New Mexico Sopaipillas

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, look though. One person thought it was this person’s, decease and that person thought it was someone else, viagra approved and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

***Adapted August 5, 2012***
I have since adapted this recipe to eliminate the processed and canned ingredients. The original recipe called for canned condensed chicken soup and an Italian seasonings packet. Review the notes under variations for these substitutions. For variations to the homemade versions of Italian seasonings and condensed chicken follow the links provided.

Source: Cathy’s Grandmother
2 tablespoons Italian season mix (recipe below)
1 (8 oz) package cream cheese
6 chicken breasts
2 cups cream of chicken (based on recipe below)

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Italian Seasonings Mix:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

Cream of Chicken:
1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Variations:
– 1 can cream of chicken soup (cream of celery or mushroom can be substituted)
– In place of above seasoning use 1 packet Italian salad dressing powdered mix.
– Fat free version, in place of the cream cheese and cream of soup use a cup of water.
– Low fat version, omit the cream cheese.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, pills boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, medical though. One person thought it was this person’s, and and that person thought it was someone else, and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

1 packet Italian salad dressing mix
1 (8 oz) package cream cheese
1 can cream of chicken soup (cream of celery or mushroom can be substituted)
6 chicken breasts

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Now for the variations: For the fat free version, in place of the cream cheese and cream of soup use a cup of water. For the less fat version, omit the cream cheese. I have also made this dish on the stove top.
I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, here boil chicken broth, viagra 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.

I finally found a homemade substitute for condensed chicken soup. I am so thrilled that I can finally make a family favorite Easy Crock Pot Chicken again. I will have to try it with another favorite recipe Monterrey Chicken with Stuffing.

This recipe is the best I have found so far. It is both fresh and flavorful. Skim through the variations at the bottom of this post for a gluten free version.

Source: Tammy’s Recipes

1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, more about 1/2 cup of the milk, abortion and the seasonings for a minute or two (longer if using fresh onions or garlic).

In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Makes 3 cups (about 2 cans of soup)

Variations:
– *chicken bouillon + water: you might want to add a little extra seasonings and some bits of chicken.
– If using a good rich chicken broth, you probably won’t need any chicken in it.
– **diced onions (boil with broth for a few minutes).
– ***fresh minced garlic (boil with broth for a few minutes).
– Gluten free version: use gluten free broth (if not homemade). Replace flour with a mixture of brown rice and corn starch. Or use no more than 1/8 cup of corn starch in place of the flour.
This recipe was THE popular weekly dinner menu item with my circle of friends. No one knew exactly where it came from, look though. One person thought it was this person’s, decease and that person thought it was someone else, viagra approved and that person thought it was….. well you get the picture. I followed all the someone’s back to my friend Cathy Carter. She got the recipe from her Grandmother. Then one day when I was looking through a cookbook of crock pot recipes, low and behold there it was, but with a slight variation. Once you try it you’ll know why it is a favorite.

***Adapted August 5, 2012***
I have since adapted this recipe to eliminate the processed and canned ingredients. The original recipe called for canned condensed chicken soup and an Italian seasonings packet. Review the notes under variations for these substitutions. For variations to the homemade versions of Italian seasonings and condensed chicken follow the links provided.

Source: Cathy’s Grandmother
2 tablespoons Italian season mix (recipe below)
1 (8 oz) package cream cheese
6 chicken breasts
2 cups cream of chicken (based on recipe below)

Place all the ingredients in the crock pot. Cook on low for 4-6 hours. Serve over rice or noodles.

Italian Seasonings Mix:
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery seed
2 tablespoons salt

In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.

Cream of Chicken:
1 1/2 cups fresh chicken stock*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. Remove from heat.

Variations:
– 1 can cream of chicken soup (cream of celery or mushroom can be substituted)
– In place of above seasoning use 1 packet Italian salad dressing powdered mix.
– Fat free version, in place of the cream cheese and cream of soup use a cup of water.
– Low fat version, omit the cream cheese.

When I was a teenager I traveled with my best friend Cindy and her mom across the United States from Southern Florida to the Mid West. We saw Texas, website like this New Mexico, adiposity Arizona, sale Colorado and the Grand Canyon, then drove on to Utah to pick up her sister. While in New Mexico we dined at a local Mexican restaurant. The highlight of the meal was Sopaipillas; a fried square puff of bread, similar to the Native American fry bread, served with butter and honey.

I made these for the kids this week for our back to school celebration party. I dusted some with powdered sugar, cinnamon sugar, or spread with butter and drizzled with honey. They went nuts asking if they could take some to the neighbors. So we ended up feeding most of the neighbor kids too. The way to eat them is you tear a corner off, drop a little butter in the hole, and then drizzle the cavity with honey. So tasty! They have a slight crisp to the outside and the inside is doughnut heaven.

* The heat of the oil is very important. The oil should not be too hot nor to cool. If it is too hot the dough will burn quickly resulting in crunchy not crispy sopaipillas. If the oil is too cool then the dough will absorb more oil as it cooks longer making the sopaipillas soggy. I do not fry foods hardly ever so it is hard to remember from year to year the trick to heating oil. This time I took notes. I started heating the oil over medium heat before making the dough. By the time the dough was ready to rest I could smell the oil. I turned the heat down to medium low while the dough rested. Then turned it back to medium while I rolled and cut the dough. The dough was a perfect light brown after 10 seconds.

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
3/4 cup warm water
Canola oil for frying

In a medium bowl, mix the flour, powder, and salt. Cut in the shortening with a pastry cutter or your hands. Using a fork or hands, gradually stir in the warm water. Knead and mix the dough until the dough forms a loose ball. (dough will be crumbly) Turn out onto a flat surface and knead. (you should not need any flour but if the dough is too sticky lightly dust the surface with flour.) Knead the dough until it is smooth, about 5 to 10 minutes. Divide the dough in half and let sit covered with a hand towel.

Beginning with one half of the dough, roll into a large square to a 1/8-inch thickness. Cut the dough into 9 equal pieces by cutting the dough into thirds both horizontally and vertically. Repeat with the other half of dough.

* Pour oil 1 to 2 inches thick in a deep rimmed skillet. Carefully place squares of dough in hot oil (careful not to overcrowd). Cook for 10 to 30 seconds each side. The cooked side should be lightly browned. Remove fried dough from the oil and drain on paper towels.

To serve: Dust with powdered sugar, cinnamon sugar immediately after removing from the oil or serve with butter and honey.

Variations:
– Gluten free version to come. Any ideas please comment.
– Use sunflower oil for corn allergies.
– Use coconut oil in place of shortening

Cinnamon Cream Cheese Rice Cakes

This is one of my youngest son’s favorite snack. We made them together at his nursery school to much trepidation on his part. He seemed a bit scared and was a little hesitant at first, approved he is our pickest eater, doctor but since we were playing with food he went along with it. He was surprised to find he loved it.

Servings: 1
1/4 cup yogurt, vanilla or plain
1 tablespoon orange juice
Dash groung cinnamon
1/2 apple, chopped
1/4 banana, sliced (optional)

Take a small cup and add two tablespoon of yogurt. Sprinkle with a little cinnamon, about a tablespoon orange juice, two spoonfuls of apple, and one spoonful of bananas, if using. Top with a dollop of yogurt.

Add a sprinkle of nuts or granola to make a meal.

This is one of my youngest son’s favorite snack. We made them together at his nursery school to much trepidation on his part. He seemed a bit scared and was a little hesitant at first, approved he is our pickest eater, doctor but since we were playing with food he went along with it. He was surprised to find he loved it.

Servings: 1
1/4 cup yogurt, vanilla or plain
1 tablespoon orange juice
Dash groung cinnamon
1/2 apple, chopped
1/4 banana, sliced (optional)

Take a small cup and add two tablespoon of yogurt. Sprinkle with a little cinnamon, about a tablespoon orange juice, two spoonfuls of apple, and one spoonful of bananas, if using. Top with a dollop of yogurt.

Add a sprinkle of nuts or granola to make a meal.

Cinnamon cream cheese rice cakes is huge hit at my son’s nursery school. The kidos gobble them up like apples, viagra 40mg another huge favorite. There is one good thing about peer pressure. At school my son is willing to try more foods and in the process discovers that they really are delicious. Although at home the same foods are still up for debate, visit web like beans. At school he loves refried beans. At home, purchase he turns his nose up every time.

Rice Cakes
Cinnamon Sugar
Cream Cheese

Take a rice cake. Sprinkle a dash or two of cinnamon sugar. Spread a dollop of cream cheese over the cinnamon sugar. Enjoy!

To make cinnamon sugar:
Mix 1/2 cup sugar with 1 tablespoon cinnamon.

