Recipes For My Boys: 2012

Wednesday, December 26, 2012

Thursday's Treasures Week 66

I hope those that celebrated, had a Beautiful Christmas!  We did!  I declare, I think I took root to the floor having sat there nearly all day putting together Legos!  It was so much fun...I gladly plant myself, with deep love, as I play with my boys.

Thank you for a wonderful year of sharing the love through your fantastic links!  I am so very grateful for each and everyone of you!  May your New Year be filled with warm hearts full of love and laughter, days filled with happiness, inspiring and delightful crafts, delicious and mouthwatering recipes, the sound of children laughing, eyes that twinkle like the first stars of night, friendship..whether you have met in person or not, wealth..there are all kinds, and great health to begin each day and end each night.  Happy New Year's my sweet friends!

Please welcome a beautiful friend, Heather of basilmomma.com  Heather is a wife, mom of 2 handsome boys.  She is very talented in the kitchen as well as a food blogger, newspaper columnist, freelance writer, host of a weekly local public tv show and host of Around the Kitchen Sink Radio.  I just love Heather!  She was one of the first foodie friends I made on facebook.  You can visit her on her page;  Basilmomma: a busy Mom that likes to cook  Please visit and follow Heather....you will be so happy you did!

Sunday, December 23, 2012

Microwave Scalloped Potatoes


This was a great, easy and fast side dish for our baked chicken last night.  Full of flavor and creamy and buttery mouthful after mouthful of potatoes cooked perfectly in the microwave.

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Microwave Scalloped Potatoes

5 medium to large potatoes, cubed
1/4 medium onion, sliced thin or diced
1/4 teaspoon white pepper, or to taste
1/2 to 1 teaspoon salt, or to taste
2 Tablespoons all purpose flour
1 1/4 to 1 1/2 cups milk
3 to 6 teaspoons margarine or butter
dried thyme to sprinkle on top

Spray a microwave safe casserole dish.  Put potatoes and onions in casserole dish.  Season with pepper and salt. Sprinkle with flour.  Stir to coat.  Dot with margarine.  Pour milk over top.   Cover with microwave safe plastic wrap.  Cook on high, my microwave is 1100 watts, adjust yours as needed, for 10 minutes.  Remove plastic, CAREFULLY, BEWARE OF STEAM.  Stir, replace plastic and cook another 8 minutes or until potatoes are tender and sauce is creamy.  Enjoy!

Shared on
Sunflower Supper Club Weekend Potluck 47


Saturday, December 22, 2012

Quinoa and Flax Seed Chocolate Cupcakes with Chocolate Ganache

I am trying to incorporate healthier recipes in our diet.  The boys pediatrician said I could cut out gluten and and dairy to help with one of the twins over active behavior and my oldest short attention span and forgetfulness.  This is my first change and my boys really like them!  They have a slightly different taste and I'm not certain if it is because of the quinoa flour or flax seed.  I did find they taste better after they have cooled completely.  The addition of dark chocolate chips and dark chocolate ganache was a plus.   Hope you like them.  My boys have asked for them again....already!  You can find the recipe on Examiner.com.  I would love if you would subscribe to my articles there.  ~love and hugs~



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Thursday, December 20, 2012

Peanut Peanut Butter Dark Chocolate Chip Cookies

I made these yummy cookies yesterday. They are made without flour and if you use oatmeal instead of whole grains cereal, you will make them gluten free. Today when I checked, there were only 2 left.  I’m hiding them since there are 3 boys and I wouldn't want anyone to get their feelings hurts.  Guess where they can be found.  Winking smile  These made just shy of 3 dozen…you can make them a little smaller if you need more.  That’s probably a good idea if you have hungry cookie monsters like I do.  I also have another, no flour, Peanut Butter Cookies I made earlier this year that my boys also gobbled up.  Yep, they love peanut butter!  Make some of these thin, chewy, peanutty, chocolaty cookies for your cookie monsters and a little extra for yourself.  You’ll be glad you did.    <3 and hugs!

