Makes 10+ servings
2 cups powdered sugar
1 can (13 oz) evaporated milk
1 pkg (6 oz) chocolate chips
1/2 cup butter
1 tsp vanilla
1 pkg (15 oz) Oreos, crushed in ziploc bag or between sheets of waxed paper. (42 cookies)
1/2 cup butter, melted
1 1/2 cup spanish peanuts
1/2 gallon vanilla ice cream, softened (stir it well after softened so no lumps)
Combine sugar, milk, choc chips and 1/2 cup butter. Boil 8 minutes, stirring constantly. Add vanilla and cool. Combine cookies and 1/2 cup melted butter. Put into greased 9x13" pan and freeze until firm. Sprinkle peanuts over cookie crust. Spread softened ice cream over peanuts and put back in freezer till set. Spread cooled chocolate mixture over top. Freeze until ready to serve. (Our family FAVORITE!!!)
Kami
Showing posts with label Kami. Show all posts
Showing posts with label Kami. Show all posts
Honey-Lime Salmon
1 tsp grated lime zest
1/4 c fresh lime juice
1 Tbs canola oil
1 garlic clove, minced
2 tsp honey
3/4 tsp salt
1/2 tsp freshly ground pepper
4 (4 oz) salmon fillets
Combine the lime zest, lime juice, oil, garlic, honey , salt and ground pepper in a small bowl. Put 3 Tbs of the lime mixture in a large zip-close plastic bag; add the salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 minutes.
Spray the broiler rack w/ nonstick spray; preheat the broiler. Transfer the salmon from the marinade (discard the marinade) to the broiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly browned on the outside, about 4 minutes on each side.
Kami
1/4 c fresh lime juice
1 Tbs canola oil
1 garlic clove, minced
2 tsp honey
3/4 tsp salt
1/2 tsp freshly ground pepper
4 (4 oz) salmon fillets
Combine the lime zest, lime juice, oil, garlic, honey , salt and ground pepper in a small bowl. Put 3 Tbs of the lime mixture in a large zip-close plastic bag; add the salmon. Squeeze out the air and seal the bag; turn to coat the fish. Refrigerate, turning the bag occasionally, about 30 minutes.
Spray the broiler rack w/ nonstick spray; preheat the broiler. Transfer the salmon from the marinade (discard the marinade) to the broiler rack. Broil 5 inches from the heat until the salmon is just opaque in the center and lightly browned on the outside, about 4 minutes on each side.
Kami
Sam & Dave's Macroni & Cheese
1 pound rigatoni noodles
1 quart heavy cream
8 oz shredded Cheddar cheese
8 oz shredded Monterey Jack cheese
4 oz grated Parmesan cheese
Salt
Bring a large pot (12 quarts) of water to a boil. Add salt until it tastes like sea water. Once the water is boiling, add pasta and cook until just done and drain. Do not rinse pasta w/ cool water! Immediately place hot pasta in large mixing bowl. Add 1/3 of Cheddar and Mont Jack, as well as heavy cream. Add half of the Parmesan cheese. Mix well and check for seasoning (it should be kind of soupy).
If you salted the water well enough, you don't need to add more salt. Pour the mix into baking dish and add remaining Cheddar and Mont Jack on top and sprinkle w/ the rest of the Parmesan cheese.
Now chill the whole dish. When you want to eat, preheat oven to 350, place mac-n-cheese uncovered on top rack for about 30 minutes or until top is browned nicely and cream mixture has thickened considerably. ENJOY! (This is AMAZING!!!!)
Kami
1 quart heavy cream
8 oz shredded Cheddar cheese
8 oz shredded Monterey Jack cheese
4 oz grated Parmesan cheese
Salt
Bring a large pot (12 quarts) of water to a boil. Add salt until it tastes like sea water. Once the water is boiling, add pasta and cook until just done and drain. Do not rinse pasta w/ cool water! Immediately place hot pasta in large mixing bowl. Add 1/3 of Cheddar and Mont Jack, as well as heavy cream. Add half of the Parmesan cheese. Mix well and check for seasoning (it should be kind of soupy).
If you salted the water well enough, you don't need to add more salt. Pour the mix into baking dish and add remaining Cheddar and Mont Jack on top and sprinkle w/ the rest of the Parmesan cheese.
