Peanut Butter Blossoms

Recipe from: Katie, (original source unknown at the moment)

These are not gluten free, so I can’t tell you if they’re any good. I didn’t make them, either. But they look good (maybe that’s just because I’m hungry right now), and I feel like adding a recipe. So here we are. 


  • ½ cup butter
  • ½ cup peanut butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1-¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • Milk chocolate kisses


In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium speed 30 seconds. Add the ½ cup sugar, brown sugar, baking powder, and baking soda. Beat till combined, scraping the sides of bowl. Beat in egg, milk, and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Shape dough into 1-inch balls. Roll the balls in the ¼ cup sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree oven 10 to 12 minutes or till edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center. Transfer cookies to a wire rack; let cool.


Macanaccady Tortilla Soup

Recipe from: me

Recently there was a night where Katie was assigned to make dinner, and though she had some chicken thawed, there was virtually nothing in the house to make a dinner out of. It was late and she was begging for my advice and feeling overwhelmed, so I helped her scrounge around the kitchen and pantry for inspiration. We had a few old corn tortilla shells, which gave me the inspiration for tortilla soup. So we peeked in every nook and cranny to find suitable tortilla-soup-ish ingredients. Katie was afraid this stuff was going to be a bizarre failure. See, in our house, we tend to be recipe folk. Making things up isn’t usually something we do. That’s why this felt like such a grand adventure to us. We bestowed upon our concoction the title “macanaccady” in reference to one of LM Montgomery’s stories. “Wilson has some fancy name for it, but I call it macanaccady. Anything I can’t analyze in the eating line I call macanaccady and anything wet that puzzles me I call shallamagouslem. ”

Well, our macanaccady turned out beautifully! I actually loved it. So did Katie. So did our Dad. And nobody else complained or seemed to think it was weird. And the tortilla strips were amazing things, because they stayed crunchy during the entire consumption of a bowl of soup. I definitely intend to make this stuff again.


  • 3 chicken breasts, cut into cubes
  • 1 tsp. cumin
  • 1/2 tsp. chili powder
  • 1 onion
  • 3 cloves garlic
  • enough chicken broth to fill a pot up to the desired level
  • 1 can black beans
  • 1 can Mexican-style diced tomatoes
  • 1/4 cup salsa
  • 1 tsp. oregano
  • 1 pinch red pepper flakes
  • 1 pkg. taco seasoning
  • 1-2 tsps. salt
  • freshly ground black pepper
  • 1 tsp. lime juice for soup
  • 1 tbsp. lime juice for tortilla strips
  • 1/2 stick melted butter
  • 1/4 tsp. chili powder
  • 1/2 tsp. salt
  • 1/2 pkg. corn tortillas
  • shredded cheddar cheese

(Haha, we certainly used a lot of ingredients for having “nothing in the house”)


Stirfry the chicken in the cumin and 1/2 tsp. chili powder. Set aside.

Dice the onion and saute until translucent, then crush and add the garlic. Allow to cook for one minute to get the better edge off the garlic. Move the onion mixture to a large pot and fill with desired amount of broth. Season with the salt, pepper, taco seasoning, oregano, red pepper flakes, and 1 tsp. lime juice. Add beans, tomatoes, salsa, and cooked chicken.

Meanwhile, using a clean pair of kitchen scissors, cut the tortillas in half, than cut each half into strips. Put the strips in a large bowl and pour the melted butter on top. Season with salt, chili powder, and lime juice. Toss to coat. Spread out thinly on two cookie sheets. Bake at 375 degrees for intervals of ten minutes, rotating the pans each time and stirring the strips. Shorten the intervals to five minutes toward the end, and cook until just slightly golden brown and crispy.

Bring the soup to a boil, then reduce to a simmer and allow the flavors to stew for as long as you have the patience. Serve by itself or over brown rice if desired. Top with cheese and tortilla strips.

Zucchini Muffins

Recipe from: me, altered from a recipe from the Everyday Paleo blog


  • 1 zucchini
  • 1/4 cup xylitol
  • 1 1/2 tsp. cinnamon
  • 1/4 cup chopped walnuts
  • 1 cup blanched almond flour
  • 2 large eggs
  • 1/4 tsp. baking soda
  • 1/2tsp. apple cider vinegar


Preheat the oven to 350 degrees. Stir together the dry ingredients in a medium bowl. Set aside. In a large bowl, blend the eggs, xylitol, and vinegar. Stir in the dry ingredients. Add the chopped walnuts and grate the zucchini, peel and all, over the batter. Stir until just combined. Spoon the batter generously into paper-lined muffin cups. There will probably only be enough batter to make 6-9 muffins, depending on the size, so remove the extra muffin liners and fill those empty spaces with a little bit of water. Bake the zucchini muffins for 20-25 minutes, or until a toothpick inserted comes out clean.