Sour Cream Vanilla Pudding Bundt Cake

Sour Cream Vanilla Pudding Bundt Cake

Ingredients:
Box of yelllow cake mix (of course, you can use any flavor of cake mix you'd like!)
1 pkg instant vanilla pudding mix
1 tbs vanilla extract (you could also use various flavors of extracts - almond, orange, etc would be good)
1/4 cup sour cream
3 eggs
1/3 cup oil

Directions:
Preheat oven to 350.
Combine cake mix and instant pudding. Add eggs, oil, water and vanilla and mix until smooth. Incorporate sour cream and scoop into greased bundt pan and bake 45-55 mins or until done.

Easy right?!? I topped mine with a homemade chocolate glaze, but you could use any kind of frosting or glaze you like.  Or eat it plain.  Enjoy!

smores fudge bars

S'mores Fudge Bars

YIELD: 9 large squares or 18 small squares

ingredients:

Crust:
20 full graham crackers
1/4 cup granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, melted

Fudge filling:
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

Marshmallow topping:
2 large egg whites
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract

directions:

For the crust:
Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil.

Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

For the filling:
In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

For the marshmallow topping:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

Spread the marshmallow topping evenly over the chocolate fudge layer. Use akitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Brown Butter Gingersnaps

Brown Butter Soft Batch Style Gingersnaps from picky palate

Prep time: 20 min | Cook time: 10 min | Total time: 30 min

Ingredients

• 1 stick unsalted butter
• 1/4 cup softened or melted coconut oil
• 1 cup light brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 2 cups all purpose Gold Medal Flour
• 2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1/4 cup granulated sugar for rolling dough in

Directions

1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
2. Place butter into a small saucepan over medium heat. Melt and cook/stir until browned. Takes a good 5-8 minutes. Remove from heat and let cool for 15 minutes.
3. Place cooled brown butter (ok if it’s still warm) into a stand mixer or large mixing bowl. Add coconut oil, brown sugar, molasses and egg, beating on medium until well combined. Slowly add flour, baking soda, salt, cinnamon and ginger. Mix until just combined. Dough will be thick. Roll heaping tablespoons of dough into granulated sugar and place onto prepared baking sheet. Place 1 inch apart to allow for spreading. Bake for 10-12 minutes, until baked through. Remove and let cool on baking sheet for at least 15 minutes before transferring to cooling rack. Serve room temperature or chilled.

Makes 2 dozen cookies

Snickerdoodle Muffins with optional GF, DF, SF

Snickerdoodle Muffins

2 sticks unsalted butter (coconut oil)
1 cup sugar (honey/agave or coconut sugar)
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream (kefir or coconut milk)
2 1/4 cups all purpose flour (GF flour)

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.

Potato Puff Buns/Cinnamon Rolls Maple frosting

Potato Puff Buns:

6 c. warm water
1 c. powdered milk
4 T. yeast
1 C. coconut oil
1 C. sugar
2 C. Mashed potato flakes
4 eggs
2 T. salt
Flour (10-12 cups)

Combine all ingredients but flour, stir in enough flour to make a soft dough. Dough should be pulling away from the side of the bowl.   Knead mixer for 5 minutes.  Let rise until double in size.  Roll out for cinnamon rolls or dinner rolls.  Let rise again.  Bake at 350 for 20-25 minutes.  Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.

For the cinnamon rolls, roll out the dough in a rectangle and spread with soft or melted butter, sprinkle with brown sugar and cinnamon, and roll up, and cut into rolls, and place on large cookie sheet pans. Let rise until double.   Bake at 350 for 20 minutes.

Maple Frosting:
1 2-pound bag powdered sugar (sifted)
2 T-4 T Maple flavoring (I use OliveNation Maple Extract, that I buy off of amazon.  It has caramel coloring in it to give it that nice brown color) Start with 2 T and add more until you like the flavor of the frosting.  
1/2 c. milk
1/2c-1 c. softened butter (depending on how buttery you like your frosting.  I use 1 cup)
1/4  tsp. salt
Beat softened butter for 2-3 minutes, add powdered sugar, and milk.  Once combined, add maple flavoring and salt, and combine, adding either more milk or more sugar until you get the consistency you like.

flu bomb and colds

 Flu Bomb

I got this from another blog
A more natural alternative to the flu shot:

3 drops  Oregano

5 drops  Immune System blend

5 drops  Melaleuca

5 drops Lemon

If you feel like you are starting to come down with a cold or a flu, put these oils in an empty gel capsule and take internally. Repeat every 3-4 hours until you feel better again.
I will also use these in the bath, with coconut oil and epsom salts

Flu bomb recipe 2

 Combine the following ingredients in a capsule. Take every 4 hours (except while sleeping).

