1 1/2 c rolled oats
1/2 c chopped nuts (I used almonds)
1/4 c oat bran
1/4 c flax seed
1/4 c salted sunflower seeds
2 tbsp sesame seeds
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 c vegetable oil (you can substitute half for applesauce)
2 tbsp maple syrup
2 tbsp honey
1/2 tsp vanilla
1/3 c dried fruit (I used Craisins)
Yogurt (I used Greek vanilla yogurt)
Berries (I used blackberries and raspberries)
Preheat oven to 300 degrees.
In a large bowl, combine the rolled oats, nuts, oat bran, flax seed, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt.
In a separate large bowl, whisk together the vegetable oil, maple syrup, honey and vanilla.
Combine the dry ingredients with the wet ingredients. Spread onto a prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes.
Pour the granola in a large bowl and stir in the dried fruit. Allow it to cool. (The granola can be stored in an air-tight container for up to one month.)
Spoon the granola in the bottom of a trifle bowl. Add a few berries and dollop yogurt on top. Repeat and top with berries.
Potato and Kale Frittata
Extra-virgin olive oil
4 medium potatoes, cut into 1/2-inch cubes
1 medium onion, julienne cut
2 c kale, stalks removed and cut into bite-size pieces
1 tbsp fresh herbs, chopped (I used rosemary)
1 clove garlic, minced
8 large eggs, beaten
Salt, a generous amount to taste
Freshly ground black pepper, to taste
Optional: 1/4 c shredded cheddar and Monterey jack cheese
Add enough olive oil to and oven-proof skillet to generously coat the bottom. Heat to medium heat on the stove. Add the potatoes and onion to the skillet. Cook and occasionally stir until the potatoes are just cooked through and the onions and potatoes are golden brown.
Stir in the kale, fresh herbs and garlic. Cook and stir until the kale is wilted and bright green.
Remove the skillet from the heat. Taste the mixture and season with salt and pepper. Pour the eggs over all, smoothing them out over the top with a spatula.
Preheat the broiler.
Return the skillet back to medium heat and cook until the edges are set and the middle is a little runny. Sprinkle the optional cheese evenly over all.
Broil until the eggs are set and the top is starting to brown.
Remove from pan and allow to cool for 1 minute before slicing.
Maple Cinnamon Walnut Sticky Buns
3/4 c chopped walnuts, divided
1/2 c butter, divided
1/3 c maple syrup, plus more for filling (I used light syrup to make myself feel a little better lol)
1/2 c white sugar
1 tsp ground cinnamon
2 cans of refrigerated 8 flaky big biscuits
1 (8 oz) pkg cream cheese, cut into 16 cubes
Preheat oven to 400 degrees. Spray a bundt pan with cooking spray. Sprinkle 1/2 c of the walnuts on the bottom of the prepared pan.
Melt 2 tbsp of the butter. Stir in the syrup until well blended. Drizzle the syrup mixture over the walnuts; set aside.
Melt the remaining 6 tbsp of butter. mix sugar and cinnamon in a shallow bowl. Separate the dough into 16 buiscuits. Press each biscuit into 1/4-inch thickness.
Roll the cream cheese cubes in the cinnamon mixture, pressing down on the cream cheese to make them 1/4-inch thick.
Use the remaining walnuts and place some in the center of each biscuit. Drizzle a little syrup (about 1/2 tsp) on top of each biscuit (be careful not to let the syrup touch the edges) and set a cream cheese cube on top.
Gather up the sides of the dough, form into a ball and seal the edges.
Dip the top of each ball into the remaining butter and then into the cinnamon.
Arrange half of the balls, cinnamon sugar-sides face up, in the prepared pan.
Repeat with the remaining half of the balls to form a second layer. Drizzle with any remaining butter and sprikle with any remaining cinnamon sugar.
Bake for 30 to 35 minutes, or until golden brown. Cool for 5 minutes in the pan. Invert onto a serving platter. Scrape any remaining walnuts left in the pan and spoon over the buns. Allow the sticky buns to rest for about 10 minutes before serving warm.
