Archive for the ‘Recipes’ Category

No butter needed for any pancakes when you use this syrup. With it’s rich caramel, flavor; your family will be asking for this every morning.


1/2 cup salted butter (1 stick)

1 cup heavy whipping cream (or any cream you have)

3/4 cup coconut sugar or 1 cup sucanat

1 Tbl. molasses

1/2 tsp. vanilla


1. Add all the ingredients to a heavy sauce pan.

2. Heat and stir until melted.

3. Don’t let it boil.

Try out our Soaked Kamut Pancakes. Click Picture Below to View.


 This recipe is for you home chefs out there that have invested in a grain mill. Freshly ground wheat is fluffy and warm. If you use regular flour, the consistency of this recipe will not be accurate. Also the use of soaking the flour would not be as helpful. Caution: These pancakes are very filling. In other words, “Don’t eat until you pop. You might feel sick.” Ha Ha! 🙂


I have noticed that other recipe bloggers put the ingredients at the end of the blog. I however like to check right away if I have all the ingredients or not. It’s just my quirky way. So you get to have a bite of some of that quirkiness in this blog.


2 and 2/3 cups freshly ground kamut flour (if you don’t have kamut, splet will work too. Spelt just has a stronger flavor)

* If you like your pancakes thick or thin, just add or take way some flour.

2 cups sour milk (if you don’t have sour milk then just add 3 tsp. of lemon juice to the milk. Or you can use 3 Tbl. plain yogurt, or kefer)

3 eggs

1/3 cup olive oil (if you don’t have olive oil you can use coconut oil, or butter)

1/4 cup honey (if you don’t have honey you can use maple syrup or coconut sugar)

3/4 tsp. sea salt

1/2 tsp. baking soda

1 tsp. baking powder

1 Tbl. pure vanilla extract

*If you live at sea level, you might need to add more raising power. This recipe was concocted at 8,000 ft. so…….. ya.


I am in love with my kitchen aid mixer. So don’t mind me when I constantly refer to it. I should give it a name. How about Tina?  Just do whatever it is you usually do. So lets start.

1. Add flour and sour milk to Tina’s mixing bowl. 🙂

2. Cover the bowl with saran wrap and let set overnight.



 3. The next morning, add the rest of the ingredients to Tina’s mixing bowl and turn Tina on. She’ll do the work.





4. Heat up your skillet. I like to use a cast iron, but that’s just crazy me. 

5. Just like any other pancake making, the first pancake is not the one to serve to the king.



 6. When it gets nice and bubbled, flip it over.



 Now make sure the kids and hubby get some too. Enjoy! Easily serves a family of four.

* Save any left over batter. Store in your frig. The longer this pancake batter sits, the better the pancakes get.

* I like to save my old plastic ketchup bottles, etc. and pour the batter in them. This makes for a less mess breakfast the next day.


 Try out our Heavenly Syrup. Click Image Below to View Recipe.


When I don’t have any idea what to make for a quick lunch for my kids; I find myself often making these.

They are really “quick and easy.” My kids love them and so do I. Husbands are sometimes a little hard to convince on such dainty, delicate foods as these.

The recipe is simple………

1 (6 oz.) can salmon -drain juice out

1 eggs

1/2 tsp. salt

1  1/2   tsp. lemon pepper

butter for frying

 * This recipe only makes 7 patties. So you may need to double or triple this recipe.



Put all the ingredients into a small bowl.

Melt some butter in a skillet.



Using a fork, mix well together. Form into patties and place in skillet to fry.

Be sure that the first side of the patty is cooked enough or else the patty will fall apart when you try to turn it over.


This salad is a tradition in my husband’s family. When I first heard about it I was not to sure!! I mean, who puts together saltine crackers with whipped cream and cranberries?? Once I tasted it though, I was hooked!! Not only does it taste amazing; it also looks stunning on your holiday table!! When you make it, the smell of fresh cranberries cooking adds to the holiday feel as well as turning your stove red speckled!! So turn on the Christmas music and lets make some yummy salad!!

