Sunday, October 1, 2017
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
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
- Grab a punch bowl.
- Spoon the sherbet into the punch bowl.
- Pour the Sprite over the sherbet and stir.
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.
- 3 cups milk
- 4 egg yolks
- ½ cup maple syrup or honey
- ⅓ cup arrowroot powder
- 1 tablespoon butter
- 2 teaspoons gelatin
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- Whisk together arrowroot and gelatin in a small bowl.
- Into a medium saucepan, pour milk, egg yolks, maple syrup, and sea salt.
- Sprinkle the arrowroot mixture over its surface, and whisk again to combine.
- 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.
- Once thickened, remove immediately from the heat.
Thursday, September 28, 2017
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.
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.
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.
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!
Sunday, March 12, 2017
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
Sunday, February 5, 2017
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
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
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
- Over Medium Heat Melt Butter In A Medium Size Skillet.
- Add frozen corn ( do NOT add extra water)
- Cook for about 5 -7 minutes - stir every 2 minutes. Add seasoning keep stirring till all corn is well coated.
- Add cheese - stir for about 10 seconds
- and you are DONE! Enjoy!
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!
- 2-1/4 cups sprouted spelt flour (cannot be warm from grinding or will melt the coconut oil)
- 1-1/2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 6 generous tablespoons coconut oil, solid
- 1 tablespoon raw apple cider vinegar, kefir, kombucha, yogurt, OR whey
- 1/2 cup + 2 tablespoons raw milk, coconut milk, nut milk, OR water
- 2 tablespoons raw honey
- 1/3 cup raisins (about a handful)