Saturday, November 9, 2013

Gluten-free Dairy-free Banana Waffles

Gluten-free Dairy-free Banana Waffles
  • 1 1/2 c. almond flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon (optional)
  • 4 large eggs, beaten
  • 2 - 3 ripe bananas, mashed
  • 1 tsp. vanilla extract
  • chopped pecans (optional)
Preheat waffle iron.  Mix dry ingredients together before adding wet ingredients (except pecans.)  Mix well with fork.
Grease waffle iron.  Drop batter onto waffle iron per waffle iron directions.  Optional - sprinkle with pecans.  Bake waffles until done.  Remove and serve.

Pulled Pork Salad

I tried an Applewood Pulled Pork Salad from Subway and figured I could make it at home!  Here's what we did:

Pulled Pork Salad
  • 2 to 3 c. pulled pork in sauce (I use this Crockpot Pulled Pork recipe)
  • 4 to 6 c. torn salad greens
  • pickled banana peppers
  • dill pickle slices
  • sliced black olives
  • 2 diced tomatoes
  • diced or sliced red onion
your choice of dressing (we like ranch dressing on this)

Crockpot Pulled Pork

This is typically served on buns, sometimes with coleslaw. 
Crockpot Pulled Pork
  • 2 to 3 lb. pork roast
  • 1 Tbsp. paprika
  • 1 Tbsp. salt
  • 1 tsp. ground mustard
  • 1 tsp. garlic powder
  • 1 tsp. brown sugar
  • Your favorite BBQ sauce
Mix paprika, salt, mustard, garlic powder, and brown sugar.  Rub over all sides of the pork roast.  Place roast in crockpot, cover and cook on low for 7 to 9 hours (may add 1/4 c. water if you like).  Remove roast from crockpot and let cool slightly on a plate before shredding the meat strands with 2 forks.
Mix 1/4 to 1/2 c. BBQ sauce with liquid in the crockpot (if you didn't add water to the roast, you will want to add 1/4 c. water now.)  Stir with a wooden or rubber spatula until smooth.  Add pork back to the crockpot and stir well to mix in BBQ sauce.  May add more BBQ sauce if desired.

Pizza Salad

After enjoying a local pizzeria's Italian salad, we decided to make something similar at home.  YUM!

Pizza Salad
beyond the lettuce, pick your options:

  • 4 to 6 cups torn salad greens
  • 1 can olives, sliced
  • 3 oz. sliced pepperoni, cut into quarters
  • 2 large tomatoes, diced
  • 1 red onion, diced
  • 1 sweet bell pepper, diced
  • 4 oz. fresh or canned mushrooms
  • 1 to 2 oz. chunked ham (not canned)
Your choice of dressing (we like the Creamy Italian)

Pumpkin Cheesecake Dip

Pumpkin Cheesecake Dip

  • 4 cups powdered sugar
    2 package (8 oz each) cream cheese, softened
    1 lb. can solid-pack pumpkin
    1 tablespoon cinnamon
    1 teaspoon allspice
    1/2 teaspoon cloves
Cream together and serve in a small to medium size carved out pumpkin and serve with ginger snap cookies.

Easy Crab Dip

Easy Crab Dip
  • 8 oz. tub cream cheese, softened
  • 1/2 c. seafood cocktail sauce
  • 6 oz. can crabmeat, well drained
Spread cream cheese across bottom of a small serving plate  Spread cocktail sauce over cream cheese.  Sprinkle crabmeat chunks over sauce.  Serve with bagel chips or Triscuits.

Salmon Spread Appetizer

Salmon Spread Appetizer
  • 2 c. Greek yogurt
  • 15 oz. can red or pink salmon, drained with skin and bones removed
  • 1 Tbsp. Miracle Whip
  • 1 Tbsp. fresh chopped parsley
  • 1 Tbsp. chopped green onions
  • 1/4 tsp. dill weed
  • 1/4 tsp. thyme
Mix all ingredients together 2 to 4 hours before serving.  If liquid puddles appear after it's sat a while, just stir.
Serve with pita chips.

Ranch Oyster Crackers

These are a favorite snack at family gatherings!

Ranch Oyster Crackers
  • 1/2 c. vegetable oil
  • 1 pkg. ranch dressing dry mix (or use 1 Tbsp of my homemade ranch dressing mix)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dill weed
  • 1 large package oyster crackers
Heat the oil in a pan until hot.  Turn heat to low and add the remaining ingredients.  Mix very well - about 5 minutes.  Place in an airtight container.  Toss occasionally for 12 hours.

