3/4 cup mayonnaise
1/2 cup buttermilk
2 Tablespoons finely chopped fresh parsley
2 Tablespoons chives
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons dijon mustard
3/4 teaspoon onion powder
Whisk first 3 ingredients in large bowl. Mix in remaining ingredients. Dressing can be prepared 5 days ahead. Keep refrigerated.
Makes 1 1/2 cups.
3 cups old fashioned oats
1 1/2 cups nuts (pecans, sliced almonds, walnuts ect.)
1/2 cup coconut
1/4 cup plus 2 Tablespoons vegetable oil (may need 1-2 T. more if too dry)
1/4 cup honey
1 Tablespoon maple syrup
1 1/2 cups dried fruit (raisins, craisins, currants, apples, etc.)
Optional additions: seeds, spices, or flavorings
Preheat oven to 350; spray a baking sheet with non-stick spray and set aside.
In large bowl, combine oats, nuts, coconut, vegetable oil, honey and maple syrup; stir to blend. Spread on baking sheet and bake for a total of approximately 30 minutes, stirring granola every 10 minutes.
Once granola is gloden brown and fragrant, remove from the oven and let cool. Stir in dried fruit and store in an airtight container.
Awesome Pralines and Cream
Makes one 9x13 pan
1/2 cup quick-cooking rolled oats
1/2 cup packed brown sugar
2 sticks butter
1 cup chopped pecans
2 cups flour
2 (12oz.) jars of caramel topping
1/2 gallon vanilla ice cream, softened
Mix the first 5 ingredients. Bake in a 9x13 buttered pan at 350 for 20 minutes. Stir often; the mixture will be crumbly. Cool and divide mixture in half
Put half of crumbs in bottom of pan. Spread crumbs evenly in pan. Pour 1 jar of caramel topping over crumbs. Put softened ice cream on topping. Pour other jar of caramel over ice cream. Sprinkle with rest of crumbs. Freeze at least 3 hours before serving.
Hope you enjoy these recipes as much as the kids have over the summer. Enjoy!!!