Tiny Bites

Classic Granola

January 8, 2013

Classic Granola

Both adults and kids alike will like this classic granola.  It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating.  If you want to make this granola more wholesome then cut the honey and brown sugar in half. 

INGREDIENTS

5 Cups Old Fashioned Rolled Oats

1/2 Cup Rolled Wheat

1/2 Cup Rolled Rye

1/2 Cup Brown Sugar

1/2 Cup Sliced Almonds

1/2 Cup Chopped Pecans

1/2 Cup Wheat Germ

1/4 Cup Bran Flakes

1/2 Cup Shredded Unsweetened Coconut

3 Tablespoons Sesame Seeds

1/2 Cup Powdered Milk or Soy Powder

3/4 Cup Honey

1/2 Cup Vegetable Oil

4 Tablespoons Water

2 Teaspoons Vanilla Extract

1/2 Cup Raisins (Optional)

Preheat your oven to 325º F.  In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk.  Set aside.  In a small saucepan heat combine the vegetable oil, water and vanilla.  Cook over a medium heat for 5 minutes.  Remove from the heat and pour over the dry ingredients and mix well.  Line two baking sheets with parchment paper.  Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown.  Turn frequently.  Remove from the oven and allow the granola to cool completely at room temperature.  Store in airtight containers.  Makes 8 cups.

Cajun Popcorn

January 3, 2013

Cajun Popcorn

It’s the beginning of the year and many of us are looking to cut calories, but still want a good snack.  Here is a good treat that is worth a little splurge.

INGREDIENTS

2 1/4 Teaspoons Kosher Salt

1 1/4 Teaspoons Paprika

1/2 Teaspoon Garlic Powder

3/4 Teaspoon Onion Powder

3/4 Teaspoon Ground Pepper

3/4 Teaspoon Dried Oregano

3/4 Teaspoon Ground Thyme

3/4 Teaspoon Cayenne Pepper

1/4 Cup Melted Butter

24 Cups Plain Popped Popcorn

Pop either 1 cup of kernels in a pan on the stove or pop 4 microwave packages of popcorn.  Personally I think the stovetop is a better way to pop popcorn.  In a small size bowl mix together the kosher salt, paprika, garlic powder, onion powder, pepper, oregano, thyme and cayenne pepper.  In an extra-large size bowl drizzle the butter over the popcorn and toss.  Add the spice mixture and toss well to coat.  Serves 12

Lamb Meatball Sliders

January 2, 2013

Lamb Meatball Sliders

These sliders are delicious.  If you’re having trouble finding slider buns then just use dinner rolls for the buns.  I like using a good potato roll.

INGREDIENTS

Meatballs:

4 Tablespoons Olive Oil

1/2 Diced Yellow Onion

3 Chopped Garlic Cloves

1 Tablespoon Fennel Seeds

1 Tablespoon Chopped Fresh Rosemary

1 1/2 Pound Ground Lamb

1/2 Cup Breadcrumbs

2 Large Eggs

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

 

Sauce:

1/4 Cup Olive Oil

1 Diced White Onion

3 Diced Garlic Cloves

28 Ounces Crushed Tomatoes

1/2 Teaspoon Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1/2 Teaspoon Herbs de Provence

To make the meatballs heat the olive oil in a large sauté pan over a medium heat.  Add the onions and garlic and cook for 4 minutes.  Stir constantly.  Add the fennel seeds and rosemary.  Cook for 1 minute.  Remove from heat and transfer to a medium size bowl.  Set aside.  In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper.  Add the onion mixture that was set aside.  Mix all of the ingredients with your hands.  Form the lamb mixture into 10 golf ball size meatballs.  Place the meatballs back into the large sauté pan and cook for 5 minutes on each side.  You will want the meatballs to be slightly browned on each side.  Remove from the sauté pan and place onto a large plate. 

 

To make the sauce heat the olive oil in a large pot over a medium high heat.  Add the onion and garlic.  Cook for 1 minutes until soft.  Add the tomatoes and their juices.  Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence.  Cook for 5 minutes.   Add the meatballs to the sauce and reduce the heat to low.  Cover the pot and simmer for 20 minutes until cooked through. 

 

To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce.  Place the top on and repeat until you have assembled all of the sliders.  Serve the extra sauce on the side.  Makes 10 sliders. 

Pineapple Guacamole

December 29, 2012

Pineapple Guacamole

If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring.  It’s easy to make and the pineapple dresses up a basic guacamole.  It’s best to use fresh pineapple for this dip.

INGREDIENTS

3 Diced Avocados

1 Cup Diced Pineapple

1/2 Cup Diced Onion

1/4 Cup Fresh Lime Juice

1/4 Cup Chopped Fresh Cilantro

2 Minced Jalapeno Peppers

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Chop and dice all of the ingredients that need chopping and dicing.  Set aside.  In a large size bowl mash the avocados with a potato masher.  You will want the avocados to be somewhat chunky.  Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple.  Stir until just combined.  Serve immediately.  Serves 10

White & Dark Chocolate Chip Cookies

December 11, 2012

White & Dark Chocolate Chip Cookies

I made 12 dozen of these wonderful cookies to send out to friends for the holidays.  I am sure that they will be a BIG hit!

INGREDIENTS

1 Cup Softened Butter

1 1/2 Cups Sugar

1 Cup Packed Brown Sugar

2 Large Eggs

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

1/2  Teaspoon Baking Soda

1 Teaspoon Kosher Salt

11 Ounces White Chocolate Chips

11 Ounces Dark Chocolate Chips

 

Preheat your oven to 350º F.  In a large size bowl beat the butter, sugar and brown sugar for 3 minutes until fluffy.  Add the vanilla.  Add the eggs one at a time.  In a separate medium size bowl combine the flour, baking soda and salt.  Add the flour mixture to the butter mixture.  Mix well, but make sure not to overbeat.  Stir in the white chocolate chips and the dark chocolate chips.  Drop by teaspoon onto parchment paper lined baking sheets.  Bake for 12 minutes.  I like to check on them at 10 minutes and take them out of the oven just a tad early because they will continue baking.  Remove from the oven and let cool completely.  Makes 5 dozen cookies. 

