Wednesday, November 21, 2012

yakisoba sauce

Yakisoba is a Japanese dish that is similar to chow mien. There is meat, veggies all stir fried with noodles. The noodles you by in the store usually come with a powder packet for the yakisoba flavor. I have been searching and searching for a recipe to replace the MSG loaded packets, but can't ever quite get the same taste!! Well, this is a recipe that I made up combining a bunch of recipes and things that I wanted in it and it finally came out the way I wanted! This is as close to the packet as I have ever had!

3 T. Ketchup
3 T. soy sauce
1 T. Bulldog sauce (tonkatsu sauce: if you don't have access to this, skip it, it just wont taste quite the same)
splash of Worcestershire
1/2 t. sesame oil
1 t. sake
1/4 t. garlic chili sauce (the spicy red sauce by seracha in the store. if you don't have this, you can use hot sauce)
grated fresh ginger (I did about 20 grates...)
1 t. minced garlic

At the end of mixing, add more of whatever to taste!

Wednesday, October 31, 2012

Delicious Steel Cut Oats

If you do not like hot cereal, you may like it this way. I consider this to be a hot granola bar or a hot sundae.

Boil:
3 c. water
1/4 tsp. salt
Add:
1 c. steel cut oats
Reduce heat to medium and cook for 10 - 20 minutes depending how chewy you like your cereal.

Place cereal in bowl. Put on cut up fresh peaches, strawberries, blueberries, blackberries, pomegranate,  bananas, or pears. Sprinkle on sunflower seeds, slivered almonds, raisins, craisins, or ground flax. Add flaked coconut on top of your fruit and seeds. Put a scoop of Greek Gods vanilla greek yogurt on top. Enjoy!! Yummmm!

Rub Soup

This is a yummy soup recipe from my sister-in-law, Suzie Ogden, and one of our favorites. I haven't put exact measurements on the amount of vegetables for you to use because it varies with the number of people you want to serve. You will have to "guesstimate".

Simmer whole chicken or chicken breasts in water with garlic, bay leaf, carrot, celery, onion. Once it is cooked, take the chicken, carrot, celery, and onion out of the pot. Bone the chicken and put it aside. Discard the carrot, celery and onion.
Saute (as much as you would like):
onion
celery
carrots
potatoes
Add:
broth
Better than Bullion
chicken
salt 
pepper
or other spices
Cook until mostly done.
Make rubs by mixing:
2 cups flour
1 tsp. salt
1 tsp. baking powder
3 eggs
Mix slightly with hands. The texture will be slightly dry. Do not over mix. Drop it in the soup by pieces. Cook for an additional 10 minutes.


Mexican Beef Soup with Chayote

I had some chayote squash and didn't know what to do with it, so after looking on line for recipes, I found this recipe and tried it. My son said that this became his favorite soup. It is really, really good. Please try it! You will love it!

2 lbs. beef shank (with bone)
1 Tbsp. vegetable oil
2 tsps. salt
2 tsps. pepper - ground
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrots, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered (optional)
2 ears corn, husked and cut into thirds
2 chayotes, quartered (optional)
1 medium head cabbage, cored and cut into wedges

1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Directions:
1.  Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
2.  Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
3.  Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
4.  Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
5.  Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Thursday, October 25, 2012

Goldener Hirsch Cougeres


Bring to a boil:
6 c.          skim milk
1/4 c.       salt
1 1/2 lbs.  butter
2 T.          pepper

Add flour all at once to stove top and cook until a skin forms on the bottom of pan and flour taste is cooked out.
2 lbs. 1 oz. flour


Put above mixture in Kitchen Aid bowl, slowly add eggs, scraping often. Add cheese and thyme. Scoop onto parchment and garnish with small pieces of cheese. Bake @ 350 for 15 minutes.


