tag:blogger.com,1999:blog-10792600320368157792024-03-12T17:14:47.578-07:00glutenfreeconfettiNicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1079260032036815779.post-42410638037130364022012-10-22T18:48:00.002-07:002012-10-22T18:48:25.911-07:00favorite fall foodstry our fall favorites...<br />
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<a href="http://glutenfreeconfetti.blogspot.com/2010/11/lemon-thyme-roasted-winter-vegetables.html" target="_blank">Lemon Thyme Roasted Winter Vegetables</a><br />
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<a href="http://glutenfreeconfetti.blogspot.com/2012/02/autumn-salad-with-orange-vinaigrette.html" target="_blank">Autumn Salad with Orange Vinaigrette </a><br />
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<a href="http://glutenfreeconfetti.blogspot.com/2010/08/excuses-excuses-and-some-pumpkin.html" target="_blank">pumpkin muffins</a><br />
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<a href="http://glutenfreeconfetti.blogspot.com/2010/11/pumpkin-pie.html" target="_blank"> Gluten Free/ Dairy Free Pumpkin Pie </a>
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<a href="http://glutenfreeconfetti.blogspot.com/2010/06/chicken-cottage-pie.html" target="_blank">Chicken Cottage Pie</a><br />
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<br /><a href="http://glutenfreeconfetti.blogspot.com/2010/11/chili-roasted-sweet-potatoes.html" target="_blank">chili roasted sweet potato</a>es
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<a href="http://glutenfreeconfetti.blogspot.com/2011/01/hoppin-johns-black-eyed-peas.html" target="_blank">hoppin' johns</a><br />
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<a href="http://glutenfreeconfetti.blogspot.com/2010/11/cranberry-sauce-take-two.html" target="_blank">cranberry sauce</a><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a><br />
Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-6870037421811933322012-10-02T17:21:00.000-07:002012-10-02T17:21:19.407-07:00Arsenic found in rice?!I saw a news clip on arsenic in rice recently and then received an email from a gluten free blogger about it. She linked to <a href="http://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#" target="_blank">consumer reports</a>, who has apparently done a lot of recent researching and data collecting on this...I don't use rice flour in much of my baking anymore, but do use brown rice pasta, and eat rice often since we eat a lot of Spanish and Asian ethnic dishes...<br />
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Reading the portions on infants and pregnant women freaked me out a bit, let me tell ya. Especially since I have had leftover spaghetti with brown rice pasta for breakfast and lunch today...(what can I say; I'm pregnant!) Also, some of the highest levels of arsenic were found in infant rice cereal! What?!<br />
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Also, I found it interesting that the especially high levels of arsenic were found in soils that used to be farmed in cotton, since I live in a cotton growing community. Apparently, arsenic used to be sprayed on cooton crops to kill the dreaded boll weevil beetles. Hmm...I once heard that our area has arsenic in the ground and drinking water; could it be from arsenic sprays? <br />
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Here is Kelly Courson's take on it from <a href="http://www.celiacchicks.com/uncategorized/have-some-arsenic-with-your-rice.html" target="_blank">Celiac Chicks</a>. She'll be at a special conference about this tomorrow, so I look forward to hearing her report. <br />
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I am posting this here as rice is used in many gluten free processed foods...if nothing else, please scroll down to the two tables at the end, although the entire article is well worth the ten minutes it would take to read. <br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-11375982503778103982012-06-23T21:27:00.001-07:002012-06-23T21:27:24.515-07:00Hello, World!<span style="font-family: Arial, Helvetica, sans-serif;">Being pregnant, I tend to really internalize and while I realize I have never been a regular poster, I get even more sporadic while pregnant. <em>My brain is busy elsewhere....</em></span><br />
<span style="font-family: Arial;">A lot of the recipes I post are snack/dessert oriented because I feel like I've got a handle on dinners; desserts are usually the recipes I don't have memorized. I am going to try to get some more entrees on here, as well as some weekly menus that we have actually used...I've even got a camping menu. </span><br />
<span style="font-family: Arial;">I really need to get them up here anyway, as this is so much better than a recipe box for storing my recipes--um, aside from monsoon season, when the electricity has a tendency to be out...lol.</span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-86615603747554452452012-05-29T09:09:00.000-07:002012-05-29T09:09:01.959-07:00No Bake Peanut Butter Balls<br />
Growing up, my mom used to make something similar to these but I think the main ingredient was powdered sugar and we just do better on natural sweeteners. These are a quick, easy, fun treat to make with the kids. Sorry, no pictures. I meant to take some, but they were gone before the camera came out...this often happens! I know pictures are nice, but I've just got to face the fact that as a busy mom, sometimes it just doesn't happen. =)<br />
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Peanut Butter Balls<br />
(gluten, dairy, egg, soy, tree nut free, vegan)<br />
<br />
1 c. almond flour<br />
1/2. roasted peanut butter (we like maranatha or trader joe's brand--just peanuts and salt)<br />
1/4 c. tapioca starch<br />
1/4 c. agave nectar<br />
2 tbsp. coconut or grapeseed oil<br />
1 c. finely crushed GF chex cereal OR GF icecream cones (i had some broken cones to use up, yum!)<br />
1/3 enjoy life mini chocolate chips<br />
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In a bowl, combine almond flour, peanut butter, tapioca starch, agave nectar, and oil. Stir well. Dough should be thick, not sticky. You may need to add another tbsp or two of tapioca. Add crushed cereal and chocolate chips. Roll into balls and place on plate. Refrigerate for an hour or two before serving, if you can keep your kiddos out! We also like these frozen.<br />
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Variation: Sub honey for agave and raisins for chocolate chips.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-67219024455514317022012-04-05T11:22:00.001-07:002012-04-05T11:41:29.270-07:00Recipes from the cooking class...I am giving a gluten free cooking class for the ladies in my church this evening. (Hello, ladies!) I meant to make handouts with recipes, tips, and such, but what with being pregnant and trying to make two Easter dresses and two ties to match by Sunday, the handouts sort of flew out the window...<br />
So, since most of the recipes are here on my blog, I am just going to link to them and a few other fun, simple recipes that I've got floating around here.<br />
