tag:blogger.com,1999:blog-38678185298397392792024-02-20T13:56:07.987-05:00Erin's Recipes to ShareEVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-3867818529839739279.post-24907167422823470592016-12-03T21:23:00.003-05:002016-12-03T21:23:38.508-05:00Sprinkle CookiesNew cookie recipe! It's got a few weird ingredients (powdered sugar, mayo, rum flavoring) and they taste like the grocery store loft house ones!<br />
<br />
Sprinkle Cookies<br />
3 cups flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup softened butter<br />
4 oz. softened cream cheese<br />
2 cups powdered sugar<br />
3 tbsp mayonnaise<br />
1 tsp vanilla extract<br />
1 tsp rum extract (use this in recipes instead of the over powering the "almond" extract flavoring)<br />
1 jar sprinkles<br />
<br />
Preheat oven to 350.<br />
Blend dry ingredients.<br />
Cream butter, cream cheese, sugar for 2 minutes.<br />
Add in mayo and flavoring.<br />
Mix in dry ingredients, scrape bowl, combine just until mixed.<br />
Form balls with cookie scoop and coat in sprinkles.<br />
Place on prepared cookie sheet or silpat mats two inches apart. Flatten to 1/2 inch with bottom of a glass.<br />
Bake 10 minutes. Let cool completely on the tray. makes about 24 with my 2oz. cookie scoop.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-36177091698160727862016-12-03T21:21:00.004-05:002016-12-03T21:21:41.282-05:00Buckeye Krispies<br />
Buckeye Krispies<br />
1 cup butter<br />
2 cups natural peanut butter<br />
2 1/2 cups powdered sugar<br />
1 tsp vanilla<br />
Pinch salt<br />
5 cups Rice Krispies, measure then crush<br />
1 big Bar almond bark<br />
<br />
Combine everything except almond bark in mixing bowl. I use my hands. Scoop with 1 oz. scoop, roll into balls, freeze 30 minutes. Melt almond bark in double boiler. Coat buckeyes completely by dipping with fork, tap off excess, then use a skewer and push ball off of fork into wax paper to cool & harden shell. Makes 60(ish).EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-11657496270979569622014-12-02T07:07:00.001-05:002014-12-02T07:08:16.707-05:00Macaroons<div class="separator" style="clear: both; text-align: center;">
<a href="http://media-cache-ak0.pinimg.com/1200x/04/55/c3/0455c3cb02b4bd3e82505de61995d47b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media-cache-ak0.pinimg.com/1200x/04/55/c3/0455c3cb02b4bd3e82505de61995d47b.jpg" height="240" width="320" /></a></div>
<br />
2 eggs, separated<br />
1/2 cup honey<br />
2 tsp vanilla extract<br />
1/4 tsp almond extract<br />
2 cups unsweetened flaked coconut<br />
1 1/2 cups sliced almonds<br />
1/4 cup mini chocolate chips<br />
Sprinkles<br />
<br />
Preheat oven to 350. While egg whites until still. Place in separate bowl. Combine yolks and honey. Add vanilla and almond extract. Mix in the coconut, almonds, and chips.<br />
Scoop uniformly onto parchment lined tray sprayed with nonstick cooking spray. Gently press them to hold a better shape as they with be very loose and just make little piles as you scoop them. They will need a little coaxing to be pretty. Add sprinkles.<br />
Bake around 10 minutes. Watch closely. You know they're done when the are toasty! Cool and peel off of sheet gently. You can freeze these for later too. Makes around 30 with a 2oz cookie scoop,EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-7018829221003104372014-12-02T06:55:00.000-05:002014-12-02T06:55:20.272-05:00Low(er) Carb Biscuits<span style="font-family: Arial, Helvetica, sans-serif;">Classic Biscuits with half the amount of wheat flour. </span><br />
<br />
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1 cup almond flour</div>
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1/4 cup coconut flour</div>
