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Sunday, June 25, 2017

Bacon Cheeseburger Cauliflower Casserole


1 head cauliflower or about 6 cups florets
1/3 cup (1.4oz) (40g) coconut flour or choice flour
1/4 teaspoon salt
6 ounces uncured reduced sodium bacon
1 1/2 pounds ground beef or turkey
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper


1 tablespoon butter
1 tablespoon coconut flour or choice
1 1/2 cups heavy cream
2 tablespoons yellow mustard
8 ounces sliced organic 100% cheddar cheese (I used Horizon)


Steam the cauliflower until fork tender.
Place into a food processor and pulse until it resembles rice.
Set aside in a bowl to cool then add the flour and salt and mix well.
Cook the bacon in a large skillet until moderately cooked, but not crisp.Remove bacon with a slotted spoon to keep bacon juice in skillet.
Transfer bacon to a paper towel lined plate to cool. Once cool chop into pieces.
Add the ground beef to the same skillet and cook until browned.
Add the onion powder, oregano, garlic powder, salt, pepper and mix well.
Remove the beef with a slotted spoon and transfer to a bowl.
    Preheat oven to 350 degrees F.
    For the sauce: Add the butter to the same skillet and stir in the flour over low heat. Cook until the flour has absorbed the butter then add heavy cream and mustard.
    Continue to cook on low heat until the sauce thickens.


Place 1/2 cup of the sauce to the bottom of a 9 by 13 baking dish.
Spread the cauliflower mixture on the spread as evenly as possible.
Place 4 ounces of sliced cheddar over the cauliflower.
Spread the ground beef over the cheddar slices evenly.
Pour half of the remaining sauce over the beef.
Place the remaining cheddar slices over the sauce.
Pour the remaining sauce over the top and sprinkle with bacon.
Cover and bake 30 minutes.
Uncover and bake an additional 5 minutes.
Allow to cool out of the oven for 15-20 minutes before slicing and serving.

Chicken and Dumpling Casserole


2 C. chicken broth (I used the water my chicken cooked in)
2 lbs. of chicken ( I used all thighs, my preference)
1 10.5 oz. can cream of chicken soup
2 T. unsalted butter, melted
1/2 tsp. black pepper
1 C. all purpose flour
1/4 tsp. salt
1 C. milk


Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.
Recipe from Jane't page

white trash sliders


1 lb ground beef
1 lb sausage
1 lb Velveeta
1/2 tsp black pepper
1/2 tsp onion powder
24 slider buns (or rolls - toasted if you like)

Cooking Time:  120
Recipes Makes:  8


Brown your ground beef and sausage in a skillet over med-high heat until cooked through, drain the drippings completely
Combine the meat, velveeta, onion powder, and pepper in a saucepan or crockpot.
Heat on LOW until cheese has melted
note - if using the CrockPot and it comes out too thick, just add a splash of milk

Tuesday, June 20, 2017

The Best Banana Cake


Follow Spend With Pennies on Pinterest for more great recipes!
1 1/3 cup mashed bananas
2 1/2 tablespoons lemon juice , divided
1 1/2 cups milk
3 cups flour
1/2 tablespoon baking soda
1/4 teaspoon salt
2/3 cup butter , softened
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 teaspoons vanilla
8 oz cream cheese
1/3 cup butter , softened
3 - 3.5 cups powdered sugar
1 teaspoon lemon juice
1 1/2 teaspoons lemon zest (from 1 lemon)


Preheat oven to 350°. Grease and flour a 9 x 13 pan.
Place 1 1/2 tablespoons lemon juice in a measuring cup. Top to 1 1/2 cups with milk. Set aside.
Mix together mashed banana with 1 tablespoon lemon juice, set aside.
Beat together butter, brown and white sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy (almost the texture of frosting).
Combine flour, baking soda and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in bananas. Pour into prepared pan.
Put into the oven and reduce heat to 300 degrees. Bake 60 - 70 minutes (see note below) or just until toothpick inserted in center comes out clean (do not over bake).
Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.
Cream together butter & cream cheese until fluffy. Add in lemon zest and juice. Add powdered sugar a little at a time until you reach desired consistency. Spread over cooled cake.

