Grape Nuts Granola

INGREDIENTS  

• 2 cups old-fashioned oats
• 1 cup Grape-Nuts
• ½ cup sliced almonds
• ¼ pure maple syrup
• ¼ cup avocado oil
• ¼ cup packed brown sugar
• 1½ t. vanilla extract
• ¼ t. ground cinnamon

DIRECTIONS

1. Preheat the oven to 300°F.
2. In a large bowl, combine the oats, Grape-Nuts and almonds. 
3. Spread onto a greased, foil-lined large baking sheet. 
4. Sprinkle with additional oil. 
5. Bake, uncovered for 20 minutes, stirring once.
6. Meanwhile, in a small saucepan, combine the maple syrup, oil and brown sugar. Cook and stir over low heat until heated through. Remove from the heat; stir in vanilla and cinnamon.
7. In a large bowl stir oat mixture and maple mixture.
8. Transfer back to foil lined baking sheet.
   
9. Bake 5-10 minutes longer or until golden brown. Cool on a wire rack.
10. Break granola into pieces. Store in an airtight container.
    

French Toast Casserole

INGREDIENTS  

French Toast:

• 1 cup dark brown sugar
• ½ cup unsalted butter
• 7 slices-½" thick Brioche bread, cut into bite-sized pieces
• 2 cups milk
• 7 large eggs
• 2 t. vanilla extract

Topping:

• 2 T. dark brown sugar
• ¼ t. ground cinnamon

DIRECTIONS 

1. Grease a 9x13-inch glass baking dish.
2. Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes. 
3. Pour butter-brown sugar mixture into baking dish.
4. Spread bread pieces over top of sugar mixture. 
5. Whisk milk, eggs, and vanilla together in a bowl until well combined. 
6. Pour over bread pieces, pressing bread down so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. 
7. Preheat the oven to 450°F.
8. Topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast.
9. Bake casserole for 15 minutes at 450°F + additional 30 minutes at 350°F.
10. Serve with maple syrup.
    

Recipe Image: Allrecipes

Espresso Brownies

INGREDIENTS  

Brownies

• Pillsbury™ Milk Chocolate Flavored Brownie Mix, prepared as directed
• 1 T. instant espresso powder
• 1 cup semi-sweet chocolate chips

Frosting

• ½ cup, unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup cocoa powder
• 1½ T. instant espresso powder
• 2 t. vanilla extract
• 4 T.+ milk 

DIRECTIONS

1. Preheat oven to 325°F. Spray a 9×13 inch pan with nonstick cooking spray.
2. Prepare brownies as directed on box, adding the  espresso powder and folding in the chocolate chips.
3. Spread batter evenly in prepared pan.
4. Bake as directed on box and cool completely before frosting.
5. To make frosting: Cream butter until fluffy. Add powdered sugar, cocoa, and espresso powder gradually. Mix in vanilla and milk until the frosting is desired consistency.
6. Refrigerate until ready to serve.

Recipe Image: Just Toasty

Chicken Piccata

INGREDIENTS

• 6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
• Salt and freshly ground black pepper
• 1½ cup all-purpose flour, for dredging
• ½ cup avocado oil
• 2 lemons, juiced
• 1 cup dry white wine
• 1 can (14.5 oz.) chicken stock
• ½ stick (4 oz.) unsalted butter
• 3 T. capers with juice

DIRECTIONS

1. Heat skillet and add oil. 
2. Trim, skinless boneless chicken breast
3. Evenly pound all piece to uniform size.
4. Salt and pepper both sides of chicken breast generously.
   
5. Dredge chicken breasts in flour.
6. Place chicken in hot oil to cook until lightly browned on each side.
7. Remove and place in baking dish. (Can be refrigerated at this point.)
   
8. Pour dry white wine is skillet to deglaze, simmer until reduced by half.
9. Add chicken stock, lemon juice and simmer until reduced by half.
10. Add butter to melt.
11. Preheat oven to 350°F.
    
12. Pour sauce over chicken and continue cooking in oven until the internal temperature of the thickest piece reaches 165°F (About 30 minutes).
13. Sprinkle capers over chicken.

 Recipe Image: The Cozy Cook

 

Puff Pastry Cheesecakes

 INGREDIENTS

• 2 packages (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
• 2 T. confectioners' sugar
• 1 pkg. of Philadelphia No Bake Cheese Cake Filling (24.3 oz.)
• 12 large strawberries, sliced
  
• Milk chocolate morsels for drizzle
  

DIRECTIONS

1. Preheat oven to 400°F.
2. Bake for about 15-17 minutes. 
   
3. Separate and place puff pastry shells on a parchment sheet and sprinkle with powdered sugar.
4. Cool completely and remove the centers.
   
5. Using a cookie scoop, spoon cream cheese into each pastry cup. 
   Top with the fruit and drizzle with milk chocolate.
   
6. Refrigerate for 1 hour before serving.

 

Pumpkin Doggy Treats

INGREDIENTS

• 1 cup of unsweetened canned pumpkin
• 2 cups whole wheat flour
• 1 egg

DIRECTIONS

1. Preheat oven to 350°F.
2. Beat egg and add pumpkin puree and flour. 
3. Mix, adding more flour if needed.
4. Transfer dough to a cutting board and roll out to about ½".
5. Use a 1" cookie cutter and transfer to a cookie sheet, lined with parchment paper.
6. Bake for 30 minutes.
7. Store in an air-tight container for 1 week or 6 months in the freezer.

Recipe Image: Puppy Leaks