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Kissin’ Kousin’s Puckerup Pumkin Pie Shake

November 7, 2011

Well, I have this really creative cooking cousin. And I am addicted to this shake 🙂

Kissin’ Kousin’s Puckerup Pumkin Pie Shake

  • 1/2 cup pumpkin puree
  • 1/2 cup unsweetened almond milk
  • 1 scoop vanilla whey protein powder
  • 1 tbsp agave
  • 1 tbsp pepitas
  • Pecans (a few)
  • Cinnamon (I like a lot)
  • Ice
Blend and Yum!

Quinoa–One Dish Meal

November 1, 2011

This is what Whole Foods has to say about quinoa.



Onion (I prefer red onion–any will work)


Veggies (an easy one is spinach–broccoli, green onions, multi-colored peppers, tomatoes, and sweet potatoes work well)

Cheese (feta and mozzarella work well)

Coconut oil (olive oil also works)

Cook one cup of quinoa in 1 3/4 to 2 cups water or broth.  In a large skillet heat coconut oil.  Saute’ onions.  Now is the time to add any veggies you want to saute/cook,   Add garlic and cook until  heated.   Add quinoa.  Mix.  Turn off heat and add spinach and cheese. Enjoy!

Grab-N-Go Breakfast Cookies

March 3, 2010

Grab ‘n’ Go Breakfast Cookies

Adapted from “Better Homes & Gardens New Junior Cookbook”   (The measurement I give for the brown sugar is ½ of what the recipe called for.  It’s sweet enough w/ only 1/3 cup.)

My favorite variation is to add first 10 ingredients together and then cranberries and slivered almonds.  Another favorite is to add first 9 and then chocolate chips (and you could add nuts).  Let me know if there’s another variation you come up with!

1/2 cup butter, softened

1/3 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla (or ¼ almond flavoring and ¼ vanilla)

1 cup whole wheat flour  (I use ¼ c. white and ¾ c. wheat)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup rolled oats


1 cup dried fruit, such as raisins, chopped, dried apricots, dried berries

1/2 cup dried banana chips, broken up (I have never used banana chips)

1/2 cup chopped walnuts, peanuts, pecans or almonds

Heat oven to 350 degrees. Coat large cookie sheet with nonstick spray or line with parchment paper; set aside.

Mix ingredients together except for fruit and nuts.  Add fruit and nuts and stir

Scoop dough with 1/4 cup measuring cup (or you can make spoonful size cookies) and place on cookie sheet, 2-inches apart. Lightly press down on cookies with fingers.

Bake 11 minutes or until cookie edges begin to brown. Let cookies rest for 1 minute, then transfer with spatula to wire rack to cool completely.

Yields 12 large cookies.

Blueberry Sauce/Syrup

July 17, 2009

2 cups Blueberries

1 cup other fruit

1 teaspoon lemon juice

1/4 teaspoon cinnamon

2 tsp arrowroot (can use cornstarch–simply not as healthful)

1/3 cup water

honey to taste (needs no more than 1/4 cup and as little as a couple of teaspoons)

Mix liquids and arrowroot together before adding berries for easier mixing.  Simmer berries and fruit and water until desired consistency.

No Lettuce Salad

June 18, 2009
cucumbers-cut up into bite size pieces
tomatoes- cherry cut in half or regular cut into bite size
mozzarella cheese cubed into bite size pieces
olive oil
italian seasoning or basil
Salt and Pepper
Mix veggies together.  Add seasoning or basil and salt and pepper.  Toss in olive oil.  Voila!  Easy lunch or side dish for supper.  Try different veggies: bite size carrots, celery, or zucchini!

Whole Grain Wheat Tortillas

May 19, 2009
3 c. Fresh Ground Whole Wheat
1 1/2 t. Salt
1/2 c. Fat (Butter, Raw Coconut Oil)
1 1/2 c. Water (approx.)

Mix wheat and salt, add fat and blend in with fingers until incorporated.  Pour about 1c of water, stir around and add by 1/2 cups more water until you have a tender dough.  Tender is key here.  If the dough is tough the tortillas are tough.  A tender dough with whole wheat will have ever so slight a stickiness to it when you turn it out to be kneaded, and will smooth out and elasticize with kneading.  Or all this can be done in a Kitchenaid and let it do the kneading for you.  Pinch off pieces a little larger than a golf ball, line them up on your surface and let them rest for 10 minutes covered with a towel or plastic wrap while your griddle heats up. 
Cook on each side for about 45 sec. to one minute always remembering that if they are to be warmed up later it is ok if they are not completely done.  Sitting in a hot stack between towels will cause them to continue to cook.

Note from friend who sent the recipe:  Any tortillas that overcook…Crackers!!!  Just put them back on the griddle after no one eats them or even use the entire stack for cracker making day and they are perfect for Guacamole or Pico de Gallo, etc.

Also, the last batch that I made, I preheated my pizza stone in a 500 degree oven and cooked them on it just like a pita bread.  I will never go back to the cast iron griddle.  I didn’t have one scorched tortilla. I was able to cook 2 at a time.


Super Easy Mexican Dish

March 29, 2009

I wish I had a better name for this, but I don’t!!  If I buy a pack of corn tortillas that has this recipe on the package, I will come back and edit.  This is a great recipe to use leftover meat with because you don’t have to use much.

Canola Oil 

Corn Tortillas

Refried Beans


Meat (Optional)

If you would like toppings, you can add cilantro, sour cream, avacado chunks or guacamole

Heat canola oil in skillet over medium heat.  Put refried beans in saucepan, add water, and heat on medium low (watch this-it will dry out).  Add tortilla to skillet and fry on each side (not long, you don’t want it crispy.  Remove from oil and dip in bean mixture.  Put on plate and add cheese and meat and whatever seasoning you like (chili powder maybe?).  Fold over and voila!  But that is a French word, so maybe I should say ole?  Maybe you have a better word for me to use?? 

I love this recipe b/c it makes an easy lunch or supper.  My hubby loves it!!!