Dejavoo

Frittata De Pasta

2011-03-15T14:47:00.000-07:00

Ingredients:
2 Tbsp. butter
1/4 c. sliced onions
1 zucchini, thinly sliced
2 roma tomatoes, thinly sliced
8 large eggs
1 1/2 c. half and half
1/4 c. chopped fresh basil
1/4 c. grated romano cheese (dried, 1/8c.)
(mazzarella tastes good too)
2 c. cooked pasta (linguinie,, spaghetti, or cappellini)
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. olive oil

Instructions:

Oven temperature 400 degrees. In nonstick ovenproof 10 inch saucepan (I use my skillet), heat butter and saute onions, zucchini, and tomatoes for 2 minutes. In a bowl, beat eggs, half and half, basil and cheese. Add onions, zucchini, pasta, salt, and pepper. Mix well. Heat olive oil in the 10 inch suacepan; add the egg misture and cook on meduim heat for 3 minutes. Bake for 15 -20 minutes or until the eggs are set and puffed. Remove from oven; allow the frittata to set for a minute. Unfold onto serving platter. Makes 6-8 servings.

Black Beans and Rice

2011-03-15T14:36:00.000-07:00

Ingredients:
1 Tbsp. olive oil
2 sweet red peppers
(or 1 red and 1 green)
1 large onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
1/4 tsp. Dried thyme
2 c. cooked black beans
(I usually do 1 can, 15 oz)
2 Tbsp. apple cider vinegar
2 c. hot cooked rice
1 c. nonfat yogurt (optional)

Instructions:
Heat oil and saute onions, pepers, celery, garlic, and thyme until fragrant and tender (about 10 minutes). Add beans and vinegar. Cook until beans are hot, about 3 minutes. Serve over rice and top with yogurt. Although very filling, can be served as a side dish with meat. We like baked Tilapia.

Tilapia
Put fillet in a 9x9 baking dish. Add some lemon, butter, parsley, basil, italian seasonings, thyme, and whatever seasonings you desire for taste. Bake at 400 degrees for 30 minutes or until fish is white.

Family Favorite Fried Rice

2011-03-15T14:26:00.000-07:00

Sorry there are no pictures!

Ingredients:
12 chicken tenders, cut into small pieces
3 scrambled eggs
2 carrots, finely grated
1/2 c. onion, finely chopped
3/4 c. frozen peas
1/2 c. butter
1 clove garlic, minced
2 c. rice or quinoa
soy sauce
olive oil

Instructions:
Marinate chicken in soy sauce, (I usually forget this part and it still tastes good) . In a large frying pan cook chicken in small amount of olive oil, add carrots and onion and saute' until clear. add frozen peas and cook about 5 minutes. Ina separate pan cook rice then add to the mixture. Melt 1/2 c. butter, add minced garlic clove to butter, stir and add to mixture. Mix all together well, add soy sauce to taste.

MY Midnight Brownies

2011-03-02T22:21:00.000-08:00

Ingredients

2 (15oz.) cans of Black Beans

½ C. (approx) Water

1 C. Agave Nectar

8 Egg Whites

4 TBSP. Vanilla

1 C. Whole Wheat Pastry Flour

1 ½ teaspoons Baking Powder

½ teaspoon salt

½ C. unsweetened Cocoa Powder

½ Cup. GrainSweetened Chocolate chips

DIRECTIONS

Preheat oven to 350°F. Lightly spray a 9x13inch baking dish with nonstick cooking spray. Thoroughly Rinse the Black Beans and Put them In the Food Processor with the water. Start with ½ C. process till smooth. Add more water as needed to keep it moving smoothly. When the Beans are Smooth Pour them into a mixing bowl with the Agave, Eggs, and Vanilla. Stir to blend. In a separate bowl sift together the dry ingredients. Then add to the wet Ingredients. Stir till all ingredients are combined. Pour your batter into your baking pan and sprinkle the chocolate chips on top. Bake for approx 20- 30 minutes till a knife comes out clean. Let cool. And top with Vegan Whipped Cream Recipe found.....

HERE: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

OR use The Midnight Brownie Frosting:

Beat on high,

1, 8oz. Pkg. of Cream cheese

¼ C. Agave Nectar

2 TBSP. Vanilla.

Till light and fluffy!! Dollop on top of the brownies and ENJOY!!
P.S. if you frost the whole pan and refrigerate over night they are Extra Delicious!!!

~Pie Crust~

2010-12-07T16:26:00.001-08:00

This is a Super Easy Pie Crust Recipe from the Pillsbury Bake off that I converted.

INGREDIENTS

2 cups Whole Wheat Pastry Flour
1/2 cup Succant.
1 tsp. salt
2/3 cup Earth Balance Buttery Spread. or Shortening.
5-6 tablespoons ice cold water

Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.

Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).

Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.

Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.

Bake according to directions given in the pie recipe being used.

I've Used this Pie Crust Successfully with the Very Berry Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/06/verry-berry-pie.html

And the Pumpkin Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2008/01/pumpkin-pie.html

Gang-Garee-Gai (Yellow Curry with Chicken)

2010-12-02T16:49:00.001-08:00

mmmm...... the Smell of Thai Food Cooking in the Kitchen!! So Fabulous!! I LOVE Curry and one of my Fave curry dishes is Gang-Garee-Gai (Yellow Curry with Chicken). The first time I had it I was Pregnant with Roxie and After going to my Midwife appt. I decided to try out a new place for Lunch. Thai Basil in Downtown sac. I ordered and Fell in LOVE and went back and ordered the same thing after every midwife appt. for the rest of my pregnancy!! Now it's been 19 or so months since i have been to Thai Basil to have my beloved Gang-Garee-Gai so i decided to try to make it at home!! after all it is just Chicken, potatoes, onions and carrots simmered in mild yellow curry and coconut milk. Served over Rice!! YUM!Plus an Added Bonus!! I didn't alter this recipe!!! the Real Recipe uses Coconut Milk!! YEAH!! So that is what I have simmering in the pot as type!!

