BYU Mint Brownies

BYU Mint Brownies

This recipe is straight from the BYU Magazine with my notes in brackets:)
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out–BYU offers them both ways)
12 oz. chocolate icing (They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)
Mint Icing5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes.
Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.
Recipe Source: Sugar-n-Spice, Cougareat Food
Court

Fudgy Peanut Butter Buttons

2/3 c. hot water
1 box (10 oz each) Swiss miss milk chocolate (10 packets per box)
1 jar (18 oz) creamy peanut butter
1/2 c. corn syrup
3 c. powdered sugar, divided
4 cups crushed vanilla wafers
72 bitterweet chocolate morsels

Directions:
1.  Comfine water and cocoa mix in large bowl; wisk together  until creamy, add peanut butter and syrup.  Add 2 cups posdered sugar; blend, stir in wafers
2.  Spray waxed paper lined baking sheet.  Roll into balls and roll in remaining powdered sugar, then place on pan.  Press thumb into the center of each ball, and place a chocolate morsel in the middle, tip side up.
3.  Chill at least 1 hour before serving.  Store refrigerated in airtight container.

Cinnamon Bun Muffins

Cinnamon Bun Muffins

Cinnamon Topping:

• 2 tablespoon agave nectar
• 1 tablespoon cinnamon
• 1 tablespoon grapeseed oil

1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside

Muffin Mixture:

• 1 cup blanched almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon celtic sea salt
• ¼ cup grapeseed oil
• ¼ cup agave nectar
• 3 eggs
• 1 tablespoon vanilla extract

1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon topping onto muffins
5. Bake muffins for 8-12 minutes at 350°
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting

Makes 9 muffins

Oreo Cookes

2 pkgs. Chocolate Cake mix
1/2 c. flour
4 eggs
1 c. oil
Mix and roll into balls
Bake at 350 degrees for 10 minutes

Filling:
8 oz. cream cheese
1/4 c. butter, softened
3 c. powdered sugar
1/2 tsp. vanilla

Wait for cookies to cool, then frost the bottom of cookie, and then place another cookie bottom side touching frosting to make chocolate cookie sandwhich. 
For Christmas I like to rolls them in sprinkles after frosted.

Carmel Brownies

50 to 60 carmels
2/3 c. evaporated milk
1 German choclate cake mix
3/4 c. melted butter
6 oz chocolate chips

Put carmel and 1/3 c. milk in bowl.  Microwave 2 1/2 minutes.  Set aside.  In another bowl, mix cake mix and 1/3 c. milk and butter.  Mix. 
Take 1/2 mix and press into greased 9 x 13 pan.  Bake 6 minutes at 350 degrees.  Take out and sprinkle chocolate chips over it.  Spread carmel mix on top of cake mix, then take 1 tsp. clumps of left over mixture and plac eover caramel.  Bake 15 to 18 minutes. 

Panda Express Lo Mein

1 T oil
1/4 c. white onion, sliced thin
1/4 c. napa cabbage, slice thin
1/4 c. celery, choppen
1/8 c. bean sprouts
2 tsp. freshly grated ginger
1/2 tsp. dried crushed red pepper flakes
4 cloves garlic, pressed or minced
2 T oil
1/4 c. Braggs amino acids
2 T water
1 T dark sesame oil
1 package Mie Noodles (chinese style) boiled according to package directions

Place 1 T oil in wok and heat to 375 degrees.  Stir fry onion, cabbage, celery, sprouts, ginger, pepper, and garlic (1-2 minutes).  Stir in Braggs and water.  Add cooked, drained pasta and stir fry for 1-2 miutes.  Remove from heat and toss with sesame oil  Serve immediately.

Popeye's Ice Cream

Use Blendtec or vitamix

3/4 c. half and half or coconut milk
1/4 c. agave
2/3 c. nonfat dry milk or powdered coconut milk
1/2 banana
2 c. spinach
1 1/2 T vanilla
2 1/2 c. ice cubes
Put all in blender, and push Ice cream button. 

Baked Nachos

Layer on pan for taoster oven

Chips
refried beans
guacamole
cheese (on very top)
olives
corn
blake beans

Bake at 350 degrees until hot, add dollups of sour cream after baked.

Tilapia Fish Sticks

In a bowl beat 1 egg, and add salt and pepper

In another bowl combine:
2 c. panko bread crumbs
1 T old bay seasoning
2 T olive oil

Take 1 1/2 lb tilapia and slice into fish stick size, and dip in egg bowl, then bread crumb bowl and lay on pan.  Bake 12-15 minutes at 475 degrees

Lemon Garlic Tilapia

4 tiplapia
1-2 T butter
Melt butter in fry pan.  Fry tilapia 2-3 minutes on each side (until it flakes in thickest part).
Remove fish from pan and keep warm.
Add 1-2 tsp garlic, minced and cook 1min.
Add 1-2 T lemon juice and 1 cup chicken broth.  Add parsley and Salt and pepper to taste.
Boil until reduced by 1-2 -3/4
Pour sauce over tilapia

Yummy Cheese Potatoes

1.  Grate 5-7 large cooked potatoes (or use frozen hashbrowns) into a 9 x 13 baking dish
2.  Pour 3 T of melted butter over them
3.  In large bowl, mix 1 can cream of chicken soup, 1 cup milk, 1 cup sour cream, 3/4 cup grated cheese, and a sprinkle of onion powder
4.  Heat in microwave or on stove until it becomes a creamy cheese sauce.
5.  Pour sauce over potatoes and stir
6.  In small bowl, mix 3/4 cup crushed cornflakes, 3 T melted butter, and 3 T parmesan cheese
7.  Sprinkle over potatoes
8.  Bake at 350 for 30 minutes

