Yield: 

4 servings
Ingredients: 

1 1/4 cups milk
3/4 cup whole wheat berries OR 1 1/8 cups whole wheat flour
1/2 cup rolled oats or quick oats
2 eggs
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup (packed) brown sugar
1/8 teaspoon salt
1 1/2 cups fresh whole cranberries, washed

Butter and/or maple syrup, for serving
Instructions: 

1. Preheat a heavy skillet or griddle over medium heat.

2. In a blender, combine the milk and wheat berries. Blend on HIGH
for 4 minutes.* If you are using whole wheat flour rather than wheat
berries, blend until the flour and milk are well-mixed. (Stop and scrape
the sides of the blender once if needed.)

3. Add the oats, eggs, cinnamon, baking powder, brown sugar, salt,
and half of the cranberries to the blender. Blend on a medium or high
speed for about a minute, until well-blended. If anything has stuck to
the sides of the blender, scrape the sides and blend for another moment.
You should have a slightly pink, fairly thin pancake batter.**

4. Stir in the remaining cranberries (whole). Because the cranberries
float, you won’t be able to pour the batter onto the griddle to cook.
Instead, use a ladle to scoop the batter and drop onto the preheated
griddle. (Lightly oil griddle first if you think they might stick; I use
cast iron and use a little oil for the first pancake and then no
additional oil.)

5. Cook pancakes at a moderate pace — not too quickly though, or the
cranberries will still be crunchy inside! I’ve found that these
pancakes take only slightly longer than plain wheat pancakes. I wait for
the first few “pops!” from the cranberries before I flip the pancake.

Enjoy hot with butter and/or maple syrup!

Leftover pancakes can be frozen in a ziplock bag. Re-heat (thawed or from frozen) in a toaster before serving.

This recipe is taken from Tammy’s Recipes.

Yield: 

18 bars (2.3 ounces each)
Ingredients: 

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup honey
1/3 cup (packed) brown sugar
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
4 1/2 cups rolled oats
1 cup (6 ounces) semi-sweet chocolate chips
Instructions: 

1.
Preheat oven to 325 degrees. In a medium-size mixing bowl, cream
together the butter, honey, brown sugar, and vanilla extract. (I use an
electric mixer for this step.)

2. Add flour, baking soda, and oats. Stir until well-mixed. (Mixing
with clean hands works great for this step.) Mixture will be a soft,
fluffy, and somewhat crumbly. Stir in chocolate chips.

3. Press mixture into a lightly-greased 9×13-inch baking dish. Bake
at 325 degrees for 18-22 minutes, until edges are just starting to
brown. Remove from oven and place dish on wire rack to cool.

4. After granola bars have cooled for 10 minutes, use a
smooth-bottomed measuring cup or glass to press the bars flat. (Pressing
while too hot will smear chocolate everywhere!) Allow to finish cooling
and then cut into 18 bars using a pizza cutter or thin sharp knife.

Store in a sealed container or bag at room temperature for up to a week or so, or freeze for later use.

This recipe was taken from Tammy’s Recipes

Yield: 

about 8 crepes
Ingredients: 

3 eggs
1 cup milk
3/4 cup white whole wheat flour*
1 teaspoon sugar
1/4 teaspoon salt
butter or coconut oil, for frying**
Maple syrup, fruit syrup, or sweetened cream cheese (or kefir or yogurt), for serving
Instructions: 

1.
In a medium mixing bowl, whisk together the eggs and milk until
well-beaten. Add the flour, sugar, and salt and whisk briskly until
batter is smooth.

2. Allow batter to rest for 5-10 minutes to thicken slightly (will still be thin, though!).

3. Heat an 8- to 10-inch skillet over medium heat. When skillet is
hot, put 1/2 to 1 teaspoon of butter or coconut oil in the skillet. As
soon as it’s melted, pour in 1/4 cup of batter***. Tip the skillet to
spread batter in a thin circle.

4. Flip crepe after about a minute, when top is dry and crepe is
holding together enough to flip. Cook for an additional 30 seconds or
so.

5. Continue cooking crepes in this fashion, adding 1/2 to 1 teaspoon
of oil before each one, and cooking 1/4 cup of batter at a time.

Serve hot, with syrup or other toppings of your choice! 🙂

This recipe was taken from Tammy’s Recipes.

Yield: 

1 pound (4 servings)
Ingredients: 

1 pound ground turkey*
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon granulated garlic or garlic powder
1/2 teaspoon fennel seeds, crushed
2 teaspoons ground sage
1 teaspoon dried thyme
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice, optional
1 tablespoon maple syrup (or more to taste), optional

For a sweeter fruity sausage, also add 1/2 cup finely chopped applesInstructions: 

1.
Combine all ingredients in a bowl and mix well. Cover and refrigerate
for at least 15 minutes but as long as a day or two to allow flavors to
combine. See additional notes for freezing these sausage patties.

2.
Form meat into 8 small patties. Cook in a pre-heated skillet over
medium to medium-high heat, turning once, until browned. Ground turkey
should be cooked until meat reaches 165 degrees.

