tag:blogger.com,1999:blog-72622339513683996912024-03-17T01:30:06.530-07:00MIH Recipe BlogFamily friendly recipes, now with gluten free recipes!Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.comBlogger299125tag:blogger.com,1999:blog-7262233951368399691.post-6882670549658728132018-06-23T09:22:00.001-07:002018-06-23T09:22:14.706-07:00Keto Cheesecake Muffins<div class="separator" style="clear: both; text-align: center;">
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Hello there! Long long time no see! I've been around, just not on my blog, but you can catch me almost daily on<b> <a href="https://www.instagram.com/mihrfitness/" target="_blank">IG </a> </b>if you're hungry or want to see what I'm up to! </div>
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So you may or may not know, I have been attempting the low carb/keto diet since last summer, with great results (it does wonders for diabetics!) and though most of it is pretty much meat, veggies and healthy fats, we can have desserts too! I love desserts! Most of my blog is probably full of sweets. Well, I found a great low carb, keto friendly, gluten free cheesecake recipe I just had to share with you!<br /><br />This recipe can be made with really any flavor you like, I've made chocolate chip and berry ones so far. The berry ones reminded me so much of <a href="http://ldylvbgr.blogspot.com/2008/03/philadelphia-fruit-smoothie-no-bake.html" target="_blank">this old recipe I used to make</a>! The crust in these are simply chopped nuts. The filling bakes up just like a real cheesecake, nice and creamy. No one will ever know they're better for you! They've become my favorite!</div>
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<b>Keto Cheesecake Muffins </b><br />
<i>adapted from<a href="https://kaseytrenum.com/keto-chocolate-chip-cheesecake-muffins/" target="_blank"> Kasey Trenum</a></i><br />
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16 oz softened cream cheese<br />
1/2 cup granulated Erythritol sweetener<br />
2 eggs<br />
1/2 tsp vanilla<br />
1/4 cup sugar free Chocolate Chips or bar, chopped (or blueberries and raspberries)<br />
3/4 cup chopped pecans<br />
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Preheat oven to 350' degrees.<br />
Line 12 muffin tins with <a href="http://a.co/6cUYKnR">parchment muffin liner</a>s (trust me, you'll love these!).<br />
Using a mixer to beat cream cheese on medium speed until smooth and creamy.
Add eggs, Erythritol and vanilla then beat again on medium speed until thoroughly combined. Fold in chocolate (or berries) by hand. Add 1 tablespoon (I just use a good pinch amount) of chopped pecans to the bottom of each muffin tin.
Fill muffin tins with cheesecake batter approx 2/3 full, I use an ice cream scooper for a perfect amount).
Bake for 18-20 minutes.
Best served cold.
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enjoy,<br />
<span style="text-align: center;">Rachelle</span><br />
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Trust me on these parchment liners!! </div>
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Inside is nice and creamy smooth!</div>
<span style="text-align: center;"><br /></span>Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-91649614170848684432018-01-26T11:43:00.002-08:002018-01-26T11:43:42.199-08:00Easy Breakfast Egg Sandwich<div class="separator" style="clear: both; text-align: center;">
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When your kids are old enough to help themselves in the kitchen, it helps you out too, right? I recently showed my soon to be 11 yr old little boy how to make microwaved egg sandwiches. He's been making these quite often since!</div>
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<b>Easy Breakfast Egg Sandwich</b></div>
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1 large egg</div>
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1 slice of ham</div>
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1 good pinch of cheese</div>
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Splash of milk</div>
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1 english muffin</div>
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Large enough mug, non stick spray, microwave, toaster</div>
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Toast english muffin, while toasting make the egg.</div>
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In a large mug (preferably one that'll fit the size of the english muffin), spray with non stick spray, add egg and a tiny splash of milk, mix.</div>
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Microwave for 1 minute.</div>
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Add pinch of cheese and ham, microwave for 30 seconds more.</div>
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Top with 1 piece of english muffin and invert onto a plate, top with 2nd piece of english muffin. Enjoy!</div>
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Ingredients ready to go!</div>
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He's making this by himself while I coach him.</div>
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Spray your mug, it's no fun to clean otherwise!</div>
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Get toasting your muffin while your egg cooks.</div>
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Break your egg into the mug (this old soup mug fits the muffin nicely!)...</div>
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add a tiny bit of milk...</div>
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whip it up!</div>
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nuke it...</div>
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for 1 minute!</div>
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It becomes nice and fluffy!</div>
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Add some cheese...</div>
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and then the ham (we used 2 thinly sliced slices)...</div>
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nuke it for 30 more seconds...</div>
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top with 1 english muffin piece...</div>
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invert onto a plate...</div>
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and it'll all stack up...</div>
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top with last piece of english muffin...</div>
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and enjoy!</div>
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<br />
enjoy,<br />
RachelleRachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-21504991055706699982017-10-16T16:52:00.003-07:002017-10-16T16:53:54.008-07:00Keto Chocolate Chip Cookies<br />
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Oh! Hello there!! Long long time no see! I've been here, well here, but not blogging. Life is happening and you know how that goes. So yes, here is a different kind of recipe I have never blogged about. Keto/Low carb. This past year has been my biggest health journey yet. Back in February, I went 0-low sugar and then some months later an online friend started a 6 week Keto challenge. I figured I'd learn about it and give it a shot, why not? I still had weight to lose and my diabetes to manage. Well 6 weeks came and went and here I still am! 12 weeks and about 8 pounds to my final goal weight! Mind you, I only had about 20 to lose since trying Keto. Anyways, my glucose number have been fabulous lately and I keep having to buy smaller clothes, so I guess it's working for me! Yes, I'm eating. Lots of stuff! Probably food you'd all freak about, but yes, it's keto friendly!! Pizza, burgers, cookies and of course salad, chicken, eggs, avocados... lol. I track my macros in My Fitness Pal <i>(sorry for these, you'll have to add it up using the Ing. you use)</i> and share my journey on my IG <a href="https://www.instagram.com/mihrfitness/" target="_blank">@mihrfitness</a>. </div>
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They say craving go away, but not really for me. I'm just been so disciplined so long that I can pass or wait it out. Well, I decided to give these keto friendly cookies a try. Even if they were a bit messy to shape, they worked out and they were delicious!! If you are doing Keto or interested in it, follow me on my IG!<br />
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Enjoy, Rachelle</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKismc9FG8aC0YwrQ57JzslXSXjXPHcKvq692mb53dOWIUOyCiv9EiLzbj1wuK5OflcEJ25fYl_SBS4586IMUZdRJUzl3T3jkvky3-7O3l3hqzkjbSO1duGzcsTqJCFxXGcNeShQITc0/s1600/22549893_10159458431020137_2027980323673114993_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIKismc9FG8aC0YwrQ57JzslXSXjXPHcKvq692mb53dOWIUOyCiv9EiLzbj1wuK5OflcEJ25fYl_SBS4586IMUZdRJUzl3T3jkvky3-7O3l3hqzkjbSO1duGzcsTqJCFxXGcNeShQITc0/s400/22549893_10159458431020137_2027980323673114993_n.jpg" width="400" /></a></div>
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<b>Keto Chocolate Chip Cookies</b><br />
<i>adapted from <a href="http://ahintofyellow.com/recipe/keto-chocolate-chip-cookies/" target="_blank">a hint of yellow</a></i><br />
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1 1/4 cup almond flour (mine is unblanched)<br />
1/4 tsp salt<br />
1/4 tsp baking soda<br />
6 TBL Truvia sweetener<br />
1/4 cup coconut oil<br />
2 tsp vanilla extract<br />
1/3 cup Lily's unsweetened chocolate chips<br />
1/4 c or so Macadamia nuts, chopped<br />
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Preheat the oven to 350'.<br />
Line a baking sheet with parchment paper.<br />
In a medium sized bowl, add the almond flour, baking soda, salt, sweetener. Mix well.
