Food Storage Friday / Mom's Peanut Butter Granola

This is a feel good comfort food, as it is something my mom made for my bros and me growing up.  Y.U.M.


I double this recipe for my family of 8

2 T canola oil
1/2 C chunky peanut butter
Mix together then add:


1/3 C packed brown sugar


Then Add
3 C oats to the peanut butter mixture. (I add 3 C oats and 3 C Rice Krispies)


Cut it in until the peanut butter mixture is all broken up and has a mix of oats with it...these chunks are the best part.


Spread onto baking sheet. (I use two sheet cake pans for my double batch). Bake at 300* stirring maybe once, and bake for 15 to 20 mins or until lightly browned. Remove from oven and add raisins or craisins...serve with milk.

KID APPROVED!

Easy Strawberry Jam

This is an easy no cook method, using this pack of Ball Brand No Cook Freezer Jam

Just follow the directions on the back of this envelope.

In a large bowl mix up the Freezer Jam Pectin and 1 1/2 Cups sugar


Then hull your strawberries, clean them then put them in the Food Processer and blend them up and measure out about:


4 Cups Strawberries (which is abt 2 1/2 cartons of strawberries)
Add the strawberries to the sugar/pectin mixture and mix it well. 
Put it in freezer containers, or if you are gonna eat it right away the fridge works too.

Chicken Enchalada Lasagna

This is a good way to use your leftover chicken sauce from you Hawaiian Haystacks!!


I say Lasagna, because it is the basic Enchalada recipe but instead of rolling them into individual burritos, the tortillas are layered with the sauce.


Chicken Sauce:


2 cans Cream of Chicken Soup
1 can Milk
1 Cup Sour Cream
1/2 can (28 oz can) green Chile Enchilada Sauce
(or to taste)
8 ozs shredded cheese (reserve some for the top)
1-2 Cups diced Cooked / Canned Chicken
diced green chilies (optional, depending on how much heat you want)


Tortillas
I used corn tortillas.
I found a bag of corn tortillas under $3 with abt 80 tortillas in it (4.58 lbs)


Set oven at 350*.  Mix this all together and spread about 1 cup of this on the bottom of a 9X13 pan and start layering tortillas then sauce, repeat, ending with the sauce on the top....I put Chips on top of the sauce with the left over cheese on top of that.  I would recommend adding the cheese and chips about 5 mins before it's finished baking. Bake for 30 mins...or until bubbly. 
As you can see it's a keeper...the more cheese you add the higher the approval rating!! Needless to say I had about 3 bites and that was my calorie limit for the evening.