Homemade Fruit Rolls

If you have a blender and a food dehydrator you can make these!

You can make these fruit rolls with any single fruit or combination of fruit you like. 

This time I am using my Green Smoothie Recipe. 

If you can hold yourself back from drinking it, you can make fruit rolls with it.

Ingredients:

1 cup of white grapes

3 mint leaves (fresh mint is best)

Lime zest

(cut off the side of the lime about a half dollar coin size piece and just throw it in the blender)

1/2 banana

1/2 cup of frozen peaches

1/2 cup of frozen mango

2 cups of kale

4 pitted dates

1 cup of ice

 

Liquify.

 

Well... okay... you can drink a little.

 

Save at least two cups of smoothie for each 196 square inches of space (14x14). 

   

Since I already have some stored in my freezer, I just used these two cuties.

(You know how I feel about my freezer!)

I have a 'fruit roll' mat for my dehydrator. 

 

Smooth out the 'smoothie'... haha... to a thin, even layer.

I know... I know... looks kinda gross.

Do you know why it looks kinda gross and not bright shiny green? 

BECAUSE THERE IS NO FOOD DYE!!!

No weird ingredients that you cannot pronounce. 

No preservatives.  

No high fructose corn syrup (or sugar).  

No partially hydrated oils.  

No soy. 

No weird stuff hidden under the 'natural flavors' label. 

No nothin'... 

Just plain 'ol raw food.

 

I set my dehydrator for 135 degrees.

Shut the door.... 

TICK TOCK TICK TOCK...

Wait 5 whole hours.... 

I know.  Who can stand it?

 

You could do WAY more than one sheet at a time, depending on how many drying racks you have.  I just like to make them and eat them.  You can store them in a tightly closed container for up to a week.  Or you could keep them in the freezer for up to a year!!!

 

I check the fruit rolls during their drying process to make sure no sticky is left. 

I dehydrated mine for around 5 hours. 

You do not want it to dry at a high temperature just to get it done faster because the outside will get really crisp, leaving the inside of your fruit roll with some moisture.

This left over moisture will promote mold growth.

 

You DO NOT want to eat MOLDY fruit rolls!!!

 

When it is done - peel...

 

 roll...

 

and eat!

 

COOKIES COOKIES COOKIES COOKIES

... and more COOKIES.

I've been baking cookies and wanted to share some of my favorites.

#1 FAVORITE:  Chocolate Reese Peanut Butter Chip Cookies

2 cups - all purpose flour

3/4 cup - unsweetened cocoa powder

1 teaspoon - baking soda

1/2 teaspoon - salt

2 1/2 sticks - butter

2 cups - sugar

2 - eggs 

2 teaspoons - vanilla extract

1 - 10oz. bag of reese brand peanut butter chips

Incase you don't already know, I will say this once.

These things are applicable to all my cookie recipes. 

I ALWAYS use salted sweet cream butter.

I ALWAYS melt the butter. 

I ALWAYS use EXTRA LARGE eggs.

The "white sugar" I use is raw sugar.  Not bleached.

The all purpose flour I use is organic unbleached.  Sometimes I use half - 1 cup of whole wheat, almond or coconut flour in place of some of the white flour.

You can add 1/4 cup of ground flax seed to these recipes.

Mix all the wet together in one bowl. 

Mix all the dry together in a seperate bowl. 

Then, mix together.

I use a medium size Pampered Chef scoop for the cookies.

I pack the dough into the scoop and scrape it off level.

I bake cookies on a Pampered Chef stone.

I use unbleached parchment paper under the cookies.

I bake the cookies at 350 degrees.

I bake the cookies for 9 minutes.

When 9 minutes have passed, I remove the stone from the oven and let the cookies 'finish' cooking on the stone for 2 more minutes outside of the oven on a cooling rack.  Then, I slide the cookies on the parchment paper off the stone and onto a cooling rack to finish cooling.

I FREEZE the cookies and eat them when I feel like it.

My kids like to eat the dough... I DO NOT like cookie dough!! 

Onto the next cookie recipe...

#2 FAVORITE - Coconut Almond Oatmeal Chewies

1 cup - white sugar

1 cup - brown sugar

2 - eggs

1 cup - coconut oil (or 2 sticks of butter)

2 teaspoons - vanilla extract

1 teaspoon - baking soda

1 teaspoon - baking powder

1/2 teaspoon - salt

2 cups - almond flour

1/2 cup - coconut flour

1 cup - shredded unsweetened coconut

1 cup - quick oats

When I scoop these onto the parchment paper, I normally mash them down a tiny bit with my fingers.  These tend to not want to spread out as much as the others so I help them out a bit.