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1 1/4 cup ap flour</div>
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1 tsp salt</div>
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1 tbsp baking powder</div>
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1/4 cup very cold butter cut into small cubes</div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 17px; text-decoration: -webkit-letterpress;">
1 egg</div>
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Milk to combine (1/2 cup?)</div>
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<br /></div>
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Preheat oven to 400. Cut butter into dry ingredients until like wet sand. Add egg and milk until it forms a loose dough. It should look thin enough that it <i>wouldn't</i> hold a drop biscuit shape. Stir in milk quickly. <i>Do not over mix.</i> The batter will be lumpy and loose. Let it sit while you prep a baking sheet with parchment. Now the dough will be the right texture for drop biscuits. Drop onto sheet. It should make around 15. Sprinkle with garlic powder or Italian seasoning if you'd like. Bake for 12-16 minutes. Biscuits are done when they are browned and springy when you push into the center. </div>
EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-36145039256284879692014-11-16T14:27:00.001-05:002014-11-16T21:24:12.569-05:00No Bake Peanut Butter Cheesecake Pie (Cane Sugar FREE!)<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://media-cache-ec0.pinimg.com/1200x/e6/45/7a/e6457adfcfdb14fbc160afebc6fb7764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://media-cache-ec0.pinimg.com/1200x/e6/45/7a/e6457adfcfdb14fbc160afebc6fb7764.jpg" height="320" width="240" /></a></div>
<br />
Cane sugar free! The coconut sugar in the crust gives it a light graham cracker flavor. The filling is very rich and creamy. No baking required! Takes about 10 minutes to make! </div>
<div>
<br /></div>
Crust:<br />
<div>
1 cup almond flour</div>
<div>
1/2 cup flax meal</div>
<div>
1/4 cup coconut flour</div>
<div>
1/2 cup coconut sugar</div>
<div>
Generous 1/4 cup cocoa powder</div>
<div>
1/4 cup melted butter</div>
<div>
1/4 cup coconut oil</div>
<div>
<br /></div>
<div>
Pie:</div>
<div>
1 cup creamy natural peanut butter</div>
<div>
1 cup date purée</div>
<div>
8 oz. cream cheese</div>
<div>
1/4 cup sour cream</div>
<div>
1/3 cup honey</div>
<div>
1/2 tsp xanthan gum</div>
<div>
2 tsp vanilla extract</div>
<div>
<br /></div>
<div>
For crust-</div>
<div>
Combine dry ingredients with whisk. Stir in melted butter and oil. Press into deep dish 9 inch pie pan. Freeze.</div>
<div>
<br /></div>
<div>
For filling-</div>
<div>
Combine all the ingredients in stand mixer with whisk attachment. Whisk on high for 2 minutes, stopping to scrape sides twice. </div>
<div>
Remove pan from freezer and spread filling inside. Top with salted peanuts and mini chocolate chips. I used Enjoy Life brand. Use another brand if you want to completely avoid cane sugar. Refrigerate for at least 2 hours. Serve chilled with whipped cream.<br />
<br />
Substitutions-<br />
I believe another nut butter would work well too. Sun butter gives a pretty good "peanut butter" flavor as well. You could use all coconut oil. Also, you could use agave in place of honey. </div>
EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-3027032357253285112014-10-31T08:30:00.000-04:002014-10-31T08:33:15.002-04:00Garlicky Flax Crackers (4 ingredients!)4 cups flax meal<br />
1 1/2 cups Parmesan cheese<br />
1 tablespoon minced garlic<br />
Salt<br />
<br />
