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High Five Recipes: Peanut Butter Honey Fudge

March 16, 2009 by Laura 74 Comments

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High Five Recipes 2

You know me…I love me some fudge. This is by far the easiest fudge I have ever made. And the healthiest.

Peanut Butter Honey Fudge

Peanut Butter Honey FudgeYum

1 cup natural peanut butter (creamy or crunchy)
3/4 cup honey
1/2 cup milk chocolate chips

Combine all ingredients in a small saucepan. Cook and stir over low heat until the chocolate chips are melted and blended in (about 30 seconds).

Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.
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Now, you might be thinking…3/4 cup of honey?! That’s going to take up a lot of my honey! (Yes, Pooh Bear, you’re right.)

But you cut this fudge into little squares, and it really does go a long way. OOh, and it’s so simple and yummy! (So sorry all you peanut allergy friends out there!)

This is a super simple dessert to throw together real quickly to take somewhere…no baking involved. Hardly any time involved. Very little mess involved.

Oh, and you’ve gotta love a High Five Recipe with only THREE ingredients!! :)

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My Favorite Chocolate Recipe

November 6, 2008 by Laura 36 Comments

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Today I’m sharing my favorite chocolate recipe with you. It is SO GOOD.

I guess that’s why it’s called Death By Chocolate. What a name. I didn’t name it. I’d have named it something like A Little Piece of Chocolate Heaven. Or Just When You Think It Can’t Get any Chocolatier. Or Chocolate Covered Chocolatey Chocolate.

Well…anyway. Death By Chocolate is a recipe my mom found somewhere when I was a teenager. I remember her serving it when she wanted to make something special for company. She always put walnuts in hers…and I always picked ’em out. :) I’m not a fan of nuts in my food. But you can put walnuts in yours if you want to. I’ll just pick ’em out if I come over and share it with you. (Which I’d love to do…come over and share it with you.)

As I remember also…the original recipe called for a box of brownie mix…a box of chocolate pudding…and a container of cool whip. The way I make it now…it is all made from scratch. And Oh. My. Goodness. Do try it. You won’t be sorry.

Death By ChocolateYum

Recipe for Creamy Chocolate Pudding
plus
Recipe for Fudge Brownies (with or without the chocolate chips)
¾ cup heavy whipping cream
½ t. vanilla
1 t. sugar or a few drops of stevia
1 cup pecans or walnuts, optional

Bake Brownies according to recipe. Allow to cool. Make Chocolate Pudding according to recipe. Allow to cool.

In a large glass serving bowl, begin to layer your Death by Chocolate.

Cut or crumble brownies into small crumbs or pieces.
I usually cut mine into one inch squares.
Place one third of them into serving bowl.

Pour one third of your pudding over the brownie pieces.
Continue this brownie – pudding layering twice more.

Choose the cutest person you can find to whip your cream.
With beaters, whip cream until soft peaks form.
Add vanilla and sugar or stevia. Mix in with beaters.

Spread the whipped cream on top of your brownie-pudding layers.
If you’re talented and have time…put something fancy on top like put chocolate shavings. As you can see…I’m not that talented.

Oh, but look how pretty that is!!

This is the very bowl my mom always made Death By Chocolate in. I’m so thankful to have this bowl in my own kitchen now.

Okay…chocolate lovers! Come up with some excuse to make this!!! Invite someone over. Have a party. Invent a new holiday. You HAVE to make Death By Chocolate!! (Ooh, someone should invent a new holiday…JUST to celebrate CHOCOLATE!)

Anyone else a chocolate lover like I am?!
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This post is linked to Ultimate Recipe Swap.

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Awesome Easy Tomato Soup

September 15, 2008 by Laura 111 Comments

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Homemade Tomato Soup

It’s almost that time of year again… The time when we can warm up at lunch with a grilled cheese sandwich and a bowl of tomato soup!

I LOVE this recipe that was given to me by my friend Anne…who got it from her friend Anne. (Yeah, like that’s not ever confusing.) Along with canning lots of tomato sauce and tomato juice and salsa, I love canning several jars of Anne’s tomato soup for the winter! (Wait, which Anne is that?)

Most of the tomato soup you’ll find at the store will have high fructose corn syrup or sugar in it…

This recipe has no sugar…which is amazing because it tastes so yummy and sweet! Once when Matt was eating some, he asked at least three times, “This really doesn’t have any sugar in it?” :)

Homemade Tomato SoupYum

5 pounds chopped tomatoes
1 cup chopped onion
3 Tablespoon butter
1 1/2 teaspoon sea salt

Put everything in a big pot and cook it for about 3 hours. Then, put it into your blender and blend until smooth. Freeze it, or can it following these canning methods (25 minutes in the water bath).

I love having recipes like this that are so simple to make and healthy for my family!

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Make Homemade Turkey Sausage!

May 12, 2008 by Laura 163 Comments

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Make this turkey sausage recipe even easier by creating a jar of seasonings for this sausage. Learn how!

