Ghirardelli Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Ghirardelli Milk Chocolate Chips

Directions:
Preheat oven to 375 degrees.  Combine flour, baking soda and salt in a small bowl; set aside.  Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.  Add eggs one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Slow Cooker Ranch Pork Chops

Ingredients:
4-6 pork chops
6-8 medium potatoes, chopped into large pieces
2 cans fat-free cream of chicken soup
2 packages dry Ranch dressing mix
1 cup milk

Directions:

Spray your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix and milk. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.

Whole Grain Oatmeal Pancakes

Ingredients

• 1/2 cup + 2 tablespoons quick-cooking oats
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt
• 3/4 teaspoon baking soda
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted
• 1 cup buttermilk or plain kefir

Directions

1. Preheat a griddle to medium heat. In a medium bowl, whisk together the oats, flours, salt, sugar, and cinnamon. In a small bowl, whisk together the egg, vanilla, melted coconut oil, and buttermilk. Add the liquid mixture to the dry ingredients and mix until just combined.
2. Drop by 1/4 cup onto the hot griddle (if you want silver dollar pancakes, use 1-2 tablespoons). When the edges are firm and the bubbles start popping and forming holes, flip the pancakes and cook until golden brown on the other side. Serve immediately with your favorite pancake toppings like berries, apples, bananas, yogurt, buttermilk syrup, agave, maple syrup, peanut butter, Nutella, etc. Makes 8 pancakes.

Chunky Monkey Pancakes (Banana Chocolate Chip)

Ingredients

• 1 1/2 C flour
• 3 Tbs sugar
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 C buttermilk *
• 1 tsp vanilla extract
• 1 Tbs canola oil
• 1 large or extra large egg
• 2 small-med ripe bananas
• 6 Tablespoons mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
• Cooking Spray or butter for pan

• 1 C  100% real maple syrup
• 1/2 C peanut butter

Directions

• Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.
• For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.
• Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6″) and 2 T for kid-sized ones (2-3″). Wait until bubbles form and edges are set and then flip.

Homemade Fresh Blueberry Pancakes with Blueberry Syrup

Ingredients

• Pancakes:
• 2 cups all-purpose flour
• 4 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 4 Tablespoons butter, melted
• 2 large eggs
• Nonstick cooking spray
• 2 cups fresh blueberries
• Syrup:
• 1 cup water
• 1 cup sugar
• 1 cup fresh blueberries
• ½ cup maple syrup

Directions

Pancakes

1. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
2. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
3. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
4. Cook pancakes for a few minutes on each side, or until golden brown.

Syrup

1. In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

Oatmeal Pancakes

Ingredients

• 1/4 cup all-purpose flour
• 1 cup quick-cooking oats
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup nonfat buttermilk
• 2 tablespoons butter, melted
• 1 large egg
• Cooking spray

Directions

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.

Cornmeal Pancakes

 

Ingredients

• 1-1/3 cups all-purpose flour
• 2/3 cup cornmeal
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1-1/3 cups milk
• 1/4 cup canola oil
• Pancake syrup

Directions

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup.

strawberry Oatmeal Breakfast Smoothie

• 1 cup soy milk (or almond, skim, etc)
• 1/2 cup rolled oats
• 1 banana, broken into chunks

• 14 frozen strawberries
• 1/2 teaspoon vanilla extract (don't need if using vanilla almond milk)
• 1 1/2 teaspoons white sugar (opt)

blueberry Smoothie

Ingredients

• 2 cup, unthawed – Blueberries, frozen
• 1 cup – yogurt, plain
• 1 medium – banana
• 1 tbsp, ground – flaxseed, ground
• 1 cup – coconut milk

Directions

1. Blend all ingredients together in a blender.  Add more coconut milk if necessary to get it to blend.

Could try adding a cup of spinach/kale. 

strawberry pineapple smoothie

gredients: 2 (10 ounce) packages frozen strawberries
1 (46 ounce) Frozen pineapple chopped 
3 cups milk(skim, almond, coconut unsweetened) 

Blueberry Blast Smoothie

• 1/2 C orange juice (I never have this, so I use almond milk) 
• ½ cup spinach leaves 
• 1 cup blueberries 
• 1 banana, sliced 
• ¼ cup pineapple tidbits, drained (fresh pineapple works great too) 
• ½ cup nonfat blueberry yogurt or plain yogurt 
• 4 ice cubes (unless you use frozen fruit, then you don't need ice)
• 1 tablespoon fresh lemon juice 
• ½ tablespoon fresh mint leaves, chopped (opt)

Instructions

1. In a blender mix the orange juice and spinach leaves til well blended. Then add in blueberries, sliced banana, pineapple, yogurt, ice cubes, lemon juice, and chopped mint leaves. Blend until smooth, about 1 minute. 
2. Pour into 2 glasses. Serve immediately.