Add the oil and mix. Mix in the vanilla.
Add the chocolate chips, nuts and mix one last time. Scoop one tablespoon of the dough on the baking sheet and flatten with your hands (OK mine were crumbly, so I had to really piece them together, but they worked). Leave enough space between each portion.
Bake for 10-13 minutes. Allow to cool on the sheet before eating.<br />
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<br />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-50461366239671604562017-03-19T07:00:00.000-07:002017-03-20T09:27:54.183-07:00Dark Chocolate Almond Butter Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VhkMp3aLJIbxIOZPRXbrlqGegtGYJ9RXvjs9fstXsKxAo-Jc5EdCHIUVXg0OkIqiOCMxcWR4JLGTzGdljr6Naj9dt40U3SwgQZw03z1At2xnKHL4BL6d18dHlvdoy-aZxKSFM20peP4/s1600/17353088_10158327661525137_8438334274448823447_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2VhkMp3aLJIbxIOZPRXbrlqGegtGYJ9RXvjs9fstXsKxAo-Jc5EdCHIUVXg0OkIqiOCMxcWR4JLGTzGdljr6Naj9dt40U3SwgQZw03z1At2xnKHL4BL6d18dHlvdoy-aZxKSFM20peP4/s400/17353088_10158327661525137_8438334274448823447_n.jpg" width="400" /></a></div>
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Got a sweet tooth but watching your sugars? Try making these easy, delicious nut butter cups. I've always seen recipes like this but was a little afraid of making them for some reason. However, being low-no sugar for almost a month now, had me craving something fierce.<br />
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There are no added sugars in these and I chose a good dark chocolate with low sugar. The almond butter mixture I could just eat with a spoon, yum! So you basically layer and freeze these. When adding the last part of the chocolate to the tops, go easy because you might run out for the last one, like I did. The silicone cups make it super easy to pop right out when frozen. Also these get melty fast when you go to eat one, but straight out of the freezer, they're too hard to bite so be careful. Oh man, they're good and hit the spot for something "sweet" for me.<br />
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<b>Dark Chocolate Almond Butter Cups</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://fastpaleo.com/recipe/dark-chocolate-almond-butter-cups-2/" target="_blank">Fast Paleo</a>, makes 8-9</span></i><br />
<br />
1 1/3 C. dark chocolate (70% or higher) <i>(I used 2 Chocolove Strong Dark Chocolate Bar 3.2 oz.)</i><br />
2 Tbl expeller pressed coconut oil, divided<br />
1 tsp vanilla extract<br />
1/3 C. almond butter<br />
Pinch of sea salt<br />
Silicone cupcake liners <i>(<a href="http://amzn.to/2mVwvQX" target="_blank">like these</a>, <span style="font-size: xx-small;">affiliate link)</span></i><br />
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Melt 1 1/3 C. dark chocolate and 1 Tbl coconut oil together. Pour 1 Tbl rounds into silicone cupcake liners and freeze until they harden (about 15 minutes). Mix together 1/3 C. almond butter, 1 tsp vanilla extract, 1 Tbl coconut oil and a pinch of salt. Place about a 1/2 tablespoon of mixture into each cup and freeze until hardened (about 15 minutes). For the last layer pour enough chocolate to cover the almond butter and freeze 5-10 more mins, store in fridge or freezer.<br />
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enjoy,<br />
RachelleRachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-11959634829066008082017-03-18T12:57:00.000-07:002017-03-18T12:57:27.515-07:00Reuben Sandwiches<div class="separator" style="clear: both; text-align: center;">
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Wondering what to do with your leftover corned beef from St. Patty's Day? Here's a recipe we love to make! I did not add measurements, because I don't really use any for this type of "grilled sandwich". I just add however much I want. Add more cheese and dressing if you like. For mine, I used a plain gluten free bread, I'm not a fan of rye bread anyways.<br />
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<b>Reuben Sandwiches</b><br />
<br />
Rye, Marble Rye, (or your own choice) bread<br />
Thousand Island Dressing<br />
Swiss cheese<br />
Sauerkraut, drained<br />
Leftover sliced corned beef<br />
Butter softened
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<br />
In a large skillet, reheat your corned beef slices until warm, set aside. In the same skillet, melt 2 TBL butter and lay two pieces of bread onto the butter, smear to coat that side. Spread a little Thousand Island dressing onto each slice, then add a slice of swiss cheese on each slice of bread. On one piece of bread, layer on kraut, corned beef. Once the bread is nice and toasty and brown, layer the breads together, remove, cut and eat.<br />
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enjoy,<br />
RachelleRachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-52218483326163654222017-03-12T16:05:00.000-07:002017-03-12T16:05:04.121-07:00Gluten Free Irish Soda Bread<div class="separator" style="clear: both; text-align: center;">
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It's that time of year again for my favorite meal! Corned beef dinner (<a href="http://ldylvbgr.blogspot.com/2010/03/recap-corned-beef-dinner.html" target="_blank">here's one</a> I have done before)! In the most recent years I've added Irish Soda bread to the meal and have used another recipe all that time but right now I am doing a low-no sugar thing and realized that recipe had WAY too much sugar in it. So I went searching for one with less. I found one, but I used even less sugar in mine, I'm thinking the raisins will add some sweetness too.<br />
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<b>Gluten Free Irish Soda Bread</b><br />
<i><span style="font-size: x-small;">adapted from <a href="https://gfjules.com/recipes/easy-gluten-free-irish-soda-bread/" target="_blank">GF Jules</a></span></i><br />
<b><br /></b>
3/4 cup buttermilk<br />
2 cup Gluten Free All Purpose Flour Blend (I used Cup4Cup)<br />
3/4 Tbl. granulated sugar<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
3 Tbl. butter<br />
1 tsp. baking soda<br />
1 egg white<br />
1/2 cup raisins<br />
<br />
Preheat oven to 375° F.<br />
In a stand mixer, blend together gf flour, sugar, baking powder and salt.
Cut in the butter with a pastry blender until the mixture resembles a pebbly, course meal.
Add baking soda to buttermilk, then stir into dry mix with egg white, raisins.<br />
<br />
Mix until combined.
Scoop dough into non stick sprayed 8" cake pan. Sprinkle lightly with extra gf flour , then score a cross in the top with a knife.<br />
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.
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enjoy,<br />
RachelleRachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-81278210960621111872016-11-21T09:38:00.000-08:002016-11-21T09:38:05.184-08:00Beef and Rice Burritos<div class="separator" style="clear: both; text-align: center;">
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Some years ago I blogged about <a href="http://ldylvbgr.blogspot.com/2007/07/easy-beef-burritos-1-box-beef-rice-roni.html" target="_blank">these rice burritos</a> I grew up eating. Well today I have remade them from scratch so they are gluten free and I can still enjoy them too.<br />
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<b>Beef and Rice Burritos (gluten free)</b><br />
<i>Rice dinner mix adapted from <a href="http://www.plainchicken.com/2016/03/homemade-beef-rice-roni.html#more" target="_blank">Plain Chicken</a></i><br />
<br />
1 pound ground beef<br />
1 yellow onion, diced<br />
2 Tbl chopped garlic<br />
Salt and pepper to taste<br />
<br />
2 Tbl butter<br />
1 cup regular long grain rice<br />
1/2 cup broken (gluten free) raw spaghetti pasta<br />
14 oz can diced tomatoes (undrained)<br />
3 Tbl diced canned carrots<br />
2 1/2 cups (gf) beef broth<br />
2 tsp beef better-than-bouillon paste<br />
1 tsp onion powder<br />
4 1/2 tsp (gf) Worcestershire<br />
1 1/2 tsp (gf) soy sauce<br />
1 Tbl chopped garlic<br />
1/2 tsp black pepper<br />
<br />
In a large skillet, brown ground beef with onion, garlic salt and pepper. Drain off fat. Set aside and keep warm. In the same skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown.
