Caramel Apples!

I love walking into chocolate stores and seeing their HUGE caramel apples on display.  They just make my mouth water!  About 3 years ago, I learned how to make them and decided to share with my mom and sister.  We were in a hotel and made 2 dozen of them... Yes that is probably not the best place to make them... but it makes for GREAT memories.  This is my daughter the first time we made them.... AS HAPPY as can be eating the leftovers in the bowl.

Here is our first attempt!  

 
I have come a long way since then but I still love making them.  I have probably made hundreds!

Since the allergy thing, it is a little more difficult to make them since all the store-bought caramel has corn in it.   I decided to make my own caramel and it is ALOT cheaper, and in my opinion tastes a lot better!

Caramel

1/2 cup white sugar
1/2 cup butter
1/2 cup brown sugar
1/2 cup Eagle Brand Milk (sweetened condensed milk)

Melt butter and add the rest of the ingredients over medium heat.  Allow to boil for 10 min or until when you stick a spoon in and let it drizzle it is the consistency of pancake batter.  Insert sticks into tops of washed apples and dip into warm caramel.  Put on wax paper and place somewhere cool.  In the mean time melt chocolate.

The easiest way is to just melt some in a baggie, cut very small tip off of the bag and pipe squiggles onto the caramel apple.  You can see that I have dipped them in chocolate and covered with candy, nuts, etc.  I think the most popular one I have done is dipped in white chocolate and then sprinkled with cinnamon and sugar.  Happy Fall!!!!

FALLing for Salad

I LOVE SALAD!  I used to hate it... but then one day I became a grown up and now I love them.  

Most kids don't like salad, but for some reason my kids like it... they actually in reality probably like the dressing more than what is underneath it but hey, who doesn't!

My mother in law introduced me to what they call poppyseed salad.  I LOVE it.  It is probably one of my favorite salads.  So I took the basic idea of the poppyseed salad and added peaches... because after all peaches so much more delicious right off the tree!

Peach, almond, bacon Salad

3 small heads romaine lettuce, washed and chopped

1/2 small red onion sliced into thin strips

2 large ripe peaches sliced and cut into cubes

1 cup cinnamon & sugar almonds (recipe below)

4 strips bacon, cooked and crumbled

1 Bottle Brianna's Homestyle Poppyseed dressing or homemade dressing (recipe below)

Add all ingredients and enjoy!  The bacon and almonds get soggy if left over night so if you want to quickly put it together make all ingredients and store in individual containers.  Right before serving put all together!

I love this salad because it can be a side with a meal or you can add chicken breast and it becomes a full dinner salad.  

Cinnamon & Sugar Almonds

1 cup slivered almonds

1/2 cup white sugar

1 tsp cinnamon

Add all ingredients into shallow sauté pan.  Cook on medium heat until sugar melts.  Pour onto greased cookie sheet and spread out so very few are touching each other.  Let cool and then break big clumps into smaller ones.

You can also replace the peaches with strawberries & apples, strawberries & pears, grapes, mandarin oranges.  They all turn out yummy!

If you don't want to go to the store for the dressing here is a homemade version of poppy seed dressing that is FABULOUS!

Salad Dressing

1 Cup sugar

2 tsp dry mustard

2 tsp salt

2/3 cup red wine vinegar

1 1/2 cup Canola oil

2 tsp poppy seeds

Mix all ingredients except for oil and poppy seeds.  Mix in blender then slowly add oil while blender is on low.  Mix in poppy seeds at the very end.  This usually makes double what you would need to do for the salad... but its always nice to have on hand and lasts for a long time.

There's not corn in that...

Every time someone finds out my kids are allergic to corn, they immediately are confused.  They think, thats just no corn on the cob during the fall time.  If that was all then my life really would be a lot simpler.  Then I start listing all the other forms corn takes in foods and they begin to realize it isn't just a simple fix.

Today I thought I would post some common ways that corn is labeled because yes, it is a little confusing!

