Grilled Chicken Marinade

taken from momontimeout

  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar or other vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp dried rosemary (have used thyme and basil)
  • 2 tbsp Dijon or Spicy Brown mustard
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 6 chicken breasts or 3.5 lb chicken

Combine and pour over chicken.  Seal in plastic bag and let marinate 

Ground Beef Philly Cheesesteak Grilled Cheese

taken from dinner then dessert

1 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
2 T butter
1 onion chopped
1/2 bell pepper chopped
American Cheese slices

Brown beef.  Add worcestershire sauce and salt and pepper.  Put aside and saute onions and bell peppers until caramelized.  Add to the meat mixture and stir well.  Salt and pepper to taste.
Butter bread and put meat mixture inside with cheese slices.  Grill and press together lightly so sandwiches stay closed.

Ham and Potato Soup

taken and slightly adapted from  closetcooking

  • 1 tablespoon oil or butter
  • 1 onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/3 cup flour (or rice flour for gluten free)
  • 3 cups chicken broth
  • 2 cups milk
  • 1 1/2 pounds potatoes, diced small and optionally peeled
  • 12 ounces ham, diced
  • 1 cup frozen corn
  • salt and pepper to taste

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook until heated and season with salt and pepper.

Chocolate Chip Cookies (melted butter)

taken from thebakerupstairs

12 tablespoons butter, melted and cooled (or brown the butter and add an ice cube when melted)
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla
2 cups plus 2 tablespoons flour (or 1 3/4 c. flour and 1 c. quick oats)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I just use 1 c.)

Preheat oven to 325. In a large mixing bowl or the bowl of a stand mixer, combine butter and sugars and mix until combined. Add egg and egg yolk and vanilla, and mix until combined. Add flour, baking soda, and salt, and mix until just combined (be careful not to over mix). Gently fold chocolate chips into the dough. Divide dough into eighteen large balls. Pull each ball into two pieces using your hands. Place one half, rough side down, on a lightly greased baking sheet, then place the other half, rough side up, on top of the first half. Bake 12-15 minutes, or until very lightly browned around the edges. The middles of the cookies should still be soft. Let cool on baking sheet for 5-10 minutes, then remove to cooling rack. Enjoy!

Vegetable Soup

taken from cookingclassy

  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 4)
  • 1 1/4 cups chopped celery (about 3)
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes 
  • 2 medium zucchini chopped
  • 3 cups peeled and 1/2-inch thick diced potatoes...(or 2 cans drained kidney beans)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2-1 tsp dried thyme
  • 1/2 tsp dried basil
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas
  • Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 cup rice
  • 1 cup beef broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup shredded Wisconsin cheddar cheese
  • 1/2 cup shredded Wisconsin Monterey Jack cheese

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in bell peppers until tender, about 3-4 minutes
  3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
  4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately.

Skillet Garlic Parmesan Pasta

taken and adapted slightly from this blog

1 T olive oil
6 cloves garlic minced
4 c. chicken broth
2 c. milk
2 T butter
16 oz pasta
1/2 c. grated parmesan
2 c. chopped chicken
salt and pepper
chopped fresh basil or parsley (optional)

Saute garlic in olive oil for 2 min.  Add broth, milk, butter, pasta, salt and pepper.  Bring to a boil then reduce heat and simmer, stirring frequently, until noodles are tender.  Stir in Parmesan and chicken and herbs if desired.  Mixture will thicken up.  Add more milk and/or broth during cooking if you need more liquid.

Maple Glazed Chicken Thighs

taken from served from scratch

6-8 boneless skinless chicken thighs
1 T olive oil
2 T pure maple syrup
2 T soy sauce
2 T apple cider vinegar

Season chicken with salt.  Heat olive oil in large skillet on med-high.  Mix syrup, soy sauce and vinegar in a bowl.  When oil is hot, add chicken and brown for 4 min then flip.  Add maple mixture to pan and let it boil.  Flip chicken every few min until mixture thickens and chicken is done (15 min or so).