White Chocolate Chip Cookies

November 29, 2012

White Chocolate Chip Cookies

This recipe is a good change of pace from chocolate chip cookies.  Sometimes I just get a real craving for white chocolate. 

INGREDIENTS

1 Cup Softened Butter

1 1/2 Cups Sugar

1 Cup Brown Sugar

2 Eggs

2 Teaspoons Vanilla Extract

3 Cups Unbleached Flour

1/2 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cups White Chocolate Chips

Preheat your oven to 350° F.  In a large size bowl mix together the butter and the sugar until fluffy.  Add the vanilla.  Add the eggs one at a time.  Beat well.  Add the flour, baking soda and salt.  Mix well.  Add the white chocolate chips and mix for another minute.  Cover your baking sheets with parchment paper.  With a teaspoon scoop the cookie dough and drop onto the parchment paper.  Place 1 inch apart.  Bake for 10 minutes or until done.  Remember that each oven is different from the next so you may want to check the cookies at 9 minutes.  I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven.  Remove from the oven and let sit for 10 minutes.  Repeat until you are finished cooking all of the dough.  Makes 60 cookies. 

Carrot Oat Muffins

November 28, 2012

Carrot Oat Muffins

I love to eat muffins in the morning.  Here is a healthy muffin that the whole family is sure to enjoy.

INGREDIENTS

12 Ounces Carrot Juice

2 Egg Whites

1 3/4 Cups Olive Oil

1 Cup Old-Fashioned Rolled Oats

1 Cup Raisins

1/2 Cup Sugar

1 Tablespoon Baking Soda

1 Teaspoon Cinnamon

1/2 Teaspoon Ground Nutmeg

Preheat your oven to 400° F.  Line 18 muffin cups with liners.  In a small size bowl whisk together the carrot juice, eggs and olive oil.  In a separate medium size bowl, combine the flour, rolled oats, raisins, sugar, baking soda, cinnamon and nutmeg.  Add the carrot juice to the flour mixture.  Stir until well combined.  Spoon the batter 3/4 up to the top of the muffin liner.  Bake for 18 minutes until done.  Remove from the oven and let cool for 10 minutes. Serve warm.  Makes 18 muffins. 

Dark Chocolate Chip Cookies

November 27, 2012

Dark Chocolate Chip Cookies

I love dark chocolate much more than milk chocolate.  Here is a great easy recipe for dark chocolate chip cookies.

INGREDIENTS

1 Cup Softened Butter

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Teaspoons Vanilla Extract

2 Eggs

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

2 Cup Dark Chocolate Chips

Preheat your oven to 350° F.  In a large size bowl mix together the butter and the sugar until fluffy.  Add the vanilla.  Add the eggs one at a time.  Beat well.  Add the flour, baking soda and salt.  Mix well.  Add the dark chocolate chips and mix for another minute.  Cover your baking sheets with parchment paper.  With a teaspoon scoop the cookie dough and drop onto the parchment paper.  Place 1 inch apart.  Bake for 10 minutes or until done.  Remember that each oven is different from the next so you may want to check the cookies at 9 minutes.  I like to take the cookies out a bit early so they are nice and soft because the cookies will continue to cook after removal from the oven.  Remove from the oven and let sit for 10 minutes.  Repeat until you are finished cooking all of the dough.  Makes 54 cookies

Sunday Morning Cake Doughnuts

November 11, 2012

Sunday Morning Cake Donuts

Cake doughnuts don’t take nearly as much time as raised doughnuts.  If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks. 

INGREDIENTS

4 Cups Unbleached Flour

2 Teaspoons Baking Powder

1/4 Teaspoon Kosher Salt

2 Eggs

1 1/4 Cups Sugar

2 Teaspoons Vanilla Extract

2/3 Cup Milk

1/4 Cup Melted Butter

Vegetable Oil For Frying

Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing

In a medium size bowl combine the flour, baking powder and salt.  Set aside.  In a large size bowl combine the eggs, sugar and vanilla.  Beat for 4 minutes until thick.  In a small size bowl combine the milk and melted butter.  Add the flour mixture and the milk mixture alternately to the egg mixture.  Beat after each addition just until combined so make sure not to overbeat.  Cover and put in the fridge for 2 to 4 hours.  On a floured surface roll the dough to a 1/2 inch thickness.  Make sure not to stir in the additional flour.  Cut the dough with a floured 2 1/2 inch doughnut cutter.  Reroll the dough as needed.  Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born.  Turn once.  Remove with a slotted spoon and drain the doughnuts on paper towels.  Repeat until you have fried all of the doughnuts.  Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing.  Or you can leave them plain if you want to.  Do the same with the doughnut holes.  Makes about 16 doughnuts and holes. 

Gingerbread Rice Krispie Treats

November 9, 2012

Gingerbread Rice Krispie Treats

Here’s a fall twist on Rice Krispie Treats.  The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering.  If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon.  My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!

INGREDIENTS

1/4 Cup Butter

1 (10 ounces – approx 40) package Gingerbread Marshmallows

6 Cups Rice Krispie Cereal

In a large saucepan, melt 1/4 cup butter over low heat.  Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted.  Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture.  Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper.  Cut into squares when the mixture cools.  Makes approximately 24 squares. 

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