Holiday Cranberry Salad

2 pounds fresh or frozen cranberries

Cook in small amount of water on low till berries are cooked through

 Put through food mill.  If you do not have one of these you can mash through a sieve.

You will now have cranberry sauce add 3/4 cup of sucanot or coconut sugar

Let cool

Crush in blender, 1 box organic saltine crackers (I use 1 box Late July)

Whip 1   1/2 pints whipping cream till stiff and add vanilla and honey to taste

Layer in pretty glass bowl starting with cranberry sauce, whipped cream, cracker crumbs repeating with whipped cream!!

This can be made the day before and stored in fridge!!



I love everything about pumpkin pie the smell when it is cooking and then getting to eat it with a massive dollop of whip cream that is what makes Thanksgiving complete!! This is my favorite recipe for pumpkin pie as it is only sweetened with honey and has no canned milk in it just lots of yummy cream!! And I know these pies are going to be extra yummy as I used an heirloom pumpkin and made fresh puree.

This recipe makes two 9 inch pies.



 Honey Pumpkin Pie

Preheat oven too 475

2 cups pumpkin

4 eggs

2 cups cream

1 cup honey

2 tsp cinnamon

1 tsp ginger

1 tsp allspice

1/4 tsp cloves

1/4 tsp nutmeg (optional)

11/2 tsp salt

Whisk together well and pour into to unbaked pie crusts bake at  475 for 10 minuets and turn oven down to 375 and bake for 40 min. Hint: I cover my crust with tin foil as it can get to brown. Enjoy!! Make sure and refrigerate!!


 Homemade whipping cream! Find it by clicking this link. It is at the bottom of the post.        Whipping Cream


There is nothing in the world like the taste of homemade doughnuts. But too bad they aren’t healthy in anyway, shape or form. Once a year we splurge and make these for Halloween. This is our healthy version………….

You will need a deep fat fryer, in order to evenly cook these  -with no sweat. You will also need a doughnut cutter. I use a Kitchen Aid mixer whenever I make anything. You don’t have to have it, but it makes it easier. 

 This is the doughnut cutter I use. This was handed down to me from my grandma. So I’m not sure where you could get one if you don’t have one. 



* Whenever I make these it is for a crowd of people. So this recipe feeds 12 people, easily. (2 to 3 dozen doughnuts and holes) Prepare for 3 hours to make theses from start to finish. 

Doughnut Ingredients:

7   1/2 to 8 cups unsifted all-purpose organic white flour

1/2 cup organic sugar

1/2 cup organic butter, softened

2 packages active dry or rapid yeast

2 tsp. gray Celtic sea salt

2  1/2 cups very warm water (120 to 130F)


* 2 qts. and 14 fl oz. organic extra virgin coconut oil (this is for frying). And “yes”, you will use it all. This is expensive, but you can save the oil and use it again up to 15 times. I buy mine at Costco. Don’t be alarmed when you notice the oil is brown after using it once. This is just fine.



Doughnut Making Instructions:

First thing I do is sprinkle the yeast into the bottom of my Kitchen Aid mixing bowl.

Then I slowly pour the warm water over that and let it set for about 5 minutes. or until well dissolved.


 Next I add the sugar, butter, salt and about 7 cups flour to make a sticky dough.


 At this point, I carefully add more and more small amounts of flour to get the right dough texture. This dough will not be like bread. It needs to be a little stickier, just a little. Then let the Kitchen Aid do it’s work for about 5 minutes. It may be easier for you to half the batches of dough for your Kitchen Aid to be able to knead it. 


 Lightly oil a plate with olive oil. Transfer the ball of dough to the plate. Wash the Kitchen Aid mixing bowl and oil the entire bowl with olive oil. Rub the ball of dough around in the bowl and flip over.

Cover with a kitchen towel or saran wrap. Set in a warm place to rise until doubled.

