Office Makeover

My husband is a Junior High Principal and the building is very old.  The main office was very outdated and needed a woman's touch!  I have posted the before/after pictures below.  It is amazing what paint, fabric and a few furniture changes will do!!!

 

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Gluten, Egg, and Dairy Free APPLE CRISP

 

I love apple crisp and my brother makes an AWESOME one!!  Of course he has no recipe, he just throws it together so after talking with him I came up with my own version that is Gluten Free, Dairy Free, Egg Free and Peanut Free.  I put apples and blueberries in mine but you can do apples, blueberries, peaches or blackberries.  This recipe makes a big batch (9X13 casserole dish).

• 6 large apples pealed and sliced into wedges (I use Fuji apples)
• 2 cups of fresh or frozen blueberries
• 2 tablespoons of any GF flour mix
• 1 cup of sugar
• 1 cup melted butter or non-dairy butter (I use smart balance non-dairy)
• 1/2 tablespoon of cinnamon
• 1 teaspoon nutmeg
• If you have pumpkin pie spice you can use 3/4 tablespoon of that in place of cinnamon and nutmeg.  I have done this before and it tastes yummy!

In a large bowl mix apples and blueberries together.  Next, mix together sugar, cinnamon and nutmeg.  Pour the sugar mixture over the apples and blueberries and mix well.  Be careful not to smash the blueberries I usually use frozen blueberries and leave them a little frozen so that they don't smash when I am mixing.

Spray a 9X13 baking dish with non-stick spray and then pour the apple/blueberry mixture into a 9X13 baking dish.  Sprinkle the 2 tablespoons of GF flour over top of apple/blueberry mixture.  Take 1 cup of melted butter and pour over the top of the apples/blueberries.  Bake this in the oven at 400 degrees for 10-12 minutes.

While that is cooking you will need the following:

• 5 cups Gluten Free oats (you can use 6 cups for a thicker crust but more butter will be needed)
• 1/2 tablespoon cinnamon
• 1 cup of sugar
• 1 1/2 cups of melted butter or non-dairy butter

Put GF oats in a large bowl.  Add sugar and cinnamon and stir well.  Add melted butter and mix well.  The oats should be completely covered by butter so occasionally I have to add more melted butter.  You want the oats to be wet and almost sticky.

After the apple mixture cooks for the 10-12 minutes bring it out of the oven and spread oat mixture on top.  Smooth out the oat mixture so it is completely covering the whole dish.  Return to the oven.

Bake for 20 minutes.  You want the top to start browning and you want the blueberries bubbling up on the sides.  Additional baking time may be needed. 

Great Teacher Gift

As Valentine's Day was fast approaching, I was frantically searching for some inspiration for a teacher's gift.  A few years ago, we got a Christmas gift that was our last name spelled with different colored letters.  I thought doing this with the teacher's last name in a frame would be unique and cute.  I searched online for letters that I could easily download.  Once I found the letters I wanted, I downloaded them to my computer and then onto my Walgreens photo account.   I ordered an 8X10 collage print of the letters from Walgreens for only $4.50 and purchased a frame from Hobby Lobby for half-off.  I paid under $12 for each teacher gift and I think they turned out very cute!

Gluten Free Sweet Potato Casserole

If you like sweet potatoes, apples and cranberries then you will love this recipe!  I got the initial recipe from my Mom last year but after making it several times I have tweaked it and made sure it is free of Gluten and Dairy. 

--4 medium sweet potatoes (pealed and cubed)
--3 medium apples (we use Fuji apples but you can use any type)
--1 1/2 cups of fresh or frozen cranberries
--1/2 tbsp salt
--1/2 cup melted butter (I use dairy free smart balance but you can use any dairy free butter)
--3/4 cup sugar
--1 1/2 tsp cinnamon (Make sure it is GF)
--1/2 tsp nutmeg (Make sure it is GF)
--1/2 tsp cloves (Make sure it is GF)
--1/2 cup apple juice or apple cider

 

 

 

 

  First, peel and cube sweet potatoes. Add the 1/2 tbsp of salt to the cubed sweet potatoes and stir.  Salt brings out the flavor of the sweet potatoes.  Next peel and cube apples. Add to large bowl and pour in cranberries (forgot to get that picture!)

 

Next, in a separate bowl mix together the melted butter, sugar, cinnamon, nutmeg and cloves.

Pour butter mixture into bowl and stir.

