Berry Rhubarb Maple Crunch [P]

recipe from Paleo Parents

BERRY RHUBARB MAPLE CRUNCH

Filling:

1 tbsp coconut oil
2 cups diced rhubarb, cut into 1/2-inch pieces
2 cups strawberries
2 cups blackberries
2 tbsp lemon juice
1 tsp ground cinnamon
1/4 tsp powdered ginger
1/2 cup maple syrup

Topping:
2 tbsp coconut oil
1 cup almond flour
1/2 cup pecans
Dash of sea salt
1/2 tsp ground nutmeg
2 tbsp maple syrup

• Lightly coat the inside of the slow cooker with coconut oil.
• Mix all the fillings, including the remaining coconut oil, and place in the slow cooker.
• Cook on high for 2 hours or until fruit is tender.
• Preheat the oven to 375 degrees.
• Mix all the toppings, stir to incorporate. The mixture should resemble crumbles.
• Spread the crumbles over the top of the filling and place stoneware of slow cooker into the oven for 15 to 20 minutes until top is crisp. If your stoneware is not oven-safe, transfer to an over-safe dish.
• Let rest for 5 minutes then serve from the slow cooker stoneware.

recipe from Paleo Parents

Granola Cookie Wedge

GRANOLA COOKIE WEDGE

1/3 cup packed dark brown sugar
2 Tblsp canola oil
1 Tblsp butter, melted
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp baking soda
1 large egg white
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup pecans, chopped
2 Tblso semi-sweet chocolate chips

• Preheat oven to 350 degrees F.
• Combine first 7 ingredients in a large bowl; stir util well combined. Add flour, oats, nuts and chocolate chips to sugar mixture; stir until combined.
• Scrape dough into 9-inch glass pie plate coasted with cooking spray, and spread to edges using spatula.
• Bake at 350 degrees F for 13 to 15 min or until set. Cool slightly on wire rack. Cut into 8 wedges.

recipe from Cooking Light April 2013

Elegant Holiday: Cherry-Pecan Brie

For the Introduction to this series of recipes, click HERE

CHERRY-PECAN BRIE

1/3 cup cherry preserves
1 Tblsp balsamic vinegar
1/8 tsp fresh ground pepper
1/8 tsp salt
1 (16oz) warm Brie round with rind removed from top
Garnish: toasted pecans
Assorted crackers

• Stir together cherry preserves, balsamic vinegar, pepper and salt in a bowl. Drizzle over Brie. Top with chopped toasted pecans. Serve with crackers.

"An Elegant Holiday Dinner"

from Southern Living's 

"Cooking for Christmas"
Cherry-Pecan Brie
Tossed Greens-and-Grapes Salad
Easy Asiago-Olive Rolls
Pancetta-Wrapped Beef Tenderloin with Whipped Horseradish Cream
Crispy Potatoes with Fennel
Lemon-Garlic Green Beans
Chocolate Truffle Cheesecake

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with

CINNAMON BOURBON GLAZE

FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

• Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
• Cream butter and sugar until light and fluffy; beat in egg. 
• Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
• Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

• Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
• Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

• Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
• Remove from heat; cool to room temperature. 
• Beat in whipping cream and bourbon. 

Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.

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Pumpkin Granola

PUMPKIN GRANOLA

5 cups quick cooking oats
2 cups chocolate rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans

• Place two oven racks on the top and bottom 1/3 of the oven. Preheat the oven to 300°. Set aside two baking sheets with sides lined with a silpat, liner, parchment paper or aluminum foil. 
• In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice. 
• In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract. 
• Stir the wet ingredients into the dry ingredients. 
• Pour the granola on the baking sheets, splitting evenly between the two baking sheets. With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola. 
• Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom). 
• While that is in the oven, chop your nuts and combine them in a bowl and set aside. 
• With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet. 
• Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite. 
• Bake for a final 20-30 minutes, until completely dry and golden brown. Let the granola cool completely on the baking sheets.

recipe from Chocolate & Carrots September 2011

FBF: Blueberry- Banana Cake

FLASH-BACK FRIDAY

BLUEBERRY-BANANA CAKE

click on image to see full post from 9/22/12

Monkey Bread--Different Version!