Orange Yogurt Parfaits

As youth my siblings and I learned to concoct edible and non edible dishes from what was available. It has been an invaluable skill living on a tight budget. The results would not always impress Chef Ramsey but it fills hungry bellies.

Present day cooking shows on the Food Network such as “Chopped” and “Master Chef” capitalize on the concept of resourcefulness with the mystery box challenges. Contestant’s skills are tested when they are required to come up with something amazing from a limited group of ingredients. Ma and Pa did not have the luxury of running to the grocery store or In & out Burger when their stores of food were not to their liking or because they were too busy. Ma surely had to prepare well and use a bit of creative ingenuity.

Cooking on the dime requires some of the same savvy planning skills. Before running off to the grocery store for a quick shop assess what is available in the pantry, adiposity freezer and refrigerator first.

— Keep a stock of pantry staples on hand for tight times. Rice, viagra 100mg beans, flour, pasta, and frozen leftovers like soups or casseroles can tie the masses over until pay day.

— Sites like Allrecipes have a search option for ingredients wanted and not needed. GoJee.com provides a stockpile of personalized recipes by ingredient. Plug in any allergies or a list of ingredients and get a collection of recipes tailored to your needs.

— In our home the Sunday meal is the largest meal of the week. Some traditional menu ideas might include: lasagna, chili, roasted chicken, beef roast, pork tenderloin. These are generally items that require a longer prep time than I have time for during the week. From there I plan my menu for the rest of the week. When making dishes like stuffed shells or lasagna double, even triple, the recipe to freeze for another week.

Last week I posted about creating four meals out of one using chicken. This week I want to focus on beef.

The ingredients used in shredded beef enchiladas can easily be doubled and frozen or transformed into a weeks worth of tasty meals: stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast (meal #1 Beef roast with seasoned roasted vegetables). Season with a pinch each of the enchilada spice rub to flavor (meal #2 shredded beef enchiladas). Reserve the pot juices for stew (menu #3 beef stew or vegetable stew with beans).

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. [Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night.] Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
As youth my siblings and I learned to concoct edible and non edible dishes from what was available. It has been an invaluable skill living on a tight budget. The results would not always impress Chef Ramsey but it fills hungry bellies.

Present day cooking shows on the Food Network such as “Chopped” and “Master Chef” capitalize on the concept of resourcefulness with the mystery box challenges. Contestant’s skills are tested when they are required to come up with something amazing from a limited group of ingredients. Ma and Pa did not have the luxury of running to the grocery store or In & out Burger when their stores of food were not to their liking or because they were too busy. Ma surely had to prepare well and use a bit of creative ingenuity.

Cooking on the dime requires some of the same savvy planning skills. Before running off to the grocery store for a quick shop assess what is available in the pantry, adiposity freezer and refrigerator first.

— Keep a stock of pantry staples on hand for tight times. Rice, viagra 100mg beans, flour, pasta, and frozen leftovers like soups or casseroles can tie the masses over until pay day.

— Sites like Allrecipes have a search option for ingredients wanted and not needed. GoJee.com provides a stockpile of personalized recipes by ingredient. Plug in any allergies or a list of ingredients and get a collection of recipes tailored to your needs.

— In our home the Sunday meal is the largest meal of the week. Some traditional menu ideas might include: lasagna, chili, roasted chicken, beef roast, pork tenderloin. These are generally items that require a longer prep time than I have time for during the week. From there I plan my menu for the rest of the week. When making dishes like stuffed shells or lasagna double, even triple, the recipe to freeze for another week.

Last week I posted about creating four meals out of one using chicken. This week I want to focus on beef.

The ingredients used in shredded beef enchiladas can easily be doubled and frozen or transformed into a weeks worth of tasty meals: stew, pasta with spaghetti sauce and roasted vegetables, chicken parmesan with steamed broccoli, and beef quesadillas.

The beef may be salvaged from a left over Sunday dinner roast (meal #1 Beef roast with seasoned roasted vegetables). Season with a pinch each of the enchilada spice rub to flavor (meal #2 shredded beef enchiladas). Reserve the pot juices for stew (menu #3 beef stew or vegetable stew with beans).

For the tomato sauce mix a 28-oz can of tomato sauce, an 8-oz can of tomato paste and a 14.5-oz can of diced tomatoes together. [Take out the amount called for in the recipe for the enchilada sauce then save the rest for spaghetti or chicken parmesan the next night.] Heat some oil in a pot. Add half an onion- chopped , 4 cloves garlic- chopped, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and a pinch of black pepper; cooking until onions are tender. Add the tomatoes and simmer for at least 2 hours.

Four days of meals. I think Ma and Pa would be proud.
Over the past year I have been taking a more vegetarian approach to cooking.  It is not that I am going vegan or anything, viagra 40mg not yet anyway. Meat is just so darn expensive. The hurdle, cost when subbing meat with beans or vegetables, information pills is getting a thumbs up from the picky eater club (aka. husband and kidlets).

The first time I made black bean enchiladas it was not my intention to make them meat free. I got sidetracked and forgot to take the chicken out of the freezer over the weekend to thaw. Come Tuesday night (Mexican cuisine night) I realized my blunder. Needless to say my black bean enchiladas were a huge hit not only with my kids but the neighbor kids as well.

1 can cuban black beans with peppers and onions
1 tablespoon lime juice
1 tablespoon chopped cilantro
10 flour tortillas
1 cup shredded cheddar cheese
1 recipe enchilada sauce

Preheat the oven to 350 degrees.

In a small bowl, mix the black beans (if using unseasoned black beans drain and rinse first), lime juice, and cilantro.

Make the enchilada sauce.

Cover the bottom of a 9X13 baking pan with a thin layer of enchilada sauce. Spoon some of the bean mixture onto a tortilla. Sprinkle with a tablespoon of cheese. Fold the tortilla in thirds then place seam side down in the baking dish. Repeat with each tortilla.

Pour the remaining enchilada sauce evenly over the bean enchiladas. Sprinkle with cheese. Bake for 25 minutes.

Variations:
– 1 can black beans. Season with 1 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon pepper.
– Add 1/2 cup chopped yellow and red bell peppers and 1/4 cup chopped onions.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

Clipart: courtesy of RoadTripAmerica.com

School officially ends in four days; although, buy information pills my summer vacation will not start until 12:00 pm June 15th. I am so ready for relaxing days at the lake. What I really want is to take a road trip. We have family in neighboring states that we have not seen for ages. The plan is to take the car enabling us to stop along the way and explore the sites.

The big question when planning any long distance vacation is, doctor is it better to drive or fly. I found this really great site that does all the travel calculations for you. The BeFrugal.com fly or drive calculator calculates the cost of the trip in addition to the amount of time it takes to fly and drive to a selected destination. For instance, air travel from the central valley in California to Seattle Washington will take us 5 hours and about $1400 in fees. This amount includes travel to the airport and parking fees. On the flip side, the drive is 14 hours and only $500 with an estimated cost of $79 for wear and tear on the vehicle. I can’t vouch for how accurate the data is, such as the fluctuating cost of gas, but it is a pretty nifty tool to give you a guesstimate to which is better: fly or drive.

**If a road trip is part of your summer plans be sure to log onto Road Trip America for planning advice to get the most out of your trip.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

Clipart: courtesy of RoadTripAmerica.com

School officially ends in four days; although, buy information pills my summer vacation will not start until 12:00 pm June 15th. I am so ready for relaxing days at the lake. What I really want is to take a road trip. We have family in neighboring states that we have not seen for ages. The plan is to take the car enabling us to stop along the way and explore the sites.

The big question when planning any long distance vacation is, doctor is it better to drive or fly. I found this really great site that does all the travel calculations for you. The BeFrugal.com fly or drive calculator calculates the cost of the trip in addition to the amount of time it takes to fly and drive to a selected destination. For instance, air travel from the central valley in California to Seattle Washington will take us 5 hours and about $1400 in fees. This amount includes travel to the airport and parking fees. On the flip side, the drive is 14 hours and only $500 with an estimated cost of $79 for wear and tear on the vehicle. I can’t vouch for how accurate the data is, such as the fluctuating cost of gas, but it is a pretty nifty tool to give you a guesstimate to which is better: fly or drive.

**If a road trip is part of your summer plans be sure to log onto Road Trip America for planning advice to get the most out of your trip.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, with their chopsticks, more about from various bowls in the center of the table, and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.

When our family decided to get away from processed foods one of my first hurdles of home baking was to make my mom’s cream puffs completely from scratch. Valentine’s day was on the horizon and I wanted to be able to make our traditional Valentine’s Day Cream Puffs. My favorite part of my mom’s cream puffs is the custard filling. I could just sit and eat a bowl of the stuff and forget the puffs altogether. The secret recipe calls for vanilla pudding mixed with whipped cream. The result is creamy decadence.

