Gluten Free Pancakes

Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, more about abortion seek but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, more about flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, abortion seek but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, what is ed milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, spiral, shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta. Season with a dash of pepper.

Serve immediately or place in a large casserole dish. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, drug salve but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, viagra buy malady flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, cure resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, drug salve but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, viagra buy malady flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, cure resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, visit this but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, pharm flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out. This system traps in the steam creating a moist environment, sildenafil resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the milk mixture solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

When I saw this recipe for gluten-free breakfast cookies, view I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, doctor it is not just replacing a cup of wheat flour with coconut flour, ambulance there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

When I saw this recipe for gluten-free breakfast cookies, view I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, doctor it is not just replacing a cup of wheat flour with coconut flour, ambulance there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, thumb melted (or 1/2 cup of coconut oil or vegetable shortening, cheap melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1/2 teaspoons of- grated nutmeg, ground cloves and cinnamon. Add with dry ingredients.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

When I saw this recipe for gluten-free breakfast cookies, view I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, doctor it is not just replacing a cup of wheat flour with coconut flour, ambulance there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, thumb melted (or 1/2 cup of coconut oil or vegetable shortening, cheap melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1/2 teaspoons of- grated nutmeg, ground cloves and cinnamon. Add with dry ingredients.
Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, price melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

When I saw this recipe for gluten-free breakfast cookies, view I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, doctor it is not just replacing a cup of wheat flour with coconut flour, ambulance there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, thumb melted (or 1/2 cup of coconut oil or vegetable shortening, cheap melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1/2 teaspoons of- grated nutmeg, ground cloves and cinnamon. Add with dry ingredients.
Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, price melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

In our home pancakes are more than just a breakfast food drenched in syrup. They are a quick snack with cream cheese or peanut butter. Or a sweet dessert with chocolate or butter and cinnamon sugar. And, price they had better hold up under the sharp scrutiny of the little guy, our carbohydrate connoisseur. So you can imagine my delight when the switch from wheat to gluten-free pancakes went unnoticed.

These gluten-free pancakes are light and fluffy just like a buttermilk pancake should be. I love them best with sauteed sliced banana in real maple syrup. They also taste scrumptious with a smear of butter and a drizzle of honey.

Source: Artisanal Gluten Free Cooking by Kelly Bronski and Peter Bronski
1 cup Artisan GF Flour Mix (see recipe below)
1 tablespoon sugar
2 teaspoons GF baking powder
1/4 teaspoon salt
1 egg
1 cup milk
1 teaspoon GF vanilla extract
2 tablespoons salted butter, melted

Mix together the flour, sugar, baking powder, and salt in a bowl.

Add the egg, milk, and vanilla and mix. Add the melted butter and mix just until the ingredients are combined.

Heat a griddle or skillet to medium-high heat. Grease with butter. Pour batter into rounds on the hot griddle using a two-ounce ladle. Cook until bubbles have formed on the surface of the pancake. Flip and cook other side until golden brown. Serve with real maple syrup, honey, peanut butter, or berries.

Makes 12 pancakes

Artisan Gluten-free Flour Mix: Makes 3 cups
1 1/4 cups brown rice flour
3/4 cup sorghum flour
2/3 cup cornstarch
1/4 cup potato starch
1 tablespoon + 1 teaspoon potato flour
1 teaspoon xanthan gum

Combine all the ingredients and store in an airtight container in the refrigerator.
To use: stir flour then pour into measure cups using a spoon. Level off with a knife. Do not densely pack the measuring cup.

Herb Salad with Orange Vinaigrette

The idea for the Santa Wish List came from a ‘Breakfast With Santa’ event we recently attended. Santa so graciously cleared his schedule to come mingle with the children as they dined on breakfast casseroles, viagra order fruit and sausage. A young couple loitered by the piano casually leading the congregation in merry song. It was the very picture of a classic Cary Grant film.

The children were lead to a craft table to make a wish list before lining up to sit on Santa’s lap. The kids were so happy with their Christmas wish list ornament they wore them as bracelets for the rest of the morning. They are so adorable. I thought they would make a fun family tradition. I could see us years from now laughing over how silly our wish list wants were year after year. Then sharing treasured memories about the gifts we actually received.