Tuesday, May 30, 2017



Ham Stock

4 pounds meaty ham bone
4 cups onion, large dice
4 cups celery, large dice
4 cups carrot, large dice
4 sprigs fresh parsley with stems
2 bay leaves
2 ½ quarts water
4 whole pepper corns

Ham stock from above, about 1½ – 2 quarts
1 quart vegetable stock
1 tablespoon olive oil
8 slices bacon, diced
1 ½ cups leeks, white only, cleaned of sand and diced
1 cup celery, small dice, about two large stalks
2½ cups carrots, one inch dice
2 tablespoons fresh garlic, minced
2 teaspoons dry thyme
3 bay leaves
1 Roma tomato, seeded and diced
8 ounces Parmesan cheese rinds, optional (we save them in the freezer for soups)
1 ½ pounds russet potatoes, peeled and diced into bite sized pieces
1 head Tuscan kale, cleaned from ribs and cut up
2 cups frozen kernel corn
1 15.5-ounce can small white beans, drained and rinsed
1½ pounds leftover ham from bone diced (or purchase a deli ham steak and dice)
1 cup light cream


Start by making the stock. Add all stock ingredients to a pot and bring to a boil. Reduce to a simmer and cook uncovered for two hours. Strain stock and pick meat from bone. Discard the rest. This step can be done in advance and the stock frozen until needed. Cool and freeze in zip lock gallon bags.
Mix ham stock with vegetable stock and heat. Taste and adjust seasoning, but salt only if needed.
In a large Dutch oven or heavy bottomed soup pot, heat oil over medium high heat and add bacon. Cook for 7-8 minutes until just short of crispy.
Add leeks, celery and carrots and cook for five minutes.
Add garlic and cook one minute.
Add stock, thyme, bay leaves, tomato and optional Parmesan rinds. Bring to a boil and reduce to a simmer.
Simmer uncovered for about 15 minutes or until vegetables are just short of tender.
Add potatoes and kale and bring back to a boil then simmer until tender, about five minutes.
Add corn, beans and diced ham and simmer five minutes.
Stir in cream and remove from heat.
Pick out bay leaves and Parmesan rinds and discard. Serve immediately.

Thursday, May 25, 2017

Real German Apple Strudel



2 1/2 to 3 c all purpose flour( you may need more or less flour, till stiff but not sticky)
3 Tbsp granulated sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp ground cinnamon
6 large egg yolks or 3 whole eggs,well beaten
3 Tbsp vegetable oil
1/4 c ice water,add 1 tbl. at a time


3/4 c whole milk
1 c dairy sour cream
2 tsp vanilla extract
1 Tbsp granulated sugar


3 lb about granny smith apples, cored and sliced thin, divided ( about7 to 9 apples)
1 c raisins, divided
1 c sugar, divided
1/4 c ground cinnamon, more or less to taste
3 Tbsp butter, melted, divided
Order Ingredients Powered by Chicory

How tp make it:


1 Dough:
Mix flour, salt, baking powder, sugar, cinnamon, vegetable oil and egg yolks to soft consistency. Add flour a tiny bit at a time until not sticky just tacky.Dough is ready if you can put your finger in the dough and it comes out clean and not sticky. Knead dough about 10 minutes. Do not over mix- dough will be tough. Divide dough into 3 equal parts. Grease bowls and put a piece of dough in each bowl,turning to grease top. Let set for about 1 hour covered.

2 Peel apples. Butter 3- 9x13-inch cake pans any 3 pan as long as they have sides will do.( these strudel can be frozen unbaked or baked for 3 months).

3 Mix the sour cream,sugar, vanilla and milk together in a medium bowl until gravy thin. Set aside. Next:
Lay out a clean dish towel.Sprinkle with a bit of flour.Roll or stretch out 1 piece of the dough very, very thin as possible. About 1/8 inch thick(don't worry about edges,you can cut them off.

4 Combine apples, raisins,sugar and cinnamon and mix well. 
Using a pastry brush spread 1/3 of the cream mixture on the dough.
Using 1/3 of the apple mixture spoon mixture on one side of the dough the long side. Drizzle on some melted butter. 
Roll up like a jelly roll. Tuck in ends. Place in one of the prepared pans. Brush top with cream mixture,so top does not get crusty. Cut a few slits over top. Set aside.
Repeat directions with the remaining doughs. 
Bake in 400^ oven for 10 minutes then reduce heat to 350^ and bake for about 45 minutes more.


