Simply YUM!

Basic Waffles and Homemade Syrup

2011-12-02T08:32:00.000-08:00

Back lots of years ago, I made a cookbook for all of my siblings and parents. That cookbook has seen incredible use and so many pages are missing from it. I have the original and really do want to make news ones but have just not had the time to do it. This morning I grabbed a page from the book that has been ripped out and is yellow with wear and food stains to make the basic waffle recipe. It is a good one and quick and easy!

Basic Waffles
1 3/4 C flour
3 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 C milk
1/2 C oil

Throw all the ingredients in a blender and blend. Cook on a waffle iron!

Homemade Pancake Syrup
1 C brown sugar
1 C white sugar
1 C water
1/2 tsp mapleine flavoring

In a saucepan bring to a boil the sugars and water for 2 minutes. Remove from heat and add the mapleine. Cool to thicken and keep in the refrigerator.

Peanut Butter Popcorn!

2011-11-28T19:24:00.000-08:00

This is so good that I am thinking I will make a huge batch of it and give it for gifts to teachers and friends. Basically I ate it for dinner tonight! Yum!

Peanut Butter Popcorn

2 (3.5 oz) pkgs of microwave popcorn, popped (I just light butter, but plain would be good as well)
1/2 C butter
3/4 C brown sugar
1/2 bag of small marshmallows
1/4 C peanut butter

Place popped corn in a large bowl.
In a saucepan combine the butter, brown sugar and small marshmallows. Cook until smooth. Remove from heat and add peanut butter, stirring until melted.
Pour the peanut butter mixture over the popcorn slowly, stirring to coat.
Enjoy!

Cheeseburger Soup

2011-11-18T16:46:00.000-08:00

The weather here has been basically parallel to Antarctica. The winds have lowered the temps below the negative mark day after day. The best way to battle that is to make soup. Yummy soup that warms you from the inside out. I found this recipe and made it last night. It was so good I had leftovers for lunch. If your weather is anything like ours this may be the ticket to warming up from the inside out!

Cheeseburger Soup
1 lb ground beef
3/4 C chopped onion
3/4 C chopped carrots
3/4 C chopped celery
1 tsp basil
1 tsp parsley
4 T butter, divided
3 C chicken broth
4 C peeled and diced potatoes
1/4 C flour
3/4 tsp salt
1/4 tsp pepper
1 1/2 C milk
2 C shredded cheddar cheese
1/4 C sour cream

In your large soup pot brown the ground beef and then remove it from the pot setting aside. In the samepot saute the onion, carrot, celery, basil and parsley with 1 T butter until the vegetables are tender. Add the broth, potatoes and beef and bring to a boil. Simmer until the potatoes are tender.

In a small saucepan. Melt the remaining 3 T butter and then add the flour, salt and pepper. Cook and stir until bubbly about 3-5 minutes. Then add the milk slowly stirring it in with a whisk. Simmer until it thickens and then add to the large soup pot with the vegetables and beef. Simmer soup or about 5-10 more minutes.

Turn off the heat and add the cheese and sour cream and stir until completely melted. Serve!

Pumpkin Cupcakes with Salted Caramel Buttercream

2011-11-06T15:24:00.000-08:00

I'm not sure what to say here about these other than I made them for family dinner and my husband has eaten at least 3 in less than a half hour. I am not sure there are going to be any left for the dinner! These are so good! I got the recipe off of Pinterest and am not sure where it originated.

Pumpkin Cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees.Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter, and eggs. Beat on medium speed until well combined. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.

Salted Caramel Buttercream

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Chocolate Dipped Peanut Butter Cheesecake Pops!

2011-10-21T21:12:00.000-07:00

Yum. I don't know what else to say. Except you might want to try these. Seriously!
The original recipe can be found HERE.

Chocolate Dipped Peanut butter Cheesecake Pops
Cheesecake:

1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter

Chocolate:

5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Directions

Wooden pop sticks

For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.

Peanut butter chocolate chip chewy granola bars

2011-10-01T12:33:00.000-07:00

The other day, while picking up my high school daughter and some of her friends one of those friends gave her a chewy granola bar. She took a bite and declared that it tasted 'chemical' but she was hungry and ate it anyway. When she said that I remembered that I had copied off several chewy granola bar recipes from a website and there determined I would make her some. I made them last night and I am pretty sure I dreamed about them. :) She found them this morning and has eaten three already. I can honestly declare that these granola bars are rub-all-over-your-face good! I am going to have to double the recipe next time.

Peanut Butter Chocolate Chip Chewy Granola Bars

4 T butter
1/4 C packed brown sugar
1/4 C honey
1/4 C peanut butter
2 C old fashioned oats
1 C crisp rice cereal
1/4 C semisweet mini chocolate chips

Line an 8x8 pan with foil.
Combine honey and butter in a saucepan over medium high heat. Stir in the brown sugar when the butter starts to melt and bring mixture to a boil. Boil and then lower the hear and simmer for about 2 minutes.
Add the peanut butter and mix in until smooth. Remove from the heat.
Add the oats and crisp rice cereal and fold them in until evenly coated.
Quickly fold in the chocolate chips and then press into the pan.
Let sit for 15-20 minutes to set and then cut. If you need it to hurry along put them in the fridge for about 5-10 minutes to cool down.

Cashew Chicken with cabbage

2011-09-15T09:07:00.000-07:00

It's been about two weeks since I made this dish but I keep thinking about it. It may be time to make it again and soon! I LOVE chicken and I ADORE cashews so this was perfect!

Cashew Chicken and Cabbage-
1 T rice vinegar
1 T brown sugar
1/4 tsp chili powder
1/4 tsp ground ginger
1 tsp sesame oil
2 T soy sauce
1 T olive oil
2 chicken breast, diced
1 C green onions, diced
2 cloves garlic, minced
1/2 C cashews
1/2 head cabbage

Combine the rice vinegar, brown sugar, chili powder, ginger, sesame oil, and soy sauce until sugar is dissolved.
Heat oil in pan and add chicken to brown about 5 minutes. Add green onions and garlic until cooked. Then add the sauce, cabbage and cashews. Heating until the cabbage has wilted. Enjoy!

Glazed Donut Muffins

2011-08-24T13:42:00.000-07:00

These.are.amazing!!!

Glazed Doughnut Muffins
Printer Friendly Version

For the Muffins:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Yields: 12 muffins

Sweet Zucchini Relish

2011-08-08T18:47:00.000-07:00

My older girls discovered sometime ago that they both had a love for sweet relish. I am not a fan, but they are. They would put it in tuna and just 'ooh' and 'ahh' about how much they loved it. Our garden has been producing zucchini pretty well this year. We've already had zucchini fries, zucchini bread, and fried zucchini. I decided to try some relish and they LOVED it! Whew! I had all the ingredients on hand and made the first batch small- just 2 pints. Once I knew it was going to get eaten I made more- 4 pints. They really like to eat it with our fresh canned salmon.

Sweet Zucchini Relish
Makes 2 pints

2 C chopped zucchini
1 C chopped onion
1 C sweet green pepper, chopped
2 T salt
1 3/4 C sugar
2 tsp celery seed
1 tsp mustard seed
1 C cider vinegar

Combine zucchini, onion, and pepper in bowl. Cover with water and sprinkle salt over the top. Let sit for two hours. Drain off the water and rinse well. In a saucepan combine the remaining ingredients and bring to boil. Add vegetables and simmer for 10 minutes. You can pack in hot jars and process in a boiling water canner for 10 minutes or you can just put in a jar in your fridge to use immediately.

Butterfinger Cheesecake

2011-07-30T18:43:00.000-07:00

This post is in honor of National Cheesecake Day which is TODAY!!! Yum! If you are not a butterfinger fan just omit them and you have the most perfect plain cheesecake ever!

Butterfinger Cheesecake

2 Lbs cream cheese, at room temperature
1 C white cugar
2 eggs
1 tsp vanilla
2 T cornstarch
1 C sour cream
4 large butterfinger bars, broken into pieces

Crust:
1 1/2 C graham cracker crumbs
6 T melted butter
1/4 C white sugar

Preheat ove to 400 degrees
Mi graham cracker crumbs, butter and sugar in a food processor and then press into a 9 or 10 in spring form pan. Put in the freezer for 10 minutes.
Cream sugar and cream cheese until smooth. Blend in eggs, vanilla, and cornstarch just until mixed. Stir in sour cream until blended and then fold in butterfingers.
Bake at 400 degrees for 20 minutes. Lower temperature to 225 degrees and bake for another 35-40 minutes. DO NOT OPEN the oven door and turn off the heat. Let it set for 1 1/2 - 2 hours. Remove from pan and let cool to room temperature. Refrigerate.

PERFECT Basic Yellow cake

2011-07-24T17:59:00.000-07:00

Matt made the perfect yellow cake today after church. He made it into two desserts- yellow cake with chocolate icing and Peach Rhubarb upside down cake. That was dinner! Yum!!! It was perfect on a chilly, Alaskan summer day.

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°
Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.Frost as desired.

And if you want here is the chocolate icing recipe:

Cooked Chocolate Frosting

Mix together in a large microwave save bowl:
1-1/2 cups granulated sugar
1/4 cup + 2 tablespoons cornstarch; packed
7 tablespoons cocoa
1 tablespoon butter
3/4 teaspoon salt

Stir in with a wire wisk :
1-1/2 cups boiling water

Cook in microwave on high at 1 minute intervals stirring well after each with the wire whisk. As mixture begins to thicken cook at 30 second interval until the mixture is very thick.

Then stir in 6 tablespoons of butter and 1 tablespoon of vanilla; stirring until the butter is melted; cool to frosting consistency and frost cake.

If you prefer to cook it on the stove just stir the boiling water into the dry ingredients and cook over medium heat stirring constantly until thick and bubbly; remove from heat and add the butter and vanilla.

http://www.thefreshloaf.com/node/15071/easy-scratch-basic-yellow-cake

Hawaiian Salad goodness!

2011-07-13T13:56:00.000-07:00

My brother owns a cafe in Anchorage and he serves a salad that I am absolutely in love with. Funny thing is just months ago I proclaimed my hatred for salads and now I have at least 4 that I could honestly eat everyday. I guess it all depends on how they are made. Anyhow the salad he serves is a Hawaiian salad. He uses Vidalia Onion salad dressing that he gets at Costco. I tried to find it at the stores around here but could only find Ken's Steak house brand. Still REALLY good!

Hawaiian Salad Goodness

Combine according to how much you want:
Lettuce
Teriyaki chicken (you can use just plain chicken as well)
toasted coconut
pineapple
red onion

Top with Vidalia Onion dressing and you have a REALLY tasty lunch or dinner or whatever!!!

Greek Gyro Salad

2011-07-07T14:38:00.000-07:00

I have wondered for quite some time why no one has ever made a greek gyro salad. I LOVE gyros! Love them!!! A LOT! And decided that surely a gyro salad would taste good. Well, it wasn't half bad. I didn't have gyro meat. That would've made it perfect. I used chicken instead. The homemade tzatziki was just the thing for the dressing!