This is the materials list from the party. The ladies were avid scrapbookers so they were well equipped with all the fancy paper, order specialty punches and brads. I have spotted spools and punches at the dollar store. You can even forego the the extra embellishments and they will look just as amazing.

Materials:

  • Wooden spools
  • Red Paint
  • Paint brush
  • Thin ribbon 1/8 to 1/4 inch thickness
  • White cardstock
  • Decorative hole punch- star or Christmas tree
  • Rubber bands
  • Double sided tape or hot glue
  • Fine tipped black ink pen
  • Tiny star brads
  • Scrapbook paper

Instructions:

1. Paint the spools red. (or use desired color)

2. Cut out strips of cardstock the same width as the inside of the spool and long enough to wrap around the spool twice.

3. Hot glue or tape one end of the cardstock to the spool. Wrap the paper around the spool once; secure with hot glue, leaving a good size tail.

4. Wrap the rubber band around the spool to hold the paper in place until dry.

5. Write wish list on the paper using fine tip pen. Write name at bottom of paper. Embellish paper with a decorative punch or stamp (optional).

6. Cut a small tag of cardstock, about 1/2-inch long and 1/4-inch wide. Write the year or person’s name.

7. Thread a strip of ribbon, about 5-inches, through the middle of the spool and tie it together. Attach tag using a decorative brad.

8. Remove the rubber band and hang it on the tree.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, order order green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, approved toasted
1/3 cup crumbled blue cheese
1/2 red onion, thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.

Turkey A La Pasta and Peas

The idea for the Santa Wish List came from a ‘Breakfast With Santa’ event we recently attended. Santa so graciously cleared his schedule to come mingle with the children as they dined on breakfast casseroles, viagra order fruit and sausage. A young couple loitered by the piano casually leading the congregation in merry song. It was the very picture of a classic Cary Grant film.

The children were lead to a craft table to make a wish list before lining up to sit on Santa’s lap. The kids were so happy with their Christmas wish list ornament they wore them as bracelets for the rest of the morning. They are so adorable. I thought they would make a fun family tradition. I could see us years from now laughing over how silly our wish list wants were year after year. Then sharing treasured memories about the gifts we actually received.

This is the materials list from the party. The ladies were avid scrapbookers so they were well equipped with all the fancy paper, order specialty punches and brads. I have spotted spools and punches at the dollar store. You can even forego the the extra embellishments and they will look just as amazing.

Materials:

  • Wooden spools
  • Red Paint
  • Paint brush
  • Thin ribbon 1/8 to 1/4 inch thickness
  • White cardstock
  • Decorative hole punch- star or Christmas tree
  • Rubber bands
  • Double sided tape or hot glue
  • Fine tipped black ink pen
  • Tiny star brads
  • Scrapbook paper

Instructions:

1. Paint the spools red. (or use desired color)

2. Cut out strips of cardstock the same width as the inside of the spool and long enough to wrap around the spool twice.

3. Hot glue or tape one end of the cardstock to the spool. Wrap the paper around the spool once; secure with hot glue, leaving a good size tail.

4. Wrap the rubber band around the spool to hold the paper in place until dry.

5. Write wish list on the paper using fine tip pen. Write name at bottom of paper. Embellish paper with a decorative punch or stamp (optional).

6. Cut a small tag of cardstock, about 1/2-inch long and 1/4-inch wide. Write the year or person’s name.

7. Thread a strip of ribbon, about 5-inches, through the middle of the spool and tie it together. Attach tag using a decorative brad.

8. Remove the rubber band and hang it on the tree.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, order order green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, approved toasted
1/3 cup crumbled blue cheese
1/2 red onion, thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, order order green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, approved toasted
1/3 cup crumbled blue cheese
1/2 red onion, thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.
Herb salad mix

walnuts, troche toasted

crumbled blue cheese

red onion, thinly sliced

Sunflower seeds

Salads can be an impressive addition to a dinner party menu. I brought this salad to a Christmas party recently to rave reviews. I love the contrasting red, order order green and orange colors in this wintery orange salad. I tried a simple oil and vinegar dressing the first time I bought the salad mix. The garlic The salad mix has a bitter bite so the dressing did not win me over. I like the sweetness of the orange vinaigrette much better. The dressing is subtle but adds just enough flavor to compliment the herbs.