We LOVE ham and sausage at our house, but from what I read, pork is not the best for you. We do eat bacon from time to time, but this Turkey Sausage is a delicious alternative to pork. It’s easy and it tastes great!

See? It looks like sausage and everything?! My family devours this sausage.

Homemade Turkey Sausage

Homemade Turkey SausageYum

Make Homemade Turkey Sausage!

Save Print

Author: Laura

Ingredients

1 pound ground turkey
3 Tablespoon minced onion
¼ teaspoon cumin
¼ teaspoon marjoram
¼ teaspoon ground pepper
¼ teaspoon oregano
¼ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
¼ teaspoon ground ginger
½ teaspoon dried basil
½ teaspoon thyme
½ teaspoon sage
½ teaspoon sea salt
1 egg (optional)

Instructions

Mix all ingredients.
Chill for about an hour. (If you forget to chill this ahead of time...it cooks up okay anyway!)
Form into patties.
Saute in butter.

You’ll find more recipes like this in my ebook: Think Breakfast…Outside of the Box or in my “actual book” Oh, For Real: Real Food, Real Family, Real Easy.

What can you do with this Turkey Sausage? Here are our favorite ways to use this:

Just eat it. Turkey Sausage Patties are pretty great as a breakfast meat along with eggs, pancakes, or muffins.
Homemade Sausage Gravy is amazing. I like to make a huge batch of this sausage, then freeze it browned and crumbled in 1-pound meal-sized portions. Then I just pull it out and quickly make gravy. Of course, we eat this gravy over biscuits. This means that you also need my Quick Mix Biscuits recipe.
Turkey Sausage and Red Bean Stew is a wonderful comfort food – made easier if you have this sausage made ahead of time.
Sometimes I use this sausage in my Spicy Mac and Cheese recipe.

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Healthy Treat for Today: Whole Wheat Donuts

March 18, 2008 by Laura 97 Comments

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My dad…whom my boys call, Papa, is famous around here for buying us donuts when he comes to town. It’s become a big deal…one that the boys won’t let Papa forget about. (“Hi Papa…did you bring us donuts?…oh, and we’re also glad you’re here…”)

One Saturday morning…I decided to make homemade (and healthier) donuts for the family. I got up early…ground wheat into flour…mixed up the dough, rolled them out, fried them up…and made a special hot fudge sauce to drizzle over them. I put them on a pretty platter…poured glasses of fresh milk…and called the boys down for breakfast.

I cheerfully and excitedly greeted them with flour on my face and my hair all frazzled from all the work of making these fresh off the stove donuts…

And my three year old lit up and said, “Oh!! Did Papa make us DONUTS?!”

Huh. I go to all this trouble…and Papa gets all the credit.

sigh :)

Well, they liked my donuts just as much Papa’s…and I loved that these were a pretty healthy treat!

(Papa really got a big kick out of that story, of course..)

I hope you’ll get a big kick out of this recipe!

Whole Wheat Cake Donuts (or should I call them, “Papa’s Special”?)!Yum

3 ¼ cup whole wheat flour
2 t. baking powder
½ t. cinnamon
¼ t. salt
¼ t. nutmeg
2/3 cup rapadura (dehydrated cane sugar juice) or sucanat
2 eggs
1 t. vanilla
2/3 cup milk
1/4 cup melted butter
Oil for frying (I use palm shortening or coconut oil)

Mix dry ingredients in a large mixing bowl. Stir in eggs, vanilla, milk and melted butter. Knead dough a few minutes to make sure all ingredients are mixed thoroughly.
On a floured surface, roll dough to ½ inch thickness. Cut with donut cutter, or biscuit cutter. Heat oil in skillet or electric skillet…enough to cover the bottom of the skillet about ¼ inch. Place donuts into the hot oil to fry for 2-3 minutes on each side. Remove from skillet and place on a paper towel lined plate. Sprinkle a mixture of rapadura and cinnamon, or sprinkle organic powdered sugar over the hot donuts.

Yum! Anytime I want a special breakfast treat for my family…these donuts work for me!

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Healthy Treat for Today: Trail Mix With HOMEMADE CHOCOLATE CHIPS

February 22, 2008 by Laura 29 Comments

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Who knew?

You can make your very own chocolate chips!!

Okay, well, I’m actually not clever enough to make them into the shape of chocolate chips…so maybe we’d better call them chocolate chunks.

Chip…Chunk…whatever. How cool are WE to know how to make our very own Chocolate Chiunpks?

I’ve had this recipe for a while, but hadn’t really thought about making it. Then I saw it on another post and was reminded! I’m SO glad for the reminder!

The recipe comes from my FAVORITE nutrition book: Nourishing Traditions.

I adapted it just a bit because it had a pretty bitter chocolate taste…and you may need to adapt it more, depending on how bitter you like your chocolate.

Also, depending on the quality of coconut oil you use, you may or may not have a
coconut-y taste in your chips. I LIKE it with the coconut taste.

Okay…so are you ready?!?!

