Wednesday, November 4, 2015

Butter and Whipped Cream


Butter; Heavy Whipping Cream

Whipped Cream; Heavy Whipping cream & Powdered Sugar



1. Put heavy whipping cream into a mason jar (amount depends on how much you want).
2. Shake. You will get to this hard to shake part, this takes extra energy. You'll know that it's finished when you see a ball of yellow-like butter blob with a light yellow/white milk substance.

Whipped Cream

1. same as the butter but add a heaping spoonful of powdered sugar.
2. shake. Do not shake longer than 1 min. after it starts getting hard or you'll start making sugary butter.

*The butter is magnificent on saltines, and the whipped cream is boss on the Homemade Caramel Frappuccino.

Jalapeno Poppers


1 lb Jalapeno, cut lengthwise and deseeded
1 8oz pkg Cream Cheese
1 8oz pkg Marble Jack, finely shredded
1 3oz pkg Bacon Bits, real and chopped
1 tsp Chili Powder
1 tsp Garlic Powder


Mix the cream cheese, marble jack, bacon bits, chili powder, and garlic powder in a large bowl and put the mixture in the jalapeno halves. Put the jalapenos on a lined cookie sheet and bake at 300 degrees for 20 min. hot, 30 min. medium, or 40 min. no spice.

Sunday, November 1, 2015

Spanish Street Churros

Churro Batter:
  • ½ cup unsalted butter
  • ¼ tsp salt
  • 1 cup white flour
  • 3 eggs
  • 1/2 – 1 cup water
  • Oil for frying
  • ½ cup sugar
  • 1/8 cup cinnamon
Chocolate Sauce:
  • ½ cup chocolate chips
  • ½ cup cream
  • 1 Tbsp maple syrup
Directions: To make your chocolate sauce place the chocolate, cream and syrup in a saucepan on very low. Heat until melted through. Remove from heat immediately.
For the churros, mix sugar and cinnamon in a bowl. Heat the butter in a saucepan until boiling. Add salt and stir. Stir in flour and slowly add the water until you have a soft doughy ball (you may not need the entire cup so start with less and add more as needed). Transfer to a bowl and add your 3 eggs and mix.  Heat your oil at medium high. Transfer batter into a piping bag or gun with a star tip. Pipe into the oil about a 6 inch long piece of dough. Use a knife to scrape the batter from the gun each time. Fry for about 1 minute on each side or until golden brown and crispy. Take them out one at a time and roll in the sugar mixture.
Dip in the chocolate and eat immediately! They are best fresh! This is no frozen Disneyland churro. Melt in your mouth. And that chocolate sauce just puts it over the top!

Pumpkin Steamers

  • 4 Cups Vanilla Almond Milk
  • ½ Cup Brown Sugar
  • ½ Cup Pumpkin Puree
  • 2 Tablespoons Sweet and Condensed Milk
  • 2 Teaspoons Vanilla
  • 2 Teaspoons Pumpkin Pie Spice
  • Whipped Cream and Cinnamon for topping
  1. In a pot over medium heat, whisk all ingredients together, besides the toppings, and bring to a boil, stirring constantly.
  2. Serve warm, and top with whipped cream and cinnamon.

Just Like Cambell's Tomato Soup!


1 can (8oz.) Tomato Sauce

1 cup Chicken Broth

2 tbsp. Heavy Cream

1 tsp. Salt and Pepper to taste


Put ingredients into a small saucepan and heat thoroughly.

Monday, April 27, 2015

Peanut butter smoothie

peanut butter to taste
Cocoa powder to taste
Frozen fruit to taste

Blend in a food processor and serve

Dairy-Gluten-Sugar Free Smoothie

1 cup frozen raspberries
1 cup frozen strawberries
1 cup pomegranate juice (or coconut water)
juice from half a lemon

Blend together in a food processor and serve.