Peaches and Cream Smoothie

• 1 cup frozen peaches 
• ½ banana 
• ½ cup coconut milk 

Instructions

1. Combine frozen peaches, banana, and coconut milk. 
2. Blend in blender or smoothie maker until smooth and creamy texture.

OR

• 1 cup plain yogurt
• 1 cup milk, coconut milk, almond milk, or soy milk
• 3 peaches
• 1 banana (to really make it creamy)
• 1 tablespoon of flax meal

Blend in a blender until smooth.

Green Piña Colada Green Smoothie

Ingredients 

• 1 cup pineapple, fresh or frozen, cut into chunks 
• 3 tablespoons coconut flakes, unsweetened  OR  1 tablespoon coconut flakes, sweetened 
• 1 cup skim milk (or coconut milk or water) 
• dash of coconut extract 
• 1 cup fresh baby spinach or kale 
• 1 large banana, sliced and frozen 

Instructions

1. Place all the ingredients inside blender. Cover and blend until smooth, stopping frequently to push down anything stuck to the sides.  Makes one serving. 
2. (One thing that I do to make sure that I don't have any spinach chunks is to blend the milk/water with the spinach before adding the other ingredients.)

INGREDIENTS

• ½ - 1 pound ground beef 
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Oatmeal Bake

2 cups old fashioned rolled oats

1/3 cup light brown sugar
1 teaspoon baking powder
1 tablespoon grated orange zest
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sliced strawberries
1/3 cup semi-sweet chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract
1 ripe banana, peeled, 1/2-inch slices 

Directions: 

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet (in case of boil over). 
In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the strawberries and half the chocolate. (Save the other half of strawberries and chocolate for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. 
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats. 
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm. 

You can make this with whatever you have on hand. I've omitted the chocolate chips and at times the banana. I make it with almond milk and my kids don't notice. And I make it with frozen berries instead of fresh strawberries a lot. 

Raspberry Lemon Yogurt Bundt Cake (or Strawberry Orange Cake)

Ingredients 

• 2¼ cups all-purpose flour 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• zest of 1 lemon 
• 1 cup butter, softened 
• 1 cup sugar 
• 3 eggs 
• 2 tablespoons lemon juice 
• 1 (6 oz) container plain Greek Yogurt 
• 2 cups fresh raspberries 
• 3 tablespoons flour 

Raspberry Frosting

• 4 oz cream cheese (half of an 8 oz package), softened 
• ¼ cup seedless raspberry jam or preserves 
• 1 cup powdered sugar 
• 3 tablespoons milk 

Instructions

1. Preheat oven to 325 degrees. Grease and flour a  bundt pan and set aside. 
2. In a large bowl, mix together 2¼ cups flour, baking soda, salt and zest from lemon. 
3. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt. 
4. In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes). 
5. Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting. 

Frosting instructions:

1. In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Have fun and experiment with any combination of berry and citrus fruits. 

Coconut Pineapple Breakfast Smoothie

• 3 cups frozen unsweetened pineapple chunks
• 1/2 cup unsweetened coconut milk (not cream of coconut)
• 1/2 cup pineapple juice
• 2 Tbsp. unsweetened shredded coconut (opt)
• 1/2 cup vanilla yogurt (I use plain Greek)
• 1 Tbsp. honey
• 1 Tbsp. pineapple chunks for garnish (optional)

Chocolate Cream Pie

• 1 pie crust baked and cooled
• 1 1/2 C sugar
• 1/4 C cornstarch 
• 1/4 tsp salt
• 3 C whole milk
• 4 e
• 4 egg yolks
• 6 1/2 oz, weight chocolate (I used semi-sweet, but may try milk chocolate for my kids)
• 2 tsp vanilla extract
• 2 Tbsp butter
• whipped cream, for serving

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. 

Pour in milk and egg yolks, and whisk together. 

