4th of July Firework Fruit Kabobs

I was given fruit to bring for the family reunion over the 4th of July weekend. Instead of mixing a bunch of fruit together and hearing the kids complain that they are all "touching" I figured I'd make an assortment of fruit kabobs. That way they could pick the one that looked best for them.

I found some red/white/blue star shaped marshmallows at the store and threaded a few of those on for a sweet touch. The kabobs were pretty quick to assemble and then I pushed them into the top of the watermelon I had cut up earlier. It ended up being a nice centerpiece for the food table and a huge hit with the kids (and grown ups too).
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Contains:
Bamboo Skewers (marshmallows slide on better if you soak the skewers in water first)
Strawberries (hulled)
Blueberries
Marshmallows
Watermelon end
Grapes (cut into portion segments)

Chocolate Pancakes

These are a fun breakfast surprise and no more "unhealthy" than any other pancake. The chocolate seems decadent, but doesn't come with the calorie count of chocolate desert. The boys opted for simple powdered sugar to top these with while I put some crushed strawberries on mine with a bit of powdered sugar. I opted for the lesser amount of sugar in the pancakes, but without the sweeter topping, they could use a bit more.


This is one to definitely repeat.

1 1/4 c flour (GF Mix - I used 1/2 c millet, 1/2 c potato starch, and 1/4 c oat flour)
2 t baking powder
1/2 t baking soda
1/4 t Xanthan gum (if using gluten free flours)
1 t cinnamon
1/2 t salt
1/4 c raw or brown sugar (1/2 c if you want a sweeter cake)
2 T cocoa powder
2 T oil
1 c milk (cow, rice, nut)
1 egg (or replacer)

Stir dry ingredients together. In a separate bowl, wisk the wet ingredients. Mix wet ingredients into dry ingredients. Heat your a griddle and oil it with coconut or sunflower oil. Pour about 1/3 c of batter and cook until bubbles start to burst and the batter stiffens. Flip and cook the other side for another minute or two. Serve with powdered sugar, maple syrup, macerated berries, whipping cream, or your topping of choice.

Crispy Gluten-Free Waffles

Had I not made these waffles myself, I would have had NO clue that they were gluten-free. They were very light and crispy. I smothered mine with blueberry sauce while the boys opted for a just a bit of powdered sugar (because they weren't allowed a LOT of powdered sugar), and my husband went the usual maple syrup route.

1 c Millet flour (sifted)
1 c Potato starch
1/2 c GF Oat flour
2 t Baking powder
3/4 t Salt
1/2 t Baking soda
1/4 t Xanthan gum
1/4 c Brown sugar
2 Eggs
2 c Milk (I used 1 c Coconut Milk + 1 c Almond Milk)
1/4 c Oil

Mix together all the dry ingredients and whisk in the wet ingredients. All to sit for 1-2 minutes for the xanthan gum to activate. If the batter seems a bit thin, add in an extra tablespoon or 2 of potato starch.

Pour batter into a screaming hot and well oiled waffle griddle. Make sure the waffles are really done and crispy before trying to remove them, otherwise they tend to stick. Once you think they are done, give it 30-60 more seconds and you'll be glad you did.

We've been really happy with our Buckwheat Waffles, but these really taste like a traditional "plain" wheat waffle. Glad to be able to offer a bit of variety.

Fruit Pizza Toast

I hosted a Christmas brunch for friends and served a variety of dishes that were red and green - including this lovely. It can easily be adapted to most dietary restrictions.

Bread (French, Gluten-free, etc.)
Butter, Palm Shortening, or Vegan Spread
Cinnamon-sugar
8 oz Cream cheese (or vegan alternative)
1/4 c Powdered sugar
2 T Milk (cow, nut, rice, hemp)
Fruit sliced thin

This simple tasty treat is a great way to use up bread (gluten-free or regular) that is starting to go stale. Spread a thin layer of butter, vegan spread, or palm shortening on small slice of bread. Sprinkle with cinnamon sugar and bake in a 300 degree oven for 10-12 minutes. Remove from oven and cool.

