Chocolate protein muffins

Chocolate Protein Muffins: Hannah 

2 ripe bananas 

+ 2 eggs 

+ 2 tbsp honey 

+ 3/4 cup almond flour

 + 1 tsp baking powder 

+ 1 tsp baking soda 

+ 1/2 tsp cinnamon 

+ 2 scoops Dutch Chocolate Complete.

 Combine all ingredients in a mixer, food processor, or by hand (that’s what I did). Pour into lined muffin tin, sprinkle with mini choc chips if ya want, and bake at 350 for 15-18 mins or until toothpick comes out clean! -   Huge hit at the Jowers’ house this cloudy morning!!

Family Green bean shepherds stew casserole

Green Bean "Casserole" or soup:

Ground beef (I usually use at least 3 lbs... makes great left overs! 

1 med chopped onion

1 Large can corn

1 Large can green beans

1 Family size can of tomato soup

mashed potatoes

-saute onions in butter

-add beef and brown

-drain corn and green beans then add to beef mix in pot

-pour in tomato soup and stir

-add water if needed

top with mashed potatoes

** MAKES GREAT LEFT OVERS... I NEVER HAVE TO THROW OUT ANY!

 Stew for a cold day:

Large package or 2 of stew meat

1 medium onion chopped

1 stalk of celery chopped

1 med bag of baby carrots

1 bag of baby red potatoes

3 cans of v-8 juice

bouillon 

water

saute onion in butter

add meat and cook till browned

salt and pepper meat to taste

add vegetables

pour in v-8

use enough water to cover the meat and veggies

add 4 cubes of beef bouillon 

cover and simmer on medium heat until vegetables are tender

after potatoes get soft, you can smash to make a thicker broth

serve with cornbread or saltines:) 

Tahtee's Hot Cocoa

Tahtee's Hot Cocoa

In pot over low heat combine the following ingredients

(you keep on low so the milk won't scald)

6C milk

2 C 1/2 and 1/2 or cream

sweeten to taste with sugar, honey, stevia or a combination 

(taste to see if sweet enough for your taste)

4-6T of cocoa (use good quality)

1-2T vanilla

Heat through and serve with whipped cream and/or marshmallows

*add a T of cinnamon if you like making it more a mexican cocoa

*as soon as you have poured your cups, put the remainder in a jar to reheat later. If you leave on stove top it will develop a film which is not harmful, just scrape off. 

Tahtees Hot cocoa:
In pot over low heat
6C milk
2C 1/2 and 1

TTahtees Hot cocoa:
In pot over low hTaheat
6C milk
2C 1/2 and 1/2
Sweeten to taste with stevia, sugar, honey or combination (taste it to see if it sweet enough for you)
4-6T cocoa
1T of vanilla
Heat through and serve with whipped cream


*1t of cinnamon for a Mexican hot cocoa is good too

* if you leave on stove with heat it will form a film. Put remainder in jar and refrigerate. 2
Sweeten to taste with 

Tahtees Hot cocoa:
In pot over low heat
6C milk
2C 1/2 and 1/2
Sweeten to taste with stevia, sugar, honey or combination (taste it to see if it sweet enough for you)
4-6T cocoa
1T of vanilla
Heat through and serve with whipped cream


*1t of cinnamon for a Mexican hot cocoa is good too

* if you leave on stove with heat it will form a film. Put remainder in jar and refrigerate.   sugar, honey or combination (taste it to see if it sweet enough for you)
4-6T cocoa
1T of vanilla
Heat through and serve with whipped cream


*1t of cinnamon for a Mexican hot cocoa is good too

* if you leave on stove with heat it will form a film. Put remainder in jar and refrigerate. 

Tahtee's Wassail

Tahtee’s Christmas Wassail

1 jar apple cider

1 jar of pineapple juice

1 jar of grape juice

1 jar of either cranberry or cherry juice

1 large orange squeezed into the juice then drop the whole washed orange with peel into the pot

1 large lemon squeezed into juice and the washed lemon put into the pot with the peel and all

1 T of cinnamon

1 t of clove

1 cup of sugar (or use stevia, honey or even red hots… make sure no one has red dye allergies if you use red hots!!) 