Corn Starch
Corn Syrup
High Fructose Corn Syrup
Glucose Syrup (This can be from wheat as well)
Maltodextrin (can be tapioca, potato and some others but most commonly corn)
Dextrose (this also can be from other sources)
Modified Food Starch
Powdered Sugar
Baking powder
Corn oil
Corn flour
Xanthan Gum

Of course these aren't all the ways but these are the ones that my kids react to the most.  You may be like me and be surprised that baking powder and powdered sugar contain corn.  It is because they are made with corn starch.  So yes, even if you make it homemade, and you didn't put any corn in, it can contain corn.

Because growing up with an allergy is hard at times, I have had to become really creative so that my kids don't feel left out.  I'm not saying that having a replacement is perfect but it sure helps out a lot!

How do I make it corn free when it calls for something so important as baking powder?  Luckily on the internet there is so much information about substituting.  The best thing I have found is

Baking Powder

1 tsp baking powder = 1/2 tsp baking soda + 1/2 tsp cream of tartar

If you need more than 1 tsp

2 tsp baking powder = 1/2 tsp baking soda + 1 tsp cream of tartar + 1/2 tsp starch (tapioca or potato)

This has worked for my family perfectly.  If you have more than 1 tsp baking powder be sure to add the starch or your baked goods will look like volcanos... SUNK in the middle.  I have also found out that if you add an extra egg to baked goods with more than 1 tsp baking powder, it helps with the structure as well.

Powdered Sugar

1 cup white sugar + 1 tablespoon Tapioca or Potato starch = 1 cup powdered sugar

Add all ingredients into a magic bullet, blender etc and keep on high for 1 min.  Easy as pie!

You can also buy powdered sugar without corn but it is pretty expensive.

I love being able to make things at home for my kids because I know what is in them.  Yes it is more work than opening a package from the store, but it also helps them be aware of what they can and cannot eat so when they get older, it will be a lot easier.

If anyone would like any help with coming up with recipes/ substitutes for common foods, my next post will be common foods corn is found in and what brands don't contain corn.  Enjoy and Happy baking!

Green Chili Cheese Chicken Roll ups

For those of you who know me, know that I LOVE fall because it is chili roasting time.  Every year my family would get a bushel of Anaheim chili peppers, have them roasted, and then freeze them for the rest of the year.  We would all sit around the table peeling chili's... it just brings back good ol' memories.

In my garden this year, I grew ALOT of peppers.  Well they were finally ready to pick and I was
so excited to roast them.  We usually just use them chopped in Mexican food dishes but this time I wanted to make something that we could eat them whole...

You can buy Anaheim chili's at the grocery store and roast them for this dish... Here's how.

Wash chilis and lay on cookie sheet.  Place in broiler (500 degrees).  After about 3-5 minuted the skins on the chili's start to bubble and almost pop.  Turn chili's over and repeat in broiler.  

After the skins have bubbled on the other side, remove from oven and place in ziploc bag for 5 minutes.  This steams them so the peels come off easy.  Remove from bag and peel off stem, seeds, and peel.  You can dice them and use in other dishes or use them whole like this.

Green Chili Cheese Chicken Roll ups

2 large chicken breasts
4 anaheim chili peppers
4 slices of sharp cheddar cheese
Garlic, Salt & Pepper

Cut chicken breast in half.  Pound all 4 pieces until they are 1/4 inch thick.

Season chicken with garlic powder, salt and pepper.   Lay roasted, peeled, whole chili on top of Chicken Breast and lay cheese on top of chili.

Roll up and Season outside of chicken with salt and pepper.  Lay in hot skillet until browned.  Turn over and then stick into 400 degree oven for 15-20 min to cook the inside of the chicken.  Makes 4 servings.  Enjoy!

Gluten Free Banana Bread

Yes, it has been a wild month.  Yes, I'm still alive.  No, I haven't updated my blog, BUT I have been stock piling so I could have things to add.

I don't know about anyone else, but I can never seem to get all the bananas eaten before they are brown and mushy.  I have already shared with you a grain free peanut butter and banana muffin, but for those of you not interested in peanut butter, this banana bread is super moist and yummy.

I have actually made this one at least once a week (12 muffins lasts him quite a while) for the past month.  My son wakes up every morning asking for muffins... Yes he is in love!