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<strong><span style="color: purple;">Pizza Crust</span></strong>: This recipe is extremely versatile! I have even converted it to cinnamon rolls. (I need to get that recipe up.) If you haven't visited Karina's site, <a href="http://glutenfreegoddess.blogspot.com/" target="_blank">Gluten Free Goddess</a>, you should! She has loads of excellent tips for all things gluten free.<br />
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Her <a href="http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-pizza-crust-my-new-recipe.html" target="_blank">pizza crust</a> is the first I found that actually worked for us.<br />
<a href="http://glutenfreeconfetti.blogspot.com/2011/03/gluten-dairy-and-egg-free-pizza-crust.html" target="_blank">Here is my post on her crust</a>.<br />
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<span style="color: purple;">Gluten Free Bread</span>: When we began this journey six years ago, I just gave up on any type of yeast breads/rolls, ect. I could manage the quick breads but had alot of previous baking knowledge that was actually making it harder to bake gf--<strong><em>it's a whole different chemistry, folks! </em></strong> We focused on all the good things we <em>could</em> eat and let it go at that. Ironically, going gluten free expanded our diet. We eat a much more varied diet than we ever would have had we not had this experience. I am really grateful for that.<br />
Even 6 years has made a big impact on the availability of quality gluten free products and RECIPES. It is a lot easier now than it was when we began. <br />
<a href="http://www.nourishingmeals.com/2009/04/best-gluten-free-vegan-sandwich-bread.html" target="_blank">This is my go-to bread recipe.</a> I have yet to mess it up, in spite of substitutions, which are typically a cause of failed baking attempts in GF baking.<br />
<a href="http://glutenfreeconfetti.blogspot.com/2012/04/behold-bread-review.html" target="_blank">Here is my review post on it.</a><br />
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<span style="background-color: white; color: purple;">Black on Black Cake</span>: <a href="http://www.elanaspantry.com/" target="_blank">This recipe comes from another of my favorite gluten free bloggers, Elana</a>. Elana has MS and she and one of her sons are also Celiac. She is mostly Paleo in diet and uses mainly almond flour in her baking. I have yet to meet a recipe of hers I have not liked. <a href="http://www.elanaspantry.com/dairy-free-gluten-free-chocolate-chip-cookies/" target="_blank">Her chocolate chip cookies are fabulous</a>. <a href="http://www.elanaspantry.com/easy-black-and-white-cake/" target="_blank">But this cake....Elana's version is actually Black and White</a>, which is very pretty. We don't eat white chocolate, however, so the Black on Black Cake was born. <span style="background-color: cyan;">Dark chocolate chips for the white chocolate chips are my only substitution.</span><span style="background-color: white;"> Elana's recipes are typically simple with few ingredients. Love that.</span><br />
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A couple of easy recipes:<br />
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<a href="http://glutenfreeconfetti.blogspot.com/2012/04/gluten-free-rice-chex-treats.html" target="_blank">GF Rice Chex Treats</a><br />
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<a href="http://glutenfreeconfetti.blogspot.com/2010/10/golden-skillet-cornbread.html" target="_blank">Skillet Corn Bread</a><br />
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A few other tips:<br />
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<a href="http://glutenfreeconfetti.blogspot.com/2011/01/gluten-free-on-budget.html" target="_blank">GF on a Budget</a><br />
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-1108135982638537802012-04-05T11:06:00.000-07:002012-04-05T11:06:09.989-07:00Behold, the BREAD! {a review}I made all our bread goods from scratch before going gluten free. And though I don't miss it all the time, I do miss the convenience of toast or sandwiches for quick picnic lunches. I've bought horrid gf loaves and some good ones, too, but the price was hard to swallow. Udi's (which is closest to a great taste and gf/cf/egg free) is over 6 bucks a loaf around here!!! YIKES! I have tried many different recipes through the last 4 years--bouncing back and forth between hopeful anticipation and despair of ever finding a truly good recipe that met our needs and tastes. <br />
I think I may have {gasp} finally found one! YAY! It is <a href="http://www.nourishingmeals.com/2009/04/best-gluten-free-vegan-sandwich-bread.html">The Whole Life Nutrition Kitchen's Vegan sandwich bread</a>. Yum! It looks good...it tastes good...it must be, well, good! <br />
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Behold, the Bread!<br />
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-6816791630338363452012-04-05T10:42:00.000-07:002012-04-05T10:42:56.751-07:00Gluten Free Rice Chex TreatsSimilar to Rice Krispie treats, these are great for a quick summer snack. We don't make these often, but when we do, they don't last long. If you use the coconut oil, then these are also dairy free as well. Sorry no pictures--these were gone long before I remembered the camera!<br />
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<div style="margin-bottom: 0in;"><span style="font-family: Trebuchet MS, sans-serif;"><b>GF Rice Chex Treats</b></span></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">6 tbsp coconut oil or butter</div><div style="margin-bottom: 0in;">1-10 oz bag large marshmallows </div><div style="margin-bottom: 0in;">(walmart, kraft and campfire </div><div style="margin-bottom: 0in;">are all gluten free)</div><div style="margin-bottom: 0in;">6-7 c rice Chex gluten free cereal</div><h4 class="western">DIRECTIONS</h4>1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. <br />
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2. Add cereal. Stir until well coated.<br />
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3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch greased pan. Cool. Cut into 2-inch squares. Best if served the same day.<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-83460167601190302452012-03-01T16:05:00.003-07:002012-03-01T16:18:21.847-07:00Make it Yourself: Spaghetti Sauce Two Ways<span style="font-family: Georgia, "Times New Roman", serif;">This "Make it Yourself" series is my version of a </span><a href="http://andreamomm.blogspot.com/2011/05/fabulously-feminine-fridays_13.html" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">series a friend of mine has on her blog</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. It's a great idea, and I'm sure she won't mind my adding mine to the bunch...After all, "imitation is the sincerest form of flattery". I'll add these as they come to mind, which may or may not be often, lol.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So, how do you like your sauce? Thick and chunky, full of garden-fresh veggies or thin and simple? I like both, but I tend towards the veggieful variety of spaghetti sauce. What better way to incorporate more nutrients into my kids' meals? You can also blend half to make it less noticeably chunky. (If you are using the optional meat, blend before adding.)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">These really are great sauces that I've adapted for my family over the years. The recipe makes a big batch, enough for 2-4 meals depending on how many you need to feed and what you are using it for. They freeze well, which is why they're a big batch. Actually, that developed because of a red sauce lovin' pregnant mama who craved spaghetti {of all things} for weeks on end in her last pregnancy. It was easier to make the sauce once a week than every time she <em>needed </em>spaghetti. Shockingly, she came out on the other side with her red sauce love intact. ;) I hope you enjoy it! (I apologize for the lack of photos--I made this and fully intended pictures but plum {tomato} forgot.)</span><br />
