Sunday, October 1, 2017

Lemon cream punch

When we ran out of sherbet at my daughter's party, we had some lemonade leftover as well as some sprite and vanilla ice cream.  My mother-in-law added them to the punch bowl and everyone agreed is was amazing!  I wish I had actual quantities to write down, but I don't.  I just wanted to add it to the blog so we can remember to try it again soon.

I would guess:
1 1/2 cups lemonade
1 1/2 cups sprite
1 pint ice cream

Sherbet punch

My daughter requested this punch for her birthday and it was a quick and delicious punch!  Everyone loved it!


  • 1 tub of lime sherbet
  • 1 2-liter Sprite
  1. Grab a punch bowl. 
  2. Spoon the sherbet into the punch bowl.
  3. Pour the Sprite over the sherbet and stir.
  4. Enjoy!

Quick and Easy Vanilla Custard

When my girls do swim team in the summer, they are always hungry and I try to find nutrient dense recipes to fill them up.  This custard is both delicious and healthy.

  1. Whisk together arrowroot and gelatin in a small bowl.
  2. Into a medium saucepan, pour milk, egg yolks, maple syrup, and sea salt.
  3. Sprinkle the arrowroot mixture over its surface, and whisk again to combine.
  4. Cook over medium heat for about 10 minutes, stirring CONSTANTLY until the pudding begins to thicken. It will start to steam first, which is your sign that the custard is almost done.
  5. Once thickened, remove immediately from the heat.

Thursday, September 28, 2017

Cheesy Garlic, Sausage, and Bacon Pasta

My husband absolutely loves it when a recipe contains more than just one meat.  And I love anything with a cream sauce.  So this recipe makes us both happy!  I got the idea from this recipe, but the whole carbonara process seemed too time consuming to try out with a fussy baby on my hip so I just added some flour and cream to the bacon and sausage drippings to make a normal cream sauce for the pasta and it was delicious!  But I'm sure actually making it as carbonara wold be wonderful as well so feel free to give yourself more time than I did and try it out.

  • 3 Tablespoons of flour
  • 1 1/2 cup of heavy cream
  • 1 1/2 pound of spaghetti - cooked
  • 1 lb of sliced smoked sausage
  • 1/2 pound of bacon - after cooked cut into pieces
  • 1- 2 teaspoon of minced garlic *depending on taste
  • 1 cup of grated Parmesan Cheese
  • 1 extra cup of Italian blend cheeses* (can be the mixed bag style in stores)
Fry bacon and use drippings to brown sausage. Reduce heat and add garlic to simmer with sausage.  Add a few tablespoons of flour to create a roux and mix well.  Add cold cream and stir til the sauce thickens. Add Italian blend cheese.  Add bacon and pasta and combine.  Sprinkle Parmesan on top and serve.

Soaked crepes

My girls love crepes.  I love them because they contain lots of eggs to fill my girls with protein.  Most of my girls put cream cheese in the middle and pour syrup over top.  If we have fresh berries, we add those as well.  I use this recipe with my freshly milled spelt flour by soaking the flour overnight in the milk with a bit of apple cider vinegar added to make it healthier.  I usually triple this batch to have some to freeze for busy school mornings.

  • 3 eggs
  • 1⅓ cup milk
  • 1 cup flour
  • ¼ teaspoon salt
  • 3 tablespoon melted butter, cooled
  • 1 tablespoon vanilla
  • 1 tablespoon sugar
  • *sugar for sprinkling

  • In a large mixing bowl combine the eggs, milk, flour, salt and slightly cooled melted butter. Add in the sugar and vanilla if making a sweet crepe. If making a savory crepe, leave the sugar and vanilla out.
  • Mix well with a wire whisk until well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.
  • Heat a 8" non-stick skillet to medium heat.
  • Use a paper towel to lightly grease the pan with butter.
  • Pour ½ cup of crepe batter into the pan and tilt pan so the batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done.
  • Sprinkle about a ½ teaspoon of sugar over the crepe and roll them up, or fold them into fourths.
  • Keep them covered with tinfoil to keep them warm until they’re ready to serve.
  • Serve with fresh berries, powdered sugar, whipped cream or nutella!
  • Mini quiche muffins

    Karis has really gotten into cooking lately and one of her favorite meals is mini ham and cheese quiche muffins.  She even makes her own crust.  She got her crust recipe from Genius Kitchen and her filling recipe from here.


