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 44 years. I am a mother of two grown children and a grandmother to four biological grandchildren and 5 others. 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.

Wednesday, November 4, 2020

Gluten Free Pumpkin Cornbread

As usual, I started out with a recipe that was found on the internet. Then I considered the fact I have to eat gluten free; took in consideration the nutritionist wants me to go dairy free, what I actually have to work with and came up with this delicious gluten free pumpkin cornbread.

Ingredients to make Gluten Free Pumpkin Cornbread:

  • 2 Cups of yellow cornmeal
  • 2 Cups of gluten free all purpose flour; I use Bob Red Mills
  • 2 Tbsp. baking powder
  • 1 Tsp. baking soda
  • 1 1/2 Tsp. salt
  • 2 Tsp. ground cinnamon
  • 1/2 Tsp. nutmeg
  • 2 Cup pumpkin puree`
  • 1 Cup Coconut milk
  • 2/3 Cup Coconut sugar
  • 1/2 Cup avocado oil
  • 4 eggs

*** Instead of the first 5 ingredients, you can use Bob Red Mills Gluten Free Cornbread mix; which also has the xanthan gum in it. This is what I actually did, as I couldn't find cornmeal in town to make from scratch.

Instructions to Make Gluten Free Pumpkin Cornbread:

  1. Preheat the oven to 375 F. degrees and grease a 9 inch x 9 inch glass pan.
  2. In a large mixing bowl, either use first 5 ingredients or Bob Red Mills Gluten Free Cornbread mix. Add cinnamon, nutmeg, pumpkin puree`, coconut milk, coconut sugar , avocado oil and eggs.
  3. Mix until blended and pour into the greased pan.
  4. Bake until golden brown and toothpick comes out clean. 40-45 minutes.
***To make muffins, 375 F. degree for 25 minutes.

Wednesday, February 5, 2020

Vegan Queso_Cauliflower, Nuts and Delicious

With my health issues starting in 2013 and getting bad by 2016; my diet took a real hit after seeing my herbalist/nutritionist the first time. She put me on a Gluten Free diet, no corn, no peanuts, no oatmeal, no dairy for 6 month trial period and no red meat. The no red meat was the only easy thing on that list as I hadn’t eaten red meat since 2000 or 2001. Needless-to-say, nuts became even more prevalent in my life with the new nutritional yeast right behind it.

When my family found cauliflower and almond queso dip at Aldi’s and Costco I immediately wanted to try it, but I was to anxious and couldn’t wait. That started the whole process of researching queso recipes. I found many of them, even if they did use cashews, they used potatoes as well. Not that I don’t have potatoes from the garden, but I was trying to cut back on calories and really wanted to use the healthier vegetable cauliflower.

Therefore, like many other times, I took that recipe and started substituting ingredients to fit my taste buds. As it turned out, it was a good thing as the store bought version had something in it I just didn’t like.

Ingredients for Vegan Queso_Cauliflower, Nuts and Delicious:

  • 2 tbsp oil; olive oil or coconut oil
  • 1 medium to large chopped onion
  • 4 clove of minced garlic
  • 1 cup chopped sweet pepper; orange or red
  • 1-1 ½ cups of cauliflower, chopped

  • 1 tsp Chipolte powder
  • ½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ -1 tsp of salt

  • 1-1 ½ cup walnuts or cashews; I used more walnuts than cashews
  • 1- 1 ½ cups filtered water; use as much as needed for desired consistency

  • 1/3 cup of nutritional yeast
  • 1 lemon; juiced
  • 2/3 cup homemade salsa or 1 medium tomato

Instructions to make Vegan Queso_Cauliflower, Nuts and Delicious:

  1. Using a skillet or sauce pan with lid, melt coconut oil on medium heat and lightly sautee` the onions and garlic until soft.
  2. Add the sweet peppers and cauliflower. Continue to cook for another minute or 2.
  3. Stir in the spices, walnuts and filtered water; start with 1 cup. With the lid on the saucepan, continue to cook, an additional 5-8 minutes letting their flavors mesh together.
  4. Being very careful, as the mixture is hot, pour the pot full into the blender.
  5. Add the lemon, salsa and nutritional yeast. Start with the pulse setting to puree` and work it into a full blend mode until smooth.
  6. Pour into storage containers or bowls to serve with your favorite veggies, chips or rice cakes.

Tuesday, December 17, 2019

Gluten Free Dinner Rolls-Soft and Delicious

I enjoy gluten free baking using Bob Red Mills products. They have taken the guess work out of the blend and gluten free recipes you are trying to make. Years ago, I tried multiple recipes of other people, they usually didn't work, and it got expensive trying to keep the different flours on hand. And I ask why do it? It's got to be easier than this. Sigh...

Our local bulk Amish Store has a great variety of gluten free flours and products. Wanting something that tasted good, and easy,  was my main goal. I tried Bob's Gluten Free Pizza Crust mix and loved it. I have been using it now for several years, it makes a great pizza. Simply follow the instructions on the package to mix. ***Warning it can be a little thick for some people so adjust the thickness for your own personal taste.

