Coconut Almond Cinnamon Granola

Coconut Granola
Summer Minert

5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes

(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that




Coconut Almond Cinnamon Granola

Kerstin's version

5 cups of oats, 1 c sliced almonds, 1/3 cup maple syrup, 1/3 brown sugar 4 teaspoons vanilla, Half a teaspoon salt, 1/3 cup of coconut oil, 1 c unsweetened coconut flakes or 1 c sweetened coconut (whatever I have on hand. Trader Joes coconut is my favorite), 1 egg white (It helped the coconut crisp up and stay in chunks, 1 t cinnamon. Mix thoroughly then press into a parchment lined jelly roll pan. Bake at 325 for 20 minutes turn sheet bake another 10 - 20 minutes, until golden brown.

Esquites, Shrimp Ceviche, Queso & Addiction

Esquites (Mexican Corn Salad) from Closet Cooking

http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html
Ingredients

2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste

Directions

Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.


Shrimp Ceviche
my friend Andrea

2 lbs small cooked shrimp roughly chopped
2 serrano peppers, finely diced (optional, with seeds will be very spicy, you can also just use the outer layer with no seeds for mild)
1/2 large onion, finely diced
1 bunch cilantro, chopped
juice of 2 lemons
salt
2-4 T ketchup

Can serve with guacamole and chips


Sausage Queso

Cook 1 package of bulk breakfast sausage.
Put it in a crock pot long with 1 package of Velveeta cheese and 1 c pico de galo.
Cook on low until combined.


Addiction

1 Box Golden Grahams

1 Box Rice Chex

1 Bag M & M's--I set the M & M's aside and add after everything is mixed, because they melt

1 Can Peanuts



Put the above ingredients in an extra large bowl that has been sprayed lightly with spray oil. ( You may need to separate into two large bowls.)

Place the following ingredients in a pan and bring to a boil and continue boiling for 3 minutes.

1 ½ cup butter

1 cup sugar

1 cup light corn syrup

Drizzle over cereal mixture and toss to coat evenly. I now add the M & M's.

Vegan Sunbutter Fudge

1 c coconut oil melted
1 c cocoa powder
1 c sunflower butter
3/4 c agave

Mix together, pour into 9 x 13 pan. Keep it in the fridge to stay firm.

Christy's chocolate chip cookies and white chocolate peanut butter clusters

Christy's Famous Chocolate Chip Cookies

2/3 cup butter
2/3 cup crisco
1 cup sugar
1 cup brown sugar (packed)
2 eggs, room temp.
2 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
24 oz. package semi-sweet chocolate chips (the big bag)

Preheat oven to 400 degrees. Cream together butter, crisco, sugars, egg and vanilla. Mix in one cup flour, baking soda and salt. Add other two cups flour, mixing after each addition. Mix in chocolate chips. Yes, I know it looks like too many chocolate chips but really - have you ever heard anyone say "There are too many chocolate chips in these cookies"? No, me neither. Place LARGE scoops of dough (I use an actual ice cream scoop and really pack it in) on a preheated baking stone (you can use a cookie sheet, but you'll get better results with a stone) and bake for 9-11 minutes depending on your oven. DO NOT overbake. The cookies will look slightly underdone. Let them sit on the stone for a few more minutes until they're solid enough to be moved with a spatula and transfer to a cooling rack. Let them cool a little, then put in a ziploc or plastic container while they're still warm. The steam from the warm cookies inside the sealed container is what keeps them soft and yummy.


White Chocolate Peanut Butter Krispies
http://www.iheartnaptime.net/white-chocolate-peanut-butter-krispies/

Ingredients

2 cups Rice Krispies ceral
2 cups dry roasted peanuts
2 cups marshmallows
1/2 cup peanut butter
1 and 1/2 packages (12 oz. package) white chocolate chips
changed: 1 1/2 white chocolate chip packages (instead of 2) 1/2 cup peanut butter (instead of 1) melted whte chocolate and pb in a pan over low heat.

Instructions

Combine cereal, peanuts and marshmallows in a large bowl. Set aside.
In a pan melt white chocolate chips and peanut butter over low heat, stirring constantly.
Add white chocolate and PB mix to the cereal mixture and mix well.
Drop by tablespoons onto waxed paper and let set. Refrigerate for 1 hour. Store in airtight container.