Wednesday, April 22, 2015

Stove-Top Kettle Popcorn

1/3 cup organic, non-GMO yellow popcorn
3 T neutral oil (walnut, canola, grapeseed)
1-2 T organic butter (optional)
Sea salt

Gluten Free, Dairy Free, & Sugar Free Chocolate Layer Cake

Chocolate Layer Cake

3/4 cup coconut flour
1/2 cup cocoa powder
1 tsp sea salt
1 tsp baking soda
10 large eggs
1 cup extra virgin olive oil
1 cup raw honey
1 T vanilla extract

Grease two 9-inch round cake pans with butter and dust with coconut flour. (If you are making a monkey cake, also prep a small custard bowl in the same way to make the ears.) Preheat the oven to 350 degrees F.

Blend the coconut flour, cocoa powder, sea salt, and baking soda together and set aside. Beat the eggs in a large bowl and blend in the olive oil, honey, and vanilla. Slowly add the dry ingredients and blend. Pour into the prepared cake pans and bake for about 40 minutes or until a fork comes out clean when pricked. Remove from oven and allow to cool before removing from the pans.

Now for the frostings! This is the one that I used in between the layers and for the monkey face on top:

Coconut-Cream Cheese Frosting

8 oz organic cream cheese, softened (room temperature)
8 oz cultured grass-fed butter, softened
2 T raw honey
1 T vanilla extract
1 cup shredded coconut
pinch of sea salt
dash of cocoa powder (optional, for color)

Cream the butter and cream cheese together, then stir in the honey and vanilla until smooth. Add the coconut and sea salt and optional cocoa powder. Frost between the cake layers and reserve some for the top.

This is the frosting I used for the outside of the cake:

Thursday, March 5, 2015

Homemade Ice Cream

*very little amount


2 tbsp. Powdered Sugar
1/2 cup Heavy Whipping Cream
1/4 tsp. Vanilla Extract
6 tbsp. Rock Salt
1 pint sized Ziploc Plastic Bag
1 gallon sized Ziploc Plastic Bag
several Ice Cubes


1. Put heavy whipping cream, vanilla extract, and sugar into the small bag, and seal it.
2. Fill the large bag half full with ice, and add rock salt.
3. Place the small bag in the large bag, and seal the large bag.
4. Shake vigorously until the mixture in the smaller bag is ice cream (about 6-8 min.).
5. Wipe the salty water and ice from the top of the small bag.
6. Open the bag and pour its contents into a bowl. Enjoy!

Wednesday, February 11, 2015

Chipotle Onion Dip

* Makes 2 Cups                     *Prep Time: 5 min.


1 cup Hellman's Real Mayonnaise
1 cup Sour Cream
1 Envelope Lipton Recipe Secrets Onion Soup Mix
2 tbsp. Tabasco Chipotle Pepper Sauce


1. Combine all ingredients in medium bowl.
2. Chill, if desired.
3. Serve with your favorite dippers.

Monday, February 9, 2015

Gluten Free BBQ Meatballs

*Makes 75 meatballs.


9 lbs. Hamburger
3 3/4 Milk
6 cup Cooked Rice
6 Eggs
3 Chopped Onion
1 1/2 tsp. Garlic Powder
6 tsp. Salt
1 1/2 Pepper
6 tsp. Chili Powder


6 cup Ketchup
4 1/2 cup Crown Sugar
6 tbsp. Liquid Smoke
1 1/2 tsp. Garlic Powder
1 1/2 cup Chopped Onion


1. Mix all items in the first column together.
2. Make into 2 in. balls. Place in 9x13 pan. Will need 4 pans.
3. Bake at 350 for 45 min.
4. Drain off grease and pour sauce over meatballs.
5. Bake 15 min. Ready to serve/

