Triscuit Granola

Sweet Potato & Sea Salt Triscuits

When cruising through the cracker isle last week, I noticed some great sounding flavors on pretty yellow boxes.  Yes, I am visually distracted!  When I skimmed the various flavors, the sweet potato caught my eye.  Sure enough, when I looked at the back of the box, the recipe was one of obsession – granola.  The sale sealed the deal and I grabbed two boxes to run home and make some Triscuit Granola.  Of course, I could not just make the easy Triscuit Granola recipe on the back of the box.  It was in need of some revamp to accommodate my Reactive Hypoglycemia.  The nutrition label states 2g sugar and 2g protein.  Good info to know so that is why I cut back on the sweetener and added nuts/nut products.  Others who have this condition, remember to eat only small amounts and to also pair this Triscuit Granola with some protein.  Good choices are always beef jerky or slices of cheese.  If you have any allergies to what is listed, just substitute with a product you can use.  Enjoy!

TRISCUIT GRANOLA

INGREDIENTS

1 Box Sweet Potato and Sea Salt Triscuit Crackers

1/2 cup Almond Meal
1/2 cup Slivered Almonds
2/3 cup Coarsely Chopped Pecans
1/2 cup Peanuts
1/2 cup Sunflower Seeds
1/2 cup Shredded Coconut

1 T Cinnamon
1/2 t Salt

1/2 – 1 cup dried fruits (Cherries, Cranberries, Blueberries, etc.)

1/2 cup Coconut Oil
1+1/2 T Vanilla
1/4 cup Honey
1/4 cup Maple Syrup

DIRECTIONS

  1. Preheat oven to 325 degrees
  2. Divide the box of Triscuit Crackers in half. With the first half, pulverize them with your food Processor. I get so many uses from my Cuisinart. With the second half, you will need to chop these up into small chunky, bite-size pieces. Either use a sharp knife or put these crackers into a large gallon baggie and hammer away. Keep them separated for now.
  3. In a large mixing bowl, combine: The pulverized Triscuit Crackers, almond meal, slivered almonds, chopped pecans, peanuts, sunflower seeds, shredded coconut. Mix to combine these dry ingredients.
  4. Sprinkle this dry mix with cinnamon & salt. Combine.
  5. Next, add in your dry fruits and the second half of Triscuit crackers that were chopped into bite-size pieces.
  6. In a large glass measuring cup (or your favorite microwave safe bowl) melt the coconut oil. When melted, add in the honey, maple syrup and finally the vanilla. Stir to combine.
  7. Pour the wet over the dry and combine with a large spoon.
  8. Spread evenly on a parchment paper lined baking sheet.
  9. Bake for 15 minutes. Mix the pieces around.
  10. Close the oven back up and bake 15 more minutes.
  11. Let cool and store in an air tight container. Enjoy!

QUESTION: How have you modified this recipe either for medical reasons or taste preferences?

Super Bowl 50 Recipes

Sharing and Collecting Recipes

Tonight we are heading out to join the festivities of Super Bowl 50 in Upstate New York. Looking forward to joining old and new friends this year, even though the NY Giants did not make it. Well, the season was just a bit embarrassing for us fans! Back to the task at hand, as any good party is planned, it is important to not show up empty handed. Plus, during this part of our life, what we bring to parties has either already been prepared while on the road in our RV (2015 Jayco Travel Trailer UltraLite) or is perfect for a future camping menu. The two recipes I am sharing have been prepared and served both while camping and at home. Both are favorites and have not been prepared in a long time. So, here are my two Super Bowl 50 Recipes for tonight.
The first is an appetizer from my girlfriend Cathi who found it from KRAFT.

SWEET CHILI-CREAM CHEESE DIP

Thanks to KRAFT for this recipe

Thanks to KRAFT for this recipe!

INGREDIENTS

1 Package of KRAFT Cream Cheese
1 Jar of Taste of Thai – Sweet Chili Sauce
1 Box of your favorite crackers (Ritz, Wheat Thins, etc…)

DIRECTIONS – Easy Peasy!

  1. On your serving plate, unwrap the cream cheese and place it in the middle.
  2. Open the Sweeet Chili Sauce jar and pour over the cream cheese.
  3. Tear open your cracker container and lay them around the CC & SCS.  Make it look pretty!
  4. Finally, add a spreading knife and Voila!  Ready to party!

The second recipe is using one of my favorite appliances – my crock pot!  I was obsessed this fall with making desserts in my crock pot.  Tonight Sparky chose cherries so this evening will include bringing a Cherry Crock Pot Dump Cake.  I originally found this recipe via Pinterest.  Glad I followed the backlinks to the original post by thefrugalgirls.com – they have a great website with lots of goodies!  Their pictures are great, too.  Here is where you can find Crock Pot Desserts by thefrugalgirls.com.

CROCKPOT CHERRY DUMP CAKE

Crockpot Cherry Dump Cake from thefrugalgirls.com

Crockpot Cherry Dump Cake from thefrugalgirls.com

INGREDIENTS

Spray Grease (aka Pam)
1 Box Cakemix – Vanilla Flavor
2 Cans of Cherry Pie Filling
1 Stick of Butter (8 Tablespoons)

DIRECTIONS

  • Spray the inside of your Crockpot with Pam.
  • Open both cans of cherry filling and put them in first.
  • Sprinkle the box of cake mix on top – cover evenly.
  • Melt the stick of butter in microwave and then pour evenly over the cake mix.
  • Seal up Crockpot and set temperature to HIGH for 3 hours.
  • Scoop it out with a big serving spoon. YUMMY!

QUESTION: What is a recipe you prepared for Super Bowl 50? Share your notes, a picture or link to where you find your great dishes!