Chewy Granola

 Courtesy of: Fullmhouse

4 cups quik oats

1 cup honey

2/3 cup coconut oil

1 tsp salt

1 tsp vanilla

Mix together infredients. Bake @ 400 degrees for 8 minutes. Stir halfway through.

Serve with vanilla yogurt and berries

Amazing Dinner Rolls

 Courtesy of: Cooking Classy

Servings: 24 rolls

Prep30minutes minutes

Cook15minutes minutes

Rising time2hours hours 30minutes minutes

Ready in: 3hours hours 5minutes minutes

Ingredients

• 1/3 cup (78ml) warm water, 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp (68g) granulated sugar
• 1 1/3 cups (315ml) whole milk,warmed to 110 - 115 degrees
• 3/4 cup (170g) salted butter,softened, divided
• 1 large egg*, at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups (22.5 oz) all-purpose flour* (scoop and level to measure)

Instructions

• In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 - 10 minutes until mixture is foamy.
• Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that's fine). 
• Add in 2 cups flour and mix until well combined. 
• Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 - 5 minutes (dough should be slightly sticky).
• Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours.
• Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball. 
• Roll each dough ball out on a lightly floured surface into a large circle about 13 - 14 inches across (try to keep dough as much of an even thickness as possible).
• Spread each circle of dough evenly with 2 Tbsp softened butter. 
• Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
• Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls). 
• Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
• During the last 15 minutes of rising preheat oven to 375 degrees.
• Remove plastic wrap and bake rolls in preheated oven for 15 - 19 minutes until golden brown. 
• Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.

Notes

• *To bring egg to room temperature quickly you can let rest in warm water 5 - 10 minutes.
• *I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don't add too much flour or your roll will be heavy.
• The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry.
• Most of you will probably find 4 1/2 cups to work just right as well.

Easy Chocolate Mousse Pie

 Courtesy of: Cooking Classy

Servings: 10

Prep20minutes minutes

Cook15minutes minutes

Ready in: 4hours hours 20minutes minutes

Ingredients

• 2 Tbsp (28g) salted butter, diced into 4 pieces
• 1 cup (6 oz) Milk Chocolate Chips
• 1/2 cup (3 oz) semi-sweet chocolate chips
• 2 cups (104g) mini marshmallows
• 1/3 cup (80ml) milk (whole or 2%)
• 1 tsp vanilla extract
• 1 3/4 cups (415ml) heavy whipping cream
• 1 (6 oz) store-bought chocolate cookie crust or Oreo pie crust

Topping

• 1 cup (235ml) heavy cream
• 2 Tbsp (25g) granulated sugar
• Chocolate shavings, for garnish**

Instructions

• Add butter, milk, semi-sweet chocolate chips, bittersweet chocolate chips and marshmallows to a large saucepan. 
• Heat over low heat, stirring constantly until chocolate and marshmallows have melted (it will take a while for the marshmallows to melt, keep stirring).
• Remove from heat, stir in vanilla pour into a large mixing bowl and let cool, about 45 - 60 minutes (it should be about room temperature). 
• Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture. 
• Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later).
• Chill in refrigerator 3 hours. 
• For the topping, whip remaining 1 cup cream with sugar (preferably in a cold mixing bowl) using an electric hand mixer until stiff peaks form. 
• Spread over pie, garnish with chocolate then cut into slices. Store pie in refrigerator. 


• **To make chocolate shavings just run a vegetable peeler down the sides of a bar of chocolate.

Homemade Turkey Gravy

 Courtesy of: Our Best Bites

Equipment

• sauce pan
• Fat Separator

Ingredients

• 4 tablespoons butter
• 4 tablespoons flour
• 2 -3 cups broth See notes if using pan drippings
• kosher salt to taste
• black pepper to taste
• Additional flavor agents: fresh herbs, seasonings, vinegar, Worcestershire, etc.

Instructions

• Melt butter in a medium-sized sauce pan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes).  
• Slowly whisk in liquids, while whisking, until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.
• Taste, and then season with salt and pepper to taste, and add any other flavorings like fresh herbs, or vinegar. A small splash of Worcestershire is recommended (1-2 teaspoons should do it).

