Toasted Almond Granola

In an effort to eat healthier, I have been adding this to plain yogurt (yes you read that correctly). Actually, I mix plain and vanilla together and add the granola with some craisins mixed into it. That makes it all tolerable. But, healthier than the fruit/sweet yogurt.

My kids just eat the granola as is. They really like it, so I have to stash some away for myself and my yummy plain yogurt or it would be all gone! Then what? Plain yogurt by itself? Not going to happen.

This recipe is from http://www.joythebaker.com/ . I love her site. I have made several things from there and have always been pleased.

Makes 8 cups (adapted from Martha Stewart it says)

4 cups old fashioned oats

1 cup silvered raw almonds

1 cup whole raw almonds

1/2 cup sweetened shredded coconut

1 tsp ground cinnamon

1/2 tsp salt

3 tbsp butter

1/4 c vegetable oil

1/4 c honey

1/2 cup brown sugar

1 tsp vanilla extract

Place a rack in the upper third and middle of the oven and preheat to 325 degrees. Line one large baking sheet with parchment paper.

Whisk together oats, almonds, coconut, cinnamon and salt. Set aside.

Heat, butter, oil, honey and brown sugar until the sugar is dissolvede and the mixture begins to boil. Carefully whisk together so it's well incorporated. Add the vanilla. Pour the warm mixture over the dry ingredients and toss together until all are moistened.

Spread mixture onto prepared baking sheet and bake for 25 to 30 min. stirring twice during baking. Remove from oven and let cool. Store in airtight contaier for up to two weeks.

(I cooked mine about 15 minutes longer. I wanted it crunchier)

Monster Marshmallow Cookies

All I can say is....Oh yeah, this is a keeper! I found this recipe in one of my favorite magazines: Food Network Magazine (April 2011 issue). I made a few adjustments that coincided with my likings of course! : )

2 c all purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 sticks unsalted butter, softened

1 c granulated sugar

1 c light brown sugar

2 large eggs, at room temp

1 tbsp vanilla

2 cups quick cooking oats

1 1/4 c crispy rice cereal

1 c milk chocolate chips (I used semi sweet)

1 c coarsely chopped pecans (I used peanuts )

1 c miniature marshmallows (I only had the regular size, I cut them up)

For the Topping

1/2 c milk choc chips (I used semi sweet)

1/2 c miniature marshmallows

2 1/2 tsp half and half (I used skim milk)

Pinch of cayenne pepper ( I didn't use)

1/3 c finely chopped pecans (I didn't use)

1. Make the Cookies: Preheat the oven to 350. Line 2 baking sheets with parchment paper. (or spray them) Combine the flour, baking powder, and baking soda in large bowl.

2. In separate bowl, beat the butter and both sugars with mixer until fluffy. Beat in the eggs one at a time, then beat in the vanilla.

3. Add the flour mixture and beat on low speed until combined.

4. Stir in the oats, cereal, chocolate chips, pecans and marshmallows into the dough.

5. Drop heaping tablespoonfuls of the dough onto the prepared sheet, about 3 inches apart.

6. Bake the cookies until golden, 10 to 12 minutes.

7. Transfer to racks and cool.

8. Make the Topping: Combine the chocolate chips, marshmallow, and half and half and cayenne in a saucepan over medium heat; cook, stirring, until the mixture is smooth, about 5 minutes.

9. Drizzle the mixture over the cookies and let set. ( mine was never quite smooth enough to "drizzle"...)

**Tip** Don't try to remove the cookie from the cookie sheet until it has cooled for a couple of minutes. You will have issues.