Shelly’s Granola

Mix the dry ingredients and set aside:

5 1/2 C Oatmeal
1 C Almonds
1 C Wheat Germ
1/2 C Sunflower seeds
1/2 C Coconut

In a pan combine the following and heat on the stove:
1/2 C Honey
1/2 C veg oil
1/2 C brown sugar

When it starts to boil take it off heat and add:
2 tsp vanilla

Mix wet ingredients with dry ingredients. Spread over cookie sheet and put in oven at 225 degrees for 20 min.
If you want to add fruit like raisins add these after the granola has been baked.

Easy Baked Egg Rolls

I was feeling ambitious this week and made some egg rolls to go with the Orange Chicken. They were SO SO SO much easier than I thought they'd be!

1 lb ground pork
1/2 tsp ginger
1/2 tsp garlic
2-4 oz bean sprouts, finely chopped
1/2 c shredded carrots*
2 c cabbage, finely chopped*
*Note: You can get a bag of shredded carrot and cabbage slaw and just use that. You don't even need the bean sprouts if you really don't want them
2 Tbs oyster sauce

1 package egg roll wrappers
Sweet Chili Sauce


Cook pork with ginger and garlic. Once browned, add bean sprouts, carrots and cabbage. Cook for about 2 minutes. Add and mix in oyster sauce. Set aside in the fridge to cool.

Wrap mixture in egg roll wrappers. See here for directions. Make sure you wet the edges of the wrap to make it stick.

Place on greased cookie sheet. Spray egg rolls with non-stick cooking spray. Bake at 425 for 20 minutes.
You could also deep fry them if you'd like.

Serve with sweet chili sauce for dipping.

The Best Orange Chicken

This stuff is AMAZING! I usually double everything. It's not too orangey. Just plain delicious.


I combined a couple recipes together to come up with this one.


Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced

Let chicken marinade for about 30 minutes in the fridge. If you're short on time you can just let it soak for a couple minutes.

Coating
1 ½  cup cornstarch
You can also do a cornstarch/flour mixture.


Place the coating into a gallon Ziploc bag. Put marinaded chicken in the bag with the coating and shake it until each piece is well coated. You may need more coating mixture.

Frying

peanut oil or vegetable oil

Place chicken in a deep fryer until cooked through.

Note: This is a great place to stop and set aside some chicken to be used as chicken fingers.

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 cup packed brown sugar
• ½ teaspoon ginger powder
• ½ teaspoon garlic, minced
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons green onion, chopped (optional)

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Mo's Clam Chowder

Ingredients
1 51 oz can of chopped Sea Clams
3 1/2 cups clam nectar drained from the Clams, add water if needed
4 cups diced russet potatoes, about 1/2"
1 cup diced yellow onion
1 cup ground or finely diced bacon
4 1/2 cups whole milk
4 T. flour
1 tsp. Salt
1/4 tsp. pepper
Directions
* Drain clams and set aside.
* Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.
* Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)
* In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.
* Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.
* Add chopped clams to potatoes and milk to the pot. Heat to VERY hot. Do NOT boil.
* Bacon and onion roux mixture should be bubbling, add to potato and clam pot and stir to mix well with wood spoon.
This will become thick and creamy. If too thick, thin with a little milk or cream. Correct seasoning if needed.
Chowder is very good made a day ahead and reheated in a double boiler or crock pot, thin with whole milk or cream.
To dress up your chowder add shrimp or crab to the top and enjoy.

Pumpkin Flan

Pumpkin Flan Recipe

3/4 to 1 cup of sugar for caramel   1 8.5 oz. can of pumpkin 1 can of evaporated milk   1 can of condensed milk   4 eggs   1 tsp of cinnamon   1/4 tsp of ginger   1/4 tsp of cloves   1/4 tsp of nutmeg   Directions:   Preheat oven at 350 degrees F.   Put sugar in a pot and melt the sugar at medium to high flame. The sugar will begin to liquify. Stir the sugar when it begins to melt. Sugar burns quickly so you must watch the pot - the color of the caramel should be a light to medium brown. If it's dark brown and smells burnt, start over. When the sugar is completely liquid, immediately remove from the stove and pour into the bottom of your baking dish and move around to spread along the bottom. Melted sugar is very hot so be careful not to touch it.   In a blender, mix all the rest of the ingredients. Pour the mixture into the baking dish which has the hardened caramel on the bottom.   Place baking dish into a bigger baking dish. Fill the bigger baking dish with water so that your flan bakes in a water bath. Make sure the water only comes up to about 1/4 inch from the top of the baking dish which contains the flan. The water will bubble so you don't want it to overflow into your flan.   Bake for 1 hour and 15 minutes. Remove from oven and let cool completely before refrigerating. When you are ready to serve you can invert the flan onto a serving plate so that the caramel coat is at the top. 1 8.5 oz. can of pumpkin

Best Bread Machine Bread (Half White/Half Wheat)

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 1/4 teaspoons yeast
1/4 cup vegetable oil
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoons salt

Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. (Seriously, do it!)

Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

This produces bread with a softer crust. SO great!

Sweet & Sour Meatballs

Meatballs:
2 lb lean ground beef/ground turkey
1 C rolled oats
2 eggs, slightly beaten
2/3 C onion, finely chopped (or 1/4 C dehydrated onion)
1 1/4 tsp salt
few grains pepper
1 1/2 tsp worcestershire sauce
2/3 C milk

Sauce:
1.5 C brown sugar
3/4 C vinegar
3 tsp prepared mustard
3/4 C bbq sauce
3 tsp worcestershire sauce

Combine meatball ingredients and form into balls about 1 1/2 inches in diameter. Place in 9x13 dish in a single layer. In a bowl combine the sauce ingredients, mix, then pour over the meatballs. Bake at 350 degrees for 30 min. Serve over rice.

Freezes well in bags for future meals.