Sicilian White Bread

Sicilian White Bread
 
Ingredients
  • 2oz yeast
  • 1 quart warm water
  • 2 TBSP honey
  • 1 lb flour
  • ¼ cup olive oil
  • 3 TBSP salt
  • 4 TSP garlic powder or fresh pureed garlic
  • 2 lbs 8oz of Semolina flour or durum wheat
Instructions
  1. Dissolve the yeast in the warm water. Mix the honey, flour, olive oil, salt, garlic and all but a handful of the durum wheat. Once the ingredients have formed a dough, continue to knead for about 10 minutes adding the remaining flour as necessary to form a smooth, soft dough.
  2. Place the dough in an oil bowl and turn to coat with oil. Cover and let it rise in a warm place until double in volume.
  3. Punch the dough down. Let rise again until it doubled in volume the second time.
  4. Divide the dough into 4 equal pieces. Shape the pieces into loaves. put slights on the tops of them.
  5. Let the loaves rise until they are 1½ time the original size.
  6. Bake at 410F using steam for the first 10 minutes until the loaves are golden brown.
Notes
to create steam in your oven: place a cookie sheet or pot on the lower racks with water in it and allow you oven to fill with steam. The steam will give you a crispier crust.

 

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CHICKEN, SPINACH AND QUINOA SOUP

CHICKEN, SPINACH AND QUINOA SOUP
 
Ingredients
  • 6 slices of bacon - crumbled
  • 1 lb boneless skinless chicken breasts – shred or cut bite sized after cooking
  • 1 large onion - chopped
  • 1 cup baby carrots – chopped
  • 6 oz fresh mushrooms - sliced
  • 6 cups spinach – lightly chopped
  • 6 garlic cloves – minced
  • Low sodium chicken stock
  • ⅔ cup uncooked quinoa - pre rinsed
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Cook bacon over medium heat until crisp. Crumble bacon and set aside.
  2. Keep about 1 Tbsp of the bacon drippings in the pot.
  3. Increase the heat to medium-high.
  4. Add onion, carrots, mushrooms and ¼ tsp salt to pan and sauté for 5 minutes.
  5. Add garlic and sauté 2 more minutes.
  6. Remove from pot.
  7. Add a little oil or cooking spray to pot.
  8. Add chicken and cook until done. Shred once cooled.
  9. Stir in onion mixture, chicken stock, bay leaves, the remaining salt and pepper.
  10. Bring to a boil.
  11. Add quinoa to pot, cover and simmer 15 minutes or until done.
  12. Add in spinach and thyme simmer for about 5 minutes or until spinach is slightly wilted.
  13. Discard bay leaves.
  14. Sprinkle bacon on top.
  15. I like to serve it with Parmesan Cheese to sprinkle on top.

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Easy Buttermilk Biscuits

Easy Buttermilk Biscuits
 
Ingredients
  • 3 Cups Self Rising Flour
  • ½ Cup Lard (yes lard, makes a flakier biscuit)
  • pinch of sugar
  • Buttermilk
  • Melted butter
Instructions
  1. Cut lard into flour and add the pinch of sugar.
  2. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit).
  3. Roll or pat to 1 inch + thickness and cut with biscuit cutter or tin can, put in a greased iron skillet or pan.
  4. Bake in a preheated 425 degree oven for 15-18 minutes.
  5. Brush with melted butter when removed from the oven.

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Banana Treats

Banana Treats
 
Ingredients
  • 1 banana
  • 1 oz of dark chocolate chips
  • 1-2 Tbsp peanut butter or any nut butter (natural is best)
  • chopped pecans
  • 1 drinking straw
Instructions
  1. Peel your banana, and cut into 3 pieces
  2. Melt chocolate chips in microwave for 15 seconds, stir, melt again for 15 more seconds and stir until smooth.
  3. Use the straw to push through to the middle of the banana to make the hole, you will need to do this several times to get the hole about the size of a dime.
  4. Roll the bottom of the banana in the chocolate and then in the chopped pecans.
  5. Squeeze peanut butter into the banana hole. (I used a cake decorating tip)
  6. Enjoy your treat!