SDC18999
Peanut Peanut Butter Dark Chocolate Chip Cookies

1 cup extra crunchy peanut butter
1 cup dark brown brown sugar, make your own brown sugar
1/2 cup whole grain hot cereal, or quick oatmeal, uncooked….make instant oatmeal
1 egg, beaten
1/4 cup dark chocolate chips

Preheat oven to 350 degrees F  Stir baking soda in with sugar.  Mix peanut butter and with sugar until incorporated.  I used a fork, you can use a mixer to make it easier.  Stir in beaten egg.  Add  dry cereal stir well.  Stir in chocolate chips.  Roll into walnut size balls, place on ungreased cookie sheets.  Bake for 8-10 minutes until turning brown around the edges.  Take out of oven when done.  They will be soft.   Let sit on cookie sheet for 1 – 2  minutes.  Transfer to cooling racks.  Enjoy!

Wednesday, December 19, 2012

Thursday's Treasures Week 65


Christmas will soon be upon us.  We enjoy celebrating the true meaning of Christmas with family having a joyous day eating fantastic food.  The children opening much anticipated presents.  And, making beautiful, treasured memories. Whether you celebrate as we do or not, I wish you and your loved ones; lovely times together filled with much love and warm hugs to fill your days, hearts and memories.

Here is a glance of some of the wonderful links shared last week. I picked out just a few that spoke Holidays to me.

Chalet Chocolat’s French Croissant

Diana Rambles Christmas Candy Bark

Fun Home Things 20 Fun Christmas Projects


Annie’s Noms Peppermint Blondies
Y'all know I love beautiful Joan of Chocolate, Chocolate and More! Please follow her here on facebook and her blog. You'll be so happy you did! Don't forget to check out the features to see if you are there.
Have you met lovely Christie of Food Done Light? She is amazing and I know you will love her, her blog and her facebook page, too. Please go over and follow her on both and see if you are featured on her blog.
Rules, yeah, I know.
Link to your original recipe, craft or tip and photo directly, not your blog.
Don’t forget to link back to my post, or blog, with either a text link or our new button. We are sorry but without a link back, you cannot be featured.
Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date. Please do the same with my lovely co-hosts, Joan and Christie.
Share as many recipes as you like. The party is open all week.
Please visit others...they appreciate it as much as we do.
Leave a comment, I love when you stop by.
Y'all have a beautiful week. Be good to yourselves and each other.

Previous week's parties!
Week 64 Week 63 Week 62 Week 61 Week 60 Week 59 Week 58 Week 57 Week 56 Week 55 Week 54 Week 53 Week 52 Week 51 Week 50 Week 49 Week 48 Week 47 Week 46Week 45 Week 44 Week 43 Week 42 Week 41 Week 40 Week 39 Week 38
Week 37 Week 36 Week 35 Week 34 Week 33 Week 32 Week 31 Week 30
Week's 1-29 can be found Here


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Friday, December 14, 2012

Broccoli Bake

I do cook real food...see!  It's just that we are in a rut and eat the same things over and over again, it seems.  Until I saw what my lovely friend Ann, of The Fountain Avenue Kitchen shared with us last week.  Her Broccoli and Prosciutto Bake looked too good not to make!  It is an easy dish that I just knew would be a hit, and it was!  I adapted it to use what I had on hand, you do that too, don't you?  Yeah, I thought so. Anywho,  this is really easy, versatile and YUMMY!  It is made with frozen broccoli, my oldest son's favorite veggie, crescent rolls *another favorite*, and whatever you want to add.  I am going to add fresh mushrooms and whatever leftover meat I have next time.   It's wonderful to eat with a fork or cut into small pieces for an appetizer, my son was eating it pizza style.  However, you make and eat it, I know it will be a favorite in your family, also.



Broccoli Bake 

1 tube original crescent rolls 
5 to 6 cups frozen broccoli florets, measured frozen, thawed and squeezed dry with towel 
  you can substitute other veggies and/or meat for part of the broccoli
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
2 eggs
1/2 cup milk, 
1.4 to 1/2 teaspoon garlic powder, or to taste
1/4 teaspoon white pepper. or to taste
1/4 to 1/2 teaspoon dried thyme, or to taste
drizzle of lemon juice, optional


Heat oven to 375 degrees F.  Beat eggs and milk together, set aside. Unroll crescent rolls and place in the bottom of an ungreased 8x11 or 9x13 pan.  Put half the shredded cheese over the bottom. Layer optional meat and/or veggies, then broccoli.  Pour milk and egg mixture over top.  Drizzle with lemon juice, if using and sprinkle with  seasonings,  Top with rest of cheese.  Bake in preheated oven for 30-40 minutes until set and golden brown.  Enjoy  

I cooked this in a Le Creuset baking pan I bought over 20+ years ago.  I love it! 



