Lemon Cranberry Oatmeal Pancakes Wednesday, Oct 31 2012 

(I love my son’s expression: “Another picture, Mom??? I just wanna eat!” lol)

My friend Tammy has a blender pancake recipe for Cranberry Oatmeal Pancakes on her site: Tammy’s Recipes. We’ve been enjoying that recipe since getting our Vita-Mix, and I’ve been wanting to tweak it to involve lemon, as lemons and cranberries just seem to go together in my mind! 🙂  So, here it is!

Lemon Cranberry Oatmeal Pancakes

1 1/4 cups milk
1 1/8 cups whole wheat flour
1/2 cup oatmeal
2 eggs
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup brown sugar
1/8 teaspoon salt
1/2 cup dried cranberries, chopped
2 tsp lemon juice
1 tsp lemon zest

Beat together in mixing bowl, cook on a frying pan. Make sure to stir before pouring new pancakes, as the cranberries drop to the bottom of the batter.

Blender pancake instructions: Blend up 3/4 cup wheat berries with the 1 1/4 cup milk for 2 minutes in a Vita-Mix or 4 minutes in a regular blender. Add remaining ingredients and blend just a little bit until all mixed. Pour into griddle (but remember the cranberries since to the bottom, so give it a little stir before each time!).

Oven-Baked Granola Bars Friday, Oct 19 2012 

These granola bars are chewy with crispy edges, sweet, and an excellent dessert. 🙂  My friend Sara adapted this recipe, and I think its awesome. I’m glad she doesn’t mind me sharing it here! 🙂

My son (4 yrs old) said they were the best in the whole world! He uses that expression a fair bit recently, but basically means he realllllly likes it! 😉

Oven-Baked Granola Bars

7 cups oatmeal (can use all quick, or 2 cups old fashioned and 5 cups quick)
1 1/3 cups shredded coconut/chopped slivered almonds/hemp seeds/flax (I did 2 Tbsp ground flax, then 1/2 coconut and 1/2 almonds for the rest)
1 1/2 cups brown sugar
1/2 cup maple syrup (if you do not have maple syrup, use 1/2 cup brown sugar in it’s place)
2 tsp. vanilla extract
1 1/3 cup butter

Mix oatmeal and coconut/almonds/flax in a large bowl.

Melt butter, brown sugar, and maple syrup in a pot. Heat until most of the sugar has melted.  Stir thoroughly to incorporate the butter and other ingredients, then add vanilla.  Stir well.  Pour over oatmeal mixture.  Stir well.

Divide mixture between 2 greased cookie sheets (I used parchment paper instead of greasing the pans) and press down evenly.  Once it is packed down, bake at 375F for 10-15 minutes, until bubbling and golden on edges and top. Cut while warm.

Makes 64 bars.  They may be stored at room temp for quite a while, but keep very well in the freezer too.

Zucchini Bread Wednesday, Oct 10 2012 


Zucchini Bread

1 1/2 cup zucchini, grated
1/2 cup oil
1/2 cup honey (or brown sugar)
2 eggs
1 tsp vanilla
1 1/2 cup wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup nuts, chopped

Beat together oil and honey. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture. Stir in nuts

Bake in greased 9×5 bread pand at 350F for 50-60 minutes, or until toothpick inserted in middle comes out clean. Cool in pan for 10 minutes, then take out of pan and finish cooling on cooling rack. Freezes well.

Recipe from Whole Foods for the Whole Family.

Pumpkin Honey Bread Wednesday, Sep 12 2012 


I made a double batch of these. I put chocolate chips in own loaf, and dried cranberries in the other! YUM! Probably my favourite pumpkin bread recipe yet. 🙂

Pumpkin Honey Bread

1 cup cooked mashed pumpkin*
1/2 cup oil or butter
1/2 cup honey
2 eggs
1 3/4 cup flour (I used 1 1/4 cup spelt, and 1/2 cup white)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup water
1/2 cup nuts/chocolate chips/dried cranberries/raisins

Beat oil and honey together, add eggs and pumpkin, mix well. Combine dry ingredients and water, add to honey mixture. Stir in nuts/chocolate chips/dried cranberries/raisins. Grease 1 bread pan or muffin tins, and pour in batter. Bake at 350F – 1hr for a loaf, or 25 minutes for muffins, until toothpick inserted in middle comes out clean.