GF Banana Bread

2 ripe bananas
2/3 cup sugar
1/2 cup applesauce
2 eggs
1 tsp cinnamon
1 tsp vanilla
1/2 tsp guar gum
1 tsp baking soda
1/2 tsp cream of tartar
1 cup GF flour

Mix together bananas, sugar, applesauce, vanilla, and eggs.  Blend until smooth.  It will be a very wet batter.  Mix cinnamon, guar gum, baking soda, cream of tartar, and flour and add all at once to wet ingredients.  Let sit for 10-15 min.  (America's Test Kitchen recommends letting recipes that have a lighter texture sit to rehydrate the flour better.  Although this is not a America's test kitchen recipe, when I let the mixture sit, it makes a less grainy texture.  This isn't a required step, but it can help improve texture :)

   I make mine in a square muffin tin at 350 degrees for 18 minutes. It will make 12 large muffins, or 15 regular muffins.   The last time I made this we put mini chocolate chips in the batter and it was super yummy!  As you can see from the picture... he was in heaven.

Gluten Free Chocolate Chip Cookies

Last night we had a pool party with our neighborhood.  We all brought dinner and then a dessert to share with everyone else.  There are a few people that are gluten free so I wanted to make something they could all eat along with my son.  I always take something my kids will be able to eat... especially at parties so they don't feel left out.

Chocolate Chip Cookies

1/2 cup butter or margarine
1/2 cup brown sugar
1/4 cup white sugar
1 egg plus 1 egg white
1 tsp vanilla
3/4 tsp baking soda
1 cup Gluten free flour (I use the America's Test Kitchen blend Click here for the recipe)
1/4 tsp guar gum
1/2 cup chocolate chips

Beat sugars and butter on high until fluffy.  Add egg and egg white and beat until smooth.  Add vanilla and baking soda.  Mix Gluten Free flour and guar gum together and then add to butter mixture.  Add chocolate chips and scoop by spoonful onto cookie sheet.  Bake at 375 for 9 minutes.

They turned out really soft and moist but didn't spread... always a plus!  If you bake the whole batch and then freeze the baked cookies they turn out really good and last a long time... especially if you only have 1 a day!  Enjoy!  (makes about 2 dozen)

You can also replace the vanilla with peppermint flavoring to make mint chocolate chip cookies... a favorite at our house.

Menu for the Week

I know it has been awhile since my last post.  Here is our menu for the week.  Enjoy!

Monday
Stuffed Peppers, cooked carrots

Tuesday
Honey Lime Chicken Enchiladas, edamame

Wednesday
Spaghetti Green Beans, 

Thursday
Breakfast for dinner, (GF and regular french toast, sausage)

Friday
Black bean and Salsa Chicken- Crockpot, fruit

Stuffed Peppers

Growing up my mom always made amazing stuffed peppers!  They were always moist, never soggy, great flavor... Well I must not be as good of a cook as her because every time I have attempted them, they turn out mushy, dry, and well bland.  It wasn't until shopping the other day when I came across some Anaheim Chili Peppers that were HUGE that I thought, those would make amazing stuffed peppers, Mexican Style!



Anaheim Stuffed Peppers (makes 4)

1/4 cup chopped onion
1/2 pound ground beef
1 tomato diced
1 can black beans, drained
1/2 cup cheese
Salt, Pepper, garlic
4 Anaheim Chili Peppers, Seeded and deveined (see picture)

Saute onions in oil or butter.  Add ground beef and season well with Salt, pepper, garlic.  You can also use taco seasoning here if you want. (I noticed that I had to over season just a little bit in order to get the best flavor once it was inside the Chili)  Add diced tomato and black beans and remove from heat.

While the meat mixture is cooking, seed and devein the peppers.  If you want a little extra heat, add some of the seeds back into the meat mixture.  Put some cheese in the bottom of the pepper.

Add meat mixture and then add some grated cheese on the top.  Stick in 400 degree oven for 20  minutes or until the pepper still has a little crunch but not soggy.

A couple of variations that I thought would be wonderful...

Bacon... After stuffing the pepper wrap bacon around and cook until bacon is crunchy on the outside

Tortilla... After taking out of the oven, wrap in a warm tortilla (you can use corn, or homemade) for a burrito

Guacamole... Add a dollop of guacamole and sour cream on top.

