Today I made Granola from my favorite cookbook: Mega Cooking by Jill Bond.
Here is the recipe for you.
|1 cup||2 cups||Cooking oil|
|1 cup||2 cups||Honey|
|12 oz can||2- 12oz cans||Concentrated frozen juice, thawed|
|10 cups (2 lbs)||20 cups (4 lbs)||Old-fashioned oats|
|1 cup||2 cup||Powdered milk|
|1 cup||2 cups||Creamy peanut butter (optional for granola bars/chunks)|
|1 cups||2 cups||Seeds|
|1 cups||2 cups||Raisins or dehydrated fruit|
|1 cups||2 cups||Nuts (walnuts, peanuts, pecans, almonds)|
Prepare pans w waxed paper or Teflon liners. Optional.
In a large tub measure the dry ingredients. I use a clean dry dish tub that has never been used for anything besides mixing dry baking ingredients.
In a large measuring cup, measure the oil, then add the honey.
In a saucepan, heat the oil, honey, and juice until warm and well blended. Do not boil.
Pour the liquids over the oats, stirring as your pour and until well coated.
Spread the granola mixture across the bottom of the prepared pans. Press firmly for granola bars/chunks.
Bake at 250 F for 1 hour.
Rotate the pans if using more than one.
Bake for another hour. Stir to break up clumps IF desired.
Rotate the pans and bake 30-60 more minutes or until golden brown and no moisture is visible.
Divide, store, and freeze any that you will not be eating within 1 week.
Harvest Granola: apple juice, dehydrated apples, raisins, nuts, and cinnamon sugar.
Blueberry Morning: White grape juice w dehydrated blueberries
Tropical Island Granola: Pineapple juice, dehydrated pineapple, papaya, mango, and banana pieces
Bog Granola: Cranberry juice and craisins
Hiking Climbing Granola: apple juice, mountain trail mix w m&ms, chocolate chips, nuts, raisins, etc.
Rock Climbing Granola: apple or white grape juice w seeds, nuts, raisins, and several types of dehydrated fruit.
Filed under: Meal Planning
Wednesday is Crock Pot Night
1 cup baby carrots, chopped
3 medium potatoes, peeled and sliced
1 medium onion, peeled and sliced
1/2 head of green cabbage, sliced
2 zucchini, sliced
2 cloves garlic, minced
1 can black-eye peas
1 Tbsp olive oil
1/4 tsp dried thyme
1/4 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
black pepper to taste
5 cups chicken broth
Throw everything into the crock pot. Cook on low for 4-6 hours. Add more salt and pepper at the table to taste. We used ground white pepper. We ate it with sliced, jalapeno-cheddar venison summer sausage on the side!
Thanks family, for putting up with my cabbage soup. Now, what am I going to do with the other half of the head of cabbage?
Filed under: Recipes
Again we’re following our weekly schedule of Choir, Scouts, and Church meetings to decide who cooks and what we’ll eat on which night. Since we have to leave for meetings between 4pm and 6pm four nights a week, we’ll “start” dinner at lunch or right after school, then make a daily plan to “finish” dinner. Like everyone I’ve read and heard from, we have to avoid the drive thru to save money.
I’m seeking at least 4 to 6 recipes for each category. Paste a link below if you have any for me!
Monday is Casserole night by 10yodd and mom
Tuesday is Spaghetti night by 15yodd
Wednesday is Crockpot night by 11yods
Thursday is Nice Dinner Night using Skillet or Grill recipes by 10yodd and mom
Friday is Left Over Night by 11yods
Saturday is Pizza Night by Dad
Sunday is Rice and Veggie Night by 15yodd
Since we homeschool, we have to plan lunches also. My 11yods likes to cook lunch as a way to get his chores done during or right after school at midday. So he’ll cook lunch Monday through Friday. Dad or one of the younger two will cook Saturday lunch. Mom will cook lunch after church Sunday, while kids do weekly cleaning chores if they aren’t done before Sunday.
Monday – Sandwiches: nut free and carried to co-op classes
Tuesday – Breakfast sandwhiches
Wednesday – Salad Day
Thursday – Boy’s Choice (if it were the boy’s choice we’d eat hot dogs or pizza everyday)
Friday – Mexican
Saturday – Soup and Bread
Sunday – Best Breakfasts
Filed under: Meal Planning