Delicious Granola

Granola is super yummy and a great snack to have around the house. Greg loves granola with milk, and I love granola over yogurt. Wendy likes granola that is chocolate flavored and doesn’t have any nuts! Sometimes I like to make my own granola to my liking, and this granola recipe is one that I like a lot! I think this recipe is so delicious because of the flavors of cinnamon and coconut. I also like the addition of the coarse sea salt and coarse sugar. Granola is such a simple snack to make and you can enjoy it at any time of the day. Serve it over yogurt, with milk, over ice cream, in a smoothie, or just plain. Enjoy!

Recipe for Delicious Granola


3 cups of rolled oats (such as Quaker Oats)
1 cup of raw almonds
3/4 cup of raw pumpkin seeds
1/2 cup of sweetened flaked coconut
3 Tbsp. of canola oil or canola/olive oil blend
1/2 cup of honey
4 Tbsp. of pure maple syrup
3/4 tsp. of ground cinnamon
A pinch or two of coarse sea salt
1/4 tsp. of coarse sugar
3/4 cup of raisins
1/4 cup of white chocolate or chocolate chips (optional – or is it)


Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Mix together all of the ingredients except for the salt, sugar, raisins, and chocolate chips in a large bowl. Use a spoon to mix the ingredients until they are well incorporated and the honey, oil, and syrup have coated the entire mixture. Spread the mixture onto the prepared baking sheet. Sprinkle the coarse sugar and coarse sea salt evenly over the granola. Place baking sheet in oven and cook for 25 minutes. After 25 minutes, take granola out and toss gently with a spoon. Adjust oven temperature to 310 degrees and place granola back in the oven for 10 – 15 minutes (leave in longer if you want granola to be more toasted). Remove from oven, stir gently, and let granola cool completely.
Once granola is cooled, stir in the raisins and white chocolate or chocolate chips. Store in an airtight container at room temperature.

Recipe makes approximately 24 (1/4 cup) servings.


Quiche with a Homemade Crust

I remember that my mom used to make the best quiches for dinner. Nobody’s quiche could ever compare to hers! I love homemade quiche. When I have hosted baby showers or had to take something in for a work breakfast, quiche is something that I like to make! This quiche recipe is so delicious. The crust is buttery, the filling is creamy, and every bite melts in the mouth!

I’ve made this recipe both with and without bacon. I definitely love bacon, but I think I actually like the quiche without the bacon the best. I added the option to add in the bacon to this recipe, though. One nice thing about this recipe is that you can make the crust ahead of time, cover with foil, and leave at room temperature before you do the filling. We love this recipe at our house, and I hope you love it too! Enjoy.

Recipe for Quiche with a Homemade Crust


  • For the crust1
  • 1/3 cup of all-purpose flour
  • 1/4 tsp. of kosher salt
  • 1 stick of well-chilled unsalted butter, cut into several pieces
  • 2 – 3 Tbsp. of ice cold water
  • For the filling
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup of heavy cream
  • 2/3 cup of whole milk
  • 1 cup grated Swiss cheese
  • 1/4 tsp. of salt
  • 1/4 tsp. of ground black pepper
  • a pinch or two of ground nutmeg1 cup of grated swiss cheese
  • 4 ounces of cooked bacon, cut into small pieces (optional)


For the crust

Place the flour and salt into the bowl of a food processor fitted with a metal blade. Pulse a couple times to combine. Add in the pieces of butter to the bowl. Pulse several times until the mixture resembles coarse crumbs. With the food processor running, slowly pour 1 tablespoon of the water through the feed tube. Add in 1 more tablespoon of water. If the dough does not leave the sides of the bowl after several seconds, add in the remaining tablespoon of water. Once dough leaves the sides of the bowl and forms into a ball, turn the processor off. Carefully remove the ball of dough, slightly flatten it into a disc, and cover it in saran wrap. Place in the fridge for at least an hour. 
Remove the dough from the fridge. Press the dough into the bottom and up onto the sides of a 9.5-inch pie plate. Place the dough back in the fridge for 30 minutes. 
When ready to cook, preheat the oven to 375 degrees. Fit a piece of parchment paper into the pie plate to cover the dough on the bottom and the sides. Fill the pie plate with pie weights or dried beans. Place the pie plate into the preheated oven and cook for about 13 minutes. After 13 minutes, carefully remove the pie plate from the oven. Then carefully remove the parchment paper and pie weights/beans. Place the pie plate back into the oven and cook for another 8 – 10 minutes. Remove from oven and place on a cooling rack. While it is cooling, make the filling. 

For the filling

Place the eggs, egg yolks, cream, and milk into a medium-sized bowl. Use a fork or whisk to beat well. Add in the salt, pepper, and nutmeg and mix it in. Stir in the cheese. 

For assembling

If using the bacon, arrange it in a single layer on the bottom of the slightly cooled pie crust. Pour the egg, cream, and cheese mixture into the crust. (If not using bacon, just pour the egg mixture into the pie crust). Place back into the oven and cook for about 35 – 40 minutes, or until golden in color. The quiche will still wiggle a little in the middle – you can check doneness by inserting the edge of a butter knife into the middle of the quiche, if it comes out clean the quiche is done. Remove from oven and let it cool slightly before serving. Makes 8 one-piece servings. 

Recipe adapted from The Food Network, Emeril Lagasse 

%d bloggers like this: