Banana Buttermilk Pancakes

1 egg
1 1/2 tbs. butter
2tbs. oil
1 large banana mashed
1c. buttermilk
1c. whole wheat flour
3tbs. brown sugar
1/2tsp. baking powder
1/4tsp. baking soda
1/4tsp. salt

Stir together and pour
onto hot griddle!

Banana Blueberry Muffins

2 ripe bananas
2 eggs
1c. brown sugar
1/2c. melted butter
1 tsp. vanilla
2 1/4c. whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon(opt.)
1 tsp. salt

Mix the 1st 5 ingredients together.
Add all the rest.
Fold in blueberries gently.
Pour into muffin pans.
Bake 350 for 12-15 mins.

Healthy Cookies

3/4 c. coconut oil
1/2 c. honey
1 c. brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 1/2 c. whole wheat flour
2 1/2 c. rolled oats
1/2 c. milk
(I love it with almond or coconut milk)
2 c. chocolate chips

Mix all ingredients together.

Spoon onto greased cookie sheets.

Bake at 350 for 10 minutes.

Other mix-in options:

raisins, craisins, flax seed, wheat germ, sunflower seeds, walnuts, anything!

Healthy Refrigerator Bran Muffins

-->

4 c. bran flakes cereal
2 c. all bran cereal
2 cups boiling water
1 quart (4 cups) buttermilk
1 stick butter, melted
½ c. applesauce
2 c. sugar
4 large eggs
1 tsp. vanilla
5 c. whole wheat flour
4 tsp. baking soda
1 tsp. salt

In a large bowl with a tight fitting lid, place the bran flakes and the all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes

Creamy Potato Soup

In a large pot:

1 onion chopped
4-5 large potatoes diced
2 carrots diced
1/2 red pepper chopped
1/2 yellow pepper chopped
Cover with water and cook until tender.

While veggies cook in another small pot:

1/4c butter
1/4c flour
1c 1/2 and 1/2
1c milk
2 tbs chicken bullion
1 tsp garlic salt
1/2 tsp pepper
1c sharp cheader cheese
Mix until thick and stir into tender veggies.

Tip: Mash cooked veggies just a little bit.

*You can add broccoli and any other veggie you like.
Just make it to your liking or what you have in your fridge.

*If doing in pressure cooker
cover veggies with water
and cook on high pressure for 5 mins.
Then drain some of the water off
mash a little bit
and add the milk mixture.
Leave on warm until ready to serve.

Puppy Chow

Ingredients:

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups crispix or rice chex cereal
1-1/2 cups powdered sugar

Instructions:

Combine peanut butter, butter and chocolate chips until melted. Add vanilla.

Pour in the cereal and gently toss until covered evenly.

Coat with powdered sugar evenly over the cereal.

Enjoy!

Mary Agle Dressing

1 lg. clove garlic
1tbs sea salt
1/2c. apple cider vinegar
1/2c. canola oil
pepper to taste

Crush garlic with salt until smooth.
Add vinegar and beat in oil.
Add pepper to taste.
Shake well before serving.

Tomato Bisque

1 #10 can of crushed tomatoes
1 quart of heavy cream
3 heaping tbs of chicken bullion
2 cloves crushed garlic
1 tbs sugar

Heat together and serve.
Aunt Jennifer gave me this recipe.
She uses it with all her catering.
I feel so lucky that she shares!
Enjoy!

Chicken Tortilla Soup

In a big pot

Saute:
2 tbs. olive oil
1 onion chopped
2 cloves garlic mashed
Add:
4c. chicken broth
2 chicken breasts cooked and shredded
1 can green chilies
1 can petite diced tomatoes
1 can black beans
1 can pinto beans
1 tsp chili powder
1 tbs el pato sauce
Stir and cook for a bit. In a bowl put chips some soup
and then top with whatever you like.
Cilantro, avocado, cheese, sour cream!
(sometimes I don't put the chicken in, it's still great)

Refried Beans

1 onion, peeled and halved

3 c. dry pinto beans, rinsed

½ fresh jalapeno pepper, seeded and chopped

2 tbs minced garlic

5 tsp salt

1 ¾ tsp fresh ground black pepper

1/8 tsp ground cumin, optional

9 cups water

Directions:

Place the rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Put the onion (cut in two) on top as it will be removed when you're done cooking the beans. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

If you do this recipe in a pressure cooker, just cook on high pressure for 30-35 minutes per cup of beans. So you would cook it for a total of 90-105 minutes for the 3 cups of beans in this recipe.

Canned Chicken

Fill clean jars to the top
with chicken breasts.
Add 1/2 tsp salt

Place in pressure cooker
and bring to pressure (second red line) then cook
75 minutes for pint jars
90 minutes for quart jars

Remove from heat and let
the pressure release on own.
Then remove and cool for the sealing.

Awesome Pasta

In a sauce pan:
1/4c olive oil
1/4c butter
3 chicken breasts cut into small pieces
2 cloves garlic crushed

Saute together until chicken is done.
Then add:
1/2 a jar of classico
1c 1/2 and 1/2

Pour into a crock pot and stir in:
2 packages of McCormick Alfredo sauce
1 tbs basil
1 tbs oregano

Cook on low for a bit, then stir into cooked bow tie pasta.

Chocolate Peppermint Cookies

1 cake mix, any flavor
2 eggs
1/2 oil
1 tsp peppermint extract

*Mix all together and shape into balls.
Bake at 375 for 8-9 minutes.

Top with peppermint kiss!