Smother... Make a green chili sauce and smother it.

Fish Tacos

When I was little, we ate tacos almost once a week. Now that I am the one fixing the meals, we have tacos almost every week.   OUR FAMILY LOVES MEXICAN FOOD!  About 6 years ago, I traveled to Mexico and first heard of fish tacos.... Just the thought of them sounded awful!  Then about 2 years ago, I decided I would take the plunge and try them.  WOW!  What more can I say, I'm hooked.  It just so happens that they are also Gluten free... perfect way to change up the chicken breast with rice and vegetables.  You can also make them corn free by putting them in a normal tortilla.  Your choice!

Fish Tacos

1 pound fresh tilapia
2 tbsp lemon or lime juice
Salt, Pepper, Garlic, onion powder
Dash of ground chili pepper

Cabbage (I usually buy the coleslaw mix)
1/4 cup mayo or miracle whip-- Veganese (for those dairy free)



2-3 tbsp Sriacha  (its in the asian aisle, but has the most amazing flavor!)
Avocado
tomato
1 lime
Tortillas

Season tilapia with salt pepper, garlic and onion powder.  Sprinkle chili pepper on... We like ours spicy so we add more than most people do.  Cook on high heat for 4-5 minutes covered.  Flip over and add lemon or lime juice to get all those wonderful flavors off the bottom of the pan.  Cook for another 4 minutes uncovered.  When fish is cooked through (it will flake) shred with a fork until small chunks remain.

Mix together 1/2 bag of coleslaw cabbage, 1/4 cup may or miracle whip, sriacha, salt pepper.  Again, we like ours spicy so we usually add a little more as you can see by the picture.

Place meat in tortilla top with slaw.  Add avocado, chopped tomato, and squeeze a wedge of lime.  SO TASTY!!

What's a s'more, without the marshmallow?

When we first discovered that my daughter had a corn allergy, we thought, oh thank heavens it isn't as bad as wheat... What we didn't realize is that although she can eat more than if she had wheat, but it is NEVER labeled.  That means double duty every time I go to the grocery store.

The other night we wanted to make s'mores.  My kids were so excited because lets face it, what kid doesn't like marshmallows?  I researched a little bit and found a few recipes.  I combined a couple of them and came up with this...

Homemade Marshmallows

2 packets unflavored gelatin (we used Knox)
1/2 cup water
2 cups sugar
1/2 cup water
1 1/2 tsp vanilla

Mix 1/2 cup water and gelatin in small bowl.  Let set. (this part looks SO gross... its just turns into a goo)

Meanwhile, in a medium sauce pan add sugar.  Pour water over sugar and turn on the heat.  DO NOT STIR...  (You are making what is called invert sugar, if you stir it, it becomes crystally, and makes stiffer marshmallows)  Bring to a boil until all sugar is dissolved.

When it is dissolved add gelatin mixture and remove from heat.  Add vanilla.  Place in stand mixer and mix.  It usually takes about 10 minutes in a mixer.  At first you may think the brownish colored water will never take shape and then all of a sudden it starts getting bigger and bigger and whiter and whiter.

Once stiff peaks form, turn off mixer and spread marshmallow fluff into a 9x9 pan greased and then coated with Tapioca Starch.

Let cool for an hour in the fridge and then cut marshmallows into shapes.  After cutting each one roll in tapioca starch so they will not stick to each other.

My favorite movie growing up was the Sandlot, so I close with a tribute to the one who made everyone love s'mores.

First you take the Graham... You stick the chocolate on the graham.  Then you roast the mallow.  When the mallow's flaming you place it on the chocolate and cover it with the other end.  Then you STUFF.

As for Graham Crackers we use the Smoreables for the Gluten Free kind and the Keebler or Winco brands for the Corn free.  ENJOY!

Salsa and Black bean Shredded Chicken & Gluten free tortillas

In our house, Mexican food is a staple.  We have it at least twice a week!  We just love it!

I came across a slow cooker recipe for Black bean and Salsa Chicken that I really really liked and have used on many occasions, but wanted to change it a little to fit our pantry a little better.

