8 cups of organic rolled oats
1cup wheat germ
1 cup chopped walnuts
1 cup sliced almonds
1 cup sunflower seeds roasted & salted
1 cup pecans chopped
1 cup dried cranberries
1 cup dried blueberries
1 cup dried cherries
1 cup golden raisins
1 1 cup regular raisins
1 cup unsweetened coconut
1/2 tablespoon sea salt
2 tablespoons ground cinnamon
1 1/2 cups organic butter (3 stix) or canola oil
2 1/2 cups honey
1 tablespoon pure vanilla extract
|Preheat oven to 300 degrees and prepare a cookie sheet by spraying with Pam.
In a large bowl or bucket combine rolled oats, wheat germ, walnuts, almonds,
sunflower seeds, pecans, cranberries, blueberries, cherries, raisins, coconut,
salt & cinnamon. Place metal bowl on top of a stockpot of hot water. Set to
medium heat. Place butter & honey in mixing bowl & allow butter to melt.
Remove butter bowl & add vanilla. Combine wet & dry ingredients & stir to coat.
If too wet add more oats 1/2 cup at a time. Spread mixture onto baking sheet.
Bake 30 - 40 minutes, stir every 10 minutes to cook evenly. Do not let burn, turn
down temperature if possible. Remove from oven & let pan sit until granola is
cooled. Gets crunchy as it cools. Break apart.
|Trail Mix Tips....Get Creative!
|There is nothing more delicious than fresh made trail mix right out of the oven! The foundation of a good trail mix starts
with nuts & seeds that provide quality fats & healthy plant protein. Adding the extras provides energy, great taste &
good nutrition. Homemade trail mixes have been known to include any & some of all of the following.
|Nuts & seeds including but not limited to almonds, pecans, peanuts, walnuts, cashews,pumpkin seeds & sunflower
seeds. Also macadamian nuts, brazilian nuts, pistachios, hazelnuts & pine nuts. If available consider using sprouting
nuts & seeds. Nuts can be raw or roasted, but be sure to get no salt or low salt varieties.
|Dried fruits including raisins, cranberries, dates, figs, apples, pears, berries, cherries, currants, gogi berries, mango,
apricot, pineapple, papaya, banana chips & coconut grates.
|Whole grain cereals such as puffed rice, amaranth, quiona & millet, squares & o's made from wheat, oats, spelt &
gluten free grains ( skip the flakes they break too easily leaving a powdery, gritty mess).
|Granola (either purchased or homemade) low sugar is best. Popcorn, pretzels (whole grain or gluten free) small
crackers like goldfish crackers can make your granola very tasty. Chocolate chips, white chocolate chips, carob
chips, cocoa nibs, chocolate covered raisins, nuts, figs, pretzels, wasabi chips, rice chips, sprouted buckwheat,
wasabi peas, crystallized ginger, roasted soy nuts, toasted garbanzo beans helps you get very creative when
designing your own recipe for granola.
2 cups of favorite low-fat granola
1/2 cup dried banana chips
1/2 non dairy grain sweetened chocolate or
1/2 cup roasted peanuts or toasted pecans
1/2 cup dried papaya
|Put granola, banana chips, chocolate
chips,peanuts & papaya into a plastic container
& stir & combine. Cover tightly & store.
1 1/2 cups dried cranberries
1 1/2 cinnamon cereal squares
1 1/4 cup green pumpkin seeds
1 cup white chocolate chips
1 cup coarsely chopped walnuts
1 cup date pieces
1 cup unsweetened coconut flakes
|Combine all ingredients in a large bowl &
toss. Store in an airtight container.
|Trail Mix Recipe #1
|Trail Mix Recipe #2
1/2 cup honey bbq sauce
1/4 cup grape jelly
24 small meatballs
24 drained canned pineapple chunks
(1/2 20oz. can)
1 large red pepper cut into 24 pieces
|Cook bbq sauce & jelly in a large skillet on medium
heat 2 minutes or until jelly is melted & mixture is
well blended. Stir frequently.
|Add meatballs cook 10 minutes or until heated
through. Stir occasionally. Can simmer meatballs
|Thread 1 meatball onto each of the 24 wooden
skewers alternately with 1 each piece of pineapple
chunk & red pepper chunk.
|Serve on a tray with a bed of lettuce & bbq dipping
sauce in the middle
3 cups penne pasta cooked & drained
4 tomatoes chopped
12 slices hard salami chopped or pepperoni
1 cup shredded italian 5 cheese
1/2 cup sliced basil or italian dressing
1/2 cup grated Parmesian
1/2 cup Kraft Tuscan Italian dressing
chopped green pepper
|Combine ingredients. Refrigerate. Can also serve hot.
|Special Note: Make sure salad chills for hours. Not good eaten right away needs blending time.
