Cottage Cheese Pancakes

I’ll be the first to admit, the name of these pancakes sounded sketchy to me. But they were super easy to make and seriously tasted so awesome. I topped mine with a few raspberries, blackberries, one Tbsp 100% maple syrup and served with a scrambled egg (with spinach) for a protein packed breakfast.

Makes: 6 servings - Serving size: 2 pancakes

Each Serving Contains: 1 Protein, 0 Carbohydrates, 0 Vegetables, 1 Fat

INGREDIENTS

1 cup full-fat cottage cheese

3 large eggs

1/3 cup whole wheat flour

2 tbsp. unsalted butter

 

DIRECTIONS

In a blender or food processor, combine cottage cheese and eggs. Pulse until mixture is smooth.

In a mixing bowl, combine cottage cheese and egg mixture with flour and melted butter and mix with a spoon until combined.

Heat a skillet over medium heat. Pour out a small amount of batter and let the pancakes cook for about 2-3 minutes on each side.

I think this could easily be done in a waffle maker too! 

Caramel Sea Salt Cookies

Ingredients:

1 box yellow cake mix

10 oz. bag caramel sea salt baking chips

½ cup vegetable oil

2 eggs

Preheat oven to 350 degrees.  Combine cake mix, eggs, and oil in large mixing bowl, and beat well.  Stir in caramel sea salt chips.  Chill dough in refrigerator for 1 hour.  After dough has chilled, drop onto ungreased cookie sheet in rounded balls.  Bake for approx. 7 – 9 minutes or until done. 

Low-Carb Cheeseburger Casserole

Ingredients:

1 lb. ground beef

1 packet onion soup mix

1 bag shredded colby jack (or your cheese of choice)

1 tbsp. minced garlic

Topping:

½ cup mayonnaise

½ cup heavy cream (I used half & half)

2 eggs

Preheat oven to 350.  Brown burger and drain excess fat. 

While you're waiting for the meat to brown mix together all topping ingredients. Stir well.

After meat is cooked, thoroughly mix in onion soup mix. Mix in ¾ bag of shredded cheese. Place in greased casserole dish

Cover top of casserole with topping mixture. Add remaining cheese evenly on top of mixture. Bake for 40 minutes. 

This casserole was amazing! I'm not sure how, but it tasted like tater tot casserole, minus the carbs. Super easy to make and hit the spot on a cold rainy night in Iowa. 

Fathead Bagels

With 21 grams of protein and 4 net carbs these bagels are a definite add to the breakfast menu!

1 ½ C almond flour

1 T baking powder (can use gluten free)

2 ½ C finely shredded mozzarella cheese

2 oz. cream cheese (cubed)

2 large eggs

Trader Joe’s Everything But the Bagel Seasoning

Stir together the almond flour and baking powder. Set aside.

Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Combine the two bowls together, and add in eggs. (Be careful the cheese mixture isn’t too hot or it will cook the eggs.) Stir thoroughly! I used my hands to mix.

NOTE: It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour. Divide the dough into 6 parts. Form a long log with each part, then press the ends together to make a bagel shape on a parchment lined baking sheet.

Sprinkle with seasoning.  Bake for 10-14 minutes at 400, until the bagels are firm and golden.

These can be stored in the fridge for freshness. 

Zucchini Cheesy Bread

Ingredients:

3 medium zucchini, or about 4 cups grated zucchini

2 large eggs

2 cloves garlic, minced

1/2 tsp. dried oregano

3 c. shredded mozzarella, divided

1/2 c. freshly grated parmesan

1/4 c. cornstarch

kosher salt

Freshly ground black pepper

pinch of crushed red pepper flakes

2 tsp. freshly chopped parsley

Marinara, for dipping

Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.

Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.  Slice and serve with marinara.

Perfect Deviled Eggs

Ingredients:

6 eggs

3 tablespoons ranch dressing

1/2 teaspoon prepared yellow mustard

1/4 cup finely chopped celery

1/8 teaspoon salt

Paprika

In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.

Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in remaining ingredients except paprika until well blended.

Spoon yolk mixture into egg white halves. Sprinkle with paprika.  Chill until ready to serve. 

I skipped the celery because I'm not a fan but I was pleasantly surprised by replacing the traditional mayo in a deviled egg with ranch. I also added a dash of pepper and garlic powder.  Yum! 

Henrytown Church Cookbook Banana Bread

Ingredients:

1 C. white sugar

2 eggs

1 tsp baking soda in ¼ C. hot water

½ C. shortening

2 Tbsp. sweet milk

1 ½ C. flour

2 bananas, mashed

Combine all ingredients, adding bananas last.  Bake at 350 for 1 hour.  

This is one of my mom's most used recipe from the Henrytown Church Cookbook.  So moist and delicious! 

Rhubarb Dream Bars

Ingredients:

Crust:

2 C. flour

¾ C. powdered sugar

1 C. butter

Mix crust and press into 9x13 pan.  Bake at 350 degrees for 15 minutes.

Filling:

4 eggs (beaten)

2 C. sugar

¼ C. flour

½ tsp. salt

4 C. rhubarb

Mix the filling ingredients and fold in the rhubarb.  Pour on top of the crust and bake at 350 for 40-55 minutes or until the edges begin to brown.  

Banana Cake

Ingredients:

Cake:

1.5 cups very ripe bananas (3 fresh bananas or 4 thawed, previously frozen bananas)

2 tsp lemon juice

3 cups all-purpose flour

1.5 tsp baking soda

¼ tsp salt

¾ cup soft butter

2 cups sugar

3 eggs

2 tsp vanilla

1.5 cups buttermilk (OR milk soured with one tbsp vinegar or lemon juice)

Icing:

½ cup softened butter

8 oz cream cheese, room temp.

