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.

homemade Gluten Free oatmeal banana peanut butter chocolate chip muffins

blurred ground oat flour

Ingredients:

• 2 cups oat flour
• ½ cups rolled oats
• 2 tsp baking powder
• ½ tsp cinnamon
• a dash of nutmeg
• ¼ cup brown sugar
• 1 cup  milk
• 1 whole banana, cold
• ½ chocolate chips
• 1/4 c peanut butter

Instructions:

beautiful ground oat flour

Transfer rolled or instant oats to a blender and whiz for a few seconds until flour forms. Carefully spoon out 2 cups of oat flour and transfer to a mixing bowl. Whisk in baking powder, cinnamon, nutmeg and sugar, and set aside. Add  milk,peanut butter and banana to the blender and whiz until well combined. Pour into oat flour mixture, add chocolate chips and stir to combine. It should be rather soupy. Add a handful 1/2 cup rolled oats and stir. If it's still runny, add more oats. The batter should be thick like oatmeal  but not dry. Set batter aside and preheat oven to 375F. Grease a muffin pan and spoon batter into the pan. The batter will thicken and get a little sticky/tacky as it sets. If it's so thick you can't stir it easily, thin it out with a little  milk, but you shouldn't need to. It should be thick like oatmeal or heavy mashed potatoes. Spoon into 12 cups and bake 10-15 minutes, or until firm to the touch and a toothpick inserted comes out clean.

gluten free leftover chicken pasta casserole

Ingredients

• 12 oz. pasta
• 2 cups carrots
• 2 cups frozen or fresh peas
• 1/4 cup butter
• 2 tablespoons cornstarch
• 1 cup milk
• 1 cup vegetable broth
• 2 cups any type of cheese
• 2 teaspoons garlic powder
• 2 tablespoons  parsley 
• dash of pepper
• my leftover chicken
• 1 cup Italian bread crumbs 

• Cook pasta according to the package directions.
• Melt butter in a medium sauce pot. Once the butter is melted add cornstarch. Stir until smooth.
• Cook over a medium-high flame until the mixture is smooth and bubbly, stirring constantly.
• Add milk slowly, stirring until well blended. Add broth, cheese, garlic powder, parsley and pepper. Stir over a medium flame, until cheese is melted and the sauce is smooth.
• Combine cooked pasta, alfredo sauce, and vegetables in a 13 x 9 greased baking dish.
• Sprinkle with bread crumbs. Bake for 20 minutes or until top is browned.