Friday, July 13, 2018

Rainbow Vegetable Burritos

When I was visiting Kristen in Wisconsin, we tried a lot of healthy recipes.  This one was just delicious.  We actually combined two different recipes: one she got from a friend, and one from the Internet.

Rainbow Vegetable Burritos
2 whole sweet potatoes, peeled and cubed
1-2 Jalapenos, diced
1 red pepper, diced
1 red onion, diced
1 box mushrooms, sliced
Squash, zucchini or yellow, diced
1 Tablespoon olive oil
Salt and pepper
1 tsp. oregano
1 can black beans, drained and rinsed and heated, if desired
Cooked rice, optional
1 bunch fresh cilantro, chopped
fresh lime juice
Grated cheese, optional
Sour Cream, optional
Tomatoes, diced
1 package burrito-size whole wheat tortillas
Chop all the vegetables and saute in a large skillet until soft.  Roll with a small portion of black beans and rice (if using) in the tortillas.  Add lime juice and other toppings of choice.   So delicious and healthy!  Top with cilantro.

Tuesday, July 3, 2018

Lemon Blueberry Pancakes with Buttermilk Syrup

Ken was looking through a magazine and found this recipe for Lemon Blueberry Pancakes.  While visiting Kristen in Wisconsin, we gave them a try.  They were delicious!

Lemon Blueberry Pancakes
1 1/2 cups plus 1 Tablespoon flour (we used part white and part wheat, but the recipe called for white)
3 Tablespoons sugar
1 heaping Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk
1 lemon, zested and juiced (add more juice if the lemon isn't very juicy)
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla
1 large egg
1 cup blueberries
Syrup (Recipe below)

Heat your grill.  In a bowl mix together the milk, lemon, and zest.  Let this mixture sit while you mix together all the dry ingredients in a separate bowl.  After about five minutes, add the egg and vanilla to the wet mixture and mix well.  Pour wet into dry mixture and combine.  Then stir in the butter.  Add more milk if the mixture is too thick.  Gently stir in the blueberries.  Butter the hot skillet and cook the pancakes.  Serve hot with buttermilk syrup.
They turned out even better when I made them at home a few weeks later.

Buttermilk Syrup
3/4 cup buttermilk (can add lemon juice to milk to make buttermilk)
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
3/4 teaspoon baking soda.
In a large saucepan, combine the buttermilk, sugar, and butter.  Bring to a boil and boil one minute.  Remove from heat and stir in the vanilla and baking soda.

Wednesday, June 20, 2018

Asian-Style Fried Rice and Beans

A friend shared this recipe with me and we all enjoy it!
Warm meal
Prep 20 mins ∙ Makes 4 ∙ Source


  • 1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
  • 1 tablespoon vegetable oil
  • 2 medium carrots, thinly biased-sliced
  • 4 cloves garlic, minced
  • 2 teaspoons grated fresh ginger*
  • 2 cups cooked brown rice**
  • 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 cup frozen peas, thawed
  • 3 tablespoons reduced-sodium soy sauce
  • 1/3 cup snipped fresh cilantro
  • 1 lime, halved
  • Fresh cilantro leaves


1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside.
2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds.
3. Stir in brown rice, garbanzo beans, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.
4. To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.


Fresh ginger is a freezer gem. Place unpeeled ginger in a freezer bag. When a recipe calls for fresh ginger, peel and grate in its frozen state, no thawing required.

Nutritional Info

Per Serving: cal. (kcal) 350, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 1, carb. (g) 65, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 10, sugar (g) 15, pro. (g) 11, vit. A (IU) 5879.42, vit. C (mg) 43.7, Thiamin (mg) 0.3, Riboflavin (mg) 0.14, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.84, Folate (µg) 112.89, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 711, Potassium (mg) 479, calcium (mg) 80.77, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Monday, April 16, 2018

Caramel Frosting

I made chocolate cupcakes yesterday and found an amazing caramel frosting to put in the cupcakes and frost the tops. I also attempted to make caramel lace but ended up with pearl sugar instead that I sprinkled on top.
1/2 cup salted butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar

Melt butter in small saucepan.
Add the brown sugar and stir until combined. Bring it to a boil and boil for 2 minutes stirring constantly.
Add the milk and stir. Bring it back to a boil and immediately turn off the heat and take the pan off the burner. Stir until bubbling completely stops and leave pan and caramel to cool.
Once it is cool, transfer it to a mixing bowl and slowly add the powdered sugar, mixing well. Put it in a piping bag or container and decorate your cupcakes or just spread the frosting. Enjoy!