#3 FAVORITE - Oatmeal Crazin' Cookies

2 sticks - butter

1 cup - brown sugar

1/2 cup - white sugar

1 1/2 cups - all purpose flour

1 teaspoon - baking soda

1 teaspoon - ground cinnamon

1/2 teaspoon - salt

3 cups - quick oats

1 cup - crazins (dried cranberries)

2 - eggs

1 teaspoon - vanilla

1/2 cup - chopped walnuts

 

 

 

#4 FAVORITE - Classic Chocolate Chip Cookies

 

2 sticks - butter

1 cup - white sugar

1 cup - brown sugar

2 - eggs

1 teaspoon - vanilla extract

1 teaspoon - salt

1 teaspoon - baking soda

2 Tablespoons - hot water

3 cups - all purpose flour

2 cups - semi-sweet chocolate chips

#5 FAVORITE - Classic Peanut Butter Cookies

3/4 cup - creamy peanut butter

1/2 cup - shortening - I use all vegetable non hydrogenated

1 1/4 cups - brown sugar

3 Tablespoons - milk

1 Tablespoon - vanilla extract

1 - egg

1 3/4 cups - all purpose flour

3/4 teaspoon - salt

3/4 teaspoon - baking soda

 

As you can see, I help these out too.  I mash them both ways with a fork.  This makes the classic peanut butter cookie pattern and helps with spread out a bit.

 

 

Enjoy!

Pita Pocket Bread

Are you sitting down?

I have learned how to make a new kind of bread!!!

Do you know just how excited I get over bread?

I think you do.

This is Pita bread. 

You may have heard of this kind of bread. 

Most resturants serve "Pita Pockets". 

So, I present to you, Pita Pocket Bread!!

Total Ingredients:

4 cups of flour

1 1/2 teaspoons of salt

1 package of yeast

1 teaspoon of sugar (or honey)

1 1/2 cups of warm water (divided) 110 - 115 degrees

1 Tablespoon of olive oil

You will need three bowls. 

Large - Medium - Small

In the small bowl combine:

1 package of yeast

1 teaspoon of sugar (honey)

and 1/2 cup of warm water

Mix until dissolved.  Then, let it sit uncovered for 15 minutes.

It will get foamy.

During the 15 minutes...

Combine in the medium size bowl:

3 cups of flour

(I use 2 cups of the whole wheat and 1 cup of white.)

and 1 1/2 teaspoons of salt

Form a well in the bowl. 

(Push the flour and salt mixture up on the sides of the bowl and make a hole in the middle.)

Pour yeast mixture and 1 cup of water in the middle. 

Mix until it is well combined.  It will be a very sticky dough.

In the largest bowl, pour 1 Tablespoon of olive oil.

Pour the dough on top the oil and roll around so that all the dough is coated with oil.  This will prevent it from sticking to the sides of your bowl while it is rising.

Cover and place in a warm place to rise.  I normally turn my oven on 'warm' during the 15 minutes the yeast is foaming.  Then, I turn it off.  This provides a warm place for the dough to rise.

Let it rise for 3 hours.

I KNOW!!!

3 WHOLE HOURS!!!

Who can stand it???

Prepare your 'kneading place'.  I use my bar pan to knead in so I don't get flour all in the floor.  I dump the last 1 cup of white flour onto my bar pan.

The dough will triple in size. 

Knead the dough for 10 minutes.

Don't kid yourself - Knead for 10 WHOLE minutes!!

Roll the dough into a log shape.

Cut into 16 even sized pieces. 

These will make sandwich size pita breads.

Roll into balls.

Cover and let rest for 10 minutes.

During the time, preheat your oven to 450 degrees.  Make sure to PREHEAT YOUR BAKING PAN!!!  This is an important step - otherwise, your first two pita breads will not make pockets.

Roll out into discs about 1/8 inch thick. 

Make sure to put enough flour down and flour your rolling pin so they do not stick.

Place two in the oven at a time and bake for 4 minutes.  I bake on a stone, so I do not turn mine.  You could bake on a wire rack or turn them half way through baking.

They will puff up like little woopie cushions. 

SO FUN!!!

Remove from oven and cool on a rack. 

Don't worry - no matter how perfectly you follow the recipe, some will make a pocket and some will not.

After they are completely cool, you can store them in any kind of air tight container. 

I am sure they would freeze perfectly and thaw. 

However, we never have any left over for me to freeze!

When you slice them in half, you will see the fun little pocket these breads make.  You can stuff whatever you LOVE inside of them.  Anything you put between two pieces of bread, you could stuff inside of these. 

In honor of my aunt Willa's favorite, we had "scrambled egg sandwiches" for breakfast.

Cari LOVED them!!!

I did too - my picture just didn't turn out quite so cute.... haha...

I hope you enjoy these as much as I have been.

One of the most recent suggestions I have had was to make a pizza crust out of them.  This would be PERFECT for the ones that don't puff up so well.

