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  1. Molasses Sugar Cookies featuring Young Living Thieves Essential Oil

    November 17, 2014 by Jonine

    Molasses Cookies

    Molasses CookiesI just couldn’t help but transform my favorite molasses cookie recipe today using Thieves oil today. These are some beautifully soft molasses sugar cookies that were and are a staple in our household in the fall. I like using sorghum molasses or black strap depending on my mood (and what is available). Despite the white flour and sugar content (for shame, for shame) I’d like to think of it as a “healthier” type of cookie. Ya, well, whatever… don’t you judge me. I’m really reaching for it…

    So we have fresh ginger, cinnamon, thieves oil all which help support a healthy immune system. (picture me with a Cheshire cat grin here…) I have not claimed to have achieved Crunchy Momma status… only wannabe. So here is my baby step… and maybe I’ll tweek it later with some good for you fats, flours, and sugar. 

     

    Thieves Molasses Sugar Cookies
    Yields 18
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    Prep Time
    30 min
    Total Time
    1 hr 40 min
    Prep Time
    30 min
    Total Time
    1 hr 40 min
    280 calories
    28 g
    10 g
    18 g
    2 g
    3 g
    54 g
    212 g
    17 g
    1 g
    14 g
    Nutrition Facts
    Serving Size
    54g
    Yields
    18
    Amount Per Serving
    Calories 280
    Calories from Fat 162
    % Daily Value *
    Total Fat 18g
    28%
    Saturated Fat 3g
    14%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Cholesterol 10mg
    3%
    Sodium 212mg
    9%
    Total Carbohydrates 28g
    9%
    Dietary Fiber 0g
    2%
    Sugars 17g
    Protein 2g
    Vitamin A
    0%
    Vitamin C
    0%
    Calcium
    1%
    Iron
    3%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 3/4 cup all-vegetable shortening
    2. 1 cup sugar
    3. 1/4 cup molasses
    4. 1 egg
    5. 12 drops Young Living's Thieves Oil
    6. 1 teaspoon cinnamon
    7. 2 teaspoons fresh ginger, grated or 1/2 teaspoon powdered ginger
    8. 1/2 teaspoon salt
    9. 2 teaspoons baking soda
    10. 2 cup flour
    11. 1/4 cup sugar (to roll dough in)
    Instructions
    1. Combine in mixer on low speed: soft shortening, sugar, molasses, and egg. Blend well. Add Thieves oil, cinnamon, ginger, salt, and soda. Gradually add flour. Mix well and chill for one hour. Preheat oven to 375 degrees. Roll into one inch balls and coat with sugar. Place on cookie sheet and bake for 8 to 10 minutes. DO NOT FLATTEN if you want soft cookies.
    Notes
    1. If you do not have Thieves oil you can replace with 1/2 teaspoon cloves and cinnamon.
    beta
    calories
    280
    fat
    18g
    protein
    2g
    carbs
    28g
    more
    A Generation of Changes http://a-generation.com/

  2. Pizza Hut Pan Pizza Knock Off

    November 3, 2014 by Jonine

    DSCN7912It was on Pinterest a few months ago that I first ran across a recipe for the Pizza Hut Original Pan Pizza recipe from cdkitchen. I was skeptical but I couldn’t resist giving it a try. The first time it turned out pretty good but I wasn’t as impressed as I hoped to be and I was confessing such to my friend when she asked me, “Have YOU ever had pizza cooked in a skillet? Next time use your iron skillet.” So I did and I confess I’ve had to make pizza almost every week since. It probably helps that I have a convection oven that it turns out so well and I often cook three pizza at the same time. One recipe makes enough dough for two 10- inch skillets.

    One of the biggest issues with this recipe however is that I find I never have dry milk on hand so I use 1 1/2 cups of milk instead of water. And I found that the pizza cooks just as well in the skillet with 1.5 ounces of oil versus the three. It would be awesome if I could find a cheap source of butter flavored corn oil and I’ve wondered if I could use butter flavored shortening.


  3. Chicken & Dumplings Recipe

    October 30, 2014 by Jonine

    DSCN8559Chicken and dumplings have been a challenge for me to master. Over the years I have prepared a plethora of different recipes, set the steaming bowl in front of my husband, sat back with a grin only to hear… “nope, not like Mom’s.” Deflated I would go back to the recipe boards and search again. Eventually, I learned that my dumplings (or any recipe belonging to your husband’s mother) will never be the same in the hands of the wife.  This past year I put out a Facebook post to all dumpling making veterans to ask how and what they did to get those wonderfully yummy dumplings that I’ve had at just about every potluck dinner I’ve been to here in my town. There were a multitude of responses and I was thrilled at that advice I received. Combining all the advice I knew the recipe I was looking for wasn’t really the traditional type “floating biscuit” in broth but from the southern vernacular, “slicks.” This is now the apex of all my recipe foot work! When I put these on the table in front of my husband I said, “This is NOT your mother’s dumplings. I’m not EVEN trying to recreate them anymore. These are MY dumplings.” He looked skeptically at the bowl and dug in. He then went back for seconds and declared, “No, they aren’t Mom’s but they are EXCELLENT!” Woo Hoo!!! Three cheers for me. So without further ado… here is what I” uh- do.”

