Who doesn't love to eat or to find a new way to enjoy an old favorite? I'll be posting original recipes from my own kitchen, plus tried and true recipes given to me by friends and family. I hope you will find something you can enjoy. It just may become a family favorite!

Image Copyright The Blueberry Bee

Strawberry Banana Breakfast Muffins

Preheat oven to 350 degrees F
Cooking time: 20-25 minutes
4 cups strawberry banana puree
3 cups flour (2 cups whole wheat & 1 cup all purpose)
¼ – ½ cup sweetener (sugar, agave nectar, honey, etc.)
¼ cup coconut oil
1 egg, beaten
1 Tablespoon wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon organic cold milled ground flax seeds
½ teaspoon cinnamon
½ teaspoon ground ginger
Place all ingredients together in a large mixing bowl. With an electric mixer or spoon, stir until just
combined. Pour into greased or lined muffin tin. Bake at 350 degrees F for 20-25 minutes. 

Serve hot & enjoy!
Puree: Blend together some ripe bananas and strawberries in a blender or food processor. You may substitute fresh fruit for frozen, thawed fruit. Store away any extra puree for later. The blend will keep several days in the refrigerator. =)


Double Chocolate Pumpkin Cookies

Preheat oven to 375 degrees F
Cooking time: approximately 25 minutes

4 cups flour
3 cups semi-sweet chocolate chips
2 cups sugar
1 (15 oz.) can pumpkin
¾ cup butter
2 eggs, beaten
3 Tbsp. unsweetened cocoa powder
2 tsp. vanilla extract
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp. ground cinnamon
¾ tsp. salt
¾ tsp. ground nutmeg
1. Cream butter & sugar together in a large bowl.
2. Add eggs, pumpkin, and vanilla & mix all together.
3. Add all dry ingredients, except for the chocolate chips, to the bowl and sift
together with a fork.
4. Mix all ingredients together until thoroughly combined and then stir in the
chocolate chips.
5. Drop by the spoonful onto a greased baking sheet and bake at 375 degrees F for
about 25 minutes or until set.
Notes: For healthier options, substitutions can be made, including whole wheat flour, turbinado
sugar, stevia, agave nectar, carob powder, & carob chips, to name a few. Be creative!
Pans can also be lined with parchment paper, which is oven friendly & easy to clean up!
This recipe is great for doubling & freezing a portion for busy days! Kids love it!

Cherry Coconut Dumpling

Cooking Time: approximately 1 hour
Calories Per Serving: approximately 240
Serves: About 6

1 can (20 oz.) Cherry Pie Filling (I used light)
1 can Pillsbury Grands Jr. Honey Biscuits 
1 cup Chopped Pecans
1/2 cup shredded coconut (ours was sweetened)
1/2 cup water
1 Tablespoon Ground Cinnamon
1/8 teaspoon Allspice

1. Cut each biscuit into 4 pieces. 
2. Place all ingredients together in a crock pot & set it on low.
3. Let it cook for about an hour.
4. Eat & enjoy. We added sweet cream to ours, but vanilla ice cream is always a winner, too!

*To make sweet cream, combine a can of evaporated milk or a carton of heavy cream with about a half cup of sugar. Yum!