Jun 1, 2005

Newsletter Issue #3 - February 2006


I hope you're having a good week! As I mentioned in my last newsletter I have a neat little freebie for you this time. :) I recently received a Healthy Breakfast Smoothie e-book and instantly thought that all my subscribers would enjoy it as well. You can download it from http://chefmichele.blogspot.com/2005/06/free-smoothie-ebook.html (don't worry its virus free and no spyware either, so just download it, read and enjoy!) If you like it, send me an email and let me know ---> chefmichele@gmail.com. I'd love to have your feedback!

It's been a busy time as always around our house. I always find that when things get extra busy housework is what suffers most. I recently found a great blog that has some awesome tips for getting your house in order with minimal stress. Take a look at http://www.happyslob.com/. I think you will find lots of great ideas there as well.

Here are my most recent blog entries in case you missed them:

Spinach and Artichoke Dip - http://chefmichele.blogspot.com/2006/01/spinach-and-artichoke-dip-arf-tuesdays.html

French Toast and Caramel Maple Syrup

Honey Dijon Chicken

I was just browsing through The Complete Tightwad Gazette and saw a recipe for homemade granola. I haven't made any in such a long time so I thought I'd share my recipe with you. Granola can be quite expensive if you buy it ready-made but it's not that high priced to make it yourself. I adapted my recipe from the one in The Complete Tightwad Gazette. If you don't own this book and you are really serious about cutting your costs in the kitchen (and elsewhere in your life) you really should purchase a copy. It is an awesome resource! You can take a look at it here and see excerpts as well -----> http://tinyurl.com/7lfo8

Homemade Granola

3/4 c. brown sugar
1/3 c. canola oil
1 tsp. vanilla
1/3 c. honey
5 c. quick oats
1/2 c. raisins
1/2 c. dry milk
1/2 c. sliced almonds
3/4 tsp. cinnamon
Pinch of salt

Mix brown sugar, oil, vanilla and honey in a sauce pan. Heat until sugar dissolves. Combine dry ingredients in a 9 x 13 in. pan. Pour sugar mixture over dry mixture and mix well. Bake at 375 degrees for 10 minutes. Allow to cool and store in a large ziploc bag or other airtight container.

I have so many recipes to share but I am ALWAYS looking for more :) Do you have a favorite recipe to share? I would love to have a section in this newsletter for readers to share their tried and true favorites! If you have one you'd like to contribute, just send it in to chefmichele@gmail.com. If you have any other comments or suggestions, send those in too! :)

I really enjoyed chatting with you today! If you enjoyed this newsletter, be sure to pass it on to all your friends! If this issue was passed on to you and you’d like to subscribe, visit http://chefmichele.blogspot.com and fill out the subscription form right at the top on the left.

Until Next time, Happy Cooking!


P.S. I'm wondering if anyone would be interested in seeing a message board on my blog? Just a gathering place to share frugal kitchen tips and ideas... let me know what you think ---> chefmichele@gmail.com

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