EtA: Gotta add, homemade sauce is SO much better than store bought! I recently bought a jar of GF sauce just to have on hand--a high quality one that we used to like, and it was so disgusting to us, lol. Even if you don't end up preferring my version, please, <em>please</em> find a happy home made sauce that works for you--it is so worth it. There. Continue on...<br />
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Thick and Substantial Chunky Spaghetti Sauce<br />
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3/4 c. cold pressed olive oil <br />
1 small red onion, finely diced<br />
5 mushrooms, chopped<br />
1 small carrot, finely diced<br />
1 small zucchinni<br />
4 cloves garlic, diced<br />
1small can chopped olives<br />
2 tbsp. dried basil<br />
1 tsp. dried oregano<br />
1 tsp. dried parlsey (fresh herbs are also nice if you've got them!)<br />
2 - 28 oz. cans crushed tomatoes<br />
1 can tomato paste plus 2 cups water<br />
2-3 tbsp. honey (cuts acidity)<br />
a pinch of salt if the olives weren't enough for you ;)<br />
a couple grinds of black pepper (not too much, it'll make it bitter!)<br />
1 1/5 pounds cooked ground beef, turkey or turkey sausage, optional (I like half beef/half turkey)<br />
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In a large heavy (non reactive) pot, add olive oil, onion, mushrooms, carrot, and zucchini. Bring to a medium-high heat and saute until veggies begin to soften. (I use the onions as the main indicator.) Add garlic and herbs; cook another minute or two. (Be careful not to burn the garlic.) Add tomatoes, paste, water, honey, and pepper. Bring to a nice simmer and turn to low. Cover, leaving the lid slightly ajar. Stir it occasionally and let it simmer for about an hour. You can go a bit longer, if desired. Good Stuff. I use this for lasagna, spaghetti and other pasta bakes. Freezes very well.<br />
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Creamy Pasta Sauce<br />
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2 - 28 oz. cans crushed tomatoes<br />
1/2 c. cold pressed olive oil<br />
6-8 cloves garlic, diced<br />
1 tbsp. honey<br />
a pinch of salt and a few grinds of pepper (not too much; we don't want bitter sauce here!)<br />
1 tbsp. basil<br />
1/2 tsp. oregano<br />
1/2 tsp. parsley<br />
chopped olives and mushrooms, optional <br />
1 lb. cooked ground beef or ground turkey (I like half and half)<br />
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The Italians may start with fresh tomatoes (and I've done this when I've had the time and garden-fresh paste maters) but I've found the crushed canned tomatoes to work just fine. This can easily be doubled and frozen in recipe-sized quantities.<br />
In a heavy large pan, add olive oil and garlic. (Also mushrooms and chopped olives, if using.) Cook about a minute, making sure not to burn. Add tomatoes, honey, seasonings and the optional meat. Simmer for 20-25 minutes, uncovered. Add lid, make sure you are cooking on low and simmer another 20-25 minutes. If you want this super un-chunky, you can blend after cooking. This is great for when you want a lighter sauce that will really coat your pasta. I have also used this as a pizza sauce in a pinch. <br />
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A note: Please don't skimp on the olive oil. It gives the depth that makes these sauces so authentic. And please use real olive oil, lol. I specify cold or first pressed because from what I understand, it's the only way to tell that you are actually getting olive oil--if not stated as above on the bottle, you may have olive oil diluted with whatever cheap vegetable oil is available. Be sure you're getting what you pay for!<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com2tag:blogger.com,1999:blog-1079260032036815779.post-70544960053747996162012-02-08T06:35:00.002-07:002012-02-11T09:46:28.395-07:00Autumn Salad with Orange VinaigretteI don't have a picture of this one. It is, though, one of my favorite salads, so I <u>ought</u> to have a picture. I like this salad just about anytime. My aunt introduced this to us. I just made the dressing a little more healthy....The <a href="http://glutenfreeconfetti.blogspot.com/2012/02/sunshine-broccoli-salad-with-orange.html" target="_blank">Orange Vinaigrette</a> I use in the broccoli salad is also the one I use in this salad as well. {See how resourceful I am?} Or how versatile this vinaigrette is, perhaps.<br />
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12-14 c. mixed greens (baby greens are excellent, otherwise, tear into bite-sized bits)<br />
2 avocadoes, sliced or <br />
2 c. red seedless grapes<br />
6-8 oz. artichoke hearts (make certain they are GF!--I use Trader Joes)<br />
1 small red onions, thinly sliced<br />
1c. toasted walnuts or pecans<br />
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Toss ingredients. Add <a href="http://glutenfreeconfetti.blogspot.com/2012/02/sunshine-broccoli-salad-with-orange.html" target="_blank">vinaigrette</a>. <br />
You can make this ahead of time, not adding the vinaigrette and avocado until serving. Actually, I prefer not to toss the dressing in the salad but let each serve themselves; that way, I'm not left with any soggy leftovers. (My brother once made this ahead of time in the vinaigrette...he learned his lesson, poor guy. Soggy, soggy, soggy...;-))<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-43854015940521411232012-02-06T11:48:00.002-07:002012-02-06T16:53:07.745-07:00Sunshine Broccoli Salad with Orange VinaigretteI think everyone has some version of this salad, but most are laden with mayo (which are mostly made with unhealthy oils--aside from a few brands like Vegenaise and Spectrum). Here is my Sunshine version. What gives it this lofty name? Why because it's a breakfast food at our house, of course! (How many moms can claim that their children eat broccoli for breakfast <em>and like it?</em> {grin} Hey, it has bacon and OJ, so why not??? <br />
The vinaigrette is great with any salad as well. This could easily be made vegan by omitting the turkey bacon and substituting maple syrup or agave nactar for the honey. I know the photo is not that great--I was in a great hurry to feed ravenous children...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYpPQlEzknDHS4jBiaLNv-nmtNKXfmUNXn3BF_b0-bK16zRDhIiFxA4c64FTxdi-nKaH6imRZ2WT_4TRNK75HyAaM4RIP3Nvf9FdlqXmF5ScyLr4zbWL00w21XskLwh8d1hUI_WIUEafI/s1600/100_5003%5B1%5D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPYpPQlEzknDHS4jBiaLNv-nmtNKXfmUNXn3BF_b0-bK16zRDhIiFxA4c64FTxdi-nKaH6imRZ2WT_4TRNK75HyAaM4RIP3Nvf9FdlqXmF5ScyLr4zbWL00w21XskLwh8d1hUI_WIUEafI/s320/100_5003%5B1%5D" width="320" /></a></div>So here's the character list:<br />
