Bailey1_'s profile page
Recipes
Cherry Scones # 2
By Bailey1_
Pre-heat oven to 375 degrees Place Xylitol, oil and fats stand mixer, and whisk until creamy
- 1/2 cup Xylitol
- 2 Tbsp coconut oil
- 2 Tbsp Earth Balance buttery spread
- 1 egg beaten
- 1/2 tsp apple cider vinegar
- 1 cup quinoa flour
- 1 cup almond meal
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/4 cup almond milk
- 1/2 cup unsweetened dried cherries (you can substitute with cherries if you wish).
Coconut Oil Chocolate Peanut Butter Fudge
By Bailey1_
Add all ingredients except peanut butter and beat on medium to high with a hand or stand mixer for 5-7 minutes
- Servings: 20
- Preparation Time: 7 minutes
- 1 cup virgin coconut oil, melted
- 1 cup high quality raw cacao powder or good cocoa powder (the quality of this ingredient makes a huge difference in the taste)
- 1/3 cup raw honey
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- dash sea salt
- 1/3 cup chunky natural peanut butter (or more to taste)
Strawberry Healthycake
By Bailey1_
Cut Angel Food cake in half and place one half in the freezer for a future date
- (8 servings)
- 1 15 ounce Angel Food Cake (store made)
- 2 quarts strawberries
Spice Muffins
By Bailey1_
Preheat oven to 400 degrees
- 3 eggs + 1 egg white
- 2 tbsp melted coconut oil
- 1/2 cup coconut milk
- 1 tsp vanilla
- 1/3 cup coconut flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp each cinnamon, cloves & nutmeg
- 1/4 tsp ginger
Mom's Chicken Noodle Soup Recipe
By Bailey1_
In a Dutch oven, cook chicken in water; cool slightly
- NOODLES:
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 2 quarts water
- 1 medium onion, chopped
- 2 teaspoons chicken bouillon granules
- 2 celery ribs, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 1-1/2 cups fresh or frozen cut green beans
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1 teaspoon butter, softened
- 1/4 teaspoon baking powder
- 2 to 3 tablespoons milk
Dried Apricot Pie
By Bailey1_
Instructions Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches
- 3 cups chopped dried apricots
- 1 (6-ounce) bag dried cranberries
- 1/2 cup golden raisins
- 1 egg plus 1 egg yolk, beaten
- 1 cup packed dark brown sugar
- 1/2 cup coarsely ground walnuts
- 1/2 cup melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Crusts for a double-crust pie
Slow-Cooked Pot Roast with Vegetables
By Bailey1_
Place roast in a greased slow cooker
- 1 (2.5 pound) chuck roast
- 2 c. water
- 1 (2 oz) envelope Hy-Vee onion soup mix
- 2 pounds potatoes (about 4 medium), peeled and cut into chunks
- 1 (16 ounce) bag carrots chips
Cashew chicken & lettuce wraps (P3)
By Bailey1_
1. Heat a large, non-stick skillet on high
- 1 lb ground chicken breast
- 1/2 onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1 ″ knob ginger, peeled & minced
- 2-1/2 TB Bragg's Aminos
- 1 TB + 1 teaspoon rice vinegar
- 1 TB sesame oil
- 1 TB raw almond butter
- 1/2 TB water
- 1/2 TB Xylitol (or Stevia)
- 2 teaspoons chili garlic sauce (or more if you like it hotter)
- dash of pepper
- 3 green onions, chopped
- 4 oz chopped jicama
- 1/4 cup raw cashews, chopped
- large lettuce leaves for wrapping
Potato Chip Fudge
By Bailey1_
In a medium saucepan, melt chocolate chips over medium-low heat, stirring constantly
- 1 (12-ounce) package semisweet chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups coarsely crumbled potato chips (See Note)
Pot Roast
By Bailey1_
Preheat the oven to 190-200 degrees F
- 1 (2-pound) blade cut chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- Vegetable oil
- 1 medium onion, chopped
- 5 to 6 cloves garlic, smashed
- 1 cup tomato juice
- 1/3 cup balsamic vinegar
- 1 cup cocktail olives, drained and broken
- 1/2 cup dark raisins