More About JESSHUNTLEY
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Recipes I've Shared:
modeled on the "impossibly easy" pies that used to run on the back of the Bisquick box, but using ingredients we had in the house.
took a couple recipes and mixed them together to make a super-nutritious and super-delicious muffin. yummy!
smoothie made with stuff in the freezer - frozen berries, frozen ripe bananas, frozen pureed raw carrots. A little white grape juice for sweetness, and flaxseed meal and plain yogurt for added nutrition.
Pumpkin-Banana-Carrot Loaf. Delicious, with added goodness and orange color!
adapted from other recipes, this chili is hearty and full of fiber and nutrition.
a delicious fiber-filled hot breakfast. Naturally sweet from the dried fruits, which plump up during cooking.
my modification of a popular cereal box muffin recipe. Added flax seed, molasses, spices, and golden raisins to give a little more oomph and flavor.
french toast, soaked overnight and baked in the morning.
modified to be mostly dairy-free, using almond milk.
recipe adapted from a Marc Bittman recipe and an Alton Brown recipe, with my own tweaks.
I cobbled this recipe together from a few I found on the internet and what I had in my cupboard.
It's a delicious, simple, plan-ahead dinner. And works well served with brown rice or whole wheat pasta and your choice of veggie (I paired with wilted spinach and mandarin oranges).
quick breakfast or afternoon snack. Yogurt added for body and protein. Flaxseed for fiber and omegas.
ground turkey is jazzed up with shredded carrots and summer squash (zucchini and yellow crookneck), old fashioned oats, and other goodies.
This is a great recipe for Once A Month Cooking, freezes well, and the leftovers make great cold sandwiches. The mix can also be used for meatballs.
Yummy summertime stone-fruit cake.
This is a combination of two recipes - one from King Arthur Flour (The Baking Sheet Newsletter, Vol. II, No. 8, August 1991 issue) and one from Eating Well (May/June 1997).
Per King Arthur Flour: Upside-down cake is the dessert world's equivalent to everyone's favorite breakfast treat: sticky buns. Just as sticky buns bake in a pool of sugar, butter and raisins, then are flipped over so all that lovely sticky sweetness is on top, so does the appropriately named upside-down cake. Butter, sugar and fruit are arranged in a pan, the cake batter poured over it, and after baking the cake is turned upside down, revealing a moist, sweet fruit topping.