Now chill the whole dish. When you want to eat, preheat oven to 350, place mac-n-cheese uncovered on top rack for about 30 minutes or until top is browned nicely and cream mixture has thickened considerably. ENJOY! (This is AMAZING!!!!)
Kami
Arab Rolls
2 cups warm water
1 pkg yeast (2 tsp)
1 tsp salt
4 cups flour
Combine ingredients in that order. Let rise one hour. Spoon into greased muffin tins. Bake at 400 for 20 minutes. (These are quick, easy, unique and yummy!)
Kami
1 pkg yeast (2 tsp)
1 tsp salt
4 cups flour
Combine ingredients in that order. Let rise one hour. Spoon into greased muffin tins. Bake at 400 for 20 minutes. (These are quick, easy, unique and yummy!)
Kami
Pumpkin Soup with Basil
1 large yellow onion, peeled and finely minced
1/4 c butter
1/2 lb fresh tomatoes, peeled, seeded and coarsely chopped
(I use 1 14 1/2 oz can diced tomatoes)
1/2 lb carrots, peeled and cut into large chunks
3 - 3/4 c chicken broth, divided
1 can (16 oz) solid-pack pumpkin
salt and freshly ground pepper, to taste
pinch of granulated sugar
2 Tbs minced fresh basil (or 1 Tbs dried)
3 Tbs heavy cream
Grated Swiss cheese, for garnish
Toasted curried pumpkin seeds, optional for garnish
In a large soup pot, saute onion in butter for 4-5 minutes. Add tomatoes; simmer gently for 5-6 minutes, or until tomatoes become slightly mushy.
In another saucepan, simmer carrots in 2 1/2 cups ckn broth until soft. Combine cooked carrots, hot broth and pumpkin in a blender or food processor; puree until smooth, adding the remaining 1 1/4 cups ckn broth as necessary to achieve a thin, creamy consistency.
Add pumpkin mixture to onions and tomatoes in soup pot. Season w/ salt, pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature, but do not boil. (1/2 t. salt, 1 1/4 t. sugar)
Pour soup into tureen/serving bowl. Top w/ grated Swiss cheese and pumpkin seeds, if desired. (I always do the cheese - yummy!)
Kami
1/4 c butter
1/2 lb fresh tomatoes, peeled, seeded and coarsely chopped
(I use 1 14 1/2 oz can diced tomatoes)
1/2 lb carrots, peeled and cut into large chunks
3 - 3/4 c chicken broth, divided
1 can (16 oz) solid-pack pumpkin
salt and freshly ground pepper, to taste
pinch of granulated sugar
2 Tbs minced fresh basil (or 1 Tbs dried)
3 Tbs heavy cream
Grated Swiss cheese, for garnish
Toasted curried pumpkin seeds, optional for garnish
In a large soup pot, saute onion in butter for 4-5 minutes. Add tomatoes; simmer gently for 5-6 minutes, or until tomatoes become slightly mushy.
In another saucepan, simmer carrots in 2 1/2 cups ckn broth until soft. Combine cooked carrots, hot broth and pumpkin in a blender or food processor; puree until smooth, adding the remaining 1 1/4 cups ckn broth as necessary to achieve a thin, creamy consistency.
Add pumpkin mixture to onions and tomatoes in soup pot. Season w/ salt, pepper, sugar and basil. Fold in heavy cream. Heat to serving temperature, but do not boil. (1/2 t. salt, 1 1/4 t. sugar)
Pour soup into tureen/serving bowl. Top w/ grated Swiss cheese and pumpkin seeds, if desired. (I always do the cheese - yummy!)
Kami
Italian Cheese Chowder
1 (16 oz) can stewed tomatoes, undrained
1 (15 oz) can garbonzo beans (chick peas), drained
1/2 lb zucchini, sliced
2 onions, chopped
1 1/2 cups water
1/4 cup butter or margarine
2 tsp salt
2 tsp instant minced garlic
1 tsp dried basil
1/4 tsp freshly ground pepper
1 bay leaf
1 cup (4 oz) grated Monterey Jack cheese
1 cups (4 oz) grated Romano cheese (or Parmesan)
1 cup heavy whipping cream
Preheat oven to 400 degrees. Combine the first eleven ingredients in a four-quart baking dish. Cover tightly and bake one hour, stirring once or twice. Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes. Serve immediately. (This is AMAZING!)