1 cup Sugar
1/4 cup Oil
1 Egg
1 tsp. Vanilla
2 cups Green apple (diced)
1 1/2 Cups Flour
2 heaping tsp. Cinnamon
1/2 tsp Baking Soda
1/4 tsp. Baking Powder
Mini Loaf Pan

Cinnamon Cream Cheese Frosting Ingredients:

1/2 Cup Butter (Sweet Cream Salted)
8 oz. block of Cream Cheese
3 tsp. Vanilla
4 cups Powdered Sugar
1 tsp. Cinnamon
Diced Apples for Apple Bread

Peel and dice enough apples so you have 2 cups of chopped apples.
Apple Bread batter

How to make it:

Mix egg, sugar, oil, vanilla, and apples. Mix well. Add dry ingredients. Stir still just combined.  Don’t over mix.
Spoon batter into Mini Loaf pan
Spoon Apple Bread batter into a mini loaf pan.  Bake at 350 for 20 mins.
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We topped our Apple Mini Loaves with Cinnamon Cream Cheese Frosting.  To make the frosting:  Beat cream cheese, butter and vanilla in a mixer until blended.  Add powered sugar a cup at a time and continue to mix until sugar is incorporated. Finally, add cinnamon.



2 cups Flour, All-Purpose
½ teaspoons Baking Powder
1 teaspoon Baking Soda
½ teaspoons Cinnamon
1 cup Sugar
4 individual Egg
2 cups dice Apple
1 teaspoon Honey
1 teaspoon Vanilla Extract
2 cups dice Rhubarb

How to make it:

Sift the flour, baking powder, baking soda, cinnamon, sugar in a bowl.
In another bowl whisk together eggs, apples, honey and vanilla extract.
Add dry ingredients and fold to combine. Then fold in rhubarb.
Pour into greased tin and bake at 350 degrees for 50-60 minutes.
Let cool.
Once cooled, remove from tin and slice into individual pieces.
Wrap individually in plastic wrap, then place in gallon freezer bags. Label and freeze.
Make From Fro



1 cup Coca-Cola
½ cup canola oil
1 stick unsalted butter
3 tablespoons cocoa powder
½ cup mini marshmallows
2 cup granulated sugar
2 cup all-purpose flour
½ teaspoon salt
2 large eggs
½ cup buttermilk or coconut milk
1 teaspoon baking soda
1 teaspoon pure vanilla extract
For Frosting: 1 stick unsalted butter
3 tablespoons cocoa powder
3 tablespoons milk
3 tablespoons Coca-Cola
1 teaspoon pure vanilla extract
1 pound confectioners sugar


Preheat oven to 350 degrees.
In a saute' pan, add coca-cola, oil, butter and cocoa and heat over medium high heat until it boils. Cut off heat once it boils.
Next add in marshmallows and whisk together until the marshmallows melt into the mixture and set aside.
In the bowl of your mixer, add sugar, flour and salt and mix on low. Slowly pour in hot cocoa mixture and continue mixing bringing speed up to medium speed.
Next add in eggs, buttermilk, baking soda and vanilla extract and beat until well combined.
Spray a 9x13 sheet cake pan with non-stick baking spray.
Pour the cake batter into the pan and spread out evenly.
Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
While cake has about 10 minutes left of baking, add remaining butter, cocoa powder, milk, coca cola, vanilla extract and confectioners sugar into a pot over medium high heat and whisk together until boiling and well mixed.
Once cake is done baking, remove it from the oven and pour the hot frosting on the top of the cake and let cool.
Then slice and serve.

Crock Pot Chicken N Dumplings

2 boneless, skinless frozen chicken breasts
1 TBSP butter
1 can Cream of Chicken Soup
2 cans low-sodium chicken broth
1/2 onion, diced
1 pack (6 or 8 biscuit) refrigerated biscuit dough -- I only used about 4, and then cooked the rest for us to eat with the meal.

How to make it:

Place onion on bottom of Crock Pot, cover with chicken breasts.
Pour soup and broth on top and add butter.  Pour enough water on top to cover chicken (if the broth doesn't cover it all...I only had to add a little water to mine).
Let cook on LOW for 8-10 hours.
About 2 hours before serving, cut biscuit dough into strips and add to Crock Pot.  Turn Crock Pot on HIGH and cook until biscuits are no longer raw inside (mine took roughly 1 1/2 hours)
Serve warm and enjoy!

