Saturday, July 30, 2011

Cinnamon Power Smoothie

This is from Primal Toad. He has a Smoothie e-book available with lots of other recipes, too. Just check his blog for the info.

Cinnamon Power Smoothie Recipe

3 Large Eggs (pastured only, please)
1/2 Cup Almond Milk
1 Pear, Chopped (can sub other fruit, if desired)
3 TBSP (1/2 Medium) Avocado
2 tsp Cinnamon
1/4 Cup Ice

Blend and enjoy!

S'More Bars

This is a recipe from Taste of Home, slightly adapted. Oh, it sounds so good! It's another one I'll try sometime in the future, for a birthday or Christmas or something...

S'More Bars
  • 1 cup butter, softened
  • 1 1/2 cup sugar
  • 2 egg
  • 2 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 1/2 cup graham cracker crumbs
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 milk chocolate candy bars (1.55 ounces each)
  • 1 package mini marshmallows
  • 3 Tbsp butter
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup for topping. Melt marshmallows over low heat in 3 Tbsp butter.

Press remaining mixture into a greased 9 x 13 baking pan. Place candy bars over crust; spread with melted marshmallows. Crumble remaining graham cracker mixture over top.

Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.

Friday, July 29, 2011

Krispy Kreme Copycat Doughnuts

I am craving sweets. I saw this recipe at Candace's Kitchen and am really craving maple doughnuts now! Maybe posting this here will allow my brain to release the YOU!

Krispy Kreme Copycat Doughnuts

2 TBSP yeast
1/4 cup water
1 1/2 cups lukewarm milk (scalded, then cooled)
1 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening (melted and cooled)
5 cups all purpose flour
oil for frying

1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla OR 2 1/2 tsp maple extract
4 - 6 TBSP hot water

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping sides of bowl. Beat in medium speed for 2 minutes, scraping sides of bowl occasionally. Stir in remaining flour until smooth. Make sure the dough is soft - yet not sticky. Put dough into a greased bowl - turning once. Cover and let rise until double - about 1 hour.

The dough will not rise significantly like a bread dough would. The dough is ready when an indentation remains when touched. Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2 inch thick with floured rolling pin. Cut with doughnut cutter. Place cut doughnuts on a clean kitchen towel. Cover and let rise for about 40 minutes. They will get bigger this time. I promise.

Heat oil in deep fryer if you have one. Otherwise if you are like me - I use a large pan with 3 inches sides. Or you can use a dutch oven. Heat oil to 350 F. Slide doughnuts into hot oil with wide spatula. A metal one works best. Turn doughnuts as they rise to the surface. Fry until golden brown on each side. This part goes really fast so you have to watch carefully! :)

Remove carefully from oil and place on an elevated cooling rack.

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water - 1 TBSP at a time until desired consistency.

Using a spoon - spread a little glaze over each doughnut until your glaze is all used up. You just might have to go back and add glaze a second time!

Chocolate Zucchini Cake

I found this cake recipe on Mary Hunt's Debt-Proof Living site. I might make it for a Saturday Night dessert. I happen to have all of the ingredients on hand.

Chocolate Zucchini Cake

2 cups sugar
1/2 cup oil
1/2 cup butter, softened
3 eggs
2 1/2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup milk
2 cups peeled and grated zucchini, drained very well
1 tablespoon vanilla extract
1/2 cup butter
1/4 cup cocoa
6 tablespoons evaporated milk
1 pound confectioners' sugar
1 tablespoon vanilla extract
Preheat oven to 375F. In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15 x 10 x 1-inch. baking pan. Bake for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Tuesday, July 26, 2011

Oopsie Rolls

This recipe is all over the Internet, but this version is from Your Lighter Side.

Oopsie Rolls (Gluten-Free Buns)

3 large eggs
pinch of
cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Picnic Pies

I found this at The Farm Chicks. They sound like the perfect summer treat!

Picnic Pies

3 1/2 cups flour
1/2 cup graham cracker crumbs
1 1/2 cups cold butter, cut into small pieces
1 egg
1/2 cup cold water

Combine the flour and graham cracker crumbs in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles course meal. Whisk the egg and water together and mix into the flour mixture until just combined. Transfer to a clean work surface and gently press to form a dough. Wrap the dough in plastic wrap, press into a disk shape, and chill for at least one hour.

While dough chills, prepare Strawberry Pie Filling.

Strawberry Pie Filling:
4 cups strawberries, hulled and quartered (cut into eighths if the berries are huge)
1 cup brown sugar (not packed)
1/4 cup flour
1 teaspoon ground cinnamon

Preheat oven to 400 degrees. Combine all ingredients into a medium bowl and stir together until flour and sugar are mixed in. Set Pie Filling aside. Line two large baking sheets with foil or parchment and lightly grease.

Roll out dough onto a floured work surface and roll out to a 1/8" thickness. Use a cereal bowl for a guide, and trace with a knife.

Repeat until the dough is all used up. (Should make about 16-18 dough circles). Divide pie filling evenly between the dough circles, folding and pressing each one closed as you go. Press edges with a fork and prick center for steam to escape. Place the pies on the baking sheets.

Bake at 400 degrees for 30 minutes, or until crust is golden brown and filling is oozing out from steam holes. Remove pies immediately to a wire cooling rack and allow to cool completely. (They will harden up as they cool to room temperature).


These pies will ooze filling as they cook, as the strawberries are very juicy. If you prefer a less juicy/messy pie, don't use all of the juice from the filling mixture when filling the pies.

Your baking sheets will look somewhat - a lot juicy when you remove the pies from the oven. Don't worry, this is normal. Just make sure to remove the pies while they're hot so the filling doesn't stick to the foil/parchment.

