6 cups quick-cook oats
1 cup brown sugar, lightly packed
0.25 cup sugar
2 cups Almond Milk (or whatever milk you prefer)
4 tbsp melted butter
4 eggs, lightly beaten
4 tsp baking powder
1.5 tsp salt
4 tsp vanilla
1 cup of apple cinnamon preserves or your favorite add-in (i.e. peanut butter, chocolate chips, etc.)
Mix all ingredients together, stirring well.
Spread into a greased 9x13 pan.
Bake 45-60 minutes at 350 degrees.
This recipe makes enough for 2+ days worth of breakfasts for my family of 4.
January 16, 2012
September 30, 2011
Cheerio Treats
I don't remember where I found this recipe (and can't find the link I borrowed it from either.) But they sounded yummy and I want to try them.
"For an easy and fun dessert, make these yummy nuggets of goodness using an old favorite - Cheerios! They make a great after-school snack for your kids...and all the others in the neighborhood.
Serves: 12
Cooking Time: 25 min
Ingredients
1 cup packed brown sugar
1/2 cup softened margarine or butter
1/4 cup lite corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios
1 cup Spanish peanuts
1 cup yellow raisins
Instructions
1.Heat oven to 250F degrees.
2.Grease 2 rectangle pans 13x9-inch or 1 jelly roll pan 15 1/2" x 10 1/2".
3.Combine Cheerios, peanuts, and raisins in a 4-quart bowl.
4.Heat brown sugar, margarine or butter, corn syrup, and salt in a 2-quart saucepan over medium heat, stirring constantly, till bubbly around edges.
5.Cook uncovered, stirring occasionally, 2 minutes longer.
6.Remove from heat and stir in baking soda till foamy and light in color.
7.Pour over cereal mixture and stir until coated.
8.Spread evenly in pans and bake at 250F degrees for 15 minutes.
9.Stir, then let stand just until cool, about 10 minutes.
10.Loosen with spatula and let stand till firm, about 30 minutes.
11.Break into bite-sized pieces. Makes about 10 cups."
"For an easy and fun dessert, make these yummy nuggets of goodness using an old favorite - Cheerios! They make a great after-school snack for your kids...and all the others in the neighborhood.
Serves: 12
Cooking Time: 25 min
Ingredients
1 cup packed brown sugar
1/2 cup softened margarine or butter
1/4 cup lite corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups Cheerios
1 cup Spanish peanuts
1 cup yellow raisins
Instructions
1.Heat oven to 250F degrees.
2.Grease 2 rectangle pans 13x9-inch or 1 jelly roll pan 15 1/2" x 10 1/2".
3.Combine Cheerios, peanuts, and raisins in a 4-quart bowl.
4.Heat brown sugar, margarine or butter, corn syrup, and salt in a 2-quart saucepan over medium heat, stirring constantly, till bubbly around edges.
5.Cook uncovered, stirring occasionally, 2 minutes longer.
6.Remove from heat and stir in baking soda till foamy and light in color.
7.Pour over cereal mixture and stir until coated.
8.Spread evenly in pans and bake at 250F degrees for 15 minutes.
9.Stir, then let stand just until cool, about 10 minutes.
10.Loosen with spatula and let stand till firm, about 30 minutes.
11.Break into bite-sized pieces. Makes about 10 cups."
August 8, 2011
Oven Smores
To start you will need 1-box of graham crackers, 1-13 oz. jar of marshmallow fluff, and 1.5 bags of dairy-free chocolate chips.
Spread the fluff onto the crackers. Place them under the broiler for 1 minute, 50 seconds on low
Melt the chocolate in a double boiler and ladle the chocolate onto the crackers.
For smoother chocolate add 2 tablespoons of butter or butter substitute, optional.
Voila!! Yummy Smores that are dairy-free and gelatin-free.
Also be sure to watch them under the broiler. I let the first batch go for 2 minutes and half of them burnt.
Enjoy!!! I know I did!
August 7, 2011
Honey-baked Parsnips
1/2 cup warm water
1/2 cup honey
1 tablespoon vegetable oil, optional
1/2 teaspoon salt
1 teaspoon cinnamon
5 parsnips, peeled and cubed
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Stir together water, butter, honey, salt, brown sugar, and cinnamon in a large bowl until the honey has dissolved. Stir in the parsnips until thoroughly coated. Scrape the parsnips and honey sauce into a 9x12 inch glass baking dish.
3.Bake uncovered in preheated oven until the parsnips are very soft, about 60 minutes.
For a twist add in some carrots and double the recipe.
