatoes (unpeeled)
2 C water
1 tsp salt
1/2 tsp dried oregano or majoram chrushed
1/8 tsp black pepper
One 15 1/4 oz can of corn drained
one 14 3/4 oz cream corn undrained
12 oz can of evaporated milk

1. Cook sausage and onion until sausage is browned and cooked. Drain well
2. Add sausage, potatoes, water, all spices and bring to a boil. Reduce heat and cover. Simmer about 10 minutes or until potatoes are tender.
3. Stir in corns, and milk. Cook and stir until heated through.

I usually double the water and potato in this. You can use a little less water but I really like potatoes in the soup. You could double the corn as well but I find it's fine with just doubling the spice, water and potatoes. (And of course you don't have to use red potatoes, just use what you have)
Last night I used a mild italian sausage and both Travis and I really liked it. So there is another variation.
And the recipe also says that this is a great dutch oven recipe. I'm not a big dutch oven person , so I've never tried it.

Banana Cookies

Warning: These are VERY addictive!!!!
1 C butter at room temperature
1 C sugar
2 eggs
1 C mashed banana
1/2 C buttermilk
1 teaspoon vanilla
1 1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/2 C flour (more to stiffen)
about half a bag of milk chocolate chips

cream butter and sugar together. add eggs. Mix in banana and buttermilk and vanilla. Mix in dry ingredients add enough flour so that it is more like a soft dough. Hand mix in chocolate chips.
Bake 350 degrees for 8-10 minutes.

Frosting
1/2 C melted butter
1 teaspoon vanilla
1 Tablespoon milk
2 C powdered sugar
(I usually don't make as much frosting)

Buttermilk Substitutions (for 1 cup buttermilk)
-1 C milk + 1 Tablespoon lemon juice
-1 C milk + 1 3/4 tablespoon cream of tartar
-same amount of plain yogurt or sour cream (which is what i do)

If you double this it makes A LOT of cookies. I usually do a little less chocolate chips than it says just because it is too chocolaty for me. And if you puree 2-3 bananas that should be about a cup of banana. If there is a little more that is OK, it might just take an extra little bit of flour. The cookies don't brown unless they are over done too. If the edges look slightly brown and the middle is set then they are done.

Vanishing oatmeal Cookies

Off of Quaker Oats lid, we love them! (especially as cookie bars)
2 sticks butter softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups oats (old fashioned or quick)
1 cup raisins

Heat oven to 350. Beat the sugars and butter until creamy. Add eggs and vanilla and beat. Add in the combined dry ingredients. stir in oats and raisins by hand.
Drop onto an ungreased cookie sheet and bake 10-12 minutes. OR bake in a 9 X 13 ungreased metal baking pan for 30-35 minutes

Chili's Southwest Egg rolls

We don't eat out often. Maybe once a month, MAYBE. One place we like is Chili's. After last weekend Travis has just wanted the southwest egg rolls. I must admit they are very good. So the search was on to find a recipe. And I found one! I just tried it out and I LOVE them!! It was on allrecipe.com and it is just like Chili's. A few things I did different is:
1) I baked them instead of deep frying them. I'm sure the frying would make them taste identical but I chose to bake them at 450 for 10-15 minutes and spraying PAM on them. I also only put them in the freezer for maybe two hours because we were hungry :)
2) since I have picky eaters I didn't use onions or the peppers. I used onion powder, and then 4 shakes of red pepper flakes. I think it could use a little more but i would recommend using that much until you've made them once.
3) And since I didn't want to go to the store I used dried parsley instead of fresh. I also just used canned corn instead of frozen.
4) I couldn't find the Montery Jack Cheese so I just got the mexican blend which had that in it
Now I would eyeball the recipe since the measurements are kinda weird. And it is a pretty forgiving recipe if you don't have exactly 1/3 cup of something, you know. Enjoy!

