Recipe from www.foodnetwork.ca Serves: 12-16 Time: 65 minutes 2 cups old-fashioned oatmeal 1 cup sliced almonds 1 cup shredded coconut, loosely packed ½ cup toasted wheat germ 3 tbsp. unsalted butter ⅔ cup honey ¼ cup light brown sugar, lightly packed 1½ tsp. pure vanilla extract ¼ tsp. kosher salt ½ cup pitted dates, chopped…
To begin, preheat the oven to 425 degrees Fahrenheit. Cut the vegetables, keeping them separate, and season them with some of the olive oil, salt, pepper, rosemary, thyme and garlic.
In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
Preheat a 4-quart pot over medium heat. Sauté onion in olive oil with a pinch of salt for about 5 minutes, until translucent.
Preheat the oven to 350 degrees Fahrenheit. Coat an 8½ by 4½ inch loaf pan with cooking spray.
In a small saucepan, over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup and vanilla extract.
In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently.
With the school year well under way, nothing rings more true than the adage that breakfast is the most important meal of the day.