Buttermilk (or Whey or Kefir) Biscuits

taken and adapted from Mels
*great way to use up whey from strained yogurt!*

3 c. flour
1/2 tsp baking soda
1 1/2 T baking powder
1 tsp salt
9 T very cold butter cut into pieces (I just use 1 stick)
1 1/2 c. buttermilk (or kefir or 1 1/4 c. whey)

Preheat oven to 450.  Combine dry ingredients in food processor.  Add butter pieces and pulse until it looks like coarse crumbs.  Pour in the buttermilk or whey and mix just until combined.  Pour dough out onto lightly floured surface and knead slightly just folding the dough over on itself and patting.  Pat dough into a square and cut into 12-16 biscuits.  Place on lined baking sheet and bake for 10-12 min.

Zucchini Oatmeal Chocolate Chip Cookies

taken from cooking classy 

1 1/2 c. flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 c. butter
1/2 c. sugar
1/3 c. brown sugar
1 egg
1 1/2 tsp vanilla
1 1/2 c. shredded zucchini (about 1 medium) I squeezed it out a bit
1 c. quick oats
3/4 c. pecans (optional)
1 2/3 c. chocolate chips (I just used 1 c.)

Preheat oven to 350.  Mix flour, cinnamon, soda and salt and whisk together for 20 sec.  Cream butter and sugars with mixer.  Add egg and vanilla and mix until smooth.  Add zucchini and with mixer on low, slowly add in flour mixture.  Stir in oats, nuts and chips.  Bake 11-12 min. on Silpat, lightly greased or parchment lined sheets

Cheeseburger Gnocchi

taken from kevinandamanda

1 tablespoon butter
1 (16 oz) package potato gnocchi
1/2 lb lean ground beef (I'll use more sometimes)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon mustard powder (optional)
2 cups diced onion (about 1 whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (or just regular diced tomatoes)
1 cup beef broth (or water)
1/4 cup heavy cream (I've used whole milk)
1 cup shredded sharp cheddar cheese
1/3 cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes.

Cashew Chicken Lettuce Wraps

taken from melskitchencafe

1 tablespoon olive oil
1/2 cup finely diced yellow or white onion
1 cup finely diced (or shredded) carrots
3-4 cloves garlic, finely minced or pressed through a garlic press
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound boneless, skinless chicken breasts or chicken thighs, cut into small pieces (I’ve used rotisserie chicken)
3 tablespoons low-sodium soy sauce
2 tablespoon pure maple syrup
1/2 cup chopped raw cashews (lightly toasted, if desired)
Bibb or green leaf lettuce leaves for wrapping
Chopped cucumbers and tomatoes for serving

In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.

Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).

Buttermilk Quick Bread

taken from

2 c. flour
1/2 c. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 c. buttermilk
1 large egg
1/4 c. butter, or oil

Heat oven to 350.  Grease loaf pan.  Whisk together dry ingredients.  Melt butter if using.  Whisk it with buttermilk and egg.  Pour liquid ingredients over dry and mix until shaggy batter is formed.  Scrape into prepared pan and pat into corners.  Bake for 45-50 min.  Let cool in pan for 15 min.  

sugar can be reduced to 1 T for savory loaves
half the flour can be substituted with alternative flour
Replace buttermilk with leftover whey from straining yogurt, yogurt, milk with a little lemon
use up to 1 1/2 c. fruits, nuts, cheese, or other ingredients
Use 1-3 T herbs or spices

Pumpkin Chocolate Chip Cookies

from melskitchencafe

  • 1 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup oil 
  • 15-ounce can pumpkin
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cups (12.5 ounces) flour (can use whole wheat or 1/2 and 1/2)
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 c.  chocolate chips

  • Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners. In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.  Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.  Drop the cookie batter by heaping tablespoonfuls onto the prepared baking sheets.  Bake for 10-12 minutes.

Fried Rice

taken and slightly adapted from cookingventures

6 Tablespoons Butter, Divided Use (I used a little less)
6 cloves Garlic, Minced (sauteed half with vegetables)
1 teaspoon Lemon Juice
1 whole Medium Onion, Finely Chopped
1 cup Frozen Peas And Carrots (I used a mixed vegetable blend and used almost 2 c.)
½ cups Diced Ham Or Cooked Chicken (used deli ham and pepperoni)
3 whole Eggs, Beaten
3 cups Cooked Rice, Chilled (used brown rice)
2 Tablespoons Soy Sauce Or More To Taste
2 whole Scallions, Chopped
Salt And Pepper, to taste

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

So Simple No Bake Cheesecake

1 can sweetened condensed milk
OR if you don't have one, use this substitute from Everyday Food Storage:

1 c. dry milk
1/2 c. hot water
1 c. sugar
1 T butter
Blend together in blender until combined and sugar is dissolved.