1 package mixed baby greens and herb salad mix
1/2 cup walnuts, approved toasted
1/3 cup crumbled blue cheese
1/2 red onion, thinly sliced
2 tablespoons sunflower seeds
1 large orange
Orange Vinaigrette

Spread walnuts out on a baking sheet. Bake at 350 degrees for 5 minutes.

Pour salad mix into a large bowl. Sprinkle with cooled walnuts, blue cheese, and seeds. Arrange onion rings and orange wedges on top. Toss with vinaigrette before serving.

Orange Vinaigrette:
1/2 cup juice from 1 to 2 oranges
1 shallot, sliced
1-1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a small bowl, add orange juice and shallot. Slowly drizzle the olive oil, whisking constantly to emulsify. Season with salt and pepper. Mix again before adding to salad.
Herb salad mix

walnuts, troche toasted

crumbled blue cheese

red onion, thinly sliced

Sunflower seeds

A creamy white sauce mixed with green peas and chopped chicken, order or in this case turkey, is my version of a cheap, super fast, totally yummy kids friendly meal. Pasta with ‘white sauce’ is a family staple in our house. I am bound by law to make pasta with white sauce at least once a week. Even our pickiest eater has graduated from only eating plain pasta, to adding just a little white sauce to his noodles.

2 tablespoons butter
3 cloves garlic, minced
1 medium onion, chopped
2 celery stalks, chopped
1 pound cooked pasta
1 cup fresh or thawed frozen peas
2 cups cooked turkey
1 tablespoon chopped parsley

sauce:
2 tablespoons butter
1 clove garlic, minced
2 tablespoon flour
1 cup milk
1/4 cup freshly shredded parmesan cheese
salt and pepper, to taste

Melt butter in a large skillet over medium heat. Add chopped onions, garlic and celery. Saute until celery is soft and onions translucent. Remove vegetables from heat.

Melt 2 tablespoons butter in the same pan. Cook garlic in butter until fragrant about 1 minute. Whisk in the flour, stirring until smooth. Carefully pour in the milk constantly whisking until sauce is smooth. Cook sauce until thickened about 3 to 5 minutes. Add grated parmesan. Stir until melted and well blended.

Toss in cooked pasta, turkey and peas. Heat through.

Santa Wish List Ornament

Chicken chili is what you get when chicken cacciatori is on the menu, help cost but the masses demand chili. My children tend to shy away from soups with excessive amounts of broth. They would much prefer a heartier stew or chili.

As with most chili recipes this one also has some kick to it. It is just perfect for my milder taste buds. However, side effects medications if you think it is not hot enough increase the red pepper flakes to 1/2 – 1 teaspoons.

Source: Not Without Salt

2 large yellow onions, pilule medium dice
2 tablespoons butter
3 cloves garlic, finely minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans diced tomatoes
2 (15-ounce) cans black beans
1/4 cup minced cilantro stems
3 cups chicken cooked, shredded

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream.

Variations:
– Add 2 diced celery sticks
– Replace the black beans with white beans and kidney beans.
– Omit the bell peppers substituting 3 stalks celery finely chopped

– This recipe works great with leftover turkey from the holiday.

– For a vegetarian version omit the chicken and add 1/2 cup lentils.
Chicken chili is what you get when chicken cacciatori is on the menu, help cost but the masses demand chili. My children tend to shy away from soups with excessive amounts of broth. They would much prefer a heartier stew or chili.

As with most chili recipes this one also has some kick to it. It is just perfect for my milder taste buds. However, side effects medications if you think it is not hot enough increase the red pepper flakes to 1/2 – 1 teaspoons.

Source: Not Without Salt

2 large yellow onions, pilule medium dice
2 tablespoons butter
3 cloves garlic, finely minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans diced tomatoes
2 (15-ounce) cans black beans
1/4 cup minced cilantro stems
3 cups chicken cooked, shredded

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream.