1/2 cup honey
1 tablespoon vegetable oil, optional
1/2 teaspoon salt
1 teaspoon cinnamon
5 parsnips, peeled and cubed
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Stir together water, butter, honey, salt, brown sugar, and cinnamon in a large bowl until the honey has dissolved. Stir in the parsnips until thoroughly coated. Scrape the parsnips and honey sauce into a 9x12 inch glass baking dish.
3.Bake uncovered in preheated oven until the parsnips are very soft, about 60 minutes.
For a twist add in some carrots and double the recipe.
Baked Apples
INGREDIENTS
6 medium apples
1/2 cup maple syrup
1/3 cup water
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
Dash salt
2 tablespoons Earth Balance Vegan Butter
1. Preheat oven to 350°F. Core apples and peel top 1/3 of apple. Stand apples in baking pan.
2. Combine maple syrup, water, lemon juice, cinnamon and salt in small saucepan. Bring to a boil. Pour mixture over apples. Cover loosely with foil.
3. Bake 30 minutes. Remove from oven. Place 1 teaspoon butter into core of each apple. Baste apples with pan juices; cover and bake 15 minutes or until tender. Cool.
4. Serve warm or cold.
For a fun twist at Halloween or for a Bug-themed Party add gummy worms as pictured below.
6 medium apples
1/2 cup maple syrup
1/3 cup water
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
Dash salt
2 tablespoons Earth Balance Vegan Butter
1. Preheat oven to 350°F. Core apples and peel top 1/3 of apple. Stand apples in baking pan.
2. Combine maple syrup, water, lemon juice, cinnamon and salt in small saucepan. Bring to a boil. Pour mixture over apples. Cover loosely with foil.
3. Bake 30 minutes. Remove from oven. Place 1 teaspoon butter into core of each apple. Baste apples with pan juices; cover and bake 15 minutes or until tender. Cool.
4. Serve warm or cold.
For a fun twist at Halloween or for a Bug-themed Party add gummy worms as pictured below.
June 9, 2011
Homemade Applesauce
3 - 5 pounds of apples (any kind you choose)
1 tbsp ground cinnamon
0.5 cup honey
Peel, core, and dice the apples.
Place in a large stockpot; add about 1-2 inches of water.
Boil to a boil and then simmer for 15-30 minutes.
Drain any excess liquid.
Mash the apples with a potato masher and add in the remaining ingredients to taste.
*for a smoother texture put the apples into a food processor instead of mashing by hand.
1 tbsp ground cinnamon
0.5 cup honey
Peel, core, and dice the apples.
Place in a large stockpot; add about 1-2 inches of water.
Boil to a boil and then simmer for 15-30 minutes.
Drain any excess liquid.
Mash the apples with a potato masher and add in the remaining ingredients to taste.
*for a smoother texture put the apples into a food processor instead of mashing by hand.
April 19, 2011
Teriyaki Oven Burgers
Preheat oven to 375 degrees.
1 lb. ground beef
0.5 tsp garlic salt
0.25 tsp onion powder
0.25 tsp black pepper
0.25 tsp dried basil
0.25 tsp dried parsley
teriyaki sauce of your choice to coat and marinate
Mix the beef and seasonings then form into 4 patties. Marinate for 30-60 minutes.
Place the patties on a rack placed over a cookie sheet lined with aluminum foil.
Bake for about 30 minutes.
1 lb. ground beef
0.5 tsp garlic salt
0.25 tsp onion powder
0.25 tsp black pepper
0.25 tsp dried basil
0.25 tsp dried parsley
teriyaki sauce of your choice to coat and marinate
Mix the beef and seasonings then form into 4 patties. Marinate for 30-60 minutes.
Place the patties on a rack placed over a cookie sheet lined with aluminum foil.
Bake for about 30 minutes.
March 23, 2011
Calzones
For the dough:
1 pkg yeast
1 Tbsp sugar
1 cup warm water (110-120 degrees F)
1 tsp garlic salt
3 Tbsp olive oil
2 1/3 cup white flour
2/3 cup whole wheat flour
Combine yeast, sugar and warm water and let set for 5 minutes.
Mix flours and gatlic salt together.
Add yeast mixture and oil.
Mix well.
Let dough rise, in a warm place, for about 1 hour, until approximately double in size.
Roll out a small portion of the dough at a time. (Divides well into 4 equal portions)
Optional toppings for the filling:
Mozzarella cheese
Pizza sauce
Turkey pepperoni
Olives
Mushrooms
-Really whatever you like on pizza
Place toppings of your choosing on one half of the dough.
Fold the other side over the fillings and crimp the edges together with a fork.
Set on baking tray.
Bake at 400 for 10-15 minutes until lightly browned. Test to make sure dough is done baking.
Serve with pizza sauce for dipping.
