Energizing Granola

Energizing Granola - from a magazine - I think one of the Taste of Home's. I have been making this for a couple years. It is perfect to keep some in your desk at work for a quick snack, toss in w/ your yogurt, or my kids love it!

Energizing Granola

2 1/2 c old fashioned oats

3/4 c chopped pecans

1/2 c unsalted sunflower kernels

1/3 c packed brown sugar

1/4 c flaked coconut

1/4 c toasted wheat germ

2 Tb sesame seeds

2 Tb ground flaxseed

1/3 c water

2 Tb honey

2 Tb molasses

1 Tb canola oil

3/4 tsp vanilla extract

1/2 tsp salt

1/2 tsp grd cinnamon

1/3 c dried cranberries

1/3 c golden raisins

1/4 c dried banan chips

In a large bowl, combine the first 8 ingredients. In a small saucepan, combine water, honey, molasses & oil. Heat for 3-4 minutes till heated through. Remove from heat; stir in vanilla, salt, & cinnamon. Pour over the oat mixture; stir to coat. 

Transfer to a 15x10" cookie sheet sprayed w/ cooking spray. Bake at 350 degrees for 25-30 minutes or until lightly browned. Stir every 10 minutes. Cool completely on a wire rack. Stir in dried fruits. Store in airtight Tupperware container. This is awesome w/ yogurt.

1/2c equals 260 calories; 12 g fat; 0 chol; 110 mg sodium; 35 g carb; 4 g fiber; 7 g protein 

Sticky Chicky Bean Pot or Stack Cooker Recipe

Sticky Chicky "DUMP" Recipe

2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into bean pot or a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

Stack Cooker - Cook in microwave chicken thigh quarters usually take about 18ish minutes) Time depends on the size of the chicken & your microwave wattage. 
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Per serving: 264 Calories (kcal); 20g Total Fat; (68% calories from fat); 17g Protein; 4g Carbohydrate; 70mg Cholesterol; 353mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

What to do with Leftover Roast - Beef & Noodles!

My sis brought us a large sirloin roast & we had a great dinner making it into a roast. Afterwards, there was more leftovers than what we could eat in one more sitting so I decided to make it into Beef & Noodles - I had never made it before, but I love Beef & Noodles.

Not sure why I never made it before. So, on Google, this is the recipe I found from Yahoo. I also put it in a crock pot to cook for the day. 

Beef & Noodles 

Ingredients

1 pound leftover beef roast (I put my roast in the Ninja to make little pieces the kids wouldn't pick at)

½ bag noodles (Use your favorite) cooked to package directions and drained

1 8oz can of mushrooms drained

4 cups beef broth warmed

¼ cup worcestershire sauce

1 Tablespoon sugar

1+ Tablespoon Garlic Powder

1 teaspoon black pepper

1 stick of butter, margarine, or ½ cup oil

½ cup all purpose flour

Directions

Preheat oven to 350. In a deep pot melt butter, add flour and cook till it is the color of coffee with cream add warm broth and worcestershire sauce stir till boils and thickens. Add all other Ingredients and stir till completely incorporated. Cover and bake 30-45 minuets or till it's hot and bubbling.

Put leftovers in your Tupperware freezer mates & label. I pulled out this yummy concoction for dinner w/ my bestie & her kids on Saturday night. It is by far my most fav recipe in a while. Enjoy! 

www.my2.tupperware.com/homemadebybillie

TOH Hash Brown Quiche

Taste of Home's Hash Brown Quiche

With my best friend & her 3 boys, I need a meal - a real meal to feed everyone. Yesterday morning was my fav refrigerator waffles. There were 3 waffle sticks left. So, I was up early with Tye, age 9, this morning searching for a recipe with the ingredients I had on hand (we ran out of syrup).

This is a recipe from Taste of Home's 1994 Recipe Book

Yea, it is old - but I still go to it, often!

Hash Brown Quiche - not quickie since it takes an hour + to make... hee hee

3 c frozen loose pack shredded hash browns, thawed (I used real potatoes, I needed to use them up)
1/3 c butter, melted
1 c diced fully cooked ham
1 c shredded cheddar cheese
1/4 c diced green pepper
2 eggs
1/2 c milk
1/2 tsp salt
1/4 tsp pepper

Press hash browns between paper towels to remove excess moisture. Press into the bottom & up the sides of an ungreased 9" pie plate or I used an 11x7 pan. Drizzle w/ butter. Bake at 425 degrees for 25 min.
Combine the ham, cheese & peppers. Spoon over crust.
In small bowl, beat eggs, milk & s/p. Pour over all. Reduce heat to 350 degrees & bake 25-30 min till center comes out clean. Allow to stand for 10 min before cutting.