Risotto

IF you've never had risotto I highly recommend it. It is a creamy rice but it is pretty simple to make. Travis says it reminds him of rice and cream of chicken but it isn't as fattening. I usually use this recipe from food network. I do things a little different so I'll use an asterisk to say what I do differently.
Risotto is a traditional Italian comfort food made most often with a variety of short-grain rice called Arborio, which absorbs a lot of liquid and becomes quite plump and creamy. We usually prepare rice by adding the liquid to the rice all at once and leaving it to cook, covered and unattended. With risotto, you add the hot liquid to the rice gradually, stirring constantly. All this stirring may seem like a lot of work, but the warm, creamy risotto that results is well worth the effort.
1 medium-size yellow onion
4 tablespoons butter (1/2 stick)
5 cups or more chicken broth, canned or homemade
2 cups Arborio rice (available in many supermarkets or specialty food stores)
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese
Preparing the Rice

Peel and finely chop the onion.

Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.

Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown. **Since I have picky eaters I usually don't do the onion. I just use a bit of onion powder. I let that cook with the butter for a few minutes before I had the rice.**

Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto. **I almost always use 6 C maybe more. I would use 2 cans and then just add 1 1/2 of water at first. If it looks like I am running out I add another cup of water.****

Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor. **This is key!! The rice will turn a bit translucent. That is when I add the liquid**

Adding the Liquid to the Rice

Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.

As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.

When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.

Determining When the Risotto Is Cooked

Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further. **here it usually takes 25-35 minutes depending on the day**

If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth (or water).

When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.

*Once it is done I add usually 2 more TBS butter and the cheese. I like to use sautéed mushrooms (portabella or the white buttons). I slice up a package and then sautee them in the pan with a little oil. I take them out and then follow the rest of the recipe since it cuts down on the dishes. If you use mushrooms I would recommend VEGETABLE BROTH and not chicken broth. Hope you enjoy! Remember you have to keep an eye on this and stir it a bit.

Pasta Dinner

Last night I made some pasta and decided to change things up a bit. This recipe like most others is just done on looks.
Cooked half pound of pasta (penne type)
any veggies cooked
olive oil
bread crumb
garlic
pepper

So I used diced and fried zucchini. But I would try some cooked spinach, broccoli, peppers (probably the red kind, or orange or yellow), mushrooms, panchetta (or bacon. it's basically the same). Well you get the idea.
So fry up your veggies with garlic (or the powder) in some olive oil and then add the bread crumbs, about 1/2 C or two handfuls. Toast those up and then add some more EVOO (some Rachel Ray for you) about 1/4 of a cup and add your pasta. Stir until everything is mixed. You might need to add more oil but just do it until it has the desired about on it. Then mix in some parmassean cheese and VIOLA! Chloe liked it and so did travis.

Gooey Toffee Butter Cake

I saw this on an episode of Paula Deen. Let me just say this cake is FANTASTIC!!!! It is very rich though and not very figure friendly. So if you are gonna make it make sure you are giving most away! If I have food sitting around the house I'll eat it, and that isn't always good. I am just gonna give the link to the recipe because I don't feel like typing and my camera still isn't working so sorry no picture. Enjoy!!!

Homemade Reese's

Travis just loves these and I think they are pretty good too. I just don't like the clean up after making them.
1/2 c butter (1 stick) at room temp
3/4 c creamy peanut butter
2 c powdered sugar
1 tsp vanilla
mix all together and roll into bite size balls (or bigger if you get tired of rolling. after about half way mine get larger :) )

then shave off some almond bark (it is in the baking isle. it is a big brick of chocolate. ) and melt it. roll balls in it and let harden on wax paper.
1/2 of the brick is enough for this recipe. I doubled the recipe and used the whole thing yesterday and had just a little left over.
Easy easy!

Spicy Corn

Last night I felt like spicing up my veggies. So I literally spiced it up and it was great!! I didn't measure anything since I was just making it up, but this is pretty close.

1 can of corn drained
1 TBS butter
2 slices pepper jack cheese
2 pinches dried chopped rosemary
1/8 tsp oregano
1 tsp garlic powder
1 tsp onion powder
(You can totally use chopped onion and garlic but I don't because Trav doesn't like it. I would use 1 clove garlic or 2 if you are a garlic fanatic. And like 1/2 a small onion just saute them up first before adding the corn)
Add the butter and corn into a pan. Let it warm over med heat for 5 min.
Then add all the spices stir and cook for another 5 minutes, stirring occasionally.
Then added the crumbles cheese and let melt, stir it.

