My children attended Tec Tots Preschool part time and had their godmother as their teacher we affectingly nicknamed her Gigi. This recipe is like the one Miss. Shirley the preschool cook made for the children. Bethanie and Zachary had many happy memories there and so did I. My kids are age 21 and 18 now, sadly Miss Shirley died not too long after the kids graduated preschool. She was a wonderful cook and all the children loved her very much. Zachary’s favorite food she made them he called chicken divine and he still asks me to make it. Mine isn’t as good as he remembers Miss Shirley’s. Gillian their godmother is still a great friend and wonderful influence for them and we share many happy memories and still have a great time getting our families together.
1 box Trader Joes Vanilla Cake Mix
1 cup Oats old fashioned type
2 teaspoons cinnamon
1/4 teaspoon baking powder
1/4 cup honey
1/3 cup butter
2 eggs beaten
1 single serving of vanilla yogurt (5.03 oz.)
1 single serving 4oz. of apple sauce (2 single servings or 8oz. divided 4oz. for cake & 4oz. for glaze)
1 teaspoon vanilla
juice of 1/2 lemon (whole lemon, half for cake and half for glaze)
1 large apple
1 large pear
In a large serving bowl add the applesauce and lemon juice. Cut and peal the apple and pear into 1/4″ cubes and add to the serving bowl. Add yogurt, beaten eggs, honey, vanilla, and butter.
Put your 1 cup of whole oats into the food processor and process until almost flour like. If your processor is large enough combine all the other dry ingredients and mix. Than slowly add the wet ingredients into the dry & process until dry all becomes mixed. Pour into large greased cake pan and bake at 350′ for approximately 40 minutes. Let cool While the cake bakes clean out the food processor so you can mix the glaze in it.
1 serving of apple sauce
juice of the other half of lemon
1 cup brown sugar
Add to processor bowl and process until sugar dissolves into a thin glaze. It will thicken but stay slightly sticky. Wonderful flavor and will keep cake from drying out.
** My 2nd. picture doesn’t show the pear, I tested the recipe with a large apple and pear last weekend. The kids ate the last one so my cake today is only apples.
My stepmother gave me her recipe for laundry booster last year and I have been using it ever since. I use a 1 cup measuring cup and a large Tupperware container to store the finished laundry booster. (Mine measures 14 1/2 ” L x 12 1/4″ H) I cut 1 bar in half and add 1 cup of each of the other ingredients and ran the food processor with the puree blade. Just slice up your Fels Naptha bar into 1 ” cubes before chopping it in the food processor. Make batches with 1/2 bar and 1 cup of each of the others until you use all the borax and washing soda. Mix doesn’t have to be precise. *******(do not add the scented crystals to your food processor)*** hand stir them into the Tupperware container.**** Use separate 1 cup measuring cup for the baking soda. Super clean the food processor bowl, blade, and lid after you finish. This recipe used 4 bars of the laundry soap, full boxes of borax and washing soda, part of the Oxi Clean and the full amount of scented crystals. I had plenty baking soda left over.
Arm & Hammer Super Washing Soda
Fels Naptha Bars
Oxi Clean Powder
Use the scoop in the Oxi Clean and add 1 scoop to each laundry load in the tumbler. I also use my liquid unscented laundry soap to the normal line on my machine. Makes everything smell fresher and is great to scrub stubborn stains and you can also soak stained items for extra stain removing power. I love the lavender scent and lavender is supposed to repel mosquitoes, we get a lot of them here.
My Family loved the Diet Gone Wrong Snack Mix and they wanted me to add more peanut butter to the taste and some chocolate. It tuned out really great, and it is Dave’s & Zachary’s favorite so far.
I used my De”Longhi multicooker but oven instructions would be the same as the Diet Gone Wrong Snack Mix. For the De”Longhi add all the ingredients and cook on level 1 for 20 minutes with the stirring wand than move to level 2 for 10 minutes until lightly browned.
Follow the Diet Gone Wrong Ingredients except add 1 TBS. Cocoa Powder, 1 extra TBS. of Honey, 1/2 cup of honey roasted nuts, and 1/2 cup pretzel pieces, and 1 extra TBS. Peanut Butter Powder.
*****Leave the Chili Lime Seasoning out this time
I was drinking Iced Tea while making this recipe. It isn’t part of the recipe. 🙂
I really needed a snack and unsalted nuts weren’t cutting it. I made this in my De”Longhi multicooker but I will make directions using a oven.
5 Cups Honey Nut O’s
2 TBS. butter or margarine
2 heaping TBS. Marshmallow Crème
2 TBS. Honey
2 Heaping TBS Peanut Butter Powder
3/4 cup unsalted mixed nuts
1/2 t. Trader Joes Chile Lime Seasoning Blend (I just sprinkled the seasoning until the taste was hot enough for me.)
13x9x2 baking pan combine Honey Nut O’s and nuts and set aside.
In a small saucepan melt butter, add marshmallow crème, honey, & peanut butter powder. Drizzle over O’s and nuts. Toss to coat. Bake at 350′ stirring after 5 minutes for 10 minutes total.
Attach stirring wand. Spray pan with butter flavor spray. Combine all ingredients and cook on level 2 until lightly browned approx. 10 minutes.