 

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3 Ingredient Easy Peasy Banana Pancakes- Gluten FREE!

3 Ingredient Easy Peasy Banana Pancakes- Gluten FREE!
 
Makes approx. 4-6 "small size" pancakes...
Ingredients
  • 1 medium ripe banana
  • 2 eggs
  • 2 Tbsp Almond Flour/ Meal (which is ground almonds, you can even make your own!) Can use coconut flour too
Instructions
  1. Mash banana in a bowl (use fork or potato masher), ensure leaving some "chunks" of banana, helps make a fluffier pancake!
  2. Crack eggs in another bowl & beat
  3. Combine eggs with mashed banana.
  4. Add 2 Tbsp of Almond Flour
  5. Mix with spoon or fork to combine all 3 ingredients
  6. Lightly grease your cooking pan with Coconut Oil (or butter)
  7. Pre-heat pan to a medium-low setting (at approx. the "5")
  8. Spoon onto heated pan 1-2 Tbsp of pancake batter. Let cook approx. 2 minutes before flipping. Let cook for approx. 1 more minute. The smaller the pancakes, the easier they are to "flip over".
  9. Serve immediately, while hot! Enjoy!

 

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Fruit and Cream Cheese Pizza

 

Start with a graham cracker crumb crust of your choice. (healthy version below)
Spread over bottom of a springform pan.

Cream Cheese layer
2 -8 oz pkgs cream cheese (light)
2 tsp vanilla
2 eggs
1/2 cup white sugar (or honey)

Mix all together in blender and pour over graham crust.

Bake at 325 for 25-30 minutes.

Decorate with whatever fruit you like.
Enjoy!!!

Crust variation (healthier)

1/2 c oats
2 tbsp flax seeds
24 almonds
2 tbsp butter
2 tbsp maple syrup
1 tbsp chia seeds
1 tbsp hemp seeds

Put all of the above in nutribullet or blender, blend well. Press mixture into a spring form pan, using spatula or fingers to spread it out. Crust will be thin.
★★★★★★★★★★★★★★★

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Skinny Reeses

 

Chocolate>>>
1 cup coconut oil, melted
1/2 cup cocoa
1/2 cup xylitol, ground or stevia to taste
1 tsp Stevia Extract Powder
dash salt
1/2 tsp vanilla
Mix well and pour a little amount into chocolate molds. Let harden. Add 3/4 tsp filling onto each hardened mold and cover with remaining chocolate. Refrigerate to harden.

Filling>>
1/2 cup cream cheese, room temperature
1/2 cup peanut butter
2 tsp Stevia Extract Powder
1 tsp vanilla
Mix well.

 

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BLACK-BOTTOM CHEESECAKE MUFFINS

 

Filling Ingredients:
1 – 8 oz package of light cream cheese, softened at room temperature
1/3 cup granulated Swerve, Stevia or Truvia
1 whole egg
pinch of kosher or sea salt
1 cup mini semi-sweet chocolate chips

Cupcake Ingredients:
1-1/2 cups + 2 level Tbsps almond flour
2 rounded Tbsp cocoa powder
pinch of kosher or sea salt
3/4 cup granulated Swerve, Stevia or Truvia
1 tsp baking soda
1 whole egg
1 cup warm water (comfortably be able to hold your finger in it)
1 Tbsp white vinegar
1/3 cup vegetable oil (or can substitute apple sauce but will need to add a few extra minutes on to the baking time)
1 tsp pure vanilla

Make the Filling:
Using an electric mixer, combine cream cheese, sweetener, egg and salt in a small (4 cup capacity) bowl until smooth; fold in chocolate chips, and then set aside.

Make the Cupcakes:
Thoroughly combine flour, cocoa, salt, sweetener, and soda. Add in the egg, water, vinegar, vanilla and oil (or apple sauce) and beat until well mixed with no cocoa chunks.

