Blueberry Upside Down Cake

This recipe is just delicious! We ate it both as a dessert and for breakfast, and it was great both ways.

I used frozen blueberries and it came out perfectly.

Since it is a recipe that I found online, credit goes where credit is due.

Thibeault's Table - Blueberry Upside Down Cake Recipe

My Morning Greens

I have several family members who have "gone raw" or mostly. I am not ready to do that nor is it even my ultimate goal. I do however see the benefits and want to start adding more raw foods to my family's diet. We eat pretty well at my house. I cook mostly from scratch, I don't buy much processed or refined foods, we eat out very rarely, and sweets and desserts are for special occasions. Even at that, I looked down at my lunch one day and realized there was not one raw food in it. I again noticed this with my supper later that day. So my goal is to add one raw food to each meal. Not too hard.

I remember when Kellen and I were dating. I was at his house when I watched his mom make a "green drink." She put carrot juice, spinach, parsley and some other ingredients in a blender and . . . DRANK IT! I thought that was so disgusting and knew I would never do it. Well, the picture below is MY typical breakfast! What a great way to start out the day. I love it and I know my body loves it. My kids love it too. They will drink a full sippy each of "shake-a shake-a" every morning and usually ask for more. I drink two glasses worth and Kellen makes his own version, leaving out the milk and vanilla and adding protein. I think that accomplishes my goal of adding raw foods pretty well. Not only is it raw, it's greens and a lot of 'em! It's more than I would eat, and definitely more than I could get my kids to eat, in a day.

Here's the combination my family has found we like. If you know of anything great I could add let me know. It's an easy way to sneak in healthy foods that are hard to eat on their own.

Purles Shake-a Shake-a
(These are all estimated quantities. I just dump, then taste and adjust.)

• 1 cup milk/water
• 1/2 cup orange juice or 1 whole orange
  
• 3 Tbsp omega oil blend
• 2 Tbsp wheat germ
• 1 pkg dry oatmeal
• couple spoonfuls plain yogurt
• 3 packed handFULS spinach (then I taste it and add more if it tastes like I can hide it)
• a couple kale leaves
  
• 1-3 carrots
• wedge of purple cabbage
• wedge each of lemon and lime, rind on
  
• frozen fruit - banana, strawberries, grapes, pineapple, berries, peaches, mango
  
• splash of vanilla (I think this is the key to masking the taste of the other stuff. I can add twice as much spinach since I started adding vanilla.)
• honey or agave, to taste, if needed. (This usually depends on the sweetness of the fruit.)

Blend until smooth. Add ice if needed. I use frozen fruit so I don't usually add ice. Plus it gets through a sippy easier if giving it to kids that way. Chow down! Literally! You know, it's good to chew your smoothies too. This starts the digestive process by stimulating production and mixing in the saliva!

* Tips and Tricks - I make my own fruit blend of whatever is on sale or in season. I stock up when grapes and strawberries are .79/lb. or when pineapple is .99/ea., or when people are begging for help eating all the fresh peaches off their trees. I bring it home, wash and chop it so it's ready to throw in a shake. Then I lay it out on a cookies sheet and put it in the freezer. Once frozen, I put it in a bag and it's ready to go. Inexpensive and custom made fruit smoothie blend!

Mango Peach Green Smoothie

So, I've been experimenting with quite a few of these smoothies for a lot of reasons. We've gone Vegan for a while and so they're dairy free and for anyone who has finicky eaters like my son, it's a great way to sneak in a lot of greens and they don't even care. My son thinks it's yogurt. I don't care what he calls it so long as he drinks it. It looks pretty and is super good for you. The blending process breaks down the leaves for you so your tummy doesn't have to work as hard and you actually get more enzymes this way than if you were just to chew on the leaves in a salad. They're full of antioxidants and you may go into a slight detox healing crisis if you drink a lot of them so just be aware. But it's all good for you. I can definitely say I'm a big fan of green smoothies. This particular recipe is my favorite but I'll be sure to post others if I think they're really good too.

-1 Handful of Fresh Kale (Make it a hefty handful cuz this stuff is so good for you)

-1 Handful of Arugula or Baby Spinach

-1 Handful of Parsley

-1 Handful of Green Grapes

-1/2 of a Medium Cucumber diced

-1 Peach with skin

-1 Mango (cut up as much of the fruit from the pit as possible and squeeze in the remaining juice)

-1 Kiwi

-1 small Banana

-1 small scoop of Soy Ice Cream

-4-6 Ice Cubes (Whatever fits)

-Water to blend easier. (Or if you want a little more flavor, you can do soy or rice milk or a little bit of Mango Peach V-Fusion Vegetable Fruit juice)

-1 Mint leaf to garnish

Toss into blender and blend. Super easy.

