I am in the middle of taking the October Unprocessed Challenge (a challenge to eat only REAL foods for the entire month of October.) I have been drinking lots of smoothies this month, and I have discovered a new one that I love! This smoothie tastes great, and it’s made with ingredients I usually always have on hand. So, when I plan to make another smoothie and discover that I’m out of yogurt or berries, this is usually what I’ve been going to. It tastes a lot like chocolate milk to me, only without the added sugar!
- 8 oz milk (cow’s milk, almond milk, soy milk, coconut milk…use whatever you prefer)
- 1 Tablespoon honey (preferably raw & local)
- 2 Ripened Bananas, frozen
- 1 Tablespoon cocoa powder
Add all ingredients to a blender. Blend until smooth. Enjoy!
This makes approximately 16 oz (2 servings)
It’s the time of the year that my daughters and I love the most – blueberry picking season! We traditionally go on many blueberry picking excursions during this season. Most of the time, we eat the berries just as they are, but we also enjoy baking them into delicious recipes. Blueberry pie is a yearly tradition in our home – we make it once each year using freshly picked berries. We have tried several recipes throughout the years, but this one from Allrecipes.com is our favorite so far.
- 3/4 cup white sugar
- 3 Tablespoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 cups fresh blueberries
- 1 pastry for a 9-inch double crust pie
- 1 Tablespoon butter
- Preheat oven to 425°
- Mix sugar, cornstarch, salt, and cinnamon. Sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust. Dot with butter.
- Top with remaining pie crust. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. Be sure to place a pan or foil underneath it to catch any drippings.
Next time we make this, we are going to attempt to make individual pies rather than one big one. I will update this post if we are successful. Happy pie-eating! 🙂
It’s strawberry season here in New England, and my daughters and I love going to pick! We just finished using the remaining strawberries from our last picking adventure. This time we decided to make something we had never made before: Strawberry Ice Cream! It was a big hit all around.
Here is the recipe:
- 1 cup milk (we used 1%)
- 1 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, mashed (puree them if you prefer a smoother consistency)
- Add all ingredients to a large mixing bowl. Whisk until all ingredients are mixed.
- Add mixture to an ice cream maker.
- Allow ice cream maker to run for about 25 minutes, or until thickened to your liking.
- Store in an airtight container in the freezer.
For more recipes ideas using freshly picked strawberries, check out 10 Ways to Eat Strawberries.
This is our family’s favorite banana bread recipe. To simplify the serving process and speed up the cooking time, I have modified this recipe to make muffins instead, but the taste is just as delicious as the original Banana Bread recipe from Allrecipes.com.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup butter
- ¾ cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with muffins liners.
- In a large bowl, combine flour and baking soda. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir flour mixture into banana mixture; stir just to moisten. Pour batter evenly into 12 muffin cups.
- Bake in preheated oven for approximately 24 minutes, until a toothpick inserted into center comes out clean.
Alternatively, bake in a loaf pan for 60-65 minutes for Banana Bread.
Salisbury Steak is one of my husband’s favorite meals, and it is very quick, flavorful, and easy to make! I found this recipe on allrecipes.com many years ago, and I still make it the same way today, with only very slight modifications. Two of my three daughters love this meal as well.
Here is the recipe I use:
- 1 (10.5 ounce) can condensed French onion soup
- 1 pound Grass-fed ground beef
- 1/2 cup dry bread crumbs (I don’t usually buy bread crumbs, so I just toast a piece of bread and then grind in my Nutri-Bullet and use that)
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon mustard powder
- In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 5 oval patties.
- In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
- In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
- Enjoy! 🙂
This weekend, my family and I attended an annual Labor Day Cooking Competition hosted by friends of ours. All attendees were to bring their “signature dish”. There were many entries in every category: appetizers, meat, main dishes, beverages, healthy choices, and of course, desserts. My family decided to submit 2 desserts and one appetizer: our Dirt Pudding, Soft Chocolate Chip Cookies, and Cheesy Salsa Dip (recipe to come soon). We didn’t win, but the competition was very tough in both of those categories.
At the end of the day, everyone had their fill of delicious foods. I tried my best to sample as many dishes as possible so I could vote fairly. Of everything I tried, my favorite entry was this Cheeseburger Pie made by my friend, Danielle. She was happy to send me the recipe she used. The original recipe for “Cheap Cheeseburger Pie” can be found on food.com here. I made it for my family the next night, and everyone loved it! I’m so excited to bring this new dish into our rotation of meals to eat. I hope you enjoy it as much as we do!
We modified the recipe a bit from the original because my family thought it was good, but way too cheesy. Here is our modified recipe:
- 1 (8 ounce) can crescent rolls
- 1 lb ground beef
- 1/4 cup finely chopped onions or 1 teaspoon onion powder (I was out of onions, but the onion powder worked great.)
- 1/3 cup chopped dill pickle slices
- 2 tablespoons ketchup
- 1 teaspoon prepared mustard
- 2 tablespoons flour
- 2 tablespoons pickle juice
- 2 tablespoons milk
- 1 cup shredded American cheese, divided
- Preheat oven to 375 degrees.
- Unroll crescent rolls and press into the bottom and up the sides of an 8-inch pie pan.
- Cook ground beef in a skillet until browned. Drain well.
- Stir in onion, chopped pickle, ketchup and mustard.
- Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.
- Remove from heat and add 1/3 cup of shredded cheese.
- Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.
- Remove from the oven and top with remaining 2/3 cup of cheese. Let stand until cheese melts.
- Garnish with extra ketchup, mustard, and pickle slices.
Sadly, strawberry season just ended where I live in Massachusetts, but blueberry picking just began, so my family is very excited about that. We went to pick strawberries at least 5 times this season! Most of them we just ate as is, but we did manage to save a few this year to make our first Strawberry Pie. It definitely will not be our last…it was delicious!!
Here is the recipe we used (originally taken from Allrecipes.com here, but we modified slightly)
- 1 (9-inch) pie crust
- 1 quart fresh-picked strawberries, washed and stems removed
- 1 cup white sugar
- 3 Tablespoons cornstarch
- 3/4 cup water
Whipped Cream Ingredients
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners sugar
- Bake pie crust according to directions. We put ours into a glass pie plate and baked at 450 degrees until golden brown (about 11 minutes).
- Arrange 2 cups (about half) of the strawberries on the bottom of the pie crust, as shown below:
- Mash the remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell.
- Chill for several hours in the refrigerator before serving.
- To make whipped cream: Whip the heavy cream until stiff peaks are about to form. Beat in vanilla and sugar until peaks form. Top the strawberry pie with the whipped cream. Enjoy! 🙂