Honey Chip Granola Bars

Traci, I'm finally giving you the recipe for the granola bars I made for Halloween 3 years ago. Sorry it took me so long to get it to you.

1/4 cup butter or margarine
1/4 cup vegetable oil
1-1/2 lbs. miniature marshmallows
1/4 cup honey
1/4 cup peanut butter
5 cups old-fashioned oats
4-1/2 cups crisp rice cereal
1 cup graham cracker crumbs (about 16 squares)
1 cup flaked coconut
1 cup crushed peanuts
1/2 cup miniature chocolate chips

In a large saucepan, combine the butter, oil and marshmallows. Cook and stir over low heat until mixture is melted and smooth. Remove from the heat; stir in honey and peanut butter. Combine the oats, cereal, cracker crumbs, coconut and peanuts. Add to the marshmallow mixture; mix well. Press into a greased 15 x 10 x 1in. pan. Cool for 10-15 minutes. Sprinkle with chips and gently press into top. Cool completely. Cut into bars. Yield: about 4 dozen

Coconut Almond Muffins

1 cup flour
1/2 cup sugar
1 1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 tsp. almond extract
1/2 cup coconut
1/4 cup miniature semisweet chocolate chips
1/4 cup sliced almonds
additional sugar

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips. Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375 for 18-20 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Makes 6 muffins.

Golden Peach Muffins

1-1/2 cups flour
1 cup sugar
¾ tsp. salt
½ tsp. baking soda
1 can (15-1/4 oz.) sliced peaches, drained and finely chopped
1/8 tsp. ground cinnamon
2 eggs
1/2 cup oil
1/2 tsp. vanilla

In a bowl, combine the dry ingredients. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in peaches. Fill paper-lined muffin cups two-thirds full. Bake at 350˚ for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Pumpkin Apple Streusel Muffins!

Everytime someone tastes these, they want to recipe. For you Bozeman ladies, you probably already have this recipe so the Coconut Bread is for you all. This recipe is really good, and way better than the boxed muffin.

2 1/2 cups flour
2 cups sugar
1 T. pumpkin pie spice
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup solid pack pumpkin
2 cups peeled, finely chopped apples (I usually do 4)
Streusel Topping

-In large bowl, mix first 5 ingredients; set aside. In medium bowl, combine eggs, pumpkin, and oil. Add liquid ingredients to dry; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Sprinkle streusel topping over batter. Bake in pre-heated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean.

*Streusel Topping:
In small bowl, combine 4 T. flour, 1/2 cup sugar and 1 t. ground cinnamon. Cut in 8 t. softened but not melted butter, until mixture is crumbly (may need a little more butter if mixture is too dry and not crumbly).

Coconut Bread

This is a really good sweet bread!

4 eggs
2 cups sugar
1 cup oil
3 tsp. coconut extract
*Beat together.

3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
*Add in slowly and mix.

1 cup buttermilk
*Add in.

1 cup coconut
*Add in.

1 cup nuts (optional)

*Mix wet ingredients and fold in dry.

Glaze:
1 cup sugar
1/4 cup water
2 T. butter
*Boil 2 min and add: 1 tsp. coconut extract

Pour into 3 medium bread pans and bake at 325 degrees for 1 hour and 15 min. Poke holes in hot loves and pour in glaze.

Corn Muffins from America's Test Kitchen

Ingredients:
2 Cups flour
1 Cup cornmeal
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 Cups sugar
8 Tbsp butter, melted
3/4 Cups sour cream
1/2 Cup milk

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 400°. Spray a standard muffin tin with nonstick cooking spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide the batter evenly among muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
3. Bake until the muffins are light golden brown and a skewer inserted into the center of the muffins comes out clean, about 18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes; invert the muffins onto a wire rack, stand the muffins upright, cool 5 minutes longer, and serve warm.

1/2 White & Almost 1/2 Whole Wheat Bread

Ingredients:

4 cups white flour

2 cups whole-wheat flour

1 ¾ TB. Yeast

¾ TB. Salt

¼ cup sugar

¼ cup oil

2 cups hot water

1 egg

½ cup powdered milk

Put 2 cups flour in mixer; add yeast, salt and sugar.  Mix well.  Add oil and water.  Beat until all yeast is dissolved. Then add powdered milk and egg and mix together.  Gradually add remaining 4 cups of flour while kneading with bread hook until dough begins to pull away clean from the side of the mixing bowl and isn’t sticky. 

After last cup is added, knead for about 7 minutes in the mixer.  Shape into desired shapes or loaves; rise until almost double. 

For large loaves, bake at 350 degrees for about 32 minutes.  Don’t preheat the oven.  If you want to preheat the oven, bake at 325 degrees for about 35 minutes.

*I make this bread once a week, it's so easy and always turns out well!

Almond Poppy Seed Bread

Ingredients:

3 eggs

1 1/8 cup oil

2 ½ cups sugar

1 ½ cups milk

3 cups flour

1 ½ tsp. salt

1 ½ tsp. baking powder

1 ½ tsp. vanilla

1 ½ tsp. almond flavoring

1 ½ tsp. butter flavoring

1 ½ TB. Poppy seeds

Beat eggs, oil and sugar.  Mix salt and baking powder with flour.  Add flour mixture alternatively with milk to egg mixture.  Add extract and seeds.  Pour in two greased pans.  Bake at 325 degrees for 45 minutes to an hour.  Pour this glaze on while warm:

 

Glaze:

¼ cup orange juice concentrate

¾ cup powdered sugar

½ tsp. butter flavoring

½ tsp. almond flavoring

½ tsp. vanilla

Remove from pans when cool.

Cheesy Ham & Potatoes

1 2-pound bag frozen shredded hash browns

½ cup minced onion

2 cans cream of celery soup

1 8-ounce cream cheese

1 ½ cups Monterey Jack cheese, shredded

½ cup cheddar cheese, shredded

1 ½ cups cubed ham (one pkg. deli honey ham)

¼ tsp. pepper

1 tsp. olive oil

 

Preparation:

Soften cream cheese and cream together with soup in a large bowl.  Sauté onion with one tsp. olive oil until translucent. Combine the onions with the soup mixture and add ham, Jack cheese and pepper.  Break apart hash browns.  Gently stir into cheese mixture.

Place in greased baking dish.  Bake covered for 1 hour at 350 degrees.  Uncover and top with cheddar cheese.  Return to oven until cheese is melted.