Pumpkin Latte

I'm not a coffee fan at ALL, but my DD made this one night and even I enjoyed a few sips!   The pumpkin makes it a little grainy, but it's the real thing, not a flavoring.

 Pumpkin Latte
Whisk 2 1/4 c. milk, 1/4 c. sugar, 3 Tbsp. canned pumpkin, 1 Tbsp. vanilla, 1/2 tsp. pumpkin pie spice (we used 1/2 tsp. cinnamon with dashes of nutmeg, ginger, and cloves), and 1/4 c. instant coffee or espresso in a saucepan; bring to a simmer.  Pour into 2 mugs (we served with marshmallow creme.)

Monday, August 5, 2013

New England Clam Chowder

My kids made this today and they all loved it!  "No more canned stuff for us!" they said.

New England Clam Chowder
  • 4 slices bacon, diced 
  • 1 1/2 c. chopped onion
  • 1 1/2 c. water
  • 4 c. peeled and cubed potatoes
  • 1 1/2 tsp. salt
  • ground black pepper to taste
  • 3 c. half-and-half  (they used whole milk and it was a fine substitute)
  • 2   10 oz. cans minced clams

Place diced bacon in large stock pot over medium heat.  Cook until almost crisp; add onions, and cook 5 minutes.  Stir in water and potatoes, and season with salt and pepper.  Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender. 

Add half-and-half (or milk) and butter.  Drain clams, reserving clam liquid.  Stir clams and 1/2 of the clam liquid into the soup (my kids added 1/2 c.....they didn't QUITE follow the directions.)  Cook for about 5 minutes or until heated through.  Do not allow to boil.

Sunday, August 4, 2013

Cheesy Ranch Bacon Potatoes - crock pot

What a VERY easy, very tasty side dish!

Cheesy Ranch Bacon Potatoes
  • 2 1/2 - 3 lb. potatoes, washed and cubed (1 1/2" - 2" cubes)
  • 1 large onion, cut into wedges
  • 10 oz. can Campbells Fiesta Nacho Cheese soup
  • 8 oz. sour cream
  • 1 pkg dry ranch dressing mix (or use 1 Tbsp of my homemade mix)
  • 1/2 c. bacon, cooked & crumbled
Place potatoes and onion in crockpot.  Combine soup, sour cream, ranch dressing mix...stir well.  Pour over potatoes.  Cover and cook on low for 6 to 7 hours.  Top with bacon before serving.

Tator Taco Casserole

This one is a tasty variation from a typical tator tot casserole.

Tater Taco Casserole
  • 2 lb. ground beef
  • 1/4 c. chopped onion
  • 1 envelope taco seasoning (or 1 batch of my homemade recipe)
  • 2/3 c. water
  • 2 c. or 16 oz. can sweet corn (drained)
  • 1 can Campbell's Fiesta Nacho Cheese soup
  • 32 oz. bag tater tots
  • 2 c. shredded cheddar cheese
Brown beef with onion.  Add taco seasoning with water (1/2 c. if you use my homemade recipe).  Simmer for a few minutes.  Spread in 9 x 13 baking dish.  Top with corn, then spread soup over top of the corn.  Top with tater tots and cheese and bake uncovered at 350°F for 30 - 35 minutes.

Baked Steak

This makes a very tasty, very tender steak with gravy dish that is also very easy.  Be sure to include mashed potatoes as a side dish!

Baked Steak
  • 2 lb. round steak (can also be sirloin), cut into serving pieces
  • 1 can beefy mushroom soup
  • 2 Tbsp. steak sauce (like A-1)
  • 1 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 1 onion, sliced
  • 1 tomato, diced (I used 15 oz. can diced tomatoes, drained)
Lay steak in baking dish. Mix soup and steak sauce with seasonings.  Pour over steak.  Top with onion slices and diced tomatoes.  Bake in 350°F oven for 1 hour.

Chocolate Peanut Butter Cookie Pizza

Oh my....this diet-buster dessert is VERY good, very rich, and perfect for a summer BBQ.  We enjoyed it at our July 4th celebration.



