Butter Milk Syrup AKA “I’d eat cardboard if this was on it-syrup” (Yes, it’s THAT good!)

I know the name “Butter Milk Syrup” sounds a little strange, at least I thought so when I first heard it, but then I tasted it and was sold!  If you haven’t tried it yet, you must.  It’s the perfect thing to have for a special breakfast, over pancakes, waffles, french toast…anything.  
3/4 c. buttermilk (or 3/4 c milk with 1 Tbs lemon juice or vinegar added in and set aside for 5 min.)
1 1/2 c. sugar (I’ve tried it with honey too and it was delicious, a little different flavor but delicious)
1 stick (1/2 cup) butter
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. Nutmeg (optional, but I highly recommend it!)
1-If you’re making your butter milk pour the milk and lemon juice of vinegar in a bowl and set aside.  If you already have butter milk, skip to step 2.
2-Put the butter milk,sugar, butter and baking soda in a BIG pot.  This recipe will foam up really big and overflow if your pot isn’t big enough! 
3-Bring ingredients to a boil and reduce heat to low (still bubbling) stirring constantly.  You can stir this on low for 5 to 8 minutes depending on how you like your syrup.  The longer you cook it that more caramelized it becomes.  It will slowly get darker and richer in taste.  
After about 5 minutes of cooking.
We usually like it around 5 minutes but sometimes I keep on boiling it until it’s a nice caramel that I can then use on popcorn or ice cream or whatever.
After about 7 minutes of cooking.
4-Remove from heat and add vanilla.  There will be foam on top so give it a good stir.

My Mom’s Whole Wheat Pancakes

2 cups whole wheat flour (or half white, half wheat)
1 Tbs Baking Powder
½ tsp Salt
1 egg
1 cup Milk
1 cup Water
1 Tbs Oil


1-In a big bowl combine all of the dry ingredients, mix well and set aside.
2-In another bowl mix the egg, milk, water and oil.
3-Combine the 2 bowls and mix only until combined (it will still be lumpy.)
4-Heat a lightly oiled griddle or frying pan over medium high heat (about 350 degrees.) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. (A soup ladle works great for this!)
6-cook until bubbles appear on the surface like this…

7-Flip with a spatula, and cook until browned on the other side.


-This recipe makes 10 to 12 pancakes so I cook up all of the batter and freeze or refrigerate the extra pancakes to eat later.  To reheat just microwave the pancake for 30 seconds to a minute.
-I love these pancakes with almond butter and or applesauce.



Bacon cooked in the oven

My favorite way to cook bacon is to bake it in the oven.  So much easier, turns out perfect and easy to clean up. (from


1-Line a baking sheet with foil. This will make cleanup easier later.
2-Arrange the bacon slices on the foil and place the baking sheet on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400°F. Walk away.
3- Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
4- Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb any excess fat.
Perfect to use on BLT’s!

Delicious Whole Wheat Waffles

Makes 12 Waffles
2 ½ cups Whole Wheat Flour
2 Tablespoons Baking Powder

4 Eggs
2 cups Milk
1 cup Oil or Melted Butter
2 teaspoons Vanilla
2 teaspoons Cinnamon

1-Mix dry ingredients together and set aside.
2-Mix wet ingredients together well ((if using melted coconut oil or butter add it after step 3.)
3-Combine the 2 bowls and mix only until combined (it will still be lumpy.)
4-Cook in a waffle iron

-For extra fluffy waffles you can start by separating the eggs, adding the yolks to the other wet ingredients and beating the egg whites until they form stiff peaks and save them until the end to gently fold into the batter.

Inspired by the Better Homes and Garden’s recipe for waffles

Slow Cooker Sausage Breakfast Casserole

1 (30 oz) package frozen shredded hash brown potatoes
1 lb ground sausage browned and drained
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 onion, diced
1 green pepper, diced
1 red pepper, diced
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1-Spray a 6 quart slow cooker (I have this crock pot and love it) with non-stick cooking spray (you cannot make this recipe in a smaller crock pot because it won’t fit). Layer 1/2 of the potatoes on the bottom of slow cooker.
2-Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers. Repeat the layers again.
3-Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended. Pour egg mixture evenly over potato-sausage mixture.
4-Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
5-Top with green onions, salsa, tomatoes, mushrooms, avocado- whatever you like!

