LAURIE'S HOMEMADE GRANOLA

3 cups old fashioned oats
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
3 tablespoons chia seeds
2 tablespoons flax seeds
1 tablespoon cinnamon 
1/2 teaspoon salt
1/4 cup honey
2 tablespoons melted coconut oil
1/2 teaspoon vanilla

1. Preheat the oven to 300 degrees. 

2. In a large bowl, mix together oats, almonds, pecans, coconut, chia seeds, flax seeds, cinnamon, and salt.

3. In a small bowl, whisk together honey, coconut oil, and vanilla, then pour over the oat mixture and stir until combined.  

4. Spread granola onto a baking sheet covered with parchment paper or a baking mat in an even layer.

5. Bake for 30 minutes (stirring halfway through), then remove and let cool. 

6. Transfer to an airtight container and store at room temperature for up to 2 weeks.

NO KNEAD CRUSTY ARTISAN BREAD

3 c flour

1/2 t yeast

1 1/2 t salt

1 1/2 c warm water

*Mix ingredients in a bowl with a spoon and cover with plastic wrap. Leave out on the counter for 12-24 hours. Dough will be a little dry & flakey.
*When ready to bake, put empty enamel pot (with lid on) in the oven at 450 degrees to heat up.
*Remove dough from bowl, shape into a ball and put on a floured piece of parchment, spray with no stick spray, cover with plastic wrap and let sit for 30 mins.
*After 30 mins (carefully) remove hot pot from the oven. Set parchment and dough in the pot, cut a few slits in the top of the bread, and put the lid back on. *Return pot to the oven and bake for 25 mins. Remove lid and bake for an additional 13-15 mins to brown the top. (Brush with olive oil/garlic/rosemary etc. at this point if desired)
*Remove from oven and place bread on a cooling rack.

GRAHAM ALMOND COOKIES

48 long small graham crackers

1/2 cup sugar

1 cup butter

Slivered almonds

Place 48 long small graham almond crackers on a large baking sheet.  Cover with slivered almonds.  Heat butter and sugar to a boil and boil for 2 minutes.  Carefully pour over crackers.  Bake at 300 degrees for 11 minutes.  Cool and break or separate crackers.  

HONEY BUTTER SKILLET CORN

2 tablespoons salted butter
2 tablespoons honey
1 bag (16 oz) frozen corn (it is really good with fresh corn cut from the cob)
2 ounces cream cheese cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.  Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.  Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

1 stick butter
2 cups sugar
½ cup milk
¼ cup cocoa
1 cup peanut butter
2 tsp vanilla
3 cups quick cook oats
¼ tsp salt

In a large bowl stir together oats and salt. Set aside.  In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa.  Bring the mixture to a boil for about a minute and then remove from heat.  Whisk in peanut butter and vanilla until well combined.  Pour chocolate peanut butter mixture over oats and stir until combined.  Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.  Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

GREEK PORK SOUVLAKI

2 lbs pork steak / pork fillet chopped into bite-sized chunks
¼ cup olive oil
1/3 cup fresh lemon juice
4 garlic cloves crushed
2 tsp dried oregano
2 tsp rosemary finely chopped
1-2 tsp salt
1 tsp black pepper


Combine all the marinade ingredients then pour over the pork. Cover and allow to marinade for at least 30 minutes, but up to 24 hours in the fridge. Carefully skewer the marinated pork onto skewers. Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through. Remove from the heat and allow to rest for 5 minutes.
Serve with lemon wedges, tomatoes, cucumbers, olives and pita.

SOUR CREAM RAISIN BARS

1 cup brown sugar
1 cup butter
1 3/4 c quick oats
1 teaspoon baking powder
1 3/4 cups flour
1/2 cup nuts

1. Mix and press half of mixture into a cake pan.

2. Soak 2 cups of raisins in water and then drain.

3. In a saucepan, boil the following until thick:

1/4 tsp salt
1 cup sugar
1 1/2 cup sour cream
1 teaspoon vanilla
3 tablespoons cornstarch
3 egg yolks

4. Add raisins.  Place on top of first layer of dough and then add remaining dough.

Bake at 350 degrees for 30 minutes.