Combine everything in a bowl and add enough water to make a stiff dough. Place it on a greased cookie sheet and roll it out thin directly on the sheet. Slice before baking. Bake at 425 for around 15 minutes. They're ready when the smell toasty and are brown on the edges. Slice again and store in an air tight container once cool.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-67507974177983078512014-10-31T08:18:00.001-04:002014-10-31T08:19:43.285-04:00Baked Spaghetti (Squash)1 spaghetti squah<br />
16oz cottage cheese<br />
1 egg<br />
Italian seasoning<br />
Prepared meaty spaghetti sauce<br />
Parmesan cheese<br />
<br />
Bake one spaghetti squash whole at 375 for 45 minutes. Cool slightly, cut in half. Scoop put seeds and remove flesh. Chop it up slightly. Place in bottom of square baking dish. Season with salt and pepper.<br />
<br />
Combine cottage cheese, egg, Italian seasoning and layer on top of squash.<br />
<br />
Layer meat sauce on top and generously sprinkle Parmesan.<br />
<br />
Bake at 350 for and hour. It will be a little watery on the edges. Just scoop it out and discard. Serve with salad and garlicky flax crackers.<br />
<br />
<br />EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-27043862720502861932014-07-05T19:12:00.001-04:002014-07-05T19:12:06.766-04:00Asian Grilled Chicken Thighs1 1/2 lb boneless skinless chicken thighs<div>2 tbsp Dijon mustard</div><div>3 tbsp Hoisin sauce</div><div>1/2 tsp celery salt</div><div>2 tsp Schezuan seasoning blend (found in Asian food aisle, I use the store brand)</div><div>1 tsp Mrs. Dash</div><div>3 tbsp peanut oil OR 2 tbsp sesame oil</div><div><br></div><div>Combine everything and marinate for at least 4 hours.</div><div>Preheat grill on high. Place chicken on it and turn it down to medium high. Grill for 7-9 minutes on each side.</div><div>Rest for 5 minutes before serving.</div>EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-18911278469718363372014-04-03T10:11:00.001-04:002014-04-03T10:12:49.455-04:00Super Easy Banana Bread (dairy free, egg free) only 7 ingredients!1/4 cup ground flax<br />
1/2 cup warm water<br />
3 bananas, mashed<br />
scant 3/4 cup sugar<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
2 cup white whole wheat flour or AP flour<br />
<br />
Preheat oven to 350 degrees. Mix flax and water. Set aside. Mash bananas in a mixing bowl. Add sugar and combine. Add in flax mixture. Combine dry ingredients into wet by gently folding with spatula. Do not over mix. Add batter to greased and floured loaf pan. Bake at 350 degrees for 45 minutes until golden on edges. Turn out of pan after 5 minutes. Cool, slice, serve.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-61473154308633778702014-03-12T16:46:00.003-04:002014-03-12T16:47:45.066-04:00Chai Tea Oat Carrot Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyE5mQUkBuoY-0wKPyz9d6lueePvnrMrg_xiivhhilafnTdmhp7GmXoE6nvYbj3xHvb_4KX7Kmv34BI5DUyUR6Vfi5jdqCNrPR_ZggCCAaM9KXqBYWZAVfQp_FVBC0ziIvoeK5vH0zzA/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUyE5mQUkBuoY-0wKPyz9d6lueePvnrMrg_xiivhhilafnTdmhp7GmXoE6nvYbj3xHvb_4KX7Kmv34BI5DUyUR6Vfi5jdqCNrPR_ZggCCAaM9KXqBYWZAVfQp_FVBC0ziIvoeK5vH0zzA/s1600/photo+2.JPG" height="300" width="400" /></a></div>
<br />
3 packets of Oregon Chai instant tea mix (The kind with sugar)<br />
3 cups oats ground finely in food processor<br />
3 tsp baking powder<br />
2 tbsp ground flax<br />
1 cup unsweetened shredded coconut<br />
<br />
1 1/2 cups cooked carrot finely chopped<br />
2 tbsp melted butter<br />
pinch salt<br />
2 tsp cinnamon<br />
1 1/3 cups milk (I used sweetened almond milk)<br />
2 eggs<br />
<br />
