Easy No Churn Ice Cream

Base Ingredients:

- 2 cups Chilled Heavy Whipping Cream

- 14 oz Can Chilled Sweetened Condensed Milk

- 2 tsp Vanilla Extract

Instructions:

Using a hand mixer with the whisk attachments, whip the heavy cream until stiff peaks form (about 5 minutes). Set aside.

In a large bowl, using a fork, whisk sweetened condensed milk, instant coffee, and vanilla. Add half the whipped cream and fold until combined. Add the remaining whipped cream and fold until combined. Then add any additional flavors (listened below) to ice cream now and fold a few more times.

Pour the ice cream mixture into a freezer safe enclosed container and smooth the top. Tightly cover and freeze until frozen, at least 6 hours, but ideally overnight.

Lasts up to 4 weeks in freezer.

Optional Flavors:

*Chocolate Chip Cookie Dough...

- 12-15 cookies (crumbled)

- ¼ cup cocoa powder

- ¼ chocolate morsels

*Java Chip...

- 2 tbsp Nescafe Dark Instant Coffee

- ¾ cup Mini Chocolate Chips

*Mocha...

- ⅓ cup cocoa powder

- 2 tbsp instant coffee

- ½ tsp sea salt

*Chocolate...

- ½ cup of Cocoa Powder.

*Chocolate Chip Marshmallow...

- ½ cup cocoa powder

- ½ cup mini marshmallows

- ¼ cup mini morsels

*Cookies & Cream...

- 12-15 Oreos (crushed)

*Chocolate Peanut Butter

- 12 Reese's PB Cups (crushed)

- ¼ cup chocolate syrup (swirled)

*Crumbs Along The Mohawk

- ½ cup graham crackers (crushed)

- ½ cup graham crackers (small pieces)

- ½-1 cup caramel sauce (swirled)

- ½ tsp sea salt

120 Calorie Iced Coffee

Ingredients:

1 Tbsp Med. Starbucks Instant Coffee

4 Tsp Light Brown Sugar (Packed) 

¼ Cup Hot Water

½ Cup Cold Water

3 Tbsp Half & Half

5 large ice cubes

Instructions:

Pour instant coffee, brown sugar and ¼ cup of hot water into a mug or glass until both sugar and coffee have dissolved. 

Then add in all the rest of the ingredients. Using a spoon, stir well until it's cold. Enjoy. 

Hash Brown Casserole

Ingredients:

1 lb cooked sausage

1/2 small onion (diced)

1 package frozen hash browns

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

2 cups shredded cheese (divided)

1 cups milk

6 eggs

1 teaspoon liquid smoke (optional)

Instructions:

Mix all ingredients (except last 3) in sprayed baking dish. Then whisk milk, eggs and liquid smoke until smooth. Then pour over hash brown mix. Top with the other cup of shredded cheese 

Bake for 30-40 minutes. Then serve.

Beef & Cheese Enchiladas

Ingredients:

- 8 medium sized tortillas

- 3-4 cups shredded cheddar cheese

- 20 ounces red enchilada sauce

- 1 lb beef or other taco meat

- 1/2 an Onion (diced)

- sour cream (for topping)

Instructions:

Fry up taco meat of choice with diced onion. Then preheat oven to 350 degrees. Warm corn tortillas on a hot skillet for a few seconds on each side, unless they are flour tortillas... Then skip step. 

Pour ¼ cup of the enchilada sauce into the bottom of a 9x13' pan. Fill each tortilla with a handful of cheese (reserving about 1 cup for sprinkling over the top, at the end). 

Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining cup of cheese. Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with sour cream and any other desired toppings.

Iced Caramel Macchiato (Shaken)

 

Ingredients (in order of cup placement):

- 1 tsp NesCafe/Starbucks Instant Dark Coffee (mixed with 2 Tbsp of Hot Water) 

- 6-8 Ice Cubes

- 1-1 ½ Tbsp Caramel Syrup

- ⅛ Tsp Vanilla extract

- 1 Cup of Whole or 2% Milk  

Instructions:

Microwave water in separate cup for 30-45 seconds. Pour instant coffee into water immediately and stir. Set aside. 

