Oct 25, 2013
Banana Pumpkin Muffins
1/2 cup pumpkin puree
1 1/2 ripe banana, mushed
3/4 cup maple syrup
4 eggs OR 3 TBS flax meal mixed with 3/4 hot water - whisk, set in fridge 10 minutes
1/2 tsp baking soda
1/2 tsp cream of tarter
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
Teff flour and
millet flour in about a 1:3 ratio (no I didn't measure - just make it to be like muffin mix consistency)
Combine wet ingredients, beat to combine. Add flours a little at a time until desired consistency is achieved (thick, but pour easily). add the rest of the dry ingredients. Beat to combine. Pour into greased muffin tins. Bake 350 for 35 minutes. Makes about 12 muffins.
Oct 19, 2013
Stumbled across this on the internet and it is great! So easy!
Rockin' Chocolate Chip Almond Cookie Squares (Blondies)
1/4C butter (we used dairy/soy free Earth Balance)
3/4C almond butter (Barney's Brand is made in a dedicated almond facility)
2 large eggs (or 2 flax eggs for vegan version)
3/4C brown sugar
1 tsp vanilla
3/4C millet flour
1 tsp baking powder (corn free - 1/2tsp cream tarter + 1/4 tsp baking soda)
1/4 tsp sea salt
3/4 cup chocolate chips (Good Life Brand)
preheat oven to 350. Grease 8x8 pan. Beat butters together until creamy. Add eggs, sugar, vanilla. Beat until smooth. Whisk together flour, baking powder, and salt. Mix into wet ingredients until combined. Fold in chocolate chips. Bake about 25 minutes. Let cool 45 minutes.
Oct 18, 2013
Sweet and Sour Chicken Allergy Friendly
2 TBS Ketchup
1/2 cup white vinegar
1 TBS coconut aminos (or soy sauce)
1 cup brown sugar
1 cup water
1 1/2LBS chicken cubed
2TBS cornstarch/2TBS cold water OR 2tsp arrowroot powder/2ts water
Whisk to combine first 5 ingredients in a 4-6qt crockpot. Add chicken. Cook on low 6-8 hours or high 4-5. With a slotted spoon, remove chicken. Whisk in cornstarch or arrowroot powder mixtures. Cook on high 15-20 minutes to thicken. Put chicken back in. Serve over rice with steamed broccoli.
Apr 26, 2013
Cooks Country Soft and TenderBiscuits
2 cups all-purpose flour
1 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup whole milk
3/4 cup mayonnaise (full fat)
1. Preheat oven to 450 and make sure the oven rack is in the middle of the oven.
Line a bakingsheet with parchment or a silicone mat (i have one I love called Sil-Eco on Amazon). Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk milk and mayo together in a separate bowl. Stir milj mixture into flour mixture until just combined.
2. In this step CC has you use a greased 1/4 cup measure. I used a heaping large scoop which I thought was easier. Anyway, drop scoops of dough onto prepared baking sheets. Bake until tops are golden about 12 to 14 minutes, rotating sheet halfway through baking (I forgot this step and they were still fine). Transfer to wire cooling rack and let cool 5 minutes (or not). Serve.
Apr 12, 2013
Thai Peanut Chicken
8 bone in chicken thighs, about 2 LBS (4 small/med size chicken breasts)
3/4 cup hot chunky salsa (1 cup medium)
1/4 cup peanutbutter (1/2 cup, chunky if you have it)
2 TBS lime juice
1 TBS soy sauce
1 tsp grated ginger (1/4 tsp ground if in a pinch)
1/4 cup chopped peanuts
1. Place chicken in slow cooker. In a bowl combine salsa, peanut butter, lime juice, soy sauce, and ginger. Mix well. Pour over chicken (could place chicken and mixture in a freezer bag and freeze to cook later. Add a couple hours to cook time if frozen)
2. Cover and cook on low for 8-9 hours.
3. Shred chicken (the recipe says to take it out and shred, but I just use two forks and shred it right in the crock. It is usually so tender it just falls apart). If you use dark meat, you will probably need to skim the fat. Otherwise, mix chicken and sauce and serve over rice.
Apr 7, 2013
14oz sweetened condensed milk
1/2 cup peanutbutter (we used crunchy)
In a separate bowl sift
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
2 cups quick cooking oats
1 cup brown sugar
3/4 cup butter, softened
In a greased 9x13 press down 1/2 oat mixture. Top with peanutbutter mixture. Top with chocolate chips. Top with oat mixture.
Bake 350 for 20 minutes or a little more. Do not over bake.
Quick and really yummy.
Mar 20, 2013
preheat oven to 350
In a separate bowl, sift together flour, baking soda, and salt.
In a stand mixer, cream together butter, pureed beans, and sugars until fluffy. Beat in pudding mix.
Add eggs one at a time. Add extract. Fold chocolate chips. Using a medium scoop, place on a baking sheet and bake for 10-12 minutes.