Greek Gyro Salad
Lettuce
chicken or gyro meat
red onion
tomato
cucumber
feta cheese

Tzatziki Dressing
2/3 C shredded cucumber
1 C plain yogurt
1 small clove garlic minced
1 1/2 T olive oil
1/2 tsp dill
1/4 tsp salt

YUM!!!

Bacon-y Bok Choy

2011-06-20T15:51:00.000-07:00

Our garden is going CRAZY! I had 6 bok choy that needed to be eaten. I found homes for a few and today did a little experimenting. Some yummy experimenting actually. Here is what I did:

Bacon-y Bok Choy

1 head bok choy
1/3 lb bacon, chopped
4 large mushrooms, sliced
1/2 onion, chopped
1 tsp garlic, minced (unless you like more!)
salt to taste

Saute the bacon, mushrooms, onions, and garlic until they are cooked. Add the bok choy and cook until it is limp. Salt to taste. SO YUMMY!!!

Rhubarb Curd Bars

2011-06-12T14:19:00.000-07:00

These are pretty neutral in color because my rhubarb was not extra pink. Next time I make them I am only going to use the reddest/pinkest rhubarb that I can find. Oh and there WILL be a next time. These take a little more prep than other things but are TOTALLY worth the time.

Rhubarb Curd
4 cups rhubarb (about 10 to 15 stalks)
1/3 cup sugar
6 egg yolks
3/4 cup sugar
a pinch of salt
1 teaspoon lemon zest (optional)
¼ C unsalted butter, cut up into chunks
Wash and chop rhubarb into 1/2 inch chunks. There is no need to peel, but if your stalks are particularly large, you might trim off any tough parts. Stir the rhubarb and 1/4 cup of sugar together and let sit for about 10 minutes. Place in a medium sized pot with about 1/4 cup of water and cook over low heat until you can no longer see whole pieces. Turn off the heat and let cool to room temperature. Blend to a smooth puree if you desire (this will remove any remaining little stringy bits, but it isn’t necessary).
If you are making the bars, pause at this point to make and bake the crust.
In a double boiler (or a bowl over boiling water), whisk the egg yolks, remaining sugar and salt. Whisk until well combined and warm. Add about 1 cup of the stewed rhubarb and the lemon zest. Keep stirring until the mixture is warm again. Check for taste and add more of the pureed rhubarb until you get the desired flavor and color. Remove from heat and stir in the butter chunks.
If you are not using the curd immediately, let it cool to room temperature and then store refrigerated for up to a week.
This recipe makes more curd than you’ll need for the Rhubarb Bars.

Rhubarb Bars

Makes about a dozen
½ C butter, room temperature
1 cup (136 grams) all-purpose flour
1/4 cup sugar
a pinch of salt
about 1/2 of the Rhubarb curd recipe from above
Powdered sugar for dusting (optional)
Preheat the oven to 350.
Place the butter, flour, sugar and salt in the bowl of a mixer. Start on low speed (to keep the flour from flying everywhere), stir until it resembles course crumbs. Then increase speed slightly and continue to mix until a soft dough forms. It’s kind of magic.
Take the dough and press it into a 9″ x 5″ baking dish. Let rest at room temperature for about 15 minutes, and then bake until it is lightly golden, about 20 minutes. While the dough is baking, finish preparing the curd.
Pour the enough curd onto the crust to make a layer a little less than 1/4 inch thick, and bake for another 10 minutes, until the curd has set. Cool to room temperature. Refrigerate if desired (it’s easier to slice when chilled, but not necessary). Dust with powdered sugar before slicing if you’d like.

Rhubarb Mania!

2011-06-11T16:39:00.000-07:00

Today I made several rhubarb desserts from the rhubarb my sister gave me, since ours is not yet ready because of the transplant. This first recipe is seriously A.MAZ.ING! We loved it and will probably make it every single year. So good!

Almond Rhubarb Coffee Cake

1 1/2 c. packed brown sugar
2/3 c. vegetable oil
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 c. milk
1 1/2 c. finely chopped fresh or frozen rhubarb
1/2 c. sliced almonds
Topping:
1/3 c. sugar
1 Tbls. butter, melted
1/4 c. sliced almonds

Beat brown sugar, oil, egg & vanilla until smooth. Combine flour salt baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in Rhubarb & almonds. Pour into 2 greased 9-inch round cake pans. For topping, combine sugar & butter; stir in almonds. Sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or test done.

And the other recipe that we made that was pretty good was this Strawberry Rhubarb Ice cream. It tasted like creamy strawberry jam.

Rhubarb Ice Cream-

3/4 lb fresh rhubarb, chopped
1 C sliced strawberries
1 C sugar
1 T lemon juice
2 C heavy cream

In a medium saucepan combine the fruit, sugar, and lemon juice. Boil down until it appears that all the chunks are gone. Blend this mixture in a blender until smooth. Let cool- either to room temperature or in the fridge which will aid in freezing quicker. Stir in the heavy cream and then process in an ice cream maker. Super YUM!!!

Watermelon Slush

2011-06-03T15:13:00.000-07:00

This was a super yummy and cool way to spend the afternoon. If you are someplace that is hot, hot, hot you will love this. We are actually freezing from eating it right now- gotta love Alaska! ;)

Watermelon Slushie

2 1/4 C frozen watermelon
1/2 banana
3 T lemon juice
2 T maple syrup
1 C water

Blend in blender and enjoy!

Cookies and Cream Cupcakes

2011-06-02T16:51:00.000-07:00

I couldn't help it! I had to make these! And they were so good!

Cookies and Cream Cupcakes
Yield: 24 cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners' sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners' sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Printed from Annie's Eats

Spinach Lasagna Rolls

2011-05-28T19:24:00.000-07:00

This was dinner tonight and I loved it. No yucky frozen spinach taste because I used fresh. So good!

Spinach Lasagna Rolls

10 Lasagna noodles, cooked
15 oz ricotta cheese
1 egg
1/2 C parmesan cheese
salt and pepper to taste
6-8 C fresh spinach, chopped
Pasta sauce (I use contadina spaghetti sauce)
1 C mozzarella cheese

Preheat oven to 350 degrees. And spray a 9x13 in pan. Cook and drain noodles. In a bowl mix together the ricotta, egg, parmesan and salt and pepper. Mix in the spinach with the cheese mixture. Spoon spinach cheese mixture into the noodles evenly and roll up. Place in pan. Cover with sauce and cheese. Bake for 35-40 minutes or until all the cheese is melted!

Rhubarb Custard

2011-05-27T17:11:00.000-07:00

Let rhubarb season begin!!! On Monday we were helping my sister in her yard and several of her rhubarb plants were HUGE. She gave us some and I finally got to make a dessert that I have been holding on to for two summers. This year we planted 12 rhubarb plants, so I bet in a minute we will have more than we ever wanted to have. This recipe from my friend, Cheryl, is so good. It was so good that Matt was eating a second serving of it in bed with ice cream after 11pm.It is VERY sweet!

Rhubarb Custard

4 eggs, beaten well
2 C sugar
1/4 C flour
8 c diced rhubarb

Mix together the sugar and flour. Add the eggs and then stir in the rhubarb. Put in a prepared 9x13 in pan.

Topping:
1 1/3 C brown sugar
1 C butter
2 C flour

Combine until it resembles bread crumbs and spread over the rhubard filling. You can half the topping if you want it to be less fattening. Bake for 40 min at 350 degrees.

We like it topped with vanilla ice cream!

Curry Chicken Salad

2011-05-06T19:50:00.000-07:00

About two weeks ago I went to lunch with my dear friend, Jenwood. We went to a place called Cadillac cafe. I decided to be adventurous and try something new. I got the Chicken Curry Salad and immediately fell in love. It was so incredibly good. That was on a Tuesday. By Friday I had thought about that salad so much that I took my husband and daughter there for lunch just so I could have it again. Probably not too high on the lowfat list but you can get all your days worth of veggies in one sitting. The price was a little too high for me to go and enjoy it often though. So with a little imagination and some ingredients I think we have something that is close enough to satisfy me!

Chicken Curry Salad

4 C lettuce
4 oz chicken, cooked and cubed
1 C grapes, halved
1/2 C chopped celery
1/2 C sliced red onion
1/4-1/2 C raw cashews- depending on how much crunch you like!

Curry dressing:
1/4 C mayo (I used my homemade mayo)
1/4 C buttermilk
1 Tbsp curry powder
dash of paprika
salt and pepper

Combine salad ingredients and then toss with the dressing.

Mango Sweet Rice

2011-04-30T09:31:00.000-07:00

Quite a while back my sister, Marissa, brought this rice to family dinner. I fell in love with it almost immediately. But in the overflowing collection of recipes I have this one got lost until yesterday when I realized I had all four magic ingredients to make this divine yumminess. So good, so simple!

Mango Sweet Rice
1/2 C coconut milk
1/2 C sugar
4 C cooked rice
1 or 2 fresh mangoes, chopped

In a pan heat the coconut milk and sugar until the sugar is completely dissolved. Pour over the cooked rice. The rice can be warm or cold it doesn't really matter. Add the chopped mangoes. Let it sit for a little while, giving it a stir so all the juice gets fully incorporated into the rice. Then enjoy! Because it is good enough to enjoy!

The BEST frosting!

2011-04-16T18:09:00.000-07:00

Running out of powdered sugar was the best thing that could've happened to me today. Otherwise I probably never would've made this recipe. Thank you Pioneer Woman! You are awesome. Like your frosting. Just saying!

That's the Best Frosting I've Ever Had

5 Tablespoons flour

1 cup milk
1 teaspoon vanilla
1 cup butter (2 sticks)
1 cup granulated white sugar (not powdered sugar)

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It took me around 5 minutes. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping.

Cilantro Lime Rice

2011-04-15T10:46:00.000-07:00

The picture is not too great but the rice was. We had this last night with BBQ salmon and green beans. Loved it and it was simple easy too!

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Ranch dressing

2011-04-12T15:34:00.000-07:00

We have trying to find a good ranch dressing. This was the third attempt and I really, really like it. It is a little more runny than the storebought stuff but that might be because of my homemade buttermilk. But it was SO good on my french fries last night!

Ranch Dressing
1 C mayo- I used my homemade!
1 C buttermilk
1/8 tsp paprika
1/8 tsp pepper
1/4 tsp dry mustard
1/4 tsp alt
1/4 tsp onion powder
1/4 tsp dill
1/4 tsp garlic powder
1 T parsley

Blend it all together and the enjoy on everything from french fries to salads to carrots. Store in refrigerator.

Yogurt cheese cakes

2011-04-09T17:53:00.000-07:00

I had some yogurt cheese from my last batch of powdered milk yogurt and wanted to try to make a cheesecake out of it. This turned out really good. The flavor is less tangy than a regular cheesecake but super creamy and yummy.
To make the yogurt cheese all you need to do it put it in a cheesecloth bag and hang it over a bowl over night letting all the whey drip out. I let mine hang from one of the cabinet knobs. You can also put cheesecloth over a large bowl, securing it with a rubber band, and let it drain over night. There are different ways to do this posted at Everyday Food Storage.

