CARROT CAKE WAFFLES

CARROT CAKE WAFFLES
These really tasted like carrot cake.  We had with cream cheese and syrup.  Yum!  Perfect dinner.  Makes 4.  I made the mixtures before going to work - made it for a quick dinner (didn't mix the flour with wet mixture until right before making)

https://www.healthyseasonalrecipes.com/carrot-cake-waffles/

• 3 large eggs
• 2/3 cup apple juice
• 1/3 cup avocado oil or organic canola oil (used avocado)
• 3 tablespoons dark pure maple syrup, plus more for serving
• 1 cup peeled and shredded carrots, about 2 medium
• 1 8 ounce can crushed pineapple, drained well
• 3 tablespoons raisins (Abagail didn't like the raisins)
• 3 tablespoons chopped toasted walnuts (used pecans)

---

1 1/4 cups white whole-wheat flour (used pastry)

¾ cup all-purpose flour

2 teaspoons baking powder

1 ½ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon nutmeg

whipped cream cheese, optional

BEEF AND MUSHROOMS

Crock-Pot Beef and Mushrooms
http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/

I really liked this, but no one else did.  But could have been because we had other good food to eat.  I think they didn't like the mushrooms.  Maybe next time don't do as much.  I think I ate all the leftovers.  I did use just the meat and put on top of chips for nachos.  Kids did like that (Scott was gone).

This recipe makes 2 freezer meals, 6 servings each. It's been around for a long time and originally called for red wine. I have used apple juice with good success. If you choose to cook with wine, during the cooking process the alcohol "cooks out" leaving a distinctive, delicious, flavor behind.

Ingredients

• 4 pounds stew meat, cubed (I did pork since it was so much cheaper)
• 4 (10.75-ounce) can cream of mushroom soup
• 4 (4-ounce) cans sliced mushrooms, with liquid
• 1 cup apple juice or red wine
• 2 (1-ounce) packet dry onion soup mix

Instructions

Divide the cubed stew meat and add to 2 resealable gallon-sized freezer bags. Add 2 cans of mushroom soup, 2 cans of sliced mushrooms with liquid, 1/2 cup of juice or wine and 1 packet of dry onion soup mix to each bag. Zip closed. When ready to eat, remove a bag from freezer and thaw in fridge for 24 hours. Cook on HIGH for 6 hours or LOW for 10 hours. Serve over rice, mashed potatoes, or noodles.

Notes

If you live a low-carb lifestyle, try Crockpot Beef and Mushrooms over baked spaghetti squash.

- See more at: http://fabulesslyfrugal.com/freezer-meal-recipes-crock-pot-beef-and-mushrooms/#sthash.qlzKshTF.dpuf

HOT CHOCOLATE

My parents gave us a hot cocoa machine for Christmas.  It has been fun having hot chocolate nice and warm all day long and trying new recipes.  Something I want to try mixed into hot chocolate is homeade Dulce de Leche from Best Bites cookbook pg. 135 (autumn).

HOT COCOA MACHINE: 60 oz of hot chocolate add 32 T or 2 cups mix

UPDATE: My old machine broke :-(  I was so sad.  Scott surprised me Valentine's Day 2017 with a new one.  This was one of the recipes included in the booklet:

HERSHEY'S "PERFECTLY CHOCOLATE"

1/2 cup sugar
1/4 cup cocoa
dash salt
1/3 cup hot water
4 cups milk
3/4 tsp vanilla

variations:
SPICED: 1/8 tsp cinnamon, 1/8 tsp nutmeg
MINT: 1/2 tsp mint extract
COCOA AU LAIT: spoon 2 T softened vanilla ice cream on top of each cocoa serving
CANADIAN: 1/2 tsp maple extract

CHRISTMAS 2012
I halved this recipe because it makes TONS!  You mix 1/2 cup of the mix to 1 cup of water.  You need to put lots of the mix because a lot of it is powdered sugar.

25 oz. powdered milk
32 oz. Nesquick
16 oz. creamer (would be fun to try vanilla, caramel etc.)
1# powdered sugar
Mix all together in a BIG bowl.

another one - used Christmas 2016 (like top one better, but maybe add white chocolate chips?)