In shaker/tumbler, add vanilla and caramel syrups to bottom of cup. Then pour milk in. Next add ice. Lastly pour coffee from other cup into tumbler. Immediately, place lid on shaker and shake rapidly for 10 seconds. Remove lid and enjoy. 

For mocha... Only use 1 Tbsp of chocolate syrup instead of caramel. 

Maple Bacon Butter Beans

Ingredients:

- 2 Cans of Butter Beans

- 2 Tbsp Oil

- 1 Cup Diced Onions

- 1/2 Cup Real Bacon Pieces

- 1/2 Cup Brown Sugar

- 1 Tbsp Maple Syrup

-  1 Tbsp Diced Jalepenos

Instructions:

Fry bacon pieces, diced jalapeños and diced onions with oil in skillet until desired browning. Open cans of butter beans. Drain half of the liquid from only 1 can. Save all of the liquid from the second can. Then pour both cans of butter beans into the bacon pieces and onions and grease in the skillet. Stir. Add brown sugar and syrup and stir. Cover and cook over low heat for 30 minutes, stirring often. Serve. 

Fried Sandwiches w/ Baconnaise

Ingredients:

- 10oz Of Lunch Meat (I prefer Honey Ham) 

- 1 Cup Diced Onions

- 3-4 Tbsp of EV Olive Oil (for frying) 

- 8 Thick Slices of Italian/French Bread

- Mayo (spread on bread to fry) 

- 2 Cups Mozzarella Shredded Cheese

Instructions:

Spread generous amount of mayo on one side of each slice of bread. On medium to high heat, place bread face down on mayo side, one by one on medium heat. Lightly fry until its golden brown and toasted. Then after one side is done, spread mayo on other side of each, and fry the same. 

Once all bread is fried, use 2 tbsp of extra Virgin Olive oil to fry onions in until they caramelized and browned to your liking.

Next, chop up your lunch meat until all is fine, small and thin. Place another Tbsp or two of oil in pan, and fry, stirring meat every 20-30 seconds until somewhat crispy.

Then sprinkle shredded cheese on meat. Once cheese is melted, place meat and cheese on 4 slices of bread, then scoop grilled onions on top of that. Now is the time to add any other condiments you'd like. Finish by covering each with the other slices and serve hot.

Baconnaise Spread:

1/2 Cup Mayo

2 Tbsp of Real Bacon Pieces

1/4 Tsp Garlic Powder

1/4 Tsp Smoked Paprika

1/4 Tsp Sugar

1/8 Tsp Cayenne Pepper

*Put all spread ingredients into small bowl then mixture well until all is fully blended. Then place in fridge for 15 mins before using. 

Loaded Ranch Burgers

Ingredients:

(Burgers:) 

- 1lb Beef

- 1 Package of Ranch Mix

- 1/2 Cup of Diced Onions

- 2 Tbsp Diced Jalapeños 

- 1 Lightly Beaten Egg

- 3/4 Cup Bread Crumbs

- Salt & Pepper to liking 

(Chipotle Sauce:) 

- 1/2 Cup Mayo 

- 1/8 Tsp Garlic Powder

- 1/8 Ground Black Pepper 

- 1/4 Tsp Smoked Paprika 

- 1/4 Tsp Ground Cumin

- Couple Dashes Salt 

(Other:) 

- Hamburger Buns

- Butter (for frying buns) 

- Sliced Cheese

- Lettuce

Instructions:

Using a large bowl, Mix ingredients into your hamburger meat with your hands and form into 4 patties. Toss, don’t blend the meat. Processing too much will create a tough burger. When forming your patties keep the thickness to about 3/4 inches. Make a small indention in the center of each to prevent the burger from bulging while they cook. 

Spread butter on buns and fry lightly until desired texture and browning. Then set aside. Then heat 1-2 Tbsp of oil (I prefer EV Olive) in the pan over high heat. When you put the burgers in, they should immediately sizzle. Cook until golden brown about 3-5 minutes on each side. Do not squish down patties with a spatula. It takes the juiciness out.

Right before taking patties out of fryer, place sliced cheese is choice on top and let it melt. 

Then mix sauce ingredients in small bowl. Once burgers are done and cheese is melted, lather on inside of buns. Then serve. 

