18801 really good filled granola Recipes

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

butter, softened, white sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, granola, raisins, chopped, unsalted dry-roasted peanuts

butter, softened, white sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, granola, dates, pitted and chopped, chopped, unsalted dry-roasted peanuts

butter, softened, white sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, granola, semi-sweet chocolate chips, chopped, unsalted dry-roasted peanuts

shortening, brown sugar , firmly packed, eggs, milk, vanilla, all-purpose flour, baking soda, salt, granola cereal

granola cereal, rolled oats, brown sugar, peanut butter, corn syrup, melted butter, vanilla, coconut, chocolate chips, raisins, nuts (any kind ), sunflower seeds (optional), wheat germ (optional)

butter or 1 cup margarine, sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, granola cereal, semi-sweet chocolate chips

chocolate chips (i used milk chocolate), butterscotch chips, granola cereal (without raisins), almonds, chopped, cinnamon

granola cereal , without raisins, all-purpose flour, brown sugar, ground cinnamon, cold butter, strawberry preserves

flour, brown sugar (firmly packed), cinnamon, baking soda, butter (softened ), eggs, vanilla, low-fat granola cereal with raisins, semisweet mini chocolate chips

plain yogurt, granola cereal, your favorite, fresh berries (raspberries, blueberries, strawberries, hulled & sliced), bananas , peaches, mangoes, peeled & sliced, honey

instant nonfat dry milk powder, honey, peanut butter (creamy or chunky will work just fine), granola cereal (of course i use healthy granola healthy granola.)

egg, buttermilk, brown sugar, vegetable oil, granola cereal, slightly crushed, flour, baking powder, salt, baking soda, fresh blueberries

all-purpose flour, baking powder, salt, sugar, brown sugar, canola oil or 3 tbsp vegetable oil, cinnamon, egg, vanilla extract, low-fat granola

granola cereal , without raisins, sugar, all-purpose flour, baking soda, vegetable oil, buttermilk, eggs, blueberries

water, butter, brown sugar, bread flour, granola cereal (any flavor ), dry milk, salt, bread machine yeast or 1 1/2 tsp active dry yeast

apple cinnamon granola cereal, chunky peanut butter, honey, brown sugar, bananas, wooden popsicle sticks