Sunday, September 14, 2014

Pecan Granola Yogurt Parfaits

Happy Sunday everyone!

This summer I went with some friends to hear a speaker at a local church. They served muffins and yogurt parfaits before it started. The parfaits tasted especially good, and we quickly figured out it was the granola that really put them" over the top" good.

The granola was full of toasted pecans, they were in every bite! I asked my friend if she could get the recipe for me. As soon as I had it in my hands...I made it!

It's really quite simple, and has few ingredients.  I think the added step of toasting the oats before adding the rest of the ingredients makes a big difference in the flavor,too.

I also like how healthy this recipe is, made with honey and canola oil. It's not overly sweet, and lets the toasted oats and pecans shine.

The recipe says it can be frozen, which would be a big plus when having company for breakfast or brunch. I may try that for over the Holidays this year. I usually serve a brunch before the kids head back to their homes. A yogurt parfait would be a fun addition!

I'm just going to list the recipe below for the granola. As for the parfaits, basically any type of yogurt or fruit can be used. We prefer vanilla Greek yogurt and any berries we have on hand. In the photo I used raspberries and blueberries. Frozen fruit would work well too.

Enjoy the day!

Pecan Granola 
Calvary Women in Ministry

5 c. rolled oats (old fashioned, not quick)
1 1/2 to 2 c. pecans, chopped in larger pieces

Mix the following in a small bowl:
1/2 c. honey
1/3 c. canola oil
2 tsp. vanilla
1 tsp. cinnamon

Directions: Heat oats at 350 on a heavy cookie sheet or cake pan for 10 minutes.( Watch carefully.) Add the the remaining ingredients and stir to coat. Bake about 15 to 25 minutes, stirring every few minutes to prevent burning. When toasty brown, remove from oven, and stir a few more times. You can add dried fruit, if desired. Makes 7 c. of granola. Store tightly covered for 2 weeks or freeze.

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Thursday, September 11, 2014

Peach Muffins..upside down!

I forgot I had this recipe! 

It's so good, too. I can't believe I haven't made them for so long. The recipe makes about 6 to 8 muffins, depending on the size you make them, but can easily be doubled.

I guess one would call them upside down muffins, as they are kind of like a pineapple upside down cake. The topping, which is actually on the bottom, is sweet caramelized peaches. The caramel also wraps itself around the muffin as it bakes, so the sides have a nice sweet coating also.

We like them fresh out of the oven, with a bit of butter, but they are equally good the next day. The fresh peaches have been so good lately, we have been eating alot of them, in fact we had some with the muffins!

Peach Muffins

For muffins:
1 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 c. butter, melted
1 egg, slightly beaten
1/2 c. milk

For topping:

3 Tbsp. butter
1/2 c. brown sugar
1 c. sliced peaches, sliced

Mix the flour, sugar, baking powder and salt. Add the melted butter, egg, and milk.Stir until smooth.  Set aside.

Grease 6 to 8 muffin tins. Place a dab of butter and 1 Tbsp. of brown sugar on the bottom of each tin. Add a couple of sliced peaches. Pour the batter on top. Bake at 375 for 25 minutes, or until lightly browned. Turn out of pans immediately. 

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Tuesday, September 9, 2014


I had some fun making these little appetizers. They are so cute, I had to share!

When I was at Costco the other day, I tried some roasted red pepper hummus. It was so delicious, I bought a whole container.

I really have never been into hummus before, but I had no trouble finishing it all off. One of my favorite ways to eat it was with fresh tomatoes and basil from the farmers market.

I took some garlic toasts, smeared the hummus on top, added chopped tomatoes and some basil.


Sunday, September 7, 2014

Paula's Tomato Sandwich

I stopped at the Farmer's Market and bought a bunch of fresh, juicy tomato's and sweet basil. I remembered seeing this easy recipe in one of my cookbooks for Paula's tomato sandwiches and thought it would be fun to serve for lunch when a few friends came over.

Not only were they fun to make, but looked pretty adorable on a plate. Besides being tasty!

You can find the recipe at Paula Deen!

Friday, September 5, 2014

Zucchini Brownies

What do you do when a friend gives you a zucchini?

Why you make brownies, of course!

I found this recipe at allrecipes, read the reviews and gave it a try. I followed the recipe, but snuck in some chocolate chips sprinkled on top before I baked it.

Awesome is a word that comes to mind when I think of these! The frosting is what makes it so moist and delicious. I served it to some friends with ice cream on the side...made it even better!

Zucchini Brownies

1/2 c. oil
1 1/2 c. sugar 
2 tsp. vanilla
2 c. flour
1/2 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2 c. shredded zucchini ( do not drain)
1/2 c; chopped walnuts

Mix the oil, sugar, and vanilla. Add the flour, cocoa, soda, and salt. Stir in the zucchini and walnuts. Pour into a greased 9 x 13 pan and bake at 350 for 20 to 30 minutes until done. Let cool.

6 Tbsp, cocoa
1/4 c. melted butter
2 c. powdered sugar
1/2 tsp. vanilla
1/4 c. milk

Spread on cooled cake.

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Wednesday, September 3, 2014

Baked Peaches

The fresh peaches are so sweet to eat the way they are this season, it does seem a crime to add more sugar...but this dessert is SO good!

Sometimes I add a few blueberries on top right before I serve them, and then drizzle some of the juice left in the pan over the top.

Honestly, this is lick the bowl good!

Baked Peaches

6 peaches, sliced in half
1/3 c. melted butter
1/3 c. brown sugar

Stir the brown sugar and melted butter, dip the peach halves in, and place them on a parchment lined baking sheet. Drizzle the rest of the mixture on top and bake at 350 for 30 to 35 minutes. Serve with whipped cream.

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Sunday, August 31, 2014

Sweet Macaroni salad....pinned it and tried it

One of my friends makes a wonderful macaroni salad, I just love it!  I pinned one pretty much the same from Taste of Home and gave it a try. It was equally delicious, too!

It's supposed to be refrigerated over night, but I was too hungry to wait, and took the photo,too. If you wait like you are supposed too, it turns very creamy.

It makes alot, and I will warn you ahead of time, it is VERY sweet. It has a cup of sugar, plus the sweetened condensed milk! That's why it's perfect for a potluck, so you won't eat the whole thing yourself.

Because, believe me, you will!

Sweet Macaroni Salad
T of H

1 {16 oz.} package macaroni, cooked and rinsed in cool water
1 green pepper, chopped ( I leave out or sometimes use a red pepper)
1 small red onion, chopped
4 medium carrots, shredded
2 cups mayo
1 c. sugar
1 can sweetened condensed milk
1 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Mix the mayo, sugar, milk, vinegar,salt and pepper. Pour over the macaroni, pepper, carrot and onion. Mix well and refrigerate overnight. Serves 14.

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