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Almond Pecan Granola

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Almond pecan granola is full of flavor and really easy to make. Perfect for a yogurt parfait or with milk.My youngest son and I love granola. I usually purchase it at Target or Sprouts in the flavors we love but I came across a recipe for delectable granola in one of the many Taste of Home cookbooks I own. Although this granola is delectable I decided to change the name to almond pecan granola to better represent what’s in it. However, almond, pecan, coconut, maple, honey, chocolate chip granola was too long. The flavors really work though. The original recipe did not call for chocolate chips but I think it’s a great addition. I used mini chips but they got lots with the oats and nuts so next time I’ll use regular size chocolate chips.

Making homemade granola is so easy to make and I will never buy store bought again. It’s really budget friendly too. This recipe is delicious as is but is easily customizable to keep breakfast interesting. Change up the nuts, omit the coconut, add sunflower seeds, include raisins or Craisins to mix up flavors each time you make it. Just have a look around your pantry and decide what would make this granola different.

The first time I made this granola I cut the recipe in half. The original Taste of Home recipe makes eleven cups which I thought was too much for only two of us. Half a recipe works for us and that is what I’ve included below. I’ve also swapped the amounts on the honey and maple syrup, using more syrup than honey for a nice change.

Be sure to check out today’s recipes from other Taste of Home Volunteer Field Editors at the bottom of this post. Thank you, Jolene from Jolene’s Recipe Journal for always hosting.

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Almond Pecan Granola

Almond Pecan Granola

Ingredients

  • 4 cups old-fashioned oats
  • 1 cups chocolate chips (semi-sweet or milk)
  • 1/2 cup slivered almonds
  • 1/2 cup chopped pecans
  • 1/4 cup flaked coconut
  • 1/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/8 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Cooking Spray

Instructions

  1. Preheat oven to 350 degrees F. Coat a 15-in. x 10-in. x 1-in. baking sheet with cooking spray and set aside.
  2. In a large bowl, combine the oats, almonds, pecans, chocolate chips and coconut.
  3. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
  4. Transfer to prepared baking sheet.
  5. Bake at 350° for 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely on wire racks.
  6. Store in an airtight container.
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Recipe adapted from Taste of Home

More Taste of Home Tuesday breakfast ideas include mini cinnamon sugar muffins and fresh blueberry coffee cake.

This was shared at Meal Plan Monday.

Almond pecan granola is full of flavor and really easy to make. Perfect for a yogurt parfait or with milk.

 

 

Chocolate Chip Oatmeal Cookies Jolene’s Recipe Journal
Zucchini Onion Pie The Lively Cook
Overnight Oatmeal cooking. reading. creating

Cranberry Almond Chicken Salad Wraps

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Cranberry Almond Chicken salad makes a great lunch.Those who know me well know I am a chicken salad connoisseur. Chicken salad is something I make a couple of times a month for lunch. My youngest and I are the only ones who like chicken salad in the house. The fact that he’s a teenager means it doesn’t last long and I don’t get much. But that’s OK because I’m teaching him how to make it so, really, he can have it whenever he wants.Since I make chicken salad so much I’ve often mixed up the add-ins. Since I had a big bag of dried cranberries I decided that cranberries and almonds would pair nicely. To add a bit more depth of flavor I roasted the chicken in the oven and toast the almonds over medium low heat in a skillet. It’s OK to prepare the chicken however you would like and using leftovers or starting with a store-bought rotisserie chicken is a great idea.

I happened to have flour tortillas on hand the day I made this cranberry almond chicken salad so I made wraps. I love to serve this on a flaky croissant, mini Hawaiian rolls for sliders, on a brioche bun which is my personal favorite, or your favorite sandwich bread. You could also make this into a festive and seasonal appetizer by topping crostini with a dollop.

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Cranberry Almond Chicken Salad Wraps

Cranberry Almond Chicken Salad Wraps

Ingredients

  • 2 bone-in chicken breasts, cooked and shredded
  • 1/4 cup to 1/2 cup mayonnaise
  • 1/4 cup almond slices, lightly toasted
  • 1/2 cup dried cranberries
  • 1/4 cup chopped onion
  • Salt and pepper, to taste

Instructions

  1. In a bowl combine all ingredients well. Chill until ready to serve.
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Thank you to Caroline from Caroline’s Cooking for hosting this week. See all the other recipes being shared today as part of Cranberry week. Plus, follow #cranberryweek for all the tasty cranberry creations:
See all the other recipes being shared today as part of Cranberry week – follow #cranberryweek for all the tasty cranberry creations:

Cranberry almond chicken salad wrap.

