Heather's Recipes

Uncle Tracey suggested this recipe. One morning while he was visiting he made breakfast for his mother and this is what he made. Pretty nice. We tried it the next day and we liked it. All you do is trade the milk you use for orange juice. 4 eggs 1/3 C. orange juice 1/2 tsp. cinnaman 6-8 slices of bread Make like French toast on a griddle.

My friend Jodi told me she puts Oatmeal and protein powder in her pancakes to make it healthy for her kids. I was looking for a recipe like it and found this one: (I might throw in a scoop of protein powder also) Ingredients 3 bananas 1/2 c milk 1/2 t vanilla 1/2 c ground oats 3/4 c oats 1/2 c whole wheat flour 1/4 t salt 2 t baking powder 2 egg whites, whipped to soft peaks sliced banana for garnish Directions Blend bananas and milk together in blender.Transfer to bowl and stir in vanilla, oats, flour, baking powder and salt. Fold in egg whites. Spray nonstick griddle with pan spray and heat over medium heat. Add in a few spoonfuls of batter, leaving room for when they expand.Cook on each side until lightly browned. To serve, top with banana slices and drizzle with pomegranate syrup. SYRUP Ingredients 1 c pomegranate juice 2 T honey Directions In non reactive sauce pot, reduce until thickened.

I am not cooking Thanksgiving dinner at my house, we are going to Great Grandma's. But I still love turkey and all the left overs, so I am cooking a turkey breast at home this week. I saw this recipe from Allrecipes . I changed it a little from some of the comments. It seems like butter is a must and I am not sure I will add the chicken broth, we will see. INGREDIENTS 1 (6 pound) bone-in turkey breast 1 (1 ounce) envelope dry onion soup mix 3 stalks celery 1/4 cup chicken broth 1/2 Tbsp. minced garlic 1 Tbsp. melted butter DIRECTIONS Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin, can also add other spices, sage, oregano, thyme. Place in a slow cooker over the chopped celery, broth, and garlic. Pour melted butter over the top. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

I made these last night. At first I decided to try a bite to make sure it was edible. Then it was so delicious I had another bite. Then an hour later because I had already eaten half a cookie, I ate the other half. I failed my 100 days without sugar. Major dissapointment in myself. I am not sure yet if I will start over or just keep going. But I have to say it was worth cheating for these cookies. They were delicious. I saw them here. I followed the directions exactly, even the melted butter and rolling the dough in a ball and then breaking in half to place on cookie sheet. If you don't like chewy & thick cookies, you might want to try Delishfood blog's favorite cookie Chocolate Chip Amish Puff Cookies . I might make those after my 100 days are over. Ingredients: 2 c plus 2 Tbsp all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 12 Tbsp unsalted butter, melted and cooled until warm 1 c brown sugar, packed 1/2 c white sugar 1 large egg plus 1 egg yolk 2 tsp pure vanilla ext...

This is my new favorite kind of dressings. Wishbone Bountifuls. They range from 15 to 35 cal each 2 tbsp. serving. Your choices include: Berry Delight-A delectable raspberry vinaigrette brimming with chunks of sweet raspberries, blueberries and cherries. Hearty Italian-A delectable Italian vinaigrette brimming with chunks of peppers, tomatoes, carrots and sweet onions. Tuscan Romano Basil-A delectable Mediterranean vinaigrette brimming with chunks of romatoes, aged romano cheese and basil. Simply Santa Fe-A delectable cilantro lime vinaigrette brimming with chunks of tomatoes, corn, red pepper and onions Aren't those mouthwatering delectable delicious descriptions???? Had enough??? Nope, I didn't get paid to say all these things ;( I will wait to try the Berry Delight since it has the most sugar g at 6 until after Jan 15. I am trying to stay under 5 g for my 100 days of no sugar.

I made some roast to go with my mashed potatoes from below tonight & want to add How to: for Gravy. I decided to add this Cooking Tip because I didn't always know how to make good gravy. I really didn't start learning how to cook until I was married and even then I didn't want to for a while. Now I love cooking. So instead of saying, "Duh, I thought everyone knew how to make gravy." I am going to tell you how I make it after years of learning. If you already know how to make it don't make fun of us that didn't know for a while. I got a lot of "you know, add it to this and put in cornstarch or flour." And I was always, "mmmm..Yeah, that makes a lot of sense????" First I used the packets. Yep, boiling water throw in a packet. Not very good. Then I learning the cook a roast method and use the leftover juices in a pan. Bring to a boil and then add (about 1/2 cup water and 2 heaping tsp. of flour in a jar-shake, shake, shake it...

I don't usually make home made mashed potatoes. I use the instant kind. SAD. So I had some extra potatoes to cook up and found this All Recipes recipe for cooking the best ones. I wish I had some baby reds after I saw the recipe. I used half & half instead of heavy cream just because that is what I had. These turned out pretty good.