Variations:
– Add 2 diced celery sticks
– Replace the black beans with white beans and kidney beans.
– Omit the bell peppers substituting 3 stalks celery finely chopped

– This recipe works great with leftover turkey from the holiday.

– For a vegetarian version omit the chicken and add 1/2 cup lentils.

Cobb salads have always been my favorite. The egg, visit this bacon, side effects lettuce and dressing taste so satisfying and filling. We were in the rut of serving lettuce with carrots and celery for so long salads became really boring. I have since tried to remember that a salad is just another way of eating a sandwich. Anything you would put on a sandwich could be combined to make a salad.

Cobb salads traditionally consist of boiled egg, meats and cheeses. I love a sprinkle of blue cheese and a couple slices of beets.

Spinach
Egg, sliced
Red Onion, sliced
Bacon, chopped
Ham, chopped
Mushrooms, sliced
Pine nuts
Salt and pepper
Vinegar
Oil

Place spinach in a large bowl. Top with egg slices, onion rings, ham, bacon, mushrooms, and nuts. Season with salt and pepper. Drizzle with a little vinegar and oil.
Chicken chili is what you get when chicken cacciatori is on the menu, help cost but the masses demand chili. My children tend to shy away from soups with excessive amounts of broth. They would much prefer a heartier stew or chili.

As with most chili recipes this one also has some kick to it. It is just perfect for my milder taste buds. However, side effects medications if you think it is not hot enough increase the red pepper flakes to 1/2 – 1 teaspoons.

Source: Not Without Salt

2 large yellow onions, pilule medium dice
2 tablespoons butter
3 cloves garlic, finely minced
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt
2 (28-ounce) cans diced tomatoes
2 (15-ounce) cans black beans
1/4 cup minced cilantro stems
3 cups chicken cooked, shredded

Cook the onions in the butter over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Add diced tomatoes and their juice to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add cooked chicken, black beans and cilantro stems to the chili and simmer, uncovered, for another 20 minutes. Serve with the cilantro and sour cream.

Variations:
– Add 2 diced celery sticks
– Replace the black beans with white beans and kidney beans.
– Omit the bell peppers substituting 3 stalks celery finely chopped

– This recipe works great with leftover turkey from the holiday.

– For a vegetarian version omit the chicken and add 1/2 cup lentils.

Cobb salads have always been my favorite. The egg, visit this bacon, side effects lettuce and dressing taste so satisfying and filling. We were in the rut of serving lettuce with carrots and celery for so long salads became really boring. I have since tried to remember that a salad is just another way of eating a sandwich. Anything you would put on a sandwich could be combined to make a salad.

Cobb salads traditionally consist of boiled egg, meats and cheeses. I love a sprinkle of blue cheese and a couple slices of beets.

Spinach
Egg, sliced
Red Onion, sliced
Bacon, chopped
Ham, chopped
Mushrooms, sliced
Pine nuts
Salt and pepper
Vinegar
Oil

Place spinach in a large bowl. Top with egg slices, onion rings, ham, bacon, mushrooms, and nuts. Season with salt and pepper. Drizzle with a little vinegar and oil.

The idea for the Santa Wish List came from a ‘Breakfast With Santa’ event we recently attended. Santa so graciously cleared his schedule to come mingle with the children as they dined on breakfast casseroles, ampoule fruit and sausage. A young couple loitered by the piano casually leading the congregation in merry song. It was the very picture of a classic Cary Grant film.

The children were lead to a craft table to make a wish list before lining up to sit on Santa’s lap. The kids were so happy with their Christmas wish list ornament they wore them as bracelets for the rest of the morning. They are so adorable. I thought they would make a fun family tradition. I could see us years from now laughing over how silly our wish list wants were year after year. Then sharing treasured memories about the gifts we actually received.

This is the materials list from the party. The ladies were avid scrapbookers so they were well equipped with all the fancy paper, try specialty punches and brads. I have spotted spools and punches at the dollar store. You can even forego the the extra embellishments and they will look just as amazing.

