Detox Friendly Cloud Bread

January 26, 2018 by

This recipe comes from my cousin Tracy in K. Falls.

3 eggs (let sit out for about an hour and this will go easier)
3 Tbsp coconut cream (purchase canned full fat coconut milk, store upside down in refrigerator for several hours or overnight. Open the correct end pour off the coconut milk and what is left is coconut cream)
1/2 tsp. baking powder

PREP EVERYTHING — you have to move fast on this one. You don’t have time to go around looking for stuff mid way or the whole thing will flop. Preheat your oven to 325 degrees. I used the convection oven but it should work perfectly fine in a regular oven You will need 2 bowls, 1 larger than the other, a hand mixer, the immersion mixer sucked at this. A spatula, a ladle, and cookie sheet lined with parchment paper. Seriously if you don’t prep all of this first these won’t turn ou.
Spoon your coconut cream into the smaller of the 2 bowls. Add the baking powder to the other bowl.
Separate the eggs — whites go in with the baking powder and yolks go in with the coconut cream — DO NOT GET ANY YOLK MIXED IN WITH YOUR WHITES 4. Using your hand mixer, mix the yolk/coconut cream until very creamy. There should be no remaining lumps of coconut cream 5. Wash and dry the beaters very well. Begin mixing the egg whites/baking powder mixture on medium speed. You will notice the mixture thickens up and becomes fluffy. Mix until stiff peaks form. Do not over mix.
Carefully pour the yolk mixture into your whites mixture then, using your spatula, carefully but quickly fold the mixture together. DO NOT STIR!
As soon as it is folded together well, carefully ladle spoonfuls onto your parchment paper lined cookie sheet. Leave room between them. They should be nice and fluffy, don’t smoosh down.
Place in oven on middle rack bake for 20 to 25 minutes When done you can sprinkle them with cinnamon for a nice treat. Make sandwiches, Sprinkle with rosemary and sea salt. Spread with berry puree and almond butter for a detox friendly PB&J. ENJOY For those looking for a little bit of a doughnut fix — sprinkle this with cinnamon and Stevia — or cover with fruit.

Side note: I tried to double the recipe and I just couldn’t pour onto the cookie sheet fast enough. The mixture deflated and became a big puddle.


Low Carb Rolls

January 14, 2018 by

This recipe comes from an old friend of mine.  I have been trying to get people to submit some healthy recipes and Johnie posted this one this morning on her FB page and I asked her permission to use it.

1 1/2 cups almond flour
1 tbsp baking powder
2 lg eggs
2 1/2 cups mozzarella cheese- shredded
2 oz cream cheese- cubed

Melt mozzarella and cream cheese together in microwave until melted. Approx 2 minutes, stir half way through. While that’s melting, stir together flour, baking powder and eggs. Add flour mixture to melted cheese mixture while still hot and melted. Knead with your hands until it forms a dough (It gets super sticky, so you might want to oil your hands or wear gloves). If it gets too cold, it’ll become hard to mix… you can heat it in microwave for a few seconds to make it more pliable. Divide into 6-8 sections and roll into balls. Bake on parchment paper on baking sheet in preheated 400° oven until they start to brown.

For best results, use whole milk mozzarella

Mexican Chocolate Base

January 13, 2018 by

For years my favorite coffee cream was Mexican Chocolate made by Coffee Mate.  Well, they stopped making that and I found a Safeway brand that I really liked, and wouldn’t you know it, they stopped making that.  I found this recipe on Facebook some time ago and was going to try it and spaced it.  Well, it came up in one of my memories that they post and I decided to try it. 

This is just the powder base but what I did was put a heaping teaspoon in my coffee then added some half and half milk.  It’s fantastic and tastes exactly the same.  And I must say, much cheaper.

2/3 cup of white sugar
1/3 cup of cocoa powder
2 TBSP of cinnamon
Pinch of salt

Put everything in a jar or container with a lid, shake everything up really well.

Brunch quiche

January 13, 2018 by

This recipe comes from my sister-in-law, Joy. This is a bacon and habanero jack cheese quiche. However, she indicated you can use whatever meat and whatever cheese you choose. It also has sautéed onion, bell pepper and mushrooms. Like the meat and cheese, choose the veggies you like the best.

Preheat oven to 350°.

