Friday, January 24, 2014

Homemade fruit snacks

It is very hard to find all natural fruit snacks.  I've been experimenting with different Paleo fruit snack recipes and I came up with one.  Grass fed gelatin can be found on Amazon and it has free 2 day shipping with Amazon Prime.  I did not want to wait to make fruit snacks, so I just used regular Knox gelatin.  Knox gelatin can be found in the grocery store in the jello isle. Here is the mixed berry fruit snacks.  I'm working on strawberry and mango today.

Mixed Berry Fruit Snacks
2 bags of frozen mixed berries (12 oz size), frozen or thawed
5-6 tablespoons honey
4 envelopes of gelatin or 1/2 cup

On the stove top, bring berries to a boil in a pot. Using a spatula or potato masher, break berries into a pulp.  Using a fine mesh sieve or cheesecloth, strain berry juice into a mixing bowl.  A few seeds is fine and I'm sure the seeds can be left in; it all depends on personal taste. There should be about 2 cups of berry mixture.  Next add the honey and gelatin, then transfer back to the pot.  Bring berry mix to a boil and cook for 1 minute. Fruit mix can be transferred into mini shaped ice cube molds or into a 2 qt casserole dish.  Place pans or trays in the fridge to set up.
Berry fruit snacks


Strawberry mango fruit snacks
3 mango or 1 small package of frozen mango
1 packages of frozen strawberries
5 tablespoons of honey (can add more)
1/2 cup of water
1/2 cup of gelatin
Pulse fruit in food processor.  Add fruit and water to a sauce pot and bring to a simmer.  Add honey and cook for 5 minutes.  Remove from heat and add gelatin, stir until combined. Pour into shaped ice trays or pans.  Let set up in the refrigerator or counter.

**Note** I let this batch set up on the counter and it took a couple of days for the fruit to set up.

Blueberry fruit snacks
1 package of frozen blueberries, frozen or thawed
1 cup of orange juice
1/2 cup gelatin
4 tablespoons of honey (can add more)
Pulse berries in food processor.  Add fruit and juice to pot, bring to a simmer.  Add honey and cook for 5 minutes.  Remove from heat and add gelatin, stir until combined. Pour into shaped trays or pans.  Let set up in the refrigerator or counter.



Wednesday, December 4, 2013

Gluten Free 7 Layer Bars

This bars are one of my favorites during the holiday season.  I was lucky enough to find a box of gluten free graham cracker crumbs at the store.  If not there are some gluten free graham cracker recipes online.  Gluten Free on a Shoestring has the best recipe for gluten free graham crackers that I have tried. 

Gluten Free 7 Layer Bars
1 1/2-2 cups graham cracker crumbs
1 stick of butter, melted
1 cup chocolate chips
1 cup butterscotch chips (please check the ingredients!! Some butterscotch chips are not gf)
1 cup pecans, chopped
1 1/3 cup of coconut
1 can (14 oz) sweet condensed milk

Preheat oven to 350 degrees.  Mix melted butter and graham cracker crumbs together.  Press crumb mixture into a 13x9 pan.  Pour half of the condensed milk onto the first layer. Mix the chips, nuts, and coconut together in a bowl.  Pat the chip mix with a hand or fork onto the crumbs and milk layers. Top with rest of the condensed milk.  Bake in oven for 30 minutes or until golden.  Let cool before cutting. 

My children could not wait to dig into the bars so we have just been spooning the bars out.  
 

Holiday cooking gluten free

It has been awhile since I posted.  I will finally be finished with school and I could not be happier to get a bachelor degree.  Gluten free has been new for me this year, even though my in-laws did have gluten free items.  Through my personal experience, the best thing to do is try out recipes before using them! For the holidays, I have been working on cookies, pies, and stuffing.  Over the next month, I will be posting some holiday foods and links to other blogs/sites that have things that I have tried.

Monday, September 23, 2013

Pumpkin Spice Kiss Cookies

Cookies are one thing that can still bring tears to my eyes.  My motto has always been, "I haven't met a sugar cookie I didn't like."  Cheesy but it is true.  I love cookies and baking cookies.  Having celiac disease and a child with gluten intolerance has been difficult on the cookie front.  Pinterest is full of great looking cookies and most of those cookies are full of gluten. Since it is fall and pumpkin is the main flavor, I've been working on pumpkin cookies.  First up, pumpkin spice kiss cookies.  These are great and also egg free.

