Thursday, May 18, 2017

Apple Butter


10 peeled and chopped medium Fuji apples
1/4 apple cider or apple juice
1/2 cup raw honey
1 tablespoon Saigon ground cinnamon
1/4 ground cloves
1/8 ground mace
1/8 ground allspice

Combine all ingredients in Crock Pot and cook on low for 10 hours overnight.
Sive apples into a bowl with asive and the back of a spoon, return all of it including pulp into the Crock Pot.
Then cook on high for 1 hour with the lid off to thicken the apple butter.
Then you are finished cooking.
Canning is up to you, ours never last longer then a couple of weeks so I don't can it.


P.S.
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Thursday, May 11, 2017

PB2 Frozen Yogurt

(1) 6oz Yoplait original yogurt any flavor
2 tablespoons PB2
8 -10 slices of frozen bananas * 1 full size banana

Place all ingredients in your food ninja pulse till smooth.
Remove blades and place lid back on.
Place in freezer for 20 minutes if it's to liquid *I find it's perfect.
Enjoy like soft serve ice cream.

I use original yogurt instead of the sugar free because I am allergic to aspartame, and sugar substitutes. I also used strawberry flavor so it would taste like a peanut butter, jelly and banana sandwich since I use it as a meal replacement. But feel free to replace with any flavor you like, and any yogurt you prefer.

P.S.
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Thursday, May 4, 2017

Carrot Cake Oatmeal

2 1/4 cups water or milk
2 cups rolled oats
2 full carrots shredded
1/2 cup raisins
1/4 cup chopped pineapple
1/8 fine chopped pecans
brown sugar to taste

In a saucepan add 2 1/4 cups water or milk, and carrots and cook on medium high heat.
Once it started to boil add the raisins, pineapple, and the oats, then lower the temp to medium.
Cover and let cook for 5 minutes, stirring occasionally.
Remove from heat and add the pecans.
Scoop into bowls and add brown sugar to taste.

This gets some fruit and veggies in the first meal of the day which I love.

P.S.
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Thursday, April 27, 2017

Blueberry Compote


2 cups fresh blueberries divided
1 ½ tablespoons agave
2 tablespoons water
¼  teaspoons Saigon ground cinnamon
½ teaspoon lemon juice
½ teaspoon cream of tartar

Pour blueberries, water and lemon juice into a medium saucepan and place on medium to high heat.
Once it starts to boil add the agave, cinnamon, and reduce heat to medium low and let simmer for 10 minutes.
Using a potato masher lightly mash about half of the mixture, and continue to cook for 6 min.
Whisk in cream of tartar to thicken let cook 1 more min.

We used it on our waffles and my family loved it!

P.S.
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Thursday, March 23, 2017

Headache Relief Salt Dough

1 cup flour
1/4 cup salt
3 tablespoons cream of tartar
2 tablespoons coconut oil
1/2 cup boiling water
10-20 drops of peppermint oil
Glitter (optional)
Food Color (optional)

Combine flour, salt, cream of tartar, and oil in a large bowl.
Add boiling water and stir to combine. (If you are doing food coloring drop it in the water before combining it to the dry ingredients.)
When adding glitter, start with 2 tablespoons and add up to 1/4 cup.

Once you’ve reached the desired consistency (adding more water or flour as needed) add in 6 to 8 drops of oil and stir to combine. 

My kids get headaches and I don't always want them taking medications so I'm trying to find other ways to help and this did.

P.S.
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Thursday, March 9, 2017

Chocolate Carrot Zucchini Bread

3 eggs
1 cup sugar
1 teaspoon vanilla
1 cup vegetable oil
2 cups zucchini
1 large carrot
2 1/2 cups flour
1/2 cup Hershey's cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon baking powder

Preheat oven 450°
Break eggs and lightly beat them medium bowl.
Shred carrots, and zucchinis then fold them into egg bowl.
Fold in sugar, cinnamon, oil, nutmeg,vanilla, into egg bowl as well.
In a separate large bowl sift flour, cocoa, baking powder, baking soda, and salt, together.
Slowly fold wet ingredients into dry ingredients until fully combined.
Pour into two greased bread pans.
Cook for 1 hour or until a toothpick is inserted and comes out clean.
Place on a cooling rack for 30 minutes.
Makes 2 loaves.

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Friday, March 3, 2017

Blueberry Bites


16 ounces soft cream cheese
1 (14 ounce) can sweetened condensed milk
1⁄4 cup fresh lemon juice
2 teaspoon vanilla extract
¼ cup powder sugar
6 oz fresh blueberries crushed
2 sleeves of shortbread Girl Scout cookies

Whip cream cheese in the mixer until light and fluffy.
Gradually add the milk, vanilla, sugar, and crushed blueberries to your mixer until well mixed.
Fill a piping bag or a Ziploc bag (that you have snipped the end off of) with cream cheese mix.
Place GS cookies on a plate then pipe cream cheese mix on top.

Enjoy!

P.S.
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