1 envelope Good Season Italian Dressing Mix
prepared using less oil than the recipe calls for
1/2 cup olive oil
1/4 cup white vinegar
3 tablespoons water
2 pkgs. 9oz. each of refrigerated cheese tortellini
cooked, rinsed & drained
1 small red onion finely chopped
1 pkg. 8oz. Mozzarello cheese cubed
1 large green pepper chopped
2 cups cherry tomatoes halved
1 can sliced black olives drained
|Prepare dressing mix with oil, vinegar & water as
directed on package; set aside. Combine
remaining ingredients in a large bowl. Add
dressing to coat. Cover. Refrigerate several hours
or until chilled.
1 pkg. 8oz. Kraft Shredded Italian 5 Cheese
with a touch of Philly cream cheese
3 tablespoons mayo
2 teaspoons chopped stuffed green olives
1/2 teaspoon garlic powder
1 French Baguette cut lengthwise in 1/2
|Heat the broiler. Combine the 1st 4 ingredients.
Spread on each 1/2 of the loaf. Sprinkle with
paprika. Broil 6 inches from heat, 1 minute or until
cheese is melted. Serve warm.
1 sourdough bread round
1 pkg. 8oz Big Slice Mild Cheddar
6 slices of bacon crumbled
1/4 cup butter melted
2 tablespoons Zesty Italian Dressing
1 green onion thinly sliced
2 cloves garlic minced
|Heat oven to 350 degrees. Use serrated knife to make
vertical cuts 1 inch apart in the top of the bread loaf
being careful not to cut through to the bottom of loaf.
Turn bread 1/4 turn, repeat cuts. So you scoring the
top of the loaf like you would a ham.
|Cut each cheese slice into thirds, press into the cuts
in the bread along with the bacon. Place loaf on a large
sheet of foil. Mix remaining ingredients, drizzle over
bread. Wrap bread with foil, place on a baking sheet.
Bake 25 minutes or until heated through, unwrapping
bread after 15 minutes so it gets real crusty.
|Options on this recipe:
Cheesy Chili Bread Pulls;
use Big Slice Pepper Jack Cheese,
substitute 1 drained can of (4oz.) chopped
green chiles for the crumbled bacon & 2
tablespoons of cilantro for the green onions.
1 cup drained oil packed sun-dried tomatoes chopped
1 French Baguette
1 tub 8oz. Philly Cream Cheese spread
3 tablespoons pesto
1/2 cup drained marinated artichoke hearts chopped
or roasted red peppers chopped
1 tablespoon grated Parmesian cheese
2 cups baby spinach leaves stems removed chop coarsely
|Cut baguette lengthwise in half. Remove the
soft insides from both bread halves. Mix
cream cheese spread & pesto, spread onto
insides of bread shells. Fill with tomatoes,
artichokes or peppers, parmesian & spinach.
|Re-assemble baguette, wrap tightly in film
wrap. Refrigerate 1 hour, can be stored up to
4 hours before serving. Can also add olives.
Cut into slices.
|Warm bread to be eaten with an antipasto tray or cold cuts
|Delicious with a tray of rolled ham or salami.
|Trail Mix Recipe #3
chocolate covered raisins
bite size tootsie rolls
|Kitty Litter Trail Mix
|Fill new litter box with
Grapenut cereal &
powdered sugar. Add
chocolate covered raisins &
tootsie rolls. Add a pooper
24 large tortillas such as
plain, green, whole wheat,
or sun dried tomatoes
|Creepy Creatures to decorate some of your entrees or simply on a tray to be eaten with dips & salsas.
|Preheat the oven to 350 degrees. Coat a baking sheet with cooking
spray. Use a few Halloween cookie cutters, cut shapes from tortillas.