Meanwhile, beat together cream cheese, powdered sugar, and milk. Spread a thin layer of the mixture on top of each piece of toast. Top with your favorite slices of fruit and enjoy.

No Bake Energy Bites

I found this recipe for No Bake Energy Bites and adapted it. These are great for breakfast and a quick snack. They are rich and strong flavored. I listed what I used in red.

* 1/2 c Nut butter (almond butter, peanut butter, sunflower seed butter or any other nut or seed butter)
* 1/3 c honey
* 1 c old fashioned rolled oats
* 1 c shredded unsweetened coconut (or wheat bran/germ, oat bran, some ground flax seed, ground nuts or sesame seeds.)
* 2 t vanilla
* pinch of sea salt
* 1-2 t your favorite spices or spice combination (optional - I used 1/2 t cinnamon)
* 1/2 c other add-ins (roughly chopped nuts or seeds, dried fruit, mini chocolate chips, etc)

Mix together the nut butter, honey, vanilla and salt if needed. Then mix in the remaining ingredients. I used
equal parts sesame seeds, coconut and mini chocolate chips. Mix well. Allow to chill slightly and then roll dough into 1-2" balls.

Keep refrigerated or frozen until you are ready to use. Makes approximately 18-24 depending on size.

Cinnamon French Toast

If I could keep cinnamon bread around the house, I could easily make cinnamon french toast. But cinnamon bread is a luxury that rarely finds its way into my pantry. Since that's the case, I make due with my own concoction.

4 eggs
1/4 c milk (cow, rice, nut)
1 t vanilla
1/2 - 1 t cinnamon (to your taste)
8 pieces of bread (regular, french bread, gluten-free, etc)

Whisk all ingredients together in a shallow dish. Dip bread in egg mixture to coat and place on a hot, well greased griddle. When the first side moves easily it is lightly golden, flip and fry until golden on the second side. Top with maple syrup, fruit, whipping cream, or your favorite toppings.

These freeze well. Simply pop into the toaster to re-crisp the toast. My kids like them cut into strips so they can dip them into the syrup.

Cucumber Cranberry Salad

This salad is definitely a new favorite. It has great texture. There are crisp veggies, smooth creamy cheese, and crunch from the sunflower seeds. The medley of salt and sweet leaves you wanting more. A double batch of this salad would work great for a brunch, picnic, shower/party, or family gathering.

2  Cucumbers, seeded & finely diced
1  Apple, cored & finely diced
1/4 c  Celery, finely diced
1/4 c  Crumbled Feta Cheese (optional
1/4 c  Dried Fruit (cranberries, cherries, raisins, etc)
1/4 c  Sunflower Seeds (or chopped nuts)
1/4 c  Poppy Seed Dressing (Start out mixing in 1 T at a time)

Finely dice the cucumbers, apple, and celery – then toss together with the other ingredients. Add the salad dressing just before serving so that it doesn’t get soggy.

This cool cucumber salad is a great pair for your summer time meals, picnics, brunch or parties.

Limeade

So my son found a bottle of lime juice in the refrigerator and wanted to drink it straight. He should be thankful that I convinced him to wait.

He loves citrus drink (lemonade in particular) so I figured he'd love Limeade. He did. I found a great idea online about making a concentrate so you can make it as you go. This is going to save a whole lot of time.

Limeade (makes 3 cups)
1 c Limeade concentrate
2 c Water

Limeade Concentrate
1 c Lime juice (6-8 limes)
mixed with simple syrup
   - 1 3/4 c  Sugar 
   - 1 3/4 c Water

CONCENTRATE - Heat water and sugar until all the sugar dissolves. Add juice and allow to cool (or pour over ice when mixing the Limeade). 

LIMEADE - Add a ratio of water to concentrate (over ice if hot) and allow to chill. Serve cold.