Yogurt Cheese Cake

8oz yogurt cheese
1/2 C sugar
1/2 tsp vanilla
1 egg

Mix together the ingredients until smooth.

6 graham crackers
1 T melted butter
Mix together and then press into the bottom of 6 muffin cups.
Pour the cheese mixture over the crust and bake at 350 for 20-25 minutes or until the middle doesn't jiggle. Refrigerate until set.

Here is the caramel sauce recipe we drizzled over it.

Caramel Sauce:
1/2 C buttermilk
2 C sugar
1/2 C butter
2 T corn syrup
2 tsp baking soda
1 tsp vanilla

In saucepan add all ingredient except vanilla and boil for about 3 minutes or until browned through. Remove from heat and add vanilla. This stuff makes a lot and is divine!!!

The BEST spanish rice EVER!!!

2011-04-07T18:16:00.000-07:00

This is a repost of a recipe that is already on here, but we had it for dinner tonight (using cilantro we grew in the kitchen) and I wanted to bring it up to the top, because it is just THAT good!

Cilantro Spanish Rice

2 T olive oil

1 C white rice, long grain

1/2 medium onion, chopped

2 med. garlic cloves, minced

1/2 tsp cumin

1/4 tsp salt

1 can diced tomatoes, drained

2 C chicken broth

2 T fresh cilantro, chopped

Cook rice with oil in a large skillet until golden. Add onions, garlic, cumin, and salt. Cook until the onions are soft. Add the tomatoes and broth. Cook until rice is tender- about 20 minutes. Stir in cilantro after rice is done and serve!

Magic shell ice cream topping

2011-04-04T20:37:00.000-07:00

Tonight I wanted a special treat for FHE. So I made up some brownies with our powdered eggs, made 'ice cream' with our milk, and then wanted to top it with some chocolatey goodness. At one time I had a copy cat recipe for Hersheys chocolate syrup. It was perfect and so good. But somehow it got lost and I can not seem to find it anywhere. I mourned the loss of the recipe a moment and then remembered a recipe I had tried in 2008 for magic shell ice cream topping. I started searching for it and found it with a little note at the bottom of the page that said, "5/31/08 Ooh la la! Perfect!!!" And perfect it was!

Magic Shell Ice Cream Topping

6 oz semi sweet chocolate chips
4 T butter
1/4 C canola oil (you can use vegetable or corn too)

In a double boiler melt the chocolate and butter. Remove from heat and stir in the oil really well. Serve over really cold ice cream and you will have magic shell that sets up hard just like the store bought stuff!

Ranch Potato chips

2011-03-30T19:54:00.000-07:00

The kids are missing chips in this "seven-week-no-grocery-shopping-adventure". I have potatoes though and I had a packet of ranch dressing mix. Well, we still need to perfect the crunch part but I deep fried the sliced potatoes in my fryer and then sprinkled the contents of the ranch dressing packet on the chips. A.MAZ.ING! My son was so excited that he was dancing in the kitchen!

I think the key to perfect chips is slicing them really, really, REALLY thin. We'll try again later after the grease has exited our bodies! :)

100% Whole Wheat Cinnamon Rolls

2011-03-26T14:21:00.000-07:00

I haven't had a good cinnamon roll in a really, really long time. Problem solved! These were so light and fluffy I had two. Plus the brown sugar cinnamon pooled at the bottom of the pan and caramelized the bottom of the cinnamon rolls. Perfection!

Whole Wheat Cinnamon Rolls

In a bread machine place in order listed:
1/2 C olive oil
1/2 C honey
1/4 applesauce
2 T vital wheat gluten
1 1/2 C warm water- Between 110 and 115 degrees
1 T yeast
2 C hard red wheat flour
1 tsp salt
2-3 C white wheat flour

Put on dough cycle and let the machine do it's business. Once it is done take the dough out and roll into a large rectangle. Smother with butter, sprinkle with obscene amounts of cinnamon and brown sugar. Roll up long ways and cut into 12 very large rolls.
Place on a large cookie sheet- this is important. If you put them in a 9x13 pan you will get doughy rolls and we do not want that! Let rise until double. This may take awhile since you are using whole wheat. It took mine 1 1/2 hrs.
Preheat oven to 350 degrees. Bake for 25 minutes.

Top with the following cream cheese frosting:
8 oz cream cheese
1/4 C butter
1 tsp vanilla
1 C powdered sugar

In mixer beat cheese and butter until smooth and creamy. Add the vanilla and sugar until light and fluffy. Spread on to warm rolls.

Yogurt from Powdered Milk

2011-03-23T08:33:00.000-07:00

The excitement of finding all these ways to use powdered milk seems to never end. I had a little bit of plain yogurt in the fridge from the beginning of last week and my kids LOVE yogurt. I thought I would give yogurt from powdered milk another try. I say another try because years ago I attempted it and it never, ever turned out. Well, true to form the first batch was disgusting. So curdled and gross. I am still not sure what happened. I watched some stuff on the internet and decided to try again with the very last yogurt that I had.
Now I have a yogurt maker but I did find video of how you can do it in your crock pot from Crystal Godfrey at Everday Food Storage.
So here is my take on it. I can't wait until I can go buy groceries again just to get some new starter.

Yogurt from Powdered Milk
2 3/4 C nonfat dry milk
2 qts water
1/2 C plain yogurt- make sure it says 'contains' live and active cultures otherwise it won't work

I mixed about 4 cups water and the powdered milk in my blender until it was completely incorporated. Then I put it a pan on the stove with the other water. Heat this to 180 degrees - I used a candy thermometer- and stir often so it doesn't scorch. After it reaches 180 remove it from the heat and let it set until it reaches about 110- 115 degrees. I put a lid on mine and went about my housework. It took about 2 hours to come down that far, but mine was also in a cast iron pan. A regular pan shouldn't take that long.
Take out 2 c warm milk and mix with 1/2 c plain yogurt. Then add it to the remaining milk. Put in a yogurt maker and let sit for 5-8 hours. Mine was completely set up in 5 hours and I am thinking next time I make it that I will check it at 4 hours to see how it is.

This makes an amazing parfait with a little honey, berries and granola. I used my maple granola to top it. A great way to start my day!

Coconut Shrimp Salad with Honey Mustard Vinaigrette

2011-03-22T18:54:00.000-07:00

I just had the best dinner I have had in the history of the last 4 months or so. SOOOOO good!!! So good infact, that I was sneaking bits from the bowl of my 12 yr old when she wasn't looking. Bwahahaha!!!
I got the original idea from Gina over at Skinnytaste. Hers called for chicken and I changed it to shrimp. It was seriously so good that I convinced the pickiest eater in the house to eat some and he ate two bowls! SUCCESS!!!

Coconut Shrimp Salad with Honey Mustard Vinaigrette.

16 oz shrimp- precooked and take the tails off
6 T unsweetened coconut (I get this in the bulk bins at the store)
1/4 C panko bread crumbs
2 T crushed corn flakes
1/3 C egg substitute or egg whites
pinch salt
cooking spray

Green leaf lettuce, the entire head chopped
1 large carrot shredded
1/2 zucchini, chopped

Vinaigrette
1 T olive oil
1 T honey
1 T white vinegar
2 tsp dijon mustard

Preheat oven to 375 degrees.
Combine the coconut, panko, corn flakes and salt in a bowl. In another bowl put the egg. Dip the shrimp in the egg and then in the crumb mixture. Put on a cookie sheet that has been sprayed with cooking spray.
Bake for about 20 minutes or until the coating is starting to brown. You can turn them over if you like but I liked the crispy on one side.
In a small bowl combine the ingredients for the vinaigrette and mix well.
Once shrimp is done add lettuce, zucchini and carrot in a bowl. Top with shrimp and 1 T dressing.
IT IS SO GOOD!!!!

And here is a closer shot just so you can see it closer. LOL :)

Cracked Wheat Hot Cereal

2011-03-21T15:29:00.000-07:00

I am convinced that the absolutely best things in the world are the simple things. Simple as cracked wheat. A friend of mine had cracked some wheat in her blender hoping for flour and then decided to just give it all to me because she didn't know what to do. I made up some cracked wheat hot cereal to have her taste so she can see how good it is and then ground up a lot of her other wheat into flour to give it all back to her.
The possibilities are endless with this cereal. You could add cinnamon, brown sugar and raisins or just butter and sugar like I did here. Honey and pecans would be amazing in it. It's just really good. Anyway, here is another way to use your wheat. And all you need is wheat and a blender!

Cracked Wheat Hot Cereal
1/2 C cracked wheat
1 1/2 C water (you could use milk for a creamier consistency)

In saucepan get the water hot and then add the wheat. Cook until the water is almost all cooked into the cereal. Add whatever you want for taste. I did 1 T butter in the water here and then 2 T sugar.

To crack your wheat just run it through your blender until you get small chunks of wheat!

Whipped Topping from Powdered Milk

2011-03-20T20:54:00.000-07:00

Wow- two posts in one day. This one is pretty dang close to whipped topping. It will definitely do the job and the kids that tasted it loved it. It takes a little bit of time to make so be sure to give yourself a couple hours before you need it.

Whipped Topping from Powdered Milk

6 T powdered milk
2 tsp plain gelatin (you could probably used flavored too)
1/4 C sugar
1 C water
1 tsp vanilla

Dissolve milk and gelatin in boiling water. Add the sugar. Stir and chill until it jells. Beat the mixture until it looks like whipped cream. Add vanilla and beat again. Store in the refrigerator until use.

Magic Chocolate Crumb Bars

2011-03-20T20:24:00.000-07:00

This no grocery shopping experiment is ruining my diet. Today I made these MAGIC bars. The reason they are magic is because the sweetened condensed milk was made from nonfat powdered milk. I made it yesterday and the kids were all over it. Eating the condensed milk by the spoon. They continued that through out today. I think it was a success. I had some too and it was so good. Better than the real thing.SERIOUSLY!!! Condensed milk is over $3 a can here in AK. I just made it for pennies. Three times!!! Yay!!!

Magic Chocolate Crumb Bars
1 C butter, softened
1 3/4 C flour (I used fresh ground whole wheat)
1/2 C sugar
1/4 tsp salt
1 1/2 C chocolate chips
1 can(14 oz) or recipe (below) of sweetened condensed milk
1 tsp vanilla
1/2 C chopped pecans (or your favorite nut)

Preheat oven to 350 degrees and grease a 9x13 in pan.
Cut the flour, sugar, and salt into the softened butter until it resembles crumbs
Press 2 C of the crumbs in the pan and bake for 10 min or until edges are brown.
Combine 1 C chocolate whips with sweetened condensed milk in a saucepan over low heat until it is smooth. Remove from heat and add vanilla. Pour over hot crust.
Stir the nuts into the remaining crumb mixture and crumble over the chocolate layer.
Bake for an additional 25 minutes or until center is set.
Chill and enjoy!

