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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

Magic Coconut Bars – Gourmet Gallery Cookbook

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Magic coconut bars are super easy to make and you may have all the ingredients in your pantry.October is National Cookbook Month. Some blogger friends and I are celebrating by sharing a recipe from a favorite community cookbook. I have a few community cookbooks from local organizations as well as some Junior League cookbooks. I chose a favorite recipe, magic coconut bars, which I’ve never made before, from the cookbook Gourmet Gallery. You may be wondering why, if it’s a favorite recipe, I’ve never made it before. It’s because I LOVE magic coconut bars and I could eat the entire pan. I was saving myself from myself, if you know what I mean. Need less to say, I shared most (some) of the bars.

Gourmet Gallery Cookbook from The Museum of Fine Arts, St. Petersburg, FL

First, please indulge me while I tell you a little bit about the cookbook. Gourmet Gallery Cookbook is a compilation of recipes from The Museum of Fine Arts in St. Petersburg, FL. The Museum of Fine Arts holds a special place in my heart. When I was a child my Mom took me to two exhibits that impacted me for life. The first was an exhibit of Leonardo da Vinci inventions. They were actual working models that patrons were able to touch and work. I was fascinated. The second was an exhibit of French Impressionist works. Claude Monet, August Renoir, Alfred Sisley, Edgar Degas, Camille Pissarro and more. I fell in love, right then and there. Impression Sunrise by Monet is one of my favorite paintings. About 18 years ago I had the good fortune to visit Giverny, residence of Monet, but I digress.

So when National Cookbook Month rolled around and I went looking through my collection, I knew I had to choose one from Gourmet Gallery. You make know these magic coconut bars by the name magic cookie bars, or 7 layer bars, but I think, because this cookbook is older, it could be a very early version of the recipe. This cookbook was published in 1975 and it had three printings. It is now out of print, unfortunately, but copies are available on eBay. The recipes came from members and friends of the museum.

As I was making the recipe, I’m thinking this is not enough chocolate. Then I think, the can of sweetened condensed milk will not cover this pan. Well, I was wrong on both counts. It was the perfect amount and it really is magic.

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Magic Coconut Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: About 4 dozen.

Magic Coconut Bars

Ingredients

  • 1 stick butter, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 cup nuts, chopped (pecans or walnuts)
  • 3/4 cup chocolate chips (semi-sweet or milk)
  • 1 1/3 cup flaked coconut
  • 1 can sweetened condensed milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. Pour melted butter in bottom of a 9x13 inch baking dish.
  3. Sprinkle evenly with graham cracker crumbs.
  4. Over this, in layer fashion, evenly sprinkle nuts, then chocolate chips then coconut.
  5. Pour sweetened condensed milk over all.
  6. Bake for 25 minutes or until light and coconut is lightly toasted.
  7. Allow to cool 15 minutes before cutting into small squares.
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Magic coconut bars are a real treat.

School Lunch Menu Plan Week 4

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A muffin, salad, sandwich, chips and a treat are featured in this week's menu.Whether or not your kids are back in school summer is quickly coming to a close for 2017. The school lunch menu plan for week 4 includes some dishes that use up summer produce.

Strawberry Salad with chicken and candied almonds.Do your kids love salad? My son does. From the moment he tasted this strawberry salad with candied almonds he was hooked. That was a couple of years ago and he still loves it. Unfortunately, since he has braces, I leave off the almonds at this point but he’s declared he wants this salad as one of his first meals when he gets them off.

Zucchini chocolate chip muffinsWhen I include salads in the lunch box I often include a bread. If the zucchini in your garden has gone crazy try these zucchini chocolate chip muffins from Jolene’s Recipe Journal. The addition of chocolate chips adds a touch of sweetness to this classic muffin. I would also be great as a lunch box snack or dessert muffin.

Italian Pressed SandwichIf sandwiches are more your child’s thing this Italian pressed sandwich from A Kitchen Hoor’s Adventures is perfect.  No grilling or panini maker necessary. You just need to plan so you have enough time to press before you pack it up. What’s really great about this sandwich is you can customize it to the deli meats and cheeses your child enjoys. Plus, mixing it up keeps your kids guessing and doesn’t allow boredom to set in.

Parsnip chips are a healthy idea.If you’re trying to get more veggies in your kids these parsnip chips from Feeding Big would be a good way. They would also pair well with the Italian pressed sandwich above. Because if you have a sandwich, you need chips, right?! This chips are doubly healthy because they are baked and not fried.