Chocolate Peanut Butter Cookie Pizza

Chocolate Peanut Butter Cookie Pizza
Looking for a sweet treat? Turn Pillsbury® sugar cookies into a dessert pizza topped with whipped topping and candies – perfect for birthday celebration.
Prep Time 30 Minutes
Total Time 1:15 Hr:Mins
Makes 12 servings
Cookie Crust
  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
cup unsweetened baking cocoa
cup semisweet chocolate chips, melted, cooled

  package (8 oz) cream cheese, softened
  cup sugar
tablespoons creamy peanut butter
tablespoons milk
tablespoon sugar
  cup hot fudge topping
  cup frozen (thawed) whipped topping
  miniature chocolate-covered peanut butter cup candies, unwrapped
teaspoon coarse sea salt, if desired
  1. Heat oven to 350°F. Grease and flour 12-inch pizza pan. In large bowl, break up cookie dough. Stir or knead in cocoa and melted chocolate until well blended. With floured fingers, press dough evenly in bottom of pan to form crust.
  2. Bake 14 to 16 minutes or until set but not firm. Cool on cooling rack 20 minutes. Meanwhile, in medium bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread over cooled crust.
  3. In small bowl, beat peanut butter, milk and sugar with whisk until smooth. Drizzle over filling from outside edge of filling to center of crust, using small spoon. In small microwavable bowl, microwave fudge topping uncovered on High about 20 seconds or until thin enough to drizzle. Drizzle over peanut butter.
  4. Spoon 12 dollops of whipped topping around outside edge of crust. Place candies in dollops. Sprinkle with sea salt. Store covered in refrigerator.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Make the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap, and store at room temperature until you're ready to top it.
Use a pizza cutter to easily cut this pizza into servings.

Weekly menu August 4 - 10, 2013

August 4 – 10, 2013

breakfast – sausage/spinach/cheddar frittata
lunch – cheeseburger salad
dinner - herb crusted ham roast, sweet corn, sauteed fresh green beans w/mushrooms

breakfast – grain-free carrot cake pancakes
lunch - leftovers
dinner – grilled steak, parmesan potato packets, marinated mixed veggie salad

breakfast – veggie omelets, veggie juice
lunch – homemade flatbread pizza
dinner – rosemary chicken, tossed salad, glazed carrots, roasted cauliflower

breakfast – pumpkin custard, veggie juice
lunch – leftovers
dinner – meatloaf, baked potatoes, fresh green beans

breakfast – grain-free pancakes, veggie juice
lunch – leftovers
dinner – grilled chix leg 1/4s, sweet potato salad, tossed salad

breakfast – omelets, veggie juice
lunch – tuna chef salad
dinner – BBQ burgers, pea salad, beet pickles

breakfast – fend for yourself
lunch – street fair food
dinner – pizza & salad

Saturday, March 23, 2013

McCormick Tuscan Chicken Stew

This was a first for us this week, and we really enjoyed it!  It smells good AND tastes good!

McCormick Tuscan Chicken Stew
    • 1/2 teaspoon fennel seed
    • 1 teaspoon basil leaves
    • 1 teaspoon minced garlic
    • 1 teaspoon crushed rosemary
    • 1/2 teaspoon oregano leaves
    • 1/2 teaspoon fresh coarse ground black pepper
    • 2 tablespoons olive oil
    • 1 1/2 lbs chicken breasts, cut into 1 inch cubes
    • 1 medium onion, cut into 1/2inch thick wedges
    • 15 ounces cannellini beans
    • 14 1/2 ounces diced tomatoes, undrained
    • 1/4 cup red wine or 1/4 cup water
    • 1 teaspoon salt
    • 6 ounces baby spinach
  1. heat oil in large skillet on med-high heat. add chicken; cook and stir 10 minutes or until browned. remove chicken from skillet. add onion and fennel seed; cook and sir on medium heat 5 minutes or until tender.
  2. stir in beans, tomatoes, red wine, remaining spices, and salt. bring to boil, sirring frequently. reduce heat to low; cover and simmer 5 minutes. return chicken to skillet.
  3. stir in spinach. cover. cook 5 minutes longer or until spinach is wilted

Wednesday, March 13, 2013

Butternut Squash Crisp

What a great way to get some veggies incorporated into dessert!

Butternut Squash Crisp

Serves about 8

For the filling:
3 large eggs
3 cups cooked butternut squash, mashed
1-1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup butter, at room temperature

For the topping:
1/4 cup butter
3 cups crushed cornflakes
1/2 cup brown sugar
1/2 cup chopped pecans 

Pre-heat oven to 400 F and grease a 9 x 13 x 2" baking dish.

In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes. Meanwhile, prepare the topping by mixing well all of the topping ingredients. Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping crisps.

German Chocolate Cream Pie

My husband loves German chocolate cake, but I didn't like the idea of cake sitting around for a couple of days after his birthday.  We just don't need the temptation.  A pie would serve everyone at the birthday dinner, yet not have leftovers.  So, I went on a search....