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For the vinaigrette:<br />
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1/4 c. honey<br />
1 tsp. dry mustard<br />
1 tsp. paprika<br />
1/2 tsp. sea salt<br />
3/4 c. grapeseed or olive oil (I use grapeseed for breakfast)<br />
1/2 of a large orange or 1/4 c. freshly squeezed OJ<br />
3 tbsp. apple cider vinegar<br />
1 tbsp. onion (minced if you are not using a high-powered blender)<br />
1 tsp. grated orange zest<br />
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For the salad:<br />
big bunch of resh broccoli, cut up in small pieces<br />
1/2 lb. turkey bacon, cokked, cooled and crumbled (I prefer Oscar Meyer--it crisps well)<br />
1/2 c. sunflower seeds<br />
1/2 c. sliced almonds<br />
1/2 c. sliced green onions<br />
1/2 c. dried honey sweetened cranberries<br />
1 c. sliced orange<br />
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Blend all vinaigrette ingredients except oil on high. Turning blender to lowest setting (especially if using olive oil, you don't want to bruise it and it'll taste bitter!) and drizzle in oil. <br />
Mix salad ingredients in a large bowl. Add dressing and toss well. Let chill for several hours. (I make this the night before when I serve it for breakfast.)<br />
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com1tag:blogger.com,1999:blog-1079260032036815779.post-52450061501543062092012-01-21T16:49:00.001-07:002012-01-21T16:50:15.766-07:00Our Best Bites' Sausage and Egg Overnight Casserole--gf,cf<span style="color: #660000; font-family: Verdana, sans-serif;">I really love breakfast. Anyone else with me on that? There's just something about coming out of an overnight fast that makes me hungry...</span><br />
<span style="color: #660000; font-family: Verdana, sans-serif;">My favorite breakfasts are savory dishes because they don't cause my blood sugar to spike like other yummy things can. My daughter has now added eggs in once a week (YAY!), so we get to have baked dishes like this more often. </span><br />
<span style="color: #660000; font-family: Verdana;">This is another of those recipes that my family loves for special ocassions like birthdays and Christmas morning. Mama loves them because the work is done the night before and not with a hungry toddler attached to my hip, hehe.</span><br />
<br />
<span style="color: #660000; font-family: Verdana;">So here it is. My version of Our <a href="http://www.ourbestbites.com/2009/12/overnight-sausage-and-egg-casserole/" target="_blank">Best Bites Sausage and Egg Overnight Casserole</a>--gf,cf</span><br />
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<span style="color: #660000; font-family: Verdana;">Here's what you need:</span><br />
<br />
<span style="color: #660000; font-family: Verdana;">one loaf gluten free bread (home made or store)</span><br />
<span style="color: #660000; font-family: Verdana;">1 lb. gf turkey sausage, browned</span><br />
<span style="color: #660000; font-family: Verdana;">1/4-1/2 c. green chiles (your preference)</span><br />
<span style="color: #660000; font-family: Verdana;">1 dozen eggs</span><br />
<span style="color: #660000; font-family: Verdana;">1 can coconut milk (I prefer thai kitchen whole fat)</span><br />
<span style="color: #660000; font-family: Verdana;">1 tsp sea salt</span><br />
<span style="color: #660000; font-family: Verdana;">1/2 tsp paprika</span><br />
<span style="color: #660000; font-family: Verdana;">1/2 tsp black pepper</span><br />
<span style="color: #660000; font-family: Verdana;">2 tbsp hot sauce</span><br />
<span style="color: #660000; font-family: Verdana;">1 c daiya cheese, optional</span><br />
<br />
<span style="color: #660000; font-family: Verdana;">Grease a 9x13" baking dish. Cut the bread into 1" cubes. If you are using any type of cheese, sprinkle it over the bread. Add sausage on top, then the green chiles.</span><br />
<span style="color: #660000; font-family: Verdana;">In a bowl, whisk eggs, seasonings, milk, and hot sauce together. Pour over the bread/sausage mixture. </span><br />
<span style="color: #660000; font-family: Verdana;">Cover and refrigerate overnight. </span><br />
<span style="color: #660000; font-family: Verdana;">when ready to bake, preheat oven to 350 degrees. Bake uncovered for 50-60 minutes or until egg is set and is golden brown. </span><br />
<span style="color: #660000; font-family: Verdana;">Let cool for 10 minutes before serving.</span><br />
<br />
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<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-10076645988006644642011-11-13T07:56:00.000-07:002011-11-13T07:56:06.149-07:00pulling up a few Thanksgiving favoritesThanksgiving dinner can be overwhelming. These are my favorite recipes. The cranberry sauce is easily made ahead, as is the pie (if you like it cool like me). <br />
<br />
{Also be sure that your turkey is gluten free!}<br />
<br />
<a href="http://glutenfreeconfetti.blogspot.com/2010/11/cranberry-sauce-take-two.html">cranberry sauce</a><br />
<br />
<a href="http://glutenfreeconfetti.blogspot.com/2010/11/maple-glazed-sweet-potatoes.html">maple glazed sweet potatoes</a><br />
<br />
<a href="http://glutenfreeconfetti.blogspot.com/2010/11/pumpkin-pie.html">pumpkin pie--not egg free</a><br />
<br />
Can I just say that this is the best? It's my mom's recipe subbing coconut (whole fat) milk for the cream...so good!<br />
<br />
<a href="http://glutenfreeconfetti.blogspot.com/2010/10/country-style-stuffing.html">country style stuffing</a> --a real, gluten free, and yummy stuffing!<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: transparent; border: 0 !important;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-55601474472069371512011-09-26T16:30:00.001-07:002012-01-21T16:25:53.890-07:00Overnight Blueberry French Toast<div class="separator" style="clear: both; text-align: center;">This is one of our family's favorites for Special Breakfasts like birthdays or Christmas morning. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">before baking</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7vHlO0uWY7TfbkT-attxvz1Ht-e8VVkVqqaz3aw4fTAKYP60GYr-MIQuKOwblE2cgfg8NyotCn4l9FbRN-zmHIoglvGtLb6JQNP2ZFOIySxz1q-fI2Zp6I3qxrGRChoIkjbhup_MDHis/s1600/100_3743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7vHlO0uWY7TfbkT-attxvz1Ht-e8VVkVqqaz3aw4fTAKYP60GYr-MIQuKOwblE2cgfg8NyotCn4l9FbRN-zmHIoglvGtLb6JQNP2ZFOIySxz1q-fI2Zp6I3qxrGRChoIkjbhup_MDHis/s320/100_3743.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi6FJYtLg_MuC7c7QEE7foDVlP3WBzPwMdDMQwap1Jf-abQm2dSlE0R0j147r9k-8KlgPcnwyRcBzf4mHPYrZso55vQP8cTaPsXeIiiyyQXnBlb2O6tem0qPYdvpLKf3X8hLmWHYErjxh/s1600/100_3744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdi6FJYtLg_MuC7c7QEE7foDVlP3WBzPwMdDMQwap1Jf-abQm2dSlE0R0j147r9k-8KlgPcnwyRcBzf4mHPYrZso55vQP8cTaPsXeIiiyyQXnBlb2O6tem0qPYdvpLKf3X8hLmWHYErjxh/s320/100_3744.