To make your own pizza sauce:
15oz. can tomato sauce
0.5 tsp garlic powder
0.5 tsp dried oregano
0.5 tsp dried basil
0.25 tsp dried parsley
dash or two of dried thyme
1 pkg yeast
1 Tbsp sugar
1 cup warm water (110-120 degrees F)
1 tsp garlic salt
3 Tbsp olive oil
2 1/3 cup white flour
2/3 cup whole wheat flour
Combine yeast, sugar and warm water and let set for 5 minutes.
Mix flours and gatlic salt together.
Add yeast mixture and oil.
Mix well.
Let dough rise, in a warm place, for about 1 hour, until approximately double in size.
Roll out a small portion of the dough at a time. (Divides well into 4 equal portions)
Optional toppings for the filling:
Mozzarella cheese
Pizza sauce
Turkey pepperoni
Olives
Mushrooms
-Really whatever you like on pizza
Place toppings of your choosing on one half of the dough.
Fold the other side over the fillings and crimp the edges together with a fork.
Set on baking tray.
Bake at 400 for 10-15 minutes until lightly browned. Test to make sure dough is done baking.
Serve with pizza sauce for dipping.
To make your own pizza sauce:
15oz. can tomato sauce
0.5 tsp garlic powder
0.5 tsp dried oregano
0.5 tsp dried basil
0.25 tsp dried parsley
dash or two of dried thyme
March 21, 2011
Apple Cinnamon Roll Cup Cakes
Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.
Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.
Based on the recipe found HERE.
Ingredient List Recap:
Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour + 2 cups all-purpose whole wheat flour, divided
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Directions
In a small saucepan warm almond milk to about 110 F.
In a large mixing bowl, dissolve yeast and sugar in the milk.
Add salt and two cups of flour and beat for two minutes.
Beat in eggs and butter.
Stir in the remaining flour a half cup at a time, beating well after each addition.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Roll out dough into a long rectangle about 1/4” thick.
Brush with about half of the melted butter.
To make the filling, in a medium-sized bowl, mix sugar, brown sugar, cinnamon, walnuts, and apples.
Spread the walnut/apple mixture evenly over the dough, leaving about an inch empty on all sides.
Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 24 even pieces.Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F.
Evenly distribute the remaining 0.25 cup of melted butter over the tops of the cupcakes.
Bake for 20 minutes or until the tops are golden.
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
Directions
In a medium-sized bowl, mix powdered sugar and apple cider until fully combined.
Drizzle over cupcakes.
Based on the recipe found HERE.
Ingredient List Recap:
Cinnamon Roll Ingredients
2 cups Silk Vanilla Almond milk
1 tbsp (.5 oz) active dry yeast
0.33 cup sugar
2 tsp salt
4.5 cups all-purpose unbleached white flour
2 cups all-purpose whole wheat flour
2 eggs
0.25 cup Earth Balance Vegan Butter, room temperature
Filling Ingredients
0.5 cup Earth Balance Vegan Butter, melted
1 cup sugar
1 cup brown sugar
3 tbsp cinnamon
1 cup loosely chopped walnuts
3 cups finely chopped tart apples
Apple Cider Glaze Ingredients
1 cup powdered sugar
2 tbsp + 1 tsp apple cider
March 17, 2011
Teriyaki Chicken Stew
Ingredients
1.5 lbs boneless, skinless chicken, trimmed and cut into 1-inch pieces
1 bag (16 ounces) frozen Asian stir-fry vegetable blend (such as Birds Eye)
2 cups halved baby carrots
0.5 cup low-sodium chicken broth
6 tbsp + 2 tbsp low-sodium teriyaki sauce, divided
2 tbsp cornstarch
4 cups broccoli flowerets
3 cups prepared rice (optional) - I used whole grain brown rice
Directions
Combine chicken, vegetables (minus the broccoli), carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2.5 hours or on LOW for 5 hours.
Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over rice, if desired.
1.5 lbs boneless, skinless chicken, trimmed and cut into 1-inch pieces
1 bag (16 ounces) frozen Asian stir-fry vegetable blend (such as Birds Eye)
2 cups halved baby carrots
0.5 cup low-sodium chicken broth
6 tbsp + 2 tbsp low-sodium teriyaki sauce, divided
2 tbsp cornstarch
4 cups broccoli flowerets
3 cups prepared rice (optional) - I used whole grain brown rice
Directions
Combine chicken, vegetables (minus the broccoli), carrots, broth and 6 tablespoons of the teriyaki sauce in slow cooker. Cover; cook on HIGH for 2.5 hours or on LOW for 5 hours.
Stir together remaining 2 tablespoons teriyaki sauce with cornstarch. Stir teriyaki mixture into slow cooker along with broccoli and cook an additional 30 minutes or until sauce has thickened. Serve over rice, if desired.
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