A guide to making delicious Chicken Empanadas


Chicken Breast, chopped
Sofrito, 4 tablespoons
Garlic Powder, 1 teaspoon
Empanadas shells, i use goya
Pepper, 1/2 teaspoon
Paprika, 1/2 teaspoon
Adobo, 1 teaspoon
Sazon, 2/3 packet
olive juice, 1/2 teaspoon
onions, chopped finely
green peppers, chopped finely
Sharp Cheddar Cheese, Shredded
Olives, chopped
vegetable oil, enough to deep fry for you frying pan

Cooking and Preparation Instructions

Defrost Chicken and Empanada Shells
Cook Chicken as described below
Chop Onions, Peppers and Olives and place together in one bowl and mix together
Put Shredded cheese in another bowl
Put Chopped or Shredded Chicken in another bowl
On a plate Take one Shell all Chicken, about 2 tablespoons
Add about 1 tablespoon of onion, pepper olive mix
add about 1-1/2 tablespoons of shredded cheese
now fold the shell in half and crimp the edges with a fork on both sides of the shell this will keep all ingredients inside like a pocket and will also make them look nice
While you are preparing the empanadas start heating your oil
Now time to fry . Fry each empanada on each side to a golden brown and then place on paper towel to absord the extra oils. Let cool for a minute and serve



1 box yellow cake mix
4 eggs
½ cup oil (I used vegetable oil)
1 (8 oz) can crushed pineapple with juice
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple with juice


Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
*I reserve a small amount of pineapple from the can used for the frosting to sprinkle on at the end. This is optional, though!

Wednesday, May 24, 2017

Crock Pot Beef Stroganoff

2 pounds beef stew meat
1 cup chopped onions
1 cup Cream of Mushroom Soup
1 cup Condensed Cream of Onion Soup
1 jar sliced mushrooms, drained
1/4 tsp pepper
1 package cream cheese
1 8oz container sour cream
6 cups cooked noodles


1. I browned the beef stew meat prior to placing it in the Crock-Pot
2. Add Beef, onion, Cream of Mushroom, Cream of Onion Soup, and Pepper to the Crock Pot
3. Cook low for 8-10 hours
4. Stir in Cream Cheese until melted
5. Stir in Sour Cream
6. Serve over the noodles or mix noodles into mixture depending on your choice

Tuesday, May 23, 2017

Toasted Butter Pecan Cake


1¼ cup butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
½ tsp salt
1 cup milk
2 pkgs (8 oz each) cream cheese, softened
1 cup (2 sticks) butter, softened
1 pkg (2 lbs) confectioners' sugar
2 tsp vanilla extract
2 to 3 Tb milk, as necessary
extra chopped pecans for garnish, optional


Preheat oven to 350 degrees F. Butter and flour three 9" round cake pans.
In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.

Sunday, May 21, 2017



Non-stick cooking spray
1 cup chopped walnuts
3 cups all-purpose flour
3.4 ounce box instant vanilla pudding mix
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1½ cups sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
½ cup light rum
Butter Rum Glaze
½ cup (1 stick) butter
1 cup sugar
¼ cup light rum
¼ cup water


Preheat oven to 350 degrees Fahrenheit. Generously spray a standard 10-inch bundt pan with cooking spray. Sprinkle walnuts evenly on the bottom of bundt pan and set aside.
In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt and set aside.
Using an electric mixer cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract and rum.
Gradually add in flour mixture to wet ingredients until blended. Pour batter into bundt pan on top of nuts.
Bake in preheated oven for 55-60 minutes until cake tester comes out clean. Cool completely before inverting.
Butter Rum Glaze
In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from heat and cool slightly.
Using a toothpick poke small holes all over cake. Generously brush cake with glaze. Drizzle remaining glaze on top of cake. Reserve a small amount to pour on slices when serving.



¾ cup sugar
6 tbs butter, softened
2 eggs
⅔ cup corn syrup
1 tsp vanilla
⅔ cup regular oats
1 unbaked, frozen 9-inch pie crust


Preheat oven to 325 and place unbaked, frozen pie shell on baking sheet.
Cream sugar and butter.
Mix in eggs, corn syrup, and vanilla, scraping down sides of bowl.
Remove bowl from mixer and stir in oats.
Pour into unbaked pie shell and bake at 325 for 45 minutes or until crust is brown and center is just a bit jiggly.