 

Mix all ingredients (you might use 2 jars of cider if making for a large crowd and you want a more appley flavor) 

Heat on stove till hot then turn down the temp. 

Fire Cider recipe

Fire Cider (immune booster and flu fighter!!)

Ingredients

• 24 oz. raw apple cider vinegar
• ¼ cup garlic minced
• ¼ cup onion minced
• 1/2 cup fresh ginger peeled and grated
• 1/2 cup horseradish peeled and grated
• 2 pieces turmeric root peeled and grated, OR 2 tbsp turmeric powder
• 1/4 tsp. cayenne pepper
• 2 hot peppers (jalepeño, habanero, etc., minced)
• Zest and juice from 1 lemon
• raw honey to taste (OPTIONAL)

Optional Seasonal Additions:

• Several sprigs of fresh organic rosemary, thyme or oregano
• rosehips
• star anise
• schisandra berries
• astragalus
• parsley
• burdock root
• black peppercorns
• Fresh orange, grapefruit, or lime juice and peels

Instructions

• Using a peeler and a food processor, peel and grate all the roots. 
• Mince the garlic, onions and hot peppers, then zest and squeeze the lemon. (Gloves will be handy for handling the peppers.)
• Combine all the ingredients in a ceramic or glass bowl, except for the vinegar and honey, and mix well.
• Transfer the mixture to a one-quart Mason jar. Hold your face away from the jar as you fill it.
• Pour in apple cider vinegar until you fill it to the top.
• Use a piece of parchment paper under the jar lid to keep the vinegar from touching the metal, or better yet, use a BPA-free plastic lid made for Mason jars.
• Shake well!
• Store in a dark, cool place for one month and shake daily.
• After one month, use cheesecloth or a nut milk bag to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp.
• You can use the tonic straight or, if you prefer, add 1/4 cup of honey and stir until incorporated to make cider. Taste your cider and add another 1/4 cup of honey until you reach the desired sweetness.
• Use the rest of the dry mixture as seasoning when cooking.

Notes

Note: Turmeric stains everything, the peppers are hot, and horseradish root is strong enough to clear not just your sinuses, but the whole room. You may want to wear a mask to protect from horseradish fumes, and gloves to keep your hands clean and cool.

Susans's Brisket, mac and cheese, chicken enchiladas and more:)

Susan's Chicken pot pie

Chicken Pot Pie (Susan's famous pie) 

Ingredients:

4 cooked chicken breasts

4 carrots

2 potatoes 

Small can peas

Small can creamed corn

Salt/pepper

2 cans cr of chicken/mushroom soup

2 cans 15oz or so chicken broth

1 stick butter

Topping

11/2 c self-rising flour 

11/2 c milk

Directions:

Preheat oven to 350-375- 

While boiling potatoes and carrots melt one stick butter in Dutch oven. Drain potatoes and carrots.

Layer chicken, potatoes, carrots, drained peas, corn in Dutch oven- salt and pepper to taste.

Whisk soups and broth together and pour over ingredients.

Mix flour and milk.

Pour over the top and slide into oven for 35-45 min or until golden brown and bubbly. Enjoy!

Lea's Fabulous Breakfast Bars

Lea's fabulous breakfast Bars

Breakfast bars (thank you Lea Roberts​ for this recipe!!)

I doubled the recipe; added pecans and dark chocolate chips; used cherries instead of raisins; and used 1/2 flax flour and 1/2 almond flour for doubled 

Lea made these for me and Susan one weekend we had a girl's weekend at PK
1/2 c coconut oil
1/2 c honey
1/2 tsp salt
1/2 tsp baking soda
2 1/2 c almond meal 
1 c shredded coconut
1 c pumpkin seeds
1 c sunflower seeds
1/2 c chopped almonds
1/2 c raisins (cranberries or cherries are great)
 **if you want, add chocolate chips, pecans, or flax seeds just add a little more honey and coconut oil to make correct consistency
-grease pan and press mixture into the large rectangled baker
-bake 20 min at 350
cool in pan for 2 hours before cutting and store remaining in the refrigerator

I will always think of her when I make them! 