This is shared on this great party!
The Better Baker Weekend Potluck #46

Wednesday, December 12, 2012

Thursday's Treasures Week 64

I always enjoy your company and the great food and crafts you share each week.  There is always an amazing collection and something for everyone.  I can rest assured that every person that visits, will find at least one new dish, creation, and very likely, a new friend, to make.  Enjoy your week and have a wonderful time getting ready for the holidays and spending time with treasured family and friends.   
Love and Hugs, Sweetums! 

Here are a few of the many fantastic links shared last week.  If you are featured, please grab our
"I Was Featured On Thursday's Treasures" button!



Y'all know I love beautiful Joan of Chocolate, Chocolate and More!   Please follow her here on facebook and her blog. You'll be so happy you did!    Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light?  She is amazing and I know you will love her, her blog and her facebook page.  Please go over and follow her on both and see if you are featured on her blog.

Rules, yeah, I know.

Link to your original recipe, craft or tip and photo directly, not your blog.
Link back to this post with either a text link or our new button. We are sorry but without a link back, you cannot be featured.

Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date.  Please do the same with my lovely co-hosts, Joan and Christie.

Share as many recipes as you like. The party is open all week.
Please visit others...they appreciate it as much as we do.
Leave a comment. I love to know you were here.

Y'all have a beautiful week. Be good to yourselves and each other.
Previous week's parties!

Week's 1-29 can be found Here

I finally made buttons for Thursday's Treasures.  I'd love for you to add it to your blog and post.  If you have been featured, please grab the "I Was Featured On" button to add to your blog!  Love and hugs! 

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Wednesday, December 5, 2012

Thursday's Treasures Week 63


Welcome Friends!  I'm happy to see you again.  I hope you had a fabulous week!  There is so much to do to get ready for Christmas, have you started?  We still don't have our tree up.  I haven't bought one single present yet and I am usually over half way there by now.  The twins are back in school and my oldest will, hopefully, go tomorrow.  A little advice...get your children, and yourself, flu shots.  That's what started all this sickness that has lasted over 1 month. 
May your week be full of radiant days, starry nights and an abundance of laughter and warmth from the inside flowing out.  

Here are a few of the many wonderful links shared last week.  I wish I could feature them all.  
Love and Hugs!
Melissa's Cuisine White Chicken Chili



Y'all know I love beautiful Joan of Chocolate, Chocolate and More!   Please follow her here on facebook and her blog. You'll be so happy you did!    Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light?  She is amazing and I know you will love her, her blog and her facebook page.  Please go over and follow her on both and see if you are featured on her blog.

Rules, yeah, I know.

Link to your recipe directly, not your blog.
Link back to this post. We are sorry but recipes without a link back cannot be featured.

Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date.
Please do the same with my lovely co-hostess, Joan.

Share as many recipes as you like. The party is open all week.
Please visit others...they appreciate it as much as we do.
Leave a comment. I love to know you were here.

Y'all have a beautiful week. Be good to yourselves and each other.
Previous week's parties!


Week's 1-29 can be found Here

I finally made a button to link back to Thursday's Treasures.  I'd love for you to add it to your blog and post.  I'll  get a "Featured On" button very soon.  Love and hugs! 
Photobucket

Now......Let's Party!


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Thursday, November 29, 2012

Buttery Buttermilk Biscuits

I finally made biscuits that were light, fluffy, a little buttery and, well, edible!!!  I was so excited I just about drove my oldest by bonkers while riding in the truck yesterday talking about my biscuits!  ~smile~   It was quite an accomplishment for me since I am a Southerner, coming from a line of great women that made the BEST biscuits and couldn't make a descent biscuit.  Here they are...what do you think?


