Monday, December 31, 2012

Coconut Cookies {Isabel De Los Rios}


1 c. coconut flour

1 c. coconut palm sugar
2 tbsp. shredded coconut
1/2 c. butter
3/4 tsp. vanilla extract
1/2 tsp. nutmeg
1/4 tsp. celtic sea salt
4 eggs


Preheat Oven to 350º F.

Mix together butter, sugar, salt, eggs, and vanilla.
Stir in flour, shredded coconut and nutmeg. Let batter rest for 5 minutes.
Spread batter by the spoonful 1 inch apart on a greased (butter) cookie sheet. Bake at 375º F for 15 minutes.
Cool slightly and remove from cookie sheet.
Servings: Makes about 2 dozen cookies.

Saturday, April 9, 2011

Homemade Bonzai Burger

Teriyaki Sauce (your fave)

Ground Beef

Canned Pineapple Rings

Cheddar Cheese

Sesame Seed Hamburger Buns

Tomato Slices

Shredded Lettuce



Form beef patties. Marinate patties in teriyaki sauce before grilling. Grill patty and both sides of pineapple. Toast bun. Top patty with grilled pineapple, cheddar cheese, lettuce, tomato, and mayo. Enjoy, I know I will!

Monday, January 3, 2011

Converting Sugar to Truvia or Stevia

Sugar to Truvia

1 tsp 3/8 tsp or 1/2 pkt
2 tsp 3/4 tsp or 1 pkt
1 tbsp 1 1/4 tsp or 1 1/2 pkt
1/4 c 1 tbsp + 2 tsp or 6 pkts
1/3 c 2 tbsp + 1/2 tsp or 8 pkts
1/2 c 3 tbsp + 3/4 tsp or 12 pkts
1 c 1/3 c + 1 tbsp or 24 pkts

Saturday, November 6, 2010

Yummy Slushy {Debbie Bucknum}

Limeade Slush 

3 Cans Limeade

6 Cans Sugar

16 Cans Warm Water

Lemonade Slush

1 Can Lemonade

4 Cans Sugar

10 Cans Warm Water

DIRECTIONS Combine and put in gallon freezer bags.  Takes 2-3 days to freeze solid. Cut up slush into chunks and combine with Sprite when ready to serve.

Tuesday, August 3, 2010

Lunch with Tiffany

My niece, Tiffany, came over yesterday and we had lunch. I tried something new and paired it with some tried and true.

With ground turkey rather than beef, so quick so easy every mom should have this recipe, let me repeat, "Every mom should have this recipe!"
French Sourdough Bread (Albertsons)


If you want a good laugh you can see me eating this delicious pie here.

Thursday, December 17, 2009

Peanut Butter Balls {Wendy Bowman}

Wendy is my neighbor, my friend, and the mother of one of Jaxsen's best friends, Kyle. The other day the boys finished sledding and she served them up Peanut Butter Balls. Jax LOVED, LOVED, LOVED them. He ran into the house, dripping with snow proclaiming that I MUST email Wendy and get the recipe 'cause they're better than No Bake Cookies and his new FAVORITE treat ever!!! 

"Jax you need to tell Wendy how much you like them and ask for the recipe." 

He countered with, "Can't you just do your Facebook thing?" 

"Nooo, you tell her. It will make her sooo happy :D" 

He did and here's the recipe. Can't wait to try them myself!!!


2 c. creamy peanut butter 

1/2 c. butter 

4 c. confectioners' sugar 

3 c. crisp rice cereal 

2 c. semisweet chocolate chips

DIRECTIONS Melt peanut butter and butter in saucepan, over low heat. In a large bowl, mix crispy rice cereal and confectioners' sugars well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly. 

Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay). 

Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm. 


