Easy Homemade Granola

9:42 PM ByFiled UnderBreakfast

[donotprint]homemade granola

Homemade Granola, delicious crunchy, sweet, crispy and fruity.

I remember eating granola as a kid; my mom made the most amazing granola.

Doused in chilled milk or snatched from a bag in my tiny fist, my mom’s granola was better than any boxed version.

As an adult and admitted food and recipe obsessed person, it’s somewhat embarrassing to admit that homemade granola is one thing I’ve never tackled. (until now

One of my favorite go-to recipe blogs, fellow redhead and all around favorite people ever, Heather of Home Ec-101, posted the Easiest Homemade Granola Ever recipe and I must admit, I was inspired.

Y’all know me though, I can’t leave a recipe alone; I am compelled to tweak and twiddle and mess with every recipe that I come across.

I now have what I believe to be the MOST amazingly delicious homemade granola recipe ever.

Mixing the ingredients for this ridiculously easy, filling and delicious granola takes less than 5 minutes, baking it to crispy, golden heavenly perfection takes about an hour to an hour and a half.

Mix Oats, coconut, walnuts and almonds* together in your largest mixing bowl

pouring oats

Top with your binding mixture of honey, vegetable oil, vanilla, brown sugar, cinnamon and applesauce

honey, applesauce, oats and spices

Mix together until all ingredients are perfectly blended.

Divide and place on two baking sheets (your cooking time will differ if your baking sheets are dark or light)

Bake at 250 for 1 hour 20 minutes on light or 1 hour 10 minutes on dark non-stick, stir and mix every now and then, you want the granola to turn a lovely golden color, they will crisp up after they’re out of the oven. ( 20 minute intervals works well)

Remove from the oven, allow to cool.. add in dried cranberries, raisins, dried cherries (I would have added dried apples and nectarines if I’d had them)

homemade granola 2

This is amazing served in a bowl cereal style with ice cold milk

homemade granola with milk

or by the handful.  It’s healthy, chock full of anti-oxidents and all that yumminess without the preservatives and cost of the store bought kind.

Seriously, $4ish dollars for less than a pound of store bought granola or $4 for 2 gallon size bags (if you make two batches like I did) chock full of homemade healthy granola[/donotprint]

[print_link]

Recipe: Homemade Granola

Ingredients

  • 6 C oats (NOT the quick cooking ones)
  • 1 C sliced almonds
  • 1 C chopped walnuts
  • 1 1/2 C shredded unsweetened coconut
  • 1 C applesauce
  • 1/2 C honey
  • 2 Tbsp pure vanilla extract
  • 2 Tbsp vegetable oil
  • 1/2 C light brown sugar, packed
  • 1/2 tsp cinnamon
  • 1 C raisins
  • 1 C dried cherries
  • 1 C dried cranberries
  • or dried apples, nectarines etc….

Instructions

  1. In your biggest mixing bowl, mix together; oats, almonds, walnuts and coconut
  2. In a small bowl mix together: 1/2 C honey, 1 C applesauce, 2 Tbsp vanilla, 1/2 C brown sugar, 1/2 tsp cinnamon, 2 Tbsp vegetable oil
  3. Pour the applesauce mixture over the oat mixture and combine thoroughly. Use your hands (preferred) or a spoon and mix until thoroughly combined
  4. Spread the mixture over two baking sheets and bake at 250 F for about 1 hour 20 minutes.
  5. If the baking sheet is light it will take about 1 hour 20 minutes, if it’s dark/non-stick it will take about 1 hour (these are {abouts} it will depend on your oven, you want the granola to have turned a lovely golden brown.  It will get crispy after it’s removed from the oven and allowed to cool
  6. stir the granola every 20 minutes
  7. remove from the heat and allow to cool, this is when it will crisp up
  8. add in dried fruit: cranberries, raisins, cherries, apples etc…
  9. this recipe will yield 1 gallon sized storage bag

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*apparently the Print plug-in is broken, AGAIN! GRRRRRR.. As always, you can use the Print Friendly button to print the recipe with or without images and deleting whatever text isn’t relevant.

thank y’all for linking up and for y’all’s patience with the print/recipe plug-in issues! I love seeing what y’all are making. Thank you so much for sharing! Don’t forget, link up your recipe URL, leave a comment, link back here in your post and don’t forget to visit the other participants!!!

psssssst: I’m nominated for the Tastiest Blog Award and I’d REALLY appreciate your votes! I’m up against some really major competition!