Tuesday, January 20, 2015

Fresh Lemonade Cake

Serves 16

Baking spray with flour
- 11 oz. Cake Flour (about 2 3/4 cup)
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Nonfat Buttermilk
- 1/2 cup 1% Low-Fat Milk
- 1 cup Granulated Sugar
- 5 tbsp. Butter, softened
- 3 tbsp. Canola Oil
- 2 large Egg Yolks
- 1 tbsp. Grated Lemon Rind
- 3 large Egg Whites
- 1/8 tsp. Cream of Tartar
Lemonade Syrup:
- 1/4 cup Granulated Sugar
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Finely Chopped Lemon Sections
- 1 tbsp. Water
- 8 oz. 1/3-less-Fat Cream Cheese, chilled
- 2 tsp. Grated Lemon Rind
- 1 tsp. Fresh Lemon Juice
- 2 1/2 cups Powdered Sugar

1. One-year oven to 350°.
2. To prepare cake, lightly coat 2 (8 in.) Round metal cake pans with baking spray; line bottoms of pans with wax paper. Coat wax paper with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups; level with baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Combine buttermilk and Low-Fat milk. Combine 1 cup Granulated sugar, butter, and oil in a large bowl; beat with mixer at medium speed for 3 min. or until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in 1 tbsp. find. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.
4. Place 3 egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until medium peaks from, using clean, dry beaters. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans. Bake at 350° for 25 min. Or until a wooden pick inserted in the center comes out clean. Cool in pans 10 min. on wire racks. Loosen edges with a knife, and invert cake layers onto racks. Carefully remove wax paper, and discard.
5. To prepare lemonade syrup, while cake layers bake, combine 1/4 cup granulated sugar and next 3 ingredients (through 1 tbsp. Water) in a 1-cup glass measure. Microwave at HIGH 45 sec. or until mixture boils; stir until sugar dissolves. Cool slightly. Pierce warm cake layers liberally with a wooden pick. Brush syrup over warm cake layers until all of syrup is absorbed. Cool completely.
6. To prepare frosting, place chilled cream cheese, 2 tsp. rind and 1 tsp. juice in a large bowl; beat with a mixer at medium speed until well combined. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread half of frosting over top. Top with remaining cake layer. Spread remaining frosting over top of cake. Store cake, loosely covered, in refrigerator.

Monday, January 19, 2015

Sugar Pumpkin Custards with Graham Crumble

Serves 8

- 1 small Sugar Pumpkin (about 2 1/2 lb.)
- 1/3 cup Sugar
- 1 tbsp. Butter, melted
- 1 1/2 tsp. Vanilla Extract
- 4 large Egg Yolks
- 1 large Egg
- 1 cup Half-&-Half
- 1/2 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1 (12 oz.) can Fat-Free Evaporated Milk
- 6 tbsp. Graham Cracker Crumbs
- 1 tbsp. Egg Whites, lightly beaten
- 2 tsp. Butter, melted
- 2 tsp. Sugar
- 1/4 tsp. Ground Cinnamon
Cooking Spray
- 1/2 cup Frozen Reduced-Fat Whipped topping, thawed

1. Preheat oven to 325.
2. Pierce pumpkin 5 times with a knife; place on a baking sheet. Bake at 325 for 1 hr. and 15 min. or until tender when pierced. Let stand 10 min. Discard stem, skin, and seeds. Place 1 cup chopped pumpkin (8 1/2oz.) in a large bowl. (save remaining pumpkin for another use) Beat with a mixer at medium speed until smooth. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended.
3. Place half-&-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180 or until tiny bubbles form around the edge. Add milk mixture to pumpkin mixture. Beat at low speed 1 min. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4oz.) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 in; bake at 325 for 50 min. or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hrs.
4. Combine cracker crumbs and next 4 ingredients. Spread mixture in a single layer on a baking sheet coated with cooking spray. Bake at 325 for 25 min. Let stand 5 min. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 tbsp. whipped topping and about 2 tsp. graham crumble.