    1. Mix flour and salt with fork.
    2. Beat oil and water with whisk or fork to thicken.
    3. Pour into flour and mix with fork.
    4. Press into 9" pie crust.
    5. Fill with quiche mixture and bake at 400F until done.
    6. NOTES: I've never made this with canola oil.
    7. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
    8. This recipe is not suitable for baked pie crust shells.
    9. It makes a nice, flaky crust that's suitable for everyday use.
    • ½ lb. ham, cubed
    • 1 cup fresh milk
    • 5 eggs, beaten
    • 1 cup shredded sharp cheddar cheese
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    1. Preheat the oven to 350F.
    2. Arrange the pastry dough on a round baking dish.Blind bake for 12 to 15 minutes.
    3. Meanwhile, combine the beaten egg, salt, pepper, milk, and cheese. Mix well.
    4. Add the cubed ham to the egg mixture and stir.
    5. Remove the baking dish from the oven. Pour the entire mixture in the baking dish.
    6. Place it back in the oven. Bake for 35 to 40 minutes at 350F.
    7. Remove from the oven.
    8. Serve. Share and enjoy!

    Summer Bounty Sausage Casserole

    I stumbled upon this recipe when looking for a yummy but different way to enjoy our home-grown tomatoes and zucchini.  I wan't sure if my husband would like it since casseroles aren't his favorite, but both times I made it recently he raved about all the different flavors inside.  He wanted me to make sure I kept the recipe for next summer!  Thanks, Carrie, for such a winner!  The only thing I did differently was to make my own cream sauce instead of canned mushroom soup.  And I can never put just one clove of garlic in... I probably used at least 5!

    • 1 lb . Ground Italian Pork Sausage
    • 2 c . Finely Diced Zucchini
    • 4 c . Cooked Rice, (white brown or long grain)
    • 1 c . Diced Fresh Tomatoes
    • 1 Clove Garlic, minced
    • 10 oz . Cream of Mushroom Soup or homemade cream sauce
    • 1/2 c . Low Fat Chicken Broth
    • 1 c . Part Skim Shredded Mozzarella Cheese

    1. Preheat oven to 350 degrees F.
    2. Start by preparing your rice. Depending on which kind you use this can take any where from 5-20 minutes. I used instant white rice so mine only took about 5 minutes.
    3. While the rice is cooking, brown the sausage in a skillet on top of the stove until it is cooked through and no longer pink; then drain off any excess grease and place in a bowl.
    4. Add the remaining ingredients minus the cheese to the bowl and mix well.
    5. Place the mixture in an oven safe casserole dish, sprinkle with the cheese and bake for 30 minutes.

    Sunday, March 12, 2017

    Leah's Paleo fudge

    My friend Leah posted this yumy recipe and I just had type it out so I could remember it!

    1/2 cup melted coconut oil
    1/2 cup natural peanut butter (we use almond or sunflower butter)
    1/2 cup cocoa powder

    1/4 cup honey or maple syrup
    1/2 to 1 tsp vanilla

    Mix together until smooth (I use my food processor). Put into muffin liners (I used miniature ones here), and freeze/refrigerate

    Karis' favorite strawberry oatmeal bars

    • Karis made these wonderful bars from Pioneer Woman for a "how-to" presentation at our homeschool co-op.  They immediately became her favorite bar recipe!

    • 1-3/4 stick Cold Butter, Cut Into Pieces
    • 1-1/2 cup All-purpose Flour
    • 1-1/2 cup Oats (quick Or Regular)
    • 1 cup Packed Brown Sugar
    • 1 teaspoon Baking Powder
    • 1/4 teaspoon Salt
    • 1 jar (10 To 12 Ounce) Strawberry Preserves
    Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish. 

    Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again. 

    Bake until light golden brown on top, about 35 to 40 minutes. Remove from the oven and let cool in pan. 

    When cool, cut into squares and serve. Yum!

