Homemade Frappuccino

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(pictured: Chocolate Dulce de Leche Frappuccino)
After reading about all the “wonderful” ingredients that Starbucks so lovingly puts into their drinks, I thought that I would share my recipe for a homemade Frappuccino, which is wonderful to whip up on a hot summer day, but could easily be enjoyed year round.  This could probably be easily adapted to create any number of flavors that you can dream up!  Please note that, since we are eating whole/real foods, the ingredients we use are as natural as we can get, which is why I’ve used whole milk & heavy whipping cream.  I also make my own sweetened condensed milk from whole milk & sugar.  (Be sure to check out Kitchen Stewardship for lots of great recipes!)

Homemade Dulce de Leche Frappuccino

  • 1 cup strong coffee
  • 2 cup ice
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 Tbs Turbinado sugar (or to taste)
  • 2 Tbs Dulce de Leche (caramel can be substituted)

Place all ingredients in blender & blend on medium speed until mixed well.   Pour into glass, topping with whipped cream & drizzled Dulce de Leche if desired, & enjoy! 

Makes approx. 4 (8 oz.) servings

*Chocolate is a nice addition to this drink – just add a little to the mix prior to blending & continue as instructed.
*Milks & sugar can be adjusted to taste.

*How to make Dulce de Leche:  You need 1 can of sweetened condensed milk.  Open can & pour into glass jar, cover with lid.  Place jar is saucepan with just enough water to cover the contents of the jar + about 1/2-inch.  The whole jar does not need to be submerged.  Place over medium high heat until the water begins to boil.  Loosely cover & turn heat down to maintain a good simmer. (Lid can sit on top of jar without touching pan.)   Cook until condensed milk becomes a medium caramel color. 

**The darker the color, the thicker, more caramel-like it will be. 

I haven’t done a lot of experimenting yet, but I can foresee many different flavor possibilities in the future! 

This post is linked with:

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Comfy In The Kitchen
Foodie Friends Friday
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Homemaker By Choice
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French Toast

This recipe comes from Frugal Families and is a family favorite in our home.  I’ve been known to add a little nutmeg or chocolate chips from time to time.  But, the best part about this recipe is that it can easily be halved, if needed, or doubled & frozen to provide many quick breakfasts for the future.   I really love using thick cut homemade bread for this, but have used store bought in a pinch.

 

French Toast

French toast is great for freezing ahead of time, and reheating for quick and easy breakfasts. This recipe calls for homemade bread but store bought is fine. I always make French toast when I have some stale bread because it’s dried out a bit and absorbs the flavored egg/milk mixture beautifully.

2 loaves homemade Bread
2 dozen eggs
2 Cups Milk
2 tablespoons vanilla
1 tablespoon Cinnamon

Slice bread and allow to sit for an hour or two, combine all ingredients except bread, and mix till frothy. Heat up a skillet on medium and spray lightly with cooking spray. Dip bread into mixture, letting it soak up some of the egg mixture, turn over & repeat.  Cook on both sides till golden brown. Place on a paper towel to cool, the paper towel will absorb the the extra moisture. Place single layer on cookie sheet and place in freezer till frozen. Transfer to an airtight container, or Ziploc baggy. To reheat, either place in microwave for approximately 1 minute or in a toaster or toaster oven. Serve with butter and syrup, or Jam.

Recipe: Grilled Pizza

 

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If you’re looking for something new or just a new way to have an old favorite, try grilling your homemade pizza.  All you need is your favorite pizza crust, sauce, and toppings. 

Spray a piece of foil with nonstick cooking spray and lay pizza crust on top.  Place on grill and grill until very lightly brown (medium to medium-low heat) on bottom.  Pull off grill and top with your favorite toppings.

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Return to grill and remove once cheese is melted. We ended up finishing ours off in the oven on broil due to severe weather. 

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Cut into desired amount of slices and enjoy!

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(My son – making one of his many silly faces.)

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Cheddar Bay Biscuits

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If you’ve ever ate at Red Lobster, you’ve probably fallen in love with their Cheddar Bay Biscuits.  If you’ve never ate there and gotten a chance to try these savory biscuits, you’re missing out! 
Well, I’ve finally gotten a recipe that tastes JUST like them!  These soft, garlic-flavored,  flaky biscuits will become a favorite of yours, and your family will request them any time you have pasta or clam chowder.  I know mine do! 