1/2 pound bacon, fried up and crumbled
1 1/2 to 2 cups shredded habanero jack cheese (shred your own, it melts better.)
1 1/4 c half & half
5 eggs
Salt, pepper and cayenne (to taste)
1 pie crust (Joy uses the Pillsbury pie dough)

Sauté veggies, leaving them with a slight crunch. For this particular recipe, Joy used the following:
2 Tbsp butter
2-3 Tbsp diced onion
2-3 Tbsp diced bell pepper
3-4 Tbsp chopped mushrooms

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Carne Guisada

January 8, 2018 by

Mark found this recipe on Taste of Home’s site.  When I first seen it, I noticed that it has potatoes in it and that kind of turned me off on the idea of trying it.  I thought, what the heck, let’s try it.  It was fantastic!  We put it in flour tortillas and garnished it with sour cream, guacamole, cheese and cilantro.  It should have had some shredded lettuce on it also.  And the recipe was so simple, put everything in the crock pot and leave it.


1 bottle (12 ounces) beer
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 jalapeno pepper, seeded and chopped
4 teaspoons Worcestershire sauce
1 bay leaf
2 to 3 teaspoons crushed red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
Dash liquid smoke, optional
1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
2 large unpeeled red potatoes, chopped
1 medium onion, chopped
Whole wheat tortillas or hot cooked brown rice, lime wedges and chopped fresh cilantro, optional


1. In a 4- or 5-qt. slow cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork, potatoes and onion. Cook, covered, on low until pork is tender, 7-9 hours.
2. Discard bay leaf; skim fat from cooking juices. Shred pork slightly with two forks. Serve with remaining ingredients as desired.

Grilled Chicken Marinade

December 29, 2017 by

Mark found this recipe on Chelsea’s Messy Apron.  It’s a simple marinade but tastes fantastic.  We chose not to use the “optional Honey Lemon Sauce”



1 and 1/2 pounds boneless skinless chicken breasts


3/4 cup vegetable oil
1/4 cup + 2 tablespoons low sodium soy sauce
3 tablespoons Worcestershire sauce
1/4 cup red wine vinegar
2 large lemons separated, you’ll use zest and juice
1/2 tablespoon black pepper
2 teaspoons Italian flat leaf parsley chopped
3 tablespoons prepared yellow mustard
1-2 teaspoons minced garlic
4 tablespoons honey separated

Optional honey lemon sauce:

3 tablespoons butter
3 tablespoons olive oil


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Basic Homemade Bread Recipe

December 29, 2017 by

For years I have used Rhodes frozen bread dough because homemade bread was always a pain and the frozen dough was just easier.  This recipe is very simple and pretty hard to screw up and it tastes is fantastic.

Once again, this is another recipe from Taste of Home.   

See my note at the bottom.



1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour


In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Notes: I put cracked sea salt in my greased pan and while baking, I brush it with butter and put some on top.

Tender & Beefy Chicken Fried Steak

December 29, 2017 by

We love chicken fried steak and Mark had been craving it for awhile so we decided to have it the other night.  I stumbled across this recipe on Serious Eats web site.  I have never seen it made this way, but I followed the instructions exactly, which is what we always do the first time around.  This was the best chicken fried steak I have ever eaten.  The portions were way too large, but that was my fault.


For the Steaks:
4 long, thin sirloin tip steaks (about 2 pounds)
3/4 cup cornstarch
1 egg
1 cup buttermilk, divided
2 cups all-purpose flour
2 teaspoons kosher salt, plus more to taste
2 teaspoons paprika
2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon baking powder
1/2 teaspoon cayenne pepper
2 quarts peanut or canola oil
For the Gravy:
1/4 cup vegetable, canola, or peanut oil, for frying
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 tablespoon coarsely ground black pepper, plus more to taste


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Nana’s oatmeal chocolate chip cookies

December 26, 2017 by

My Mom totally surprised me the other day when she texted me this picture of the recipe in Nana’s handwriting. Turns out the picture comes from my Aunt Elaine. Nana had written it out and gave it to Elaine when her and my Uncle Mike got married. In 1963!!

Click to enlarge.

I haven’t had these cookies since I was a kid. I don’t eat sweets anymore, but my recollection of them is DELICIOUS!

1 1/2 C flour
1/2 C white sugar
1 1/2 cups brown sugar
1/2 tsp baking soda
1/4 tsp salt
2 C oats
1 C peanut butter
1 C chocolate chips
1 tsp vanilla
3/4 C shortening
2 eggs
1/4 C water

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Frito Pie

December 16, 2017 by

I have always wanted to try Frito Pie.  I have seen the recipe many times over the years and have just never made it or tried it.  Mark sent me this recipe the other day and I immediately decided I needed to make it.  It’s a very simple meal and easy on the pocket book.   I will cut this recipe in half next time, it’s way too much food for 2 people.

Like many of our recipes, this one came from “Taste of Home”. 


1 pound ground beef
1 medium onion, chopped
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 package (9-3/4 ounces) Fritos corn chips
2 cans (10 ounces each) enchilada sauce
2 cups shredded cheddar cheese
Thinly sliced green onions, optional

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