by Princess Lacey on May 20, 2013| 107 Pageviews
I loved baking and cooking with Greek Yogurt! Here’s another great recipe to try! I’m a huge fan of banana bread!
Greek Yogurt Blueberry Banana Bread
Ingredients
- 1 1/2 cup Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla
- 3 Large ripe bananas, mashed
- 2 Eggs
- 8 ounces Vanilla or blueberry Greek Yogurt
- 1 cup Blueberries (frozen or fresh) (I only used 1/2 cup)
Instructions
- Preheat oven to 375 degrees. Combine flour, baking powder, salt in a large mixing bowl.
- In another bowl mix together mashed bananas, eggs, vanilla and brown sugar… mix thoroughly.
- Add greek yogurt
- Whisk until everything is well combined and there are no lumps.
- Pour the wet ingredients into the dry ingredients, and mix until just combined.Then gently fold in the blueberries.
- Pour batter into a greased loaf pan and distribute evenly.
- Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.
- Let cool on a rack for at least 10 minutes before slicing.
2.2
http://myroyalkitchen.com/2013/05/greek-yogurt-blueberry-banana-bread/
by Consumer Queen on May 18, 2013| 222 Pageviews
Tired of the same old same old for lunch? This cool crisp Mexican Salad recipe will cool you down on a hot summer day!
Follow us on Facebook for more recipes and tips.
Ingredients
- 16 ounces torn Romaine lettuce
- 15 ounces black beans, rinsed and drained
- 4 medium tomatoes, chopped
- Chili powder
- 1 cup chunky salsa
- 1/2 cup Hiland Dairy Sour Cream
- 1 cup Hiland Dairy Shredded Mexican Cheese
- 1 avocado, chopped
- 2 green onions, sliced
- 2 cups broken tortilla chips
Instructions
- Layer lettuce, beans and tomatoes in a trifle bowl.
- Sprinkle with chili powder.
- Mix salsa and sour cream; spread over salad to seal.
- Sprinkle with cheese, avocado and onion.
- Refrigerate for three to four hours.
- Sprinkle with chips just before serving.
2.2
http://myroyalkitchen.com/2013/05/mexican-salad/
by Princess Lacey on May 14, 2013| 541 Pageviews
Here’s a HOT deal! Get this Kindle book for FREE:The Food Allergy Mama’s Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family
. This book is normally $19.95…so this is a steal!
The Food Allergy Mama’s Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts — the most common food allergens. It offers timeless, foolproof recipes that are easy to prepare even for kitchen novices. It’s an invaluable resource for home bakers (and their families) who loves sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not. But they fill a particular need for families who find baking at home to be the smartest and safest option. All the traditional favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. In addition, the book is filled with practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. It is the go-to guide for food-allergy mamas everywhere.
Follow us on Facebook for more recipes and tips.
*Prices on Amazon can change quickly and I have no control over that. So please check the price before adding the item to your cart!
Thanks My Sweet Savings!
by Princess Lacey on May 14, 2013| 574 Pageviews
Whenever bananas go bad in my house I usually make banana bread. It’s easy and delicious…only problem is it only last like an hour and then it’s gobbled up! This time when I had 3 over ripe bananas I made a banana cake. YUM! I’m not a huge cake eater…don’t get me wrong I like cake, but I don’t really like the store bought cakes that are served at birthday parties with 2 inches worth of frosting. ( And are my kids the only ones that just get the 2 inches of frosting and then leave the cake?!) I like these kind of cakes. Cakes that are a little more fancy than just chocolate or vanilla.
It has bananas in it, that makes it healthy right?!
So next time you have some bananas that are past their prime, give this recipe a try!
Follow us on Facebook for more recipes and tips.
Ingredients
- 1/2 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 tbs. cinnamon
- 2 c. flour
- 1/2 c. buttermilk
- 3 ripe mushed bananas
- 1/2 cup nuts (optional)
Instructions
- In a large bowl, mix together the butter and sugar until creamy. Add the eggs, salt, and vanilla. Then mix in the bananas
- Sift together the flour, cinnamon, and baking soda in a separate bowl. Slowly take turns adding it and the butter milk to the banana mixture.
- Place cake mixture into a greased 9×13 pan and bake at 350 degrees for 30 minutes or until toothpick come out clean.
- Let cool and frost with your favorite frosting...I recommend chocolate!
2.2
http://myroyalkitchen.com/2013/05/banana-cake/
by Princess Lacey on May 9, 2013| 721 Pageviews
This is one of my go-to gluten free breakfast recipes! Last Christmas I was searching for a recipe that I could prepare the night before and then pop it in the oven in the morning. I had such a hard time finding something that didn’t have bread, so I came up with this ( I know I’m not the first person ever to mix these ingredients together, but this is what worked for me!) This recipe is gluten free because all of the ingredients are naturally gluten free. ( Make sure you check your hash browns and sausage first!)
The recipe is pretty versatile. You can add in peppers and onions if you like. I’ve used bacon instead of sausage. I’ve used less eggs if I don’t have enough. I’ve even used homemade hash browns! ( If using homemade hash browns I don’t recommend making it the night before because the potatoes will turn a nasty color and your children will refuse to eat it!! )
Make this the night before for an easy Saturday morning breakfast!
