Homemade Organic Frappuccino

The archetypal frozen coffee drink of our generation is the Starbucks Frappuccino. It’s cold, it’s chocolately, it’s caffeinated, and it’s so crazy good. But it’s also upwards of five smackers for a large glass, not to mention 400 calories. And also, not very organic. Satisfy all of the above by being your own barista. This organic Frappuccino recipe gets all the right without much of the wrong.

What You Need
2/3 cup brewed strong coffee

2 tablespoons raw sugar

½ cup organic milk

½ banana

1 cup ice

Homemade chocolate syrup, for serving, recipe follows

Whipped cream, for serving


1) Whisk sugar into hot coffee until dissolved. Allow to cool.

2) Combine coffee mixture with remaining ingredients in a blender; blend until smooth. Serve in a tall glass with ample drizzlings of chocolate syrup and a fluffy dollop of whipped cream.

Homemade Chocolate Syrup (Makes about 1 cup)

What You Need

1 cup organic sugar

1 cup unsweetened cocoa powder

1 cup water

Pinch sea salt

Pinch ground cinnamon


1) Whisk together sugar and cocoa in a small saucepan until smooth. Add remaining ingredients; whisk until lumps are gone.

2) Heat mixture over medium, whisking, until a low boil s reached. Simmer over medium-low, whisking, until slightly thickened. Cool 5 minutes and serve. Store in airtight container in refrigerator.

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Chicken and Wild Rice Soup with Mushrooms

What You Need
1 tablespoon extra-virgin olive oil
1 (8-ounce) package sliced mushrooms
1 cup chopped onion
6 cups low-sodium chicken broth
1 pound boneless skinless chicken breasts or thighs, cut into (1-inch) cubes
3/4 cup long grain wild rice or wild rice blend
2 tablespoons chopped garlic
1 bay leaf
1/4 cup chopped parsley
Salt and pepper to taste

Heat oil in a large pot over medium high heat. Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add broth, chicken, rice, garlic and bay leaf, cover and bring to a simmer. Reduce heat to medium low and simmer until rice and chicken are cooked through and tender, about 45 minutes. Remove and discard bay leaf then stir in parsley, salt and pepper and serve.

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Homemade Almond Milk

Almond milk is a milky drink made from ground almonds. Unlike animal milk, Almond milk contains no cholesterol or lactose. Regular, unsweetened almond milk can be used as a substitute for animal milk in many recipes, and as it does not contain any animal products, is suitable for vegetarians and vegans. Commercial almond milk products come in plain, vanilla, or chocolate flavors and are often enriched with vitamins. Almond milk can also be made at home by combining ground almonds with water in a blender. Vanilla flavoring and sweeteners are often added.

Makes 3 cups
Making your own almond milk is very easy, just plan ahead to allow time for soaking the almonds.

1 cup almonds

Put almonds in a bowl and cover by several inches with cold water. Cover and set aside at room temperature to soak overnight or 10 to 12 hours.

Drain and rinse almonds. In a high speed blender, blend almonds with 3 cups water until thoroughly combined. The mixture will be very frothy. Strain through cheese cloth, a fine strainer or a nut milk bag. Store almond milk in the refrigerator and use within 3 days. Stir each time before using.

The leftover almond pulp can be dehydrated and used for baking.

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Mini Mushroom-&-Sausage Quiches

1 dozen mini quiches

Active Time: 30 minutes

Total Time: 1 hour

What You Need
8 ounces turkey breakfast sausage,
removed from casing and crumbled
into small pieces
1 teaspoon extra-virgin olive oil
8 ounces mushrooms, sliced
1/4 cup sliced scallions 
What You Need

1/4 cup shredded Swiss cheese
1 teaspoon freshly ground pepper
5 eggs
3 egg whites
1 cup 1% milk

Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Tips & Notes
Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

A good-quality nonstick muffin tin works best for this recipe. If you don’t have one, line a regular muffin tin with foil baking cups.

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Green Bean Casserole – Sans Campbells!

Written by Juliana Weiss-Roessler
Green Bean Casserole

Green Bean Casserole was originally invented by the Campbell Soup Company as a promotional ploy. And the plan was so successful that today many consider the dish a staple for the holiday season. Of course, for others of us, it conjures up memories of soggy canned veggies and a generally tasteless dish… but it doesn’t have to be that way! Lose the canned soup, and make a more organic, healthy, and tasty version of this classic dish.