Add remaining ingredients. Bring to a boil. Reduce heat to low and cover.
Cook 20-25 minutes, stirring occasionally, until water is absorbed. Add cooked beef mixture and fill flour tortillas as desired.<br />
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<i>the beef and rice mixture, ready to go</i></div>
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enjoy,<br />
RachelleRachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com2tag:blogger.com,1999:blog-7262233951368399691.post-28890940922903074912016-07-18T09:30:00.000-07:002016-07-19T09:28:05.589-07:00Cheesy Burger Macaroni Skillet Dish<div class="separator" style="clear: both; text-align: center;">
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Here's a dinner my family enjoyed, with no complaints! It's a take off the boxed dinners (we once ate many years ago) and now I can make it gluten free so I can still have that comfort food when I crave it. I love that this comes together in no time and that it cooks all in one skillet. <a href="https://www.instagram.com/p/BH--rd-BJeg/?taken-by=mommyimhungry" target="_blank"><b>Check it out in motion!</b></a><br />
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<br />
<b>Cheesy Burger Macaroni Skillet Dish</b><br />
<i>adapted from <a href="http://www.spendwithpennies.com/cheeseburger-macaroni-stove-top-youll-never-buy-the-boxed-kind-again/" target="_blank">Spend with Pennies</a></i><br />
<br />
1 lb lean ground beef
1 onion, diced<br />
1 TBL chopped garlic<br />
1 cup beef broth<br />
2 cups milk<br />
1½ cups uncooked (gluten free) elbow macaroni noodles<br />
3/4 cup frozen peas (optional)<br />
1 TBL cornstarch<br />
1 teaspoon <u>each</u> garlic powder, sugar and paprika<br />
Salt and pepper to taste<br />
1 3/4 cups sharp cheddar cheese
<br />
<br />
In a small bowl combine cornstarch, garlic powder, sugar, pepper, salt and paprika. Set aside.<br />
Brown ground beef (I also S&P mine as it cooks), onion and chopped garlic in a large skillet until browned. Drain off fat.
Add milk, broth, macaroni and peas to beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 12 minutes or until noodles are cooked.
Remove from heat and stir in cheese until melted.<br />
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enjoy, </div>
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Rachelle</div>
Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com1tag:blogger.com,1999:blog-7262233951368399691.post-66024986457190453052016-07-12T09:37:00.000-07:002016-07-12T09:37:00.122-07:00Overnight Blueberry Waffle Bake<div class="separator" style="clear: both; text-align: center;">
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I treated myself to this breakfast bake while working a long work week. I love my overnight french toast bakes so when I saw this, I thought Hello!! Waffles! How more perfect for a busy week. This came out delicious, I love how the tops of the waffles became crunchy and sweet.<br />
<b><br /></b>
<b>Overnight Blueberry Waffle Bake </b><br />
<i>adapted from <a href="http://www.adashofsanity.com/2015/04/overnight-blueberry-waffle-bake" target="_blank">A Dash of Sanity</a></i><br />
<b><br /></b>
10 (gluten free) frozen waffles<br />
1 pint fresh blueberries (or other fresh fruits)<br />
1 ½ cups milk<br />
1 tsp vanilla<br />
4 eggs<br />
½ teaspoon cinnamon<br />
2 tablespoon light brown sugar<br />
Pinch nutmeg<br />
<br />
<b>Crumb Topping </b><br />
½ cup (gluten free) flour<br />
¼ cup brown sugar<br />
1 tsp cinnamon<br />
Pinch nutmeg<br />
3 tablespoons butter, melted<br />
1 tablespoon maple syrup<br />
<br />
<b>Glaze </b><br />
½ cup powdered sugar<br />
¼ teaspoon vanilla<br />
2 teaspoons milk
<br />
<br />
Let waffles sit at room temperature for 5 minutes. Cut waffles in half. In a 9x9 (or which ever they fit best) baking pan place each waffle half cut side
down. Pour the blueberries over the waffles, stuff berries in
between waffles.<br />
<br />
In a bowl combine milk, vanilla, brown sugar, beaten eggs, cinnamon and nutmeg. Whisk until well
combined. Pour egg mixture over prepared waffles, lightly press down waffles into the egg mixture, so that each part of
the waffle gets wet. Cover and set in the refrigerator overnight.<br />
<br />
The next morning, preheat oven to 350'. Make the crumb topping.
In a small mixing bowl melt butter in microwave, stir in maple syrup. Add in flour, brown sugar, cinnamon and nutmeg. Mix together until it resembles coarse crumbs. Sprinkle over waffles.<br />
<br />
Place uncovered dish in oven and bake 50-55 minutes. While it is baking make glaze. In a small bowl combine the ingredients and
stir together until smooth, set aside. When bake is done, remove from oven and drizzle glaze over the bake. Serve.<br />
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<i>I used these gluten free frozen waffle brands. The Full Circle ones I found at Stater Bros. and the Eating Right I found at Albertson's. </i></div>
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enjoy,<br />
RachelleRachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-30539595065239449232015-11-19T15:00:00.000-08:002015-11-19T15:00:44.792-08:00Banana Baked Protein Oatmeal<br />
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<br />These baked oatmeal bars have been a lifesaver for mornings I'm trying to hurry on my "lunch hour" (I come home from work on my break) while I'm trying to get kids off to school too. I grab a piece from the fridge, nuke it for like 30 seconds and smear with some peanut butter and greek yogurt. Delicious! It's almost like a banana bread. Today I made my 3rd & 4th batch since finding this recipe, I actually doubled it and baked it in a 9x13 (baked for about 40-45 mins), to freeze pieces for later.<br />
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<b><br /></b>
<b>Banana Baked Protein Oatmeal
</b><br />
<i>inspired by <a href="http://www.southerninlaw.com/2015/07/healthy-banana-baked-protein-oatmeal-recipe.html#more" target="_blank">Southern In Law</a></i><br />
<b><br /></b>
1 cup gluten free oats<br />
1/2 cup protein powder<br />
1 tsp baking powder<br />
1 TBL chia seeds<br />
1/4 cup chopped nuts<br />
2 medium bananas<br />
1 TBL vanilla extract<br />
4 large egg whites<br />
1 cup unsweetened plain almond milk<br />
1/2 tsp cinnamon<br />
1/4 tsp ground nutmeg<br />
<br />
Preheat oven to 350' and grease an 8x8 (or pie plate) glass baking dish.<br />
In a mixing bowl, mash your banana and add in all of the other ingredients, mix until combined.<br />
Pour oatmeal mix into the baking dish and bake for about 35 minutes, or until cooked through.