Sweetened Condensed Milk
1 T butter
1 C sugar
1/2 C boiling water
1 C powdered milk
In your combine the butter, sugar and water and blend just until the sugar is mostly dissolved. Add the powdered milk and blend until smooth. Use immediately in recipe or store in the refrigerator until use. Or you could just spoon it into your mouth! :)

Pioneer Woman's Pasta with Tomato Cream Sauce

2011-03-19T18:41:00.000-07:00

Tonight for dinner was PW's Pasta with Cream Sauce. It was really so incredibly good. I had to make one change because I didn't have any heavy cream. I added evaporated milk instead and it really turned out so good. Everyone, except the 5 yr old that wanted to go play, ate theirs. I loved it!

We just topped our pasta with it instead of stirring it in and I also think that sauteed mushrooms would be so amazing in this dish as well.

Pasta with Tomato Cream Sauce
2 T olive oil
2 T butter
1 whole medium onion, finely diced
4 cloves garlic, minced
2 (15 oz) cans tomato sauce
salt and pepper to taste
dash of sugar
1 C evaporated milk
grated parmesan or romano cheese
fresh basil, chopped
1 1/2 lbs pasta, cooked

In sauce pan heat butter and oil and then add onion and garlic for about a minute. Add the tomato sauce, salt, pepper, and sugar. Let simmer on low heat for 20-25 minutes. It will thicken up very nicely. Remove from heat and stir in the evaporated milk. Add cheese to taste. Stir in pasta and basil and serve immediately.

Homemade Mayo!

2011-03-19T16:48:00.000-07:00

We are doing a little experiment at our house over the next seven weeks. No grocery shopping. Zero. Nada. None! As a result we are going to run out of a couple of things and I get to figure out how to make other things work. Well, today I decided to try my hand at homemade mayonnaise. I tried to make mayo a few weeks ago and it was an utter failure. As you can see today was a success and I can't be more thrilled with how it turned out.
I did notice on the regular mayo container that it contains lemon juice. Once we run out of this I will make more with lemon juice and update this post. But this is pretty dang good tasting all by itself!

Homemade Mayonnaise
1 whole egg
2 tsp sugar
1/4 tsp salt
1 1/2 T vinegar
1 C oil
Combine egg, sugar, salt, vinegar and 1/4 c of the oil in a blender. Blend it together really well and then as slowly as you possibly can drizzle the remaining oil in. Turn the blender up to a decent speed. It should thicken as you add the oil and you may have to continue turning up the blender to get it all mixed in.
Enjoy with your favorite boiled eggs or tuna! Yay!!!

Never ending Buttermilk

2011-03-18T12:26:00.000-07:00

I am forever running out of buttermilk and that stuff is expensive. I was reading somewhere on the internet thatyou can have a never ending supply of buttermilk if you have a little cultured buttermilk to start and regular milk. So I decided to give it a try. Last night I added buttermilk to milk and this morning I have a beautiful, creamy, delicious smelling jar of buttermilk. I am so excited. This is going to take my baking and cooking to another level.

I have powdered milk coming in a few days and I am going to experiment and see if I can make buttermilk from the starter and powdered milk. I hope it works. I am so super excited about this discovery.

Anyway, here is how you do it:

Never ending Buttermilk
1 part buttermilk
3 parts milk

Mix together and let sit on the counter for 24 hours but no more than 36 hours. Then keep it in the refrigerator until you need it. Once you need to make a new batch make sure you saved some from this batch and do it all again! If it doesn't get thick and creamy than the starter is bad and you will need to start again.

UPDATE: I just made this with the starter and nonfat dry powdered milk and it worked great! I am so excited about this because I was concerned I would have to buy regular milk to make buttermilk. Life is good right now!

Magic Peanut butter cookies

2011-03-13T20:03:00.000-07:00

I wasn't sure how these would turn out but have seen recipes all over the place over the years for them. They are so simple. Only four ingredients. And they were so good that the kids ate every single one before I could get a picture so I had to make another batch. Enjoy!

Magic Peanut butter cookies

1 C peanut butter
1 C sugar
1 egg
1tsp vanilla

Cream the peanut butter and sugar. Add the egg and sugar. Put on cookie sheet in 1 T balls and press tops with fork. Bake in a 350 degree preheat oven for 10 minutes. And then just see if you can get one eaten before the kids find them!

Maple Nut granola

2011-03-09T10:35:00.000-08:00

My friend emailed me looking for a granola recipe and I realized that I didn't have my favorite basic recipe posted here. So here she is in all her yummy maple nutty goodness!!!

Maple Nut Granola
5 C rolled oats
1 C sliced almonds
1 C chopped pecans
1/2 c flax seed
1/2 c pumpkin seed
1 C wheat germ
1 C coconut oil
3/4 C honey
3/4 C maple syrup
1 C raisins
1 C dried cranberries

Preheat oven to 325 degrees. In a large bowl mix together dry ingredients. In a saucepan add oil, honey and syrup until it is warm and well incorporated. Pour liquid over dry ingredients and mix well. Spread on two large cookie sheets. Bake for 20 minutes until oats and nuts are toasted. Let stand on trays until cooled. Store in an airtight container at room temperature.

Bacon Chocolate Chip Cookies

2011-03-05T16:25:00.000-08:00

Ah- for the love of bacon! Yesterday I came across an idea to make bacon chocolate chip cookies and today we took on the task. The site I read said to make candied bacon by covering the bacon in brown sugar on a foil lined pan and baking for 20 minutes at 350 degrees. We did this but think that next time we will just fry up the bacon, break it up and put it in the cookies. It needed more bacon flavor. With it candied you could hardly tell that there was even bacon there. But they were super yummy.

So just make your favorite chocolate chip cookie recipe- our current favorite is the Nestle Toll House one. And add the bacon with the chocolate chips. Bake according to the recipes instructions and wala! Bacon chocolate chip cookies. YUM!!!

Canning dry beans and Taco Bells Bean burritos

2011-03-02T18:20:00.000-08:00

Years ago a lady in our ward, Inga, told us about canning dried beans. She even brought several bottles and some bean dip she had made from said beans. I remember thinking how badly I wanted to do that. Fast forward to now. I finally got around to it and actually had to message her and ask her to remind me how to do it. It was so easy and they turned out perfect.
Tomorrow I am going to attempt to do it with black beans. Today was pinto. Anyway, here is how it goes.

In quart jars put 1 C dried beans- you don't have to soak, boil or anything- and 1 tsp salt. Cover beans with boiling water and fill to within 1 in headspace. Put the prepared lids on and put in pressure canner for 80 minutes on 15lbs of pressure. I have an old school pressure cooker.

I let mine sit until the pressure was all gone and then took them out and opened a jar. They were perfect. Not mushy or hard! Bonus!!! And then I made Taco Bell's bean burritos for dinner and my picky eater ate three of them. THREE!!!!! We'll be doing this again!

Taco Bell's Bean Burritos
1 qt jar of pinto beans, mostly drained but leaving a little liquid
red enchilada sauce
mexican cheese blend
tortillas
onion, minced (optional)

In your blender or food processor blend the beans with some of their liquid until smooth. Add enchilada sauce until you like the taste. Put a scoop of beans on the tortilla and cover with cheese. Roll up and enjoy. We left out the onions because of the picky eaters.

Homemade BBQ sauce

2011-02-24T20:35:00.000-08:00

A little while ago we realized that we were out of bbq sauce. My 14 yr old son adores bbq sauce. He would eat it on almost everything I think. Anyway, we decided to have a contest. I would make some and he would make some and we would see which we liked best. He added all sorts of crazy stuff to his pot and I got a recipe off the internet that had like 600+ reviews and tweaked it. Needless to say, his sauce was a little strong after adding about half the bottle of hickory smoke and mine became the families new favorite. We no longer buy bbq sauce and tonight I made another batch.
This recipe make 3 pint sized jars of sauce. The upside down jars is me experimenting with sealing the lids. I do it with jams with no problem so I thought I'd give it a shot with the sauce. I guess the canning people don't recommend doing this though.
But try the sauce. It rocks!

Homemade BBQ sauce

2 C ketchup
2 C tomato sauce
1 1/4 C brown sugar
1 1/4 C white vinegar
1/2 C molasses
4 tsp hickory smoke
2 T butter
1/2 tsp garlic powder
1/2 tsp onion pwd
1 tsp chili pwd
1 tsp paprika
1/2 tsp celery seed
1/4 tsp cinnamon
1 tsp salt
1 tsp pepper

Combine all ingredients in a sauce pan and simmer for 20 minutes. If you want it thicker just simmer longer. Place in your container of choice. It is good on just about everything. Just ask the 14 yr old! :)

Bill's Chili

2011-02-13T19:10:00.000-08:00

It always surprises me when I notice that some of our absolute favorite recipes have yet to be posted. This is one of them. We make this chili all the time. People ask my husband to make it for them. He has won ribbons at the state fair for it. It is the best sweet chili I have EVER had! Make some cornbread and enjoy on a cold wintry night.

Bill’s Chili

½ lb cubed bacon, cooked

1 lb ground beef, cooked

1 C chopped onion

1 can pork & beans

1 can Ranch style beans

1 can kidney beans

1 tsp salt

1 tsp dry mustard

2 tsp vinegar

½ C ketchup

¾ C brown sugar

Mix all ingredients in crock pot. The longer it simmers the better it is!

Butterfinger Cookies

2011-02-12T22:30:00.000-08:00

Do you love peanut butter? If your answer is yes than this cookie is for you. The taste of this cookie is something I dream about. Butterfinger pieces incorporated throughout! Ah! So incredibly good and so incredibly bad for you. LOL
This recipe is the brain child of my friend Kim's daughter. She perfected it for a fair competition and if I remember correctly she won. And rightly so.

BUTTERFINGER COOKIES
1 cup butter, softened
1 ½ cup sugar
1 1/3 cup brown sugar, packed
4 egg whites
2 ½ - 3 cups peanut butter
3 tsp vanilla extract
2 cup flour
1 tsp baking soda
½ tsp salt
5 Butterfinger candy bars (2.1oz each), chopped

Cream butter & sugars. Add egg whites, beat well. Blend in peanut butter & vanilla. Combine flour, baking soda & salt; add to creamed mixture & mix well. Stir in candy bars. Place 1 ½” balls on greased baking sheets and bake at 350 for 10-12 minutes ‘til golden brown.

Grandma's Pancakes

2011-02-07T12:29:00.000-08:00

Almost every single Monday in our house you will find pancakes being cooked on the griddle. This recipe is one my mom used to make for us when we were kids. I still love them to this day! So simple and so good.

Grandma's Pancakes
2 C flour (I usually use whole wheat)
2 T sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1 3/4 c milk (buttermilk is great too)
1/4 c oil

Whisk all the ingredients together and pour onto a hot griddle. Serve with peanut butter and syrup and enjoy!

Still here!

2011-02-05T09:17:00.000-08:00

Winters in Alaska are always so rough on me! I am still here and now that spring is coming I hope to post more recipes. We've had a few new ones that we liked and I have just forgotten to post. So here is to being more dedicated in bringing you good food. Maybe....LOL

Hello Winter Weather!

2010-11-21T13:18:00.000-08:00

it's cold here in Alaska now. It's the season when I pull out the pumpkin and create and create and eat and eat. This one I stumbled across and am basically in love with it. I ate some right before bed at 9pm (which is a major no-no) and then had more for breakfast! It's SO good! And pretty simple to make.