Kami
1 (15 oz) can garbonzo beans (chick peas), drained
1/2 lb zucchini, sliced
2 onions, chopped
1 1/2 cups water
1/4 cup butter or margarine
2 tsp salt
2 tsp instant minced garlic
1 tsp dried basil
1/4 tsp freshly ground pepper
1 bay leaf
1 cup (4 oz) grated Monterey Jack cheese
1 cups (4 oz) grated Romano cheese (or Parmesan)
1 cup heavy whipping cream
Preheat oven to 400 degrees. Combine the first eleven ingredients in a four-quart baking dish. Cover tightly and bake one hour, stirring once or twice. Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes. Serve immediately. (This is AMAZING!)
Kami
Orange Julius
1/2 of 12 oz can frozen orange juice concentrate
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-7 ice cubes
Blend all ingredients in blender about 30-40 seconds! (Jacob LOVES this!!!)
Kami
1/2 cup milk
1/2 cup water
1/4 cup sugar
1/2 tsp vanilla
5-7 ice cubes
Blend all ingredients in blender about 30-40 seconds! (Jacob LOVES this!!!)
Kami
Slush
(This is a Stallings family summer tradition!)
1 can pineapple juice (46 oz)
2 lemons, juiced
2 cup prepared orange juice
5 bananas, mashed
6 cups water
4 cups sugar
red (or green!) food coloring
7-Up/Sprite for serving
Make syrup of water and sugar over med - med low heat. Add the rest of the ingredients - putting in the bananas last. Freeze in a large tupperware, stirring frequently. Once frozen, scoop desired amount into a glass and add 7-Up soda over it and "slush" it all together! (Best served on a porch in the heat of summer, cricket sounds in the background are optional, but I highly recommend them! :)
Kami
1 can pineapple juice (46 oz)
2 lemons, juiced
2 cup prepared orange juice
5 bananas, mashed
6 cups water
4 cups sugar
red (or green!) food coloring
7-Up/Sprite for serving
Make syrup of water and sugar over med - med low heat. Add the rest of the ingredients - putting in the bananas last. Freeze in a large tupperware, stirring frequently. Once frozen, scoop desired amount into a glass and add 7-Up soda over it and "slush" it all together! (Best served on a porch in the heat of summer, cricket sounds in the background are optional, but I highly recommend them! :)
Kami
Pimento Cheese
(This is a Southern staple and I think it is awesome! Great for any social gathering - so says Paula Deen! :)
Makes 3 1/2 cups
1 (8 oz) package shredded sharp Cheddar cheese
1 (8 oz) package shredded extra sharp Cheddar cheese (some recipes divide this and use 4 oz shredded Mozzarella cheese and 4 oz extra sharp Cheddar instead of 8 oz extra sharp Cheddar)
1 (4 oz) jar pimentos, with juice (some recipes use roasted red pepper instead)
1 jalepeno pepper, minced (optional if you don't like it too hot - I love it!)
1/4 cup + mayonnaise
salt and pepper to taste
Wheat Thins (or your favorite cracker) for serving
Mix the shredded cheeses together with the pimentos with juice (or red peppers). Stir in the mayo. With a metal spoon (pimentos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in refrigerator until ready to use. It is easier to spread if left out on the counter abt 30 minutes before serving. (Note - some say it makes a big difference in the quality of the dip if you shred the cheese yourself. I agree, but if in a time crunch - bagged is just fine!)
Kami
Makes 3 1/2 cups
1 (8 oz) package shredded sharp Cheddar cheese
1 (8 oz) package shredded extra sharp Cheddar cheese (some recipes divide this and use 4 oz shredded Mozzarella cheese and 4 oz extra sharp Cheddar instead of 8 oz extra sharp Cheddar)
1 (4 oz) jar pimentos, with juice (some recipes use roasted red pepper instead)
1 jalepeno pepper, minced (optional if you don't like it too hot - I love it!)
