Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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As a person that loves to cook and blog, I find it necessary to seek out and try new recipes. My lucky husband rarely gets the same meal twice, except for his pasta, which is required weekly. With this in mind, I delved into my extensive files (I have them sorted by category in plastic file folders) and came across a recipe from Delicious Orchards. The recipe must be over 20 years old and is from the fall/winter season. One side of the sheet has recipes for acorn and butternut squash (I’ve made the baked squash and apple casserole, delish!) and the other, spaghetti squash. The recipe that they gave was for spaghetti squash casserole. Although, not quite technically “pasta” for my husband, he has a new fondness for spaghetti squash. For the past several months I’ve been on a morning yogurt kick. I top 5% plain Fage yogurt with sliced strawberries and a scoop of granola. I’m obsessed with Healthy Dark Chocolate Granola, but how healthy can it be if one can’t stop eating it. I also love America's Test Kitchen’s Almond Granola with Dried Fruit, but with changes to make it similar in taste to the The Granola Factory’s Honey Pecan flavor. Recently my son-in-law found a recipe for Brown Butter-Pecan Granola on the Bon Appétit Magazine website. The flavor profile of this granola is cranberry orange and, for my taste, a tad sweeter than the other granolas I make. For this recipe you’ll need unsalted butter, dark brown sugar, honey, vanilla, pecans, old-fashioned oats, raw pumpkin seeds, unsweetened coconut flakes, finely grated orange zest, cinnamon, kosher salt and dried cranberries. (I omitted the pumpkin seeds.)
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