Materials:

  • Wooden spools
  • Red Paint
  • Paint brush
  • Thin ribbon 1/8 to 1/4 inch thickness
  • White cardstock
  • Decorative hole punch- star or Christmas tree
  • Rubber bands
  • Double sided tape or hot glue
  • Fine tipped black ink pen
  • Tiny star brads
  • Scrapbook paper

Instructions:

1. Paint the spools red. (or use desired color)

2. Cut out strips of cardstock the same width as the inside of the spool and long enough to wrap around the spool twice.

3. Hot glue or tape one end of the cardstock to the spool. Wrap the paper around the spool once; secure with hot glue, leaving a good size tail.

4. Wrap the rubber band around the spool to hold the paper in place until dry.

5. Write wish list on the paper using fine tip pen. Write name at bottom of paper. Embellish paper with a decorative punch or stamp (optional).

6. Cut a small tag of cardstock, about 1/2-inch long and 1/4-inch wide. Write the year or person’s name.

7. Thread a strip of ribbon, about 5-inches, through the middle of the spool and tie it together. Attach tag using a decorative brad.

8. Remove the rubber band and hang it on the tree.

Gluten Free Breakfast Cookies

Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, more about abortion seek but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, more about flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, abortion seek but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Tonight is movie night and therefore the kids get to choose what’s for dinner. The feature film of the night is Igor. The kids unanimously voted for mac and cheese.

My grandmother made this amazing macaroni and cheese dotted with polish sausage. She started with a white sauce of butter, what is ed milk and flour. The sauce was poured over the pasta and then baked until the smell of roasted sausage waifed through the air. The recipe was passed down to my mom and now to me. It has taken many tries to get it just right.

Source: Grandmother Jepson
1 pound bite-size shaped pasta: elbow, spiral, shells
3 cups milk or cream
1 cup chicken broth
4 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
Freshly ground black pepper
2 cups grated sharp cheddar cheese or colby cheese

Bring a pot of water to a boil. Add the pasta. Cook until tender or desired doneness. Drain.

Combine the water and milk. Warm until warm and steamy. But not too hot.

Melt the butter over medium-low heat. Stir in the flour and salt until smooth. Slowly pour in the milk mixture whisking until smooth. Continue whisking until thickened and bubbly about 3 to 10 minutes. Stir in the Parmesan cheese. Remove from the heat. Stir in the cheddar cheese until melted. Mix sauce with the pasta. Season with a dash of pepper.

Serve immediately or place in a large casserole dish. Bake at 350 degrees for 25 minutes.

Variations:
– Scatter slices of polish sausage or hot dogs on the top of the pasta before baking.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, drug salve but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, viagra buy malady flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, cure resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, drug salve but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, viagra buy malady flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, cure resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last few minutes to brown the top or keep them covered.

Removing the milk mixture from the heat right before adding the cheese ensures the sauce is thick and does not curdle. So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Remove from heat. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.

Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.

Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, visit this but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, pharm flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out. This system traps in the steam creating a moist environment, sildenafil resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the milk mixture solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.
Au Gratin potatoes makes a lovely comforting side dish perfect for the holiday table. Slicing the potatoes and onions into thin ring is a lot of work compared to a boxed version, viagra sale medicine but it is so worth it in the end.

A few things I have learned with each failure to make the perfect creamy, story flavorful and tender casserole are:

Covering the top with the foil is MUY importante! It does a number of things — it protects the top from the direct heat so it does not dry out and get hard. This system traps in the steam creating a moist environment, resulting in a creamy saucy dish. Use this technique when making macaroni and cheese and roasted homefries. You can uncover the potatoes for the last ten minutes to brown the top or keep them covered.

So many times I have made Au Gratin potatoes by pouring the milk over the potatoes and then topping the whole thing with cheese. The sauce was always runny and curdled. Mixing the cheese with the sauce solved the curdled cheese problem. To avoid lumps in your sauce, add the milk just a little at a time into the flour mixture. Keep whisking until the sauce is smooth.

I like to sprinkle a bit more cheese on top. Sometimes I use cheddar, other times I use a mixture of cheddar and monterey jack.

Source: Allrecipes
4 russet potatoes, sliced into 1/4 inch slices or thinner
1 onion, sliced into thin rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded sharp cheddar cheese

Preheat oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish.

Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute until smooth. Gradually stir in milk a little at a time, constantly mixing, until sauce is smooth. Cook until mixture has thickened slightly, about 3-5 minutes. Stir in cheese all at once. Remove pan from heat. Continue stirring until cheese is melted and sauce is smooth and creamy, about 30 to 60 seconds.

Pour cheese sauce over the potatoes, lifting the potatoes with a fork in certain spots to help the sauce reach the bottom. Top with a sprinkle of more cheese, about 1/2 cup. Cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven. Uncover the last 10 minutes for a brown crisp top.
Last month I was trying to come up with a treat to make for our pumpkin decorating party. I also had an entire bunch of bananas sitting untouched in the fruit basket. Not a normal phenomenon in this house. Fortunately for me I was able to produce two loaves of banana nut bread and our favorite fall banana cookies. I love this recipe because it is packed with chocolate and nuts and just the perfect hint of fall spices.

Source: adapted from Martha Stewart Banana Cookie

1/2 cup of unsalted butter, ed softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, visit web mashed
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 cup pecans, pharmacy chopped
1/2 cup chocolate chips

Preheat the oven to 350 degrees.

Stir the baking soda into the mashed bananas and let sit for 2 minutes.

Combine the flour, salt, spices, pecans and chocolate chips.

Cream the butter and sugars (on medium speed) until pale and fluffy. Add the egg and continue to beat until well combined. Fold in the mashed banana banana in 2 additions, alternating with flour mixture, ending with the flour, folding until just combined.

Drop by tablespoonfuls onto a baking sheet. Bake until edges are golden, about 12 minutes. Cool on wire racks.

banana cookies

There is a never ending conundrum about what to do with old bananas. Banana bread is always a good option. It freezes well and makes nice little gifts. I did consider Frosted Banana Bars because they are oh so heavenly but decided against them because they seemed a little to fussy for a light afternoon snack. In the end the kids and I chose door number 3- Banana Cookies. They are actually called Banana Whoopie Cookies; however, treat on this occasion we omitted the extra sugary frosting and gobbled down two cookies each instead one.

Source: Adapted from Martha Stewart
Makes about 3 dozen
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream or Greek yogurt
1/2 cup (1 stick) unsalted butter, recipe softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line 2 baking sheets with parchment.

Sift flour, shop baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Drop spoonful of dough on prepared baking sheet. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

When I saw this recipe for gluten-free breakfast cookies, view I was excited because it only calls for one type of flour and the results were amazing. Switching to a gluten-free diet is very difficult, doctor it is not just replacing a cup of wheat flour with coconut flour, ambulance there is an entire new baking formula to go by. Even then, the results can be less than satisfactory.  Those who suffer from celiacs disease and gluten sensitivity deserve to have that perfect crunch of bread or moist light muffin, it is one of those simple pleasures many of us take for granted.

With Celiacs disease, the gluten attacks the lining of the intestines; once gluten is removed from the diet, the symtoms of the disease go away. Gluten is found in wheat, rye, and barley (there is some debate as to oats being included in the mix). Those with a sensitivity to gluten may feel run down, bloated, and risk developing other types of autoimmune diseases. However, you need not have Crohns disease or Celiacs disease to experience a sensitivity to gluten.

Today, the gluten content in wheat is 90% more than 70,  or even 100, years ago. Many doctors are advising patients with unknown chronic illnesses to lay off the gluten until their system recovers. Some individuals discover that they feel healthier and have more energy once the gluten is removed from their diet. All in all, I would not rush out and start buying gluten-free products, as it seems to be the craze now-a-days. Moderation is the key in all things.

Often times gluten-free recipes can be somewhat overwhelming with all the unfamiliar products. With recipes like this one, we can easily incorporate more grains into our diet. And, your gluten-free friends will be so shocked. Just remember to use uncontaminated baking equipment.

Source: Comfy Belly
2 1/2 cups of almond meal or almond flour (any nut flour will work really)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
8 tablespoons unsalted butter, melted (or 1/2 cup of coconut oil or vegetable shortening, melted)
1/2 cup of honey (or other sweetener)
1 egg
1 tablespoon of vanilla
2 cups of nuts, dried fruit, seeds, chocolate (in any variation)

Preheat oven to 350 degrees F.