Yields about 4 very filling smoothies. The more I have them, the more I want them. I recommend using a Vitamix or a really good blender because this will make them smoother and they're better that way so if you don't have one, I would invest in a good blender cuz you won't want to stop after making just one of these. I'd love a Vitamix but I have a Cuisinart blender and it does the job very well.

Croissant Egg Boats

This is a recipe by Rachael Ray. She calls it a fancy fake out inspired by fast food. Serve it with fruit or a salad for a delicious breakfast or brunch. Watch Rachael make it here.

Ingredients

• 2 store-bought bakery croissants
• 8 slices deli ham
• 4 slices Swiss cheese
• 2 large plum tomatoes, thinly sliced
• 4 eggs
• Salt and ground black pepper

---

Preparation

Preheat oven to 350ºF.

Slice the croissants in half lengthwise. Lay them cut-side up in a greased muffin tin.

Line 2 pieces of ham into the cavities of each half and top them all with a slice of cheese and a few slices of tomato. Crack an egg into each “pocket” and sprinkle them with a little salt and pepper.

Bake until the eggs have set, about 15 minutes for a slightly runny yolk (I found it needed about twice that long). Serve with a side salad for a super simple brunch.

Yields: 4 Servings

Fruit Salsa with Cinnamon Crisps

I would like to first apologize that I do not have a picture of this recipe at the moment. However, I hope to be making it soon, so I'll edit this post and add one then.

This is one of my recipes that is one of those dishes I used to save for Munch N Mingle or Picnics in the Singles Ward before I got married, you ladies know what I'm talking about ;). Now I make it when strawberries are in season, or just on sale. I usually at least double this recipe, it goes quickly!

Friut Salsa:
1 pint strawberries, chopped
1 large banana, chopped
1 Red Delicious apple, chopped (I have used Gala, and it was great)
1 kiwi, peeled and chopped
1/4 cup fresh lemon juice (I use bottled)
1/4 cup sugar
1/4 tsp ground nutmeg
1/2 tsp cinnamon

Combine first 4 ingredients. Stir together lemon juice, sugar, nutmeg, and cinnamon; toss with fruit. Chill.

Cinnamon Crisps:*
4 (7 1/2-inch) flour tortillas
Vegatable cooking spray (I used cooking oil in one of those pump sprayers, pampered chef makes one)
2 tbsps sugar
3/4 tsp cinnamon

Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with cooking spray. Combine sugar and cinnamon, sprinkle over tortillas.

Bake at 350 degrees for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Yeild: 4 servings

*Note: these cinnamon crisps are soo good with just plain vanilla ice cream or frozen yogurt. We also use them for sundaes, or with cooked apples. They are very very good with lots of desserts the more I think about it, and they only takes a couple of minutes to make!

Omelet Roll

In need of a creative brunch idea? How about your favorite omelet toppings wrapped pinwheel style? I used the recommended ingredients from this Taste of Home recipe, but next time plan to adapt the fillings more for my family's preferences. The options are limitless, so get creative and have fun!


4 ounces cream cheese, softened
3/4 cup milk
2 Tbsp flour
1/4 tsp salt
12 eggs

Suggested fillings, but use what YOU like:
2 Tbsp Dijon mustard
2-1/4 cup shredded cheddar or swiss cheese, divided
2 cups finely chopped, fully-cooked ham
1/2 cup thinly sliced green onions

Line the bottom and sides of a greased 15-in x 10- in x 1-in baking pan with parchment paper; grease the paper and set aside. In a small mixing bowl or food processor, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese.

Sprinkle with ham, onions and 1 cup cheese. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Yield: 12 servings.

**Unfortunately my egg layer ended up cracking and breaking, so the 'pinwheel' effect is not completely there for the photo. I may try using a larger pan next time to create a thinner layer that will roll better and stay in tact. Just a thought.**

Overnight Asparagus Strata

This hearty, versatile dish is great served for breakfast, lunch, or supper. I love the flavors and make-ahead ease. This is a tasty way to sneak veggies into the kids. Throw in whatever your family likes, what's on sale, or what's in your fridge that day. Give it a healthy makeover without sacrificing flavor by using whole wheat muffins, skim milk, reduced fat cheese, and even turkey bacon/ sausage if you like.
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
5 English muffins, split and toasted
2 cups (8 oz) shredded Colby-Jack cheese, divided
1 cup diced fully cooked ham
1/2 cup chopped red pepper
8 eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper

In a large saucepan, bring 8 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice cold water. Drain and pat dry.

