I am planning to keep this blog (hopefully) and update it till my other blog is up and going perfectly but I am eventually moving it to melissasnowprince.com/recipes

Thanks...

Banana Coconut Zucchini Bread

1/2 C applesauce (or yogurt)
1/2 C coconut oil
3 eggs
1 C brown sugar
1/2 C white sugar
2 tsp vanilla extract
2 C whole wheat flour
3/4 C all-purpose flour
1/4 C mix of chia seeds, wheat germ, flax (or just more flour)
1 Tbsp cinnamon
1/2 tsp nutmeg
2 bananas
2 1/2 C zucchini, grated
1/2 - 1 C shredded coconut

Wet ingredients - mix. Add dry ingredients - mix. Don't over mix. If it seems a little dry add more applesauce. Add zucchini and coconut and mix. Bake at 350. I do muffins usually so that takes about 18-20 minutes. Bread...maybe 40-50 minutes??

Peach Apple Mint Smoothie

Peach Apple Mint Smoothie

3 peaches, quartered with pit removed
1 apple, cored and quartered
3-5 mint leaves (we use chocolate mint)
1 C coconut milk (use lite) also great with cream of coconut
honey (or any sweetener you like) to taste
extra water if needed for blending
You can add ice to this if you want it really like a smoothie. I find if my apple and peaches are cold then it is great more like a cold juice…
Blend…

No Bake Cheesecake (my favorite version)

No Bake Cheesecake (my favorite)

This is my adaptation of a no bake cheesecake. It is lighter, creamier than most cheesecakes…just so you know…I know it is a little different.
You may have to add/double this recipe depending on how much you need. If I am doing a cheesecake that has a lot of add-in in an 8in it works good. If I need more then I will sometimes 1 1/2 half it.
4 oz cream cheese, softened
1/2 C powdered sugar
1/2 tsp vanilla (I like to add a few drops of coconut extract too)
1 C whipping cream
Whip cream cheese, sugar and vanilla until smooth. Slowly pour in cream and continue to whip until fluffy and thick (mmm…so good)
Love it with an oreo crust with oreo crushed in it. Great with gram cracker crust and strawberries.

Crazy Zucchini Cookies

Crazy Zucchini Cookies

1 stick butter (1/2 C)
1/2 C brown sugar
1 egg
1 tsp vanilla
1 C whole wheat flour
1/2 C white flour
1/2 tsp baking soda
1 C rolled oats
1 – 1 1/2 C shredded zucchini
1/2 C shredded coconut
1 C butterscotch chips
Wet ingredients, dry ingredient…mix till just mixed. Add zucchini and oats, mix until just blended. Add coconut and butterscotch chips (you could do whatever…nuts, raisins, chocolate chips)
Bake 350 for about 11-13 minutes.

Zucchini Pancakes - the next level

Zucchini Pancakes-The Next Level

That is what my family termed this round of zucchini pancakes. I used my original recipe with changes…(I double this)
1 1/4 cup whole wheat flour
1/4 cup mix of chia seeds, wheat germ and flax
1/2 cup cornmeal
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
2 eggs
1-2 tablespoons coconut oil, melted
1  cup milk
water to desired consistancy…I probably used about 1/4 to 1/2 cup water but we like our pancakes thick
1 cup grated zucchini
Mix the wet ingredients, then add the dry…I add the water and zucchini at the end to get it how I want it

Lemon Risotto with Asparagus

1 onion, chopped
4 garlic cloves, minced
1-2 Tbsp oil
2 C Arborio rice
6 C broth (veggie or chicken)
1 - 1 1/2 lb asparagus, cut into 1/2 in pieces
1/4 C lemon juice
1/2 -1 tsp garlic salt
1/2 tsp ground pepper
1/2 C cheese

If I have them - fresh basil and parsley

Saute onion and garlic in oil. Add rice and saute a little longer. Add broth 1-2 C at a time and let the moisture evaporate before adding more. Stir often. When you are adding the last cup of broth add lemon juice, zest and asparagus and herbs. Cook till moisture is mostly gone. Add cheese and mix.

Korean Noodle Dish

This is not an authentic Korean dish but rather one I adapted from a japanese noodle soup dish (also probably not authentic but referes to the flavors :)

8 oz mushroom, chopped
4 cloves garlic, minced
2 tsp ginger, minced
1 Tbsp oil

6 C vegetable broth
2 1/2 C water
2-3 Tbsp doenjang (soy bean paste, if you use miso you are probably going to need more because it isn't as strong as doenjany)
1/4 C green onions, sliced thin
noodles (you can use any you want but I often use kal guk su noodles), probably about 10oz :)

For people who know...this actually turns out a little more like jajangmyeon...

Steel Cut Oats - crockpot/overnight

This is a standard recipe I have been using for years. You can add all sorts of stuff like apples, cinnamon, dried fruits, nutmeg, etc plus milk or fresh fruit or honey to top it in the morning.

1 C steel cut oats
3 C water
salt if desired

Put in crockpot. You can grease the crockpot although I have never had it stick that bad. I cook on low or simmer for about 8 hours.