INGREDIENTS
approx 4-6 cups water in a medium stock pot.
2 skin on, bone in chicken legs w/thighs.
1/4 of a large red onion.
4 chopped red potatoes.
a couple handfuls of chopped baby carrots.
approx 3 TBSP. Yellow Curry Powder
1 can of coconut milk. (maybe a little less)
salt to taste

bring to a boil and simmer till chicken and veggis are cooked through.
I'm going to add the coconut milk when the pot of everything is almost done.

then pour over Brown Rice and Enjoy!! Deliciousness!!

Indian Spiced Curry

2010-11-23T11:46:00.000-08:00

I recently found this Curry Recipe!! It LOOKS Fabulous!! I can't wait to try it!! I'll be using Chicken not Tofu. And I'll try to remember to post pix for you after I try it out!!

Ingredients
Serves 4
1 tsp curry power
1 tsp garam masala
4 tbsp vegetable oil, divided
1 block extra firm tofu or 1 lb chicken breasts, cut into 1/2-in cubes
1 medium onion, cut into large chunks
3 cloves garlic
2 tbsp chopped fresh ginger
1 medium onion, finely diced
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup coconut milk
1 cup water
1 (14-oz) can diced tomatoes, including juice
2 tsp salt
Juice of 1 lemon
1/4 cup chopped cilantro
4 cups cooked basmati rice, for serving

Directions
In a medium bowl combine curry powder, garam masala and 2 tablespoons vegetable oil. Add tofu or chicken and toss to coat all pieces. Set aside and allow flavors to develop for 15-20 minutes.

Place a large nonstick pan over medium heat and gently brown curry-oiled tofu or chicken on all sides. Cook in two batches, if necessary. Remove tofu or chicken from pan and set aside.

Place onion chunks, garlic and ginger in the bowl of a mini processor or blender and blend until smooth. Add up to 1/3 cup water if needed to make a smooth paste.

Heat remaining 2 tbsp of vegetable oil in a large nonstick pan over medium heat, add diced onions and cook until golden brown. Remove pan from heat and carefully add the onion/ginger paste to the pan. Be careful, it may splatter. Return pan to heat and cook for 3-4 minutes, and then add coriander, cumin, turmeric and cayenne until well combined. Stir in Silk, browned tofu or chicken, 1 cup water, tomatoes and salt. Cover and cook for 10 minutes. Remove cover and cook 7-8 more minutes. Add lemon juice and cilantro and adjust salt and pepper. Serve with basmati rice.

~Apple Pear Crisp~

2010-10-29T14:00:00.000-07:00

Dairy Free-Sugar Free-Comfort filled Deliciousness

~INGREDIENTS~

1 cooking Spray
8 Apples Approx
4-6 Pears Approx
2 tsp. Lemon Juice
1/4 Cup. Succanat

Topping
1Large Egg
3/4 Cup. Succanat
1/4 tsp. Salt
1 TBSP. Cinnamon
1/4 tsp. Cloves
1 1/2 Cup. Old Fashioned Oats
6 TBSP. Earth Balance Buttery Spread.

Instructions~

Preheat oven to 375ºF. Coat a 9- X 13-inch glass baking dish with cooking spray.

Slice Apples and Pears into approx 1 inch thick slices. Place apple and pear slices in a Large bowl. Toss with lemon juice and Succanat; set aside.

Make topping, in another medium bowl, beat the egg. Add succant, buttery spread, salt and spices; mix to combine. Add oats; mix well.

Pour fruit into prepared baking dish and evenly sprinkle oat mixture on top. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool a little before serving!

Notes*
The Apples and Pears Will Cook Down so make sure you fill the pan Full of the fruit.

The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.

Peeling the fruit is optional.

Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.

Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.

Joey Likes it topped with Vanilla Ice Cream!

~Gooey Caramel Corn~

2010-09-06T15:44:00.001-07:00

This Recipe is a Carmely, Chocolaty, Sticky, Gooey, Delicious Mess!

~INGREDIENTS~
1/2 Cup of Corn Kernels
1/2 Cup Earth Balance Buttery Spread
1/2 Cup Brown Rice Syrup
1/2 Cup Succanat
1/8tsp. salt
1/8 Cup Grain Sweetened Chocolate Chips

~FIRST~
Pop your Corn Kernels in an Air popper.
Then in a small sauce pan on med/high heat combine the earth balance, brown rice syrup, succanat, and salt. Stir Continuously till it reaches the soft ball stage on you candy thermometer. Then Pour over the top of your Popped corn and stir to coat. add the chocolate chips while Caramel is still hot and continue to stir the chocolate chips will melt and spread all over.

~ENJOY~

I sure Did!!! hehehehe!!

~Crock-Pot Lemon Chicken~

2010-09-03T16:33:00.000-07:00

I got this Recipe From Brandy! It is Absolutely Delicious! I altered it slightly. My alterations are in Red to right.

INGREDIENTS

6 Skinless Boneless Chicken Breasts.
1TBLSP. Italian Seasoning.
1/2 tsp. Seasoned Salt ~ 1/2 tsp. Sea Salt
1/4 tsp. Pepper
2 TBSP. Butter~ 2 TBSP. Earth Balance Buttery Spread
1/4 C. Water
3 TBSP. Lemon Juice(bottled is fine)
2 Garlic Cloves Minced 1tsp. Garlic Granules
1 tsp. chicken bullion Granules 1TBSP. Organic All Purpose Vegetable Seasoning!
2 tsp. minced parsley

Put the chicken in the crock-pot. Then putt the remaining ingredients (except the parsley) in a pan on the stove and bring to a simmer. Let Simmer for 5-10 minutes, then pour it into the crock pot over the chicken. Cover and Cook on low for 3-4 hours. Baste the Chicken, Add the parsley, and cover and cook for another 15-30 minutes longer. or until meat juices run clear and is fully cooked. Shred the chicken and Serve over rice.

4th of July Cake

2010-07-07T15:58:00.001-07:00

For the 4th of July this year I Finally Made this cake! I have been wanting to make it for the past 4 years and I finally have a Dairy Free Whipped Cream Recipe fo it! So I was Finally Able to Make it!
First I baked the Apple Sauce Birthday cake.
Recipe here: http://dejavootriedandtrue.blogspot.com/2009/02/apple-sauce-birthday-cake.html
then right before serving it i made my whipped cream.
recipe Here: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

and I sliced my Strawberries for the stripes and used fresh Blueberries for the blue. I also had some extra strawberries sliced on the side because the cake simply did not have enough berries for me!! It was Delicious!

