Monday, July 25, 2011


Homemade Granola

7 c. uncooked oats
1 c. wheat germ

1 c. shredded coconut
1/2 c. brown sugar
1/2 c. oil
1/2 c. water
1 T. vanilla extract
1 t. salt
1 c. slivered almonds
1/2 c. pecans

Mix all ingredients thoroughly and bake in a shallow pan at 275 degrees for approximately one hour, or until coconut is slightly browned.  Cool.  Store in refrigerator.  makes 18-20 servings. 
Thanks to Gooseberry Patch.

Julie made this and this granola is easy and delicious!  I sprinkled it on my Greek yogurt yesterday for breakfast with fresh raspberries.  Yum!  Then I had it again at lunchtime when I spread a cut-up apple with peanut butter and dipped the slices in the granola.  A little cupful is good just for a little snack all by itself too.  Helps curb your appetite so you don't just grab something you shouldn't. 

Saturday, May 28, 2011

Alexandra's Italian Shrimp Creation

Here's another one---- passed on from Italy to the Albrights.. It was very delicious!

(serves 6 people)... the amts. and directions are approximate. Lots of room to improvise and love the dish!

2 1/2 # of shrimp
3 large tomatoes
2 garlic cloves
2 small grocery store boxes of mushrooms
small pinch of salt
3 Tbsp. of parsley
1 1/2 c. of champagne
angel hair pasta
Light cream (1 c.)
Olive oil


Chop up veggies
Salt the shrimp and lightly cook in champagne, while stirring. Add tomatoes. When liquid boils- remove the shrimp. This takes between 8-13 minutes)

Add 3/4 c of the cream to tomatoes and rest of liquid (1-2 minutes, so it gets thick.. and add in everything else-- except the 1/4 cream + parsley.

Saute mushrooms and garlic w/ olive oil and add in.

Put everything together and add back the shrimp.

Separately prepare the pasta, and then add the remaining 1/4 c of cream and parsley and toss.

Put the mixture on top of the pasta and enjoy!

Tuesday, March 29, 2011

Flourless Chocolate Cake

Just wrote about this delish cake recipe that Julie found.  Please check out my blog for the recipe!

Friday, March 11, 2011

A good ol' salad dressing

Since we were married, we have made and enjoyed this salad dressing every once in a while.  My mother-in-law said it was a Gas Company recipe.  It's a French dressing made with Campbell's Tomato Soup.

Anna's French Dressing

1 can tomato soup
1 teasp. salt
1 teasp. dry mustard
3/4 cup corn oil  ( I use cannola)
3/4 cup dark vinegar  (I use cider)
1-1/2 cups sugar
1 teasp. paprika
1 teasp. worcestershire sauce
2 Tablespoons onion soup mix or onion flakes

Mix in quart jar and refrigerate.  Shake before using.

Monday, March 7, 2011

Pepperoncini Beef Sandwiches

3 lb. chuck roast, fat trimmed
1 12 oz. jar whole pepperoncini peppers, with juice
1 C. water
2 beef boullion cubes (may substitute 1 cup beef broth for water and cubes)
2 cloves fresh garlic, minced
1 t. dried oregano

Cut roast in large cubes.
Put all ingredients in a large crockpot. Cook on low for 6-8 hours. Shred. Serve on kaiser rolls or Italian bread.
Makes spicy sandwiches! Use 1/2 jar peppers if you are afraid of the heat. We all enjoy it.

Spicy Smashed Chick Pea Dip

1 can organic chick peas, drained and rinsed
2 T. extra virgin olive oil (you need the flavor of extra virgin)
juice of 1/2 fresh lemon
1 clove fresh garlic, crushed
1/4 t. crushed red pepper flakes
sea salt
fesh ground black pepper

This mixture is kind of like hummus, but lemony and fresher tasting. Just put everything in a food processor and whip it until it's creamy. Not sure of a blender would work well. Serve with pita chips, warm pita bread or blue corn chips(my favorite). Yummy, healthy snack!

Sunday, March 6, 2011

Fresh Pesto

Here's a little something that doesn't require much measuring.... just make sure one has fresh ingredients:

Basil (I used some dried from the garden)
Olive oil
Parmesan cheese (grated)
Garlic cloves
Pine Nuts

Have your taste tester make sure all the ingredients are fresh..
and then serve on good pasta and fresh tomatoes

( I usually make some, and freeze some too...--- with the frozen stuff, I dribble a little olive oil on top, so the top layer stays "green".)


Monday, February 7, 2011

Comfort Food

At the right side of this picture, you will see a dish that Julie made for my Valentine party.  It is "Corn Pudding"a recipe from Susan Branch's "Autumn" book.  Putting a helping of it in your bowl before you pour on some chili is delish! 

1 cup sour cream
1-14 oz. can corn, drained
1-14 oz can creamed corn
1/2 cup butter, melted
1 egg, beaten
1 box Jiffy corn muffin mix
1/4 tsp. cayenne
1/4 tsp. paprika

Preheat oven to 350 degrees.  Mix first 7 ingredients and pour into buttered 9" square baking dish or casserole.  Sprinkle top with paprica and bake 1 hour. 

If you are not having it with chili, you can heat maple syrup and serve over pudding hot ro warm.