Salsa and Black bean shredded chicken

1- 14 oz can crushed tomatoes
1- 7 oz can chopped green chilies
1/2 tsp ground arbor chili
1 tsp salt
1/2 tsp pepper
1 tsp garlic
1/2 onion chopped
1- 14 oz can black beans
2 chicken breasts

Add all ingredients to crock pot and cook for 4 hours on high or 6 hours on low.  Once cooking is completed, shred chicken with 2 forks.  Serve over rice or in a tortilla with sour cream etc.

For this one I cooked in the crock pot but didn't have enough time for the chicken to finish cooking, so I cooked the last 20 min on the stove top... hence the pictures in a pan. Also the first picture doesn't have the beans in it because my son cannot have them.  I usually take his chicken and sauce out and then add the beans for the rest of us.


Along with this, I made homemade tortillas... something I absolutely love.  Most cookbooks have a regular flour tortilla, so I decided to make non corn tortillas for my little guy to have.  They turned out pretty good!

Corn free Flour Tortillas

1 tbsp shortening
1/2 tsp salt
1/2 cup warm water
1/4 tsp soda
1/8 tsp guar gum
1/4 cup gluten free flour blend from America's Test Kitchen-  Recipe Here

Mix shortening, salt, warm water, soda together. Mix flour and guar gum together and add to the water mixture.  Mix until it forms a ball. Separate into 2 sections.  Spread tapioca flour on counter an roll out into a circle.  Place on hot dry skillet (about medium heat) until it starts to brown.  Turn over and then ENJOY!

I noticed that the dough was super soft and would tear easily.  I used a spatula to move it from the counter to the pan and it worked a lot better than picking it up with my hands.

Dinner Menu for the week

I am just getting around to putting this on, but here is our menu for the week!

Friday
Costco hot dogs (gluten and Corn free!!)

Saturday
Homemade Pizza

Monday
Beef and Bean burritos/carrots
(can use corn tortillas for GF, or just eat inside mixture)

Tuesday
Zucchini Boats (Recipe Below)

Wednesday
Homemade French Toast
(Gluten free bread recipe to follow)

Thursday
Crepes with Chicken and peppers

Zucchini Boats

It has been a few days since my last post... Sick kids + no sleep = one tired mama.  But we are finally over it YEAH!!

It is summer and I love to garden.  Yesterday we went to our garden and picked our first Zucchini of the season!  I was so surprised that they were all ready to pick!  I made this recipe because I love all the vegetables from the garden and especially in the fall we eat ALOT of this.  Probably more than my husband would like.  Oh well... its just one season a year we get to eat it.  And besides, what is more fun that eating a boat?

Zucchini Boats

2 small zucchini
1/2 pound Italian Sausage
1/2 onion, diced
1/2 bell pepper, diced
1 tomato
2 eggs
Garlic Salt
Pepper

Cook sausage along with peppers and onions until sausage is browned.  Add diced tomato, salt and pepper.

Cut zucchini in half lengthwise and scrape out seeds into sausage mixture.  Remove from heat.

Crack 2 eggs into a mixing bowl and mix with fork.

Add sausage mixture and stir.  Fill zucchini halves with mixture and bake at 450 degrees for 20 min or until zucchini is tender.

Ta Dah!!!

America's Test Kitchen... My new friend

About 2 years ago my sister gave me a cookbook compiled by America's Test Kitchen.  They have a TV show where they basically have figured out the science behind cooking.  They test out how different ingredients make the recipe turn out.  Let me just say I have tried so many of their recipes... and every single one has ALWAYS turned out perfect.

Well when allergies came into view, I didn't use it as much because I basically went back to the basics and well, I was in survival mode.  About 3 months ago, I got an email from America's Test Kitchen saying they just produced a new cookbook... A GLUTEN FREE one!  As excited as I was, I wasn't to hopeful that the recipes wouldn't contain corn, or oats, or beans...  Another frustration I have with most Gluten Free cookbooks is each recipe calls for 10 different flours, some hard to find, and then you try it and it tastes like cardboard.  Lets face it, I really don't like very many Gluten free cookbooks.  Well, I decided to check it out anyway and to my surprise this was different.  They developed their own flour blend, that they use in ALL their recipes.  Some contain others in addition, but for a majority, they use their own blend, AND ITS CORN & OAT FREE!