Street Tacos

Ingredients:

- 3/4 lb Flank Steak

(Marinade)

- 4 Tbsp Soy Sauce

- 4 Tbsp Lime/Lemon Juice

- 2 Tbsp Vegetable Oil

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Black Pepper

- 1 Tsp Salt

- 1 Tsp Sugar

- 1 Tsp Red Pepper Flakes

- 2 Tsp Ground Cumin

- 2 Tsp Oregano Flakes

(Other) 

- 2 Tbsp Oil for Frying the Steak

- 8 Corn Tortillas

- Butter for Frying Tortillas

- Mexi Blend Shredded Cheese for topping

- Fresh Cilantro Leaves for topping 

- Fresh Diced Onions for topping

- Salsa for dipping 

Instructions:

Dice up flank steak into pieces. Place in sealable ziploc bag. Pour marinade ingredients into small bowl and whisk until well blended. Then pour over flank steak. Close bag, shake and smoosh ingredients into steak pieces. Let it all marinade in the fridge for at least four hours or overnight. 

After removing from fridge, place frying pan on medium/high heat. Using a butter knife, spread butter on one side of each Tortilla. Toast each Tortilla lightly, then place on towel covered plate to keep warm.

Once all Tortillas are toasted, heat 2 tablespoons of oil in skillet over medium high heat. Add steak marinade and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in Tortillas topping each with shredded cheese, onions, cilantro and dipping in salsa. 

Garlic Cheese Toast

Ingredients:

- 6 Slices Bread

- 1/2 Cup Softened Butter

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Red Pepper Flakes

- 1 Tsp Italian Seasoning

- 1 Cup Shredded Cheese

Instructions:

Preheat oven to 400 degrees. Spray pan. Mix together all ingredients (other than slices of bread) in  a small bowl. Then place an even amount on each slice and spread.

Bake in the oven for 12-15 minutes until butter is melted and bubbly.

Deluxe Tuna Casserole

Ingredients:

- 1 Box of Shells Mac N Cheese

- 2 Cans of Drained Tuna in Water

- 1/2 Cup of Real Bacon Pieces

- 1/2 Cup Diced Onions

- 1/2 Cup Diced Bell Peppers

- 1/4 Cup Diced Jalepenos

- 1/4 Cup of Milk

- 1/4 Cup of Margarine 

- Salt & Pepper for taste

- Garlic Powder to taste

- Red Pepper Flakes to taste

- 1/2 Cup Graded Parmesan 

(For Topping)

- 8oz of Shredded Cheese of Choice

- 1 Cup of Italian Bread Crumbs

Instructions:

Preheat oven to 350 degrees F and spray a large casserole dish with non-stick cooking spray. 

Cook shells macaroni and cheese as instructed by package directions, then drain. Add in included cheese sauce, onions, bell peppers, cheese, bacon pieces, milk, margarine, parmesan cheese, spices and tuna into macaroni in pan. Stir until mixed well. 

Then pour mixture into casserole dish. Evenly top with 8oz of shredded cheese and lastly bread crumbs. Then bake in preheated oven until the top is golden and the casserole is bubbling, 30-40 minutes. 

Pollo Y Huevos Cazuela

Ingredients:

- Vegetable Oil, Salt and Pepper (All for frying eggs) 

- 8 Eggs

- 1-2 Cans Refried Beans

- 4 Chicken Patties or more

- 1 Cup of Salsa

- 2 cups (about 8 ounces) Shredded Cheese (Mozzarella, Monterrey Jack or Mexi Blend) 

Instructions:

Preheat oven to 400 degrees Fahrenheit.

In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 4 eggs, sprinkle with salt and pepper, and cover with a lid. Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Flip and cook opposite side for another minute. Then repeat with the remaining 4 eggs. 

In an casserole dish, spoon your refried beans and spread across dish evenly. On top of beans, add a layer of chicken, then layer your cooked eggs. Ladle in a generous amount of salsa to completely cover, and finally add shredded cheese on top of it all as the top layer.

Place in the oven until the cheese has completely melted, typically 5-10  minutes. Then serve.

Store leftovers in the fridge covered for up to 48 hours. 

