Muesli is the perfect summer oatmeal, served cold with chopped nuts and dried fruits!
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snack
Amazing Apple Pie Granola Recipe
When September hits, immediately I crave apple pie, I love a good apple pie, especially one with ice cream…YUM. While I know it’s not September…you need to know that I just couldn’t wait for something “apple”. So, I had to make my apple pie granola. I just love this recipe…and I love granola. I can eat granola with some milk in the morning or some yogurt in the afternoon, as a snack and sometimes I eat granola as a little snack late at night.
You will find this granola recipe is very different then your traditional recipes as this one tastes like an apple pie. It even starts out with apple juice that you concentrate, I’m not saying that this is a super healthy recipe, but it doesn’t use as much oil as some that I have made before. I made this apple pie granola recipe yesterday and Kelsi came home and nibbled on some of it…she was so cute as she’s like “mom it feels like Christmas with this granola”, I think it’s all that cinnamon!
Traditionally I tend to use cranberries and blueberries, in this recipe I use dehydrated apples that I chop, it adds great texture.
So, I mixed my nuts with the seasonings
I took my whole dehydrated apple
and chopped it up
mixed my oatmeal, nuts, seasonings and chopped dehydrated apples in a bowl and tossed
I added the apple juice, oil and honey and tossed again
I placed it on my lined sheet and sprinkled my brown sugar and coconut on top
I baked it for 10 minutes and tossed…see how “wet” it looks?
10 more minutes…still “wet”
10 more minutes…all done!
I let it cool off completely before I put it in my beautiful glass dish.
I know you will like this very simple and easy recipe!
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Amazing Apple Pie Granola Recipe
Ingredients
- 5 cups Old fashioned oats
- 1/2 cup Pecans, chopped
- 1/2 cup Walnuts, chopped
- 1/2 cup Milk powder *
- 1 cup Apple juice
- 1/2 cup Oil
- 1/4 cup Honey
- 1/4 teaspoon Salt
- 1 1/2 tablespoons Cinnamon, ground
- 1/2 teaspoon Cloves, ground
- 1 1/2 cups Dehydrated apples, chopped large
- 1/4 teaspoon Nutmeg
- 1 teaspoon Almond extract
- 1 1/2 tablespoons Brown sugar
- 6 tablespoons Coconut, shredded (I used sweetened and unsweetened)
Directions
- Preheat your oven to 350 degrees. Prepare a baking sheet with parchment paper and set aside.
- Place apple juice in a pan and cook on medium low heat until it reduces down to 3/4 of a cup. Once your apple juice reduces to the 3/4 of a cup, add your honey, oil, and salt.
- While your apple juice is reducing, put your granola, milk powder*, chopped nuts, seasonings and nuts in the bowl and toss. Add your apple juice, honey and oil.
- Once it's all well mixed, pour your mixed oatmeal onto your prepared baking sheet, add your almond extract. Add the brown sugar and coconut flakes and almond extract.
- Bake for 30-40 minutes tossing every 10 minutes and until it's done.
*I forgot to add the milk powder, I'm sorry
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Amazing Oreo Rice Krispies (Crispies) Treat Recipe
YUMMMMMMMY…there have I said enough? I just love rice krispies (crispies) and I found that even though they are a very simple thing to make, I always had an issue making them. My sister-in-law used to make rice krispies (crispies) for me for my birthday and I had always looked forward to receiving them as I just love rice krispies (crispies).
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Healthy Chicken Salad (no mayo) using Left Over Chicken
Here was my question…”What do you do when you have left over chicken from your BBQ’s? and you’re Italian???” And here is my answer, “You make chicken salad…hold the mayo!”
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No Bake Snickers Bar
So, I recently was told that my oven is drawing too much electricity which is why my electric bill is over $500 in January. I don’t buy that to be the reason for the increase but nonetheless, I decided that maybe I needed to find a recipe that didn’t include baking.
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Amazing Garlic Bread Recipe…my way!
It’s “Scrumptious Saturday” did you think I’d forget?
I’m sorry for the late post but today is also my daughters birthday. So I must say that while most people are preparing for the Super Bowl with lots of appetizers…like hot wings, dips and sandwiches, I have a house filled with girls wanting pizza, salad and cake. So I thought I’d have a little fun by making some garlic bread (my way). While at the market I found a sourdough bread, it had a nice hard crust and thought it looked fine for what I wanted to try.
I cut preheated my oven to 350 degrees and sliced my bread. In slicing the bread, I did it without cutting the bread all the way through so it looked like little cubes.