 Sprinkle flour on a large area. Roll out half of the dough to about one inch thickness. Cut doughnuts and separate the holes. Cover with dish towels and let rise about 20 to 30 minutes. 

During this time I spoon out all of the coconut oil into the deep fat fryer and turn it all the way on. 375 F. Cooking time will be around 30 minutes.


Now it is time to test your first doughnut. I usually try a doughnut hole first. When it is ready I put in 2 doughnuts and 2 holes at a time.


Turn doughnuts over and cook on the other side. Sometimes the holes turn over themselves. Other times they will not turn over. I just keep spooning them around until they are cooked. (Wear an apron when you fry these or else it will ruin your clothes!)


I cover a cookie sheet with paper towels and place the cooked doughnuts on that. They will need to cool some before you can put any glaze or frosting on them or else it will just drip off the doughnuts.


Here is a trio of extras that I like to put on the doughnuts. 

1. Plain old cinnamon and sugar

2. Glaze (powdered sugar, vanilla, and a small amount of water)

3. Maple Frosting (powdered sugar, maple flavoring, and small amount of milk or cream)

4. You can use just powdered sugar too. 

 by Kasey

I LOVE gingerbread when the air is cold and crisp outside!! When it comes hot out of the oven and is topped  with a mountain of creamy whipped cream….. that is coziness, homey and everything comforting wrapped in one!! The only bad thing with ginger bread is that after the first time eating it, it usually gets dry and crumbly the next day =(( Soaking it totally cured that problem as well as making it easier to digest! This is such an easy dessert to throw in the oven right before supper. So after the dishes are done, you can enjoy this yummy warm treat! It is also yummy cold. If it last that long!!

Soaked Gingerbread

2  1/2 c kamut or spelt

2 T yoghurt

2/3 c warm water

mix well cover and soak for at least 8 hours ( dough will be stiff)


1    1/2 tsp soda

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1 tsp ginger

1/2 c coconut oil

1/4 c honey

2 eggs

3/4 c molasses (make sure it is 100% as many varieties have sugar added)

Preheat oven to 350

Mix well. I find it the easiest to put in my kitchen aid, as the dough is stiff at first. Or you can mix with a hand mixer.

Oil and flour an 8×8 baking dish. Pour in mixture and bake for 30 minutes.


 Homemade Whipping Cream: Make your own whipping cream!

2 cups heavy whipping cream

2 TB honey or maple syrup

1   1/2 tsp. vanilla

Whip on high till peaks start to form. Add sweetener and vanilla. Whip till desired constancy. If you whip it too much it will turn into butter. Store in the refrigerator. 

       I have two little girls. Everything is pink and princess. So for their birthdays it is sometimes hard to meet the demands. They have something in mind and it is sometimes difficult to convert it to healthy, or not so unhealthy. The day of the party is not always the best time to be experimenting with recipes. This cake turned out charming. My six year old helped bake it. She loved it. The only thing about this cake is that you will need to invest in an 8 inch and a 6 inch cake pan. All I had was a 9 inch and a 5 inch. I had to trim my 9 inch. You could make a double batch of cake batter and make two 8 or 9 inch cakes and trim them to the sizes you like. 

Cake Ingredients:

1 stick organic butter, softened

1 cup sucanat 

2 organic eggs

2 tsp. vanilla

2 Tbl. organic beet juice

1/2 cup organic strawberry preserves

2 tsp. baking powder

1/4 tsp. sea salt

1  1/2  cups organic unbleached white flour

1/2 cup plus 2 Tbl. organic whole milk

coconut oil | flour for dusting pans | beet (for coloring)

Garnish: Raw sugar crystals | 40 to 50 yogurt covered malt balls (you could substitute these with rasberries)  |  princess crown


Preheat oven to 350 F. Get two eggs out so they can warm up to room temp (this is for the frosting.)

Heavily oil cake pans and dust with flour. (This is very important if you want your cakes to come out of their pans perfectly.)

Next you will need take a beet and chop up some of it. Pour a little water in a small sauce pan and boil for a while in order to get the most color out of it. 