Lightly grease (or use paper liners) muffin pan. Spoon enough cupcake mixture into each cup until half full. Drop one Tablespoon filling into center of each cupcake.

Bake at 350 degrees F for 25 minutes (longer if used the apple sauce, use toothpick test to determine when done). Cool. Store in refrigerator.

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Crescent Roll Taco Dinner

Crescent Roll Taco Dinner
 
(The photo is with the roll made with ½ the recipe)
Ingredients
  • 2 crescent roll tubes
  • 1 LB ground beef (or ground turkey)
  • 1 packet of taco seasoning- I use wildtree
  • 1½ cups grated cheddar cheese
  • Shredded lettuce
  • 1 or 2 diced tomatoes depending on size
  • ½ small can sliced olives if desired
  • Sour cream optional
  • sliced avocado optional
  • Jalapenos optional
Instructions
  1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
  2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant ⅓ cup from the ½ cup called for. Drain excess liquid from meat.
  3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
  4. Bake at 350 degrees until pastry is golden brown (30 min).
  5. Add remaining ½ cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

 

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CREAM CHEESE BANANA NUT BREAD

CREAM CHEESE BANANA NUT BREAD
 
Ingredients
  • ¾ C. Butter, softened
  • 8 oz. pkg. cream cheese, softened
  • 2 C .Sugar
  • 2 large eggs
  • 3 C. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1½ C. mashed bananas (about 4 bananas)
  • 1 C. Chopped Nuts
  • ½ tsp. Vanilla
Instructions
  1. Beat butter and cream cheese until creamy.
  2. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time.
  3. Combine flour and next three ingredients. Gradually add to butter mixture; beating on low just until blended. Stir in bananas, nuts and vanilla.
  4. Spoon batter into 2 greased loaf pans.
  5. Bake at 350 degrees for about 1 hour or until a wooden pick inserted in center comes out clean.
  6. Cool before slicing

 

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Bread Bunnies

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GRADUATION CAPS

GRADUATION CAPS
 
Ingredients
  • Reese's Peanut Butter cups (mini)
  • Ghiradelli Chocolate Squares ( I used two bags total of 18)
  • Icing in coordinated color of your choice
  • Air Heads sour candies (you can use licorice also) for tassel.
  • M&M candies
Instructions
  1. Remove wrappers of chocolates
  2. Place a small dot of icing in center, on the side of chocolate that has design.
  3. Place Reese's cup on top of icing and let dry
  4. when dry...turn them over and apply a small dot of icing and adhere the Airhead tassel add another small dot and add M&M!!
  5. Enjoy~

 

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You never know when some sort of disaster might happen, but you can be ready. Please note that this is only a 72 hour supply, so you might want to put in some comfort foods.

MATERIALS:
One gallon plastic food container per kit (it is very hard to fit all the food into the container or extra large zip lock bags)

Food items on the menu:

3 Day Food Supply for One

Day 1
Breakfast ~ 2 Granola bars, 1 can juice
Lunch ~ 1 pkg Lipton soup, 1 pkg crackers
Dinner ~ 2 pkg beef sticks, 1 fruit roll
Snack ~ 9 pieces of candy

Day 2
Breakfast ~ 1 hot chocolate mix, 1 fruit roll
Lunch ~ 2 pkg beef sticks, 1 pudding cup
Dinner ~ 1 canned soup, 1 pkg crackers
Snack ~ 9 pieces of candy

Day 3
Breakfast ~ 1 fruit roll, 1 Capri Sun pouch
Lunch ~ 1 pkg Ramen Noodles, 1 pkg crackers
Dinner ~ 2 granola bars, 1 pkg nuts, 1 hot chocolate
Snack ~ 9 pieces of candy, 1 pkg cookies

EXTRA ITEMS TO KEEP WITH YOUR CONTAINER
Water – 2 liters per day (per person)
Small can opener
Plastic utensils or a hobo utensil set
Container to heat soups and drinks
Garbage bag

ONE YEAR ROTATION
Shove the food into the container as best you can and store with your 72 hour kit.

