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December 17, 2015

Buckeyes1Makes 7 dozen

½ lb. butter

1 lb. creamy Jif peanut butter

1 ½ lbs. powdered sugar


Melt butter and Peanut butter.

Remove from heat and add sugar.

Form into balls, place on waxed cookie sheets and chill in the fridge.


12 oz. of chocolate chips (I used milk chocolate, but I think semi-sweet is good too)

¼ stick paraffin wax

Melt paraffin over heat – add chips and melt completely. Stir so it’s smooth. Use a tooth pick to dip the balls into the chocolate.

Return to fridge, they are best when served cold.


Chocolate Chocolate Chocolate Mousse

March 23, 2015
Chocolate Chocolate Chocolate Mousse

(Serves 2-4)

This is a Special Diet Recipe.

  • 1/2 package Mori-Nu silken-firm tofu (or 6 oz silken tofu)
  • 1/2 tsp cocoa powder
  • 3/4 c chocolate chips, or 1 and 1/4 chocolate bars in the flavor of your choice (3-oz bars) (or you can use my sugar-free chocolate chip recipe)
  • 1/2 tsp pure vanilla extract
  • 1 tbsp milk of choice (I used almond milk)
  • 1/16 tsp salt
  • 1-2 tbsp agave or other sweetener (I omitted)
Melt the chocolate, either on the stove or in the microwave. Then throw everything into a Magic Bullet or food processor and blend until super-smooth. (I used a Magic Bullet. If your food processor is really big, or if you’re using a blender, it might be a good idea to double the recipe in order for the contents to blend.)
Here’s another one with Nutella that sounds pretty tasty.

Cowboy Cookies

March 23, 2015
By: Laura Bush & Peg Jones 🙂
3 sticks of butter
1 1/2 cups of sugar
1 1/2 cups of brown sugar
3 eggs
1 tsp ov vanilla
3 cups of flour
1 tbsp baking powder
1 tbsp baking soda
1 tsp salt
1 tsp of cinnamon
3 cups of chocolate chips
3 cups of oats
2 cups of coconut
2 cups of pecans
Cream butter and sugars. Add Eggs and Vanilla. Beat. Add dry ingredients until blended. Stir in remaining ingredients. Bake at 350 for 10-12 minutes.

Chipotle Copycat Sofritas

March 23, 2015


  • 2 Chipotles in Adobo
  • 3 tbsp. of Adobo Sauce (can be used from the chipotle can)
  • 2 tbsp. Olive Oil
  • 1-2 cups Water or Vegetable Stock
  • 1 tbsp. Cumin powder
  • 2 tsp Oregano
  • 1 tsp Salt
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Sugar
  • 1 Pablano Pepper
  • 2 tbsp. Tomato Paste
  • 2 Garlic cloves
  • 2 16 oz. packages of Extra Firm Tofu
  • 2 tbsp. Canola Oil for frying Tofu


To prepare the tofu, drain the packages and slice the tofu and place on paper towels, stack them in a dish with high sides, placing paper towels in between the layers. Then place something heavy on top of the stack to help soak the moisture out. Let them sit for about 20 minutes.

Prepare the sauce; Roast the Pablano pepper in a pan with a little oil for 5-10 minutes. Just enough to warm the pepper, or chop it into pieces and roast it that way. Chop the pepper up and place it in a blender or food processor with the rest of the ingredients (except for the water, the tofu and the canola oil). Add 1/2 cup of water/vegetable stock to the mixture to help process if using a blender.

Once the tofu is ready, heat the canola oil in a frying pan, once hot, place the tofu in the pan. Fry each side for about 5 minutes each or until they turn a nice yellow/golden color. Place on paper towels to soak up excess oil.

Chop the fried tofu into small squares and place in the pan with the prepared sauce. Add another 1 cup of water or vegetable stock. Let it simmer for 10 minutes or so. Don’t let all the water burn off, it should be liquidy, like Chipotles.

Burrito Bowl:

We made like to eat our Sofritas in a burrito bowl like you would get at Chipotle. We prepared plain white sticky rice, black beans and corn to include on our bowls. We also included Monterey Jack Cheese, Sour Cream and chopped Green Leaf Lettuce. So good!

Coconut & Avocado Grasshopper Bars

March 23, 2015
Mint Layer IngredientsCoconut Avocado
1 Hass avocado
1/4 cup honey
6 tbls. extra virgin coconut oil, melted
1 1/2 cups shredded sweetened coconut
3/8 tsp. peppermint extract
dash of salt
Mint Layer Instructions:
Line a 8×8 inch baking dish with foil.Place all ingredients in high powered blender or a food processor. Blend until smooth. Smooth mixture into prepared dish and stick in the freezer.
Chocolate Layer Ingredients
1/4 cup extra virgin coconut oil
2 tbls. honey (Agave Sweetener works well too)
1/4 cup cocoa powder
1/4 tsp. vanilla extract
dash of salt
Chocolate Layer Instructions:
In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.
Grasshopper Bar

Pound Cake

October 8, 2014

Pound Cake

Recipe from Grandma PeggyIMG_2542

Preheat oven to 375 degrees.

Grease a tube pan with Crisco.

Cream together:

  • 1 cup butter
  • 1 2/3 cups sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • Dash of salt


  • 5 eggs – add one at a time and beat 1 minute each
  • 2 cups sifted flour – add last a little bit at a time

Beat until smooth.IMG_2526

Bake at 375 degrees in prepared pan until batter starts to brown (about 1/2 hour).

Turn oven back to 350 degrees and bake until a toothpick comes out clean (about 1/2



Cake Icing

  • 4 cups powdered sugar
  • 6 Tbls. milk
  • 1 tsp. vanilla
  • 1/4 c butter (can double this and eliminate the Crisco if desired)
  • 2 Tbls. Crisco
  • Dash of salt

Mix til smooth. Ice Cake.

Turkey Meatballs

March 11, 2014

Recipe by: Martha Stewart Living



    • 2 pounds lean ground turkey
    • 1 cup panko (Japanese breadcrumbs)
    • 1/4 cup finely chopped carrots
    • 1/4 cup finely chopped zucchini
    • 1/4 cup finely chopped onion
    • 2 large eggs
    • 2 tablespoons Italian seasoning
    • 2 tablespoons olive oil
    • 1 tablespoon coarse sea salt
    • 3/4 cup homemade or store-bought low-sodium chicken broth


1. In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, Italian Seasoning and salt until well combined, form into 1-inch balls.

2. Heat olive oil in large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes.

3. Add 1/2 cup chicken broth; cover and reduce heat to low. cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook uncovered, until liquid is absorbed. Serve.