~Cinco De Meyo Salsa~

2010-07-05T13:55:00.001-07:00

This Is MY ALL TIME, ABSOLUTE FAVORITE salsa Recipe!! It is THE BEST Salsa EVER!!
Ashley and I took our 2 Recipes and Combined them in our own way and came up with this!!

~INGREDIENTS~
6-8 Ripe Tomatoes ~ Chopped
1 Red Bell Pepper ~Fine Chopped
1 Yellow Bell Pepper ~Finely Chopped
1 Orange Bell Pepper ~Finely Chopped
4 Serrano Chilis ~Diced
1 bunch of Cilantro ~minced
1/2 of a sweet Italian Purple onion ~diced
1 Bunch of Green Onion ~sliced
4 Avacados ~chopped
1-2 lemons or 1 orange ~squeezed
1 can of corn
1 can of black beans ~thoroughly rinsed
1/8 cup Agave Nectar
Salt Pepper and Garlic powder to taste.

First~
Start with a very Large Bowl. Chop all of your tomatoes and Drain the extra juice from the Bowl. Then Add your Peppers, Chilis, Onions, Cilantro, Corn, Beans, Agave and Spices.
Stir~
Last add your Avocado and pour your lemon or orange juice Directly on them before stirring them into the salsa.

Finally Enjoy. With Chips, or Taquitos, or on top of Tamales, fish, chicken, or as is, whatever your little heart Desires!

~Verry Berry Pie~

2010-06-12T20:45:00.000-07:00

All berries are equal in this recipe, adapted from The Bunnery Bakery & Restaurant in Jackson Hole, Wyoming.

Ingredients:

8 cups (2 pounds) mixed frozen berries(I used a 3 berry blend blueberries, raspberries, and Marion berries)
1/2 cup Succanat ** this amount wasn't sweet enough for me on it's own, but perfect with Iceream on top**
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1 large egg yolk

Directions:

1. Preheat the oven to 350°. In a large bowl, toss together the frozen berries, sugar, cornstarch and lemon juice.

2. Unroll a pie crust into a 10-inch pie plate. Using your thumbs, gently press the pastry up the sides of the dish so it is even with the top rim.

3. Pour the fruit mixture into the crust, sprinkle with succanat and dot with the butter. Moisten the rim of the pastry with water. Unroll the second pie crust, set it on top of the berry mixture and pinch the crusts together with your fingers to seal. Cut 3 small slits in the center of the crust.

Take the egg yolk and brush onto the pie, and sprinkle with more succant. Set the pie on a baking sheet and bake for 30 minutes..............

........increase the heat to 375° and bake until the crust is nicely browned, about 20 minutes longer.

You can find the Pie Crust Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html

~Vegan Victoria Sponge Cake~

2010-03-07T13:36:00.000-08:00

So Again I decided to Play with the Egg Replacer! ;) hehehe!! Did I mention that I'm REALLY Starting to Like this stuff?? This Recipe was actually on the back of the Egg Replacer Box, I just altered it to make it work with my Families Food limitations!

~INGREDIENTS~

2 cups. Whole Wheat Flour
1 cup. Succanat
3 tsp. Baking Powder
1 tsp. Ener-G-Egg Replacer
1/4 cup. Earth Ballance Buttery Spread-softened
1 1/3 cup. Water
optional~ Flavor of your choice. I used 1 TBSP. Vanilla

Pre-Heat Oven to 375 degrees.
Mix the First 4 Ingredients Together. add the Earth-ballance and Mix well. Add teh Flavor and water and Mix 2 minutes. Pour into a Greased 8 inch cake pan.
Bake for 30 minutes or until the middle is firm to touch.

We Topped ours with a Vegan Sugar Free canned Cherry Sauce, that was nice and tart. it blended well with the sweetness of the cake. It would have been extra yummy the with the Vegan whipped cream on top.

~Vegan Whipped Cream~

2010-02-26T16:37:00.000-08:00

SO I tried this Recipe tonight AND YUMMO!!!! Simply Sinful, Purely Delectable, Delightfully Delicious, Words just cannot describe How AMAZINGLY WONDERFUL this Recipe is!! I am In PURE HEAVEN!! I will Never Miss Dairy Whipped Cream Again!! Try it You'll LOVE it too!

Yield: 2 cups

2 14-oz cans of coconut milk (*Thai Kitchen® Brand coconut milk, unsweetened)
1/2 cup powdered sugar (I Used A little Agave Nectar to taste)

1) Place coconut milk in refrigerator overnight( preferably in the back where it gets extra cold), right-side up. Do not shake.
2) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
3) Remove coconut milk from the Refrigerator and Open the bottom of can and drain off the liquid part.
4) Spoon out the thick coconut cream into chilled bowl.
5) Whip coconut cream with chilled beaters until fluffy, about 30 seconds. Do not over whip.
6) Gently whip in powdered sugar.
7) Keep refrigerated until ready to use. (Holds in refrigerator for several hours.)

*Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

to view Instructional video use this link:
http://www.5min.com/Video/How-to-Make-Vegan-Whipped-Cream-100482972

~Papa's Cookies~

2010-02-26T14:48:00.000-08:00

Vegan~ Sugar Free~ Whole Grain~

~Ingredients~
-------------------------------------
1 cup Whole Oat Flour
1 1/2 Cup. Brown Rice lour
1 1/2 Cup Whole Wheat Flour
2 tsp. Baking Soda
2 tsp. Salt
2 Cup Succanat
1 Cup Pure Maple Syrup
2 Cups Softened Earth Ballance (or butter)
2 tsp. Vanilla
4 Eggs (or 4 eggs worth of Egg Replacer)
1 Bag of Grain Sweetened Chocolate Chips.
1 Cup Chopped Walnuts.

Pre-Heat Oven to 375 Degrees.

In a Bowl Combine the first 5 Ingredients. In a Seperate Mixing Bowl, Beat the Succanat, Maple Syrup, Vanilla and the Softened Earth Ballance.