Banana Bread or Muffins (whole wheat and no sugar/sweetened with honey)

1/2 Cup Butter, melted
1/3 Cup Honey
2 Eggs
3 Bananas, mashed (try to keep it around 1 cup)
2 Cups Whole Wheat Flour
1/2 teaspoons salt
1 teaspoon soda
1 teaspoon Cinnamon
1/3 Cup hot water (just out of the tap is fine)
Chocolate Chips (optional but we love them in this recipe!)
1- Preheat the oven to 325 degrees.
2-Grease 1 loaf pansor 2 muffins pans (for 24 muffins.) If using cupcake liners spray each liner with a little oil so the muffins won’t stick so much to the paper.
3- Melt the butter in a big, microwave safe bowl.
4- Add the rest of the ingredients to the butter. (See this tip for the honey)
5- Mix with a spoon just until everything is combined (it should still be lumpy.)
6- Pour the batter evenly into 1 loaf pan or use a long handled spoon to spoon the batter evenly into the 24 muffin cups.
7-Bake the loaf for 60-65 minutes or the muffins for 25-28 minutes.

Healthy No Bake Cookies (no sugar/sweetened with honey)

This is one of our favorite recipes and we usually end up making these at least once a week.  Since they are whole grain, don’t have any sugar and have good protein we eat them for snacks, dessert or even for breakfast sometimes!  Since I have blood sugar issues (hypoglycemia, dysautonomia) I need to eat something every few hours that has protein in it so I always have something in my purse and these work great.  (I also always keep a little container of almonds in my purse for the same reason so if you’re ever hungry, come find me and I’ll always have a little snack!)

Both of my girls are allergic to peanuts so I developed this recipe with almond butter (I’ll post the recipe for that soon!) but peanut butter, and really any nut butter, will work. Just be aware that peanut butter has more oil than almond butter so you may need to add a little more coconut or oats to get the right consistency.

No Bake Cookies

3/4 Cup Honey
3 Tbs baking cocoa (unsweetened)
1/3 Cup butter
2 Cups Oats (old fashioned, quick..any oats work)
1/3 Cup Coconut, unsweetened, dried, shredded (you can replace this with more oats if needed)
1/3 Cup Almond Butter (or any nut butter or sun butter)

 1-Put the first 3 ingredients in a sauce pan over medium high heat, stirring often until they are completed melted and mixed well together.

2-Turn off the heat and stir in the oats and then the almond butter.

3-Stir in the coconut until everything is well mixed.
4-Let the mixture cool in the pan for 10 minutes or so (you can move right on to the next step but this makes things easier if you can wait.)
5-Scoop small amounts of the mixture on wax paper or aluminum foil and let the cool.  (I use my measuring  tablespoon to scoop and it works great.)

*You can freeze or refrigerate the cookies in an airtight container and then take them out one at a time as you like.  I think I actually like them best chilled. I put them in layers with a piece of aluminum foil or wax paper in between.


Crustless Quiche for Breakfast or Dinner

3 cups shredded Cheddar cheese
3 cups shredded mozzarella cheese
1/3 cup sliced green onions
1/2 cup chopped green or sweet red pepper
3 tablespoons cream cheese
2 cups diced fully cooked ham (or cooked sausage or bacon)

8 eggs
1 3/4 cups milk
1/2 cup all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper


1-Combine cheeses; place 3 cups in an ungreased 13-in. x 9-in. x 2-in. baking dish and set aside the other 3 cups. 
2-Cut up cream cheese into small pieces and sprinkle with sliced green onions and pepper over cheese; top with ham. 
3-Sprinkle with remaining cheese. 
4-In a bowl, beat eggs. Add milk, flour, basil, salt and pepper; mix well. Slowly pour over the cheese. 5-Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

Ridiculously Easy and Yummy Granola

I love this stuff for breakfast, snacks, whatever.  So easy, so yummy, so healthy, so inexpensive and so versatile!  Does it get any better than that?
1/2 cup Coconut Oil, Butter or Olive Oil
1/2 cup Honey or real Maple Syrup (can use less if you don’t want it quite so sweet)
6 cups Oats
2 teaspoons Cinnamon (optional)
1 teaspoon Vanilla (optional)
1/2 cup Dried, Unsweetened Coconut (I love this stuff)
Nuts and dried fruit (whatever kinds you like)
1-Preheat the oven to 300 degrees.
2-Put coconut oil (or butter) in big microwavable bowl and melt (skip this step if using Olive Oil.)
3-Add everything else and stir it all up until well combined.
4-Line a baking sheet with foil or a silicon baking mat (everyone should have at least one of these!)
5-Spread granola out evenly on the baking sheet.
6-Bake for 20 minutes, take the pan out and stir the granola and then bake it for 20 more minutes.
7-Let it cool and then enjoy as is or add: chocolate chips or any dried fruit or nuts you like.  It’s great as a snack or as cereal in a bowl with milk.