I'm trying to be better about getting up and getting breakfast started before I get the kids up. This (hopefully) will make the morning run more smoothly. This morning we tried whole wheat pancakes baked in the oven in a big sheet with a low-sugar cinnamon syrup. The result was pretty good. Vaguely reminiscent of cinnamon rolls. I think next time I'll try half whole wheat flour and half whole oat flour, to see if it would be a little lighter.
Pancake Squares (original recipe here)
3 c. milk
1/2 c. melted butter
4 eggs
4 c. whole wheat flour
2 1/2 T. baking powder
1 t. salt
Preheat oven to 350 degrees. Grease a 11x15 jelly roll pan (cookie sheet). In a large bowl, beat together milk, butter, and eggs. Gradually beat int he flour. Carefully stir in the baking powder and salt. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes. Makes 20 squares at about 160 calories per square.
*You absolutely could make this with white flour, and it would probably be delicious.
Low-Sugar Campfire Syrup (Cinnamon Syrup)
(I cannot remember where I got this recipe. If it was from you, thank you)
1/2 c. raw sugar (I used organic coconut sugar)
2 T. Clear Gel
1 t. cinnamon
1/4 c. powdered stevia
dash sea salt
Whisk together these dry ingredients. Add:
1 1/2 c. water
Whisk together well. Syrup will thicken immediately. Heat until syrup is bubbly. Remove from heat and cool 5 minutes. Stir in:
1 c. milk or half-and-half (or evaporated milk, if desired)
Serve warm. Store in refrigerator. Makes about 2 cups at about 20 calories per Tablespoon.
*This syrup doesn't keep very long, so try not to make more than you will use in a meal. I try to half the recipe.
Monday, August 19, 2013
Wednesday, June 5, 2013
Tater Tot Casserole Redux
In order to keep this healthy, we use hamburger from our own grass-fed, organic beef cows. I also use raw cheese if I can. You really just have to find the tater tots that meet your nutrition/health requirements. This dinner is not light in calories, but it's good, and the kids love it. (Bear in mind that this recipe feeds my family of 7 big eaters.)
Tater Tot Casserole
16 oz frozen or fresh green beans
2 lb ground beef
1 onion
1 c. mushrooms, chopped small
1/2 c. flour
2-1/2 c. milk or milk/cream mixture
1 t. sea salt
1/2 t. ground pepper
2-3 c. shredded cheese
1-32 oz. package tater tots
Steam or microwave green beans for about 10 minutes. Meanwhile, brown meat and onion together. Season as you like (I use garlic salt.) When meat is browned, add chopped mushrooms and cook slightly. Sprinkle flour over beef, and stir to incorporate. Mix in milk, salt and pepper, and cook until thick. Stir in cooked green beans. Pour meat/green bean mixture into a 10x15 baking dish. Sprinkle cheese on top and layer tater tots over all. Bake in a 350 oven for 45 minutes.
Tater Tot Casserole
16 oz frozen or fresh green beans
2 lb ground beef
1 onion
1 c. mushrooms, chopped small
1/2 c. flour
2-1/2 c. milk or milk/cream mixture
1 t. sea salt
1/2 t. ground pepper
2-3 c. shredded cheese
1-32 oz. package tater tots
Steam or microwave green beans for about 10 minutes. Meanwhile, brown meat and onion together. Season as you like (I use garlic salt.) When meat is browned, add chopped mushrooms and cook slightly. Sprinkle flour over beef, and stir to incorporate. Mix in milk, salt and pepper, and cook until thick. Stir in cooked green beans. Pour meat/green bean mixture into a 10x15 baking dish. Sprinkle cheese on top and layer tater tots over all. Bake in a 350 oven for 45 minutes.
Thursday, November 22, 2012
Pie Recipes
GRANDMA BETH'S CREAM PIE
3 c. milk
2 c. sugar
1/4 tsp. salt
Boil. Add, premixed...
6 eggs, beaten
2 Tbsp. cornstarch dissolved in 3 Tbsp. milk
Cook until thick. Add...
2 Tbsp. Knox gelatin dissolved in 8 Tbsp. milk (dissolve well)
After thoroughly mixing, refrigerate overnight.
Whip 1 pint whipping cream (unsweetened). Whip pie mix until smooth, then beat cream and pie mix together.
Banana Cream Pie - Layer cream pie mix and sliced bananas in pre-baked pie shell. Refrigerate until served.
Coconut Cream Pie - Mix with shredded, sweetened coconut and spoon into pie shell. Refrigerate until served. Top with toasted coconut.
PIE CRUST
1 tsp. salt
3 c. flour
1 c lard
Mix with pastry cutter or with hands. In a separate bowl combine...