Arrange as many shapes as you can fit, single layered on a sheet.
|Coat tortillas with cooking spray & season with salt. Bake until slightly
darkened & crisp, 10 - 12 minutes. Transfer to wire rack to cool. Repeat
with remaining tortillas, using a clean cooled baking sheet. Use
creatures to decorate your party dishes or serve on a tray next to dips.
|From My Catering Days
|Visit a good deli or specialty food store and talk to people
about what you are trying to serve. Their knowledge of the
products will do a lot for you.
|Choose an attractive serving platter or a wooden cutting board. Create a dramatic presentation using long
narrow platters, a tiered platter, or several small fancy matching plates with a single antipasto on each. Arrange
food to create a natural look, piling items & rolling or folding sliced meats. Make sure your meats are sliced thin
enough to roll neatly but not so thin as to fall apart & not hold shape. So its important how its sliced. I always had
control of this cause we had our own commercial slicer. I still have it....it sits in my candy kitchen.
|Garnish with grape leaves, fresh bunches of herbs such as rosemary, sage or thyme. I have all these in my yard
so I just cut sprigs whenever I need them. Place small plates for guests, decorative cocktail forks & picks &
cocktail napkins. Serve with a basket of sliced baguette rounds, slices of coarse country bread, rustic breads,
cubes of focaccia, crackers, various bread stix, cheese straws in tall glasses.
|Marinated roasted red peppers, proscuitto wrapped melon & figs, grape tomatoes, cold marinated mushrooms,
gianeria, pepperocinis & marinated artichoke hearts.
Bite sized mozzarello balls skewered with cherry tomatoes & fresh basil drizzled with good quality extra virgin olive
oil. Bread stix wrapped with serrano ham, crostini with tapenade. Crostini with goat cheese & chutney. Tapenade is a
Provencal dish of pureed or finely chopped olives, capers, anchovies & olive oil.
|Antipasto should consist of olives, specialty nuts, artisanal cheeses (
pecorino, manchengo, mozzarello, goat cheese) tapenade, cured meats
(bresaola, prosciutto, salami's, mortadella, coppa) Serve at least 4 - 6 items &
plan on 1 - 2 ozs. for each guest.
|Italian Cured Meats
|Bresaola - air dried salted beef, dark, dense that almost melts in your mouth. Usually sliced thin & served with
lemon & olives
Cappacola - spiced cured pork shoulder. Can be hot with red peppers or sweet & mild with sugar & white wine
Coppa - a salami of boiled pork rather than air cured & spiced with pepper, nutmeg & orange peel
Mortadella - this is the product on which Oscar- Meyer bologne was based
Pancetta - Italian pork belly similar to bacon but different thats its not smoked. Pancetta is sold as a slab or rolled
into cylinders & sold in chunks.
Proscuitto Crudo - dry cured ham served thinly sliced with figs or melon wrapped around italian bread stix
(grissini) or tossed in paastas or pizza
Proscuitto di Parma - salty yet flavorful
Proscuitto de San Daniele - sweeter more delicate flavor
Proscuitto de Coto - cooked ham similar to our boiled ham
Soppressa Veneta - from Venice pressed coarse grained & air dried pork sausage
Salami - Dozens of regional variations all are dried meats both pork & beef, coarsely or finely ground with a mix
of lean & fat, garlic, pepper, herbs & some wine. They are dried i a heated chamber then moved to cold storage to
cure. Spicier salami is made in the south while northern Italy produces milder versions.
|Cheese should be stored about 54 degrees short term - 39 - 42 degrees long term. Do not freeze cheese -
severe cold can make it bitter. Wrap semi-hard cheese in foil in a plastic bag with a damp cloth around it. Wrap
cheeses that have an interior mold ( Roguefort, Bleu Cheese) in foil. Wrap soft cheeses in parchment paper or a
damp cloth. Damp clothes are a tried & true solution for keeping cheese fresh but they must be moistened at
least once a day.
|Slice dates in half & pit. Stuff with cream cheese. Break up shredded wheat cake into strands.
Arrange dates on a plate stuffed side up & add 2 strands of shredded wheat for each antenna.
1 chicken cooked & cut into
3 cups cooked rice
1 onion chopped
1 jar pimento
2 cans sliced black olives
1 bunch celery chopped
1 can water chestnuts
1 cup mayo
1 can each of chicken soup,
cream of mushroom soup,
cream of celery soup
salt & pepper
|Mix all ingredients together in a casserole dish.
Place in a 350 degree oven for 1 hour or until
bubbly. Top off with french fried onion rings or
cheese or both last 15 minutes of baking.
|You can present this in a small way with baby back ribs & beef ribs, or in a larger
presentation offering different types of ribs cooked in different bbq sauces.
|Offer a portable smores station. Use sternos to melt the smores. Have the marshmellows
skewered. Offer nutella, peanut butter, cut up fruits. Have different flavors of marshmellows
& marshmellows that are 1/2 dipped in colored chocolates & rolled in sprinkles.
