Thursday, September 27, 2012
When I was a young girl, my sister and I loved making cookies. The cookies were great, but we loved munching on the cookie dough. I'm not sure how many cookies actually got baked.
This is just a simple little idea, if you too have a hard time resisting the cookie dough. Maybe you want to cover them in chocolate completely for little Cookie Dough Truffles or maybe you want to make them into the ever so cute cake pops. After rolling your favorite cookie dough recipe into little balls, you might even want to freeze them for another day. That way you can have fresh, hot cookies right out of the oven with little effort. You can do this with your favorite cookie recipe, I used my Grandma's Double Good Double Batch Chocolate Chip Cookies. I melted our favorite chocolate chips with just a little coconut oil. Grandma's recipe makes so many cookies that I have enough for baking, Cookie Dough Bites or Truffles and enough to freeze a dozen or two for another day. Next time, I might try an Oatmeal Cookie with white chocolate chips and drizzle melted white chocolate on top. What cookie recipe will you use?
Thank you Fireflies & Jellybeans and Gluten Free Fridays for letting me share this yummy treat!
Tuesday, September 25, 2012
|Thank you AFAA for inviting me to your conference to do cooking demonstrations from Hope's Kitchen. The recipes I shared were The Best Gluten Free Vegan Bread, Banana Bread and my Grandma's Double Good Double Batch Chocolate Chip Cookies.|
|Checking my mic|
Wednesday, September 19, 2012
This hearty, rich lasagne makes a wonderful dinner for these cooler days. Serve with a lettuce salad and make your own garlic toast out of your favorite bread. I made this recipe often before food allergies entered our home. I had not made it in years, because I had not been able to find a gluten free cream of chicken soup for the recipe. Until recently, thanks to Pacific Foods for coming out with a collection of condensed soups. I have found these soups at Whole Foods, and at my local co-op. You can also purchase them online.
1/2 c onion, finely chopped
1/4 c green pepper, finely chopped
2 T butter
1 box Gluten Free Pacific Foods Cream of Chicken Soup
2/3 c skim milk (or rice milk)
1 box DeBoles Rice Lasagne noodles (I boil for just a couple of minutes before layering)
16 oz fat free cottage cheese
8 oz low fat cream cheese, cubed
2 1/2 c cooked chicken, cut up ( I use leftover rotisserie chicken)
3 c (12 oz) shredded cheddar cheese
1/4 c parmesan cheese, grated
1. Pre-heat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
2. Saute onion and green pepper with butter until tender. Stir in soup and milk. Turn off heat.
3. In another bowl, mix the cottage cheese and cream cheese together.
4. Lightly cover pan with sauce. Layer 1/3 of the noodles, then the cottage cheese/cream cheese mixutre, chicken, sauce and then cheddar cheese. Repeat this layering two more times. End with the cheddar cheese on top. Sprinkle with parmesan.
5. Bake uncovered at for 50-60 minutes or until bubbly.
This recipe can be assembled the day before. Just cover and refrigerate, then the next day, remove the cover and bake.
Thank you Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays for letting me share this recipe!
Wednesday, September 12, 2012
Bridgeman's Restaurant opened their first Restaurant and Ice Cream Parlor in Minnesota back in 1936. This family owned hot spot is known for their La La Palooza Challenge, an 8 scoop ice cream sundae! As a kid, that sounded like such a fun idea to me. Now as an adult, that sounds like a tummy ache waiting to happen. But...not when it's shared with your whole family! So as summer came to an end and our kids finished their summer bridge books (workbooks to prepare for the next school year), we decided to reward them with this family sized ice cream sundae.
Your favorite Vanilla Ice Cream (my favorite is Breyer's Natural Vanilla-just 5 familiar ingredients)
Caramel ( We use Smuckers)
Hot Fudge ( We use Smuckers unless you want to make your own)
Strawberry Sauce ( I made my own for waffles and refrigerated the rest for this, click here for the recipe I used from Taste of Home)
Friday, September 7, 2012
On September 22, the Annual Food Allergy Conference and Expo will be held in St Paul, MN. I love attending this conference each year. The conference is open to professionals and families interested in food allergies and related conditions. It is full of knowledgeable food allergy and celiac speakers. Each year I learn so much. There are also companies with samples, displays and sometimes coupons for their product. Last year Sunbutter was there with several great samples to bring home. I don't know about you, but whenever I find a new allergy friendly product on the market I get excited about it.
There are also roundtable discussions and networking. A couple of years ago when I went, I remember being on a mission to find a good brownie recipe that would be gluten free and egg free. I met another gal there who told me about Enjoy Life's cookbook. It didn't take me long to buy that handy resource and in fact, our family's favorite frosting recipe is from that cookbook. It is their strawberry frosting, made with fresh strawberries. Meeting new friends that are also living with food allergies is so valuable. If you are thinking of attending this conference, the cost is $35 for an individual registration. It is $60 after Saturday, September 15. There are also CEU's for teachers and nurses available. To register for this event, follow this link.
If you know of other conferences/expos occurring in other areas, please leave a comment below. We would love to hear about it. Also, if you have ever attended a conference that you would recommend, please share that with us.