Homemade Granola

 Serve with greek yougurt & fresh fruit for a delicious breakfast!

Ingredients

2 cups rolled oats

1/4 cup flax seed

1/8 cup wheat germ (optional)

1 teaspoon cinnamon

1 teaspoon salt

4 tablespoons unsalted butter (melted)

1/4 cup honey

1/4 cup firmly packed light brown sugar

1 teaspoon pure vanilla extract

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or foil.

In a large bowl, toss the oats, flax seed and wheat germ with the cinnamon and salt.

In a medium bowl, stir together the butter, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.

Bake for 15 minutes, then toss around the sheet, bake for an additional 5 minutes. Cool and enjoy!

Fruity Brownie Bites

This is a little sweet treats that the kids will love!

Ingredients

1 Box Brownie Mix plus ingredients to make according to package directions

1-2 cups of your favorite berry ( I like strawberries & raspberries)

Directions

Preheat oven to 350 degrees

Grease mini muffin pan

Prepare brownie mix according to package directions.

Divide mixture between muffin cups

Press a raspberry, blackberry or strawberry slice into brownie batter

Bake at 350 for 15 minutes

Grilled Fish Tacos

Ingredients

Tacos:

2 pound white flaky fish such as cod, talapia or mahi mah

1/2 cup canola oil

2 limes, juiced

2 tablespoons ancho chili powder

2 jalapeno, coarsely chopped

1/2 cup chopped fresh cilantro leaves

16 flour tortillas

Garnish

Shredded white cabbage

Guacamole

Hot sauce

Sour Creamcream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill or pan with a little oil.Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes. Makes 6-8 servings

Donut Muffins

I made these for my kids this morning, they disappeared in about 20 seconds! Very easy, and super delicious!!

Donut delish without frying!

Ingredients

• 1-¾ cup Flour
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon
• ⅓ cups Oil
• ¾ cups White Sugar
• 1 whole Egg
• ¾ cups Milk
• For The Topping:
• 1/2 cup Butter (melted)
• 2/3 cups White Sugar
• 2 Tablespoons Cinnamon

Directions

Preheat the oven to 350 degrees

Lightly grease muffin tin

Combine flour, baking powder, salt, nutmeg & cinnamon in a bowl.

In a separate bowl mix together, sugar, oil, egg and milk

Add the dry ingredients to the wet and stir only until combined

Divide evenly between muffin cups and bake for 12-15minutes

While the muffins bake combine the sugar & cinnamon for the topping. Melt butter in a separate bowl

Take the muffins out of the pan while still hot, roll in melted butter and cinnamon sugar.

Eat immediately, because they are SO GOOD!!!!!!

Chicken Ceasar Wraps by Jenn Gould

Ingredients: 1 large chicken breast 1 tsp seasoning salt1/2 medium onion choppedromain lettuce 2 tbs parmasean cheese shredded 2 large wraps of your choice (we used Italian Herb Wraps)  Ceasar dressing.

Slice chicken into thin strips. Season with seasoning salt. Cook over med-high heat in medium skillet until juices run clear. Combine lettuce, onion, cheese and chicken on to two individual wraps. Drizzle with Ceasar dressing and roll up. You may need toothpicks to hold roll in place depending on how much filling you end up with. Enjoy!

Easy Taco Soup

Easy & Delicious Chicken Taco Soup!

CLICK BELOW!

Mom Squad - Helen Wickert

Cinnamon Rolls

Ingredients

• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 9x13 pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5. Bake in the preheated oven for 20 minutes, or until browned. Serve warm

Monte Cristo Quesadilla with Berry Dipping Sauce

This recipe is so easy and quick, but so delicious and pretty to serve! It's a creamy combination of ham, turkey, cream cheese & jack cheese snuggled between two egg dipped flour tortillas, fried to crispy, gooey goodness and then paired with an incredible fruit sauce.....this dish is AWESOME!

Ingredients

8 taco sized flour tortillas
16 slices deli ham (depending on size & your own taste)
16 slices deli oven roasted turkey (depending on size & your own taste)
8 ounce(s) of Philadelphia cream cheese
2 cup(s) of shredded Monterey Jack cheese
6 eggs
1 cup(s) of milk
1/4 tsp. of cinnamon (to your taste)
1 tsp. of vanilla
1 cup(s) of frozen sweetened sliced strawberries
1 cup(s) of frozen unsweetened raspberries
4 tsp. of corn starch

Directions

Preheat a stove top griddle on to a low/medium heat.
Meanwhile, spread one side of each tortilla with 1oz of cream cheese.
Layer ham, jack cheese and turkey on four of the tortillas.
Top with four remaining tortillas.
Now to start the sauce.
Add berries and juice and corn starch to a saucepan until well blended.
Heat on medium until thick and bubbly.
Transfer sauce to serving dish to cool.
Beat eggs, milk, cinnamon & vanilla in a dish big enough to accomodate at least one quesadilla.
Take each quesadilla and submerge in egg mixture until well covered.
Place on hot griddle for about 5 to 7 minutes each side.
Cut each quesadilla into 4 quarters and garnish with a dusting of powdered sugar and a little parsley. ENJOY!