Broccoli Cheese Cornbread

Broccoli Cheese Cornbread



When i made this cornbread i halved the recipe to just make one pan. This cornbread is so good though that you may want to make the whole batch. :D



4 eggs, beaten

2 sticks of melted butter

1 med onion, chopped

1 12oz carton of cottage cheese

1 pkg chopped broccoli, thawed

1 handful of shredded cheddar cheese

2 boxes jiffy cornmeal mix



Take a 12-inch cast iron skillet and grease it with oil. Preheat skillet to 350

Mix the eggs, melted butter, onion, cottage cheese, shredded cheese, and broccoli in a bowl. Add jiffy mix and stir until blended. Pour the mixture into the greased skillet. Bake at 350 for 45 minutes to an hour.

Cut and serve

Oatmeal Raisin cookies with banana and zucchini

Oatmeal Raisin Cookies

Prep: 20 min....Total:35 min.....makes 2 dozen cookies

Nonstick cooking spray (i use the olive oil kind for better health)

1 cup whole wheat flour

1 cup old fashioned oats

1tsp baking soda

1/2tsp salt

1/4tsp cinnamon

3/4 cup firmly packed light or dark brown sugar

6TBS trans-fat-free soft tub butter (smart balance)

1/2 cup banana puree

1/2 cup zucchini puree

1lrg egg white

1/2 cup raisins

1/2 cups chopped walnuts (optional)

1. Preheat oven to 350. Coat two baking sheets with cooking spray or line with cooking parchment.

2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.

3. In a large bowl beat the sugar and butter with a wooden spoon until just combined; do not over mix. Add the banana and zucchini purees and egg white. Then stir just to blend. DO NOT use an electric mixer or it will make cookies tough. Add the flour mixture, raisins, and walnuts, if using and stir to combine.

4.Drop the dough by heaping heaping tablespoonful onto baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 min. Let the cookies cool on the baking sheets for 4 to 5 min, just until they are firm enough to handle, then transfer to a rack to cool completely.

Banana Pudding Pie with hidden fruits and veggie

Banana Pudding Pie

(with cantaloupe and yellow squash)



Prep time:20 min .....Total 75 min (3hr refrigerated) ......serves 8



2(3-OZ) pks instant banana pudding mix

1/2 cup cantaloupe puree

1 cup banana puree (mushed up over ripe bananas work well)

1/2 cup yellow squash puree

1/4 cup water

1 large banana, thinly sliced plus one more sliced for garnish

1(9inch) store-bought graham cracker crust (Arrowhead mills makes a healthy version)

1/2 pint fresh raspberries



1. In a large bowl combine the pudding mix, cantaloupe , banana and squash purees and add water. Stir with a wooden spoon until smooth.



2. Spread the banana slices in a single layer over the bottom of the pie crust. Pour the pudding mixture over the bananas and smooth top. Cover and chill until firm, about 3 hours, or freeze 1 1/12 hours.



3. Just before serving, decorate with raspberries and banana slices. :)

Homemade Pink Pancakes with beet

Pink pancakes





First you will need to steam some beets and after they cool, you puree them in a food processor or get a can of beets and puree it in a blender if you want it to be faster. Don't get beets with vinegar added. :) You will need 1/4 cup of the puree and you can freeze the rest for later.






These pancakes are very healthy and a full protein meal.





Dry Ingredients





1/2 cup whole wheat flour


1/2 cup white four


1tsp baking soda or powder


1/4tsp of salt








Wet Ingredients





2TBS butter


1 egg


1 cup milk or buttermilk


2TBS maple syrup ( i didn't use any)








Ingredients to add later





1/2 cup of ricotta cheese


1/4 cup of beet puree


1tsp pure vanilla


1/2 tsp of cinnamon


Fresh or thawed frozen raspberries








Take the dry ingredients and mix them all together.





Melt the 2TBS butter in a pan or microwave and mix it with the wet ingredients.





Mix the wet and dry ingredients together until there are no lumps.





Add the beet puree, ricotta cheese, cinnamon and vanilla to the mixture. If it seems to runny then you can add a little more flour to make it like normal pancake batter.





Now using 1 tab of butter in your skillet, pour the batter in small amounts into the skillet. Once the tops bubble, slip the spatula under them and flip. Use more butter each time you add another pancake to the skillet.





After each pancake is done, put it on a plate and cover to keep warm. When all pancakes are finished cooking, add a dusting of powdered sugar if you like and sprinkle with the raspberries. They are delicious and melt in your mouth. I like mine with just butter, but honey or pancake syrup is yummy also. :)

GOOT: topical meds for healing colds, flu and skin ailments.

How to Fight Colds and Flu with Garlic Based GOOT

Garlic gives GOOT its healing power

Garlic has long been touted the king of natural healers. In the home remedy GOOT, garlic is used, along with coconut oil and olive oil to make a healing salve. This all natural salve has been used successfully to fight colds and flu. Each ingredient has the ability to fight infection. Together this trio creates a synergy that makes the powerhouse of germ fighting, healing GOOT.



Instructions

Difficulty: Moderately Easy
Things You’ll Need:
3 TBSP coconut oil (heated enough to melt it)
3 TBSP extra virgin olive oil
3 TBSP minced garlic (about 3 to 4 good sized cloves)
Small blender or coffee grinder
small lidded jar for storage

Step1 Blend warm but NOT hot coconut oil, extra virgin olive oil and minced garlic in the blender or coffee grinder OR just crush and chop the garlic.

Step2 Strain this blended mixture into a small jar to remove any of the bigger pieces of garlic that didn't get blended in. Place a clean lid on the jar.

Step3 Place the jar of GOOT in the refrigerator and in about an hour it will be solid like a salve. Keep this refrigerated until ready to use.

Step4 Rub the GOOT onto the bottoms of the feet of the person who is sick. Put socks on the feet to keep the salve from rubbing off on furniture or carpet. Rub the GOOT onto the chest of a person who is coughing. Keep warm clothes over the area that has the GOOT on it. Rub the GOOT onto the neck of a person who has a sore throat or strep.

Step5 Continue using the GOOT until the person reports feeling better or is no longer displaying symptoms of cold or flu. People have reported feeling some relief from cold and flu symptoms after the first use of GOOT.

GOOT can also be used for rashes, stings, burns, bites, earaches, hemorrhoids, yeast infections and just about anything you can think of that calls for medicine. Its safe and works wonders. You can put it anywhere and i do mean ANYWHERE on your body. :)

TIPS:

You may want a second person to help you put socks on children after you slather goot on their feet. The GOOT turns to liquid when it touches skin and can be messy.

GOOT should be labeled and tossed after 2 weeks. Keep in fridge.

Breakfast Quiches to GO

Breakfast Quiches to Go
"All the great flavors of quiche are combined in a hand-held crescent cup."

PREP TIME
25 Min
READY IN
45 Min
Original recipe yield 16 appetizers


INGREDIENTS
2 (8 ounce) cans Pillsbury refrigerated garlic butter crescent dinner rolls
1 (8 ounce) package cream cheese, softened
3 Eggland's Best eggs
1 small onion, chopped
1 (9 ounce) box Green Giant frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese


DIRECTIONS
Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO Original No-Stick Cooking Spray.
Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Summer salad

Summer Salad

INGREDIENTS

spinach, rinsed and torn into bite-size pieces
sliced strawberries
warm morning star grilled chicken strips (or use real chicken if you wish )
soy nuts or almonds
dried cranberries, raisins or both ( i like cranberries best)
Ranch dressing or a vinaigrette one would also be good.


Toss all ingredients together and pour on dressing.