Follow us on Facebook for more recipes and tips.
Enjoy!
Easy Gluten Free Breakfast Casserole
Ingredients
- 1 2lb bag of frozen hash browns
- 12 eggs ( I've used less before and it still turns out fine)
- 1 lb breakfast sausage, all ready browned and crumbled
- 1 cup milk
- 1 cup cheddar cheese
-
- additional add-ins: bacon, peppers, onions, mushrooms...etc!
Instructions
- Brown the sausage and set aside.
- In a large bowl beat together the eggs and milk.
- Pour the frozen hash browns in a greased 13x19 pan. Pour the egg mixture over it and gently mix together. Add in the sausage and mix together again. Sprinkle with cheese.
- Bake at 350 degrees for 30-45 minutes or until the eggs are done.
- Enjoy!
- *The dish can be prepared the night before and then baked in the morning.
2.2
http://myroyalkitchen.com/2013/05/easy-gluten-free-breakfast-casserole/
by Princess Lacey on May 7, 2013| 833 Pageviews
I LOVE a good slow cooker recipe! Just throw it all in the pot and in a few hours dinner is ready! It’s so magical! Here is a great recipe for creamy chicken chili. It’s very easy to make. Literally, open and dump in pot! Perfect for those busy days! And it takes great!
Enjoy!
Follow us on Facebook for more recipes! Subscribe to our blog so you never miss a recipe.
Ingredients
- 1 can beans (black, navy or your favorite!)
- 1 can corn, undrained
- 1 can Rotel, undrained
- 1 package ranch dressing mix
- 1 tsp cumin
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 8 oz package light cream cheese
- 1 cup chicken broth
- 2 chicken breasts
- 1/4 cup chopped cilantro
Instructions
- Place broth and chicken at bottom of pot, then pour out whole can of corn, rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Add the cilantro. Stir together and serve.
2.2
http://myroyalkitchen.com/2013/05/creamy-chicken-chili/
* This recipe should be naturally gluten free. Always be sure to check your ingredient list first!
by Princess Lacey on May 6, 2013| 822 Pageviews
I LOVE LOVE LOVE Honey Cinnamon Butter! Whenever I cornbread I make this to go with it. It’s so easy, only 3 ingredients! The only problem is that it’s so good you’ll want to eat it by the spoonful! I have to remind my family that to go easy on it. “Have a little cornbread with that butter!!” lol!
Enjoy!
Follow us on Facebook for more recipes! Subscribe to our blog so you never miss a recipe.
Ingredients
- 1 Stick of Butter (softened)
- 1-2 tsp Cinnamon
- 1/4 cup Honey
Instructions
- Make sure your butter is soft. I don't recommend using the microwave because it's too easy to melt it.
- Once is can be stirred easily, mix in the cinnamon and honey. I usually do this by hand with a small spoon.
- Spread on cornbread, toast, rolls..etc!
- Enjoy!
2.2
http://myroyalkitchen.com/2013/05/honey-cinnamon-butter/
by Princess Lacey on May 3, 2013| 998 Pageviews
by Princess Lacey on May 1, 2013| 921 Pageviews
Breakfast is my favorite meal of the day. So why just have it in the morning?! Sometimes for a special treat I make crepes…or as my family lovingly calls them, “Really really thin pancakes.” The kids love them! And surprisingly they are not that hard to make! The ingredients are simple and once you get the hang of pouring them and flipping them it’s a breeze!
My kids love them because they can fill them with what they like. We usually use fresh fruit, whip cream, peanut butter, chocolate sauce, cream cheese, jelly and syrup. But the possibilities are endless!
Enjoy!
Follow us on Facebook for more recipes! Subscribe to our blog so you never miss a recipe.
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons butter, melted
Instructions
- In a large mixing bowl, whisk together the flour and the eggs. Slowly add in the milk and water, stirring to combine. Add the melted butter; beat until smooth. You want to make sure that all the lumps are out.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, I used about 1/4 cup for each crepe but that will depend on the size of the pan you choose. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 1 1/2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
2.2
http://myroyalkitchen.com/2013/05/crepes/
*I make mine using all purpose gluten free flour and they turn out great! (Actually I like them better this way!)
by Princess Lacey on April 27, 2013| 1180 Pageviews
Stuffed peppers…always a crowd pleaser!!! This is another one of my go-to recipes when I’m having company over for dinner.
Follow us on Facebook for more recipes! Subscribe to our blog so you never miss a recipe.
Ingredients
- 1 pound ground beef, cooked
- 1 1/2 cups cooked white rice
- 1 cup water
- 6 green bell peppers
- 2 (8 ounce) cans tomato sauce
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 cup of cheddar cheese, or 6 cheese slices
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and discard the tops and insides of the bell peppers. Submerge peppers in a pan of boiling water for 4 minutes.
- In a large skillet on medium heat, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each of the peppers. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Top with cheese
- Bake for 30 minutes.
2.2
http://myroyalkitchen.com/2013/04/stuffed-peppers/
*This recipe is can be made gluten-free. Please make sure to make sure you check all the ingredient lists first!
