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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.  
 
Ingredients:
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!)
Instructions:
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.
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The Perfect Brownies (great GF & dairy free options too!) aka “Hershey’s Best Brownies”

We LOVE these brownies at our house and it’s kind of dangerous how easy they are to whip up.  Takes only 1 bowl and a few minutes and you’re on your way to fudgey, chocolatey brownie heaven…
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Ingredients:
-1 cup (2 cubes) of  Butter (Olive Oil & Coconut Oil both work too to make these dairy free!)
-2 cups of Sugar
-2 tsp Vanilla
-4 Eggs
-3/4 cup Cocoa
-1 cup Flour *If making these Gluten Free, replace with any GF flour of your choice)
-1/2 tsp Baking Powder
-1/4 tsp Salt

Directions:
1-Preheat the oven to 350 degrees F.
2- Grease a 9×13″ pan and set aside.
3-Melt the butter in a large microwave safe bowl.
4- Stir in each of the rest of the ingredients by hand until everything is well mixed.
5-Pour into the greased pan and spread it out evenly.  The batter will be thick.

6-Bake for 28 to 30 minutes, until the brownies begin to pull away from the sides of the pan.)

7-Let them cool for about 10 minutes (if you can wait that long and enjoy!)

**There are a lot of awesome things you can do with these brownies.  One of our favorites is to sprinkle chocolate chips over the top right after the come out of the oven and leave them for 5 minutes or so and then when they are melted spread them over the brownies like a lovely ganache or frosting.  Super easy and delicious.

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Sprinkle chocolate chips (or any chocolate candy!) over these brownies when they are right out of the oven and wait 5 minutes and then you can spread them over the brownies for a very simple, delicious frosting!

*These are the best gluten free brownies I’ve ever tasted and feed them to gluten eating people all of the time with no complaint!  You can also make them dairy (CF) free by subbing coconut oil or even olive oil for the butter and they are amazing!

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My Mom’s Whole Wheat Pancakes

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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.

 

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Bacon cooked in the oven

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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 http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm)

 

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.
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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.
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4- Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb any excess fat.
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Perfect to use on BLT’s!
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BLT (or BLTA) Sandwiches

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10 strips of Bacon, about 1lb (2 per person)
10 slices of bread per person (2 per person)
1 head of Lettuce (I like Romaine)
2 Tomatoes, sliced
1 Avocado (optional)
Mayo, mustard and anything else you like on your sandwich

 

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 http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm)

 

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.
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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.
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4- Remove the pan from the oven. Transfer the bacon to another sheet pan lined with paper towels to absorb any excess fat.
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Have everyone build their sandwich however they like it.  I serve this with salad.
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Homemade Ranch Dressing

1 cup Mayonnaise (some people like ½ c mayo, ½ c sour cream or even sub the mayo with greek yogurt)
⅓ cup Milk (and more as needed to get the right consistency)
1 teaspoon Dried Chives
1 teaspoon Dried Parsley
1 teaspoon Dried Dill Weed
½  teaspoon  Garlic Powder
½ teaspoon Dried Onion flakes (or Onion Powder)
¼  teaspoon Salt
¼  teaspoon black pepper


1-Mix everything together really well.  (I put everything in a jar or “Blender Bottle” and shake it like crazy.
2- Refrigerate it for an hour if possible before you enjoy it.
3- Add more milk as needed to make it thin enough to pour.

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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
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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!)
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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.
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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

Ingredients
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.