Pecan Pie, no corn syrup

I'm obsessed with this pecan pie. My sister made it for Thanksgiving and then again this week for family in town. I can't get enough of it! 

http://allrecipes.com/recipe/22544/pecan-pie-v/print/?recipeType=Recipe&servings=8

Hot and sour egg drop shiitake soup

This soup from Martha Stewart is one of my favorite soups. 

http://www.marthastewart.com/341775/hot-and-sour-soup

INGREDIENTS 

• 2 cans (14.5 ounces each) reduced-sodium chicken broth 
• 2 tablespoons soy sauce 
• 1/4 to 1/2 teaspoon crushed red pepper 
• 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced 
• 3 to 4 tablespoons rice vinegar 
• 2 tablespoons cornstarch 
• 1 large egg, lightly beaten 
• 1/2 package (7 ounces) soft or firm tofu, cut into 1/4-inch cubes, drained 
• 2 tablespoons finely grated fresh ginger 
• 3 scallions, thinly sliced 

DIRECTIONS 

1. In a large (5-quart) pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes. 

2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute. 

3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, and squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with scallions.

   

Mexican herb dressing

Love this dressing!

Mexican Herb Dressing

1/4 c honey

1/4 c red wine vinegar

1/2 c olive oil

1 lime juiced

1 t salt, cumin, Mexican oregano, garlic, onion

1/2 t paprika

1/4 t pepper

1 T coarse ground mustard

Sesame dressing/marinade

I love this dressing for a salad or marinade.

Sesame Dressing and Marinade

2 cloves garlic, minced

1 T ginger, grated

1 T red onion, grated

1 t siracha

1 t salt

1 T sesame seeds 

1 t coarse grain mustard

1 T soy sauce 

2 t sesame oil

1/4 c rice vinegar

1/3 c honey

1/2 c oil

Asian ribs

Asian Ribs

3 racks of ribs

White vinegar

Soy sauce 

Rice wine vinegar

Garlic

Ginger

Sugar

Honey 

Hoisin

Lemon

Cut 3 racks of ribs into 2 rib portions. Boil ribs in a big pot of water mixed with 1/4 c white vinegar. Put cooked ribs in ziplock bag and cover with marinade overnight. The marinade was made with: 1 c soy sauce #tamari, 1 c ketchup, 1 c sugar, 1/2 c honey, 2 T hoisin sauce, 2 T crushed garlic, 2 T crushed ginger, 1/2 c rice wine vinegar, juice of 2 lemons. Reserve 1 c of the marinade then cover the ribs with the rest and marinade overnight. About 2 hours before serving broil the ribs on each side until charred. When all the ribs are charred, put in a baking dish, cover with foil and bake at 300 degrees for 2 hours. Just before serving pour the reserved marinade over the ribs. 

Black Bean Chocolate Cake (gluten free, dairy free, corn free)

I promise you will not know this cake is gluten free or made with beans. You can top it with powdered sugar or your favorite frosting. You can also add chocolate chips to the batter if you want. 

Black Bean Chocolate Cake

Ingredients:

1 can black beans, drained and rinsed

1 T vanilla 

5 eggs

3/4 c sugar

6 T coconut oil, melted

6 T unsweetened cocoa powder

1/2 t salt

1 t baking powder

1/2 t baking soda

Blend all ingredients in a high powdered blender. Pour into a greased 9 x 13 pan and bake at 350 degrees for 40 minutes. 

Creamy Tortilla Soup

Creamy Tortilla Soup

1 white onion, chopped

4 medium tomatoes, chopped

2 cloves of garlic

1 dried quajillo pepper, seeds removed

6 c chicken broth

1 t oil

A large handful of tortilla chips (optional, leave out for corn free soup)

Saute the onion in oil. Add all the other ingredients. Bring to a boil, reduce to simmer and simmer for 30 minutes. Blend and serve. 