• 3 drops peppermint
• 2 drops oregano
• 2 drops frankincense
• 2 drops Immune System blend, (for a cold I used this one, but used Eucalyptus instead of the blend)

Right before bed, she added 2 drops of lime to the mixture because lime is good for suppressing a cough.
This combination worked effectively, and she experienced an instant uplift after taking the capsules, likely due to the peppermint.

More recipes

• If you want more  cold and flu recipes, click here,  here and here.
• More ideas to assist with a bad cough and congestion, click here.

Congestion/Cough: Essential Oil Support

 Essential Oil Users Have Found The Following To Assist In Congestion/ Cough Support:

For Bad Congestion and/or Cough

(All natural, organic, fast acting support)

Chest rub – every 1-2 hours:

Chest Rub 1

2 drops Eucalyptus

2 drops Peppermint

2 drops Cypress or Melaleuca

Chest Rub 2

2 drops Eucalyptus

2 drops Clove

2 drops Lemon

Chest Rub 3

4 drops Respiratory blend

2 drops Lime

Gargle in 1 tablespoon of  water for 1-2 min. then swallow – 5X daily.

2 drops Oregano or Cinnamon (hot)

2 drops Lemon

2 drops Peppermint or Clove

Use diffuser with Respiratory blend or Eucalyptus.

Use Immune System blend Throat Drops for pain relief and healing.

Make a steam tent with using Resperatory blend, Eucalyptus or other oils.

Make a tea: Blending 8oz hot water, 1-2 tablespoons honey & 1 drop each of

Clove and Lemon.

Consider other powerful oils… Lemon, Lavender, Ginger orThyme.

For children

• Dilute 1-2 drops of thyme or lemon in 2 tablespoons of carrier oil (e.g., olive oil, fractionated coconut oil) and massage a little on their neck and chest; and
• Put oregano, melaleuca and Immune System blend oils on their feet (1 drop of each and apply every 2-3 hours).
• You can also can add 2 to 3 drops of Immune system blend and 2 drops Lemon essential oil to a teaspoon of honey for cold or cough relief medicine for children.

Cinnamon Chip Oatmeal Cookies

• 1 1/4 cups flour
• 3/4 cup oats
• 1 tsp baking soda
• 2 tsp cornstarch
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 cup (1 stick) butter, at room temp
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cup cinnamon chips

1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. In a medium bowl, combine flour, oats, baking soda, cornstarch, salt, and cinnamon.
2. In the bowl of your stand mixer (or a large bowl) beat butter and both sugars for 3-5 minutes until light and fluffy. Beat in egg and vanilla until well incorporated, then slowly mix in flour mixture until dough comes together. Fold in cinnamon chips.
3. Scoop out rounded tablespoons of dough and place at least 2 inches apart on prepared cookie sheets. Bake for 10-12 minutes or until edges are just beginning to brown, then remove from oven and let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.

Makes Approximately 2 dozen cookies

No-Knead Bread (artisan bread)

Makes one 1 1/2 pound loaf

3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water
olive oil
cornmeal

1.  In a large bowl, combine flour, yeast, and salt.  Add water and stir until blended.  Coat a second large bowl with olive oil, and transfer dough into bowl, and cover bowl with plastic wrap.  Let dough rest at least 12-18 hours.  When the surface is dotted with bubbles, dough is ready

2.  with floured hands, quickly and gently shape dough into a ball.  Place dough on a cutting board coated with cornmeal, and let rise 2 hours.

3.  A half hour before it is done rising, preheat oven to 500 degrees.  Place 6 to 8 quart heavy covered pot, such as cast iron or pyrex in the oven as it heats.  Shake dough into pot once the oven is heated, cover and bake 30 minutes.  Uncover, and continue baking until browned, 15-30 minutes.