Combine dry ingredients. Combine wet ingredients. Gently fold both mixtures together. Line muffin tin with paper liners. Fill cups full. Bake at 425 degrees for about 20 minutes or until set. Makes about 15.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-51538817335213485822014-03-10T11:48:00.000-04:002014-03-10T11:48:18.803-04:00No Cook No Bake Samoas Bars (Chocolate, Coconut, Caramel Bars)about 1 sleeve of saltine crackers, maybe a little more<br />
1/2 bag of chocolate chips<br />
1 jar caramel ice cream topping<br />
1 bag of sweetened shredded coconut<br />
<br />
Mix caramel sauce and the coconut in a bowl. Set aside. Lay out a sheet of waxed paper. Melt the chocolate chips and spread chocolate in a rectangle on the waxed paper. Lay the saltines face down in a grid on the chocolate. Let chocolate harden. Spread the coconut mixture on the saltines. Press it down pretty firmly to flatten it and make it stick to the crackers. This takes a little time a patience. The mixture is thick and very sticky. Drizzle with a little more melted chocolate if you'd like. Let the bars sit for about an hour before cutting. Cut the crackers apart. Store covered. Make about a couple of dozen.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-90921532524881502742014-03-02T10:26:00.000-05:002014-03-02T10:26:28.944-05:00Baked Chimichangas1lb ground beef<br />
1/2 onion, chopped<br />
1 packet taco seasoning<br />
1 can refried beans<br />
<br />
1 batch chili rice<br />
cheese<br />
<br />
10 8inch flour tortillas<br />
1/2 stick butter, melted<br />
<br />
Brown and cook beef and onion, add taco seasoning and beans. I do this in the crock pot on high. Refrigerate filling and the chili rice to make it firm enough to wrap tortillas tightly. Mix beef bean mixture and rice. Add about a 1/2 cup filling to tortilla with a little cheese. Wrap the burrito tightly. Brush melted butter on bottom and lay on a lined sheet pan. Brush the tops and sides of burritos generously with butter. Bake at 400 for 25 minutes. Serve with chopped lettuce, taco sauce, and sour cream on top. Can be frozen once baked and reheated. Makes 10.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-44973709863257280572014-03-02T10:20:00.001-05:002014-03-02T10:36:50.828-05:00Chili Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOw0fYBKm0Q7XTi3IGBRJkMM0c7NFqbNrl78jJrjOvpH_XaK7eXToW6EY-V2EaA8WqI3dF47tCEoNnZb9DYa30rp3FhtO0P0u8ja7A3FkHBqbJrnB51bGHY_GcjW-J7e0wHnc2UW6QGA/s1600/chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOw0fYBKm0Q7XTi3IGBRJkMM0c7NFqbNrl78jJrjOvpH_XaK7eXToW6EY-V2EaA8WqI3dF47tCEoNnZb9DYa30rp3FhtO0P0u8ja7A3FkHBqbJrnB51bGHY_GcjW-J7e0wHnc2UW6QGA/s1600/chili.jpg" height="278" width="320" /></a></div>
<br />
1 cup brown rice<br />
2 cups water<br />
1 tbsp chili powder<br />
1/2 tsp salt<br />
1/2 onion, chopped<br />
1 tbsp butter<br />
<br />
Add all ingredients to a baking dish. Bake at 425 for about an hour checking after 45 minutes to see if liquid is absorbed. Serve as a side or add to burrito or chimichanga fillingEVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-2494003858101237882013-10-30T09:42:00.003-04:002014-03-02T10:21:24.450-05:00Crustless Pumpkin Pie1 15oz. can pumpkin<br />
2 eggs<br />
1/3 cup maple syrup<br />
2 tbsp molasses<br />
2 packet stevia<br />
2 tsp pumpkin pie spice<br />
3/4 cup whole milk plain yogurt<br />
1/2 cup almond milk<br />
1 cup ap gluten free flour (any flour would work I think, even oat)<br />
2 tbsp flax seed meal<br />
<br />
Combine in a big mixing bowl. Pour into greased <b>deep</b> dish pie dish. Bake at 375 for about 55 minutes until center is set. Cool completely before eating.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-31816428344411846372013-10-11T10:44:00.001-04:002013-10-11T10:44:03.655-04:00Wheat Free Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WGiTs18v59ahUAzLV5msHiLed7n3vMCxI1DH4oSAdCqKT81y2uRc9oIex_STnxiMIEOORZHM39el5UihrqiR7F41fZctz_4CqXP44HCyHdEObCxes9m1X6DqZ2Y3UrOnmgu-BK01hEs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7WGiTs18v59ahUAzLV5msHiLed7n3vMCxI1DH4oSAdCqKT81y2uRc9oIex_STnxiMIEOORZHM39el5UihrqiR7F41fZctz_4CqXP44HCyHdEObCxes9m1X6DqZ2Y3UrOnmgu-BK01hEs/s400/photo.JPG" width="400" /></a></div>