I then melted some butter and added garlic, since it is garlic bread and then added some Parmesan cheese
I had some monterey jack cheese that I sliced and stuck in between my sliced bread (I’m hoping the visuals are helping as I’m struggling describing this one for some reason…lack of sleep maybe lol)
I ladled the melted butter, garlic and Parmesan cheese on top of the bread….see where this is going??? lol I wrapped the bread with aluminum foil, placed it on a baking sheet and baked it for 15 min or so.
I took it out and checked to see if the cheese was melted, not quite where I wanted it.
I uncovered it and baked it for an additional 12 minutes or so…YUMMY…the kids loved it! and I have to say…so did I, I hope you do as well, enjoy!
PS – Don’t forget to subscribe (i have a box labeled “subscribe” to get all my new recipes emailed to you!
Amazing Garlic Bread…my way!
Ingredients
- 1 loaf Bread
- 1 stick Butter
- 2 tablespoons Garlic, chopped (or more if desired)
- 1/4 cup Parmesan cheese (or more if desired)
- 1 package Monterey jack cheese, sliced thin
Directions
- Preheat your oven to 350 degrees.
- Slice your bread into cubes carefully not to cut through to the bottom. Add your monterey jack cheese between the sliced bread.
- Melt your butter and add garlic and Parmesan cheese. Once melted, ladle your melted butter, garlic and Parmesan cheese over the bread and cover with the aluminum foil.
- Bake for 15 minutes, remove from the oven, uncover and place back into the oven for an additional 12-15 minutes or until the cheese is bubbly and bread is crusty.
- Try and resist eating straight from the oven try and let it cool, if you can, as I can not be liable for burnt tongues or roof tops
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Homemade Granola with Dried Fruit
I Love…love…luv granola! The funny thing is I didn’t grow up eating granola and really never appreciated it until I took a cooking class 7 or 8 years ago. Once I saw how easy it was to make, I was sold. I gave it away to neighbors for holiday gifts or friends just because. I find granola to be a great comfort snack, it’s simple enough to grab a handful and get a light pick me up in the afternoon or you can use it for a healthy breakfast in a parfait, it can be sprinkled in hot oatmeal. If you put some in your favorite muffin mix, it makes a simple muffin into a new creation. You can even sprinkle it on top of ice cream.
It’s so easy to make, now that I know how and you will find it easy to make as well. First you simply put your oatmeal, sesame seeds, sunflower seeds, nuts, cinnamon, vanilla extract & salt in a bowl and toss.
Then you put your syrup and sugars in a pan to melt. Once it’s all melted you pour the now liquid on top of your mixed oats and then you bake. I tend to bake in 10 minute increments until I get the color I like.
You can see how in 30 minutes of baking where it starts off and how it looks completed. When the granola is no longer moist and it’s reached the color I like, I remove it from the oven and I put the fruit on top. If you bake the granola and put the fruit in and then bake it, the fruit will burn and you will have to start over so wait until the end so you don’t dry out your fruit.
I hope you enjoy this granola, it’s one of my favorites!
Fruity Granola
Ingredients
- 4 cups Old fashion oats
- 1/4 cup Sesame seeds
- 1/4 cup Sunflower seeds
- 1 cup Walnuts, chopped (or your favorite nuts)
- 2 teaspoons Cinnamon
- 3/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/2 cup Brown sugar
- 1/2 cup Oil (not olive oil)
- 1/2 cup Maple syrup
- 1 cup Coconut flakes
- 1/2 cup Mango, dried and cut into pieces
- 1/2 cup Blueberries, dried (or another favorite fruit)
- 1/2 cup Cranberries, dried
Directions
- Preheat your oven to 350 degrees. In a large bowl, combine your oats, sesame seed, sunflower seeds, nuts, cinnamon, salt and vanilla extract. You can toss lightly.
- In a sauce pan, place your brown sugar, your maple syrup and oil and cook until all the sugar is dissolved. Toss into your large bowl of oats.
- Place your mixture on a baking sheet (you can line it with parchment paper or not) and bake for 10 minutes. While your oats are baking you can cut up your mango and measure out your fruit.
- Remove the granola from the oven, toss the granola, add your coconut and bake for an additional 10 minutes. Toss again and bake for another 10 minutes or until you get a golden color and is no longer moist. Remove from the oven and place your dried fruit on top.
- Once the granola has cooled completely, you can place in a container.
- While I may have suggested the nuts and dried fruits, you can add any type of nuts or dried fruits.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Oatmeal Sandwiches ~ Great for Breakfast or a Snack
So I’m one of those patients that sit in the doctors waiting room, I look through the magazines and then of course I’m going to find me a great recipe that I just have to try. So, I end up asking the receptionist to print me a copy of a page…of course these days I pull out my cell phone and just take a photo. Well, this recipe is one of those kind of recipes.