Arrange eight English muffin halves, cut side up in a greased 9x13-in. baking dish. Fill in spaces with remaining muffin halves. Sprinkle with 1 cup cheese, asparagus, ham, and red pepper. In a bowl, whisk the eggs, milk, salt, mustard, and pepper; pour over muffins. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle with remaining cheese. Bake, uncovered, at 375 for 40-45 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting.

Yield: 6-8 servings.
(Recipe from Taste of Home April/May 2004)

Peanut-ty Granola

So, granola seems to be one of my top 5 cravings while pregnant. I fell in LOVE with one sold at an Amish Market in Dover, DE. But, since that is 30 minutes away, I just couldn't justify driving all the way there just to get some one week. Thus, this recipe was born. It's very close, just a little less sweet than most granolas, but I love it!

3 Cups Rolled Oats

1/2 Cup Almonds- sliced or slivered

1/2 Cup Unsalted Sunflower Kernals

2/3 Cup Shredded Coconut

3/4 Cup Wheat Germ

2/3 Cup Honey

1/3 Cup Oil

2/3 Cup Peanut Butter

2 tsp Vanilla**

Optional: 1/2 Cup: Crasins, Raisens, Chopped Dried Apricots, or Dried Banana Slices

Preheat oven to 300 degrees. Mix first 5 ingredients in large bowl. Mix last four in smaller bowl, then add to dry mixture. Mix well. Spread out on baking sheet & bake for 30 minutes or until golden. Add any dried fruit if desired. Spread out on wax paper or foil (I just wash my counter off and spread it on there). Break into clusters and store in airtight container. I love to eat it with yogurt or ice-cream/frozen yogurt.

** I forgot to put this the first time!! Glad I checked back...

Honey Apricot Syrup

This is a thick syrup that has a lot of flavor without being overly sweet. We enjoy this on pancakes and waffles regularly.

Ingredients:
28 to 32 apricots, halved and pitted
1/2 to 1 cup honey
3/4 teaspoon fruit fresh*
1 to 2 cups sugar

Directions

1. Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart saucepan and boil for 2 minutes. Pour into sterilized jars and either freeze or process.

2. Process according to your local university extension's recommendations. For Utah County here are some resources: Principles of Boiling Water Canning and Preserving Apricots.
I followed the guidelines for processing apricot puree/nectar - 20 minutes.

White Whole Wheat Sour Cream Pancakes

These pancakes were surprisingly light for being whole wheat. James said he never would have guessed they were whole wheat if he hadn't known. This is a recipe where I substitute yogurt for the sour cream - less fat and uses up yogurt that didn't quite turn out. Yogurt and sour cream can be used interchangeably, cup for cup, in baking.

I originally got the recipe from bakingbites.com.

The syrup is made from a batch of Honey Apricot Syrup that Taylor and I canned this summer. It's quite thick, but very tasty! I will post that shortly.

Ingredients:
2 1/3 cups white whole wheat flour
3 Tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream or yogurt
2 cups milk

Directions:

1. In a large bowl, whisk together flour, sugar, baking soda and salt. Add eggs, sour cream, and milk. Stir just until no lumps remain.

2. Heat a skillet or griddle over medium-high heat. Drop by 1/4 cup onto griddle and cook until golden on both sides.

Serve immediately with your favorite toppings.

Makes about 20 large pancakes.

Buttermilk Biscuits

Another winner from Stephanie's Kitchen, if I had to use just one word to describe these biscuits it would be FINALLY! I have wanted a great biscuit recipe for a really long time. After countless attempts resulting in palatable, yet disappointingly mediocre biscuits, I was extremely excited by the ease and SUCCESS of this recipe. Barring my stumbling upon some unforeseen, miraculous recipe that outdoes this one, when my grandkids request some of Grandma's delicious, moist buttermilk biscuits, this will be the recipe I'm still using!!

Photo courtesy of Stephanie's Kitchen

Buttermilk Biscuits

makes 6-12 biscuits depending on how thick you cut them**

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons chilled butter

1 cup buttermilk

1. Preheat oven to 425 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt and baking soda. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Add buttermilk, tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Knead lightly a few times just until smooth. Pat the dough to desired thickness, 1/2 inch to 1 inch (I like thick biscuits). Using a round cookie cutter, cut out biscuits.

3. Bake on ungreased baking sheet for 12-15 minutes or until lightly golden. Brush some melted butter over the tops to make them even more delicious!