Summer Squash Bisque

1 c. sliced carrots
1/2 c. chopped onion
3/4 tsp. salt
3 c. chicken broth, or water with veggie base
2 medium yellow summer squash, cut in half lengthwise and sliced.
1/4 c. flour
2 c. milk
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ginger
1 c. shredded cheddar cheese
1 (13oz) can evaporated milk

Combine carrots, onion, salt, chicken broth in sauce pan.  Cover and cook over high heat until mixture comes to a boil, about 5 minutes.  simmer and reduce heat for 5 minutes.  Add squash.  Cover and simmer 5 minutes.
Combing flour and milk in jar.  Cover and shake until smooth.  Stir in flour mixture and spices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes.  Remove from heat.
Slowly stir in cheese and evaporated milk.  Cook over low heat for 3 minutes or until cheese melts and soup is hot.

Hot Spinach Artichoke Dip

2 jar (6 1/2 oz each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream (I used plain greek yogurt last time, and turned out well)
1/2  c. mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375 degrees.  Drain and coarsely chop artichoke hearts (I use a food chopper).  Combine all ingredients in bowl.  Spoon into pie plate.  Bake 20-25 minutes or until heated through.  I love this on fresh artisan bread, with chips, and fresh veggies.  I will also use the leftovers as a sandwich spread.

Salmon

Salmon fillet
1 tsp garlic salt
1 tsp onion powder
1 tsp seasoning salt
1 tsp liquid smoke
1/2 c. brown sugar
  Mix all ingredients and rub evenly on top of the salmon fillet (I like using fresh wild caught).   Line cookie sheet with foil, and  Bake in oven at 400 degrees for 10-15 until salmon "flakes" when you stick a fork in it and turn it.

Squash Croquettes

Squash Croquettes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/4 c. parmesean cheese
½ cup plus 1 tablespoon all-purpose flour or GF flour
olive oil

Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Mexican chocolate chia pudding

eld: 2 servings

A rich, creamy dairy-free pudding made with chia seeds.

ingredients

• 1/3 c. chia seeds
• 1 c. unsweetened almond (or other non-dairy) milk
• 2 tbsp. unsweetened cocoa powder
• 1 tbsp. maple syrup (I used Grade B)
• 1 tsp. ground cinnamon
• pinch of cayenne (optional)

instructions

1. Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to a high-powered blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)

notes

This pudding is thick, almost like a mousse. If you've blended your pudding and decide you want it a little thinner, add some extra milk. Be sure to blend the pudding until completely smooth--if you don't, it will be gritty! A high-powered blender likeBlendTec works best. Any sweetener you like will work in this, and if 1 tablespoon isn't sweet enough, feel free to add more.

Summer Wraps

Summer wraps: 1/2 cup chopped chicken, 3 Tbsp Fuji apples chopped, 2 Tbsp red grapes chopped, 2 tsp honey, 2 Tbsp almond butter. Mix and wrap in a Romaine lettuce leaf.

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm going to try garlic powder, or garlic salt (and omit extra salt)

ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Sesame Glazed Cauliflower "Wings"

Sesame Glazed Cauliflower “Wings”

 

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Serve up Sesame Glazed Cauliflower “Wings” for the big game. These sweet, savory, sticky bites will be devoured by both vegetarians and meat-eaters.

Adapted from Author: Brianne @ Cupcakes & Kale Chips

Recipe type: Appetizer, Side

Ingredients

For the sauce:

• ½ c Braggs Amino Acids
• ¼ c honey (or agave or maple syrup for vegan)
• ½ T grated fresh ginger or 1/4 tsp. ginger (powdered)
• 1 T sesame oil
• ¼ c rice vinegar
• 1 T sesame seeds

For the cauliflower:

• One large head cauliflower
• ½ c brown rice flour
• ½ c I used almond milk
• ½ t garlic powder
• Optional additional sesame seeds and/or scallions for garnish, if desired

 

See Creative Game Day Recipes

 

Instructions

For the sauce:

1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:

1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3. Whisk together the remaining ingredients in a bowl.
4. Toss the cauliflower in the batter until thoroughly coated.
5. Arrange the cauliflower on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until slightly less done than you want them.
7. Remove from the oven and pour the sauce over the cauliflower (see Note).
8. Return to oven for another 5 minutes.
9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
10. Return to the oven for another 5 minutes.
11. Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional  sesame seeds.
12. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Notes