Fruit and Vegetable Wash

Fruit and Vegetable Wash:

1 cup Water
1 cup White Vinegar
1 tbsp Baking Soda
10 drops each Grapefruit & Lemon Essential Oil

Combine ingredients and pour into spray bottle

Wood Cleaner

Wood Cleaner:

1/4 cup White Vinegar
1/4 cup Water
1/2 tsp Liquid Castille Soap
1/8 tsp Olive Oil
10 drops Orange or Lemon oil

Combine ingredients and pour into spray bottle

Window cleaner

Window/Mirror Cleaner:

1/4 -1/2 tsp Liquid Castille Soap
3 tblsp Vinegar
2 cups Water
10 drops Essential Oil of Choice- Peppermint, Lemon, Orange

Pour ingredients into a spray bottle, shake and use.

Creamy soft scrub

Creamy Soft Scrub:

1/2 cup Baking Soda
Liquid Castille Soap
1 tsp Vegetable Glycerin
Essential oils of choice, i.e. Add Melaleuca for a mold killer, Lemon for shine, etc.

Pour baking soda in a bowl. Add castille soap a little at a time to make a frosting like texture. Add in your essential oils and glycerin. Store in a sealed glass jar.

All purpose cleaner

All Purpose Cleaner:

1 cup Water
1 cup Vinegar
2 tsp Liquid Castille Soap
25 drops Essential Oil of choice, i.e. Protective blend , Lemon, Melaleuca, etc.

Add all ingredients into a glass spray bottle. Shake before using.

Dishwasher Detergent and Rinse agent

Dishwasher Detergent:

1 cup Washing Soda
1 cup Borax
1/2 cup Kosher Salt
1/2 cup Citric Acid
20 drops Lemon Essential Oil

Mix together salt and essential oils till combined. Add other ingredients and stir. Store tightly covered in a glass jar. Use one tablespoon per load with hot water.

Dishwasher Rinse Agent:

Vinegar
Lemon Essential Oil

Fill rinse dispenser with vinegar and add 5 drops lemon essential oil.

Dish soap

Dish Soap:

1 1/2 cup Hot Water
1/2 Castille Soap
1 tbsp White Vinegar
1 tbsp Washing Soda
1 tbsp Soap Flakes
10 drops each Lemon Essential Oil

Combine castille soap, vinegar, washing soda, and soap flakes into a large bowl and add in the hot water. Whisk the mixture until ingredients are well blended and soap flakes have dissolved. Allow mixture to cool completely stirring occasionally. Add the Lemon oil after mixture has cooled

Fabric Softener

Fabric Softener:

1 cup Water
1 cup Baking Soda
2 cups White Vinegar
20 drops Essential Oil of choice

Choose a container big enough to accomidate the chemical reaction of the Baking Soda and Vinegar. Combine ingredients starting with water, essential oils, and baking soda. Add vinegar slowing to avoid volcano effect.

Use 1/2 cup in the rinse cycle or wet a washcloth and throw into the dryer with your clothes.

clothes washing powder

Clothes Washing Powder (for Machines including HE):

16 cups Baking Soda
12 cups Borax
8 cups Soap Flakes
3 tblsp Essential Oil of choice, i.e. Lavender, Lemon, Grapefruit, etc.

Combine ingredients, mix with a wire wisk. Use 1/8 cup per load.
Makes enough to last a family of 4 one year. Can reduce the recipe by 1/4 for a smaller batch.

Mrs. What's-her-name's chocolate chip cookies

Mix together:
2 c. butter, softened
2 c. sugar
2 c. brown sugar

Add:
4 eggs
2 tsp. vanilla

Mix together:
4 c. flour
5 c. oatmeal
1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

Add: 32 oz. chocolate chips
bake at 375 degrees for 6 minutes

Minty Chocolate Crinkles

1/2 c. oil
4 oz. unsweetened chocolate, melted and cooled
2 c. sugar
4 eggs
1 tsp. vanilla
1 1/4 tsp. peppermint extract
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. peppermint candies
3/4 c. powdered sugar

In a large bowl stir together the oil, chocolate and sugar.  Add eggs one at a time, stirring well after each addition.  Stir in vanilla and peppermint extract.  Stir flour, baking powder and salt into oil mixture.  Chill dough several hours or overnight.
Grind the peppermint candies in a blender or food processor until reduced to a powder.  Sift peppermint powder and measure 1/4 cup; add to a small bowl along with powdered sugar and mix well. 
Preheat oven to 350 degrees.  Roll teaspoonfuls of dough into small balls.  Roll in the powdered sugar mixture so the balls are heavily coated.  Place about 2 minches apart on a greased baking sheet and bake 10 minutes. 

