Recipies

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Apple Rosemary Pecan Mixed Green Salad

  • 8 cups Mixed greens
  • 1 cup Simply Suzanne™ Live Simply Apple Rosemary Pecan granola trail mix
  • 8 Tbsp Bleu cheese, crumbled to taste (optional)
  • Salt and pepper to taste
  • Your favorite vinaigrette or salad dressing

Directions:

  1. Place the mixed greens in a bowl or dish. Add salt and pepper to greens and toss.
  2. Add 1 cup of the Apple Rosemary Pecan granola trail mix to the mixed greens.
  3. Add bleu cheese crumbles (optional). Add vinaigrette. Toss lightly and serve.

Prep Time: 5 minutes

Total time: 5 minutes

Serving Size: 6 people

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Lotsa Chocolate Triple Chocolate Chip Cookies

  • 1 cup All- purpose flour
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 stick Unsalted butter, softened
  • ⅓ cup Packed light brown sugar
  • ⅓ cup Granulated sugar
  • ½ tsp Vanilla
  • 1 large egg
  • 1 cup Simply Suzanne™ Lotsa Chocolate Granola
  • ¾ cup Semisweet chocolate chips
  • 2 Tbsp Cocoa powder

Directions:

  1. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  2. Whisk together flour, baking soda, and salt in a small bowl. Beat together butter, sugars, and vanilla in a medium bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes, then beat in egg until combined well. Reduce speed to low, then add flour mixture and mix until just combined.
  3. Stir in cocoa power, granola and chocolate chips.
  4. Drop 18 mounds (about 2 level tablespoons per mound) of batter about 2 inches apart onto 2 ungreased large baking sheets, then pat each mound into a 2 ½-inch round.
  5. Bake cookies, switching position of sheets halfway through baking, until pale golden, about 14 minutes. Cool on sheets 1 minute, then transfer to racks to cool completely.

 

Prep Time:  15 minutes

Total time:  30 minutes

Serving Size:  24 cookies

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Caramel & Granola Apples

  • 6 wooden sticks or 8 inch wooden skewers
  • 6 small apples, any variety, stems removed
  • 1 cup Heavy cream (you can use fat free milk, cream or soy milk)
  • 1 cup Sugar
  • ¼ cup Dark corn syrup
  • 2 Tbsp Unsalted butter
  • 1 cup Finely chopped Simply Suzanne™ Original , Lotsa Chocolate or Dark Chocolate and Coffee granola

Directions:

  1. Insert sticks into tops of apples. Prepare an ice-water bath..
  2. Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245°F, about 10 minutes.
  3. Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel.
  4. Using a spoon, coat apple halfway to three-quarters of the way up sides.
  5. Place granola in shallow bowl. Roll caramel covered apple in granola.
  6. Transfer onto a parchment lined baking sheet, refrigerate until set, about 15 minutes.

Note: For a smaller version on the classic, use Lady apples.

Prep Time: 10 minutes

Total time: 1 hour

Serving Size: 6 people

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Dessert Crudites

  • 1-3 lbs. Strawberries, apples, pretzels or dried fruit
  • 2 ½ cups Caramel sauce
  • 2 ½ cups Chocolate sauce
  • 1 ½ cups Simply Suzanne™ Original Granola
  • 1 ½ cups Simply Suzanne™ Lotsa Chocolate Granola

Directions:

  1. Begin to heat the caramel and chocolate sauces according to the recipes on the back of card (or manufacturer’s instructions).
  2. Meanwhile, put each of the granola flavors into its own plastic bag. Seal bag and cover with a dish towel. Gently crush the granola mixture with a rolling pin or back of a sauté pan until the mixture resembles coarse bread crumbs. Empty each bag of crumbled granola into a small serving bowl.
  3. Once the sauces are warm, fill one of the bowls with chocolate sauce, and the remaining bowl with caramel sauce.
  4. Arrange the fruit, the two bowls of the crumbled granola and the two bowls of sauce on a serving tray. Serve.

Caramel Sauce for Dessert Crudites

  • 1 ½ cups Sugar
  • 1 cup Water
  • ½ cup Light corn syrup
  • 1 ½ cups Heavy whipping cream

Directions:

  1. Combine all ingredients except whipping cream. Stir over medium heat until sugar dissolves..
  2. Increase heat and boil without stirring until mixture turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 mins. Remove from heat.
  3. Add cream very carefully (spatter may occur). Stir sauce over low heat until all ingredients are dissolved and sauce is smooth.
  4. (Sauce can be made one day ahead. Cover and refrigerate. To serve, warm over medium-low heat just until pourable, then allow to cool to room temperature.)

