30 Days of Thanksgiving – 3

 

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Robin’s Corn and Cheddar Biscuits

Ingredients:

2 Cups of flour
4 TBS of Baking Powder
1/4 TSP of Baking Soda
3/4 TSP of Salt
2 TBS of butter
2 TBS of Shortening
1 Cup of Milk
About 1/2 Cup of corn (more or less if desired)
About 1 Cup of shredded cheddar (more or less if desired)

Directions:

Preheat the oven to 450*

Mix the dry ingredients together (flour, baking powder, baking soda, salt). Cut in the butter and shortening until it is an even consistency.
Pour milk in center, this will get sticky so it is best not to use your hands.
Flour a surface to fold the dough. Fold corn and cheddar cheese into the dough.
Place flat 2″ circular pieces of dough on greased or non stick baking sheet. Sprinkle with cheddar and cook for 15 minutes.

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Coconut-Almond Granola

We love snacking on granola in yogurt or with milk, and we really love the way the house smells when it’s in the oven. Enjoy!

Coconut-Almond Granola

4 Cups Rolled Oats

1 tsp Cinnamon

1/2 Cup Coconut Oil

1/2 Cup Honey

1 tsp Vanilla

1 Cup chopped Almonds

Directions: Preheat oven to 250*. Line cookie sheet with parchment paper.

Combine oats, cinnamon and 1/2 cup coconut. Melt coconut oil and honey in a sauce pan. Remove from heat and add vanilla. Pour liquid over oat mixture and stir to coat well.

Spread evenly on a cookie and bake for 1 hour. Stir at 15 mins and 30 mins. Add remaining coconut and almonds at 45 mins. Turn oven off at 1 hour and let it cool in the oven for 15 mins. Remove from oven and completely cool before putting in an airtight container.