Pumpkin Pancakes (from scratch)

Homemade Pumpkin Pancakes

From the Kitchen of Stephanie

1 egg

1 cup of milk (I used Almond)

1/4 cup pumpkin (not pumpkin pie filler)

2.5 tbsp melted butter

1 tsp vanilla

Combine and set aside

1 cup flour

1 tbsp sugar

3 tsp baking powder

2 tsp pumpkin spice blend

Combine and add to Liquid....whisk until no lumps.

Make about 13 pancakes (I use a 1/4 cup scoop as my measurement for the pancakes).

Creamy White Frosting

Homemade Creamy White Frosting

From the kitchen of Stephanie

3/4 cup softened butter

about 1/2 to 3/4 pound of powdered sugar

1-2 tsp vanilla (add to your taste preference)

2-3 tbsp almond milk (add to get the consistency you like)

I start with the butter with my mixer on low. Next, add the vanilla. Then I start adding powdered sugar until I get a good creamy consistency. (If I wasn't frosting cookies, I probably wouldn't even add the milk, however I wanted my consistency slightly thinner). Next I added milk until desired consistency, which for me, I wanted a think but "pipeable" consistency as I was piping the frosting onto my cookies. I didn't want it too thin b/c I wanted it to harden enough to be able to stack my cookies.

Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Stephanie (adapted from loosely from Bon Appetit

Ingredients:

2 cups all purpose flour (I use unbleached flour...I have also used whole wheat flour but prefer all purpose for this recipe)
1.5 tsp ground cinnamon
1/2 tsp of salt (I use Kosher Salt)
1 tsp of baking soda
1/4 tsp of baking powder

1/2 cup brown sugar
1/2 cup cane sugar (I've also used 3/4 cup, but found it's fine with 1/2 cup if you're watching sugar intake)
1/4-1/3 cup applesauce (I use the organic squeeze pouches...they are just over 1/4 cup)
3 eggs
2 cups of grated carrot
2 cups of grated zucchini

Preheat oven to 350

Prepare a loaf pan or line 24 muffin cups.

Combine the first 6 ingredients and set aside.

Beat sugars, oil, eggs, vanilla and applesauce in large bowl (I use my kitchen aid mixer). Once blended, mix in carrot and zucchini. Finally, add your dry ingredients and stir until combined.

Pour into your prepared pan.

If baking a loaf of bread, bake for about an hour (it's done once you can insert a cake tester...or a toothpick and it comes out clean).

If baking muffins, bake for about 15-20 minutes or until it passes the toothpick test :)

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Best homemade popcorn

Best homemade popcorn:
From the Kitchen of Stephanie 

Ingredients:
Coconut Oil
Clarified Butter
Salt (I prefer Pink Himalayan Sea Salt)
Popcorn kernels


Pick whatever size pot you want (just make sure it has a lid that fits)and put it over high heat. Pour (or melt) enough coconut oil in the bottom of the pan to completely cover it. Add 1 TBSP of clarified butter (if you'd like a more buttery taste to the popcorn). Then, add a single layer of popcorn kernels (if you make the layer too thick they will just burn). Next, salt your kernels (I prefer to use Pink Himalayan Sea Salt). Finally, add the lid and once it starts popping listen for it to slow down to a pop every 3 seconds and then remove from heat. 
Enjoy!

Pico De Gallo

Pico De Gallo
From the Kitchen of Stephanie

2 Organic Roma Tomatoes (seeded and diced)
1 large Jalepeno (seeded diced)
1/2 cup of chopped cilantro (fresh)
1/4-1/2 cup finely chopped red onion
1-2 tsp Garlic Salt (I started with 1 and then added a bit more after tasting the end product)
1 tsp of black pepper

1. Mix all ingredients together
2. Best if you can refrigerate for at least 15-20 minutes 

( When making this to go with my chicken fajita recipe, I put this in the fridge when I added the chicken mixture to the pan)

Chicken Fajitas

Chicken Fajitas
From the Kitchen of Stephanie


1.5 lbs of Chicken breast (cut in even strips to help it cook evenly)
2 cups of sliced peppers (I like orange, red and yellow)
1 yellow onion (sliced)
1 tsp of coconut oil
1 can of Organic Black Beans (rinsed)
Homemade Taco Seasoning 

1. Place your chicken, peppers and onions in a gallon size ziplock bag.
2. Add seasoning to your liking....I probably added about 3-4 TBSP and then zip your bag and shake to distribute the seasoning all over.
3.Then Place the bag in fridge until ready to cook. While the chicken is in the fridge make your homemade Pico De Gallo (will post that recipe after this one)
4. Place large saute pan (I use a green non stick pan) over medium heat.
5. Add the tsp of Coconut Oil to the pan. Once it's melted add the chicken, pepper and onion mixture.
6. Saute/Cook for about 10-15 minutes (until chicken is no longer pink).
7. I used endives to put this mixture on top of and then I added a tsp of black beans to each one and topped with the homemade pico de gallo.

Hope you enjoy!

Marinated Salmon

Marinated Salmon

From the Kitchen of Caroline Ervasti

1 ½ lbs. salmon

Lemon juice & pepper

2 garlic cloves, pressed

1/3 c. soy sauce

1/3 c. br. Sugar

1/3 c. water

¼ c. olive oil

1. Season salmon w/ lemon juice &  pepper

2. In bowl, mix marinade: soy sauce, br. Sugar, water, olive oil, garlic until sugar is dissolved. Place fish in ziplock bag with mixture.  Seal & coat fish. Refrigerate 2 hours.

3. Grill medium heat 6 to 8 minutes per side until fish is flakey w/fork OR  broil for 10 to 12 minutes in oven until fish is flakey w/fork.

Cranberry Salsa

Cranberry Salsa
From the Kitchen of Julie Howard

This is the basic recipe for Cranberry Salsa:): 
1 bag cranberries
1 bunch cilantro
1 bunch green onions
1 jalapeño (seeded for less spicy)
2 limes (juiced)
1/2-3/4c sugar
pinch of salt
Throw all of this in a food processor until it's coarse. Serve immediately or store in fridge. Enjoy!

Fall Spinach Salad

Fall Spinach Salad
From the kitchen of Stephanie

1 pear (chopped)
Feta
Organic Baby Spinach
Green onion (divided)
Candied Pecans
Rice Wine Vinegar (about 3-4 tbsp)
Yellow Mustard (about 1 tbsp)
EVOO (about 2 tbsp)
1/4 tsp sugar (raw or coconut)
Salt (1/2 tsp)
Pepper (to taste)
Garlic ( 3-4 cloves minced)

Toss for first 5 ingredients together. Mix last 6 ingredients together for the dressing, plus the onion part of the green onion. Add dressing to spinach mixture and enjoy! :)

Simple Crockpot Ribs

Simple Crockpot Ribs
From the kitchen of Emma

Ingredients: 
1 yellow onion
 Favorite bbq sauce (I use Trader Joe's Carolina Bold)
1 slab of pork baby back ribs

Directions: Slice onion and line the bottom of the crockpot with them. Cut your rib slab in half and place in crockpot so that they are overlapping as little as possible. Pour BBQ sauce on ribs (save enough for another coating about 2 hours before they are finished and some to put on the table for dinner). Place slow cooker on low for 8-10 hours. About 2 hours before you plan to eat, pour some more BBQ sauce on ribs. When you're ready to take the ribs out of the crockpot, use tongs and a spatula because these ribs are fall apart melt in your mouth deliciousness.

Enjoy!