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh80FiS988Vwbj2jWGO5Stu3XizQ1YaTepeqXvoaX4KUGHEyWYoA7_4w32UeYzVxVoxAZKdD9jGKnoLOHdefB7k4sOYS73YKniejH4K-NDSbkz9gNzg3HFbDAsTEU9kO2Yi3rICCpQfdSo/s1600/100_3747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh80FiS988Vwbj2jWGO5Stu3XizQ1YaTepeqXvoaX4KUGHEyWYoA7_4w32UeYzVxVoxAZKdD9jGKnoLOHdefB7k4sOYS73YKniejH4K-NDSbkz9gNzg3HFbDAsTEU9kO2Yi3rICCpQfdSo/s320/100_3747.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">before eating...note the <em>gorgeous</em> dinnerware</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">What you'll need:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">One loaf GF bread (homemade or not, it all works)</div><div class="separator" style="clear: both; text-align: justify;">1 dozen eggs</div><div class="separator" style="clear: both; text-align: justify;">1 can whole fat coconut milk (I like Thai Kitchen)</div><div class="separator" style="clear: both; text-align: justify;">1/3 c. maple syrup</div><div class="separator" style="clear: both; text-align: justify;">1 c. blueberries</div><div class="separator" style="clear: both; text-align: justify;">Sauce:</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">1/4 c. maple syrup</div><div class="separator" style="clear: both; text-align: justify;">1/4 c. agave nectar</div><div class="separator" style="clear: both; text-align: justify;">2 tbsp. tapioca starch</div><div class="separator" style="clear: both; text-align: justify;">1 c. water</div><div class="separator" style="clear: both; text-align: justify;">1 tsbp. coconut oil or butter</div><div class="separator" style="clear: both; text-align: justify;">1 c. blueberries</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><strong>The night before</strong>, cut bread into 1" cubes; place into a greased 9x13" dish. Top with blueberries. In a large bowl, beat eggs. add milk and syrup and mix well. Pour over bread and cover. Chill over night. <strong>Remove from fridge 30 minutes before baking. </strong>Cover and bake at 350 degrees for 30 minutes. Uncover and bake another 25-30 minutes or until golden brown and eggs are set. </div><div class="separator" style="clear: both; text-align: justify;">Fod the sauce: In a saucepan, combine all ingredients except blueberries and whisk well. Bring to a boil on medium heat. Stirring constantly, allow sauce to boil for about 3 minutes. Add blueberries and reduce heat to low. Simmer for another 7-10 minutes or until berries have burst. Serve over French toast.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-65936270488219171602011-08-30T14:51:00.001-07:002011-08-31T20:04:00.197-07:00Chinese Kick {Chicken Lettuce Wraps, Chow Mein, and General Tso's Chicken}I have been on a Chinese food kick the past week or so and it's all Andrea's fault. My friend Andrea has been doing a <a href="http://andreamomm.blogspot.com/2011/05/fabulously-feminine-fridays_13.html">"Make it yourself"</a> series and the last couple of recipes were Chinese. I never knew Chinese food made at home really could taste so good (without the added MSG, preservatives, ect) and be so, well, Chin<em>easy</em>. My kids loved both, which is important for this mom...although, I do tend to try out a recipe 3-4 times on my family before I scrap it. Sometimes kids just need familiarity and then, wham! They love it. I had also found some reusable wooden chopsticks for the family, so we're trying our hand at that, too. <br />
<br />
So here's a link to Andrea's <a href="http://andreamomm.blogspot.com/2011/08/make-it-yourself-6-restaurant-style.html">Chow Mein</a> and <a href="http://andreamomm.blogspot.com/2011/08/make-it-yourself-5-restaurant-style.html">Chicken Lettuce Wraps</a>.<br />
<br />
The chow mein and lettuce wraps are simple to make GF:<br />
<br />
-use brown rice pasta, such as Trader Joes or Tinkyada (don't over cook!)<br />
-use wheat free/gluten free tamari, such as San-J brand (which you can also get soy free...)<br />
-use any starch as your thickener. I've found that tapioca, arrowroot, and potato all work perfectly. Just be sure that your potato starch is starch and not potato flour.<br />
<br />
Seriously, these are good. Go ahead. Try them. <strong>And I dare you to use chopsticks</strong>.<br />
<br />
The other recipe that I found that will be on our menu is <a href="http://tastykitchen.com/recipes/main-courses/general-tsoe28099s-chicken-3/">General Tso's Chicken</a> found at <a href="http://tastykitchen.com/">Tasty Kitchen</a>.<br />
It is gluten free from the get-go, and really good! The change up's I made were the thickener and the sweetener, and to omit the chili garlic sauce. I used tapioca starch as the thickener and agave as the sweetener. Really, the only problem I had was in the frying; the oil splattered somethin' fierce. But it was worth it. <br />
<br />
<br />
<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com1tag:blogger.com,1999:blog-1079260032036815779.post-12491525958342913422011-06-06T17:28:00.000-07:002011-06-06T17:28:59.712-07:00Spicy Coconut ChickenI have been craving sweet potatoes lately <a href="http://glutenfreeconfetti.blogspot.com/2010/11/chili-roasted-sweet-potatoes.html">chili roasted sweet potatoes, to be exact.</a> I had some chicken breasts in the fridge and since I would be baking, thought I'd whip up some baked coconut chicken as well....<em>and, </em>since I had the oven on, I decided to make an apple crisp, too. Gotta be efficient with our energy usage these days, right? Right. Grin. My husband is gonna love me. <a href="http://www.elanaspantry.com/apple-blackberry-crisp/">It's baking right now.</a> I added cinnamon and subbed blueberries for the blackberries, but it's essentially the same. We're also having <a href="http://glutenfreeconfetti.blogspot.com/2010/10/confetti-rice-salad.html">confetti rice salad</a> or some <a href="http://glutenfreeconfetti.blogspot.com/2010/05/tangy-coleslaw.html">coleslaw</a>. Or both. But I digress. <br />
<br />
Spicy Coconut Chicken<br />
<br />
What you need:<br />
<br />
4 boneless, skinless, chicken breasts, cut into chicken-finger-sized chunks<br />
3 tbsp. olive oil<br />
1 c. sorghum flour<br />
1 c. unsweetened coconut<br />
1/2 tsp. each:<br />
black pepper<br />
coriander<br />
chili powder<br />
Italian seasoning<br />
crushed bay leaves<br />
cumin<br />
1-2 tbsp. sea salt, depending on your salt needs/likes/desires.<br />
<br />
What you do:<br />
<br />
Preheat oven to 400 degrees F.<br />
Mix seasonings together and set aside.<br />
In a blender, blend coconut and sorghum together.<br />
In a bowl, toss chicken pieces in the olive oil.<br />
Add 2 tbsp. seasoning blend and toss.<br />
Add coconut/sorghum mixture and toss yet again. <br />
Lay out not touching on a baking sheet (or two).<br />
Bake for 30-40 minutes or until outside is crisp and slightly golden and chicken is no longer pink.<br />
.<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-67506067100346086172011-05-27T17:57:00.001-07:002011-06-06T17:08:01.333-07:00Blueberry Basil Quinoa SaladBlueberry and basil may be an unusual pairing, but I like it! I was in the greenhouse looking for some cilantro, but it's all gone to seed so I turned towards the basil--and it's still going strong! <br />
<br />
4 c. cooked CHILLED quinoa<br />
1/4 c. diced green onions<br />