    Sunday, February 5, 2017

    Karis's Favorite Toffee Cheesecake

    Karis made this for my dad's birthday and it is probably one of the best cheescakes I have ever eaten!  She got it from a Philadelphia Cream Cheese book.

    2 pkg. cream cheese
    1/2 cup packed brown sugar
    1 tsp. vanilla
    2 eggs
    1 cup chopped toffee bars, divided
    1 graham cracker crust

    Directions:  Mix cream cheese, sugar, and vanilla on medium speed until well blended.  Add eggs; mix until blended.  Stir in 3/4 cup of the chopped toffee bars.  Pour into crust.  Sprinkle with remaining toffee bars.  Bake at 350 for 35-40 minutes or until center is almost set.  cool.  Refrigerate at least 3 hours.

    Thursday, January 19, 2017

    Easy Addicting Corn

    My family loved this recipe! Thanks Budget Savvy Diva!


    • 1 Bag of Frozen Corn - 16 oz
    • 2 Tablespoons of Butter
    • ⅓ Cup of Parmesan Cheese
    • ¼ Teaspoon of Garlic Powder
    • ½ Teaspoon of Pepper
    • ½ Teaspoon of Paprika


    1. Over Medium Heat Melt Butter In A Medium Size Skillet.
    2. Add frozen corn ( do NOT add extra water)
    3. Cook for about 5 -7 minutes - stir every 2 minutes. Add seasoning keep stirring till all corn is well coated.
    4. Add cheese - stir for about 10 seconds
    5. and you are DONE! Enjoy!

    Pioneer Woman's Chili!

    I love the flavor of this recipe from The Pioneer Woman!
    • 2 pounds Ground Chuck
    • 3 cloves Garlic, Minced (optional)
    • 1 can (12-14 Oz. Size) Tomato Sauce
    • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
    • 1/2 teaspoon Salt
    • 1 teaspoon Ground Oregano
    • 1 Tablespoon Ground Cumin
    • 2 Tablespoons Chili Powder (more To Taste)
    • 1 can (14-ounce) Kidney Beans, Drained And Rinsed
    • 1 can (14-ounce) Pinto Beans, Drained And Rinsed
    • 1/4 cup Masa (corn Flour) Or Regular Corn Meal
    • 1/2 cup Warm Water
    • Individual Bags Of Fritos
    • Grated Sharp Cheddar Cheese
    • Diced Red Onion (Optional)
    Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. 

    Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. 

    Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. 

    Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

    Soaked Flour Muffins

  • I love the versatility of this recipe!  Thanks to Eat Nourishing for a great recipe!

  • 2 cups of whole grain flour, preferably freshly ground (I used whole wheat)
  • 3/4 cup sour dairy, such as buttermilk, yogurt, kefir, or clabber (could also use water + 2 TBS lemon juice, whey, or apple cider vinegar)
  • 1/2 cup melted butter/ghee or coconut oil (lard or tallow might be ok too)
  • I cup pureed pumpkin, squash, carrot or sweet potato (could also use mashed banana or apple/pearsauce)
  • 2/3 cup sucanat/rapadura or granulated palm/maple sugar
  • 2 eggs, pastured or free-range organic
  • 1/4 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1/4 tsp cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Optional add-ins: 1/2 cup dark chocolate chips, raisons, dried cranberries, chopped dates, coconut flakes, or crispy nuts
  • Recipe Instructions:

    In a glass bowl, combine the flour, sour dairy, and melted fat together. Cover with a clean dish towel or plate and allow this mixture to soak at least 8 hours, or even better, 24. The longer it soaks, the greater the reduction of phytic acid. It is also important that you place this mixture somewhere warm. A good place is your oven with just the light on, or a dehydrator set on low. A cold counter top in the winter is not going to reduce any phytates. You need warmth. 

    Once the batter has had a good soak, add in the rest of the ingredients. You will have to give it all a very good stir. Forget what you have learned about making muffins in the past. It’s not going to work here… but it doesn’t matter, they’re still going to turn out fine! I think I may have even used my electric mixer to get everything incorporated really well, that’s ok! Fold in your add-ins at the end, if using. 