1 pkg cream cheese
1/3 c. lemon juice
zest of lemon or lime (optional)
1 tsp vanilla
1 ready made crust (or make your own)

Blend together in blender and pour in crust and refrigerate until set.  Top with fruit, pie filling, chocolate, eat it plain...whatever

Smothered Shredded Pork Burrito

cooked shredded pork
brown sugar to taste
green enchilada sauce or Herdez salsa verde
black beans
shredded cheese
salt and pepper

Mix meat, beans, and cheese with sugar and a little sauce.  Spoon into tortillas and roll burrito style.  Put a small amount of sauce in bottom of a 9x13 greased pan.  Place burritos side by side and cover with sauce/salsa and sprinkle with cheese if desired.  Bake at 350 for 20 minutes.

Zucchini Bites

taken from melskitchencafe

1 1/2 c. shredded zucchini
1 egg
1/4-1/2 c. shredded cheddar
1/4 c. panko
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

Squeeze water out of zucchini.  Mix ingredients until combined.  Drop onto greased baking sheet and press slightly.  Bake at 425 for 15-20 min.

Tortilla Soup

taken from lots of different recipes

1 onion chopped
1 bell pepper chopped
2 carrots chopped
3 cloves garlic chopped
1 tsp cumin
1 tsp chili powder
1 can diced tomatoes
small can green chilies
2 c. cooked black beans
2 c. chopped chicken (cooked)
3 T cornmeal
4-6 c. chicken broth (depending how liquidy you want it)
6 corn tortillas
sour cream
shredded cheese

Saute onion, pepper and carrots until soft.  Add garlic, cumin and chili powder and cook for a minute or so.  Add broth, tomatoes, chilies, beans and chicken.  Bring to a boil and then simmer for 30 min.  Mix cornmeal with a little water and add to pot.  Simmer another 30 min.  Cut the tortillas in thin strips.  Add them to soup and stir and let sit for 5 min.  You can also bake half of them in a 350 degree oven for 10-15 min or so until they get crunchy and you can add them on top.  Serve with cheese and sour cream.  

Fruit Clafoutis

2 1/2 c. fruit (berries, peaches, cherries, nectarines, plums...)
3 eggs
2-4 T sugar
1/2 c. flour
1/8 tsp salt
1 c. milk
2 tsp vanilla

Place fruit in bottom of greased 8x8 baking dish.  Blend rest of ingredients together and pour on top. Bake at 365 for 45 minutes.

Strawberry Shortcake

taken and adapted from tasty kitchen

1 1/2 c. flour
1/2 c. sugar (reduced this from 3/4 c.)
3/4 tsp salt
2 1/2 tsp baking powder
1/4 c. butter melted
3/4 c. milk
1 egg
2-4 T sugar to sprinkle over top of cake before baking (I didn't do this)

Preheat oven to 375.  In a bowl, combine all ingredients and beat vigorously for 30 seconds with a fork.  Pour into greased 9x9 dish and sprinkle with sugar if using.  Bake for 25 min.  Serve with cut strawberries and whipped cream or ice cream.

Banana Bran Muffins

taken from melskitchencafe

2 T butter softened
1/3 c. applesauce
1/2 c. sugar
2 eggs
3 med bananas mashed
1/2 c. buttermilk
1 1/2 c. flour (I used 1/2 whole wheat)
1 1/2 tsp baking soda
1/2 tsp salt
4 cups bran flakes
1/2 c. chocolate chips

preheat oven to 350.  cream butter and sugar.  Add applesauce.  Add eggs, bananas and buttermilk and mix well.  Add rest of ingredients and mix until moistened.  Fill muffin cups 2/3 full.  Bake 16-18 min.  Makes 24.