In a mixing bowl add the butter and sugar. Cream together. It is best if you have a Kitchen Aid mixer when you make cakes. There is a lot of beating required. 

Add eggs, vanilla, strawberry preserves, and beet juice

In a separate bowl, mix flour, baking powder, and salt. 

Now get your milk ready. Measure this out so you can pour it into the batter when needed.

You will alternate adding the milk and the flour mixture to the batter; mixing well between each addition. Be sure to scrape the sides of the bowl before adding your last bit of flour. End with the flour.


Smooth out batter into your cake pans. 

Bake in oven for 30 minutes. Or until done. Cool pans for 10 minutes before transferring to cooling racks.

Let theses cool completely before frosting.

Frosting Ingredients:

2 organic egg whites (room temp)

1/3 cup raw honey or agave nectar

2 Tbl. beet juice

2 Tbl. strawberry preserves


Add honey to a thick bottomed sauce pan. Bring to a boil. Turn down heat to just a simmer. The honey will foam up.


Watch the honey closely. After it foams up it will go back to just liquid and then it will turn a darker color. It is done. This takes (in all) about 8 minutes. 

Whip your egg whites until stiff peaks form.

Slowly pour in the hot honey to the egg whites while the mixer is going. 

Mix in the beet juice and strawberries. Add more beet juice for a darker pink.


Have fun decorating!


– blog by Kasey

This soup has so many healing and immune boosting benefits. If you are under the weather, as I have been here lately, this soup will be great way to get a boost! It seems like in the fall that all the little germies come creeping around. Usually I fight them off; but being “prego”, it is like my body says, “In case you are not tired enough, here be really sic”. =(( Now that I am starting to feel like a human again and am cooking, not too much sounds good for some reason. I have to say, while I was sick hubby and kids lived on nachos, which they liked for a little bit. I lived on broth, which I couldn’t taste. So we were all ready for something with some flavor!!  I was so organized a few weeks ago. So I made nourishing broth from 2 chickens and then took all the meat off, chopped it, and put it in the freezer (in 4 meal portion sizes) I did the same with the broth. This soup was a cinch!! It pays to be organized. Unfortunately this is something I really have to work at it.  This soup has so many healing ingredients in it -like turmeric. Which is a so good for you all the time -bone broth, coconut milk and oil, with all kinds of veggies!! We ate this with a loaded smoothie full of eggshell water, coconut milk, frozen tropical fruit and beef gelatin. It was like eating vitamins but tasted way better!!

Healing Chicken Curry Soup

1 cup chopped carrots

1 onion chopped

1 cup chopped celery 

1/2 cup chopped green pepper 

1/4 cup coconut oil or butter

2 cups cooked chopped chicken

4 cups chicken broth

2 cups coconut milk (I made my own)

2 TB lemon or lime juice

1 TB fish sauce (optional)

1 TB turmeric

1 TB ginger fresh or 1/2  TB dried

2 TB curry powder

1 tsp red pepper flakes

salt to taste

OPTIONAL: garnish with toasted coconut and fruit marmalade (I used my homemade apple chokecherry butter)

Sweat all veggies in oil till crisp tender

Add all other ingredients

Simmer on low till veggies are all tender.

You might find yourself adding more or less of the seasonings, as some curry powders are stronger than others. So play around with it!!  


I have to say this soup has got to be my favorite all around any time!! Thankfully it is also my husbands and kids so I can get away with making it a lot for the cooler weather. Last time I made this my 5 year old little boy closed his eyes and said ” oh Momma you have to make this for my birthday”!!!

You do not want to skip kombucha in this recipe as it really does make the soup!! You can use cooking wine in it’s place but I prefer the taste of kombucha.


