Do you remember these babies? Boy I [...]]]> Are you stuck in doors during this most awful time of the year? I am. But here’s a little goodness that you can munch while you watch the snow gather. ugh. And you can even have your kiddies do the work. They’ll love it! and you will too.

Do you remember these babies? Boy I do. I love them at 37 as much as I did when I was 7.

Peanut Butter Moon Balls
1/2 cup peanut butter
1/2 cup honey
1/2 cup dry milk

Mix all together. Form into small balls then roll in crushed graham cracker crumbs (wait, you’re not crushing the actual crumbs…you know what I mean). Cool in fridge until firm. Better have cold milk on hand.

The [...]]]> I have been knee deep in granola research. I’ve sent emails. I’ve sampled. I’ve called. I’ve even dragged people into my kitchen and forced them to make granola while I sit taking notes, asking questions, threatening them with a fork.  After weeks of munching…I mean researching, I can now share my results with you.

The first granola recipe is from my bestest of besties– Josie.  15 years ago my husband came home from school and said, “there is a girl in my study group that is so much like you…it’s weird.” I thought nothing of it for months. And then I met her. Josie is the best kind of friend because she reminds me of my better self. She’s all the things I think I am…only better. And do you want to know the kicker about Josie? She would totally disagree with me.  She’s a kooky girl and the best kind of friend a girl could ask for. (Oh crap. I just ended that sentence with a preposition. Sorry Winston.)

I could go on and on about cheesy friend stuff but let’s pause and talk about Josie’s cooking habits. Josie is a healthy girl. Her kitchen is stuffed with fresh fruits and veggies, carrot juice and black beans. No joke. She’s refined this recipe over the years and is happy to let us all benefit.  Without further adieu…

Josie’s Healthy Granola; Sugar Free Granola
aka Deceivingly Healthy Granola

In a big soup pot, melt 4 Tablespoons butter over medium heat. Add 8 cups old fashioned oatmeal. Stir and toast for about 20 minutes until fragrant. Stir often as it can burn easily.

Remove oats from heat and add the following:
2 cups shredded coconut
1/2 cup wheat germ
1/2 cup flax seed (whole or ground)
2 cups chopped nuts
1 teasp. vanilla
1 teasp. cinnamon
1/2 teasp. nutmeg
1/2 teasp. salt

Mix well. Drizzle with 1/3 cup honey (warmed in microwave so its easily drizzled) and mix well again. Spread granola over two cookie sheets. Bake for 30 minutes at 300 degrees F. Halfway through cooking, switch both pans to the other’s original place so that sheets bake evenly. After cooking, add 2 cups of any favorite dried fruit, favorite combination (golden raisins, dried cherries,apricots, pineapple, craisins).
 

Greek Yogurt
dried cherries
pecans
oats (old fashioned, raw)
cinnamon
maple syrup

You play with the quantities. I probably added a wee too much syrup. But who cares. For ten minutes, [...]]]>

Before you lies a set of ingredients that when combined just so creates Magical Morning Bliss.

I hit it out of the park this morning with breakfast. Here is what lay in my bowl:

Greek Yogurt
dried cherries
pecans
oats (old fashioned, raw)
cinnamon
maple syrup

You play with the quantities. I probably added a wee too much syrup. But who cares. For ten minutes, I munched, read the New York Times, and experienced sheer Breakfast Bliss. Try it.

Sometimes I get stuck in a rut, and I make the same thing over and over again. This factors in most prominently on Sunday evenings.  As we gear up for a new week, we all like [...]]]> Got a bunch of tomatoes hanging around this time of the year? I’ve got just the thing for you.

Sometimes I get stuck in a rut, and I make the same thing over and over again. This factors in most prominently on Sunday evenings.  As we gear up for a new week, we all like to gather at the table and eat something comfortable, yummy, easy, and reliable. Enter my favorite bean dip in the world. Once you make this, you’ll see that’s it more of a bean dish that a dip. But we scoop it up with sturdy tortilla chips and gobble, gobble, gobble.  Add this to your rotation and you’ll be thanking me.

Mexican Baked Bean Dip

1 can black beans
1 can cannelini beans (or navy or great northern)
1 can shoepeg corn
1-2 cups salsa verde (green salsa)
6 whole roma tomatoes, diced and salted
1 bunch cilantro, chopped
4 cups mexican blend cheese, shredded

Preheat oven to 400. Dice and salt tomatoes and scatter in the bottom of 9×13 baking pan. Drain all beans and corn, add to top of tomatoes. Pour salsa over bean mixture. Sprinkle entire pan with cheese and cilantro. Bake in oven until cheese and salsa melt together and bubble, about 15-20 minutes. Serve with sturdy tortilla chips (Costco’s Kirkland Signature Brand Organic Tortilla Chips are by far our favorite). Enjoy.