Alternatively,
you can just fry this sausage into crumbles. Place meat in a pre-heated
skillet and cook and stir over medium heat until sausage is fully
cooked. You can use the crumbles to make omelets, pizza, sausage gravy,
or spaghetti sauce. (See notes below.)

3. Serve hot and enjoy!Additional Notes: 

*If using lean ground turkey, add an egg or 1 tablespoon of oil to the sausage mixture.

Making pre-formed sausage patties for the freezer:

I have used this recipe to make pre-formed patties and frozen them for a quick pre-made sausage patty. For best results, freeze patties in a single layer on parchment paper or a silicone mat on a baking sheet. After they are frozen, remove and stack them in a container or bag in your freezer. Cook straight from the freezer, in a skillet as described in the recipe above.

This recipe adapted from Light and Tasty.

Yield: 

6 large pretzels (6-inch) or 12 small pretzels (4-inch)
Ingredients: 

Dough ingredients:

1 cup warm water (110-115 degrees F)
1 tablespoon active dry yeast
1 tablespoon sugar
2 tablespoons oil
1 teaspoon salt
2 3/4 cups all-purpose flour or bread flour

For boiling:

12 cups water
1/4 cup baking soda

For topping:

1 egg yolk, lightly beaten
1 tablespoon water
Coarse salt, to taste
Instructions: 

1.
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir
and let rest for 5-10 minutes, until foamy. Stir in 1 cup of the flour.

2. Add the oil and salt, and then stir in another cup of flour. Add
the rest of the flour as needed and stir, then kneading (in the bowl or
on a lightly-floured surface) to make a smooth, elastic dough. Place
dough in the bowl, pat oil over the top of the dough, and cover bowl
with a clean towel. Let rise in a warm place until doubled in size,
about 60 minutes.

If you have a bread machine, you can make this dough using the DOUGH
cycle. Add ingredients in order listed EXCEPT add the yeast last (on top
of the flour). Start the dough cycle; when dough cycle is finished,
continue with step 3 below.

3. Preheat oven to 475 degrees. In a large saucepan or stock pot,
bring 12 cups of water to a boil on the stovetop. Stir in the baking
soda and keep water at a simmer.

4. Gently deflate the risen dough, and then turn onto a lightly
floured surface. Divide the dough into 6 or 12 pieces, depending on the
size of pretzels you wish to make.

5. Roll each piece of dough into an 18-inch long rope, kneading out
air bubbles if needed. If dough shrinks back during forming, let it rest
a few minutes and then continue shaping.

6. Form pretzels from the ropes, twisting to desired shape(s) and
pinching ends to secure. (Optional: Cut the ropes into 6-8 sections and
form into balls to make “pretzel bites”. Decrease baking time to ~6-8
minutes if making pretzel bites rather than larger pretzels.)

7. Immediately after shaping, drop pretzels a couple at a time into
the simmering water for 10-15 seconds. During the last 5-10 seconds,
gently hold the pretzel under the water with a wide slotted spoon or
spatula.

8. Remove pretzel from the water, let drain for a moment on the
spoon, and place on a greased large (11×13-inch or larger) baking sheet
(or baking sheet with a silicone liner or parchment paper). Continue
boiling the remaining pretzels and place them at least an inch apart on
the baking sheet.

9. In a small bowl, whisk together the egg yolk and water, using a
fork. Use a pastry brush to lightly brush the egg wash over the
pretzels. (You may not need all of the egg wash.) Lightly sprinkle the
pretzels with coarse salt.

10. Allow pretzels to rest and rise for 5 minutes, then bake at 475
degrees for 10-12 minutes, until pretzels are golden brown. Cool on wire
racks at least 5 minutes before eating.

Serve with homemade nacho cheese sauce, honey-mustard, or just enjoy them plain!

Store extra pretzels in an open bag.

Yield: 

1 dozen
Ingredients: 

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold butter, sliced
3/4 cup buttermilk or kefir
Instructions: 

1. Combine flour, baking powder, and salt in a bowl. Cut in butter.

2. Add buttermilk or kefir, stirring until mixture forms somewhat of a
ball shape. Then, knead gently on a lightly-floured surface just until a
workable dough forms. Press or roll about 3/4-inch thick and cut into
12 squares using a pizza cutter or use a round glass or biscuit cutter
to cut into 12 circles (may need to re-roll scraps).

3. Place biscuits on ungreased baking sheets and bake at 450 degrees for 10-12 minutes or until golden. Serve hot!

Yield: 

12 large breadsticks
Ingredients: 

1 cup warm water (110-115 degrees F)
1 package (2 1/4 teaspoons) active dry yeast
Pinch of sugar
1/2 teaspoon salt
2 1/2 to 3 cups all-purpose or bread flour
3/4 cup fresh shredded Parmesan cheese
Garlic salt, for sprinkling
1/3 cup melted butter, for brushing
Instructions: 

1.
Combine the warm water, yeast, and pinch of sugar in a medium-size
mixing bowl (or in a bread machine pan). Stir and let rest for about 10
minutes, until foamy.

