Spinach, Corn & Sweet Potato Burritos

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
1 can refried beans (could use fat-free)
1/2 c. water
1 can fire roasted tomatoes, loosely drained
2 cup fresh spinach, chopped
1 can white corn, drained
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
3 cups cooked and mashed sweet potatoes (2 medium sweet potatoes)
12 (10 inch) flour tortillas, warmed (I used the Tortillaland variety from Costco)
1 c. shredded Monterey Jack cheese

Directions
1.Preheat oven to 350F.
2.Heat oil in a medium skillet, and saute onion and garlic until soft. Add tomatoes. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.  Add sweet potatoes, corn and spinach.  Stir well.
3. On top of each tortilla, put 2 TBS. refried beans, sweet potato mixure and a sprinkle of cheese. Fold up tortillas burrito style, top with cheese, and place on a greased baking sheet.
4.Bake for 15 minutes.  Serve warm with sour cream, lettuce and avocado.

Aromatic Herbed Rice

This is a delightful and wonderfully smelling side dish that compliments many different main dishes. It looks pretty, and smells so delicious. I found the original recipe from Martha Steward, and tweeked it to fit my own family's taste buds - and to use our garden produce

2 1/4 c. water
1/3 c. fresh cilantro, finely chopped
1/8 c. fresh mint leaves, finely chopped
2 green onions (white & green parts), sliced down the middle and chopped into semi-circles
2 cloves garlic, minced
1 TBS. olive oil
1.5 c. basmati rice
1 tsp. coarse kosher salt

Puree water, cilantro, mint, green onions and garlic in a blender, until smooth.

Heat oil in saucepan over high heat. Add rice and stir to coat. Cook 1-2 minutes until rice is slightly toasted and aromatic.

Add herb puree and salt. Bring to a simmer. Reduce heat to low, and cover. Cook for 20 minutes. Remove from heat and let stand (with cover STILL ON) for 10 minutes. Fluff with a fork and serve.

Flemish Carrot Soup

Found it originally here, and made it how we wanted it.

3 Tbs. unsalted butter
1 bunch green onions, chopped
1 large onion, sliced
3 cups vegetable broth
3 cups water
1-1/2 lbs. carrots, peeled and cut into 1-inch slices
1 large baking potato, peeled and cubed
1 tsp. dried thyme
1 bay leaf
1/2 heavy cream, plus additional if needed
salt and pepper to taste
croutons or French bread

Melt the butter in heavy soup pot over medium heat. Add the green onions and onions, cook, stirring until wilted but not browned, about 10 minutes.

Add the chicken broth, carrots, potato, thyme, and bay leaf. Cover, simmer until the vegetables are very soft, about 35 minutes. Remove from heat and let cool a little. Discard the bay leaf.

Puree the soup with hand blender until smooth.  Stir in the milk, adding a little more if the soup is too thick for your liking. Season with salt and pepper to taste.

Reheat gently and serve sprinkled with minced parsley. Serve hot with croutons or French bread. Makes 6 servings.

Cauliflower, Onion & Cheddar Soup

This soup is another crockpot wonder.  The only prep involved is chopping the vegetables! Perfect for a chilly day, and next time I'll serve it in a bread bowl!

(Picture to come)

1 large head cauliflower, chopped into florets
2 celery ribs
3 large carrots
1 red onion, finely chopped
1 small vidalia onion, finely chopped
1 large green pepper, chopped
1 sweet red pepper, chopped
4 cups vegetable broth (you can substitute with chicken)
1/2 tsp. Worcestshire sauce
1 tsp. kosher salt
1/2 tsp. black pepper
2 cups sharp cheddar, shredded
2 cups heavy whipping cream (you can substitute with half and half)

Pasta e Fagioli

One of the best known Italian soups is Pasta e Fagioli, which translates into pasta and beans. Pasta e Fagioli is an easy to make dish with little prep time that is both delicious and healthy. 