<div>
<br /></div>
11/2 cups oat flour<div>
1 cup Bob's Red Mill Gluten Free All Purpose Flour</div>
<div>
1/4 cup corn starch</div>
<div>
1/4 cup flax seed meal</div>
<div>
1 1/2 tsp xanthan gum</div>
<div>
1/2 tsp salt</div>
<div>
1 tsp baking soda</div>
<div>
3/4 cup maple syrup</div>
<div>
2 tbsp vanilla extract</div>
<div>
2 tsp butter flavor</div>
<div>
1 cup melted coconut oil</div>
<div>
1 cup chocolate chips</div>
<div>
<br /></div>
<div>
Preheat oven to 325 degrees. Combine dry ingredients. Add wet ingredients. Combine into thick dough. Add 1 cup chocolate chips. Drop by big tbsp onto parchment lined cookie sheets. Bake for 15 minutes rotating half way through if using regular oven. No rotaing necessary if using a convection oven. Makes about 18 cookies. Freeze baked cookies for later if you prefer. </div>
EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-66042570940615975242013-08-30T18:16:00.002-04:002013-08-30T18:20:00.146-04:00Super Easy Inside Out Chicken Cordon Bleu1 package (8 pieces) breaded chicken cutlets (I used frozen Perdue ones)<br />
8oz. deli ham sliced and cut into thin strips<br />
8oz. swiss cheese, shredded<br />
1 bunch Green onion, chopped<br />
Honey mustard<br />
<br />
Cook chicken cutlets according to package directions. Once chicken is done, sprinkle ham evenly over cutlets, cover with cheese. Bake for another 10 minutes or until cheese is melted and bubbly. Serve sprinkled with green onion and honey mustard on the side.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-83559814469097540832013-08-19T18:14:00.003-04:002013-08-19T18:14:56.742-04:00Slow Cooker Korean Beef<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuKzanbcGjovyfA9uvc2T9Vl_Cn40xVBGGN10D9HFTneBJNJTxtXTTBjXojEJIOEjxlKLBYQTn7GTVdThfyVGUjMjWuzhQShN0kOcpIp4OApYP18d2LzEUL-v9BCojYl-xvv3cLntIUk/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuKzanbcGjovyfA9uvc2T9Vl_Cn40xVBGGN10D9HFTneBJNJTxtXTTBjXojEJIOEjxlKLBYQTn7GTVdThfyVGUjMjWuzhQShN0kOcpIp4OApYP18d2LzEUL-v9BCojYl-xvv3cLntIUk/s400/photo+2.JPG" width="300" /></a></div>
<br />
1 onion, chopped<br />
1 red pepper, chopped<br />
3 cloves garlic, minced<br />
1 lb ground beef<br />
1/2 tsp Chinese five spice<br />
1/2 bottle Kikkoman Katsu sauce<br />
1/4 cup water<br />
<br />
Add to slow cooker, break up meat. Cook on high for 3 hours stirring once to break up ground beef more.<br />
<br />
1 head broccoli cut into pieces<br />
<br />
Add broccoli on top of meat mixture. steam for 1 more hour.<br />
<br />
2 tbsp corn starch<br />
2 tbsp water<br />
2 tbsp sesame oil<br />
1 can sliced water chestnuts, drained<br />
<br />
Combine cornstarch and water. Add everything to slow cooker and stir until sauce thickens and broccoli is incorporated.<br />
<br />
Serve over rice. Top with chopped green onions.<br />
<br />
<br />
<br />EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-38925833566673582542012-10-29T17:41:00.004-04:002012-10-29T17:42:45.715-04:00Hawaiian Slow Cooker Chicken6 boneless skinless chicken thighs<br />
1 bottle Hawaiian barbecue sauce (from Target, Archer Farms brand)<br />
1 small onion, chopped small<br />
1 small green pepper chopped into 1inch pieces<br />
1/2 cup baby carrots<br />
1 can pineapple chunks<br />
<br />
Add everything to slow cooker. I put the chicken in frozen. Cook on high about 3 hours. Shred chicken with 2 forks.<br />
<br />