Once baked, allow to cool slightly before cutting and serving, or serve chilled. Keeps well for a few days or freeze for later.<br />
<br />
If desired, serve with peanut butter mixed with greek yogurt as a topping.<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com2tag:blogger.com,1999:blog-7262233951368399691.post-17788270947976620022015-10-02T06:00:00.000-07:002015-10-02T06:00:07.083-07:00Baked Egg Nests<div class="separator" style="clear: both; text-align: center;">
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My new favorite baked egg cups! I've made other egg cupcakes before but when I tried this recipe, this was it! There's a bottom layer of delicious sweet potato, topped with an egg that is soft baked with your favorite add ins on top. I'll eat a couple for breakfast or grab one for a snack, heat it up for 20 seconds and it's good to go! These are a great meal prep idea, because you don't want to fail your food options when you're hungry!<br />
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<b><br /></b>
<b>Baked Egg Nests</b><br />
<a href="http://lexiscleankitchen.com/2014/02/08/on-the-go-baked-egg-nests/" target="_blank"><i><span style="font-size: x-small;">Lexi's Clean Kitchen</span></i></a><br />
<br />
12 eggs<br />
1 medium sweet potato<br />
1 tsp coconut oil<br />
Sea salt and freshly ground pepper, to taste<br />
5 slices bacon, cooked<br />
Blanched veggies of choice (I used asparagus)<br />
<br />
Preheat oven to 350 and grease muffin tins extra good!<br />
Grate sweet potato, squeeze out excess water. Mix 1 tsp oil, salt, and pepper with sweet potato. Press a little of the sweet potato mixture into the bottoms of the muffin tin. Bake for 20 minutes then remove muffin tins. Crack egg into the muffin tins over the sweet potato, add a few bacon and veggie pieces. Bake for 20-25 minutes. Allow to cool for a few minutes before removing and serving.<br />
Store in air-tight tupperware in refrigerator, heat u p for 20 seconds in the microwave if desired.<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com1tag:blogger.com,1999:blog-7262233951368399691.post-83786971294647465212015-09-30T09:49:00.000-07:002015-09-30T09:49:14.359-07:00Overnight Protein Oats<div class="separator" style="clear: both; text-align: center;">
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I have been eating these Overnight Protein Oats almost every morning (or for lunch) for like 6 weeks now! I just love them!! If you've never had overnight oats before imagine a delicious breakfast pudding, like a decadent dessert almost, for breakfast! The oats breakdown overnight and adding chia seeds helps thicken it all up into a nice thick consistency. Add your favorite flavors and you almost feel guilty for eating it in the morning! One morning, my son saw my glass all nice and pretty and oohed and ahhed over it, then I mentioned it was oatmeal and he turned his nose up at it lol. They are not big on oatmeal, silly kids. </div>
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I love this in the morning because it will fill me up long enough until lunch. Sometimes I'll have something else for breakfast (for a change) and eat this for lunch! </div>
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<b>Overnight Protein Oats </b><br />
<i>inspired by <a href="http://dailyburn.com/life/recipes/protein-overnight-oats-recipe/" target="_blank">Daily Burn </a>, serves 6</i><br />
<br />
3 Cups gluten free oats<br />
4 Cups unsweetened plain almond milk<br />
2 scoops vanilla protein powder<br />
2 TBL chia seeds<br />
1/2 Cup slivered almonds<br />
3 Cups nonfat plain greek yogurt, set aside<br />
Toppings of your choice, berries, peanut butter, almond butter, bananas, nuts etc.<br />
<br />
Combine and stir all ingredients except the greek yogurt in a large bowl. Cover and refrigerate overnight. In the morning, grab a pretty serving dish and add 3/4 Cups of overnight oats, top with 1/2 Cup greek yogurt and topping of your choice. Oats are great in the fridge for up to 6 days.<br />
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My favorite flavor is peanut butter or almond butter!</div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com1tag:blogger.com,1999:blog-7262233951368399691.post-64425653888086821802015-06-23T12:47:00.000-07:002015-06-23T12:47:14.706-07:00Beefy Skillet Queso Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLLWxTIQGYZOONkJO1VkBYVBAcUBnJpIZMvl2nIGl3kqJa6eh8t-DddUGFoZoJsPJ770-C_woNtR4EfP508LefCwO-Gdm3Y1JKVFdA9IUI1_PCGUZLKoSsJVvxWvCjN2UJIjAMHFF_7g/s1600/IMG_1447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLLWxTIQGYZOONkJO1VkBYVBAcUBnJpIZMvl2nIGl3kqJa6eh8t-DddUGFoZoJsPJ770-C_woNtR4EfP508LefCwO-Gdm3Y1JKVFdA9IUI1_PCGUZLKoSsJVvxWvCjN2UJIjAMHFF_7g/s400/IMG_1447.JPG" width="400" /></a></div>
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Hello there! Peeking in to share this delicious dip that's perfect for snacking. While out to eat the other night, they ordered this sort of dip but sadly I could not have any because they cross contaminate their chips. I used to love this, so I decided to make it at home (with more beef of course) just so I could enjoy it again. The kids said it was better than theirs!<br /><br />
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<b>Beefy Skillet Queso Dip </b><br />
<br />
1/4 pd ground beef<br />
1 14 oz. can refried beans<br />
16 oz. Velveeta Cheese, cubed<br />
15 oz. can Hormel Chili (No Beans)<br />
1 C. milk<br />
2 tsp paprika<br />
4 tsp chili powder<br />
1/2 tsp cumin<br />
1 TBL lime juice<br />
<br />
Cooked ground beef in a large skillet until brown, drain. In the same skillet, combine everything and heat over medium heat. Stir frequently until cheese melts.
Serve warm with tortilla chips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QdcEQpl9B8hZLXDdSppQ7oBjpdQBrUXkTHKiV7qZIFt-ssPdWjjMAk9js8G8TWrvRfxnM_QxZYNDQcl5z7_wcCiqoIkF5-T3n0ypRzXtC1u4sAv6RM1iOHdoWHyq9sT8Ufx9XXSCQts/s1600/IMG_1450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8QdcEQpl9B8hZLXDdSppQ7oBjpdQBrUXkTHKiV7qZIFt-ssPdWjjMAk9js8G8TWrvRfxnM_QxZYNDQcl5z7_wcCiqoIkF5-T3n0ypRzXtC1u4sAv6RM1iOHdoWHyq9sT8Ufx9XXSCQts/s400/IMG_1450.JPG" width="321" /></a></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-67211121046560943632015-03-09T05:00:00.000-07:002015-03-09T05:00:06.526-07:00Gluten Free Biscuits and Gravy Casserole<div class="separator" style="clear: both; text-align: center;">
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Mr.'s favorite is biscuits and gravy so when I saw a recipe for a casserole version I just had to give it a try, gluten free of course. You can certainly make it regular by using a regular biscuit recipe and country gravy. Feel free to even make your own gravy if you like. As a working mom, now even I cut corners. I don't get as much time in my kitchen as I like to. This will be a great dish to reheat and eat at the track when we do sleepovers! My family loves this dish as I've made it a few times since and I am finally getting around to sharing here.<br />
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<b>Gluten Free Biscuits and Gravy Casserole</b><br />
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1 recipe for gluten free biscuit dough (I use this <a href="http://mygluten-freekitchen.com/buttermilk-biscuits-gluten-free/" target="_blank">recipe</a>)<br />
7 medium eggs<br />
1 pkg gluten free powdered country gravy pouch<br />
1 lb breakfast sausage<br />
1 1/2 C. shredded cheddar cheese blend<br />
1/2 C. milk<br />
Salt and pepper, to taste<br />
<br />
Preheat oven to 350'.<br />
Spray a 13x9" glass baking dish. Make biscuit dough according to recipe link above. Flatten dough out a little with your hands and break into 1" pieces, place in the prepared dish.
Brown the sausage and drain.
Scatter the sausage over the biscuit pieces, then top with shredded cheese.
Whisk eggs and milk with a little salt and pepper and pour over the biscuit mixture.
