cinammon pull aparts

18 frozen rhodes rolls
1/3 c. (1/2 pkg.) butterscotch pudding (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. melted butter

grease (pam) bundt pan and arrange rolls in single layer.  sprinkle dry pudding, then brown sugar, butter and cinnamon.  cover with plastic wrap and let rise 8-9 hours. 

bake at 350 degrees for 25-30 minutes.

invert immediately to avoid sticking.

*original recipe from mom

**easter and christmas breakfast tradition

granola: only 5 ingredients

6 cups rolled oats
1/4 c. brown sugar
1/2 c. coconut oil
1/3 c. honey
2 tsp. vanilla
 optional:
1 cup wide coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1/2 c. raisins or craisins
1/2 c. dried mango
1 c. chopped nuts (almonds)


directions:
1.  mix rolled oats and brown sugar together.
2.  in a separate bowl, whisk together the oil, honey and vanilla.
3.  pour over dry mixture and stir to coat thoroughly.  add in chopped nuts and any seeds at this point.
4.  spread on baking sheet and bake at 350 degrees for 30 minutes.
5.  stir frequently (every 5 minutes) to ensure even baking.  it should be golden brown when it is done.
6.  add dried fruit and coconut after baking.
7.  let it cool on baking sheet and then break up any large pieces.  store in an airtight container.
8.  makes 8 cups.  can store for 3 weeks.

*original recipe found on super healthy kids website

whole wheat pizza dough

1 package active dry yeast  (2 1/4 tsp.)
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal

in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes.  in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt.  add 2 cups of the flour and the yeast mixture.  mix at a medium speed until well blended.  add remaining flour in three batches, mixing until flour is incorporated before adding more.  dough should be sticky and hold together. 

oil a large bowl with 1/2 tsp. of the oil.  place dough in bowl; brush 1/2 tsp. oil over dough.  cover bowl with plastic wrap; place on top rack of an oven that is off.  place a bowl of hot tap water on bottom rack of oven to create humidity.  close oven; let dough rise for 1 1/2 hours. 

remove dough from oven; punch down and divide in half.  oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan.  stretch each ball of dough to fit size of pizza pan.  

pierce dough with a fork intermittently about six times.  return to oven on top rack with fresh hot water on bottom rack.  close oven and let rise 30 minutes. 

remove dough and water; heat oven to 350 degrees F.  bake dough for 10 minutes.  remove from oven; let cool 10 minutes.  pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month. 

*original recipe from you raising your child book

smashed chickpeas and avocado salad sandwhich

1 (15 oz.) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves

directions:
1.  rinse and drain the chickpeas.  place on a paper towel and remove the outer skins.  you can leave them on, but i like to remove them.

2.  in a medium bowl, using a potato masher smash the chickpeas and avocado together.  add in cilantro, green onion and lime juice.  season with salt and pepper, to taste.

3.  spread salad on bread and top with your favorite sandwich toppings.  i like to add fresh spinach leaves.

4.  chop up spinach leaves and stir into the mixture. 

note:  this salad also makes a great dip.  serve with cut up veggies, crackers or pita chips.  also, this salad is best eaten the day it is made because it will turn brown due to the avocado. 

*original recipe from two peas & their pod blog