....and found this lovely recipe at!  I had to bake it about 15 minutes longer than the recipe recommended, but I'm not sure that the problem might not be my oven...

Taste of Home Logo

German Chocolate Cream Pie

 German Chocolate Cream Pie
I've won quite a few awards in recipe contests over the past 10 years and am delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan
8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups flaked coconut
  • 1/2 cup chopped pecans
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional flaked coconut and chopped pecans


  • Line a 9-in. pie plate with pastry; trim and flute edges.

  • Place the chocolate and butter in a small saucepan. Cook and stir
  • over low heat until smooth. Remove from the heat; stir in milk. In a
  • large bowl, combine the sugar, cornstarch and salt. Add the eggs,
  • vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle
  • with coconut and pecans.

Grain-free Cinnamon Swirl Muffins

Cinnamon Swirl Muffins
  • 2 1/2 c. almond flour
  • 1 Tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 c. plus 1 Tbsp. coconut milk
  • 1/2 c. honey
Topping Ingredients:
  • 2 Tbsp. honey
    1 Tbsp. ground cinnamon
    1 Tbsp. melted coconut oil
Preheat oven to 325°F.  Mix together the dry ingredients, then the wet ingredients.  Stir together until mixed.  Divide batter evenly among 12 muffin cups (greased or lined with paper).
Mix topping ingredients in a separate bowl, and drizzle over the muffins.  Bake for 20 to 25 minutes until golden brown.

Tuesday, March 12, 2013

Smoky Beef Roast (crockpot)

This was good, and the smell of it cooking all day just about drove us insane!

Smoky Beef Roast
  • 1/4 cup water
  • 1 tablespoon liquid smoke (we used hickory)
  • 1 tablespoon brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon onion salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon mustard seed
  • 1/4 teaspoon pepper
  • 1 (2 to 3 pound) boneless beef roast
  • 1/4 cup barbecue sauce
In a large resealable plastic bag or shallow container, combine the first eight ingredients. Add roast.  Seal bag or cover container; refrigerate for 8 hours.
Drain and discard marinade. Place roast in greased 2 1/2−quart baking pan. Cover and bake at 325 degrees F for 1 1/2 to 2 hours. Baste with barbecue sauce. Bake, uncovered, 10 to 20 minutes longer or until beef is fork−tender.
Yields 4 to 6 servings.

Note:  I used a 3 to 4 pound bone-in beef roast

Saturday, March 9, 2013

Grain-Free Banana Pancakes

Grain-free Banana Pancakes
  • 2 ripe bananas, mashed
  • 4 whole eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/3 c. coconut flour
Beat the eggs until frothy, then add remaining ingredients one by one, continuing to beat well to incorporate air.
Heat griddle to medium-low to medium heat.  Grease well.  Drop batter onto the hot griddle (I used an ice cream scoop) and allow to cook for 3 - 4 minutes until bottom is browned and edges are firm.  Carefully flip and cook on the other side for 3 - 4 minutes.
These flip easier if they're small enough that your spatula can get under the whole pancake.

Monday, March 4, 2013

Crockpot Pulled Pork

This is typically served on buns, sometimes with coleslaw. 

Crockpot Pulled Pork
  • 2 to 3 lb. pork roast
  • 1 Tbsp. paprika
  • 1 Tbsp. salt
  • 1 tsp. ground mustard
  • 1 tsp. garlic powder
  • 1 tsp. brown sugar
  • Your favorite BBQ sauce
Mix paprika, salt, mustard, garlic powder, and brown sugar.  Rub over all sides of the pork roast.  Place roast in crockpot, cover and cook on low for 7 to 9 hours (may add 1/4 c. water if you like).  Remove roast from crockpot and let cool slightly on a plate before shredding the meat strands with 2 forks.
Mix 1/4 to 1/2 c. BBQ sauce with liquid in the crockpot (if you didn't add water to the roast, you will want to add 1/4 c. water now.)  Stir with a wooden or rubber spatula until smooth.  Add pork back to the crockpot and stir well to mix in BBQ sauce.  May add more BBQ sauce if desired.

Sunday, March 3, 2013

Cheeseburger Salad

My kids LOVE this!

Cheeseburger Salad
  • 1 lb. ground beef
  • 1 small onion, diced
  • 1 head lettuce (4 to 6 cups), torn or chopped
  • 1 to 2 tomatoes, chopped
  • 16 to 24 oz. jar dill pickles, drained and chopped
  • 8 oz. shredded cheddar cheese
  • 1/2 to 3/4 c. mayonnaise
  • 2 to 3 tsp. prepared yellow mustard
Brown the beef and onion together; let cool just a bit before adding to the lettuce (lettuce will wilt a little and that's okay.)  Add tomatoes, pickles and cheese.  Toss together.  Mix mayonnaise and mustard -- can add a bit of cream or milk to make a thinner consistency if desired.  Add to salad and stir gently to mix.