Make gravy according to instructions (for that I add 2 cups hot water and 1/2 cup of milk to thin it out), and pour over the prepared layers in dish. Bake, uncovered for 45-50 minutes.<br />
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<i>broken biscuit dough in dish</i></div>
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<i>pouring on the gravy, then it's ready to bake</i></div>
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<i>I used this Pioneer gluten free country gravy mix found at my grocery store (my <a href="http://www.amazon.com/gp/product/B00KWCO7SM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00KWCO7SM&linkCode=as2&tag=34moimhu34-20&linkId=VTCNU6EOHQVNEISY" target="_blank">amazon link</a>)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVS_xdSBEWsrjecuHSk0WDUHHjPuYtKEnUJKlcBKNjWgt2i9DAdXPyUhqDN2qBnWe_-r-caOz8GQ9GCdWSLWPHcs3jbxf8H0sK-4aYWuvJjX1HaoAVpedChu26ZCVj8LwfUcA-NfTjKC4/s1600/10167993_10155277590350137_6750486809315374030_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVS_xdSBEWsrjecuHSk0WDUHHjPuYtKEnUJKlcBKNjWgt2i9DAdXPyUhqDN2qBnWe_-r-caOz8GQ9GCdWSLWPHcs3jbxf8H0sK-4aYWuvJjX1HaoAVpedChu26ZCVj8LwfUcA-NfTjKC4/s1600/10167993_10155277590350137_6750486809315374030_n.jpg" height="400" width="337" /></a></div>
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<i>this is the powdered buttermilk I used (my <a href="http://www.amazon.com/gp/product/B004AXZEW2/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B004AXZEW2&linkCode=as2&tag=34moimhu34-20&linkId=AZ2I52NXFR2J77JO" target="_blank">amazon link</a>)</i></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-89389725217439470622014-12-31T16:31:00.002-08:002014-12-31T16:31:20.924-08:00Pimiento Cheese Spread<div class="separator" style="clear: both; text-align: center;">
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Ahhh pimiento cheese spread! Remember that stuff from the little glass jars from like the 70s? That's what I grew up eating. We're not Southern so we never had the real deal. So this recipe came about while watching a food tv show, she made pimiento cheese for grilled cheese sandwiches and served with a homemade tomato soup. It sounded delicious so I decided to make it. I found four recipes and took something from each to combine them. As I was making it I realized it was very similar to my <a href="http://www.pinterest.com/pin/276267758361405054/" target="_blank">cheese ball recipe</a> I've always made!<br />
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This is a versatile recipe, serve with crackers, veggies or do what I loved most...make a grilled cheese sandwich with it! I liked it best at a cool room temperature, it's easier to spread.<br />
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<b>Pimiento Cheese Recipe </b><br />
<i>adapted from Food Network, Southern Living, Deep South Dish and The Pioneer Woman</i><br />
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8 ounces cream cheese, at room temperature<br />
2 tablespoons mayonnaise<br />
1 TBL Dijon mustard<br />
1 tsp. onion, finely grated<br />
1/2 tsp. (gf) Worcestershire sauce<br />
8 ounces sharp Cheddar, shredded<br />
8 ounces Jack, shredded<br />
Salt and pepper to taste<br />
4 ounces, Sliced Pimientos, drained and diced<br />
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Combine all (except pimientos) and mix with a mixer until sooth. Stir in pimientos. Refrigerate at least 1 hour before serving. Use in celery sticks or make as grilled cheese sandwiches.<br />
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I grew up eating it in celery sticks. My kids loved these!</div>
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I used a gluten free bread for my sandwich, YUM!</div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com1tag:blogger.com,1999:blog-7262233951368399691.post-41122107230375525282014-11-25T10:18:00.001-08:002014-11-25T10:18:30.885-08:00 Brazilian Chocolate Fudge Flan (Brigadeirão)<div class="separator" style="clear: both; text-align: center;">
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Does anyone still use <a href="http://www.pinterest.com/mommyimhungry/" target="_blank">Pinterest</a>? I sure do and have been having great luck with delicious recipes lately! This is one I've had in my folder for quite a while and since it's easy and ingredients I had on hand I decided why not? If you love chocolate truffles you'll LOVE this! You know how they melt in your mouth? Yeah, that! It's pretty rich and creamy (like a thick pudding) so you won't need a large slice, so I think this would serve 15 well. I served it with whipped cream.<br />
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<b>Brazilian Chocolate Fudge Flan</b><br />
<i>adapted from <a href="http://www.frombraziltoyou.org/brigadeirao/" target="_blank">Brazil To You</a></i><br />
<br />
14 oz sweetened condensed milk<br />
14 oz whole milk<br />
1 cup unsweetened cocoa powder<br />
1/3 cup sugar<br />
1/2 tablespoon plus 1/2 teaspoon cornstarch<br />
1 tablespoon plus 1 teaspoon unsalted butter, melted<br />
4 large eggs, at room temperature<br />
1 tablespoon vanilla extract<br />
A dash of salt<br />
Whipped cream<br />
<br />
Pre-heat the oven to 350º F. Spray a bundt pan with nonstick spray.<br />
Blend together well the condensed milk, the whole milk, cocoa, sugar, cornstarch, butter, eggs, vanilla, and salt. Pour mixture into the prepared pan.<br />
Bake in Bain-Marie for about 40 minutes (I placed my bundt pan inside of a large glass baking dish with water poured into the glass dish until it reached half way up the bundt pan.).<br />
Let cool on a rack and then refrigerate for about 2-4 hours or longer.<br />
Unmold carefully, cut and serve with whipped cream.<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com3tag:blogger.com,1999:blog-7262233951368399691.post-71792310449500748042014-11-13T11:07:00.000-08:002014-11-13T11:07:26.263-08:00Gluten Free Pumpkin Spiced Pecan Glazed Donuts<div class="separator" style="clear: both; text-align: center;">
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For the longest time I've had my new donut pans...but it wasn't until I found a great sale on pumpkin that I decided to give them a try. I made these cake like pumpkin donuts with glaze and pecans. Ohhh were they delicious! So delicious, they didn't last the day with my family.<br /><br />I did try out my mini donut pan, but found this batter to be too thick to put in a tiny space so I much preferred to use my bigger pan.</div>
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<b>Gluten Free Pumpkin Spiced Pecan Glazed Donuts</b><br />
<i>Makes about 18 regular sized donuts. Adapted from <a href="http://foodbyteva.wordpress.com/2013/09/23/gf-pumpkin-donuts/" target="_blank">Food by Teva</a> and <a href="http://www.pure2raw.com/2012/01/pecan-pumpkin-baked-donut-recipe/" target="_blank">Pure 2 Raw</a></i><br />
<div>
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2-1/2 cups gluten free flour mix (<a href="http://mommyimhungry.blogspot.com/2012/05/gluten-free-pie-crust.html" target="_blank">such as this one</a>)<br />
1 cup light brown sugar<br />
1/4 cup sugar<br />
1-1/2 teaspoons baking soda<br />
1 teaspoon xanthan gum<br />
1 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg<br />
1/4 teaspoon ground ginger<br />
3 eggs, beaten<br />
1/2 cup canola oil<br />
1 (14-oz) can pumpkin<br />
2 teaspoons vanilla extract<br />
<br />
Preheat the oven to 350ºF. Lightly oil a donut pan and set aside.<br />
In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking soda, xanthan gum, salt and spices.<br />
Add in the eggs, oil, pumpkin and vanilla. Beat well for two minutes. The batter will be smooth and a little sticky.<br />
Spoon the batter into the donut pan, filling almost to the top. Smooth the tops with wet fingers. Bake in the center of the oven for 18 minutes, until firm but slightly springy to the touch.<br />
When the donuts are cool enough to handle, loosen the sides and remove from the pan. Place the donuts on a cooling rack. Glaze and sprinkle with nuts.<br />
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<br />
<b>Glazed Pecan Topping</b><br />
<b><br /></b>
1 Cup pecans, ground<br />
<br />
Cinnamon Sugar Glaze:<br />
1 cup powdered sugar<br />
1 1/2 tablespoons milk<br />
1/2 teaspoon ground cinnamon<br />
<br />
Place on cinnamon sugar glaze into a bowl and stir till combined.