 

 

Lastly, spray a 9X13 casserole dish with non-stick cooking spray and place mixture into pan.  Pour apple juice or cider over mixture.  Cover with foil and cook at 350 degrees for 55-60 minutes.  I stir mixture about every 20 minutes during the cooking process.  The picture below is after we had eaten half of the casserole.  It was Thanksgiving dinner and I forgot to take a picture when it first came out of the oven!!  

Rice Salad

Anytime we have a family gathering rice salad is always a part of the meal.  When I learned I have a milk allergy I thought rice salad was a thing of the past.  I have since discovered Healthy Whip and it makes a great subsitute for the Cool Whip that I used to use in the recipe below.  I can find Healthy Whip at Akins or Whole Foods.  This recipe is also Gluten Free!!

--2 Cups of cooked rice
--1/2 bag of miniature marshmellows
--1 large can of pinapples (chunks or pieces will work)
--2 cans of mandarin oranges (if using the small cans then use 3)
--1 container of Healthy Whip

First thing put the Healthy Whip in the refrigerator and allow to chill for at least 30 minutes.  You are going to use a hand-help mixer so place the beaters in the freezer.  You want them really cold when you whip-up the Healthy Whip.  Next, cook rice according to box directions.  While rice is cooking drain the cans of fruit.  I leave the strainer over the sink for a while to let the most juice possible drain out.  When rice is done put in a large bowl and allow to cool.  When rice is still a tad warm add marshmellows and stir.  When rice is no longer warm then add fruit.  I place the large bowl with the rice/fruit in the refrigerator for about 15 minutes to allow it to get cold.  Lastly, follow the directions on the box for the Healthy Whip.  Add 3/4 of the Whip to the rice salad and stir.  Place the Rice Salad in a sealable container and keep in refrigerator. 

The extra Whip can be kept in refrigerator for up to 2 weeks.  We use the extra for the topping on strawberry shortcake, as a topping for ice cream or we dip graham crackers/fruit in it:). 

I hope you enjoy!!

Wreaths

I love to make wreaths!  I started making them about 5 years ago and only recently started selling them.  I would make them for family/friends and everyone kept telling me "you should sell these" so I started selling them!  The pictures below are the most recent ones that I have done.  I hope they inspire you to create your own beautiful wreath!

 

Best Gluten Free Snack EVER!!!

My favorite snack (could be a dessert!) as a child was puppy chow.  If you don't know what puppy chow is, it isn't dog food!  It is chex cereal, chocolate, peanut butter and powdered sugar heaven.  Just warning you that you can't just eat a little so if you make this be prepared to eat alot of it.  I usually ask my husband to hide it so I won't eat all of it!  Because we are a gluten free, diary free, egg free and peanut free family I had to adjust the recipe. 

You can find a basic recipe on the back of a corn Chex cereal box and adjust for whatever your dietary needs are.  You can also use the rice Chex.

• 9 cups of corn or rice Chex cereal
• 1/2 cup of Sunbutter (you can use any peanut free alternative or the real thing if you are not allergic to peanuts)
• 1/4 cup of non-dairy butter (I use Smart Balance)
• 1/2 cup of non-dairy chocolate chips
• 1 tsp Gluten Free Vanilla extract (you can omit if you don't have any)
• 2 cups of powdered sugar (you can use less if needed, I just like a lot of powdered sugar on mine!)

First thing to do is measure out your 9 cups of cereal and set aside.  Now, place one cup of the powdered sugar in the gallon size zip lock bag.  Next, put Sunbutter, non-dairy butter and chocolate chips in microwave safe bowl.  Melt in microwave for 30 seconds and stir.  Place back in microwave and heat for 20 more seconds.  Keep heating at 15 second intervals until the mixture is completely melted and smooth.  Once the chocolate mixture is ready add the Chex cereal and stir well until all pieces of the cereal is covered with the chocolate.  It is messy but it is oh so good!

 Take a big spoon and scoop half of the chocolate covered cereal into the zip lock bag.  Seal the bag and shake until all of the pieces are covered. 

Place the sugar covered cereal on a cookie sheet to cool off.  Place the other cup of powdered sugar in the same ziplock bag and pour the other half of the cereal in.  Shake and then place the cereal out on the cookie sheet.  Cereal should be cooled off and ready to eat in about 30 minutes.  I put puppy chow in cute containers at Christmas time and give to teachers, administrators, office staff, etc.  Puppy chow can be kept in an air tight container in the fridge for up to a week.