2. *Add 1 cup of the flour and stir; then add the salt and another
cup of flour. Stir well, and add additional flour as needed until you
can turn the dough onto a lightly-floured surface and begin kneading.
Knead for about 5 minutes, until dough is smooth and elastic. Place
dough back in mixing bowl (scrape out residue first if needed) and
lightly oil the top of the dough. Cover with a clean cloth and let rise
in a warm place until doubled in size (60-90 minutes).

3. Gently deflate dough. Turn onto a lightly-floured surface,
kneading out large air bubbles if needed. Then, roll dough into a large
rectangle, about 12×16 inches or even slightly larger. Be sure the
bottom of the dough is lightly floured so it doesn’t stick to the
counter when you try to lift the breadsticks later.

4. Sprinkle the Parmesan cheese over one half of the rectangle
lengthwise. Sprinkle lightly with garlic salt. Fold dough in half
lengthwise, to enclose the Parmesan cheese.

5. Using a pizza cutter or sharp knife, cut dough from top to bottom (starting at the fold) into 12 equal strips.

6. Grease a large baking sheet (13×18-inches) or two smaller baking
sheets — or, use a silicone liner (my favorite!). Pick up each strip of
cheesy dough and twist several times, pulling into a breadstick about
12 inches long as you twist. If any of the cheese falls out, just roll
the bread stick in it after it’s twisted to pick up the cheese that
fell. Place breadsticks on the baking sheet, allowing 1/4 to 1/2 inch
between each breadstick.

7. Cover with a clean towel and let rise in a warm place for about 20 minutes. Preheat oven to 375 degrees Fahrenheit.

8. Uncover breadsticks and brush lightly with the melted butter. Sprinkle with additional garlic salt. Bake breadsticks for 15-20 minutes, until lightly browned on top and “springy” to the touch. Serve hot or warm.

Yield: 

7-8 cups of salsa
Ingredients: 

1 large ripe peach
1 large ripe mango
3 medium-size tomatoes
1/2 sweet onion
1/2 green, red, or yellow bell pepper
1 clove garlic, minced
2 teaspoons (or more) minced fresh Jalapeno pepper
1/2 cup (or more) freshly chopped cilantro
1 tablespoon lemon or lime juice
1/2 teaspoon salt
1 tablespoon sugar
Instructions: 

1.
Peel the mango (and peach, if desired) and chop both into small chunks
(remove pits). Dice the tomato, sweet onion, and bell pepper into small
chunks.

2. In a mixing bowl, stir together the peach, mango, tomato, onion,
bell pepper, garlic, Jalapeno pepper, and cilantro. Add the lemon juice,
salt, and sugar and stir well to coat. Let rest at room temperature for
15 minutes for flavors to combine, or refrigerate until needed.

This salsa keeps for 2-3 days in the fridge, or can be frozen for later use!

Serve with your favorite chips, grilled chicken, grilled fish, or taco fixings! 🙂

A creamy soft cheese made from kefir or yogurt. Easy to make and a perfect substitute for sour cream, cream cheese, and more!
Yield: 

Varies
Ingredients: 

8 cups (or more) homemade kefir or homemade yogurt

Supplies needed:

Strainer
Bowl
Cheesecloth or thin dish towel
Instructions: 

1.
Place your strainer in the bowl. (Ideally the bottom of the strainer
should rest at least a few inches above the bottom of your bowl.) Line
with the cheesecloth (2 layers of 90-count cheesecloth works perfectly!)
or clean thin dish towel.

2. Pour your kefir or yogurt into the cheesecloth or towel. Allow to
grain for 15-20 minutes. Carefully and gently tie the towel ends
together to cover the kefir (or yogurt). Allow kefir to drain for an
additional 8-24 hours (can be kept out on the counter or in the fridge
while draining), until the cheese is the consistency desired.

For a sour cream consistency, I like to drain for about 8 hours. This
makes a creamy spreadable texture, perfect on tacos, beans and rice, or
spread on crackers!

For a thicker cream cheese consistency, drain for 18 hours (approximately). This is great for cheese balls or cheese spread.

Drain for 24 hours or so for a thick soft cheese copnsistency.

Add herbs if desired! Store cheese in fridge until used (keeps for several weeks).

Quick and easy homemade refried beans! These beans are soft, flavorful, and good enough to eat all by themselves!
Yield: 

about 2 cups
Ingredients: 

2 cups cooked pinto beans*
2 tablespoons oil
1 small clove garlic, minced
1 tablespoon chopped onion
1 tablespoon chopped green pepper
1/4 teaspoon ground cumin
~1/2 cup water, as needed
Salt, to taste
Your favorite hot sauce, to taste
Chopped fresh cilantro, optional Instructions: 

1.
Heat heavy skillet or pan (I use cast iron) over medium heat. Add oil,
then add beans, garlic, onion, pepper, and cumin. Cook and stir, mashing
with a spoon or spatula as you stir and adding a little water as
needed.

2. Cook until beans are hot and as smooth as desired (I like mine
chunky!). Add salt to taste and a few splashes of hot sauce along with
freshly chopped cilantro if desired.

Serve hot with tortilla chips for dipping, or use in any recipe calling for refried beans.