No bake Snickers cookies

No bake Snickers cookies

http://pinchofyum.com/no-bake-dark-chocolate-snickers-cookies

Ingredients

1¾ cup sugar
½ cup milk
½ cup unsalted butter
¼ cup dark cocoa powder
½ cup crunchy peanut butter
2½ cups uncooked quick oats
1 teaspoon vanilla
2-3 Snickers bars, chopped into small bite-sized pieces

Instructions

Place oats and peanut butter in a large mixing bowl. Set aside.
In a large saucepan, melt sugar, milk, butter, and dark cocoa powder, stirring constantly. Bring to a boil and let mixture boil for 1½ minutes (start timing when the rolling boiling starts).
Remove from heat and transfer to the oats bowl. Add vanilla and mix well. Add the Snickers last and stir until mixed in. If the mixture needs a little more to hold together, add about ¼ cup more oats.
Drop by spoonfuls onto waxed paper and shape with a round cookie cutter or the back of the spoon.

Blender waffles, high protein pancakes and orange buttermilk coconut syrup

High Protein Pancakes (gluten free)

2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Wild Orange essential oil (only use if desired)

Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.

Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
1 drop Cinnamon essential oil (only use if desired, you can also just use 1t of cinnamon)
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.

Orange Buttermilk Coconut Syrup

1 14 oz can coconut milk
1 c sugar
1/2 c buttermilk
1/2 c butter

Put these 4 ingredients in a medium to large saucepan (you want extra space for the mixture to have room to boil as it boils high). Bring to a boil. Then turn down and boil at a medium boil for 5 minutes. It will bubble up so stay next to it and stir it when needed. After 5 minutes take off the heat and add:

1 t baking soda
1 t vanilla

Have your wisk ready because when you add those 2 things the mixture will boil like crazy. Wisk fast until you're left with a creamy thick mixture. Then add 1 drop of orange essential oil and serve.

Quinoa pumpkin cookies (gluten free)

In a mixing bowl mix together:

2 c cooked quinoa
1/3 c butter melted
1 15 oz can pumpkin
1/2 c oat bran
1 c sugar
1 egg
1 t vanilla
1 t pumpkin pie spice
2 t baking powder
12 oz chocolate chips
3/4 c toffee chips (half a bag), I got this tip from Julie Carter's awesome cookies. You can leave it out if you want.

Mix together. Bake at 350 for about 15-20 mins. Because it doesn't have flour it takes a bit to set up.

Quinoa bites (Natasha Ireland)

Quinoa Pizza Bites
Author/Source:
Heather @ onceamonthmeals.com, adapted from So Very Blessed
Ingredients:
2 cups cooked quinoa
2 eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
0.5 cups fresh basil, chopped
1 cup chopped turkey pepperoni slices
0.5 teaspoon seasoning salt
1 teaspoon paprika
1 teaspoon dried crushed oregano
pizza sauce for dipping

Quinoa is a great source of protein and dietary fiber.
Directions:
Preheat oven to 350 degrees. Mix all ingredients (except pizza sauce) together in a medium bowl. Spray mini muffin tin with non-stick spray, fill each up with mixture, pressing down gently to compact. Bake for 15-20 minutes. Allow to cool and serve with pizza sauce for dipping.
Freezing Directions:
Prepare as directed above. Allow bites to cool completely. Remove from muffin tin, place on cookie sheet and flash freeze. When frozen, place in freezer bag. Label and freeze. To serve: Thaw, heat in microwave for 30 seconds-1 minute. Serve with pizza sauce for dipping.

Choclate Chip Cheesecake Cookies

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla
2 (16.5 ounce) rolls refrigerated chocolate chip cookie dough, keep chilled until ready to use.

Directions:
Preheat oven to 350 degree F.
In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed, set aside.
Slice cookie dough rolls into 1/4-inch slices.  Arrange slices from one roll on the bottom of a greased 9x13 in glass baking dish, press together so there are no holes in the dough.
Pour cream cheese mixture over dough evenly.
Top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm.
Remove from oven, let cool, then refrigerate. 
Cut into slices when well chilled.

**You can of course make and use your own choc chip recipe.  Just chill the dough before using it. The cookies I made I used the store bought/pre-made toll house choc chip rolls, because of time restraints.  Next time I make these I will make toll house chop chip cookies from scratch.  If it turns out any differently I will edit this post with updated instructions.

Breakfast Casserole

Ingredients:
1 bag (16 oz bag) of Obrien hashbrowns (the Obrien hashbrowns have the onions and peppers in it)
1 pound sausage
2-3 cups grated cheese
12 eggs

Directions:
Cook hashbrowns, season if desired, set aside.
Cook sausage, drain.
In a large bowl combine hashbrowns and sausage, mix together.
In a separate bowl, beat the eggs, then add eggs to hashbrown/sausage mixture, mix well.
Add grated cheese to mixture, mix well.
Pour into a pyrex/baking dish (9x13 size works well)
Cook at 350 degrees F for 1 hour.
Check after 45 minutes.
Casserole if done when all the eggs are cooked through.