I told my husband and my sister that that is what I wanted for my birthday.  About a month ago in the mail, Happy Early birthday to me, came the cookbook!  Thanks sis!

I bought all the flour to make their "blend" which cost me a grand total of $9 to make 9 cups, plus I had extra flour left over to make another batch.  Not to bad considering the price of most blended flour these days.  Also in the book it suggests 2 other types of flour blends that will work with their recipes.  It explains if you use this kind of flour how it will turn out and how if you use the other, it might have a different texture.

It has been so exciting to try their recipes.  I love the why's behind the cooking.  I have found that as I have been doing my own recipes, I will say, oh this needs more structure, I will add extra of this or I should beat the egg whites first to help it stay light.

I have made quite a few things over the past month out of it, and I have not been disappointed.  I honestly think its my new best friend.

For those of you looking for a good Gluten free cookbook, I would highly reccomend searching out this one.  If you don't want to buy the cookbook but try the flour blend, it is on their website

HERE

(I would recommend getting a scale because they explain in the book how too much or too little can affect the recipes.)

I honestly love looking for ways to make my food better.  This is more than a cookbook it is more like a text book on how to succeed in making gluten free food.

I should probably add... I have no affiliation with America's Test Kitchen.  I just love that book!

10 Minute Peanut Butter Cookies

When I first found out that my son was allergic to gluten, I tried making some chocolate chip cookies, with plain white rice flour... I vowed that I would never make any thing like that ever again... yes they were probably the worst cookie I had ever tasted.

Then I set out to find a cookie recipe that didn't contain any kind of flour and just happened to find this one.  It is always my go to because I always have the ingredients in my pantry, and they are fast.  From start to when the timer beeps I can have these finished, clean up as well, in 10  minutes.

My little guy loves to put chocolate chips in them (or even a Hershey Kiss) or even just criss crossed like the classic peanut butter cookies are.

Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda

Add all ingredients together and mix until combined.  Place 1 tablespoon in your hand and roll into a ball.  Flatten with a fork or add chocolate chips.  Cook in a 400 degree oven for 7 1/2 minutes.

Some recipes don't call for baking soda, and they come out just fine.  I like to add the baking soda because it causes them to rise and therefore creates a softer chewy texture.  If you omit the baking soda, they are more of a crunchy cookie.

Quinoa Salad- Perfect for a hot summer day

The other day I was searching for new recipes and I came across a quinoa salad that I thought might be interesting.  I have only had quinoa a few times and wasn't a big fan but this salad looked delicious.  I really liked the texture the grains brought... along with how easy it was to make on a hot summer day.

I did a little research about quinoa.  It is actually one of the few grains that is a complete protein.  It also contains IRON!  Something that most people with Celiac's can always use more of.  Plus it is a great source of calcium, making it great for those who don't drink milk :0)  Kinda a super food I think

Quinoa Salad

1 cup quinoa
1 can black beans, drained
1 Anaheim chili pepper, seeded, diced
1/2 small onion, diced
1 tomato, diced
1 red pepper, diced
1 avocado cubed
2 chicken breasts, cooked diced
2 tablespoons lemon juice
1/4 cup cilantro
1/4 cup water
garlic salt, pepper

Prepare quinoa according to package instructions (1 cup quinoa, 2 cups water, 1 tsp salt).  Steam like rice for 15-20 min.

Add black beans, Anaheim, onion, avocado, tomato, and red pepper into a bowl.  Grill chicken in pan with garlic salt and pepper.  When chicken is all finished, remove and add 1/4 cup water to bottom of the pan and remove from heat.  Stir around and get all the drippings off the bottom of the pan.  Pour all that wonderful, now flavored water into the bowl with vegetables.  Dice chicken, and add along with quinoa into the bowl.  Add cilantro and lemon juice.  Season to taste.  Makes GREAT leftovers.

Plus, if you just look at it, all the bright colors make you happy!