INGREDIENTS

• 3 cups nonfat dry milk powder
• 2 cups powdered sugar
• 1½ cups cocoa powder, dutch-process or natural
• 1½ cups white chocolate chips or finely chopped white chocolate
• ¼ teaspoon salt

DIRECTIONS

1. Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.
2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

CREAMY CROCK POT HOT COOCA
The Bradford's who we went to the yurts with (December 2013) said this was the best ever!  Lisa liked it too.  We loved this hot chocolate - yum!

Ingredients

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk (we thought it might be good to use chocolate milk or 1/2 chocolate milk - might taste more like Dutch Bros.)
• 1 teaspoon vanilla
• 2 cups of chocolate chips (milk chocolate OR semi-sweet depending on how sweet you like it. I have a heck of a sweet tooth, and I love the milk chocolate, but others prefer the semi-sweet)

Instructions

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

NUTELLA MIX
This is such a treat.  Yummy!

1 can sweetened condensed milk
1 can evaporated milk
1/2 cup semi-sweet chocolate chips (dark would be good too)
1 T Nutella
8 cups water
mini marshmallows for on top

Heat chocolate chips, Nutella and condensed milk in pot until melted.  Add milk & water.  
Special Note: For the hot cocoa machine you can only add 64 oz of liquid.  So either 1/2 the recipe or just pour it to the line and then keep on adding once some is gone or put in fridge for later.

Also liked the Mexican Hot Cocoa in instruction manual and my kids loved the Creamy Caramel Apple Cider.

MEXICAN HOT CHOCOLATE
I love this!  Recipe is in cocoa machine booklet.
6 cups milk
1 T vanilla
1/4 cup cocoa powder (can use 3/4 cup chocolate syrup instead)
1/2 cup sugar 
1 T ground cinnamon

PUMPKIN HOT CHOCOLATE

This is filling and perfect on a chilly fall day.  Thought it was best with whipped topping.

• 3 cups whole milk
• 1 cup pure pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla
• 4 ounces white chocolate, roughly chopped

Instructions

Heat the milk, pumpkin, and spices in a saucepan over medium heat; stirring frequently. Once it begins to simmer, remove from heat.

Add the vanilla and chocolate; stir until chocolate is melted.

Pour into mugs and top with whipped cream. Garnish with pumpkin pie spice or cinnamon, if desired.

Read more at http://fabulesslyfrugal.com/pumpkin-hot-chocolate/#2XBWKy06of2vkg3D.99

LENTIL SOUP

GERMAN LENTIL SOUP

We all liked this. It was posted on the Allred Biggest Loser Blog by Melody. This is what she said about it:

I made this soup for my family, my parents, and my sister's family. Everybody gobbled it up and wanted more, even the kids. We realized that it is actually quite healthy! It's got lots of fiber and nutrients, as well as being relatively low-calorie. Yes, it has bacon in it, but is also makes about 8 servings, so you are only getting a half a slice of bacon, which isn't bad at all. Enjoy!

4 bacon slices, diced
1 onion, diced
3 carrots, sliced
3 or 4 celery stalks, sliced
1 ham steak, cut up
1 16 oz package brown lentils
1/2 tsp pepper
1/2 tsp thyme
2 bay leaves
8 cups hot water
2 tsp salt

---2 T lemon juice (the lemon juice makes it!)

In 5 quart pon over medium-high heat, fry bacon until lightly browned (next time I would cook it until almost crisp). Add onions, celery, and carrots and cook until onions are tender, about 5 minutes. Add ham, lentils, pepper, thyme, bay leaves, hot water, and salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

Stir in lemon juice.

INSTANT POT LENTILS
https://www.pressurecookrecipes.com/instant-pot-lentils
I really liked this recipe.  Tasted like minestroni soup.  Really good with croutons or crackers.
I soaked and rinsed my lentils.  I also cooked them for about 2 minutes in the instant pot and then rinsed again.  I felt this helped a lot with the gassiness.