A year or 2 ago, I wanted cinnamon rolls and buying a gluten free cinnamon roll around my small town area wasn't going to happen. I went to Bob's site and someone had used this same Gluten Free Pizza Crust mix to make gluten free cinnamon rolls. While it was a little sticky to work with, the results weren't bad.

Now, while you are using the Bob Red Mills Pizza Crust mix, the directions are different to make the gluten free dinner rolls. 

Ingredients to make Gluten Free Dinner Rolls-Soft and Delicious:

  • 1/4 Cup Butter
  • 1/2 Cup Coconut Sugar
  • 2 Eggs
  • Yeast  (inside package)
  • 1 Cup Warm Water
  • 1 - 16 oz pkg Gluten Free Pizza Crust Mix

Instructions to make Gluten Free Dinner Rolls-Soft and Delicious:

  1. Add 1 tablespoon of the sugar to the warm water. Sprinkle the yeast packet on top of water and let sit 5 minutes. 
  2. Using your mixer/dough hook; add the remaining coconut sugar,  butter, pizza crust mix, eggs and yeast mixture. 
  3. Mix well, scraping down the sides as you go. 
  4. Place a towel over your bowl and set in a warm place to rise. 
  5. Grease your pan and hands with Olive Oil. 
  6. Make 14 fairly uniform balls and let double in size again.
  7. Preheat the oven to 375°F. and bake for 23-25 minutes or until the tops are golden and toothpick inserted into the center comes out clean.

Optional; I put butter and parmesan cheese on top. 

Friday, July 12, 2019

Gluten Free Zucchini Carrot Cake

Zucchini is so versatile and can be used in so many different ways. You can make breads, cakes, brownies, pies, pizza  and lasagna. 

Therefore, having a large garden, with fresh produce, is a plus when you want a healthy gluten free dessert.

Ingredients to make the Gluten Free Zucchini Carrot Cake

  • 4 large eggs
  • 2 cups  coconut sugar
  • 1-1/3 cups olive or coconut oil
  • 2-1/2 cups all-purpose gluten free flour; I use Bob Red Mills
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon Himalayan salt
  • 2 cups finely shredded carrots; I used organic rainbow carrots 
  • 2 cups finely shredded zucchini
  • 1 cup coarsely chopped pecans or walnuts; optional

Frosting if desired:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 5 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Whole or chopped pecans or walnuts for garnish, optional

Instructions to make the Gluten Free Zucchini Carrot cake:

  1.  Preheat the oven to 350 degrees.
  2.  Using a large mixing bowl beat eggs and sugar until frothy. Gradually beat in oil. 
  3. Combine all the dry ingredients one by one leaving the flour to last. Beat a couple of minutes until all is mixed thoroughly. 
  4. Stir in carrots, zucchini and nuts  if desired. Pour into a greased 9 in x 13 inch cake pan.
  5. Bake at 350 degrees for about 35 minutes or until top springs back when lightly touched. 
  6. Cool 5 minutes before removing from pans. 
  7. For the frosting, beat the cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Friday, May 3, 2019

Gluten Free Tortilla Recipe_Soft and Delicious

With Cinco de Mayo  right around the corner, eating out in your favorite Mexican restaurant can be frustrating if you have Celiac disease or are gluten intolerant.  Since eating gluten free I personally miss ordering a big wet burrito, whether it be chicken or red potato filled.

Today I decided to try,  once again, to make a large  thin soft tortilla.   My first attempt tasted good, but was a tad thicker than I preferred. However, persistence paid off. 

Ingredients for Gluten Free Tortilla Recipe:

  • 4 Cups of Gluten Free Flour; 1/2 tapioca flour 1/2 All purpose Gluten Free Flour
  •  3 tsp Himalayan salt
  •  3 tsp baking powder
  •  4 tsp xanthan gum
  •  1 tsp each; chipotle, cumin, garlic and onion powder
  •  4 tbsp Olive Oil
  •  1- 1 1/2 cups warm water

Instruction to make Gluten Free Tortilla:

  1.  Mix all the dry ingredients.
  2.  Add the olive oil and slowly add the warm water until you form a firm soft ball of dough.
  3.  Divide into 8 equal balls for larger tortilla, 10 equal parts for smaller tortilla.
  4.  Using a floured cutting board, roll one of your balls until thin.
  5.  Place in a medium heat cast iron skillet.
  6.  Let tortilla rise until bubbles start forming.
  7.  Flip over and let the other side brown. 
  8.  Don't get distracted or it will brown to quickly.
  9.  Place hot tortilla on a plate and cover with a cloth while rolling and frying remaining balls

Monday, March 11, 2019

Oatmeal with Apples, Raisins and Walnuts

People have been eating oatmeal for centuries, as it’s an inexpensive but healthy meal. It does not matter if it is the instant variety, old-fashioned oats or steel cut oats. It all has heart healthy high fiber and lowers your cholesterol levels. McDonald’s doesn’t have the market on making oatmeal. You can make this recipe at home very healthy and inexpensively.