Serve with brown rice.<br />
<br />
1 1/2 cups brown rice<br />
3 cups water<br />
1 tablespoon minced onion flakes<br />
3 tablespoons soy sauce<br />
<br />
Bring water to boil with onion and soy sauce. Add rice. Cook on low about 45-60 minutes until liquid is absorbed.<br />
<br />
<br />EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-65407802593213609872012-03-01T10:02:00.000-05:002012-03-01T10:07:18.175-05:00Red Lentil Sloppy Joes1 cup red lentils<br />
2 cups stock<br />
1 tbsp olive oil<br />
1 small onion, diced<br />
1 small green pepper, diced<br />
3 tbsp ketchup<br />
1 cup homemade <a href="http://onceamonthmom.com/homemade-bbq-sauce/">barbecue sauce</a><br />
<br />
Bring stock to a boil. Add lentils and simmer on low until the liquid is absorbed and lentils are tender.<br />
<br />
Saute' onion & pepper in olive oil until tender. Add to cooked lentils. Then, add ketchup and bbq sauce. Simmer for 5 minutes.<br />
<br />
Serve on buns. Makes 4.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-77999952540754442302012-03-01T09:46:00.000-05:002012-03-01T09:46:46.823-05:00Pumpkin Ginger Waffles1 1/4 cups whole wheat flour<br />
1 1/4 cups AP flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp ground ginger<br />
1 tsp cinnamon<br />
4 eggs (or substitute)<br />
1/2 cup buttermilk (or any kind of milk + 1tsp lemon juice or white vinegar)<br />
1 cup pureed pumpkin<br />
3/4 cup raw sugar<br />
2 tsp vanilla<br />
6 tbsp melted butter<br />
<br />
Combine dry ingredients with a whisk. Combine wet ingredients with a whisk until well combined. Fold wet ingredients into dry ingredients with a spatula until dry mix is just incorporated.<br />
<br />
Cook on preheated waffle iron per machine's directions. Keep warm on a cookie sheet in a 200 degree oven. Serve with real maple syrup.<br />
<br />
Or- Let cool completely and freeze. When ready to serve, toast and eat!<br />
<br />EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-8478762717436991752012-01-30T11:05:00.002-05:002012-01-30T11:06:25.657-05:00Brown Butter Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaG_Mno8MyOhZpIt8RAwEpzQMUkcNUHmzEC3z8xansKpO1494OmrzerKj1atRp7QdS76mC4oiCbVRVqyiGGUW8lsLHLqzlyfzELKV3SuoEL3G1zdkJoO6iQJbWVrclyQVintlSM-wJ2I/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaG_Mno8MyOhZpIt8RAwEpzQMUkcNUHmzEC3z8xansKpO1494OmrzerKj1atRp7QdS76mC4oiCbVRVqyiGGUW8lsLHLqzlyfzELKV3SuoEL3G1zdkJoO6iQJbWVrclyQVintlSM-wJ2I/s640/photo.JPG" width="480" /></a></div>
1 cup butter<br />
1 cup raw sugar<br />
1 tsp molasses<br />
1 cup unsweetened applesauce<br />
2 eggs<br />
1 1/2 tsp vanilla extract<br />
1 cup AP unbleached flour<br />
1 cup white whole wheat flour<br />
3/4 cup quick oats or whole oats ground in food processor<br />
1 tsp baking soda<br />
1 tap salt<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Place butter in a small saucepan. On medium heat, cook butter until a deep golden color, swirling pan often. The butter will melt, foam, and then the foam will subside and it will deepen in color. Pour into a bowl to cool for 10 minutes.<br />
<br />
Combine butter, sugar, molasses, and applesauce in mixer bowl. Mix until smooth. Add eggs and vanilla. Mix dry ingredients and add to wet mixture. Combine on low speed.<br />
<br />
Cut parchment to fit the bottom and 2 sides of a 13"x9"x2" pan. Place parchment in pan and grease. Spread mixture in pan using wet hands. Pat it evenly.<br />
<br />
Top with any kind of chip, nut, etc. I used chocolate chips, butterscotch chips, white chocolate chips, & coconut. SPrinkle toppings, then press into dough.<br />
<br />
Bake for 30 minutes. Cool for 15 minutes in pan. Lift the cookie out by the parchment sides and cool the rest of the way on a wire rack.<br />