    Chicken & Slicks
    Serves 10
    Grab your 18 quart stock pot to make this large family size pot of chicken and dumplings!
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    Cook Time
    1 hr
    Cook Time
    1 hr
    664 calories
    77 g
    156 g
    28 g
    23 g
    10 g
    242 g
    1973 g
    1 g
    0 g
    16 g
    Nutrition Facts
    Serving Size
    242g
    Servings
    10
    Amount Per Serving
    Calories 664
    Calories from Fat 252
    % Daily Value *
    Total Fat 28g
    43%
    Saturated Fat 10g
    51%
    Trans Fat 0g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 12g
    Cholesterol 156mg
    52%
    Sodium 1973mg
    82%
    Total Carbohydrates 77g
    26%
    Dietary Fiber 3g
    11%
    Sugars 1g
    Protein 23g
    Vitamin A
    5%
    Vitamin C
    0%
    Calcium
    5%
    Iron
    11%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. 2 free range chickens, butchered and quartered
    2. 2 tbsp. salt or your favorite seasoning salt
    3. 8 cups all purpose flour
    4. 8 eggs, scrambled
    5. 2 tsp. salt
    6. 1 cup chicken fat or lard
    7. 2 cups water or cooled broth
    Instructions
    1. Place chicken in 18 quart stock pot, fill to the top with water and add 2 tbsp. salt. Bring to a boil and than simmer for 4 to 6 hours. Remove chicken, cool and debone. Remove 2 cups of broth, cool.
    2. Combine flour, eggs, salt, fat/lard in a large bowl. Slowly add broth a little at a time until a soft biscuit type dough forms. You may not need all of the broth depending on weather, flour quality, etc. Bring broth back to a boil. Divide dough into four pieces. Roll out 1/8 inch thick. Add dumplings to boiling broth. Once all the dumplings are in add the deboned chicken. Reduce heat to low simmer for one hour, stirring often. Serve.
    Notes
    1. The beauty of some recipes lay in the simplicity of the ingredients. We don't care about adding celery, carrots, or onions but that doesn't mean that you can't. If I added them it wouldn't be until right before I added the dumplings because I wouldn't want the vegetables to fall apart.
    beta
    calories
    664
    fat
    28g
    protein
    23g
    carbs
    77g
    more
    A Generation of Changes http://a-generation.com/

  4. Creamy Stovetop Macaroni & Cheese

    October 5, 2013 by Jonine

    DSCN8132One of my favorite restaurants to go to years ago was Ryan’s and if you asked me why I would tell you, “Macaroni and cheese!” Unfortunately, as the years passed the restaurant changed owners and … you guessed it… the mac and cheese changed. BLEH!

    Ever since then it has been my goal to recreate the original version that I loved. Last month, having gone through many recipes, I accidentally recreated it when I was in a hurry to take something to a friend’s house for dinner. I grabbed a few ingredients threw them in the pan and we scooted out the door.

    A few hours later as we sat down to dinner the first thing that was gone was the macaroni and cheese. The consumers raved. The husband and children cheered except for Goldilocks, who turned up her nose as usual. She can’t stand mac n cheese. Can she be my child?!

    And now, before I forget what I did to achieve perfection I’m going to immortalize it in this blog.

    Creamy Macaroni and Cheese

    • 1 16 oz. bag of large elbow noodles, boiled and drained
    • 8 oz. Velvetta cheese
    • 8 oz. sharp cheddar cheese
    • 1/4 cup parmesan cheese
    • 1/4 tsp. garlic powder
    • 1 tbsp. chicken bouillon
    • 1/2 cup milk
    • water

    Keep the pan you boiled your noodles in and place those noodles back in that pan when drained. Reduce heat to its lowest setting. Add velvetta, cheddar, parmesaon, garlic powder, bouillon, and milk. Stir until melted thoroughly. It may be kind of thick at this point. I begin to add water 1/2 cup at a time and stir it in until I have it as creamy as I want; kind of like a cheesy looking gravy.

    **PRINTABLE RECIPE HERE**