French Toast Bake

Ingredients:

- 1/4 Cup Melted Butter

- 1 lb Bread (sliced into thick slices) 

- 1 1/2 Cup Milk 

- 4 Eggs

- 1 Tsp Imitation Vanilla 

- 1 Tsp Ground Cinnamon

- 1/2 Cup Powdered Sugar

- Maple Syrup and Extra Butter for Topping

Instructions:

Preheat oven to 375F. Pour melted butter on the bottom of the baking dish, and spread evenly so the bottom and the sides of the dish are buttered.

Arrange the bread slices in a single layer in the baking dish.In a bowl, whisk the eggs, then add milk and vanilla and mix.

Pour the eggs mixture over the bread slices.

Sprinkle the bread slices with cinnamon.

Put the baking dish in the oven and bake for 40 minutes. Take the french toast bake out of the oven and sprinkle with powdered sugar. Then top with spoonfuls of butter and drown it in maple syrup. 

Indian Fry Bread

Ingredients:

- 3 Cups Vegetable Oil (1 inch of depth in frying pan for frying dough) 

- 2 Cups AP Flour (& an additional 1/4 a cup for kneeding on counter) 

- 3 Tsp Baking Powder

- 1/2 Tsp Salt

- 1/2 Tsp Garlic Powder

- 3/4 Cup Milk

Instructions:

Pour vegetable oil in small frying pan, place on burner and turn to medium - high heat. Let it get hot (350 degrees: about ten minutes). While it's heating... 

In large bowl mix flour, salt, garlic and baking powder until well blended. Then pour in milk. Stir with fork until it forms a dough. Spread another 1/4 Cup of flour on counter. Kneed dough until it isn't sticky.

Then divide dough into 8 balls. Flatten each ball of dough to about a 1/4 inch thick. Then slightly depress the center with your finger. Place one or two dough patties in at a time. Fry for one - two minutes on each side or until golden brown.

After both sides have browned, place paper towels on a plate. Then place cooked fry bread on it to drain some of its excess grease. Then serve with taco fixings (sausage/beef, refried beans, jalepenos, onions, tomatoes, lettuce, sour cream, etc).

*Store leftovers in fridge for up to 48 hours. 

Japanese Iced Caramel Coffee

Ingredients:

- 1 Tsp Sugar (15)

- 4 Large Ice Cubes For Brewing

- 6 oz Boiling Water

- 3 Tbsp Starbucks Coffee Grounds 

- 4 oz Whole Milk (60)

- 1.5 Tbsp Caramel Syrup (75) 

- 5-6 Ice Cubes For Chilling

Instructions:

In a microwaveable cup, heat water for 2 minutes on high. Into a 20oz mason jar, place 4 large ice cubes and sugar in it. Place filter over the mason jar for brewing, then add the coffee grounds.

Once the water is done heating in the microwave, pour a small amount of it over the grounds, letting the grounds expand (bloom) and water fully drip through for 30 seconds.

Then pour remaining water over coffee grounds in a circular motion. Allow to drip through until all water is gone from filter. 

Remove filter from mason jar. Add milk and the remaining cup of ice as well as the caramel syrup to mason jar. Shake until everything is blended  and mixed well. Enjoy.

Calories: About 150. 

Yeastless Pizza Dough & White Sauce

Ingredients:

- 1 1/4 Cups AP Flour

- 1.5 Tsp Baking Powder

- 1/2 Tsp Salt

- 1 Tbsp Olive Oil 

- 3/4 Cup Water

Instructions:

Preheat oven to 400 degrees. Spray pizza pan. In a large mixing bowl mix the dry ingredients until they're well combined. 

Then slowly stir in water & olive oil until a soft dough forms. If it's too dry still, add 1 Tbsp of water at a time until you get right consistency. If it's too runny, do the same trick with flour.

With hands, knead doe for 2 minutes, then shape into a ball. Then allow dough ball to sit in a bowl on the counter.

After 5 minutes, lightly dust counter with a little flour. Roll and flatten pizza dough until it's about 12 inches. Transfer the pizza base to a nonstick pizza pan. 

Spoon the 1 Minute White Pizza Sauce  (½ cup mayonnaise, ¼ cup milk, ½ tsp Italian seasoning, ½ tsp garlic powder, 

½ tsp onion powder, 1 tbsp grated Parmesan cheese, pinch of salt and pepper) over the pizza base. 

