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.