Maple Pumpkin Cheesecake

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter or margarine, melted

3 (8 ounce) packages cream cheese,

softened

1 (14 ounce) can EAGLE BRAND®

Sweetened Condensed Milk

1 (15 ounce) can pumpkin

3 large eggs

1/4 cup pure maple syrup

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

Maple Pecan Glaze:

1 cup whipping cream

3/4 cup pure maple syrup

1/2 cup chopped pecans

1.	Preheat oven to 325 degrees.
2.	Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
3.	In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
4.	Bake 1 hour and 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
5.	To serve, spoon some Maple Pecan Sauce over cheesecake.
6.	Maple Pecan Glaze: In medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in chopped pecans. Cover and chill until served. Stir before serving.

Flavor Explosion Sandwich

2010-11-10T20:37:00.000-08:00

I don't know what else to call this one. It was really different. Every bite tasted like something else. I worried about the fruit in it but it really went well with everything else!

Flavor Explosion Sandwich
Brie and Havarti cheeses
Cucumber ranch
Cucumber, thin slices
Pecans, chopped
lettuce
strawberries, sliced
raspberries
Your choice of bread

Just layer it all and enjoy!

Cupcake Ducks

2010-10-16T17:34:00.000-07:00

These turned out so fun! They take quite a bit of time though.

I got the cupcake recipe HERE and the frosting recipe HERE. The tails are marshmallows cut in half lengthwise. The heads are donut holes and the beaks are orange starbursts. The eyes are M&M's. They were supposed to be mini M&M's but I couldn't find them. This is a great winter or rainy day activity for the kids.

Pumpkin Cheesecake Bars

2010-10-14T10:13:00.000-07:00

Pumpkin Cheesecake Bars

Base and crumble topping:
1/3 C butter,softened
1/3 C brown sugar
1 C whole wheat flour
1/2 C chopped pecans

Beat sugar and butter until smooth. Add in flour and pecans until mixed. Press 1/2 of the crumble into an 8x8 pan and bake at 350 for 10 minutes. Set the remaining aside.

Cheesecake filling:
8 oz cream cheese
1/4 c sugar
2T milk
1 egg
1/2 tsp vanilla
2 tsp pumpkin pie spice
Cream cheese and sugar. Add remaining ingredients and beat until smooth. Pour over baked crust. Sprinkle the remaining crumble on top and Bake at 350 for 25 minutes.

Once baked pour pumpkin ice cream topping on top and chill. Yum!

I am in love with spaghetti squash

2010-10-12T13:00:00.000-07:00

I have wanted to try spaghetti squash for some time. I just didn't want it to taste squashy. We got one on Sat and it has been sitting on the counter begging to be used before it went bad. So today I bit the bullet and ate the squash. It was so easy and tasted so good. I didn't have any olives so we just eliminated those. The texture was literally just like spaghetti and the wheels in my mind started turning about all the many ways I could use it. I am totally going to make regular spaghetti with it and not tell my picky eater son that it is not noodles(insert evil laugh). Here is the recipe that I got from Allrecipes.com and next time we might add chicken.

Spaghetti Squash

1 spaghetti squash, halved lengthwise

and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.	Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.	Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.	Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Philly Cheesesteak casserole

2010-10-11T19:10:00.000-07:00

This is all that was left of the dinner I made tonight. I wish I could emphasize how paramount this is. Almost NEVER do I make a casserole in a 9x13 pan and have it all be gone. I am thinking about licking the pan after putting up this post. :)

Philly Cheesesteak Casserole
3 C uncooked egg noodles
1 lb boneless beef sirloin
1 lg. onion, chopped
1 small bell pepper, chopped
1 can fat free beef broth
1/4 C whole wheat flour
1/2 C half and half (you can use fat free but I didn't have that)
1 T Dijon mustard
8 slices provolone cheese

Heat oven to 350 degrees.
Cook and drain noodles.
Trim excess fat from meat and cut into very thin slices. Heat a nonstick skillet and cook beef until browned.
Stir in onion and pepper. Cook for 2 min and then spoon into the baking dish.
In a medium bowl mix beef broth and flour until smooth. Put it in the skillet and heat until it thickens. Remove from heat and stir in half and half and mustard. Spoon over beef mixture. Stir in cooked noodles
Top with the slices of provolone.
Bake for 30-40 minutes until cheese is melted and it is heated through.

In celebration of Autumn!

2010-09-24T08:50:00.000-07:00

I copy off a lot of recipes from the internet and then they pile up in a notebook until I try them out. These two were copied off just last week and didn't have to wait long for their debut. The exclamations once eaten were, "I just want to rub this all over my face", "I want to bathe in it, I would be sticky, but I would bathe in it", "Mom you should bottle this syrup and sell it at farmers markets when we move."

So first I would like to thank Gina, my dear friend from college days, for sharing her Buttermilk Syrup. Mornings will never be the same. And to the Pumpkin Waffle recipe owner (who ever you are) I love you!

Whole Wheat Pumpkin Waffles
2 1/2 cups whole wheat flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter, until just combined.
Brush waffle iron lightly with oil and spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
Transfer waffles to rack in oven to keep warm and crisp.

Gina's Buttermilk Syrup
1/2 C butter, melted
1 C sugar ( I used organic cane sugar)
3/4 C buttermilk
1/2 tsp soda
1 tsp vanilla
In a saucepan combine butter, sugar and buttermilk and cook just until boiling. Remove from heat and add soda and vanilla. Then rub it all over your face! :)

Kale Chips

2010-09-17T17:11:00.000-07:00

I jumped on the kale chip bandwagon today. I had a pretty good crop in my backyard and wasn't eating it fast enough in green smoothies. I am also worried that our beautiful sunny days are going to be short lived and frost is just around the corner. So I picked a lot of what I had today. I needed more for the olive oil/salt ratio though. I should have halved that with the amount of kale. Anyway, this is what I did. Oh and they are good!

Kale Chips
Kale- lots
3 T olive oil
1 tsp salt
Mix the oil and salt. Then toss the kale in the oil/salt. Dehydrate for 4-6 hrs on 115 degrees. Mine took a little less than four.

AMAZING nut/seed/fruit mixture

2010-09-12T12:17:00.000-07:00

Yesterday we were out and about and had lunch at the grocery store. In one of the aisles I found a product from a company called Back to Nature that was loaded with goodness. The price? Not so much goodness. For one 10 oz package it was $8. Ouch! There was a sale going on for two dollars off and it did have a $1 coupon attached that I could use immediately so I bought it.

After that it was all downhill. I ate almost the entire bag! It was SO good and there were no added anythings. Just nuts, seeds, and dried fruit. I decided that I loved it so much I had to make my own version. The only thing I was missing was the apricots that it called for so I used craisins. No more $8 a bag of Harvest Blend for me!

Ginny's Version of Back to Natures Harvest Blend

1 Cup each sunflower seeds, pumpkin seeds(toasted until popped), pecans, raisins, almonds, and craisins
Makes 1lb 13oz of all natural goodness! :)

Homemade Egg Noodles

2010-09-04T19:58:00.000-07:00

The rain continues to pour down here in Alaska. We've had record breaking rainfall all summer. These kind of days make me want to cook. So cook is just what I decided to do. I was browsing the Pioneer Woman's site (love her!) and found a comfort food for Homemade Chicken and Noodles. I decided to make it for family dinner tomorrow.

Her recipe called for frozen egg noodles. I didn't have any so I decided to try my hand at making my own. They turned out amazing and the kids loved them with only butter on them. I made up the soup today and so tomorrow the flavors should be amazing! You can find the soup recipe here.

Homemade Egg Noodles

4 eggs
2 Cups flour
In a bowl mix the eggs and flour with your hands until blended. Turn out onto a floured surface and knead more flour in until the dough is soft and elastic- not sticky. Let it rest for 10-15 minutes. Roll out as thin as you possibly can. Cook in salted boiling water for about 2 minutes- they could really fast. Enjoy with your favorite sauce, in a soup or with a little butter on top.

Almond Milk

2010-08-21T22:37:00.000-07:00

This is a favorite at our house. Some people like vanilla almond milk but we like it plain. If you like vanilla just add 1 Tablespoon when you blend it the last time.

Almond Milk
1 C almonds, soaked at least 8 hours
5 C water
pinch salt
3 T agave nectar

In a blender blend the soaked almonds and about 2 c water until completely blended. Strain the liquid through a nut bag to get all the pulp separated from the 'milk'. Rinse out the blender and out the milk in it with the remaining water, salt and agave. Blend again. Refrigerate.

Pecan Crusted Salmon

2010-08-04T18:32:00.000-07:00

Tonight I felt like cooking. I decided to give the pecan crusted salmon recipe a try again. The last time I made it I think I overcooked it because it was really dry, but tonight it was perfection. Even my salmon hating child loved this one. I asked her what she thought and she said, "I really like it and I don't even like salmon". Bonus!

Pecan Crusted Salmon

Mix together in a small bowl:
3 T dijon mustard
3 T melted butter
5 teaspoons honey
In a food processor finely chop:
1 lg piece of bread
3/4 C pecans
3 tsp fresh parsley

Spread the honey mustard over a large fillet that is on a prepared baking sheet. Sprinkle the coating on top and bake in a preheated 400 degree over for about 30 minutes. It depends on how thick your fillet is.

Hummus Cucumber Olive Sandwich

2010-07-05T12:46:00.000-07:00

I know I say this a lot but this is YUMMY!!!

Hummus Cucumber Olive Sandwich

2 pcs whole wheat bread
2 T hummus
1/2 cucumber, sliced
6 olives, sliced

Spread the hummus on the two pieces of bread and top with cucumber and olives. Put bread together and enjoy!

Blueberry Tart With Walnut Crust

2010-07-04T21:11:00.000-07:00

While perusing the Eating Well website I found this recipe and just had to use it to celebrate Independence day with.

Blueberry Tart with Walnut Crust

12 servings | Active Time: 30 minutes | Total Time: 2 hours (including cooling & chilling time)

Ingredients

Crust

1/2 cup walnuts, lightly toasted (see Tip)
1 cup graham cracker crumbs, preferably whole-wheat (see Note)
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt

Filling

8 ounces reduced-fat cream cheese (Neufchâtel), softened
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
2 cups fresh blueberries

Preparation

To prepare crust: Preheat oven to 325°F.
Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Nutrition

Per serving : 177 Calories; 11 g Fat; 4 g Sat; 3 g Mono; 18 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 1 g Fiber; 138 mg Sodium; 103 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 2 fat

Tips & Notes

Make Ahead Tip: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan

Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Chocolate Brownie Heaven

2010-07-04T21:07:00.000-07:00

When I realized that I had never posted our favorite brownie recipe I. could. not. believe. it!!! WE LOVE THESE!!! Our family is a gooey brownie family. We love them super chocolatey and gooey- that is chocolate perfection. This recipe comes from a master mix- which is even better, because that means more brownies whenever needed.