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Chocolate Banana Muffins

taken from & slightly adapted

3 large bananas
1/3 c. sugar
1 egg
1/3 c. applesauce
1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. cocoa
1/2 tsp salt
1 tsp baking powder
3/4 tsp baking soda
1/2-1 c. chocolate chips (I just threw in a handful)

Mash bananas.  Add sugar, egg and applesauce.  Add dry ingredients and mix just until incorporated.  Bake at 375 for 18 min or until toothpick comes out clean.

Molasses copycat bread

taken from melskitchencafe

2 1/2 c. warm water
1 1/2 T yeast
1/3 c. molasses
2 T cocoa powder
3 T oil
1/3 c. honey
2 tsp salt
3 T gluten
3 c. wheat flour
3-4 c. white flour

Mix through wheat flour together in mixer until combined.  Add white flour until dough pulls away from sides.  Knead 5-7 min.  Place in greased bowl and cover until doubled.  Divide into 3 pieces.  Form into loaves, place on parchment lined baking sheet and let rise again. Preheat oven to 375.  Bake for 30 min.  

Play Doh

2 c. flour
2 c. water
1/2 c. salt
2 T vegetable oil
4 tsp 1 T cream of tartar

Combine all ingredients in saucepan and cook and stir constantly until it pulls away from sides and is no longer wet.  Knead on counter and add food coloring.

One Bowl Chocolate Cake

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. buttermilk
1/2 c. butter, melted
1 T vanilla extract
1 c. boiling water

Preheat oven to 350 degrees.  Butter and flour two 9-inch baking pans and set aside (don't skip this).  In large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt.  Add egg, buttermilk, melted butter and vanilla.  Beat for 2 minutes on medium speed.  Stir in hot water.  Pour batter evenly between the pans and bake on the middle rack for 30 minutes, or until toothpick comes out clean.  Cool at room temperature for 10 min.  Run a knife along the edge to loosen sides and turn on wire rack to cool.  Frost with favorite icing.

Homemade Taco Seasoning

taken from allrecipes

4 T chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground red pepper (adjust to liking)
1 tsp oregano
2 tsp paprika
2 T cumin
1 T salt
1 T pepper

Mix together and add 2-3 T per pound of cooked ground beef plus 1/3 cup or so of water.

Whole Wheat Bread

adapted slightly from melskitchencafe

1 or 2 c. cracked 9 grain cereal (I added this)
12+ c. whole wheat flour
2 T Saf yeast
1/2 c. vital wheat gluten
1000 mg vit. C crushed
6 1/2 c. warm water
2/3 c. oil (I've reduced this to 1/3-1/2)
2/3 c. honey (I've reduced this too)
2 T salt

Mix 9 grain cereal with 4 c. wheat flour, water, yeast, vit. C.  Mix well.  Add oil and honey and mix again.  Let sit for 10-15 min to sponge.  Add the salt and mix in the rest of the flour until it pulls away from the side of bowl.  Knead for 7 minutes.  It will be sticky-ish.  Form 5 loaves (about 1 lb 10 oz each).  Spray the counter before you roll it out.  Don't roll it up too tight or it will blow out the side while baking.  Let rise until an inch above the pan.  Put in cold oven and set temp to 350 and bake for 33 minutes.  (or let rise 2 inches above and put in pre-heated oven for 26-ish minutes.)

Buttermilk Syrup

taken from ohsweetbasil

  • 1/2 cup unsalted butter (brown the butter for a delicious twist)
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 tablespoon Light karo syrup
  • 1/2 teaspoon baking soda

  • In a large pot or saucepan over medium heat add the butter, sugar, buttermilk, vanilla and karo syrup. Heat until everything is well combined and bring to a boil. Quickly remove the pot from the heat and add the baking soda, place back over the heat, stirring constantly. The syrup will grow large and threaten to boil over which is why a large pot is essential. If it gets too close to the edge remove from the burner and continue stirring to bring it down. Stir for 30 seconds over the heat and serve immediately.

Whole Wheat Buttermilk Pancakes

taken from tasty kitchen 

-these really are so good.  Sometimes I don't use the full amount of butter and reduce it to a couple tablespoons and they still turn out great.  I'll sub regular or brown sugar for the honey sometimes or leave it out all together and they're still great.    