**NOTE**
I will usually cook the sausage and hashbrowns the night before, and refrigerate mixture over night.  In the morning add eggs and cheese, give it a good mix, then cook.

This recipe also works really well in a dutch oven when camping.

Salted Caramel Pots de Creme (gluten free)

Salted Caramel Pots de Creme

Recipe courtesy Food Network Magazine

Prep Time:
2 hr 10 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min

Level:
Easy

Serves:
6 servings

Ingredients

2 cups heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
1 cup sugar
1 ounce milk chocolate, finely chopped, (I used mini chocolate chips)
6 large egg yolks

Directions

Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.

Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.

Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.

Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.

Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.



Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_721817_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Coconut banana bread

Coconut Banana Bread
- Kerstin Bates

2 c. sugar
1 c coconut oil, melted
1 large handful of shredded sweetened coconut
1 c nuts (optional, I don't use)
6 bananas(2 cups)
4 eggs well beaten
2 1/2 c flour (if making gluten free use 2 c gluten free flour blend, I like cup4cup flour blend)
1 t salt
2 t soda
Cream oil, sugar and then eggs. Add mashed bananas. Add dry ingredients and do
not over mix.
Bake 350 for 45 min.

Thin Pizza Crust

Thin Pizza Crust Recipe
(Beth Glider)

2 cups white flour
1 cup warm water
1 tablespoon dry active yeast
1/4 cup sugar
1 teaspoon salt

Sift your dry ingredients together until well combined. Add your warm water and stir until you form a dough. Roll dough out and add flour as needed to keep thin crust pizza dough from sticking to your rolling pin. You will want to roll the dough out as thin as possible. Place on an oiled pizza pan and top. Bake in a hot (400 F) oven until crust is brown and crispy. (I spray my pan and sprinkle in corn meal)

Tomatillo Albondigas Soup

Tomatillo Albondigas Soup
http://cookandbemerry.com/tomatillo-albondigas-soup-two-tomatillo-tales/

Serves up to 10

Soup
2 pounds fresh tomatillos, husks removed and washed, cut in half
1 medium onion (8 ounces), peeled and coarsely chopped
7 large garlic cloves, peeled, cut in half
2 small jalapeno peppers, split and seeded (I didn't add these)
½ teaspoon ground cumin
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + ½ cup water)
15 sprigs fresh cilantro, tough stems discarded

Meatballs (Albondigas)
1 pound ground beef chuck (20% fat)
1 pound ground pork
1 medium onion (8 ounces), peeled, finely chopped (I used my mini processor)
½ cup cooked white rice
1 large egg
2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves

Garnish
Juice of 4 limes (1/2 cup)
Leaves from 10 sprigs fresh cilantro, coarse chopped

1. To prepare the soup: In a large stockpot or dutch oven, over medium-high heat, combine the tomatillos, onion, garlic, jalapeno peppers, cumin, salt, pepper and the chicken stock, and bring to a boil.

2. Reduce the heat and simmer, skimming off any foam that rises to the top, until the tomatillos are tender, about 10 to 15 minutes.

3. Using a colander, strain the vegetables from the broth, reserving both the vegetables and the broth. Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding ½ cup of the reserved broth and about 15 sprigs of cilantro. (This can be done in two or three batches).

4. Return the pureed vegetables and the remaining soup broth to the stockpot and bring to a simmer.

5. To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.

6. Form the meat into 1-inch meatballs. Keep your hands lightly moistened with cold water to prevent the ground meat from sticking. The mixture should yield about 40 walnut-sized, 1-ounce meatballs. Place meatballs in the soup and continue to simmer, about 30 minutes longer. Skim off any foam that rises to the top. Add ½ cup or more water to replace what has evaporated and to adjust the salt level.

7. Place 4 meatballs in each large, warm soup bowl. Ladle about one cup of soup over the meatballs, and squeeze lime juice into each bowl. Sprinkle with chopped cilantro and serve immediately.

