Sass Mouth Biscuits {VEGAN}

Fluffy “Buttermilk” Biscuits baked to perfection. Enjoy!

Makes 5-10 biscuits

Prep Time: 15 minutes

Cook Time: 15-20 minutes
2 cups self-rising flour
1 tablespoons sugar
1/2 teaspoon salt
1/3 cup chilled vegan shortening, cut into pieces
1 teaspoon vinegar
1 cup cashew milk (unsweetened)
4 tablespoons melted vegan butter

Cut 1/3 cup of vegan shortening into tiny pieces and put in freezer to chill for about 10 minutes.

Measure the Cashew Milk into a glass measuring cup and add 1 teaspoon of vinegar. Stir until blended and set aside.

Preheat the oven to 425°F and position the oven rack slightly below the center of the oven. Lightly butter/flour a brownie pan, a round cake pan, or cast-iron skillet.

In a large mixing bowl, whisk the flour, sugar and salt. Add the shortening to the flour mixture. Using a pastry cutter, snap the pieces of shortening until the shortening pieces resemble little pebbles in the flour. Make a well in the flour mixture and pour in the cashew milk. Using a fork or spatula, fold in the flour and turn the dough until the dry ingredients are moistened and the dough resembles cottage cheese.

Sprinkle the rolling surface with flour. Turn the dough out onto the surface and sprinkle the top with flour. Sprinkle some flour onto your hands to prevent the dough from sticking.  Dip a 2-inch biscuit cutter into the flour and cut out biscuits, ensuring you do not twist the cutter.

Place the biscuits in the pan, sides slightly touching. Brush the tops of the biscuits with melted butter and bake for 6 minutes. Rotate the pan 180°. Bake an additional 9-14 minutes until tops are a golden brown.  Remove from the oven and brush the biscuits again with melted butter. Best served warm right out of the oven!




Power Breakfast Cookies {Gluten Free}

These easy, no bake cookies are a healthy way to start your day right with a punch of energy. They are refined sugar free, low mess, and high protein.


4 cups gluten free rolled oats

2 tsp cinnamon

pinch sea salt

1 scoop protein powder (optional)

1 cup smooth nut butter of choice (I used peanut butter)

1 cup honey  (can sub for brown rice syrup/agave/maple syrup)

1/2 cup pumpkin seeds

1/4 cup raisins

1/4 cup mini semi-sweet chocolate chips

1/4 cup chia seeds

1-2 T unsweetened coconut flakes

Maple Bacon Pancake Muffins

Prep Time 10 minutes

Cook Time 15 minutes

Decorate Time 10 minutes

Total Time 35 minutes

  • 3 c. flour
  • 2 Tbsp. sugar
  • 2 Tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 2 c. milk
  • 1/2 c. maple syrup
  • 1/4 c. oil
  • 2 tsp. vanilla

Frosting and Garnish

  • 6 slices cooked bacon for garnish
  • 2 sticks of butter
  • 3 1/2 c. powdered sugar
  • 1/4 c. maple syrup


  1. Combine dry ingredients in a medium mixing bowl; set aside.
  2. In a separate bowl, combine beaten egg, milk, maple syrup, oil, and vanilla.
  3. Pour egg mixture into dry ingredients and stir to combine.
  4. Spoon batter into greased muffin tins, filling each tin 1/2 full. (they will rise/peak)
  5. Bake at 400 degrees for 15 minutes or until golden brown.
  6. Allow to cool to room temp before frosting.
  1. Put the butter in your stand mixer with whisk attachment and whip for 30 seconds.
  2. Add powdered sugar 1 cup at a time, scraping sides between each addition and whip until incorporated. Increase speed from Medium to High
  3. Add the syrup and whip for another 30 seconds on high. Frosting should be light and fluffy
  4. Chill frosting in the refrigerator for 5 minutes before frosting muffins.
  5. Garnish with Bacon pieces

Pancake (1)

Fast Crust Pizza

This is a pretty fast and easy recipe that you can make during a busy week and the kids will love it.


1 Tablespoon Active Dry Yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all purpose flour

2 Tablespoons olive oil

1 teaspoon salt

2 Tablespoons corn meal


Pizza Sauce




Preheat Oven to 450F

In a 2 Cup Glass measuring cup (or small bowl) dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a separate bowl stir in flour, salt, and oil until well blended. Mix in the yeast mixture and beat until smooth. Cover with a towel and let rest 5 minutes.

While the dough is resting, I go ahead and get my pizza sauce, toppings, and cheese ready.

Turn dough onto a lightly floured surface and pat/roll into a round circle. Transfer pizza dough onto a lightly greased pizza pan or stone that is lightly sprinkled with corn meal.

Spread your sauce evenly around the crust. Add your favorite toppings and cheese.

Baked in oven for 15-20 minutes. Allow pizza to cool about 5 minutes before cutting slices and serving.


3 Bean Chili & Cornbread Waffles

This is a savory, hearty dish that will warm you up on a cold rainy day.

