A compilation of recipies I have tried over the years.

Saturday, May 20, 2017

Peanut butter fudge

Oh my goodness, my sister made this for me, and I ate way too much of it.  Whoops!!  This would be great to take to a Christmas party.


  • 2 cups sugar
  • 15 oz marshmallow fluff
  • 12 oz creamy peanut butter (Jiff works good, don't do the natural kinds)
  • 1/2 cup whole milk
  1. Butter a small 8x8 glass pan and set aside.
  2. In a medium saucepan, combine the milk and sugar, and bring to a boil.  Continue to boil, stirring constantly for 3 minutes.
  3. Remove pan from the heat and add teh peanut butter and marshmallow fluff.  Stir until well combined.
  4. Spread the fudge into the baking dish.  Allow to cool to room temperature, then refrigerate.

Beef Stroganoff

I haven't had Beef Stroganoff in over three years.  The only recipes I've seen involve cream of mushroom soup, which I can't have.  I was really excited to find this recipe which doesn't use any cream soups.  This is one of my husband's favorite meals, and now I can eat it too!  The flavor was really fantastic!


  • 2 Lbs top sirloin, cut into thin strips, then 2" pieces
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 large onion, chopped
  • 4-6 cloves garlic, minced
  • 10 oz cremini mushrooms, sliced
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream, room temperature
  • 16 oz egg noodles (or rice...or mashed potatoes...)
  • 4 cups beef broth
  • 1/2 cup all-purpose flour (I use Namaste GF flour blend)
  • 1 TBS ketchup
  • 1 TBS Worcestershire sauce
  • 1 TBS beef bouillon (powder or base)
  • 1 1/2 tsp dijon mustard
  • 1 tsp sugar
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp thyme
  • 1/4 tsp red pepper flakes
  1. Toss cut meat with 1 tsp salt and 1/2 tsp pepper.  Add meat, onions, and garlic, and mushrooms to slow cooker.  
  2. In a medium saucepan, whisk in all the ingredients from the beef broth down until flour is mostly dissolved.  Bring to a boil, then reduce to a simmer until thickened to the consistency of gravy.  Place all ingredients (except cream cheese, sour cream, and noodles) in crock pot, and stir until evenly combined.  
  3. Cook on high for 3-5 hours, or on low for 7-9 hours.  Once meat is tender, stir in cream cheese until melted, followed by sour cream until combined.  Serve over egg noodles, rice, or mashed potatoes.  

Hawaiian Pineapple Chicken

I was a huge fan of this meal!  Mmm mm mm.  Not exactly health food, but so delish, and easy to make!!  My Ninja crockpot/stove/oven made this a one pot meal.


  • 4 Chicken Thighs (I used 6 chicken breasts)
  • 2 Cups pineapple, cut into 1" chunks (I used a can of pineapple, but I bet fresh would be divine!)
  • 1 yellow onion, cut into 1" chunks
  • 3 TBS honey
  • 2 TBS soy sauce (or Tamari Sauce if GF)
  • 1/2 cup dark brown sugar (I used light)
  • 1 TBS grated ginger
  • 2 garlic cloves, minced
  • 2 tsp sesame seeds for garnish
  • 1 TBS cornstarch
  • 1 red bell pepper, cut into 1" chunks
  • parsley for garnish
  1. In a medium skillet, brown chicken in oil on both sides for 3-5 minutes on high heat.  
  2. Add the pineapple and onion to the bottom of the slow cooker.  
  3. Mix the honey, soy sauce, brown sugar, grated ginger, and garlic into the slow cooker.  Top it with the chicken.  Cook on low for 5 hours or high for 3 hours.  
  4. Add the cornstarch and a TBS of water.  Mix and add to the slow cooker.  Add the bell peppers and let it cook an additional 30 minutes.  (This is a great time to start your rice!)
  5. Serve with parsley and sesame seeds for garnish, if desired.

Mongolian Beef IP

This has become my husband's favorite meal.  I was actually pretty surprised with how yummy it was.  Kids all enjoyed it too.  Winner winner!