4 cups Stone Ground Whole Wheat Flour
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
4-½ cups Buttermilk (I'll add some milk if I don't have this much buttermilk)
½ cups Melted Butter
¼ cups Honey
4 whole Eggs

In a large bowl, combine all dry ingredients, making a well in the center.  In a small bowl, beat buttermilk, melted butter, honey and eggs. Pour wet ingredients into dry mixture and beat thoroughly. Make sure you are vigorous and you may even take a spatula around the edges to make sure you have no flour clumps. If you need to, you can add more flour or buttermilk to get the right consistency.
Pour the batter onto a hot griddle and do your thing. Just pour a pancake sized amount of batter onto the griddle and cook the bottom side until lightly browned, then flip and do the same on the other side. This makes about 25 pancakes, depending on how big you make them

Lower Fat Alfredo Sauce

taken from Our Best Bites

2 c. milk
1/3 c. (3oz) cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves minced
1 c. grated parmesan

Blend milk, cream cheese, flour and salt in blender*.  Melt butter and add garlic.  Saute for 30 sec.  Add milk and cook and stir until thickened.  Add cheese and stir.  Thickens upon standing.

**sometimes I won't blend the milk, cream cheese and flour in a blender.  I'll just add the flour to the melted butter and garlic then add the milk and make a roux and add the cream cheese and parmesan after it's thickened up a bit. 

Cheeseburger Soup

taken and slightly adapted from Taste of Home

1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream

Brown the beef and set aside.  Saute the vegetables, basil and parsley in a little oil or butter until tender.  Add broth, potatoes and beef and bring to a boil .  Reduce heat, cover and simmer until potatoes are soft.  In small saucepan, melt butter and add flour.  Cook for a minute or two and then add the milk.  Whisk well  and add to the soup.  Bring to a boil and cook and stir for 2-3 min.  Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste.  Stir in sour cream.

Creamy Basil Spinach Zucchini Soup

taken from melskitchencafe
1 T olive oil
1 garlic clove minced
1 onion chopped (or 1 large leek or 2 med white parts only chopped)
2 med zucchini chopped
1 t. salt
1/2 tsp pepper
1 can chicken broth
2 T fresh basil
2-3 c. fresh spinach chopped
1-2 c. cooked chicken (optional)

Heat olive oil and add garlic, onions, and zucchini.  Add salt and pepper.  Cook until onions are soft.  Add 1 c. of broth and cover and cook until zucchini is falling apart and soft.  Transfer to blender and blend until smooth.  Pour back into pot and stir in remaining broth and chopped spinach and chicken.  Warm until heated through.  

Beef Stroganoff

slightly changed from melskitchencafe

1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice

Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked.  Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture.  Whisk flour into liquid and add to meat.  Stir until slightly thickened and stir in the sour cream.  Serve over noodles or rice.

*I've doubled everything but the meat with success if you want to use less meat.  

Chocolate Brownie (black bean) Cookies

taken from elizasedibles

1 can black beans drained and rinsed well
2 T milk
1 1/2  T peanut butter
2 T olive oil
3 T whole wheat flour
1/4 c. cocoa powder
1/2 c. sugar
1 tsp baking powder
1 tsp vanilla
pinch cinnamon
pinch of salt
1/3 c. chocolate chips

Preheat oven to 375.  Blend beans, milk, pb, oil until smooth (food processor or blender).  Add rest of ingredients except chocolate chips and blend until smooth.  Stir in chocolate chips.  Drop by dollops on silpat or parchment paper.  Bake for 10 min.
*Might be able to put these in a baking dish, bake for a little longer and they might turn out like brownies.  ...might try that sometime.

Basic Skillet Pasta

adapted from multiple recipes

1 T olive oil
3-4 cloves garlic minced
1 onion diced
12-16 oz protein (diced chicken, sliced smoked sausage, etc..)
3-4 c. chicken broth
2 cans diced tomatoes
1 c. milk
16 oz pasta
salt and pepper
shredded cheese (optional)

Heat oil in skillet.  Add onion and meat and cook until meat is lightly browned (3-4 min) and add garlic in the last minute.  Stir in broth, tomatoes, pasta and milk.  Bring to a boil.  Cover and reduce heat to a simmer and cook until pasta is cooked through.  Turn off heat and top with cheese.  Cover until melted.

Could easily add different vegetables, spices and protein to make different dishes.

