breakfast bars

 https://www.iheartnaptime.net/cereal-bars/

to be written out soon. dawn

YUM YUM SAUCE

 1 cup mayo

2 T tomato paste

1 T rice vinegar

1 t paprika

1 t garlic powder

1 T sugar

1 T melted butter

salt and pepper

2-3 T water

Mix all ingredients and add water to desired consistency.

refrigerate for 2-3 hours.  then allow to warm to room temp.

Makes 32 Tablespoons

Adelle's Orange & Almond Granola

 I'm making this for the first time as I type this up.  It smells so fresh. Even raw it tastes refreshing!  Thanks for sharing this recipe with me, Sis. Barrett!  xoxo

Ingredients:

2 teaspoons orange zest (from about 1 1/2 oranges, preferably organic)

2 tablespoons sugar

4 c old fashioned rolled oats

1 1/2 c raw almonds

1 teaspoon fine sea salt (3/4 tsp if you use table salt)

1 taspoon ground cinnamon

1/2 cup extra virgin olive oil or melted coconut oil

1/2 cup honey or maple syrup

1 tablespoon vanilla extract

3/4 c raisins, preferably golden

Directions:

1. Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.

3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon, and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla and mix well.

4.  Pour the granola onto your prepared baking sheet. Spread the granola intoan even layer. Bake for 19-23 minutes, stirring half way, until the granola is turning lightly golden in color. The granola will crisp up as it cools.

5.  Let the granola cool before stirring in the raisin sand breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1-2 weeks, or keep in the freezer for longer shelf life.

**I used melted coconut oil b/c it's so yummy. I think I'll be using craisins too.

rice pilaf oh wow!

https://www.thekitchn.com/how-to-make-a-simple-rice-pilaf-227729

INGREDIENTS

• 1 cup 

  long-grain white rice

• 1 tablespoon 

  extra-virgin olive oil or butter

• 1/2 medium yellow onion, diced
• 1/2 teaspoon 

  fine salt

• 1 3/4 cups 

  chicken broth, vegetable broth, water, or a mix of water and broth

Rinse the rice: Place the rice in a strainer and rinse it thoroughly under cool water. The water running through the rice will look milky at first, but will then become clearer and only lightly clouded. It's fine if there's still some haze in the water. There is no need to dry the rice before cooking; a bit of moisture on the rice is fine. Set the strainer of rice aside while you cook the onion.

Cook the onion: Warm the olive oil or butter in the saucepan over medium heat. Add the onion and cook until the onion is translucent and soft.

Toast the rice: Add the rice to the pan and stir to coat with olive oil or butter. Continue to cook, stirring often, until the tips of the rice turn translucent and the rice smells fragrant and toasted.

Add the broth or water and boil: Pour the broth or water and salt into the saucepan and increase the heat to medium-high. Bring to a boil.

Cover and cook: As soon as the water comes to a boil, reduce the heat to low and cover the pot. Cook without lifting the lid for 15 to 18 minutes. At the end, check that the rice is tender and has absorbed all the liquid. If not, cover and cook another few minutes, adding a few tablespoons of water if needed.

1. Steam the rice: Remove the pan from heat and let it sit, covered, for another 5 to 10 minutes

Fluff and serve: Remove the lid and fluff the pilaf with a fork. Transfer to a serving bowl and serve.

MG cinna-bon cinnamon rolls

These really remind me of Cinna-Bon cinnamon buns. There's something about the tender dough in this recipe that has to do with the cake mix that makes them so easy to roll out and the final product is closer to a cinnamon pastrythan a sweet bun.

Sweet Dough
2 1/2 cups warm water
2 tablespoons instant yeast
1 box yellow cake mix (1 pound)
2 cups bread flour
3 1/2 cups (approximately) all-purpose flour

Filling
1/2 cup unsalted butter, softened
1 cup sugar
1 tablespoon cinnamon

Glaze
2 cups confectioners' sugar
1 teaspoon pure vanilla
3 to 4 tablespoons milk

Line a baking sheet with parchment paper. Generously spray a 9 by 13 inch pan with non-stick cooking spray and place on baking pan.

In a large mixer bowl, whisk together water and yeast and let stand 2-3 minutes.  Stir in cake mix and most of flours (retain some all-purpose). Knead with a dough hook until smooth and elastic, about 8-12 minutes, adding in more flour as required. Form into a ball, place in a lightly greased bowl.  Cover and let rise until doubled, about 30-45 minutes.

Gently deflate dough and remove from bowl.

On a lightly floured work surface, roll out to a rectangle of about 15 by 20 inches. For the filling part, spread the softened butter evenly over dough. Dust with sugar and cinnamon. Roll out into a log and cut in one inch slices. Place the pieces in the pan. Cover lightly with a large plastic bag and let rise until almost doubled in size, 60-90 minutes or refrigerate for a cool rise, overnight.

Preheat oven to 350 F.  Bake until lightly browned (30 to 35 minutes and center seems baked (and not too mushy, otherwise continue baking, ensuring it does not dry out on the edges. You can lower the temperature and bake a little longer for even baking).

Cool slightly. Make glaze by whisking together ingredients until you have a thick but pourable or spreadable glaze. Drizzle over rolls.

Makes about 1 dozen large