Buffalo Chicken Dip

Buffalo Chicken Dip (adapted from dukanitout.com turkey buffalo dip)
(made by Kerstin)

2 c shredded and chopped rotiserie chicken
1/2 c franks hot sauce (or whatever buffalo sauce you like)
1/2 c low fat sour cream
1/2 c low fat sharp cheddar shredded
8 oz fat free cream cheese
1 packet of dry buttermilk ranch

Mix all together and bake for 30 minutes at 350

Chicken Salad with Greek Yogurt

Chicken Salad with Greek Yogurt
(Made by Kerstin)
1 rotiserie chicken shredded & chopped
red grapes halved
1/2 small shallot diced
1 small apple chopped
1/4 c cranberries
1/4 c slivered almonds
1/2 t garlic powder
salt & pepper
1 t curry powder
about 1/2 - 3/4 c non-fat plain Greek yogurt
2 T whole grain mustard

Mix it all together

Overnight Sausage Casserole

Overnight sausage casserole
(made by Kerstin)

3/4 pound ground pork sausage
1 tablespoon butter (I used a t of olive oil)
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage
cheese
1 pound Monterey Jack cheese, shredded (I used cheddar)

2 (4 ounce) cans diced green chile peppers,
drained

1 cup all-purpose flour (I didn't add this at all, instead I used a T of cornstarch)
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted (I cut this to 2T)
Directions:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.

Summer's Granola

Coconut Granola
Summer Minert

5 cups of oats, Almonds crushed up in chunks, A third a cup maple syrup, Third cup brown sugar 4 teaspoons vanilla, Half a teaspoon salt, A third a cup to a half a cup of coconut oil . Bake 325 Line sheet with parchment paper press granola into pan and bake for 20 minutes turn sheet bake another 10 minutes

(Summers additional notes) I also like to add milled flax seed about 1/4c and unsweetened coconut...but you can add whatever dry ingredients you would like. Make sure to really press down in pan and once it's finished allow to cool in pan. That will give you bigger chunks if you like that

Pho (Vietnamese Noodle Soup)

Pho
(made by Kerstin, recipe from my friend Becky Filhart)
1 whole chicken, thawed
Beef soup bones (preferably with some meat on them)
3 T chicken bouillon base (if you don’t have base then you need enough bouillon to make 2 quarts of broth)
Large piece of dicon radish cut in half lengthwise
2 large onions peeled and cut in half
2 big pieces of ginger (6 inch pieces) cut in half lengthwise
3 bags of pho hoa (Chinese special spice, it’s a tea bag that has all the spices in it. You can also buy the spices whole in a bag, toast them and put them in cheese cloth to put in the soup pot.)
Package of rice sticks (pho noodles, you can get them in many sizes, I like the smallest size thickness)
2 cubes of chicken (pho ga) soup seasoning (like bouillon cubes)
2 cubes of beef soup seasoning (like bouillon cubes)
1 quarter size piece of rock sugar
Thai basil
Cilantro
Mint (optional)
Hoisin sauce
Siracha (chili sauce)
Lime wedges
Bean sprouts

Put the chicken and beef in a very large pot (I use my canning pot). Cover them with water, bring to a boil, boil 5 minutes then remove chicken and beef from the pot and wash out the pot. This removes the impurities from the meat and bones.
Put the chicken and beef back in the pot. Fill the pot with water. Leave about 4 inches at the top of the pot. Bring the water up to a boil.
While you’re waiting for the water to boil char the 2 onions, dicon and ginger under a broiler.
Once the water is almost to a boil add the charred vegetables, the bags of special spice, the cubes of beef and chicken seasoning and the chicken bouillon base. Bring the soup up to a boil and then turn it down a little so it’s still bubbling, but not at a full boil. Let the soup cook as long as you can, 6-8 hours or more. Leave it uncovered so it can cook down and condense the flavor.
Put the rock sugar in the last 20 minutes of cooking.
Once the soup is done cooking pull the chicken and beef out. Shred the chicken and any beef there might be. Strain out all the veggies and seasoning bags and discard.
Cook the rice sticks in boiling water for 5-7 minutes depending on thickness of the noodle. Strain the noodles and immediately rinse under cold water until they’re completely cool. Set aside.
When you’re ready to serve heat the broth back to boiling.
Put the rice noodles in the bottom of your individual serving bowls. Put chicken/beef on top and pour the hot broth over.
Garnish to taste with basil, cilantro, mint, lime, bean sprouts, hoisin and siracha.

Natasha's Chocolate Chocolate Chip Cookies

Choc. Choc Chip (Natasha Ireland)

After searching for where I put this recipe for an hour, I thought I should post it on here. Love these!

Any Choc cake mix, mix in 2 eggs and 1/2 oil. Dump in a bunch of choc chips A bag maybe, I do a few handfulls out of my costco bag, then roll into balls and bake at 350* for 9 min.