Bountiful pesto

used some of my spinach, basil, parsley, garlic, lemon and added some walnut I got this gorgeous looking pesto sauce

Gluten free chicken tenders

made homemade rice flour by just grinding up rice recipe in another blog I have up ....anyway rice flour, corn starch, egg beaten, cold very cold water frying is better with cold water like ice cold, white pepper and salt mix all together awesome gluten free tempura most tempura has wheat that you buy in the stores. Coated chicken with corn starch first dredge in rice mixture then fry or bake Super yummy!!! Wish my picture came out better but my kids ate them up so fast :) Best seal of approval for me

tomatoes were on sale well walmart match prices 5lbs for $1.00

Couldn't pass up such a deal brain started thinking came up with ..... yummy chili and of course extra pasta sauce freezes well.... salsa to come from my super Awesome deal this weekend!!!

breakfast made with LOVE

LOVE egg fritta

homemade rice flour

Soak rice for an hour in water drain and dry out dry out well I laid mine on a towel and placed paper over the rice worked great after it is completely I mean completely dried grind it up bam rice flour!!!!

polenta pizza crust

Pizza night tried this Awesome polenta pizza crust recipes yummy my gluten boy ended up going to a friends house for steak so we didnt top it till later super yummmy recipe Oh yeah I added rosemary and some spices to the crust

• oil , to coat baking sheet or pizza pan
• 2 cups polenta (coarse cornmeal)
• 1 cup cold water
• 1 cup boiling water
• 2 eggs
• 1 cup mozzarella cheese , grated

Directions:

1. 1
   Preheat oven to 450 degrees F.
2. 2
   Lightly oil a large baking sheet.
3. 3
   In a large bowl, mix polenta with the cold water.
4. 4
   Add the boiling water in a slow stream, blending with a whisk.
5. 5
   Add the eggs and mozzarella and mix well.
6. 6
   Press mixture evenly onto greased baking sheet or pizza pan.
7. 7
   Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.

Read more: http://www.food.com/recipe/polenta-pizza-crust-gluten-free-yeast-free-99290#ixzz1n2bDXIfZ

Hillbilly homemade biscuit

Tried regular and cheese yummies http://www.hillbillyhousewife.com/homemadebiscuits.htm

• 2 cups all-purpose flour
• 1 tablespoon baking powder (3 teaspoons)
• 1 teaspoon salt
• 1/4 to 1/3 cup shortening
• 2/3 cup milk or buttermilk or yogurt

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. Cut into biscuit shapes with a biscuit cutter, or the rim of a clean cup or can. I use a tomato paste can for small biscuits and a tuna can for large biscuits. Works really well. Lay the biscuits onto a cookie sheet or pizza pan and bake them at 425° for 10 to 15 minutes, depending on their size. Makes about a dozen medium sized biscuits. You can brush them with melted margarine when you take them from the oven if you want them to look pretty when they arrive at the table.

Cheese Biscuits: These are made simply by adding a cup of cheese to the flour after you mix in the shortening, right before adding the milk. Cut into smallish biscuits and cook as directed. They are really good with spaghetti or lasagna

Bountiful basket soup

Yummiest soup ever Leftover delight....chopped up 4 leftover brussel sprouts, half an onion in the fridge,garlic,and the eggplants while it was sauteing up I added some leftover chicken broth I made added some water and tossed in leftover asparagus, carrots,spinach,cabbage,quinoa and rice in the broth to cook up alittle. When the brussel sprouts and stuff were nice a brown and yummy cook I threw them in the soup pot then I tossed some sausage in the brussel sprout pan to cook up once it was all cooked up I tossed that in the pot let it sit for about 20 min  Bam Leftover Delight

my grapefruit lemoncello

So strong 100 proof vodka next time maybe something a little weaker

homemade blueberry applesauce

cut up four apples and half a leftover pack of blueberries put in the food processor and added some cinnamon and a little simple syrup yummy for my tummy

lemon vodka

Add lemon zest to 100 proof vodka in 3 days making homemade lemoncello will be made

blueberry quinoa chicken salad

spinach, quinao,blueberries,chicken salad

Amazing strawberry bars

Ingredients:

• 11/2 c. flour I used gluten free pancake mix because I didn't have any GF flour
• 11/2 c. rolled oats
• ½ c. butter or margarine, softened
• 1/3 c. light brown sugar
• ¼ tsp. baking powder
• 1/8 tsp. salt
• ¾ c. strawberry jam
• any extras you might lke this time I added white chocolate chips

Directions:

1. Preheat oven to 350° Fahrenheit (180° Celsius).
2. In a large bowl, mix everything together except the strawberry jam.
3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
8. Cut the bars eat and share!  My picture doesn't do this justice poopy camera 

Yummy cookies ....Cooley mush

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar crunchy peanut butter
• 1 stick butter, softened
• 1/2 cup M&M's
• 1/3 cup chocolate chips, butterscotch and white chocolate 
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

In a large mixing bowl, combine the eggs sugar, and brown sugar. Next, stir in the salt, vanilla, peanut butter, and butter. Finish by stirring in the M&M's, chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto cookie sheets.

Bake at 350 F for 8 to 10 minutes.  Allow cookies to cool for 5 minutes. 

Slow Cooker potato soup

Dinner for tomorrow yummy goodness




Slow Cooker  Potato Soup Ingredients:

• 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
• 1 medium/large yellow onion, diced
• 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
• 64 ounces (8 cups) chicken stock or broth
• 1 tablespoon seasoned salt 
• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker Cook on high for 6 hours or low for 10 hours 
• 16 oz cream cheese, softened or half cup of whipping cream works
• Add the softened cream cheese and some  puree soup to a blender puree till incorporated return to pot
• Stir well, top with your choice of garnishes & enjoy!