1 tsp vanilla

3.5 cups icing sugar (also known as powdered sugar or confectioner's sugar)

Directions:

Preheat oven to 275 F, and grease and flour (or spray), a 9x13 cake pan.

Mash banana and mix with lemon juice and set aside.  In a med bowl, mix flour, baking soda and salt. Set aside.  If you're making your own buttermilk, combine milk and vinegar (or lemon juice) in a small bowl, and set aside. In a large bowl, cream butter and sugar.  Beat in eggs, one at a time. Stir in vanilla.  Beat in flour mixture alternately with buttermilk.  Stir in bananas.

Pour into cake pan and bake 1 hour and 10 mins (or until knife comes out clean). *if need be, cook longer, checking every 10 minutes until cake is fully cooked.

Immediately place in freezer for 45 minutes. (if not completely cool upon removal from freezer, let cool further before icing).

Cream butter and cream cheese.  Beat in vanilla and icing sugar on low until combined, then high until smooth.

Frost cake and enjoy!

This is one of my favorite recipes I’ve made to date…and I’m not even a fan of bananas.  The banana flavor is mild, just adding a touch of sweetness.  The frosting is amazing.  The cake is super moist.  If you have some bananas that you need to use up, I would definitely recommend this! 

Egg muffins

Ingredients:

12 eggs (beaten)

1-2 cups shredded cheese

Diced ham

Spinach

Onion

Mushrooms

(You can use any combo of breakfast meats and veggies but this is what we had on hand)

Preheat oven to 350 F. Spray muffin tin with nonstick spray.  In the bottom of the muffin cups layer meat, vegetables and cheese.  You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl, add salt and pepper and beat well.  Pour egg into each muffin cup until it is 3/4 full.  Bake 25 minutes until muffins have risen and are slightly browned and set.

Muffins will keep for a week in the refrigerator without freezing.  Can also be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 1 minute if frozen, 15 seconds if fresh from the fridge. 

Oatmeal Cake

This is one of my favorite family recipes EVER. It reminds me of family reunions, loved ones and sunshine.  My mom makes this for me on special occasions.

Ingredients:

1 C. raw oatmeal                                                                             

2 eggs

1 1/2 C. boiling water                                                                     

1 1/2 C. flour

1 C. white sugar                                                                                               

1 tsp. baking soda

1 C. brown sugar                                                                             

1/2 tsp. salt

1/2 C. shortening                                                                            

1 tsp. cinnamon

Mix the oatmeal and water.  Let stand 20 minutes.  Beat the two sugars and shortening together.  Add the eggs, one at a time.  Sift flour, soda, salt and cinnamon together and add to sugar and egg mixture.  Add oatmeal mixture last.  Bake at 325 degrees in 9 x 13 pan for 35-40 minutes.  While cake is still warm, spread with the frosting below:

Frosting for oatmeal cake:

6 Tbsp. butter                                                                                   

1 C. coconut

1/4 C. half & half or cream                                                           

1/2 C. brown sugar                                                                         

1 tsp. vanilla

Melt the butter, add other ingredients.  Spread on the cake and put under the broiler until brown.

For more of my family recipes, our cookbook is available on Amazon.  

Chocolate Chip Banana Bread

Review by Lyndee:

Are you looking for the perfect way to use up some brown bananas?  Love banana bread but not all the fuss?  Try this simple and delicious way to make banana bread!  It turned out moist and yummy!

Ingredients:

1 box yellow cake mix

2 eggs

3-4 overripe bananas

1 cup chocolate chips

Nuts (optional)

Preheat oven to 350 degrees.  Spray loaf pan with cooking spray.  Smash bananas in a large bowl.  Add remaining ingredients and mix well. Bake for 50-60 minutes until a toothpick comes out clean in the middle. If you do mini loaves or jars, bake for 45 minutes. 

Overnight Ham and Cheese Breakfast Enchiladas

Review by Lyndee: 

Ingredients:

2 cups cubed and cooked ham

1/2 cup chopped green onions

2 1/2 cups shredded cheddar cheese, divided

10 flour tortillas (6-8 inches)

1 1/4 cup half-and-half

4 whole eggs

1/2 teaspoon salt

1 tablespoon flour

salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.

Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.

In the morning, preheat oven to 350º. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.   Serve with salsa, sour cream, and additional green onions.

I was a little skeptical of this recipe.  When I poured on the egg mixture it didn’t seem to cover much area and I didn’t want dry, crunchy tortillas.  I baked it last night and warmed it for breakfast this morning to have all week.  It was surprisingly excellent.  Very tasty! I added just a tiny bit of salsa and sour cream on a few bites but it wasn’t needed because it’s so rich and yummy.  Definitely will put this on the docket for when company is coming to town.   

Peanut butter pudding cookies

Review by Lyndee:

2 cups peanut butter

2 cups sugar

2 eggs

1 tsp vanilla

1 small (3-4 oz) package of vanilla pudding

2 cups reeses pieces

Mix together peanut butter and sugar.  Add the eggs, vanilla and pudding mix until completely combined.  Stir in Reeses pieces. 

Scoop out 1 tbsp balls and place on a lined baking sheet about 2 inches apart.  Bake at 350 for 14-16 minutes. 

These were easy to make and made a huge batch! They are a “thick” cookie.  Pretty tasty if you like peanut butter…which, who doesn’t?