Cover generously with a layer of cheese, peppers, onions, meat and any other desired toppings.

Bake the pizza for 10 to 12 minutes, or until golden brown. Slice and enjoy! 

Makes: 1 Large 12 inch pizza. 

Chocolate Coffee Cakes

Prep & Cook Time: 45 Minutes

Ingredients:

- 4 Eggs

- 3 Tbsp Instant Coffee Crystals 

- 2 Tbsp Cocoa Powder

- 2 Tbsp Sugar

- 1 Cup Cookie Butter

- 1/2 Cup Chocolate Morsels

Instructions:

Preheat oven to 350 degrees. Line a 8 inch square pan with parchment paper and grease. Break the eggs into a large mixing bowl. Add in cocoa powder, coffee and sugar. Whisk them all together on high with all electric mixer for 2-3 minutes until egg mixture has tripled in volume and looks extremely fluffy. Don't quit until the egg mixture has really transformed! 

Measure out 1/3 cup of the cookie butter and microwave for 15 seconds. Stir it, then gently fold the 1/3 cup of cookie butter into the eggs. Repeat the process with the remaining two thirds. It should be easy to stir. You want to incorporate the cookie butter without losing the lightness of the eggs. 

Then pour the morsels in mixing throughout batter. Now pour the batter into the pan, and bake for 25 to 30 minutes. Use a toothpick to judge when it's read to be taken out of the oven. Let cool, and remove from pan. Use a pizza cutter to slice into sixteenths. 

Stores: In an airtight container or ziploc, up to 4 days in the fridge after being cooled.

Calories Per 1/16: About 175

Hibatchi Fried Rice

Ingredients:

- 2 Cups Dry Uncooked White Rice

- 2 Cups Water

- 2 Tbsp Butter

- 3 Tsp Salt

- 4 Tbsp Olive Oil

- 3 Eggs

- 1/2 Cup Diced Onions

- 1 Tsp Black Pepper

- 1 Tbsp Oyster Sauce

- 2 Tbsp Soy Sauce 

- 1/2 Cup Peas & Diced Carrots (optional) 

Instructions:

Place water, white rice, butter and salt in a large microwaveable bowl. Stir well then place in microwave for 6-7 minutes. Take out of microwave and stir lightly for a few seconds. Then place on the counter for 15 minutes so rice can absorb all the water. Then place rice in the fridge for a few hours or overnight to cool.

When ready, pour 2 Tbsp of the oil in frying pan on medium heat. Once oil is really hot, place eggs in pan. Cook, stir and lightly scramble. Add any extra spices desired. But don't let the eggs get too dry. Then place eggs in smaller bowl. Clean pan quickly then place the other 2 Tbsp of oil in your frying pan. 

Now add the cooked and cooled leftover rice you made into the pan stirring and frying for a couple of minutes to break it apart. Once the rice is heated through, pour in the soy and oyster sauces. Stir. Then mix the scrambled eggs back into the rice as well as the diced onions and vegetables if desired. Stir and mix well. Serve hot. 

Makes about 4 servings.

Keeps in the fridge for 3 days.

Perfectly served with YumYum sauce. 

General Tso Sauce

Ingredients:

- 1/6 Cup Apple Cider Vinegar

- 1/6 Cup Ketchup

- 1/6 Cup Soy Sauce

- 1/2 Cup White Sugar

- 1 Tbsp Corn Starch

- 1/4 Tsp Red Pepper Flakes

- Chicken Nuggets/Strips

Instructions:

Whisk all ingredients (besides the chicken) together in a small bowl. Then place in the microwave for 30 seconds. Take out and stir. Lastly, pour over cooked fried chicken pieces and stir until they're fully covered in sauce. Serve. 

Makes: 1 Large Serving

4-Ingredient Chocolate Chip Peanut Butter Cookies

Prep & Cook Time: 45 Minutes

Ingredients:

- 1 Cup Creamy Peanut Butter

- 1 Egg

- 1 Cup Light Brown Sugar

- 1/2 Cup Chocolate Chip Morsels

Instructions:

Turn oven to 350 F. Place parchment paper on large cookie sheet. Stir first three ingredients until mixed fully. Then add morsels. Stir again.

