In The Kitchen With Christ

Spending the day picking fruit with my honey!

🌰🥜🥥Want a guilt free granola? Try this! 1 1/2 cups chopped nuts of your choice, 1 1/2 cups oatmeal, 1/2 cups unsweetened coconut flakes, 3 Tbs coconut oil, 3 Tbs honey, 2 tsp vanilla or almond extract. Mix honey, coconut oil and extract and warm over a medium heat just until melted and combined. Mix all ingredients together and place on a rimmed baking sheet. Cook for 1 hour and 15 minutes at 250 degrees. Cool completely and crumble to desired consistency. Serve with yogurt or can be eaten alone.

🥕🥕🥕🥕Yummmm, creamy carrot soup! My husband and I eat soup every Sunday evening in the winter… we call it Souper Sunday!🍲🥣🍜
Carrots are inexpensive and very good for you.☺️This soup is made of carrots, chicken stock, fresh thyme and onions. Cook it all together, add a little cream and blend it all together until it is smooth and creamy.
I am lucky enough to have a Vitamix blender so if made it easy and smooth.

It’s National English Toffee Day! This is such a decadent treat, and it only has five ingredients and you all have these in your pantry. Get a candy thermometer, available at any store that sells kitchenware and you are on your way.
My recipe has no 🌰 nuts because I made this for my students and we have somebody with a nut allergy. But you could add chopped almonds to the top before the chocolate sets to make it even more special.

https://honestandtruly.com Try the recipe from Honest and Truly and you won’t be disappointed!

When my husband Adam and I were in high school, one of our favorite lunches from the cafeteria at Triton Regional High School was Chicken Noodle Soup served with Peanut Butter Muffins. I set out to find a recipe for these muffins that I could make at home. I stumbled across a recipe for a Peanut Butter Bread. I made the bread and I was suddenly transported back to my high school days.
It is a dense bread packed with peanut butter flavor. It is the perfect accompaniment to homemade chicken noodle soup.

Peanut Butter Bread



4 cups flour
½ cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 cup peanut butter (smooth or crunchy)
2 eggs, beaten
1 ¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

1. Combine flour, sugar, baking powder, and salt. Mix until combined.
2. Using a pastry blender or two forks, cut peanut butter into flour mixture. Continue until peanut butter is evenly distributed throughout flour.
3. In a separate bowl, mix together eggs, milk, lemon zest, and lemon juice.
4. Pour liquid mixture into flour mixture and mix only until combined.
5. Prepare large loaf pan (grease or use pan spray) and pour mixture into pan.
6. Bake 60 to 75 minutes at 350° until toothpick inserted into center comes out clean.
7. Let rest for about 10-15 minutes before cutting with a serrated knife.

My favorite way to eat potatoes is to have homemade chips. 🥔 They are super easy to make. Use russet potatoes to make the best chips. Slice super thin and deep fry until brown and crispy.