Chocolate Sheet Cake or Texas sheet cake

2 c. flour
2 c. sugar
1/2 tsp. salt
2 sticks marg. or butter
1 c. water
3 T cocoa
2 eggs
1 tsp soda
1/2 c. buttermilk
1 tsp. vanilla
Bring to boil in saucepan the marg., water, and cocoa, then cool.  Sift together flour, sugar, and salt.  Beat eggs until fluffy.  Add buttermilk, soad and vanilla.  Beat slowly the egg mixture while adding the flour mixture, then the warm cocoa mixture.  Bake for 20-25 min. at 350 degrees in a cookie sheet pan

Frosting
1 stick butter
3 T cocoa
5 T milk
1 lb powdered sugar
1/2 tsp. vanilla
Bring butter, cocoa and milk to boil in med. saucepan.   Pour powdered sugar in to pan and beat smooth.  Add vanilla.  Frost over cooled cake

Peanut Butter Cups

1 cup butter, softened
1 lb. powdered sugar
1 c. crushed graham crackers
1 1/2 c. peanut butter
Mix thouroughly and pat into pan, melt bag of chocolate chips and spread evenly and then chill.  Or for Christmas I rolls the dough into balls, and dip them in chocolate

Wassail

1 c. sugar
3 c. water
1 T whole cloves
1 T whole allspice
3 whole nutmegs
3 cinnamon sticks
1 gal. apple juice
1 6 oz orange juice concentrate
1 6 oz lemonade concentrate

put spices in cheesecloth bag and put in crockpot with all liquids.  cook low 4-5 hours

Rolls

In a saucepan combine:
2 c. milk
1/2 c. shortening
1/2 c. sugar
Bring to a boil, then cool

In a small bowl, combine:
1 c. lukewarm water
2 heaping T yeast
2 tsp sugar
set aside and let dissolve.

When the milk mixture has cooled to lukewarm, pour into mixer.  Add 1 cup of flour, all of the yeast mixture, 2 1/2 tsp. salt and 3 beaten eggs.  Beat until smooth.  Add 7 cups of flour, a little at a time until dough pulls away from the sides of the bowl but is not stiff.
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size.  Punch down, cover, and let rise again until doubled in size.

After dough has risen a second time, divide in halr.  Place on a floured board or counter.  Roll out until 1/2 inch thick and cut into circles.  Place on a greased cookie sheet so rolls are almost touching.  Let rise about 30 min.  Bake at 375 degrees for 12-15 minutes or until golden brown.

If you'd like to make crescent rolls.  Divide dough into 3 or 4 balls, roll out, cut each circle into 8 triangles with a pizza cutter.  Roll each triangle up starting from the large end, shape into crescents.

Chocolate Beet Cake

3 eggs
1 1/2 c Sucanat
3/4 c. consisting of 50% coconut oil, and 50% applesauce
1 tsp. vanilla
1 3/4 cups steamed beets (water drained before pureeing in Blenter) this is about 2 medium beets, skin cut off
4 T baking cocoa
2 c. ww flour, or GF flour mix
1 1/2 tsp. baking soda
1/2 tsp. sea salt

Puree beats in blender, then add eggs,k sugar, oil, and vanilla.  Add chocolate and other ingredients.  Bake in 9 x 13 oiled pan at 350 degrees for 30 minutes until done.

Frosting
Cream togher
1/4 c. cocoa
1/2 c. butter, or oil
1/2 c. powdered sucanat.  (blend sucanat in blender to make it powdered)

Jello (SF)

4 envelopes unflavored gelatin
1 12 oz can frozen 100% fruit juice with three cans filtered water mixed in
Ice cubes
2 T agave or maple syrup , or 1 tsp stevia

Put one cup cold juice in a bowl with sweetener, and sprinkle gelatin over it.; let stand one minute.  Add three cups hot juice heated to boiling and stir until gelatin completely dissolves, about five minutes.  Pour into pan or cups and chill.  Stir in fruit after 20 minutes in friege, if desired.  Optionally top with whipped cream.  This makes  "jiggler" type jello, so if you like it softer, add more juice.

Vanilla Ice Cream (GF, DF, SF)

I use my Cuisnart ice cream maker for this recipe

3 cups coconut milk
3/4 c. agave
1-2 tsp. vanilla

milk together and pour into ice cream maker.

White Bean Chili

2 cans of white beans, drained and rinsed
1 onion, chopped
2 apples, cut in tiny chunks, no need to peel
3 cloves smashed and chopped garlic
3 T butter
2 tsp. chili powder
1/2 tsp. ground thyme
1 tsp cumin
1/4 tsp. salt
1/4 tsp. pepper
3 cups chicken broth or vegetable broth
1/2 c. plain yogurt or kefir
1/2 c. shredded cheddar cheese (optional)

Put the butter into the bottom of your crockpot.  Dump in the drained and rinsed beans.  Chop up the onion adn the apple.  Add the spices, and pour in the broth:  Stir in yogurt.
Cover and cook on low for 8 hours.  Stif in cheese just before serving.

Zucchini Casserole

2 lbs of zucchini-shred but do not peel
1 c. shreeded colby jack cheese
1 c. sour cream
1 can cream of chicken soup
1 onion chopped
1/2 c. butter
1 box of chicken flavor stove top stuffing
Directions:  Sautee onion and zucchini until tender.  Add cheese, sour cream, and soup.  In another bowl melt butter and then add it to the stuffing until coated.  In a greased 9 x 13 dish-layer 1/2 zucchini mixture, 1/2 stuffing, rest of zucchini, and then finish the top with stuffing mixture.  Bake on 350 for 30-35 minutes.

Roasted Sweet Potatoes and Pears

2 lb Sweet Potatoes, peeled cut 1-inch
1/4 c. vinegar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
2 pears, cut into 1-inch chunks
Mix all except pears, and spread onto baking sheet.  Bake at 400 degrees for 30 minutes, add pears, lightly toss, and bake 25 additional minutes.