I will be making these more often - prolly even for Cooper to take tailgating this fall.

Happy weekend!

Corn Casserole

Corn Casserole

* Ingredients:

* 4 cans niblet corn

* 1/2 cup chopped onion

* 2 cans cream of celery soup

* 8 ozs. sour cream

* 2 cups shredded cheddar cheese

* salt & pepper to taste

* 2 rolls crushed Ritz Crackers

* 1/4 cup stick butter

* Directions:

* Mix all ingredients inside of Bean Pot EXCEPT crackers & butter.

* Sprinkle crackers on top as a layer over the corn mixture.

* Add thinly sliced pats of butter over the entire top layer.

* Bake at 350 degrees for 30 minutes.

Simple & Easy....Enjoy!

Conversions for Bean Pot vs Crock Pot & more!

This should be helpful!!!
How to convert Crock Pot time and temp to a Bean Pot…

Crock pot to Bean Pot Conversion Times LOW setting is about 200 degrees F which is similar to a Crock pot. HIGH setting is about 300 degrees F for a Bean Pot. One hour on HIGH is approximately equal to 2 to 2 ½ hours on LOW.

Most Crock Pot recipes recommend cooking 8-10 hours on LOW. Some recipes recommend the HIGH setting based on the nature and texture of the food. You will have to judge your recipe accordingly. 
For example, beef cuts will be better cooked on LOW for 8-10 hours to get a more tender texture, where chicken can be cooked on HIGH for 2 ½ to 3 hours.
1 hour in the oven equals about 20-30 minutes in the microwave.

Oven Conversion - 
8 hrs low in crock pot = 2hrs 325 in bean pot
4 hrs high crock pot = 1.5 325 in bean pot

Raspberry Cobbler, Bean Pot Style

I posted this on my fb group in May when I was picking raspberries. My sis brought down frozen cherries. I thought I would be a good wife & make a pie crust, but alas, I resorted to my fav cobbler recipe. Use this with pretty much any fruit you want. It is yummy! I have made it with cherries, blackberries, raspberries & peaches.

Raspberry Cobbler

America's Best Recipes Cookbook (1998)

One of my favorite cookbooks & absolute best recipe for cobbler - now in a bean pot! I got this cookbook in 98 & have been using it ever since! Wow, that makes me sound old...

We have raspberries! Yea! Lots of yummy ripe on the vine, sweet raspberries!

2/3 c sugar (less if using commerically canned fruit)

1 qt berries

6 tb butter

3/4 c sugar

3/4 c flour

2 tsp baking powder

3/4c milk

Bean pot version.

Melt butter in bean pot (this will take a minute or two because the stoneware heats up too)

Mix sugar & berries together. Combine sugar, flour, bak pwdr, & milk together to make a runny batter. Pour over melted butter, do not mix. Pour berries on top. Add lid to bean pot. Microwave 15 min-ish. Remove lid, cook 1-3 min more. It will be runny w/ clumps of 

yummy cake like cobbler.

I haven't made it in the Tupperware stack cooker, but I am pretty sure it will be about the same time and results. 

Oven version. Preheat oven to 350. Place butter in deep dish 8" pan & place in oven till melted. Prepare sugar & berries. Prepare batter. Pour batter in pan over butter, do not mix. Pour fruit over batter & bake approx 1 hr. Batter will rise to top & become brown & 

crisp when done. Can be made w/ any fresh or canned fruit or berries.

Now, just waiting for the kids' bedtime so I don't have to share! HEE HEE!!! ;)

Pudding Cookies & Banana Bread

I found this Peanut Butter Pudding Cookie at Inside Brucrew Life - from Pinterest. It is a yummy recipe. I made them for our float trip last weekend. Plus when you go on a camping trip w/ cookies, they usually take a beating.

I now have cookie pieces which are perfect bite size & so many calories less than a full cookie. They are screaming for ice cream.

I love putting pudding in my cookies because they are just better. Plus my Chocolate Chip Cookie recipe w/ pudding makes the perfect cookies to put in the freezer - I think this is because of the pudding.