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 min (could be less or more, so watch carefully). The second it starts to bubble and thicken (it should look like thick pudding) remove it from the heat. Add the chocolate, vanilla, and butter. Stir until everything is beautifully combined. 

Pour the pudding into the pie crust. (If there is extra, spoon into small dishes) and place in the fridge to chill for 4 hours uncovered. 

Cut into slices and serve with whipped cream!

Banana Cream Pie

• 1 C sugar
• 1/4 C cornstarch 
• 1/2 tsp salt
• 3 C milk
• 2 eggs, lightly beaten
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
•  1 pie shell baked (I make my own pie crust)
• 2 large firm bananas
• 1 C heavy whipping cream, whipped

In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer. 

Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes. 

Spread half of the custard into pastry shell. Slice bananas; arrange over filling Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours of overnight. 

White Chocolate Cranberry/Cherry Cookies

• 2 1/2 C flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 C unsalted butter
• 3/4 C sugar
• 3/4 C packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3/4 C dried cherries (or craisins)
• 1/4 tsp almond extract
• 6 oz. white chocolate chips 

Beat butter, add sugars and beat until fluffy. Add eggs and then the sifted dry ingredients. Bake on a silpat or nonstick cookie sheets at 350 for 11-13 min. 

Oatmeal Raisin Chocolate Chip Cookies

• 1 C butter
• 1 C brown sugar
• 1/2 C granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 C flour
• 1 tsp baking soda
• 1 tsp cinnamon 
• 1/2 tsp salt 
• 3 C Oats
• 1 C raisins
• 1/2 C semi-sweet chocolate chips

Heat oven to 350'. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well.

Sift together dry ingredients: flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins. Mix well. Add chocolate chips and mix together. 

Refrigerate dough. 

Drop rounded tablespoons of dough onto nonstick cookie sheets or sil-pats. Bake 10-12 min until golden brown. Cool 1 min on cookie sheet, then transfer to wire rack to finish cooling. 

Raspberry Almond Thumbprint Cookies (or Strawberry Lemon Thumbprint)

Cookies:

• 1 C unsalted butter, softened to room temperature
• 2/3 C granulated sugar
• 1 tsp vanilla extract
• 1/2 almond extract 
• 2 C + 2 Tbsp all-purpose flour
• 1/2 C raspberry jam

Glaze:

• 1 C confectioners' sugar
• 1 Tbsp cream or milk
• 1 tsp vanilla or almond extract

Directions:

Make the cookies: Using a mixer, beat the butter on high speed until creamy, about 1 minute. Add in the sugar, vanilla, and almond extract. Beat at medium speed. Pour the flour into the wet ingredients. Mix on low and beat until a soft dough is formed. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours. 

Preheat oven to 350'. Line two baking sheets with parchment paper or sil-pat. Shape the cookie dough into balls (about 1 Tbsp of dough per ball). Make sure they're smooth. Re-refridgerate if needed. You don't want soft dough. Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Smooth it out with your fingers. Fill each with about 1/2 tsp of jam or as much as each cookie can hold. 

Bake the cookies for 14-15 min or until lightly browned on the edges. The cookies will puff up and spread slightly. Don't overtake. Bake a minute or two less if you like your cookies soft. Cool the cookies on the baking sheet for 5 min before transferring to a wire rack. Allow to cool for at least 30 min before glazing. 

Make the glaze: Stir together glaze ingredients until smooth. Add more liquid to thin out or add more confectioners sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours. 

Store cookies at room temp for 3 days or refrigerator for 6 days. Shortbread dough may be frozen up to 2 months. Baked cookies (without glaze) may be frozen up to 2-3 months. 

*For Strawberry Lemon cookies : I have used lemon extract in place of almond extract. And substituted my homemade lemon strawberry jam in place of raspberry jam. They are delicious. 

Egg Nog Pancakes

• 1 C all-purpose flour
• 1 Tbsp. white sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 C eggnog (I make my own)

Heat a little vegetable oil on a griddle or frying pan over medium heat. 

Whisk dry ingredients. Stir eggnog into the dry ingredient mixture until batter is smooth. 

Pour about 1/4 C of batter onto griddle. Flip when the batter bubbles and bottoms brown/golden. 

I make these with my leftover eggnog from New Years. These pancakes come out beautifully and my children love them!