Whisk the flour, salt and baking soda in a bowl. Stir in the 2 cups of desired nuts and fruits.

Stir in the melted butter, honey, egg, vanilla. Blending well.

Drop by tablespoonfuls on greased cookie sheets. Space them about 1 inch apart.
Bake for 12 to 15 minutes, or until brown around the edges. Cool on a wire rack.

Makes 25. Store in a sealed container.

Variations:
– For a crunchier cookie, leave them in the oven at 200 degrees F for another 15 minutes or so, or in a dehydrator on a fairly low temperature for about 2 hours.
– Fall spice blend: 1 teaspoons ground cinnamon, 1/2 teaspoon grated nutmeg and ground cloves. Add with dry ingredients.

Saint Nicholas Day Stocking Tradition

Photo: Klompen – A Family of Wooden Shoes

property of be_khe’s – Flickr.com

Today commemorates the death of St. Nicholas of Myra. St. Nicholas was born into a wealthy family from the small village of Patara, story view about it located on the southern coast of modern day Turkey. Though Patara was under Greek rule at the time, health St. Nicholas’ parents raised him to be a devout Christian.

Nicholas grew to develop a generous love for mankind. He lived his life ministering to the less fortunate and children. His reputation for secret gift giving is reflected in a Dutch tradition on the eve of December 5th. That night before bed children line up their clogs out on the porch or in the entryway in hopes that St. Nicholas will stop by to leave a treat. On the morning of December 6th children wake to find candy, coins and/or a small present in their clogs.

Here in the Western world we have a similar tradition. Stockings are hung the night of Christmas Eve to collect little treats from Santa Clause. Some families choose to reserve the stocking tradition as part of the St. Nicholas day celebration rather than on Christmas. We do both.

December is a wonderful time to create this amazing magical world filled with surprise and wonderment. Recognizing traditions from other countries or faiths can add to the Christmas season building roots of tradition that remain with our children forever. Adopting the St. Nicholas feast day into our winter wonderland traditions is something our children look forward to all year.

On the eve of St. Nicholas day we unpack the stockings to hang up. You could also use shoes instead of stockings. The next morning the kids might discover an orange or a small bag with hot chocolate mix to have with breakfast. There could be a treasure map to have a scavenger hunt or a special stationary set to write letters to Santa with. This year there will be tickets to a local Nutcracker ballet show.

St. Nicholas stockings, or clogs, could also serve as a fun daily advent calendar. Use pencils, a small piece of candy or puzzle pieces to put together on Christmas Eve.

Swedish Meatballs

Photo and Art of decoupage box by: Haru

It is a brand new year with many amazing possibilities. The kids and I spent New Year’s weekend going through a box of my belongings from long ago that my mom sent to me for Christmas. The box was filled with old letters from another lifetime and volumes of classic literature. The kids were delighted by the colorful array of cards. The New Year Treasure Box is a fun way to hang on to all the treasures and maybe even a few nuggets of coal.

During the month of January gather the family together to decorate envelopes or small boxes to hold their personal treasures.

Treasures can be the recording or lyrics to a favorite song, buy information pills tickets to a memorable concert, a journal entry, pictures, art, trinkets from a vacation or outing, a dream, a wish…. anything that makes a memorable impression.

At the end of the year on New Year’s Eve or New Year’s Day during a scheduled family time give everyone the spotlight to share their favorite treasures. The New Year treasure box gives us, the parents, a clear view of our children’s interests by what they view as treasures. We may even find that what we thought was a treasure at the beginning of the year is of no interest later on. Pick a few of the most treasured pieces to reamin in the box. The rest may be disposed of or placed in a separate remembrance binder or box.

*This activity can also be done by hanging a string on the wall. Clip the treasures to the string.

Photo and Art of decoupage box by: Haru

It is a brand new year with many amazing possibilities. The kids and I spent New Year’s weekend going through a box of my belongings from long ago that my mom sent to me for Christmas. The box was filled with old letters from another lifetime and volumes of classic literature. The kids were delighted by the colorful array of cards. The New Year Treasure Box is a fun way to hang on to all the treasures and maybe even a few nuggets of coal.