Creamy Rosemary Chicken Noodle Soup

2 c chopped onions

2 c chopped carrots

1 c chopped celery

2 tsp thyme

1 tsp rosemary

1 tsp sage

3 TB butter or coconut oil

1/4 c flour

1/2 c kombucha or cooking wine

1 TB Lemon Juice

8 c chicken broth

1 c milk

1/2 c cream

1 batch egg noodles

3 c cooked and cut  up chicken

1/2 c frozen peas

Salt and Pepper to taste

Sweat carrots, onions, and celery in oil till crisp tender add thyme, sage and rosemary. Put in 1/4 cup of flour and deglaze with kombucha and lemon juice. Add broth and simmer till veggies are tender add milk and cream and noodles simmer  until noodles are done. Add chicken, peas and salt and pepper to taste!!

This is excellent as a left over if you have any left!!!


I am sure when you see this recipe you will be like, “gross!” But I have to say, this is the best salsa. We can not stop eating it!! Double bonus is, this salsa is super easy, will last six months in your fridge, and you are getting all kinds of healthy bugs into your tummy! And if your husband is not big on fermented veggies at this point; this is a good way to get them into him and have him like it! The tomatoes have been cheap at the health food store. So I have been making a batch a week. Hopefully we will have some left for this winter. We like our salsa with a little kick but not too much.  So add jalapenos to your own taste. And in case you are wondering why I am so hyped up on fermented foods and why in the world would I want to eat them, I will tell you!! With out a healthy gut you have no immune system. They say, “Health starts in the gut”. This is so true. So for a healthy gut we need to feed it good things like lacto fermentation that helps our tummy break down food that we eat.  This helps guard against allergies and intolerances. We try to eat at least 1 serving of  fermented foods a day.  Enough said about buggies and tummies lets make salsa!

Fermented Salsa

4 ripe tomatoes, chopped

2 cloves garlic, minced

1/4 cup cilantro, chopped (optional)

1 onion, chopped

1/2 cup cabbage, chopped (optional)

1/2 jalapeno, chopped

4 TB lemon or lime juice

1/2 tsp oregano

2 TB salt

Mix all together put in a quart jar screw lid loosely and leave on counter top for 24 hours, taste if you want it stronger you can leave for up to 48 hours. Screw lid tight and refrigerate, will last up to six months. We prefer the taste at about 24 hours. When left longer the taste gets stronger pretty fast. And as my 3 year old would say it is “sporty”!!

Enjoy with chips or as a sauce! I doubt it will last six months in your fridge!





Our family LOVES cheesecake. I guess you could say we are connoisseurs of different cheesecakes!  We have been experimenting with different recipes for as long as I can remember. I now can say that for our family we finally have perfected a recipe that has no refined sugar and no gluten!! This recipe has come from bits of 3 different recipes, and some made up. Every time we have made it the creaminess, sweetness and crunch of the crust gets lots of “Mmmmm, this is the best cheesecake”!! Plus it is actually very easy (as far as cheesecakes go)!  I served this one with a cherry almond sauce.  You could also do rhubarb or any other kind of fruit sauce. The possibilities are endless! So if you are ready for the most amazing cheese cake ever, with a yummy crunchy crust,  let’s make this!!

Honey Cheesecake with Gluten Free Crust


2  and 1/3 cups mixed nuts chopped ( my favorite is pecans and walnuts)

1/3 cup sucanat or coconut sugar

4-5 TB melted butter

1/2 tsp cinnamon

Put all ingredients except butter in blender. Blend until nuts are chopped. In small bowl mix in butter. Then press into bottom of the spring form pan.



4 (8oz) packages cream cheese softened

2 TB organic cornstarch

3/4 cup raw honey

1/4  tsp salt

Mix until smooth on medium speed

3 egg whites

1 tsp vanilla 

1 tsp almond or lemon (optional) depending on what you want

Mix on high until smooth put in spring form pan and make smooth

Preheat oven to 325F.  When heated, bake cheesecake for 55 minuets. Turn oven off. Crack open door to oven and leave cheesecake in the oven for 1 hour. This step is very important. Do not skip it! Refrigerate for at least 4 hours or overnight. 