2 1/2 chorizo sausage chopped, cooked & drained on paper towels
1 small red onion minced
1/2 roasted red pepper chopped
1/2 shredded Manchengo cheese
1/4 teaspoon pepper
ground black pepper
1 sheet 8 oz. frozen puff pastry thawed
use mini muffen pan
|Lightly grease a muffin pan. Preheat oven to 375 degrees.
In a small bowl stir together chorizo, onion, roasted red
pepper, manchengo, egg & pepper. Set aside.
Unroll puff pastry divide into 24 little squares. Press each
little into a muffin cup.
|Fill each with 1 tablespoon of filling - divide amongst the
pastries. Bake 13 minutes or until golden brown.. Let cool
a bit before removing so they don't crack. Sprinkle with
fresh chopped cilantro.
1/2 cup 1/2 of 8oz. tub Philly cream cheese spread
1/2 cup butter, softened
1 1/2 cup flour
3/4 lb. lean ground pork
1 small onion finely chopped
1 chicken bouillion cube dissolved in 1/4 cup boiling water
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup mashed unpeeled cooked potatoes
2 eggs beaten
|1. Beat cream cheese spread & butter in a large bowl with
electric mixer until blended. Gradually add flour mixing well
after each addition. Shape into a ball. Refrigerate 1 hour.
|3. Meanwhile brown meat with onions in a large saucepan. Stir
in bouillon & spices. Remove from heat. Add potatoes & mix
well. Cool completely.
|4. Heat the oven to 400 degrees. Roll out the dough on a
floured work surface to 1/4 inch thickness. Use 3 inch cutter
to cut dough into 40 rounds. Re-roll the dough scraps & cut
|5. Spoon 1 1/2 teaspoon meat mixture onto center of each
dough round, brush edge with egg. Fold in 1/2, press edges
together with fork to seal. Place on baking sheet, spray with
Pam. Cut small slits in tops to vent, brush with remaining
egg. Bake 18 - 20 minutes or until golden brown.
|Can be made ahead: This is a great make ahead recipe.
Assemble turnovers as directed, place on a baking sheet &
brush with egg as directed. Freeze until solid then transfer to
freezer. Put in a reseable plastic bag or freezer container.
Freeze up to 3 months. When ready to serve placed number of
turnovers on baking sheet. Let stand 1 hour then bake as
|2. Cook 3/4 lbs. cut up potatoes in boiling water 15 minutes or
until tender. Drain then mash with potato masher or fork until
|Ingredients for this recipe.
|3 cheese tortellini
|Mix your first 4 ingredients to make the dressing.
Let sit till later. These items plus water.
|Next....cook your tortellini, boil your water and follow the cooking instructions on the pack. Make sure you don't
boil them to long because these are for a salad but taste them to make sure they are done but just a little firm. If
you cook them too long they are gonna fall apart in the salad. Let them drain in the strainer, pour cold water on
them right away and let let them sit for awhile so they drain good.
|Work on slicing and dicing your vegetables next. Drain your black olives. Chop up your green pepper. Chop up
your bermuda onion.
|Measure out 2 cups of grape or cherry tomatoes. Slice them in half. Note: Using a bread knife makes tomato cutting
much more precise. Chop your cheese into cubes. Small cubes.
|Toss all the ingredients together. Toss gently so as
not to break your tortellini pastas. After tossing pour
the dressing on and toss some more.
|Here is the finished product. Serve in a
|This item is best when it's made ahead of time and sits in the frig overnight to let the flavors blend. It will
be dryer the next day as the pasta will absorb a lot of the dressing. I make an extra dressing and put it in
a glass jar and the next day I add a little more to the salad. The longer it sits...maybe 2 days the better it
taste. It's delicious with any kind of cold sandwich, ham, roast beef, corn beef.
|I wanted to add about seasoning: I suggest you make this and taste it. The dressing may be enough seasoning for you and your
family. I added salt, pepper, garlic salt and italian seasoning to mine, very small amounts...watch out on the salt. Taste it after each
addition and remember while the flavors are blending in the frig they may produce a stronger flavor when mixed together. Strive to
get this right because the ultimate goal is to have folks taste it and think it's wonderful without having to add anything to it!