King Ranch Casserole

King Ranch Casserole

**Wibby got knocked in the chin recently as he was working the momma cows in the chutes... he couldn't eat anything hard as he'd almost bitten through his tongue and his black and blue chin refused any hard chewing... so.... King Ranch Casserole was a perfect Sunday lunch choice... along with PopT's great brownies cooked in individual tins for extra crispy edges!)

Ingredients: 1 cooked 2 1/2 pound fryer (cooked with carrots, onion, celery and garlic) shredded 10 corn tortillas (we love the homemade Texas ones!) 1 onion, chopped (make sure it is organic... probably a 10/14 onion best) 1 green and 1 red bell pepper, seeds and stem removed, diced (or half and half) 2 cups of grated cheddar cheese (I add enough to be sure there is at least a 1/2" layer on top) 1 can of cream of mushroom soup 1 can of cream of chicken soup 1 cup of chicken broth (organic please) 1 can of Ro-Tel tomatoes (or any chopped stewed tomato of your choice) 1 tsp. of chili powder How you cook and serve it: 1. Preheat oven to 350 degrees. 2. Combine soups, broth, Ro-Tel tomatoes and chili powder; blend until smooth. 3. Place a layer of chicken in a greased casserole dish. 4. Add layers of tortillas, onion, bell peppers, cheese and sauce. 5. Repeat layers, ending with cheese (again... we love cheese... so we use a bunch) 6. Bake uncovered for half an hour or until brown and bubbling. serve with sour cream and a sprinkling of cayenne pepper or chili powder for color... and finish with a sprig of cilantro......voila......a TEXAS favorite!

Granola for EVERYDAY!!!

Let me begin by saying that I eat this everyday over FAGE (no other will do!!) Sometimes

even for 2 meals:)

ingredients:

5 cups rolled oats 

1 cup sliced almonds 

1 cup chopped pecans (good ole Texas must!) 

1 cup Pepita seeds 

1 cup ground flax 

1 cup wheat germ 

1 cup sesame seed 

2 cups shredded unsweetened coconut 

1 cup hulled sunflower seeds (I use salted) 

1 cup oil (sesame best, or canola) 

2 cups local unprocessed honey *I add some sea salt (certainly optional!) 

2 cups unsweetened dried cherries 1 cup dried blueberries 

2 cups dried cranberries (unsweetened if you can find it) 

directions: *preheat oven to about 325 *IN A HUGE BOWL:)))) stir together all ingredients EXCEPT FRUIT!!! (if you will heat the honey a bit it will mix much easier) *Pour into LARGE oiled pan (I use the same kind of pan in which I cook Thanksgiving turkey) *HOW LONG??? This is the only tricky part..... most granola recipes will say for about 20 minutes.... I've found that it takes much longer with this much stuff:) I put it in the oven and every 10 minutes (or shorter as it cooks) I stir the mixture especially the edges. As it gets done... your entire kitchen will get the aroma of honey toasted oats and nuts! YUMMMMMMMMMMY When it gets brown all through, take it out and let it cool for a short time. When you can touch the pan, stir in the dried fruits. Continue to cool the mixture... as it cools, it will begin to get crunchy. I find it easiest to stir it as I come into the kitchen until it is completely cool. Store it in airtight containers. 

CAUTION: only share it with family and friends if you want to ALWAYS make big batches... well maybe that is only applicable to VERY good friends and wonderful daughters:) Enjoy!!! Truly... this is a staple at our house... and TRULY FAGE yogurt is best!

Pop's B'day cake: Coconut with cherries on top!

Nana has made this cake for Pop's birthday for as long as I can remember!!
The seven minute frosting is a bit tricky, but you can bet the cake is absolutely the best white cake recipe you'll EVER find! Below, in Nana's own words,
THE RECIPE!

Pop's birthday cake is from a Betty Crocker cook book I (Nana) received as a wedding gift I think from Aunt Betty but I could be wrong about that . Anyway it has to be over 57 years old.
(PS... Aunt Bette gave me the revised version of the same cookbook as her wedding gift to me and Troy... why change a good thing?)

