Homemade Granola

As you’ve heard me say many times I make homemade granola. It’s so yummy I make it every week. I got the original recipe from my sister but don’t follow the amounts at all. It’s not the type of recipe you really need to follow exact amounts on. If you want it more chewy and clumpy, add more honey. If you don’t want it very clumpy, add less. Pretty simple! :)

Ingredients:

  • 8 cups oats
  • 2 cups bran flakes
  • 1/2 cup Oil (either EVOO or Vegetable)
  • 3/4 cup honey
  • 1 cup coconut
  • 2 tbsp vanilla
  • 1 tbsp cinnamon
  • almonds, pumpkin seeds, pecans,etc
  • flax seed
  • cranberries, golden raisins

Preheat oven to 375

In a large bowl combine first 5 ingredient and mix thoroughly. Add remainder of ingredients except cranberries and cater to your taste when you choose to add nuts. Omit adding cranberries or raisins until the last 10 minutes of baking to keep them from burning. Grease a 9×13 pan and dump in mixture. Bake for 10-15 minutes and stir thoroughly, bake an additional 15 minutes until light brown.

**Note: I scoop out the granola while still warm to keep it from sticking to my glass pyrex pan making it terribly difficult to clean. I have a plastic container I use for cereal and have a measuring cup I keep in there at all times to make it easy for scooping. :)

I absolutely love this with Vanilla Coconut milk. Adds a great sweet twist to cereal.

 

Orzo Mac

Who doesn’t like mac n’ cheese? I absolutely love trying new mac n’ cheese from different restaurants to fill my comfort food desires. The best place I’ve found thus far is the Montage in Portland, OR. They have a Spicy Mac, Old Mac and a Spold Mac. The Spold is a combination of the spicy and old mac. Old mac is a traditional creamy pasta. They spicy is quite spicy and lives up to the name. Spold is a perfect combination of the two, this is the one I always get. You can add chicken or spam to this which I opt out due to Mac N’ Cheese needs to be as traditional as possible for me. Thus far, hands down, the greatest Mac N’ Cheese. My arteries enjoy this probably more than I would like. As good as it is, it’s something you must take into consideration that you may end up with heart failure by the end of the evening with this creamy goodness. :)

Now…… I have made quite a few recipes of mac n’ cheese but haven’t found any that I am confident in. Although the one I am going to share is a healthy version that I find to be just right. I have made one that is decent but I must say it is far from healthy and may ruin the taste if I told you there may be Velveeta in it. Don’t worry, the recipe below is healthy and has not even a hint of Velveeta.

 

Ingredients:

  • Orzo
  • Shredded Mozzarella Cheese
  • Edamames

Cook orzo according to package instructions. I cook it about a minute less than it calls for. Drain water leaving about ¼ cup pasta water to help other ingredients adhere to the pasta. (Note: anytime you cook pasta it’s best to leave some pasta water in the hot pasta. If you are using EVOO or dressing, it will not adhere to the pasta and will lose most the flavor you want to achieve, the pasta water helps with absorption.) While hot, add cheese (roughly 2 cups cheese to 2 cups pasta) and mix well. I use frozen edamames from Trader Joes and toss them directly in. The heat will thaw them without over cooking. Add a sprinkle of salt and pepper and enjoy.

My son loves this and I don’t feel guilty feeding it to him as I would with the boxed mac n’ cheese. You know, the mystery pack of cheese that nobody knows what exactly is in it. I must confess, I have enjoyed myself a box or two and may have added hot dogs to this elegant dish and most of all preferred it a day old after it’s been reheated. :)  Some people would say that is disgusting…well I must agree, yet it was something I ate growing up and thoroughly enjoyed and still do now and again. Now that I am a mom, I try not to buy any boxed food items as there are many ingredients and 95% of them are words we can’t even pronounce and should never have been added to our dictionary. They are purely chemicals.

So, go ahead and make a batch of this Orzo Mac and if desired, add some spice and heat it up with a little Sraracha, Cayenne Pepper or Paprika.

Grandma’s Pie Crust

Growing up I LOVED this crust. I would pick out the insides of most the pies just to eat the crust. For some reason I never really liked pie and would only take a slice if it was my mom’s pies specifically for the crust. This recipe has been in the family for generations. This is actually my great grandma’s recipe and who knows how many generations this was passed down previously. This really is a great flaky pie crust with no butter. Lots of people ask for the recipe but for some reason when they make it they aren’t successful and it turns out too tough, not flaky. The reason being is we get so tempted to want to stir it “really” well and are over mixing it. If you follow the directions you will be fine. Don’t add your own twist to it otherwise you will take the flakiness away.