Then using an ice cream scoop, scoop up cookie dough and roll into balls. Then place on parchment paper a couple of inches away from each other. After all placed on parchment paper, use a fork to score each ball to flatten them a little. Form a criss cross pattern on each.

Can add a sprinkle of additional sugar to tops of cookies if you'd like. Then place in the oven for 10-12 minutes.

Remove from oven and place tray on the counter to cool for about 25-30 minutes. Then serve or store in an airtight sealed container on the counter for 3-4 days.

Makes: A full dozen. 

Chocolate Chip Cookies

Ingredients:

- 1/2 Cup Salted Softened Butter

- 1/2 Cup White Sugar

- 1/2 Cup Brown Sugar

- 1 Tsp Vanilla

- 1 Egg

- 1.5 Cup AP Flour

- 1/2 Tsp Baking Soda

- 1/4 Tsp Baking Powder

- 1/2 Tsp Sea Salt

- 1 Cup Chocolate Chips

Instructions:

Preheat oven to 375 F. Line baking sheet with Parchment paper. In one bowl mix flour, powder, soda and salt. In another bowl cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Then mix in dry ingredients until combined. 

Add in chocolate morsels and stir. Dip out cookies in 2-3 Tbsp balls and space out evenly on cookie sheet. Bake for 8-9 minutes until they barely start to turn brown. They will still look a little doughy, but they'll harden up some as you let them sit on the counter for ten minutes to cool. Then serve. 

Makes: 12-15 large cookies. 

Cookie Crisp Cereal

Ingredients:

- 1 1/3 Stick Butter & 1 Tbsp

- 1 Large Egg

- 1 Tsp Vanilla

- 1/2 Tsp Salt

- 1/2 Tsp Baking Powder

- 1/2 Cup White Sugar

- 1/2 Cup Brown Sugar

- 1/2 Cup Mini Chocolate Morsels

- 2 Cups AP Flour

Instructions:

Turn oven to 350 degrees F. Place parchment paper on 2 large rectangle cookie sheets. 

Melt the butter in the microwave for 30-45 seconds until melted. Stir well. Then mix in rest of ingredients one by one stirring and mixing well after each new ingredient. 

After you blend in flour, make sure consistency is like a loose cake batter or semi-runny cookie dough. Pour cookie mixture into large ziploc bag and close with as little air in bag as possible. Then twist until you form a piping bag. Cut the end off to make a small opening so you can produce small even cookies by squeezing bag. 

Separate cookies about two inches apart on parchment paper. Place on middle rack for 7-10 minutes until bottoms are turning golden brown. Then remove, cool on counter, and place in cookie jar. 

Makes: 3-4 trays of small cookies. 

Lasts: up to 5 days in sealed cookie jar container on the counter at room temp. 

Breakfast Muffins

Ingredients:

- 2 Cups SR Flour

- 1 Cup Milk

- 1/4 Cup Vegetable Oil

- 1 Beaten Egg

- 1/2 Cup Brown Sugar

- 1 Tsp Vanilla

- Dash Salt & Black Pepper

Instructions:

Preheat oven to 350 degrees. Mix all ingredients well. Then pour into muffin liners in a 12-muffin pan. Bake for 15-20 minutes. Take out, cool for ten minutes then serve. Can store in ziplocs on the counter for 3-4 days. 

Options:

- 1/2 Cup-3/4 Morsels of choice and 1/4 Cup of cocoa added, subtracting 1/4 Cup of SR flour. 

- Omit vanilla and sugar, add a little salt, pepper, cheese (1 Cup of choice), garlic and onion powder along with your choice of bacon pieces, diced ham or sausage crumbles (1/2 Cup of choice). *These must be refrigerated. 