**Tips:
– If the ingredients get to warm the whipped cream will melt and become somewhat soupy.
– Chill the bowl and beaters beforehand.
– Use cool to cold ingredients.
– Watch the cream closely. Beating even 20 seconds too long will make the whipped cream curdle. Example, ed side effects the photo above. I looked away for what seemed like a second and my whipped cream went from just about perfect to a little over done. But, it still tasted scrumptious.

Source: Schaeffer Girl’s Grub
1 cup heavy whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla

Whip whipping cream, sugar, and vanilla on medium just until cream creates stiff peaks. Chill or use right away.

Store whipped cream in the refrigerator for up to 2 days.

To

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, clinic and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, approved warm or at room temperature
1 cup cooked, rx shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
If you have tile then you know how dingy grout can become. Here are several homemade cleaners that are affordable and actually work. For Basic Cleaning: Combine: equal parts table salt, pills baking soda and white vinegar into a bowl. Mix to form a paste. Use a sponge to scrub the mixture into the grout. Let it sit for a couple of minutes, sildenafil then wipe the grout clean with a damp rag. Mold and Mildew: For Colored GroutDampen a rag with white vinegar and scrub. Let sit for a few minutes. Wash grout with soapy water and rinse. For Light Colored Grout1:1 ratio of bleach or use Hydrogen Peroxide. Spray the peroxide onto the grout. Let it sit for five minutes, then wipe the grout clean with a wet rag. Hard Core Grout Cleaner for Floors and Bathrooms: Combine: 1/2 cup baking soda, 1/3 cup household ammonia, 1/4 cup white vinegar, and 7 cups warm water. Scrub grout with mixture using a toothbrush or grout brush.

Clipart: courtesy of RoadTripAmerica.com

School officially ends in four days; although, buy information pills my summer vacation will not start until 12:00 pm June 15th. I am so ready for relaxing days at the lake. What I really want is to take a road trip. We have family in neighboring states that we have not seen for ages. The plan is to take the car enabling us to stop along the way and explore the sites.

The big question when planning any long distance vacation is, doctor is it better to drive or fly. I found this really great site that does all the travel calculations for you. The BeFrugal.com fly or drive calculator calculates the cost of the trip in addition to the amount of time it takes to fly and drive to a selected destination. For instance, air travel from the central valley in California to Seattle Washington will take us 5 hours and about $1400 in fees. This amount includes travel to the airport and parking fees. On the flip side, the drive is 14 hours and only $500 with an estimated cost of $79 for wear and tear on the vehicle. I can’t vouch for how accurate the data is, such as the fluctuating cost of gas, but it is a pretty nifty tool to give you a guesstimate to which is better: fly or drive.

**If a road trip is part of your summer plans be sure to log onto Road Trip America for planning advice to get the most out of your trip.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, with their chopsticks, more about from various bowls in the center of the table, and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.

This is one of my youngest son’s favorite snack. We made them together at his nursery school to much trepidation on his part. He seemed a bit scared and was a little hesitant at first, viagra order he is our pickest eater, but since we were playing with food he went along with it. He was surprised to find he actually loved it.

Servings: 1
1/4 cup yogurt, vanilla or plain
1 tablespoon orange juice
Dash groung cinnamon
1/2 apple, chopped
1/4 banana, sliced (optional)

Take a small cup and add two tablespoon of yogurt. Sprinkle with a little cinnamon, about a tablespoon orange juice, two spoonfuls of apple, and one spoonful of bananas, if using. Top with a dollop of yogurt.

Add a sprinkle of nuts or granola to make a meal.

Korean Tuna Pancakes (Chamchijeon)

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, physician other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), and cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, website diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, rx no baking required. Consequently, buy the batter must be heated to a boil, approved then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of Morgan Moore

Spring has finally arrived. I love being able to open the windows to air out the winter. Problem is we all have allergies making airing out the house impossible. On the days the pollen and mold count is too high to open the windows this home fragrance adds a pleasant clean aroma without the congestion.

Source: Morgan Moore

Fill a small stockpot about 2/3 full with water. Add 1 lemon, viagra sliced, dosage and a few sprigs of rosemary, and 1-2 teaspoons of vanilla. Simmer, adding water as needed.

Discard after second day.

Photo: Property of Allrecipes

No Bake Cookies are a standard in practically every Grandmother’s recipe box. Rich chocolate mixed with gooey peanut butter and chewy oats.

Do not let the no bake part fool you into thinking this is a quick cookie to make. No bake means just that, abortion no baking required. Consequently, check the batter must be heated to a boil, buy information pills then dropped by spoonfuls onto waxed paper to cool. It is best to wait until they have cooled a couple of hours before eating.

Source: Allrecipes
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

In a saucepan over medium heat bring sugar, cocoa, butter, milk, and salt to a rapid rolling boil. Continue to boil for 2 minutes. Remove from heat.

Add oats, peanut butter, and vanilla; mix well.

Drop by teaspoonfuls onto waxed paper to cool.

Helpful Tips:
— Under boiling the cookies they will not set properly.
— Over boiling produces dry crumbly cookies.

Variations:
— Extra-chocolaty Cookies: Top cookies with chocolate chips.
— Easter Nests: Spoon batter into greased muffin pan. Cool. Remove from pan. Fill with shredded coconut and jelly beans.

Photo: Property of MarthaStewart.com

January and March were cold wet months here. I wanted something warm to serve the family for dinner, physician other than soup or stew. I love chicken paired with rice on such occasions. I think the feeling of comfort I get when I eat chicken and rice dates back to college. During the snowy cold wet months my friend Vanessa and I would head back to her apartment after a long tiresome day at work. She would always make chicken or pork with rice. It always seemed to wash the day away.

Source: Martha Stewart
1 whole chicken (3 to 4 pounds), and cut into 10 pieces
Coarse salt and ground pepper
2 teaspoons vegetable oil
1 small yellow onion, website diced medium
2 garlic cloves, roughly chopped
2 celery stalks, diced medium
1 teaspoon mustard powder
1/2 teaspoon dried thyme
1/2 teaspoon red-pepper flakes
1 1/2 cups long-grain white rice
3 cups broccoli florets (from 2 stalks)
6 scallions (white and light green parts only), thinly sliced
2 1/2 cups low-sodium chicken broth or water

Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.

Reduce heat to medium and add onion, garlic, and celery to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in mustard, thyme, red-pepper flakes, and rice and cook 1 minute.

Add broccoli, scallions, and broth and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.

Variations:
– Use a whole chicken for this one-pot meal, or buy a package of precut thighs or breasts.

Photo: From StillTasty.com website

Ever wonder if that package of ground beef is still good? How about the shelf life of oil and honey? Certainly if the product smells funny, sildenafil has mold or a funny texture toss it. For all other inquires check out StillTasty.com. It is the ultimate website devoted exclusively to the proper storage and shelf life of both store bought and homemade foods.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, rx I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, visit this site senior, sickness president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term sister- Unni or brother- Oppa.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, rx I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, visit this site senior, sickness president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term sister- Unni or brother- Oppa.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, order I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, prescription senior, cheap president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term uhn-nee to call an older friend who wants to be sisters. Or a female would call an older male with whom she is close to  Oppa.

Koreans shake hands and bow at the same time. The depth of the bow depends on the relative seniority of the two people.

Each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes.

Lately I have been obsessing over South Korean cuisine. My interest began with the Korean series “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What captivated my interested the most was a dinner scene at the Chairman’s house. The family members were picking up bits of food, no rx more about with their chopsticks, nurse stuff from various bowls in the center of the table, thumb and placing it on each others plates. The conversation was somewhat comical as they each loaded one another’s bowl with morsels they “just had to try”. There was so much excitement over the food with the belief that if they ate well they would have a happy healthy disposition. Moreover, it was the wisdom of the Grandmother who had insisted that the two feuding sides of the family join her for dinner once a week until they learned to tolerate one another. She counseled them saying, (English translation) “our friendships are built by this type of dinner.”

In that moment I was reminded that despite all the whining and frustration trying to make dinner and get everyone to the dinner table, there is a purpose. Thus, my interest was peaked to discover more about this far away place and the people who live there. I was curious what the dynamics of the family is like in South Korea.

The kids and I have enjoyed learning the language and the various customs of South Korean culture. They graciously accepted the Korean cuisine, thrilled to try anything placed in front of them, as long as they could use chop sticks.

I have not had fried tofu before; I mostly use tofu in soup. Yet, Korean tofu with spicy sauce is one of my favorite dishes by far. The sauce is very similar to a wasabi sauce in both flavor and heat. I reduce the red pepper to 1/2 teaspoon and it is still pretty spicy. For children you can eliminate the red pepper or greatly reduce the amount. I have even served the tofu with a small bowl of soy sauce for dipping.

