Kelli Miller's Granola

I gave this to Mark and Paige my Brother and Sister  Inlaw as a house warming gift. They just bought their first home! How exciting for them!!!

Okay when I wanted to make granola I didn't have the ingredients list for either Mom or Jill's so I just winged it when I was at the store. When I got home I also looked on Epicurious and they used butter instead of oil and since the only oil in my house was "robust flavor" or "garlic" I decided against them! So this is my granola I made with a twist on ingredients and a twist on my husband's tastes too. He LOVES vanilla so I didn't add any spice and doubled the Vanilla. It turned out great!!!

 Before Oven!

Ingredients

6 c. Oats
3/4 tsp Salt
2 c. Golden Raisins (Because I LOVE raisins and I love the golden ones!)
1 c. Chopped Almonds
1/2 c. Real Maple Syrup
1/2 c. Honey
1/2 c. Butter ( I used salted because that's all I had)
4 Tbs Vanilla

Melt butter on low heat over stove. Once melted (DO NOT BURN!) add all liquid ingredients together. All dry ingredients together. Combine and stir dry and wet ingredients. Preheat Oven to 350. Bake on jelly roll pan for 15-20 mins. Stir 1/2 way through & make sure to get sides stirred in really well since they brown faster.

Greek Omelet

Greek Omelet

Ingredients

Mushrooms

Spinach

Feta Cheese

Fresh Tomatoes

1-2 Eggs (Depends on how thick or how much you want to make)

Heavy Whipping Cream

Salt & Pepper to taste

Satay mushrooms & spinach in some butter and set aside. Beat eggs and milk in bowl pour in pan that has been lightly buttered.  Add feta, mushrooms, spinach and tomatoes. Salt and Pepper to taste.


-This is one of Brandon and My favorites :)

Butterscotch Oatmeal - Jill's Favorite!

I made this for Brandon one Sunday morning and he LOVED it! We used coach's oats & maple syrup

To Die For Blueberry Muffins

Batter

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Streusel Topping
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done."

2/4/11- I made these for a brunch baby shower i was throwing for my friend Ariel. I found this recipe on "allrecipes.com" And they really are to die for! I used a little more buttermilk then called for and added a few dashes of cinnamon in the batter. I did them in the mini tin muffins and cooked them for about 12 minutes and they turned out great. Camdon "helped" make these with me but i think he just help make a huge mess! -Jill

Buttermilk Waffles

2 c. whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbs. honey or maple syrup
2 eggs
3 Tbs. oil
2 c. buttermilk
1 tsp vanilla

In a large bowl mix dry ingredients. In blender combine liquid ingredients. Add liquid to dry ingredients. Just till just combined.

Crepes

1 1/2 c. flour
1/2 tsp baking powder
1/2 tsp salt
2 c. milk
1/2 tsp vanilla
1 Tbs maple syrup
2 eggs
2 Tbs melted butter

Add liquid in blender, mix together a little. Add dry ingredients. Beat till smooth. Pour 1/4 c. batter into medium hot frying pan. Serve with yogurt, maple syrup and fruit!

Pumpkin Pancakes

1 1/4 c. flour (i used whole wheat)
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/8 tsp nutmeg
pinch of cloves
1 c. milk
1/3 cup pumpkin puree
2 Tb. melted butter
2 eggs
2 1/2 Tbs maple syrup
Mix dry ingredients and add to mixed wet ingredients blend till just blended. Do not over mix!!

Pumpkin Cinnamon Rolls

Dough:
1/4 c. warm water
1 package (2 1/4 t) active dry yeast
1/3 c. warm milk
1 egg beaten
3/4 c. pumpkin puree
1 Tb melted butter
3 1/4 c. flour
1/2 c. b. sugar
1 t. salt
1/2 t. cinnamon (i always add way more)
1/4 t. ground ginger
1/4 t. ground allspice

Filling:
1 stick butter
2/3 c. white sugar
1/4 c. b. sugar
2 t. cinnamon
1/2 t. allspice
1/2 t. ginger
1/4 t. nutmeg
1/8 t. ground cloves (i never have this)

Maple Cream Cheese Frosting:
4 ounces cream cheese
1 stick butter softened
2 t. maple extract (A MUST HAVE)
2-3 c. powdered sugar
i always add a little vanilla

Directions:
Add together the yeast and water. Let sit for 5 mins. Add milk, eggs, pumpkin, butter, 1 1/4 c. flour, b. sugar, salt, cinnamon, ginger, and all spice to yeast mixture. Beat for 2 mins. Gradually add remaining flour a little at a time until dough is stiff enough to knead. Start with 1 1/2 c. and increase if necessary. Turn dough onto floured surface, knead adding flour until smooth and elastic. Put dough into an oiled bowl, cover and rise for 1 hr. Transfer bowl to floured surface and roll into a 16 by 12 rectangle. Spread with the filling. Roll up and cut into 15 rolls. Use floss to cut it will make them look a lot more professional! Cover and let rise for 45 mins or doubled. Bake at 375 for about 20-30 mins till golden. For frosting blend all till smooth add to cooled cinnamon rolls.