My Favorite Recipes
I have a few recipies that my family always request when I’m visiting home. I don’t want to bring my cook books with me through the airport, so I compiled the most requested ones here so I have access to them on the road!
World’s Best Granola
I used to have this granola with yogurt for breakfast religiously for about a year. Honestly, nothing quite hits like baked oats with a little bit of sugar. While my breakfast has transitioned to oatmeal, this granola is still a fantastic occasional treat, and definitely worth the effort! Plus, it’s a great little gift! Makes about 8 cups.
Ingredients
Note that all nuts, seeds, and coconut should be raw
- 2 cups rolled oats
- 1 cup slivered almonds
- 1 cup pecans, coarsely chopped
- 1 cup walnuts, coarsely chopped
- 1 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds (optional)
- 1 cup shredded coconut
- 1/4 tsp. salt
- 1/4 melted coconut oil, plus a little extra
- 1/4 cup maple syrup
- 1/4 cup sugar
- 1 cup raisins
Instructions
- Preheat oven to 350° F. Oil a 9x12 baking pan with the extra coconut oil (glass is best, everything else works fine).
- Mix the oats, nuts, seeds, coconut, and salt together in a large bowl.
- Thoroughly stir coconut oil into the nut mixture. Add the maple syrup and sugar, then stir well again.
- Spread the mixture into the pan and bake for 18 min. Then, remove from the oven and stir in the raisins. Bake for another 10-12 minutes—careful not to burn the raisins!
- Remove from oven and cool for about 1/2 hour.
- Store in an airtight container.
Peanut Butter French Toast
Ever wish french toast was a little bit more substantial? Do you put peanut butter on everything? This is the recipe for you! Makes about 8 sandwiches, depending on the loaf of bread.
Ingredients
Cinnamon whipped cream
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1 tsp. vanilla extract
French Toast
- 1 loaf brioche, cut THICK
- 1/2 cup creamy peanut butter
- 4 eggs
- 1 1/2 cups while milk
- 3 tbs. bourbon (optional)
- 1 tbs. vanilla extract
- 1/2 tps. salt
- 3 cups crushed cornflakes
- 1 cup sliced almonds
- butter
- whatever toppings you want (berries, maple syrup, powdered sugar)
Instructions
Make the whipped cream.
- Whip the cream in a large bowl until it holds soft peaks. Add sugar, cinnamon, and vanilla. Whip until combined.
Make the french toast.
- Make peanut butter sandwiches with the bread and peanut butter.
- Whisk together eggs, milk, bourbon, vanilla, and salt. In a seperate bowl, mix together conflakes and almonds.
- One at a time, dip the sandwiches into the egg mixture. Press each sandwich into the cornflake mixture gently to adhere.
- Heat a skillet or griddle over medium heat and coat with butter. Cook french toast in batches, about 3-4 min per side. Serve immediately.
Spaghetti Sauce (worth the wait!)
A family favorite, perfect for an afternoon in. Start the sauce, then play boardgames while it simmers! Perfect for the garlic lovers out there. Serves 6-8 people.
Ingredients
- 1 cup extra-virgin olive oil
- 25-30 garlic cloves (that’s not a typo)
- 1 tbs. dried oregano
- 1 tbs. dried basil
- 1 tbs. dried parsley
- red pepper flakes, to taste
- 2 24-ounce jars Marinara sauce (or make your own marinara!)
- salt and pepper
- 1 lb spicy italian sausage, no casings
- 1 lb spaghetti noodles (I prefer angel hair)
- your favorite spaghetti additions (parmesan, fresh herbs, garlic bread)
Instructions
- Combine the olive oil, garlic, oregano, basil, parsley, and as many red pepper flakes as you like in a large saucepan. Cook over medium-low heat for 10-15 minutes, until the garlic is golden (careful not to burn it). Stir in the marinara sauce and salt and pepper to taste. Trust the process.
- Roll sausage into grape-size meatballs and throw them in the saucepan. Stir it all together, then simmer on low for at least 3 hours, stiring roughly every hour. Resist the urge to turn up the heat.
- Cook pasta according to the package instructions. Check meatballs are cooked through. Top with the sauce, and enjoy!