1 tsp. vinegar
5 Tbsp. water
1 beaten egg.
Mix well, then add all at once to dry ingredients. Mix with hands just until moist. Roll out into 2 pie shells or a bottom and top crust. For fruit or pumpkin pie, fill immediately and bake. For a pre-baked crust (i.e. cream pies), place rolled dough in pie tin, prick well with a fork, weight with pie weights or beans, and bake at 425 degrees for 10-12 minutes. Cool before filling.
3 c. milk
2 c. sugar
1/4 tsp. salt
Boil. Add, premixed...
6 eggs, beaten
2 Tbsp. cornstarch dissolved in 3 Tbsp. milk
Cook until thick. Add...
2 Tbsp. Knox gelatin dissolved in 8 Tbsp. milk (dissolve well)
After thoroughly mixing, refrigerate overnight.
Whip 1 pint whipping cream (unsweetened). Whip pie mix until smooth, then beat cream and pie mix together.
Banana Cream Pie - Layer cream pie mix and sliced bananas in pre-baked pie shell. Refrigerate until served.
Coconut Cream Pie - Mix with shredded, sweetened coconut and spoon into pie shell. Refrigerate until served. Top with toasted coconut.
PIE CRUST
1 tsp. salt
3 c. flour
1 c lard
Mix with pastry cutter or with hands. In a separate bowl combine...
1 tsp. vinegar
5 Tbsp. water
1 beaten egg.
Mix well, then add all at once to dry ingredients. Mix with hands just until moist. Roll out into 2 pie shells or a bottom and top crust. For fruit or pumpkin pie, fill immediately and bake. For a pre-baked crust (i.e. cream pies), place rolled dough in pie tin, prick well with a fork, weight with pie weights or beans, and bake at 425 degrees for 10-12 minutes. Cool before filling.
Wednesday, June 13, 2012
Cheesecake in a jar
This is the link to the recipe I use to make my cute and yummy little cheesecakes. Enjoy.
Tuesday, June 12, 2012
TyAnn's Minestrone Soup
My friend, Ty brought my family soup for dinner last night, and it was so delicious I begged her for the recipe. Quoted directly from TyAnn's post on facebook:
"This makes a very large amount of soup, so make sure you have a big soup pot. This tastes even better the next day as it has time to sit. My amounts are just estimates:) It seems like a lot, but it's so worth it, and you can use it forever as leftovers - food processors will help cut down on time!
1/4 c whole dried peas
1/4 c dried lentils
2 tbs butter
1 tbsp olive oil
1 c finely minced onion
1 c finely minced carrot
1 c finely minced celery
1 tsp garlic - finely chopped
2 zucchini - cubed
1 gallon chicken stock (chicken broth will work too and is cheaper - it won't taste as good - have some extra on hand cause you may need to use more if there's not enough broth)
1 green bell pepper - chopped
3/4 c sliced carrots
3/4 c sliced celery
fresh chopped basil and parsley to taste
salt and pepper to taste
1 bay leaf
5 med potatoes - peeled and cubed
1/4 head of cabbage - cored (2 in squares)
2 oz romano cheese rind - this can be hard to find (I get it at Harmons in st george). If i don't have the time, I will just get a wedge of parmesan and throw it in - it does leave "cheese chunks" in your soup (yummy:)), but the cheese is key to giving your soup its key taste.
1-2 oz prosciutto ham - i only add this if i want to go all out (and it's not cheap) it is just thrown in for taste (you'll take it out later), so don't slice it! It will still taste good without it
1 can kidney beans
1 can green beans
1 can garbonzo beans
2 cans of italian flavored diced tomatoes
1/2 - 1 c shell macaroni
grated romano (or parmesan) cheese
Either soak lentils and dried peas overnight, or put in a small pot on stove and boil for 30-40 min to make sure they are cooked. I usually start this at the same time as the next step. If the soup will be cooking all day, I skip this step and just add them with the potatoes.
For carrots and celery, mince over half of them, and slice the rest and set aside (saves time cause you will be adding them later)
Saute minced onion, carrot, celery, garlic til soft. Add zucchini and bell pepper and soften.
Add chicken stock, potatoes, chopped carrots and celery, basil, parsley, salt, pepper, cabbage, romano rind -
Simmer for 40 min - 2 hours or until everything is tender - add lentils and peas
Remove romano rind, bay leaf and prosciutto
Add canned beans with juices and tomatoes
Optional - add shell macaroni
Top with grated cheese and enjoy!"