Caprese Pinenut Pizza

This pizza is a seasonal sensation. I have fresh basil from my herb container garden. Real tomatoes are starting to appear in the store - you know the ripe kind. Put them together with freshly grated mozzarella, loaded tomato sauce, and pine nuts for a tasty and sophisticated pizza. 

There is something amazing about toasted pine nuts. They aren't cheap, but just a few add such great crunch and flavor. I keep them in the fridge for little splurges and to make pesto.

As a texture eater, crunch is one of the best things you can add to any dish. This pizza has the pine nuts for crunch along with toasted mozzarella and a crisp crust. Under that crisp surface is the stretching gooey cheese and a fresh sauce.

Spray the edge of the crust with a little oil and sprinkle with salt, sesame seeds, crushed herbs, or whatever you enjoy before baking.

The crust:
2 c Unbleached Flour
2 c Wheat Flour
1 1/2 c Water
2 T Olive Oil
1 t Italian Seasoning
1/2 t Sea Salt
1/4 t Garlic Powder
2 t Yeast

Throw it all the bread machine and let the paddles do the work for you. Spread out on parchment paper, add your choice of toppings and bake at 400 for 12-15 minutes. I put a bit of basil on the flavors to bake in and sprinkled on fresh chopped basil after it came out for the fresh taste.

Time Crunch Method - add topping to your favorite frozen cheese pizza. Reserve some fresh basil to sprinkle on after it finishes baking.

Zucchini Bread Pudding

Why did I never think of this before? I love zucchini bread and I love bread pudding. Why not put them together and feast on their team effort? I broke a loaf of zucchini bread out of the freezer and made my plan. This plan is one that I'll be repeating for sure.

1 loaf of zucchini bread
4 large eggs
1 c milk
1 t cinnamon

Cube up the bread and put it in an 8" X 8" or 9" X 9" pan. Double the recipe for a 9" X 13" pan.
Wisk together eggs, milk, and cinnamon. Pour over bread cubes and use a piece of plastic wrap or the back of a large spoon to push the bread down into the custard mix. Allow to sit for 30 minutes - up to overnight.

Preheat oven to 350 degrees and back for 35-40 minutes until the top starts to brown slightly and appears to be dry. Serve warm or cool. Great topped with whipping cream or ice cream. Delicious on it's own.

Gluten Free Zucchini Muffins

Here is the promised recipe for gluten-free zucchini muffins. This is a spin off of my amazing (and healthy) zucchini bread.  This is one of the truly successful gf baked products that I've been really pleased with in a long time.

1 cup Chickpea flour
2 cups Oat Flour (I ground up Bob's Red Mill GF oats)
1/2 tsp Xanthan Gum
1 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
3 tsp Ground cinnamon
3 Eggs (or replacer)
1 cup Applesauce
1 1/4 cup White sugar
1 cup Brown sugar
3 tsp Vanilla extract
2 cups Zucchini, grated
2 tbs Milled flax seed

1. Grease and flour muffin cups or use paper liners for 24 muffin. Preheat oven to 325 degree.
2. Sift flours, salt, xanthan gum, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini.
4. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until tester inserted in the center comes out clean. Remove from pans, and completely cool on a wire rack.

Makes 24 muffins.

Strawberry Mango Smoothie

Ooooooo, another yummy smoothie favorite. It added a bit of tropical hope to the long, cold days of winter. The flavors just invoke thoughts of warms and sun. It's been a LONG and COLD winter so I'll take any piece of warm happiness that I can get.

2 c Frozen Strawberries

1 Mango

1/2-1 c Orange Juice (or Apple Juice)

1-2 T Strawberry Jam (to taste if strawberries are a bit tart)

Protein Powder (optional)

Throw it all in the blender and let it rip. Love this for a snack.Maybe I should get some of those little umbrellas for my smoothies and have a little tropical party? Nah, last time we had the umbrellas my boys used them as spears against each other.

What's your favorite smoothie combination?

