Easy Homemade Salsa

This homemade salsa is so easy and delicious. It takes 5 minutes to dump it all in the food processor or blender and whip it up. Give it a try.

2 – 16 oz can (or 1 – 32 oz) diced tomatoes (crushes or whole tomatoes work as well)

1 tsp sea salt (1/2 tsp table salt)

1 lime, juiced

1 tbls chili powder

2 tbls garlic powder

1 tbls cumin

1/2 cup onion, chopped

1/4 cup fresh cilantro

Dump it all in and blend it up. Your salsa is done! I have to give credit for this recipe to my mom. She taught me well. This is just too good. I refuse to eat store salsa. There’s no going back after you taste this!

Mexican Skillet – Still a Family Favorite

Mexican Skillett

I first posted this recipe on the Family Favorites page 10 years ago and it stands the rest of time. I made it again last week. It’s still a family favorite. 😊

It’s still pretty basic. I fry potatoes, and add some cooked beans and meat to the mix and dinner is done!

I change the ingredients sometimes. Sometimes I do chicken, or ground beef, leftover roast….. I’ll replace the black beans with pinto if that’s what I have. It’s a very flexible recipe.

Sometimes I grate the potatoes and make hash brown patties, rather than the fried potatoes in the original recipe and top them with the bean and meat mixture.

And topped with chopped onions, cilantro and homemade cilantro, it’s especially delicious. ❤️

Blueberry, Banana, Carrot Muffins – dairy, sugar, egg free!

On my quest to come up with yummy snacks and desserts that fit our current diet, I came up with these and they are yummy!

All my kids, blueberry loves and haters alike enjoyed them and asked for more.

Blueberry, Banana, Carrot Muffins:

2 cups all purpose flour

2 cups whole wheat, spelt, flour of choice

1 tsp salt

2 tbls baking powder

1 tsp stevia or 1 tbls monk fruit (optional if you want it a tad sweeter)

Stir together. Then add…

1/2 cup mild flavored oil

3 very ripe bananas mashed

1 cup finely grated carrot

1 cup blueberries

1 3/4 cups liquid (mix of milk, water, or milk substitute)

Mix until dry ingredients are just incorporated.

Spoon into muffin cups and bake at 400 degrees for 20-24 minutes.

Makes about 2 dozen muffins.

Cool completely and then store in the refrigerator. Best stored in the freezer if not eaten within 3 days.

Enjoy!

Allergy Friendly: Spiced Harvest Bread – egg, dairy, sugar free

This is a great healthy snack. It’s sugar free, egg free, and dairy free. Read on…

Two of our family are taking a break from sugar at the moment, and another can’t do dairy and eggs. This means it’s time to develop a new recipe, and Fall is a great time of year to try this one.

Carrot Spice Bread:

Makes 2 loaves.

2 cups all purpose flour

2 cups whole wheat, spelt, or your flour choice

1 tsp salt

2 tsp baking soda

1 tsp cinnamon

1/4 tsp cloves

2 cups finely shredded carrot

2 ripe bananas, mashed

2 cups orange juice

1/3 cup oil

Mix all dry ingredients. Mix all wet ingredients in a separate bowl. Add the wet to the dry. Mix well. Pour into greased bread pan. Bake at 350 for 50-55 minutes or until the center tests clean.

Cool on wire racks.

* Note: You could also make this in cake form if desired. Just cook in two greased and floured cake pans instead. I also sometimes make it in a 9×12 casserole as well. And if you aren’t avoiding caloric sweeteners all together like we are, add 1/4 cup of honey or maple syrup to make it that much better.

This bread is just slightly sweet so it’s a great snack any time.

And stayed tuned for the sourdough version in a couple of weeks.

Sourdough Waffles

It’s a tower of waffles. Sourdough this time. Using my favorite cast iron waffle makers.

If you want to give this recipe a try, follow my basic waffle recipe here, but use half the oil, omit the buttermilk (or soured milk), and add 1-2 cups of sourdough starter.

Happy breakfast!

Orange Spice Chocolate Chip Cookies

I needed a new cookie recipe today. Something that would be healthy enough for a snack.

Here is the result.

Let me know if you try it out.

Orange Spice Chocolate Chip Cookies:

In a large bowl combine the following:

1 cup light tasting oil

1/2 cup sugar

1/4 cup honey

1 tsp salt

2 eggs (or 4 egg yolks)

1 tsp vanilla

3 tbls orange juice

Whisk until combined and mixture is slightly thick.

2 cups finely grated carrot

Fold the carrot into the wet ingredients. Then add…

2 cups all purpose flour

2 1/2 cups oats (or spelt flakes)

2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

Mix dry ingredients until combined. Add…

1 cup chocolate chips (or raisins)

Fold the chocolate chips or raisins in until mixed well.