A sweet treat for the lunch box.This weeks treat comes from Books and Cooks. Chocolatey pretzel treats are easy enough for kids to help make, under supervision, of course. I would caution to keep them chilled which would be easy with cold packs in the lunch box. A fun idea would be to use seasonal M&M, autumn mix for fall, red/ green for the holidays, Valentine mix…you get the idea. You could also use the various M&M flavors like peanut butter, caramel, etc.

Mounds Cake

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Mounds Cake

The first time I made this Mounds Cake it was a hit. I wrote the recipe out on a recipe card and tucked it in my treasured recipe box. I promptly forgot about it for a few years. It wasn’t until I was talking with a friend that I was reminded of it. I thought it would be a delicious dessert for Easter. I usually make my Rave Review Coconut Cake but my family wanted a change.

For this cake I used the regular size Mounds candy bars. Less time to chop them up. Plus, snack size is a little harder to find this time of year. Although at Halloween, they are abundant. If you need to use up some Mounds Easter eggs from those baskets making this cake would be a good option.

 

I have a fair collection of Bundt pans but I love making this cake in my star Bundt pan. It really is one of my favorite pans that I own. While you could put a glaze on it a dusting of powdered sugar is really all this cake needs.

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Mounds Cake

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients

  • 1 package yellow cake mix, without pudding
  • 1 small package white chocolate or French vanilla pudding mix
  • ½ cup vegetable oil
  • ½ cup water
  • 4 eggs
  • 1 (8-ounce) carton sour cream (or plain yogurt)
  • 8 snack-sized or 4 regular-sized Mounds candy bars, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup flaked coconut
  • Confectioners' sugar for dusting

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the cake and pudding mixes, oil, water and eggs. Stir until most of the lumps are gone. Stir in the sour cream, then the candy bars, chocolate chips, nuts and coconut. Pour the batter into the prepared pan.
  3. Bake 60 to 65 minutes, or until a toothpick inserted near the center comes out clean.
  4. Cool in the pan 15 minutes before removing to a wire rack. Cool completely.
  5. Before serving dust with confectioners' sugar.
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Shared at Weekend Potluck

 

This week, thirteen bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Saturday

In case you missed them, here’s Monday, Tuesday, Wednesday, Thursday, and Friday’s #EasterRecipes

Monday

Tuesday

Wednesday

Thursday

Friday

Chocolate Chip Brownies

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Love is in the air and your valentine is sure to fall in love with these chocolate chip brownies. After all, who doesn’t love chocolate for Valentine’s Day? I can honestly say this is THE best from-scratch brownie recipe I’ve ever made. Lots of chocolaty goodness with cocoa powder and two types of chocolate chips. I needed a snack for an end of season sports party and went looking on the Taste of Home website. These fit the bill and have now become a quick favorite in our house.  The recipe calls for nuts but I omitted them since I was making them for school. Plus the chocolate chips covered the top of each pan. I used semi-sweet but you could certainly use milk if you prefer.
Some blogger friends and I have put together a delicious collection of recipes for Valentine’s Day that your sweetie is sure to enjoy. Links to their blogs are at the bottom of this post.
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Chocolate Chip Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: About 3 dozen

Chocolate Chip Brownies

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup vanilla or white chips
  • 1 cup chopped walnuts

Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix).
  2. Pour into two greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake at 350° for 30-35 minutes or until toothpick inserted near the center comes out clean. Cool completely in pan before cutting.

Notes

Recipe from Taste of Home

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Bacon Lobster Omelette  by Caroline’s Cooking
Boozy Bailey’s Milkshakes  by I Say Nomato
Chocolate Cake with No Bake Oreo Filling by Jolene’s Recipe Journal
Chocolate Chip Brownies  by Family Around the Table
Chocolate Espresso Cupcakes by Grumpy’s Honeybunch
Pan Seared Steaks with Homemade Steak Sauce by A Palatable Pastime
Red Velvet Bars with Cream Cheese Frosting by The Chef Next Door
Sour Cherry Pie by A Day in the Life on the Farm
Strawberry Jell-O Parfaits by Amy’s Cooking Adventures
Surprise Inside Baked Chocolate Pudding by Cooking With Carlee
Sweetheart Strawberry Galette by Red Cottage Chronicles

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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