Peanut Butter Pudding Cookies

Ingredients

• 3/4 c. butter, softened
• 1/2 c. peanut butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 eggs
• 1 Tbsp. honey
• 1 tsp. vanilla
• 2 1/4 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 small box instant vanilla pudding
• 1 c. chocolate chips
• 1 c. reeses pieces
• 1 c. dried banana chips, broken (what? I used busted up pretzels)

Instructions

In a bowl combine the flour, baking soda, salt, and pudding mix and set aside. In a large mixing bowl cream butter, peanut butter, and sugars until fluffy. Add the eggs, vanilla, and honey and beat again. Slowly add the dry ingredients, being careful not to over mix. Stir in the chocolate chips, reeses, and banana chips by hand. (you can leave out the banana chips if you don't like those, or substitute pretzels or chips)

Drop by tablespoon onto a baking sheet, leaving 2 inches in between each cookie. Bake at 350* for 10 minutes. Cool on pan for 3-4 minutes, then remove to a wire rack. Store in a tightly covered container. Makes about 36 cookies.

Billie's Chocolate Chip Pudding Cookies

I have been making these cookies since my 4-H days. OMG - that was a long time ago... 

2 1/4c flour

1/2 t baking soda

1 c butter

3/4 c brown sugar

1/4c white sugar

1 small pkg instant pudding - can do any flavor

1 t vanilla

2 eggs

12 oz choc chips (I buy chocolate chips at Sam's club, so I use alot!)

Cream together butter & sugars. Add eggs, vanilla & pudding. Add in dry ingredients & taste batter. mmmm, good, taste it again! Add chocolate chips. 

Bake at 375 degrees for 10-12 min.

Banana Bread - Yep, have more bananas to use up. Gracie & Josey eat a 'nee nee' a day for the most part, but on those off days, we tend to have several in a row. I always grab the greenest bananas possible because I like them on the green side plus gives me a few extra days for the kids & Cooper to eat them. This recipe is from allrecipes.com.

I use a 4 loaf mini pan from Pampered Chef. I almost sold it in a garage sale, but so glad I kept it around!

Banana Banana Bread

Adapted from AllRecipes.com

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 6 mashed medium overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. (My 9×5 pan is currently scratched out of commission and so I used two 8×5 pans which you can also do, but I prefer the one big 9×5 loaf.)
2. In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, use an electric mixer to cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, do not over-mix. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

chili & cornbread

Heather's Family Chili

2 lbs. ground beef, cooked and drained 

1 small onion, chopped

3 Tbsp. chili powder 

1 Tbsp. cumin 

1 8 oz. can tomato sauce 1 8 oz. can diced tomatoes

2 cans kidney beans salt and pepper to taste

Brown ground beef with chopped onion mixed in and drain well. Add all other ingredients and mix well in the Bean Pot.

Baking options: Bake in a 250 degree oven for 3 - 4 hours. 

Bake in a 350 degree oven for 1 - 2 hours.

Buttermilk Cornbread

1 1⁄2 cups corn meal 

1⁄2 cup all-purpose flour

1 1⁄2 cups buttermilk 

1⁄4 cup Vegetable oil

2 teaspoons baking powder 

1 teaspoon sugar 

1 teaspoon salt

1⁄2 teaspoon baking soda 2 eggs

Mix together in bean pot. Place in 350 degree oven for 30 minutes

Summer Pecan Dump Cake Bean Pot

How about another cake recipe??!! 
Thanks Maggie

Summer Pecan Dump Cake

1 Box Butter Pecan or Yellow cake mix

1 large can sliced peaches
1 stick sliced butter
1 cup coconut
1 cup chopped pecans
Lightly spray bean pot first, then add peaches, sprinkle cake mix, dot with butter. Sprinkle coconut and pecans.

Place in microwave on high for 13 min. and serve with vanilla ice cream Serves 8 people.

Tupperware Stack Cooker, Dump Cakes & Black Russian Cake (sinful!)

Doesn't everyone have that one cake that is just pure bliss? You only make it a few times thru the year, but you wake up in the morning & start eating it straight from the pan w/ your morning coffee... um, no, of course I wouldn't do that - But my wonderful grandmotherly babysitter taught me that eating cake for breakfast is not for kids! I was happy to go to college & therefore old enough to eat cake for breakfast! Love & miss you Carol!

With my new Tupperware kit, I received a gorgeous purple Stack Cooker. I haven't used it much, just not sure what to do w/ it till now. I started looking over the TW biz site & found several recipes for it - cakes (which of course caught my eye) and browning hamburger.... I will be trying out new recipes for it & posting them accordingly. Here is the link to check out the Stack Cooker on my website.

At my Open House yesterday, I showed my guests how easy it is to make a cake in this contraption. 10 min & my Black Russian Cake was ready to be "frosted".  I used to make about 10-15 of these cakes every year when in high school & sold to my mom's friends for their holiday gatherings.

Black Russian Cake -
This is from a McCune Brooks Hospital fundraiser cookbook circa 1980 something...