Dump Pan Lasagna

Prepping & Cook Time: 45 minutes

Ingredients:

- 2 Tbsp Vegetable Oil (for frying only) 

- 1 lb. Sausage (or meat of choice) 

- 1 14oz Can Diced Tomatoes

- 1 8oz Can Tomato Sauce

- 1 Tsp Oregano

- 1 Tsp Basil

- 1/2 Tsp Garlic

- 1/4 Tsp Red Pepper Flakes

- 1/8 Tsp Black Pepper

- 1/8 Tsp Salt

- 1/4 Tsp Onion Powder

- 1/4 Tsp Italian Seasoning (optional) 

- 2 Cups Water

- 3 Cups (8oz) Pasta (Farfelle is best)

- 1 1/2 Cups Mozzarella Cheese

- 1/2 Cup Parmesan Cheese

- 1 Cup Ricotta Cheese

Instructions:

Heat vegetable oil on medium in large skillet. Fry sausage making sure it crumbles as it cooks. Then drain excess fat. 

Stir in diced tomatoes, tomato sauce, oregano, basil, garlic, pepper flakes, onion powder, and optional Italian seasoning, add all as any salt and pepper to your liking.

Bring to simmer, then add in water and pasta. Bring to a boil while stirring, then reduce heat and cover until pasta noodles are cooked (about 15-20 minutes). 

Then remove from heat, stir in mozzarella and parmesan until well combined. Add any more salt and pepper to taste. Spoon out desired amount for meal into bowl and scoop 2-3 spoonfuls of ricotta cheese on top. Stir into bowl and enjoy.

 

Makes : About 4 large servings.

Oat Milk

Prep & Cook Time: 2.25 Hours

Ingredients:

- 1 Cup Oats

- 3 Cups Water

- 1-2 Tbsp Maple Syrup (to desired taste) 

- 1-2 Tsp White Sugar (to desired taste) 

- 1 Tsp Vanilla Extract

- 1/8 Salt

Instructions:

Place all ingredients in high speed blender on medium (until smooth and milky) for about 10-15 seconds. Then strain into a large bowl using a nut bag.

 

Store in the fridge for up to 5 days. The fresher, the better. If kept in fridge shake before using each time. 

*Blend in 1/4 cup cocoa for chocolate oat milk. 

*To make a heavy cream type of oat milk, blend in 2-3 Tbsp of Coconut Oil (but will increase fat content.

--------------For One Cup of Oat Milk-----------

Ingredients:

- 1 Cup Cold Water

- 1/4 Cup Oats 

- 1/4 Tsp Vanilla

- 2 Tsp Maple Syrup 

- Very Light Dash of Salt 

Instructions:

Add the water, oats, maple syrup, vanilla and sea salt to a small high-speed blender and blend for 30 seconds until it turns white and is smooth. Do not overblend. 

Strain through a nut milk bag, fine sieve or cheese cloth. But do not put too much pressure or squeeze too tightly - This will cause it to become slimey. The leftover pulp can be discarded. Pour into a small bottle with lid, refrigerate allowing to chill for at least 2 hours before drinking. 

*Keeps fresh sealed with lid in fridge for up to 5 days. Just shake well before using. *Use in coffee or over cereal. 

Plant-Based Sausage Meat

Ingredients:

- 1/2 Cup Chopped Walnuts

- 1 Tbsp Soy Sauce

- 1/2 Tbsp Olive Oil

- 1/2 Tsp Liquid Smoke

- 1/2 Tsp Italian Seasoning

- 1/4 Tsp Onion Powder

- 1/2 Tsp Garlic Powder

- 1 Tsp Fennel Seed (1/4 Tsp Ground) 

- 1/8 Tsp Smoked Paprika

- 1/4 Tsp Salt

- 1/4 Tsp Ground Cumin

- 1/2 Tsp Ground Sage (optional) 

Instructions:

In a food processor, chop and pulse about 10 times or until the walnuts are combined well with the spices and they look like ground meat, stopping and scraping down the sides as needed. Do not overblend or it'll turn into butter. 

Makes: 2 Small Servings. 

Lasts: Up to 5 days in the refrigerator in a tightly sealed container. 

*Perfect on/in pizzas, spaghetti, lasagna, tacos, omelets, gravy, etc. 

*Add fresh onions and jalepenos for even more taste! 

