Teton Basin Granola

Takes a little time to make but well worth the effort!


My cousin and her husband ran a fishing lodge in the Teton Basin of Idaho for many years.
This granola recipe was one of their guests favorites.
I could literally live on this stuff!

It is easy to make but takes time to slowly bake and dry each batch.

10 cups old fashioned oatmeal
1 cup wheat germ
1/2 lb. coconut
2 cups sunflower seeds
1 cup toasted sesame seeds (Opt.)
3 cups variety of nuts

Sauce:

1 1/2 cup brown sugar
1 1/2 cup oil
1/2 cup honey
1/2 cup molases
1 1/2 tsp. salt.
2 tsp. cinnamon
3 tsp. vanilla

Bring to a boil then cool sauce. When totally cold, pour the sauce over the dry ingredients and stir well. Put a thin layer of wet cereal on a cookie sheet and bake at 300 degrees for about 25 minutes. This should be about 5 pans of cereal. The cereal should be almost dry to the touch.

After it is all baked, you can add dried fruit like rasins, crasins, etc.
I store part in the refrigerator to use and the rest in the freezer.

Enjoy!

Contributor: Debbie

Dutch Oven Parmesan Chicken

Fast, Easy, Good!

Dutch ovens aren't just for summertime. They don't mind if they are heated with briquettes, a campstove, or in your kitchen oven. So get your dutch oven out and enjoy that wonderful dutch flavor this winter.

Also try the parmesan cheese straws. These were one of the first things I learned to make many moons ago in my Jr. High cooking class. They are so simple but they go great with soups and pasta dishes.

10 to 12 skinned chicken breasts
10 to 12 large fresh mushrooms
10 to 12 pieces mozzarella cheese slices
1 1/2 cups grated parmesan cheese
5 cups spaghetti sauce

Remove the mushroom stems. Save the caps and cut the stems up and put in the spaghetti sauce. Put half of the chicken on the bottom of the dutch oven. Place a slice of mozzarella on each chicken piece, then sprinkle generously with the parmesan cheese, and cover it with half of the spaghetti sauce. Add another layer of chicken, another layer mozzarella slices, and another layer of parmesan cheese. Place a small cube of mozzarella inside each mushroom cap and float them on the spaghetti sauce. Generously sprinkle more parmesan cheese over the whole thing.

Cook for 2 to 2 1/2 hours at 350 degrees.

This makes a large pot of chicken but can easily be cut in half for smaller groups. The cooking time will then be about 1 1/2 hours. I usually make half a recipe for our family.

Parmesan Cheese Straws

slices of bread
butter or margarine
parmesan cheese

Butter amount of bread slices you would like. Sprinkle with parmesan cheese. Cut each slice into 4 straws.

Broil in your oven until golden brown.

Variation: I also like to mix the parmesan cheese and McCormicks "Salad Supreme" seasoning and sprinkle on the bread.

Contributor:- Debbie-

Chicken Oriental Salad

I make this up about 1/2 hour before serving to let the dressing flavor the cabbage. This is the only cabbage dish my children will eat. It can make a meal by itself, especially during the summer-very light meal.



2 chicken breasts, cooked and diced
2 Tbsp. slivered almonds
4 cups green cabbage, chopped
2 Tbsp. sesame seeds
2 green onions, chopped
2 Tbsp. margarine

In a skillet, melt margarine. Add green onions and almonds. Cook until almonds are almost browned. Add sesame seeds and cook until sesame seeds are browned. Remove all from heat. Mix together chicken and cabbage. Add green onions, almonds and sesame seeds.

Dressing:

1 Tbsp. sugar
1/2 cup canola or vegetable oil
1/2 tsp. black pepper

3 Tbsp. vinegar (rice vinegar is also good to use)

1 pkg. Ramen noodle chicken flavored season packet

In a glass jar, shake until well blended and pour over salad and toss. Break up the package of Ramen noodles and add to the salad and toss.

Contributor: Debby

Baked Potato Soup

Saturday, Feb. 21, 2009 Greg and I went on a "Snowshoe Picnic" and this soup is what we packed to eat. It was so much fun! With all of the crazy things that are going on in the world today, it was a healing balm to our souls to sit on a rock with our faces turned to the sun and just listen to natures peace!

