Strawberry and Rubarb Crisp

6 cups of cut fresh strawberries
4 cups of sliced rubarb
2 T of arrow root starch
1/4 cups agave

Topping
1 cup of oats
3/4 cup gluten free flour
3/4 brown sugar
1 t cinnamon
1 t salt
1 cube of butter

Put cut strawberries and rubarb in a 13 x 9 baking dish stir in starch and then agave.

Mix all dry ingredients of topping and then cut in the butter.

Sprinkle on fruit and bake for about 30-40 min at 375 degrees.

Tasty Crackers

5 oz all purpose gluten free flour
3/4 C almond meal
1/3 C sugar
1t salt
4 oz butter
1 egg beaten

1- In a food processor pulse the flour, almond meal, sugar and salt until mixture is combine.  Add butter and pulse until the mixture forms large clumps.

2 - Turn the dough out onto a work surface and divide in half and fold into a flat disk.  Roll each disk between 2 sheets plastic wrap.  Slide both disk onto a baking sheet and put in freezer until firm about 1 hour.

3 - Preheat oven to 350 degrees and line 2 baking pans with parchment paper.  Working with 1 disk at a time cut into round or square shapes, place about an inch apart.

4 - Lightly brush with egg and sprinkle with sesame seeds if desired.  Bake for about 17-20 minuets, until they are lightly browned.

5 - Let crackers cool for about 3 minute ten transfer them to wire rack and let them cool completely.  Can be stored in a airtight container for 2 days.

Favorite Pancakes

These are gluten free and very high in protein.  The boys love them, Zach ask me every morning to make them.

2 C oatmeal
2 C cottage cheese
2 C egg whites
2 t baking powder
1 t salt
1 t vanilla
1 t cinnamon

 Mix all ingredients in the blender and pour onto hit griddle.  Depending on our mood we will add things like pumpkin, strawberries, blueberries, bananas, coconut, or chocolate chips.

Enjoy!

Pumpkin Pie Oatmeal

3 C. water

1- 1/2 C. oatmeal

4 T butter

1/2 C. brown sugar

1 C. puree pumpkin

1 1/2 t pumpkin pie spice 

1 t vanilla

Bring water to a boil over medium heat and stir in oats. Cook for 1 minute, stirring often, then remove from heat. Stir in butter and next four ingredients.

Place a dollop of whipped cream on the warm oatmeal, and sprinkle with toasted walnuts or pecans.

Ok so it as been awhile.  It is amazing how life just gets away from you.  But I have gotten enough slack from some of you that I will post more often.  I actually have quite a stock piling up, but I will post them slowly to spread them out

I have had a couple of request for fruit dip so here are some of my favorites.

Enjoy!!

My Families Favorite Fruit Dip

1 pint of sour cream
1/2 cup brown sugar

Mix together until smooth.  Can add more or less depending on how sweet you like it.  Serve with fruit.

Lemon Cheesecake Fruit Dip

1 (6 oz) container Lemon yogurt
1 (7 oz) container marshmallow cream
1 (8 oz) brick of cream cheese
Zest of one lemon 

Whip the cream cheese until fluffy then add yogurt and marshmellow cream. Mix until smooth. Mix in zest of one lemon. Serve with apples, strawberries, bananas, pineapple, grapes, etc. 
I have also substituted lime for all of the lemon.

Key Lime Fruit Dip

Whip 1 cup of cream then fold in about
6 oz of Key Lime Curd.
Chill and serve with fresh fruit

Corn and Quinoa Crusted Chicken with Cheese Sauce

1/4 C. Milk
3 t Dijon Mustard
1 t Garlic Powder
1 t Worchestershire Sauce
1/2 C grated Parmesan
1/2 C Quinoa Flakes
1/2 C Corn Flakes
2 TChopped Fresh Sage divided
6 Chicken Breast


Cheese Sauce
1/2 c milk
1 T Quinoa FLour
1 C grated Gouda Cheese
Salt and pepper to taste

Preheat oven to 400 degrees. Line baking pan with parchment paper.

Mix first four ingredients in shallow dish. Combine cheese and 2 different flakes and sage in another shallow dish. Dip chicken in milk mixture then crumb mixture. Put on pan and bake for about 20 minuets until no longer pink.

Cheese sauce
Heat milk and flour in small sauce pan in medium heat. Cook for a few minutes add gouda and 1 t dijon mustard and remaining 1 T. sage. Serve over chicken.

Mixed Vegtables with Herb Butter

4 lbs mixed potatoes, (I used purple, sweet, white and red)
1 lb baby carrots
2 large beets
Olive Oil
4 T butter
1 T chopped fresh Parsley
1 T chopped Thyme
1 T chopped Rosemary
Salt and Pepper

Preheat oven to 400 degrees. Wash and trim end of beets. Wrap in foil and cook until soft about and hour. Mean while cut all potatoes into 2 inch cubes. Put in large pot with carrots, cover and boil for about 10 minutes. They will only be partially cooked. Drain and let dry.

Toss with a little bit of olive oil and spread them on a baking sheet. Roast them until crispy for about 45 min.

When beets are done, cube them. Mix into potatoes and combine.

Mix herbs with softened butter and mix into vegetables and serve.