Crispy Hashbrowns

Ingredients

• 4 cups shredded peeled baking potato (about 1 1/4 pounds)
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped green bell pepper
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• Cooking spray
• 
  

Preparation

Preheat oven to 475°.
Place potato in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato, onions, and bell pepper in bowl. Add the cornstarch, salt, black pepper, and onion powder; toss well to coat.
Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 cup potato mixture (do not pack). Carefully remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.

Nutritional Information

Calories per serving:	97
Calories from fat:	6%
Fat per serving:	0.7g
Saturated fat per serving:	0.2g
Monounsaturated fat per serving:	0.0g
Polyunsaturated fat per serving:	0.3g
Protein per serving:	2.2g
Carbohydrates per serving:	21.1g
Fiber per serving:	1.7g
Cholesterol per serving:	0.0mg
Iron per serving:	1.1mg
Sodium per serving:	97mg
Calcium per serving:	12mg

Biscuits

3-Ingredient Coconut Oil Biscuits

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Yield: About 12 biscuits

Ingredients

• 2 cups self-rising flour, store-bought or homemade
• 1/4 cup coconut oil (room temperature)
• 3/4 cup coconut milk*, or any milk

Method

Preheat oven to 425 degrees.

Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.

Megan's Granola

Rated: Submitted By: annie9 Photo By: CC♥'s2bake Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 30

"This homemade granola recipe uses oats, nuts, and dried fruit to create a tasty family-friendly breakfast cereal."

Ingredients:

8 cups rolled oats 1 1/2 cups wheat germ 1 1/2 cups oat bran 1 cup sunflower seeds 1 cup finely chopped almonds 1 cup finely chopped pecans 1 cup finely chopped walnuts 1 1/2 teaspoons salt

1/2 cup brown sugar 1/4 cup maple syrup 3/4 cup honey 1 cup vegetable oil 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 2 cups raisins or sweetened dried cranberries

Directions:

1.	Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2.	Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3.	Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

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Printed from Allrecipes.com 4/7/2014