Brownie Master Mix:

4 C Flour- I have actually used whole wheat for this!
6 C sugar (I didn't say it was healthy!)
2 1/2 C cocoa
3 tsp salt
4 tsp baking powder
2 C shortening
Mix in all ingredients except shortening and then cut in the shortening until it is completed combined. Store in a container in your pantry until needed.
To make the brownies in an 8x8 pan:
2 C brownie mix
2 eggs
1 tsp vanilla
Mix well. Put in prepared pan and bake at 350 for 20 minutes- or until desired doneness!

The best chocolate frosting EVER!!!

1/2 C butter, softened
2/3 C cocoa
3 C powdered sugar
1/3 C milk
1 tsp vanilla

Put all ingredients in a mixer and mix well until it is smooth and creamy. Top the brownies and ENJOY!!!

Multi Grain Waffles w/ yogurt and berries

2010-07-02T09:42:00.000-07:00

This mornings menu called for waffles. I found this great recipe that is both healthy and yummy. And in it's berry adornment it is very patriotic for celebrating our nation this time of year!

Multi-grain Waffles

2 C buttermilk
1/2 C old fashioned oats
Mix in medium bowl and let stand for 15 minutes or while you mix up the other ingredients

1 1/3 C whole wheat flour
1/4 C wheat germ
1 1/2 tsp bakingpowder
1/2 tsp baking soda
1/4 tsp salt
2 lg eggs
1/4 C brown sugar- (I'd like to try honey or agave next time)
1 T olive oil
2 tsp vanilla

Combine the dry ingredients and then whisk in the wet until combined. Add the buttermilk just until fully moistened.
Cook in a waffle iron and top with greek yogurt and berries.

2 8in waffles: 188 calories, 4 g fat, 8g carb, 8g protein, 3 g fiber

Aebleskiver- YUM!

2010-06-30T11:47:00.000-07:00

This morning my 12 yr old requested aebleskivers. I had attempted them probably about a year ago and felt that they did not turn out very well. However, my son remembers that they were SOOOO good. I figured I would try again and this time they were perfect!

Aebleskivers-
1 C whole wheat
2 T sugar (I want to try honey next time)
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 C milk (I want to try almond milk next time)
2 T olive oil
1 tsp vanilla

Combine dry ingredients and mix well. Add wet ingredients and mix until combined.
Heat aebleskiver pan over medium heat and have it prepared with cooking spray.
Fill each hole a little more than 1/2 full with batter. After it cooks for a minute or two do a 1/4 turn and continue to do that until it has formed a ball shape and is completely cooked. I used a skewer to turn it.
Top with syrup or powdered sugar.

Tropical Mango Coconut Oatmeal

2010-06-21T08:39:00.001-07:00

Tropical Mango Coconut Oatmeal

Ingredients

1/2 cup (40g) rolled oats
1 cup water
1/2 mango, cubed (fresh or frozen)
pinch of sea salt
1 tsp vanilla extract
1 tsp agave
1 tbsp flax seed
1 tsp coconut shavings, unsweetened
0.2 oz raw cashews

Directions

In a medium size pan, heat the rolled oats, water, and mango over medium heat. Continue to stir with a spatula, whipping the oats, and smashing the mango on the sides of the pan, to help break them down. Keep stirring and whipping occasionally until the mixture thickens to the desired consistency. Add the sea salt, vanilla, agave, flax seed, and stir until incorporated.
Pour into a serving bowl and top with coconut and cashews.

Strawberry Swirl Cheesecake Oatmeal

2010-06-19T09:46:00.000-07:00

O.K.!!! This was so yummy I wanted a second serving even though my stomach was full. One thing is for sure- Oatmeal fills your belly. I made two servings and shared with Matt. I want to make it for my oatmeal hating daughter and see if she would like it, because she LOVES cheesecake. You have got to try this one!

Strawberry Swirl Cheesecake Oatmeal

1/2 C rolled oats
1/2 C water
1/2 C skim milk
pinch of salt
1/2 banana
1 tsp vanilla
1 T wheat germ
1 tsp agave, heaping
1 T cream cheese, heaping
1/4-1/2 C strawberries

In saucepan cook oats, milk, water, and salt. When it simmers add banana stirring until it breaks down and gets thick. Take off heat and add vanilla, 1/2 strawberries, agave, wheat germ and cream cheese. Stir until cream cheese is melted in. Top with remaining strawberries and enjoy! Serves 1

Banana Flax Oatmeal

2010-06-18T15:52:00.000-07:00

I stumbled across a website where they were having a 30 day oatmeal challenge. There are a load of great oatmeal recipes. Check them out here.

I am especially excited to make the Raspberry Swirl cheesecake Oatmeal tomorrow. Here is my version of the Banana Flax one.

Banana Flax Oatmeal with Walnuts

1/2 C rolled oats
1/2 C water
1/2 C almond milk
1/2 banana, cut in pieces
pinch salt
1 tsp vanilla
1 T flax seed
1 tsp agave nectar
1/4 tsp pumpkin pie spice
walnuts pieces

In saucepan heat oats, water, milk and salt until it simmers. Add the banana and stir until the mixture thickens. Add the vanilla, flax, agave, pie spice, and stir until incorporated.
Pour in bowl and top with walnuts and a sprinkle of pumpkin pie spice.

Flax seed crackers

2010-06-02T15:11:00.000-07:00

I love trying to make new things that are healthy. These are so good, especially with Adam's all natural peanut butter on top and VERY filling. The recipe I tweaked said to 'cook' them in a dehydrater, which I did. But I won't do that next time because it took forever and I am not really a total raw naturalist. I will experiment with the oven next time. I had one of these for breakfast and it was so good I decided on another one for snack this afternoon.

Flax Seed Crackers

1 1/8 C water
1 C flax seed
1/3 C sesame seeds
1/8 tsp salt
1/4 C raisins
1/4 C dried cranberries
Mix all ingredients in a bowl and let sit for 20 minutes so the mixture can become a little gelatinous from the flax seed. Spread onto a baking sheet or onto a dehydrator tray lined with parchment paper. If dehydrating do it on 105 for about 3 hours and then flip it over and score in to 10 pieces. Place it back in the dehydrator and continue for 5-6 hrs.
In the oven I'll probably do 350 degrees for about 20 min or so.

Raw Chocolate Peanut Butter Cups 2!

2010-06-02T15:00:00.000-07:00

Back in March I was experimenting with raw foods and made my first attempt at raw chocolate peanut butter cups. They were all right but I wasn't completely satisfied with the chocolate part. It didn't set up as well as I wanted it to and well, I thought I should try again.

Yesterday I was experimenting some more and made a chocolate syrup that I really liked and when I put it in the fridge it set up completely. Hooray! So today I made these and they are pretty dang good.

Chocolate Peanut Butter Cups

Chocolate syrup-
1 C melted cacao butter
1/4 C cocoa powder
1/8 tsp salt
3 T agave nectar

Combine all ingredients well with a whisk.
To make cups- put a little of the syrup in a the bottom of 8-10 mini muffin cups. Put in fridge or freezer to set, but not completely. Add a small scoop of all natural peanut butter on the chocolate and then pour more syrup on to cover the peanut butter. Let set in fridge or freezer again and enjoy!

Strawberry Lemonade

2010-05-26T13:00:00.000-07:00

We had a lot of lemons on the counter that needed to be used so we decided to make some strawberry lemonade. It turned out so good that it was gone in a blink of an eye. Perfect for a warm May day!

Strawberry Lemonade

8 lemons, juiced
1 C sugar
4 C frozen strawberries
3 qts to 1 gallon water

Place lemons, sugar, strawberries and 1 C water in a blender and blend well. Put in a pitcher and fill with water until desired taste.

Banana Bran Mini muffins

2010-05-26T12:56:00.000-07:00

Muffins, muffins, muffins. We love muffins at this house. However, we have been stuck in a muffin rut. If they have nuts or raisins or any vegetable in them there are usually complaints. But this morning I snuck in some nuts . No one even noticed and all those muffins were gone even before all the kids got up to eat them.

Banana Bran Muffins
1 C whole white wheat flour (we grind this ourselves)
1 C all bran cereal
1 tsp baking soda
1/2 tsp salt
1/2 c pecans- chopped very, very small. ;)
2 Lg bananas, mashed
1/2 C butter, softened
1/2 C brown sugar, firmly packed
1 egg

Preheat oven to 375 degrees and prepare a regular muffin tin or a mini muffin tin. Cream the banana and butter together. Add the brown sugar and egg and mix well. Add the dry ingredients. Spoon the batter into the muffin tin and bake for 20-25 minutes for 12 regular muffins and about 12-15 minutes for the mini muffins. These are GREAT with butter!

Huge Breakfast Cookies

2010-05-19T09:02:00.000-07:00

I decided to try something different this morning and made these HUGE breakfast cookies and do you know what.....my kids would not eat them! What is this world coming to? They tasted really good too. I guess the concept of eating cookies for breakfast doesn't mesh with their upbringing. Where as I say- Bring it on!!!
Anyway, these are really good. Not any healthier than pancakes or waffles covered in syrup though. But something different I suppose.

Huge Breakfast Cookies
1/2 C butter
1 C peanut butter
1 1/3 C brown sugar
2 tsp vanilla extract
2 eggs
1/3 C water
1 C white flour
1 C wheat flour
2 C oats- I used old fashioned
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
1 C raisins

Preheat oven to 350 degrees. Cream butters and sugar. Add eggs and vanilla and beat until smooth. Add all the dry ingredients and mix well. Then add in the raisins. Scoop onto baking sheets by using a 1/3 C measuring cup. Bake for 18-20 minutes. This makes approximately 14 huge cookies.

Peanut butter kissed cookies- healthified a little bit!

2010-04-09T13:48:00.000-07:00

I have been wanting to experiment with coconut oil in place of shortening and butter. The first attempt was horrible. I tried to healthify my brownie recipe. I will never do that again!
These turned out much, much better. The Hersheys kisses were on sale after Easter for $.99 so I got some.

Peanut Butter Kissed Cookies
1/2 C coconut oil
3/4 C organic peanut butter
1/3 C organic sugar
1/3 C brown sugar
1 egg
2 T milk
1 tsp vanilla
1 C whole wheat flour
1 tsp baking soda
1/2 tsp salt

Cream together the oil and peanut butter. Add the sugars and mix until smooth. Add the egg ad milk and combine. Put in the dry ingredients and mix well. Roll in to balls and bake for 10 minutes at 350 degrees. They try to fall apart so roll gently. Once cooked press a kiss into the top and cool.

Raw Chocolate Peanut Butter Cups

2010-03-22T12:25:00.000-07:00

If you need a chocolate fix this will do. It is VERY rich and has a dark chocolate taste. Enjoy!

Raw Chocolate Peanut Butter Cups

1/2 C cacao powder
1/8 C coconut oil, melted
1/8 C cacao butter, melted
1/4 C agave nectar
Adam's all-natural peanut butter

In a bowl mix the coconut oil, cacao butter, and agave until smooth. Add the cacao powder and whisk until smooth. Spoon into mini muffin cups about 1/2 way full. Put about a 1/2 tsp of peanut butter in the middle and then cover with more chocolate. Freeze until firm and then eat immediately or store in the fridge. Makes 8 peanut butter cups

Cinnamon Roll Sugar cookies

2010-02-13T16:42:00.000-08:00

The picture had to be the biggest that I could make it! So HEAVENLY!!!
This one is not my brain child. I have to give credit to Picky Palate. I have never had a better sugar cookie!