Mini chocoalte chip pumpkin pies

1 c. pumpkin puree
1/4 c. sugar
1/4 c. evaporated milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg, beaten
2 rolls pillsbury pie rust, thawed or make own pie crust
1/4 c. chocolate chips
1/4 c. mini marshmallows
1 egg, 1 tsp water, beaten for egg wash
1/4 c. powdered sugar

1.  Preheat oven to 350 degrees.  In a bowl mix together pumpkin, sugar, milk, cinnamon, nutmeg, and egg.
2.  Roll out pie crust.  Use a 3-in round cookie cutter or glass and cut out circles.  Place crust onto cookie sheet (greased).  Place 1 tsp. pumpkin pie filling then fold crust over filling and press edges w/ tines of a fork to seal.  Poke each crust w/ fork for steam to escape.  Brush top w/ egg wash and bake 20-22 min.
3.  Let cool 5 min. then dust with powdered sugar
makes 26 pies

Thanksgiving Menu

Here is my Thanksgiving Menu:  * indicate gluten/dairy/sugar free for Joseph and Samuel
Sugar cookies shaped like turkeys for name tags on the table

*Turkey
*Ham
Rolls-make day before
*Biscuits-make day before
Zucchini Stuffing
Sweet Potato w/ marshmallows-make day before, except baking
Green Bean Casserole
*Jello-make day before
*Mashed Potatoes
*Wassail
*Sauteed green beans

Dessert
Apple Pie-make day before
*Raw pumpkin Pie-make day before
Carmel Cheesecake-make day before
Pear Pastry-make day before
*Vanilla Ice Cream-make day before

Peanut Butter Cake

2 1/2 c. flour
1 1/2 c. brown sugar
3/4 c. peanut butter
7 T butter
Mix together until crumbly, and reserve 1 cup for the topping
Add 2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
1 cup milk
2 eggs
Beat together with a mixer for 3 minutes.  Pour into 9 x 13 pan and sprinkle topping evenly over it.  Bake for 30 minutes at 375 degrees.
This is our favorite breakfast cake!!

Sweet Potato-Marshmallow Casserole

3 1/2 to 4 lb fresh sweet potatoes, scrubbed well
1/4 c. brown sugar
1/4 c. evaporated milk or heavy cream
2 T butter, at room temperature
2 T orange juice
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. finely grated orange zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch ground cloves
3 cups miniature marshmallows

Preheat the oven to 400 degrees.  Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a think, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.  Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth.  In a large bowl combine all ingredients except marshmallows and beat until smooth.  Spoon the mixture into the prepare pan and sprinkle with marshmallows.  Bake until marshmallows are lightly browned, 35 to 45 minutes.  This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving. 

crock pot terriyaki chicken

My kids love this recipe and it is so easy, I also use it as a freezer meal, and dump all ingredients in a plastic ziploc bag, and freeze.

3-4 boneless, skinless, chicken breasts
1 can pineapple, including the juice
1/2 c. braggs amino acids
1-2 tsp. montreal chicken seasoning.

cook in crockpot on low 6-8 hours.  Chicken turns out very juicy and moist.  Yum!!

Better Butter

Better Butter, is a blend of butter, olive oil, and coconut oil, to make a butter spread that is healthier for you.
In the blender I put
1 1b. soft butter
3/4 c. coconut oil
1/2 c. olive oil

Blend it together until smooth, and put in your container of choice in the refrigerator.
variations:
honey butter: add 1/2-1 cup honey
cinnamon honey butter: add 1/2-1 cup honey, and 1-2 tsp cinnamon
herb butter:  add 1-2 tsp italian herb seasoning

Giant pumpkin chocolate chip cookies

Giant Salted Pumpkin Chocolate Chunk Cookies

This recipe is from picky-palate.com   I love her recipes, so yummy
 Ingredients

• 1 stick/8 tablespoons unsalted butter, salted
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup pumpkin puree
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon pure vanilla
• 1 1/2 cups all-purpose Gold Medal Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• one 10 ounce bag chocolate chunks or 2 cups
• A few pinches Fleur de sel salt or sea salt for sprinkling on top of cookies

Directions

1. Preheat oven to 350 degrees F. and line a baking sheet with a silpat liner or parchment paper.
2. Place butter and sugars into stand mixer, beat until light and fluffy, about 2 minutes. Add molasses, pumpkin, egg and vanilla, beating until well combined. Add flour, salt and baking soda, mixing to combine then add in chocolate chunks. Using a large scoop (I used my ice cream scoop, holds about 1/4 cup) scoop dough onto prepared baking sheet. Flatten cookies with hands then sprinkle lightly with salt if desired.
3. Bake for 15-17 minutes or until baked through. Please keep in mind if you bake smaller cookies cooking time will be much less. Bake accordingly to size. Let cool for 10 minutes on baking sheet then transfer to cooling rack.

Makes 6 Large cookies

Mug Brownies

That’s one-minute for mixing, another for microwaving – the eating part likely won’t take much longer. There are a ton of microwave mug cakes floating around the internet — a common comment though is that they’re not chocolatey enough, and too spongy — likely a result of using a whole egg in a single-serving cake. It’s not ideal to use part of an egg though (what do you do with the rest) and so it occurred to me that leaving it out would result in a denser, more brownie-like chocolate creation. Give me a brownie over cake any day — especially a warm one I can scoop ice cream on top of. This ultra-simple brownie for one is totally divine.

Use unsweetened cocoa powder — it has much more chocolate flavor than sweetened drink mixes like powdered Quick.

