There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Tuesday, December 27, 2011


First I want to thank this video for the visible help..

I used the Incredible Egg recipe.

Classic Cooked Eggnog
6 eggs
1/4 cup sugar
1/4 tsp. salt
2 cups milk, DIVIDED
2 cup of french vanilla coffee half and half
1 tsp. vanilla

BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk.
COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil.
REMOVE from heat immediately.
STIR IN remaining 2 cups milk and vanilla.
REFRIGERATE, covered, until thoroughly chilled, several hours or overnight.

Silly me read the recipe as after reaching 165 degrees cook for 15 minutes.... yea my first batch as sweeten scrambled egg mess.... Good thing I did a half a recipe for that!! PLUS I also saw that adding half heavy cream or half and half will make it richer, having used most of the container of heavy cream I  used  what was left plus some of my french vanilla coffee creamer in the remaining milk... YUMMM


Friday, December 23, 2011

Hot Chocolate for Santa

10 2/3 cups powdered milk (equal to a box that makes 8 qts.)
4 cups Chocolate Powder (milk flavoring mix)
2 1/4 cups powdered sugar
1 1/4 cups coffee creamer

Combine all the ingredients.
Stir until all the ingredients are mixed evenly.
Pour into an airtight container and store in a dry area.
To serve, add 1/4 to 1/3 cups of hot chocolate mix to 1 cup of boiling water; stir until mix is dissolved.


Saturday, December 10, 2011


Growing up my grandmother used to make her own ketchup and being a spoiled brat I didn't like until my pre-teens when she ran out of the bottled kind. It had a bite to it so as kids we called it "hot" ketchup. My aunt made it for awhile but she is busy taking care of Ted. so I found a couple recipes on line and kinda mixed the spices around to my liking.

6 ounce can tomato paste
1/4 to 1/3 cup tap water (depending on desired consistency)
2 tablespoons vinegar
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
pinch of salt
pinch of pepper
pinch nutmeg
pinch allspice
pinch cayenne pepper
1/4 cup brown sugar or maple syrup

In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, re-sealable container. Or empty ketchup  bottle that has been cleaned out!  Chill overnight, to blend the flavors. Use wherever ketchup is desired. Keeps for months in the refrigerator.

Or can it like my grandmother used to. Leave a 1/8 headspace. Sorry I don't know how to can but know that much!

Friday, December 2, 2011

Natural Food Coloring?

With the holidays ahead I am thinking about baking somethings and thought about sugar cookies. Truth is at work I was comment that my cookies would taste better because they don't have any chemicals in the mix. So then I think wait the frosting is made with artificial coloring....

So I went to find on line if I could find natural food coloring.... ummm wait I have my hours cut and I am being told not to get over 35 hours or I will be in big trouble... They are expensive...

New search! To make natural dyes.  I was thinking no not the easter egg dyes... but it pretty close to that to color frosting.

Raspberries, cranberries or strawberries - red or pink
Beet juice - red
blueberries or blackberries - reddish purple
grape juice- lavender
puree spinach- green
Avocado - green
turmeric or saffron -yellow
cabbage leaves water add baking soda - blue