About Me

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IN, United States
I love the Lord and my big crazy family. My husband and I have been together for 41 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Friday, December 30, 2016

Guacamole Deviled Eggs_Delicious and Healthy


Guacamole Deviled Eggs

 Deviled Eggs or Angel Eggs as our family calls them are a favorite side dish for a carry in meal. However, I never liked them. I thought it was a good way to ruin an egg, the reason being, I do not like mayonnaise or mustard.


This holiday season I wanted to try my hand at making guacamole-deviled eggs, however, the recipes all differed far too much. I remembered mom making standard deviled eggs and just adding mayonnaise and mustard to the egg yolk left extra filling in the bowl. So taking four eggs and adding two avocados and other ingredients I knew there would be way too much filling for the eggs.

Keeping this in mind, I thought I would simply make my guacamole recipe using avocados, cumin, garlic powder, sweet onion, tomato, jalapeno peppers, lime juice and salt and pepper. Normally I would have used a red or orange sweet pepper for the guacamole; I simply did not have any.

After boiling a dozen eggs, peeling and cutting them in ½, making the guacamole, I took an egg and did a trial run. I popped out the egg yolk then added the same amount of guacamole and mashed it all together. I then filled the egg halves and tasted. It was an oh my goodness moment. The taste of this deviled egg was one that I could enjoy.

Since I made a large batch of guacamole, I could enjoy guacamole deviled eggs as well as dip and eat chips and crackers.

Tuesday, December 6, 2016

Gluten-Free Chocolate Chip Cookie Recipe-Soft Cookie Recipe

Gluten-Free living has become more popular as people become more aware of Celiac Disease or Gluten intolerance. It is challenging eating gluten-free, however not impossible or without desserts. The most important part is to read the label. If you are not sure about the gluten, call the 800 number for the manufacturer. After you learn what to buy or what not to buy, most of the work is done. This is a tried and true gluten-free cookie recipe.

Ingredients needed to make soft and chewy gluten-free chocolate chip cookies:

  • 1-cup of butter
  • 1-cup Olive oil
  • 1 1/2 -cup (gluten-free) brown sugar
  • 1 ½ -cup raw sugar
  • 4 large eggs
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 tsp pure vanilla
  • 2 tsp xanthan gum; Bob Red Mills Corn Free
  • 3 cups tapioca flour
  • 2-2 1/2 cups Bob Red Mills All-purpose flour
  • 1 Package Nestles or Hershey’s  (gluten-free) chocolate chips
  • Cookie sheets
  • Parchment baking sheets
I do not believe in wasting time or dishes, one bowl will suffice.

Instructions to make gluten-free chocolate chip cookies:

  1. Pre-heat the oven to 375 degrees Fahrenheit for approximately 20-30 minutes.
  2. Combine in a mixing bowl, the oils, eggs and sugar.
  3. Add the soda, salt and vanilla and beat.
  4. Setting the mixer on low, add little by little the tapioca and the gluten free all purpose flour until it is mixed thoroughly.
  5. Using a wooden spoon, stir in the chocolate chips.
  6. Drop cookie dough a teaspoonful at a time on the cookie sheets. Bake 12 minutes. Remove cookies from the cookie sheets after they have cooled.
  • Warning, not unlike chocolate chip cookies made with flour these gluten-free cookies with get crispy if left in the oven too long.
  • You can use any Gluten-Free all-purpose you choose, however, I have found Bob Red Mills to work and taste great.
  • If you do not have Gluten-Free brown sugar you can use all white granulated sugar, they will just be lighter in color.
  • It is extremely important when cooking or baking for people with Celiac Disease to use clean pans and spatulas so they do not become cross-contaminated with any gluten.
**** Revised recipe in 2016 after being taken off gluten, oatmeal, corn and peanuts. I needed a really good recipe I could eat and the family would enjoy.