Grab a donut and dip into your cinnamon glaze then sprinkle with pecans. Allow to dry.<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-49356676292258342712014-10-09T13:12:00.001-07:002014-10-09T13:12:15.398-07:00Pumpkin Swirl Brownies<div class="separator" style="clear: both; text-align: center;">
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Everyone gets into this fall pumpkin everything baking theme... I love my pumpkin pie and a pumpkin muffin but not everything pumpkin, all of the time. BUT when I saw these I knew I had to give them a try now! I'll admit I was worried how they'd turn out...no flour, all that honey...I was worried they'd taste like honey and have no structure like brownies do. I went with it. Well I was happy to see them puff up as they were baking so that gave me hope of the texture thing. Then I could smell the honey baking and I got a little iffy. I went with it. They were done after about 40 minutes and I let them cool, then I put them in the fridge to help set up so I could slice and photograph...and taste. WOW, these are amazing!!! If you love pumpkin pie like I do, you'll love these! The moist pumpkin parts in these are deeelicious! They also held up holding to eat too. Oh and the honey taste...you can't tell! I'm sorry I ever doubted these, I will make them again!<br />
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<b>Pumpkin Swirl Brownies</b><br />
<i>adapted from <a href="http://fastpaleo.com/recipe/pumpkin-swirl-brownies/" target="_blank">fast Paleo</a></i><br />
<br />
16 oz of walnuts <i>(I used some walnuts & some pecans)</i><br />
1 large egg<br />
1/2 cup honey<br />
1/2 cup baking cocoa<br />
1 TBL vanilla<br />
1/4 tsp salt<br />
1 tsp baking soda<br />
6 oz chocolate chips, divided<br />
<br />
-Preheat your oven to 350 degrees F. Grease/parchment paper line a 9x13 baking dish.<br />
Combine walnuts in a food processor and blend until it has the texture of almond butter. In a large bowl combine all ingredients (minus the chocolate chips) and mix until smooth, then stir in 3/4 of the chocolate chips. Set aside.<br />
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<b>Pumpkin Mix: </b><br />
1 can pumpkin puree<br />
1/3 cup honey<br />
1 TBL cinnamon<br />
1 tsp baking soda<br />
1 large egg<br />
1/4 cup almond flour<br />
-Combine all and set aside.<br />
<br />
Pour in the 3/4 of the brownie mixture into the pan and spread evenly (this is a very thin layer). Set aside the other 1/4. Take heaping spoonfuls of the pumpkin mixture and place on top of the brownie mixture in the pan until all pumpkin mix is used. Then add the rest of the brownie mix on top of the pumpkin and run a knife through the top layers making the chocolate and the pumpkin swirl, toss on the rest of the chocolate chips and bake for 40 minutes.<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-68823459459832182712014-09-18T11:55:00.001-07:002014-09-18T11:55:35.315-07:00Slow Cooker Teriyaki Pork<div class="separator" style="clear: both; text-align: center;">
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Here's a great recipe I recently came across and have made a few times since. Brown up some thick cut pork chops and throw together some ingredients for a teriyaki sauce then off it goes to slow cook the rest of the day. Shred and serve up with your favorite rice and veggie. This is one of the few recipes I like because it doesn't come out dry for me. I've been using my slow cooker on low for 5-6 hours for most things, yours could be different.</div>
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<br />
<b>Slow Cooker Teriyaki Pork</b><br />
<i>adapted from <a href="http://www.sixsistersstuff.com/2011/08/slow-cooker-san-francisco-pork-chops.html" target="_blank">Six Sister's Stuff</a></i><br />
<br />
2 tablespoons olive oil<br />
3 boneless pork loin thick cut chops (2 1/4 lbs)<br />
Salt and pepper to taste<br />
2 cloves garlic, finely minced<br />
1/4 cup Tamari<br />
1/4 cup chicken broth<br />
2 tablespoons packed light brown sugar<br />
1/4 teaspoon red pepper flakes<br />
1 tablespoon cornstarch<br />
1 tablespoon cold water<br />
<br />
In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 3 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker.<br />
Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and just golden. Stir in the tamari, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Remover from heat. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce.<br />
Pour sauce over chops.
Cover the slow cooker and cook on low for 6 hours until the meat is tender. Shred chops with forks and serve over rice.<br />
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<i>brown them for a nice flavorful, golden sear</i></div>
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<i>cooked, ready to shred</i></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-6366138549910457282014-09-05T08:06:00.002-07:002014-09-05T08:06:37.033-07:00S'mores Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwCa9WAK6CCiEZHWfzBJVCAtdEaKU4lGppGNHV6z2Jw4-t_3NdB9VYRW8MKZ5rWJZA6RheFl7X5uop_wbwT7Kk-Qi7khyphenhyphenJNR3rwg7y-AVDsARvS0R1CPXeS_-1l5jcH4VUhq0DETXAwo/s1600/10646768_10154536224480137_7057900272803593553_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHwCa9WAK6CCiEZHWfzBJVCAtdEaKU4lGppGNHV6z2Jw4-t_3NdB9VYRW8MKZ5rWJZA6RheFl7X5uop_wbwT7Kk-Qi7khyphenhyphenJNR3rwg7y-AVDsARvS0R1CPXeS_-1l5jcH4VUhq0DETXAwo/s1600/10646768_10154536224480137_7057900272803593553_n.jpg" height="400" width="352" /></a></div>
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When I saw this recipe online, I knew I had to make it for one last little hoorah before I start back into my workout routine. I adapted it making it gluten free and of course my family couldn't tell. I used my favorite gluten free flour blend (linked) and made some GF graham crackers (links). I used both chocolate chips, because I already had them and some chocolate bars. It came out just fine. This baked up all nice and puffy and just looked amazing! I tasted a bit and it reminded me of a big cookie, a rich big cookie! This will easily serve 8-12 people, you won't need a big piece. </div>
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<b>S'mores Pie</b><br />
<i>adapted from <a href="http://wishesndishes.com/smores-pie/" target="_blank">Wishes and Dishes</a>, serves 8-12</i><br />
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1 stick Softened Butter<br />
1/2 cups Granulated Sugar<br />
1 whole Egg<br />
1 teaspoon Vanilla<br />
1 cup <a href="http://mommyimhungry.blogspot.com/2012/05/gluten-free-pie-crust.html" target="_blank">GLUTEN FREE All Purpose Flour</a><br />
1 cup <a href="http://mommyimhungry.blogspot.com/2012/05/gluten-free-graham-crackers.html" target="_blank">GLUTEN FREE Graham Cracker Crumbs</a><br />
1 teaspoon Baking Powder<br />
7 oz Marshmallow Creme<br />
6 whole (1.55 Oz Bars) Hershey’s Milk Chocolate Bars, Unwrapped <i>(I used about 7 oz chocolate chips)</i><br />
1 cup Mini Marshmallows<br />
1/4 cups Milk Chocolate Chips<br />
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Preheat oven to 350°F and spray a 9″ pie pan (or tart pan) with baking spray.<br />
In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.<br />
Divide the dough in half. Carefully press half the dough in the bottom and up the sides of the prepared pie pan as best you can (I used wet hands, makes it easier). Evenly spread the Marshmallow Creme over the bottom crust.<br />
Separate chocolate squares (or sprinkle chocolate chips) and place on top of the Marshmallow Creme.<br />
Place the 1 cup of marshmallows on top.<br />
Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will not be completely covered and that is what you want!).<br />
Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.<br />