I had some sort of flu bug, and this soup is exactly what I needed (and made in under 20 minutes)!   Definitely a must-make for soup season.
2 TBS. olive oil
1 onion, diced
3 cloves garlic, minced
3 c. water
2 cans diced tomatoes (preferably Italian flavor with basil, garlic & oregano)
3 c. chicken or vegetable broth
8 oz. dry whole wheat rotini pasta
1 tsp. Italian seasoning
1 bunch fresh kale, washed, tough stems cut off, and cut into 1 inch pieces
2 cans navy beans, or 1 can navy bean, 1 can kidney bean
1 can green beans (this would be fabulous with fresh green beans, but I didn't have any)
1 large zucchini, diced
1 TBS. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
Grated Parmesan (optional, for topping)

Saute onions in olive oil @ med-high heat for about 5 minutes.  Add garlic.  Cook 1 min.  Stir in tomatoes, broth and water.  Bring to boil.  Add pasta and Italian seasoning.  Cook, stirring frequently, for 5 minutes.  Stir in kale and zucchini, cook 5 minutes more.  Reduce heat to medium.  Stir in beans, green beans, tomato paste and salt & pepper.  Heat through.  Ladle into bowls and garnish with parmesan.

Freezes beautifully in airtight container, up to 3 months.

Home Canned Applesauce

I got together with a friend to do some EASY home canned applesauce.

If you've ever wanted to dip your feet into home canning, this is the project for you.  It's SIMPLE.

The result is fabulous. The applesauce is so sweet it doesn't even need sugar! It's delicious right out of the jar, ladled onto French Toast, or as a side dish for any meal!

 

WHAT YOU NEED:

• 3 large crock pots
• 18-20 pint Mason jars (or 9-10 quart jars) and canning water bath or large pot and canning tools
• 20 lbs of apples (I used a variety of honeyscrisp, gala, granny smith and jonagold, they can be bruised, they don't have to be pretty, and it's best to use a variety instead of just one flavor.)
• cinnamon & nutmeg to taste (I added this to one crock pot and left the other 2 naked)

 DIRECTIONS:

• Peel & Core & Slice your variety of apples.  I used my fancy (rarely used, but sorta' favorite kitchen tool) apple peeler.
• Fill crock pots with apple slices.  Sprinkle cinnamon and nutmeg if desired.
• Add 1/4 c. of water.
• Set crock pot on low for at least 8 hours.
• Apples will become so soft you can mash them with a fork.  If you like more pureed and less chunky applesauce, you can place in food processor or blender.
• Ladle applesauce into hot, clean jars and can according to directions. (Great site here on canning)

 

(Ann, this is your hand, now you are famous...)

 

 

 

  

 

Baked Tortellini in Marinara

So easy to throw this one together, and sooooo delicious. Serve with a simple salad and some garlic bread! Yum!

3 cups cheese tortellini
1 (24 oz) jar of marinara sauce
1/2 cup heavy whipping cream
1 cup fresh grated Parmesan cheese, divided
salt and fresh ground black pepper, to taste
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F and grease an 11 x 7-inch baking pan.

In a pot of boiling water, cook tortellini for 3 minutes. You don’t want it fully cooked because it will cook more in the oven. Drain and place in a bowl. Toss with 1 TBS. of olive oil to prevent sticking.

Combine the the marinara, cream, and 1/2 cup Parmesan cheese. Then add to the pasta and gently toss until coated. Season with salt and pepper if desired.

Place the tortellini into the greased baking dish. Sprinkle with remaining 1/2 cup Parmesan cheese and mozzarella. Then bake uncovered for 25 minutes at 350 degrees or until lightly browned.

Brunch Stratta with Sweet Peppers and Cheese

Made this little tasty for Father's Day this year.  It was delicious.  It's no secret that I LOVE Costco.  They sell a big bag of mini sweet red, yellow and orange peppers in their produce department.  They gave this stratta a great accent flavor. Delicious for brunch or breakfast (or in our house, dinner!). 

Yields 1 8x8 pan (Double the recipe for a 9x13)

6 eggs
2/3 c. Half & Half
1 tsp. season salt
1/2 tsp. ground black pepper
1/2 c. Swiss, shredded
1 c. Cheddar blend, shredded
1 c. brown sugar ham, shredded or diced finely (omit for vegetarian dish, still delicious!)
4 green onions, whites & greens, finely chopped
1 small sweet red pepper, finely chopped
1 small sweet yellow pepper, finely chopped
1 small sweet orange pepper, finely chopped

Beat eggs until fluffy.  Add half & half, salt, pepper and cheeses.  Add ham, stir.  Add remaining ingredients, and pour into a greased 8x8 dish.  Bake 40 minutes, or until golden brown.  

