Wednesday, November 7, 2018


~ Living Well Spending Less

1 c. butter, softened
1 c. packed brown sugar
1/4 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 1/4 c. rolled oats
12 oz. bag butterscotch chips

Preheat oven to 350 degrees.

In a large bowl, beat butter and sugars until creamy. Mix in eggs and vanilla.

In a small bowl, combine flour, baking soda, cinnamon, and salt. Add flour mixture to butter mixture, stirring until thoroughly combined. Stir in oats and butterscotch chips.

Drop by rounded tablespoonfuls onto ungreased baking sheet. Bake 8-10 minutes or until light golden brown. Cool on baking sheet for one minute before transferring to cooling rack.

Makes 4 dozen cookies.

Notes: I use a small cookie scoop, which is about one tablespoon, and get over 6 dozen cookies that have to bake about 11 minutes. 

Saturday, November 3, 2018


~ Foxes Love Lemons

1/4 c. butter
4 garlic cloves, minced
8 c. spiralized butternut squash
1/4 t. pepper
1/2 t. salt
1 t. finely chopped rosemary
2 T. lemon juice
parmesan cheese, for garnish

Heat butter over medium heat in large skillet. Add garlic and cook one minute, stirring constantly. Add squash, pepper, salt, and rosemary. Cook until squash is tender, about five minutes, stirring often. Add lemon juice and toss until combined. Garnish with cheese before serving.

Notes: If you're dairy-free, just use your favorite cooking oil and skip the parmesan.

Thursday, October 11, 2018


~ one of my variations of Becky Duppenthaler's cherry chip cookies

1 spice cake mix
2 eggs
1/3 c. oil
1 T. maple extract

1 c. walnuts, finely chopped

Preheat oven to 350 degrees. Mix all ingredients and drop by teaspoonfuls onto cookie sheet. Bake 8-10 minutes.

Makes about 3 dozen cookies.

Notes: I chop the nuts almost to a powder before adding them to the dough.

Tuesday, April 17, 2018


~ Sweet Peas & Saffron

6 c. yellow fleshed potatoes, cut into large chunks
2 11.5 oz. cans corn, drained
2 jalapenos, seeds removed and pepper sliced
1/2 t. salt
1/2 t. oregano
1/2 t. coriander
1 t. cumin
3 c. stock
1 c. plant-based milk
juice of one lime,
chives, optional

Place potatoes, corn, jalapenos, salt, oregano, coriander, cumin, and stock in a 4-qt. or larger slow cooker. Cook on low 6-8 hours or on high 4 hours.

Once potatoes are tender, remove from slow cooker and mash in a mixing bowl with milk until mostly smooth. Return to pot, add lime juice, and stir to combine. Garnish individual servings with chives, if desired.

Notes: We use about 3 1/2 cups of frozen corn instead of canned, chicken broth, and put a potato masher right in the slow cooker instead of removing the potatoes to a separate dish to mash. 

Monday, April 9, 2018


~ Sally's Cookie Addiction, written by Sally McKenney

1 1/2 c. flour
1 t. baking soda
1 1/2 t. pumpkin pie spice
1 t. cinnamon
1 t. salt
1 c. unsalted butter, room temperature
1 c. packed brown sugar
1/4 c. sugar
2 eggs, room temperature
1 T. unsulphured or dark molasses (optional)
2 t. vanilla
3 c. rolled oats
1 c. dark chocolate chips
3/4 c. shredded sweetened coconut
3/4 c. dried cranberries
1/2 c. pepitas

Stir the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a medium bowl, then set aside.

In a large bowl, beat butter on medium-high until smooth. Add both sugars and beat until creamed. Add eggs, molasses, and vanilla. Beat on high speed until combined, scraping down the sides of the bowl as needed.

Add flour mixture to butter mixture and mix on low until combined. With mixer running, beat in oats. Once combined, stir in chocolate chips, coconut, cranberries, and pepitas. Cover and chill for at least 45 minutes. If chilled for over three hours, allow to sit at room temperature for 30 minutes before using.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Scoop two tablespoons of dough at a time and place two inches apart on baking sheet. Bake 13-14 minutes or until lightly browned on the sides. Remove from oven and cool on baking sheet for five minutes before transferring to wire rack.

Makes about four dozen.

Notes: We use molasses when we make these.

** This post contains affiliate links and I'm grateful when people use them. ** 

Monday, March 26, 2018


~ adapted from Heidi Marineau

2/3 c. pomegranate juice
1/2 c. chopped cilantro
2 T. olive oil
1 t. salt
1/2 t. pepper
6 garlic cloves, minced
3 lb. chicken breasts
lettuce and/or spinach
sliced almonds, toasted
shredded coconut, toasted
dried cranberries

Combine pomegranate juice, cilantro, olive oil, slat, pepper, and garlic in mixing bowl. Slice chicken into strips and add to juice mixture, stirring until thoroughly coated. Marinate in refrigerator for at least 30 minutes. Place chicken strips on baking sheet and broil until cooked through; remove from oven to cool.

Meanwhile, chop lettuce and place in serving bowl. Place cooled chicken strips on top of lettuce, then sprinkle with almonds, coconut, and cranberries before serving.

Notes: We've served this with a homemade pomegranate vinaigrette that tasted great, but was far too runny to make again. The salad is great on its own, but you can find a dressing recipe or pick up a bottle at the store if you'd like to kick it up a notch.

Monday, March 19, 2018


~ my own little brain

cumin lime sweet potato sticks
avocado dressing

Crack eggs in bowl and whisk. Pour onto heated griddle or skillet and scramble. Stir in sweet potatoes or layer on individual servings of eggs. Garnish with avocado dressing.

Notes: We have egg & veggie scrambles on a regular basis, but this combination was the result of having leftover cumin lime sweet potato sticks and avocado dressing in the fridge. It tasted good enough that now I sometimes make the sweet potatoes for the sole purpose of making this scramble.