In a bowl combine:

    • 2 cups flour
    • Pinch of salt

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Add:

      • ½ cup oil
      • ¼ cup milk

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Stir just until mixed (or it will be tough, not flaky).
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Divide into two balls and roll out between wax paper. Carefully peel off the top wax paper and lay gently into greased pie dish. You may sprinkle the top layer with sugar if you want. I prefer it with fruit pies but not with pumpkin.
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Cook according to the pie of choice time frame. My pumpkin pie was 60 minutes according to Libby’s Pumpkin Pie can.
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Enjoy!

Shocking Pregnancy Story

I found out on November 1, 2011 that I was pregnant with my first child. This was a surprise but a long awaited excitement to have my own children. Going to the doctor helped ease the nerves of a first time pregnant mom especially because I really trusted my doctor. I’ve always grown up knowing ultimately I wanted to be a mom and a wife and my dream was beginning to be fulfilled.

As each doctor appointment approached we had such a theme of holidays throughout the pregnancy. We conceived on my birthday, found out we were having a precious baby boy on Valentine’s Day, and our due date was the 4th of July. We were so excited to meet our new addition but my biggest concern was delivery.

Each appointment our doctor would always say “text book perfect, nothing to worry about.” My pregnancy was perfect almost too perfect. I had the typical back pain but suffered from back pain previously. I never had swelling throughout the pregnancy; I gained 35 pounds, and craved fruit and vegetables. I ate more boxes of “cuties” (small oranges) than I can count. My entire life I never ate meat until my 2nd trimester. I hated meat especially beef. I started craving delicious burgers and steaks and would eat mass amounts because I couldn’t get enough of them.

My doctor had mentioned the entire pregnancy that he takes one vacation a year and it happened to fall on our 37th week. Our last visit with him, “you are not dilated and will wait until I get back, no concerns.” 3 days later, my husband and I were down at the beach; an hour and a half away from home trying to enjoy our last trip before the baby came. That day, I had some fluid and contractions. I called the doctor and they asked for us to come in. So we drove home with anticipation that our baby Cooper would soon be born. Later that day we spent 4 hours in the hospital to get sent home. It was very discouraging and realized we still had three weeks to go. That Thursday morning, June 21, 2012, I woke up at 4:30 am with excruciating back pain. I woke up crying and couldn’t figure out why it came on so quickly. I laid there for three hours crying uncontrollably because sitting, standing, and laying would not alleviate any amount of pain. My husband realized due to the tears something was definitely wrong. I called my mom at 6:45 and she thought I was in back labor. I was forced to call the doctor and of course they tell you to come in but my fear was being sent home again since we were there three days ago. I was refusing to go in because I did not want to be sent home, I felt embarrassed as I didn’t know what labor felt like. My husband insisted that we go in.

By 7:30 am we arrived at the hospital and the bad news began. They immediately told me I was not in labor and that my contractions where caused from the back pain. They said the back pain was more than likely caused by kidney stones. “Kidney Stones?” I’ve never had kidney stones, couldn’t figure out why they were so insistent. And now….my greatest fear of being sent home was about to happen. They took my blood to verify and made us wait an hour and a half to find out. Just when you think it couldn’t get any worse, it did. Nurse Shannon comes back in and lets me know I wasn’t suffering from kidney stones but will not be sent home…. “You are very sick Tiffany and will have this baby today.” Immediately as she is briefly explaining what is happening they transfer me to a labor and delivery room where not one nurse but eight nurses surrounded me. I’m pricked with IV’s, more blood being taken and medicine being pumped into me. My husband and I were still trying to figure out what I am sick with and what is happening. The medicine immediately started affecting me. I thought if I closed my eyes I would die, I couldn’t breathe, I was slurring my words and of course that scared my husband as well.

What was happening was a rare disease that happens to the mom not the baby. I was deathly ill and it happened so quickly they had to take action immediately. I had a disease called The HELLP Syndrome. Only 2% of pregnant women get what I had. The medicine they rushed into my body was to help prevent seizures which can lead to a coma. After a few minutes passed and I got all hooked up to machines and blood drawn, they finally explained that I was severally sick and the only way to get better is to deliver. I was also told that a small percentage of women get worse after delivery but in most cases that’s rare. As the conversation progressed I was scared and still had so many questions that didn’t have time for answering. Due to my condition I was able to try for a vaginal birth but with absolutely no pain medicine. They were worried about my blood clotting and the medicine I was on made everything worse, so the thought of a vaginal delivery really scared me. The second option was a C-Section, but not your typical C-section, I would be completely sedated and my husband would not be in the room. Both options were not good options. They induced me and I was going to “test” the pain of a vaginal delivery and knew I could change my mind at any point.

A few hours went by and I was only dilated 1 cm and was having terrible contractions equivalent to being dilated to 8cm, the fear of the pain getting worse was not in my control. The doctor came in (mind you this isn’t my doctor because he was on vacation) and she told me I had to rush into a C-section due to my blood platelets dropping so severely. When I entered into the hospital that morning my blood platelet level was at 80; low platelets are 120. My count dropped even more and was at 63, but to do the severity of it all, they had to do an emergency C-section otherwise my blood will not clot and leads to death if it gets to 50 and my little baby has not yet been born.