This can also be made vegan friendly

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Chili Ingredients

1 onion, chopped

1 green bell pepper, chopped

1 Tablespoon Vegetable Oil

4 Tablespoons minced garlic

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can Rotel (or 1 15 oz can diced tomatoes & 4 oz can green chilis)

6 oz tomato paste

2 cups vegetable broth

1 Cup Salsa

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon fajita seasoning

Chili Directions

Sautee onion and bell pepper in oil on medium heat about 6-8 minutes. Add minced garlic and sautee for 30 seconds more.

Transfer veggies to stock pot. Add broth, beans, rotel with juice, tomato paste, salsa, and seasonings. Bring to a light boil. Cover and reduce heat to low. Simmer on low for about 10 minutes.

While Chili is simmering, let’s mix up the waffle batter

Waffle Ingredients

2 Cups Whole Milk

1 teaspoon Vinegar

1 1/2 Cups Corn Meal

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

1/2 teaspoon Salt

2 Tablespoons Sugar

1/4 Cup Vegetable Oil

Waffle Directions

Pre-heat waffle iron

Measure milk and add vinegar, set aside.

In a large mixing bowl, add cornmeal, flour, baking powder, salt, sugar and mix until blended. Make a well in the center of the dry ingredients.

Add milk and oil into the well. Mix batter until smooth.

Using a 3/4 measuring cup, pour batter onto center of waffle iron

and cook according to directions. (I cooked mine about 6 min each)

Serve waffles topped with chili and your favorite toppings

such as shredded cheese, sour cream, or green onions.





Autumn Squash Soup

“Her pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.”
-Jane Austen, Persuasion

Prep time:  10 mins

Cook time:  1 hour and 30 minutes

Serves: 4-6
  • 1 butternut squash, divided 2 cups
  • 2 Tablespoons of olive oil
  • 1 onion, chopped
  • 2 Cups pumpkin puree
  • 2 Cups chicken broth (or vegetable stock)
  • 1 Cup apple cider
  • 2 teaspoons of garlic salt
  • 1 teaspoon of pepper
  • 1 teaspoon of sage
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry
  • 2 teaspoons liquid smoke
  • 2 teaspoons Worcestershire
  • 1 Cup heavy cream

Optional Toppings: roasted pepitas, onion straws, smoked cheddar cheese


Preheat Oven 450

Roast Squash (30 minutes baking, 30 minutes cooling)

  • Cut the butternut squash in half. Remove the seeds and pulp. Spray with Olive Oil or Drizzle Olive Oil on the squash.
  • Line a flat baking pan with aluminum foil and lay squash face down on the pan
  • Bake in the oven for about 30-45 minutes until squash is tender with fork
  • Remove from oven and allow to cool for about 30 minutes
  • Peel skin from squash
  • Add squash to food processor and pulse until it becomes smooth. Set aside butternut squash puree

On the stove top (5 minutes prep, 15 minutes cook time)

  •  Heat a couple of Tablespoons of olive oil in the pan and added chopped onion. Sautee onion for about 5 minutes until soft.
  • Add sauteed onion to food processor and pulse until smooth.
  • In soup pot, add 2 cups butternut squash puree, onion puree, 2 cups pumpkin puree,  broth, apple cider, and seasonings
  •  Bring to a low boil on medium heat. Cover and reduce heat to low. Simmer for 10 minutes
  •  Stir in  heavy cream and remove from heat
  • Add your selected toppings and enjoy!

Tip: When I have a little extra time on my hands, I’ll go ahead and roast the squash a day or 2 ahead. And then keep the puree refrigerated until I am ready to make the soup. Once the squash is ready, this is an easy 15-20 min dinner to make during the work week.


Huli Huli Chicken

Prep time:  5 mins, plus 5 hours to refrigerate marinade

Cook time:  10-15 mins on the grill

Total time:  20 mins
Serves: 4



  • 1 Cup Brown Sugar
  • 3/4 Cup Soy Sauce
  • 3/4 Cup Ketchup
  • 1/3 Cup Wine (or chicken broth)
  • 2 Tablespoons Garlic, minced
  • 2 teaspoons ginger
  • 1 pound chicken thighs (I used boneless/skinless)


  •  Put all marinade ingredients and meat in a large ziplock bag and refrigerate for 5 hours. 

Veggies/Fruit Kabobs

  • 1 Onion, sliced thick
  • 1 Green Bell Pepper, sliced thick
  • 1 Pineapple, Skin/middle removed & cut into thick chunks. (Reserve 1/2  pineapple for Pineapple Upside Down Cake)
  • 1 wooden skewer


  •  Slice the onion and bell pepper, pineapple in thick slices. Assemble onto wooden skewer.
  • Drizzle with olive oil



  • Drain and discard marinade from Chicken.
  •  Grill the chicken until cooked through. About 7 minutes each side. Set aside and let rest about 5 minutes before serving.
  • Grill the vegetables/fruit until tender, turning frequently, about 10 minutes
  • Serve Chicken over Coconut Rice with Grilled Kabobs

Huli Huli Chicken (3)Huli Huli Chicken (4)

Huli Huli Chicken (1)Huli Huli Chicken (2)