Source: Maangchi
1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with a side of steamed rice.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, ambulance I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is number one. Always address a person by title or position including professor or doctor, advice senior, online president or chairman. Use their surname first. To call a person by their name would be

In Korea, the surname (family name) is given first. First names are seldom used in addressing another because of the social hierarchy established by Confucianism. Addressing a person by title or position is most correct. These include ??? (sunsaengnim – teacher) or ?? (paksa – doctor). Individuals who have achieved this title are given high respect because highest respect is deserved for scholars in the Confucian tradition.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, rx I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, visit this site senior, sickness president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term sister- Unni or brother- Oppa.
Lately I have been obsessing over Korean culture. As a Stay At Home Mom, order I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. Who knows where I will end up next.

The kids have graciously accepted the new foods from Korea. As long as they can use chop sticks they are thrilled to try anything. During our meal I am able to share with them the language and many of the Korean customs. Such as if you poor your own drink you will have bad luck. Take your shoes off before entering ones home. Respect is most important. Always address a person by title or position including professor or doctor, prescription senior, cheap president or chairman. Use their surname first. To call a person by their name would be considered informal and frowned upon. With permission you might use the term uhn-nee to call an older friend who wants to be sisters. Or a female would call an older male with whom she is close to  Oppa.

Koreans shake hands and bow at the same time. The depth of the bow depends on the relative seniority of the two people.

Each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes.
Lately I have been obsessing over Korean culture. As a stay-at-home mom, abortion I suppose it is my way of seeing the world. Before Seoul I was researching Great Britain. So, drug who knows where I will end up next.

The kids have graciously accepted the new Korean cuisine. As long as they can use chop sticks they are thrilled to try anything I have placed in front of them, so far. During our meal I share with them the language and many of the Korean customs. Such as it is bad luck to pour your own drink and always take your shoes off before entering ones home.

Respect is of utmost importance: Use their surname first. To call a person by their name would be considered informal and frowned upon. Always address a person by title or position including professor or doctor, senior (Sunbea), president or chairman. With permission a younger girl might use the term Uhn-nee (meaning older sister) to address a female a few years older than she. A young male could call a female he is comfortable with Noona (meaning sister). A female would call an older young male with whom she is close to Oppa or Sunbea (meaning senior).

During a meal each person has his own bowl of rice, but helps himself to other foods directly from the serving dishes.
Lately I have been obsessing over Korean culture. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, more about information pills with their chopsticks, ambulance from various bowls in the center of the table, this and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. I was curious what

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, more about information pills with their chopsticks, ambulance from various bowls in the center of the table, this and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. I was curious what

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. As a stay-at-home mom, search I suppose it is my way of seeing the world. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, advice with their chopsticks, site from various bowls lining the center of the table, and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. This particular scene represented the concept of Dazzledish to perfection. A family gathered around a table, conversing, laughing and enjoying good food.

I wondered if this was commonplace in Korea. So thus my research be

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, more about information pills with their chopsticks, ambulance from various bowls in the center of the table, this and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. I was curious what

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.
Lately I have been obsessing over Korean culture. As a stay-at-home mom, search I suppose it is my way of seeing the world. My interest in Korean culture all began with the Korean film “Protect the Boss” by Boseureul Jikyeora. It is a quirky film about girl who wants to achieve her dream job in a corporate office. Problem is she is lacking the secretarial skills and a degree from a prestigious college.

What hooked me was a dinner scene at the Chairman’s house. The characters were picking up bits of food, advice with their chopsticks, site from various bowls lining the center of the table, and placing it on each others plates. The conversation was somewhat comical. There was so much excitement over the flavor of the dishes. Most of all they believed that if they ate well they would have a happy healthy disposition. This particular scene represented the concept of Dazzledish to perfection. A family gathered around a table, conversing, laughing and enjoying good food.

I wondered if this was commonplace in Korea. So thus my research be

The kids have graciously accepted the Korean cuisine. As long as they can use chop sticks they are thrilled to try anything placed in front of them, so far.

1 half package Tofu (about 10 oz)
2 tablespoons Soy Sauce
1/4 to 1 teaspoon Hot Pepper Flakes
1 teaspoon honey
1 Green Onion, chopped
1 clove garlic, minced
2 teaspoons Sesame Oil
Roasted Sesame Seeds (optional)

Slice the tofu into bite size pieces (¼ inch thick rectangles); about 10 pieces. Towel off each piece with a paper towel.

Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.

When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. Transfer the cooked tofu to a serving plate.

Meanwhile make the sauce:
In a small bowl mix: minced garlic, green onion, hot pepper flakes, honey, soy sauce, and sesame oil.

To serve, spoon the sauce evenly over the tofu. Sprinkle with roasted sesame seeds just before serving. Serve with rice a side of steamed rice.

Lately we have been learning all we can about South Korean customs. Such as it is bad luck to pour your own drink and always take your shoes off before entering ones home. Respect is of utmost importance in South Korea. The formality of Confucianism dictates so. It is a belief in a code of honor that is viewed as old fashioned by newer generations.

Generally most Koreans are warm and giving. They live by the age old traditions that when an elder enters a room you stand up. On the bus you offer them your seat. If someone is in need you help them. When accepting a gift use both hands to take it. And always be sure to say, health  “gamsa hapnida.” (Thank you)

The relationship between people of seniority is just as important. In fact, physician when adults speak to one another they use a formal form of speech; unlike when talking to a child or how youth of the same age converse. When addressing a person they always use the surname first. To call an acquaintance by their name would be considered informal and is frowned upon. For example, the name Eun Sun (first name) Park (surname) would be spoken Park Eun Sun. When familiar or given permission you can drop the surname. Interestingly enough even a slight inflection in the pronunciation of a name (similar to a nickname) is seen as informal.

When addressing a person of status always use their title or position first: including president, director, professor, doctor, Sunbea (senior at school). With permission a younger girl might use the term ‘Uhn-nee’ (meaning older sister) to address a female a few years older than she. A young male could call a female he is comfortable with ‘Noona’ (meaning sister). A female would call an older young male with whom she is close to ‘Oppa’.

Now on to the food! Maangchi’s tuna pancakes are amazing. My kids gobbled them all up. Do not let the word pancake confuse you. Jeon means pancake in Korean but it is basically a tuna cake. Like a crab cake. The onion and sesame oil are what what gives these little cakes flavor. I do not recommend omitting these ingredients as it would drastically change the taste.

Source: Maangchi
(Makes 6 small pancakes)
1 (5 oz) can of tuna
1/4 cup onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon sesame oil
1 egg
1 tablespoon flour
2 tablespoons canola oil

Strain out the liquid from a can of tuna and place it in a bowl.

Add onion, garlic, salt, pepper, egg, sesame oil, and flour to the tuna and mix it well.

Heat oil in up a pan until hot.

Scoop a spoonful of the tuna mixture with a spoon and place it on the heated pan. Press slightly and round the edges with the spoon.

When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown. About 3-5 minutes total.
Transfer the cooked pancakes to a serving plate and serve with rice.

Sauce: Mix the following ingredients
1 tablespoon soy sauce
1/2 tablespoon vinegar
left over onions

** Store leftovers in the refrigerator for up to two days. Reheat in the microwave or panfry.

Variations:
– Egg allergies: Egg can be omitted. No substitute needed.
– Gluten free: replace flour with corn flour.

Gluten Free Banana Nut Muffins

http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.

I have a friend who’s son is allergic to practically everything from eggs, cheap milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Cheesy Toast with Egg

http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.
http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.