1/4 cup + mayonnaise
salt and pepper to taste
Wheat Thins (or your favorite cracker) for serving
Mix the shredded cheeses together with the pimentos with juice (or red peppers). Stir in the mayo. With a metal spoon (pimentos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in refrigerator until ready to use. It is easier to spread if left out on the counter abt 30 minutes before serving. (Note - some say it makes a big difference in the quality of the dip if you shred the cheese yourself. I agree, but if in a time crunch - bagged is just fine!)
Kami
Barbecue Brisket
2 Tbs liquid smoke
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 cup Worchestershire sauce
4-5 lb beef brisket (I find them at Costco)
Barbecue sauce (I prefer Trader Joe's - if you have that store)
Combine ingredients and rub over surface of 4-5 lb brisket. Cover and refrigerate overnight. Put in large roasting pan; cover and bake at 272 degrees for 5 hours. Add water if needed. Pour one cup of BBQ sauce over meat. Bake one more hour. Let stand 15 min. Slice across the grain. Add some meat juice to BBQ sauce and heat for sauce. ( I don't generally love BBQ, but this is one of the best meat dishes I have EVER tasted! A must-try!!!)
Kami
1/2 tsp celery salt
1/2 tsp onion salt
1/2 tsp garlic salt
1/4 cup Worchestershire sauce
4-5 lb beef brisket (I find them at Costco)
Barbecue sauce (I prefer Trader Joe's - if you have that store)
Combine ingredients and rub over surface of 4-5 lb brisket. Cover and refrigerate overnight. Put in large roasting pan; cover and bake at 272 degrees for 5 hours. Add water if needed. Pour one cup of BBQ sauce over meat. Bake one more hour. Let stand 15 min. Slice across the grain. Add some meat juice to BBQ sauce and heat for sauce. ( I don't generally love BBQ, but this is one of the best meat dishes I have EVER tasted! A must-try!!!)
Kami
Super Nacho Dip
All of these ingredients do not have specified amounts. Just make sure you have enough to cover whatever size jelly roll pan, cookie sheet w/ sides or dish you are layering them into.
Ground beef
Onion
Tabasco sauce
Salt
Refried beans
Green chilies
Cheddar cheese
Salsa
Minced onion
Sour cream
Tomatoes
Olives
Avacados
Tortilla chips, for serving
In a medium skillet, cook beef and onions together and drain. Add tabasco and salt. Spread refried beans over cookie sheet and then spread a layer of green chilies. Add layer of meat, then cheese, then salsa and bake at 400 for 15-20 min. Add layers of minced onion, sour cream, tomatoes, avacado and olives. Serve w/ chips. (One of my all-time favorites!)
Kami
Ground beef
Onion
Tabasco sauce
Salt
Refried beans
Green chilies
Cheddar cheese
Salsa
Minced onion
Sour cream
Tomatoes
Olives
Avacados
Tortilla chips, for serving
In a medium skillet, cook beef and onions together and drain. Add tabasco and salt. Spread refried beans over cookie sheet and then spread a layer of green chilies. Add layer of meat, then cheese, then salsa and bake at 400 for 15-20 min. Add layers of minced onion, sour cream, tomatoes, avacado and olives. Serve w/ chips. (One of my all-time favorites!)
Kami
Green Chicken Curry
2 Tbs vegetable oil
1 onion, chopped
1 Tbs green curry paste or to taste
1 lb boneless, skinless chicken, cut into thin strips
5 oz fresh green beans, trimmed
1 3/4 cup (14 oz) coconut milk
4 kaffir lime leaves (I have never been able to find these!)
1 Tbs fish sauce
1 tsp grated lime zest (rind)
1 Tbs lime juice
1 Tbs brown sugar
2 Tbs chopped cilantro
steamed white rice, for serving
In a wok ( I use a large skillet) over medium heat, warm vegetable oil. Add onion and curry paste and stir-fry until onion softens, 1-2 min. Add chicken and stir-fry until lightly golden, 3-5 min. Add beans, coconut milk and lime leavdes and bring to a boil. Reduce heat to low and simmer, uncovereed, until beans are tender-crisp, 3-4 min. Add fish sauce, lime zest and juice, sugar and cilantro. Cook for one minute. Serve hot, with steamed white rice.
Kami
1 onion, chopped
1 Tbs green curry paste or to taste
1 lb boneless, skinless chicken, cut into thin strips
5 oz fresh green beans, trimmed
1 3/4 cup (14 oz) coconut milk
4 kaffir lime leaves (I have never been able to find these!)