Continue to Beat While Slowly Adding the Eggs(or Replacer) and Flour Mixture.

Stir In the Chocolate Chips and The Nuts.

Drop By Rounded Tablespoons onto an UN-Greased Cookie Sheet.

Bake at 375 for 15-20 minutes.

Makes approx: 48 large cookies

The Egg Replacer is My New Favorite ingredient!! It makes the Cookies Hold their Shape soooo Much Better than Real Eggs!

~YUMMY~ Brussels Sprouts

2010-02-07T15:22:00.000-08:00

Dairy Free~ GlutenFree~ Vegan

~Ingredients~

1 lb Brussels Sprouts
1 Shallot or 1/2 Purple onion
3 Cloves Garlic
1/2 C. Olive Oil

Pre-Heat Oven To 400 degrees. Temperature may vary. You want your Sprouts Golden Brown when you are done.

Finely Chop the Shallot and Garlic Cloves. and Mix in a Bowl with the Olive Oil. Let Marinade while you Prepare your Brussels Sprouts

Rinse Your Brussels Sprouts. then Cut off the Bottom of each Sprout and Peel away the Top Layer of Leaves. Then Slice Each one in Half, and Place them Evenly spaced on your Baking Pan.

Take Your Shallot and Garlic Oil and Pour about half of it over the top of your Brussels Sprouts!

Bake for 10 minutes. then Pour the Remainder of your oil mixture onto your Sprouts and bake for another 15 minutes. making total bake time 25 minutes. Take them out of the oven when Golden Brown, and Serve!

I love them because they have a nice little crunchy outside with an amazing caramelized flavor and a softer flavor~full center!

~Tuna Salad~

2009-07-07T21:05:00.000-07:00

Since I don't like the flavor of a Tuna Fish Sandwiches much AT ALL. I make mine a little bit different!! I make Tuna "Salad" Sandwiches! Or Tuna Salad on Crackers! That's the Most Preferable for me, cause I don't care for bread much either! LOL!

~INGREDIENTS~

1 can of Tuna. (you can use 2 or 3 or more, but i can only eat 1 can).
1 Dill Pickle Diced. (I only use "Kosher Dill Pickles" the Zesty Dills and others taste funny to me).

2 Spoonfulls oof Deli Sliced Pepper Rings Minced.

1/5 Yellow or Red Bell Pepper Diced

1/2 Tomato Diced
1/2 Avacado chopped

1 TBLSP Mayonaise. (I used Vegginaise)

1 Box of Triscuits. (Optional)

~Mix all Ingredients together and Spread on your chouce of Bread, Rolls, Pita, Tortilla, or Crackers! Whatever Strikes your Fancy!

~Tahitian Chocoalte Ice Cream~

2009-05-31T08:49:00.001-07:00

INGREDIENTS

1/2 C. Succanat
1 1/4 C. Rice Milk
1 1/4 C. Coconut Milk
~whisk Together till dissolved.

IN A SEPERATE BOWL
2 TBSP Cocoa Powder
3 TBSP Pure Maple Syrup
1 TBSP Tahitian Vanilla
~ Blend Till Smooth.

~Blend into Milk and Succanat Mix.
~Pour Into Ice Cream Maker.
~Mix according to Directions For Ice Cream Maker. It takes 25 to 40 minutes in mine.
~Pour into freezer Container, and Mix By Hand, your choice of Nuts fruits, chocolate or marshmallows.
~For Rocky Road, I mix in 3/4 C. mini Marshmallows and 1/2 C. Sliced Almonds!
~Place in freezer to finish freezing your Ice Cream!

~Marshmallows~

2009-05-31T08:27:00.000-07:00

So For this one I'll list the regular Recipe With My Alterations on the side in Red So you Can choose to Alter it how you need from the original Recipe.

~In your Mixing Bowl
1/2 cup Cold Water
3 Pkg. Plain Gelitan

Let Dissolve together while you prep your candy.

~In a pan Heat
1/2 C. Water - None
1 1/2 C. Sugar- 1 C. Maple Syrup
1 C. Corn Syrup- 1 C. Brown Rice Syrup
1/4 tsp. Salt

Cook on high till mixture reaches 240 degrees or Soft Ball candy Stage.

~Add to the Gelitan in the mixer Bowl.
1 TBSP. Vanilla

~Beat on High 15 minutes- 25 minutes
~Prep Your 9x9 Pan with Cornstarch or Toasted Coconut.
~Pour Your Marshmallow mix on the cornstarch or Coconut and let dry for about a day to reduce stickiness!- I prep Mini Ice cube trays so that I get Mini marshmallows for my Rocky Road Icecream!

~Apple Sauce Birthday Cake~

2009-02-18T14:59:00.000-08:00

INGREDIENTS

6 2/3 C. WW Pastry Flour
2 tsp. Cinnamon
4 tsp. Baking Soda
2 tsp. Salt
2 C. Apple Sauce
4 C. Pure Maple Syrup (that sounds like a lot, I'm not sure if thats a typo)
1 C. Water
1 C. Oil
4 tsp. Vinegar

COMBINE
All dry Ingredients, add wet and mix well.
Pour into pans or cupcake tins.
BAKE @350 degrees
Cake bakes for 35-40 minutes
Cupcakes bake for 20-25 minutes

MAKES 2 9x13 cake pans or 42 Cupcakes.

~Irish Oatmeal Cookies~

2009-02-18T14:51:00.000-08:00

The Best Recipe!!

~INGREDIENTS~
2 C. Rolled Oats
1 C. Oat bran
1 C. WW Flour
1/2 C. fresh ground Flax
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 C. Maple Syrup
1/2 C. Olive oil
1/2 C. Apple Sauce
2 Eggs
1/2Bag Grain Sweetened Chocolate Chips
1 C. chopped nuts (I use Almonds and Walnuts)

~COMBINE~
all dry Ingredients, add all wet ingredients and mix well.
Place rounded spoonfuls of dough on a greased cookie sheet.
~BAKE~
@375 degrees for 10 minutes.

