Kats’ Kitchen

Shredded Wheat Snack Mix December 30, 2014

Filed under: Appetizer,Miscellaneous,Uncategorized — stacielk @ 4:32 pm
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I hope everyone had a wonderful Christmas and enjoys their New Year.

This snack mix is a salty one, really easy to put together and I love the flavor of it.  Enjoy!

shredded wheat

Shredded Wheat Snack Mix

4 cups shredded wheat cereal (spoon size – I got mine from aldi so not sure if it’s the right sz or not.)

2 cups popped popcorn

1 cup small pretzels

1 cup mixed nuts

1 envelope Italian salad dressing/recipe mix

1/4 cup butter/margarine, melted

2 T Worcestershire sauce

1/4 tsp garlic powder

Preheat oven to 300.  In a medium-large bowl toss cereal with popcorn, pretzels and nuts.  Sprinkle evenly with salad dressing mix.

Mix butter, Worcestershire sauce & garlic powder.  Drizzle evenly over cereal and toss to coat.  Place on a 10x15x1 inch baking pan and bake for 30-35 minutes until lightly toasted.  Stir after 15 minutes.

Recipe from Kat’s Kitchen Binder (unsure of where original came from)

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Crunchy Granola April 25, 2012

Filed under: Breakfast,Miscellaneous — stacielk @ 7:00 am
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I loved my first batch of granola so much I decided to make another.  This time I tried King Arthur Flour’s Crunchy Granola.  Turned out wonderful!  As far as which I like better, to be perfectly honest, I liked this one a tiny bit better.  The recipe below calls for coconut, which is optional.  I would leave it out next time.  Even though I do like coconut and the Crunchy Granola, below, disappeared TOO quickly, I still would have left it out – something about it, mainly when eating it like cereal with milk – when I ate it in on top of yogurt, I didn’t seem to notice the coconut.  I also should have added a bit more ‘wet’ igredients.  Maybe another 2 T oil and 2/3 cup syrup.  After mixing, it seemed a bit too dry, but continued on without changing anything the first time around.  Don’t let this stop you from trying it, especially if you LOVE granola.  It is another great recipe and has some great reviews on King Arthur Flour, where the recipe came from.

Crunchy Granola

3 1/2 cups old fashion oats

1/2 cup flaked unsweetened coconut (opt)

1/2 cup stabilized wheat germ

1/2 cup sliced almonds

1/2 cup diced pecans or walnuts (I used 1/2 of both and omitted the sunflower seeds)

1/4 cup vegetable oil

1/2 cup pure maple syrup (the real stuff!)

1/2 T vanilla

2 1/2 cups mixed dried fruit (I omitted since I enjoy granola with yogurt and fresh fruit)

In a large bowl combine oats, coconut, wheat germ, nuts & seeds.  Mix in another bowl the oil, salt, syrup and vanilla.  Pour wet ingredients over dry till everything is combined.  Spread on large lightly greased baking sheet and bake at 250 for 90 minutes stirring every 15 minutes until light-med. gold brown.  Cool and stir in dried fruit if using.

Recipe from King Arthur Flour

my FAVORITE way to eat granola!

 

Granola March 5, 2012

Filed under: Breakfast,Miscellaneous — stacielk @ 7:00 am
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Here is yet ANOTHER first for me.  I feel like I have been making may new things lately.  I have a friend that loves granola, she has tried many recipes and this is one of her favorites, as of right now.  It turned out great!  I changed a few things, like leaving out the sunflower seeds b/c I didn’t have them in the house, and I added walnuts instead of peanuts and then included some raisins and crasins.  I can’t wait to make this and try out other granola recipes again!  It is great on top of fruit and yogurt, splashed with some milk or even eaten straight with a spoon – eat it how you want!

Granola (I made half this recipe and got this large container filled up from it!)

5 1/3 c. quick oatmeal (I used 1/2 quick and 1/2 old fashion)

1 c. oat bran (hot cereal)

1 c. wheat germ

1/4 c. sunflower seeds

1/2 c. peanuts

1/2 TB. salt

3/4 c. oil

2 T + 2 tsp brown sugar

3/4 c. honey

1 1/2 tsp. vanilla

1/3 c. water

Almonds, coconut or any other nut (optional – add to your liking)

Raisins and/or Craisins (optional – mix these in after baking! I made the mixtake of adding it before baking which made from some crunchy raisins!)