Wednesday, November 28, 2012

Thursday's Treasures Week 62

Oh My!  Where has the time gone to?  It won't be long at all and Christmas will be here.  The smiles on children's faces as they open the presents under the tree.  The smells of comfort coming from the kitchen bringing a flood of memories of years gone by.  The beautiful sound of music as you unknowingly sing along, at times soft and wistful and others, loud and strong!  ~smile~  I haven't shopped at all and even forgot about Black Friday with my youngest being in the hospital and my other two sons sick.  Now, my oldest has pneumonia but is getting better as the fluid around his lungs is reabsorbing.  Whew....I'm ready for something good!  For now, let's enjoy a few views of last weeks party and get this week's party started!  Love and hugs dear ones! 











Y'all know I love beautiful Joan of Chocolate, Chocolate and More!   Please follow her here on facebook and her blog. You'll be so happy you did!    Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light?  She is amazing and I know you will love her, her blog and her facebook page.  Please go over and follow her on both and see if you are featured on her blog.

Rules, yeah, I know.

Link to your recipe directly, not your blog.
Link back to this post. We are sorry but recipes without a link back cannot be featured.

Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date.
Please do the same with my lovely co-hostess, Joan.

Share as many recipes as you like. The party is open all week.
Please visit others...they appreciate it as much as we do.
Leave a comment. I love to know you were here.

Y'all have a beautiful week. Be good to yourselves and each other.
Previous week's parties!



Week's 1-29 can be found Here

Now......Let's Party!
 Just put your wonderful dish over there and make yourself at home.
Thank you for sharing your Treasured Recipes and Memories and everything in-between.  Ones that bring you closer to those around you while making memories along the way.  Love and hugs! 
Giving thanks to so many things...especially friendship, like yours.  <3 and="and" hugs="hugs" nbsp="nbsp" p="p">


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Sunday, November 25, 2012

Haystack Squares

My precious Mama would make these every holiday season.  There would be an endless supply of this wonderful candy.  Lines of them on wax paper the length of the table with pieces missing here and there.  ~smile~  I made these today but wanted to make them different.  I made them in squares so they package and handle easier.  Dark chocolate was a bonus that I never had in these growing up but think I will keep for my boys.  Enjoy!

Haystack Squares

1 bag butterscotch chips
1 cup salted peanuts, I used party peanuts with sea salt
2 cups chow mein noodles, broken in pieces
1 cup dark chocolate chips

Spray brownie bite pan or line a 13 x 9 pan with parchment paper.  Melt butterscotch according to directions.  Add peanuts and chow mein noodles. Stir to mix thoroughly.  Stir in dark chocolate chips.  Press into cavities of brownie bite pan or baking pan.  Put in refrigerator to set.  Un-mold or left parchment paper from pan and cut into squares, rectangles or shapes *haven't tried this but it should work*   Enjoy! 

NOTE:  The candy mixture got hard so I put the filed silicone brownie bite pan in the microwave 10 to 15 seconds at the time until candy was just melted, about 45 seconds total.  Be careful you don't heat too much.  The next time I make these, I will do the same and may actually skip melting the butterscotch first and just mix everything together, add to the pan and melt either in the microwave or oven.

I shared this on this amazing party!
The Better Baker Weekend Potluck #46

Friday, November 23, 2012

Stuffing Bites

What do you do with all the leftover dressing/stuffing you have from the feast you cooked yesterday?  Make stuffing bites, of course!  You don't even had to wait for leftovers..just mix a box or bag of stuffing according to directions, add whatever you want to it, form into a shape, pan fry or bake.  There you go..simple and perfect!  Great for watching the game, as appetizers for your guest, or just popping in your mouth while wrapping presents!  Enjoy! 


Stuffing Bites

Form leftover dressing/stuffing into shapes.  Spray skillet with non stick spray.  Brown bites on all sides.  Serve with Strawberry Cranberry Sauce or cranberry sauce.  Enjoy!  

Wednesday, November 21, 2012

Strawberry Cranberry Sauce

I don’t like cranberry sauce and not certain why.  I do like cranberries and strawberries.  Why not combine the two and make a sauce that not only I would eat, but also, my boys, I think, I hope.   I can't imagine where they get their pickiness from!  Surprised smile  
Don't just make this for Thanksgiving...make it all year.  I am even going to put this on a chocolate cake I am making tomorrow.  YUM!  Enjoy!  Love and hugs! 