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Cheesy Ham and Hashbrown Bake

11:44 PM ByFiled UnderBreakfast, Main Dishes, Mouthwatering Monday, Side Dishes

[donotprint]There’s just something about comfort food.

Ooey, Gooey, Cheesy, Warm, Filling Food that feeds your belly and your soul. Eaten with family and friends, this is the food that is served at baby showers, brunches, afternoons with friends and family.  The food of your childhood and your best memories.

Everyone has a recipe for Hashbrown Bakes and Casseroles, those recipes passed among friends and family, this one. This is my new favoritest of all favorites. It’s cheesy and gooey, hot and slightly crisp, while creamy, with just a dash of tang from the sour cream and a sweet bite from the onions.

What? You want the recipe? Okay ;-)

hashbrown casserole wm

Grate 2 C of sharp cheddar cheese (or.. pepper jack would be FABULOUS if you like that extra ZING!!!), chop 1/2 of one large yellow onion and 10 oz of cooked ham

hashbrown cheese & onions

Mix together with 2 (10.5 oz) cans of cream of potato soup, 1 (16 oz) tub of sour cream and a 30 oz package of frozen shredded hashbrowns, add about 1 Tbsp pepper, 1/2 Tbsp salt, a dash of paprika (smoked, if you have it).

Once this is all thoroughly mixed, layer it into a 9X13 (will fill) or a 10 X 15 (to make thinner servings) casserole dish

hashbrown casserole in pan

Top with 2 C of your favorite grated cheese blend.  I use an Italian Blend:  Parmesan, Mozzarella, Fontina, Provolone, Asiago and Romano (If you’re keeping count… that’s SEVEN cheeses in this dish)*

Place in the oven and bake at 325 for 1 hour, or until hot and bubbly and golden brown around the edges

hashbrown baked Serve immediately.

This dish will have everyone wanting more and asking for the recipe.  They’ll probably even offer to do the dishes for you, in exchange for the recipe *wink, wink*[/donotprint]

Print
Cheesy Ham and Hashbrown Bake

Prep Time: 15 minutes

Cook Time: 1 hour

Approximate Time: 1 hour, 15 minutes

Yield: 9X13 Pan or 10X15 Pan

Delicious and simple comfort food; this Cheesy Ham and Hashbrown Bake from ASouthernFairytale.com is perfect for every day or special occasions

Ingredients

  • 30 oz bag of frozen shredded hashbrowns
  • 2 (10.5 oz) cans of cream of potato soup
  • 1 (16 oz) tub of sour cream
  • 10 oz smoked ham (lunch meat, leftovers etc...), chopped
  • 1/2 a medium to large yellow onion, diced
  • 2 C grated sharp cheddar cheese
  • 2 C favorite cheese blend (I use a 6 cheese Italian blend)
  • 1/4 Tsp to 2 Tbsp black pepper (we love black pepper, remember you can add it, you can never take it away)
  • salt to taste
  • dash of smoked paprika
    • Variations
  • Use pepper jack instead of cheddar for a nice kick
  • Add in red and green bell peppers for a delicious crunch and burst of color
  • Try using 1/2 frozen shredded hash browns and 1/2 O'Brien style hash browns
  • Make ahead and freeze - just don't top with cheese if you're going to freeze it

