This is a basic vanilla cupcake recipe but with an unusual twist as it sports a heavy amount of vanilla. If you are not fond of vanilla you can reduce the amount or not use any at all. In replacement of vanilla you can another extract. If you do use the vanilla make sure to use a pure quality vanilla that does not contain high fructose corn syrup as that’s a sign it is of low quality. As far as serving size, I just eyeball it, I think I got 10 or so from this recipe.
1 1/2 cups flour
1/2 cup butter softened
1/2 white sugar
2 TBSP Vanilla Extract
1tsp baking powder
pinch of salt
Soften the butter and add sugar to it and then the eggs. Mix well and then add milk and vanilla. Add in baking powder and salt and then slowly sift in the flour using a sifter. Bake on 350 until a toothpick comes out clean.
If you knew me in person you would know right away that I am addicted to Starbucks latte’s and their oatmeal. I haven’t mastered their latte’s but the oatmeal is easy as pie and since I bought a new car 3 months ago I must cut back on my eating out. So I came up with this recipe that is exactly like the oatmeal you get at Starbucks, and if you like it then you will like this. I hope you love this Starbucks oatmeal recipe as much as I do.
This recipe is less money than Starbucks. I got the oatmeal for $2 for a canister of 27 servings, brown sugar was .87 cents for 113 servings, got the yellow raisins in bulk from Winco, dried cranberries $1 for 3 servings and the water, well it’s free So considering at Starbucks an oatmeal is $2.50 I’d say you are saving a lot of money making it yourself.
First of all, you need to use boiling water not microwave this bad boy. Why? Because if you nuke it, it kills the flavor, puffs up the oatmeal to unrecognizable size and makes it taste nasty. So, just use boiling water.
Because I was lazy today, what you see is instant quick oats. These oats are smaller than what Starbucks uses but I made do. If you want the bigger oats you need to pick up some Bob Mills Steel Cut Oats.
Next you need some yellow raisins and then dried cherries ( I used cranberries because they are at Safeway 10 for $10).
Next you need brown sugar and then the nuts which I didn’t use:) Add the boiling water, mix in and enjoy.
My kids love this chicken pot pie recipe but we normally buy it from the store. Since I am on a health kick again, and hopefully for good this time, we made it homemade. I made this one with a bottom crust and it was too soggy so this recipe omits that bottom crust. This is a very easy chicken pot pie recipe to make and covers your vegetable, meat and bread serving at dinner, so you could technically have this and that’s it. You do not need a lot of cooking experience to make it, which is the way I like to do things. I use organic chicken and vegetables but you do not have to if you don’t want to. Of course I ruin the whole clean eating thing by using a can of dough for the breading part.
Both kids ate this pot pie up within seconds of it landing on their plate, and they asked for seconds (my son asked for thirds). You will need 1-2 cans of dough such as Pillsbury biscuits or if you find a good deal on frozen dough use it.
chicken pot pie recipe
1-2 cans of dough or frozen dough
1 lb chicken breast
a variety of vegetables to equal 1 pound, I used carrots, celery, potato and peas.
1 cup of whole milk
1-2 cups chicken stock (stock, not broth)
seasoning (i used pink salt, garlic powder and pepper)
Heat oven to 350 degrees. chop all veggies and chicken and throw them into a deep mixing bowl. Add milk and chicken stock until mixture is saturated but not soupy. You can add a bit of flour to make the filling thicker if you prefer it that way. Add seasonings and mix really well. Put into oven for 30 minutes. Take out of oven and add dough like in the picture, stick into oven for 5-10 minutes or until the bread is lightly golden on top.
Are your kids sick of the same old spaghetti recipe? Why not kick it up a notch with my spaghetti recipe with a twist.
Whole Grain Penne
Favorite spaghetti sauce recipe or canned variety of your choice
Fresh Mexican sour cream *You need to use Mexican sour cream and not regular as it is different. You can get this at most grocery stores but if you need to it is at any Hispanic grocer
1-2 seeded and finely chopped chipotle peppers in adobo sauce (they come in a small can in the Hispanic isle)
Freshly shredded white cheese
Cook pasta according to box directions, drain and set aside
Heat up sauce in a sauce pan and add 1/4 cup Mexican sour cream and chipoltle peppers and then mix well. Add in pasta and stir vigorously until pasta is well coated the a sauce. Serve with fresh shredded cheese, slice of wholegrain french bread and a nice crisp salad.