Rich Silver Cake

2 9" layers 350 degrees ( I bake at 325 because my ovens are convection ovens) 30 to 35 minutes I grease and flour and line the pans with wax paper.

cream together until fluffy: 1 cup soft shortening

2 cups sugar

sift together : 3 cups sifted SOFTASILK flour

4 tsp baking powder

1 tsp salt

stir in alternately with : 1 1/3 "thin" milk ( now that we

have low fat milk I use 2%

2 tsp almond flavoring ( the recipe

calls for vanilla but we prefer

almond

fold in : 6 egg whites stiffly beaten

I chill these layers in the refrigerator over night and they will be easier to work with! This is a very tender cake. This will make a 9" cake , when I want to do a 12" I half again the recipe.

Nectarine, Corn and Black Bean Salsa

NECTARINE, CORN AND BLACK BEAN SALSA

We fixed this yesterday, May 8, 2009 after the BG track meet and the day of 105 degree heat!!! such a cooling and pretty end to a day of 3 blue ribbons and 2 red! Way to smoke the track KGC!!! We're proud of you... let's celebrate!
Ingredients
juice of two limes
1 teaspoon of cumin
1 teaspoon of hot sauce (I used Tabasco)

4 ripe nectarines (or you can use mango.. Emily likes the refrigerated jarred ones)
1 -11oz. can of whole kernel sweet corn, drained
1-15 oz. can of black beans, rinsed and drained
1 medium tomato, cored, seeded and finely diced (OPTIONAL in our family!)
1 small jalapeno pepper, seeded and chopped (OPTIONAL!)
1 small green bell pepper, cored, seeded and chopped (I like to use RED)
2 bunches of green onions
freshly ground sea salt to taste
freshly ground pepper to taste
Thin lime slices and sprigs of fresh mint for garnish.
Directions
Whisk together the lime juice, cumin and hot sauce in a bowl, and set aside.
Mix all remaining ingredients (except for the salt and pepper) together in another bowl.
Pour the juice mixture over the other ingredients and gently mix with a spoon.
Add salt and pepper to taste.
Chill for at least one hour.
Garnish with sprigs of fresh mint and lime slices.
Serve with organic, blue corn chips as an appetizer.

We love Julio chips even if they are a bit salty... but the blue corn is pretty with the colors of the dish...

It looks like a celebration.....Troy loves the bit of spice from the Tabasco and would add more to his individual serving!

Nana's Brownie Cake

Nana's Brownie Cake

*this is my mother's favorite cake... VERY chocolate, very moist, and, for us, none better!

we will do this for Nana's birthday every year!!! as long as I can remember!

melt and boil (I use the microwave these days :)

1 stk butter

1/2 c shortening

4 T cocoa

1 C water

pour into: 2 C flour

2 C sugar

pinch of salt

mix and add: 2 eggs

1/2 C buttermilk (if you don't have buttermilk on hand... today I didn't... use 1/2 c milk and add 1 T lemon juice... let it sit for 5 minute and use as buttermilk... works great!)
1 t soda

Mix and pour into Pyrex sheet cake pan (I use the med. size one)
cook 30 minutes at 350 degrees (until toothpick comes out clean)
Icing:
melt: 1 stick butter
4T cocoa
6 T milk
mix into above liquid: 1 box powdered sugar
1 T vanilla
1 C chopped nuts (notice hint at bottom of recipe)

pour over warm (NOT HOT) cake....

hint: 1/2 our family likes nuts, 1/2 don't!

hence.... we pour 1/2 icing over cake and then mix nuts into the other 1/2 and pour over remainder of cake.... gotta please the crowd!

*** this is even better if you can make it a day ahead... only gets better as it sits a while!

Canadian Cheese Soup

Helen Corbitt's Canadian Cheese Soup

*this is one of Nana's best!!!

