Healthy Granola

8 C old-fashioned oats
1/2 C sliced almonds
1/2 C water
2 tsp cinnamon
1 1/3 C unsweetened apple juice
1 1/2 tsp vanilla extract
2/3 C honey or maple syrup
2 TBS canola oil
2 C dried fruit

Preheat oven to 350. Line 2 large baking sheets with parchment paper or foil.

In each of 2 bowls, toss 4 C oats, 1/4 C almonds, 1/4 C water, and 1 tsp cinnamon. Whisk apple juice, honey, vanilla, and oil until blended in another bowl. Add 3/4 C juice mixture to each bowl of oats; toss to combine.

Spread half of oat mixture onto each baking sheet. Bake, stirring every 15 minutes, until golden, 45 minutes. Let cool. Transfer to large bowl; stir in fruit. Transfer to airtight containers and store at room temperature for up to two weeks.

Sugar Cookies + Best Frosting

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon almond extract
3-4 cups all purpose flour
1/2 teaspoon salt

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar, on medium speed until light and fluffy (about 3 minutes).

Add the eggs, vanilla and almond.  Beat until combined. Add the salt and 3 cups of flour; beat until you have a smooth dough. If the dough is sticky (meaning when you touch it and pull your fingers away the dough sticks to you), add more flour a tablespoon at a time until it comes together. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 375°F. Line two baking sheets with parchment paper or silpat mats.

Remove half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet.

Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar at this point.

Bake the cookies for about 9-11 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.  

Frosting:

6 cups powdered sugar
¼-½ cup whole milk
¼ cup light corn syrup
2 teaspoons almond extract
gel food coloring (in desired colors)

In the bowl of a stand mixer (or using an electric mixer) combine sugar and ¼ cup milk.  Mix until smooth.  Add milk as need to create a smooth mixture, one tablespoon at a time.  Add corn syrup and almond extract.

Gingerbread Cake with Caramel Sauce

Preheat oven to 350.

Cake:9 TBS butter, softened
1/2 C sugar
1 C molasses
1 egg
2 1/4 C flour
1 tsp baking soda
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
3/4 C water

Caramel Sauce:
1 C brown sugar
1 TBS corn starch
1 C cold water
1/4 C butter, cubed
1 tsp vanilla






Whipped Cream

For the cake:
Grease a 9" round or square cake pan. (Springform would work as well)

Cream butter and sugar until light and fluffy. Add molasses and egg. Combine dry ingredients in separate bowl--add alternating with water.

Bake for 35-40 minutes, or until toothpick comes clean. Put on wire rack.

For the sauce:
Combine brown sugar and cornstarch in saucepan. Add water and bring to a boil for about two minutes, or until thickened. Remove from heat. Add butter and vanilla. Drizzle over warm cake. Add a dollop of whipped cream.

Caramel Apple Pie

Ingredients

For the Caramel

• 1 cup sugar
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1/4 teaspoon coarse salt

For the Pie

• 3 pounds baking apples, peeled, cored, and cut into 1/2-inch slices
• 1/2 cup sugar
• 2 tablespoons lemon juice (from 1 lemon)
• 3/4 teaspoon coarse salt 

Topping

• Milk
• Sugar (for dusting) 

Directions

1. Preheat oven to 375 degrees with a rack in center and a large sheet of foil on rack below. Bring 1 cup sugar and 1/4 cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup. Let cool while preparing pie.
2. In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add 3/4 cup cooled caramel, and toss to combine.
3. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Pour filling into shell. Roll out pie crust for top.
4. Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. Brush with milk and sprinkle with sugar.
5. Bake until crust is golden on bottom and juices are bubbling in center, 1 hour, 20 minutes to 1 hour, 30 minutes. If browning too quickly, tent top or edges with foil. Let cool completely on a wire rack, about 4 hours. Serve slices with vanilla ice cream drizzled with remaining caramel. 
   
   
   **Tip: Microwave apples prior to making pie as to make them softer

Spicy Sausage Pasta

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
• 1/2 cup heavy cream
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• 1 cup Monterey Jack cheese, shredded
• 1/3 cup thinly sliced scallions

Directions:

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Beef and Garlic Noodles

INGREDIENTS
2 tablespoons butter
3 spring onions, chopped
4 garlic cloves, chopped
1 lb beef, cut into THIN strips
2 tablespoons brown sugar
2 tablespoons soy sauce
Udon Noodles
Edamame

PREPARATION
1. Melt butter over a medium-high heat in a wok, and fry spring onions and garlic until soft.

2. Add the beef and stir for another few minutes or until desired doneness. Then add the brown sugar and soy sauce and stir together until sugar is dissolved.

3. Throw in the noodles and toss together with the rest of the ingredients.

4. Take off the hob and serve.

5. Enjoy!

Creamy Tomato Tortellini Skillet

Ingredients 16 oz package frozen cheese tortellini 15 oz can Italian diced tomatoes (with garlic and olive oil) 2 cups fresh spinach, chopped 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 cloves garlic, minced 3/4 cup milk 3/4 cup heavy cream 2 tablespoons flour 1/4 cup grated parmesan cheese
Instructions Prepare tortellini as directed on package. Meanwhile, combine diced tomatoes (undrained), garlic, spinach, salt, and pepper in a large skillet over medium high heat. Stir occasionally until mixture just begins to boil. In a separate bowl, whisk together the milk, heavy cream, and flour. Pour into the skillet along with the parmesan cheese. Cook until bubbling again, then reduce heat and simmer about 3 minutes until thick. Add cooked tortellini and stir to fully coat with sauce. Remove from heat and let cool 5 minutes to further thicken sauce.