Get Free Recipe Ideas…
Casserole recipes Free eCookbook: 12 Top Rated Chicken Casserole Recipes, featuring 20 pages of quick and easy Chicken Casserole recipes! Click Here
Free eCookbook – 16 Brand Name Recipes Click Here
Free eCookbook – Easy Weeknight Dinners: 20 Recipes for the Busy Cook. Click Here
variety of dried or fresh herbs
salt ( I prefer pink Himalayan salt )
Heat oven to 350
drizzle olive oil on the bottle of a baking pan
sprinkle flesh side of fish with salt and rub with herb mixture
lay flesh side down in olive oil and place in the oven for 15 minutes
open over flip fish over and close oven for an additional 5-10 minutes or until skin can be easily removed with a fork.
Cut limes length wise down the middle and squeeze juice directly onto fish and then flip fish over. Place in the oven for a few more minutes
* Salmon will continue to cook once pulled from the oven so make sure you leave it a little under cooked. Not much under cooked but it should just begin to break apart when you pluck it with a fork, then it’s done
**For a zesty sauce whisk together 2 finely shopped and seeded chipotle peppers mixed in mayonnaise and a little lime juice
A couple months ago I purchased cast iron pans and a grill sheet. I purchased the pans from Amazon Bayou Classic 7403, 3-Piece Cast Iron Skillet Set, 6″, 8″, 10″ for $23. 78 and I do believe they are still that price. The problem is I purchased a returned item which was less money but one of the pans needed to be re-seasoned and I did not know how to, o I asked my grandmother if she knew how and luckily she did. Grandmothers know everything apparently:)
So this is how you season cast iron. With pictures to help you a long the way…
You will need to wash your cast iron with a good amount of soapy water. There should be lots of suds in it to wash properly. You need to dry it thoroughly, you do not want a wet cast iron when trying to season it or the seasoning won’t turn out right. You can use a variety of oils to season, I prefer coconut oil because that’s what I usually have on hand and it can withstand high heat. Vegetable oil is of course cheaper and the most widely used oil. Whichever oil you choose make sure it can withstand at least 350 degrees in the oven.
Before you start, turn your oven to bake at 350 degrees.
Wash cast iron with a good amount of warm water.
Dry the cast iron until it is completely dry, there should be no wet spots at all.
Coat the inside of pan with oil of choice , making sure the entire inside is evenly saturated in oil. Do not forget to get the inside “sides” of the pan. Then coat the entire outside the pan. Even though you do not cook with the outside of the pan you still must season it or it will rust when you wash it. If you are re-seasoning the pan you likely do not need to re-season the outside.
Place a sheet of tin foil on the bottom rack, I used a baking sheet since I do not have any tin foil at the moment. Place the cast iron UPSIDE down on the top rack.
Turn on the oven fan and it may be a good idea to open a window or two because there may be a little bit of smoke coming from the oven while baking the pan due to the oil. Bake the cast iron for 1 hour, turn off the oven and leave the pan inside to cool down.
The seasoning will build up over time. You will notice a shiny surface when it’s newly seasoned. Never wash cast iron with soapy water because the soap will be absorbed by the pan , your food will get a soapy taste and the soap will absorb the seasoning. If you must wash the pan just use a scorching pad and warm water with some sea salt.
I will be adding new cast iron recipes to daily recipe in the next few weeks! If you are looking for a recipe post it in comments
The Fall season is a good time to stock up on freezable produce. some of the Fall produce that you will find inside WA state grocery stores include squash, potato, eggplant, artichokes, broccoli, persimmons, apples, cranberries, figs, and grapes; they are all easy to freeze and inexpensive when purchased during their peak season time. Cut them up and place in gallon sized freezer bags. Artichokes need to be steamed before frozen and it is a good idea to peel the potatoes before they go in as well. the other items can typically be frozen without blanching but will depend on how you plant to cook with them.
Potatoes: Not only are they less expensive during the Fall season but there are also more varieties to choose from. Potato is lower in calories and higher in fiber making it a great dinner or breakfast choice. Scrub well, poke holes into it with a fork and pop it into the microwave for several minutes and then cut open and top with Greek yogurt, beans, chives , pink salt and a little shredded cheddar cheese.
Eggplant: You can get this deep purple spongy vegetable for $1 each during a good sale. Safeway and Fredmeyer have them 10 for $10 all the time. for best results you should grill eggplant before freezing to help prevent it from being mushy once thawed. turn your broiler on, cut eggplant lengthwise and place on a baking sheet, drizzle with olive oil and sprinkle sea salt or pink salt on top and then Italian cheese and broil.