(I think she got the recipe from a cafeteria we frequented EVERY Sunday after church)

(recipe for 8 servings... so we usually doubled the recipe)

1/4 C butter

1/2 C finely diced onion

1/2 C finely diced carrots

1/2 C finely diced celery

1/4 C flour

1 1/2 T cornstarch

1 QT chicken stock (use organic free range best!.. )

1 QT milk

1/8 t soda

1 C shredded cheddar cheese (I use a bit more)

salt and pepper to taste

2 T parsley (chopped fine)

Melt butter in the pot in which you will cook soup.
(to chop veggies, I pour 1/2 stock in blender and then veggies... pulse on chop... then scoop the veggies out of stock from blender into the melted butter in pan, reserve the stock in blender)

Saute veggies in butter over low heat until soft.

Add flour and cornstarch and cook until bubbly.

Add stock and milk to make a smooth sauce.

Add soda and the grated cheese.

Season with salt and pepper.

Add parsley a few minutes before you serve.

hint: if you cook this at too high a temp, it will separate instead of being smooth.

After you've added the soda and cheese.... just let it melt into a smooth hearty soup.

*we like to serve with Sister Shubert rolls and a fruit salad.... Enjoy one of our family favorites!

Chicken and Dumplings X 2 + suggestions

Chicken and Dumplings

*tonight was probably the last cold cold night of 2009 so we took the opportunity for one of the

ultimate Texas comfort food!

Pressure Cooker method...

*fill pot with cut up chicken (I prefer to use some with skin, but most unskinned pieces)

*add 2 handfuls of baby carrots

*2-4 stalks celery cut into pieces

*1 cut up onion

*garlic (I use 7-10 cloves)

*salt/pepper/curry powder to taste

*fill with water to 1-2inches below top of cooker

*put lid on cooker and turn heat to medium

*after the cooker begins to steam from top, cook for 15-20 minutes

(do not let cooker steam dry!! pay attention!)

*remove from heat... DO NOT TAKE OFF LID!!!

*let pressure die down until you can wiggle little top and no steam comes out

*remove lid and let the stew cool
*after cooled... put into refrigerator to let fat harden to be removed before you add dumplings
(thanks Kyle for reminding me!! GREAT easy way to remove fat from broth!!)

Dumplings:
*canned biscuits (organic store have these now) I used Pillsbury dinner rolls to make the dumplings for this batch

*after you skim fat,

*remove bones from chicken (be sure to get the little ones!!)
*put back onto stove and bring to boil
*divide rolls into thirds and roll into balls for dumplings

*drop balls into the boiling broth... they will swell up, but just keep adding (I used 2 cans)

*use spoon to push the new dumplings under the broth

*after you add all dumplings... let it simmer on low for another 20-30 minutes.. stir down a couple of times...make sure all dumplings get cooked through

ENJOY on a cold day with lots of family!!!

makes great leftovers!

below the pictureof our last cold 2009 day,

is Cindy Solomon's grannies recipe... Thanks Cindy for another version

Sue Bradley's Chicken and Dumplings

*cut up a whole chicken and cook till it falls off the bone

*debone and add 1 stick of butter

dumplings

2cups flour

1/2 c salt

1/4 c butter

water to make a stiff dough

Mix all ingredients adding water last

when dough forms a ball, dust counter with flour

pour dough onto flour and dust with flour to work dough

roll out like working a pie crust

cut into strips (you don't want your dough too thin)

have broth of chicken boiling

drop dumplings into broth

after all dumplings are in broth boil for 20 minutes low heat

when done, salt and pepper to taste

yields 4 servings

(Sue always tripled the recipe)

Cheese Egg and Green Chili Cassarole

Cheese and Green Chili casserole

(made by Louise Lockhart for my wedding shower, April of 1975)

**understand that this is one of our MOST used family recipes, and as yet, I've not found one to compete with it's flavor and versatility**

Begin with FRESH EGGS!!! (recipe at end of pictures)

Use a blender or hand held beater to mix flour, eggs and milk
I make several recipes at once as it freezes beautifully...

we even freeze individual servings to heat later or send on trips.

**this was the recipe I would take on every ski (water or snow) trip we ever took with groups!\

DO NOT USE FOIL PANS!!!!

To designate hot chilies, bacon, or ground beef areas, I use peppers on the end of the casserole with the difference. That way children can be sure not to get a hot bite!