I have a friend who’s son is allergic to practically everything from eggs, cheap milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

http://www.marthastewart.com/how-to/pop-up-card-for-mothers-day?czone=holiday/spring-celebrations-cnt/celebration-mother-day&center=307033&gallery=342079&slide=341465#slide_0

http://maureencracknellhandmade.blogspot.com/2011/01/is-it-february-yet.html

http://familyfun.go.com/recipes/puppy-love-975382/

http://poppiesatplay.blogspot.com/2010/02/think-about-it-thursday_11.html

http://www.thedatingdivas.com/tara/the-clue-date/

http://myheartvine.blogspot.com/2011/02/valentines-day-kids-coupons-coupon.html

http://puttiprapancha.blogspot.com/2012/01/tree-of-hearts.html

http://hoosierhomemade.com/valentines-day-decorations/

http://poshposh.com/2010/02/pottery-barn-kids-valentines-day-decorations/

Pineapple Rings

http://www.homemadesimple.com/en-US/Crafts/Documents/Cupcake_Template.pdf?utm_source=Article&utm_medium=CR%2BArticle&utm_campaign=Cupcake%2BLiner%2BGarland%2BPDF

2012 Valentine’s Day Paper Craft Ideas

http://family.go.com/crafts/craft-837271-sweetheart-songbirds–t/

Friday Favorites-Valentine Edition!

http://www.marthastewart.com/274910/your-best-valentines-day-crafts/@center/276967/valentines-day

http://www.celebrations.com/valentines-day

http://www.skiptomylou.org/2008/02/06/id-snap-at-the-chance-to-be-your-valentine/

Valentine’s Day Crafts and Anti-Valentine’s Day Crafts

13 Eco-Jewelry Gifts for Your Valentine’s Day Sweetheart

http://rosislawa.blogspot.com/2012/01/valentines-day-is-coming-soon.html

http://www.favecrafts.com/Valentines-Day/The-Best-Cards-for-Valentines-Day-and-Valentine-Card-Phrases

http://www.delish.com/entertaining-ideas/holidays/valentines-day-recipes/valentines-day-table-decorations

http://www.hostessblog.com/2011/01/i-heart-valentines-day-this-party-theme/

http://www.thedatingdivas.com/tara/the-clue-date/

http://myfixituplife.com/DIY/2012/01/valentines-card-the-lollipop-blooms-and-zooms/

http://familyfun.go.com/crafts/lollipop-flowers-664380/

http://quelinda-crafts.blogspot.com/2012/01/string-wall-art-for-valentines-day.html

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

To eat-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earns the award for Courageous Compassion. He has the ability to make others, pharm adult and youth alike, for sale feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, find he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earns the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earns the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
Watch the Wizard of OZ

On Valentine’s Day we express our love or appreciation to those we care about by exchanging cards and candy. This year I wanted to take it one step further. I wanted my family to know just how much I love them and what I appreciate most about them.

Each of us has a special gift or talent within us that when cultivated and allowed to blossom will make our homes a lovely place. The Valentine’s Day award is in recognition of the good ways we have used our talents over the past year.

The Festivities:

Good Eats-
Strawberry and milk smoothies with a dollop of whipped cream and chocolate covered strawberries.

The Awards-
Courageous Compassion Award:
My oldest son earned the award for Courageous Compassion. He has the ability to make others, treatment adult and youth alike, information pills feel accepted. He has the courage to include everyone in his play at school bringing children of all aptitude together. Moreover, he can sense when someone is hurting emotionally and help bring a smile to their sad face.

The Heart of Valor Award:
Our daughter earned the Heart of Valor award. She can recognize a need and willingly steps in to help. She is full of passion. She reminds us to view the mundane as a grand fairytale full of adventure. She teaches us to love everyone and even homework can be a delight.

The Radiant Heart Award: Our youngest earned the Radiant Heart award. He is warm and cuddly just like a giant teddy bear. He bares a gentle kindness. He is aware of other’s feelings and calmly goes about to give them comfort. If you say you are in pain he is there to rub your back. If you are sick or sad he will offer a hug.

The After Awards Party-
We watched the Wizard of OZ.

I have a friend who’s son is allergic to practically everything from eggs, cheap milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, visit sugar, discount baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.
Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, patient sugar, dosage baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, patient sugar, dosage baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sickness sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, ambulance and sugar, troche pharmacy baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, patient sugar, dosage baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sickness sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, medicine sugar, page baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

Banana Nut Muffins
Gluten Free Baking Classics

From Gluten-Free Baking Classics by Annalise Roberts
Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, salve search sugar, information pills baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, order milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, order milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I bought a package of chicken breasts on sale at the supermarket. It was one of those loss leader type of purchases. The item was not on my shopping list and therefore not on the week’s menu. However, online come Thursday night garlic cheddar chicken sounded so much better than leftovers.

Garlic Cheddar Chicken is best served right out of the oven. The butter creates this savory crunchy salty texture to the breading. Pair with steamed broccoli or a salad.

Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Serve immediately.
I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, order milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I bought a package of chicken breasts on sale at the supermarket. It was one of those loss leader type of purchases. The item was not on my shopping list and therefore not on the week’s menu. However, online come Thursday night garlic cheddar chicken sounded so much better than leftovers.

Garlic Cheddar Chicken is best served right out of the oven. The butter creates this savory crunchy salty texture to the breading. Pair with steamed broccoli or a salad.

Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Serve immediately.
Say hello to my new
3 tablespoons butter
4 cloves garlic, salve minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, treatment boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, troche mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I have a friend who’s son is allergic to practically everything from eggs, pill abortion milk, hospital nuts, cheap wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started feeding my youngest gluten free foods a little over a year ago. The few gluten free recipes I had used corn

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, viagra 100mg milk, price nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I have a friend who’s son is allergic to practically everything from eggs, order milk, nuts, wheat, and corn. It is quite overwhelming trying to find gluten, egg, and corn-free products much less shop on a limited budget.   I started my youngest on a gluten free regimen a little over a year ago. While he is not strictly gluten free and is able to consume small quantities of wheat, I understand her heartache. To a newcomer most gluten free recipes  resemble an advanced chemistry experiment.

The prices for whole grain flours are insanely high and hard to find in many areas. The few gluten free recipes I did know of contained corn starch and xanthan gum (an agent that acts like gluten that contains corn). I have yet to find a viable bread recipe because the xanthan gum is pretty much a crucial ingredient. However, muffins, pancakes, and cookies seem to do well without it. This recipe for banana nut muffins originally includes xanthan gum. The muffins came out so light and fluffy without the xanthan gum so I omitted it from the ingredients list below.

I love that the flour mixture consists of only three items: potato starch (not corn), tapioca starch, and brown rice flour. I think a little bit of almond flour subbed in for the flour mixture would give the muffins a nice flavor.

Now for the eggs. I subbed in two tablespoons flaxseed meal mixed with four tablespoons water. Set aside a few minutes to set. Then I added an additional heaping tablespoon of baking powder. I did a happy dance of joy and emailed a copy to my friend.

Source: adapted from Gluten Free Baking Classics by Annalise Roberts

Yield: 12 muffins

2 cups GF Flour Mix*
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts
2 large eggs
1/2 cup milk
1/2 cup canola oil

Preheat oven to 350 F. Position rack in center of oven. Grease muffin pan with cooking spray.

Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.

Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.

Fill muffin pans 2/3 full. Bake 18-25 minutes until golden brown. Remove from pan and serve immediately or cool on a rack.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

I bought a package of chicken breasts on sale at the supermarket. It was one of those loss leader type of purchases. The item was not on my shopping list and therefore not on the week’s menu. However, online come Thursday night garlic cheddar chicken sounded so much better than leftovers.

Garlic Cheddar Chicken is best served right out of the oven. The butter creates this savory crunchy salty texture to the breading. Pair with steamed broccoli or a salad.

Source: adapted from Allrecipes
serves 4

3 tablespoons butter
4 cloves garlic, minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, boneless chicken breast halves – sliced thin lengthwise to make four fillets

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a cast iron skillet, or oven proof pan,  over medium-low heat. Cook the garlic until tender and fragrant, about a minute or two (do not burn).

In a shallow bowl, mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Serve immediately.
Say hello to my new
3 tablespoons butter
4 cloves garlic, salve minced
3 heaping tablespoons Panko bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Cheddar cheese
1/8 teaspoon dried parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 skinless, treatment boneless chicken breast halves – sliced thin

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in an oven proof skillet over low heat. Cook the garlic until tender and fragrant.

In a shallow bowl, troche mix the bread crumbs, Parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.

Dip each chicken breast in the garlic butter flipping to coat each side. Lay chicken in pan in a single layer. Top with cheese and panko mixture.

Bake 20-25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Cheesy toast is a flashback to my summer camp days when I was a youth. Each summer I spent two weeks hiking, clinic swatting bugs, cialis 40mg sleeping under a mosquito net, pills and taking cold showers at the Girl Scout camp near my home. I learned first aid, how to respect the American flag, that people actually drink pineapple juice and where all the unsold boxes of Girl Scout cookies go- in the cafeteria closets of camps throughout the country to be served during Girl Scout camps as a special treat (yum). At each meal there was a spread of silver pitchers filled with juices, milk, and water. We ate a real smorgasbord.

Sometimes I serve cheesy toast at dinner with a salad. I will add a sprinkling of garlic powder with the butter for a garlic version. The kids have converted me to eating non classified breakfast foods for breakfast, mainly leftovers. Cheesy toast is a warm and comforting choice on those mornings we are running late and need to grab something to take with us.

Slices of bread
Butter
Shredded Italian cheese blend

Spread the top of each slice of bread with butter. Sprinkle with cheese. Place under the broiler until cheese is lightly browned and melted.

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.