1 Tbs fish sauce
1 tsp grated lime zest (rind)
1 Tbs lime juice
1 Tbs brown sugar
2 Tbs chopped cilantro
steamed white rice, for serving
In a wok ( I use a large skillet) over medium heat, warm vegetable oil. Add onion and curry paste and stir-fry until onion softens, 1-2 min. Add chicken and stir-fry until lightly golden, 3-5 min. Add beans, coconut milk and lime leavdes and bring to a boil. Reduce heat to low and simmer, uncovereed, until beans are tender-crisp, 3-4 min. Add fish sauce, lime zest and juice, sugar and cilantro. Cook for one minute. Serve hot, with steamed white rice.
Kami
Penne Pasta with Bacon & Cream
Yield: 6 main dish servings
15 bacon slices
1 (8 oz) pkg sliced fresh mushrooms
2 garlic cloves, minced
16 oz penne pasta, cooked al dente
1 cup fresh grated parmesan
2 cups heavy cream
1/2 tsp pepper
4 green onions, sliced
Cook bacon in large skillet over medium heat till crisp; remove bacon reserving 2 Tbsp drippings in skillet. Coarsly crumble bacon and set aside. Saute sliced mushrooms and garlic in reserved drippings 3-5 min or until tender. Stir in pasta and next 3 ingredients; simmer over med-low heat, stirring often, until sauce is thickened. Stir in bacon and green onions. Serve hot.
Kami
15 bacon slices
1 (8 oz) pkg sliced fresh mushrooms
2 garlic cloves, minced
16 oz penne pasta, cooked al dente
1 cup fresh grated parmesan
2 cups heavy cream
1/2 tsp pepper
4 green onions, sliced
Cook bacon in large skillet over medium heat till crisp; remove bacon reserving 2 Tbsp drippings in skillet. Coarsly crumble bacon and set aside. Saute sliced mushrooms and garlic in reserved drippings 3-5 min or until tender. Stir in pasta and next 3 ingredients; simmer over med-low heat, stirring often, until sauce is thickened. Stir in bacon and green onions. Serve hot.
Kami
Ice Cream Cake
1/2 cup butter (not margarine)
1 cup brown sugar
3 cups Rice Crispy Cereal
1/2 cup coconut
1/2 cup chopped nuts
1 cup mini or regular semi-sweet chocolate chips
1/2 gallon carton ice cream
1 carton frozen sliced strawberries in heavy syrup (or just sliced fresh berries, sweetened)
Hot fudge...of course!
Melt butter and brown sugar together. Add cereal and any or all of the other good stuff. ( Wait until mixture has cooled a little before adding chocolate chips.) Spread almost half of the mixture over the bottom of a 9x13 baking pan. Press softened ice cream over mixture and spread remaining cereal mixture over the ice cream. Freeze until served. Cut and serve, topping with sweetened strawberries (and hot fudge).
Kami
1 cup brown sugar
3 cups Rice Crispy Cereal
1/2 cup coconut
1/2 cup chopped nuts
1 cup mini or regular semi-sweet chocolate chips
1/2 gallon carton ice cream
1 carton frozen sliced strawberries in heavy syrup (or just sliced fresh berries, sweetened)
Hot fudge...of course!
Melt butter and brown sugar together. Add cereal and any or all of the other good stuff. ( Wait until mixture has cooled a little before adding chocolate chips.) Spread almost half of the mixture over the bottom of a 9x13 baking pan. Press softened ice cream over mixture and spread remaining cereal mixture over the ice cream. Freeze until served. Cut and serve, topping with sweetened strawberries (and hot fudge).
Kami
Won Ton Salad
We LOVE, LOVE, LOVE this salad!!! Try it! I KNOW you'll like it!
1 Head of Green Leaf Lettuce (I use the organic mixed greens from Costco– cheap & yummy!)
3 T. Sliced almonds
3 Green onions, chopped
3 Chicken breasts
1 c. Soy sauce
½ pkg. Won Tons
Place chicken breasts in sauce pan with enough soy sauce and enough water to cover chicken. Bring to a boil and simmer for one hour.