Remove pan from oven and set it on a wire rack. Cool completely before cutting.<br />
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<i>gluten free crust carefully pressed into tart pan </i></div>
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<i>(I like that it cuts pieces better than digging them out of a pie dish)</i></div>
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<i>marshmallow cream spread</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Kr2j1QEyKv8iJe2tbxu7oPjhyphenhyphenjM2rUuIJx7RjwwsXoCK5cj-7I3MXY5OGiw_qB0vJ86mVx9KdS-9yvw4K5BWEUCtDMYtPwv0sjpGPebBbKSGMGHbSTCBiQmXXBCdQg1l3MFTRLeR2H0/s1600/IMG_9882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Kr2j1QEyKv8iJe2tbxu7oPjhyphenhyphenjM2rUuIJx7RjwwsXoCK5cj-7I3MXY5OGiw_qB0vJ86mVx9KdS-9yvw4K5BWEUCtDMYtPwv0sjpGPebBbKSGMGHbSTCBiQmXXBCdQg1l3MFTRLeR2H0/s1600/IMG_9882.JPG" height="400" width="270" /></a></div>
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<i>I used both chocolate chips & chocolate bars</i></div>
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<i>plop pieces of GF crust for top all over and slightly press together</i></div>
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<i>can I just eat it like that?</i></div>
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<i>oh wow, look at that!!</i></div>
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<i>go ahead, take a bite!</i></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-19735635497804120082014-09-03T05:00:00.000-07:002014-09-04T09:29:46.989-07:00Cream Cheese & Bacon Stuffed Jalapeños<div class="separator" style="clear: both; text-align: center;">
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Everything is better made at home right? Shhh, I'd like to keep my job though lol. We make these yummies at work for you to take and bake and I thought I'd make them for my family at home. Mr. and I ate about the whole pan, they're that addicting! I baked them for 25 minutes and they were good, the cheese didn't melt out and the jalapeños were just slightly crunchy. You can go 5 more minutes if you want them softer. Don't waste those baked on little cheesy crunchies either, mmm!<br />
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<b>Cream Cheese & Bacon Stuffed Jalapeños</b><br />
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6 slices bacon<br />
12 medium-large fresh Jalapeños<br />
8 oz brick cream cheese, cold (can use less fat one)<br />
1/2 C. or so, cheddar cheese, shredded<br />
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Cook bacon in a hot skillet until just crispy. Drain and let cool. Once cooled, diced up finely, set aside.<br />
Cut jalapeños in lengthwise, cut out seeds and membrane (or be daring and keep some in if you want spicy!).<br />
With a sharp, wet knife, cut cream cheese into 12 even slices. Add a slice to each jalapeño half. Top with a little cheddar and a sprinkle of bacon. Place on a lined baking sheet and bake 350' for 25 minutes. Best served warm.<br />
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<i>cold cream cheese & a wet knife make it easy to slice</i></div>
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<i>easy to "fill"! </i></div>
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<i>ready to bake</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKioZFogZt2CiRfdhOtNPF97XSjKRgKRK0wMZ8N8G3BNUD6S5K84IDzv2clGCHhUZwfM3jI5pAC42VDYhCFQtW4wsWnn0rQssQC6b1rdYEFS71P3VHv_tqPuzzse8G6cXI-22ra030mo/s1600/10616331_10154535494515137_418325806436347776_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZKioZFogZt2CiRfdhOtNPF97XSjKRgKRK0wMZ8N8G3BNUD6S5K84IDzv2clGCHhUZwfM3jI5pAC42VDYhCFQtW4wsWnn0rQssQC6b1rdYEFS71P3VHv_tqPuzzse8G6cXI-22ra030mo/s1600/10616331_10154535494515137_418325806436347776_n.jpg" height="400" width="255" /></a></div>
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<i>nom nom! It's like two treats in one!</i></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-47695897380989849012014-08-04T15:27:00.001-07:002014-08-04T15:27:44.054-07:00Gluten-Free Chocolate Chip Coconut Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmaSTFYSQsIHCJ_Av2a7aLF5KyuhqYSNWd5pd6WV5Ea7g0YYyitjqzDfb4wi0xT1QeiqjkrMbF5ZnJ7F8B0RJoGIkZ9I86zIIH4KB7QBhOBgEPfbq4gleJcgmTv9qXVDT6EJMR8jao3w/s1600/IMG_9781+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmaSTFYSQsIHCJ_Av2a7aLF5KyuhqYSNWd5pd6WV5Ea7g0YYyitjqzDfb4wi0xT1QeiqjkrMbF5ZnJ7F8B0RJoGIkZ9I86zIIH4KB7QBhOBgEPfbq4gleJcgmTv9qXVDT6EJMR8jao3w/s400/IMG_9781+2.jpg" height="400" width="252" /></a></div>
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Boy was I craving an oatmeal cookie today! I went to Pinterest to search out recipes that looked great and using ingredients I had on hand. Recently I went to a little store here and found those Betty Crocker gluten free items such as their rice flour blend for recipes at a great price. It is similar to one I make but opted to try it anyways (hey it had recipes on the box too!). This recipe I came across just so happened to use that very box! Score! Not really knowing how they'd turn out I gave them a try. I added in some coconut for more texture and chewiness. I was pleasantly surprised how big and puffy these baked up, I loved the looks of them! These tasted fantastic too! I loved these cookies. </div>
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<b>Gluten-Free Chocolate Chip Coconut Oatmeal Cookies</b><br />
<i>adapted from <a href="http://www.livebetteramerica.com/recipes/gluten-free-chocolate-chip-oatmeal-cookies/731f3157-016c-4542-8d08-89a3a4d65c05/?nicam4=SocialMedia&nichn4=Pinterest&niseg4=LBA&creativeID4=Post" target="_blank">Live Better America</a>, makes about 33 cookies</i><br />
<br />
1/2 cup butter<br />
2 tablespoons coconut oil<br />
2 1/2 cups gluten-free quick-cooking oats<br />
1 cup Betty Crocker™ Gluten Free all-purpose rice flour blend<br />
2 teaspoons xanthan gum<br />
1 teaspoon gluten-free baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup packed brown sugar<br />
3/4 cup granulated sugar<br />
2 eggs<br />
2 teaspoons gluten-free vanilla<br />
2 cups dark or semisweet chocolate chips
<br />
1/2 cup shredded coconut<br />
<br />
Heat oven to 350°F. In 1-quart saucepan, melt butter over medium heat. Cook, swirling pan occasionally, until butter is golden brown. (Watch carefully, as it can change from browned to burnt quickly.) Remove from heat. Beat in canola oil with whisk. Pour into small bowl; set aside to cool 10 minutes.<br />
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Meanwhile, in medium bowl, mix oats, flour blend, xanthan gum, baking powder, baking soda and salt.<br />
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In large bowl, place sugars. Add butter mixture. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in oat mixture until well blended. Stir in chocolate chips and coconut. Let dough stand 15 minutes.<br />
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On parchment paper lined cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.<br />
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Bake 10 to 12 minutes or until light golden brown (centers will be soft). Cool 5 minutes; remove from cookie sheets to cooling racks. Store tightly covered.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYsM9MUaVfp5-5NuVoSZkwWWxokeeMiRH1vKb8lEdswjxWR3BS2F3v8b7reF6mygURnabP3bjHpeZVJhlk6DbjJ_nwTcBZvrkDWXiRx8exIfxWqXrfCqi4Ds69oNyBM9UqhHLYPx1OO4/s1600/10505327_10154423040095137_3902147714321606853_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYsM9MUaVfp5-5NuVoSZkwWWxokeeMiRH1vKb8lEdswjxWR3BS2F3v8b7reF6mygURnabP3bjHpeZVJhlk6DbjJ_nwTcBZvrkDWXiRx8exIfxWqXrfCqi4Ds69oNyBM9UqhHLYPx1OO4/s1600/10505327_10154423040095137_3902147714321606853_n.jpg" height="400" width="330" /></a></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-36358477617728061962014-07-21T12:32:00.001-07:002014-07-21T12:32:23.060-07:003 Ingredient Banana Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XJFjUE0Vwajyl0Cr2sc43ny51kG4zMknlCHZ8_Ke0IyWPwpW1d-2MH-V-gLIk2zig3pZbeD8LbQqB8IPkEOYreqTsPEyCN3bgl2_RRMbZXvEmWeWbCC7maV5j6ucpHoqpMxYdnmX7kw/s1600/10520692_10154371508385137_8022710088983177688_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XJFjUE0Vwajyl0Cr2sc43ny51kG4zMknlCHZ8_Ke0IyWPwpW1d-2MH-V-gLIk2zig3pZbeD8LbQqB8IPkEOYreqTsPEyCN3bgl2_RRMbZXvEmWeWbCC7maV5j6ucpHoqpMxYdnmX7kw/s1600/10520692_10154371508385137_8022710088983177688_n.jpg" height="400" width="252" /></a></div>