Fall Spice Banana Nut Chocolate Chip Cookies

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
This spice rub is my go to taco seasoning recipe. Look for herbs and spices at ethnic food stores and warehouses. Smart & Final is a restaurant supply grocery store here in the area. They have huge containers of dried herbs for half the price of the little glass jars at the supermarket.

1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Mix all the spices together in a small jar or container with lid.

— Use the full recipe amount as a rub to season a 2-3 pound roast for Mexican shredded beef.

— Use one to two tablespoons per pound ground beef, prostate ground turkey, or chicken for tacos and fajitas.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
This spice rub is my go to taco seasoning recipe. Look for herbs and spices at ethnic food stores and warehouses. Smart & Final is a restaurant supply grocery store here in the area. They have huge containers of dried herbs for half the price of the little glass jars at the supermarket.

1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Mix all the spices together in a small jar or container with lid.

— Use the full recipe amount as a rub to season a 2-3 pound roast for Mexican shredded beef.

— Use one to two tablespoons per pound ground beef, prostate ground turkey, or chicken for tacos and fajitas.
Many people love pizza. It is easy and versatile. In addition to being yummy, shop pizzas are fun to make, approved which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, sales which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 teaspoon Active Dry Yeast
Pinch of Sugar
1 1/4 cups lukewarm water (110-115 degrees), divided
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 cup warm (105-110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 cup of warm water and 1/4 cup olive oil. Mix at medium speed until almost combined. Knead on high speed for 6-8 minutes in the mixer or knead by hand on a floured surface for 10 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled.

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saute onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
This spice rub is my go to taco seasoning recipe. Look for herbs and spices at ethnic food stores and warehouses. Smart & Final is a restaurant supply grocery store here in the area. They have huge containers of dried herbs for half the price of the little glass jars at the supermarket.

1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Mix all the spices together in a small jar or container with lid.

— Use the full recipe amount as a rub to season a 2-3 pound roast for Mexican shredded beef.

— Use one to two tablespoons per pound ground beef, prostate ground turkey, or chicken for tacos and fajitas.
Many people love pizza. It is easy and versatile. In addition to being yummy, shop pizzas are fun to make, approved which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, sales which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 teaspoon Active Dry Yeast
Pinch of Sugar
1 1/4 cups lukewarm water (110-115 degrees), divided
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 cup warm (105-110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 cup of warm water and 1/4 cup olive oil. Mix at medium speed until almost combined. Knead on high speed for 6-8 minutes in the mixer or knead by hand on a floured surface for 10 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled.

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saute onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.
Many people love pizza. It is easy and versatile. In addition to being yummy, page pizzas are fun to make, clinic which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
Source: Deep South Dish
1 package yeast
1/4 cup warm water (105 to 115 degrees)
2-3/4 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 tablespoon olive oil
Up to 1 cup lukewarm water

Preheat the oven to 425 degrees F. Sprinkle yeast over the 1/4 cup of warm water and let stand for about 10 minutes.

In a mixer with dough hook or food processor, mix the flour, sugar and salt. Add the water and yeast, process 10 seconds. Drizzle in the oil and then the water while machine is running, until a clump of dough forms around the hook/blade. (You may not need all of the water.) Process dough for 30 to 40 seconds longer. (Dough should be just slightly sticky.) Divide dough in half. Knead on floured surface into smooth balls.

For a single pizza, wrap the other ball in plastic wrap and refrigerate or freeze.

For thin pizza, press the dough directly on a greased 16 inch pizza pan. Brush the dough very lightly with a bit of olive oil and place immediately into the preheated oven without any topping to precook. Precook the crust at 425 degrees F for approximately 8 to 10 minutes.

Remove crust from the oven, spoon on sauce and add desired toppings; sprinkle top lightly with Italian seasoning. Carry the pan to the oven rack and slide the topped pizza off of the pan, directly on to the rack and continue baking for another 10 minutes or until browned.

Variations:
– Replace flour with 50/50 blend of wheat and white. 
– For thicker pizza crust, allow to rise for 10 to 15 minutes in the pan(s). Brush the crust with olive oil, add sauce and toppings, place the entire pizza pan in the oven and bake on the lowest oven rack for about 20 minutes.

SAUCE:
1 (6 ounce) can of tomato paste
1 cup of warm water
3 medium cloves of garlic, peeled
1 teaspoon of granulated sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly cracked black pepper
1/2 teaspoon of dried basil
1/2 teaspoon of onion powder
1/4 teaspoon of dried oregano
1/4 teaspoon of dried marjoram
1/4 teaspoon of dried red pepper flakes, optional

Add everything to a food processor or blender and mix well. Freezes well.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
This spice rub is my go to taco seasoning recipe. Look for herbs and spices at ethnic food stores and warehouses. Smart & Final is a restaurant supply grocery store here in the area. They have huge containers of dried herbs for half the price of the little glass jars at the supermarket.

1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Mix all the spices together in a small jar or container with lid.

— Use the full recipe amount as a rub to season a 2-3 pound roast for Mexican shredded beef.

— Use one to two tablespoons per pound ground beef, prostate ground turkey, or chicken for tacos and fajitas.
Many people love pizza. It is easy and versatile. In addition to being yummy, shop pizzas are fun to make, approved which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, sales which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 teaspoon Active Dry Yeast
Pinch of Sugar
1 1/4 cups lukewarm water (110-115 degrees), divided
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 cup warm (105-110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 cup of warm water and 1/4 cup olive oil. Mix at medium speed until almost combined. Knead on high speed for 6-8 minutes in the mixer or knead by hand on a floured surface for 10 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled.

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saute onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.
Many people love pizza. It is easy and versatile. In addition to being yummy, page pizzas are fun to make, clinic which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
Source: Deep South Dish
1 package yeast
1/4 cup warm water (105 to 115 degrees)
2-3/4 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 tablespoon olive oil
Up to 1 cup lukewarm water

Preheat the oven to 425 degrees F. Sprinkle yeast over the 1/4 cup of warm water and let stand for about 10 minutes.

In a mixer with dough hook or food processor, mix the flour, sugar and salt. Add the water and yeast, process 10 seconds. Drizzle in the oil and then the water while machine is running, until a clump of dough forms around the hook/blade. (You may not need all of the water.) Process dough for 30 to 40 seconds longer. (Dough should be just slightly sticky.) Divide dough in half. Knead on floured surface into smooth balls.

For a single pizza, wrap the other ball in plastic wrap and refrigerate or freeze.

For thin pizza, press the dough directly on a greased 16 inch pizza pan. Brush the dough very lightly with a bit of olive oil and place immediately into the preheated oven without any topping to precook. Precook the crust at 425 degrees F for approximately 8 to 10 minutes.

Remove crust from the oven, spoon on sauce and add desired toppings; sprinkle top lightly with Italian seasoning. Carry the pan to the oven rack and slide the topped pizza off of the pan, directly on to the rack and continue baking for another 10 minutes or until browned.

Variations:
– Replace flour with 50/50 blend of wheat and white. 
– For thicker pizza crust, allow to rise for 10 to 15 minutes in the pan(s). Brush the crust with olive oil, add sauce and toppings, place the entire pizza pan in the oven and bake on the lowest oven rack for about 20 minutes.

SAUCE:
1 (6 ounce) can of tomato paste
1 cup of warm water
3 medium cloves of garlic, peeled
1 teaspoon of granulated sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly cracked black pepper
1/2 teaspoon of dried basil
1/2 teaspoon of onion powder
1/4 teaspoon of dried oregano
1/4 teaspoon of dried marjoram
1/4 teaspoon of dried red pepper flakes, optional

Add everything to a food processor or blender and mix well. Freezes well.

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, diagnosis Natalie, story home the oldest girl dresses in white, pills 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.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
This spice rub is my go to taco seasoning recipe. Look for herbs and spices at ethnic food stores and warehouses. Smart & Final is a restaurant supply grocery store here in the area. They have huge containers of dried herbs for half the price of the little glass jars at the supermarket.

1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Mix all the spices together in a small jar or container with lid.

— Use the full recipe amount as a rub to season a 2-3 pound roast for Mexican shredded beef.

— Use one to two tablespoons per pound ground beef, prostate ground turkey, or chicken for tacos and fajitas.
Many people love pizza. It is easy and versatile. In addition to being yummy, shop pizzas are fun to make, approved which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, sales which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 teaspoon Active Dry Yeast
Pinch of Sugar
1 1/4 cups lukewarm water (110-115 degrees), divided
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 cup warm (105-110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 cup of warm water and 1/4 cup olive oil. Mix at medium speed until almost combined. Knead on high speed for 6-8 minutes in the mixer or knead by hand on a floured surface for 10 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled.