18          eggs
8 oz.      Gruyere cheese, grated
1/4 c.     chopped Thyme


Goldener Hirsch Granola

12 c.     oats
4 c.       coconut
4 c.       almonds, slivered
2 c.       sunflower seeds
2 c.       pumpkin seeds
1 c.       sesame seeds
1 1/4 c. extra virgin olive oil
2 c.       honey
2 c.       dried apricots
2 c.       dried cranberries
2 c.       dried dates
1 c.       raisins

Combine oats, coconut, almonds, and seeds. Pour on wet ingredients and mix. Toast at 250 degrees for 30 minutes to an hour. Stir and check it periodically. When cool combine with fruit.

Sunday, October 14, 2012

Britt's Beef Stew

1 lb (ish) stew meat
3 carrots (chopped)
3 small-med potatos(chopped)
1 large onion (chopped)
2 T. olive oil
2 T. butter
3-4 T. flour
splash white cooking wine
3 c. beef stock
3 T. tomato paste
1/4 t. basil
1/4 t. thyme
1/4 t. oregano
couple dashes parsley
2 dashes Worcestershire sauce
Salt and Pepper to taste


Heat oil and butter in saute pan. Sear beef seasoned with salt, pepper, garlic powder and Essence. (emril's homemade seasoning blend. can find on foodnetwork.com). once seared, sprinkle flour over the meat and cook for 2 min. dump meat into a slow cooker. add chopped veggies to same saute pan and saute for 3 min or so. then add a little stock and the white wine to de-glaze the pan. (scrape the bits off the bottom of pan) then dump all veggies and juice from saute pan into crock pot. add remaining ingredients to crock pot and stir.
Cook on low for 6-8 hours.

Sunday, September 16, 2012

Beef Tomato


This is a fabulous, quick, one-dish meal using thin sliced beef and fresh garden tomatoes and peppers. This will become one of your favorite recipes.  Enjoy!

1 lb.        beef flank or boneless sirloin steak
1 T.        oil
1 tsp.      cornstarch
1 tsp.      salt
1 tsp.      soy sauce
1/2 tsp.   thyme

3             small tomatoes
2             medium green peppers
1             medium onion
1/4          cup chicken broth
2 T.        cornstarch
2 T.        soy sauce
1 tsp.      sugar

3 T.        vegetable oil
1 tsp.      grated ginger
1 tsp.      finely chopped garlic

2 T.        vegetable oil
1/2 cup   chicken broth

1.   Slice meat into 1" strips - 1/8" thick
2.   Combine beef, 1 T. veg. oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. soy sauce and refrigerate.
3.   Cut each tomato into 8 wedges.
4.   Mix 1/4 cup chicken broth, 2 T. cornstarch, 2 T. soy sauce & sugar.
5.   Heat wok and add 3 T. veg. oil. Add onion, ginger root, garlic and stir fry until garlic is light brown.
6.   Add beef and stir fry for about 3 minutes.
7.   Remove from wok and clean out.
8.   Add 2 T. oil. Add tomatoes and stir fry 30 seconds.
9.   Stir in 1/2 cup chicken broth, bring to a boil.
10. Stir in cornstarch mixture, cook and stir until thickened.
11. Add green peppers and beef. Cook 30 seconds.
12. Ready to serve.      


Monday, August 27, 2012

Strawberry Shortcake with Custard

This is our favorite type of shortcake which is a biscuit type recipe instead of a sweet cake recipe. So if you are looking for a sweet cake, don't use this one.

1/4 cup sugar
2 cups flour
2 tsp. baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk

Stir together sugar, flour, and baking powder. Cut in butter till mixture resembles coarse crumbs. Combine egg and mild; add all at once to dry ingredients. Stir just to moisten. Spread into a greased 8x11/2-inch round baking pan, building up edge slightly. When I double the recipe, I put it in a rectangle baking dish. Bake in a 450 degree oven for 15 to 18 minutes or till toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Split into 2 layers. Spoon the fruit and whipped cream between layers and over the top. Serve immediately. Serves 8.