Artichokes: These are bit on the spendy side but there is no substitution for them, they just have a unique taste that cannot be beat. Blanch artichokes before freezing and for faster preparation complete the process of getting to the hearts before putting them into the freezer. Throw a package of fresh basil, fresh artichoke hearts, olive oil, sun dried tomato and your favorite Italian cheese and blend well; this makes a delicious party dip.
Squash: A Fall staple, squash is at nearly every grocery store right now but it’s not always on sale nor is it always inexpensive. It definitely matters which variety you choose and when you plan to purchase it. For best price wait until a store has a sale or go directly to a farm store where they typically charge less than store price as a way to complete with surrounding stores. Chop squash into chunks or boil it down to a puree and then freeze, either way freezes well. Stir fry squash with salt and pepper in olive oil for a tasty afternoon snack.
Broccoli: You can get broccoli for as low as .79 cents a pound during a good sale and once in a while you can get it at Chuck’s Produce for even lower. This is a vegetable that freezes quite well and comes out nearly the same as it did going into the freezer. Broccoli is delicious is soup or steamed with a little salt. It is also a favorite in our family and we serve it with T-Bone steak once a month when I get the steak on mark down.
Persimmons: They are just now coming into season here in Washington and are currently on sale at Gateway Produce 3 for $1, which is an excellent price for these. They give a great boost to shakes but I like to slice them and eat them raw. If you freeze them you have two choices; you can toss them in whole or cute them up into chunks. They will come out a different consistency so once frozen they will typically be used for shakes or desserts.
Apples: In Washington state you can get apples for around .19 cents a pound, sometimes you can even find them lower than that. You can blanch apples and then freeze immediately but it is not necessary. Cut an apple lengthwise, scoop out the seeds and steam, poke with a knife or form and put in the microwave for 2 minutes. Sprinkle with sugar or honey and cinnamon for a delicious healthy treat.
Cranberries: It is best to go directly to a farm to get cranberries if you can but if you can’t you just need to pick a time when a store is having a sale on them. You will find fresh Ocean Spray cranberries 2 for $5 at Safeway and there are coupons all the time, especially around Thanksgiving and Christmas but cranberries aren’t just for these holidays, they are really good added to nutritional shakes and even desserts or salads.
Figs: These are just ending here in Washington, or at least I am not finding them as often in the stores as I did. Figs can get expensive, especially if you are buying organic but if you wait for a good sale you will find them 2 for $5 ( they come in a plastic container, fresh). I eat them whole with a little honey or add them to dessert bread right before baking.
Grapes: You can get them for .99 cents a pound at Safeway and once in a while you will find a 5 lb container at Grocery Outlet for $3.99! Grapes freeze well but do change consistency after they thaw out, as do most fruits that are higher in water. Again, these are good for desserts, pureeing or shakes.
The recipe you have been dying to have is here:)
The recipe is adapted from an AllRecipe.com, however, the end result of mine is much different. for starters I use mostly organic items, real vanilla and coconut oil instead of butter. I toss the seasoning in instead of measuring and I reduced the sugar to 1 cup. When you use coconut oil you normally do not need to oil the baking pan but you have to play around with it to know how you will do so I suggest oiling it lightly.
3/4 cup flour
1/2 baking powder
1/4 cup coconut oil melted
1 cup white sugar
2 tsp “pure” vanilla
1/4 cup cocoa sifted in flour sifter
1/2 cup pumpkin puree
Throw it all in a bowl and mix and then pour into a baking pan:)
Cook for 40 minutes or until an inserted toothpick is dry.
Basil is a wonderful herb with lots of qualities but one negative thing about it is it wilts and gets slimy quickly. Fortunately, it’s an herb that freezes rather well and does not lose its pungent taste or smell. To freeze basil stick it into a ziplock freezer bag, squeeze the air from the bag and then toss into the freezer. Do not forget to write the date you froze the basil onto the freezer bag so you can ensure freshness.
2 cups packed fresh basil leaves
3 cloves garlic crushes and peeled
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 cup freshly grated parmesan cheese
Combine the basil, pine nuts and garlic in a food processor or blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until mixed well and then season with salt and pepper. Pour the remaining oil and pulse until smooth and then add pesto to a large serving bowl. Mix in the cheese and add other herbs as desired.