Warm Cranberry Spread #CranberryWeek

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img_5882Up today for #CranberryWeek is this delicious appetizer for warm cranberry spread. I made it recently for a cocktails and croquet party I hosted for my brother and neighbors. While searching for recipe for this week, I went to one of my stand-by sites, Taste of Home. I found this recipe there. Our guests raved about it and said it was one of the best appetizers I’ve ever made. I found it was best served with crackers but cucumber or zucchini rounds would also be a good idea.

This is also the week 14 recipe in the 52 Week New Recipe Challenge. This dish will absolutely be made again and again.

 

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Warm Cranberry Spread

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 1/4 cups, about 18 servings

Warm Cranberry Spread

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 package (4 ounces) crumbled feta cheese
  • 3/4 cup whole-berry cranberry sauce
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup sliced green onions
  • Assorted crackers

Instructions

  1. Preheat oven to 350°. In a small bowl, mix cream cheese and feta cheese until blended. Spread into an ungreased 9-in. pie plate. Spread with cranberry sauce. Bake, uncovered, 15-20 minutes or until heated through. Top with almonds and green onions. Serve with crackers. Yield: about 2-1/4 cups.

Notes

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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cranspreadcrackerWelcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
 

 

 

Homemade Green Bean Casserole

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Homemade green bean casseroleI am not a fan of the “traditional” green bean casserole made with canned green beans and a can of soup. Or mushrooms. I despise mushrooms so when I came across this recipe from Taste of the South magazine I knew I had to try it. No mushrooms. If  you do like mushrooms, you certainly could sauté some sliced mushrooms in a small amount of butter and add to the mixture. If there is a nut allergy in your family, you can certainly omit the almonds.

Now, of course, everything from scratch is more work but this really isn’t much more than making the “other” recipe. Don’t be intimidated though. You can make part of this recipe in advance. You can make the sauce and store in the fridge for up to two days. Cook the green beans and refrigerate them up to 2 days as well. Make shallots and assemble and bake before serving. This dish was a hit from the very first time I made it and it has become a holiday staple on our table.

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Homemade Green Bean Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: About 6 servings

Homemade Green Bean Casserole

Ingredients

  • 1 1⁄4 pounds fresh green beans, cut into 1-inch pieces (about 5 cups)
  • 2 tablespoons butter
  • 7 tablespoons all-purpose flour, divided
  • 1 cup whole milk
  • 1 cup chicken broth
  • 1 teaspoon salt, divided
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup slivered almonds, toasted
  • 2⁄3 cup vegetable oil
  • 1⁄2 cup (1⁄4-inch) sliced shallot, separated into rings

Instructions

  1. Preheat oven to 350°. Spray a 11⁄2-quart baking dish with nonstick cooking spray. Set aside.
  2. In a large saucepan, cook beans in boiling water until crisp-tender, approximately 3 minutes. Drain, and set aside.
  3. Add butter to saucepan; melt over medium heat. Add 4 tablespoons flour; whisk 1 minute. Whisking constantly, add milk, broth, 3⁄4 teaspoon salt, and pepper. Bring to a boil; cook, stirring constantly, 2 minutes. Place beans and almonds in prepared dish; pour sauce over beans.
  4. Bake until beans are tender, 25 to 30 minutes.
  5. In a medium skillet, heat oil over medium-high heat. In a shallow bowl, add remaining 3 tablespoons flour and shallot, tossing to combine.
  6. Shake excess flour from shallot; place in hot oil. Cook, turning occasionally, until golden brown, 2 to 3 minutes. Drain on paper towels; sprinkle with remaining 1⁄4 teaspoon salt. Top casserole with fried shallot.
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Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

 

Nutty Cookies and Cream Ice Cream

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Nutty Cookies & Cream Ice Cream

Milk is a staple in our house. I like to say we are a family of milkaholics. We are a family of 4, with 2 growing boys, and we go through 4 – 5 gallons of milk a week. No lie. I really feel blessed that my family likes milk and are hearty milk drinkers. I love making ice cream and this nutty cookies and cream ice cream has become a favorite.

A tall, cold glass of milk.