For a twist on this shortcake recipe, we like a custard filling between the layers with the fruit, and the whipped cream with the fruit on top. The custard recipe is:

1/2 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks, slightly beaten
2 T. butter softened
1 T. vanilla
Mix sugar, cornstarch and salt in a pan, add milk and cook on medium heat stirring constantly or cook in a double boiler to keep it from burning on the bottom. When it becomes thick, whisk a little of the mixture into the egg yolks. Continue adding more of the mixture while whisking until the eggs become warm/hot. Pour the egg mixture into the hot pan and stir until it slightly boils. Cook for 1 minute. Add the 2 T. of butter and 1 T. of vanilla. Stir.  Pour the custard mixture into another bowl that is sitting in ice water. Cover with plastic wrap as it it cooling to prevent a hard film on the top. Once it is cooled, put a dollop of custard between the shortcake layers with a few sliced sweet strawberries (if you want to put a little sugar on the strawberries to sweeten them up, go ahead. We usually don't unless the strawberries are really tart). Put more strawberries on top with fresh whipped cream. 
Eat and enjoy!!


Saturday, August 18, 2012

Mom's Best Ever Macaroni and Cheese

This is our favorite all-time Mac and Cheese recipe. It is truly addicting!! Enjoy!

8 Tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good-quality white bread, crusts removed, torn into 1/4-to-1/2-inch pieces
5 1/2  cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the mild. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. when the butter bubbles, add the flour. Cook, stirring, 1 minute.

2. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Roman. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup gruyere or 1/4 cup Pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes, and serve with love and anticipation.


Friday, July 6, 2012

Apricot Pie

An apricot pie is something that isn't too common, so you may be hesitant to make it.......but don't hesitate! This is soooo good hot with a dollop of ice cream that you will crave it when it is gone!
For the pie shell - To find the recipe of the pie shell/crust/pastry, scroll down toward the bottom of the pie recipes. I use coconut oil in place of shortening for a healthier version of pie.

Wash, pit, and halve 6 cups of apricots. Put in a bowl.
Sprinkle on:
1/2 cup organic sugar
1/3 cup flour
1 Tablespoon lemon juice
pinch of nutmeg

Stir apricots, pour the mixture in an unbaked pie crust, dot the top of the pie with a few small bits of butter, put on top crust, & sprinkle with a very small amount of sugar. Cover edge of pie with foil. Bake for 20-25 minutes in a 375 degree oven. Take off foil and bake for an additional 20-25 minutes until the crust is golden. (The juices of the apricots might ooze out of the pie, so make sure you have foil at the bottom of your oven.)

Eat plain or with some fantastic vanilla ice cream!

Saturday, June 30, 2012

Rolled Beef with Vegetables Inside

This is a meat dish in which colorful vegetables such as carrot, green beans and burdock root are wrapped inside slices of beef. Although served cool, the rolls are delicious and easy to eat hot! Try them for a party!
Preparation time: 40 minutes
Ingredients:
10 ounces (300g) lean beef, thinly sliced (ask your butcher to slice it)
  Substitution: pork, sliced as above
4 ounces (100g) carrot
4 ounces (100g) burdock root
To boil carrot and burdock root: 1/2 cup water, 1 tsp. sugar, 1 tsp. soy sauce
4 ounces (100g) green beans
Broth for cooking rolls: 1/4 cup water, 1 T. sake (rice wind) or dry white wine, 1 T. miring (sweet rice wine for cooking), 3 T. soy sauce
Cornstarch or potato starch for dusting meat
1 T. vegetable oil for sautéing
4 sprigs watercress, as garnish

