Heather's Recipes

Got this one from candus who got it from Paleo plan website.  http://www.paleoplan.com/2009/12-03/paleo-pumpkin-muffins/ The only thing different is Candus added applesauce, so I added 1 cup. Ingredients 1½ cups almond flour 3/4 cup canned pumpkin 3 large eggs 1 cup applesauce 1 tsp baking powder 1 tsp baking soda ½ tsp ground cinnamon 1½ tsp pumpkin pie spice 1/8 tsp sea salt 1/4 cup raw honey (optional) 2 tsp almond butter 1 Tbs sliced almonds Directions Preheat oven to 350℉. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter). Mix all ingredients and pour evenly into tins. Bake for 25 minutes on the middle rack. Sprinkle almonds on top immediately after taking them out of the oven.

Goes with the Sweet Pork Ingredients: 1 C. uncooked rice 1 tsp. butter or margerine 2 cloves garlic, mined 1 tsp. freshly squeezed lime juice 1 can 15 oz. chicken broth 1 cup water 1 Tbsp. freshly squeezed lime juice 2 tsp. sugar 3 tbsp. fresh chopped cilantro Directions: In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 min, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

I saw this on SuperHealthyKids blog. It is an Allrecipes link . I loved this recipe. I didn't like Quinoa the first few times I tried it. I could definitely eat it up like this. It is really good. INGREDIENTS 1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro DIRECTIONS Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Nutritional Information...

I am going to make this with dinner tonight. This looks good, but I have never made rice pudding before. I have tons of left over rice so we will try it. I will add the recipe if we like it. I am also going to make it with the splenda for less sugar. AllRecipes Link

I saw this on Super Healthy Kids blog. This was really good. I had it for lunch today for leftovers. It is very filling. I made it with brown rice just because I love it. I added some green & red peppers and seasonings. I could eat this by itself, but with meat-eaters in my family I made it with steak, corn and some fruit. The kids would have been happier without tomatoes in it. -1 cup uncooked rice -2 cups water Cook in rice cooker -1 TBL Olive oil -1 onion chopped Saute in frying pan then add -1 can black beans (drained and rinsed) -1 can diced tomatoes (undrained) -1/2 tsp oregeno -1/2 tsp garlic powder Add cooked rice to bean/ tomato mixture and heat through.

This is really good. And practically sugar free. 2 (3 oz.) pkg. lime jello 1 (3 oz.) pkg. lemon jello 1 c. hot water 1/2 c. small marshmallows 1 can crushed pineapple, drained (save juice) 1 (8 oz.) pkg. cream cheese 1 c. heavy cream 2 (3 oz.) pkg. cherry jello Prepare lime jello according to package directions. Pour into a 15x10x2 inch pan. Chill until almost set. Dissolve lemon jello in hot water in top of double boiler. Add marshmallows and melt. Remove from heat. Add 1 cup pineapple juice and cream cheese. Beat with rotary beater until blended. Stir in 1 cup drained pineapple; cool slightly. Fold in whipped cream. Chill until thickened. Pour over lime jello. Chill until almost set. Prepare cherry jello according to package directions. Chill until slightly thickened. Pour over pineapple layer. Chill until firm. Makes 20 to 30 servings.

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.

So the other day we had Grandma and Great Grandma Reeve over for dinner. We had potato salad and Randy says "Mom, I remember that tuna pasta thing you used to make and I loved it!" I'm thinking really a dish my husband loves, I want the recipe." You know the whole-The way to a man's heart is through his stomach. So I ask Kay and I get, Oh you know a little of this a little of that. "Oh, Yeah I love those recipes!" I am so, an exact measure in cooking, person. So I made this yesterday with a little of this and a little of that. 1 pkg. pasta (small shells or macaroni) 1 can tuna about1 cup Mayo (I used light, don't tell Randy) 2-3 tbsp. mustard (I really love the mustard with horseradish) **English Accent-Could you pass the Grey Poupon -Makes it** 2 stalks celery-chopped 1/2-1 cup lettuce-chopped 1/2-3/4 cup relish-homemade zucchini if you have it! spices (I just threw in some salt, pepper, season-all) While your pasta is cooking in the bowl mix all ...

