GRANOLA BARS (from Alton Brown, foodnetwork.com)
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey, approximately 1/2 cup
- 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
BLOODY MARY SALAD
- 2 Tbsp prepared horseradish
- 2 Tbsp olive oil
- 2-3 Tbsp vodka (this is optional, as is the amount – I’d probably add just a tad more)
- 1-2 Tbsp fresh lemon juice
- 11/2 tsp. hot sauce (e.g., Tabasco)
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp pepper
- 3 pints grape or cherry tomatoes, cut in half
- 4 stalks celery, cut into 1/4 inch thick diagonal slices
- Celery leaves (garnish)
In a large bowl, whisk horseradish, all liquid ingredients and salt and pepper together.
Add tomatoes and celery and toss. Cover and refrigerate at least 2 hours (best overnight).
Toss again before serving. Garnish with celery leaves.
ANNIE’S TURKEY SALAD
- 6 eggs
- 6 cups cooked turkey meat
- 1 (16 ounce) jar sweet pickles, chopped
- 1 1/2 (10 ounce) jars mustard-mayonnaise blend
- 3/4 cup mayonnaise
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.