Saturday, May 20, 2017


Ingredients :

1 c brown sugar
3/4 cups white sugar
1/2 cup milk (or I also use 1/4 c milk & 1/4 c coffee it a richer choc flavor)
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup creamy peanut butter
3 cups quick-cooking oats
1 teaspoon pure vanilla
1/2 tsp cinnamon

Directions :

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

This Cabbage Casserole Is Beefy!


1 1/2 pounds ground beef
1 /2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green peppers
2 tbls Quaker oats
2 tbls parsley
1/4 tsp McCormick’s garlic powder
3/4 tsp salt
1/2 tsp pepper
1 small head of cabbage-Shredded
1 15 oz. can of Hunt’s tomato sauce
1/4 cup vinegar
3 tbls brown sugar


Brown and drain beef, onion, celery, green peppers.
Stir into meat mixture oats, parsley, garlic powder, salt and pepper.
Put meat mixture into slo-cooker.
Place shredded cabbage on top.
Mix together tomato sauce, vinegar, brown sugar.
Pour over top of cabbage.
Cook on low for 8-10 hourss

Cherry Pie

Ingredients :

2 cups powdered sugar
1 lg. (8oz.) Cream cheese
1 med. container cool whip
1 can cherry pie filling
2 baked pie crust

Instructions :

*Mix powdered sugar and cream cheese until smooth. Stir in cool whip until combined. Spread into two baked pie shells. Gently spread pie filling over the top. Chill until set. Store in refrigerator.

The Best Brownies EVER!

Lunchroom Ladies 50 year old recipe:

1 cup butter
1/2 cup cocoa
2 cup flour ( use self rising flour)
2 cup sugar
4 eggs
4 tsp vanilla
1 c chopped nuts (optional)
Mix all ingredients together and
Pour in 9×13 pan, bake 20-25 mins on 350.
Check at 20 mins

If you want to Icing your brownies, I added a recipe for them.
Icing :

1/4 cup softened butter
¼ cup can milk (regular milk is fine)(evaporated milk)
1/4 cup cocoa
3 cup powdered sugar
dash salt
Mix all together & frost as desired.

Tuesday, May 2, 2017


Ingredients :

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 dash salt
1 tablespoon white sugar
1/2 cup butter
3/4 cup buttermilk

How to make it :

Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6×6 inch square, and cut into 12 even sections. Do not separate.
Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.


Ingredients :

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)

How to Make IT :

Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.


Ingredients :

For Filling:
1 heaping cup of sliced apples (I cored and quartered and then sliced)
1/3 cup sugar
1/4 teaspoon cinnamon
small pinch freshly grated nutmeg
2 tablespoons cornstarch
2 teaspoons water
1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
1/2 teaspoon cinnamon
For Cake:
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup greek yogurt (you could use plain yogurt as well or sour cream)
For Glaze:
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk

Instructions :

For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

For Cake: Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.

Frozen banana ice cream


1 large ripe/overripe banana (or 2 small bananas)


Peel and cut banana in small coins
Put banana coins in a freezer safe glass container or in a freezer back
Store it in the freezer for at least 2 hours, better overnight
Once the banana coins are frozen, puree them in a food processor or a powerful blender: In the first blending round the frozen banana pieces look a bit chunky and crumbled. Then with each new blending session they change their texture. First it gets pasty like mush. Keep blending! Then slowly the mush gets smoother and suddenly it changes to a creamy consistency.
But pay attention, if you have a powerful food processor like I have you could easily "over blend" it. So best is to process in short sessions and check in between.
To aerate the ice cream blend for a few more seconds more.
You can make of course a larger batch with 2 or 3 bananas. But please make sure your food processor is big enough.

Sunday, April 30, 2017



 1 head of cauliflower,  cut into small florets and stem removed
1 large egg
1/2 cup shredded Parmesan cheese
1 tsp Italian herb seasoning
2 thick slices of white cheddar cheese


1. Preheat oven to 450F. Place cauliflower into food processor and pulse until crumbs about half the size of a grain of rice.

