So I found this yummy recipes for overnight oatmeal  and I tweaked everything a bit added a teaspoon of flaxseed to each made 3 strawberry banana honey ones, two chocolate cover strawberry bananas, and apple cinnamon raisin, apple cinnamon almond one Can't wait to try them tomorrrow





http://www.theyummylife.com/blog/2012/03/293/Overnight%2C+No-Cook+Refrigerator+Oatmeal+--+A+healthy+breakfast+made+in+mason+jars+in+six+different+flavors%21

rosemary garlic infused oil

roasted some garlic in the over heated the oil up a little, added some springs of rosemary to jar with the garlic poured the cooled oil over the top Nice yummy homemade infused oil super easy and super yummy :)

gluten free tea party

cookie cutter watermelon hearts

homemade gluten free brownies and chocolate covered strawberries

I just melted a few chocolate chips in a double broiler- I constructed out of some boiling water in a pan placed a bowl over the water so it wasn't touching the water but trapping the steam. Once the chocolate was melted I just swirled the strawberries in the chocolate super easy and kids can do it.
BROWNIES
 3/4 cup gluten free flour any kind you can mix and match which I did because I only had a little of each oat flour and my homemade rice flour
1 cup brown  sugar 
6 tablespoons cocoa
1 teaspoon salt
1/2 cup butter
2 eggs I whip the eggs up a bit for fluff before I add
1 teaspoon vanilla extract

you can threw in anything you might want nuts, chocolate chips,mini marshmallows for a rocky road effect

 Bake at  350 for about 20-25 min 

then I topped with cream cheese frosting and of course sprinkles and little Easter toothpick flags.

Made some nighty night tea   

SO much fun So easy 

chick devil eggs

make your devil eggs but cut just the tip of the top off so it will sit on the filled egg like a hat super cute super easy

pumpkin spice muffins

• 3 large eggs
• 2 tablespoons syrup
• 1 can (15 ounces) pumpkin purée
• 1 3/4 oat flour... I grind up oatmeal in the food processor
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 2 teaspoons Jamaican spice
• 1/2 cup soft butter

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the eggs, syrup, and pumpkin purée. Set aside.

3) Whisk together the oat flour, sugar, baking powder, xanthan gum, salt, and Jamaica all spice.

4) Add the soft butter, mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand.

5) Add the egg mixture a bit at a time, beating well with an electric mixer after each addition. Beat for 1 to 2 minutes, until the mixture is fluffy.

6) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

7) Let the muffins rest for 10 minutes.