Strawberry Cranberry Sauce

12 oz fresh cranberries, rinsed and picked through if needed
1 lb strawberries, fresh or frozen, rinsed and tops removed if fresh.  Half sliced and the rest quartered or halved
1/2 to 1 cup sugar, depending how sweet the strawberries are.
1/2 to 1 cup water
2 to 3 Tablespoons orange juice concentrate, optional

What to do

Put half of the strawberries, sliced, in a sauce pan with water and 1/2 cup sugar.   Cook until sugar is dissolved.  Add cranberries.  When cranberries start to pop, add rest of strawberries.  Cook until cranberries stop popping and strawberries are cooked yet still holding their shape.  Taste and adjust sweetness if needed cooking just until sugar dissolves.   Remove from heat and cool in refrigerator.  Enjoy! 

Thursday's Treasures Week 61

Happy Thanksgiving!  Thank you for sharing and being a friend. I always look forward to you being here with us and letting us into your kitchen. I have so much to be thankful for!  My youngest son was in the hospital for 7 days with what started out as the flu for 11 days that turned into pneumonia and then turned pneumonia in both lungs.  My other two boys are sick and on medicine and breathing treatments, also.  But,  my youngest is home and, even though still sick, not nearly as sick as he was.  Giving Thanks to the doctors and medicine that helped my son get better.  We are taking it one day at a time.    Love and hugs!

Here is the Double Dark Chocolate Pie we really love.  

A few, out of many, wonderful links shared last week:
Y'all know I love beautiful Joan of Chocolate, Chocolate and More!   Please follow her here on facebook and her blog. You'll be so happy you did!    Don't forget to check out the features to see if you are there. 
Have you met lovely Christie of Food Done Light?  She is amazing and I know you will love her, her blog and her facebook page.  Please go over and follow her on both and see if you are featured on her blog.

Rules, yeah, I know.

Link to your recipe directly, not your blog.
Link back to this post. We are sorry but recipes without a link back cannot be featured.

Please follow my blog, facebook, pinterest, twitter, e-mail, rss...you get it. Whatever is your favorite way to follow to stay up to date.
Please do the same with my lovely co-hostess, Joan.

Share as many recipes as you like. The party is open all week.
Please visit others...they appreciate it as much as we do.
Leave a comment. I love to know you were here.

Y'all have a beautiful week. Be good to yourselves and each other.
Previous week's parties!



Week's 1-29 can be found Here

Now......Let's Party!
 Just put your wonderful dish over there and make yourself at home.
Thank you for sharing your Treasured Recipes and Memories and everything in-between.  Ones that bring you closer to those around you while making memories along the way.  Love and hugs! 
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Ginger Pumpkin Bread with Cinnamon Glaze

Happy Fall Y'all!  This great quick bread, Ginger Pumpkin Bread with Cinnamon Glaze, is perfect for the first day of fall!  So easy and full of the flavors associated with a chill in the air.  If only the weather would get the hint.  

Tuesday, November 20, 2012

Roast Turkey and Being Thankful

Happy Thanksgiving!!!  I made this turkey last Wednesday.  Little did I know it would not be eaten, or even tasted.  My precious 5 year old son, the youngest twin, was admitted to the hospital with pneumonia after being sick with the flu for 11 days.  The pneumonia turned into double pneumonia. Seven days later and we are still at the hospital...hoping and praying he will be released today. We are taking it one day at a time.  

I'm very thankful my youngest son is getting better...slowly. which is fine with me while he builds the strength needed to be well, once again.  For the doctors and medicine that has helped him and now my oldest son.  I'm thank for for all the prayers, support and well wishes from friends, personal and Recipes For My Boys, and family, they are greatly appreciated.  Not only for my youngest but for all of us, my oldest is sick now.  I'm thankful I am able to be beside them, should they need to lean on me.  In front of them, should they need guidance.  Behind them, if ever they start to fall.   I'm Thankful for being Blessed with My Three Boys that fill my heart with love and happiness.   For being given the greatest of all gifts..that of being a Mama to my precious children and wife to a loving, caring husband of 24 years.  I Love You All!  

As this was being published, the nurse came in and said  he could go home!!!!!  So very thankful!!!!

NOTE:  Since we were never able eat this turkey.   I am not certain how the bay leaves will be.  Personally, I think they add a great hint of flavor.  You be the judge as this is my "Tasteless Turkey!" 


