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Jan 212013

Fruity Granola Bars

How does Monday get here so quick? And on top of it being Monday, both of my teams lost this weekend in the playoffs, and the weather outside is overcast, making this an even yuckier Monday than normal! The one good thing about today, is that there are no desserts on the calendar, granola bars are today’s topic and at least they’re healthy for you! Yes, today is National Granola Bars Day and this recipe is packed full of fruit and nuts for a healthy alternative for those mid-afternoon cravings!

granola bars

Fruity Granola Bars
  • 2 ripe bananas
  • 8 oz dried figs
  • 8 oz dried apricots
  • 8 oz pitted dates
  • 8 oz golden raisins
  • 2 cups granola
  • 8 oz chopped coarsely chopped walnuts
  • 1 cup coconut
  1. Peel the bananas and combine with the next 5 ingredients in a food processor and process just to chop and blend well or run mixture though a meat grinder; stir in the walnuts.
  2. Press mixture into a 13x9x2-inch dish, sprinkle with coconut.
  3. Cover and refrigerate for 24 hours to allow flavors to meld.
  4. Cut into desired size.


Hope you enjoy!

Nov 162012

Stuffed Duckling

I know some of you out there do not always have turkey or ham for Thanksgiving, and so I thought I’d throw in an alternative for you. My dad went duck hunting every year up home and always came home with many a duck for mom to cook. I was never too fond of duck as the meat was dark and I am definitely a white meat eater, oh I can munch on a chicken leg once in awhile or a smoked turkey leg at the Renaissance Fair when we used to go, boy I miss going to them down in Largo! Well, I don’t miss husband sucking down his beers so he could go back and check out the wench serving the beer with her, you know what hanging out! Let’s get on with the recipe because it’s more interesting than some of my stories!

Stuffed Duckling
  • 1 dressed duckling (5-6 lbs)
  • 1 teas salt
  • 10 slices day-old bread, diced
  • 1-1/2 cups peeled, chopped apples
  • 1 cup chopped walnuts
  • ½ cup chopped celery
  • 1 cup orange juice
  • ¾ cup firmly packed light brown sugar
  • 1 egg, slightly beaten
  • 2 teas orange zest
  • 1 teas salt
  • ¼ teas pepper
  1. Rub the cavity of the duck with the one teaspoon of salt.
  2. Combine the remaining ingredients and mix until well moistened.
  3. Stuff what you can into the cavity of the duck and place the remaining into a greased, shallow casserole dish and set aside.
  4. Close cavity of duck with skewers and place, breast side up on a rack in a shallow roasting pan.
  5. Bake in a 425 degree oven for 20 minutes, lower temperature to 325 and bake for 2 hours; ducking will be done when leg and thigh move up and down easily and the thigh meat will be soft to the touch.
  6. Bake extra stuffing in a 325 degree oven for 30 minutes.




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