Stir together your flour, brown sugar, cocoa and a pinch of salt. A fork works.

Stir in the oil and milk or coffee — I use the dregs of my morning cup.

Stir it together — you’ll have a thick, chocolatey paste.

Microwave it for a minute — if you have a powerful microwave check it after 30 seconds, but 60 should do it. It’ll be done when it’s puffed and springy to the touch, but still a little gooey when you stick your fork in it — like any good brownie should be.

One of these is technically enough for two, but you don’t have to share.

Two-Minute Mug Brownie
Adapted from Instructables.com
1/4 cup flour
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water
In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.
Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Maple Bars and GF Maple Bars

Maple Bars

I am re-posting this recipe as I have tweaked it just a bit. I decided adding the cinnamon to the milk isn't the best thing to do, it clumps. Instead, whisk into the flour and then add to the yeast mixture. Also I'm increasing the flour to 5 cups... seems I always have to add more. And I'm adding 1/8 teaspoon salt to the frosting.... Salt enhances flavors and takes that "too sweet" out of the frosting just a bit. I made these for work yesterday and added diced cooked bacon to the top! Delicious!

I was snowed in yesterday morning and couldn't go to work!! So I thought 'why not bake?' And one of my favorite things when I worked at the Bakery was Maple Bars! MMMMMM... I ran across this recipe on http://www.recipezaar.com/. So I thought I would give it a try!! It was yummo ! I think next time I make them I will cut the dough into 3 strips and then in six pieces for a little smaller bar but they were good, and not too heavy. I also like the fact that these are baked, not fried! I suggest eating with hot chocolate or a tall glass of milk. mmmmmmmmmmmm!!

Gluten Free/dairy free version *

Maple Bars   
1 1/2 cups milk      *half coconut/half almond milk
1/3 cup shortening (I used butter flavored Crisco)  *I'm going to use coconut oil
4 Tablespoons granulated Sugar *Agave or Raw honey
2 teaspoons salt

1/4 cup lukewarm water

2 (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)  *GF flour mix I buy from Costco
2 teaspoons cinnamon

Maple Icing 1/3 cup butter     *coconut oil
1 cup packed brown sugar        * sucanat

1/4 cup milk                              *coconut milk

1 1/2 cups powdered sugar       *powdered sucanat (I blend mine in my blender

2 teaspoons mapleine (found by the flavor extracts and seasonings)
1/8 teaspoon salt

For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.

After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size.

Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes.

While bars are raising, preheat the oven to 425 degrees.

Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.

Make the icing while the bars are raising:

In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)

Spread on maple bars and enjoy!

Pumpkin chocolate chip cookies

Yields 6 dozen

Ingredients:
4 cups flour
2 cups sugar
1 cup oil
2 tsp milk
2 eggs
16 oz. canned pumpkin
2 tsp. vanilla
3 tsp cinnamon
1 tsp salt
4 tsp baking powder
2 tsp baking soda
12 oz. pkg. chocolate chips

Directions:
Beat together sugar and oil. Add eggs, milk, pumpkin and vanilla and blend well.
Add the dry ingredients. Mix and then blend in chips. Drop by teaspoons onto a greased cookie sheet.
Bake at 375 degrees F for 10-12 minutes

Homemade baby wipes

Make your own baby wipes with  essential oils

With all all the harsh and toxic ingredients found in our personal care items,  a recipe for making non-toxic baby wipes! Best container to store them in is the tall, cylinder baby wipes container you can buy at the store.

Cut a paper towel roll in half with a serrated knife. (Hint - name brand paper towels do work much better)

Place half of roll into container and save the other half for later. Pour the following mixture over roll in container:

2 cups of water

2 Tablespoons  Fractionated Coconut Oil

10 drops each of  Lavender oil and Melaleuca oil

After the mixture has soaked for an hour or more, remove cardboard from middle of roll and start dispensing with middle towel with the cylinder baby wipe container.

–

(Cost Evaluation : It costs $2.89 in  products to make this blend and there are approximately 56 sheets per paper towel roll = $.05 per wipe!)

Plus – no toxins going onto your baby’s body and the oils will actually help improve any diaper rash or irritation so it would save on purchasing separate creams!

Enjoy!

Peanut Butter Panda Puff Balls

1 c. All natural Peanut Butter (I grind my own in my blender, or use Adams PB)
3/4 -1c. Agave
6 c. Peanut Butter Panda Puffs (or Peanut Butter Kix for non-gluten free)

In saucepan over medium heat combine Peanut Butter and Agave until mix until hot and well blended.  Remove from heat and add Peanut Butter Panda Puffs

Drop by spoonfuls onto wax paper, and wait to cool.  My boys love these

Bacon Waffles (GF)

My kids love waffles, but I've had a difficult time finding some that don't fall apart or stick to my waffle iron, so apparently bacon drippings is the magic ingredient to making waffles that my whole family loves and can eat

1 1/2 c. GF flour
1/2 c. buckwheat flour
1 T baking powder
1 T agave
1/4 tsp. salt
1/2 tsp cinnamon
2 eggs
2 c. Almond/Coconut milk
1/2 c. warm bacon drippings(bacon to make the drippings and eat with waffles)

Preheat oven to 425 degrees, and line one package of bacon on a cookie sheet. (I like to use the applewood smoked bacon from Costco) Bake for 10 minutes, or until crispy

In a large bowl, whisk together the flours, baking powder, agave, and saltand cinnamon.