Cinnamon Roll Sugar Cookies
Your favorite or use mine-
1 1/2 C butter, softened
2 C sugar
4 eggs
1 tsp vanilla
5 C flour
2 tsp baking powder
1 tsp salt
Mix the butter and sugar until smooth. Add the eggs and vanilla. Mix well. Add in the dry ingredients and then chill for a few hours.
After it has chilled take it out and roll it into a large rectangle. Spread butter all over it and then sprinkle brown sugar and cinnamon. Roll up the rectangle and slice cookies about 1/4-1/2 in thick. Place on a baking sheet lined with parchment paper.
Bake at 400 degrees for 10 minutes.
Cool on a rack and then frost with your favorite cream cheese icing.
My cream cheese icing was:
8 oz cream cheese
1 C powdered sugar
1 tsp vanilla
1/4 c water
Mix until smooth

Tortellini Soup

2010-02-11T19:06:00.000-08:00

This is a favorite in our household. It is really easy to throw together on those nights that I need something quick. It is far from a healthy living recipe but it tastes great and is tried and true with my husband and kids!

Tortellini Soup

2 cans chicken broth
9 ounces of cheese ravioli
4 oz cream cheese
1 tsp chives
1 can tomato soup

Boil the chicken broth and add the ravioli until cooked through. Take 1/3 C of the broth and add it to the cream cheese and chives in a bowl. Mix it well. Add to the ravioli. Add the tomato soup and heat through. Cheesiness to the max! LOL

It smells like the front lawn!

2010-02-11T14:17:00.000-08:00

Lunch!

Kale Pear Smoothie

1 banana

1 orange

1 pear

1 C kale leaves

1 C water

4 ice cubes

Blend until smooth! Enjoy!

'Raw'tella- my version

2010-02-11T10:52:00.000-08:00

Last year we discovered the joys of Nutella- a chocolately hazelnut dream that we love to spread on crepes, toast and dip fruit in. I recently saw a recipe online for rawtella- a healthier version of the one we love. Well, I tried it last night and it was no good. So this morning I did some tweaking and came up with this version. Bri and I even pulled the real deal out of the cupboard and taste tested both. They taste almost identical, except my recipe is not nearly as smooth. I think if you could grind the hazelnuts into a meal or very finely than it would go together much smoother. Makes sure you refrigerate too. It tastes great cold with a banana!

Rawtella-

1 C hazelnuts (meal or just full)
abt 1 C water
4 T cocoa
1/2 C agave
1 tsp vanilla
1 T coconut oil
pinch of salt

In your high powered blender mix the hazelnuts and water until you get a smooth consistency. Add the remaining ingredients and process until completely combined. Chill and then serve.

Another breakfast delight- Beet Elixir

2010-02-11T09:19:00.000-08:00

This is another juice that I do in the mornings to change things up a bit. I really like this one and it is VERY red! Beets are high in iron which is a good thing for me. Years ago after giving birth to my third child I hemorrhaged and lost almost 1/2 the blood in my body. Because I was only 26 they thought I would be fine without a blood transfusion and told me to eat things high in iron. Needless to say I have always been a little on the anemic side so this drink gives me what I need...and it tastes great!

Beet Elixir

1 medium beet
6-8 carrots
2 large apples

Juice all ingredients and enjoy!

100% Whole Wheat Bread

2010-02-08T15:34:00.000-08:00

A couple of years ago I abandoned the need to buy bread by making my own. A friend had given me her recipe which included white flour and brown sugar. I wanted something more nutritious and what resulted was our current staple of whole wheat bread. I can not remember the last time I bought a loaf of bread. The kids LOVE to have their sandwiches for school on this bread and actually will not eat store bought bread anymore.

Ninny's 100% Whole Wheat Bread

1 1/2 C warm water

1/4 C applesauce

1/4 C honey

1/2 C olive oil

1 T yeast

2 T vital wheat gluten (I find this in my bulk bin section at the grocer)

5-6 C whole wheat flour

1 tsp salt

I throw all the ingredients into my bread machine and put it on dough cycle. Then take it out and form into 2 loaves and rise again. Bake at 350 for 25 minutes.

Sugar Day- Whole wheat chocolate chip cookies

2010-02-05T15:24:00.000-08:00

I have been feeling stressed with the stuff that every day is made of and some stuff that everyday is not made of. Anyway, today was a breaking point and I decided to take a sugar day. I was amazed at the yum of these cookies. Not healthy, but healthier than not.

Whole Wheat Chocolate Chip cookies

1 C shortening

3/4 C organic sugar

3/4 C brown sugar

2 eggs

2 T milk

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

3 C whole wheat flour

2 C chocolate chips

Mix the shortening and sugars until creamy. Add the egg, milk, and vanilla. Dry ingredients finally and then chocolate chips until mixed. Bake at 375 for about 10 minutes. Don't overcook because they will get hard.

Makes 3 dozen.

Chocolate Macadamia Mousse Cake

2010-01-28T13:21:00.001-08:00

Where to begin? Yesterday was National Chocolate cake day. I knew I wanted to celebrate! So I took a few recipes from a few raw cookbooks and tweaked them. What resulted was chocolate heaven. Seriously! The chocolate mousse part of this cake is so amazing I think I was dreaming about eating more of it today last night.

I think I changed the recipes enough to include it here. I don't have cacao powder or butter and can't seem to find them anywhere in Alaska. I think the final product turned out VERY good.

Chocolate Macadamia Mousse Cake

Base and crumble:
3 C walnuts
2/3 c cocoa powder
1/4 tsp salt
1 1/2 C pitted dates- you may want to add more for more sweetness

Mousse:
1 C macadamia nuts
3/4 c water
1/2 c shredded raw coconut
1/3 c agave
1 tsp vanilla
1/8 tsp salt- we use kosher
1/4 c cocoa powder
2 T melted 70% cacao bar
2 tsp psyllium husks

In a food processor process the nuts, cocoa and salt until it is a fine mixture. Add the dates until it begins to stick together and then press 3/4 of it in a small spring form pan. Set aside.

In a blender blend the nuts, water, coconut, agave, vanilla and salt until completely smooth. Add the cocoa and cacao bar and blend more. Next add the psyllium and pour the misture over the cake in the pan. Top with the remaining cake mixture and chill completely. It will set up really nicely if it is chilled over night, but I couldn't wait that long yesterday. ;)

Raw Desserts

2010-01-19T15:45:00.001-08:00

I ordered Ani's Raw Food Desserts by Ani Phyo some time ago and have just started making some raw desserts out of it. So far so good. This first one I made on Sunday for a treat. It was good but I think I will add more agave next time. Ani's was made with pineapple so that may be why mine, with peaches, was not as sweet as hers probably is. I tweaked both these raw desserts so I think I am able to post them with no problem as I didn't stick to the exact recipe.

Peach Icebox Cake

Crust:
2 c cashews
seeds from one vanilla bean
3 T agave nectar
Filling:
1 1/2 C cashews
1/3 c agave
1/4 c coconut oil
water as needed
3 cups sliced peaches

To make the crust combine the nuts and vanilla in a food processor and process until it is crumbly then add the agave until combined. Press into a medium sized tart pan.
To make the filling put all ingredients, except peaches, in a blender and blend until smooth. Spoon mixture with peaches until combined and put over crust. Freeze for about 2 hours.
You can keep this in the freezer or fridge.

Then today, the stress of finances and living got to me and I desperately wanted chocolate but did not want to use one of my 52 days for it. So I leafed through the book again and found Lavender Chocolate Bars. These I changed A LOT, but they were just what I needed to soothe my stressed out craziness. How does that work anyway?

Almond Chocolate Bars

1 C coconut oil
4 heaping T agave nectar
1/2 C cocoa powder
1/4 C Adam's peanut butter
1 C sliced almonds
1 C raisins
abt 1/4 c more sliced almonds

Blend oil and agave until smooth. Add cocoa powder and peanut butter and blend again. In a mixing bowl put the 1 C almonds and raisins and pour the chocolate mixture over it. Stir to mix. In a 8X8 pan lined with foil spread the mixture. Top with 1/4 c sliced almonds and freeze just until set.
Cut into bars and let the stress melt away!

What's for breakfast?

2010-01-18T09:41:00.000-08:00

This is what I have for breakfast every morning. It seems to give me energy and I feel good about having a lot of vegetables in a day.

Ginny's Green Lemonade

1 head Romaine

2 lg handfuls of spinach

2 apples or 1 apple/1 pear

1 lemon

Juice and enjoy!

Healthier Banana Bread

2010-01-14T14:40:00.000-08:00

I set a goal this year to only have refined sugar 52 times- once a week. So when I made banana bread yesterday and the aroma of goodness filled the house I wanted some. But not enough to use one of my days. Today I tweaked my banana bread recipe and enjoyed two pieces of yumminess with out all the guilt.

Healthier Banana Bread

3 ripe bananas
1/2 c agave nectar
1 egg
1/4 c olive oil
1 1/2 c whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees and prepare a loaf pan.

Mix the bananas and agave until smooth. Add the egg and oil mixing well. Mix in the dry ingredients and then place in the pan. Bake for 1 hour or until done when a knife is inserted. Let cool.

My new favorite!

2010-01-09T13:57:00.001-08:00

Yesterday I was hungry for something substantial so I decided to experiment and make portabello fajitas. I am in food heaven!!! They were so good that I made them again today for my lunch.
And my sister introduced me to uncooked tortillas that are sold at Costco. You just cook them on a griddle for 30 seconds on each side and you have tortilla perfection that tastes homemade. Plus I could read every ingredient that was in them. Can't beat that!

Portabello Fajitas

1 portabello cap, cut in strips
1/2 bell pepper, sliced
1/2 onion, sliced
2 T olive oil
fajita seasoning (see below)
2 tortillas
lettuce, tomato, and cilantro

In a frying pan cook the portabello, onion, and bell pepper with the olive oil until the onion is translucent. Add some seasoning and some water and cook until thickened. Put in your tortillas and top with lettuce, tomato, and cilantro. Savor the yumminess!!!

Homemade Fajita Seasoning mix

This recipe is enough for 4 servings of the fajita salad

1 T corn starch

¾ tsp chicken bouillon

2 tsp chili powder

½ tsp onion powder

1 tsp salt
¼ tsp garlic

1 tsp paprika

¼ tsp cayenne

1 tsp sugar

¼ tsp cumin

Combine all ingredients in a small bowl.

Chocolate Ice Cream- the healthier way

2010-01-07T15:10:00.000-08:00

This is so incredibly good. I just made it up because I wanted something sweet but not with refined sugars. The kids inhaled it!

Chocolate Peanut Butter Ice Cream

1 C cashews
2 C almond milk
abt 1/2 C agave nectar
3 T cocoa powder
2 T Adam's all natural peanut butter
1 tsp vanilla or 1/2 a vanilla bean

In a blender combine the cashews and only 1 c up the milk until smooth. Add the remaining milk, agave, cocoa, peanut butter and vanilla and blend well. Process in an ice cream maker and then enjoy, enjoy, enjoy!!!