Roast Turkey

12 to 14 lb turkey, fresh or thawed completely
 2 teaspoons kosher salt
1 1/2 teaspoon ground garlic
1 teaspoon dried thyme
1/2 teaspoon white pepper or to taste
1/2 teaspoon onion powder
3/4 teaspoon celery seed
2-3 bay leaves, optional
1 stick butter, very cold, cut in 16 slices
1 lemon, halved


Spray roasting pan and rack.
Preheat oven to 325 degrees F.
Mix everything except bay leaves and butter together and put in an empty spice container if you have one.  Put aside.
Cut butter and place on plate.  Sprinkle both sides with spice mix using only enough to coat slices.  Alternately, dip each slice of butter in spice mixture to coat each side.
Removed giblets and neck from thawed turkey.  Save if you are going to make gravy.
Rinse turkey, inside and out.  Pat dry. 
Slide fingers under skin, starting at the neck, and gently loosen the skin without tearing it.  
Place slices of spiced butter under the skin on the breast and legs, saving 2 to 4 slices to rub turkey skin with.
Rub turkey with remaining slices of butter.
Put turkey on it's back on rack in pan. 
Squeeze lemon over turkey.
Sprinkle inside and out with remaining spice mixture. 
Put lemon halves inside turkey cavity.
Add bay leaves.  

Cook on lowest rack in preheated 325 oven for 1 hour.  Baste with juice in pan continue to baste every 30 minutes.  Cook for 3 1/2 to 4 1/2 hours or until thickest part of thigh, without touching the bone is 180 degrees F.   Remove from oven, tent with foil and let rest at least 30 minutes before carving.  Enjoy!  







Friday, November 16, 2012

Dark, Dark Chocolate Pie



This pie is so rich, smooth, velvety and delicious your family and friends will be asking you to make this again even before the first one is gone. There simply isn’t a comparison between this and a store bought pie. Take the time to make smiles from your kitchen.



Wednesday, November 14, 2012

Thursday's Treasures Week 60

Please forgive the non-post.  Most of you know what to do without the "rules"  This is what I started yesterday, you can tell I start in the middle, can't ya?  I am  in the hospital with my youngest, he has pneumonia and has had fever and the flu for 10 days.  His twin and older brother are sick as well.  Please pray,  if you believe, for them.  Have a gorgeous week.  Love and hugs! 






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Thursday, November 8, 2012

Sweet and Crunchy Sweet Potatoes

Sweet Potatoes for breakfast you may ask?  There isn't any reason not to eat them, right?  We eat them baked, sliced and roasted and boiled.  Whole, sliced or mashed we love them. They are healthy and taste great just as they are.  When topped with homemade granola and homemade maple syrup, they are wonderful! .  Eat them for breakfast, a side or even dessert.  These are perfect sliced, mashed or whole.  Cut down the middle lengthwise of whole sweet potatoes,  push the two sides together, top with granola and drizzle with syrup and/or melted butter/margarine.  Boil, drain , mash and top.  Any way you make them, top with granola and maple syrup and you have a new fav!


Wednesday, November 7, 2012

DIY Homemade Granola

Don't you just love granola?  It goes on everything or can be eaten by the fistful by itself.  So easy  (I'm lovin' all the easy things to make!) and affordable, too!  You can add anything in it and it will always be just right.  Start with old fashion rolled oats, add nuts, seeds, dried fruit, pretzels. cereal, chocolate, butterscotch or cinnamon chips and there ya go.  Ta Da!   The makings of your own granola.  This make 1 1/2 to 2 cups.  You may want to make more. ~smile~  I'm making more tomorrow and will update.

DIY Homemade Granola

1 cup old fashioned rolled oats
1 1/2 tablespoons oil
5 tablespoons homemade maple syrup
1/2 cup broken pretzels, optional, I didn't have nuts so I used them first...very good!
OR, 1/2 cup chopped nuts
1/4 cup seeds
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon cumin
whatever you want to add

Preheat oven to 375
Line rimmed baking sheet with parchment paper.
Mix oil, maple syrup, salt, cinnamon and cumin together in bowl.
Add oats, nuts, seeds, and pretzels.  Toss gently to cover all with syrup mixture.
Spread and separate on baking sheet.
Cook for 7- 10 minutes, until light brown, stirring every couple of minutes. Watch carefully, it can burn in no time at all.
Cool completely and store in sealed container or plastic bag.

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