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup all purpose flour

6 to 7 cups milk

1/2 tsp. salt

1/2 tsp. pepper (or less)

1 1/2 cup (6 oz) shredded cheddar cheese, divided

12 slices bacon, cooked, crumbled, and divided

1 (8oz.) carton sour cream

Wash potatoes; prick several times with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out and reserve pulp. Discard shells. (Unless you're me and then you salt and butter the shells and eat them. Yum!)

Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoons green onions; cook until heated (do not boil). *Stir in sour cream; cool just until heated (Do not boil) Serve with remaining cheese, bacon, and green onions. Yield: 21/2 quarts.

* I do not add the sour cream. I like the soup just as well without it and I save a few calories. You can put the sour cream in a dish and let each guest add it if they choose to.

Contributors: Greg and Debbie

Ultimate Chocolate Chip Cookies

Every Little Wrangler (and Big Wranglers too) will love these cookies!


Thanks Deb for this yummy recipe. I'm sure my Grandkids will love these cookies.

3/4 cup butter flavored Crisco
1 1/4 cup brown sugar
2 Tbs. milk
1 Tbs. vanilla

Mix together until creamy and then add:

1 egg
1 tsp. salt
1/2 tsp. baking soda
1 3/4 cup flour (more if you like a stiffer cookie - that is not flat)

Mix well and then add:

1 cup chocolate chips
(I add 3/4 cup coconut and 3/4 cup chopped pecans or walnuts)

Mix well and then take a small ice cream scoop full of dough and place on the cookie sheet that has been greased or has parchment paper.

Bake at 350 degrees for 12 to 15 minutes.
Makes about 2 1/2 dozen cookies

Contributor: Debby

Stuffed French Toast

This is a yummy recipe that you make the night before and put in the fridge. Just take it out in the morning, bake and enjoy! Be sure and try the apple syrup as it is awesome!

Debbie

1 loaf of unsliced french bread
1 8 0z. cream cheese (cubbed and softened)
8 large eggs
2 1/2 cups of half and half or light cream
6 Tbs. butter (melted)
1/4 cup maple syrup

Cut bread into cubes or tear into bite-size pieces. This should make about 12 cups. Grease a
13 x 9 inch pan. Put half of the bread pieces on the bottom and top with cream cheese cubes. Top with the remaining bread. In a separate bowl, blend eggs, milk, butter and maple syrup until well mixed. Pour evenly over the bread mixture. Use a spatula to make sure all bread is moistened. Cover with plastic wrap and put in the refrigerator overnight. The next morning, bake at 325 for 35 to 40 minutes. The center should be set and the edges golden brown. Serve warm with apple cider syrup or regular syrup.

Apple cider syrup

1 cup sugar
1 tsp. cinnamon
8 tsp. cornstarch
2 T. lemon juice
2 cups apple cider or apple juice
4 Tbs. butter

Put sugar, cornstarch and cinnamon in a saucepan. Stir in Apple juice and lemon juice and cook over medium heat until thinkened and bubbly. Cook for two more minutes and then remove from heat and stir in butter.

Angel Biscuits

The men will run to the breakfast table for these light, fluffy biscuits. This is an interesting mix of a normal biscuit, and a yeast roll. Very fast to make, and almost as good as dinner rolls when you are in a hurry.

1 pkg dry yeast (1 Tbs)
1/4 cup warm water
2-1/2 cups flour
1 tsp baking powder
1 tsp salt
1/8 cup sugar (2 Tbs)
1/2 cup shortening
1 cup buttermilk

Preheat oven to 400 degrees. Let the yeast dissolve in warm water and set aside. Mix all the dry ingredients together in the order listed. Cut the shortening into dry mixture until it resembles coarse meal. Stir in the buttermilk and yeast. Throughly blend. The dough can be refrigerated or can be kneaded lightly (dough is sticky) After removing from refrigerator, let it rest at room temperature to allow to rise. Roll out on floured surface (or between wax paper sheets) Cut out with biscuit cutter or a drinking glass. Place biscuits on greased baking sheet and let rise a little before baking. Bake for 12 to 15 minutes. (If you like biscuits and gravy - this is a good recipe to use)

Contributor: Anne (Debbie's Friend) I'd also like to thank Anne for helping me set up this blog. Without her, it would not have been possible!