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.