Cheddar Bay Biscuits  (makes 12-14 biscuits)

2-1/2 cups baking mix
3/4 cup cold milk
4 Tbs. cold butter
1/4 tsp. garlic powder
1 cup grated cheddar cheese
  1. Preheat oven to 400*.
  2. Combine baking mix with butter in a medium bowl using a pastry cutter.  Add cheese & garlic powder, mixing well. 
  3. Add milk & mix until combined. (May need to add another small splash of milk.)  Do not over  mix.
  4. Drop by 1/4-cup portions onto parchment paper-lined baking sheet.  Bake for 15 – 17 minutes or until tops are a light brown (any darker & they start getting hard). 
  5. While biscuits are baking, place 4 Tbs butter (melted), 1/4 tsp parsley flakes, & 1/2 tsp.  garlic powder in a small pot on stove.  Warm over medium-low heat and continue to heat until biscuits are done.  Brush over top of hot biscuits.  Serve warm.   (*I ran out of parsley flakes so this batch does not have them on the tops.*)
*The best way to drop them by 1/4-cup portions is to use either the large scoop from Pampered Chef (which is what I used) or use an ice cream scoop.
**This recipe calls for a baking mix (i.e. Bisquick).  I make my own.  It’s very easy to do and works just as well.  I’ll be sharing that recipe with you in the next few days.**

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~~Spiced Pork Chops~~

This is one of our most favorite recipes. I can’t remember where I found the original recipe at (somewhere online), but it’s delicious!

FYI: Some of the spices, if you have never bought them, are a little pricy, but last a long time.

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Spiced Pork Chops
4 pork chops
1 teaspoon paprika
½ teaspoon oregano
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon fennel seeds – crushed
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
½ tablespoon butter
½ cup chicken broth

Mix all spices together and evenly sprinkle half over the top of the pork chops. In a skillet, over medium-high heat, heat olive oil. Placed spiced side or pork chops down in the hot skillet. Cook about 3-5 minutes on one side till browned, but no blackened (turn down the heat if they are cooking too fast). While chops are cooking on the first side, sprinkle remaining spice mixture on the uncooked side. Flip them over once, finish cooking.

Remove chops from skillet and keep warm. Add butter to skillet and whisk browned bits with a wire whisk. Turn the heat up a little, add chicken broth and keep whisking till the sauce reduces to about half. Serve the chops with the sauce on top.

I saved a large spice container that had either onion or garlic powder in it (I think) to put my spice mixture in. I also mix up enough spice mixture at a time to fill my container. This way I always have it on hand.

I hope your family enjoys this recipe as much as mine does!

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Vanderbilt Wife (Family Recipe Friday)

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Momtrends: Friday Feasts

Cloud-Like Pancakes

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I don’t know about your family, but mine loves pancakes. For the first few years of my marriage, I used to buy the premixed kind the you “just add water and shake”. But, when I started really getting into frugality several years ago, I started to really learn how to cook, and one of the things I wanted to make was pancakes from scratch. I tried several recipes, but none really said “these are the ones I want to make for my family”, know what I mean? That is, until I found this one on Frugal Families. These pancakes are light and fluffy and always turn out. Sometimes they might not rise as well as others (maybe somebody added too much liquid?), but they always taste really good, AND the freeze well! I love to keep these on hand in the freezer, especially during the school year. They make for a quick “grab-n-go” breakfast. I hope you enjoy them as much as my family does!

Cloud-Like Pancakes

1 c. white flour
2 Tbs sugar
2 Tbs baking powder (yes this is tablespoons)
1/2 tsp. salt
1 egg
2 Tbs oil
3/4 c. milk (I usually use buttermilk)

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Combine dry ingredients. Add egg, oil and milk. Batter will be bubbly and foamy.

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Scoop/pour batter onto hot griddle/skillet.

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Cook until edges are dry and center is set, then turn.

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Cook until done. Enjoy with any/all of your favorite toppings!

** Recipe doubles nicely!**

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Food On Fridays
Family Recipe Fridays
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Baked Potato Soup

I was given this recipe by a friend from another site, and I’ve tweeked it a bit to make it my own.  I’m not a big fan of plain potato soup, but I love this one!

 

2/3 cup butter (10 2/3 Tbs butter)
2/3 cup flour
7 cups milk (measure milk out prior to starting potatoes and allow to slowly become lukewarm)
3/4 tsp salt
1/2 tsp pepper
4 lb potatoes baked, diced and peeled
1 Tbs dill weed
12 slices of bacon- crumbled
4 green onions chopped
1 1/2 cup shredded cheddar cheese
8 ozs sour cream

Peel & dice potatoes.  (Michael helped me with the potatoes.)

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The size you want the potatoes depends on your preference, but I make them bite size.    Cook potatoes just until fork tender (you pierce with a fork and they slide right back off), drain, and set aside.

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Melt butter in large pan; add dill weed and let saute briefly (about 1 minute).  Add flour to make a roux. 

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I did not have any green onions this time so I used a small onion and sauted it in the butter for about 5 minutes before adding the flour. 

Very gradually, add the milk, stirring between additions and allow to thicken between each addition.

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Once all milk is added, add back in potatoes, salt & pepper to taste.  If soup is not thickened, bring to a boil and simmer 10 minutes.  If it is already thickened, simmer for about 10 minutes.  

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Add in remaining ingredients, stirring well to combine, and heat through.

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Enjoy!

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This soup is very quick and easy to make.  It makes a lot, so be prepared for at least 2 meals or to feed several people at once. 

This post is linked to:

Grocery Cart Challenge Recipe Swap

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Friday Feasts