It Inspired Me

8 ounces of hot (not boiling) water 6-8 oz milk 2 tablespoons cocoa powder 1 teaspoon maca powder (optional) ½ teaspoon turmeric powder (optional) ½ teaspoon cinnamon powder (optional) 1 tablespoon coconut oil 1 tablespoon honey Mix all in blender and enjoy.

INGREDIENTS 1 tablespoon olive oil 2 pounds turkey meat 2 cups coarsely chopped onions 2 tablespoons chopped garlic 1 large sweet red pepper, cored, deveined and coarsely chopped 1 cup chopped celery 1 jalapeno pepper, cored, deveined and finely chopped  1 tablespoon, dried 2 bay leaves 3 tablespoons chili powder 2 teaspoons ground cumin 3 cups canned diced tomatoes 2 cups chicken broth, fresh or canned Salt and freshly ground pepper to taste 2 15-ounce cans of red kidney beans, drained 2 cups shredded cheddar cheese 1 cup sour cream (optional) Sliced lime for garnish (optional) Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, chicken broth, salt and pepper. Brin

1/2 c butter 1/2 c flour 1 onion, medium sized, diced 3 celery ribs, diced 1 lb fresh broccoli 6 c water 4 chicken bouillon cubes 1/4 t nutmeg 1/4 t white pepper 1 c half and half, warmed salt, to taste Melt butter in 3 quart pot.  Add onions and celery.  Cook for 5 minutes.  Mix in flour.  Add boiling water.  aadd broccoli, chicken bouillon cubes, nutmeg, white pepper and salt.  cook for 30 minutes.  add warm half and half to soup.  if smooth consistency is desired, cool soup.  process in blender.  reheat and add cream.  Process in blender.  Reheat and add cream. 

4 T olive oil 3 celery ribs, chopped 1 onion, large 2 carrots, chopped 8 tomatoes, chopped 3 garlic cloes 6 oz can tomato paste 3 c water 4 chicken bouillon cubes 1/4 t marjoram 1/4 t thyme 1/4 t oregano 1/2 t basil 2 bay leaves 1/4 t white pepper 1 1/2 c half and half salt, to taste in 5 quart pot, place olive oil, garlic, onion, celery and carrots.  Sauté over medium heat for 5 minutes.  add tomato paste and tomatoes.  add water, bouillon cubes, marjoram, oregano, thyme, basil, bay leaves, and white pepper.  cover and cook for 45 minutes.  Let cool.  Puree in blender and strain.  do not blend hot.  reheat tomato soup and add warm half and half. 

In an attempt to copy eggos waffles I tried these.  They are good but not the best and not eggos.  Also they were best fresh, not frozen. 2 individual Egg 2 cups Flour, All-Purpose 1 ¾ cups Milk ½ cups melt Butter 1 tablespoon Sugar 4 teaspoons Baking Powder ¼ teaspoons Salt ½ teaspoons Vanilla Extract Beat eggs in large bowl with a whisk until well beaten and fluffy. Using the whisk, mix in flour, milk, butter, sugar, baking powder, salt and vanilla, just until smooth. Add in chocolate chips. Pour mix onto hot waffle iron. Cook until golden brown. Repeat until all batter is cooked.

4 large potatoes, cubed 3 carrots, chopped 1 large onion, chopped 4 cups veggie broth 1 (12 fluid ounce) can evaporated milk 6 tablespoons butter 1 T chives 1 t celery salt salt and ground black pepper to taste Prep 20 m Cook40 m Ready In1 h 20 m Place the potato cubes, celery, and onion into a pressure cooker and add 4 cups of water, or enough to reach the fullness mark on your cooker. (Follow manufacturer's directions for how full to fill your cooker.) Cover the cooker, seal, and bring the pressure up over medium heat. When cooker reaches full pressure, reduce heat to maintain the pressure, and pressure-cook the vegetables for 25 minutes. Allow the pressure in the cooker to subside, and release the cover on the cooker when the pressure is normal. Mix in the evaporated milk, butter, salt, and black pepper, and bring the soup to a boil over medium heat. Reduce heat to a simmer, and cook the soup to the desired thickness, 5 to 15 minutes. If you like a thicker soup, mix in mas

With fall in the air, pumpkin pancakes are a must.  Here's a version from the pioneer woman.  It is a large batch so be prepared or cut in half. 3 cups Cake Flour 1 teaspoon Salt 2 Tablespoons Baking Powder 3 Tablespoons Sugar 2 cups Canned Pumpkin Puree 2 whole Eggs 3 teaspoons Vanilla 2-1/2 cups Milk 1/4 teaspoon Pumpkin Pie Spice 1/2 cup Heavy Cream 3 Tablespoons Maple Syrup Butter, For Serving Maple Syrup, Warmed, For Serving Finely Chopped Pecans, For Serving Caramel Sauce, For Drizzling (optional) INSTRUCTIONS (Note: Recipe can easily be halved.) In a large bowl, combine cake flour, salt, baking powder, and sugar. Stir together and set aside. In a separate bowl, whisk together pumpkin puree, eggs, vanilla, pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable. Heat large skillet or griddle over medium-low

1 pound dried pinto beans, rinsed 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1/2 pound bacon, cut into 1/2-inch pieces 1 yellow onion, choppe 1 tablespoon chili powder, or to taste 1 tablespoon ground cumin, or to taste 1 1/2 teaspoons garlic powder, or to taste 1/2 bunch fresh cilantro, chopped salt to taste Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight. (I always skip this part.) Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

2 1/2 cups old fashioned rolled oats 1/2 cup whole almonds, roughly chopped 1/3 cup honey 1/4 cup unsalted butter 1/4 cup dark brown sugar 1 teaspoon vanilla extract 1 teaspoon chia seeds 1/4 teaspoon kosher salt 1/4 cup dried cranberries, coarsely chopped 1/4 cup dried golden raisins, coarsely chopped 1/4 cup mini chocolate chips, plus extra as needed INSTRUCTIONS Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray. Combine the oats and roughly chopped almonds to a small baking sheet then bake 7-10 minutes until lightly toasted. Transfer to a large bowl. While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Le

Easy and tasty soup.  Texture can be a bit coarse if not blended enough.  2 tablespoons butter 1 onion, diced 2/3 cup red lentils 1/2 cup orange juice 1 stalk celery 2 carrots 1 bay leaf 1/2 teaspoon dried thyme ground black pepper to taste 3 cups vegetable broth Cook onions in butter until softened. Stir in lentils, orange juice, celery, carrots, bay leaf, thyme, pepper and broth.  Simmer 40 minutes, until lentils are tender. Puree and enjoy.

This was an easy and delicious white cake.  You can make it into 24 cupcakes or 3-9" round cakes.  1 cup (2 sticks) butter, softened ½ cup vegetable shortening 3 cups granulated sugar 5 eggs, room temperature 3 cups all-purpose flour 2 teaspoons baking powder ** ¼ teaspoon salt ½ cup whole milk, room temperature ** ½ cup buttermilk, room temperature ** 2 teaspoons vanilla extract  ** Alternative:  -  ½ teaspoon baking powder and 1 cup buttermilk with no whole milk. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Sift together flour, baking powder, and salt. Pour milks and va

Delicious and easy buttercream frosting.  This frosting definitely made the cake!  1 cup butter (2 sticks), softened 3 - 4 cups confectioner’s sugar, sifted 2 teaspoons vanilla pinch salt 2-3 tablespoons milk, heavy cream, or half-and-half Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes. Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting. Add vanilla and a pinch of salt and combine until well-incorporated. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.