Black Bean Soup

2010-01-06T18:02:00.000-08:00

A few months ago we took the kids to one of my favorite hippie-type restaraunts in Anchorage: Middle Way Cafe. We ordered everyone food and then I chose the black bean soup with blue chips on the side. By the time our meal was completed the two youngest kids had eaten more of
my soup than I had. The only thing to do after that was try and copy the recipe.

At dinner tonight the kids both remembered eating it at the cafe and devoured all that was put in front of them.

Black Bean Soup

2 T olive oil
1 C diced onion
1 C grated carrots
1 C diced celery
1 C chopped bell pepper
4 minced garlic cloves
4 C black beans, drained and rinsed (I cooked 2 C dry beans)
4 C chicken broth (more if you want it thin and less chunky)
1 T chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp liquid hickory smoke

In a large sauce pan add oil and vegetables cooking until they sweat. Add the chicken broth, spices and beans. Stir to combine. Then take out more than half and put into a blender. Puree until desired consistency and then return to the pot. Heat through and then add the hickory smoke. Enjoy with your favorite blue chip!

Fudge Babies Baby!

2010-01-02T12:29:00.000-08:00

I survived the holidays! I didn't post anything new because we had all our usual fare. Today I decided to try another raw recipe that has been sitting in my stack of recipes to try. I wish I could remember where this one came from because I would love to kiss the person who posted it. These seriously taste like little brownie bites. So good and good for you! Unless you eat the entire batch and than that is probably not good for you.

Fudge Babies

(Serves… depends on how ~~good~~ ~~bad~~ non-existent your self-control is)

I rolled these into balls, but if you want true brownies, simply shape the dough into bars instead.

Ingredients:

1 c walnuts (120 grams)
1 and 1/3 cups pitted dates (230 grams)I use medjool dates.
1 tsp vanilla extract
3-4 tablespoons cocoa powder, depending on how chocolatey you want the balls to be (I used 4T extra dark)

Directions:

1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.

2. Roll into cutey-pie little balls. (Use plastic wrap if you need to.)

Raw Blackberry Cobbler

2009-11-30T20:13:00.001-08:00

Here is another raw treat that I really, really liked and soothed my sweet tooth!

Raw Blackberry Cobbler

Filling:
1 pint blackberries
1 T agave
pinch of salt
dash of vanilla extract
Mix in a food processor until desired consistency
Cream:
1 1/2 c cashews
1 c water
1/2 tsp salt
1/4 c agave nectar
1 tsp vanilla
Blend in blender until smooth
Crumb topping:
1/2 c pecans
1/4 c flax seed
pinch of salt
2 dates
Mix in food processor until combined and crumbly

To serve scoop some blackberries in a bowl, pour cream over the top and then sprinkle with crumb topping. Enjoy!

Raw Chocolate Torte Heaven

2009-10-31T20:58:00.000-07:00

I think I am on to something here. Something really, really yummy!!! Tonight I passed up all the Halloween candy for a piece of this divine dessert. Seriously so incredibly yummy. It's strange to me how filling whole foods are. I only ate one piece and didn't even think I needed another. I hope you make this one. It is wonderful!!!

Easy Raw Chocolate Torte

Crust:
2 cups pecans
½-1 1 cup pitted medjool dates (or enough so that when you squeeze the crust it holds together)
1 teaspoon coconut oil
Pinch of sea salt

Pulse nuts in food processor until slightly crumbled. Add dates and pulse a few more times. Add coconut oil and sea salt. Pulse until uniform and crust holds together when you squeeze it between your fingers. Press into bottom of classic 10 inch tart pan.

Filling:
2 cups cashews (not soaked)
¾-1 cup cacao powder
1 ½ cups water
½ cup coconut oil
¼ cup agave (or to taste if you like it sweeter, less for more bitter)
½ vanilla bean seeded
Pinch of sea salt

Combine all ingredients in blender and blend until smooth. Pour over crust and refrigerate until firm (1 hour in refrigerator, ½ hour in freezer)

Oreo Ball Pumpkins

2009-10-29T11:06:00.000-07:00

About a month ago (I think) I finally gave Bakerella's cupcake pops a try. Sadly, I thought they tasted disgusting and so did my entire family. But they were all so incredibly cute that I decided I had to find another way to do the same type of idea.

One of our favorite homemade candies that we make at Christmas time is called Oreo Balls. Here is the recipe:

OREO BALLS
1 pkg. (8 oz.) cream cheese, softened
4 cups crushed Oreo® cookies
2 cups chocolate baking chips
1 tbsp. shortening

Directions:
On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into 1" ball. Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator.

So I decided to make the oreo ball as the 'cupcake' part and then do the dipping and decorating. For these pumpkins I just used the orange candy melts and an edible black marker- I had to order those but I am pretty sure they will come in handy.
These turned out so incredibly cute AND they taste really, really, really good!

Raw Donut Holes

2009-10-28T11:51:00.000-07:00

I started my 80% raw diet(which I hate to use that word) about a week ago and I have already lost a considerable number of pounds and found some foods that I really, really like. This one I was a little cautious of. Even halving the recipe just in case it was nasty. But to my delight they were delicious and I think I ate 5 of them for lunch today. Give them a try if you are looking for a healthy snack that will fill you up!

Raw Donut Holes
1 cup almonds, dry (chop in food processor)

1/4 teaspoon sea salt (chop in food processor)

In a bowl mix by hand:
1 vanilla bean, scraped
1 cup dried pineapple, chop
1 cup pitted dates
3 Tablespoons dried shredded coconut

Add the almonds and salt and mix by hand until it all sticks together then form into balls.

Roll the balls in 2 T coconut

And ENJOY!!!

This recipe is one of Ani Phylo's. You can find her website here.

Triple decker tortilla

2009-10-22T18:11:00.000-07:00

I got a new cookbook about a week ago. This is a recipe from it that is both healthy and filling.

Triple decker tortilla-
serves 4 (I doubled it!)

1 C beans, rinsed and drained- it calls for pinto, I used black
1 C salsa
4 6-in corn tortillas
3/4 C frozen corn
1/2 C shredded cheddar or jack
1/2 avocado
1 T fresh cilantro, chopped

Preheat oven to 450 degrees.
Put beans in a bowl and mash them. Then put them in a pan over medium heat for 2 or 3 minutes to heat through. Set aside
Spoon 1/4 C salsa into the bottom of a pie plate. Layer ingredients as follows: 1 tortilla, half the mashed beans, 1 tortilla, all of the corn, 1/4 C cheese, 1/4 C salsa, 1 tortilla, remaining mashed bean mixture, remaining tortilla, and remaining salsa.
Cover with foil and bake for 12 minutes.
Uncover and sprinkle on the remaining cheese.
Bake uncovered for 3 minutes and then top with cilantro and avocado.

Nogurt

2009-10-22T17:03:00.000-07:00

I am tossing around the idea of doing a raw experiment. I have been studying stuff about raw foods and am fascinated by the concept. I found this recipe over at In The Raw and tweeked it a little bit. Honestly, if this is how people who have raw food diets eat I can handle it. This stuff was SO incredibly good. I had 3 other family members taste it and they all agreed that it was really yummy. I might serve it at breakfast one day and see how they all eat it. As for me, I want to eat it all right now!

Nogurt
In a blender:
1 1/2 c 'raw', unsalted cashews
1 c water
1 t vanilla extract or a small bit of scraped vanilla bean
1/4 c agave nectar
1/2 t sea salt

In a food processor:
4 c frozen (or fresh) berries of any kind
3 T fresh lime juice (next time I will only use about 1/2 this amount- it was on the border of being too much- plus I don't like lime!)
then add what was in your blender to the food processor until it becomes smooth.

That's it! You can use it for a breakfast, snack or desert.

Pumpkin Cupcakes

2009-10-21T14:12:00.001-07:00

My sister, Marissa, found a pumpkin cupcake recipe on allrecipes and went on and on about how wonderful it was. So I had to try it for myself. She added the chocolate chips that it calls for and I did not. So my batch was not very sweet at all, but still really good. The icing is simply 8oz cream cheese and 1/4 C agave nectar. My sons seems to love that and just keeps eating it all.

Pumpkin Cupcakes

1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
miniature chocolate chips

In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

The original recipe can be found here

Stir Fried Beef and Noodles

2009-10-20T18:13:00.001-07:00

Stir Fried Beef and Noodles

1 3-oz pkg beef ramen
8 oz beef sirloin cut into thin strips
I T cooking oil
1/2 C thinly sliced carrots
1/2 C celery, sliced
6 oz frozen pea pods
1/4 C water
1 T snipped fresh parsley
2 tsp teriyaki sauce
1/2 tsp ground ginger
1/4 tsp crushed red pepper (optional)

Cook ramen noodles without the seasoning and drain water. Put oil into skillet and over medium to high heat cook carrots and celery until tender-crisp. Remove vegetables and add meat. Cook until desired doneness. Return vegetables and add noodles, seasoning packet, pea pods, water, parsley, teriyaki sauce and ginger. Cook over medium heat until heated through.

Pumpkin Chowder

2009-10-16T12:43:00.000-07:00

To say that I like pumpkin is pretty much an understatement. My husband thinks I should join an addiction recovery program! LOL
I found this recipe last year and we love it at our house. It is perfect for a cold autumn day.

Pumpkin Chowder

1/2 lb of diced bacon (we use turkey bacon)
2 C chopped onions
2 tsp curry
2 T flour
1 lb eating pumpkin or sugar pie pumpkin, peeled, seeded and cut into chunks
2 Lg potatoes, peeled and cut into chunks
4 cups chicken broth
1 C half n half
salt and pepper to taste

In a large pot cook bacon over low heat, about 5 min. Add onions and cook until onions are clear. Add curry and flour. Stir to coat. Add chicken broth, pumpkin and potatoes. Bring to a boil and simmer until vegetables are tender- about 15-20 min. Add the half n half and season to taste. Enjoy!

Iced Pumpkin Cookies

2009-09-19T10:12:00.001-07:00

It's PUMPKIN TIME!!!!
Autumn is in full swing here in AK and my heart longs for pumpkin delights night and day. This recipe that I got off of Allrecipes.com I have made twice this week. My little guy has had fun eating them for breakfast. Yes, I will probably get the mother of the year for that one!
Enjoy!

Iced Pumpkin Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Waffle Cookies

2009-08-31T11:39:00.000-07:00

My friend, Sharla made these for an event and I was in love. She shared the recipe with me and now I share it with all of you! If you are looking for a chocolate attack this is your answer!

Waffle Cookies

1 cup melted butter

1 cup powder cocoa

1-1/2 cup sugar

2 tsp. vanilla

4 eggs

2-1/2 cups flour

Pinch of baking soda

Mix all ingredients together. Pre-heat waffle iron. Drop by tsp onto hot waffle iron, Close for 1 minute ONLY.Cool – add frosting

Chocolate Frosting:

6 oz. chocolate chips

1/3 cup canned milk

¼ cup butter

Melt together – stir in 2-1/4 cups powdered sugar.