Dilled Chicken Salad

I've never been a fan of chicken salad. More accurately, I've always hated chicken salad. I'm a texture eater and chicken salad usually falls in the slimy category. With a gallon of mayo and gobs of watery grapes, I've not been able to see past the texture to even get close enough to taste.

That was until my friend Sheila at FM Cheapskate introduced me to her version of chicken salad. This has it all - creamy + crunchy, salty + sweet, easy + stylish. This one will likely be finding it's way into my lunches for work. However, this likely won't fall into the kids category any time soon.

Now Sheila makes this like I would, all by eye and taste. There were no measuring utensils out, but I tried to eye ball the measurements. Tweak this to any amount that fits your fancy.

2 Chicken breasts, cooked & shredded
1/2 c Mayonnaise
3 T Craisins
2 T Sunflower seeds
1 t Dill weed (more if yours isn't very fresh)
Salt & Pepper to taste

Combine all ingredients to taste. Serve on sandwiches or on its own.

Thanks Sheila.

Ham & Cheese Breakfast Burritos

Breakfast has become a struggle in our world. Getting all of us ready and out the door in time to get the bus and to work on time AND eat a decent breakfast is a stretch. I manage to get the kids fed, but I've been surviving on granola bars. BUT NO LONGER.

I spent the night cooking breakfast for all of us for the next week. I have pumpkin pancakes, millet Belgian waffles (more like waffle shreds - but that's an epic failure story for later), chopped up ham bits, along with ham & cheese burritos in the fridge and freezer.

I've posted before about the breakfast burritos I made for my husband, but those were egg based. I am NOT a fan eggs. So I had to find another filling to keep me happy for breakfast. I had a whole bunch of leftovers and odds and ends around to use up so in they go. Think of it as a breakfast skillet in a tortilla. Eat it on your way (safely of course), for a quick snack, or just because.

4 med Potatoes, diced *
1/2 c Bell pepper, diced
1 c Ham, diced
1/3 c Cheese, shredded (omit if dairy free, but you might need to increase oil to 3 T)
2 T Oil (Olive, Sunflower, or Safflower)
1 t Salt
1/4 t Garlic powder
1/4 t Black pepper

Heat the oil in a large pan. Add potatoes and cook over medium-high heat until slightly softened and browned. Add peppers and continue to cook 2-3 minutes. Add spices and ham and continue to saute for another 3-5 minutes. Remove from heat (if freezing allow to cool completely and then) and add cheese and portion out onto slightly warmed tortillas. Fold tortillas burrito style and wrap in plastic wrap and place in freezer bags for later use.

WARNING: if you add hot contents to the tortilla and wrap them up, the steam will cause your burrito to become very soggy in the storage process. Only fill with warm contents if eating immediately.

* You could substitute southern-style frozen hashbrowns (the square cut) for potatoes for a short cut. I prefer the larger potato chunks and organic potatoes are far less expensive than organic frozen hashbrowns.

Skillet Potatoes

This is a super quick fix side dish that has a rich taste for little work.

6-8 med Russet Potatoes
1 T Garlic, minced
1 T Olive Oil
1/2 t Salt
1 1/2 c Chicken Stock
Pepper
1-2 c Green Beans (optional)

Wash and cut the potatoes into rounds about 1/2 inch thick. Add oil to a skillet over medium high. Add garlic and potatoes and turn to coat in the oil. Be careful not to let the garlic burn. Allow potatoes to brown slightly and then add chicken stock. If desired you can add green beans at this stage. Cover and cook until potatoes are cooked through and chicken stock is absorbed (about 15-20 minutes)

The flavor is rich and the potatoes melt in your mouth.

Let It Snow

A dusting of powdered sugar makes everything on our breakfast plates look like what we see out the window. Some pancakes, a few cookie cutters, and a shaker/sifter of powdered sugar - and you've got a party on your plate.

Welcome to winter.