Easy Turkey Meatballs

taken from 

1 lb ground turkey
3 garlic cloves minced
1/4 c. onion finely chopped (could grate it)
1/4 c. chopped parsley ( I used about 1 1/2 tsp dried)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
1 egg beaten
1/2 c. dry breadcrumbs (I even used crushed Kix cereal)

Mix all ingredients together and shape into meatballs (about 25).  Spray pan lined with foil.  Bake 350 for 30 min.

Spaghetti Pie

taken from (and very slightly adapted) melskitchencafe

12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small-medium white or yellow onion, diced
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (or 2 regular cans diced tomatoes pulsed in blender)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese (or ricotta or sour cream)
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to
400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package
directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the
ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and
pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked
through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return
the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano.
Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream
cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is
mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the
mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep
the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly
into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the
remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.
Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Copycat Magleby's Chocolate Cake

makes a TON ...1 8x8 and 1 9x13  fine to use 2 9x13 pans...just wouldn't be as thick

2 c. unsalted butter
2 c. water
3/4 c. cocoa plus 2 heaping Tbsp
4 c. flour
2 c. sugar
1 1/2 tsp salt
4 eggs lightly beaten
2 tsp baking soda
1 tsp baking powder
2 c. brown sugar
2 tsp vanilla
1 c. sour cream

Preheat oven to 325.  In small saucepan, heat butter until melted and add water and cocoa powder and whisk until smooth.  Bring to a boil and let boil for 30 sec.  Set pan aside and let cool.  
In separate bowl sift together flour, sugar and salt.  Add cooled chocolate mixture and stir until just combined and smooth.
In small bowl, add eggs, baking soda, baking powder, and whisk until smooth.  Mixture will start to foam but that is normal.  Stir in the brown sugar and vanilla and whisk until smooth.  Pour the egg mixture into the batter and gently stir until all combined.  
Fold in the sour cream gently.  
Divide into 3 greased (or parchment lined) 9 inch cake pans (or 1 8x8 and 1 9x13 or 2 9x13).  Bake at 325 for 30-35 min (or longer depending on the pans you use) Let cool.  Put cakes into freezer before frosting to make it easier.  

6 c. powdered sugar
1/2 c. room temperature butter
1/2 c. cocoa
Mix together with a rubber spatula until no big chunks of butter are left.  (will be very powdery still)
1/2 c. half and half (or milk, or cream and milk mixture) 
1 tsp vanilla
Stir with the rubber spatula

Scoffield Whole Wheat Bread

this is a bit large for my Bosch.  Dough starts to come up and out.  Might want to half the recipe

5 c. hot water
1 c. steel-cut oats (I used a 9-grain)
1/4 c. milled flax
2 T salt
3/4 c. canola oil (I used 1/2 cup)
1/3 c. molasses
2/3 c. honey (I skipped the molasses and just used 1/2 c. honey)
1 12 oz can evaporated milk
3/4 c. vital wheat gluten
15 c. whole wheat flour
3 large eggs

1 T sugar
4 T yeast
1 c. hot water

Mix yeast mixture and let sit.  Place water, oats, flax, salt, oil, honey, molasses, evaporated milk,  vital wheat gluten and 5 c. flour in Bosch. Mix on high for 1 min.  Add yeast mixture and mix for 1 min more.  Let rest for 10 min.  Add the eggs and continue to add flour until it cleans sides of bowl.  Mix for 9 min.  Put dough in a greased bowl and let rise until double.  Dump on counter and knead a few times and then shape into 7 26 oz. loaves.  Cover and let rise again.  Bake at 325 for 25 minutes.

Beef and Broccoli

taken and slightly adapted from weelicious

1/3 c. soy sauce
1 T honey
2 cloves garlic chopped or grated
1 tsp fresh ginger (or 1/4-1/2 tsp dried)
1 tsp cornstarch
1 tsp water
1 lb sliced beef (sirloin, flank, etc...)
about 1 lb broccoli florets

Whisk soy sauce, honey,garlic and ginger.  Place beef in a bag and pour 1/2 the liquid over it and let it sit for 20 min to overnight in the fridge.  Whisk cornstarch and water and add it to the leftover liquid.  Heat saute pan to high and cook beef.  Remove to bowl or plate and cook broccoli until it's crisp tender.  Add the beef back and make a well and pour in the sauce.  Cook until sauce is thick and everything is combined well.  Serve with brown rice.