Spoon onto a cookie sheet. Bake at 350 for 12 minutes.

Enjoy!

Banana Chocolate Chip Baby Muffins

110 baby muffins to be exact!

Banana Chocolate Chip Muffins:

2 cups all purpose flour

2 cups whole wheat flour

1 tsp salt

3/4 – 1 cup of sugar

2 tbls baking powder

Chocolate chips

Blend dry ingredients.

In another bowl or 4 cup measuring cup, add…

2 cups milk, milk substitute or water

1/2 cup light flavored oil

4 eggs

2-3 mashed bananas

Mix wet ingredients and then add them to the dry, mixing until just combined.

Spoon into muffin cups and bake at 400 degrees for 20 minutes. this recipe will make about 5 dozen baby muffins, or 2 dozen regular sized muffins.

Lemon Blueberry “Bunny” Cake – regular and sourdough versions!

Isn’t he cute?

This cake is not only cute, but delicious. He certainly brightened up our Easter table. And he’s allergy friendly too. This cake is free of eggs, nuts, and dairy. I made it with sourdough, but if you don’t have a sourdough starter, you can easily make it without. Modifications for the non-sourdough version are written below the picture of the recipe card.

Regular (not sourdough) Bunny Cake:

To make this cake without sourdough, simply omit the sourdough, and 1/2 cup of the sugar. Use 3 full cups of flour and use 2 tsp of baking powder instead of baking soda. Follow the rest of the recipe as written.

Orange Spice Chocolate Cake

This is delicious and healthy. Try it!

Orange Spice Chocolate Cake:

This is an egg and dairy free recipe.

This recipe makes one large 9×13” casserole dish. For a square 8×8” dish, divide the recipe in half.

1 1/2 cups all purpose flour

1 1/2 cups whole wheat flour

1/2 cup sugar

2 tsp baking soda

1 tsp salt

4 tbls cocoa powder

1 tsp cinnamon

1/4 tsp cloves

Mix all the above ingredients well.

Next stir in….

2 cups finely grated carrot

1 cup chocolate chips

Mix these until the carrots are completely coated with flour.

Now add….

2/3 oil

2 cups water with 3 tbls frozen orange juice concentrate dissolved in the water

Combine all the ingredients and pour in your casserole or cake pans.

Bake on 350 for 35 minutes.

Minimalist Pancakes

If you have someone in your household that can’t eat anything, then these pancakes are for you. Only five ingredients. My son will verify that they are quite tasty. Only prerequisite is that you need to be able to have a gluten based grain.

2 cups flour (For added nutrition use sprouted grain. I use sprouted spelt.)

1/2 tsp salt

1 tbls baking powder

1/4 cup oil

2 cups water

If using whole grains mix and let it rest for 10-15 minutes. Stir vigorously to develop the gluten until it is a smooth, stretchy batter.

Cook at medium high heat on a lightly oiled skillet. Freeze excess or store in the fridge for 3-4 days.

Enjoy!

Quick and Easy Allergy-Friendly Chocolate Frosting

We have lots of birthdays in the fall. So, I’ve been working to develop a frosting that works for our allergies as well as those of our friends so that we can all enjoy the same dessert. I think I’ve landed on a keeper.

It has very simple ingredients, and comes out smooth and creamy. And unless you are allergic to chocolate, it should work for almost any allergy except for corn, because it does require powdered sugar. I’d prefer to substitute another sweetener, but haven’t come up with an option that adds sweet and bulk at the same time.

Ingredients: Cocoa powder, oil (I use light olive oil), water, pinch of salt, 1/8 tsp vanilla, powdered sugar.

Now, you’ll note that I didn’t give measurements on lots of the ingredients because it all depends on the yield you need. So, here are some ratios, and sequences to follow. This is a good recipe for just eyeing it, and when it looks right, stop.

  • To determine your approximate measurements, decide about how much icing you want to end up with. If you want a yield of 2 cups of icing/frosting, then start with 1/2 cup of cocoa powder and estimate that you will add about 1 cup of sugar.
  • Note: I do not recommend using dark chocolate cocoa powder. It’s too strong and requires too much sugar to balance out the bitterness.
  • Start by mixing the cocoa powder and oil. This is essential to mix these first.
  • Use half the amount of oil as you use cocoa powder.
  • Use twice the amount of sweetener as you do cocoa powder.
  • Add water in very small amounts (as small as 1/2 tsp at a time), alternating with adding the powdered sugar, until you get the consistency you want.
  • If you need to add more bulk, but your icing is sweet enough, add a little cornstarch.
  • Add the salt and vanilla at the end. Just a bit of both. Not much.
  • Mix by hand with a wire whisk for best results.

This icing is rich, and chocolatey, and delicious.