Sundays are a busy, busy day for me. I feel like I am going full steam from the time I step out of bed until the time I fall in! So for breakfast I need something that is easy, fast, and yummy….. since on Sundays the kids seem to want to eat VERY slow or not want to eat at all. And between running through the house getting clothes ready, food ready and everything packed; I don’t have time to sit there and make sure they eat. As for the hubby, (never have to worry about him eating) he eats everything in sight! When we had an oven I would make this every Sunday. Our kids would call it “cake” and they where so excited for it! I usually half this recipe for our family of 4 but since the kids are getting bigger appetites, I will be doing the full batch.


Sunday Baked Oatmeal

3 cups oat

3 TB keifir or yoghurt

mix with small amount of water you don’t want it to be to runny just enough to mix

let sit on counter over night


2 eggs

1/2 cup coconut oil

3/4 cup sucanat or coconut sugar

1 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

dash of salt

1/2 cup raisins or chopped apple

1/2 cup chopped nuts (optional)


Bake in 9×13 pan at 350 for 30 minuets serve warm with milk

Refrigerate any leftovers

   We are very excited about “cake” and we love love it! Can you tell??


I hope your family enjoys this breakfast as much as ours!!



This cake is one of the easiest cakes ever. It’s real name is Sloppy Joe because you just slop it together and it turns out perfect every time!! It is moist and not too much chocolate with some coffee thrown in ! I usually top this cake with a  caramel pecan frosting, which I think is the best tasting frosting ever. And it is made with honey!! You can have it with coconut in it or without.  Either way it is yummy. I soaked my cake with kefir. I think, for soaking any kind of baked goods, it turns out the best with kefir but yogurt also works great. I cooked mine on the grill as I don’t have a working oven at this time and it turned out great. So, another dish that can be cooked on the grill!! I had to watch it very close as the time was different. Sorry about the lack of photos. The lighting was not working for me that night=((

Soaked Chocolate Cake

2   1/4 cups kamut flour

1 cup kefir or 2 TB of yogurt and enough water to equal 1 cup

Soak for 8 hrs or overnight


1 cup sucanat or coconut sugar

1 tsp baking powder

2 tsp baking soda

1/2 cup cocoa powder

1/2 cup coconut oil

1 cup strong coffee

1 tsp vanilla 

2 eggs

Mix well. I did mine in my kitchen aid, since the soaked dough was stiff at first. There is no right or wrong way to add ingredients. Throw it together and mix well! Oil and flour a 9×13 cake pan and bake at 350. Check with a toothpick after 30 minuets. When toothpick comes clean from inserted in the middle, it is done. Keep checking as you don’t want to get to dry.


Caramel Pecan Frosting

1 cup cream

3/4 cup honey

3 egg yolks

1/2 cup butter

1 tsp vanilla

1    1/3 cups shredded unsweetened coconut (optional)

1 cup chopped pecans

Combine cream, honey, egg yolks, butter, and vanilla in saucepan. Cook and stir over medium heat stirring constantly until thick around 12 minutes. Add pecans and  coconut. Do not over-cook or it will crystallize.The thickness is very subtle.  Pour over warm cake. Poke holes with tooth pick so frosting will seep into cake.




Being pregnant with my 3rd… I like to find ways to eat chia seeds every day! They help a lot with not being as tired and having some energy!! Besides having huge benefits for your health. Chia seeds are one of the highest in the omega 3s and omega 6s which helps reduce inflammation and reduce the risk of heart disease, cancer and arthritis! They also help with weight regulation and keeping blood sugar levels and insulin levels regulated which is huge for me since I struggle with hypoglycemia!! They are a plant based protein that help with muscle building, which my husband loves! They also are high in fiber which helps with weight loss by keeping you feeling full and helping prevent constipation. So the question is why not eat chia seed!! I love them on my oatmeal, in smoothies, on top of puddings, in salad, topping on yoghurt and anywhere I can think to put them.  In the afternoon when I need a little pick me up I will mix peanut butter, unsweetened shredded coconut, chia seeds, and small amount of honey together and eat it with a spoon. It helps so much to get me over the low energy hump and be able to get everything done before the bed time!!