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saute onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.
Many people love pizza. It is easy and versatile. In addition to being yummy, page pizzas are fun to make, clinic which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
Source: Deep South Dish
1 package yeast
1/4 cup warm water (105 to 115 degrees)
2-3/4 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 tablespoon olive oil
Up to 1 cup lukewarm water

Preheat the oven to 425 degrees F. Sprinkle yeast over the 1/4 cup of warm water and let stand for about 10 minutes.

In a mixer with dough hook or food processor, mix the flour, sugar and salt. Add the water and yeast, process 10 seconds. Drizzle in the oil and then the water while machine is running, until a clump of dough forms around the hook/blade. (You may not need all of the water.) Process dough for 30 to 40 seconds longer. (Dough should be just slightly sticky.) Divide dough in half. Knead on floured surface into smooth balls.

For a single pizza, wrap the other ball in plastic wrap and refrigerate or freeze.

For thin pizza, press the dough directly on a greased 16 inch pizza pan. Brush the dough very lightly with a bit of olive oil and place immediately into the preheated oven without any topping to precook. Precook the crust at 425 degrees F for approximately 8 to 10 minutes.

Remove crust from the oven, spoon on sauce and add desired toppings; sprinkle top lightly with Italian seasoning. Carry the pan to the oven rack and slide the topped pizza off of the pan, directly on to the rack and continue baking for another 10 minutes or until browned.

Variations:
– Replace flour with 50/50 blend of wheat and white. 
– For thicker pizza crust, allow to rise for 10 to 15 minutes in the pan(s). Brush the crust with olive oil, add sauce and toppings, place the entire pizza pan in the oven and bake on the lowest oven rack for about 20 minutes.

SAUCE:
1 (6 ounce) can of tomato paste
1 cup of warm water
3 medium cloves of garlic, peeled
1 teaspoon of granulated sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly cracked black pepper
1/2 teaspoon of dried basil
1/2 teaspoon of onion powder
1/4 teaspoon of dried oregano
1/4 teaspoon of dried marjoram
1/4 teaspoon of dried red pepper flakes, optional

Add everything to a food processor or blender and mix well. Freezes well.

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, diagnosis Natalie, story home the oldest girl dresses in white, pills 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.
Looking for a warm comforting meal during the long cold months of winter? Stroganoff is one of my favorite dishes to break the chill and fill bellies on the cheap. Serve with a side salad or grean beans.

Source: my Grandmother Lois Jepson
1 tablespoon butter
1 pound ground beef
1 large onion, website diced
1/2 pound mushrooms, approved diced
3 cloves garlic, more about minced
Salt and pepper, to taste
1 teaspoon Italian seasoning
3 tablespoons flour
1 1/2 cups beef stock
2 teaspoons red wine vinegar
1 cup sour cream
1 pound egg noodles, cooked and drained

In a large skillet, saute onions, mushrooms and garlic in the butter until tender. Add ground beef, cook until browned. Cook until beef is completely browned, about 8-10 minutes. Add salt and pepper to taste, and Italian seasoning.

Stir in flour and cook for 2-3 minutes to thicken. Slowly add beef stock and vinegar. Stir, bring to a boil, and let simmer until thickened. Stir in sour cream until combined. Remove from heat. Stir in noodles.

Variations:
– Serve over rice or baked potato.
– Use ground turkey in the place of ground beef.
– Substitute Worcestershire sauce for red wine vinegar.

Photo: by Bunny Cakes

Beverage:

Slug Butter beer

Black Quagmire Potion

Appetizer:

Freshly Picked Graveyard Morsels

Skinned Vampire Fingers

Zombie Brains

Crispy Fried Bat Wings

Main Course:

Roasted Heart of Troll

Ogre Eyeball Sub

Dessert:

Snickers Cheesecake

Fruity Ghosts and Pumpkins

Upon their arrival, thumb early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, website cobblers, shop Betty, grunts, and the like.

Crisps and cobblers were thought of as common. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, patient early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, abortion cobblers, viagra 60mg Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
Upon their arrival, medications early American settlers had to make do with what they had. Common ingredients used back in England were in short supply or non existant in the new world. The colonists learned to use variations of fruits and meats available to them in traditional English recipes such as crisps, buy information pills cobblers, Betty, grunts, and the like.

Crisps and cobblers were thought of as common food. They were reserved for the family. One would never serve a crisp to company. Pioneers traveling across the country ate cobblers for both breakfast and dinner. They were easier to make given the limited resources on the trail.

Crisps are just as popular today as they were in Medieval Europe. They are available at many restaurants and back yard barbecues. Crisps are often served with a dollop of ice cream or whipped cream.

Filling:
5 large ripe peaches, peeled and cut into bite-size pieces
Zest and juice from 1 lemon
3 tablespoons flour
1/3 cup brown sugar
1/2 teaspoon vanilla extract
pinch of salt

Topping:
1 1/4 cup all purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 Tablespoon cold unsalted butter, cut into small pieces
1/2 chopped pecans
Pinch of salt

Preheat oven to 350 degrees.

To peel the peaches bring a stock pot filled with water to a boil. Cut a small X on the bottom of each peach. Add peaches to the boiling water and simmer for 30-60 seconds. Remove peaches from the pot and place in a bowl of ice water. Allow peaches to cool slightly. The skins should slip right off.

Filling:
Toss peaches with lemon juice and zest. Stir in flour, sugar, vanilla and salt. Divide evenly among ramekins or place in a 8X8 pan.

Topping:
Combine all the topping ingredients in a food processor. Pulse about 30 seconds until combined. Or mix with fingers until the mixture is clumpy and crumbly. Add water 1 tablespoon at a time if needed.

Top each ramekin or 8X8 inch pan with topping. Don’t pack too tightly. Bake for 20-25 minutes until filling is bubbly and topping is golden brown.
This spice rub is my go to taco seasoning recipe. Look for herbs and spices at ethnic food stores and warehouses. Smart & Final is a restaurant supply grocery store here in the area. They have huge containers of dried herbs for half the price of the little glass jars at the supermarket.

1 tablespoon chili powder
1/2 teaspoon paprika
1 tablespoon dried oregano
1 teaspoon dried coriander
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon pepper

Mix all the spices together in a small jar or container with lid.

— Use the full recipe amount as a rub to season a 2-3 pound roast for Mexican shredded beef.

— Use one to two tablespoons per pound ground beef, prostate ground turkey, or chicken for tacos and fajitas.
Many people love pizza. It is easy and versatile. In addition to being yummy, shop pizzas are fun to make, approved which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, sales which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
2 1/4 teaspoon Active Dry Yeast
Pinch of Sugar
1 1/4 cups lukewarm water (110-115 degrees), divided
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil, plus more

If using Active Dry yeast sprinkle the yeast and sugar into 1/4 cup warm (105-110 degree) water. Stir until completely dissolved. Set in warm, draft free place for 3-5 minutes or until yeast bubbles and doubles in volume. (If mixture does not bubble up after five minutes, throw out and start over) If using instant yeast, mix the yeast with the flour and salt in step two.

In a mixer bowl with the hook attachment, add flour and salt. Make a well, add yeast mixture, 1 cup of warm water and 1/4 cup olive oil. Mix at medium speed until almost combined. Knead on high speed for 6-8 minutes in the mixer or knead by hand on a floured surface for 10 minutes. Dust with flour, put in a clean dry bowl. Cover and let rise until doubled.

Preheat oven to 500. Place rack on lowest shelf of oven. Punch dough. Break dough into fourths to make four small to medium sized pizzas. Brush pizza stone or baking sheet with a little olive oil. Form the pizza dough by laying the dough on the pizza stone, then pat and pull the dough until it is the size you want. *Rolling the dough forces the air bubbles out which produces and thinner flat crust. For a thick crust make a little rim. Poke the center of the pizza with your fingers to make small indentations. Once the toppings are on and the pizza is ready to be baked, place pizza on the bottom rack. Bake 10-15 minutes until crust is browned.

Variations:
Use tortillas in the place of pizza dough. Place a tortilla on foil or a baking sheet. Brush with oil. Top with desired toppings. Bake 350 for 6-10 minutes. The cheese should be slightly browned and the tortilla a golden brown. So fast and easy they would make a great lunch.

PIZZA SAUCE:
Pick your sauce base- (about 3-4 cups or 4 pounds) fresh (peeled and seeded) or canned diced tomatoes or tomato sauce plus 1 can puree or tomato paste.
1 cup onion, chopped
3-4 cloves of garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
Oregano 1-2 teaspoons, dried
Rosemary 1/2 teaspoon, dried
Thyme 1/2 teaspoon, dried

Saute onions and garlic in a little olive oil, until onions begin to be transparent. Season with herbs and pepper. Add tomato base and sprinkle with salt. Bring everything to a boil, then let simmer for about 20 minutes.