Pasta salad and hummus

Pasta salad

16 oz gluten free pasta cooked, drained and rinsed with cold water (I find this is a crucial step to good tasting gluten free pasta, I wouldn't think to rinse regular pasta)

1 Costco size pack of spinach sautéed in olive oil with 3 cloves of minced garlic

1 lb mushrooms sliced and sautéed 

1 can marinated artichokes diced

1 c feta cheese (optional)

1/2 c Parmesan cheese (optional)

Salt and pepper

Olive oil, just enough to lightly coat all the pasta

Mix and enjoy!

Hummus

1 can chickpeas rinsed and drained

1 clove garlic

3/4 c tahini

1/3 c lemon juice

Salt

Pulse together in food processor 

Lactation Promoting Energy Balls with Almond Butter

Lactation Promoting Energy Balls - Almond Butter

My journey to produce enough breast milk for my kids has been a long one. After 5 babies I've finally been able to exclusively nurse my last baby! I make different versions of energy balls and granola that have ingredients that help lactation and they have really helped me build and maintain my milk supply. You will find no judgements here. We're all trying our best to feed our babies. Do what works for you and your family! This version is like a granola bar that's been rolled up into a ball.

Ingredients and Directions

1 16 oz container of crunchy almond butter (I use Trader Joes)
1/2 c coconut oil
1/2 c pure maple syrup

Melt the above ingredients over low heat in a saucepan. Stir with a whisk until everything is melted and combined. It will take a little elbow grease to get all the almond butter whisked through.

In a bowl put:

3 c rolled oats
1/2 c ground flax
1/4 c brewers yeast
1 c puffed quinoa (I use puffed quinoa from nuts.com)


Pour the almond butter mixture over the oat mixture and stir thoroughly to combine. After it cooled slightly, I added 1 c chocolate chips. That is optional.

Get your hands a little wet and take 1 T of the mixture, roll it into balls and place on parchment. This mixture was a little softer than my normal energy balls so I dipped my hand in water probably every 5-6 balls or so. Freeze until hard and then place them in a freezer bag and store them in the freezer.

Fruit filled breakfast bars

Fruit filled breakfast bars
2 c gluten free flour blend (I use cup4cup)
2 cups gluten free oats (I like to blend the oats when I'm giving these to my 8 month old so the oats are too much for her to chew)
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
1 cup fruit preserves or jam
Directions:

1. Preheat the oven to 350 degrees F.

2. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.

3. Add the butter and cold water and pulse until the dough holds together when pressed.

4. Grease a jelly roll pan, line it with parchment paper, and grease the parchment paper.

5. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly.

6. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.

7. Bake for 45 minutes, or until golden brown.

Gluten Free Coconut Banana Bread

Gluten Free Coconut Banana Bread

2 c. sugar
1 c coconut oil, melted

2 cups ripe banana (about 6 bananas)
4 eggs well beaten
2 1/4 c gluten free flour blend (I like to use cup4cup)

1 c shredded sweetened coconut
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.
Makes 2 loaves

Gluten Free Carrot Cake

Carrot Cake

Cake:
Ingredients
· 2 cups gluten free flour blend (I use cup4cup)
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 4 oz shredded coconut
· Buttermilk Glaze
· Cream Cheese Frosting

Preparation
e.

· Stir together first 4 ingredients.

· Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into 9 x 13 pan.
· Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.



Buttermilk glaze:

Ingredients
· 1 cup sugar
· 1 1/2 teaspoons baking soda (don't add until after you add the vanilla and after the pan is off the heat or it will boil over!)
· 1/2 cup buttermilk
· 1/2 cup butter or margarine
· 1 tablespoon light corn syrup
· 1 teaspoon vanilla extract

Preparation
· Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.



Cream Cheese Frosting:
Ingredients
· 3/4 cup butter, softened
· 1 (8-ounce) package cream cheese, softened
· 1 (3-ounce) package cream cheese, softened
· 3 cups sifted powdered sugar
· 1 1/2 teaspoons vanilla extract

Preparation
· Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Caramel Apple cinnamon roll bread

Annual holiday treats

Kale Alfredo pizza

Diane's Toffee Popcorn

My friend Diane makes this incredible toffee popcorn.