This pudding seems to be something you love or you don’t care for. All of our family loves it!! With being so easy, I make this quite a bit for breakfast to go with some eggs. Or it is good for a dessert! On Sundays this is a great selection for breakfast, as most of the work is done the night before! This also has the benefit of yummy coconut milk!

Coconut Chia Seed Pudding

1 can organic coconut milk ( or make your own)

1/4 cup chia seeds

pinch of celtic sea salt

2 TB raw honey or maple syrup

1/2 tsp vanilla

Mix together coconut milk, chia seeds, and salt in glass bowl cover and refrigerate overnight or at least 2 hours. Stir in honey and vanilla serve cold and enjoy!! Refrigerate any left overs if there are any!!



I made this for our date night. It was so easy, but so good! Since I didn’t have a lot on hand I had to make something up! Which can either be really good or sometimes not so good=( Thankfully this time it turned out very yummy and Matt said I should to make it again. I made myself write down measurements since usually I just dump it in and go! As we are very blessed to butcher our own grass fed beef, we have a lot of the same cuts. So figuring different ways to cook it, is a must.

                                                                       Italian Creamed Steak 

2 pounds round steak, cut in bite size pieces

3 TB balsamic vinegar {this will make meat very tender} 

1 TB basil

1 TB oregano

1/2 TB onion powder

1/2 TB garlic minced

1 tsp salt

1 tsp pepper

4 TB Olive oil

Marinade at least 4 hours 

Pour marinade and meat in frying pan and cook until brown


 Cream Sauce

1/4 cup butter

3 TB butter

1/2 cups milk

1 clove garlic minced

1/2 tsp basil

1 chopped red Mediterranean  pepper mild {you can find these in a jar in health food store} 

1/2 cup cheese {I used raw cheddar but any kind will work}

Salt and Pepper to taste

Melt butter in sauce pan on medium heat

Whisk in flour

Add milk stir constantly

Bring to boil and boil for 1 minute add spices and cheese

When Cheese is melted, pour sauce over steak and serve over a bed of spinach or alone





I have to say, one of my favorite things to eat is a warm biscuit with butter melting on it and honey dripping off!! Oh my mouth is watering!  I love biscuits for breakfast with homemade gravy. To think about it, I like them with any meal or anything! I used to feel that biscuits where so messy to make with all the flour and the sticky. But once I started soaking them (because of the nutritional value) they are breeze to make, as well as being even yummier then before! The only thing with soaked grains is that you have to be organized!! Eeeek! Not exactly my strong point. But when I do remember, it is so much easier! Are you ready to get rid of bisquick forever?? After you try this recipe you will never go back!

2 cups kamut or spelt flour fresh ground is best

2 TB yogurt or whey 

Just enough warm water to make it stick together but not be wet

  Cover and let sit on counter for at least 8 hours or overnight (Make sure you use a glass bowl)

Add 2 TB melted butter or coconut oil 

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt 

Mix well with hands or kitchen aid mixer

Roll to thickness desired you do not want to roll out too thin 

As you can see in the photo no flour no mess!! 

Cut biscuits out with a glass or biscuit cutter. This one was my Great Grandma’s that she used for many years made from an old tin can! Every time I use it I think of her. She lived to be 101 and left such a legacy!

Arrange on baking sheet

Bake at 350 for 15 to 20 minuets or until golden


Slather on the butter and I mean slather. It’s good for you. Lot’s of vitamin A there!! And I don’t think I can think of any better way to get vitamin A!!


As you can tell by this photo we had some yummy fresh butter to go on them. Oh so yummy! 