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We haven't been eating our daily banana lately and they just get too ripe too fast. I just found this recipe and gave it a go. Oh wow, yum! How easy are 3 ingredients? I happened to have some new Chex Gluten Free Oats to use up so this was perfect timing. They don't spread out, they hold their shape and they bake up a little bit dense and chewy and so delicious! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFqB_sGKxUdHHt6O70kekiKLLr350P_2b_ZC2YSqw9PXxKcSNweAPW1tEXeiA_J0u-Y1FYDFSxkBI9PJ5ssUv7-fNSCHg5hr1XPhMxMvj2IY5Sjhc-Ciqmqus3x7cdG0C9uGE4y-dr8M/s1600/10491969_10154371508265137_1272985654588927120_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGFqB_sGKxUdHHt6O70kekiKLLr350P_2b_ZC2YSqw9PXxKcSNweAPW1tEXeiA_J0u-Y1FYDFSxkBI9PJ5ssUv7-fNSCHg5hr1XPhMxMvj2IY5Sjhc-Ciqmqus3x7cdG0C9uGE4y-dr8M/s1600/10491969_10154371508265137_1272985654588927120_n.jpg" height="400" width="267" /></a></div>
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<b>Skinny Banana Cookies </b><br />
<i>from <a href="http://www.bloglovin.com/viewer?blog=3882278&post=1007698115" target="_blank">Six Sisters' Stuff</a></i><br />
<br />
2 medium ripe bananas, mashed<br />
1 cup uncooked gluten free oats<br />
1/4 cup chocolate chips<br />
<br />
Preheat oven to 350°F. Line a cookie sheet with parchment paper. Mix the mashed bananas and oats in a bowl. Fold in the chocolate chips. Using a small scooper, scoop up the batter and place on the cookie sheet. Bake for 12-15 minutes.<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com1tag:blogger.com,1999:blog-7262233951368399691.post-59917309978126191802014-07-08T12:40:00.001-07:002014-07-08T12:42:20.203-07:00Homemade Vegetable Juice<div class="separator" style="clear: both; text-align: center;">
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This whole juicing thing has really taken off with me. I really got the juicer because my oldest wanted it for juicing but hasn't liked any of the ones I've made. So she sticks to her smoothies. I thought I'd make juice here and there, but it'd end up being another appliance on the shelf. Well, not so! My body has taken to juicing and actually craves it now! I'll be busy with my day and get that scent of juicing in my mind and then I'll want some. We went to a juice bar the other week and I walked in and the aroma in there "was like MY kitchen!" when I juice. I even went out and bought a case of glass jars to keep my extras in I am loving it so much.<br />
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It's only been a few weeks but I have noticed a little difference already. I have notched my belt smaller! So it's been a bonus for me as I am not juicing to lose weight (well that and taking my walks more often have helped).<br />
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So, I was thinking of more recipes to try and I've been wanting that V8 juice lately. So I looked around online and found this one. I'm sticking with more green/veggie juices since I can't have too much of the fruit juices. This recipe came out fantastic! Everything compliments each other well. I love that it made me 3 servings so I can grab one out of the fridge tomorrow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2khnHFxcAoXLD0ieraazdglMaqT1O9voABfVdFYe5Q4NW05xCDIUzOwgMgGswsJcmM28fiD4boYapsZbSNP8Cj_-kaKdQ9ZRIUciDccfz9lk94OQAlBJN6mvdYEo3qHUJSOkHzhyb7xQ/s1600/10475594_10154327409335137_8978771267118987446_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2khnHFxcAoXLD0ieraazdglMaqT1O9voABfVdFYe5Q4NW05xCDIUzOwgMgGswsJcmM28fiD4boYapsZbSNP8Cj_-kaKdQ9ZRIUciDccfz9lk94OQAlBJN6mvdYEo3qHUJSOkHzhyb7xQ/s1600/10475594_10154327409335137_8978771267118987446_n.jpg" height="400" width="367" /></a></div>
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<strong></strong><br />
<strong>Homemade Vegetable Juice</strong><br />
<a href="http://www.pinterest.com/pin/318840848590065236/" target="_blank"><i>pinterest</i></a><br />
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6-8 small tomatoes <br />
8 carrots, peeled
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4 celery stalks
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1-2 handfuls spinach
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1/2 bunch parsley
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1/4 small onion
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1/4 beet
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1 clove garlic
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1 jalapeno, seeded if desired
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Salt to taste<br />
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Add the salt to the jar you're juice is juicing into to help better dissolve it. Juice all ingredients and serve (I like mine chilled). Makes about 3 pints.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8D3v6_hyphenhyphenxlNf3AFTe6DCH8lX7jRIS-3uAXoDCDJJqA7ndcLZWniTgvc0FyKYMEi1D41Gwwd5pTmVSzRdFSA_YkSwhL61JZhJGHBVwEKSKas4PO_EUe27kzsvFo64w0mB2kXpPvRgPYQ/s1600/10502388_10154327409095137_6385006565740268822_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu8D3v6_hyphenhyphenxlNf3AFTe6DCH8lX7jRIS-3uAXoDCDJJqA7ndcLZWniTgvc0FyKYMEi1D41Gwwd5pTmVSzRdFSA_YkSwhL61JZhJGHBVwEKSKas4PO_EUe27kzsvFo64w0mB2kXpPvRgPYQ/s1600/10502388_10154327409095137_6385006565740268822_n.jpg" height="397" width="400" /></a></div>
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0tag:blogger.com,1999:blog-7262233951368399691.post-49579083614168285072014-06-23T11:35:00.001-07:002014-06-23T11:47:53.224-07:00Ruby Red Juice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5WYcKq3SbgqqbFndtGNx2Xta-3iHcNs3EmsJWU9hgGiNvotE_J-hB0VvV2flg44-MGsMCXPm43oiHe6rXxQWRiEzLJZ-vBSxtxWOynUjP80m9Nnqtd1-aBJfqF9F5DnThu1qCQBz4Jk/s1600/10487447_10154272955410137_1305134270565291281_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5WYcKq3SbgqqbFndtGNx2Xta-3iHcNs3EmsJWU9hgGiNvotE_J-hB0VvV2flg44-MGsMCXPm43oiHe6rXxQWRiEzLJZ-vBSxtxWOynUjP80m9Nnqtd1-aBJfqF9F5DnThu1qCQBz4Jk/s1600/10487447_10154272955410137_1305134270565291281_n.jpg" height="400" width="400" /></a></div>
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I love red grapefruit juice so I knew I may like this recipe. It's very refreshing and tasted great! The carrots help sweeten it a little but you'll still find some of that grapefruit tartness. This will be a keeper!</div>
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Do you juice? Have any favorite recipe to share with me?<br />
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<span id="goog_910833203"></span><span id="goog_910833204"></span><br />
<b>Ruby Red Juice</b><br />
<i>from <a href="http://inthelittleredhouse.blogspot.com/2013/04/the-weekly-juice.html" target="_blank">The Little Red House</a></i><br />
<b><br /></b>
1 grapefruit, peeled<br />
1 lemon, peeled<br />
2 carrots, peeled<br />
1/2" ginger
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Add all to your juicer and enjoy!<br />
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enjoy,<br />
<img border="0" src="http://signatures.mylivesignature.com/85723/rachelle/10710e99122b069acf993ffded43decc.png" />Rachelle Shttp://www.blogger.com/profile/11680763165749938261noreply@blogger.com0