Chocolate Sauce for Dessert Crudites

  • 12 oz.Semi-sweet hocolate, finely chopped
  • 1 ½ cups Heavy whipping cream
  • ¾ cup Light corn syrup

Directions:

  1. Begin Place chocolate in stainless steel bowl. Combine cream and corn syrup in small saucepan.
  2. Bring cream and corn syrup mixture to a simmer. Pour the hot liquid over the chocolate and let sit for 3-4 mins. Stir gently with a whisk to combine.
  3. Allow sauce to cool slightly before transferring into a bowl or container.
  4. (Tightly covered, the sauce will keep up to 2 weeks in the refrigerator. To serve, gently reheat the sauce in the microwave.)
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Michigan Salad

  • 8 cups Baby spinach
  • ½ cup Simply Suzanne™ So Very Cherry Granola
  • 10 Tbsp. Bleu cheese, crumbled
  • 6-8 pieces Thinly sliced prosciutto
  • Salt and pepper
  • Your favorite homemade vinaigrette

Directions:

  1. Preheat oven to 350°F. Arrange prosciutto on a foil-lined baking sheet. Bake for 10-15 minutes, or until crisp. Remove from heat & allow to cool.
  2. Place the greens, nuts, cheese, and granola in a large bowl. Season salad with salt and pepper. Once prosciutto has cooled, break into bite-sized pieces & add to the salad bowl.
  3. Add vinaigrette. Toss lightly and serve.

Prep Time: 10 minutes

Total time: 10 minutes

Serving Size: 6 people

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Cornbread Muffins

  • 1 box Jiffy corn muffin mix
  • ¾ cup Simply Suzanne™ Original Granola
  • 1 egg
  • 1/3 cup milk
  • 1 Tbsp chopped jalapeños
  • ½ tsp chipotle powder
  • ½ tsp ancho chile powder
  • ¾ cup white cheddar, queso, or mozzarella cheese (shredded)
  • A few dashes of Detroit Super Premium 92 Octane Hot Sauce (or your favorite hot sauce)
  • Salt to taste

Directions:

  1. Preheat oven to 400°F.
  2. Grease muffin pans or use paper baking cups.
  3. Combine all ingredients in a medium mixing bowl. Fill muffin pans ¾ full. Bake 15 minutes or until golden brown.

**Note: Jiffy© Muffin Mix is a Michigan based company and product. See http://www.jiffymix.com for more information.

Prep Time: 10 minutes

Total time: 10 minutes

Serving Size: 6 muffins

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Midnight Hour

  • ¾ oz Kahlua
  • ¾ oz Courvoisier VSOP
  • ¾ oz Grand Marnier
  • ¾ oz Fresh Espresso

Directions:

  1. Put all ingredients into a cocktail shaker and mix well.
  2. Strain drink into chilled cocktail glass.
  3. Meanwhile, in a separate martini shaker place the loose whipped cream and slowly stream on top of the chilled liquor. Use a spoon if necessary to help layer the cream on top of the cocktail.
  4. Top the cocktail with the granola of your choosing.

**Note: Recipe Developed by: Travis Fourmont for Michael Symons Roast©

Prep Time:  5 minutes

Total time:  10 minutes

Serving Size:  6 cocktails

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Original Granola Parfait

  • 2 cups plain non-fat greek yogurt (or your favorite yogurt)
  • 2 cups Simply Suzanne™ Original Granola
  • 1 Tbsp pure Michigan honey
  • Mint (for garnish)
  • 1 cup fresh berries (raspberries, blueberries, strawberries, blackberries).

Directions:

  1. Rinse and keep berries whole except for strawberries, which should be hulled and halved.
  2. Set out 4 clear glasses (parfait, wine, or martini styles). Spoon 2 Tbsp of yogurt into each glass. Add honey (to taste). Spoon 2 Tbsp of Simply Suzanne™ Original Granola on top. Spoon 1 Tbsp of fresh fruit on top. Repeat the layering process until the glass is full. Add a sprig of mint for garnish.

Note: Use fruit that is fresh and in-season. Serve as a breakfast, brunch, snack or dessert.

Prep Time: 5 minutes

Total time: 10 minutes

Serving Size: 4 people