Sunday, January 18, 2015

Chicken Parmesan with Oven-Roasted Tomato Sauce

Serves 4

- 1 lb. Cherry Tomatoes, halved
- 2 tbsp. Olive Oil, divided
- 1 Shallot, sliced
- 4 Garlic Cloves, thinly sliced
- 1/4 cup Unsalted Chicken Stock
- 1/4 cup Dry White Wine
- 1 tsp. Fresh Thyme
- 3/8 tsp. Kosher Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 cup Whole-Wheat Panko
- 2 (8-oz.) Skinless, Boneless Chicken Breast Halves
- 3 tbsp. Canola Mayonnaise (such as Hellmann's)
- 1.5 oz. Parmesan Cheese, grated and divided (about 6 tbsp.)
- 2 tbsp. fat-free milk
- 1 tsp. Garlic Powder
Cooking spray
- 2 oz. Fresh Mozzarella Cheese, very thinly sliced
- 1/4 cup Basil Leaves

1. Preheat oven to 375.
2. Combine tomatoes and 1 tbsp. oil; toss. Arrange tomato mixture on a jelly-roll pan. Bake at 375 for 35 min. or until browned.
3. Increase oven temperature to 425.
4. Heat 1 tbsp. oil in a medium skillet over medium heat. Add shallot; cook for 5 min. Add garlic; cook 1 min. Add tomatoes, stock, wine, thyme, salt, and pepper; cook 4 min. or until liquid almost evaporates.
5. Place panko in a large skillet; cook over medium heat 3 min. or until toasted, stirring frequently.
6. Cut each chicken breast in half horizontally to form 4 cutlets. Combine mayonnaise, half of parmesan cheese, and milk in a bowl. Spread mayonnaise mixture evenly over both sides of cutlets. Combine panko, garlic powder, and remaining half of parmesan cheese in another dish. Dredge cutlets in panko mixture.
7. Place cutlets on a wire rack coated with cooking spray. Place rack on baking sheet. Bake at 425 for 15 min. or until chicken is done.
8. Preheat broiler to high.
9. Top each cutlet with 2 tbsp. tomato mixture; top tomato mixture evenly with mozzarella cheese. Broil 3 min. or until cheese is bubbly. Sprinkle with basil, and serve with remaining tomato mixture.

Saturday, January 17, 2015

Steak Pizzaiola

Serves 4

-1 pound Boneless Sirloin Steak, Trimmed and Cut Into 1/4-in. Slices
- 4 tsp. Olive Oil, divided
- 1/2 tsp. Salt, divided
- 1/2 tsp. Freshly Ground Black Pepper, divided
- 1/2 tsp. Minced Fresh Garlic
- 1 tbsp. Fresh Orageno
- 1 (28-oz) can Unsalted Whole Tomatoes, undrained
- 4 (1-in.-thick) slices Ciabatta Bread (about 5 oz.)
- 2 oz. Shredded Part-Skim Mozzarella Cheese (about 1/2 cup)
- 1/2 cup Torn Basil Leaves


1. Preheat broiler to high
2. Heat a large skillet over high heat. Combine steak and 1 tsp. oil in a large bowl; toss to coat. Sprinkle steak with 1/4 tsp. salt and 1/4 tsp. pepper. Add steak to pan; cook for 2 min. or until browned, stirring occasionally. Remove steak from pan.
3. Reduce heat to medium-high. Add remaining 1 tsp. oil to pan, and swirl to coat. Add garlic, and sauté for 30 sec. Add oregano, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and tomatoes. Reduce heat, and simmer 6 min., mashing tomato mixture with a potato masher. Return steak to pan, and toss to coat.
4. Place bread on a baking sheet; broil 1 min. or until lightly toasted. Spoon tomato mixture evenly over bread slices; sprinkle evenly with cheese. Broil 2 min. or until cheese begins to brown. Sprinkle with basil.

Friday, January 16, 2015

Homemade Caramel Frappuccino

1 1/2 cup Crushed Ice
1/2 cup Unsweetened Almond Milk
1/4 cup Heavy Whipping Cream
1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder
10 drops Liquid Stevia Extract (I use stevia vanilla)
1/4 tsp Caramel Flavour (unless you used caramel flavored coffee)
Lightly Sweetened Whipped Cream for topping


In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.