Variations:
Replace the oregano, thyme and rosemary with 1 tbsp Italian seasoning.
Puree veggies such as zucchini, cauliflower or a carrot to add to the sauce.
If using diced tomatoes, process in a food processor until desired consistency.
Many people love pizza. It is easy and versatile. In addition to being yummy, page pizzas are fun to make, clinic which makes it a great activity for the family. Have a house full of the neighbor kids? No problem. Let them make their own personal pizza.

Some prefer the store bought pizza crust, which is a little pricey, but it is a no fail way to go. While others may reach for the refrigerated pizza dough, I enjoy making my own.

The next step is the pizza sauce. Before you reach for the stuff in the jar, try making your own. It is easier than you think. It just takes a little preparation. The great thing about sauce is you can make it the day before, because like wine, it tastes better with age. Personally, fresh is best. But if you do not have time to peel and cut tomatoes, or have an herb garden, cans work.

DOUGH:
Source: Deep South Dish
1 package yeast
1/4 cup warm water (105 to 115 degrees)
2-3/4 cup all purpose flour
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 tablespoon olive oil
Up to 1 cup lukewarm water

Preheat the oven to 425 degrees F. Sprinkle yeast over the 1/4 cup of warm water and let stand for about 10 minutes.

In a mixer with dough hook or food processor, mix the flour, sugar and salt. Add the water and yeast, process 10 seconds. Drizzle in the oil and then the water while machine is running, until a clump of dough forms around the hook/blade. (You may not need all of the water.) Process dough for 30 to 40 seconds longer. (Dough should be just slightly sticky.) Divide dough in half. Knead on floured surface into smooth balls.

For a single pizza, wrap the other ball in plastic wrap and refrigerate or freeze.

For thin pizza, press the dough directly on a greased 16 inch pizza pan. Brush the dough very lightly with a bit of olive oil and place immediately into the preheated oven without any topping to precook. Precook the crust at 425 degrees F for approximately 8 to 10 minutes.

Remove crust from the oven, spoon on sauce and add desired toppings; sprinkle top lightly with Italian seasoning. Carry the pan to the oven rack and slide the topped pizza off of the pan, directly on to the rack and continue baking for another 10 minutes or until browned.

Variations:
– Replace flour with 50/50 blend of wheat and white. 
– For thicker pizza crust, allow to rise for 10 to 15 minutes in the pan(s). Brush the crust with olive oil, add sauce and toppings, place the entire pizza pan in the oven and bake on the lowest oven rack for about 20 minutes.

SAUCE:
1 (6 ounce) can of tomato paste
1 cup of warm water
3 medium cloves of garlic, peeled
1 teaspoon of granulated sugar
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly cracked black pepper
1/2 teaspoon of dried basil
1/2 teaspoon of onion powder
1/4 teaspoon of dried oregano
1/4 teaspoon of dried marjoram
1/4 teaspoon of dried red pepper flakes, optional

Add everything to a food processor or blender and mix well. Freezes well.

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, diagnosis Natalie, story home the oldest girl dresses in white, pills 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.
Looking for a warm comforting meal during the long cold months of winter? Stroganoff is one of my favorite dishes to break the chill and fill bellies on the cheap. Serve with a side salad or grean beans.

Source: my Grandmother Lois Jepson
1 tablespoon butter
1 pound ground beef
1 large onion, website diced
1/2 pound mushrooms, approved diced
3 cloves garlic, more about minced
Salt and pepper, to taste
1 teaspoon Italian seasoning
3 tablespoons flour
1 1/2 cups beef stock
2 teaspoons red wine vinegar
1 cup sour cream
1 pound egg noodles, cooked and drained

In a large skillet, saute onions, mushrooms and garlic in the butter until tender. Add ground beef, cook until browned. Cook until beef is completely browned, about 8-10 minutes. Add salt and pepper to taste, and Italian seasoning.

Stir in flour and cook for 2-3 minutes to thicken. Slowly add beef stock and vinegar. Stir, bring to a boil, and let simmer until thickened. Stir in sour cream until combined. Remove from heat. Stir in noodles.

Variations:
– Serve over rice or baked potato.
– Use ground turkey in the place of ground beef.
– Substitute Worcestershire sauce for red wine vinegar.
Last month I was trying to think of a kid friendly snack 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, illness softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 ripe bananas, what is ed 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, 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.

Pumpkin Chocolate Chip Muffins

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, website like this  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, capsule blackberry jelly, rx blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, website like this  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, capsule blackberry jelly, rx blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, medications  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, link blackberry jelly, and blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, website like this  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, capsule blackberry jelly, rx blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, medications  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, link blackberry jelly, and blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, diagnosis  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, viagra order blackberry jelly, more about blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, website like this  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, capsule blackberry jelly, rx blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, medications  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, link blackberry jelly, and blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, diagnosis  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, viagra order blackberry jelly, more about blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, remedy  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, for sale blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:



1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:













1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, website like this  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, capsule blackberry jelly, rx blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive 2. Apple Stamps 3. Apple Pumpkin Stamp 4. Apple Placemats 5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, medications  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, link blackberry jelly, and blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, diagnosis  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, viagra order blackberry jelly, more about blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:


1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, remedy  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, for sale blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:



1. Apple Votive2. Apple Stamps3. Apple Pumpkin Stamp4. Apple Placemats5. Mod Podge Apples 6. Recycled Bottle Apple 7. Crochet Apples 8. Recycled Apple Book Tute

Apple Treats:













1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, sale  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, pill blackberry jelly, approved blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blackberries are nice but even better when you share them. Preserved goods such as jams and butters make perfect gifts for Christmas or to say “Thank You”. Tasty cakes, muffins and turnovers make the grand beginnings for a family apple festival.

Photo: Courtesy of HomeMadeSimple.com

An Apple Festival can be a small intimate gathering with family and/or friends. Or a grand event involving the neighborhood or community. Fun activities and good food made with apples are a must to pull off a successful Apple Feast.

**For those with allergies to apples substitute pears.

Apple Festival Activities:
Apple Bobbing Fill a large container with water and apples. Bob for apples using only your mouth, no hands. Or attach apples to a string- participants must pull the apple from the string using only their mouth, no hands allowed.

Apple Toss Stand in two lines. Each person has a partner. Toss the apple to your partner. If they catch it you both take a step back. If you drop it you are out. Last couple standing wins.
Apple Darts Attach ‘red balloons’ to a board or wall. Participants throw darts to try to pop a balloon. If offering prizes place a ticket or several tickets in each balloon that can be exchanged for treats and prizes.
Apple Tasting- Display a variety of different types of apples. Place each variety on its own plate. Label. Keep a tally of who likes what best.

Apple Crafts:

Apple Treats:










1. Apple Butter 2. Fruit Leather 3. Applesauce 4. Apple Dip 5. Apple Cake 6. Apple Turnovers 7. Praline Apple Bread 8. Autumn Cheesecake 9. Caramel Apples (caramel sauce) 10. Apple Cider 11. Fried Apples Pies 12. Spiked Apple Cake 13. Apple Zeppole 14. Apple Cider Doughnuts 15. Apple shaped cupcakes 16. Apple Pie-rate Ship 17. Apple Crisp 18. Fried Apple Fritters 19. Apple Spiced Punch 20. Apple Muffins 21. Apple Scones 22. Apple Dumplings 23. Almond Apple Strudel Bars 24. Apple Pie 25. Candied Apples 26. Apple Strudel Bars 27. Pork Chops with Apple Chutney 28. Creamy Apple Chicken Chili 29. Curried Turkey Salad with Apple 30. Brussels Sprouts with Chopped Apple 31. Apple Salad with Greens

Frosted Apple Squares

Photo: Courtesy of Istock Photo

One of my favorite children’s books is, viagra  “The Blackberry Mouse” by Matthew Grimsdale. “The Blackberry Mouse” is a wonderful tale about a greedy young mouse who learns a valuable lesson about friendship. The story ends with Mouse and his neighborhood friends gathered together around the table enjoying a blackberry feast. There is blackberry jam, story blackberry jelly, blackberry pies, lots and lots of blackberry tarts, and blackberry juice.

September marks the beginning of apple season. Mounds of succulent apples have already made their way to the market. The fall apple harvest reminds me of Mouse’s elaborate table laden with delectable blackberry goodies. There are so many wonderful edible creations to make with apples. What better way to celebrate the fall apple harvest than with an Apple Feast.

Many apple farms across California open their orchards to the public to celebrate the apple harvest. U-Pick It farms are ideal for an adventurous family outing. Although, the fun need not stop once the basket is filled. The real excitement begins at home making apple cider, apple jelly, apple butter, applesauce, apple pie, apple turnovers… However, fanfare such as this should never be enjoyed alone.

Mouse, in the story Blackberry Mouse, recognized that blac