Preparation:
1. Scrape carrot and cut lengthwise into strips about 6 inches long and roughly 1/4 inch square.
2. Scrape the thin, brown skin off burdock root with the back of a knife, and cut crosswise, then lengthwise, into strips of the same size as carrot. Soak in water containing 1 tsp. vinegar for 5 minutes immediately after cutting to prevent discoloring. Drain and rinse off vinegar.
3. Bring to boil 1/4 cup water containing 1 tsp. each of sugar and soy sauce, add carrot and burdock root, and boil until done, or about 5 minutes.
4. Cut off tips from green beans and remove strings. Bring 2 cups water containing 1/4 tsp. salt to a boil, and parboil beans in pot without lid until tender, or about 3 minutes, and drain. Cool quickly under running water and drain.
5. Cut beef slices into 2 inch wide strips. The length will vary according to the size of your slices.
6. Spread beef on chipboard and sift cornstarch lightly over the upturned part only.
7. Make several bunches of vegetables using 2 pieces each of burdock root, carrot strips and green beans.
8. Put one bunch of vegetables on the dusted side of each slice of beef and roll. Fix last wrap with toothpick so they will not come apart when cooked. Make several rolls. dust outside of each lightly with cornstarch or potato starch.

Cooking:
1. Heat pan with 1 T. vegetable oil over high heat, and sauté beef rolls until slightly browned all over, turning over occasionally.
2. Add broth. When it begins to simmer, reduce heat to low, and continue to sauté about 5 minutes, turning rolls over continuously until well-flavored and well-coated with sauce, then turn off heat.

Serving:
After the rolls have cooled slightly, cut each crosswise into 1 to 2 inch thick rounds. Serve several pieces on each person's plate, and pour remaining sauce on top. Watercress makes a good garnish for these rolls.

Sunday, June 17, 2012

Flour less chewy chocolate cookies

3 cups powdered sugar 2/3 cup coco powder 1/4 t salt 3 egg whites 1 T vanilla 1cup chocolate chips Mix dry ingredients. Add vanilla and egg white and mix until just moist. Chill for 5 min befor baking bake at 350 for 7-8 min.

Tuesday, June 5, 2012

Cilantro and Lime Butter Grilled Corn


I got this recipe from my friends blog.  She posted it a couple months ago and I have been dying to try it ever since.  So did and it was AMAZING! Seriously I think I may have a hard time going back to just plain corn...
The picture of the corn from her blog wasnt working so this will do i guess... It just doesnt show the cheese.


1 cup packed chopped fresh cilantro 
1 stick unsalted butter, room temp
1/2 tsp. finely grated lime zest 
2 tsp. fresh lime juice 
Coarse salt 
12 ears of corn, husked
Grated cotija or parmesan cheese for sprinkling (I actually didnt have either when I have made it the past 2 times so next time I really want to try one.) 

Directions
Puree cilantro, butter, lime zest, lime juice & 1/2 tsp. salt in food processor (I used the blendtec and it was fine but I bet a food processor would have worked a lot better).

Heat grill to medium-high. Brush corn with some of the cilantro butter (don't be shy load it on its so good!) & season with salt. Grill corn, turning occasionally, until nicely charred and bright in color. About 12-15 minutes. Remove from grill and brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.

Delicious Soy Sauce Marinade


This marinade is SO yummy! I got the recipe from our friends Jeff and Holly.  they had us over and made some chicken for us that was just delicious!!  I just used it the other day with chicken breasts and thighs.  I did marinate it for like 24 hours and it did not disappoint! But Im sure it would still be good just over night or made in the morning.

1 Cup Olive oil
1/2 Cup Soy Sauce
Freshly Squeezed Juice of 2 Limes(1/3-1/2 Cup)
3 Cloves of Garlic, pressed ( Ijust used the bottled minced-about 1-1/14 tsp)
1/2 tsp Salt
1/2 tsp Pepper
1/2-1 tsp Tobasco Sauce
2-3 Tbsp Brown Sugar
1 tsp Mrs. Dash( I just used Lawrys Seasoned Salt)

Whisk all ingredients together and add your meat!

