Cheese Grits

Cheese Grits

4 cups water or broth
1 cup whipping cream
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
2 cups uncooked quick-cooking grits
2 cups (8 oz.) shredded Gouda or Cheddar cheese
1/2 cup buttermilk
1/4 cup butter
2 teaspoons hot sauce

Bring first 4 ingredients and 4 cups water to a boil in a Dutch oven over high heat; whisk in grits, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat, and stir in cheese and remaining ingredients.

Snickerdoodle Smoothie

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Snickerdoodle Smoothie

6 ounces silken tofu

½ cup unsweetened almond or rice milk

¼ cup Date Honey

2 frozen bananas, peeled, sliced (about 2 cups)

1 tsp. cinnamon

1/8 tsp. nutmeg

Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.

Pineapple Citrus Muffins

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Pineapple Citrus Muffins

1 cup old-fashioned rolled oats

1 cup oat flour

1 cup unsweetened applesauce

½ cup diced pineapple

¼ cup chopped pecans or walnuts

¼ cup Date Honey

¼ cup flaxseed meal

2 tsp. unsweetened coconut flakes

2 tsp. grated orange zest

1/8 tsp. ground ginger

Preheat oven to 350 degrees. Lightly rub 8 cups of a 12 cup muffin tin with olive oil, set aside.

Combine all ingredients in a large bowl, and stir well to combine. Scoop out mixture into muffin tin cup, allowing about 1/3 cup for each muffin. Bake 20 minutes, or until muffin tops are lightly browned. Serve warm.

Note: Make your own oat flour by placing rolled oats in a food processor or blender and process until fine. (1 cup of old-fashioned oats will yield about ¾ cup ground oats.)

Gifts in a Jar: Almond Pancake Mix

Almond Pancake Mix

Download the .pdf file for this recipe.

3 cups nonfat dry milk
2 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup finely ground almonds
2/3 cup baking powder
1/3 cup granulated sugar
1 tablespoon salt

In a large bowl, stir all ingredients together until well blended. Store in a plastic gallon size zip top bag. Place plastic bag inside a paper gift bag and attach recipe for pancakes with recipe for pancakes.

Yield: about 7 1/2 cups pancake mix, enough for 3 batches of pancakes.

Gift Tag Directions:

To make pancakes:

In a medium bowl, combine:
2 +1/2 cups pancake mix
1 +1/4 cups water,
1 egg
2 tablespoons vegetable oil

Stir just until moistened. Heat a greased griddle over medium heat. For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles and underside is golden brown.

Then turn with a spatula and cook until remaining side is golden brown. Grease griddle as necessary. Serve with butter and syrup.

Yield: about 1 dozen 5-inch pancakes.

Banana French Toast

4 large eggs

1/2 very ripe banana, mashed

1/4 tsp. cinnamon

1 tsp. vanilla

1/4 cup milk

6 slices bread

Coat a skillet with non-stick spray or a bit of oil and set over medium high heat. In a shallow bowl (I like to use a glass pie plate.) Whisk the eggs, banana, cinnamon, vanilla, and milk together. Dip bread into mixture and flip over, coating both sides. Cook each side until golden brown.

This recipe is adapted from the French Toast recipe in Jessica Seinfeld’s delightful cookbook, Deceptively Delicious. My girls love this recipe, even Laura, who has never been a fan of traditional French Toast asks for seconds on these!

Ranch Veggie Pizza

We love this pizza! Perfect for warm weather, potlucks, luncheons – really anytime!!

Ranch Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Blueberry Crumble Cake

“I found this recipe last week on Family, Friends, & Food. I made a double batch and took one of them to potluck. Easy! I think this recipe would make good muffins, too! Yum!” – Melissa

Blueberry Crumble Cake

1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (if using frozen, do not defrost)

Preheat oven to 375 degrees. Cream together butter and sugar. Add egg through salt. Then, fold in the blueberries. (I like to coat the blueberries in a couple tablespoons of flour before folding them into the batter. It really helps!) Pour into buttered 10-inch quiche pan.

For the topping:
Inredients
1/2 cup butter
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon

Cream together butter and sugar. Add flour and cinnamon until combined and crumbly. Sprinkle over the top of the cake batter in the prepared pan. Sprinkle with powdered sugar, then bake for approximately 25-30 minutes or until the top is lightly browned.

Apple Strudel

6 sheets of Phillo dough

3 Macintosh Apples

4 Granny Smith Apples

2/3 c. Sugar

3 T. cinnamon

1/2 c. chopped walnuts

3 T. Canola or Olive Oil

1 T. Vanilla

Peel and slice up apples (thin).  Lay 2 sheets of phillo dough onto a cloth on the counter top.  Spread olive oil on with a pastry brush.  Be sure to saturate the dough.  Lay down the next 2 sheets and do the same, and again with the last 2.  Pour apples onto the dough, they should cover all of it but the top 3 inches.  Sprinkle sugar, cinnamon, vanilla and nuts onto the apples.  Using the cloth to help you, roll apple strudel into a log (starting at the bottom and rolling towards the uncovered top area).  Place on a baking sheet and spread the remaining oil onto the top of the roll.

Bake in the oven at 350 for 15 minuets, and spread whatever oil has run onto the pan back onto the strudel.  Bake until golden brown on top.  Best served immediately, or if making ahead of time, put back into the oven for about 5 minuets so it gets crisp again before serving.

“To Die For” Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 tsp. ground cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

Truck-Stop Buttermilk Pancakes

This recipe was submitted by Bonnie. She says, “I finally found a pancake recipe that works!”

 Truck-stop Buttermilk Pancakes

Dry:

2 1/2 cups flour (wheat or white)
2 1/2 t baking powder
2 1/2 t baking soda
pinch salt
3 T white sugar

Wet:

2 1/2 heaping Tablespoons of sour cream
3/4 cup milk
3 T butter, melted
2 1/2 c buttermilk

Mix the dry and wet ingredients in seperate bowls.  Combine them together when you are ready to make them, when the pan is hot enough.  The skillet is hot enough when water sizzles on the surface.  Be sure not to over mix the batter—even leaving little clumps of flour in it.  Cook on the skillet (do not use oil).  Flip to the other side when the pancake is dry looking in the middle with open bubbles in the middle.   Keep warm in the oven.

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