Homemade Walnut and Cranberry Granola
3 cups old-fashioned oats
1 cup walnuts
3 Tablespoons brown sugar
1/2 teaspoon salt
3 Tablespoons canola oil
1/4 cup maple syrup
1 Tablespoon water
1 Tablespoon vanilla extract
1 cup dried cranberries
1) Preheat oven to 275 degrees.
2) In a large bowl, combine oats, walnuts, salt, and brown sugar.
3) In a microwave safe dish, combine oil, syrup, vanilla and water. Microwave for 1 minute. Drizzle evenly over oats and stir to combine.
4) Spread oats evenly onto a large baking pan sprayed with non-stick cooking spray or lined with parchment paper.
5) Bake for 30 minutes. Stir in cranberries and bake for an additional 20 minutes or until golden brown. Let cool. Store in an airtight container.
4 russet potatoes – peeled and diced
2 stalks celery – finely chopped
1/2 onion – finely chopped
1 cup diced, cooked ham
3 cups water
2 chicken bouillon cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 dashes hot pepper sauce – optional (just if you have it)
1/2 stick butter
4 tablespoons flour
2 cups milk
1 cup shredded Cheddar cheese
1 loaf store bought French bread
1/2 block mozzarella cheese
5 tablespoons butter
1/2 cup grated parmesan
1 tablespoon dried parsley
1) Combine the potatoes, celery, onion, ham, bouillon cubes, seasonings and water in a large pot. Bring to a boil and then cook over medium heat until potatoes are tender.
2) In a separate saucepan, melt butter over low heat. Whisk in flour until smooth. Gradually whisk in milk and continue stirring until smooth. Add cheddar and stir until smooth. Stir the milk mixture into the large pot and cook on low until soup is heated through.
*Use a large spoon to break up some of your cooked potatoes for extra thickness.
Preheat oven to 350 degrees.
Cut slits in the bread about 1 inch apart, but don’t cut all the way through to the bottom of the bread. Place the bread on a large piece of aluminum foil – large enough to wrap the around the ends and sides. Cut cheese into 1/4 inch slices and insert a slice of cheese into each slit. Butter the top and sprinkle with parmesan and parsley. Wrap aluminum foil around loaf, leaving the top exposed. Bake for 15 minutes.
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Makes 8 servings Active Prep Time: 20 minutes Refrigerate Time: 2 hours
“This is so delicious. How could it not be?”
1 8 inch graham cracker pie crust
1 8-ounce package cream cheese – softened
1 cup powdered sugar
1 banana – thinly sliced
1 8-ounce can crushed pineapple (drained)
1 cup sliced strawberries
1 container cool whip topping
Chocolate syrup – for drizzling on top
3 maraschino cherries – for garnish
1) Evenly place sliced bananas on bottom of pie crust.
2) In a small bowl, combine cream cheese and powdered sugar. Spread over bananas.
3) Evenly spread crushed pineapple (drained) over cream cheese mixture.
4) Place strawberry slices over pineapple.
5) Spread cool whip over entire pie. Drizzle with chocolate syrup and garnish with cherries.
6) Refrigerate for 2 hours.
Makes 8 servings
Active Prep Time: 20 minutes
Cook Time: 6 – 8 hours in crockpot
“This is one of my oldest MFTW recipes. It’s so good and will always be one of my favorites.”
1 small to medium size pork roast
1 onion – chopped
1 or 2 bottles KC Style barbecue sauce – depending on size of roast
2 tablespoons brown sugar
1 tablespoon mustard
1 package shredded cabbage coleslaw mix
1 bottle coleslaw dressing
1) Place pork roast in the crock pot, as is, on the low setting for at 6 – 8 hours.
2) 2 hours before serving, remove pork from crock pot. Dump grease from pot, shred & debone pork. Add chopped onion, barbeque sauce, brown sugar, mustard & shredded pork back in crock pot for 2 more hours. (If you don’t have 2 hours available before time to eat, pre-cook your onions & follow the same directions – let cook about 20 minutes together.)
3) Serve on hamburger buns.
Toss cabbage with dressing and serve on the side of or on your sandwich.
Active Prep Time: 30 minutes Bake Time: 30 minutes
“I do not like corn bread, but I love this. Weird, right?”
1 lb ground beef
1/2 onion – chopped finely
Salt and pepper – to taste
1 teaspoon garlic powder
1 8 1/2-ounce box corn bread and muffin mix
1/3 cup milk
1 can cream-style corn
2 cups pepper jack cheese – shredded
1) Preheat oven to 350 degrees. Butter the bottom and sides of a large casserole dish.
2) Brown and drain ground beef and onion. Add seasoning and stir well.
3) In a small bowl, combine corn bread mix, egg, milk, and corn. Stir well.
4) Pour 1/2 cornbread mix in casserole dish. Add ground beef and spread evenly. Add cheese evenly. Add remaining cornbread mix.
5) Bake for 35 – 40 minutes.
Makes 8 servings Active Prep Time: 30 minutes Chill Time: 4 hours
This is hands down, across the board, my family’s favorite dessert.
30 vanilla wafers
2 bananas – sliced thinly
1 large box instant vanilla pudding
1 8-ounce package block cream cheese
1 can sweetened condensed milk
1 teaspoon vanilla extract
3 cups milk
1 container cool whip topping – divided
1) Line the bottom a 9 x 13″ baking dish with vanilla wafer cookies. Add a layer of sliced bananas.
2) In a large mixing bowl, combine pudding, cream cheese, condensed milk, vanilla, milk & 1/2 container of cool whip. Pour over cookies & bananas. Refrigerate for 3 hours.
3) Top with remaining cool whip before serving.