Whole Wheat Oatmeal Choc. Chip Cookies

adapted slightly from Mel's Kitchen Cafe

1 c. brown sugar
1 c. sugar
1 1/4 c. butter
3 eggs
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/2 tsp vanilla
1 1/4 tsp salt
2 1/2 c. wheat flour
2 1/2 c. quick oats
1 1/2-2 c. chocolate chips

Preheat oven to 350.  Cream butter and sugar.  Add eggs and vanilla.  Stir in dry ingredients and then chocolate chips.  Bake for 10 min.  Makes 4 dozen.

Orange Banana Muffins

1 1/2 c. oats
1 c. whole wheat flour
1/4 c. brown sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/3 c. craisins (opt)
1/2 c. plain yogurt
1/2 c. orange juice
2 mashed bananas
1 egg
2 T oil
1 tsp orange zest

Preheat oven to 400.  In bowl, combine oats, flour, sugar, baking powder and soda, cinnamon, salt and craisins.  Mix well.  In medium bowl, combine banana, yogurt, oj, egg, oil and zest.  Blend well.  Mix with dry ingredients and stir just until moistened.  Put in greased muffin tins and bake 15-18 min.  

Honey Lime Tilapia

taken from
my kids fought over the last piece of this!

1 lb tilapia filets
2 T lime juice
zest of one lime
1 T olive oil
1 1/2 T honey
1/2 tsp salt
1/2 tsp pepper
1 clove garlic minced
1/2 c. whole wheat flour
1/4 tsp salt
1/4 tsp pepper

mix together marinade ingredients and place tilapia in ziploc bag and pour marinade over fish.  Refrigerate for at least 1 and up to 4 hours turning bag over occasionally.  Mix together coating ingredients and put in shallow dish.  Dredge fish in coating and cook in 1-2 T oil about 3-4 min per side.  Serve warm with lime wedges.

Vegetable Enchilada Casserole

taken from weelicious - slightly adapted  
all of my kids ate this and no one complained!  Miracle with my picky 5 year old.  

1 T oil
1 small onion chopped
1 clove garlic minced
1/2 tsp salt
1 T ground cumin (sounds like a lot but it was great)
1 T chili powder
1 tsp honey
1 14 oz can diced tomatoes (I used fire-roasted)
1 c. water

1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/2 c. sour cream
1 large egg
1 c. frozen corn
1 can black beans rinsed
1 med red bell pepper chopped
2 c. grated cheese (could probably reduce this)
6-10 corn tortillas (I cut mine and covered each layer)

Preheat oven to 350.  Saute the onion for 4 min, add the garlic, salt, cumin and chili powder and saute an additional minute.  Add tomatoes, water and honey and bring to a boil.  Cover and simmer for 10 min.  Place in blender and puree and set aside.  In bowl, whisk together onion powder, garlic powder, cumin and salt in the sour cream and egg.  Stir in the corn, black beans, bell pepper and 2 c. cheese.  Pour 3/4 c. of sauce in bottom of a 7x11 dish (I filled this completely to the top with all the layers...might be able to do it in a 9x13).  Arrange 2-3 corn tortillas on bottom.  Spread half of the mixture on top of the tortillas.  Cover with 1/2 - 3/4 c. sauce and more tortillas.  Spread the remaining mixture on top of the tortillas, top with remaining tortillas and sauce.  Bake 40 min.

Swedish Meatballs with Cream Sauce

taken from Mel's Kitchen Cafe

1 egg lightly beaten
1/4 c. milk
2 T ketchup
1 t. Worcestershire sauce
3/4 c. quick oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley (I used a T of dried)
1 t. salt
1/4 tsp pepper
1 1/2 lb lean ground beef
3 T flour

2 T butter
3 1/2 T flour
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 can chicken broth
2/3 c. milk

Combine meatball ingredients except beef and flour.  Add beef and gently mix.  Shape in balls and roll in flour shaking off excess.  Place on cookie sheet and bake at 400 degrees for 10 min.  Turn meatballs and bake 8-10 min longer.
For the sauce melt butter then stir in flour and seasonings.  Gradually add broth and milk and bring to a boil.  Cook and stir for 2 min until slightly thickened.  Serve with meatballs.

