et set in the refrigerator for a least five hours if
In a large bowl mix dry ingredients.
In another bowl mix remaining ingredients.
Add wet ingredients to dry just till mixed.
Fry on a heated buttered griddle flipping when bubbles pop.
Combine dry milk, water, and vanilla, stirring to moisten.
Add honey and peanut butter, stirring slowly until liquid begins to blend with peanut butter.
Spread between graham crackers or milk lunch crackers. The spread can also be formed into balls, chilled, and eaten as candy. Keeps well in refrigerator but is difficult to spread when cold. Makes 1/3 cup.
ell in cold water-check for critters. Gently pat them dry
iltered water. Stores in refrigerator for several days. Can be added
f kindness, helpfulness and respect for others. Bake at moderate temperature
Scrape your bowl and mix for just another few seconds to
Simmer orange peel, orange juice, sugar and ginger in a saucepan over medium heat until sugar dissolves.
Add the cranberries and cook for 5 to 7 minutes until they \"pop\".
If desired, lightly toast nuts in a small frying pan over low to medium heat while cranberries are cooking.
Add nuts, remove from heat and cool.
ough. Knead on floured surface for about 3 to 4 minutes
Place saucepan over medium heat.
For CREAM OF MUSHROOM or CREAM OF CELERY: melt butter and saute veggies.
For ALL: combine starch, liquid, and spices in a container with a tight fitting lid. Shake vigorously until well combined. Add to saucepan and stir constantly until thick.
To finish CHEDDAR CHEESE: Remove saucepan from heat. Add cheese and stir until melted.
br>While chicken is boiling for 1.5 hours, Peel and
f a stand mixture. Mix for 3 minutes in the lowest
ore salt to taste . Cook for 7 minutes . Then stir everything
Preheat Oven to 325. Mix everything in a bowl with a spoon until a thick paste forms. Divide into eight parts; then shape into bars. Place on a lightly greased cookie sheet (organic coconut oil) and bake for 10 minutes. Yields approx 8 bars.
Wrap individually & store in fridge. They will keep for about 1 week. Remember, these aren't cookies -- they will be dense like a protein bar. But -- oh so much better tasting, less money & better for you than a store bought one. :).
Coat bottom and sides of 10-inch cast iron skillet with oil; heat in a 450 degree oven for 10 minutes. (Skillet may smoke a bit).
Whisk together buttermilk and egg. Add cornmeal, stirring well to blend.
Stir in baking powder, baking soda, salt, and sugar.
Pour batter into hot skillet.
Return skillet to oven and bake at 450 degrees for 15 minutes, or until lightly browned.
Serve with organic butter.
Chop all ingredients. Be sure to remove seeds from jalapenos unless you like FIRE!
Mix all ingredients and let sit for 30-45 minutes to let the flavors meld. Serve with either no salt added tortillas or yellow corn sea salt tortillas which have around 90 mg of sodium in 15 chips.
Preheat oven to 350 degrees F.
In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
Spoon into a muffin tin.
Bake for 15 to 20 minutes.
Let rest for 5 minutes.
Beat sugar, oil and eggs.
Add vanilla, soda, salt, nutmeg, cinnamon, and apples. Mix, then stir in flour and (optional) nuts.
Put in greased 9x13 pan.(Be sure to flour your pan also if using a bundt pan.).
Top with brown sugar.
Bake for 40 mins - 1 hour (depending on your pan)or until toothpick comes out clean.
ith plastic wrap and chill for at least 30 minutes.
md allow broth to simmer for 30 to 60 minutes. The