Simple Recipes

Is it just me or is there an invisible bandit that travels from house to house eating up all the prepackaged snacks in our pantries! I am the proud mom of 2 toddlers but some days I feel like they could out eat an NFL football player!

Thus my newest endeavor... do-it-yourself simple snacks!

I love to save money and I love trying to eat healthy. I am a self proclaimed "equal opportunity" foodie. IE: I eat anything from kale to twinkies. ;)

The recipes I will post on this page will reflect that. Feel free to use whatever recipes work for your family. Also, please post below the recipes that you like!

Mango Bread A Florida Specialty!

A few years ago my family ended up with more mangos than we knew what to do with! My parents planted a tree that produced a whole lot of fruit and my Mother-in-law inherited a mango tree that had grown so large it literally "rained" mangos every day. Some mangos are delicious to snack on while other Mangos native to Florida are not as sweet to snack on and are stringy. Thanks to my Mom I have got a GREAT recipe to make yummy bread. You can use the stringy mangos too and it is still delicious! Try it!

  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 1 cup mashed mango
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups flour
  • 1/2 tsp salt
  • 1/4 cup buttermilk, or sour milk
  • 1 tsp vanilla
Cream shortening; add sugar gradually, creaming until fluffy.  Beat in eggs one at a time.  Ad mango and beat well (all this beating makes the bread light -- so don't hurry).  Sift dry ingredients: add alternately with milk, add vanilla and blend in.  Pour batter in regular sized bread pan (greased and floured) -- or just sprayed with PAM.  Bake 300 degrees for an hour.

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Makes enough for 1 large loaf.
If you have more mangos than you know what to do with, peel them and blend them up in a food processor. Freeze so you can use them to bake bread all year long!

Note:  to make sour milk add 1/4 tbsp of lemon juice or vinegar to 1/4 cup milk.
- thanks Mom!!

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Kale Chips

* * I made these again and used a garlic/herb season w/ light salt and pepper to season. They were delicious!! **
  • 1 bag of kale (I get a huge 16 oz -nonorganic- from Save a lot for only $2)
  • season salt/kosher salt
  • olive oil

preheat oven to 350
- line a baking sheet w/ parchment paper/foil
- layer one layer of kale on the baking sheet
- drizzle with oil and toss (to help distribute the oil more evenly)
- sprinkle the salt seasoning of your choice
- bake for 10 minutes

My kids did eat them! To get them used to the taste and excited about this ugly green "snack" we pretended it was "fish food" (it tastes eerily similar to seaweed). They ate it!

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This week I added pesto and sun-dried tomatoes to the hummus. YUM! Best hummus I have yet to make!

  • 2 cups garbonzo beans/chickpeas
  • 1/4 cup tahini (found at Publix in the peanut butter isle)
  • 2-3 cloves of garlic
  • 2-3 tbsp lemon juice
  • 3 tbsp olive oil
  • salt and pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons water
I bought 1lb of dry garbonzo beans. I found this was more cost effective. I covered the dry beans in cold water and let them soak overnight (8 to 10 hours).

In the morning I drained the beans. Put them back in a pot covered with about 2" of water and brought the water to a boil. Once the water got to a good boil I turned down the heat and cooked the beans for 2 hours. (Adding salt is optional.) When the beans were soft enough I removed them from the heat and let them cool for around 30 minutes.

I was able to then divvy them up. One batch of hummus only requires 2 cups of the beans which means I was able to freeze two bags of beans for future batches!

For the hummus I combined all the ingredients in a food processor and blended them! The one thing I will do next time is add some extras to the final product. This recipe is great for a "beginners batch" of hummus. Some Facebook friends gave great suggestions for adding things like: minced garlic, red pepper, and/or sun dried tomato. 

Now try the delicious flatbread recipe! YUM!

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recipe from Laura Gonda. (courtesy Kathleen Daelemans)

  • 1 package active yeast 
  • 1/2 teaspoon sugar 
  • 1 3/4 cup all-purpose flour 
  • 1 teaspoon coarse salt 
  • 1 tablespoon fresh thyme leaves 
  • 3/4 cup water (might need more) 
  • 1 teaspoon oil 
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic. Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour. When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles. Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook.

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Cinnamon Apple Chips/ Apple Sauce

There are so many ways to make Apple Chips and they are so simple! With apples in season this Fall we are loading up on apple snacks and treats! Making these treats is really easy when you have an apple peeler (see below). One of my favorite kitchen gadgets!

To make apple chips you peel and thinly slice apples.
You can bake or dehydrate these. If you have a dehydrator expect to leave the apples in for over 24 hours. To bake lay the chips evenly on a baking sheet and set the oven at 175. Bake for 1.5 to 2 hours. Sprinkle with cinnamon and/or sugar to add flavoring. They are also great plain.

To make apple sauce take the peeled apples and put them in a pot with around 1/4 cup of water. (This amount will vary depending on how many apples you are using.) Add brown sugar and/or cinnamon to taste. Heat the pot to a boil. Lower the heat and allow the apples to cook. I love using my potato masher to then mash the apples in the pot. Remove from the heat and allow to cool. Add sugars if the taste is not to your liking. You can also make crockpot applesauce

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Simple Homemade Pancake Syrup

Chicken and Sauerkraut: FREEZER recipe

Beet Chips
Before you begin making beet chips be sure to get rubber gloves! My fingers were stained red from cutting the beets. :) The good news is that it is fairly easy to wash off.
This recipe was inspired from one of Martha Stewarts recipes.
  • Slice up desired amount of beets.
  • Keep slices as thin as possible.
  • Cover both sides of the beet slices with extra virgin olive oil (I used a paper towel to wipe on the oil- to ensure an even coat.)
  • Preheat oven to 350.
  • Layer beets on cookie sheet.
  • Bake for 20 minutes or until crispy.
  • These were surprisingly yummy as-is. I might add a pinch of kosher salt next time.


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