Saturday, February 25, 2017

Sugar Cookies 2


3/4 cup sugar
3/4 cup butter
3/4 cup shortening
3 eggs
3/4 cup milk
2 tsp vanilla
3/4 tsp salt
1 1/2 tsp baking soda
6 tsp baking powder
6 1/2 cups flour

Bake 350 degrees, 8-10 minutes.


3/4 cup powdered sugar
1 TBS butter
1 TBS milk
1/2 tsp vanilla
1/4 tsp lemon juice

Melt butter. Combine all ingredients. Beat until smooth. Makes 1/3 cup.

Thursday, February 23, 2017

Strawberry Frosting

1 medium tub cool whip
1 cup strawberry yogurt

Great on angel food cake, topped with strawberries.

Monday, February 13, 2017

Flourless Chocolate Cake (gluten free)


  1. 1cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  2. 1/4cup unsweetened cocoa powder, plus more for the pan
  3. 1 1/4cups heavy cream (divided)
  4. 8ounces bittersweet chocolate, chopped (60% ghiradelli reccomended)
  5. 5large eggs
  6. 1cup granulated sugar
  7. 1/2cup crème fraîche or sour cream
  8. 1/4cup confectioners’ sugar, plus more for dusting


  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
  3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
  4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture. Enjoy! It's surprisingly delicious!

from here

Friday, February 3, 2017



    • 1 stick unsalted butter, room temperature
    • 1/4 c. powdered sugar
    • 1/4 c. honey
    • 1 tsp. ground cinnamon

      1. Whip the butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until light and fluffy.

Wednesday, February 1, 2017

Whole wheat chicken pesto wrap

Xtreme Wellness High Fiber tortillas
grilled chicken or turkey breast
1 TB pesto
1 TB raisins
1/8-1/4 c shredded cheese
romain lettuce

german pancakes

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Dash vanilla

Put 6 TB butter in a 9x13 pan to melt while blending other ingredients above. Pour batter into pan once butter is melted and cook 15-18 minutes at 425 degrees. Top with syrup, fruit, powered sugar, or obviously nothing.

Cilantro Lime Rice (Cafe Rio)

1 cup uncooked rice
1 T oil or butter
1 tsp minced garlic (or jarred garlic)
1 tsp fresh squeezed lime juice
2 cups water or chicken broth (I used the "better than bouillon" from costco)
1 T fresh squeezed lime juice
2 tsp sugar
3 T fresh chopped cilantro

In sauce pan, combine rice, oil or butter, garlic, 1 tsp lime, and chicken broth. Bring to a boil. Cover and cook on low 15 minutes until rice is tender (I just added the ingredients into my rice cooker and cooked like normal). Remove from heat. In a bowl, combine the lime juice (1 T), sugar, and chopped cilantro. Pour over hot cooked rice and mis in as you fluff the rice.