Maple Pumpkin Yogurt

After I made my Pumpkin Cranberry Granola, I needed a way to serve it at a brunch I was having at my house for Christmas. Plain yogurt didn't seem very festive though. That's when I decided to borrow some of the flavors from the granola to dress up the yogurt and Maple pumpkin Yogurt was born. It's spicy creaminess is the perfect compliment and amplifies the flavors in the granola. Did I mention it takes about 30 seconds to make? Perfect! Here's what you'll need:

  • 1 large (@34 oz) container of Greek yogurt (I use Fage)
  • 1/2 C maple syrup
  • 1 TBL pumpkin pie spice

Put all ingredients in a bowl and stir until completely combined. Refrigerate until ready to serve. It's great with Maple Cranberry Granola.

Enjoy!

Lynn

Nana & Bang's Trash

One bite of this and I'm a kid again. That's what happens when I eat Nana & Bang's trash. Nana and Bang were my mom's parents. Why Bang? Well my older sister (first grandchild) couldn't say grand-daddy and she said Bang-ganny. That's what we all called him until it got shortened to Bang when we got older. Cute, right? It suited him perfectly. Anyway, this recipe is something they were making long before you could buy it pre-made in a box, and it tastes infinitely better. I'm not sure exactly when they started making it, but my guess is the late 60's or early 70's. It's spicy, crunchy, nutty goodness in a bowl. The only bad thing about it is that once you eat it you can't stop. And once you make it, the boxed stuff will never suffice. My husband's only complaint is that he doesn't like the name trash. I'm not sure where the name came from, but don't let it stop you from trying it. Here's what you'll need:

  • 1 box each:
  • Wheat Chex
  • Rice Chex
  • Corn Chex
  • 2 bags pretzel sticks
  • 3 C nuts (I use almonds, cashews, pecans & walnuts)
  • 5 TBL chili powder
  • 2 TBL garlic powder
  • 4 sticks butter
  • 1 sm bottle Lea & Perrins Worcestershire Sauce (5 oz)
  • Tobasco (to taste)

Combine all the cereals and the pretzels in 2 turkey roasters.  Melt the butter and add the chili powder, garlic powder, Lea & Perrins, and the Tobasco. I usually add about 10 dashes of Tabasco, enough to spice it up a bit, but not make it too spicy for kids. Mix well.

Pour the liquid seasonings equally over the 2 containers of cereal mixture and stir, stir, stir. 

Bake in a 250 degree oven, stirring every 30 minutes for 2 hours. After 2 hours, add in the nuts and continue to cook for another hour. That's it. Let it cool and hide in an air tight container. I mean store in an air tight container. It makes a lot, but it really is addictive. I make our first batch very year around Thanksgiving and it rarely makes it through that holiday. It's not Christmas yet and I've made 3 batches. Son-in-law requested a batch of his own for his Christmas present this year. Yes, it's that good.

Enjoy!

Lynn

  NANA & BANG’S TRASH  HEALTHY

  • 1 box each:
  • Wheat Chex
  • Rice Chex
  • Corn Chex
  • 2 bags pretzel sticks
  • 3 C nuts (almonds, cashews, pecans & walnuts)
  • 5 TBL chili powder
  • 2 TBL garlic powder
  • 4 sticks butter
  • 1 sm bottle Lea & Perrins (5 oz)
  • Tobasco

Combine cereals and pretzels in 2 turkey roasters.  Melt butter and add seasonings. Mix well. Pour the mixture over the cereal.  STIR, STIR, STIR.  Bake at 250 degrees for three hours, stirring every 30 minutes.  Add nuts for last hour.

 

Cheese Grits

What can I say about cheese grits? Creamy, cheesy goodness just about sums it up. They are a standard around here for holiday breakfast. I serve them with sausage bread and blueberry and biscuit coffee cake and everyone is satisfied until the late day feast. These grits are also great as a side dish with ham or pork chops. I can't forget about shrimp and grits either! I like this particular recipe because they can be made well in advance and frozen, so all I have to do is thaw, heat, and serve. Here's what you'll need:

  • 6 C water
  • 1/2 tsp salt
  • 1 1/2 sticks butter
  • 1 1/2 C grits
  • 4 eggs
  • 2 lb. Velveeta cheese

Bring water, salt & butter to boil in a large saucepan.  Stir in grits and cook until thick.

Beat the eggs. Temper the eggs by slowly adding some of the cooked grits to the beaten eggs, stirring constantly. Do this a couple of times until the egg mixture is warm but not cooked. Now slowly pour the egg mixture into the pan of grits stirring until well combined.

Add the cubed cheese and stir until melted.

Season with pepper to taste. I don't usually add salt because the grits have been cooked in salt and the cheese is fairly salty.

Pour into casserole and bake at 250 degrees for 1 hour.  Increase the temperature to 350 degrees and brown the top.

Enjoy!

Lynn

  CHEESE GRITS

  • 6 C water
  • 1/2 tsp salt
  • 1 1/2 sticks butter
  • 1 1/2 C grits
  • 4 eggs
  • 2 lb. Velveeta cheese

Bring water, salt & butter to boil in saucepan.  Stir in grits and cook until thick.  Beat eggs and add slowly some grits stirring constantly, to bring the eggs up in temperature.  Add the cubed cheese and stir until melted. Season with pepper.  Pour into casserole and bake at 250 degrees for 1 hour.  Brown top at 350.