It is pretty easy but really good. Travis ate his veggies and didn't complain!

Taco Lasagna

This is my favorite go to dinner! You can totally customize this to your family. Now back when we were poor college students I had this at a friend's and totally changed it. Hers was just meat and salsa mine is a bit different. I added more things so I could use less meat since meat was expensive. So here is my Taco Lasagna-It is all the ingredients of tacos but layered like lasagna.

Flour tortillas (A friend of mine uses corn because they like corn more than flour...its up to you)
Taco Seasoned cooked 1/2- 1 lb. ground beef ( or chicken or turkey. or no meat if you are in the mood I would just add like some red or black beans with taco seasoning for protein)
2 cans (or 1) of refined beans
1 C cooked 5 minute rice
jar of salsa
1 can corn
1 can black olives
shredded lettuce
diced tomatoes
shredded cheese (cheddar or mexican blend)
sour cream and/or ranch

Preheat oven to 350
So you lay down 2 flour tortillas in a 9X13 (or 1 in a 9X9) and put a layer of beans and meat and salsa. I use like 1/2 to 1/3 of a can of beans each layer and salsa -just do it to taste and your heat liking.
Do another layer of tortillas and then some more beans and layer the rice and salsa. Another layer of tortillas and beans then some more meat and corn.
As you can see its REALLY easy and you can do it to your taste. You can put some cheese on each layer if you choose. Cover with foil and bake for 20 min. Take off the foil and cheese on top and make until cheese is melted and slightly brown.
Serve with lettuce, tomatoes, cheese, olives and sour cream and ranch.
If you want to be extra ambitious make your own seasoning. (I do because there is something in the packaged ones that give Keely bad gas) Just use Chili powder, onion and garlic powder, and some cumin if you have it
If you have any questions email or call me and I'll try and clarify (I was doing this one handed while nursing)

Crumbcake By Melissa

Melissa made this yummy cake like a while ago and I thought I posted this but haven't. So here it is:

Crumbcake Recipe

1 1/2 Cups Graham Cracker Crumbs

3/4 Cup Packed Brown Sugar

1 1/2 Teaspoons Cinnamon

2/3 Cup Melted butter/margarine

* Mix together and let cool, add in 3/4 Cup Mini-chocolate chips (making sure they don't melt b/c of the hot butter)

1 Yellow Cake Mix - prepared as directed on box

Put half the yellow cake mix batter in the bottom of a 9" x 13" pan, sprinkle with graham cracker mix

spread remaining half of cake mix on top, creating a layer..sprinkle remaining graham cracker mix on top.

(Most times I don't use the full graham cracker mix. Use as much or as little as you wish)

Bake at 350 for 40-45 minutes- or until knife comes out clean.

Frosting:

1/2 Cup Powdered Sugar

1 Tablespoon Milk

Mix and spread over top of cake, while still hot. Let cool.

Red Velvet Cake

I found this recipe in a magazine and tried it out tonight. It is FANTASTIC! It was my first time making cake and it went really well. It is found I think in the McCormick Cooking with Flavor Cookbook.

2 1/2 C flour
1/2 C cocoa powder
1 tsp. baking powder
1/2 tsp salt
1 cup (2 sticks) butter softened/ room temp
2 C sugar
4 eggs
1 C sour cream
1/2 C milk
1 bottle (1 oz) McCormick Red Food coloring*
2 tsp. vanilla pure vanilla extract (I just used vanilla extract and did 2 1/2 tsp)
*I had some wal mart food coloring and used the whole red bottle which I think the package said was .25 oz and it turned out very red.
Sift flour, cocoa, bakingsoda and salt; set aside. Beat butter and sugar in a large bowl with an electric mixer on high for 5 to 7 minutes or until light and fluffy (it took me maybe 3 minutes 4 at the most). Beat in eggs, 1 at a time.
Mix in sour cream, milk, vanilla and food color. Gradually beat in flour mixture on low until just blended. Do not over beat. I was so worried about over beating I hand mixed it in at the beginning.
Pour batter into 2 greased and floured 9-inch round cake pans. I just used PAM and a bundt cake pan.
Bake in a Preheated 350 degree oven for 35-40 minutes until toothpick comes out clean. Cool for 10 minutes remove from pans, and let cool completely. Fill and frost cake with vanilla cream cheese frosting.