I will make a bit more dressing for the salad if I feel it needs it.

Store in refrigerator.

Weekly meal plan for March 3 - 9, 2013

I have been extremely lax with posting recipes or menu plans.  I have no good excuse other than being pretty busy playing with my granddaughter, planning a garden for this year, and schooling the kids.

Well, let's start off March with this week's meal plan!

March 3 – 9, 2013

breakfast – ham & mushroom frittata, veggie juice
lunch – beef cubes in gravy over mashed potatoes, veggies

breakfast – peanut butter custard, apple slices, veggie juice
lunch – leftovers
dinner – Spicy roast chicken, baked sweet potatoes, steamed Monte Carlo mix

breakfast – tropical pancakes, veggie juice
lunch – chicken salad/leftovers
dinner – taco salad

breakfast – veggie hash w/poached eggs
lunch – leftovers
dinner - parmesan chicken, spaghetti squash

breakfast – banana pancakes, veggie juice
lunch – bratwurst/side salad
dinner - mushroom steak with gravy, mashed potatoes, green beans, salad

breakfast – omelets
lunch – leftovers/ clean out the fridge
dinner - cheeseburger salad

breakfast - FFY (fend for yourself)
lunch – tuna patties, steamed veggies
dinner - homemade pizza

Sunday, February 3, 2013

Weekly meal plan February 3 - 9, 2013

February 3 – 9, 2013

breakfast – sausage & spinach frittata, veggie juice
lunch – chicken gumbo
dinner – Super Bowl Party @ youth community center

breakfast – pumpkin pancakes, apple slices
lunch – egg salad w/avocado & apple
dinner – sloppy joe meatloaf, butternut squash, salad

breakfast – paleo granola w/diced apples, coconut milk
lunch – leftovers
dinner - tacos

breakfast – grain-free waffles, veggie juice
lunch – beef fajita salad
dinner – herbed sweet & sour chicken, steamed broccoli

breakfast – sausage gravy over waffle omelets, veggie juice
lunch – leftovers
dinner – salisbury steaks w/beefy mushroom gravy, mashed potatoes, green beans

breakfast – omelets, veggie juice
lunch – bratwurst, side salad
dinner – parmesan baked pollock, coleslaw, fruit/nut salad

breakfast – veggie hash, poached eggs
lunch – leftovers/clean out the fridge
dinner – homemade pizza

Sunday, January 20, 2013

Weekly menu for January 20 - 26, 2013

Sorry!  I've been slack with posting weekly menus this month.

Here's what's on our menu this week!
January 20 – 26, 2013

breakfast – sausage/peppers/eggs skillet breakfast
lunch – hamburger gravy over paleo biscuits
dinner - spinach parmesan chicken

breakfast – sausage & spinach frittata, veggie juice
lunch - leftovers
dinner - Hungarian roast, potatoes, carrots

breakfast – grain-free waffles, oranges
lunch – leftovers
dinner – tacos (brown extra meat for tomorrow's lunch)

breakfast – eggs in ham cups
lunch – taco soup
dinner - honey mustard chicken, oven fries, steamed peas & carrots

breakfast – carrot cake pancakes
lunch – leftovers or soup from freezer stock
dinner - swiss/provolone mushroom patty melts, baked potatoes, Monte Carlo mix

breakfast – omelets
lunch – creamed tuna & peas on paleo biscuits, salad or fruit
dinner - firehouse chili

breakfast – pancakes & waffles grab bag, fruit
lunch – leftovers/clean out the fridge
dinner - homemade pizza

Thursday, January 10, 2013

Provolone Smothered Chicken (low carb)

Provolone Smothered Chicken (low carb)
  • 4 boneless skinless chicken breasts
  • 1 small onion, sliced
  • 1 small green pepper, sliced
  • 4 oz. can mushroom stems & pieces, drained
  • 6 slices bacon, halved
  • 4 slices provolone cheese
Place chicken breast in baking dish.  Salt and pepper to taste.
Top with onions, green pepper, and mushrooms.  Place 3 bacon strips on each breast.
Bake at 375° for 45 minutes.  Remove from oven and top each breast with one slice cheese.  Let sit until cheese is melted and serve.