Fun Times With The Beckers

All the fun, even if it's not always blogged…

recipe: Granola Goodness — March 11, 2011

recipe: Granola Goodness

there has been a request for another batch of this yumminess:

you see, this summer, while on maternity leave, i made a concerted effort to never find myself in the position of being stuck with bad daytime TV (or, potentially only infomercials in the wee hours), so i proactively DVR’ed the Martha Stewart Show to stockpile and view in those idle moments.

say what you will about Her Martha-ness… pre-babe, i was not so much a fan, but now, i would say i am definitely in awe of her skillz.

through a series of events, i noticed this recipe which i will copy for you here:

Golden Granola
Makes 2 quarts

* 1 pound rolled oats
* 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
* 1/2 cup slivered almonds
* 1/4 cup sesame seeds
* 1/2 cup wheat germ
* 1/2 teaspoon coarse salt
* 1/2 cup safflower oil
* 1/2 cup honey
* 1/3 cup water
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup golden raisins
* 1/2 cup dried cranberries, blueberries, or other dried chopped fruit


1. Preheat the oven to 250 degrees.
2. In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
3. Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.

Well in our house, i make two batches. mine nixes the coconut and adds all sorts of dried berries. i have also tried adding sunflower seeds. i really enjoy it for breakfast in milk. i need to get me some Greek yogurt and try my own parfait.

AJ’s batch does not include coconut, only because i do not allow it in the house, but he also requests no nuts nor berries. As a non-milk drinker, he enjoys it with some mini chocolate chips.

we are down to the last crumbs of each batch, so this will be something I plan to make this weekend.

maybe you’ll be inspired to do the same!

Stromboli of Luv — February 16, 2011

Stromboli of Luv

for the obligatory V-Day Dinner – i thought it would be fun to make one of our most favorite dishes, Stromboli.

and here it is, out of the oven. yummo!

once again, here is the recipe if you are so inclined:
1 roll Pillsbury French Loaf dough
8 oz Smoked Turkey slices (or your favorite flat meat)
1 bunch scallions
1 package bacon crumbles/bacon bits (or be all fancy, and cook your own bacon!)
8 oz โ€“ 16 oz Cheese (this time, i used shredded monterey jack)

Preheat oven to 350-degrees
unroll french loaf dough โ€“ make sure not to tear
evenly lay out flat meat
finely chop scallions and scatter on top of flat meat
scatter bacon pieces atop
add cheese evenly

Tightly and evenly roll dough into french loaf shape. be sure to secure all seams and ends.
Poke air holes in top of loaf.

Bake for 26-30 minutes.
Slice and enjoy.

or – if you plan to make a heart-shape, make two!

Recipe: Italian Wedding Soup — February 15, 2011
Recipe: Sausage & Peppers, Becker Style — February 3, 2011

Recipe: Sausage & Peppers, Becker Style

i posted this on Facebook, Tuesday:
with the caption: So, maybe I overestimated on how much pasta to cook… Eek!

i had no idea i would receive the nice response that i did. ๐Ÿ˜‰

many asked for the recipe, and let me tell you, it’s oh-so-easy, and one of my most favorites, too. here you go:

1 onion
1 or 2 green peppers (or add red or yellow, but only if you don’t have to take out a loan to buy them)
3 Johnsonville Turkey Sausage links
1 clove of garlic
olive oil
your choice of de-glazing liquid
salt & pepper to taste
mozzarella &/or Parmesan/Romano cheeses

boil water for pasta
heat large skillet with olive oil.
slice up onion and saute in oil until tender
slice up peppers and add to onions (adding oil, salt and pepper as necessary)
cut sausages on the bias and add to onions and peppers

cook as much pasta as you think you need (apparently, i cooked way too much last night)… AND, use whatever kind of pasta you have- angel hair is nice. Penne is really good. tuesday night i had a little of the mini-penne and some pipette, so i dumped those in the boiling bath.

de-glaze your pan as necessary. you may use water, chicken stock or wine – really, whatever is available to you, and suits your taste.

when pasta is ready to be drained, you may use some of the pasta water to help de-glaze as well.

drain pasta, add to onions, peppers and sausage. mix well and serve.

i like to add melted cheese on top.


recipe: Curry Chicken Spread — May 4, 2009

recipe: Curry Chicken Spread

File this under: YUMMO!

as promised I have Miss May’s recipe for the Girls’ Night Curry Chicken Spread… Prepare yourself.

1 c mayonnaise
2 5 ounce cans boned chicken
1 c unsweetened flaked coconut
5 tsp curry powder
2 Tbsp minced onion
Salt to taste.

Drain juice from canned chicken.
In mixing bowl, flake chicken with fork until finely shredded.
Add mayonnaise, coconut, salt, curry powder and onion.
Stir ingredients until mixed well. Salt to taste.

Serve with crackers or bread.

Can also be blended in a food processor for a smooth consistency.

as a non-coconut lover, i think i will omit when i finally do make this. you really can’t tell its in there, but now that i know, i know, and i won’t be able to do it! ๐Ÿ˜‰