One Delicious Recipe A Day…. Or Not


Coconut Macaroons

Coconut Macaroons

6 egg whites

¼ teaspoon salt

½ cup agave nectar

1 tablespoon vanilla extract

3 ½ cups unsweetened shredded coconut


In a mixing bowl whisk egg whites and salt until stiff.

Fold in agave, vanilla and coconut.

Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time

Bake at 350° for 10-15 minutes, until lightly browned

Dip  in chocolate for chocolate macaroons.

Makes 48 macaroons

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Peanut Butter Jumbos

Made peanut butter jumbos on Tuesday. We made them in a 9 x 13. Had to cook them a little longer but they tasted great.


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These sound so good! They are gluten-free. I have a feeling that you can replace the gluten-free flour with all-purpose flour if you are not gluten-free. Thanks to Heather who inspired me to find a gluten-free recipe, and to Betsy who has the gluten-free recipe.

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Bacon Horseradish Dip

Great super bowl food. Go Giants:)

Bacon Horseradish dip


2 bricks cream cheese (softened)

3-6 Tablespoons horseradish

Bacon bits



Mix cream cheese, horseradish, and bacon. Add a little milk if it is too thick. Add more or less horseradish, until it tastes good. Serve with potato chips, or crackers.

Bacon Horseradish Dip. Photo by ~Nimz~

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No Bake Fudge Cookies

No Bake Fudge Cookies



2 cups of sugar

½ cup cocoa

½ cup milk

½ cup butter

3 cups oats

1 cup coconut flakes

1 teaspoon vanilla



1. Combine sugar, cocoa, milk, and butter in a 4-quart pan on stove stir on medium heat until it comes to a rolling boil. Boil for 2 minutes.

2. Add the oats, coconut flakes, and vanilla to the pot. Stir. Drop by spoonfuls on wax paper. Freeze for about 2 hours.

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Sweet Cornbread Muffins


1 1/2 cups flour

2/3 cup sugar

1/2 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

2 eggs

1/3 cup oil

3 tablespoons butter, melted


1. Preheat oven to 350°F Grease muffin pans.

2. Mix flour, sugar, corn meal, baking powder and salt in medium bowl. 3.Then add milk, eggs, oil and butter.

4. Pour into muffin pans.

5. Bake for 18-20 minutes or until wooden pick comes out clean.

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Pizza Burgers


 1 pound ground beef

Italian spices

1 can pizza sauce

4  English muffins*

4 slices shredded mozzarella cheese


Mix meats with italian spices, and mix in a little mozzarella cheese. Cook meat thoroughly in a pan. Toast English muffins. Place burgers on buns top with cheese and more mozzarella cheese. Place in toaster oven to melt cheese.

*Gluten Free -Whole foods has gluten-free english muffins.

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Mom’s Chili

This is my mom’s chili recipe I love it. Thanks Mom!

Mom’s Chili


1 1/2 lbs ground beef or turkey

1 28 oz can tomatoes, diced

1-2 tablespoon garlic

1 28 oz can of tomato puree

1 14.5 oz can dark red kidney beans (drained)

1 14.5 oz can black beans (drained)

1 14.5 oz can white beans (drained)

1 large onion, chopped

1 jalapeno pepper, chopped

1 can green chiles

chili powder

cumin powder

dried oregano


In skillet, brown ground beef (turkey) and drain.

Add diced tomatoes, crushed tomatoes, beans, chopped onion, garlic, and  jalapeno pepper to large pot. Stir ingredients.

Add ground beef. Add chili powder, cumin powder and oregano until it suits your taste. Simmer for 1 hour on medium heat, stirring often. Serve with shredded cheddar cheese, sour cream on top, if desired. Feeds about 4-8 people.

This is chili tastes great with a sweet cornbread. I will be posting a recipe soon.

Edit: I forgot to add that my Mom also adds about 1/4 -1/2 a cup of molasses. If you want leftovers use 2 lbs of ground beef (turkey). Thanks Mom:)

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Coconut Ice Cream

This is a great dairy free option. We have not made this exact recipe yet, but it sounds great!  Can’t wait to try it.