What you need 
30 oz. of fresh green beans
3 tbsp butter
3 tbsp flour
1 tbsp of kosher salt
1/2 tsp black pepper
1 small sweet onion, diced finely
1 clove garlic, minced
3 cups of milk
1 lb of bacon, cooked or (Turkey Bacon)
2 cups of French fried onions
1 cup of shredded mozzarella cheese
1 cup of shredded Colby cheese

Preheat the oven to 350 degrees.
Cook butter, onion and garlic in a sauce pan over medium heat for a minute or two to let the onion soften. Add flour and cook for another minute. Then whisk in the milk slowly, and bring the mixture to a boil, stirring constantly. Now it’s time to add the salt and pepper. Voila – a nice, well-seasoned white sauce.
In a large bowl, toss together the Green Beans, white sauce, 1 cup of the French fried onions, bacon and cheese. Pour the mixture into a baking dish, cover it with foil, and bake at 350 degrees for 35 to 45 minutes. Take it out of the oven, and remove the foil. Top it with the rest of the French fried onions, and put it back in the oven for ten more minutes uncovered.

French Fried Onions
Another dish that you can purchase in a can… or make yourself! Here’s the recipe to make them fresh.
2 or 3 big sweet onions
Salt to taste (1 – 2 teaspoons is a good place to start)
Pepper to taste
1 ½ cup gluten-free flour (such as tapioca, rice, or soy flour)
Oil for frying

Slice the onions into rings, separate them, and soak them in milk for a few minutes.
Place oil about an inch deep in a frying pan, and heat it.
Coat the onions in the flour, and then place them in the pan with the heated oil. Once the onions float, turn them over and cook until they are a nice golden brown. When you remove them from the oil, place them on a paper towel. Then, add them to your green bean casserole!

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Black Bean Salad

What You Need
2 Large Tomatoes (chopped)
1 Red bell pepper (chopped)
2 Green chilies (chopped) remove seeds for less heat.
¾ Cup lemon juice
1 Tbsp fresh cilantro (chopped)-optional
1 Tbsp fresh basil (chopped)
¼ tsp cayenne pepper powder-optional
1 Can of corn (15.25 oz)
1 Can black beans (15.25 oz.)
1 Tbsp  olive oil
1 Medium onion ( chopped)
1/2 tsp garlic (chopped fine or minced)
2 Cups brown rice (cooked)
Salt and black pepper
Mixing Bowl
Non stick skillet
Lets Make It! Prepare rice according to directions and set aside to let cool.  In a bowl combine tomatoes, red pepper, chili peppers, lemon juice, cilantro, basil, cayenne pepper, corn and beans and mix well and set aside. Heat olive oil in a non stick skillet over medium low heat and sauté onions until they are translucent. Add garlic and sauté for another minute or so, let cool. Add cooled rice and mix well using a fork to fluff. Pour into the vegetable bowl a little at a time tossing together as you go along. Add Salt and pepper to taste.
Serves 2-4
Katies Tid Bits * you can cool in the refrigerator but it may make the rice sticky. If you don’t want it spicy leave out the peppers and the chili powder and add some chopped celery.

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Pineapple Chicken

What You Need
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
 4 boneless chicken breast halves with skin (1 3/4 pounds total)
Before You Start: Preheat oven to 400°F
Lets Make It
Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
 Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper. Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
Spoon salsa over chicken and serve.
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Pork and Noodles

What You Need
    6 oz. uncooked angel hair pasta
    1 Lb. boneless pork loin chops, cut into thin strips
    1/2 teaspoon salt
    1/2 teaspoon pepper
   2 teaspoon canola oil, divided
    3 cups cut fresh green beans
  4 celery ribs, sliced
  ¼ cup chopped onion
    6 tablespoons water
   ¼ cup reduced-sodium soy sauce
    2 teaspoon butter
Lets Make It! Cook pasta according to package directions. Meanwhile, sprinkle pork with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork in 1/2 teaspoon oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the beans, celery and onion in remaining oil until crisp-tender. Add the water, soy sauce and reserved pork; heat through. Drain pasta; stir in butter until melted. Add pork mixture and toss to coat.
Serves 4

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Kids Favorite Cracker Chicken

Oh so easy and a favorite for the youngsters too.

What You Need
    3/4 cup coarsely crushed saltines crackers
    1/3 cup grated Parmesan cheese
    1/2 teaspoon salt
   1/2 teaspoon celery salt
    1/2 teaspoon paprika
    1/4 teaspoon onion salt
    3 tablespoons evaporated milk
    3 tablespoons vegetable oil
    1 broiler/fryer chicken (about 3-1/2 pounds), cut up
   Meat thermometer
Before You Start preheat oven to 350®
Lets Make It! Combine crackers, parmesan cheese, salt, celery salt, paprika, onion and salt in a shallow dish. In another dish, combine milk and oil. Dip chicken pieces into milk mixture, then roll in the cracker mixture. Place chicken, skin side up, in a shallow baking pan. Bake, uncovered, at 375° for about 1 hour insert a meat thermometer to determine doneness.
Enough to coat 4-6

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