My son was home ill from school today so I thought what a perfect day to bake him some healthy (yes healthy) cookies. The recipe said that they are really meant to be eaten for breakfast but we think they can be eaten any time of the day. I did modify the original recipe by omitting 1/2 cup of raisins and I added a few more things to the mix. If you like raisins…then add em…we are not fans of raisins.
You basically grate your carrots
In a large bowl, add your oil, brown sugar, white sugar and egg. Mix until it’s well blended. Add your dry ingredients
add your oatmeal, carrots and coconut flakes. Mix just until it’s all blended
spoon onto your prepared baking sheets
bake for 10-12 minutes
while it’s baking you make your filling
and you make little sandwiches out of them. These cookies, wrapped and in the refrigerator, will last up to 3 days.
Yummy Oatmeal Sandwiches
Ingredients
- 1 cup All purpose flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Pumpkin pie spice
- 1/4 teaspoon Salt
- 1/2 cup Canola oil
- 1/2 cup Brown Sugar, packed
- 1/4 cup Sugar
- 1 large Egg
- 1 cup Old fashion oatmeal (not instant)
- 1 cup Carrots, shredded
- 1/4 cup Coconut, shredded
- 6 ounces Cream cheese, room temperature
- 2 tablespoons Maple syrup (or slightly more if desired)
For the Cookie:
For the filling:
Directions
- Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Sift your flour, baking powder, baking soda and pumpkin pie spice together. Add your salt to this mix and set aside.
- In a large bowl, add your oil, brown sugar, white sugar and egg. Mix until it's well blended. Add your dry ingredients, oatmeal, carrots and coconut flakes. Mix just until it's all blended.
- Drop your dough, by tablespoons, onto the lined baking sheets about 2 inches apart. Bake for 10-12 minutes or until the edges of the cookies begin to brown. Remove from your oven and let cool.
- In a small bowl, mix your cream cheese with your maple syrup.
- After your cookies have cooled down (if they are too hot the filling will melt so make sure to wait until the cookies are cooled), spread about 1 tablespoon of the filling on the flat side of the cookie, top with the remaining cookie and enjoy!
- Calories - 62
- Total Fat - .46g
- Cholesterol - 8mg
- Sodium - 68 mg
- Total Carb - 13.32g
- Protein - 1.30 g
For the Cookies -
For the Filling:
To Assemble:
According to my program - if you are not using the cream and only eating the cookie as an individual cookie (the batch makes 24 cookies or 12 sandwiches)...each cookie is the following:
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Lemon Poppyseed Cookies
OK, so I will share that this recipe is not a “Patty” original but the recipe itself was interesting to me as to make the lemon syrup you have to cook it down by half and that intrigued me enough to deviate from my original recipe. I enjoyed this version of the recipe…I will do my recipe next week and let you know which one I liked more.
In the meantime, I put a nice yellow ribbon around them to show you how lovely they can look as the perfect hostess gift.
Let me know what your thoughts are…
Thank you for visiting my site and I hope you enjoy this recipe along with others. To make sure you are being kept up with all my new posts please make sure to subscribe in the box listed on the top of the page. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too. Thank you again!
Lemon Poppyseed Cookies
Ingredients
- ¼ cup lemon juice
- 1 cup unsalted butter, room temperature
- 1 ¼ cups sugar
- 1 large egg
- 2 teaspoons vanilla
- 4 teaspoons lemon zest
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds + extra for topping
Directions
- Preheat oven to 350ºF, line 2 large baking sheets with baking paper.
- In a small saucepan, bring lemon juice to a simmer and let reduce by half. Once it has reduced add 1 stick of butter and let melt, remove from heat and set aside.
- In a mixing bowl, sift flour, baking powder and salt, set aside.
- In another bowl, add the additional stick of butter and 1 cup of sugar together and mix until smooth and creamy. Beat in egg and melted lemon-butter mixture, beat on medium-high with an electric mixer for 3 minutes, or until very light and pale in color. Mix in vanilla, poppy seeds and 3 teaspoons of lemon zest; once combined, add dry ingredients and mix on low until smooth, you may need to stir in the last 1/3 to 2/3 of a cup by hand. Blend until smooth.
- In a plate, combine the remaining ¼ cup of sugar with 1 teaspoon of lemon zest – rub the sugar and zest between your fingertips to obtain a lemony sugar. Roll leveled ½ tablespoons of dough into small balls and place on a prepared cookie sheet, 2" apart. Using a very slight moist glass, dip the bottom into sugar mixture and flatten cookies, follow by sprinkling a few poppy seeds and a pinch of the sugar+zest mix over the top of each cookie.
- Bake for 11-12 minutes or until perfectly golden around the edges. Let cool for a few minutes before transferring the cookies to a wire rack.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use