SALADS


Ok so I have really pondered about how to post these recipes because they arent really "recipes".  More of just ideas for some salads that I have done for lunch lately that I dont want to forget.  So I guess I will just get right into it.  I have four different ones.  They are pretty similar but still different enough that I will do all 4.

Most of these ideas have come from a salad that mom made about 3 months ago that was the most amazing salad I have ever had! She didnt put dressing on it and it was just so yummy with out! So I didnt put dressing on any of these salads because I like it without but you could do whatever dressing sounds good to you. So this first one is like the one Mom made but not exactly since I didnt have all of the ingredients but I will put what she did as well...


#1
Romaine Lettuce
Spring mix
Baked beets peeled and sliced
Boiled/sliced and salted red potatoes( mom did fingerling potatoes but they are more pricey... I still liked the red just as much but they arent as fun since some fingerlings are multi colored)
Gorgonzola cheese
Sautéed mushrooms and onions



-- Moms other addins
Cherry tomatoes
Steak sliced thin...I think that is everything. Mom if there is anything else please add it on :)

#2
Romaine lettuce
Spring Mix
Sautéed mushrooms and onions
Baked beets Peeled and sliced

Gorgonzola Cheese
Leftover baked asparagus(toss with olive oil, salt, pepper, garlic powder, italian seasoning. bake for 10-12 min 350-400 so yummy!)
Leftover sliced chicken (Marinated in Costcos Veri Veri terryaki sauce for about 6 hrs then grilled)



#3
Romaine lettuce
Spring mix
Baked beets peeled and sliced
Sauteed mushrooms and onions
Gorgonzola cheese
Leftover Salmon Grilled with Konriko Creole seasoning
Leftover Multigrain rice from Costco


#4
Spring Mix
Sauteed mushrooms and onions(Apparently I like this...and I just made a bunch of it when I did it so I       needed to use it up some how :)
Leftover grilled corn cut off the cob.  (before grilling brush on soy sauce and keep basting with soy sauce while grilling)
Leftover Chicken marinated in Delicious Soy Sauce Marinade
A couple spoonfuls of cottage cheese
A little bit of Feta Cheese

Thursday, May 24, 2012

Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained 1 11 oz. can whole kernel corn, drained 1 t minced fresh jalpeno pepper 1 avacado, chopped 2 medium tomatoes, chopped 1 red bell pepper, chopped 1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro) 1/4 c. diced red onion 1/4 c. fresh lime juice (about 2 limes, squeezed) 1 t. salt tortilla chips for dipping Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Monday, May 21, 2012

Sweet Potato Cream Pasta with Crispy Kale


I made this for dinner tonight and it was so yummy.  My sister in law camilla made it and told me how yummy it was.  It is from howsweeteats.com. I love her blog she has some really yummy recipes!  But this is just such a different way to eat pasta, I loved it and so did my boys.


serves 2-4
1 large sweet potato, cooked and mashed (about 1 1/2 cups)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, chopped
2 garlic cloves, minced or pressed
1 tablespoon flour
1 1/2 cups skim milk
1/2 cup freshly grated romano cheese + 2 tablespoons
1/2 pound whole wheat pasta (preferably noodles)
1 head of kale, leaves torn from stems
1 tablespoon toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees. In a large bowl, add kale, sesame oil, 2 tablespoons romano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are distributed. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.
Bring pasta water to a boil and prepare pasta according to directions.
While kale is cooking, heat olive oil and butter oven medium-low heat in a large skillet. Add in shallots and garlic with a pinch of salt, cooking for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create somewhat of a roux. Once the roux has turned golden, add in mashed sweet potato and milk, whisking to combine. It will take a few minutes of whisking to bring the mixture together, and it’s okay if a few small bits of potato remain. Let the mixture come to a simmer in order for it to thicken a bit, but be careful because it thickens quickly. If it becomes too thick, simply add a little milk to thin it out. Reduce heat to low and stir in romano, remaining salt and pepper.
Once pasta is finished cooking, add noodles directly into the sweet potato sauce. Let sit for a few minutes, then transfer everything to a large bowl. Top with crispy kale and toss to distribute.