Chili Lime Grilled Tilapia

1 T oil
3 T lime juice
2 tsp honey
2 garlic cloves minced
1 T chili powder
1 tsp cumin
1/4 tsp cayenne (optional)
salt and pepper
1 pound tilapia

Mix ingredients together in ziploc bag.  Add fish and let marinate for 20 minutes turning often.  Grill on med-high heat for 3-5 min per side.  Serve with tortillas and taco toppings.

Lazy Green Enchiladas

adapted from picky palate

1 c. green enchilada sauce (I used 1 large can and omitted the salsa verde)
3/4 c. salsa verde
1 c. reduced fat sour cream
12 corn tortillas cut into 1 inch pieces
2 c. cooked chicken (costco rotisserie is great!)
1 can black beans drained and rinsed
1 c. shredded cheese

Preheat oven to 350.  Spray 9x13 pan.  Mix enchilada sauce and sour cream together in pan.  Stir in beans, chicken and tortillas.  Spread cheese on top and bake 20-25 min.

Applesauce Carrot Muffins

slightly adapted from mel's kitchen cafe

1 1/2 c. whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
2 T butter melted
1/2 c. honey (I use WAY less..2-4 T)
1 egg lightly beated
1 tsp vanilla
1 c. unsweetened applesauce
3/4 c. finely shredded carrot

Preheat oven to 350.  Spray muffin tin.  Combine dry ingredients,  Add wet ingredients (don't overmix).  Bake 18-20 min.  Makes 12 muffins

Applesauce Muffins

from weelicious

1 1/2 c. wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 c. unsweetened applesauce
1/2 c. buttermilk
1/2 c. honey (I used 1/4c.)
1 egg
1 tsp vanilla
1 c. peeled and chopped apple (1 large or 1 1/2 medium)

Preheat oven to 400.  Mix dry ingredients. Mix together wet ingredients and add to dry.  Fold in apples.  Bake for 20 min or mini muffins for 15.

Mock Cookie Dough

taken from chocolate covered katie

1 can of garbanzo beans or white beans drained and rinsed well
1/8 tsp salt
1/8 tsp baking soda
2 tsp vanilla
3-4 T nut butter
1/3 c. brown sugar
3 T oats
2 T quick oats (opt.)
1/3 c. chocolate chips
milk (if needed)

Put all ingredients except quick oats and chocolate chips in food processor.  Blend until smooth adding milk if necessary.  Stir in the chocolate chips and quick oats.  Put in container and store in fridge.
*Can add some cinnamon and raisins for an oatmeal raisin cookie dough
*Don't try and bake this.  Just enjoy it off a spoon ;)

Pumpkin Dip

1 pkg cream cheese (low-fat is fine)
1/2 - 1 can pumpkin (can adjust according to taste - a whole can is really pumpkin-y and some people might not like it)
1/4 c. brown sugar (again, can add more or less depending on your preference)
1 tsp cinnamon
1/2 tsp ground ginger

Blend all ingredients together with hand mixer.  You can adjust the spices to your liking.  Start with less and add more.  Great with apples and pears.  ...and really any other fruit ....or straight off the spoon ;)

Roasted Tomato Garlic Onion Coconut Soup

taken from oh she glows

3 c. roasted roma tomatoes (about 3-4 pounds)
2 T roasted garlic (roast bulb when roasting tomatoes and onions)
1 large onion roasted
1 can light coconut milk
3 c. broth (vegetable or chicken)
2 T tomato paste
2 tsp garam masala
1 tsp salt (might need less depending on broth)
1/2 tsp pepper

Preheat oven to 400 and line 2 baking sheets with foil.  Slice romas in half and put cut side up on one baking sheet.  Cut onion into slices and put on other sheet.  Lightly drizzle or spray with olive oil and season with salt and pepper.  Onions will take about 30 min and tomatoes anywhere from 60-80 min.

Add 3 c. tomatoes, 2 T roasted garlic, all of onion to pot and add broth, tomato paste and coconut milk and stir well.  Stir in seasonings and spices.  Bring to a boil and then simmer for 5-10 min.  Puree to desired consistency and serve.

yields about 6-7 cups at around 120 cal per cup.