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Easy-Peasy Protein Waffles

Easy-Peasy Protein Waffles 0





We love these! Simply simple to make even for a beginner cook.  One of the main ingredients is cottage cheese adding a good boost of protein to this not so ordinary waffle. We often have these for a quick supper or Sunday evening treat.
They are yum most anytime and not only for breakfast! 218 calories per serving.
My recipe makes 8 waffles - serves 4.

[PRINTABLE RECIPE HERE]

Easy-Peasy Protein Waffles
I put all of the following ingredients into my Nutri-Bullet.

(Get yours right here where I got mine-I LOVE IT! Use it more than once daily!)

INGREDIENTS:
1 cup quick oats
1/4 tsp. sea salt
1/2 tsp. aluminum-free baking powder
1 cup cottage cheese
5 farm fresh eggs
1 Tbsp. Just-Like-Sugar Natural Sweetener
(or any sweetener of your choice)
Blend momentarily until smooth.
Place 2/3 cup on greased hot waffle iron.
Bake just until deep golden.
This recipe makes 8 waffles in my heart-shaped Waffle Maker.
I have found this recipe works best with the standard thin type waffle maker and not so well with the thick Belgian style waffle makers.
This is the type waffle maker I use to make these.

Top them hot off the griddle with your favorite thing!
We love almond butter and honey
or
butter and pure maple syrup
or
fruit spread & crispy-fried bacon
ENJOY!
Gives a full satisfied feeling for a long time
as they are full of protein--like 17g per serving (2 waffles)!


 

 

 

 

 

Collagen Citrus Frappe 0

 

 

 

[PRINTABLE RECIPE]

When its chilly and I do morning coffee, I simply stir a scoop of Integral Collagen into my coffee along with some heavy cream!
But it's been a blistering summer here in the South and I want cool and refreshing in the morning not a steamy cup of coffee to start my day! 


COLLAGEN CITRUS FRAPPE
Into the carafe of a blender (I use a FUSION xcelerator) add:
1 cup water
6 cubes ice
1/4 cup frozen orange juice concentrate *110 calories*
1 Tablespoon heavy cream *50 calories*
3 drops wild orange pure food grade essential oil (I use doTerra)
1 teaspoon. vanilla extract
2 scoops THM integral collagen = 3 Tablespoons *84 calories* 
This is refreshing, filling, and boasts 22+grams of protein and under 250 calories.

ENJOY!

  • Martha Greene

Sunshine-In-a-Jar using Integral Collagen 0

Over the past 3 years I have been doing some serious changing of bad habits to good habits for my well-being. A few of my changes are to:
-No more aspirin! (I was taking about 3 daily for common aches&pains) I am no longer using any over the counter medications and now exclusively use certified pure therapeutic grade essential oils and I’m not going back. I literally use them 365 days a year! 
-Drink more pure water!
-Consume very little sugar and avoid high fructose corn syrup like a poison.
-Delete corn and white potatoes from my meals.
-Center each meal around a good protein source.
-Space meals every 3 hours.
-Never eat after 8 p.m. in the evenings.
I am working on more changes but change comes slow and I want to form new good habits so starting slow & keeping steady.

Since I no longer consume southern sweet tea (rewind 5 years ago I literally never drank anything but sweet tea for my liquid intake! so I’ve come a long way!). I also avoid fruit juices as it is pretty much liquid sugar. New found love: I now ADORE this beverage I make and drink at least a few times a week, sometimes daily. It is similar to the Singing Canary Recipe circulated within the Trim Healthy Mamas. I wasn’t exactly fond of that beverage even though I could get it down the hatch. This one…I LOVE….I CRAVE…and it is SO GOOD for ME! So here it is for you…ENJOY a sip of sunshine!


Sunshine-in-a-Jar
1 cup pure water in a blender carafe
1/2 tsp. turmeric
8 pkts. true lemon ( I use this for convenience as I don’t always have fresh lemons in my frig...you can easily use juice from a freshly squeezed lemon)
1 T. Gentle Sweet Blend (THM)
1 scoop Integral Collagen (THM) (same as 4 tsp.)
(read here for another way I love to get my daily intake of collagen)
1/8 t. celtic salt
1 T MCT oil
1/2 t. pure Vitamin C (read about what "pure" vitamin C really is - here)
8 drops wild orange oil EO

Blend all til frothy. Then fill a clean quart glass jar with ice cubes. Pour mixture over and fill to the top with pure water. Stir and sip with a straw! It makes every day SUNNY!
{Links to each ingredient are there for your convenience if you do not already stock these items regularly in your pantry. It will help you see what the ingredients are if you are not already familiar with them. Yes...I shop online a LOT!)

 

  • Martha Greene

County Fair White Bread 0

Adapted from Southern Living Collection (1987) by Marmee
for the BOSCH Kitchen Mixer

                                     [PRINTABLE RECIPE CLICK HERE]




Equip a BOSCH Kitchen Mixer with the mixing bowl & dough hook. Add into the mixing bowl:

  • 3/4 cup sugar
  • 3/4 cup shortening
  • 3 Tbsp. dough enhancer (optional)
  • 2 scant Tbsp. sea salt
  • 1 cup dry milk powder
  • 6 eggs, lightly beaten

Mix briefly to combine. Next add in:

  • 4 1/2 cups very warm water (110-120 degrees)
  • 3 cups unbleached flour

On top of flour before turning on mixer add in:

  • 3 heaping Tbsp. SAF instant yeast

Turn on mixer briefly to combine. Turn off mixer and wait 2-3 minutes to watch for yeast to activate. You will see little bubbles forming in your mixture. If you see the bubbles you know you have a prepared the perfect environment for your bread to be fluffy and beautiful!
Now turn your mixer on again and begin adding quickly the rest of the flour 1 cup at a time. You will need this approximate amount of flour to form a soft workable dough. 