My friend Jodi gave me this recipe today. Her husband makes it and they shared it. It smells and tastes really good so far. We are having it for dinner with some bbq pork ribs. It is alot of ingredients and alot of chopping. It helps if you had jalepenos in your garden and you spent one day chopping and seeding a whole bunch and froze them. It is still worth all the work for these great beans! Serves:12-16 1 pound smoked brisket or bacon cut into 1/4-inch slivers 1 can (15 ounces) black beans 1 can (15 ounces) dark red kidney beans 3 cans (each 15 ounces) baked beans or pork and beans 1 large sweet onion, finely chopped 1 red bell pepper, cored, seeded, and finely chopped 1 green bell pepper, seeded and finely chopped 4 cloves garlic, minced 3 to 6 jalepeno peppers, seeded and diced 2 cups sweet red barbecue sauce (your favorite commercial brand) 1 1/2 cups firmly packed light brown, or more to taste 1/2 cup dijon mustard, or more to taste 2 teaspoons liquid smoke Course salt (Kosher o...

I am going to make this to add to a Taco salad. My favorite is this Taco Mac Salad . This would be a good dip for veggies or top over grilled chicken. 2 large ripe avocados, pits reserved raw kernels from one large ear of corn 2 tomatoes, seeded and chopped 1 jalapeno, seeded and minced 1/4 medium onion, minced 2 cloves garlic, minced juice of 2 medium limes small handful cilantro, chopped (about 1/3 cup, packed) 1/8 teaspoon cumin 1/4 teaspoon high-quality sea salt or to taste freshly ground black pepper Mash 1 1/2 avocados in a bowl and add remaining ingredients. Chop the remaining avocado half and stir gently into the mix. Add the pits when storing to prevent browning. Enjoy!

I found this on Allrecipes to make. For my leftover night tonight, I am going to make this from leftovers and maybe some orange chicken with leftover chicken also. I have never made Ham Fried Rice before so I hope it turns out okay. INGREDIENTS 2 eggs, lightly beaten 1 1/2 teaspoons canola oil or vegetable oil (I will use Olive Oil-healthier) 3/4 cup cold cooked rice 2/3 cup diced fully cooked ham 3/4 teaspoon garlic powder 1/4 teaspoon ground ginger Dash pepper 1 dash chili powder 1 1/2 teaspoons soy sauce DIRECTIONS In a small skillet, cook and stir eggs in oil over medium heat until eggs are completely set. Remove and set aside. In same skillet, cook the rice, ham, garlic powder, ginger, pepper and chili powder if desired until heated through. Stir in soy sauce and reserved eggs. Serve immediately. Nutritional Analysis: One 1-cup serving (prepared with egg substitute and reduced-sodium soy sauce) equals 193 calories, 6 g fat (1 g saturated fat), 14 mg cholesterol, 810 mg sodium,...

Mix up some of your favorite fruit. Okay if it is frozen, fresh, canned, mixture of all of them. Then add one large can of Peach Pie filling. Mix and refrigerate until ready to serve. I got this recipe from Randy's sister's mother-in-law Joanna. Grandma Ruth made it for dinner on Sunday and it was really good.

I made this on Sunday and it has great potential. It tasted good, but looked like puke. (Eat it at your own risk) You could also call this Christmas Jell-O since it was Green and Red. Inspired by Randy's mom. Definitely make this again and try different, fruit, Jell-O and yogurt. One package Jell-O (Lime is what I had on hand) mixed in fruit (Frozen mixed berries, blueberries, raspberries, blackberries) One serving size yogurt (I used vanilla my favorite) Fat Free Cool Whip Make Jell-O according to directions and add in the fruit before refrigerating. After 1 or 2 hours take out and mix in the yogurt and put in individual serving dishes and top with Cool Whip. Refrigerate for the remaining 1-2 hours until set.

