New Twist on the Cannery Granola Recipe!

Recently I tried something new with the granola recipe and it was a big hit- one person, as a matter of fact, took the whole plate home at a church function. Try it!

Cranberry Walnut White Chocolate Granola

In a large mixing bowl, mix well until smooth:

2/3 cup creamy peanut butter

1/2 cup sugar

1/2 cup honey

1/4 cup softened butter

1/4 cup oil

2 teaspoons vanilla

Mix into above mixture:

3/4 cup whole wheat flour

1 1/2 cup quick oats

2 cups regular oats

1 1/2 cup crisp rice cereal

2/3 cup craisins- or other dried sweetened cranberries

1/3 cup chopped walnuts

1/2 cup white chocolate chips, plus another 1/2 cup reserved for drizzling

Mix it all up using your hands until it clumps together. Press into a 9x13 sprayed pan. Bake at 350 for 15-20 minutes until edges are golden. Cool, then melt other 1/2 cup of white chocolate chips and drizzle over granola bars. Let that cool, then cut and wrap in plastic wrap.

I have had so many requests for this recipe, that I have to put it on the blog. We will justify it by saying that you can SERVE it with RICE that you can get at the CANNERY! Thanks, Jen, for the recipe! It is delicious and kids love it. (I know! Surprising!)

Ginger Chicken

3/4 cup sugar

1 cup soy sauce

1 cup water

1-2 large hands of garlic, peeled (potato peeler works best)

3-4 cloves of garlic, crushed

2 lbs. chicken thighs

cooked rice

Sauce: In large pot, mix sugar, soy sauce, water, ginger and garlic. Stir well.

Peel skin off chicken and place in ginger sauce. Bring to a boil, then reduce to med/low and simmer until done, about 45 minutes- 1 hour. Serve over rice.

Peachy!

What to do with your recently canned peaches!

Peach Crisp

1-2 cans cannery peaches

1/2 cup sugar

2 tsp. cinnamon

3 Tbsp. cornstarch

Spray 8x8 or 9x9 pan or large pie plate. Mix above ingredients and place in pan.

Topping:

Mix together:

1/2 c. melted butter or margarine

1 cup brown sugar

1 cup quick oats

1 cup granola

1/2 cup flour

Crumble mixture on top of peaches and bake at 350 for about 25 minutes.

THE BEST HOMEMADE BROWNIES!

1 2/3 cups sugar

3/4 cup butter or margarine, melted

2 Tbsp. water

2 eggs

2 tsp. vanilla

1 1/3 cups flour

3/4 cup baking cocoa

1/2 tsp. baking powder

1/4 tsp. salt

Preheat oven to 350. Grease 9x13 pan. Combine sugar, butter and water in large bowl. Add eggs and vanilla then stir. Mix together flour, cocoa, baking powder and salt in separate bowl, then stir into sugar mixture. Spread into greased pan. Bake for 23-28 minutes or until inserted toothpick comes out a little sticky. Cool completely, then frost.

Frosting:

3 cups powdered sugar

2/3 cup baking cocoa

1/2 cup butter or margarine, softened

5-6 Tbsp. milk, divided

1 tsp. vanilla

Beat 1 cup powdered sugar, butter, 2 Tbsp. milk, and vanilla in small bowl until creamy. Gradually beat in remaining powdered sugar and milk until smooth. Spread over cooled brownies.

Like Putty in My Hands...

One probably wouldn't want to eat it, but gosh darn it- it was fun to make and kept the princesses busy for 3 HOURS! I kid you not! And it is a great way to rotate!

Play Dough!

2 cups flour

1 cup salt

2 tablespoons Cream of Tartar

2 cups water

1 tablespoon oil

Food coloring

1 package unsweetened Kool-Aid

Mix together in saucepan and cook over medium heat until stiffens. Let cool enough to be able to knead, and knead it for a few minutes until desired consistency. The Kool-Aid gives it a great smell!

Hey there, Honey Buns!

The cannery now does Honey! Woo hoo! Recipes for honey:

Honey Balls

1 cup peanut butter

1 cup honey

1 1/4 cup powdered milk

1 1/4 cup powdered sugar

Mix together ingredients. Form into balls, roll in more powdered sugar if too sticky.

I remember loving this recipe as a child!

You're Just Chicken!

Ok- so if you're like me, you're up to your ears in Chicken Chunks. What to do...

Sesame Chicken Pasta Salad

1/4 cup sesame seeds

1 (16oz.) package bowtie pasta

1/2 cup vegetable oil

1/3 cup soy sauce

1/3 cup rice vinegar

1 tsp. sesame oil

3 Tbsp. white sugar

1/2 tsp. ground ginger

1/4 tsp. black pepper

2 cans cannery chicken chunks

1/3 cup chopped cilantro

1/3 cup chopped green onions

chopped carrots or bell pepper for color

Toast sesame seeds in skillet over medium heat. Cook pasta according to package directions. Drain pasta and rinse under cold water until cool. Transfer to large bowl. In jar with lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger and pepper. Shake well. Pour dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and bell pepper/carrots.

Creamy Chicken Enchiladas

2-3 cans cannery chicken chunks

8 flour tortillas

1 can cream of mushroom soup

1 can cannery cream of chicken soup

1 small can green chiles

shredded cheese

Place chicken in tortillas, sprinkle with shredded cheese and roll up. Mix soups and chiles together. Place small amount of soup mixture in bottom of 9x13 pan. Arrange tortilla rolls in pan, cover with remaining soup mix. Bake for 30 minutes at 350. Sprinkle with additional shredded cheese and bake 10 more minutes.

Chocolate No-Bake Cookies!

OK- so everyone has probably had these before- but it is a great way to rotate some food storage items and even picky husbands devour them!

2 cups sugar

1/2 cup cocoa

1/2 cup milk

3/4 cup butter or margarine

5 cups quick oats

1 tsp. vanilla

1/2 cup peanut butter

In saucepan, combine sugar, cocoa, milk and butter. Cook over medium heat, stirring constantly until mixture boils; remove from heat. Add peanut butter, stir until blended. Add oats and vanilla. Drop by spoonfuls onto waxed paper, forming slightly with fingers if needed. Cool completely.

What to do with Ramen!

In celebration of the finding of 4000 year old noodles in China (at right), and since many of you have ramen noodles in your storage- let's find some recipes for it! After all- it is apparently not going anywhere!