Mix oatmeal, oat bran, wheat germ, sunflower seeds and peanuts and additional ingredients, if using.

In a separate bowl combine the salt, oil, brown sugar, honey and vanilla.

Add the oat mixture to the wet ingredients and pour onto 2 cookie sheets with sides.

Bake at 250 for 1 1/2 – 2 hours.  Stir every 1/2 hour.  Add raisins or craisins to your liking.  Enjoy!

Recipe from Bobbi R.

 

Granola Bars August 6, 2008

Filed under: Breakfast,Brownies/Bars & Other Sweets — stacielk @ 12:40 pm
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The recipe for these granola bars came from Elizabeth from Kitchen Wench .  I would have to admit I over-baked mine.  I do like them crunchy, but my dried fruit did not like how much time they spent in the oven.  These things were kind of like the crunchy granola bar Kashi sells.

Besides over-baking, a couple of my problems were:

  • Size of pan, mine was a bit larger, therefore my bars were thinner then Kitchen Wench’s. (that should have made a light go off in my head that I didn’t need to bake them as long) 
  • Conversions, I did my best with the grams…(I should at least get credit for attempting this recipe!)

Check out Kitchen Wench’s blog for some great pictures of these ‘muesli’ bars. 

Granola Bars

(Recipe from:  Kitchen Wench)

11.24 oz (320 g) rolled oats

1/3 cup plain flour (I used whole wheat)

3.25 oz (100 mL) vegtable oil (I used evoo)

5.27 oz (150 g) mild honey

3.5 Tbsp (50 g) brown sugar

2-3 Tbsp smooth peanut butter

2.81 Tbsp (40 g) desiccated (dry) coconut

5-6 oz (150-200 g) assorted nuts/seeds

5-6 oz (150-200 g) assorted dried fruit

1. Preheat oven to 160, line an 35×25cm (or close) tin with baking paper.

2. Roughly chop the nuts and larger pieces of dried fruit into smaller pieces (about the same size as a sultana/golden raisin). Then place the chopped nuts into a bowl with the oats, seeds, coconut and flour and stir together with a wooden spoon till well combined.

3.Heat the honey in the microwave or on your stovetop (in a pan, of course!!) till it is liquid, then add the sugar, peanut butter and oil and whisk together till everything has melted.

4. Pour together the wet and dry mixture and stir together till evenly combined, then place into your lined tin. Wet your hands with some cold water, and using both the wooden spoon and your hands, pack the mixture down flat, making sure to get it into the corners.

5. Bake for 30-40 minutes if you prefer a softer, chewier muesli bar, and up to 50-60 minutes if you prefer a crunchier one. During the baking process, to help hold it together, use a wooden spoon or rubber spatula to squish down/compact the baking mixture every 10-15 minutes or so (not sure if it actually helps, but I did it anyway)

6. Once baked, remove from the oven and use a hot oiled knife to mark the bars in the tin (the mixture will fall apart if you remove it from the tin while hot!). Allow to cool for about 15-20 minutes, then carefully remove from the tin to your chopping board and cut the bars apart.

7. These can be stored in an airtight container in a cool place for up to 2 weeks – and taste FAR superior to supermarket varieties! Just make sure you layer nonstick baking paper between the layers as they do have a tendency to stick! (**unless they are crunchy b/c you baked them longer**)

 

Payday Bars February 13, 2008

Filed under: Brownies/Bars & Other Sweets — stacielk @ 2:56 pm
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payday.jpgThese bars are my husband’s ultimate favorite.  I don’t make them on a regular occasion since I don’t think he would enjoy them as much if he saw them sitting on the counter week after week.  These bars are similar to the Payday candy bar without the chocolate.  I’ve always thought about drizzling chocolate over the top but never actually have, probably because I’d end up eating more of them since I’m a chocolate lover which would leave my husband with less.  I got this recipe from my mother-in-law who passed it down to me when Justin and I got married.  I love seeing his reaction when he comes home and sees these bars sitting on the counter waiting for him to eat them up.  It’s priceless!

Payday Bars

1 cup Sugar

1 cup white Karo Syrup

1 cup Peanut Butter

1 tsp Vanilla

6 cups Rise Chex

1 cup Spanish Nuts

Heat sugar & Karo syrup together.  Bring to a boil and cook for 2 minutes.  Remove from heat.  Stir in Peanut Butter and Vanilla.  Pour over Rice Chex and Nuts.  Mix together in 9×13 pan lined with tin foil and cut while still warm.