[**I experimented with a more thin dough, but my REAL success came when I kept them rolled nice and thick. They really do rise very nicely to make big, thick biscuits, and when they are thick they get that crackle in the middle that marks the classic buttermilk biscuit experience.**]

Best Banana Muffins (or Bread)

I can't even explain my love for muffins appropriately... But, this is my most most favorite recipe for banana bread. I seriously make it at least once or twice a month, and my kids can't eat enough of them!!

1 stick butter
¾ cup sugar
2 eggs
1 cup whole wheat flour
1 cup flour
1 ½ teaspoon baking soda
½ teaspoon salt
3 large ripe bananas
1 teaspoon vanilla
(1/4 to 1/2 cup chopped walnuts, optional, but I never add them)

1- Preheat oven to 350 F
2- Cream together butter & sugar, add eggs 1 at a time.
3- Add dry ingredients & mix well.
4- Add bananas and vanilla. (and nuts)
5- Put mixture into gallon-sized Ziploc bag, cut small triangle off corner of bag, and squeeze into paper muffin pan.
6- Bake for 25 to 30 minutes, or until lightly browned.
7- Cool 10 minutes in pan, then on rack. (Best served warm!)

For Bread version:
5- Pour mixture into greased bread pan.
6- Bake for 50 to 60 minutes, or until lightly browned.
7- Cool 10 minutes in pan, then on rack.


-Don't think I have lots of time on my hands, I just have lots of my recipes on my computer already... :)

Homemade Yogurt

With a few household items you can make your own homemade yogurt. It is creamy and smooth and completely satisfying. I love to eat it for breakfast with granola, for dessert with fresh fruit or jam, or for a snack just as it is. I also feel much better about serving this natural yogurt to my baby. Give it a try and you will never buy yogurt from the store again!


4 quarts milk (whatever fat content you prefer, 2%, whole, half and half, or a combination)*
2 cups instant dry milk powder
2 cups sweetener of choice (fructose, sugar, honey, or none)*
2 small cartons (or 2 cups) plain yogurt
1-2 heating pads, candy thermometer, jars or other container

Get all your equipment ready before starting - plug in heating pads, have blankets or towels out, have jars and lids ready to fill. The temperatures are the touchy part of this process so you want to move quickly when the time comes.

Heat milk, dry milk, and sweetener in a large pot or double boiler to keep milk from scalding . Whisk lightly until milk and fructose are dissolved.

Using a candy thermometer check temperature constantly and heat until it reaches 180. Hold at roughly 180 for 5 minutes.  Remove from heat and place the pot in a cold water bath. Reduce heat quickly to 120 by stirring the milk.

Gently whisk in yogurt (Do not add yogurt while milk is hot.  It will kill your culture). Dump into desired containers (5 quart jars).

Incubate.  I tuck it in and say a prayer over my yogurt.  This is nutritious food that will feed my family.  There are lots of methods for incubation.  Heating pad - Wrap the jars in a towel, wrap a heating pad around that, then wrap towels or blanket around all to keep insulated. Cooler - Wrap in blanket and place in a cooler.  Close lid tightly.  Oven - place jars on oven rack.  Close oven door and turn the oven light on.  Leave over night.  Incubate for 10-12 hours. Set a timer or write a note to remind you to take them off. Chill in fridge and enjoy.

*You can alter the milk and sweetener to your taste. The family I nannied for in Philly is part middle eastern. They like their yogurt very sour so I didn't add any sweetener.  I like this because it's also great to use for baking and other recipes.  Then we add honey and fruit by the bowl. I also like 1 1/2 cups powdered milk and 1 1/2 cups sweetener. To get the consistency I prefer, I use 3 quarts half and half and one quart 2% milk. Using all half and half will get you a consistency that is very thick and you can cut it with a spoon. My aunt likes to use 1 cup powdered milk, 1 cup fructose (sometimes up to 1.5 cups), and 4 containers of yogurt starter, 1/2 gallon whole milk (4%) with 1/2 gallon, or 2 quarts, of Half and Half. This just shows that you can adapt the recipe to your liking. The critical part is the temperature. Also try adding a flavored yogurt starter for a subtle flavor, or extracts for stronger flavor, or essential oils. I like to leave mine plain so I can flavor each bowl differently. You might have to experiment to get it just how you like it.

Crepes

Crepes are a favorite in Kellen's family. Both his dad and brother served a mission in France and frequently enjoyed these so Mark brought the recipe home, straight from France. There they have sweet crepes, served as dessert, and salty crepes, served as the main course each with a variety of fillings. We eat them as breakfast, filled with lemon juice, powdered sugar, fruit, jam, whipped cream or Nutella. And if you are going to eat them you have to get the pronunciation right! They are crepes (rhymes with steps), not crApes!

