My favorite cereal is Nature’s Path brand cereal Pumpkin FlaxPlus Granola. It’s vegetarian, has no trans fats, is whole grain and low in sodium (20mg per serving). Plus it has the UDSA Organic symbol on the box. Nature’s Path also has a great looking Granola Strawberry Parfait recipe that I hope to try this weekend. It calls for ricotta, yogurt and strawberry jam but I think I’ll swap that out for vegan versions of ricotta and yogurt, and real strawberries.
3/4 stick, (6 Tablespoons) unsalted butter
1/4 cup hot pepper sauce
2 Tablespoons Worchestershire sauce
1 Tablespoon chili powder
1 teaspoon oregano, crumbled
2 cup regular size Fritos corn chips
2 cup Crispix cereal
2 cup Ritz Bits mini cheese crackers
2 cup Corn Nuts
1 1/2 cup fish shaped pretzel crackers
1 cup roasted pumpkin seeds
1 cup roasted hulled peanuts
2/3 cup shelled sunflower seeds
Position a rack in the middle of the oven and pre-heat the oven to 250ºF. In a shallow 3 quart baking dish, melt together the butter, hot pepper sauce, Worchestershire sauce, chili powder and oregano.
In a large bowl stir together everything else. Add the Frito mixture to the melted butter mixture and toss to coat and put in a baking dish. Return the dish to the oven and bake stirring every 10 minutes for 1 hour. The Trash should be dry, lose and lightly browned.
Transfer to a storage container, cool and cover tightly. Store at room temperature. The texture and flavor of the Texas Trash will be at their best when it is consumed within 48 hours.
Shrimp, Avocado & Fruit Salad
1 ripe avocado, halved, pitted & peeled
3 cups salad greens torn into bite-sized pieces
1 mango, peeled, pitted & cubed (2 cups)
1 1/3 cups seedless red grape halves
1/2 cup orange flavored salad dressing (you can get this in the bottled salad dressings)
1 pound cooked, peeled & deveined shrimp
1 lime cut in wedges
Cut avocado into thin wedges. Toss salad greens, mango & grapes with half of the orange flavored salad dressing in a large bowl. Arrange shrimp and avocado on top. Drizzle on remaining salad dressing. Serve with the lime wedges.
Seafood & Mushroom Dip
2 Tablespoons butter
1/4 cup minced onion
1/4 cup minced celery
2 green onions, sliced
1 teaspoon crushed red pepper flakes
2 cups heavy cream
1 1/2 cups sliced white mushrooms
1 cup Bay shrimp, cooked (smallest shrimp)
1 cup Blue Crab
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 teaspoon salt
2 loaves Italian bread
1/2 cup butter, melted (1 stick)
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
Melt 2 Tablespoons butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly the ingredients over low heat for 20 minutes. The ingredients should not turn brown, but you want them to cook slowly until the celery softens and the onions begin to turn transparent. Add cream, mushrooms, shrimp, crab, and salt to the pan. Turn the heat up a little bit until the liquid begins to bubble, then bring the heat back down and let simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn’t bubble over.
Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the garlic powder and dried parsley flakes with a stick of melted butter in a bowl. Brush some of the garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown.
When the dip has thickened pour it into an 8×8-inch casserole dish. Combine the shreadded jack and cheddar cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle the sliced green onions over top and serve hot with the garlic toast on the side. This makes approximately 6 to 8 servings.
2 (16 oz) loaves frozen bread dough
1 egg white, slightly beaten
1 teaspoon water
Separate thawed bread into 24 – 1 1/2 inch balls. Roll each ball into a rope 14 1/2 inch long. Have children plan and design pretzel shapes (letters or numerals). Place pretzels one inch apart on greased cookie sheet. Let stand for 20 minutes and brush with combined egg white and water. Sprinkle with coarse salt. Place a shallow pan containing 1 inch of boiling water on bottom rack of oven. Bake pretzels at 350ºF degrees on rack above water for 20 minutes or until golden brown.