According to Quaker Oats Health Institute; “Emerging research suggests that eating oats may help control appetite. The soluble fiber in oats absorbs a considerable amount of water, significantly slowing down the digestive process. The result: we feel full longer.

  • The American Diabetes Association recommends that people with diabetes eat grains, beans, and starchy vegetables. Among the grains, your best choices are whole grains, such as oatmeal. Research suggests that the soluble fiber, such as is found in oatmeal, may help smooth out blood glucose levels.
  • Since the late 1970’s, 18 studies have examined the relationship between dietary fiber and blood pressure. In the majority of studies on oats and blood pressure, blood pressure was significantly reduced. Reductions seem to be in response to the increase in fiber intake that came from eating oatmeal. More studies are currently underway to further assess the impact of eating oats on helping to lower blood pressure.”

Anyways, who says an oatmeal breakfast has to be boring? Not I; therefore, add some raisins, apple chunks, walnuts, stevia and top with my cinnamon sauce and you have a delicious stick to your ribs breakfast that satisfies your hunger, is vitamin packed and tastes great. If you are a diabetic simply, make the cinnamon sauce topping sugar-free using stevia in the raw.

Ingredients to make Oatmeal with Apples:

  • 2 Packages of instant oatmeal; option Bob Red Mills Gluten Free Oatmeal
  • 1 Fuji, Gala or Pink Lady organic apple; diced
  • Handful of raisins
  • Few walnuts; chopped
  • Stevia for taste

Instructions to make Oatmeal with Apples:

  1. Heat the water in the teakettle or saucepan.
  2. Take a bowl and pour 2 packages of instant oatmeal into it, add a touch of stevia, enough hot water to cover and stir.
  3. Place in the microwave and set for 1 minute, it’s just enough time for the oats to cook, remove, and add apples, walnuts and cinnamon sauce topping. (if to thick add additional water)
  4. Return to microwave for an additional 30 seconds.
  5. Remove from microwave and enjoy!
If making Old Fashioned or Steel Cut Oats, the stove top method is the best. Instructions will be on the Bob Red Mills package.

Wednesday, February 20, 2019

Gluten Free Zucchini Brownies: Chocolate Almond Butter Frosting

Gluten Free Zucchini Brownie with Chocolate Almond Butter Frosting
Zucchini is one of the vegetables we grow in abundance in our garden. It is can be used in so many ways. 

We like zucchini as a main meal, grilled, zucchini pizza crust, zucchini lasagna noodles and obviously as great desserts like brownies or bread.

This special gluten free zucchini brownie was made for my husbands 65th birthday. He loves chocolate and I have to eat gluten free. Combining the love of both, so we both could enjoy it, only makes sense and he doesn't mind. For an extra chocolate birthday treat, I added dark chocolate chips in the brownie mix.

Gluten free is not sugar free, however, I tried to reduce the sugar and use healthy ingredients.

Ingredients for the Gluten Free Zucchini Brownies:                  

  • ½  cup cacao powder
  • 1 ½  teaspoons baking soda
  • 1 teaspoon Himalayan salt
  • ½  cup olive or coconut oil
  • cup coconut sugar
  • 1/2 cup stevia in the raw or keto friendly erythritol
  • 2 teaspoons gluten free vanilla extract
  • 2 cups zucchini; shredded fresh or frozen
  • 2 cups all-purpose gluten free flour; I like Bob Red Mills
  • 3-5 tablespoons water;  as needed
  • 1 cup dark chocolate chips ; optional


Ingredients for the chocolate almond butter frosting: 

  • 3 tablespoons cacao powder
  • ¼  cup butter; melted
  • 2 cups powdered sugar
  • ¼  cup almond milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons almond butter
  • Pinch of salt
***I found the frosting to be enough for 2 or 3 brownies so you can reduce or store the frosting for later

Instructions to make the Gluten Free Zucchini Brownie:

  1. Preheat your oven to 350 Degrees Fahrenheit. Using a 9-inch x13-inch glass baking pan or a spring form pan, line the bottom with parchment paper and if you want you can spray it with cooking spray.
  2. Using bread hooks on your mixer is best, as this batter is very thick. In your mixing bowl, (I do not believe in using more than one bowl); therefore, add the ingredients in the order listed adding the water last to make a thick cookie dough like batter. The water you use is determined by the moisture in your zucchini.  Do not add too much water or it will be more like cake than a brownie.
  3. Spread the batter into the prepared pan and bake 25-30 minutes until the brownies spring back when gently touched or a toothpick inserted into the center comes out clean.
  4. While the brownie is baking, whip up the chocolate almond butter  frosting. Spread the frosting on the brownies after they have cooled a little. I prefer to frost the brownies while slightly warm; however, you can do as you like and wait until they are completely cooled.