6 eggs
1 cup milk
1 cup flour
3 Tbsp. melted butter
1 Tbsp. sugar

1 tsp salt

Mix all ingredients together in a blender. Heat a large frying pan over medium high heat and coat with butter, oil, or cooking spray. Pour batter onto pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly with a thin layer. Let fry until the edges are crispy and pull away easily. Flip and cook the other side. Serve hot with desired fillings.

The fine art of folding: There’s no one "right" way to fold a crepe. The one thing you will want to keep in mind is that you should place the pretty side of the crepe face down while you fill. Experiment with some of the following techniques and go with whichever shape looks nicest to you …
Roll: Place filling in a narrow strip along one edge of the crepe, then roll it up fairly tightly.

Half-fold: Place the filling along one half of the crepe. Fold up the other side to enclose.

Tri-fold: Place the filling in a strip along the middle. Fold one side over the filling, then the other side over that.

Triangle-fold: Spread the filling in an even layer across the crepe. Fold the crepe in half once, then fold the semicircle in half again. This works best for crepes with a minimal amount of filling.

Layered: Spread the filling in an even layer across the crepe. Place another crepe on top and add more filling. Top with another crepe. You can create as many layers as you like, then slice it up into wedges to serve.

Blintz-style: Crepes are essentially identical to eastern European blintzes, and can be filled and folded in that tradition. Place a good dollop of filling in the center. Fold the bottom third of the crepe over the filling. Fold the two sides over. Then fold over the top to form a pocket.

Green Chili Quiche

This one is a must make! I took one taste of this dish at a bridal shower and got the recipe right then and there. I've since served it to company and it was a big hit. Thank you for sharing it, Jessica!


10 eggs
1/2 cup flour
1 tsp baking soda
1/2 tsp salt

Blend above ingredients. Pour in a mixing bowl, then add the following:

1 pint small curd cottage cheese
1 lb. Monterrey Jack cheese
1/2 cup melted butter (I use 1/4 cup)
1 small can diced green chilies

Bake in a 9x13 inch pan for 35-45 minutes (350 degrees). Serve with sour cream and salsa. Serves 12-15 people.

Cheryl's Buttermilk Syrup

Cheryl got this recipe from The Royal Fork restaurant in Sioux Falls. Knowing her I'm sure this recipe has her adjustments and improvements added. It is so good I could eat it with a spoon (and sometimes do)! This makes a huge amount of syrup so make sure you have a big enough pot, and plan on sharing! It also freezes well. Just thaw and reheat before serving.

Yield: 1 1/2 gallons

3 1/2 quarts sugar
2 quarts buttermilk
2 pounds butter
2 cups corn syrup
3 tablespoons baking soda
1/2 cup vanilla -- I used Mexican vanilla

It is a must to use a very large, even huge pot for this recipe.

Melt butter over a low flame. Add sugar, buttermilk, and corn syrup, mix well.

Bring to a boil. Simmer for 1 1/2 hours or until thickens, stirring occasionally

Put the pot in your sink, add baking soda and stir. Add vanilla and stir.

Remove from heat and place in serving size containers.

Store in the refrigerator or freezer. Separation will occur. Reheat and stir before serving.

*An urgent message - use a large enough kettle. I can't tell you how much it boils up and over after adding the soda. You will loose so much of the syrup and make such a HUGE mess if your kettle isn't large enough. You should put the kettle in the sink when adding soda so that if you do have a boil over, it will not be a huge mess to clean nor mess up your stove with all that sweet and sticky syrup. I added 1 Tbsp at a time and this helped! I'm warning you and not exaggerating at all when I talk about the boil over, I couldn't believe it!

Blender Pancakes

Once hooked on the ease and flavor of these pancakes, you'll want for no other. My mom made them for us while she was out visiting the baby. I have been craving them ever since and am going to get the ingredients today. Especially good with Cheryl's Syrup! These pancakes are a great way to use wheat, powdered milk, and honey from your food storage, and you don't even need a wheat grinder.

Yield: 7 each

1 cup whole wheat berries
1 1/4 cups water
1/4 cup dry milk
1 egg
2 tablespoons oil
1 tablespoon honey
1/2 teaspoon sea salt
1 tablespoon baking powder

In a high speed blender, mix whole wheat berries, dry milk powder, and water. Blend on high speed for 3 minutes.

Add egg, oil, honey, and salt. Blend about 20 seconds.

Add baking powder and pulse 3 times. Batter will foam up.

Fry on hot griddle.