In medium bowl, using a whisk, beat eggs until foamy.  Beat in milk and bacon drippings.  Combine the two mixtures, blending until dry ingredients are moistened and batter is smooth.

Pour 1/2 cup of the batter into the center of the waffle iron and bake according to the manufacturer's directions. 

Pumpkin Chocolate Chip muffins

3 1/3 c. flour (I use half ww flour, or all GF flour)
2 c. Sugar
2 T Pumpkin Pie Spice or (3 tsp cinnamon, 1 1/2 tsp ginger, 3/4 tsp nutmeg, and 3/4 tsp allspice)
2 tsp Baking soda
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 lb can pumpkin or homemade pumpkin puree
1 c. butter, melted( I use 1/2 c. applesauce and 1/2 cup melted butter
2 c. semi-sweet chocolate chips

Thouroghly mix the first 6 ingredients in a large bowl.  Break eggs into another bowl.  Add pumpkin and butter, whisk until well blended.  Stir in chocolate chips.  Pour over the dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.  Scoop batter evenly into greased and floured muffin cups.  Bake in 350 degree oven for about 30-40 minutes for jumboor 25 minutes for regularuntil puffed and springy to the touch in the center.  Turn onto a rack to cool.  Can be wrapped when cool and kept for 1-2 days.  They are best when made the day before.  Makes 12 jumbo muffines, or 24 regular muffins.  I also like to make 12 regular and 24 mini muffins (Bake 15 minutes)

Peanut Butter Chocolate Chip Quinoa Cookies

Peanut Butter Chocolate Chip Quinoa Cookies

Ingredients:

·         2 cups cooked quinoa

·         1/2 cup peanut butter (chunky or smooth)

·         3 tablespoons pure maple syrup (you can substitute honey or other sweeteners)

·         1/4 teaspoon sea salt

·         3/4 cup rolled oats

·         1/2 cup unsweetened, shredded coconut (I left these out)

·         1/2 cup chocolate chips ( I added another ½ cup)

Directions:

1. Preheat oven to 350 degrees.

2. Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.
Tip: Allow the quinoa to cool before mixing it in. (the original lady did not do this so her chocolate melted and the cookies did not look like chocolate chip cookies)

3. Stir in coconut and chocolate chips.

4. Scoop and mold dough into round, tablespoon-sized cookies.

5. Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.

6. Allow to cool completely before storing.

 

Quinoa Cheese and Veggie Bake

Quinoa Cheese and Veggie Bake

Ingredients

·                   1 1/2 cups quinoa, rinsed and drained

·                   Veggies of your choice (optional)

·                   good pinch of salt

·                   a few grinds of seasoning salt

·                   2 cloves garlic, minced

·                   2 large eggs

·                   1 cup raw milk

·                   1 1/2 cups grated Cheddar cheese, more for sprinkling

·                   Optional- Crushed Red Pepper, Panko Bread crumbs for topping

·                   Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1.                   Lightly sauté any veggies you would like in this dish. (I sautéed the garlic with the veggies) 

2.                   Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)

3.                   Preheat oven to 350 F. Coat 13x9 inch dish (or 8 individual ramekins) with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa, spices, and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Breadcrumbs add now and bake 30-35 minutes, until breadcrumbs are browned. (I did not use any bread crumbs since I was trying to make this gluten free)

Grain-Free Waffles

Grain-Free Waffles

The Players

•    4 large eggs, separated (from pastured hens)

•    1 1/4 ripe medium banana, mashed or pureed (or one large banana)

•    2 heaping tablespoon applesauce

•    2 tablespoon raw honey (where to find real honey)

•    2 teaspoon vanilla

•    1/2 cup coconut flour (where to find coconut flour)

•    1/2 teaspoon sea salt (where to find REAL salt)

•    1/2 teaspoon baking soda

The How-To

Separate the eggs. Whip up the whites with an electric hand mixer until soft peaks form.

In a separate bowl, combine the remaining wet ingredients together: add the honey, vanilla and mashed banana to the egg yolks and mix by hand.

In yet another bowl, add baking soda and salt to the coconut flour and mix.

Add the dry mixture to the wet and stir together by hand. If the dry mixture is very thick add water (up to 1/2 cup).

Fold in the whites being careful not to over mix. The batter should be loose. Using a large serving spoon, add the batter to the preheated and oiled waffle iron. (I use this cast iron waffle iron that works on my electric stove top. No dangerous teflon or aluminum!) Remove when indicated by the waffle iron.

Apple-Nut Brussels Sprouts

1 lb. brussels sprouts
1 red-skinned apple
3 T butter
1 small onion, chopped
 1/3 c. chopped pecans
1 tsp. fresh thyme leaves
2 T apple cider, or apple juice
1 T balsamic vinegar
Salt and Pepper

1.  Peel the tough outer leaves from the sprouts and cut away the bottom stems.  Cut each sprout into quarters.  Use the melon baller to core the apple, then chop into chunks.
2.  Melt the butter in the large skillet over medium hjeat.  Add the onion and pecans.  Cook, stirring, until the onion is soft and pecans are toasted, about 4 minutes.
3.  Add the sprouts, apple, and thyme.  Cook, stirring fequently, until the apples are almost tender, about 7 minutes.
4.  Stir in the apple cider and balsamic vinegar.  Boil 1 minute.  Season with salt and pepper.  Serve right away.