*** Note: Some food items last longer than others. always check the shelf life of your food. This “menu” is purely an Example. You can put in your jar/container what ever you want. Food preferences and choices are and should be up to the individual making the kit…

Tip: If you use mints, keep them in a separate baggie or they will make your crackers taste like mint….GOOD TO KNOW!!!

 

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SIMPLE HOMEMADE BLUEBERRY COBBLER

IMPLE HOMEMADE BLUEBERRY COBBLER
 
Ingredients
  • 2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter) If you do cut back on sugar half
  • 1 cup sugar
  • ¾ cup flour
  • ½ cup butter
  • 2 teaspoons baking powder
  • ¾ cup milk
  • pinch of salt
Instructions
  1. Preheat oven to 350 degrees F
  2. Put the butter in 8"x 8" square baking dish and put in oven until butter is completely melted.
  3. Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir.
  4. Bake in over for 45-50 minutes until golden brown.
  5. Enjoy!

 

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Apple Pie Bites

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SHRIMP SCAMPI

SHRIMP SCAMPI
 
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil(I use my garlic grapeseed oil)
  • 4 garlic cloves, minced
  • ½ cup dry white wine or broth
  • ¾ teaspoon kosher salt, or to taste
  • ⅛ teaspoon crushed red pepper flakes, or to taste
  • Freshly ground black pepper
  • 1 ¾ pounds large or extra-large shrimp, shelled
  • ⅓ cup chopped parsley
  • Freshly squeezed juice of half a lemon
  • Cooked pasta or crusty bread
Instructions
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute.
  2. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
  3. Let wine reduce by half, about 2 minutes.
  4. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
  5. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

 

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WHOLE WHEAT RHUBARB BREAD

WHOLE WHEAT RHUBARB BREAD
 
Ingredients
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups brown sugar
  • ⅔ cup vegetable oil
  • 1 egg
  • 2½ cups whole wheat flour (or you can use 1-1/2 C. of whole wheat flour + 1 C. of all purpose flour)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cups chopped rhubarb
  • ½ cup chopped walnuts
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
  3. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb. Pour batter into prepared loaf pans.
  4. Sprinkle walnuts over the unbaked loaves.
  5. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

 

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Sugar-Free Blackberry Cobbler

Sugar-Free Blackberry Cobbler
Serves: 12
 
Ingredients
  • 2 c. flour
  • 1½ c. Stevia (or favorite)
  • 1 tsp. salt
  • 4 tsp. baking powder
  • 1½ c. almond milk
  • ½ c. butter
  • 2 c. blackberries (or any berry)
  • ¼ tsp. cinnamon
Instructions
  1. Preheat oven to 450°.
  2. Place butter into a 9"x13" casserole dish and place into oven. Allow it to remain in oven until butter is completely melted.
  3. Mix dry ingredients with almond milk. Blend well.
  4. Pour batter into hot dish with butter. Just put batter evenly without blending into the butter at all. You might need to carefully spread the batter to get it to fill the pan. Just be careful to not mix with butter.
  5. Take berries and carefully place them evenly over batter.
  6. Bake for 10 minutes in 450° oven. Then reduce heat to 350° and continue
  7. baking for another 20 minutes.
  8. Allow to cool about 10 minutes and then cut. Serve warm or cold. Add a scoop of frozen whipped cream or ice cream, if desired.

 

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Banana Pudding:

 

Banana Pudding:
1 large pkg instant vanilla pudding, (6 ounces)
2 1/2 cups cold milk
1 can sweetened condensed milk, (14 ounces)
4 sliced bananas
vanilla wafer cookies

Whipped topping:
3 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla
Beat together in mixer with cold bowl until fluffy.
Do not overbeat

Preparation:

In mixer

Mix pudding and milk; add condensed milk. Blend well; with rubber spatula fold in half the whipped topping.

In 9×9 pan
Alternate layers of pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices.

Refrigerate overnight before serving.

 

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