Mar 15, 2013
1/2 stick butter
2 stalks celery, chopped
1/2 large onion, chopped
2-4 cloves garlic, chopped
1 LBS bag carrots, chopped about 2 1/2 to 3 cups
1 QT V8 juice (the tomato kind)
1 1/2 cup water
1 LBS ground hamburger, cooked (or ground turkey, ground chicken, or smoked sausage - or omit for a vegetarian dish)
1/2 green pepper, chopped
1/2 tsp ground pepper
1/2 tsp marjoram
1/2 tsp salt
2 can cream chicken or cream celery soup
2 cups uncooked barley
In a large stock pot with a lid, melt butter on medium heat. Add celery, onion, garlic, and carrots. Cook until tender, stirring often (may need to turn up the temperature and add a little of the water - you don't want them to burn). Add water and V8. Using an immersion blender, blend the vegetable mixture (this is optional, but I like the texture). Add ground beef, green peppers, spices, cream soups, and barley. Bring to a boil. Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally.
Halloween - this is a really bright orange color which would be fun to serve for Halloween dinner. Pack in the veggies before the candy!
Feb 28, 2013
Tuna Melt Mac 'n' Cheese
- 1 pound hollow cavatappi or elbows with lines, or macaroni with lines
- About 3 tablespoons EVOO, plus extra for drizzling
- 12 ounces line-caught canned tuna, drained (3 cans regular tuna - 15oz)
- 1/2 cup finely chopped fresh herbs, such as dill, parsley and tarragon (a little dried parsley)
- 1/2 cup finely chopped red onion or scallions, whites and greens (yellow onion)
- 2 tablespoons Dijon mustard (1 1/2 TBS spicy brown mustard)
- 1 to 2 small ribs celery, finely chopped
- 1 lemon, juiced (left out)
- Freshly ground black pepper
- 1 stick butter (plus 4 TBS - 6TBS total for the sauce, 4TBS total for bread crumbs)
- 3 tablespoons flour (increased sauce by 50% so 4 1/2TBS flour)
- About 2 1/2 cups whole milk (3 1/4 cup milk)
- 2 cups grated white Cheddar or gruyere cheese (1 block extra sharp cheddar, and 1/2 block Colby Jack which a little Monterrey Jack shredded in there too)
- 1 1/2 cups homemade breadcrumbs or panko (about 1 1/2 sleeves worth crackers crushed - Ritz and Toll House - used up what I had)
- 1/2 cup grated Parm (omitted)
In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 (4) for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish. (put everything into the large pot with the cooked pasta)
In a medium saucepot, melt 4 (6) tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar (all cheese) in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce (this is why I used the big pot - stir to well coated). Cool and store for a make-ahead meal. (could freeze)
Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs (omitted herbs), toss to evenly distribute the butter, remove from heat and transfer to airtight container.
To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese (omitted Parm). Bake until golden and hot through (about 30-40 minutes, make sure the breadcrumbs don't burn - cover with foil if necessary).
Feb 25, 2013
1LBS fresh broccoli, broken into pieces and steamed 2 minutes
3 cups cooked shredded or diced chicken
3 cups grated cheddar cheese, divided
3 cups cooked rice
2 sleeves Ritz crackers
1 stick melted butter
1 TBS poppy seeds
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1/3 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups of the cheddar from above
In a greased 9x13, layer rice, broccoli, and chicken. Set aside. In a saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce thickens. Turn heat down to low and add 1 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1 1/2 cups grated cheddar cheese.
Melt the cutter and add poppy seeds, stir well. Crush Ritz crackers. Add to melted butter. Sprinkle over the grated cheese.
To eat Immediately:
Bake at 350 for about 30 minutes or until hot and bubbly.
For the Freezer (before baking):
Top with plastic wrap and foil and freeze. Thaw before cooking.
Feb 20, 2013
Orange Dream Poke Cake
Jan 11, 2013
The inspiration for this came from a recipe I found on-line y-e-a-r-s ago and I have lost where it came from. I did change it a little, but the concept is still the same. I love how the veggies are hiding in the yummy pasta!
Jan 10, 2013
8 to 12oz cream cheese
optional: diced green chilies
Jan 8, 2013
Created by me
2 chicken breasts, chopped
1 large onion
3-4 cloves garlic, minced
jar roasted red peppers, drained and diced
1 bunch basil, chopped
16 oz (total for all) Provolone, Mozzarella, and Parmesan mixed
about 5-6 cups penne
doubled recipe for Guiltless Alfredo from ourbestbites.com
Cook penne according to package directions.
Heat a little EVOO in a large skillet. Add chicken. Cook for a few minutes (leave it alone to brown a bit - don't scoot it around the pan just yet). When chicken looks mostly cooked through, add onion and garlic. Cook until onion is translucent. Remove from heat. When pasta is done, drain and return to pot. Add chicken/onion mixture, and Alfredo sauce. Add about 1/3 of the roasted red peppers. Stir to combine well. Pour into a 9x13. In a separate bowl, combine basil and red peppers with a little bit of olive oil. Spread on top of casserole. Top with cheese. Bake 350 about 30 minutes or until bubbly and hot. Serve with a salad.
*I made this up the other day and played with it a bit. I *hope* I remembered it properly and not for doubling (in which case you would need 10 cups pasta and 4 chicken breasts) because I doubled it to freeze one, but then played with the extra one a bit. So be flexible, but it is yummy. All I remember was thinking it needed more alfredo - so maybe 1 1/2 the recipe would be OK. Using sundried tomatoes in the alfredo mixture is good too. Like I said, I played with it a lot
Alfredo recipe from Ourbestbites.com:
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again