Sticky Cinnamon Rolls
1 envelope active dry yeast
2 tbsp warm water
3/4 c lukewarm milk
1/4 c white sugar
1/2 tsp salt
2 1/2 tbsp shortening (I substituted with 2 tbsp butter)
2 1/2 c all-purpose flour
1 c brown sugar
4 tsp cinnamon
3 tbsp butter, softened
2 1/2 tbsp butter
1 c confectioners' sugar
3/4 tsp vanilla
2 tbsp hot water
Combine yeast and warm water, allow to stand for 5 minutes, until bubbly.
In a large bowl, combine yeast mixture, milk, salt, egg, shortening and 2 c of the flour. Mix well for a few minutes. Beat in remaining flour, until dough no longer sticks to bowl. Knead dough for 5 minutes, until smooth and elastic-like. Place dough in greased bowl and cover. Allow to rise in dark, warm place until doubles.
On floured surface, gently roll out dough to a 1/4-inch thickness in a rectangular shape.
Filling: Combine 1 c brown sugar and 4 tsp cinnamon in a bowl. Spread softened butter over dough. Sprinkle cinnamon sugar mixture over evenly.
Roll dough as tightly as you can from one end to the other. Cut into 1-inch thick pieces.
Place rolls onto butter-greased glass baking dish. Cover rolls with wet dish towel and set in warm place for 30 minutes.
Bake in 350 degree oven for 15 to 20 minutes, until light brown.
Combine glaze ingredients and drizzle over warm rolls.
Serve warm and enjoy!
Blueberry Muffins with Brown Sugar Topping
Yields 24 muffins
3 c all-purpose flour
1 1/2 c white sugar
1 tsp salt
1 tbsp plus 1 tsp baking powder
2/3 c vegetable oil
2/3 c milk
2 c fresh blueberries
Brown Sugar Topping:
1/3 c brown sugar
2 tbsp all-purpose flour
Pinch of ground cinnamon
1 tbsp butter, room temperature
Preheat oven to 400 degrees.
In a large bowl, combine the flour, white sugar, salt and baking powder.
Whisk the vegetable oil, milk and egg into the flour mixture just until combined, being careful to not over mix.
Carefully fold in the blueberries. Fill a prepared muffin pan with the batter 2/3 full for 24 regular size muffins. For slightly larger muffins, fill 16 almost to the top.
In a small bowl, combine the brown sugar, 2 tbsp of flour, cinnamon and butter with a fork to form the crumb topping. Evenly sprinkle the crumb mixture over each muffin.
Bake for 18 to 20 minutes (18 exactly in my oven), or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before removing.
Serve and enjoy!
8 slices wheat bread, cubed
1 lb cooked meat, crumbled or shredded (I used crumbled turkey sausage)
2 c shredded cheese (I used sharp cheddar cheese)
10 large eggs
2 c milk (I used skim)
2 tbsp olive oil
2 c veggies, chopped (I used green pepper, onion and mushroom)
1 tbsp fresh herbs, chopped (I used basil)
1 clove garlic, minced
Salt, to taste
Pepper, to taste
Preheat oven to 325 degrees.
Place the bread in a 9 x 13-inch prepared baking dish. Evenly top the bread with cooked meat and cheese.
Beat the eggs with milk and season with salt and pepper. Pour the egg mixture evenly over all.
Bake for 50 minutes, or until it is puffed and set in the middle. Allow it to cool for 5 minutes before slicing into 12 squares.
Celeste is a wife to her best friend, mother to their beautiful daughter and a medical transcriptionist. She is a self-taught cook who became a passionate foodie in the process. Her hope is that others will follow along on her journey at CookingCreation.com , have the desire to start cooking more, gain the confidence to try new things, quit dining out so much and remember how important and special it is to sit around the dinner table together as a family. Oh yeah... and eat good food, too!