Almond Sheet Cake Heavenly Goodness...


I got this recipe from my friend Codee and it is absolutely DELICIOUS!! But then again I love anything with almond extract.  Really though it is so so good! Its really light and creamy with the perfect amount of frosting.
I guess it is a Finnish recipe that she got from one of her friends....


Dry Ingredients

2 cups flour
2 cups sugar(I did about 1 1/4-1/2 cups and it was still plenty sweet for me)
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top
Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract(I probably did about 1 1/4-1 1/2 tsp, but just do it to taste)
3 cups powdered sugar

Combine butter and powdered sugar until well mixed, add in milk and almond extract, until desired consistency.

Saturday, May 12, 2012

Peanut butter Chocolate Chip Cookies

I am deleting my other recipe that was one here becasue THIS one beats it and beats any other pbc cookie I've ever had. Love them! Still up for the challenge to find a better one...if it exists. 1/2 c. Peanut butter 1/2 c. Butter 1 egg 3/4 t. vanilla 2 T. milk 1/2 c. Brown Sugar 1/2 c. sugar 1 1/4 c. flour 1/2 t. salt 1/2 t. baking powder 1/2 t. baking soda 1 c. chocolate chips bake 350 10 min.

Almond Banana Flaxseed Smoothie


So delicious the only thing I added was a couple leaves of Kale and I used soy milk instead of almond...
found via foodgawker


serves 2 in tall glasses, or 3 in smaller glasses
2 cups unsweetened vanilla almond milk
1/4 cup almond butter*
2 frozen ripe bananas [I break each banana into pieces, wrap in freezer-safe foil, and freeze overnight]
2 tablespoons ground flaxseed
1/4 teaspoon cinnamon
2 tablespoons honey or desired sweetness
Blend and enjoy.

Almond Poppyseed Pancakes


These pancakes SERIOUSLY are so so yummy! Carl says they are the best pancakes he has ever had! They taste like the muffin but better! I found the recipe on food gawker...

Yields about 15 pancakes


Ingredients:
2 cups all-purpose flour--- I did 1 1/2 cup white, 1/2 cup wheat
1/4 cup poppyseeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk---I did 1 cup soy milk, 1/2 cup reg milk, and 1 1/2 TBS lemon juice
1 cup milk*
1/3 cup granulated sugar---I did about half of 1/3 c
2 large eggs
2 Tbsp vegetable oil
2 Tbsp applesauce
2 tsp almond extract
1 tsp vanilla extract
1 Recipe Almond Syrup
1/2 cup sliced almonds, toasted (optional)
Poppy seeds, for garnish (optional)


Directions:
Preheat a griddle to 350 degrees.  In large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda and salt.  In a separate mixing bowl whisk together buttermilk, milk, sugar, eggs, vegetable oil, applesauce, almond extract and vanilla extract for one minute.  Pour buttermilk mixture into dry mixture and stir just until combine, batter should be slightly lumpy (just be careful not to over-mix so you'll have fluffy pancakes).  Pour about 1/3 cup mixture at a time onto buttered preheated griddle (if you have a good non-stick griddle buttering isn't necessary).  Flip pancake when golden on bottom (bubbles wont appear on the surface much with these pancakes so mostly you just need to check the bottom for color).  Cook opposite side until golden.  Serve warm drizzled with Almond Syrup and garnished with optional toasted, sliced almonds and a light sprinkling of optional poppy seeds.


*Note: if you like thinner pancakes I recommend adding an additional 3 Tbsp milk (which is what I prefer) and if you like really thick pancakes omitting 1/4 cup milk.

---The Syrup totally makes them! You have to make it when you make the pancakes!