Dressing:
(8T) 4 T. Sugar
(2t) 1 t. Accent
(10T) 5 T. Rice vinegar
(2t) 1 t. Salt
(½c) ¼ c Veg. oil (only use this – not olive or canola!)
(1t) ½ t. Pepper
Juice from one (two) lemon(s)
Mix lettuce, almonds, onions and chopped chicken. Cut won tons in half and fry in oil over medium heat. Crush won tons over salad and serve w/ dressing. (I usually double—in parenthesis—the dressing.)
Kami
1 Head of Green Leaf Lettuce (I use the organic mixed greens from Costco– cheap & yummy!)
3 T. Sliced almonds
3 Green onions, chopped
3 Chicken breasts
1 c. Soy sauce
½ pkg. Won Tons
Place chicken breasts in sauce pan with enough soy sauce and enough water to cover chicken. Bring to a boil and simmer for one hour.
Dressing:
(8T) 4 T. Sugar
(2t) 1 t. Accent
(10T) 5 T. Rice vinegar
(2t) 1 t. Salt
(½c) ¼ c Veg. oil (only use this – not olive or canola!)
(1t) ½ t. Pepper
Juice from one (two) lemon(s)
Mix lettuce, almonds, onions and chopped chicken. Cut won tons in half and fry in oil over medium heat. Crush won tons over salad and serve w/ dressing. (I usually double—in parenthesis—the dressing.)
Kami
Artichoke Dip
2 cans (14 oz. each) artichoke hearts (drained and cut up)
1 cup mayonnaise
1 cup Parmesan cheese (not in the green can - best to use bagged or fresh)
Mix all ingredients. Bake in 9x9 baking dish at 350 for 30-30 minutes.
Optional: minced garlic clove or 10 oz. chopped spinach, drained. You can also put chopped green onions or tomatoes on top.
Serve with crackers or tortilla chips.
This is SOOO fast and EASY! I made it for 3 different parties this holiday season. It was a hit! You can also get a big jar of fantastic artichokes from Costco. Enjoy!
Kami
1 cup mayonnaise
1 cup Parmesan cheese (not in the green can - best to use bagged or fresh)
Mix all ingredients. Bake in 9x9 baking dish at 350 for 30-30 minutes.
Optional: minced garlic clove or 10 oz. chopped spinach, drained. You can also put chopped green onions or tomatoes on top.
Serve with crackers or tortilla chips.
This is SOOO fast and EASY! I made it for 3 different parties this holiday season. It was a hit! You can also get a big jar of fantastic artichokes from Costco. Enjoy!
Kami
Granola
4 cups Quick oats (not old fashioned!)
1/2 cup powdered milk
1 tsp cinnamon
1/2 tsp salt
3/4 cup (packed) brown sugar
1/3 cup canola oil
1/3 cup honey
Mix dry ingredients together in a big bowl. In a saucepan, combine brown sugar, oil and honey. (I add a little extra of each.) Bring to a boil until sugar is dissolved. Pour over oat mixture and stir. Pour into greased 9x13 pan. Bake at 350 for 10 minutes, stirring after the 5 min mark. Cool and break into pieces. Store in a sealed tupperware. If you like crunchier granola, cook sugar mixture until it comes to a full boil and cook for one minute before pouring over oats. (I like it a little softer.) You can add toasted almonds, sunflower seeds, craisins, raisins or anything else you like after it is cooked. Some like it with milk over top (like cereal) but our family really just loves it plain! A great, pretty healthy snack!
Kami
1/2 cup powdered milk
1 tsp cinnamon
1/2 tsp salt
3/4 cup (packed) brown sugar
1/3 cup canola oil
1/3 cup honey
Mix dry ingredients together in a big bowl. In a saucepan, combine brown sugar, oil and honey. (I add a little extra of each.) Bring to a boil until sugar is dissolved. Pour over oat mixture and stir. Pour into greased 9x13 pan. Bake at 350 for 10 minutes, stirring after the 5 min mark. Cool and break into pieces. Store in a sealed tupperware. If you like crunchier granola, cook sugar mixture until it comes to a full boil and cook for one minute before pouring over oats. (I like it a little softer.) You can add toasted almonds, sunflower seeds, craisins, raisins or anything else you like after it is cooked. Some like it with milk over top (like cereal) but our family really just loves it plain! A great, pretty healthy snack!
Kami
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