1/4 c. fresh basil, coarsely torn<br />
1/3 c. cold pressed olive oil<br />
1/4 c. apple cider vinegar<br />
3 tbsp. whole fruit only blueberry jam<br />
1 pint fresh blueberries<br />
1/2 tsp. cumin<br />
sea salt to taste<br />
<br />
Mix quinoa, green onions, and basil in a pretty bowl; set aside. In a small bowl, whisk together the olive oil, vinegar, blueberry jam, and cumin. Toss gently into salad. Add sea salt to taste. (I used around 1 1/2 tsp.)<br />
Refrigerate leftovers.<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-46541484949779427012011-05-25T11:28:00.000-07:002011-05-25T11:28:35.241-07:00vegan orange julius<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBQHfSelA4c8Ctlwo5gUF2wKlXAFPCrmFUhxYxTb3IVHmac7oE5g-rDLyWrBW1AWeTck8a-cSyiv_KZzbE42LkbuI7yxh3-TXmjbfbY1fYjJj3x8GSeH0LCdpHtRgOz57roMiu9XCUoxp/s1600/100_3621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBQHfSelA4c8Ctlwo5gUF2wKlXAFPCrmFUhxYxTb3IVHmac7oE5g-rDLyWrBW1AWeTck8a-cSyiv_KZzbE42LkbuI7yxh3-TXmjbfbY1fYjJj3x8GSeH0LCdpHtRgOz57roMiu9XCUoxp/s320/100_3621.JPG" t8="true" width="320" /></a></div><span style="background-color: white; color: #7f6000; font-family: Arial, Helvetica, sans-serif;">The kids had been out playing all morning and where we are, even the mornings are hot. So when they came in, I knew they were ready for something cool. I had some orange juice concentrate in the freezer and thought I'd try for an orange julius-type smoothie. It turned out just right.</span><br />
<br />
In a high-powered blender, mix on high:<br />
<br />
14 ice cubes<br />
1 12 oz can oj<br />
1/4 c. agave<br />
2 cups almond milk<br />
1/2 tsp. vanilla bean powder<br />
<br />
serves 4<br />
<br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-71907434255235524812011-04-26T20:43:00.003-07:002011-05-04T10:42:28.965-07:00Mediterranean Chicken with Pasta-- A Simple Favorite<span style="color: #4c1130; font-family: "Courier New", Courier, monospace;">This is a simple dish for those on-the-go nights, or just when you're too tired to do too much in the kitchen. Don't let the green olives put you off! I had no idea they could be so good until I tried this. All my kiddoes down to the 3 yr old love them in this dish. Add a salad and you're good to go.</span><br />
<br />
MEDITERRANEAN CHICKEN<br />
2-3 lbs chicken thighs, skins removed<br />
cold pressed olive oil<br />
1-28 oz. can whole tomatoes (gf)<br />
1-4 oz. jar manzanilla (green) olives (gf)<br />
4-6 cloves garlic, diced<br />
1 tsp. honey<br />
1 tsp. unrefined sea salt<br />
1 tsp. dried basil<br />
1 tbsp. tapioca, potato, or arrowroot, or corn starch<br />
water<br />
1 lb. gluten free pasta (we like Trader Joes and Tinkyada)<br />
<br />
Put a large pot of water on to boil (lidded saves both time and energy).<br />
Cook pasta according to directions.<br />
<br />
Meanwhile:<br />
In a large lidded skillet, drizzle a bit of olive oil and brown chicken thighs for 5 minutes on each side.<br />
Add the tomatoes, olives, garlic, honey, salt, and basil.<br />
Simmer with lid on at medium-low heat for 20 minutes or until thighs are no longer pink and juices run clear.<br />
Stir occasionally and break up the tomatoes a bit.<br />
Add starch to a bit of water; add slurry to skillet and allow to thicken slightly.<br />
Serve over pasta.<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-32904265398870680042011-04-20T17:54:00.000-07:002011-04-20T17:54:01.016-07:00Vegan Raspberry Chocolate Chip Ice Cream<span style="color: #cc0000;">My husband bought me </span><a href="http://www.amazon.com/Cuisinart-ICE-21R-Frozen-Yogurt-Ice-Sorbet/dp/B0041A3KPC/ref=sr_1_4?ie=UTF8&qid=1302824553&sr=8-4"><span style="color: #cc0000;">this</span></a><span style="color: #cc0000;"> for Christmas and now that the weather is turning, it's time to get it out and get crankin'! (Er, plug it in) I am so excited for this coming hot season (and believe me, it WILL come!). I love ice cream. Factor in that we don't eat dairy, and then add the cost of yummy vegan ice cream in stores and THEN add the fact that our little health food store only carries 3 varieties of one brand (vanilla, chocolate and mint chocolate chip) and you've got one sad girl...until now. Home made ice cream is too easy! Just mix ingredients in the blender and then pour into the ice cream maker for 20 minutes, tops. My husband and I made this vegan raspberry recipe the other night for our date after the kiddos were in bed. Ice cream and old tv shows like The Andy Griffith Show and The Dick Van Dyke Show--who could ask for more?</span><br />
<br />
<span style="color: #e06666; font-family: Georgia, "Times New Roman", serif;">--Vegan Raspberry Chocolate Chip Ice Cream--</span><br />
<br />
In your blender, mix:<br />
<br />
1 can coconut milk, whole fat (I like Thai Kitchen)<br />
1/3 c. agave nectar <br />
3 cups frozen raspberries<br />
1/2 tsp. vanilla bean powder (it's a new love of mine--I got mine at <a href="http://www.mountainroseherbs.com/bulkherb/v.html">mountain rose herbs</a>) or sub vanilla exract; just make sure it's gluten free like Simply Organics.<br />
<br />
Pour into ice cream maker and follow your machine's directions. Add 1/4 c. chocolate chips (we use Enjoy Life brand) when the icecream is setting but not quite frozen. Serve with your favorite old-time sitcom.<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-20371361329716273002011-04-06T16:40:00.000-07:002011-04-06T16:40:42.965-07:00Sweet and Spicy Glazed MeatballsI love meatballs. My sister thinks I'm strange for that, wink. My husband's mother makes a good meatball and that's where I learned it. My sister in law makes some little meatball appetizers that are glazed with grape jelly and chili sauce. <a href="http://chocolateonmycranium.blogspot.com/2011/01/tangy-meatballs.html">Cocoa at Chocolate on My Cranium makes them that way, too.</a><br />
I liked those and then I saw these <span style="color: #e69138; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><a href="http://mennonitegirlscancook.blogspot.com/2008/09/apricot-glazed-brunch-meatballs.html">apricot glazed brunch meatballs</a></span> from Mennonite Girls Can Cook and those looked great, too! I thought that these jelly-glazed meatballs were a rare commodity, until I noticed variations popping up all over the place, including my grandma's 80th birthday party. (They served meatballs in the BBQ sauce/grape jelly version.) All this to say that I have my own version as well. I didn't want to spend 4 bucks for chili sauce (which is gluten free [Heinz] from what I understand). So I had to make my own. And sis likes them. So here goes:<br />
<br />
<span style="background-color: #3d85c6;">Sweet and Spicy Glazed Meatballs</span><br />
<br />
<span style="background-color: white; color: black;">Meatballs:</span><br />
<span style="background-color: white; color: black;">1 1/2 lb. ground beef, turkey, or combo</span><br />
1/4 c. millet flour (or whatever non-starchy flour you have on hand)<br />
1 tbsp. apricot jelly<br />
1 tsp. sea salt<br />
1 tsp. chili powder<br />
<br />
Sauce:<br />
1/2 c. apricot jelly ( I like Polaner's brand)<br />
1 heaping tbsp. chili powder<br />
dash cayenne, optional<br />
1/3 c. GF ketchup (I use Hunt's because they don't use high fructose corn syrup)<br />