I know so many who don’t like milk. It’s a concept I can’t fathom. There is absolutely nothing else you can drink with chocolate cake, cookies or peanut butter. Of course this is my opinion, but really, there is no other drink for these foods.

Florida is known for many things including citrus, tourism, sunshine, beaches and great seafood. But did you know there is a huge dairy industry too? Honestly, I had no idea and am so glad I learned this information. I like to buy my foods as close to home as possible. It’s interesting to know some of these Florida dairy facts. The more than 130 dairy farms in Florida are primarily owned (and operated) by second and third generation Holstein (the black and white cows) farmers. These farming families are committed to providing a fresh supply of quality milk that is wholesome and good for you. Not only do these hardworking families take care of their herds, they are stewards of the land and leaders in their communities. While there are dairy farms in much of the state, the leading dairy counties in Florida are Lafayette and Okeechobee and herds can range in size from 150 cows to 5,000 cows. What’s interesting to me is these counties are no where near each other. Lafayette is in the central northern part of the state and Okeechobee is lower central Florida near the lake of the same name. All of these cows, nearly 123,000 in the state, produce about 2.34 billion (!) pounds of milk a year translating to 277 million gallons of Florida-produced milk in supermarkets. Of that, at least 260 gallons goes through my refrigerator in a year. Florida’s dairy farmers are also conscientious about recycling the 170,000 tons of byproducts, including citrus pulp, brewers’ grain and whole cottonseed, that are consumed by the cows so this does not end up in landfills. Meet the Florida dairy farming families who work to bring us delicious and healthy milk.

The farmers aren’t the only hard workers. Each Florida Holstein is milked 2 to 3 times a day which yields about 6 to 8 gallons of milk. If you drink 3 cups of milk a day you will achieve your recommended daily dairy allowance plus fill up on essential vitamins and nutrients including protein, vitamins A, D and B12, the all important calcium to build strong bones, potassium, phosphorus, riboflavin, niacin, magnesium and zinc. So much “good for you” stuff packed into 8 ounces. If you’re interested in learning about a day on the Florida dairy farm you can read more about it.

Dairy products are not only for drinking. Follow this link for “home spa” recipes such as a lavender milk bath and yogurt based facial masks among other delicious recipes.

Florida dairy farmers are committed to teaching children about the health benefits of milk. Their Dairy 101 Resource Kit is an educational kit you can view online.

In our house we not only like to drink milk, we like to make ice cream with milk. I’m always trying out new flavors and the newest favorite flavor is my nutty cookies and cream ice cream. I’ve already made it twice since developing it and it doesn’t last long. What I think is really unique about this nutty cookies and cream ice cream flavor is I lightly toast the slivered almonds to bring out an even nuttier quality. Plus, the addition of the almonds gives the ice cream a nice crunch. Another favorite ice cream flavor is my fresh coconut ice cream.

Nutty Cookies & Cream Ice Cream

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Nutty Cookies and Cream Ice Cream

Yield: Approximately 5 cups

Nutty Cookies and Cream Ice Cream

Ingredients

  • 3/4 cup slivered almonds
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 20 regular sandwich cookies, such as Oreo, crushed

Instructions

  1. In a small skillet over medium-low heat toast almond slivers until fragrant and just beginning to brown, being very careful not to burn. Set aside to cool.
  2. In a medium pan, over medium-low heat combine the milk, salt and sugar, stirring continuously until sugar is dissolved. Do not boil. Remove from heat and cool slightly, about 5 minutes. Add heavy cream and vanilla. Transfer mixture to a bowl. Cover and refrigerate 1 to 2 hours or overnight.
  3. Prepare ice cream according to your ice cream makers instructions adding the almonds and crushed sandwich cookies once ice cream nears the end of churning and has begun to set up. My Cuisinart ice cream maker makes a soft ice cream so for a firmer texture I put it in the freezer for a minimum of 2 hours before serving. It was the perfect scooping consistency.

Notes

Recipe notes: When you first taste the ice cream you may think there is an overpowering vanilla flavor. As the ice cream flavors meld, the vanilla flavor wanes. This recipe tested in a Cuisinart ice cream maker.

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nutty cookies and cream ice cream

This post is sponsored by Florida Dairy Farmers in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

Learn more about Florida Dairy Farmers

Florida Milk in the News:  Read here

You can also follow Florida Dairy Farmers on social media: Facebook, Twitter, YouTube, Pinterest, Instagram
Milk in the Morning:

Milk during the Day:

Milk in Desserts:

 

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