Monday, September 28, 2009

Salsa {My Own Creation}

20-24 lbs. tomatoes

2 c. fresh cilantro

2 large sweet onions

10 garlic cloves

5 medium jalapenos, remove seeds

3 medium jalapenos with seeds

1 c. chopped green pepper

1 c. chopped red pepper

2 Tbsp. cumin

1/4 c. sea salt

1/4 c. white vinegar

¾ c. lemon juice from fresh lemons or bottled

DIRECTIONS Peel and chop tomatoes in a food processor (part until they are liquid and part bigger pieces). Chop cilantro, onion, garlic, green and red peppers; add to tomatoes. Chop jalepenos with seeds (without for mild) and put in to 10 quart stock pot. Add cumin, salt and vinegar; stir all together. Bring to a boil and lower temperature to keep at a low boil for 2-3 hours. Boil down to about half to get rid of all the extra tomato water. Fill and leave 1/2 inch head space let cool to avoid condensation and ice on top of salsa. Place lids on and freeze, or process in water bath canner according to your altitude.

Friday, September 25, 2009

Secret Salad {Kirstin White}

1 bag salad greens

1 can mandarin oranges, drained

1/2 c. parmesan cheese

1/2 c. slivered almonds

Girard's Champagne salad dressing, and YES, it HAS TO BE Girard's ;->

DIRECTIONS Add dressing, to taste, just before serving to avoid wilting. Can easily double or even bigger.

Wednesday, September 16, 2009

Fried Macaroni & Cheese {Food Network}

We went to WICKED last weekend and then we took a stroll to the Cheesecake Factory for dinner.

Our friend Shauna ordered Fried Macaroni & Cheese. I thought that was an interesting choice and pictured standard mac & cheese with a crust on top. I was wrong.

So wrong, I wished I'd ordered the Fried Macaroni & Cheese and sometimes I can't get the thought and taste out of my mind. Even Logan (who despises any type of pasta) LOVED it! Divine, exquisite, mouthwatering delicious.

I googled up this recipe, from the Food Network, that I plan on trying and I'll let you all know what I think. One reviewer said if you want them to be like the ones at the Cheesecake Factory you should make them bigger. The recipe got good reviews.

1 pound elbow macaroni

2 Tblsp. unsalted butter

2 Tblsp. all-purpose flour

2 c. milk, warmed, plus 2 Tblsp. for egg wash

1 pound grated Cheddar

1 pound grated smoked Gouda

Salt and freshly ground black pepper

2 large eggs

3 c. seasonedbread crumb, for frying

Vegetable oil, for frying

Marinara or Alfredo sauce, to serve

DIRECTIONS Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Friday, July 31, 2009

Deviled Eggs

Logan asked for them, then Brooklynn got all excited and thought they were a done deal, so I whipped some up to go with our dinner.

Hard boil eggs by placing eggs in pot, cover with water plus a little extra. Turn burner to high. Bring to a boil and Then turn heat to medium low and set timer for 10 minutes. Remove from burner and drain water. Cover eggs in cold water plus ice for 5 minutes before peeling. I like to peel mine under a bit of tepid water.

Cut eggs lengthwise and put centers into a small bowl. Mash with fork.

I add mayo, mustard, salt, pepper, pickles and a bit of pickle juice from the jar.

Now, get out the hand blender and whip it up!!!

Fill egg centers and top with a dash of paprika.

What I want to know is, what do you do?

1000 Island Dressing

1 c. mayonnaise

2 tbsp. ketchup

1 tbsp. vinegar

2 tsp. sugar

1/8 tsp. salt

dash of pepper

minced onion

diced pickle

Monday, July 6, 2009

Banana Cream Supreme {Pampered Chef}

My husbands favorite pie!!! This pie can cause friends to dual for the largest piece, the last piece, and every bite inbetween. I was surprised to find this recipe is not on the Pampered Chef website. So scrumpt-dilly-icious.

16 graham crackers (1 1/4 c. crushed)

1/4 c. butter, melted

3 Tbsp. sugar

1 c. sour cream

1/2 c. cold milk

1 pkg. (3.4 ounce) vanilla instant pudding

1 container (12 ounce) whipped topping

3 medium bananas

2 Tbsp. pecans, grated

Raspberry and mint leaves (optional)

Chop graham crackers. Add butter and sugar, mix well. Press mixture onto flat bottom of springform pan. Whisk sour cream and milk. Add pudding mix; whisk 'til dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top garnish with raspberries and mint leaves.

12 servings