Diane's Toffee Popcorn

6 quarts popped corn

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp. salt
Stir these 4 ingredients in a medium saucepan - bring to a boil over medium heat. Boil for 5 minutes.

Add 1 tsp. white vinegar and 1/2 tsp. baking soda. Stir well until it is a creamy color. Pour over popped corn - stir well to coat. Spread on baking sheets and bake at 250 for one hour, stirring every 15 minutes.

Mini Pumpkin Muffins (gluten free)

Mini pumpkin chocolate chip muffins
1 1/3 C Veg oil
5 eggs
1 can (16 oz) pumpkin
1 3/4 c Cup4cup gluten free flour or your favorite gluten free flour blend
2 C sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp nutmeg
1 tsp baking soda
1 package dry instant vanilla pudding
1 c toffee chips
1 c white chocolate chips
2 c semi sweet chocolate chips

Grease pans. Mix well oil, eggs, pumpkin, beat well. Seperate bowl: sift flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix well. Stir in pudding, toffee, white chocolate and semi sweet chocolate. Pour into mini muffin tins. Bake at 350 for 20-25 mins. Makes about 36 mini muffins

Halloween Candy Monster Cookies (gluten free)

Halloween Candy left over Monster Cookies

Be careful not to over mix these cookies. Mix each time just until combined.

4 c creamy peanut butter
1/2 c butter, softened
1/2 c coconut oil, melted
5 eggs
4 t vanilla
4 t baking soda
1 t salt
2 c gluten free rolled oats
1 c shredded coconut
2 c chocolate chips
2 c M&M's and whatever other candy you want to use. This time I used some Butterfingers and Snickers that I chopped up.

Mix the peanut butter, butter and coconut oil until smooth. Add eggs, vanilla, baking soda and salt and mix to combine. Add oats and coconut and mix. Add chocolate chips and candy and mix. Put golf ball size scoops on a baking sheet and bake at 350 degrees for about 12-15 minutes. Don't over bake.

Food Gifts and Homemade Gifts

These are some of my favorite things to give as gifts that are homemade.

Coconut oil salves: (adapted from campwander.blogspot.com)



The Basic Ingredients


One recipe will fill five 4 oz glass jam jars.


1 Cup Organic Virgin Coconut Oil

1 Cup Olive Oil

4 T. Beeswax Pastilles




Slowly melt the coconut, olive oil and beeswax in a mason jar, in a warm bath, stirring with a knife every few minutes until melted. While waiting for the melt, line up {five} 4 oz jam jars with your EOs nearby.



Decide which blends you want to create and add the essential oils to each jar before filling.



Now you're ready to fill each jar with the melted coconut and olive oil stopping a half inch from the rim. Let cool until the salve hardens. Top with a paper towel while cooling. Secure lid tightly after the salve hardens.



Beauty Blend

Frankincense, Lavender and Cypress

Add 12 drops each to one 4 oz jar.



Allergy Blend

Lemon, Lavender and Peppermint,



Add 30 drops to one 4 oz jar.





Aches & Pain Blend


Add 30 drops deep blue, 10 drops Frankincense, 10 drops White Fir.



General Healing Salve:



10 drops lavender, 8 drops lemon, 6 drops melaleuca



Lip Balm:



2 part coconut oil to 1 part beeswax and put in a few drops of vitamin E oil if desired. Just melt and pour. Then add a drop of essential oil if you want.







Hot Chocolate:



Salted Caramel Hot Chocolate:

1 package Werthers candy, unwrapped and blended into a powder

1 1/2 cups good quality Dutch cocoa powder

1 tablespoons fleur de sel or good sea salt

1 cup instant dry milk powder

3/4 cup packed light brown sugar

10 ounces chocolate chips

Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Peppermint Hot Chocolate:

1 package hard peppermint candies, unwrapped and blended into a powder

1 1/2 cups good quality Dutch cocoa powder

1 cup instant dry milk powder

3/4 cup packed light brown sugar

10 ounces chocolate chips

Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.