Pumpkin Spice Kiss Cookies
36 Hershey pumpkin spice kisses, unwrapped and placed in the freezer for 2 hours or overnight
1 cup of butter, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 cups coconut flour blend (I used Gluten Free Mama's blend)
1 cup finely chopped pecans

Cream butter,  sugar, and vanilla. Add flour and pecans, beat on low speed until well blended.  Cover dough and refrigerate 1-2 hours or until dough is firm enough to handle.  Preheat oven to 350 degrees.  Roll dough into 36 balls, using about 1 tablespoon of dough for each ball.  Place on lined baking sheet (parchment paper or silicon liners)  Bake for 10-12 minutes.  Cool for 4 minutes and then press frozen kiss into center of ball.  Do not be alarmed-COOKIE WILL CRACK AROUND THE EDGES! It is okay and it give the cookie personality.  Remove from cookie sheet and let cool on cooling rack.  Makes 36 cookies

Saturday, September 14, 2013

Not grandma's meatloaf

My grandma's  meatloaf is one of my favorite dishes to serve in the fall and winter.  Since it has been raining like no other here in Wyoming, I decided to try out meatloaf.  My grandma's meatloaf recipe called for crushed saltine crackers or Ritz crackers.  Here is where Rice Chex comes in handy.  Rice Chex can be used in place of any crackers or even bread crumbs in a recipe.

Sweet and Sour Meatloaf
1 lb ground hamburger or ground venison
1/2 cup of Rice Chex,finely ground
1 8 oz can of tomato sauce or 4 oz can of tomato paste with water added to thin it out
1 T yellow mustard
2 T Montreal Steak Seasoning or more to taste
2 T dehydrated onion
1 egg, lightly beaten
3 T brown sugar

Heat oven to 375 degrees.  Mix tomato sauce, mustard, and brown sugar together.  Add hamburger to beaten egg, top with ground Chex and sprinkle with seasonings.  Add half of the tomato mix to the meat mix.  Press meat mix into a 9x9 loaf pan.  Cover and cook for 50 minutes.  After 50 min, check temperature of meatloaf--temperature should be above 165.  Add rest of tomato sauce mixture and bake for another 10-15 or until correct temperature.

Saturday, September 7, 2013

Cheesy Zucchini Rice

Cheesy Zucchini Rice

1 tablespon olive oil
1 cup medium or long grain white rice
2 cups chicken stock
2 tablespoons butter
1-2 zucchini, grated
1 cup Velveeta, cut into cubes
1/2 teaspoon garlic powder
Salt and pepper to taste

Heat olive oil in sauce pan over heat and brown rice.  Once rice is browned, add chicken stock and bring to a boil.  Once at a boil, cover and turn down to low.  Cook over low heat for 20 minutes or until rice is tender.  Remove from heat, add butter, zucchini, Velveeta, salt, pepper, and garlic.  Stir until mixed and Velveeta is melted.  Let sit 5 minutes before serving.



Spiced Squash Muffins

These were one of my favorite muffins when I could still have regular flour.  Here is my adapted version of spiced squash muffins.  Instead of using butternut squash, I used some crooked neck squash that I finely chopped in my mini chopper.



Spiced Squash Muffins
2 cups of Gluten Free Mama's Coconut flour blend
1/3 cup packed brown sugar
2 teaspoon baking powder
2 teaspoon of pumpkin pie spice
1/2 teaspoon xanthan gum
3/4 cups finely chopped squash, zucchini, yellow or crooked neck
3/4 cup light corn syrup
1/4 cup melted butter
1/4 cup melted coconut oil
1 teaspoon vanilla

Mix dry ingredients first.  In mixer, mix together eggs, squash, corn syrup, butter, oil and vanilla.  Mix in dry ingredients until just moistened.  Fill muffin cups 3/4 of the way full.  Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.

Inspired by Spiced Squash Muffins on Taste of Home

I added some brown sugar on top for a sweet touch