Yes...double this for my family :)

Carmel Chocolate Frappe (no coffee)

1 C milk
1/4 C cream
1/3 C carmel syrup
1-2 Tbsp Dark Chocolate Hot Chocolate (or cocoa powder no as sweet)
1 swirl of chocolate syrup (like about 2 tsp or a Tbsp)
1 to 1 1/2 C ice

Blend.

Salty Carmel Square

This recipe came from my friend Marci. It isn't "healthy" but really good and fun and (for me) unique. It is really rich...sometimes I have lessened the carmel/graham cracker filling and they are still delicious.

Salty Caramel Squares

90 Club crackers, it is best if they are rectangle/square like keebler
1 cup unsalted butter
2 cups graham-cracker crumbs
1 cup firmly packed brown sugar
1/3 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1 cup butterscotch baking chips
1 cup chocolate-hazelnut spread, such as Nutella

Line a 9x13-inch pan with 1layer of crackers, cutting as needed to fit. In a large saucepan, melt the
butter over medium heat. Add the graham-cracker crumbs, both sugars, milk and vanilla. Bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and spread half of the cooked mixture over the prepared crackers. Place another layer of crackers on top. Spread the remainder of the cooked mixture over the crackers. Place a last layer of crackers on top. In a small microwave-safe bowl, carefully melt the butterscotch chips, using short bursts of power, stirring in between. Stir in the chocolate-hazelnut spread until smooth, heating slightly if needed to make mixture spreadable. Evenly spread the chocolate mixture on top of the last layer of crackers and refrigerate for about an hour to set. Cut into bars.

Chocolate Mint Frappe (no coffee)

1 C milk
1/4 C cream
1/4 C vanilla syrup
1 Tbsp (heaping) Mint Chocolate Hot Chocolate
1 Tbsp Cocoa Powder
1 -2 Tbsp Chocolate Syrup (I usually do about a tbsp)
1 to 1 1/2 C ice

Blend...need a good blender :)

Oatmeal Muffins

These muffins are made of oatmeal and have basically become my favorite. I mix up what I add into them all the time.

5 C rolled oats
2 C applesauce
2 C water
1/4 C honey or syrup (you can add more if you want it sweeter)
1/4 C oil (anything works...coconut/butter/veggie oil)
1/2 - 1 tsp baking soda
1 egg (this can be omitted if you want it vegan without big side effects :)
2 tsp vanilla

Mix together. Add in what you want...
Bake at 375 for 23 min. and then broil for another 3 min

some ideas I have tried...
Dried cranberries, shredded coconut, chocolate chips (mini)
Shredded coconut, cinnamon with a chocolate ganche on top (simmer 1/4 C cream, remove from heat and add in 1 C chocolate chips and mix till melted)
Chocolate chips
Diced apples, cinnamon
Shredded carrots, diced apples, raisins, cinnamon

adp from chocolatecoveredkatie

Vanilla Vanilla Frappe (no coffee)

Basically tastes like vanilla ice cream... :)
This is the mix we like best but you can change the amounts of milk vs. cream or use half and half, etc...

1 C milk
1/4 - 1/2 C cream
1/4 - 1/2 C vanilla syrup (coffee syrup...you can find it by the coffee)
1 to 1 1/2 C ice

You are probably going to need a good blender. Blend everything :)
We add many different things to this basic recipe...look under frappe to find different flavors

We have been using Monin syrup because it is cheap but also has pure cane sugar instead of other sweeteners and artificial sweeteners ;)

Butternut Sour Cream Enchiladas

1 lb butternut squash
3 spoonfuls sun dried tomatoes
1/2 C sour cream
dash of cumin
2 C spinach chopped
1/2 onion, chopped
3 cloves garlic, minced
1 can black beans
cheese to taste

red enchilada sauce

I just mix everything together (except sauce) and roll it up in cooked tortillas. Cover with red enchilada sauce. Beyond good...

Spinach/Orange/Banana/Berry Smoothie

Smoothie recipes are pretty easy to invent but here's a good basic one...

2 oranges
1/2 banana
1/2 C berries (mixed or just strawberries or blueberries, etc)
2-3 C spinach
1/3 C coconut milk/cream of coconut/or other liquid
1/4-1/3 C water
1+ C ice

Sour Cream Enchiladas

1 can (4oz) diced green chiles
2 cans (10 3/4oz) cream of mushroom soup
1 C sour cream (about 8oz)
1 onion, diced
1 can black beans
1 C cheese
dash of oregano
cilantro
8-12 tortillas
Mix together and put into tortillas in a large baking pan

1 can green enchiladas sauce
Drizzle the sauce over the enchiladas. I save a little of the soup and sour cream and cilantro to blend into the enchilada sauce.
Top with more cheese if wanted...

Beignets - Bread Maker

So easy when you do the dough in the bread maker...just use the dough setting

3/4 C water
1/3 C evaporated milk (this is about 1/2 a 5oz can)
1/8 C half and half (or milk or more evaporated milk)
2 Tbsp butter (salted)
1/4 C sugar
1 egg
3 3/4 C flour
1 1/2 tsp yeast
1-2 tsp gluten (totally optional)

Refrigerate after rising for about an hours. Fry in oil. Put about 1 cup of powdered sugar in a paper bag. Drop in the cooked beignets and shake :)