Stuffed French Croissants

One of my all time favorites.

So easy and so yummy.

And - to answer your burning question -

NO - I did not make the croissants. 

I love to make bread, but I am not THAT talented.

This recipe will cover at least two large croissants.

I bought my monsters at Sams Club.

I share with my husband.  I am nice like that.

Or, you could just eat a whole one all by yourself. 

You know he is not home ALL the time.... haha.

Most of the time, you can find smaller ones in the bakery section of
your local grocery store.

Things you will need:

2 monster size croissants

2 Tablespoons of butter (apx.)

Cream cheese

2 eggs

1/2 cup of milk

2 Tablespoons of sugar

1 teaspoon of vanilla extract

Filling:  Strawberry Jam, Apple Butter, Peach preserves,

or whatever your favorite is. 

(Jelly is a little too runny, but jam and preserves work perfectly.)

PREHEAT YOUR SKILLET NOW!!! 

You do not want to start with a semi-hot skillet.  I put mine on medium low
(number 3)  and make sure it is good and hot before I begin to fry.

Slice your croissants in half.

 Slice off little pats of butter to put inside.

 Slice off some cream cheese to put inside - 

depending on how much filling you want, and what size your croissants are.

 Spoon in your jam or preserves.  I used my homemade strawberry jam.

 Close. 

I also smash a little with my hand to make sure it doesn't run out too much
when cooking.

 Mix eggs, milk, sugar and vanilla extract in a bowl big enough to
dip your croissant in.

A little something that happened in between these pictures:  I melted a little butter on my cast iron skillet to make sure it doesn't stick.  I picked up the stuffed croissant and dipped it and flipped it and made sure it was covered all over with the egg mixture.  I normally hold the bowl over the pan while I am dipping so I don't string egg mix all over the counter.  So, both of my hands were busy and I didn't have a free one to take a picture.

Fry on both sides.
 I flip over and over to make sure both sides get cooked evenly. 
I also fry it on a lower temperature (number 2)
so the cream cheese and butter have enough time to get warm and melty.  

 I am constantly smashing it with my spatula.  Don't smash too hard, you don't want
your filling to end up on your skillet. 
When both sides are about this brown, it is done.

 You could take the extra step to sprinkle some powdered sugar
 on top to make it pretty. 

But, who really has time? 

You are going to want to eat this as soon as it hits the plate!!!

Enjoy!

Healing Chicken (Noodle) Soup

In honor of FLU season.....
I bring to you my "Healing Chicken (Noodle) Soup".
If you are already sick, just call someone with your grocery list and tell them how to make it for you.  Or, if you are feeling well - GO TO THE GROCERY STORE NOW!!!  Get your ingredients and make this soup to store in your freezer.  You will thank yourself later.

Healing Chicken (Noodle) Soup

The reason the recipe name is (Noodle) is because you and add the noodles or not. 

I prefer noodles.

Stew your chicken first:

Place a 3 to 4 lb. chicken in a LARGE pot and cover with water.
Add 3 tablespoons of apple cider vinegar.
Cook for 1 hour over medium heat until chicken is done and falls off the bone.
Remove bones and chicken from the pot to cool.
Keep the broth in the pot and set to simmer.

Add to simmering broth:
2 large onion diced
3 celery ribs diced (seeds are good too)
3 carrots diced
1/2 stick of butter
3 cloves of chopped garlic
juice of 1/2 a lemon
salt & pepper (to taste)

Cut chicken up into large chunks.
Replace chicken back into simmering broth.
Add 1 cup of large diced potatoes
Cover with water.

Cook for another 30 minutes on medium heat.

Last 10 minutes of cooking:
Add 1 bunch of chopped parsley
1/2 teaspoon of thyme
1/2 teaspoon sage
1/2 teaspoon basil
pinch of poultry seasoning
1/4 teaspoon cayenne pepper

Cook for 10 more minutes.

The soup is done.  You can add some noodles if you like.
_________________________________________

Instructions for a 'kid friendly' version:
 
Note:  The veggies do NOT have to be cut up in little bite size pieces.  You will be throwing them away.
 
Place these ingredients into a LARGE pot to boil: 
3 to 4 lb. chicken
3 tablespoons of apple cider vinegar
2 large onion (chopped in quarters)
3 celery ribs (broken into about three pieces each)
3 carrots (broken into about three pieces each)
1/2 stick of butter
3 cloves of garlic (cut into quarters)
juice of 1/2 a lemon
salt & pepper (to taste)
1 large potato (cut into big chunks)
Add 1 bunch of chopped parsley
1/2 teaspoon of thyme
1/2 teaspoon sage
1/2 teaspoon basil
pinch of poultry seasoning
1/4 teaspoon cayenne pepper
Cover with water.