1/4 c. water<br />
2 tbsp. starch (arrowroot, corn, tapioca, potato...)<br />
<br />
Preheat oven to 400 degrees. Mix meatballs and form into 1 inch balls. Bake for 20-23 minutes or until cooked through with no red/pink. (turkey may look slightly pink regardless)<br />
While they are baking, whisk sauce ingredients in a small saucepan. Simmer over medium heat til all ingredients are dissolved and sauce thickens slightly. Serve over rice.<br />
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<br />
<br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-51817186975015571282011-03-28T16:35:00.000-07:002011-03-28T16:35:07.864-07:00Gluten, Dairy and Egg Free Pizza Crust--FINALLY!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uN5dcMbeg8aSr3fHYMZbpwlvZwjp9ibFq-_5XvrGApanHt2sRgOOJVbE5_0ossLZ3v-0kebRes7Ii42D-GzajP_W33y4bNSZQFXdNLBP8OR3zXMNgMtKOM7Hn9CanZo-cq6dJ5RHYz45/s1600/100_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uN5dcMbeg8aSr3fHYMZbpwlvZwjp9ibFq-_5XvrGApanHt2sRgOOJVbE5_0ossLZ3v-0kebRes7Ii42D-GzajP_W33y4bNSZQFXdNLBP8OR3zXMNgMtKOM7Hn9CanZo-cq6dJ5RHYz45/s320/100_2846.JPG" width="320" /></a></div><strong><span style="font-family: Verdana, sans-serif;">I have had pizza only a teeny tiny handful of times since going gluten free as a family--gluten free pizzas are expensive! Add to that no dairy or eggs, and...well...the crusts don't taste too great...or they don't hold up to toppings very well....</span></strong><br />
<strong><span style="font-family: Verdana, sans-serif;">The one time I enjoyed GF pizza was at Picazzo's in Tempe, AZ. They've got some great stuff, folks. However, the cost was a bit much for our budget--20 smackers for a medium-sized pizza! (After being GF for two years, with no pizza whatever, it was well worth it just that once!) So if you're ever in Arizona, check them out for some seriously great pizza!</span></strong><br />
<strong><span style="font-family: Verdana, sans-serif;">But, if you're not planning a scorching summer trip to AZ any time soon, try </span></strong><a href="http://glutenfreegoddess.blogspot.com/2011/02/gluten-free-pizza-crust-my-new-recipe.html"><strong><span style="font-family: Verdana, sans-serif;">Karina's (aka Gluten Free Goddess) pizza crust!</span></strong></a><strong><span style="font-family: Verdana, sans-serif;"> It is amazingly good! </span></strong><br />
<br />
<span style="color: #bf9000; font-family: Georgia, "Times New Roman", serif;">I followed her recipe with the exception of eggs; there, I used Ener-G's Egg Replacer. They turned out extremely well and the kids had such fun putting them together!</span><br />
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<div align="center">Crust dough after rise</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mgdMbCUJADdqH7v3cuzf9AEOBWUjGCfQXFPOCcCosGQybRjofL0h3HF-Q26ODyauHJdDuwVQ2jiWGRIJJNYwjLEstg4F4A1tlkjDsEfO-5Lq9tyy-Ax-3aKUjlmvLiQC2MSgGNpEvtty/s1600/100_2834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mgdMbCUJADdqH7v3cuzf9AEOBWUjGCfQXFPOCcCosGQybRjofL0h3HF-Q26ODyauHJdDuwVQ2jiWGRIJJNYwjLEstg4F4A1tlkjDsEfO-5Lq9tyy-Ax-3aKUjlmvLiQC2MSgGNpEvtty/s320/100_2834.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Pizza after baking</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg742vSwwuS-B0IcreuAJRhK5i6m-eqvM-VThXP8h0rEJsiGH1e5ZF_N_mEMRKY_nx9P80iFFJ7pqMccCF4nnwnS7MK7-V4znsRNvxY0gGMdrtRsXbcnEloszlsHV9NyqJ2eZ0KVsstyRPR/s1600/100_2842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg742vSwwuS-B0IcreuAJRhK5i6m-eqvM-VThXP8h0rEJsiGH1e5ZF_N_mEMRKY_nx9P80iFFJ7pqMccCF4nnwnS7MK7-V4znsRNvxY0gGMdrtRsXbcnEloszlsHV9NyqJ2eZ0KVsstyRPR/s320/100_2842.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="color: red; font-family: Arial, Helvetica, sans-serif;">Karina has a lot of great recipes, and many are dairy and egg free or can easily be made so. She has the distinction of being the first gluten free blog I ever visited. </span></div><span style="color: red;"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-46993266389600373292011-03-22T10:52:00.000-07:002011-03-22T10:52:09.551-07:00Trail Mix Popcorn<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>I threw this together for a family gathering that was featuring multiple types of popcorn--kettle, peanut butter, and pink popcorn, to name a few. We served them in cute little paper bag baskets. They were an especial hit with the kids.</strong></span><br />
<br />
<span style="color: #3d85c6;">TRAIL MIX POPCORN</span><br />
<span style="color: #3d85c6;">8 c. popped corn</span><br />
<span style="color: #3d85c6;">1/2 c. maple syrup</span><br />
<span style="color: #3d85c6;">1/2 c. cranberries</span><br />
<span style="color: #3d85c6;">1/2 c. coarsely chopped nuts (hazelnuts, pecans, almonds)</span><br />
<span style="color: #3d85c6;">1/2 c. chocolate chips (I use Enjoy Life brand)</span><br />
<span style="color: #3d85c6;">sea salt to taste</span><br />
<br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Heat maple syrup over a medium low heat. Bring to a boil and boil for about 2 minutes. With popcorn in a large bowl, pour maple syrup carefully over popcorn and carefully stir. Add cranberries and nuts; mix. Add chocolate chips and barely mix in. Pour into a 9x13" pan, salt, and freeze to cool completely. Store in an air tight container. </strong></span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-23235526248993402092011-03-21T15:23:00.000-07:002011-03-21T15:23:08.561-07:00{gluten, dairy, and egg free} blackberry hazelnut cake ballsElana over at Elana's Pantry has been making various kinds of these tantalizing chocolate bites. We had a huge extended family gathering where I knew there would be all sorts of yummy treats that my daughter can't eat, including cake balls. The fam was serving everything from muffins to meatballs, various kinds of popcorn to jalepeno poppers (which I graciously offered to deseed and proceeded to POP a seed in my eye, OUCH!) I made glazed meatballs, banana muffins, cookie bars, trail mix popcorn, and these cake balls. No complaints and no deprivation.<br />
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<span style="color: #4c1130; font-size: large;">blackberry hazelnut cake balls~~</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTsNQGvL849HClyn2O-obltPcuMbcXcd9Pi4op-6QB63tEC-UEAj7UHSV0dSVU7GaLuXzJtYlHFJnpUvwI2iO_Qm7VgZiaQ_Fmm38FnoqcKjwnhZqR6cZsr8DPQnP4eJPv8vbpbKlmiMd/s1600/100_2866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTsNQGvL849HClyn2O-obltPcuMbcXcd9Pi4op-6QB63tEC-UEAj7UHSV0dSVU7GaLuXzJtYlHFJnpUvwI2iO_Qm7VgZiaQ_Fmm38FnoqcKjwnhZqR6cZsr8DPQnP4eJPv8vbpbKlmiMd/s320/100_2866.JPG" width="320" /></a></div><br />
<span style="color: #4c1130;">I used <a href="http://www.elanaspantry.com/gluten-free-cupcake-bites/">Elana's chocolate cake recipe</a>, subsituting Ener-G egg replacer for the eggs.</span><br />
<br />
<span style="color: #4c1130;">After the cake cooled, I crumbled it and added about 1/3 c. blackberry jam (I like Polaner's).</span><br />
<br />
<span style="color: #4c1130;">Next, I formed them into balls. Elana used 1/2 c. jam so if yours are not staying together, add a bit more jam.</span><br />
<br />