~Soft Pretzels~

2009-02-15T17:06:00.000-08:00

~INGREDIENTS~

2 C. Warm Water
2 TBSP. Dry Active Yeast
1/2 C. Succanat
3 TBSP. Olive Oil
2 Eggs
1 TBSP. Salt
2 C. Whole Wheat Pastry Flour
2 C. Whole wheat Flour
2 C. flour(either one will work) to knead with

~Step 1~
In a large Bowl, Gently sprinkle Yeast over warm water and succanat. Let stand in a warm place to activate yeast. approx 5-10 minutes until yeast is rising on the water.

~Step 2~
Add oil, and eggs and gently stir.

~Step 3~
Combine 2 cups flour with the salt and slowly add to wet mix, while stirring.
Add the second 2 cups of flour. Then knead till elasticy.

~Step 4~
Put back in bowl, place in a warm place and let rise till doubled in size.
Then Punch down and form dough into pretzels.

~Step 5~
Brush egg yolk onto pretzels and sprinkle Course ground sea salt on top.

~Bake~
350 degrees on a greased cookie sheet. Bake until golden brown or up to 20 minutes!

Minestrone Soup

2008-09-29T06:56:00.000-07:00

Ingredients:

1 Onion, thinly sliced
2+ Carrots, chopped
1-2 Zucchini, thinly sliced
4 oz whole green beans, halved
2 celery stalks, thinly sliced
3 Tbsp olive oil

49 1/2 oz can Chicken Broth
1/4 - 1/2 c. Water
1 Chopped tomatoes (14 oz can)
1 Tbsp Fresh Basil (1/2 Tbsp dried)
1 tsp Fresh Thyme (1/2 tsp dried)

1 Kidney Beans (14 oz can)
1 Cannellini Beans (14 oz can)
1/3 Dry pasta noodles

Fresh Parmesan cheese
Salt and pepper to taste

Directions:

1. Put all the fresh vegetables into a large saucepan with the olive oil. Heat until sizzling then cover, lovwe the heat and sweat the veggies for 15 minutes, shaking the pan occasionally.

2. Add the chicken and water, tomatoes, herbs, and sasoning. Bring to boil, replace the lid and simmer gently for about 30 minutes.

3. Add the beans (with their juices) and the dried pasta, and simmer for another 10 minutes (make sure the pasta is done)

4. Check the seasoning and serve hot and sprinkle with parmesan cheese if desired.

5. Serve with freshly sliced sour dough bread and olive/balsamic vinegar dip to complete meal (or rolls or toast)

This recipe serves 4-6 servings depending on the serving size.
This soup freezes really well. To freeze, place cooked soup servings into small containers and cover with lids. Place covered containers on a cookie sheet or place them so they sit level in the freezer until frozen. Typically 24 hours. Once frozen you can pop them out of the containers, wrap indicidually with plastci wrap, and put into gallon size freezer Zip Lock bags to store in the freezer. Soup will freeze well for 6 months or so. To reheat just take one of the plastic wrapped soups, lace in a bowl and heat in the microwave or put in a small sauce pan and reheat on stove top.

Applesauce Muffins

2008-07-23T15:43:00.000-07:00

This is an applesauce muffin recipe that my mom used to make for me as a kid, and in the summer she would alter it to use zucchini and we all liked it! So I put the alterations to the side! In my family we never make the same thing twice. We have recipes and cook books but everytime we make the recipe we always seem alter it in some way so It's kinda hard to repeat a loved recipe sometimes, cause we are always playing with them!

~INGREDIENTS~

1 1/4 C. FLOUR (we always use whole grains such as, Whole wheat, Brown rice, Oat and Barly flours)
1 C. Oat Bran (Sometimes we use rolled oats or a combination of both)
3/4 C. Sweetener (We use Succanat, agave nectar or Pure Maple syrup or a bend of all 3)
1/4 C. Cocoa Powder (optional for zucchini muffins)
1 TBLSP. Baking Powder
1/2 tsp Salt
3/4 tsp Cinnamon (optional for Zucchini muffins)
3/4 C. Applesauce (If making Zucchini muffins add grated Zucchini instead)
1/4 C. Milk (I use Coconut or rice milk, but my mom uses cows milk)
1/4 C. oil (we always use "first cold pressed" olive oil)
1 Egg beaten

First mix all the dry ingredients in a bowl. then add the wet ingredients. Stir till combined. pour into muffin tins lined with muffin cups and bake at 400 degrees for 18-20 minutes, or till done (depending on moisture content of ingredients!)

ENJOY!!

The Best Banana Muffins

2008-07-23T15:35:00.000-07:00

This is my whole family's favorite Banana Muffin/Bread recipe! We all love it!
This one i actually have down to an art and I make it pretty much the same every time!

~INGREDIENT~

2 C. Whole Wheat Flour
1 C. Oat Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp Baking Powder
2 tsp. Cinnamon
1 1/2 C. Pure maple Syrup (depending on how ripe and how many bananas you're using)
1 C. Coconut Oil (However, Olive oil can be used in it's place)
1 tsp. Vanilla
3 Eggs
4-6 Ripe Mashed Bananas (if making zucchini muffins I use 3 Ripe Bananas and 1 C. grated zuchini)
1-2 C. Chopped walnuts (use approx 1to 1.5 cups in the batter and then use the remaining to sprinkle on top! I love nuts!)

Mix Dry ingredients before adding the wet ingredients. Then mix well. pur into muffin cups fill approx 3/4 full.

Bake at 325 degrees for 25 minutes for muffins.
1 hour for bread.
makes 18-20 muffins.

~The Best Chocolate Pudding~

2008-06-10T20:47:00.000-07:00

INGREDIENTS
6 TBLSP. Corn starch
2/3 Cup Cocoa Powder
1 Cup Pure Maple Syrup
2 14.5oz cans of Coconut Milk
2 tsp. Pure Vanilla

In a large microwave safe Bowl blend the cornstarch and Cocoa Powder. When well blended Whisk in the Pure Maple Syrup, Followed by the coconut milk.

Microwave for 3 minutes, then whisk, microwave for 2 minutes then stir, Microwave for 1 minute intervals whisking in between for 2 to 4 minutes or till thick and creamy.

