Tomato Soup Cake

1 - 18 ounce spice cake mix
1 - 10 3/4 ounce can tomato soup
1/2 cup milk or water
2 eggs

Preheat oven to 350. Grease and flour two 8 or 9-inch cake pans. With hand mixer, mix ingredients on low speed just until combined. Continue mixing for 2 minutes on medium to high speed. Pour into pans. Bake for 25 minutes or until done. Cool on wire racks for 10 minutes. Remove and finish cooling on racks. Frost with cream cheese frosting.

Lemon Sheet Cake

One 18 ounce lemon cake mix
One 22 ounce can lemon pie filling
4 eggs
frosting of your choice

Preheat oven to 350. Grease 15 x 10 pan. Combine cake mix, pie filling and eggs. Mix well. Pour into prepared pan. Bake for 20 – 24 minutes. Cool complete in pan on wire rack before icing cake.
I use a cream cheese frosting.

Healthy Mocha

3 cups almond milk
1/4 cup cocoa powder
1/4 cup honey
1 cup coffee
1 teaspoon vanilla
Coconut whipped cream
Chocolate chips for garnish, if desired

Whisk together milk, cocoa powder, sweetener, and coffee in a medium pot and heat on a stove until hot. Add in vanilla. Pour into mugs and top with Coconut Whipped Cream. Garnish with chocolate chips.

Bagels

1 cup warm water
3 cups of bread flour
2 TBS white sugar
1 1/2 tsp. salt
2 1/4 tsp active dry yeast
3 TBS sugar
1 TSP cornmeal
1 egg white

I add the first 5 ingredients in the order listed. Set on Dough Cycle. When complete, place dough on a lightly floured surface. Shape into 8-10 balls, flatten them, and then poke hole in the middle. (Make it big, because dough will rise.)
Cover bagels with a clean dish towel, and let rise. Mine take about 30-60 minutes to get rise. Meanwhile, bring a large pot of water to boil. Dissolve 3 TBS of sugar in boiling water.
Sprinkle an ungreased cookie sheet with cornmeal. Heat oven to 375.
Transfer bagels to boiling water. (My pot holds about 4-5 at a time.) Boil for 1 minute, turning halfway through. Remove bagels and place on dish towel to drain.
Arrange boiled bagels on baking sheet. Glaze top with egg white.
My kids love cheese bagels, so I will grate some of that and sprinkle on top.

Bake at 375 for 20 minutes.

Breakfast Couscous

2 Cups Water
1 Cup Milk (any type of milk works)
1/4 Tsp Salt
1 Cup Couscous
1/2 Cup Dates, chopped
1/2 Tsp Ground Cinnamon

Accompaniments: honey, nuts, raisins

1. In a medium saucepan, combine the water, milk, and salt and bring to a boil.
2. Stir in the couscous, dates, and cinnamon. Cover and turn off heat and allow to stand for 5 minutes.
3. Serve.

Banana Quinoa Pudding

1 Cup Quinoa
1 14 oz Can Light Coconut Milk
1 Cup Milk 
2 Ripe Bananas, mashed
3 Tbsp Honey
1/2 Tsp Cinnamon

1. Place the quinoa in a strainer and rinse with water.
2. Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
3. Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
4. Pour into individual ramekins and chill for 1-2 hours.
4. Serve.

Strawberry Milk

1 Cup Milk, any kind
3/4 Cup Fresh or Frozen Strawberries, defrosted
1 Tbsp Honey or Agave (you can use more or less depending on the sweetness of the berries)

1. Place the ingredients in a blender and puree until smooth.
2. Serve.

Honey Applesauce

5 apples, cored, cored and cubed
2T honey
1tsp cinnamon
1/2c water

preheat oven to 350.
pour water into glass baking dish. lay cubed apples across the bottom of dish. drizzle with honey. sprinkle with cinnamon. put a lid on the dish or cover with foil. bake 35-45min until apples are soft. let apples cool then blend in a food processor to get smooth texture. refrigerate and serve cold.

Banana Bread

• 
  3 cups almond flour
  1/2 cup honey
  3 eggs
  2 mashed bananas
  1/2 teaspoon baking soda
  1/4 teaspoon salt
  
  Mix ingredients.
  Grease a loaf pan. Pour batter into prepared pan and bake for an hour at 350 degrees.

  
  

Strawberry Soda

1 1/4 cups whole strawberries
1/3 cup honey
sparkling water

Place strawberries in a blender and process until smooth. With the blender running, pour in the honey in a thin stream. Process until well blended.
Pour into a canning jar and refrigerate for at least 2 hours and up to 10 days.

To Make Strawberry Soda:
Pour 1/4 cup of the strawberry mixture (more or less to taste) into a glass.
Add sparkling water and ice cubes, if desired

Princess Smoothie

1/2 avacado
1 banana
4-6 ice cubes
1/8 cup honey

Puree all ingredients in the blender and serve.

Sausage and Peppers

**This recipe will make 2 freezer meals.

3 lbs sausages, cut up
4 red peppers, sliced
2 large onion, sliced
6 medium sized mushrooms, sliced
2 jars spaghetti sauce
2T Italian spices

Divide ingredients into 2 gallon size zip type freezer bags. Seal the bag closed and squish it around to mix it all up.

On serving day dump contents of bag into crockpot and cook on low for 6 hours. Serve on toasted hoagie rolls!