Almond Syrup


Ingredients:
1/4 cup salted butter
1 cup granulated sugar---I did a little over half and it was plenty
1/2 cup heavy cream
1/4 cup buttermilk---did regular milk with lemon juice
1/2 tsp baking soda
1 tsp almond extract


Directions:
Melt butter in a large saucepan over medium heat.  Whisk in sugar, cream and buttermilk.  Cook mixture, stirring frequently, until mixture begins to boil and sugar has dissolved.  Remove from heat and stir in baking soda and almond extract, whisk for about 10 seconds until mixture becomes foamy and frothy.  Serve warm.  Note: Mixture can be stored in the refrigerator up to one week and reheated before serving.

Pumpkin Waffles


Recipe from the girl who ate everything...These waffles are seriously so so yummy!!! They are carls new favorite.  I like them just as much as the Amazing cinnamon Belgian Waffles. And I LOVE those ones!

2 cups flour---I did half white half wheat
2 tablespoons baking powder
1 tablespoon cinnamon
1 tablespoon sugar
½ teaspoon nutmeg
¼ teaspoon salt
4 eggs (separate yolks from the whites)
1 ½ cup milk
1 cup pure canned pumpkin
¾ cup (12 tablespoons) butter, melted
1 tablespoon vanilla

Directions: 
In a large bowl, combine flour, baking powder, cinnamon, sugar, nutmeg, and salt. Set aside.

Next, separate the egg yolks from the egg whites. *If you have a stand mixer, you can start beating your egg whites while you prepare the rest of the batter (or just beat them later with a hand mixer). Beat egg whites until they form peaks. Reserve for later.

In a separate bowl, add the egg yolks, milk, pumpkin, melted butter, and vanilla. Mix until combined. Add the dry mixture slowly until incorporated using a mixer.

If you haven't already, take the egg whites and beat with a mixer until they form peaks. Fold beaten egg whites gently into the pumpkin batter. Spray waffle iron with cooking spray. Pour batter into waffle iron and cook according to waffle iron instructions. Makes around 8 Belgian waffles.

Syrup
In a large saucepan combine:
½ cup butter
½ cup buttermilk
1 cup sugar
1 teaspoon Karo syrup
1 teaspoon baking soda
1 teaspoon vanilla

Bring butter, buttermilk, sugar, and Karo syrup to a boil then remove from heat. Stir in baking soda and vanilla. Serve.

Lemon Blueberry Pancakes


Again, found this recipe via foodgawker but it is originally from the Pioneer Woman....They are delicious!!


INGREDIENTS

  • 1 large lemon (or more if needed)
  • 1 1/2 cups (one 12 oz. can) evaporated milk (or more if needed)
  • 1 1/2 cups plus 1 tbsp cake flour (or more if needed)--I used half white half wheat regualr flours
  • 1/4 tsp salt
  • 1 heaping tbsp baking powder
  • 3 tbsp sugar (or more to taste - they used 6 tbsp)
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 1 heaping cup blueberries---I used the costco triple berry blend
  • 2 tbsp melted butter (plus more for serving)
  • Warmed pure maple or pancake syrup for serving

Zest and juice the lemon.

Add the lemon juice to the evaporated milk and stir. Let it sit for a few minutes to thicken. (At this point, I tasted the milk and added additional lemon juice to taste-- I ended up needing a little more juice to get that nice, lemony flavor.)

In a large bowl, combine cake flour with salt, baking powder, and sugar. Ree says you may need more sugar to offset the tartness of the lemon. I ended up doubling the amount the recipe called for, which worked out great for my family in terms of flavor.

Add the egg, vanilla, and lemon zest to the evaporated milk. Whisk to blend.