Slow Cooker Vegetarian Lasagna
1 bag Quorn meatless crumbles or another brand meatless beef crumbles
½ onion or 1 small
1 can mushrooms
2) 14.5 oz. cans diced tomatoes
1 tsp. garlic powder
1) 25 oz. jar spaghetti sauce
1 can tomato sauce
1 c. water
1tsp. speg. Spices
1 box las. Noodles
16oz. container cottage cheese
½ c. Parmesan cheese
2 c. shredded mozzarella cheese
1 Tbsp. parsley
Brown meat with onion, garlic and mushrooms, add tomato sauce, speg. Sauce,
and diced tomatoes, water, & spices, mix well. Spread ¼ meat mixture in bottom of slow
cooker; arrange 1/3 of uncooked lasagna over sauce, breaking if necessary. Mix cheeses. Egg, and 1 TBSP parsley, spoon
1/3 over lasagna noodles, Repeat layers 2x; top with remaining sauce add extra
cheese on top cook on low 4 hours.
I am always experimenting in my cooking and I lost my original Irish Potato Leek Soup recipe. It called for heavy cream and I can’t afford those calories so I combined 2 lower calorie recipes. I found a Irish recipe in my “Light & Tasty,” magazine December/January 2005, and a Facebook recipe by “Gimme Some Oven” www.gimmesomeoven.com I think I am combining the best of both. They both opt out the heavy cream for 2% evaporated milk. The magazine uses ham instead of bacon. My family likes bacon much better. So Here Is The Remake:
- 2 lbs. Yukon gold potatoes scrubbed and sliced
- 1 to 2 Leeks ( white and some green)
- 1 onion
- 4 cups good quality chicken stock
- 4 tbs. butter
- 1/3 cup all-purpose flour
- 1 (12-ounce) can 2% evaporated milk
- 1 cup shredded reduced fat sharp cheddar cheese (not in original Irish recipe)
- 1/2 cup plain low-fat Greek yogurt
- 1 teaspoon Kosher salt/ Sea salt
- 1/2 teaspoon cracked black pepper
Rinse and soak leeks in cold water. I ran them under the sink brushing off any dirt with my hands than I soaked them in a large mixing bowl. Scrub and clean your potatoes. Using the food-processor with the slicing blade at it’s widest put the leeks through first. After slicing them return them to soak in fresh water to get all the sand and grit off them. Slice your clean potatoes and the onion. Add all the vegetables to the slow cooker and cover with the stock. Cook on high for 4 hours. Using a slotted spoon drain and move the potatoes and leeks to the food processor. Use puree blade. Put the pureed potato and leeks back in the slow cooker. Cook your bacon until crispy. Drain off grease out of the De’ Longhi and melt your butter with the stirring arm attached. Or use small saucepan on medium high, De’Longhi setting 3 for bacon and rue. Add the flour to the butter stirring while it cooks until well combined and thickened cook 1 minute more. Add the evaporated milk continuing to cook and stir until nice and thick. Add your rue to the slow cooker and stir until well combined. Add yogurt & cheese and cook until melted through. Add spices. Serve warm with your bacon if desired. P.S. I forgot to add my yogurt for the pictures so I added it to the finished bowls.
5 lbs. Yukon Gold or Russet Potatoes
1 1/2 sticks softened butter
8oz. sour cream
1 tea spoon garlic powder
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
Peel & quarter potatoes. Cook in large pot cover with water bring to boil and cook 20 to 25 minutes until fork tender. Drain return to pan. Mash with electric mixer combining & mashing cream cheese, sour cream, butter, and garlic powder. Top with cheese. Bake 350* 45 minutes covered, uncover and bake 15 minutes longer.
Oatmeal Cowboy Cookies Updated 2015 Less Sugar & More Fiber
(“This is a soft cookie recipe. My children dislike whole oats in their cookies, so I make the oats into oat flour in my food processor and add whole flax seeds which also have to be ground in the food processor. My cholesterol is up and flax and oatmeal are natural ingredients to help lower it. My children also have a textural issue with the whole oats and I was told by a nutritionist that our bodies can’t process and get the nutrients from whole flax seeds, so you should ground them before eating them. In my house the children don’t even realize there are oats and flax in this recipe.” We all love these cookies and the name reminds us of the TV show “Needs Declassified”on Nickelodeon and the actor who plays “Cookie.”
3 cups quick cooking oats ground up into flour
1/4 cup ground flax seeds
1 ½ cup all purpose flour
1 tsp. cinnamon
2 tsp. vanilla
1 tsp. baking soda
1 cup raisins
1 cup milk chocolate chips
½ cup coconut oil, or margarine can be substituted
½ cup firmly packed brown sugar
1/4 cup honey
1cup apple sauce
2 lg. eggs
Ground the oats and flax seeds in the food processor. Add all the other dry ingredients and process until well mixed. In another bowl combine the coconut oil, brown sugar, honey, vanilla, apple sauce and eggs and stir with a fork. Add to dry ingredients and process only till the wet ingredients are mixed through. Stir in the raisins and chocolate chips. Drop with spoon onto greased cookie sheet and bake at %350 for 10 minutes.
Stir in raisins and chocolate chips. Spoon onto greased cookie sheet and bake at %350 for 10 minutes.
2TBS Lemon juice
4TBS grated parmesan cheese
1/2t garlic powder
Cook egg in simmering water 10 min. (do not let it come to a hard boil- needs to stay a liquid)