Coconut Flour Breakfast Bars

2 eggs
1 banana
1/4 c. honey
1/2 tsp vanilla
1/2 c. coconut flour
1 c. unsweetened shredded coconut
4 Tb coconut milk
1/2 c. pecans

Whisk eggs.  Mash banana and add to egg. Add honey and vanilla. Stir.   Add coconut flour and combine.  Add coconut and coconut milk and combine until no lumps.  Place in greased 8 x 8 inch pan.  Sprinkle with chopped pecans.  Bake in 350 oven for 20 minutes.  Cool and cut into bars.

Coconut Flour Pumpkin Bars

15 oz. pumpkin puree (about 1 1/2 cups)
3/4 c. coconut flour
3/4 c. maple syrup (or honey)  I use less
1 1/2 tsp cinnamon
1/4 tsp cloves
3/4 tsp ginger
3/4 tsp baking soda
2 large eggs


Oven 350.  Grease 9 x 9 inch pan.  Combine all ingredients and stir until no lumps.  Bake 40 minutes.  Cool and cut into squares.  Refrigerate up to one week

Coconut Flour Pumpkin Muffins

1/2 c. coconut flour
4 eggs (room temperature)
1/4 c. softened butter, or coconut oil
6 Tb pumpkin puree (or squash or carrot puree)
2 Tb honey or maple syrup
1 tsp cinnamon
1/4 tsp ground ginger
1 tsp vanilla
1 tsp apple cider vinegar
1/4 tsp. baking soda

Preheat oven to 350 degrees and line 10 muffin cups.  Stir together coconut flour and eggs until smooth.  Stir in Butter, then pumpkin and honey.  Mix in spices and vinegar and baking soda.  Bake 25 minutes.

Apricot Cherry Crumble

I just made this recipe and it was so delicious!  If you come visit me this time next year I will make some for you with the apricots in my backyard.

Apricot-Cherry Crumble  (Tori Ritchie)
Serves 6
 
Prep time: 20 minutes                        Bake time: 35 to 40 minutes
 
1-1/2 pounds firm-ripe apricots
1/2 pound sweet cherries
1/4 cup granulated sugar
1/2 teaspoon almond extract
2 tablespoons flour
 
topping
3/4 cup slivered almonds
1/2 cup packed brown sugar
6 tablespoons butter, at room temperature
3/4 cup rolled oats
 
Preheat an oven to 375°F. Cut each apricot in half and discard the pit, then cut each half into 6 chunks. Cut cherries in half, pulling out the pits as you go. Put pitted apricots and cherries in a bowl and sprinkle with the granulated sugar and flour; stir in the almond extract and mix well. Set aside.
 
To make the topping, in a food processor, pulse the almonds and brown sugar until the almonds are finely chopped (if you don’t have a food processor, see note below). Add butter and pulse until just blended. Spread the apricot-cherry mixture into a 1-1/2 quart (6 cup) gratin dish or 7x9-inch baking dish. Scrape the almond mixture from the food processor into the bowl used for the fruit and stir in the oats, blending in any juices left behind in the bowl. Spread topping over fruit in baking dish.
 
Bake until fruit is bubbly and topping is golden brown, 35 to 40 minutes. Let stand 10 minutes or so before serving warm or let cool to room temperature.
 
note: you can grind the brown sugar and almonds in a blender, but then transfer to a bowl and blend in the soft butter with a wooden spoon.

Cilantro Line Chicken with Corn and Black Beans

1 to 1-1/2 lb. chicken breasts
 juice of 2 limes
1 bunch fresh cilantro chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion chopped
2 cans black beans, drained
1 tsp cumin
salt and pepper to taste

Place all ingredients in gallon size freezer bag.  Mix together.  Freeze until ready to eat.  Thaw 24 hours in fridge.  Cook 6 to 8 hours on low in crock pot. Serve with tortillas or tortilla chips with sour cream, cheese, guacamole, salsa, etc.

Salsa Chicken Tacos

2 cans black beans, drained
2 cans corn, drained (or use frozen corn)
1 package taco seasoning (or use chili powder, garlic, onion, cumin to taste)
1 lb. chicken breasts
1 cup salsa
3/4 c. water

Throw everything into a gallon size freezer bag and give it a shake to mix.  Freeze until ready to eat.  Thaw in fridge 24 hours.  Cook 6 - 8 hours on low in crock pot.

Shred chicken and serve on tacos, nachos, or rice with favorite toppings.