Saw this on pinterest.....of course...and OF COURSE I had to try it!! I have my own version of monkey bread, but this version is wonderful! My advice--make 2 batches...they go quick!

Recipe is from Nicole and Hannah with All Things Delicious but images are my own.

MONKEY BREAD

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

• Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
• Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees for approximately 20 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter and serve.

Zucchini Bread

As the summer vegetables are going out of season and fall ones are coming in, I often look for ways to preserve those delicious veggies to use year around. I've shown ya'll how to freeze parsley already, and now I'll show you how to save your zucchini.

I went to the farmer's market and got about 9 medium sized zucchini for $1. They were a little beat up and not that pretty, so I wouldn't use them for sides that required them to be "pretty." But I've made some zucchini bread that is to die for, seriously, and it used the zucchini bread shredded up. You can also use shredded zucchini in other dishes (if you have a picky eater) to hide the veggie .

Anyway, It comes down to this: shred the zucchini up, and freeze. I got about 16 cups of shredded zucchini from my lot at the farmers market. Most recipes call for 2 or 4 cups shredded zucchini, so freeze them in those amounts. Most of my bags were 2 cup quantities, and 1 of them was a 4-cup quantity. Kinda think about what you want to use it for, and freeze accordingly.

And here is the amazing zucchini recipe I mentioned above. You can also make the bread and then freeze the loafs as well. I don't have a good picture of the bread, mainly because it didn't last long enough to grab my camera. Yup, its that good.

Zucchini Bread
click HERE for printable recipe
3 eggs
2 cups sugar
1 cup crisco oil
2 cups shredded zucchini
2 tsp vanilla
1/2 tsp baking powder
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup pecans, chopped

Preheat oven at 325 degrees F.

Slightly beat the eggs. Add sugar and crisco. Beat well. Add shredded zucchini and vanilla.

In a different medium bowl, mix flour baking soda and baking powder, salt and cinnamon.

Mix both mixtures together and add the pecans.

Grease 2 loaf pans and evenly divide mixture. Bake at 325 degrees F for 1 hours. Remove from oven and let them cool on wire rack for 10 minutes. Remove from pans and enjoy!

click HERE for printable recipe

Banana Nut Bread

I've used this recipe for yeaarrrrrsssss now. My aunt gave it to me in college, and I don't use any other recipe. This one is perfect. Enjoy!

BANANA NUT BREAD

1 cup sugar
1/2 cup butter, room temperature
2 eggs
4 tablespoons milk
1 teaspoon vanilla
3 -4 really ripe bananas
pinch of salt
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup pecans, chopped

Preheat oven to 350 degrees F.

In a large bowl, mix together first 6 ingredients. In another bowl, whisk together flour, baking soda, baking powder and salt. Gradually mix the flour mixture into the banana mixture. And pecans (optional).

Pour equally into 2 greased glass loaf pans. Metal pans might need different cooking time, I've "perfected" this using glass. So make sure you keep an eye on it while cooking if you do use metal.

Cook for 45 to 50 minutes. Let cool for 5 minutes, then invert them on wire rack to cool. Eat. Or freeze--this is excellent for freezing then thawing! But most importantly--ENJOY!

Homemade Granola

I found this lady's blog about a year ago, and have "followed" it since. Simple food, more "home-body" and simple. That's why I like it. This recipe I found a while ago on her page, and use it quite often! This is the only recipe that Patrick (my hubby) actually requests! It makes a lot, and we usually pack and freeze in small containers so it'll last a while.

HOMEMADE GRANOLA

4 cups old fashion oats
2 cups chopped walnuts/pecans
3/4 cup honey
1/2 cup butter (1 stick)
2 tsp cinnamon
1 teaspoon vanilla
dash of salt

In a small saucepan, melt honey, butter, cinnamon, vanilla and salt until blended. In a large bowl, mix oats and nuts, then pour honey mixture over top and mix well. Pour oat mixture on  large jellyroll pan and put in oven. Bake at 350 for 20 minutes--"stirring" every 5 minutes. Let cool on pan a few minutes, and put in air-tight container.

Thank you Brandi for the yummy recipes!

Its really good with  vanilla yogurt in the morning! Enjoy!