1 1/2 Mayonnaise (I use Olive Oil Mayo)
1 T Honey
2 T Milk
4 tsp Lemon Juice
2 tsp Poppy Seeds
3/4 tsp Celery Seeds
1-2 drops doTerra Lemon Essential Oil
1-2 Toothpicks doTerra Celery Seed Essential Oil (see cooking with essential oils)
Combined all ingredients together in glass or metal bowl. Cover and refrigerate until ready to server.
4 cups Shredded Cabbage
1 cup Shredded Carrots
Combined slaw ingredients with dressing just before serving.
I love experimenting. One of my children has developed a Gluten intolerance so I have been adjusting recipes. This one I divide in half before doing the flour so she can enjoy them too. You can also make a full batch Gluten Free.
1 cube Butter (yes real butter)
16 oz Natural Peanut Butter
2 Cups Brown Sugar
1 T Real Vanilla
1 tsp Sea Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 cups All Purpose Flour or Bob’s Red Mill 1 to 1 Baking Flour
2 cup Chocolate Chips
Preheat oven to 350. Cream together butter, peanut butter, brown sugar, and vanilla. Stir in eggs, salt, baking powder, and baking soda. Stir in flour.
Stir in chocolate chips. Line pan with parchment paper. Scoop on to parchment paper. Flatten with fork or the bottom of a cup. Bake for 8-10.
Over Spring Break we went to Washington to visit friends. One morning they served Hatch Chili Quiche. It was amazing and the inspirations for this recipe.
12 oz Shredded Hash-browns
4 oz Cream Cheese
2 cup Sharp Cheese (Shredded or Cubed)
1 cup Bacon or Ham Cubed
1 cup Roasted Hatch Chilies Peeled and Chopped into bite size pieces
Preheat oven to 400 degrees.
Place Hash-browns in 9X13 pans and bake for 10 minutes. While Baking combined remaining ingredients. Using a measuring cup press the Hash-browns flat in the pan to make the crust. Pour remaining ingredients over the top. Bake for 20-30 minutes until golden brown and a toothpick comes clean.
When my daughter found out she had a gluten intolerance we removed all bread, crackers, and food that had gluten. We found it difficult to maintain. So I started researching and trying to created gluten-free options. These need a muffin tin, bread pan or metal bowl to support the dough rising.
We mad hoagie rolls and hamburger buns for those in the pictures.
1 T Dry Active Yeast
1/4 cup Honey
1/4 cup Olive Oil
1/2 cup Luke Warm Water
1/2 cup Potato Flakes
1/2 tsp Salt
1 cup Hot Water
1 cup Tapioca Flour
3 cups Bob’s Red Mill 1 to 1 Baking Flour
3 T Butter Melted
Pre-heat oven to 400 degrees. Mix together yeast, honey, oil, and luke warm water. Allow to rise for 15 minutes.
Combined potato flakes, salt, and hot water.
Add potato mixture, and eggs to the yeast mixture. Stir in flours.
Grease pans with cooking spray. Form into buns and place in pans.
Raise for 20 minutes.
Brush each bun with melted butter. Bake for 20 minutes.
White Chocolate Macadamia Nut Cookies are one of my daughters favorite treats, so of course I would need to create a recipe that she can enjoy.
2 cups Sugar
2 cup Unsalted Butter
1 T Vanilla
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
3 cups Bod’s Red Mill 1to1 Baking Flour
1 cup Macadamia Nuts chopped
11 oz White Chocolate Chips
Pre-heat oven to 350. Cream together butter and sugar. Add in eggs and vanilla. Stir in salt, baking soda, baking powder, and flour until well mixed. Add nuts and chips. Use parchment paper or silpat mat on cookie sheet. Drop mixture onto cookie sheet, 6 to a tray. Theses spread out out. Bake for 10 – 12 minutes.
You can also place dough on a prepared cookie sheet and freeze for 6-8 hours before placing in an air tight container so you can bake them in smaller batches. When baking from frozen add 2 minutes to bake time.
This recipe is where it all began. About 16 years ago Joseph had Blue Cheese Crusted Salmon at a restaurant, but he knew we could do it better. So we started playing around with it. This has truly become a family favorite. We love serving it with Caesar Salad.
1-2 Salmon Fillets skinned and boned
8 oz Panko Bread Crumbs
4 oz Blue Cheese
1/4 Dehydrated Onions
3 T Tarragon
1 tsp Granulated Garlic
2 T Olive Oil
1/4 – 1/2 cup Olive Oil for pan searing
Cut Salmon Fillet into the portion sizes you desire.
Preheat the oven to 350 degrees.
In a blender or food processor combined bread crumbs, blue cheese, onions, tarragon, and garlic. Blend together well.
In a bowl large enough for Salmon pieces to fit in beat eggs and 2 T Olive Oil. In a second large bowl pour approximately 1/4 of the bread crumb mixture.
Prepare a cookie sheet with parchment paper to place the seared Salmon on for Baking.
Preheat a large skillet to Medium High with 2-3 T of Olive Oil to sear the Salmon. One piece at a time dip into the egg mixture coating completely. Allow excess eggs to drip back into the bowl. Immediately dip in bread crumb mixture coating completely.
Immediately add to skillet to sear until golden brown on each side. Place seared Salmon on prepared cookie sheet.
Repeat with each piece of Salmon adding bread crumbs as needed to the bowl. (Unused bread crumbs that have not be in the dipping bowl can be frozen for another time.)
When all pieces are seared bake at 350 for 15 minutes. Allow to rest for 5 minutes before serving.
This recipe is a spin off of my Cherry Cordial Bars. It was created for my daughter and friends who are gluten intolerant and have Celiac Disease. It is best served with a spoon rather than cut into bars.
12 oz Semi Sweet Chocolate Chips
1 cup Unsalted Butter
3/4 cup Truvia for Baking
3/4 cup Pure Cane Sugar
1/2 tsp Sea Salt
1 T Pure Vanilla
6 Large Eggs
1 cup Unsweetened Cocoa Powder
8 oz Softened Cream Cheese
1 Large Egg
1/4 cup Pure Cane Sugar
21 oz can of Pie Filling (Cherry, Strawberry, Blackberry, or Raspberry)
Preheat oven to 375 degrees.
In a microwave safe bowl melt chocolate chips and butter on half power for 3 minutes. Remove from microwave and stir until completely smooth. Return to microwave for 30-60 seconds on half power if there are still chucks of chocolate chips and stir until smooth.
Stir in sugars, salt, and vanilla.
Whisk together the eggs. Add beaten eggs and cocoa powder and mix util well combined.
In a separate bowl combine the following filling ingredients: egg, sugar, and cream cheese. Stir until well combined. Spoon half the cake batter into the bottom of a greased pan. (9×9 for thicker or 9×13 for thinner) Gently pour cheese mixture over cake. Gently spoon pie filling over cream cheese filling. Cover with remaining cake batter.
Bake for 25-35 minutes until top is completely cooked. It can be eaten warm or cold. Refrigerate once cool if you are not going to eat warm.