During the month of January gather the family together to decorate envelopes or small boxes to hold their personal treasures.

Treasures can be the recording or lyrics to a favorite song, buy information pills tickets to a memorable concert, a journal entry, pictures, art, trinkets from a vacation or outing, a dream, a wish…. anything that makes a memorable impression.

At the end of the year on New Year’s Eve or New Year’s Day during a scheduled family time give everyone the spotlight to share their favorite treasures. The New Year treasure box gives us, the parents, a clear view of our children’s interests by what they view as treasures. We may even find that what we thought was a treasure at the beginning of the year is of no interest later on. Pick a few of the most treasured pieces to reamin in the box. The rest may be disposed of or placed in a separate remembrance binder or box.

*This activity can also be done by hanging a string on the wall. Clip the treasures to the string.

One of the biggest celebrations in Sweden around Christmas time is St. Lucia Day on December 13th. The day was named after a young woman who was martyred for her faith in a Christian religion. The story tells of a young woman who helped to nurture the needy hiding in the catacombs in Rome by bringing them food despite the growing sentiment against those who believed in a Christian God.

In Sweden on St. Lucia Day girls and boys dress in white. One older girl is chosen to bear the candle wreath upon her head and leads the company of children in a parade. The St. Lucia tradition has grown in popularity throughout the world.

Each family chooses to celebrate this day in a different way. In my sister-n-law’s, remedy Natalie, home the oldest girl dresses in white, dones a wreath, and serves everyone baked goods in their beds. We like to choose a service project to help someone in need. We also make sweet rolls for breakfast and Swedish meatballs with mashed potatoes for dinner.

Source: Simple Recipes
Serves 10-12 (about 40-50 meatballs)
Meatballs:
4 tbsp butter, divided
1 large yellow onion, finely diced (or grated on a cheese grater)
1 cup milk
2 1/2 to 3 cups bread crumbs (or 4-5 slices of bread processed in a food processor)
1 1/4 pound ground pork
2 pounds ground beef (buy the package that says market fresh or fresh)
2 eggs
1 1/4 teaspoon freshly ground nutmeg
1 1/4 teaspoon ground cardamom
2 teaspoons black pepper
2 teaspoons salt

Sauce:
6 Tbsp butter
1/3 cup flour
1 quart beef stock

In a large skillet, sauté onion in 2 tablespoons of butter over medium-high heat until soften and translucent, about 3-4 minutes. Remove pan from heat and let cool.

Pour milk into the mixing bowl of an electric mixer. Add bread crumbs and let sit; about 2 to 5 minutes or until the milk is completely soaked up.

Add the ground pork, ground beef, cooled onions (reserving the pan to cook in), eggs, nutmeg, cardamom, salt and pepper. until the ingredients are well combined.

Use a cookie scoop to measure out tablespoon sized balls. Using your hands roll into meatballs. Set meatballs on a baking sheet.

In the same pan used to cook the onions, heat remaining 2 tablespoons of butter over medium to medium high heat. When the butter has melted add the meatballs in batches, careful not to overcrowd the pan. Brown meatballs on all sides about 40 seconds to 1 minute each side until nice and browned. Scoop out and place on a baking rack placed in a baking sheet. (This helps to drain the excess fat)

Sauce:
In the same pan over medium heat, add 6 tablespoons of butter for the sauce. When the butter has melted slowly add the flour, mixing continuously with a wire whisk until smooth. Cook about 1 minute longer to brown. Continue to whisk while adding the broth in a steady stream. Whisk sauce until it is completely smooth and void of any lumps. Bring to a boil then turn the heat to low; simmer about 5 minutes more to thicken.

Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. Remove from heat.

To serve, remove the meatballs from the sauce and place in a serving bowl. If desired add the sour cream mixing well. Serve with Lingonberry Jelly, boiled potatoes and steamed green beans.

Variations:
— Mix a couple tablespoons lingonberry, cranberry, red currant or raspberry jelly, into the sauce before serving.
–Mix 1/2 to 3/4 cup sour cream with the meatballs in the serving bowl.