Archive for the ‘By Recipe Type’ Category

Light and Luscious Chocolate Zucchini Cake

Monday, February 9th, 2015

Thanks to Bountiful Baskets I can not only make my cake I can eat it too. I used my homemade applesauce and fresh zucchini from one of my baskets to make a moist and light cake. I did a semi sweet chip frosting to keep it simple. Every one deserves a special treat once in a while so why not try this, you won’t be disappointed.
 

Light and Luscious Chocolate Zucchini Cake

Light and Luscious Chocolate Zucchini Cake

Ingredients

  • 1 3/4 cup sugar
  • 1/2 cup canola oil
  • 2 eggs
  • 2/3 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour milk
  • 2 cups zucchini

Instructions

  1. Beat sugar and oil together for 1 minute
  2. add eggs, applesauce, vanilla and beat for another minute
  3. add flour, cocoa, baking soda, salt, and sour milk and beat until combined
  4. stir in zucchini
  5. put in a 9 x 13 prepared pan
  6. bake at 350 degrees until a toothpick inserted comes out clean
  7. cool
  8. frost as desired

Notes

To make sour milk add 1/2 teaspoon of vinegar in a 1/2 cup measuring cup and then fill with milk. Let set for 5 minutes then add to recipe.

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Chai Coconut Ice Cream

Wednesday, February 4th, 2015

I am so in love with the young Thai White coconut we got in a basket. There are so many ways to enjoy them and this is at the top of my list. In the notes you will see how to make your own coconut milk to use in this recipe.

Chai Coconut Ice Cream

Chai Coconut Ice Cream

Ingredients

  • 3 cups coconut milk (see notes to see how to make your own)
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1/3 cup pure maple syrup
  • 1/3 cup raw honey

Instructions

  1. Mix all the above together and pour into your ice cream maker.
  2. Follow the directions included with your personal ice cream maker.

Notes

To make coconut milk open your Thai coconut and drain the liquid into a blender. Add the meat from the coconut and blend until smooth. If you do not have 3 cups add milk to bring it to the proper amount.

Cauliflower Tortillas

Tuesday, February 3rd, 2015

There are so many ways to use cauliflower. The only limit is your own mind. I have seen lots of cauliflower tortilla recipes on the web but wanted to do one of my own. Here it is.
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Blood Orange Sorbet

Tuesday, February 3rd, 2015

Every now and then I make two much juice so that is when I turn to making sorbet. Sorbets are easy to make but take time to freeze unless you have a ice cream maker. Either way they are a wonderful treat. A few simple steps and you can turn any fruit into the perfect sorbet.

Blood Orange Sorbet

Blood Orange Sorbet

Ingredients

  • 2 cups water
  • 1 1/2 cups sugar
  • small pinch salt
  • 2 cups blood orange juice

Instructions

  1. Bring sugar and water to a boil.
  2. Boil for 1 minute and remove from heat.
  3. Stir in juice and salt.
  4. Refrigerate 3 hours or over night.
  5. Pour into ice cream maker and follow your ice cream makers instructions.
  6. If you do not have a ice cream maker pour into shallow stainless steel pan and freeze for 3 hours.
  7. Scrape frozen mixture and return to freeze.
  8. Let freeze for 7-8 hours and then serve.

Notes

You can use any fruit you like to in this recipe. Try mixing a couple different types of fruit for a special blend.

20 Minute Tostada’s

Saturday, January 31st, 2015


I picked up my Half time hostess pack last night and saw my prizes….I was so excited. I don’t think people realize the value of these babies, the gazillion things we can do with them! I think I will be testing out the possibilities in the near future. But, I am all about instant gratification so I wanted something fast, easy and healthy. So I whipped up these tostada’s and they were FABULOUS! Just like all great things. It must be shared. I’m sure with a little time this too can be perfected but for now. Fast and ooooh so good will do. The great things about tostad’s is you can fit them to your liking. (more…)

Veggie Sausage Soup

Saturday, January 31st, 2015

This soup is so simple to make, and easy to modify to whatever vegetables you prefer (or have left in your fridge that you don’t know what to do with yet).

This is my first attempt at blogging. I’ve always liked the idea of it; I like sharing recipes with others, and I like to talk (haha!). What a way to pair the two!