I definitely recommend using foil or parchment, rather than placing these directly on the baking sheet. this way, you won't have a huge clean-up when you're done!

Picnic Pies are rustic and don't need to be perfect. They're meant to be enjoyed!

Monday, July 25, 2011

Italian Herb Bread

Italian Herb Bread

3 Tbsp yeast
6 cups water
6 Tbsp sugar
3 Tbsp salt
3/4 cup olive oil
1 1/2 tsp basil AND oregano
3/4 tsp garlic AND onion powders
1 1/2 cups Parmesan cheese
18 cups of AP flour

Sponge yeast, sugar and water together till foamy. Add salt, oil. spices, cheese and 6 cups flour. Combine. When combined, add remaining flour as mixer is working. Knead 4-5 minutes. Form into loaves and put in greased loaf pans. Let rise till double, about 20 minutes at 100 degrees, longer on the counter top. Bake at 325 in convection oven for 30 minutes. In a standard oven. bake at 350 for 40-45 minutes.

Zucchini Slaw

I love a good slaw during the summer! This one is from Martha Storey's cookbook.

Zucchini Slaw

1 medium zucchini, grated
1 medium carrot, grated
1 stalk of celery, chopped
1/2 medium green bell pepper, chopped
1/2 head of cabbage, green or red, grated
1/3 cup olive oil or homemade mayo
2 Tbsp lemon juice
1 tsp mustard, dijon or yellow
salt and freshly ground black pepper to taste

Toss veggies in a bowl. Combine oil, lemon juice, mustard and spices. Pour over veggies and stir to coat. Refrigerate at least 1 hour before serving.

Friday, July 22, 2011

Sausage Seasoning

Here's another homemade sausage seasoning. I bought a 25 pound pork butt roast that is going to supply our Italian sausage for the next few months.

Sausage Seasoning

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic granules or 2/3 teaspoon garlic powder
1/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes

Mix into 1 pound ground pork, turkey, beef, etc. Multiply recipe as desired.

Tuesday, July 19, 2011

BLT Salad

I found this at She Cooks, He Cleans. It sounds like it could be a summertime dinner staple! No measuring on this one, just throw together enough to feed your crowd!

BLT Salad

Vine-ripened tomato
Bacon strips, cut into 2-inch pieces
Lettuce, torn into bite-sized pieces
2-3 tablespoons mayonnaise (preferably homemade)
splash of balsamic or apple cider vinegar
several generous grinds of black pepper
touch of honey
feta cheese (optional)

Fry up the bacon pieces in a skillet over medium heat. Set aside on a paper towel.

Mix the mayonnaise, to taste, with vinegar, pepper, and honey. If adding feta, mash the cheese into the mayonnaise mixture to break up any large clumps.

Assemble the salad by placing lettuce in bowl, slice the tomato into bite-sized pieces and add to the lettuce. Top with bacon and mayonnaise dressing. Eat and Enjoy!

Monday, July 18, 2011

Primal Banana Pancakes

I found this recipe at Primal Kitchen. Dairy-free, gluten-free, grain-free and sounded intriguing, so I made it for breakfast right then and there. Two of my children really liked it and ate several cakes, three liked it so-so and ate one each and the others tried a bite and rejected it. The banana flavor comes through, and a couple of mine hate banana, so that explains that. It made 10 pancakes.

Primal Banana Pancakes

2 medium bananas
3 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
Dash vanilla extract
Pinch nutmeg
Pinch salt

Blend all the ingredients together in a blender on high for at least 2 minutes, until perfectly smooth and there are lots of air bubbles whipped into the batter.

Heat a couple of tablespoons of stable cooking fat such as butter, coconut oil, or macadamia oil in a large pan on medium heat. When the oil starts to shimmer, pour in the batter to make 2.5" cakes. Allow the cakes to cook in the pan until almost all the way done before flipping; you'll see bubbles pop and stay "popped" when they are ready to flip. Continue cooking the rest of the cakes, adding a little more cooking fat to the pan before each new set of pancakes.

Serve warm with fresh fruit and butter to top, if desired. I served it with creamy almond butter.

Friday, July 15, 2011

Superb Carne Asada Marinade

I found this marinade on I have adapted it to our family's tastes and needs. It's my favorite marinade of all times. I use it for carne asada, roasts and shredded beef. I'm sure it would be good on poultry or pork, too.

Superb Carne Asada Marinade

jalapeno peppers, minced

2 garlic cloves, pressed
1 lemon, juice and zest of
1 lime, juice and zest of
1 orange, juice and zest of
1/2 cups chicken broth
1 tablespoon olive oil
2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
1/4 cup coconut aminos
1 teaspoon ground cumin
2 teaspoons oregano

Marinate meat from 2-24 hours and cook as desired. You can cook the marinade into a sauce or gravy to serve with the meat, if desired. Make sure to bring it to a boil to kill any bacteria from the raw meat.

Sunday, July 10, 2011

Mark's Primal BBQ Sauce

This recipe was featured on Mark's Daily Apple. It sounds yummy! We....or should I say, my husband, uses the BBQ all the time. Three and a half seasons around here! A new sauce is always a welcome change.

Mark's Primal BBQ Sauce

1/3 cup (about 3 ounces) tomato paste
2 tablespoons melted butter
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
2 teaspoons tamari
1/2 teaspoon mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder

In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, tamari, mustard and water.

In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder.

Mix the spices in with the wet ingredients.

Brush on meat before grilling or dip cooked meat into the sauce.



1 cup raw goat milk yogurt
1 cup raw milk

*If you are dairy-free, use coconut milk instead)

1 tsp spirulina powder
2 cups frozen strawberries
1/4 cup honey
big 'ol handful of spinach (about 2-3 cups)
1 ripe to overripe banana
water and ice

Blend and enjoy!