Homemade Chocolate ChipsYum

1/2 cup cocoa powder
1/2 cup rapadura or sucanat
1 cup coconut oil
1 T. vanilla

Mix ingredients in a glass container and set in simmering water until melted. Mix together well.

(Anybody wanna know what I was doing at exactly 2:04 yesterday?)
(uh, see…you can see my clock there, behind the melting chocolate chip mixture.)

Spread mixture on a piece of buttered parchment paper and allow to cool in the refrigerater.

When hardened, remove parchment paper and break into chunks. Store in refrigerator in an airtight container.

Aren’t they beautiful? Mmmmm-mmmm. (See a more thorough chocolate chip making tutorial here!)

Now…for the Trail Mix part…

1/2 cup pecans
1/2 cup cashews
1/2 cup peanuts
1/2 cup raisins
1/2 cup dried apricots, cut into pieces
1/3 cup homemade chocolate chips

Mix it all together and store in an airtight container in the refrigerator…if it makes it that far!

Come back tomorrow for a recipe for whole wheat, rapadura Chocolate Chiumpk Cookies!

(And let me know if you can figure out how to pronounce that.) :)

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Healthy Treat for Today: Creamy Pudding

February 19, 2008 by Laura 122 Comments

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Today, I am sharing recipes for three varieties of YUMMY Creamy Pudding! Just look at all these wholesome ingredients!

And…if you put all or some of those wonderful ingredients together…you’ll get these:

Aaaand…if you put all those three together…and put real whipped cream on top…you’ll get this:

Creamy Vanilla PuddingYum

2 1/2 cups milk
3 egg yolks
1/2 cup real maple syrup (grade B is best for you) or honey
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
1 Tablespoon butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, maple syrup, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Stir over the heat for about 15 more seconds. Remove immediately from the heat, and continue to stir until pudding is creamy. (I use my whisk the whole time for stirring and find this works great!) Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Butterscotch Creamy Pudding

2 1/2 cups milk
3 egg yolks
2/3 cup sucanat (dehydrated cane sugar juice…has a wonderful “molassasy” taste!)
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
3 Tablespoons butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, sucanat, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Chocolate Creamy Pudding

2 1/2 cups milk
3 egg yolks
2/3 cup sucanat or 1/2 cup real maple syrup
1/4 cup cocoa powder
4 Tablespoons arrowroot powder (or organic corn starch)
1/4 teaspoon sea salt
3 Tablespoons butter
1 teaspoon vanilla

In a medium saucepan, whisk together milk, egg yolks, sucanat or maple syrup, cocoa, arrowroot powder and salt. Cook over medium heat, stirring CONSTANTLY until pudding begins to thicken. Remove immediately from the heat, and continue to stir until pudding is creamy. Add butter and vanilla and continue to stir until mixed. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Oh, and just a couple of tips to make SURE your pudding is super good:

1. Enlist the help of an blond headed eight year old (or a close equivilent).

2. Be sure to have a short, cute taste tester on hand for quality control purposes. (I have some taller taste testers around here somewhere…guess they didn’t smell the “purding” cooking like the little guy did.)

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Pizza Night

January 5, 2008 by Laura 49 Comments

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Last night we all got to make our own personal pizzas, which is always a hit around here! I was smart enough (based on past bad experiences) to have all the toppings out and ready AND the crusts already rolled out in each pan. The time I didn’t have the crusts ready was a MESS! Little boys all over my kitchen had pizza crust rolled all around my rolling pins and crust with holes in it and crust in the bowl of pizza sauce, and raw pizza crust in their mouths.

SO, I learned to have a lovely rolled out crust in each pan with all the ingredients on the counter ready to go and THEN call the boys in to make a pizza.

Yum

I called them all in and, count them there’s five, not four, boys in the kitchen having a blast putting their pizzas together because we had a friend over for the night.

I forgot to take a picture of one of the boys’ pizzas, and do you think they really would have let me? They were TOO hungry! But, here’s a picture of mine. And just so ya know, it may look big in the picture, but it’s actually a tiny stone I got from Pampered Chef, not one of those you can bake a whole cake in.

Here’s the recipe if you want to give it a try. The crust is very easy and very yummy.

Homemade Personal Pizzas

Crust:

3 1/2 cups whole wheat flour

1 t. salt

1 cup plain yogurt

1 cup butter, melted

Stir together flour and salt in mixing bowl.
Add yogurt and melted butter. Stir well until ball of dough is formed.

Pizza toppings:

1 jar pizza sauce (I actually made my own sauce last night)

8 oz. mozzarella cheese, or white cheddar
any favorite toppings such as pepperoni, cooked hamburger or sausage, green peppers, mushrooms or olives.

Preheat oven to 400 degrees.
Shred cheese with grater. Set all other pizza toppings out for everyone to work with.
Sprinkle flour on baking pans to cover surface.
Pat dough on pan as thick as you prefer.
Spoon on sauce and spread around dough.
Top with cheese and favorite toppings.

Bake for 20-25 minutes until cheese is melted and turning golden brown.

This recipe is one featured in my “What to Do With the Kids in your Kitchen” ebook.

Grocery List

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