Original source:

Friday, April 13, 2018

Burritos Mexicano

When we were in Wisconsin visiting Kristen last summer, she took us to her favorite Mexican restaurant.  She suggested the Burrito Mexicano.  She said she ordered it the first time she went there and has never ordered anything else there as it was so good.  Loving it so much, she analyzed the taste and went home and tried to make it herself.  After trying several different recipes, she finally found one that tasted similar.  She shared it with me.  It is absolutely delicious and bonus, it is fast and easy!
Burritos Mexicano
2-3 chicken breasts, cut up
1 large green pepper, diced
1 large onion, diced
2 tomatoes, diced
Salt and pepper
In a large skillet, saute the chicken, pepper, and onion in oil.  After vegetables are softened, add tomatoes and cook for another minute.  Add salt and pepper.  Set aside while you make the sauce.

1 1/4 lb. white American cheese (Land o Lakes Brand -block) cut into 1 inch cubes (I actually couldn't find this, so I bought a lb package of white American cheese slices)
2/3 cup whole milk
1/2 cup cold water
1 small can diced green chilis
Pickled Jalapeno peppers from a jar, to taste.  I used about 5 of them, chopped
A little bit of Jalapeno pickle juice

In a large microwave-safe bowl, stir together the cheese, milk, and water.  Microwave for about 5 minutes.  Stop the microwave and stir frequently.  It will come together into a runny, delicious sauce.
Remove from the microwave and add the green chilis, jalapenos and juice.  Stir and taste, correcting seasoning as desired.  

1 dozen flour tortillas
Fill each tortilla with about 1/12 of the chicken mixture and a little of the cheese sauce.  Roll up burrito style and put in a 9 x 13 pan.  Pour the remaining sauce over the top, working it down into the burritos.  Bake at 350 until hot and bubbly.
Serve with chopped, fresh tomatoes on top, if desired.

Tuesday, March 27, 2018

Aunt Nedra's Fudge Sauce

My dear Aunt Nedra is an amazing cook. 
My sisters and I with Aunt Nedra (minus Joan)
My sisters and I visited her last fall.  She made a delicious lunch for us, including cream puffs with fudge sauce over the top.  I took a picture of the recipe, but as you can see, the picture didn't include the amounts.  I emailed her and got the amounts.  It is easy and delicious over cream puffs or ice cream.

Fudge Sauce

3 1/2 c. powdered sugar
1/2 lb butter
1/4 c. cocoa
1/8 tsp salt
1/2 c. milk
Put together over medium-high heat and stir till smooth. Bring to a boil. Let it boil for a 
minute Serve. It will go grainy if cooled. To reuse,this sauce, add some milk, reheat and stir.

Saturday, March 24, 2018

Power Muffins

I made these for my kids and they disappeared pretty fast--I've made 2 batches in less than a week. They have fruits and veggies in them as well as whole wheat--healthy and yummy!
1 cup whole wheat flour (I sifted mine because I grind my own wheat)
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup sugar
4 Tbsp butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup brocolli florets, steamed
1 small zucchini, halved and chopped in 2 inch chunks, steamed with broccoli
1 1/2 medium carrot
1/2 medium Apple
1 medium banana
2 Tbsp apple juice
1/4 cup Applesauce, unsweetened
1/4 cup plain yogurt

1. Preheat oven to 350 degrees
2. In a medium sized bowl, mix together flours, baking soda, salt, nutmeg and cinnamon (dry ingredients). Set aside.
3. In a mixer or a large bowl, mix the sugar, eggs, butter and vanilla (wet ingredients). Beat well and set aside. 
4. Shred carrots. If you don't want shreds in your muffin then combine your carrots with the rest of the fruits and veggies in the food processor in the next step.
5. In a food processor or Blend Tec blender mix up steamed broccoli, steamed zucchini, Apple, banana, apple juice, and applesauce. 
6. Combine fruit and veggie purée, carrots (if you want the shreds), and yogurt into the wet ingredient mix and beat until well mixed.
7. Finally, add the dry ingredients to the wet ingredients and stir just until incorporated.
8. Spray muffin pan with cooking spray unless yours does not need it--mine are silicone and do not need it.
9. Scoop the mixture into the holes. Fill each spot about 3/4 full.
10. For mini muffins bake in a 350 degree oven for 13-18 minutes. My oven is hot and only took 13 minutes.
11. For regular size muffins bake in a 375 degree oven for 20-25 minutes.
12. Bake until tops are slightly brown and a toothpick comes out clean or the bounce back when touched lightly. 

The original source for these muffins came from