1 deep chocolate cake mix
1 sm package instant chocolate pudding mix
2 t cinnamon
3/4 c coffee (if you forgot to make it ahead of time & it is hot, add it in at the very last)
4 eggs
1/4 c vodka
1/4 c Kahlua
1 c oil

Icing
2 TB coffee
2 TB Kahlua
2 TB Creme de Cocao liqueor
1 c powdered sugar

Mix all cake ingredients together. If you are using hot coffee, I add it at the very last. Pour into greased bundt pan. Bake at 350 degrees for 45 min. Let cool 10 min, invert onto platter. Punch holes into cake. Spoon icing into holes & drizzle over top. 

 - OR your TW Stack Cooker w/ insert in middle (making it a bundt cake). Place lid on & bake in microwave 9-11 min. All depends on your microwave how long you cook it - mine took 10 min. Invert onto platter when done. Punch holes into cake w/ round spoon handle or other kitchen thing you can find. You want a hole about 1/4" around. Spoon icing into holes & drizzle over top.

First - if you eat this cake warm - omg! This  is so good! If you eat it the first day, plan on getting a little buzz. If you eat it the days after (if there is any left) YUMMO! I prefer the first day, but I have been told others like it better after a day or so. Yes there is alcohol in it so be cautious how much Little Johnny eats.

Of course, I am a cake eater. I love my cakes. I love the bean pot dump cakes because they are so easy PLUS they come out hot & frosted & just begging for some ice cream! What is a bean pot dump cake - well bean pot dump cake is a regular cake mix batter - mixed according to directions w/ a can of frosting all dumped into a bean pot. Lid on, microwave 9-11 min & voila Lava Cake or dump cake.

Carrot Cake w/ Cream Coconut Frosting

Carrot Cake w/ Creamy Coconut Frosting
Pillsbury Complete Book of Baking - I have had this cookbook since college & LOVE IT! My bff Angela & I would make this at my aunt's house all the time. We ate very well! 



2.5 c flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 c sugar
1 c oil
2 tsp vanilla
2 eggs
2 c shredded carrots
8 oz can crushed pineapple, well drained
1/2 c raisins (nope)
1/2 c chopped nuts
Frosting
8 oz cream cheese, soft
2.5 c powdered sugar
6 TB butter, softened
2 tsp vanilla
1 c coconut
1/2c chopped nuts

Heat oven to 350 degrees. Grease & flour 9x13 pan. In med bowl, combine flour, baking soda, salt & cinnamon, set aside. In lg bowl, combine sugar, oil, vanilla, eggs - beat well. Sitr in flour mixture; mix well. Add carrots, pineapple, raisins, & nuts. Pour batter into pan. Bake at 350 degrees for 50-60 min. Cool completely
In lg bowl, combine cream cheese, powdered sugar, butter, & vanilla. Beat till smooth. Stir in coconut & nuts. Spread over cooled cake.

Calories: 560; protein 6g, carbs 66g fat 30 g;

Angel Food Cake in Bean Pot

Things are a bit busy here - have tomatoes coming on in the garden, garage sale to get ready for, and the other blah blah blah of normal life going on. So, here is one of my awesome cake recipes. I love angel food cake & since I don't have the pan anymore, I can still enjoy it w/ my bean pot! 


Angel Food Cake in the bean pot or in our serving bowls

Stir up the dry cake mix w/ any kind of pie filling. Let it set 20 - 30 min and it will foam up taller. I like to use the big bowl of the serving bowls... bake at 350 on the bottom rack of the oven for 45-55 minutes.Towards the last 15 min. or so you'll need to put a piece of aluminum foil over the cake so it doesn't get tooooo brown. It makes me think of a souffle because it puffs up tall then falls. Scoop it out w/ a big spoon and slap on some cool whip-- yum yum!

Bean Pot French Toast!! YUMMY!

I work with a great bunch of designers & we often share our recipes. Thanks Cindy!


BEAN POT FRENCH TOAST 
Ingredients Thanks Cindy Mutrux

•20 slices French bread (1 inch thick)
•1 can (21 ounces) apple pie filling
•8 eggs, lightly beaten
•2 cups 2% milk
•2 teaspoons vanilla extract
•1/2 teaspoon ground cinnamon
•1/2 teaspoon ground nutmeg
•TOPPING:
•1 cup packed brown sugar
•1/2 cup cold butter, cubed
•1 cup chopped pecans
•2 tablespoons corn syrup

Directions
•Arrange 10 slices of bread in a greased Bean Pot. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight or put it in the oven right away.
• Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
• Bake,at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Remember: When taking your Bean Pot out of refrigerator, DO NOT put it in a HOT Oven. Let the Oven and Bean Pot heat up together. This is great for those of us who forget to pre-heat.