Garden Fresh Veggie Enchiladas

We had the MOST amazing meal the other night.  One that our ENTIRE family could enjoy (one kid just didn't get the beans, and we added his own special cheese).  It was delicious.  I compiled it from a bunch of vegetarian enchilada recipes I had been eyeing, and it was To. Die. For.  Seriously one of the best meals I have had in a long time.  So healthy, so filling, and remarkably flavorful.   The only downside to this recipe is that it is a little time consuming.  It's much faster if you make the enchilada sauce a day ahead of time (I double the recipe and freeze some for later use).  It's also handy to have a food processor or chopper available since these babies are stocked with all the garden veggies you could dream of!

For the sauce:

1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
1 (8 oz.) can tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 small sweet red pepper, seeded and finely chopped

1 yellow bell pepper, seeded and chopped fine
1/2 zucchini, halved lengthwise, seeded and chopped

1/2 summer squash, halved lengthwise, seeded and chopped

1 c. fresh spinach, chopped

4 small carrots, finely chopped
3 cloves garlic, minced
Enchilada sauce (above), divided
1 cup finely crumbled queso fresco
½ cup minced fresh cilantro
4 oz. can chopped green chiles
Salt and pepper

To Assemble:

12 (6-inch) corn tortillas
1 cup shredded Monterey Jack cheese
Lime wedges, for serving
sour cream, totally optional

Enchilada Sauce: 

To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (I like to double the recipe and freeze it for future enchiladas.)

Enchiladas

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion, carrots and peppers and cook until slightly softened, 5-7 minutes. Add the zucchini and squash and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans, along with the chopped spinach and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds (I cover with a moistened paper towel). Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce and dot with a little extra crumbled queso fresco.  Bake uncovered about 15 minutes, or until cheese is bubbly. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Hawaiian Chopped Pizza

Darn those sisters.  They always have great recipes!  I saw this posting a while ago, and thought that I must re-create it.  And re-create it, I did.  These are so simple, and easy to prepare - and they ARE DELICIOUS.  I made them for dinner, and thought they were so good that I made them the next day for lunch!  You can use pre-made frozen dough, or for less rising time, make your own.

Dough (or use frozen roll dough - I like Rhodes Bake'N'Serve Rolls - and let rise as directed)
1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Toppings
Thinly sliced deli ham (or omit and add vegetables for vegetarian version)
Pineapple tidbits
Green onions
Mozzarella Cheese
Your favorite marinara sauce for dipping (we also loved to dip these in ranch dressing)
Prepare dough, let rise in bowl, then shape into 2" balls.  Let rise.  Take one roll and place a handful of desired toppings.  With chef's chopping knife, chop into tiny pieces until everything is combined.  Shape into a ball, and place on a well greased cookie sheet.  Repeat with other rolls.  Cover with greased wrap, let rise for 20-30 minutes.  Bake at 400 for approx. 20 minutes.  Serve with marinara and ranch dressing for dipping.

Garden Fresh Pasta Salad

Here's something that's sure to be a hit at your summer BBQ.  It's really easy to make - and the homemade dressing is worth it!  Try it, you will like it, I promise!

Dressing
6 TBS. olive oil
3 TBS. red wine vinegar
2 TBS. fresh lemon juice
1 small shallot, finely, minced
1 clove garlic, crushed
1 tsp. Dijon mustard
1 tsp. Italian seasoning, dry blend
1/4 c. green onions chopped (white & green parts both)
1/4 c. mayonnaise
1 tsp. sea salt
1/2 tsp. ground black pepper

1 lb. pasta of your choice, cooked al dente (better to under cook by a minute or two)
1/2 english cucumber, cut in fourths and chopped
3 roma tomatoes, chopped
1, 4 oz. can black olives (optional)
1 c. fresh pea pods
1 c. roughly chopped baby spinach leaves

In a blender or food processor, combine vinegar, lemon juice, garlic, onion, italian seasoning and green onion. Blend until herbs have been minced. Add Dijon mustard, salt, pepper, and mayonnaise. Blend briefly. With the blender or food processor on, gradually pour in olive oil. You will have a thick, creamy dressing. Set aside.

Cook pasta and allow to cool completely.  About 1 hour before serving add all of the dressing (reserving 1/2 c. to pour over right before serving).  Add vegetables, toss together and place in fridge to marinate for 1 hour.  Pour remaining 1/2 c. dressing right before serving.  Stays great in fridge for up to 3 days.