Add the wet mixture to the dry slowly, stirring gently to blend. When I made this, there was a bit too much liquid which made the batter soupy, so I had to add some additional flour to thicken it. I suggest adding the liquid slowly, a portion at a time, till the mixture is thick but still pourable. Be sure not to overmix it--a few lumps are okay. Fold in the blueberries and melted butter. Add more evaporated milk (or regular milk) if the mixture seems too thick. As Ree notes, "it needs to be slightly pourable, just not ploppable."

Heat the nonstick griddle or skillet over medium low heat (nonstick is important here-- I used a regular skillet, and the sugary juice from the blueberries created a sticky mess that was hard to clean). Use butter or nonstick cooking oil spray to grease the pan. If using nonstick spray, spray the pan away from any open flames.

Pour the batter by 1/4 cupfuls onto the cooking surface. Let them cook slowly till golden brown on both sides. Flip them when bubbles rise to the surface of the batter and the edges of the batter start to look dry.
  • It will take time for them to cook all the way through, so keep the heat between medium and medium low throughout cooking.
  • Serve. Or, as Ree puts it, "Stack 'em up to your heart's content, top with a big pat of softened butter, drizzle on the warm syrup, and enjoy!" Ree also provides an easy variation on this recipe... but for that, you'll have to buy the book. ;)


Chocolate Almond bannana Oatmeal


Found this recipe on foodgawker...I love oatmeal basically any way it is prepared.  Britt and I decided it is because she and Rachelle made me eat all of their oatmeal growing up... :) Thanks you guys! ha ha


Ingredients----
Half of an over-ripe banana, mashed up a bit
1/3 c old-fashioned oats (I use good ol’ Quaker Old-Fashioned Oats)
2/3 c milk (I used Blue Diamond Almond BreezesUnsweetened Almond Coconut Milk, but you could use any almond milk, or even regular milk, but the you may want to add a little almond extract)
1/2 t vanilla
1 T almond butter (or other nut butter of your choice)
1 T cocoa powder (or cacao, if that’s how you roll)
Pinch of salt
Slices of bananas and/or almonds, if desired
Directions
1.  Combine all of the ingredients in a bowl.
2.  Microwave on High for 2 minutes.
3.  Stir.
4.  Microwave for another 2 minutes, or to desired doneness.  If you like it really soft, you may want to add a little water and cook longer.
5.  Top with banana and almond slices, if using.

BaNNANA, bUTTERMILK, AND bROWNSUGAR mUFFINS(tRIPLE b mUFFINS)


I found this recipe on foodgawker and loved them! I like the buttermilk in them.  I have used both real buttermilk and just milk with lemon juice and both work great...


Vegetarian and kosher
Yields 12 muffins
35 minutes total (10 active)
Wet ingredients:
  • 1 cup buttermilk
  • 1/4 cup safflower (or other neutral vegetable) oil ---I used applesauce)
  • 1 egg
  • 2 very ripe bananas (overripe if possible, frozen is fine – defrost in microwave first if your blender isn’t superpowered)
  • 1 inch piece of fresh ginger, grated
  • 1/4 teaspoon cinnamon
Dry ingredients:
  • 2 1/2 cups (320 grams) all-purpose flour----I did half white flour and half whole wheat)
  • 2/3 cup brown sugar (preferably dark brown)---I did light brown)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Drizzle ingredients:
  • 1 tablespoon melted butter
  • 1 tablespoon brown sugar (preferably dark)
  • 1/4 teaspoon cinnamon
  1. Preheat oven to 375 degrees (using convection if available) and put liners in a 12-cup muffin pan.
  2. Put the wet ingredients in a blender and blend on high until very smooth.
  3. In a large bowl, whisk together the dry ingredients. Pour in the wet ingredients and stir and fold them together. Stir as little as possible to avoid developing gluten which would make the muffins tough. Divide the batter into the muffin cups (an ice-cream scoop works well for this.)
  4. Spoon about 1/2 teaspoon of the drizzle over each muffin.
  5. Bake until golden brown, about 25 minutes.