Pumpkin Spice Hot Chocolate:

2 T pumpkin pie spice

1 1/2 cups good quality Dutch cocoa powder

1 cup instant dry milk powder

3/4 cup packed light brown sugar

10 ounces chocolate chips

Mix first 5 ingredients together in a large bowl. Put the chocolate chips down the chute of a food processor while running to make them into a powder almost. Add to the bowl, mix and then put in bags or jars. Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk.



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



(Kerstin’s note) I like to add an egg white to help it all hold together.





Kerstin’s Salsa

1 can diced tomatoes

1 can rotel

1 small can pickled jalapenos

1 small handful of cilantro

1/8 t cumin

½ t salt

½ - 1 t garlic powder



Blend and pour into a 1 quart mason jar



Crackers with a KICK

(from April Clerc)

4 sleeves of saltine crackers

1 ¼ c vegetable oil

1 package ranch seasoning

1-2 T red chile flakes



Put the packages of crackers in a large container with a lid. Mix the other ingredients. Pour them over the crackers and turn the container over for a day or so until the crackers are all covered and the oil is mostly soaked in.



Another alternative:



2 bags of crackers, 1 pkg ranch powder, 1/4 cup red pepper ( depends really on how hot you like it) 1/3 cup olive oil. I mix everything minus crackers and let it sit for a awhile to really soak in all the flavors. Pour over crackers and turn every few minutes to coat everything.



3rd alternative: You can also use half mini-saltines and half cheese it crackers.















Garlic Pretzels

2 Bags (16 oz) mini twist pretzels

1 16 oz.bottle of Orville Redenbacher popcorn oil

1 pkg. of dry original Ranch dressing mix

1 Tbsp. dill weed

1 Tbsp of Garlic powder

Mix oil, dry ranch dressing, dill weed and garlic powder together and pour over pretzels. Mix well and mix again

three times an hour for 4 hours. When they stop being shiny from the oil they will be ready. It is close to the

4 hour mark that they become dull looking. Store in Zip lock bags or an airtight container.



Popcorn Seasonings:

Cheese:

½ c cheese powder, ¼ c butter powder, 1 t turmeric, 1 t dry mustard, ½ t paprika, ½ t onion powder, ½ t garlic powder, ¼ t cayenne, 2 t season salt. Put ¼ c seasoning on popcorn.

Herb seasoning:

Ingredients:

4 tablespoons celery salt
4 tablespoons dried parsley flakes
6 teaspoons garlic powder
6 teaspoons salt
6 teaspoons ground savory (you can try subbing thyme, but it will be a tad stronger)
2 teaspoons dried marjoram
2 teaspoons dried thyme
1 teaspoon pepper
1 teaspoon turmeric
1 teaspoon ground sage

Directions:

Thoroughly mix all ingredients in a small bowl. Transfer to a glass or plastic container with a tight fitting lid. Stir or shake well before sprinkling atop freshly popped popcorn.


Read more: http://magazine.foxnews.com/food-wellness/5-seasoning-recipes-make-your-popcorn-pop#ixzz2fIa3Qo1u



Mexican Chocolate:

1 T cocoa, 2t powdered sugar, 1/8 t cinnamon, 1/8 t salt



Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Confectioners sugar, Cornstarch (optional)

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Dark chocolate blender waffles

Dark chocolate blender waffles

3 c buttermilk

2 c rolled oats

1 c uncooked brown rice

1 T vanilla

4 T honey

4 eggs

1 T baking powder

1 t baking soda 

1 t salt

1/4 c raw cocoa powder

1 T peanut butter powder (optional)

1 c dark chocolate chips (optional)

Put the milk, oats and rice into a high powered blender and blend on high until thoroughly blender. Add the vanilla, honey, eggs, baking powder, baking soda, salt and cocoa. Blend until combined. Use your waffle maker as directed. I like to add a few dark chocolate chips on top of the batter before I shut the lid on the waffle iron.