Serves: 6 INGREDIENTS 4 cups thinly sliced raw potatoes 1 onion 1 tablespoon chopped parsley (optional) 3 tablespoons whole grain flour 1/8 teaspoon pepper 1-1/2 teaspoons salt 3 tablespoons low cholesterol margarine 1-1/2 cups skim milk DIRECTIONS 1. Layer potatoes and onions in casserole, sprinkling flour between each layer. 2. Heat milk and margarine and season with salt, pepper, and parsley. Pour sauce over all layers. 3. Bake 1 hour covered at 350° F. Remove cover and bake additional 30 minutes. NUTRITION INFO Calories: 147 Fat: 6 g Carbohydrates: 20 g Protein: 4 g

Serves: 8 INGREDIENTS 2 tablespoons olive oil 2 tablespoons brown sugar 2 tablespoons fresh lime juice 1 teaspoon ground cinnamon 1/4 cup fresh mint, chopped 2 apples, cored and cut into 1" pieces 2 bananas, peeled and cut into 1" pieces 2 peaches, pitted and cut into 1" pieces 4 kiwifruit, peeled and sliced into 1" pieces 1 can pineapple chunks 16 strawberries, washed and hulled DIRECTIONS 1. Prepare grill. 2. In a small bowl, combine oil, sugar, lime juice, cinnamon and mint. Mix until sugar is dissolved. 3. If using wooden skewers, soak in water for about 10 minutes to prevent from scorching. Alternate fruit pieces and thread onto skewers. 4. Brush kebabs with the sugar mixture then place on grill. 5. Grill kebabs for about 6-8 minutes, turning frequently until fruit starts to brown and is heated through. NUTRITION INFO Calories: 171 Fat: 4 g Carbohydrates: 36 g Protein: 1 g

I found this here . I am going to add it to tonights veggies. 1/2 pounds asparagus spears 1 -2 large garlic clove(s), minced 2 teaspoons olive oil 1/2 teaspoon sea salt 1/4 teaspoon freshly ground pepper Preheat oven to 400-degrees F. Lightly spray a 13x9 baking dish with cooking oil. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside. Place garlic into the prepared baking dish, crushing the garlic into the pan a bit with the back of a wooden spoon. Add asparagus, drizzle with oil, tossing to coat. Sprinkle asparagus with salt and pepper. Bake for 20 minutes, stirring once. Yield: 4 servings

With Easter coming this weekend we are going to color eggs on Saturday. I saw this Website on how to boil the perfect eggs. I realize now that I always over boil. Perfect Hard Boiled Eggs 12 large eggs, room temperature Place eggs in a large saucepan and cover with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander using a slotted spoon and place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.

I have been looking for this recipe for a while now. I remember making it about 9 months ago and never kept the recipe. I hate it when I do that. Everyone loved these sweet potatoes. I also made them like the first review, cut up potato raw and pour sauce over potatoes in a casserole dish then bake. Yummy! INGREDIENTS 2 sweet potatoes 1/4 cup butter 1/2 cup packed brown sugar 1/4 cup orange juice DIRECTIONS Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

I love sweet potatoes. So I am adding this one to my recipes to try soon. I found this one on allrecipes.com INGREDIENTS 2 potatoes 1 sweet potato 4 eggs 2 stalks celery, chopped 1/2 onion, chopped 3/4 cup mayonnaise 1 tablespoon prepared mustard 1 teaspoon salt 1 1/2 teaspoons ground black pepper DIRECTIONS Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop. Combine the potatoes, eggs, celery and onion. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. **Tried it, and loved it. Adds a little sweeter taste to my normal potato salad. I added some zucchini relish to the rest of ingredients.