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Recipes
Strawberry Frozen Yogurt
By Bailey1_
Put frozen strawberries in food processor and blend until minced
- Makes 6 - 4 ounce servings
- 1 pound frozen strawberries
- 1 cup plain yogurt
- 1/4 cup sugar
Carrot Coconut Balls
By Bailey1_
In the hot water add the coconut cream concentrate and sugar, stir well
- 1/4 cup hot water
- 3 tablespoons coconut cream concentrate
- 2 tablespoons whole sugar
- 1/2 tablespoon coconut oil
- 3/4 cup grated carrots
- 1/3 cup shredded coconut
- 3/4 teaspoon cardamom powder
- 2 tablespoons shredded coconut, reserved
Slow Cooker Gingerbread with Dried Cherries
By Bailey1_
Spray a 4-quart slow cooker with the cooking spray
- Vegetable cooking spray
- 3 C. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. salt
- 1/4 tsp. ground allspice
- 1 C. (2 sticks) butter, softened
- 1/2 C. packed brown sugar
- 4 eggs
- 3/4 C. molasses
- 1 C. V8® 100% Vegetable Juice
- 1 C. dried cherries
- Whipped cream (optional)
Fudge Sauce*
By Bailey1_
This can be made in the microwave or on the stovetop in a saucepan
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup half-and-half
- 1/4 cup light corn syrup
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 3 Tablespoons butter, cut up
Whole-Grain Blueberry Muffins
By Bailey1_
Directions Heat oven to 375° F
- 1 1/4 cups whole-wheat flour, spooned and leveled*
- 1 cup old-fashioned rolled oats
- 1/4 cup flaxseed meal (available at natural-food stores)
- 1/4 cup pecans
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plain low-fat yogurt
- 1/2 cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon grated orange zest, plus 1/4 cup orange juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups fresh blueberries or one 8-ounce bag frozen blueberries
Creamy Avocado Pasta
By Bailey1_
1. Bring several cups of water to a boil in a medium sized pot
- Yield: Serves 2
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup Fresh Basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
- Freshly ground black pepper, to taste
Chocolate Chip Cookies, Christina
By Bailey1_
Super Duper Chocolate Chip Cookies-Christina Ferrare
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ⁄2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 ⁄4 cup sugar
- 3 ⁄4 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 4 cups semisweet chocolate morsels
- 1 1⁄2 cups chopped walnuts or pecans
- 1 cup raisins
Carob Sunbutter Fudge
By Bailey1_
How To Make Homemade Body Spray (with essential oils) 1
- 1/2 cup room temp homemade sunflower seed butter
- 1/4 melted cup coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons honey (vegans use grade B maple syrup)
- 5 drops stevia
- 3 tablespoons raw carob poweder
- Pinch of salt
Breakfast Cabbage P 2
By Bailey1_
Add 1/2 small cabbage, chopped medium to fine plus 1 finely chopped small red sweet pepper for color (or 1/8 cup of...
- 6 slices of turkey bacon, diced (6 is what I had left)
- 3 stalks of celery, diced
- 1/3 of a giant vidalia onion, diced
- Sauteed these up in a non stick pan on med high 3-4 minutes.
Sweet and Sour Kraut Salad
By Bailey1_
Prepare celery, green pepper and pimento
- 1 can sauerkraut, with juice
- 1 cup celery, chopped
- 1 green pepper, chopped
- 2 ounce jar pimento, chopped
- 2 Tablespoons dehydrated onion flaked
- Sweetener to equal 8 teaspoons sugar.