  • 11-12 more cups of unbleached flour

It will be just slightly sticky. Adding too much flour will result in a tough loaf.
Knead on medium speed for a total of 5 minutes. You can begin your kneading time as soon as the dough has formed into a ball in your mixer.
Stop mixer when kneading time is done. Cover and allow to rest for 30-40 minutes. Deflate the dough by turning on the mixer briefly.
Remove dough from mixer bowl onto an oiled surface. (lightly oil your clean counter with 1-2 Tbsp. of oil) Divide the dough into 4 equal parts. Form loaves and place into large 10" loaf pans. You may also wish to form rolls vs. loaves and this recipe is easily made into rolls instead of loaves. Free form round loaves on baking sheets is also an option.
I slash my loaves and dust the tops with more flour before rising. Allow them to rise until doubled and then bake in a 375 degree oven for 20-30 minutes until nicely browned.
Remove to cool completely on a cooling rack. Covering loaves while cooling with a cloth helps keep them soft. If desired you can brush the tops with butter while still warm.
Yield: 4 large loaves

  • Martha Greene

ZIPPEE SUMMER RELISH 0

Is your garden running over with zucchini? This Southern "relish" that can be eaten as a side dish is so yummy and so easy to make! I named it ZIPPEE relish..."Z" for Zuchinni and "ZIP" for the zing from the cherry peppers and "P" for Peppers!

Even if you have never home-canned before this is a great recipe to try! It came from my friend, Rita, and below you will find the recipe I tweaked-- to make it my own. I am hoping to make enough to give as gifts this year at our family Thanksgiving gathering ..... If we don't eat it all first!

[PRINTABLE RECIPE CLICK HERE]

NOTE: Using a slicer/shredder blade on a large food processor attachment makes this job fast & easy-just rinse and wash your fresh vegetables well and zip them through the shredder.

10 cups shredded zucchini (about 3 1/2 lbs)
(I even used Summer yellow squash and xlrg cucumbers from our garden as on one of my batches I didn't have enough zucchini....turned out the same!)
4 Large Onions, chopped
2 Medium green peppers chopped
2 medium red peppers chopped
6 large pickled cherry peppers (optional but gives is the nice zippy flavor)
(I even put my peppers through the slicer/shredder. Or if it is therapy for you then go ahead and chop by hand...for me...i just want it done and the mess cleaned up sooner rather than later so I use every shortcut possible!)

Place a layer of ice cubes in the bottom of a very large stainless steel bowl or pan. After all of the vegetables are shredded put them in the bowl/pan directly on top of the ice cubes.

[TIP: You could use a clean large plastic dishpan if that's all you have on hand.]

Then sprinkle 1/2 cup salt over it all and add another layer of ice cubes on top of the mixture. Cover with a clean cotton towel. Let stand for 1-2 hours. [TIP: Canning/pickling salt is recommended or I have had no issues when I have used sea salt.] This mixture will be rinsed and squeezed before adding to the vinegar mixture.

When time is up and shredded/salted mixture is well-chilled and the ice melted, set the pan in a large sink.  Lift up mixture and place in large colander. Run cold water over all and rinse well. Pick up handfuls of the mixture and squeeze out excess water and put into a clean bowl. Do this until you have all the mixture rinsed and squeezed. 

Add to a large stainless steel cooking pot (do not use aluminum cookware):
2 cups sugar 
2-1/2 cups cider vinegar
4 tsp. cornstarch
1 tsp. ground turmeric
1 tsp. curry powder
1 tsp. celery seed
1/2 tsp. pepper
Stir constantly and bring to a boil.

Now add the Zucchini mixture to the boiling vinegar mixture and return to a light boil. Reduce heat, simmer, uncovered for 10 min, stirring often. Remove from heat.

Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2 in. head space. Remove air bubbles. Wipe rims and adjust lids. Hot water bath for 15 mins. Makes around 6 good pints.

We use this relish piled on top of burgers, dolloped on top of butter crackers with cream cheese, on a chili dog and with any meal that goes well with coleslaw. It is delish!


Best Summer Squash Casserole 0

This is my favorite way to use fresh summer squash and zucchini from the garden to the table. Delicious!

[PRINTABLE RECIPE CLICK HERE]

Using a Slicer-Shredder attachment to a large kitchen mixer or just a plain old fashioned hand grater, shred up (grate):

6-8 yellow summer squash
1-2 small zucchini
1 large onion
1 Colby cheese block, 8 oz. 
1 Pepper Jack cheese block, 8 oz.

Place in a mixing bowl:
3 farm-fresh eggs
2 Tbsp. fresh minced garlic
3/4 cup Dukes brand mayo
1/2 tsp. Lawry's seasoning salt
1/2 t. black pepper
2 Tbsp. coconut flour
1 tsp. chicken broth powder
1 fat pinch of dried thyme

Mix up briefly with a spoon to combine. Fold into squash, onion, cheese mixture. Grease a large baking dish (10x14) Scrape all into the pan and even out in the dish with the back of the spoon. Top with Parmesan cheese. Bake at 345 degrees for about 50 minutes or until bubbly and golden brown on top. Let stand for 15 minutes to set. Serve hot with your meal. Simply reduce recipe to 1/2 ingredients to make a smaller pan.