Bruschetta

6 - 8 Roma tomatoes
2 t garlic, minced (or 2 cloves)
1 T olive oil
2 t balsamic vinegar
1 T fresh basil leaves, chopped (or 1 t dried*)
1/2 t Salt

1 baguette, French, or Italian bread (or GF alternative)
1/4 c olive oil
1 t Salt

Remove the seeds from the tomatoes and dice the remaining tomato up finely. Roll up the basil tightly and slice up the leaves and then dice them finely. *If using dried basil, add it to the 1 T of olive oil and give it a bit of time to re-hydrate. Toss the tomatoes with garlic, olive oil, balsamic vinegar, basil, and salt. Allow about an hour for flavors to meld together. Meanwhile, slice bread thinly and use a brush to lightly coat the bread with olive oil. Sprinkle with salt and bake at 350 degrees for 20-30 minutes until toasted.

Serve right away or refrigerate and let flavors meld . If refrigerated, allow the tomato mixture to sit out a bit to let the oils warm up.

Cheesecake Quesadillas

I know I promised this recipe a while ago, but it is finally here! Think of this as more of a method to fill as your heart desires. This is a nice dessert treat or a decadent brunch goody.

Pumpkin Cheesecake Quesadillas

Strawberry Cheesecake Quesadillas

Filling - Spread on a bit of cream cheese and add with your favorite topping.

• Pumpkin Pie Cheesecake - 1 T soft cream cheese mixed together with 1 t of powdered sugar, 1 T of pumpkin pie puree/filling, a dash of cinnamon & nutmeg
• Strawberry Cheesecake - 1 T sweetened cream cheese, 1 T strawberry jam
• Nutella - 1 T soft cream cheese, 1 T nutella
• Sprinkles - 1 T soft cream cheese, sprinkles/jimmies
• Almond - mix a 1 t of almond extract with a block of cream cheese & 1/4 c powdered sugar. Spread 1 T of mixture and top with a few chopped almonds
  

Tortillas - lightly spray with cooking oil and sprinkle with cinnamon sugar.

On a medium-high heat, slightly grease a griddle. Heat until filling is melted and sugar starts to caramelize. Be careful no to over heat. The sugar will burn easily.

Slow Cooker Apple Butter

Apple butter is one of those great fall flavors. I've also found it INCREDIBLY easy and inexpensive to make. Break out the slow cooker and it pretty much makes itself. If you teach my kids, act surprised when you get this for Christmas...
Apple butter is a great topping for bread/toast and all those traditional uses, but I've also started using it in baked goods like the Apple Cinnamon Frosting and in pancakes. If I can use pumpkin in it, I'm trying using the apple butter in it's place for a different flavor. It cooks very much the same.

This is at the early stage of the process.

5-7 pounds apples - peeled, cored and finely chopped
3/4 c brown sugar**
3 t cinnamon
1/4 t ground cloves
1/4 t nutmeg
1/2 teaspoon salt

1. Place the apples in a slow cooker and toss with sugar, cinnamon, nutmeg, cloves and salt.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown. (I let it go overnight)
4. Blend in either food processor or blender for a smooth consistency (or leave it lumpy if you'd like). Return to slow cooker and continue cooking on low 1 hour uncovered.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze. To can, pour hot apple butter into hot jars and process in a hot water bath for 10-12 minutes.

** I use sweet apples (Jonagold, Golden Delicious, Gala, etc.) that don't require much added sugar. Sweeten to you own liking.

Donut Muffins

Donuts with Dad is coming up at school and I was trying to figure out what I could make to send with my son (who has multiple food allergies). I found the recipe for Donut Muffin at GFCF Frugal Abundance. I substituted almond milk for the soy milk, an egg replacer, and used a soy-free vegan butter spread. My boys and I devoured the entire first batch. And we have a winner.

I'll let you visit GFCF Frugal Abundance for the recipe, but here is a picture to drool over first. I'm going to try to make them in mini-muffin tins to make them more bite-size like a donut hole.

These are amazing as gluten-free, so I can only imagine that they would be fantastic with traditional flour - simply omit the xanthan gum. Her GLAD flour mixture is probably the best GF flour I've tried so far.