So this weekend was General Conference and traditionally I cook a nice big, yummy breakfast for all of us. I usually do cinnamon rolls, eggs, bacon, juice etc...but, this time I decided I wanted to try something different. So, I went online and found some amazing recipes. They were all a huge hit and may become new family favorites! Enjoy
Granola (this recipe is soooo wonderful)
4 1/2 c old fashioned rolled oats
1 c whole raw almonds
1 c raw sunflower seeds
1 c raw pumpkin seeds
1/2 tbsp. wheat germ (opt)
1 1/2 tsp cinnamon
1 tsp salt
3/4 c apple sauce
2 Tbsp canola
1/4 c honey
1/3 c karo
3/4 c light brown sugar
1-2 c dried fruits (I used craisins)
Preheat oven to 325 degrees and place the oven racks in the upper and lower thirds of the oven. Butter or spray with a non stick vegetable spray, two baking sheets.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon and salt.
in another bowl, stir together the apple sauce, oil, honey, karo, and brown sugar. Pour this mixture over the dry ingredients and toss together making sure all the dry ingredients are coated with the liquid. Divide the granola evenly between the baking sheets and bake for about 35-40 minutes or until golden brown, stirring occasionally so the mixture browns evenly. The browner the granola gets without burning, the crunchier the granola will be. Remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once it has completely cooled, add the dried fruit and store in an airtight container or plastic bag in the refrigerator, it will keep for several weeks. Serve plain or with milk, yogurt or fresh fruit.
P.S. I added in cashews, coconut and pecans as well and it was to die for.
Buttermilk Berry Muffins
2 1/2 c all purpose flour
3/4 c granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
zest of one orange
1 large egg, lightly beaten
3/4 c buttermilk
2/3 c canola oil
1 tsp vanilla extract
2 c fresh or frozen berries (I used Gib Wallaces frozen raspberries he gave us for Christmas)
Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cup pan.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter. Bake about 20 minutes or until a toothpick inserted in the middle comes out clean. Transfer to wire rack and let cool about 5 minutes. Dust with powdered sugar and serve!
Sausage Casserole
1 lb ground sausage
3 c shredded potatoes, drained and pressed
1/4 c butter, melted
12 ozs mild cheddar cheese, shredded
1/2 c onion, shredded
1 (16 oz) container small curd cottage cheese
6 jumbo eggs
Preheat oven to 375 degrees. Lightly grease a 9X13 inch square baking pan. Place sausage in a large deep skillet. Cook over medium high heat until evenly browned. Drain, crumble and set aside.
In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs. pour over the potato mixture.
Bake 1 hour in the preheated oven, or until a toothpick inserted into center comes out clean. let cool for 5 minutes before serving.