We are having a rainy spring day, I finished getting the garden dirt all ready this morning before the rain! Nothing sounded better than some warm custard. Warm or cold this is one of my favorite dishes. I love it for dessert, breakfast, or snack.  I remember when I was younger seeing my mother taking this out of the oven on a rainy day or waking up and being so excited for breakfast! When my children get up from there naps I know they will have the same look in there eyes when they see this dish, and will be saying “ustard”  in very excited voices. I plan to have a little tea party with some of our warm custard. Making memories, cherishing smiles, and hearing the rain fall!  I hope you will enjoy this recipe as much as our family does=)

                                                                      Creamy Baked Custard

1/4 cup honey or pure maple syrup

2 cups milk

4 eggs

1/2 tsp vanilla

1/2 tsp lemon flavoring

2 tsp or less cinnamon 

Heat milk and honey or maple syrup until combined. Remove from heat and add flavorings. Whisk well.

In separate bowl, whisk eggs briskly.Aadd small amount of hot milk and whisk. Then add egg mixture gradually into the milk while whisking briskly.

Then strain through a mesh strainer. If you do not have this, it is fine. But when you do it will make it creamier!

Sprinkle cinnamon on top


 Prepare water bath in pan that baking dish will fit in by adding around 2 inches of water in pan and then putting baking dish with custard in it. Bake  at 325 for around 25 minuets until set or knife inserted comes clean. 

Enjoy warm or cold. Make sure and refrigerate any left overs, if there are any! This is excellent made the night before and served for breakfast! 




 For our date night I wanted to make something special but not to much work!!  I love the thought of date nights but when I start thinking how much work it would be or how $$ I can sometimes get discouraged on the idea.  I have come to realize that our marriages are so important and they need special attention on a regular basis! But most of the  time between all the dishes, laundry, and the every day things that need done it can be hard to take the time, find the time, and have energy to even start thinking about trying to plan a date night. As a perfectionist I always want everything perfect and if it can not be then I don’t want to do it, so I have had to get over that and go with the flow!! So here is an idea “to go with the flow” and show your husband how much you care! Even if you just take one night a month and dedicate it to your marriage, put the kids to bed a little early  and then instead of taking that time to get caught up on the house or other things take the time to focus on your marriage! Make these easy Chocolate dipped strawberries or this easy drink eat or drink them in your room by candle light and just talk about you as a couple! Super cheap, super easy, super fun, and a super way to show your man how much he means to you!


To Die For Chocolate Dipped Strawberries!

Chocolate Sauce

2 TB butter

1/2 cup sucanat

2/3 cup cocoa powder

1 TB water

Melt butter in small heavy bottomed saucepan over low heat

Stir in the rest of the ingredients and heat until steaming

Cook for 5 min

Remove from heat

Wash and dry around 15 organic strawberries (depending on size and how many you eat before they get to the plate) ( Make sure you use organic has un organic strawberries are heavily sprayed with pesticide)

Dip strawberries and arrange on a pretty plate  


Refrigerate for an hour or more and enjoy! 

(You can also you use any other fruit and dip using tooth picks) 



My husband deemed these as his favorite ever and said I should call them Sensual Chocolate Dipped Strawberries!! So I don’t really have to say that this a idea was a huge hit with him!!













 On Friday night I was very blessed to be able to do a surprise  at home date night for my hubby! I wanted to make something special for my hubby so I decided to do this drink! ( It is his favorite and the kids!) Keep your eye out for more recipes from our date night including healthy to die for chocolate dipped strawberries!!!

It reminds me of being in the Caribbean on a cruise! With all this snow we have been having it is nice to let in a little  sunshine! And with no sugar and the wonderful health benefits of coconut this is a recipe to make often!

Pina Colada Smoothie!

1 20 oz can of pineapple organic or in 100% pineapple juice

Blend on high speed in the blender until well blended and frothy!

Then add: 2 cups of organic coconut milk,  you can make  your own  (so you get no yucky additives and it is way cheaper!!)

or 1 can organic coconut milk

Blend on high


Add: 1 cup ice and blend until well blended

Pour into some pretty glasses and enjoy with those you love!

P.S. You would never guess that this is healthy for you!








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