2 cups lentils
4 cups vegetable stock
2 bay leaves
2 carrots, roughly diced
2 ribs celery, roughly diced
2 T unsalted butter or olive oil (I didn't use this - just used vegetable stock)
1 # smoked kielbasa sausage (didn't add)
1 onion, roughly diced
1 shallot, roughly diced
6 cloves garlic, roughly diced
14 oz crushed tomatoes
1 tsp cumin seed, ground
1 T regular soy sauce
1 T fish sauce (can substitute with regular soy sauce)

Garnish: (didn't do this)
dash of balsamic vinegar
freshly grated parmesan cheese

Brown sausage in saute more function to heat up Instant Pot.  Wait until HOT appears on the screen (8 min)

Add to 2 T butter or oil or broth - add in sausage and saute 5 min

Add in diced onion, shallots and saute for 3 minutes.  Add in minced garlic, 1 tsp ground cumin and 2 bay leaves then saute another minute.

Pour in 1/2 cup unsalted stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.  Give it a quick mix.

Add in 2 cups green lentils, diced carrots,, diced celery, 1 T soy sauce 1 T fish sauce.  Pour in 3 1/2 cups stock then give it a quick mix.  Layer 14 oz crushed tomatoes on top of the other ingredients in Instant Pot - do not mix!

Make sure venting position is on sealing.  Pressure cook 10 minutes - natural release 10 minutes.

If you want it thicker, change to saute more function.  Take a little out and put in a bowl to see if you like the balsamic vinegar before adding to the whole pot.

Curried Sweet Potato, Lentil and Chicken Soup

1	large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4	cup chopped onion
1/2	cup apple juice
1/2	cup water
2	cans (19 oz each) Progresso® Vegetable Classics lentil soup
1 1/2	cups Green Giant® frozen cut green beans
1	cup finely chopped cooked chicken
2	to 3 teaspoons curry powder

1.

In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.

2.

Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. 1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol20mg; Sodium 670mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

MUFFINS

Almond Peach Muffins
Taste of Home Contestant Winnings 2012 - pg. 155.  Very yummy!

Peaches and Cream Muffins
Taste of Home Family Collection pg. 192 Very good!

DOUBLE BLUEBERRY MUFFINS

I made these for Lisa's birthday (2007). They are very yummy.

http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html

• 8 tablespoons (1 stick) unsalted butter, softened at room temperature
• 1 cup plus 2 tablespoons sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups fresh or thawed frozen blueberries
• 2 cups flour (I used 1 c. white 1 c. whole wheat)
• 1/2 cup whole, 2 percent fat, or 1 percent fat milk
• 1/4 teaspoon cinnamon

Directions

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

OATMEAL RAISIN YOGURT MUFFINS

These weren't to die for, but I liked them because they were healthy. The kids would eat them too. Made 2 batches of the mini pan. Got recipe from Dannon light and fit yogurt container.

1 cup flour
1 cup rolled oats
1/2 cup brown sugar - firmly packed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins
1 cup vanilla or strawberry yogurt
1 large egg, beaten lightly
2 TBSP oil

Preheat oven to 375. Grease pan or use liners. In a bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon and raisins. In another bowl whisk together yogurt, egg and oil. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Bake for 22-25 minutes.

PERFECT BLUEBERRY MUFFINS

We really liked these. Came from smittenkitchen.com.

5 T butter, softened

1/2 cup sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 tsp. grated lemon zest (I put in about 1 tsp. lemon)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup blueberries, fresh or frozen (I used about 1 cup)

Preheat oven to 375. Prepare muffin pan for about 10 muffins (I think I got 12).

I used the Bosch for all these steps.

Beat butter and sugar until light and fluffy. Add egg and beat well. Then add yogurt/sour cream and lemon.

Stir dry ingredients in a separate bowl. Mix 1/2 of dry ingredients in butter mixture. Only mix until flour disappears. Add other half and mix just until flour disappears. Fold in blueberries. Batter will be really thick.

Bake for 25-30 minutes.

OAT BRAN MUFFINS
These are really good and healthy.  The recipe came from Genevieve Beck.

Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed.  Spray with Pam or use muffin papers.  Fill 24 muffin cups full (very little rising will take place).  Bake for 25-30 minutes at 350 degrees.  Makes 24 muffins.

ZUCCHINI, BANANA AND FLAXSEED MUFFINS
All of us really liked them. http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed light-brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 1/3 cup mashed ripe banana (from 1 large banana)
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
2. Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.