Beat 1 8 oz package (room temp) of cream cheese 4 TBS (1/2 stick) room temp butter and 2 TBS sour cream in large bowl until smooth. Mix in 2 TBS vanilla. Gradually beat in 1 16oz. powdered sugar until light and fluffy.

Witches Fingers (Soft Breadsticks)

1 pkg. regular or quick-acting dry yeast
1 1/3 c. warm water (105 to 115 degrees)
3 tbsp. vegetable oil
1 tsp. salt
Parmesan Cheese and Pam or Butter melted
sliced almonds
3 to 3 1/2 c. all-purpose flour
1 tbsp. honey
1 egg white, slightly beaten (optional)

Dissolve yeast in warm water in 2 1/2 quart bowl. Stir in 1 cup of the flour, the oil, honey and 1 teaspoon salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees. Stir down dough by beating about 25 strokes. Turn dough onto generously floured surface; roll around lightly to coat with flour. Divide into equal parts. Roll and shape each part dough into a skinny but not too thin rope, sprinkling with flour if dough is too sticky. Place on greased cookie sheet.
Brush with egg white, if you want, or spray with PAM cooking spray; sprinkle with the cheese. Place a sliced almond piece on one end to look like a finger nail (don't have it sticking off the breadstick though). Spray once again with PAM then place in the oven. When baking bake until crust is golden brown and crisp, about 15 minutes. Immediately remove from cookie sheet. Store loosely covered. Should make about 2 dozen breadsticks.
I made a "swamp" dip to go with the sticks. I just did sour cream and chopped green onion. Some fresh chopped parsley would be good too or just a little chopped basil.
If not doing witch's fingers don't use the almonds....or I guess you could. Maybe smashed and sprinkled on top with the cheese would be good. Instead of cheese you could do salt, or garlic butter. Whatever you like.

Pumpkin seeds

I've never had pumpkin seeds before, but I love them! Last night I made some and they are great and so easy!
1/2 TBS salt
1 1/2 TBS butter
1 C pumpkin seeds

Preheat oven to 275. Wash and dry seeds. melt butter in a skillet and toast seeds over medium heat for 5 min. Add salt the last 2 minutes. Line a baking sheet with foil, then spread seeds out on try in a single layer. Cook for 40-60 min until desired color. Stir every 10-15 min to prevent burning.

Granola

The Best of Granolas

From: Melissa Stockhoff

6 c. Rolled Oats (quick oats work best)

1 c. Melted honey (more if you wish a sweeter taste or wish to clump more)

½ c. Wheat Germ

1 c. Unsweetened Coconut

1 c. Raisins and/or other dried fruit such as pineapple, plum, apple etc.

¼ c. Sesame seeds

1 c. Nuts (more if wish- whole or chopped- Walnuts, cashews, almonds, peanuts, pecans)

½ tsp. Almond extract (optional)

2 Tbs. Vanilla

½ c. Sunflower seeds

½ c. Vegetable Oil

Mix oats, nuts, seeds, coconut together thoroughly. Pour oil and honey over mixture and stir well. Spread on lightly oiled cookie sheet and back at 275 degrees for 30 minutes or until mixture is golden brown. DO NOT OVER BAKE!! Remove from oven, pour into large stainless bowl, and add dried fruit and flavorings. Drizzle over the hot mixture ½ to ¾ cup additional melted honey and let cool. Served with milk and fresh fruit, or eat as a snack. Use for yogurt or ice cream topping. Store in tightly sealed container. Refrigerate if kept for a long time. For variety, add 1 tsp. cinnamon and 1 tsp. nutmeg. This granola is nutritionally high in fiber, minerals and B vitamins.