Barbecue Chicken-

Growing up if you were to tell me that in 20 years, you will enjoy barbecue meat... I would have laughed and said you were crazy.  Now, 20 years later, I finally found a recipe I don't mind eating.  It is super simple because it can all just be thrown into the crock pot and after a long day... Poof!  Dinner is ready!

Barbecue Chicken

4- Chicken Breasts
2, 8 oz cans tomato sauce
3/4 cup brown sugar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground chili pepper
1 tsp onion powder
1 tsp garlic powder
1/2 cup white vinegar

I always put together the sauce in the crock pot first so I don't feel like I can't taste it before it cooks.

I usually just use the no salt added version but if you don't have that kind you can just lessen the amount of salt you put into the recipe.  

Brown sugar

After you put the vinegar into the rest of the sauce, it might taste a little strong at first.  After you cook it, that taste lessens and just gives it a nice jazz of flavor.  If you don't like tangy bbq, only put 1/4 cup and it will be a sweeter sauce.

 Before....

After...

3-4 hours on high

6-8 hours on low.

Enjoy!!!!

 

Strawberry Lemonade Sorbet

Our daughter plays soccer for the city we live in.  Since she is only 5 it has taken a little coaching for her to get "aggressive".  My husband came up with the idea to encourage her by saying if she got a goal, we would go out for ice cream.  Well, that was motivation enough because she got a goal the first week, then the next week she scored 4!  Of course, she had to have "extra" because she scored so many times.  There are not many corn-free ice creams out there.  The only place that we have found to go out for ice cream is Farr's Fresh.  Their Gelato is corn-free and SO DELICOUS!  (The other types of ice cream all have corn, so we just stick with the Gelato... Pistachio is their current favorite).

The last game of the season came around and we needed to go out for ice cream one last time, but my husband had kidney stones and did not feel like leaving the house.  So we opted to make ice cream at home.  I asked her what kind was her favorite and she said... Strawberry lemonade ice cream.  I looked online and found a basic sorbet recipe and then added the flavors we wanted.  It turned out just like the frozen strawberry lemonades you get in the cups.  So yummy!

Strawberry-Lemonade Sorbet

2 cups water
2 cups sugar
1 1/2 pounds fresh strawberries (I used 1 1/2 containers or you can use 2 bags of the 12 oz frozen)
1/2 cup lemon juice

Pour sugar into medium sauce pan.  Gently pour water over the top making sure it doesn't splash.  DO NOT STIR  Then heat until all the sugar is dissolved.  Carefully turn off and let cool.  (if you stir it, for some reason it turns crystally and makes the ice cream more icy.

After sugar and water is cooled.  Clean and cut off tops of strawberries.  Blend until smooth and add lemon juice.  Then pour the sugar/water mixture and blend.  Pour into an ice cream maker.

Gluten Free Muffins

Awhile ago, I was asked to bring muffins to a family dinner.  As my sister in law and my son both have Celiac's, I wanted to take something for them as well as the other family members.  I was all out of gluten-free flour and needed something quick.  I stumbled across this recipe, and even now cannot recall where I found it... but it was delicious!  Now these are a staple in our household because they come together super fast and are high in protein.  My son used to wake up in the middle of the night and just cry, "I hungee!!!"  I don't know how to spell it, but yes he does say hungee!  During growth spurts, I give him one before bed and he is able to stay asleep all night long :)  See that face... yes he is excited to have muffins for breakfast!

Because they don't have gluten-free flour in them, they don't have a strange after taste, and they are super moist... two things which many gluten-free foods do not have!

Gluten-Free Muffins

1 cup peanut butter (can be all natural, but I usually just use Skippy)
3 TBSP honey
2 ripe bananas
2 eggs
1 tsp baking soda


Mash bananas along with eggs, peanut butter and honey.  Then add baking soda.  Batter will be thick.  Bake at 375 degrees for 18 minutes.  Will make 12 muffins.  I usually just half the recipe and make 6 at a time so they don't go bad but they do freeze well for busy mornings.

We usually just eat them like this, but sometimes for special occasions we add chocolate chips.  If you like chocolate and peanut butter you can also add 3 TBSP baking cocoa for an Elvis favorite :)