<br />
Cut into small bars.<br />
<br />
<br />EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-73058057159807808562012-01-30T10:17:00.002-05:002012-01-30T10:17:54.351-05:00Queso Dip1 large onion, chopped fairly small<br />
3 garlic cloves, minced<br />
1 tsp olive oil<br />
1 tsp salt<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 tsp cumin</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 tsp chili powder</div>
<br />
1/4 cup water<br />
1 1/2 cups milk (any kind should work, I used evaporated)<br />
3 tbsp cornstarch<br />
1 3/4 cup shredded cheddar cheese<br />
1 2/3 cup salsa<br />
3/4 cup plain yogurt<br />
<br />
Saute onion, garlic, olive oil, salt, cumin, & chili powder together in a sauce pan for 5 minutes on medium heat. Add water and cook for 2 minutes. Add 1 cup milk and bring to a simmer. Mix remaining milk and 3 tbsp corn starch in a small bowl until completely combined. Add mixture to pan and stir until thickened and smooth. Add cheese and stir until it's melted into mixture. Turn heat to low. Add salsa, and yogurt. Cook until warmed through.<br />
<br />
Serve warm with tortillas, chips, veggies, etc.<br />
<br />
Makes about 5 cups. Freezes well for up to 3 months.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-9042689942117970892012-01-25T10:00:00.001-05:002012-01-25T10:23:57.153-05:00Whole Wheat Oatmeal Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjC0rJW7yEsbtYCVPS3s-fvjNhwy02D_YIiNQ0k8JqdNSQxy1JMRfGPxWCRiKp7KlKIZfTfdHVksEdFSj4sLzNbj3B_zb5PlSzu2Eua9izFDpAKwcqqSum_b3tlQfNPMoR2RThBvk8Zs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjC0rJW7yEsbtYCVPS3s-fvjNhwy02D_YIiNQ0k8JqdNSQxy1JMRfGPxWCRiKp7KlKIZfTfdHVksEdFSj4sLzNbj3B_zb5PlSzu2Eua9izFDpAKwcqqSum_b3tlQfNPMoR2RThBvk8Zs/s640/photo.JPG" width="480" /></a></div>
<br />
1 1/3 cups AP flour<br />
1 1/3 cups whole wheat flour<br />
1 1/2 cups quick oats or rolled oats ground in food processor<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
2 eggs<br />
2/3 cup raw sugar<br />
1 1/2 cups pumpkin puree<br />
2 tsp pumpkin pie spice<br />
1 tbsp molasses<br />
1 cup milk, any kind<br />
<br />
Preheat oven to 400 degrees.<br />
Add dry ingredients to bowl first and whisk to combine. Add wet ingredients on top of dry mixture. Gently fold together with a spatula, scraping sides as you go- about 10 "folds" around the bowl. The mixture will be lumpy and not all the flour will be mixed in. Once it's about 90% combined, it's ready for the muffin cups.<br />
Line muffin tins with paper liners. Spray liners with non-stick spray. Scoop mixture into each cup (2/3 full).<br />
Bake for about 20 minutes or until a toothpick poked into the center comes out clean. Cool before serving.<br />
Freezes well.<br />
Makes 24.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-75676679180818673092012-01-16T11:17:00.002-05:002012-01-16T11:35:18.621-05:00Katah (Armenian Sweet Rolls)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N_L1TdqE1TYhwmxM9xCdYp2yJ1DsZJf7AsqX__puMM7kif1wwD8zi_BdwtDyzUNsV4RiDSy7iDb_W89RzuYi4DhW-pjm8DwO64y7DsJ8Nyh0jG0HJ2s_6Dm_yWwUvMO36fkjF19fxUg/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5N_L1TdqE1TYhwmxM9xCdYp2yJ1DsZJf7AsqX__puMM7kif1wwD8zi_BdwtDyzUNsV4RiDSy7iDb_W89RzuYi4DhW-pjm8DwO64y7DsJ8Nyh0jG0HJ2s_6Dm_yWwUvMO36fkjF19fxUg/s640/photo+2.JPG" width="480" /></a></div>
5 eggs<br />
1 cup melted butter<br />
1 1/2 cups raw sugar<br />
1 cup evaporated milk<br />
1 cup warm water<br />
4 1/2 tsp dry active yeast<br />
9-12 cups AP flour<br />
Sturdy stand mixer<br />
<br />
1 egg<br />
3 tbsp water<br />
<br />
