Lea's Fabulous Breakfast Bars

Lea's fabulous breakfast Bars

Breakfast bars (thank you Lea Roberts​ for this recipe!!)

I doubled the recipe; added pecans and dark chocolate chips; used cherries instead of raisins; and used 1/2 flax flour and 1/2 almond flour for doubled 

Lea made these for me and Susan one weekend we had a girl's weekend at PK
1/2 c coconut oil
1/2 c honey
1/2 tsp salt
1/2 tsp baking soda
2 1/2 c almond meal 
1 c shredded coconut
1 c pumpkin seeds
1 c sunflower seeds
1/2 c chopped almonds
1/2 c raisins (cranberries or cherries are great)
 **if you want, add chocolate chips, pecans, or flax seeds just add a little more honey and coconut oil to make correct consistency
-grease pan and press mixture into the large rectangled baker
-bake 20 min at 350
cool in pan for 2 hours before cutting and store remaining in the refrigerator

I will always think of her when I make them! 

Granola for EVERYDAY!!!

Let me begin by saying that I eat this everyday over FAGE (no other will do!!) Sometimes

even for 2 meals:)

ingredients:

5 cups rolled oats 

1 cup sliced almonds 

1 cup chopped pecans (good ole Texas must!) 

1 cup Pepita seeds 

1 cup ground flax 

1 cup wheat germ 

1 cup sesame seed 

2 cups shredded unsweetened coconut 

1 cup hulled sunflower seeds (I use salted) 

1 cup oil (sesame best, or canola) 

2 cups local unprocessed honey *I add some sea salt (certainly optional!) 

2 cups unsweetened dried cherries 1 cup dried blueberries 

2 cups dried cranberries (unsweetened if you can find it) 

directions: *preheat oven to about 325 *IN A HUGE BOWL:)))) stir together all ingredients EXCEPT FRUIT!!! (if you will heat the honey a bit it will mix much easier) *Pour into LARGE oiled pan (I use the same kind of pan in which I cook Thanksgiving turkey) *HOW LONG??? This is the only tricky part..... most granola recipes will say for about 20 minutes.... I've found that it takes much longer with this much stuff:) I put it in the oven and every 10 minutes (or shorter as it cooks) I stir the mixture especially the edges. As it gets done... your entire kitchen will get the aroma of honey toasted oats and nuts! YUMMMMMMMMMMY When it gets brown all through, take it out and let it cool for a short time. When you can touch the pan, stir in the dried fruits. Continue to cool the mixture... as it cools, it will begin to get crunchy. I find it easiest to stir it as I come into the kitchen until it is completely cool. Store it in airtight containers. 

CAUTION: only share it with family and friends if you want to ALWAYS make big batches... well maybe that is only applicable to VERY good friends and wonderful daughters:) Enjoy!!! Truly... this is a staple at our house... and TRULY FAGE yogurt is best!

Cheese Egg and Green Chili Cassarole

Cheese and Green Chili casserole

(made by Louise Lockhart for my wedding shower, April of 1975)

**understand that this is one of our MOST used family recipes, and as yet, I've not found one to compete with it's flavor and versatility**

Begin with FRESH EGGS!!! (recipe at end of pictures)

Use a blender or hand held beater to mix flour, eggs and milk
I make several recipes at once as it freezes beautifully...

we even freeze individual servings to heat later or send on trips.

**this was the recipe I would take on every ski (water or snow) trip we ever took with groups!\

DO NOT USE FOIL PANS!!!!

To designate hot chilies, bacon, or ground beef areas, I use peppers on the end of the casserole with the difference. That way children can be sure not to get a hot bite!

Recipe:

*line large glass casserole pan with soft corn tortillas (usually 6 med. sized)

*top with med can of chopped green chilies

(here you can add crumbled bacon, ground beef, sausage, or jalapenos if you want)

*spread 6+ cups of grated cheese (mild cheddar or longhorn) on top of chilies

*beat 6 fresh eggs + 1/2 cup flour + 2 cups milk

*pour over cheese

*bake 30-40 minutes at 325 degrees

*top servings with sour cream and picante

ENJOY~~~~ with fun family and friends!

we have for so many years!