Cook for 1 hour over medium heat until chicken is done and falls off the bone.
Remove everything from the broth.
Strain broth through a drying towel.
**I use a drying towel simply because my children would DIE if they saw a piece of spice in their Chicken Noodle Soup.  A cheese cloth lets too many of the little spices through.

Cut up your chicken into big chunks and put back into your broth.  **I normally only add back in about half the chicken and freeze the rest to use in my chicken pies.
Add some spaghetti noodles broken into small pieces.

_________________________________

You can freeze in single serving size containers. 
This soup unthaws quickly and is a perfect 'quick' healthy meal for you and your family.
_________________________________

  

Some of the reasons why chicken soup is healing:

-Chicken soup has anti-inflammatory properties that help sore throats and help stop the movement of neutrophils (white blood cells that encourage the flow of mucus that accumulates in the lungs and nose).

-Spices such as garlic and pepper (all old timey treatments for respiratory diseases), work the same way as modern cough medicines, thinning mucus and making breathing easier.

-Chicken soup contains 'drug-like' agents similar to those in modern cold medicines. For example, an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.

-Chicken contains an amino acid called cysteine, a substance released when you make the soup. This amino acid is similar to the drug acetylcysteine, which is prescribed by doctors to patients with bronchitis. It thins the mucus in the lungs, making it easier to cough out.

-Onions contains quercetin, a powerful anti-oxidant that is also a natural anti-histamine, and anti-inflammatory. Onion are a strong antibacterial agent.

-Garlic has phytochemicals that are helpful in reducing cancer risk and boosting the immune system. It is beneficial to the bodys overall maitenance. It is rich in protein; vitamins A, B-1 and C; essential minerals including calcium, magnesium, potassium, iron and selenium. Plus it contains 17 different amino acids. Increases energy and endurance. Garlic gives chicken soup a great flavor as well. 

-Cayenne pepper promotes sweating to break a fever. Cayenne acts as a catalyst, carrying all other herbs and supplements quickly to the place in the body where they are needed and increasing their effectiveness. It is also high in vitamin C and useful in the treatment of colds, sinus problems and respiratory ailments.

-Carrots are the best natural source of beta-carotene. The body takes that beta-carotene and converts it to vitamin A. Vitamin A helps prevent and fight off infections by enhancing the actions of white blood cells that destroy harmful bacteria and viruses.

-Parsley is a great source of dietary calcium, iron, vitamin C, and vitamin A, as well as beta-carotene, and folic acids. Parsley has proved itself a potent medicinal herb. It has cancer-fighting volatile oil components. Parsley is also rich in flavonoids with powerful anti-oxidant properties. It is known to both detoxify and soothe the kidneys. Parsley leaves can be a gentle treatment for kidney problems, bladder infections, and to reduce mucus in the first stages of a cold and influenza.

-Celery seed helps ease urinary tract infections, as it's an excellent antiseptic. It's also anti-inflammatory, relieving arthritis and gout. An excellent diuretic, it aids digestion and even alleviates gas. The celery stalk itself is high in minerals and is a significant source for magnesium.

-Thyme is an effective expectorant, as well as an antiseptic. It can help clear congestion, viral infections, or a dry, hacking cough.

"A cheerful heart is good medicine."

Proverbs 17:22

Another Smoothie

I am getting bored with only two smoothie recipes so far. 

I LOVE the taste of them, but I need a new flavor. 

Time to start digging in my freezer.

I found some old frozen cherries.  They have probably been in there about two years.  My mom stored them in her freezer for me while were in NY.  But, she has no use for cherries, so they stayed at the bottom of her freezer and was never touched again. 

 UNTIL TODAY. 

I LOVE cherries - especially black cherries I picked off of the tree myself.

So many fun memories. 

I went back to that day in my mind as I drank my smoothie this morning. 

So FUN!! 

Here are some of my favorite pictures from that day...

Notice the monkey in the picture...

Yes, that is Hannah - way up high.

And... back on the ground.  The trees were LOADED with cherries.  The limbs hung low to the ground.

By far.. my most favorite picture of the day. 

She LOVED eating those cherries and hardly got any in her bucket!

The results of three people picking, one eating and one taking pictures.

 (Thanks Mom.)

Here is the new recipe:

This recipe is basically the same, with a few alterations.

1 cup of red grapes

1 whole orange - medium sized

(peeled, but leave as much white as you can)

1 whole lemon (peeled)

1 nickle size piece of lemon peel

1 whole lime (peeled)

1 whole banana (peeled... duh)

1/2 of a slice of pineapple

1/4 cup of raisins

1/4 granny smith apple

1 cup of frozen cherries

1/4 cup of frozen blueberries

10 raw almonds (not roasted and salted)

2 cups of spinach

2 cups of ice

The results... another yummy 'red' green smoothie! 

ENJOY!