I was pretty out of it already due to the medicine I was on and was only getting weaker and weaker. I hugged my husband goodbye not knowing if we would see one another again. I was in surgery for over an hour and our son Cooper was completely healthy. I was wheeled back into the delivery room and have no recollection of anything for two days. As mentioned earlier that small percent of women who get worse after delivery was also in my cards. I got worse and worse and ended up with 2 blood transfusions three days later because my platelet count got down to 32. I lost so much blood and had a really hard time waking up for two days. Two days later I finally asked why I was in the hospital and if I had a baby. It was the saddest moment not knowing my child for two days and hugging and kissing him the way you think you should come delivery day.

I was apparently nursing him from the moment he was born because I was adamant I wanted to breastfeed but have no memory of this. Due to my milk supply in the beginning, this was not an issue. After a couple days I wasn’t eating and lost a lot of my milk from being so sick. We had to finger feed, pump and breastfeed every two hours. My days were filled up trying to feed my son and being unproductive. Cooper was born at 6lb 13oz and dropped to 6lb 1oz during our hospital stay. So not only was my recovery extremely important now we had to worry about the health of our baby boy.

Seven days later we arrive home, still worried about my health and recovery as well as Cooper gaining weight. We battled this for 6 long weeks. I lost 46 pounds when I only gained 35 during the pregnancy. My husband had to bathe me for a couple weeks because I was so weak. If this isn’t love I’m not sure what is. I can tell you breastfeeding is not easy, but if you truly want to make it work, I am living proof that you can fight to make it happen. Many times we were close to supplementing but never had to. Today, he is 19 weeks old and is still breastfed and is a healthy little man. My recovery took awhile but at six weeks I wanted out of the house. My husband took me on a hike and I was adamant that I would hike to the top of Multnomah Falls Oregon with my son in a sling. We accomplished this and my recovery finally reached a smooth transition and I felt like a mom and a normal human being again.

July 2012 (121)

I praise the Lord for how he spared my life and also the health of our miracle baby boy Cooper. We love him dearly, and were blessed with him sleeping through the night at week 3; 9:30pm-6:30am. All in all I would never want to experience this again let alone have someone else struggle through all the pain and unknown. Come to find out my back pain that put me in the hospital that day was caused by my liver. If I had not gone in when I did my liver would have ruptured. My whole body was shutting down including my kidneys, liver, seizures, blood pressure and blood count. I must say, the team of doctors and nurses I had were impeccable and were so concerned. Every time they would clock in for shift they were so excited to see me, they were always worried I wouldn’t make it through the night. They thought three different times they were truly going to lose me. I only have The Lord to thank for my life as I hold my tiny child and am home with my husband.

Pizza Rice Casserole

I must say this is to die for, a huge hit. Any time you question what to make for your company; this recipe should always be in the forefront of your mind. Delicious meal with a side salad and French bread……mmmm delish!

I had this for the first time and realized it was something I could devour and eat the entire pan. Literally delicious and unfortunately I must say I did eat a lot of the 9×13 pan. I couldn’t get enough of it.

Women who have husbands that don’t like the word “casserole” need to make this for their husbands without telling them what’s for dinner. My husband hears “casserole” and immediately decides he will not like the dish. I’ve learned to rename the meals so he doesn’t have that initial hesitation. Every time I’ve done this, he ends up liking the meal. I’m not sure what it is about men and casseroles but if you don’t tell them they magically forget they said they wouldn’t like it.

My husband ended up eating most of this meal when I made it for my sister and mom one evening. So ladies, there’s the trick, don’t tell your man what you are making, tell them it’s a yummy pizza dish and you’ll have them at Pizza.

Pizza Rice Casserole

Ingredients:

  • 2 cups cooked rice
  • 1 lb Italian sausage
  • 1 onion chopped
  • 2 cups tomato sauce
  • ¼ tsp garlic
  • 1 tsp sugar
  • 1 tsp oregano (fresh)
  • 1 tsp parsley (fresh)
  • 1 ½ cup cottage cheese
  • 16 oz Cheddar cheese shredded (I add about 24 oz due to my love for cheese)

 

*You could also switch a few ingredients to make it a pizza rice caprese casserole. (see changes below)

Preheat oven to 325

In a skillet brown sausage and onion. Once cooked add tomato sauce, garlic, sugar, oregano and parsley. Cover and simmer for 15 minutes.

Meanwhile combine cottage cheese and cooked rice.

Put 1/3 mixture into a 9×13 nonstick casserole dish. Top with tomato-meat sauce and continue to alter layers ending with the meat sauce.