  • 2 lbs top sirloin or flank steak, trimmed of gristle and thinly sliced against the grain
  • 2 TBS vegetable oil
  • 1 tsp ginger, minced
  • 2-3 cloves garlic, minced
  • 1/2 cup water
  • 1 cup soy sauce (or tamari sauce if GF)
  • 1 1/2 Cups dark brown sugar (I used light)
  • 2 TBS cornstarch
  • 3 TBS cold water
  • Green onions for garnish
  • Sesame seeds for garnish
  • Rice, cooked
  1. Turn the IP on to Saute.  Once pot is hot, add oil and brown the meat in 2-3 batches, careful not to over crowd.  Transfer meat to a plate when browned.  
  2. Add the garlic and ginger, saute while stirring, about 1 minute.  Add water, soy sauce, and brown sugar.  Stir to combine.
  3. Add browned beef and any accumulated juices.  Turn valve to sealed.  Cook on Manual for 12 minutes.  Quick release, remove lid, turn off IP.
  4. In small bowl, combine the cornstarch and 3 TBS water, whisking until smooth.  Add the cornstarch mixture to the sauce in the pot, turn the IP on to Saute, and stir constantly until the sauce thickens.  Stir in green onions and serve over cooked rice.  Yummy!!  

Spicy Paleo Sticky Chicken IP

This was a little too spicy for the family, so I'll need to adjust it a little the next time, but the flavor was amazing!


  • 2-3 lbs Bone-In Chicken thighs or legs (I did boneless skinless chicken breasts)
  • 2 TBS coconut oil
  • 1 TBS chipotle powder
  • 1 TBS cumin
  • 1 tsp coriander
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 1 tsp tumeric
  • 1 TBS Himalayan Pink Salt (I used Kosher salt)
  • 1 tsp ground black pepper
  • 1/2 tsp ground cayenne pepper
  • Sesame seeds for garnish
  • Cilantro for garnish
  • Chopped green onion for garnish
  • 1/4 cup raw honey
  • 2 TBS unsulphured black strap molasses 
  • 2 TBS sirracha
  • 2 TBS lemon juice
  • 1/2 cup water
  1. Pat the chicken dry with paper towels
  2. Combine dry ingredients in a small bowl.  Coat the chicken and rub well on all sides.
  3. Turn Instant Pot on to saute with lid off.  Add coconut oil and brown all sides of chicken.  Don't overcrowd the chicken, you may need to do a few batches.
  4. Remove chicken from IP and carefully add 1/2 cup water.  Scrape the chicken bits off with a wooden spoon.  Add the steaming rack, and carefully stack chicken.  Set IP for Manual for 12-13 minutes.  (Less if using smaller pieces of chicken.  I cooked for 10 mins)  Make sure the steam valve is closed.
  5. While the chicken is cooking, combine the honey, molasses, sirracha, and lemon juice in a small bowl.  
  6. When chicken is done cooking, quick release and remove chicken.  Add in the sauce to all the leftover juices.  Turn IP to Saute, and allow to come to a boil, whisking occasionally.  Allow to thicken, about 10 minutes.  (If it gets too thick, just add a little water)  
  7. When the sauce has thickened, turn IP to Keep Warm.  Using tongs, dip the chicken into the sauce to coat all sides.  Garnish as desired. 

IP Corn on the Cob

Holy Moley.  So.  Easy.


  • Corn on the Cob, without the shucks
  • 2 Cups Water
Pour the water into the IP.  Put the steam rack in.  Place the corn on top.  Manual for 2 minutes, then quick release.  Done.

Friday, April 7, 2017

GF Banana Bread

I have fallen in love with this bread.  It had literally been over three years, probably pushing four years, since I'd eaten banana bread.  I have a feeling we'll be making this weekly at our house.  No-guilt ingredients, super simple, and bakes fast too.  Mama win!!



  • 3 medium ripe bananas, plus more for garnish, if desired
  • 2 cups old-fashioned rolled oats (gluten free)
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350.  Lightly spray 8x8 or 8x5 pan.
  2. In blender, combine all ingredients except nuts.  Blend until smooth, about 1 minute.  Fold walnuts into the mixture.
  3. Pour batter into prepared pan.  Arrange banana slices on top for garnish, if desired.  Bake until a toothpick inserted into the middle comes out clean - about 20 minutes.  
  4. Let cool in pan for 15 minutes.