Place loaf or muffins (still in pan) on cooling rack and let cool for 15 minutes before removing out of the pan (or it will bread).

Put icing if desired, or eat as is! Freezes well for later use.

* You can also use cooked mashed squash!

Recipe from Whole Foods for the Whole Family.

Secret Recipe Club: Banana Honey Bran Bread Monday, Aug 27 2012 

This month, for Secret Recipe Club, I was assigned Judy’s Blog: My Judy the Foodie. Her blog is unique in that she started it as a way to relive her memories of her mother (who has passed away). She has/is working her way through her Mom’s recipes, blogging about them, and sharing the recipes with others. She shares memories associated with the recipes though, which makes it so personal and unique. I enjoyed browsing through several recipes, hopping around, reading her memories. I picked a yummy banana breadto try. Simple to make, but oh, so healthy and yummy! I made a double batch (two loaves), and it was gone in one day. 🙂  I made one batch with chocolate chips, and one with dried cranberries, yum!

Banana Honey Bran Bread

1 1/2 cups flour (I used spelt, would be a little less dense if using 1 cup wheat, 1/2 cup white)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup bran
2 eggs
1/2 cup honey
1/4 cup oil
1/4 cup milk
1 1/2 cups bananas, mashed
1/4 cup walnuts, optional
1/2 cup chocolate chips/raisins/dried cranberries, optional

Beat eggs; add in milk, oil, honey, and bananas. Mix together dry ingredients, and stir into wet ingredients. Pour batter into greased bread pan. Bake at 350F for 45-60 minutes. Let cool in pan for 15 minutes, then take bread out of pan and let cool on cooling rack.

Notes: ~ the original recipe says to bake for 1hr, but I checked mine after 50 minutes and it was a bit overcooked. I’m sure that varies by oven, so check your bread after 45 minutes and go from there! Check for doneness by inserting a toothpick in the middle, if it comes out clean, the bread is done. ~ Judy mentions she would add extra mashed banana for added moisture. I tried without adding extra, and I agree with her! Increasing the mashed banana to 2 cups would go very well in the bread, I’m sure!

Deviled Eggs Monday, Aug 20 2012 

We love deviled eggs around here! (By the way, my sister calls them angeled eggs, ha!) When I make these, I have to make a lot, because they get eaten up so fast! It’s a great addition to a salad lunch, or even as a snack. Great for potlucks too!

Deviled Eggs

6 eggs
3 Tbsp mayonnaise
1/2 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
Paprika, optional

Hard-boil your eggs: place eggs in cold-to-lukewarm water in a pot. Slowly bring to a boil. Let it boil for 10 minutes. Immediately cool the eggs by pouring out the hot water and putting cold water on the eggs.  Once cooled enough to handle, peel the eggs.

Cut in half, lengthwise. Slip out the yolk and mash with a fork. Stir in mayonnaise, mustard, salt and pepper into yolks. Fill egg whites with egg yolk mixture, heaping it lightly. For a fancier look, place mixture in a cake decorating icing bag, and then fill the egg whites. Sprinkle with paprika, if desired.

Cover, and keeps in the fridge up to 24hrs.


Recipe from Betty Crocker’s Cookbook.

Brown Rice Blender Waffles Wednesday, Jul 25 2012 

I recently purchased a Vita-Mix, and am having fun trying new recipes. We are loving this blender pancake recipe, and so I wanted to try a blender waffle recipe! I cam across this one, by Sue Gregg, that is made from brown rice and oatmeal. I’m always game to try new ways to incorporate more grains (less wheat) in our diet, so I gave them a try!

They are more crumbly than my regular waffle recipe, but we still enjoyed them. 🙂

Rice and Oatmeal Blender Waffles

1 1/2 cup milk
2 Tbsp oil
1 tsp vanilla
1 cup brown rice
1/2 cup oatmeal
1 egg
1 Tbsp flax seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Put milk, oil, vanilla, brown rice and oatmeal in blender, blend on high for 3-5 minutes, depending on the strength of your blender. Add in egg, and flax seeds, blend 1-3 minutes. Finally add baking powder, baking soda, and salt, blend just until it is mixed through.

Bake in waffle maker according to directions, but make sure to spray oil before every batch! These are not as high in oil content as other waffles, and stick easily. You can also bake these like pancakes, if desired!