As I sit here (now for the 4th *5th* time typing this, thanks to my energetic 1 year old), I thought I’d like to share my recipe for a quick and easy soup. I love it because it can clean out your fridge of those veggies that have been in the crisper all week long (or more!). It doesn’t take long to come together, and who doesn’t need a little more time chasing the munchkins around? (more…)

End of the Basket Salad

Tuesday, January 27th, 2015

Ever wonder what to do with your produce from the last basket a few days before the new basket is coming. I do a end of the basket salad. Never the same twice but it is always fantastic. I am surprised how creative some of them can be. Change them up with your own favorite dressing and enjoy! (more…)

Comfort Chili

Monday, January 26th, 2015

There is nothing better for warming the tummy than a bowl of homemade chili. It is even better if that bowl is a sourdough bread bowl. This recipe can easily be changed up to make it totally yours, so jump in and play with it!

Comfort Chili

Comfort Chili

Ingredients

  • 1 pound lean ground beef
  • 2 medium green peppers, diced
  • 1 medium onion, diced
  • 4 stalks celery, diced
  • 2 cups tomato sauce
  • 1 6 oz can tomato paste
  • 2 14.5 oz undrained diced tomatoes with chilis
  • 3 cups pre-soaked dry beans
  • 2 cloves garlic, minced
  • 5 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 jalapena, finely minced (optional)
  • Salt & pepper to taste
  • 8 cups water (more if the chili gets too thick while cooking)

Instructions

  1. Brown ground beef, onions, peppers, and celery in a large pot until cooked and soft
  2. Add garlic and cook for 1 minute
  3. Add tomato paste and cook for another 2 minutes
  4. Add the rest of the ingredients and simmer for 6 hours or until beans are cooked.

Notes

Try adding one cup each of pinto, black, and kidney beans for a nice change. Add water during the cooking as needed for desired thickness.

 

 

Norwegian Sweet Soup– and family traditions!

Monday, November 24th, 2014

One of my first Christmas memories with my then-new-boyfriend 10 years ago  (now he’s my fabulous husband) was experiencing some of his deeply rooted family food traditions with his parents. Norweigan Sweet soup. Spritz cookies. Norwegian Krumkake. These foods have come to mean the holidays for me, and are things I look forward to eating every year around Thanksgiving and Christmas, as do my children. Growing up, I had a couple of family recipes that got handed down, but there was not really something we ate and made every year that had historical significance, so these traditions from my husband’s family have come to be a treasured part of my holidays. What traditional foods do you eat around the holidays?

To start our Thanksgiving this year, we had Sweet Soup and Swedish pancakes for breakfast. The sweet fruity goodness of the soup warms me heart and my belly! (more…)

A Bountiful Thanksgiving~2014

Sunday, November 23rd, 2014


Thanksgiving has always had a special place in my heart. It’s the time of year when everyone gives a little extra effort to spend time together. Work schedules, activities and events become less of a priority and we’re reminded that our families are the real reason for being thankful. Sometimes that family extends far beyond the kind of blood relation. Sometimes that extends across the country to people you have never met. That is the case for our big, beautiful Bountiful Baskets family. We are spread out across the country; most of us wouldn’t even know each other if we crossed paths on the street. We may not know each other by face, but we can see each others’ hearts. And that is what makes us family.

This year, I am giving Thanks for not only my blood family, but to my Bountiful Baskets family as well. I have never seen a group of this magnitude; more dedicated, kind and genuine than the people in Bountiful Baskets. I have felt compassion and acceptance from places I didn’t know could exist. I have felt loved and supported by people who I have never met….People; who are extremely busy with their lives and still find time to give this co-op and each other time and energy. The truth is; most of us don’t have much to give but we would willingly give it all for each other and this co-op. I feel blessed beyond words to be a part of this, a part of something great. The coolest part, I didn’t have to pass a test to join this club…All I had to do was show up, and I was welcomed. I am thankful for no prerequisites…Not sure I would’ve passed! ;)

The 2014 Thanksgiving collaboration joins a few of our talented bloggers and lots of their yummy recipes!! Scroll through and check them out, they are categorized into 5 courses. Check out this Download Thanksgiving Timeline Here for a breakdown of your preparations to the big feast! (more…)