"This makes a very large amount of soup, so make sure you have a big soup pot. This tastes even better the next day as it has time to sit. My amounts are just estimates:) It seems like a lot, but it's so worth it, and you can use it forever as leftovers - food processors will help cut down on time!
1/4 c whole dried peas
1/4 c dried lentils
2 tbs butter
1 tbsp olive oil
1 c finely minced onion
1 c finely minced carrot
1 c finely minced celery
1 tsp garlic - finely chopped
2 zucchini - cubed
1 gallon chicken stock (chicken broth will work too and is cheaper - it won't taste as good - have some extra on hand cause you may need to use more if there's not enough broth)
1 green bell pepper - chopped
3/4 c sliced carrots
3/4 c sliced celery
fresh chopped basil and parsley to taste
salt and pepper to taste
1 bay leaf
5 med potatoes - peeled and cubed
1/4 head of cabbage - cored (2 in squares)
2 oz romano cheese rind - this can be hard to find (I get it at Harmons in st george). If i don't have the time, I will just get a wedge of parmesan and throw it in - it does leave "cheese chunks" in your soup (yummy:)), but the cheese is key to giving your soup its key taste.
1-2 oz prosciutto ham - i only add this if i want to go all out (and it's not cheap) it is just thrown in for taste (you'll take it out later), so don't slice it! It will still taste good without it
1 can kidney beans
1 can green beans
1 can garbonzo beans
2 cans of italian flavored diced tomatoes
1/2 - 1 c shell macaroni
grated romano (or parmesan) cheese
Either soak lentils and dried peas overnight, or put in a small pot on stove and boil for 30-40 min to make sure they are cooked. I usually start this at the same time as the next step. If the soup will be cooking all day, I skip this step and just add them with the potatoes.
For carrots and celery, mince over half of them, and slice the rest and set aside (saves time cause you will be adding them later)
Saute minced onion, carrot, celery, garlic til soft. Add zucchini and bell pepper and soften.
Add chicken stock, potatoes, chopped carrots and celery, basil, parsley, salt, pepper, cabbage, romano rind -
Simmer for 40 min - 2 hours or until everything is tender - add lentils and peas
Remove romano rind, bay leaf and prosciutto
Add canned beans with juices and tomatoes
Optional - add shell macaroni
Top with grated cheese and enjoy!"
Tuesday, December 27, 2011
Amy's Custard Sauce
This custard sauce is a favorite at our house. We serve it on waffles, french toast, and pancakes instead of syrup. The entire recipe has only 1/2 cup of sugar, instead of the concentrated sugar you get in commercial syrups, and even fruit syrups. And yummy! Amy Heaton shared this recipe with us, and we love it.
Custard Sauce
1/2 cup raw sugar (or granulated sugar, if you prefer)
1/3 cup cornstarch
1/4 teaspoon salt
4 cups milk
In a saucepan, combine dry ingredients and then add milk. Turn on the heat. Stirring with a whisk, bring to a boil. Boil for 2 minutes. Stir constantly to avoid scorching the sauce. Remove pan from heat. In a separate bowl, put:
3 egg yolks
Whisk yolks together, then gradually add a cup of the sauce to the yolks, mixing well. Then slowly return all back to the pan, scraping the bowl. Bring the sauce back to a boil, stirring constantly. Boil again for 2 minutes, continuing to stir. Remove from heat. Add:
1 1/2 tsp. vanilla and 4 Tablespoons butter and stir until melted and mixed well.
Serve warm over waffles, pancakes, German pancakes, french toast, or crepes. Yummy!!
Monday, December 19, 2011
Toffee Squares
Such an easy cookie to make, and so yummy.
Toffee Squares
1 cup butter (softened)
1 cup brown sugar
1 egg yolk
2 cups flour
1/4 teaspoon salt
1 t. vanilla
Mix in order given. Press into a greased cookie sheet, leaving 1 inch around the edges. Bake 20-25 minutes at 350 degrees. While hot, sprinkle with about 2 cups chocolate chips. As soon as they are melty, spread around the cookie. Sprinkle with chopped nuts (I prefer almonds, but toasted pecans are pretty good, too.) While warm, cut into squares or diamonds.
Toffee Squares
1 cup butter (softened)
1 cup brown sugar
1 egg yolk
2 cups flour
1/4 teaspoon salt
1 t. vanilla
Mix in order given. Press into a greased cookie sheet, leaving 1 inch around the edges. Bake 20-25 minutes at 350 degrees. While hot, sprinkle with about 2 cups chocolate chips. As soon as they are melty, spread around the cookie. Sprinkle with chopped nuts (I prefer almonds, but toasted pecans are pretty good, too.) While warm, cut into squares or diamonds.
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