Roasted Broccoli, turkey, and pasta

Broccoli
Ground Turkey
your favorite pasta
onion, chopped
garlic, minced
pine nuts
parmesean cheese

Lay broccoli on cookie sheet, sprinkle with garlic salt, and roast in oven at 400 degrees, until tender
Cook pasta.
In skillet heat a little olive oil, and add onion and garlic, add ground turkey, and cook until properly browned.
Toast pine nuts in small saucepan.
Layer all ingred. on plate and top with cheese

Ratatouille

1 small eggplant
1 medium zucchini
4 T olive oil
1 yellow bell pepper, chopped
6 green onions, cut into 1-inch pieces
1 garlic clove, minced
1 tsp fresh thyme leaves
18 cherry tomatoes, cut in half
1 T balsamic vinegar
Salt and Pepper

1.  Trim off both ends of the eggplant and cut into 1-inch chunks.
2.  Trim off both ends of the zucchini.  Cut into 1/2-inch thick slices.
3.  Heat oil in large skillet over medium heat.  Add the eggplant and peppers.  Cook, stirring frequently, until almost tender, about 8 minutes.
4.  Add the zucchini, green onions, garlic, and thyme.  Cook, stirring frequently, until all the vegetables are tender, about 5 minutes.
5.  Add the tomatoes and vinegar.  Season with salt and pepper.  Cook, stirring frequently, until the tomatoes soften, about 2 minutes.
Serve hot or cold

Leb Lebi

1 (29 oz) can chickpeas
2 T olive oil
1 large onion, chopped
3/4 tsp caraway seeds
1/4 tsp. ground cumin
5 c. chicken or vegetable broth
1 bay leaf
Salt and pepper

1.  Dump the chickpeas into a colander.  Rinse and drain.
2.  In the large saucepan, heat the oil over medium heat.  Add the onion.  Cook, stirring frequently, until soft and light brown around the edges, about 5 minutes.
3.   Add the caraway seeds and cumin.  Cook, stirring, about 1 minute.
4.  Stir in the chickpeas, broth, and bay leaf.  Brings to a boil.  Reduce heat to low and cover with the lid.  Simmer until the chickpeas are very tender, about 25 minutes.  Remove from the heat.
5.  Using the back of the spoon, crush some of the chickpeas against the side of the pot.  Season with salt and pepper.  Serve warm in bowls

Flourless chocolate cakes

1 1/2 c. semi-sweet chocolate chips
3/4 c. water
1/2 c. butter
1/4-1/2 c. sugar (depending upon desired sweetness)
1 tsp vanilla
3 eggs

1.  preheat oven to 300 degrees.  Put foil liners in muffin pan, spray lightly with cooking spray
2.  In a medium saucepan, combine chocoalte, water, and butter.  Cook ovwer low heat, stirring constantly , until melted and smooth.  Remove the pan from heat.  Let cool 10 min.
3.  Add the sugar and vanilla to the cooled chocolate mixture.  Whisk until blended.  Add eggs, whisking in one egg at a time.
4.  Pour the batter in the cupcakes, filling each cup almost to the top of the foil.  Bake until a toothpick inserted into the center of a cake comes out with wet clumps on it, about 35 minutes.  Let cook (the centers of the cakes will sink slightly)
5.  Refrigerat ethe cakes in the pan until cold, about 4 hours, or up to 3 days.  Serve cool.

I like to put a little dollup of a frosting made with equal parts white chocolate, cream cheese, and powdered sugar.  Yummy!

pavlova

4 whites from large eggs
1/4 tsp cream of tartar
1 c. sugar
2 T cornstarch
1 tsp white vinegar
1 tsp vanilla

1.  Arrange the oven rack in the middle of the oven, and preheat to 350 degrees.  Line the cookie sheet with parchment paper.
2.  In the large bowl, combine the egg whites and cream of tartar.  Beat on medium-high speed until the whites are fluffy and form soft peaks
3.  With the mixer running, slowly add the sugar.  Beat until firm and glossy.
4.  Stop the mixer.  Using the rubber spatula, scrape down the sides of the bowl.  Add the cornstarch, vinegar, and vanilla.  Beat until blended.
5.  using the spatula, scrape the meringue into a tall mound on the prepared sheet.  Spread to form a tall 6-inch round with an indent in the center.
6.  Place the sheet in the oven, then reduce the temperature to 200 degrees.  Bake 1 hour and 15 minutes.  Turn the oven off and leave the meringu in the oven until completely cool.
Serve with whipped cream and fresh fruit.
Whip cream:  3/4 c. chilled heavy cream, 1 T sugar, and 1/4 tsp vanilla. 
"frost" pavlova and then decorate with berries and kiwi fruit

Anzac Biscuits

1 1/4 c. flour
1 c. oatmeal
3/4 c. brown sugar
1/2 c. shredded coconut
1/3 c. macadamia nuts ( I like to use white chocolate chips instead)
1 1/2 tsp. baking powder
6 T butter, melted
2 T corn syrup or agave
1 tsp. vanilla
Stir all ingredients together and bake on cookie sheet about 13 min.

Vegetable Fried Rice

3 T oil
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 c. cooked brown rice
1/2 c. green peas
1 carrot, pelled and chopped finely
3 large eggs
3 T Braggs amino acid

1.  Heat 2 T of oil in wok or large pan over medium-high heat.  Add the onion, pepper, and garlic.  Cook, stirring constantly, until softened, about 3 minutes.
2.  Add rice, peas, and carrot.  Cook, stirring constantly, until vegtables are tender, about 4 minutes.
3.  Push the cooked ingredients to the edge of the wok.  Add the rmaining 1 T oil to the center of the wok.  Pour in the eggs and stir until scrambled.  Slowly stir in the rice mixture until blended.
4.  Add Braggs.  Cook, stirring constnatly, until well blende, about 1 minutes.  Serve hot.

