Disclosure: I was not compensated for this post. As a member of Cooking Light’s Bloggers’ Connection, Deanna and I were provided with cookbooks to review and give away, but the thoughts and opinions are my own.
My parents just drove 26 hours in the car from Montana to bring me my favorite granola. But I didn’t have the heart to tell them that my mom’s homemade granola recipe from my childhood is no longer my favorite. This recipe for Molasses Almond Granola is. (Sorry Mom – although we still loved having you visit!)
If that’s any indication of the deliciousness of the other 199 recipes in the MyRecipe’s America’s Favorite Food cookbook, cooking from this book will mix up your ‘favorites list‘! The book contains: Fettuccine Alfredo with Bacon (from Cooking Light so you know you can make it healthfully more than once a year;) Pasta with Asparagus, Pancetta and Pine Nuts (with 60 reviews!) White Bean and Chicken Chili; Pork Chops with Country Gravy; and on and on. These are the 200 “most-tried and best-rated” recipes by the 6 million users of MyRecipes.com.
So it’s not surprising that All-Time Favorite Chocolate Chip Cookies was one of America’s favorite foods – although it is decidedly not a Cooking Light recipe – I will be making it pronto. How could you not with a title like that?
It’s because of the fact that MyRecipes recipes are kitchen tested and user-rated so thoroughly that it has become my first stop when I have an ingredient (like asparagus currently) and need a recipe idea. Plus since this is where the Cooking Light recipe box lives, there’s almost always a light version of any recipe I could want to cook.
In this Molasses Almond Granola, I did swap in raisins and dried apricots for the cranberries and currents. (Apricots and raisins are in my mom’s original recipe!) I also added an extra 1/2 cup oats to try to stretch the recipe since granola goes fast around here. (And this granola went extra fast, especially in yogurt parfaits for my kids!)