Yummy Granola

8 C old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

3 C nuts and/or seeds (sunflower seeds, pepitas, sliced almonds) 

1½ tsp salt 

1 tsp ground cinnamon

1 C melted coconut oil or olive oil

1 C maple syrup or honey

1 C brown sugar

2 tsp vanilla extract

1 ½ C coconut flakes

Preheat oven to 350⁰ & line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, nuts and/or seeds & coconut. Stir to blend.

In a medium bowl add the oil, maple syrup and/or honey, brown sugar, vanilla, salt and cinnamon. Mix well & pour over the oat mixture stirring until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

Let the granola cool completely for at least 45 minutes. Top with the optional dried fruit. Break the granola into pieces with your hands to retain big chunks.

Milkshake Cookie Bars

1 cup salted butter, softened

1 cup granulated sugar

2 eggs

2 tsp vanilla extract

2 Tbsp canola oil

3 cups all-purpose flour

2 tsp baking powder

½ cup rainbow sprinkles

Frosting:

1/2 cup white chocolate chips, melted and cooled

1/2 cup salted butter

3 cups powdered sugar

~1/4 cup heavy cream

1/2 tsp cake batter flavoring

whipped cream, if desired

Preheat the oven to 350°F. Spray a 9x13 baking pan with nonstick spray and set aside.

In the bowl of a stand mixer or with an electric hand mixer, cream together the salted butter and granulated sugar until light in color and fluffy in texture.

Scrape the sides of the bowl and add in the eggs, vanilla, and canola oil. Mix until combined.

Next, add the flour, baking

powder, and rainbow sprinkles. Mix until a soft dough forms.

Press the dough into the prepared baking pan evenly.

Bake at 350°F for 15-18 minutes or until the dough has puffed up and the center no longer looks wet and glossy. Allow the cookie bars to cool completely before frosting.

First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.

With a stand mixer or with an electric hand mixer, cream the butter.

Alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.

Next, mix in the cake batter flavoring. Once incorporated slowly mix in the melted white chocolate.

You can further adjust the thickness of your frosting by adding more heavy cream, if desired.

Spread on the cooled cookie bar and top with sprinkles.

Cut into bars and then top each bar with a dollop of whipped cream.

Store in the fridge and serve chilled. Enjoy!

S'mores Bars

1 cup salted butter, softened

¾ cup white sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

2 tsp baking powder

2 cups flour

1 cup graham cracker crumbs

3 king size hershey bars

2 cups marshmallow fluff

Cream together butter, both sugars, eggs & vanilla. Mix in baking powder until fully incorporated. Add in flour 1 cup at a time and mix. Sprinkle in the graham crumbs.

Divide dough into 2 equal pieces. Grease your 9×13 pan WELL. I’m talking well (lol). Add half your cookie batter and flatten. Be sure to push some up the sides of your pan. This will enclose your cookies and keep all the good stuff inside! Place your chocolate bars on the crust, followed by the fluff. Spread the fluff as best you can. Roll out some plastic wrap on your counter and place the second half of your dough. Flatten it into a 9×13 rectangle. Carefully place on top of the marshmallow. Bake at 350⁰ for 30 minutes and allow to cool for 3 hours before cutting into squares. Enjoy!

Cracker S'mores

Boil:

1½ cups butter

1½ cups brown sugar 

until it hits a rolling boil, about 4–5 minutes.

Pour over graham crackers lined up on a cookie sheet.

Bake at 400°F for 5–6 minutes.

While still hot, separate the grahams (makes breaking easier later).

Top half of the graham crackers with chocolate squares of your choice.

Let everything cool and set.

Stack ’em, pack ’em, and take ’em to the fire.

Roast some mallows and prepare for the best. s’more. ever.

Cream Cheese Crepe Filling

INGREDIENTS

• 8 oz cream cheese, softened
• 1/4 c sugar or powdered sugar
• 1 tsp vanilla
• 1 c whipping cream, whipped 

INSTRUCTIONS

• Beat the cream cheese, sugar and vanilla until smooth. Then fold in the whipped cream just until smooth.
• Spread on top of crepes and add desired toppings.

Easy Crepes

• 2 c milk
• 4 eggs
• 3 T butter, melted
• 1 T sugar
• 1 tsp vanilla
• 1/2 tsp salt
• 1 1/2 c flour

Instructions

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for at least 30 minutes, or overnight.
• Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.

Notes

• To keep warm: Place on a baking sheet in the oven at 175° until ready to serve.
• Leftovers: Add to a zip top bag and layer parchment or wax paper in between each crepe. Place in fridge until ready to enjoy.
• To freeze: Store as directed above, then place in the freezer for about 1-2 months.
• Reheating: Heat in microwave or skillet until warm.

Grilled Delmonico Steaks

INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
4 tablespoons soy sauce
1/4 cup minced garlic
¼ C. dried onion
½ tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks or Venison steaks

Parsley

Butter

DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Sprinkle with parsley & top with butter.

The Perfect Rice Crispy Treats

⅓ c butter 

2 10 oz. bags mini marshmallows, divided
8 c Rice Crispy cereal

1 tsp vanilla

Spray 9X13 pan with non stick spray. Set aside. In large bowl melt butter in microwave, about 45 seconds. Add 1 bag + ⅓ of the 2nd bag of marshmallows & stir until coated. Microwave  for 1 minute, stirring halfway. Add vanilla. Stir in Rice Crispy cereal until well combined. Fold in remaining marshmallows. Gently press into 13×9 pan. Once cooled, cut and enjoy!