4 cups coconut milk

1/2 – 3/4 cup agave

3/4 cup cocoa powder

1 Tbsp arrowroot (or cornstarch)

1 tsp vanilla

3/4 cup chocolate chips


1. Add coconut milk, agave, cocoa powder, arrowroot, vanilla. Mix well.

2. Add mixture to ice cream maker and process following manufacturer’s instructions.

3. When mixture starts to thicken, chocolate chips and any other toppings.

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Chocolate Zucchini muffins


2 cups sorghum flour (or all purpose GF mix)

1 1/2 teaspoons xanthan gum (don’t add gum if using a GF flour mix that contains xanthan gum or guar gum)

1/2 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs

1/2 cup canola oil OR light olive oil

1 teaspoon vanilla extract

1/2 cup applesauce

3 cups shredded unpeeled zucchini

3/4 cup gluten-free semi-sweet chocolate chips



Preheat oven to 350° F / 176° C

Oil two 8-inch loaf pans OR two 12-cup muffin tins with coconut oil or olive oil. Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in applesauce and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean. Makes about 24 cupcakes.

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Magic Cookie Bars

Magic Cookie Bars



1 1/2 cups graham cracker crumbs

1/2 cup butter, melted

1 (14 oz.) can  Sweetened Condensed Milk

2 cups (12 oz. pkg.) semi-sweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts (optional)



1. HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray or butter.

2. COMBINE graham cracker crumbs and butter in small bowl. Press into

bottom of prepared pan.

3.POUR sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars.


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Salsa like Chili’s

This salsa is similar to the Chili’s restaurant salsa.



14 ½ oz can of tomatoes and green chilies

14 ½ oz can whole peeled tomatoes plus the juice

1 TB jalapenos plus 1 tsp (the 1 tsp is optional) (canned, diced, not pickled)

¼ cup diced onion

¾ tsp garlic salt, or more to taste

½ tsp cumin, or more to taste

¼ tsp sugar, or more to taste


Place onions in a food processor. Take out and measure out ¼ cup. Put ¼ cup back in the food processor and add the jalapenos and process for just a few seconds. Add both cans of tomatoes, garlic salt, sugar, and cumin. Process all ingredients until well blended, but do not puree. Place in a covered container and chill for a couple of hours to allow the flavors to develop. Serve with organic corn tortilla chips. We like Xochitl chips. Tostitos are not truly GF.


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Grape Jelly Meatballs

Grape Jelly Meatballs

2 12 oz jars chili sauce

1 32 oz jar grape jelly

1 bag of meatballs


Put chili sauce and jelly in a large pot. Add meatballs. Heat until meatballs are thawed and then simmer for 2-3 hours.


I know they don’t sound like they taste good, but they are. Especially on football night.

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Best Brownies Ever!

½ cup Belgian dark chocolate

1/2 cup butter

2 organic free-range eggs

1 cup packed organic light brown sugar

1/2 rounded cup almonds, processed into a fine meal

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 teaspoons bourbon vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)


1/2 cup chopped pecans or walnuts, if desired

1/2 cup extra semi-sweet chocolate chips for the top, if desired


Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper and lightly oil the bottom. Melt the dark chocolate and butter in a large measuring cup. Stir together to combine. Set aside. In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly and beat well for a good minute. The chocolate will look smooth and glossy. In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. 6. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

You now have your brownie batter.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.

Yield: 9 servings

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Peanut Butter Oatmeal Chocolate Cookies

Peanut Butter Jumbos

1-1/2 cups of peanut butter

½ cup butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

1 teaspoon vanilla extract

4-1/2 cups of quick-cooking oats

2 teaspoons baking soda

1 cup chocolate chips

1/2 cup peanut butter chips (optional)

1. In a large mixing bowl, cream peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate, and peanut butter chips.

2. Drop by heaping tablespoons 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until edges are browned. Remove to wire racks.

Yield: 9 dozen

Editors note: This recipe does not use flour. Reduced-fat or generic brands of peanut butter are not recommended

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