    Pour into greased muffin tins (preferably not aluminum or non-stick — stoneware is good). Bake in a 325 degree oven for about 30-35 minutes. A toothpick inserted into the center should come out clean and your house smelling wonderful. That’s how I know something is ready, it smells done! This recipe makes about 16 regular sized muffins. 

    Allow to cool for a few minutes and be sure to serve with plenty of raw pastured butter. Cream cheese would be good too… Add a tall glass of cold raw milk and you’ve got yourself a decent breakfast or afternoon snack!

    Soaked Cinnamon Honey Spelt Biscuits

    This is another great healthy breakfast option!  Thanks to gnowlfglins for the recipe
    Preheat oven to 450 degrees Fahrenheit. In a medium size mixing bowl, combine dry ingredients. Then add coconut oil and cut into the mixture with a pastry cutter or fork until coconut oil is the size of peas or smaller.
    Add acid of choice, milk, and honey in a measuring cup. Whisk to combine. Add liquids to dry ingredients and mix until just combined. Finally, gently work in raisins.
    Transfer dough to clean, floured surface. Roll into a rectangle about 1/2-inch thick. Cut into 2-inch squares using a knife or pizza cutter.
    Transfer squares to a coconut-oiled cookie sheet, leaving space between. Put sheet in oven. Bake for 8 to 10 minutes, until golden brown. Transfer to cooling rack. Enjoy! You can also turn them into yummy scones!

    Soaked Grain Cinnamon Rolls

    I've been looking for a healthy cinnamon roll recipe and this one has worked well.  
    4 cups freshly ground hard white winter wheat (I use Prairie Gold)
    1 1/4 cups buttermilk (homemade or storebought, just make sure the store bought has live cultures/bacteria in it)
    3/4 cup extra virgin coconut oil, melted
    ¼ cup warm water
    1 Tablespoon dry instant yeast
    2 Tablespoons Sorghum  (Blackstrap Molasses, or honey could be used)
    1 tsp. Salt
    ½ tsp. Baking soda
    1 (may need a bit more or less) cup unbleached organic white flour
    1 to 2 sticks of butter (softened to room temp, spreadable texture)
    1/4 to 1/2 cup organic extra virgin coconut oil (also softened)
    Cinnamon and yet more Cinnamon
    Rapadura, Cane Sugar or anything that you can justify as being healthier than white sugar
    Raw Honey
    Directions for Assembly:
    Warm butter-milk and coconut oil and mix in with Whole Wheat flour.  Save the white flour for later.
    Dough should not be super sticky but since this is for cinnamon rolls and not loaf bread. Form a ball and place in the bowl, cover with cheesecloth and leave in a warm place overnight (12-24 hours).
    In the morning, combine water, Sorghum, salt and baking soda in a measuring cup and mix well. Add instant yeast and cup of white flour directly to the dough and pour wet ingredients over top. Mix until it is smooth and the “elastic bands” as some call it are visible as the gluten activates. Form a nice ball and again place your dough back into the bowl and cover with cheesecloth. Allow it to rise until it had doubled in size. Pummel dough down, knead it for just about a minute. Lightly sprinkle your “rolling” area with white flour, use a bit more if the dough is still a bit sticky to make sure it doesn’t superglue itself to the surface.  
     Roll roll and roll some more. Once it is all rolled out nice and thin (not pie crust thin but just barely thicker. Keep in mind this will puff up considerably in size and the flavor is better the less dough/bread there is and the more toppings so don’t be afraid of thin!)
    Slap dab and smear the butter and coconut oil all over your huge spread of dough.Once a generous layer of fatty goodness has been successfully applied you can move onto the sprinkle and plop phase.
    Add Cinnamon.
    Follow the cinnamon up with sweetener. Now is the time to roll everything up into one big log of dough. Here is something else that is easy to have go wrong. Make sure you keep even “tension” as you roll and don’t allow loose or floppy areas to get rolled up. Once it is all rolled up a long piece of unflavored floss or double up a piece of heavy duty, good quality sewing thread.
    Plop in a pre-greased baking dish of your preference. Spread some softened butter over the tops of my rolls before sliding them into the oven and the butter keeps the tops nice and soft while the middles are baking.Allow to rise to roughly double and slide into the oven to bake for roughly 30 minutes at 350.