  Having trouble? See troubleshooting tips below.

Notes

Notes on Liquid: 

Technically, with the proportions of roux here, this can thicken 4 cups of liquid.  That’s a little too thin for me, and I like the flavor of the roux more concentrated, so I keep my liquid to 2-3 cups.  You can always thicken more after if necessary.

Pan Drippings:  Pan drippings are a great way to season gravy. If using, separate fat from juices.  Use your juices, in combination with broth, for your liquid measurement.  Be careful as pan drippings can sometimes be extra salty.

TROUBLESHOOTING

Too thin?  Combine 1 tablespoon cornstarch with 1 tablespoon cold water.  Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.

Too thick?  Add more broth.

Too salty?  Try a splash of cream, lemon juice, or even sour cream.  You can also make more roux, and use only broth in the second batch to dilute.

Candied Coconut Sweet Potatoes

 Courtesy of: Our Best Bites

*Note: Make a Half Batch for our Family of 6 in Pie Plate

Ingredients

Sweet Potatoes

• 2 29 oz cans sweet potatoes drained or 4 cups mashed fresh, 4 cooked sweet potatoes
• 6 tablespoons granulated sugar
• 6 tablespoons butter very soft, or melted
• 2 eggs lightly beaten
• ½ of a 14 ounce can Sweetened Condensed Milkabout 1/2 cup plus 2 tablespoons
• 1 teaspoon vanilla

Topping (If you're feeling extra you can double or 1.5x this part…)

• 1 cup brown sugar
• 1 ½ cups sweetened coconut flakes
• 6 tablespoons melted butter

Instructions

• Preheat oven to 350 degrees. Lightly grease a 9×13" pan with cooking spray or a little butter.
• Add drained sweet potatoes to mixing bowl and mash with a fork. It's okay if it's not completely smooth.
• Add sugar, butter, eggs, sweetened condensed milk, and vanilla to bowl and mix with an electric mixer until creamy. It's okay for it to still have chunks of sweet potatoes. Add mixture to prepared pan and spread out evenly. 
• Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.
• Bake for 40-50 minutes until topping is golden brown. and potatoes are bubbly and hot. 

Notes

• If you’d like, you can add 1/2 cup chopped pecans to the topping mix before baking. 
• MAKE AHEAD: Place potato mixture in pan, cover well, and store in fridge for 1-2 days before baking.  Place topping in a separate container, assemble right before cooking. 
• FREEZE AHEAD: Place potato mixture in pan and freeze before baking.  Mix topping and store in a separate container or zip top bag.  Thaw everything in fridge 1-2 days before baking and add topping before you place it in the oven. I’ve also tested assembling completely and placing the pan frozen into the oven.  You’ll want to cover for the first 30 minutes of cooking and then uncover and cook a little extra.  I prefer thawing first, but this also worked!
• STORE: store leftover, cooled sweet potatoes in an airtight container in the refrigerator and consume within 3-4 days for best results.
• FYI, if you only want to make a half-batch, I like to put in an 8×8 pan or pie plate then those mini cans of sweetened condensed milk are the exact amount you need- just one mini can.

Classic Green Bean Casserole

 Courtsey of: Campbell's Recipes

1 Can Cream of Mushroom Soup

1/2 Cup 2% Milk

1 tsp Soy Sauce

4 Cups (16-20 oz) Cut Green Beans, slightly cooked 

1. For the cooked green beans, use about 1 1/2 pounds of fresh green beans. We recommend you prepare the fresh green beans to be just slightly cooked or “blanched”. To do this boil the trimmed beans for 2-4 minutes until they are crisp-tender, then immediately plunge them into a bowl of ice water to stop the cooking and preserve their bright green color. You could also use 16-20 ounces of thawed frozen green beans or 2 cans (14.5 ounces each) green beans, drained.

2. Heat the oven to 350°F.  Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined.  Season the mixture with salt and pepper.

3. Bake for 25 minutes or until hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.

4. Bake for another 5 minutes or until the onions are golden brown.  Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.  Store leftovers in an oven safe dish for easy reheating.

Note: Can be made the day before up until step 3