<span style="color: #4c1130;">I then melted about 1/2 c. Enjoy Life chocolate chips and dipped them, rolling them in chopped hazelnuts while the chocolate was still soft. </span><br />
<br />
<span style="color: #4c1130;">This made about 30 cake balls. These turned out really well. They also keep well in the freezer. Elana's always got something great going--check out her site in my sidebar!</span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-14985660247379836552011-03-20T20:56:00.001-07:002011-03-20T21:02:23.354-07:00Roasted Red Bell Peppers<div class="separator" style="clear: both; text-align: center;">I'd been buying jarred roasted red peppers for years, but once I figured out how easy it is to roast them myself, there's been no turning back. (I'm sure everyone else already knows how simple it is, but just in case, I thought I'd do a post on it.) </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXA33DrCH80FJUCS-oySsWBsbhqynXy1BQ6GvDFndGE1g_W7IP40YHGbtt88Z_oMtsbJKahvodVG6qGixyxUx3tRcTOI-984Q2j31u_wOXFvPIJ_1aGdRVvvOOHJxrKz6_azs89SXZi9JK/s1600/100_2823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXA33DrCH80FJUCS-oySsWBsbhqynXy1BQ6GvDFndGE1g_W7IP40YHGbtt88Z_oMtsbJKahvodVG6qGixyxUx3tRcTOI-984Q2j31u_wOXFvPIJ_1aGdRVvvOOHJxrKz6_azs89SXZi9JK/s320/100_2823.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Roasted red peppers are SO YUMMY! They are great in pasta dishes of all sorts, as well as in paella and salads <em>and </em>salad dressings. </div><div style="text-align: center;"><br />
</div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Preheat oven to 400 degrees.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Wash peppers.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Optional: Rub on a little cold pressed olive oil.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Set upright on a baking sheet.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Bake for 45 minutes, turning every fifteen minutes.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Remove from oven and cool.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Carefully (check for hot spots) remove skin.</span></div><div style="text-align: justify;"><span style="color: #cc0000; font-family: Verdana;">Eat within 3-4 days or freeze.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="color: black; font-family: "Courier New", Courier, monospace;">These are a few recipes with roasted red pepper potential:</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://glutenfreeconfetti.blogspot.com/2011/01/hoppin-johns-black-eyed-peas.html">hoppin' johns</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://glutenfreeconfetti.blogspot.com/2011/01/roasted-red-pepper-balsamic-vinaigrette.html">roasted red pepper vinaigrette</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://glutenfreeconfetti.blogspot.com/2011/01/spaghetti-with-mushrooms-kidney-beans.html">spaghetti with mushrooms, kidney beans, and roasted red peppers</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://glutenfreeconfetti.blogspot.com/2010/06/oh-paella.html">paella</a><br />
<br />
<a href="http://glutenfreeconfetti.blogspot.com/2010/10/confetti-rice-salad.html">confetti rice</a></div><div style="text-align: justify;"><br />
</div><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0tag:blogger.com,1999:blog-1079260032036815779.post-88474665144534355472011-03-20T10:31:00.001-07:002011-03-20T10:43:22.566-07:00Classic Gluten Free Banana Bread (or Muffins)<div class="separator" style="clear: both; text-align: center;"></div><span style="color: #38761d;">Pre-Gluten Free Era in our home, I had a banana bread recipe that was just right; good with nuts or without, made with whole wheat and honey. I've been working on a replacement for some time and I think this is it! We've made these three times this week and with various flour mixtures and they are very forgiving. </span><br />
<span style="color: #38761d;">The first attempt had tapioca starch and lots of sorghum. The next attempt had no starches added at all as I had run out, and the last attempt had very little sorghum. It even doubles beautifully, yay!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWGcGqmM_3Z_ZJMlj_vrXBsbTBjGxSVDuh6tuNZxtH50Vbf_pmoIt_PzUrCW8MeuJr9ZdHE6YuAFrikWhruPvAqYG0ZtWWeQoUYeTo-KuH2wTA6nMR2F3p41Tv-8y6tjUvw0Sj2r_-ZVz/s1600/100_2824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWGcGqmM_3Z_ZJMlj_vrXBsbTBjGxSVDuh6tuNZxtH50Vbf_pmoIt_PzUrCW8MeuJr9ZdHE6YuAFrikWhruPvAqYG0ZtWWeQoUYeTo-KuH2wTA6nMR2F3p41Tv-8y6tjUvw0Sj2r_-ZVz/s320/100_2824.JPG" width="320" /></a></div><br />
<span style="color: #274e13; font-family: Georgia, "Times New Roman", serif;"><strong><u>Classic Banana Bread and Muffins--Gluten, Dairy, and Egg Free</u></strong></span><br />
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<span style="color: #274e13; font-family: Georgia;">PREHEAT OVEN TO 350 DEGREES</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">CREAM:</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">4 bananas</span><br />
<span style="color: #274e13; font-family: Georgia;">1 c. honey</span><br />
<span style="color: #274e13; font-family: Georgia;">1/2 c. coconut oil</span><br />
<span style="color: #274e13; font-family: Georgia;">1 tbsp. apple cider vinegar</span><br />
<span style="color: #274e13; font-family: Georgia;">1/2 c. water</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">IN A LARGE BOWL, MIX:</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">2 1/2 c. gluten free flour (I used millet and brown rice)</span><br />
<span style="color: #274e13; font-family: Georgia;">1/2 c. sorghum</span><br />
<span style="color: #274e13; font-family: Georgia;">1 tbsp. Ener-G egg replacer</span><br />
<span style="color: #274e13; font-family: Georgia;">1 tsbp. cinnamon</span><br />
<span style="color: #274e13; font-family: Georgia;">1 tsp. unrefined </span><span style="color: #274e13; font-family: Georgia;">sea salt</span><br />
<span style="color: #274e13; font-family: Georgia;">2 tsp. baking soda</span><br />
<span style="color: #274e13; font-family: Georgia;">2 tsp. baking powder</span><br />
<span style="color: #274e13; font-family: Georgia;">2 tsp. xanthan gum</span><br />
<span style="color: #274e13; font-family: Georgia;">1 c. pecans, optional</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">ADD WET INGREDIENTS TO DRY AND MIX WELL</span><br />
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<span style="color: #274e13; font-family: Georgia;">FOR MUFFINS:</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">Pour into muffin cups and bake for 25-30 minutes. Tops should crackle a bit. Makes 2 dozen.</span><br />
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<span style="color: #274e13; font-family: Georgia;">FOR BREAD:</span><br />
<br />
<span style="color: #274e13; font-family: Georgia;">Pour into 2 greased bread pans and bake for 45-55 minutes, or until toothpick comes clean and top is crackled. Let cool in pan 5 minutes; remove and allow to cool fully.</span><br />
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54488/183/467E56DF7B4E357C74F4B3214E44E6A8.png" style="background: none transparent scroll repeat 0% 0%; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px;" /></a>Nicolehttp://www.blogger.com/profile/15307653141415408322noreply@blogger.com0