This does make quite a bit of sauce. I like to pour it all over and let it cook down a bit in the oven, but you can pour over less, and save some for dipping.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

 Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 tsp vanilla

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Squash & Potato Gratin

Squash & Potato Gratin

Ingredients

• 2 medium yellow summer squash
• 1 pound of red or russet potatoes
• 3 tablespoons olive oil
• 8 ounces Monterrey Jack
• Salt and freshly ground black pepper
• 1/4 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• (to make it dairy free, use coconut milk and goat cheese)

Instructions

1. Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
2. I used a mandoline to slice the squash and potatoes very, very thin. If you don't have a mandolin, slice them thinly with a knife. Toss the veggies in a bowl with the olive oil.
3. Place 1/3 of the squash and potato slices into the bottom of the pan. I layered them by alternating squash and potato but you could just spread them evenly.
4. Season with some salt and pepper and half of the cheese.
5. Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
6. Finish the gratin by layering the final veggies on top and seasoning with S&P.
7. Pour the milk over the dish then top with parmesan cheese.
8. Bake for 30 minutes covered then uncover and finish baking for 15 minutes.

Kids healthy school lunch ideas, and breakfasts

School Lunches: to include one sandwich/protein & grain, vegetable, and fruit

Joseph 

PB & Honey Sandwhich

Apples & PB

Carrots

Jicama

Celery w/ PB

Oranges

Austin

Bagel & cream cheese

Ham Sandwich with lettuce and cheese

PB & Honey Sandwich

Cut up Apples w/PB

Grapes

Cucumber

Carrots

Jicama

Hardboiled Egg

Oranges

Peanuts

Cashews

Raisins

 Betsy

Bagel & cream cheese

Ham or Turkey slices

PB & Honey Sandwich

Cut up Apples w/PB

Grapes

Little tomatoes

Oranges

Carrots

Jicama

Hardboiled Egg

Pistachios

Cashews

Peanuts

Celery w/PB

Samuel

Turkey and Lettuce Sandwich

Jelly sandwich

Cucumbers

Little tomatoes

Carrots

Jicama

Apples (whole or cut up)

Grapes

Oranges

Raisins

Cantaloupe

Honeydew

Blueberries

Breakfasts:

Smoothies

Muffins

Pancakes

Omelets

Oven Cinnamon Toast & Peaches

Oatmeal

French Toast

Eggs A La Golden Rod

German Pancake

pizza dough-fast

Ingredients:
1 TB Yeast
1 cup warm water
3 cups flour
2 TB sugar
1/2 tsp. salt

fill 1 cup with warm water and add yeast and sugar and mix.
Add to a large bowl flour and salt
Add water to flour and kneed for 3-5 minutes.  Dough should be moist but not sticky
Let dough rise for 5-10 minutes.

For pizza:
Spread dough out on pan, spread on sauce and toppings, bake at 375 for 20 minutes.

Eggs A La Golden Rod (GF option)

Ingredients:
eggs, hard boiled
4 T butter (coconut oil, melted)
4 T flour (GF flour, usually use rice flour)
1/2 tsp. salt
dash of pepper
2 cups milk (coconut/almond milk)
toast (GF bread toasted)

Boil 5 eggs, until hard boiled, cool, peel, and separate yolk from white.  Slice up whites, and place yolk in a bowl.
Sauce:
melt butter in microwave in large bowl.  Add flour, salt, and pepper, whisking till smooth.  Add milk and stir.  Microwave for 3 minutes, stir.  MIcrowave for 2 minutes, stir.  Microwave for 1 minute, stir.  Should be nice and thick if not, microwave longer.  Add chopped egg white, and stir.
Break up toast into bite-size pieces and pour sauce over pieces.  Smash egg yolks with fork, and sprinkle over top if desired.

Oven cinnamon toast/ GF option

Ingredients:
Bread (GF bread)
Butter  (coconut oil)
Honey  (agave)
Cinnamon
Preheat oven on broil setting.  Place bread on a cookie sheet pan.  Spread with butter or coconut oil, drizzle honey or agave evenly on bread, then sprinkle with cinnamon.  Put Pan in oven, and watch closely, take out when nice and toasty.  I usually serve this with canned peaches,  or a smoothie