Homemade Raisin Bran Cereal

 

Found this on YouTube and thought to myself, this should be easy to make.

https://www.youtube.com/watch?v=nA9772I3FOc

Yields 4 cups

Ingredients

2 cups whole wheat flour

2 cups coarse bran

4 tablespoons ground flax

1 teaspoon salt

4 tablespoons molasses

2 tablespoons vegetable oil 

2/3 cup water

1 cup raisins

Stuff you will need

Mixing bowl

Mixing spoon or spatula

Sauce pan

Metal whisk

Baking sheet

Parchment paper

Directions

Preheat Your Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone baking mat.

Combine Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, coarse bran, ground flax, and salt. Mix well to evenly distribute the ingredients.

Add Wet Ingredients: In a separate microwave-safe bowl or a small saucepan, combine the molasses (or your chosen sweetener), oil, and water. Warm the mixture gently until it’s easy to stir and the ingredients are well combined. You want it to be warm, not hot.

Mix and Knead: Pour the warm molasses mixture over the dry ingredients. Stir until everything is well combined. The dough should come together into a ball. If it’s too dry, add a little more water, one tablespoon at a time, until it reaches the desired consistency. If it’s too wet, add a touch more flour.

Incorporate Optional Add-Ins: If you’re adding raisins, dried fruit, nuts, or seeds to your cereal, gently fold them into the dough at this stage.

Roll Out the Dough: On a floured surface, roll out the dough into a thin, even sheet, about 1/8 to 1/4 inch thick. You may need to divide the dough into smaller portions for easier rolling.

Bake: Bake in the preheated oven for approximately 45-50 minutes or until the bran sheet is completely dried out and crisp. Keep a close eye on them to prevent burning, as baking times may vary based on thickness.

Cool and Store: Allow the homemade raisin bran cereal to cool completely on a wire rack. Once cooled, break into small bite sized flakes. Store it in an airtight container to maintain freshness.

Serve: Enjoy your homemade raisin bran cereal with your choice of milk, yogurt, or as a topping for smoothie bowls. You can also mix it with fresh fruit for a delicious and nutritious breakfast.

Chicken Dressing Casserole

 

I was going thru some YouTube videos when I ran across this.

Thought this would be an easy recipe while I'm going round 2 with Covid.

Ingredients

2 pounds boneless chicken breasts, cooked and cubed (or a rotisserie chicken) 

Mrs. Dash Onion and Herb Seasoning - to taste

2 (10.5 ounce) cans Cream of Chicken Soup 

1/4 cup whole milk 

1 onion, chopped 

2 stalks celery, sliced thin 

2 packages of Stove Top Stuffing 

2 cups chicken broth 

1/2 cup butter, melted 

Stuff you will need

9x13 casserole dish

Pam cooking spray

Mixing bowl

Spatula or mixing spoon

Directions

Preheat oven to 375°.  Spray a 9”x13” inch casserole dish.  

Cook chicken breasts, allow to cool slightly, and chop into bite sized pieces. (Or shred a rotisserie chicken.). Spread in the bottom of casserole dish. 

Lightly sprinkle the chicken with the Mrs. Dash Seasoning. 

Stir together the soups, milk, onion, and celery. Pour this mixture evenly over the chicken.   

In the same bowl, stir together the contents of the Stove Top Stuffing packages, the chicken broth, and the melted butter. Spread the stuffing gently over the soup mixture to cover the top.  

Bake at 375° for 40 minutes

Comments and suggestions are ALWAYS welcome!

Cranberry Oatmeal Cookies

 

Tonya was out shopping and needed a bag of dried cranberries.  She was wondering what I could bake with them after she used a small scoop of the cranberries.

Ingredients  

1 cup Butter (cut into cubes)

1 cup + 2 Tablespoons Brown Sugar

2/3 cup Sugar

2 large Eggs

1 teaspoon Vanilla

2 1/4 cup Flour

1 1/2 cup Rolled Oats

1/2 teaspoon Cornstarch

1 teaspoon Baking Soda

1/2 teaspoon Salt

2 cups Sweetened Dried Cranberries

Stuff you will need

Kitchenaid mixer

baking sheet

parchment paper baking sheets

measuring cups and spoons

Directions

Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.

Add eggs and vanilla and cream for 1 minute longer.

Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.

Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don't overbake.

Makes about 24 cookies.

Comments and suggestions ALWAYS welcome.

Homemade Cream Corn

Back on the internet again, looked for and found a recipe that looks very good.

Ingredients

6 ears fresh corn

1/4 cup butter

3 tablespoons water

1 teaspoon sugar

1 tablespoon flour (mixed with 3 tablespoons of water)

1/2 teaspoon kosher salt

1/2 teaspoon coarsely ground black pepper

1 cup milk (or half-and-half)

Stuff you will need

Cutting board

Sharp knife

Cast iron skillet

Directions

Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.

Melt the butter in a large skillet over medium-low heat.

Butter melting in a skillet

Add the corn and juices, 3 tablespoons of water, and sugar. Cook, stirring, until the corn is tender, about 6 minutes.

Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.

Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.

Comments and suggestions always welcome!

Southern Fried Bacon, Sausage and Cabbage

Good morning,

Seen this on YouTube and it looked pretty easy to make.  Looks like it should taste pretty good too.

Ingredients

1/2 Head of Cabbage, cut up

1 pack of thick cut Bacon, crumbled

1 lb. Smoked Sausage or Kielbasa, cut into chunks

1 large Bell Pepper, roughly chopped

1 large Onion, roughly chopped 

1 Tbsp ground Pepper

1 Salt to taste

2 Tbsp Cajun seasoning

3 cloves of Garlic, minced

Stuff you will need

Cutting board

Sharp knife

Mixing bowls

Paper towel

Large skillet with lid

Directions

Prep your veggies ahead of time.  Keep the cabbage apart from the other veggies.

Fry up your bacon and soak up the grease on a lined plate with paper towel.  Either cut up the bacon into chunks or crumble.  Add this to the bowl with the cabbage in it.

Fry up the sausage and transfer that to a plate lined with paper towel.  Eventually transfer the fried sausage to the cabbage bowl.

Retain some of the bacon grease and fry up the onions, and peppers.  Wait till the onions and peppers have been fried up for about 5 to 6 minutes before adding the garlic.  Continue to fry for another 3 to 4 minutes.  Add the spices.  Continue to fry for another minute or so, until the spices have been combined with the veggies.

Add the cabbage, bacon and sausage.

Mix everything together and continue to fry.

Lower the heat and cover.  Don't remove the lid for about 10 minutes.  This will allow the cabbage to steam.

Note1: I julienned some carrots, as I would have saved the other 1/2 of the cabbage to make cole slaw.  The sweetness from the carrots combines well with this dish.

Side suggestions:
Mashed, or Roasted potatoes

Fried Rice

Garlic Toast

Comments and suggestions are always welcome.