Strawberry cupcakes

2/3 c. whole fresh or frozen strawberries, thawed
1 1/2 c. ww flour or GF flour
1 tsp baking powder
1/4 tsp coarse salt
1/4 c. coconut or almond milk
1 tsp. vanilla
1/2 c butter, room temperature
1 c. agave or sugar
2 large egg, room temp

1. Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners, or 24-cyo mini muffin tin.\
2.  Puree strawberries, to 1/3 c. of puree, if extra save for frosting
3.  In a medium bowl, whisk together flour, baking powder, and salt; set aside.  In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy.  Gradually add sugar and continue to beat until well combined and fluffy.  Reduce the mixer speed to medium an dslowly add eggs until just blended.
5.  With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the milk mixiture; mix until just blended.  Slowly add remaining flour mixture.
6.  Divide batter evenly among prepared muffin cups.  Cook 22-25 min for regular muffins or 10-12 min for mini muffins

Frosting:
1/2 c. whole frozen strawberries, thawed
1 c. butter, chilled and firm
pinch of salt
 3 1/2 c. powdered sugar
1/2 tsp vanilla

puree strawberries.  Beat together butter and salt until light and fluffy.  Add powdered sugar, beat well.  Add vanilla and strawberry puree until mixed.

Cranberry Pork Loin Roast

1 (2.5-3 lb) pork loin roast or rib roast
1 tsp ground ginger
1/2 tsp dried mustard
1/2 tsp salt
1/4 tsp pepper
2 T cornstarch
1 16 oz can cranberry sauce or 1 c. fresh cranberries, 1/2 c. each sugar and brown sugar
1/3 c. golden raisins
1 clove garlic, chopped
1/3 c. apple juice
1/2 small lemon, thinly sliced

Directions:
In a ziploc bag, put dry spices and cornstarch and add meat.  Shake to coat.  Put in slow cooker.  Add cranberry sauce.   Put in raisins and garlic.  Pour in juice, and top with lemon slices.  Cook on low for 8 hours.

Broccoli, Beans, Bacon, Rice

My kids love all these things seperate, but the adults usually mix them together

Broccoli, steamed with a little salt, or roasted in the oven with garlic and salt

Bacon

Beans, I use any kind of red bean, and saute it in a saucepan with olive oil and minced garlic, then add a little Braggs seasoning, and sometimes bacon bits

Rice, we love wild/brown rice blend made with chicken broth

toasted pine nuts

parmesean cheese

Put everything on the table and let everyone make their own creations

Quinoa salad with chicken and grapes

1 c. quinoa
2  c. water
3 1/4 tsp. salt, divided
2 tsp dijon mustard
2 T lime juice
1/2 tsp. cumin
1/2 tsp. pepper
6 T Olive oil
2 c. cooked, diced chicken
1 c. halved grapes
2 celery ribs, finely chopped
Rinse quinoa and put in boiling water and 1/4 tsp. salt.  Return to boil and simmer 15 min.  whisk sauce ingredients together and combine all ingredients.  Serve hot or cold

Peppermint Patties/ Raspberry Cremes

12 oz dark chocolate, ( I use chocoley chocolate)
1/2 tsp. peppermint oil (I used 1/4 tsp. of doterra peppermint oil)
1/2 tsp. vanilla
1 lb. powdered sugar
3 T soft butter
1/4 c. evaporated milk

1.  Mix all except chocolate
2.  Roll into 1 inch balls
3.  Place on a lined cookie sheet
4.  Refrigerate for 20 to 25 minutes
5.  Flatten with the bottom of glass jar or cup to about 1/4 of inch
6.  Refrigerate 30 more minutes
7.  Melt chocolate, and dip

These are my favorite candy, I love them

I made Raspberry Cremes using thing recipe, and just substituting raspberry flavor for the peppermint, they were delicious

Tomato, Basil, Chicken fresco in microwave

4 garlic cloves
2 c. grape tomatoes
3 c. uncooked pasta (I use GF pasta)
3 c. chicken broth
1/2 tsp. each of salt and pepper
1 1/4 c. fresh basil leaves, chopped
1 oz parmesan
2 c. chicken, cooked, chopped (I like to use chicken from a rotisseri chicken)

1.  I use my pampered chef deep covered baker, but you can use any pan that can go in the microwave with a lid.  In pan slice garlic and lay across bottom, and sprinkle tomotes over it evenly.  Cover and microwave for 4-5 min, stir after 2 min. 
2.  Add pasta, broth, salt and pepper.  Return baker to microwave and cook 16-18 more minutes.  Stir after 10 min.  Add Basil, cheese, and chicken and cook 2 more minutes.  stir and serve

Peanut Butter Chocolate Chip Cookies

Cream Together:
1 1/2 c. butter
1 1/2 c. peanut butter

Beat In:
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
1 1/2 tsp. vanilla

Sift together:
1 1/2 tsp salt
1 1/2 tsp baking soda
3 c. flour

Mix flour mixture slowly into batter.  Stir in 1 pkg chocolate chips.  Bake at 350 degrees for 8 min.

For Christmas I like to make these without the choclate chips, and then put a hershey's kiss in the center of each cookie as soon as it comes out of the oven