Cover with palstic (to prevent skin from forming) and refigerate.

Tastes great warm, cold and makes great cake frosting!

~Colored Frosting~
4 TBLSP. Cornstarch
1/4 Cup Pure Maple Syrup
1 14.5oz can of Coconut Milk

Blend Syrup and coconut milk together, in a seperate bowl wet the cornstarch with a little water till smooth. Whisk into milk and syrup mixture. Microwave for 3 minutes then whisk, microwave for 1 minute then whisk and continute with 1 minute intervals till thick and creamy. Add Vanilla and choice of coloring.

When cool enough put into a piping bag for decorating.

~Caudle's Mac & Cheese~

2008-04-21T22:33:00.000-07:00

10- 12 oz. Package Brown Rice Pasta - Elbow or Penne work best :)

For the sauce:

3 tablespoons light olive oil
3 tablespoons rice flour
2 1/2 cups plain rice or nut milk
1/2 cup nutritional yeast
1/2 teaspoon mustard
1-2 teaspoons golden balsamic or rice vinegar, to taste
1/2 teaspoon sea salt, to taste (I like more)
1 tsp. Garlic Powder
1 tsp. Onion Powder

Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color

In a medium saucepan, heat the olive oil over medium heat, and whisk in the rice flour. Cook and stir the flour for about 10 seconds, then slowly add in the rice milk, whisking to blend the flour paste (called a roux) and rice milk.

Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.

Whisk in the rest of the ingredients. Pour over cooked pasta and serve :)

~Caudle's Pumpkin Soup~

2008-04-15T16:20:00.000-07:00

Okay so here is a weird (but very yummy) pumpkin soup that I invented last week.

2 Medium Onions Chopped
1 Package of Sliced Mushrooms (the kind in the container not the bag - I will find out the ounces next time I go to the store)

Saute the chopped onions and mushrooms. Blend or food process them until smooth.

32 Ounce Vegetable Broth (I used Imagine Organic)
1 - 29 Ounce can of Pure Pumpkin
Sea Salt (lots - I didn't measure but at least 1 Tablespoon)
1 tsp. Tumeric
1 tsp. Curry Powder
1/2 Cup Nutritional Yeast (Not Brewer's or Baker's Yeast)

Simmer all the above ingredients for about 15 minutes or make in the morning and let heat up in a crock pot for a quick dinner.

It is a pretty quick and suprisingly hearty soup.

~Chicken Noodle Soup~

2008-04-14T16:01:00.001-07:00

~INGREDIENTS~
4 skinless boneless chicken thighs
4 large carrots chopped
1/2 Onion- Diced
3 Garlic Cloves
1 pkg. W.W. Pasta
salt
pepper
italian seasoning
~Boil~
In a large stock pot, boil approximately 1/2 pan of water, frozen chicken, Carrots, onion, garlic, and seasonings till chicken is cooked through. Take out the chicken and add the pasta. Boil till pasta is done. then chop the chicken, put it back into the pot, let cool and serve.

~Gluten-Free Flour Blend~

2008-04-02T17:22:00.000-07:00

6 Cups White or Brown Rice Flour (do not use Sweet Rice Flour)
2 Cups Potato Starch
1 Cup Tapioca
~Mix ahead and use in place of flour in baking recipes. Store in an airtight container - If you use Brown Rice Flour I recommend storing in the freezer or fridge.
~There are many other versions of GF Flour Blends - I have had the best luck with the one above. I have tried quite a few. Here is a link to more versions go to Gluten Free Flour BlendsPlease let us know your experiences with Gluten Free Flours too :)

~Caudle's Pumpkin muffins~

2008-04-02T14:29:00.000-07:00

*Dairy Free & Gluten Free*

~INGREDIENTS~
1 (15 ounce) can 100% pure pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar (use your sweetener of choice - I used organic cane brown sugar)
1/2 cup vegetable oil
2 large eggs, lightly beaten (I used 2 T. Ground Flax and 6 T. hot water to replace)
2 cups flour of choice (I used 1 1/2 Cup Gluten-Free Flour Blend and 1/2 Rice Bran)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
~DIRECTIONS~
Adjust oven rack to center position and heat oven to 425 degrees (350 for large muffins).
Spray 36 mini-muffin cups with vegetable cooking spray (Or large Muffins cups).
~In a saucepan~
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes.
Turn hot puree into a bowl.
Whisk in brown sugar and oil, then slowly beat in eggs.Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for mini - 15-25 for Large Muffins (the tops should be cracking a bit). Let stand a few minutes, then transfer mini-muffins to a wire rack to cool.

~Chili Mac~

2008-02-13T16:32:00.000-08:00

*Dairy Free*

This is Quite Possibly the easiest Recipe ever!!

~Ingredients~
1/2 Bag of Whole Wheat Spiral Noodles
1 can "Nally" or "Denisons" original Chili
1 TBLSP Earth Ballance (buttery spread-dairy free)
~boil~
Pasta Till tender or Aldente if you prefer. Approx 15 minutes. Strain noodles and put them back into the pan,
~Add~
Earth ballance, chili and salt to taste. Stir till blended.
~Serve~
makes approx 3 sevings

~Variations~
Add some ground beef seasoned Taco style, Or for those of you who do eat dairy add some shredded cheese and leave out the salt. Some prefer to have more chili so you could add 2 cans instead of 1. I also like to add some frozen veggis when the pasta is done boiling, just before you strain it.

~Chicken and Rice~

2008-02-13T16:27:00.001-08:00

~INGREDIENTS~
2 cups cooked rice
4 chicken thighs (with skin on)
1 cup peas
1 cup corn
Salt
Pappy's seasoning
~BAKE~
Season Chicken and bake in a covered glass pan at 350 degrees for 1 hour or till done.
remove the chicken from the pan. You should have juices and fat left in the bottom, pour in your pre-cooked rice and veggis, salt and pepper to taste. and serve with the chicken on the side!
~I love the way the meat juice makes the rice sooo savory, i don't even miss the butter this way!