Brussell Sprout Hash

Ever tried brussell sprouts?  Have you heard lots of horrible things about them?  Forget all of that.  Brussell sprouts are not only packed full of nutrients, they are flavorful and delicious.  Every single person in my family likes these.  Try preparing your brussell sprouts in this comforting hash and you'll feel like a whole new person. 

4 tablespoons (1/2 stick) butter, divided
2 shallots, thinly sliced
Coarse kosher salt
1 tablespoons apple cider vinegar
3 teaspoons sugar
1 pound brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
3/4 cup water

Melt 2 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add water and 2 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Makes 6 servings

Carrot Quinoa Pilaf

Have you also joined the latest craze and  purchased a humongous bag of Quinoa from Costco?  Well, I did, and this is - by far - my favorite way to prepare it.  It goes perfectly as your starchy side dish to any stir fry meal.  We love it as a replacement for rice or potatoes.  It tastes fresh, it IS healthy, and it's filling.  Just what you need to add to your family's menu.

1 TBS. oil

1/2 c. chopped onion

1 small clove garlic, minced

2 carrots, chopped small

1 c. quinoa, rinsed

2 c. vegetable broth (could substitute chicken)

1/4 c. fresh parsley, chopped

Heat oil in saucepan over medium high heat.  Add onions and cook about 5 minutes, until translucent and fragrant.  Add carrot and garlic and saute about 3 minutes.  Stir in quinoa and broth.  Bring to boil.  Reduce to simmer.  Cover and cook for 15-20 minutes, or until fluffy.  Add parsley and serve hot.

Really delicious with this Sweet Gingered Dijon Salmon

Roasted Red Pepper Hummus

I love hummus.  I also love making it at home because it is sooooo much cheaper than buying it at the store.  It's got a bold flavor, and can be eaten as snack (my favorite is with wheat crackers or carrot sticks), but is also filling enough to satisfy you for a meal on it's own.  The roasted red pepper darkens the orange color and adds a smoky depth to to it's flavor and aroma.  Dig in! 

2 cloves garlic
1 (15.5 ounce) can garbanzo beans, 1 TBS. of liquid reserved
1 large roasted red pepper (can use canned variety or fresh is always best!)
4 tablespoons lemon juice
2 tablespoons tahini paste
1 teaspoon salt
black pepper to taste
1 tablespoon olive oil + more for garnish

In a blender, chop the garlic. Pour garbanzo beans and red pepper into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Serve with carrot sticks and wheat crackers, or on pita chips.

Sweet Potato Souffle

Prepare to be wow'ed (I was last Thanksgiving, when my friend A. made this for me and I couldn't stop eating it).  This sweet potato souffle will have you coming back for seconds, and maybe even thirds.  It's easy to throw together, and bakes up perfect for Sunday dinner.  NOT to be missed at your Thanksgiving feast this year, make note!

also pictured here: Dutch Oven Pork Chops 'n' Onions



5 or 6 medium to large sweet potatoes
1 stick, salted butter
2 eggs
1/2 c. whole milk
1 tsp. vanilla
1/2 tsp. salt
1 tsp. cinnamon (or to taste)
mini marshmallows, optional for topping

Peel and chop sweet potatoes.  Boil until tender (about 12 minutes, or until soft). Drain water, put potatoes and butter in bowl and mix with handmixer until well blended. Mix egg, milk, vanilla, salt and cinnamon in bowl.  Add to sweet potato mixture. Place mixture in a casserole dish (or 9x13 pan).  Bake at 350 for 40 minutes.  Remove from oven, add marshmallows to cover. Turn on broiler, broil until marshmallows melt and become toasted.

Portabello, Artichoke & Feta Baked Mediterranean Penne

It's no secret that I love pasta.  I mean, I have about a gazillion pasta dishes already on this blog.  I was getting sick of the old tomato and cheese flavor, so I decided to change it up with a Mediterranean twist by adding some feta, artichokes and portabello mushrooms and it really packed a punch.  Then, this darn daylight savings time gave me one less hour at dinnertime so I had to take a picture in the dark, which never makes this look not quite as appetizing as it really is.  This is a great versatile dish that is perfect for meatless nights (you could added shredded chicken if you don't want to go without!).  Enjoy!