2. Place cauliflower into large microwave safe bowl and microwave for 2 minutes. Your cauliflower should be soft and tender (and hot!). (If you don't want to use the microwave to dry out the cauliflower and prefer to steam and wring with a cloth to dry, check out my wringing instructions here.)

3. Stir cauliflower to mix up the bottom and top cauliflower. Place back into the microwave and cook for another 3 minutes. Remove and stir again so that all the cauliflower cooks evenly. Place back into microwave and cook for 5 minutes. At this point, you should see the cauliflower is starting to become more dry. Microwave for another 5 minutes. Cauliflower should still be slightly moist to the touch, but should look dry and clumped up (like photo above; similar to as if someone had chewed it up and spit it back out.) If you've made cauliflower pizza or breadsticks with the cloth wringing dry method, it should look the same.

4. Allow cauliflower to cool for a few minutes. Then add in egg, parmesan and seasoning. Stir to combine until smooth paste forms. Divide dough into 4 equal parts. Place onto large baking sheet lined with parchment paper or silpat mat. Using your knuckles and fingers, shape into square bread slices about 1/2 inch thick. Bake cauliflower bread for about 15-18 minutes or until golden brown. Remove from oven and let cool a few minutes.

5. Using a good spatula, carefully slide cauliflower bread off of parchment paper. Now you are ready to assemble your sandwiches. Normally I make grilled cheese sandwiches on a pan, but since the cauliflower crust is more delicate, I didn't want to risk it breaking with too many flips on the stove. Instead, make 2 cauliflower sandwiches by adding a slice of cheese in between each pair of bread slices. Place sandwiches into toaster oven and broil for several minutes (5-10) until cheese is completely melted and bread is toasty. If you don't own a toaster oven, you can also do this in the oven.

Tropical Angel Food Cake

1/2 cup sweetened flaked coconut
1 (8-ounce) can pineapple tidbits, drained
1 (5-ounce) can evaporated milk
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup coarsely chopped macadamia nuts
1 (10-inch) prepared angel food cake
12 to 16 stemmed maraschino cherries

How to make it:

In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.

Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.

Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.

Slice and serve, or cover and keep chilled until ready to serve.


Just add a scoop of low-fat frozen vanilla yogurt to serve this cake à la mode.

One-Pot Black Pepper Chicken


1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and cut into strips
1-1/2 teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
3 tablespoons white vinegar, divided
1 tablespoon coconut palm sugar or honey
2 tablespoons olive oil


Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the sweetener. Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.
Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.
Spoon chicken over or alongside brown rice or quinoa.

Banana Drink That Will Burn Stomach Fat Immediately


1 banana
1 orange
½ cup low-fat or fat-free yoghurt
1 tablespoon coconut oil
¼ tablespoon ginger powder
2 tablespoons flax seeds
2 tablespoons whey powder


Mix all of these together and put them in a blender. Blend them for a while (1 minute).
It’s very easy and in just a minute you have both a weight loss and a tasteful drink.
If you want to learn more slimming drinks and detox juices, take a look at the Everyday Roots Book.
With 350+ pages, you will be able to replace all of the toxic products and medications in your home with healthier, all-natural alternatives.
You will be confident in knowing exactly what is in the products your family uses and happy with the money you will save every month.

Best Ever Chicken Salad


4 boneless chicken breast, cooked and chopped/shredded
1/2 C. onion, chopped
1/2 C. celery, chopped
Salt to taste
Pepper to taste
1/2 C. to 1 C. dried cranberries

1 C. mayonnaise
1/2 C. sugar
1/4 C. vinegar
1 tsp. prepared mustard
1 tsp. salt to taste
1/4 tsp. pepper


 Combine cooked chicken, onion and celery, salt and pepper. Mix all dressing ingredients together and pour over chicken. Add the dried cranberries (add right before serving or the chicken salad will turn pink). Serve with crackers or on lettuce.

Note: Add more dressing if chicken salad is too dry. White meat tends to "soak" up the dressing.

Saturday, April 29, 2017

Garlic Shrimp Pasta


1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
herbs (according to taste)


Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
While pasta is boiling, wash shrimp.
Melt butter over medium heat. Add shrimp.
Let cook till a little pink and starting to curl. Then add garlic.
Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

Cinna-bun Cake


3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

How to make it:

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).
Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan,
Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
While the cake is baking, prepare the glaze and set aside.
Remove from oven and glaze the cake while still warm.
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