Instructions

  1. Pre-heat oven to 325 F
  2. Grate the cheese, chop the ham, dice the onion
  3. In a large bowl mix together: soup, hash browns, seasonings, onion, sour cream, ham and cheddar cheese
  4. Spread into a 9X13 (for thicker servings) or a 10 X 15 (to make more servings) dish and top with the cheese blend
  5. Bake for one hour or until the casserole is bubbling and the cheese is golden brown
http://asouthernfairytale.com/2010/06/27/cheesy-ham-and-hashbrown-bake/

 

By the way ;-) I’m nominated for the Social Luxe Tastiest Blog Award. I would LOVE your support! You can vote every day until June 12th, there are some other great categories and amazing bloggers nominated, I hope you take the time to vote!! Thanks y’all![/donotprint]

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Migas

8:50 AM ByFiled UnderBreakfast, Mouthwatering Monday

[donotprint] Migas might be my most favorite egg breakfast dish ever.  Eggs, jalapenos, salsa, cheese, chips… my mouth starts watering just thinking about them.

migas

I like my migas with a lot of chips!!!  You may want to use 1/2 the chips, it’s up to you.

These migas are super easy to make, delicious and the spice level is completely adjustable for your tolerance.  I like mine with some ay yi yi yi!!!

complete recipe to follow pictures

Migas

Eggs, Cheese, Salsa, Butter, Onion, Jalapenos, Corn Tortilla Chipsmigas ingredients

Melt your butter in your medium skillet over medium heatbutter

Toss in chopped jalapenos and onions and sautee until the onions begin to soften and the smell has you wanting to scoop them up with a chip and devour

jalapeno and onions

While the onions and jalapenos are cooking mix your eggs, cheese and salsa together in a bowl or large measuring cup; when the onions and jalapenos are ready, slowly pour the egg mixture all around the pan to cover eggs going in

allow the eggs to firm up a bit and then using a wooden spoon or spatula gently move them around to distribute the eggs.  This is the time you’re going to top the eggs with the broken corn tortilla chipstop with chips- migas Like I said, I like a LOT of tortilla chips in my Migas

Gently, using your spoon/spatula/spoonula, incorporate the eggs and the chips together and let it cook until the eggs reach the firmness that you desire!

Spoon into a dish and top with a dash more salsa and even some cilantro if you like it!

migas 2

Now, for the printable easier to read recipe ;-)

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[print_link]

Recipe: Migas

Summary: Delicious Hearty Eggs with jalapenos, cheese, onions, salsa and corn tortilla chips

Ingredients

  • 5 eggs
  • 1/2 medium yellow onion, diced
  • 1/3 C chopped jalapenos (I use nacho sliced and then chop them, so much easier. You CAN use fresh, they’re awesome but, this recipe is about the easy)
  • 1 C (roughly a good handful) shredded sharp cheddar cheese
  • 1 1/2 Tbsp butter
  • 1/4 C salsa (plus additional for topping)
  • salt and pepper, to taste
  • handful of corn tortilla chips, broken

Instructions

  1. dice the onions and jalapenos and grate the cheese
  2. Melt the butter in a skillet over medium heat and then add in the onions and jalapenos.
  3. While the onions and jalapenos cook; crack the eggs and whisk them together with the salsa and cheese.
  4. When the jalapenos and onions have reached the point where they’re soft and fragrant and you want to scoop them up with a chip and devour them…
  5. Pour in the eggs and make sure you get all the cheese and salsa in, too.
  6. Let the egg mixture firm up a bit and then top with your broken chips, softly and gently use a spoon to push the mixture around to make sure that everything gets cooked. 7. Serve topped with a bit more salsa. You can garnish with more jalapenos, cilantro and even fresh diced tomatoes.

Variations

* you could use fresh onions, jalapenos, tomatoes and cilantro instead of salsa. * Just saute all of those together and then add in the eggs. * You can use corn tortillas instead of corn tortilla chips, I just prefer corn tortilla chips

 

I can’t wait to see what y’all have been cooking!  Thank you so much for sharing your recipes with me!

Please use your recipe URL for the linky. Make sure you link back here in your post!  Leave a comment on here after linking up and then go visit others who have linked up.

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