Breakfast Cups Wednesday, Jun 27 2012 

Today, we have a guest post! This recipe was submitted by Kaillie Fagan. I made this the other day for my family, and it was a nice change to the typical toast/eggs breakfast. 🙂  Easy to eat too!

Breakfast Cups

2 cups of bisquick mix (Anne Jisca here: I made this recipe with 100% fresh-ground whole wheat flour, yum!)
1 cup of shredded cheese
1 cup milk
8 eggs
1 tsp of butter
Filling of your choice
I (Kaillie) used:
8oz of crab meat
1 red pepper
1 cup fresh mushrooms
This can be substituted for anything you like with your eggs. Such as bacon and onions, sausage and green peppers, the combinations are endless!

Heat oven to 425F, grease 8 large muffin cups (12 regular). In a bowl, mix bisquick, ½ of the cheese and ½ cup of the milk until a soft dough forms. Shape dough into a ball. Shape in a log. Cut into 8 or 12 pieces depending on what size of muffin cups you are using. Press each piece into muffin cup in the bottom and up the sides.

Bake for 10 minutes, remove from oven. With the back of a spoon; press puffed crust making an indentation (you will fill them with the scrambled egg mixture shortly).

In a bowl mix eggs, remaining milk, salt and pepper until well blended. Add butter to frying pan over medium heat, add egg mixture. Cook until firm but still moist. Remove from heat, and add in the remaining cheese and filling of your choice.

Run knife along edge of muffin cup to remove bisquick from muffin tin. Spoon egg mixture over cooked bisquick, and serve warm!

Crustless Vegetable Quiche Wednesday, Apr 11 2012 

My husband loves quiche! I do too, except I don’t like making pie crusts! 🙂  There are 2 quiches I tend to do, this rice-crusted quiche, and one that has a potato base (hashbrowns-like). I love those quiche recipes, because they require no crust! And make my husband happy. 🙂

(Yes, there is a crust in this picture… it doesn’t need a crust! Actually, tastes much better without one!)

My cousin made a cookbook of family recipes, and sent me a copy. YAY! I was so excited to get it!! One of the recipe is this crustless vegetable quiche recipe. I’ve made it twice, and plan on making it many more times. It’s the easiest quiche recipe, I’ve done yet!

Crustless Vegetable Quiche

1/2 cup onion, diced
1 1/2 cup vegetables*
3 eggs
1 cup milk
1/2-3/4 cup flour (1/2 cup white flour, or 3/4 cup when using fresh-ground wheat/spelt)
Salt and pepper
1/2 tsp Oregano
1/2 cup cheese
Meat, optional

Fry onions, mushrooms, and peppers in frying pan, to soften. Add in blanched** broccoli.

Mix together milk, eggs, flour, salt, pepper and oregano. Add to vegetables. Transfer to pie plate*** and sprinkle with cheese. Bake at 350 for 30 minutes or until eggs are cooked.

*I’ve used what I have on hand, approx: 1/2 cup mushrooms, 1/2 cup broccoli, and 1/2 cup red/green/yellow peppers
**microwaved for 30 sec to soften.

***I cooked the vegetables in a cast-iron pan, and baked it in that! It was a double recipe.

Easy Corn Tortillas Wednesday, Mar 7 2012 

My friends were talking about an easy homemade corn tortilla recipe recently. I was intrigued since we love tortillas but seldom have them. Why? Because they are so expensive in my area, and I seldom make them since they are quite a bit of work homemade!

They graciously gave me their recipe, and I tried them that night. Why postpone what can be made right away?! 🙂

I had high hopes of it turning out like a regular tortilla (but corn-flavoured), but it’s not like a regular tortilla. It’s more like a crepe. It cooks like a crepe, it tastes like it too! But it worked! My husband said “You can definitely do these again!” 🙂

If you’re up for a super easy recipe, to use in place of a tortilla, you may want to try this one out! I’ll be making it again. So simple, and so cheap to make. 🙂


Easy Corn Tortillas

2 cups flour (I used spelt)
1 cup cornmeal
1 tsp salt
2 eggs
2 1/2 cups water (probably will need to add more to thin out batter as you go on)

Mix all ingredients together. Makes a runny batter. Simply pour 1/4 cup into frying pan and spread it out immediately to make it thin. Flip it when the edges curl.

Voila! That easy! I bet these would also taste good for breakfast, or with dessert toppings inside. Mmmmm!

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