Bake for 30 minutes or until bubbly. The last 5 minutes add shredded cheese and continue to bake until bubbly and slightly brown.

Serve with a delicious fresh chopped salad and French bread.

*For more of a fresh taste, you can change the meal by simply using fresh basil (2 cup chopped) along with the other seasonings listed and extra mozzarella cheese in place of cheddar cheese.

Dishwashing Detergent

I started making my dishwashing detergent not long after I began the laundry detergent. I found it to be way cheaper and it lasts significantly longer than store bought and you know what is in it. My dad has made the comment more than a few times that he doesn’t want me to turn in to a complete “hippy” since I make everything myself. I explained that being all natural and organic doesn’t have to put a label on me; it allows me to feel confident that I am eliminating as many chemicals as possible within reason. This idea is beginning to grow on him as he has seen the numerous ways I’ve began to save money and chemical additives. J

 

Ingredients:

  • 1 4lb Borax
  • 1 4lb Arm and Hammer Baking Soda
  • 2 Cups Iodized Salt

 

Mix together and place in a glass jar. I got mine from Target and it looks like a cookie jar, probably because I love cookies. Do not place in a plastic container because it will become one solid brick, I made this mistake and due to the plastic container and lack of salt, I believe this combination was a poor choice.

 

I have Jet Dry in my dishwasher that helps make my dishes sparkly clean and shiny. If you do not have this added bonus, keep white vinegar near your detergent and add this as a shining agent. White vinegar is my friend when it comes to cleaning.

 

Cinnamon Roll Cake

Okay, so you now understand I am aware of healthy eating and modifying recipes to make them healthier. But……..yes, I did say “but.”We all know eating healthy 100% of the time isn’t entirely possible. I must say I get requests for this Cinnamon Roll Cake all the time, but the health factor is far from existing. This is an easy breakfast dish especially for coffee dates in the morning. I am not a morning person, but I must have my coffee every morning and while taking care of a little one it is time consuming to make scones or muffins in the morning and that is why I must share this recipe.

My sister was coming over one morning to help out with our garage sale. I always have snacks or treats for company and this was about 8:30-9 in the morning when she was arriving. I decided to try this recipe out and see how it went. It was super simple especially this early in the morning. It was a hit and we couldn’t stop eating it.

Beware you will use a lot of butter in this recipe but if you want this delicious recipe this isn’t worth modifying to make “healthier” if you want to truly enjoy this.

Cinnamon Roll Cake:

Cake ingredients:

  • 3 cups flour
  • ¼ tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 ½ cup milk
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup melted butter

Topping:

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 tbsp flour
  • 1 tbsp cinnamon

Mix everything together in the cake section except for the butter. Slowly stir the melted butter in and mix well. Pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.

Bake at 350 for 28-30 minutes. While this is baking prepare the glaze.

Glaze:

  • 2 cups powdered sugar
  • 5 tbsp milk
  • 1 tsp vanilla

Combine and while the cake is warm drizzle over the top. Serve warm, very delicious.

This must be eaten with a nice cup o’ joe.

Note: I’ve also made this cake with coconut oil in replacement of butter. I’ve also replaced the milk with coconut milk and it has turned out very well also. Either way is delicious.

Spinach Energy Shake

I mentioned earlier in my peanut-butter-breakfast cookies that I started making a spinach shake that my whole family drinks. I compare it to Odwalla Super Food. It’s full of Spinach (which you can’t even taste), fruit and carrots. I started adding carrots because once they are juiced they are pretty sweet. If you are like me at all, Spinach as a drink sounds absolutely terrible, almost as if you are being punished. Shouldn’t spinach be solely for a crisp salad, you want me not only blend spinach but to mix it with fruit? The battle of the mind gets me most of the time when it comes to something that may disinterest my taste buds. Once I tried this I was actually beyond shocked not only how much I liked it but the fact that it was worth repeating on a daily basis.

Spinach Shake:

  • 2 cups Spinach
  • 2 large organic carrots
  • ½ cup blueberries (I use frozen)
  • 2 apples
  • 1 orange (peeled but with skin on)
  • 2 bananas
  • 1 cup Coconut milk

Blend together all ingredients until smooth. I do not take the skin off of the apples nor do I take the skin off of the orange, the peel yes, but not the skin. The longer you blend, the smoother the texture. You may also use a food processor.

Sometimes I add orange juice with the coconut milk. I use coconut milk for a lot of things due to my husband being lactose intolerant. The vanilla coconut milk adds more flavor as well. I also switch the fruit around. I’ve used pineapple, mango and peach.  You can honestly use any veggies or fruit you want. I store this in the fridge in a large mason jar. We drink this every morning with breakfast and my husband drinks 8oz before he works out to give him an energy boost. Even my little blueberry enjoys this and will devour it; if he could have it all day long he would.