Chicken Cacciatore (Freezer Meal)

1 lb. chicken breasts
1 jar spaghetti sauce
1 zucchini, chopped (leave out if not in season)
1 green (or other colored) bell pepper, chopped
1 sweet onion chopped

Throw all ingredients in a gallon size freezer bag and give it a shake to mix.  Freeze until needed.  Thaw 24 hours in fridge.  Cook 6 - 8 hours on low in crock pot.  Serve with spaghetti noodles or other pasta.

Double Chocolate Banana Cake

I made this the other day and everyone at our house loved it!  I found it at Super Healthy Kids.

3 medium bananas
3/4 cup brown sugar
1/2 cup applesauce
1 tsp vanilla
1 egg
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
1/8 cup mini chocolate chips

1. In a mixing bowl mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.

2. Add the applesauce, vanilla, and egg.  Mix together.

3. Add flour, cocoa powder, baking soda, and salt.  Mix until well incorporated.

4. Fold in the chocolate chips.  Pour batter into a greased 8x8-inch baking dish.  Sprinkle the top with mini chocolate chips.

5. Bake at 350 degrees for 25-35 minutes.  Best eaten warm.

Gluten Free Oatmeal Pancakes

makes about 12 pancakes at the ¼ cup batter size.

Author: Food Prepper

Ingredients

• 1¾ cup freshly ground oat flour
• 1 teaspoon sugar
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup milk
• 1½ tablespoons coconut oil
• 2 large eggs
• ½ teaspoon vanilla (optional)

Instructions

1. Pre-heat electric griddle to 375 degrees..
2. Add all dry ingredients to a mixing bowl and whisk together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

*I also add a few tablespoons of of either tapioca flour/arrowroot flour/corn starch to the batter

Cottage Pie

From Pantry Cooking with Home Preserved Foods

1 pint ground beef, canned in beef broth

3/8 teaspoon dried minced garlic

1/4 cup dried onion

1 pint (or 1 14-ounce can) sliced carrots, drained

2 cans (4 ounces each) sliced mushrooms, drained

1 tablespoon Worcestershire sauce

1 tablespoon tomato paste

3 cups prepared mashed potatoes

Parsley flakes

Combine the first 7 ingredients (including the meat broth) in a large skillet and heat through.  Pour into a greased 2 quart baking dish.  Top with mashed potatoes.  Sprinkle with parsley.  Bake at 350 degrees for 30 minutes.  Serves 6.

Tip:  Freeze the remaining tomato paste in 1 tablespoon amounts for future use.

Jeanine's Apple Pie

6-8 apples
3/4 cup sugar
2 T flour
1/2 t cinnamon
dash salt
dash nutmeg
1 t lemon juice
2 T butter

Single Crust

1 1/2 cup flour
1/2 t salt
1/2 cup shortening
7 T cold water

Bake at 450 degrees for about 13 min.


Double Crust

2 cups flour
1 t salt
2/3 cup shortening
7-10 T cold water

Bake at 450 for 10 minutes and 350 for 60 minutes

Sour Cream Lemon Pie

INGREDIENTS:

1 cup white sugar 1/2 cup all-purpose flour 1/2 teaspoon salt 2 cups milk 1/2 cup sour cream

3 egg yolks 1/4 cup butter 1 1/2 teaspoons lemon zest 1/4 cup lemon juice 1 (9 inch) pie crust, baked

DIRECTIONS:

1.	In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
2.	Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
3.	Pour filling into baked pie shell, and cool. Top with whipped cream if desired.

Homemade Laundry Soap

The entire bar of Zote, 2 cups of each of the others. I cut the bar soap into small pieces and then mix these in a big bowl. I then put about 2 cups of this mixture at a time in my Blendtec for about 10 seconds. This will fluff it up and make it so that it will dissolve easily in my front loader. Use between 1/4 to 1/2 cup per load. 

I buy a package of Zote. (Yes, the Mexican bar soap. And I use white to get rid of the coloring. I have used the pink one when I could not find the white one though.). Borax, Washing Soda, and Epsom Salts. That is all. 

Some people put essential oils in this mixture. I do not. I have found that I prefer to use a nice old wash cloth with a few drops of lemon and lavender in my dryer for my dryer sheets. If I do not dry the clothes too long, I do not get very much static.

Grandma's Frosting

1/2 c. butter -- room temperature
1/2 c. Crisco  (I guess you could use palm oil -- I haven't tried it but that is what I use instead of Crisco for pie crusts)
2 lb. powdered sugar
6 Tb milk (is you use half and half, it is creamier)
1 tsp. vanilla

here is the other recipe:

1/3. c canned milk or half and half
1/3. c. Crisco
1/2 tsp salt
1 tsp vanilla
1 lb. powdered sugar