Recipe:

*line large glass casserole pan with soft corn tortillas (usually 6 med. sized)

*top with med can of chopped green chilies

(here you can add crumbled bacon, ground beef, sausage, or jalapenos if you want)

*spread 6+ cups of grated cheese (mild cheddar or longhorn) on top of chilies

*beat 6 fresh eggs + 1/2 cup flour + 2 cups milk

*pour over cheese

*bake 30-40 minutes at 325 degrees

*top servings with sour cream and picante

ENJOY~~~~ with fun family and friends!

we have for so many years!

Almond Syrup (my wedding punch)

Almond Syrup

golden and sparkly in a crystal punch bowl

(this was my wedding punch May 17, 1975)

recipe provided then by Mary Mathieson

5 C sugar

2 C water

1/2 teaspoon fruit fresh

1 oz bottle of vanilla extract

1 oz bottle of almond extract

mix all ingredients in a quart saucepan

boil till all is dissolved

*this will keep a LONG time in the refrigerator to use as needed*

recipe will serve 70 people

1 C syrup to 1 quart of ginger ale

Cindy's Cinnamon Rolls

before
after

Cindy's Cinnamon Roll Recipe

** Cindy was a great friend from my Jr. High... even elementary school days in Abilene, at Mann Jr. High, and then Abilene High School..... Thanks so much for the contribution! can't wait to try them!

This is exactly a recipe for Refrigerator Dinner Rolls.........

But, my Mom used the dough for Cinnamon Rolls...

I would just scan the recipe, but I am not sure how it would turn out.

1 pkg. dry yeast

2c. lukewarm water

1 egg

1/3c. sugar

1T. salt

5c. flour

3 heaping T. of liquid oil (you can't really heap oil, so I just let it over flow a little)

Dissolve yeast in 1c. water.

Beat together the egg, sugar, yeast mixture and 2 1/2c. of flour.

Add salt and oil.

Add the last cup of water and the rest of the flour.

Beat well.

Put dough in a very large bowl and cover with damp cloth.

Let stand in refigerator at least 2 hrs. but preferably overnight.

For Cinnamon rolls:

Flour working surface.

No need to kneed this dough.

Just work a little bit with flour so that you can rolll it out on counter top.......

Spread dough with softened maragine,

sprinkle with however much sugar and cinnamon you want.

(We added chopped pecans this year).

Roll as tightly as possible... I cut the rolls with dental floss......

Place rolls in a lightly greased pan and let rise.

**** Here's a trick, my sister shared...

After rolls are in the pan.

Boil some water and place in a shallow pan on the bottom rack of a COLD oven.

Place cinnamon rolls on the rack just above and cover with cloth.

Let rise 30 to 45 minutes!

THIS WORKS PERFECTLY

...Bake at 375 just until lightly golden.

While baking rolls, make the icing.

I use powder sugar, 1t. vanilla and enough milk to make a faily thick icing.

Drizzle on HOT ROLLS!

1 batch = 1 xtra large pan

1 double batch = 3 large and 2 samll pans

1 double batch = 5 small pans and

1 large pan1 double batch = 8 small pans (9 rolls each)

If making dinner rolls:

Make into rolls . Let rise, same as above.

Bake for about 10 min at 400 degrees

Mimi's Apricot Nectar Cake

Mimi's Apricot Nectar cake

(everyone in the family loves it... TR just told his mommy yesterday

"just use your 'tasters' to taste it mom... it's what I call YUMMY!")

easy, gone in a flash if the family is around!

preheat oven 350.... cooking time about 45 minutes

ingredients:

1 box white cake mix

1 small box apricot jello (not sugar free)

2/3 cup canola oil

2/3 cup apricot nectar (usually one of the little cans is exactly right... if you don't have apricot

I've substituted pineapple juice)

1 t lemon extract

4 eggs

*mix as listed pour into greased bundt pan

*bake at 350 for 45 minute

DRIZZLE: (be sure to make extra to pour on individual pieces for those who LOVE it!)

1 cup powdered sugar

juice of one lemon

*spoon glaze over warm cake

(seriously.... we make about triple this because Jeff, Troy and the kids love the tart/sweet of the glaze on the cake)