1 lb. box whole wheat penne, cooked al dente (9 min. max)
1 small onion
1 small red pepper
2 cloves garlic
1 TBS. olive oil
1 can artichoke hearts, drained and chopped
2 large portabello mushrooms, stems removed, diced into bite sized pieces
1 c. tomato sauce
2 c. your favorite pasta sauce (one with peppers and mushrooms compliments this nicely)
8 oz. feta cheese, divided in half and crumbled
1 c. parmesan cheese, shredded.

Saute onions, garlic, mushrooms and peppers in olive oil until translucent (about 4-5 minutes).  In large bowl, mix all ingredients, reserving 4 oz crumbled feta and all or parmesan.  Place pasta mixture in 9x13 pan.  Sprinkle with feta and parmesan.  Preheat oven to 350.

Bake for 30 minutes or until feta is bubbly.

Homestyle Hashies

I love potatoes.  It's no secret that potatoes are the key to my heart.  Fry them, bake them, mash them.  You name it.  I'll basically love them unless they are raw.  Whenever we eat baked potatoes (which is fairly often) at our house, I always stick and extra potato or two in the oven to use for Homestyle Hashies the next morning.  Nothing screams breakfast to me without these pan-fried delicious hash browns.  Served with a little melted cheddar that has had time to crisp a little on the bottom of the pan?  Yes, please.  I'll have seconds.  My husband likes them with ketchup (no, thank you).

2 large leftover baked potatoes
2 TBS. vegetable oil
1 tsp. salt or season salt
1 tsp. all-purpose or Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. pepper
1/4 tsp. of cayenne (optional)
shredded cheddar (optional)

*Serves 4, but I could easily eat the whole pan myself.

Spinach & Tomato Quesadilla with Arugula Pesto

Try this quick lunch for a slip into heaven during whatever 5-minute period you may be able to inhale a quick bite.

Multi-grain Tortillaland tortillas
1 fresh tomato, sliced
1/2 cup finely chopped spinach
1 TBS. Arugula Pesto (you can use regular bottled pesto too, I had arugula in my garden)
1 slice muenster cheese
1 slice colby jack cheese

Cook one side of tortilla, flip, top with cheese and cook until tortilla and cheese are melted.  Top with sliced tomato, chopped spinach, and pesto.  Fold, slice into wedges and serve.

Whole Wheat Banana Muffins w/ Pecan Crunch Topping

Rise and shout, readers.  These are healthy, hearty, and downright delicious.  These are a cinch to make and will bring all your sleepy household members out of their rooms with a sweet aroma of banana bread wafting through the air.  These muffins are a perfect grab-n-go breakfast or snack that you can eat without the guilt.  If you are lucky enough to have any leftovers, you can freeze them for up to a month and pop them in the microwave for about 20 seconds for a quick bite to eat!

*can you taste the deliciousness that IS these scrumptious muffins?  I must admit that my picture taking, while not perfect, is CERTAINLY improving, wouldn't you agree?*

2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas)
1/2 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/3 c. pecans, chopped
1/4 c. packed brown sugar

Preheat the oven to 350. Line your muffin tin (this recipe yields about 16 muffins).

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add eggs, combining completely but not over-mixing. Add the mashed banana, sour cream, and vanilla. Slowly add in the flour mixture and beat until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling.

Double Berry & Almond Granola

What are you going to do with all those blueberries from the summer?  Have you dried any of them?  Would you like to use some of them to make a delicious homemade granola?  That's what I did (ok, I didn't dry my own blueberries, I bought them at Costco. That's about the same, right?)...This granola is not going to save you a ton of money, but it will knock your socks off.  I've already had it twice today.  Once with milk, and once as a parfait with some vanilla yogurt.  Three times, if you count the snacking I did in between.  The vanilla flavor, along with the nuts and dried fruit make it a killer combo.

8 c. oats
2 c. chopped almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 1/2 tsp cinnamon
1 tsp. nutmeg
1 c. craisins
1/2 c. dried blueberries
3/4 c. canola oil
1 c. honey
1 tsp. butter extract
3 Tbsp. vanilla

Preheat oven to 300-degrees. Combine all dry ingredients in a large bowl. In a saucepan combine oil, honey, butter extract and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 30 minutes. Remove from oven and leave on pans overnight (cover with a towel). Break up granola and store in plastic containers.