~Coconut-Banana Pancakes~

2008-02-13T16:15:00.000-08:00

INGREDIENTS
2 TSP. Baking Powder
1/2 C. W.W. Flour
1/2 C. Brown rice flour
3 TBSP. Honey
1 13 oz. can of Coconut milk
2 Eggs
1 tsp. Oil
1 Mashed Banana
1/8 C. Flax seeds
1 tsp. Vanilla
~Blend Dry ingredients in large pour spout bowl. Add Wet Ingredients and mix well.
Delicious Topped with Apple Sauce No Maple Syrup needed!

~Peter Pan NeverLand Cookies~

2008-01-29T14:54:00.000-08:00

~Ingredients~
2 ¼ C Flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 ½ c creamy peanut butter
1 c butter
1 c sugar
1 c brown sugar
2 eggs, slightly beaten
1 tsp vanilla
1 12 oz pkg white chocolate morsels
1 1/3 c coarsely chopped macadamia nuts

Preheat oven to 350. Combine flour, baking powder, baking soda and salt in small bowel, set aside.
Beat peanut butter, butter, and both sugars on medium-high until creamy. Add eggs 1 at a time, blending after each addition. Add vanilla. Gradually add flour mixture beating on low speed after each addition. Stir in morsels and nuts.
Drop batter by rounded tablespoons onto an ungreased cookie sheet, 1-1/2 inches apart. Bake for 15-16 minutes. Cool 5 minutes on cookies sheet; remove to wire rack. Cool completely.

~Three bean Soup~

2008-01-29T14:51:00.000-08:00

~Ingredients~
1 large onion, chopped
1 medium green pepper, chopped (optional)
4 garlic cloves, minced
2 tsp. olive oil
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) fat-free re-fried beans
1 can blacked beans, rinsed and drained
1 can (14!/2 oz.) chicken broth
1 can (14 1/2 oz.) stewed tomatoes, cut up
3/4 cup salsa
2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. ground cumin

In a large sauce pan, saute the onion, green pepper and garlic in oil until tender. Add the remaining ingredients; mix well. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes.
Serve with tortilla chips.

~Variations~
Add all black beans instead of kidney beans.
Add black beans and pinto beans.
Add ground hamburger.

~Singapore Noodle~

2008-01-29T14:17:00.000-08:00

This is a wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.

~Ingredients~
1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white grape juice
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons curry powder
Salt and white pepper to taste

~Marinate~
Shrimp and sliced chicken together in soy sauce, juice, cornstarch and white pepper for 20 minutes.
~Stir Fry~
In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil.
~Fry~
When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
~PLATING~
Serve family style on an oval platter.

~Chicken and Rice Bake~

2008-01-21T09:47:00.000-08:00

Prep Time: 5 min. Cook Time: 45 min.

Ingredients:

1 can (10 3/4 oz.) Cream of mushroom soup

1 cup Water

3/4 cup uncooked regular long-grain white rice

1/4 tsp. paprika

1/4 tsp. ground black pepper

4 skinless, bonless chicken breast halves

(2 whole chicken breasts cut in halves)

Directions:

Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with Chicken. Season with additional paprika and peper. Cover.

Bake: at 375 for 34 min.

Serves 4

~Veggi burgers~

2008-01-19T12:32:00.000-08:00

My Version of ~Veggi Burgers~ Is Really simple!

~Ingredients~
1/2 of a med Zuccini (sliced lengthwise)
2 slices of bread
Drizzle of Olive oil
Steak seasoning

~Condaments~
Basically wharever you like on your burgers
onion rings
Mayonaise
Mustard
Relish ect....

~Pre-heat~
Heat a frying pan on low with a drizzle of olive oil.
~Season~
The zuccini with your favorite steak seasoning. Then put your Zuccini in the pan seasoned side up( to prevent burning).
~Cook~
Fry on each side approx 2-5 minutes. just until tender. prepare bread, and add the zuccini!!
Eat!! Yum, yum!!

~Guacamole~

2008-01-16T10:28:00.000-08:00

~Simplified~

2 Ripe Avacados
1 TBSP cilantro-Fresh-minced
~A dash of~
Salt
Chili Powder
Garlic Powder

~Serve~

~Alteratons~
2 minced halepinos or other favorite chilis/peppers.
Diced onion
Diced Tomatoe

~Pumpkin Pie~

2008-01-12T22:47:00.000-08:00

~Dairy-Free Pumpkin Pie Filling ~

6 eggs beaten
1 1/2 C. Coconut Milk
1/2 C. Rice Milk
3/4 C. Pure Maple Syrup
3/4 C. Succanat
1 -29oz can of Pumpkin
3 tsp. Pumpkin Pie Spice

~All ingredients should be mixed thoroughly.
~Pour into two 9-10 Inch Pie Crusts.
~Bake at 375 degrees for 1-1 1/2 Hours or until a knife comes out clean.

~Crust~
click link Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html

~Banana Bread~

2008-01-12T22:24:00.001-08:00

INGREDIENTS:
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped Pecans or Walnuts
DIRECTIONS:
Grease a 9 x 5 inch loaf pan. Preheat oven to 350
degrees (175 degrees C).
Combine oil, honey, eggs, vanilla, and mashed bananas
in a bowl.
In a large bowl, whisk together flour, wheat germ,
salt, and baking soda. Make a well in dry ingredients,
and add the banana mixture. Mix together until dry
ingredients are moistened. Stir in nuts. Pour batter
into prepared pan.
Bake 1 hour in preheated oven. Test for doneness, and
cool on wire rack.

~Chocolate Chip Date Cake~

2008-01-12T22:18:00.000-08:00

~Ingredients~

2/3 c. hot water
1/2 c. chopped dates
1/2 tsp. baking soda
1/3 c. oil
1 c. flour
1/2 c. chocolate chips
1/4 c. sweetener
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
1 egg

Heat oven to 350 degrees. In a medium bowl pour hot
water over dates. stir in 1/2 tsp. baking soda, let
stand 5 minutes.

Pour remaining ingredients into date mixture. pur
into
ungreased 8x8 baking pan. Sprinkle with topping and
bake aprox 35 minutesor until done. mokes 9
servings.

~ Chocolate chip-nut topping~

1/2 c. chocolate chips
1/2 c. chopped nuts
2 tBlsp. Sweetener

mix all ingredients. put on top of cake before
baking.