Fast Pancakes

1 egg
1 c. flour
1 tsp. baking powder
1 tsp. salt
1 c. milk

Mix the first four ingredients together. Then add the milk gradually until batter is smooth. Pour batter on greased hot griddle to size desired. Bake on hot griddle until tiny bubbles form around edges; flip and bake another 1-2 minutes until cooked through

Cowboy French Toast

2 tbsp. sugar
1/2 cup butter
1 cup brown sugar
5 eggs
1 1/2 cup milk
1 tsp. vanilla
pinch of salt

In a greased 9x13-inch pan, cover bottom with sliced Texas toast. Mix and add eggs, milk, vanilla and salt. Let it stand for several hours or overnight in refrigerator.
Bake at 350 for 45 minutes.

On stovetop, cook the sugar, butter and brown sugar until melted and add to finished bake.

Mexican Egg Casserole

1 dozen corn tortillas
cooking spray
1 lb chorizo
1 cup cheddar cheese
1 cup Monterey jack cheese
16 eggs
12 oz salsa
1 cup sour cream

For the sauce:
12 oz Velveeta
1 can rotel

Wrap tortillas in a damp paper towel and microwave for 30-60 seconds, until soft. Spray a 9x13 pan with cooking spray. Line bottom and about an inch up the side with tortillas. Cook chorizo and spread over tortillas. Spread cheeses over chorizo. Mix eggs, sour cream and salsa together; pour over cheese and bake at 350 for 30 – 45 minutes or until set. (I layered the tortillas, cheese and chorizo three times THEN poured the egg mixture over).

For the sauce, combine Velveeta and salsa in a microwave safe bowl. Heat in 30 second intervals until melted. Pour sauce over each serving.

Dorito Casserole

1 can crescent rolls
1 lb lean ground beef
1 package taco seasoning
1 (8oz) can spicy tomato sauce
8 oz sour cream
1 1/2 cups shredded cheddar cheese
3/4 bag Doritos, crushed

Preheat oven to 350 degrees.

In a large skillet, brown ground beef. Drain off fat. Stir in taco seasoning and tomato sauce, simmer 5 minutes.

Press crescent rolls on the bottom of a 9x13 pan lightly sprayed with cooking spray. Press seams to seal. Top crescent rolls with meat mixtures. Spread sour cream over meat. Top with cheese and crushed Dortios.

Bake for 30 minutes.

Cornbread Casserole

1 lb ground round
1 packet taco seasoning
1/3 cup water
1 can Rotel
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese

In a large skillet, cook beef over medium heat; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel and black beans. Spoon into a greased 8x8 baking dish.

Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400 for 20 minutes.

Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted.

Mexican Chicken

***This recipe will make 2 meals. I divided the ingredients listed below into 2 gallon size zip type freezer bags.***

3 lbs boneless skinless chicken thighs 
1 onion, sliced
2 cups salsa
2 cans (14oz) diced tomatoes
2 cups frozen corn
4 cups cooked pinto beans
2 t chili powder
1 t cumin
Salt & pepper to taste

Cut your chicken into bite size pieces. Divide chicken between 2 gallon size freezer bags. Divide remaining ingredients between freezer bags evenly. Seal the bag closed tightly and squish the ingredients around to mix them up. Label bag and freeze.

On cooking day, dump the contents of the whole bag into the crockpot and cook on low for 6 hours. Serve with tortilla chips, salsa, sour cream and a little cheddar cheese grated on top.

Taquitos

2 c. shredded cooked chicken or beef
2 onions, thinly sliced
Salt & pepper
Garlic salt
2 peppers, thinly sliced
Water
Vegetable oil
12 corn tortillas

In a large, heavy skillet, combine chicken or beef, onions, salt and pepper to taste, garlic salt, peppers and enough water to cover; simmer over medium heat until liquid is gone. Let cool. Warm tortillas in the microwave until pliable, about 1 min per 6 tortillas.
In a medium frying pan, heat oil. Spoon a portion of the meat mixture onto each of the tortilla shells, roll up, and deep fry until golden.

Sugar Cookies

• 
  
  2 Cups Blanched Almond Flour
  1/2 Cup Sucanat
  2 Tsp. Baking Powder
  2 Tbs melted coconut oil
  1 Tbs Vanilla Extract
  1/8 Tsp Salt
  3 Tbs Water
  
  Preheat oven to 325 degrees. Cover 1-2 cookie trays with parchment. In a bowl combine all cookie dough ingredients. Roll dough between the palms of your hands into 16 heaping TBS balls. Flatten balls and place on prepared cookie sheets leaving 1-2 inches of space between each cookie.
  Bake 12-15 minutes once the edges become golden brown.

  
  

Banana Coconut Ice Cream Topping

• 
  4 Tbsp Coconut Oil
  3 Firm, but ripe, Bananas, sliced into thin rounds
  4 Tbsp Coconut Sugar
  1/8 tsp Sea
  
  Heat coconut oil in a large skillet over medium-high heat for 2 minutes. Add bananas and stir to coat. Add coconut sugar and sea salt. Cook for 5 minutes, stirring continually until sauce begins to thicken and reduce and bananas are coated.
  Serve warm over coconut milk vanilla ice cream or regular vanilla ice cream.

  
  

Coffee Smoothie

10 frozen coffee cubes (pour leftover coffee into ice cube trays and freeze)
2 medium bananas
1 cup Plain Coconut Milk Yogurt
1 cup plain almond or coconut milk
2 Tbsp Cocoa Powder, unsweetened
2 Tbsp Ground Chia Seeds
1 Tbsp Extra Virgin Coconut Oil
3/4 tsp Stevia
1/2 tsp Vanilla Extract

Empty frozen coffee cubes into your blender. Add remaining ingredients and blend until smooth. Drink!