Combine eggs, butter, sugar, milk, water, & yeast in mixer bowl with dough hook attachment. Add 4 cups flour. Mix to combine. Add 3 more cups flour and mix to combine. Add 1 cup flour at a time now, until the dough is sticky & lose but comes off the sides of the bowl in a slight ball. This is a very large batch of dough. It will almost fill your entire mixer bowl. Take your time mixing everything in. You may need only 9 cups of flour to reach the the appropriate consistency. I usually need more (around 11 cups).<br />
<br />
Once mixed (no need to knead!) , let rise 3-4 hours.<br />
<br />
Punch dough down, and roll pieces a little larger than a golf ball under palm until you make a 1/2" diameter log shape. You don't need any flour for rolling and shaping. The dough is soft and supple and shouldn't be sticky anymore. Shape the log into a pinwheel or an "S" shape. *Traditionally, you would roll a few of the Nigella seeds into the dough as you shape it. I sprinkle them on at the end instead. You can do either, it's a personal preference thing.<br />
<br />
Place rolls on parchment lined baking sheets about 2" apart.<br />
<br />
Let rolls rise another 3 hours.<br />
<br />
Preheat oven to 375 degrees. Mix one egg with 3 tbsp water in a small dish. Brush each roll with egg wash using a pastry brush. Sprinkle with a few Nigella seeds (if you didn't already add them).<br />
<br />
Bake for 15-20 minutes until the rolls are golden and sound "hollow" when you tap the top.<br />
<br />
Makes about 36 rolls. They can be frozen. Serving them warmed is best.<br />
<br />
<u>Nigella Seeds</u><br />
Nigella seeds can be read about <a href="http://en.wikipedia.org/wiki/Nigella_sativa">here</a>. They are pungent, bitter, peppery, and have a hint of Oregano flavor. They can't be substituted…you can leave them out…but you'll be seriously missing out! They can be purchased at specialty food markets or on sites like Amazon.EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.comtag:blogger.com,1999:blog-3867818529839739279.post-15366454346833772202012-01-10T11:37:00.000-05:002012-01-10T12:11:12.750-05:00Freezer Cooking: Tikka Masala in the Slow Cooker<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RCjtVWF7kEb9p-vmMwuW7pWkxNFPKGKr2hWSXf8K-rOQCLKcG0CsZXTmlYNjFrE64QBKAPRcrFrUokWj-y_sdvuLUIDfCllDnmhOag90tjnYB6RUeKHsvh9JA7RG5d_-HtUKsV5fx2k/s1600/photo+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_RCjtVWF7kEb9p-vmMwuW7pWkxNFPKGKr2hWSXf8K-rOQCLKcG0CsZXTmlYNjFrE64QBKAPRcrFrUokWj-y_sdvuLUIDfCllDnmhOag90tjnYB6RUeKHsvh9JA7RG5d_-HtUKsV5fx2k/s640/photo+5.jpg" width="480" /></a></div>
In a 1 quart freezer bag, place:<br />
12oz. boneless skinless chicken breast, in 1 inch pieces<br />
1/2 cup plain yogurt<br />
1 tbsp lemon juice<br />
1 tsp cumin<br />
1/4 tsp cayenne<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
<br />
In a gallon freezer bag, place:<br />
1 large can diced tomatoes, with chiles<br />
1 small can tomato paste<br />
1 tsp ginger<br />
2 garlic cloves, minced<br />
1 medium onion, diced<br />
1 tbsp garam masala<br />
1 tbsp red curry paste<br />
1 tsp cumin<br />
1 tsp chili powder<br />
<br />
Freeze bags for up to 3 months.<br />
<br />
When you're ready to cook-<br />
Remove bags from freezer. Place frozen contents in crock pot. Cook on high for 4 hours.<br />
<br />
After 4 hours, add 1 1/4 cups brown rice or pearl barley and 2 cups very hot water to crock pot. Stir to mix in the grains. Cook on high for 2-3 more hours until grain is cooked.<br />
<br />
Before serving, stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, & 1 cup half & half (or milk).<br />
<br />
Serve with salad or carrot sticks and a piece of pita (naan) or crusty bread.<br />
<br />
Serves 6<br />
<br />
<br />EVhttp://www.blogger.com/profile/09284957609014978978noreply@blogger.com