Plant-Based Taco Meat

Prep & Cook Time: 10 Minutes

Ingredients:

- 1 Cup of Chopped Walnuts

- 1 Tbsp Soy Sauce

- 1 Tbsp Olive Oil

- 1 Tsp Chili Powder

- 1 Tsp Cumin

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Onion Powder

- 1/4 Tsp Salt

- 1/4 Tsp Black Pepper

- Dash of Cayenne (optional) 

- Dash of Oregano (optional) 

Instructions:

Soak walnut pieces in cool water for 30 minutes. Then drain water. In a food processor, chop and pulse soaked walnut pieces about 10 times or until the walnuts are combined well with the spices and they look like ground meat, stopping and scraping down the sides as needed. Do not overblend or it'll turn into butter. 

If you do no have a blender, place in a shakeable container and shake well until spices are combined with walnut pieces. Then pour walnut mixture into large ziploc bag and start crushing/pounding ingredients in bag for several minutes until it resembles ground meat. Then serve in burritos, tacos or on top of nachos. Add fresh onions, cilantro, jalepenos and shredded cheese for even better results. 

Makes: 2 Servings. 

Lasts: Up to 5 days in the refrigerator in a tightly sealed container. 

Dump Enchiladas

Prep & Cook Time: 1 hour

Ingredients:

- 2 Lb Ground Beef

- 20oz Red Enchilada Sauce

- 10oz Salsa

- 1/2 Cup Fresh Onion (Diced) 

- 18oz Shredded Mexican Cheese (Divided) 

- 13oz Bag Tortilla Chips

- Sour Cream (Optional for Topping) 

Instructions:

Preheat oven to 350F. Brown ground beef along with onion. Smash bag of Tortilla chips into small pieces while still in bag, then pour into large mixing bowl. Pour ground beef with onion, enchilada sauce, salsa, and 1/3 of cheese into the same mixing bowl as well. Stir/mix well. Then pour all into clear baking casserole dish and spread evenly across it. Take other 2/3 of blended shredded cheese and sprinkle evenly across the dish. Bake for 45 minutes to an hour. Take out of oven and serve with a dollop of sour cream. 

Servings: 8-10

GF Chocolate Peanut Butter Oatmeal Bars

Prep & Cook Time : 2 hours

Ingredients:

Bowl 1 (Cookie Base)... 

- 1.5 Cups Dry Oats

- 1/4 Tsp Sea Salt

- 1/3 Cup Maple Syrup

- 1 Cup Peanut or Almond Butter

Bowl 2 (Cookie Topping)... 

- 2.5 Tbsp Peanut or Almond Butter

- 1/2 Cup of Chocolate Morsels

- 1 Tbsp Lite Brown Sugar

Instructions:

Line a 8x8 baking dish with parchment paper. Then place bowl ingredients together. Place in microwave for 20 seconds to make it a tad easier to stir. Take out and blend with spoon. Mix together well (will be pretty thick). Then pour onto parchment paper. Then use hands to spread evenly inside baking dish. 

Now, take bowl 2 ingredients and place in microwave. Set for 20 seconds, take out and stir. Do this 3-4 times until it is thin and able to pour, but be careful not to burn chocolate. 

Once it's melted, pour over cookie base. Once you spread evenly as possible, place pan in freezer for 1-1.5 hours. 

After freezing and hardening, take out of freezer and remove parchment paper from pan. Cut into fourths, then cut the fourths into thirds. Now serve or place in tightly sealed container in the fridge for up to 5 days. 

Makes:

12 Small Candy Bars

Cold Brew Coffee

Ingredients:

- 10 Cups Cold Water

- 2 Cups High Quality Coffee Grounds

- 1/4 Cup White Sugar

Instructions:

In large pitcher, pour and mix coffee grounds, sugar and water. Stir well then shake. Scrape any grounds caught on side of pitcher back into the water. Place lid on pitcher and let it sit in the fridge for 12-20 hours. 

After waiting period, take out of the fridge. Place coffee filter into strainer or sieve and pour refrigerated brew through it to get rid of all the grounds. This usually takes about 25 minutes (depending on the thickness of your coffee filters). 

After you filter it into the new pitcher, the coffee cold brew can be used. Place back in the fridge for up to 7 days. 

*Be sure to cut what you drink. Example: For every one cup of cold brew, mix with one cup water or milk of choice. If not, it'll be really strong. I also posted my recipe for Iced Mocha Recipe using this brew in the a blog post on Jan 5th.