~Cheese Cake~

2008-01-12T21:15:00.000-08:00

(Low Glycemic index)

1 Graham Cracker crust( I make mine with "MI-DEL"
graham crackers)
3 pkgs. Of 8 oz. cream creese
3 Eggs
3/4 Cup Pure Maple Syrup
1 TBLSP Vanilla

***Optional***
1 Cup Pumpkin
1 tsp. Pumpkin spice

-Blend Soft cream creese and Vanilla Together
-Add sweetener
-Add Beaten Eggs
-Pour into pie crust
*****add spiced pumpkin and swirl if desired*****

-Bake @ 300degrees for 60- 80 minutes or until done in
the center.
-Refrigerate for 3 hours or till chilled.

~Meaty Frijoles~ (Pinto Beans)

2008-01-12T18:58:00.000-08:00

~Ingredients~

6 c. of Water
3 c. dry Pinto Beans
4 Large Carrots chopped
1/2 diced onion
5 cloves minced garlic
1 lb Ground beef
Salt
Pappy's Seasoning
Italian seasoning

~Saute~
Onion, ground beef and Garlic

~add~
Water, beans and carrots
Bring to a boil and reduce to simmer.
Cook for approx 2 hours. Technically the beans are done after about an hour, but we like them more tender so I cook mine for more like 3 hours.

~Serve~
Wrap in a tortilla topped with Cheese, Salsa, Olives, Guacamole, Tomatoes ect.
Or in a bowl topped with all of the above, with Tortilla or toast on the side!

~Substitutions~
Corn for the Carrots
Stewed or diced tomatoes for part of the water.

~makes~
1 med Stew pot
Serves about 8

~Coconut Honey Un-Butter~

2008-01-12T14:04:00.000-08:00

(Dairy Free)

It's totally easy.
3/4 cup coconut oil

1/4 cup honey
flax seed oil~for color and to help the the coconut oil be softer.

(I just added it until it was about the color of butter)

Mix Coconut oil and flax seed oil until smooth then

gradually add the honey while mixing.
The honey and coconut oil need to be a little warm.

(just above room tempature)

~If you have a sweet tooth may want to increase the amount of honey used~

~Potato Soup~

2008-01-11T16:07:00.000-08:00

~Ingredients~

1/2 onion diced
3 cloves garlic minced
1lb ground beef
4 large Carrots-chopped
10 small-med potatoes
2TBSP approx. corn starch
6-8 c. water-approx
Salt
pepper
italian seasoning
Pappy's seasoning

~saute~
In a large pot, Saute the Onion, Garlic, groundbeef and seasonings. To taste.

~Add~
Carrots, potatoes and water, just till pan is close to full. Bring to a boil and reduce heat to simmer.

~cook~
Approx 45 minutes or until all veggis and potatos are tender.

~stir in~
2 or so TBSP cornstarch, depending on prefered thickness of soup. *Note: pre-mix the cornstarch with a little water before adding to the soup. Bring the soup back to simmer for a moment.

~serve~
Makes approx 1 med soup pot!

~Variations~
Corn,Peas, celery. or any type of frozen veggis
Substitute chicken or steak strips or stew meat in place of the ground beef.

~coconut candy~

2008-01-11T15:18:00.000-08:00

Coconut Candy (Audrès Wedding Cake)

1/3 cup brown rice syrup
1 tablespoon coconut oil
2 cups unsweetened shredded coconut

Optional:
½ cup melted chocolate chips
½ cup copped almonds

Cut 8"x 8" piece of wax paper and line 8"x 8" pan. Bring brown rice syrup and coconut oil to a boil. Reduce for about one minute ad coconut incorporate ingredients well. Pour mixture into lined pan. Press mixture into bottom of pan. Cool in refrigerator then top with optional chocolate. Sprinkle with almonds if desired. Refrigerate until chocolate is set. Cut and serve.

This was Audrès (my sugar-free SIL) wedding cake. We served it on a cute white cake pedestal with melted chocolate on the top.

Dejavoo

Frittata De Pasta

Black Beans and Rice

Family Favorite Fried Rice

*MY* Midnight Brownies

~Pie Crust~

Gang-Garee-Gai (Yellow Curry with Chicken)

Indian Spiced Curry

~Apple Pear Crisp~

Instructions~

Preheat oven to 375ºF. Coat a 9- X 13-inch glass baking dish with cooking spray.

Slice Apples and Pears into approx 1 inch thick slices. Place apple and pear slices in a Large bowl. Toss with lemon juice and Succanat; set aside.

Make topping, in another medium bowl, beat the egg. Add succant, buttery spread, salt and spices; mix to combine. Add oats; mix well.

Pour fruit into prepared baking dish and evenly sprinkle oat mixture on top. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool a little before serving!

~Gooey Caramel Corn~

~Crock-Pot Lemon Chicken~

4th of July Cake

~Cinco De Meyo Salsa~

~Verry Berry Pie~

Directions:

~Vegan Victoria Sponge Cake~

~Vegan Whipped Cream~

~Papa's Cookies~

~YUMMY~ Brussels Sprouts

~Tuna Salad~

~Tahitian Chocoalte Ice Cream~

~Marshmallows~

~Apple Sauce Birthday Cake~

~Irish Oatmeal Cookies~

~Soft Pretzels~

Minestrone Soup

Applesauce Muffins

The Best Banana Muffins

~The Best Chocolate Pudding~

~Caudle's Mac & Cheese~

~Caudle's Pumpkin Soup~

~Chicken Noodle Soup~

~Gluten-Free Flour Blend~

~Caudle's Pumpkin muffins~

~Chili Mac~

~Chicken and Rice~

~Coconut-Banana Pancakes~

~Peter Pan NeverLand Cookies~

~Three bean Soup~

~Singapore Noodle~

~Chicken and Rice Bake~

~Veggi burgers~

~Guacamole~

~Pumpkin Pie~

~Banana Bread~

~Chocolate Chip Date Cake~

~Cheese Cake~

~Meaty Frijoles~ (Pinto Beans)

~Coconut Honey Un-Butter~

~Potato Soup~

~coconut candy~

MY Midnight Brownies