Apple-pa-looza

http://allrecipes.com/Recipe/Canned-Apple-Pie-Filling/

http://amysfinerthings.com/easy-no-peel-applesauce

Honeyed Cinnamon Pop Corn

Honeyed Cinnamon Pop Corn, picture Saturday morning, you aren't going anywhere your kids have declared it a "Jammie Day" and cartoons after minimal chores have been flipped on.
"Can we have Pop Corn for breakfast?"
"Wha? HECK YEAH!"
On a "Big breakfast morning, which normally include an hour in the kitchen of cooking and an hour of clean up, this sounds like and exceptional idea.
"Can it have caramel in it?"
Record scratch.
3 of 9 of my kids have been diagnosed with ADHD and a colorful Alphabet of other fun combinations. Sugar is used sparingly in our home, mostly because I am a fan of my kids not turning into Tasmanian Devils, and I don't own a taser gun.
So I got creative.
OH MY LAND.
If you like Caramel Corn, or Kettle Corn...this is for YOU!
Ingredients: (I of course doubled this)
8 cups popcorn

sea salt
Cinnamon
coconut oil
honey

Directions:
Air pop or Pan pop popping corn

In another microwavable container or in a pot on the stove combine and melt 1/3 to 1/2 cup of coconut oil and 1/3-1/2 cup honey, in equal parts.
Slowly pour melted mixture over popcorn tossing it.
to taste sprinkle cinnamon and mix in.
I personally need a lil' salt in my sweet.
CAREFUL not too much, but a little seasalt tossed in bumps this up to addictive , snack crack.
And serve.
Such a great healthy alternative sweet treat to other sugary tantrum and sugar crashing sweets.
ENJOY!

Gluten Free Veggie, Chicken or Beef Gravy

I of course DOUBLE, TRIPLE and FREEZE!

6 cups gluten-free beef, chicken, or vegetable stock or 
6 baby carrots
1/2 celery rib (with leaves)
1/3 cup chopped onion
4 medium fresh white mushrooms (quartered)
2 small bay leaves
1 teaspoon dried parsley
1 pinch ground thyme
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon gluten-free soy sauce
salt and pepper
1/4-1/3 cup gluten-free cornstarch
1/2-2/3 cup water

Directions:

  Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
  Strain broth and remove bay leaves.
  Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
  Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
  Bring to a boil.
  In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
  Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.

Read more at: http://www.food.com/recipe/gluten-free-brown-gravy-279601?oc=linkback

Udi’s Gluten Free Stuffing Recipe

 

 

Ingredients

1 loaf of Udi’s Whole Grain Gluten Free Bread
1 loaf of Udi’s White Sandwich Gluten Free Bread
1/4 cup of fresh flat-leaf parsley
3 tablespoons of fresh sage
Salt
Pepper
1 cup of unsalted butter or margarine
minced Garlic
2 onions (or 1 large onion)
1/2 cup of chopped fennel
1/2 cup of chopped celery
2 large eggs, lightly beaten
1 cup low sodium chicken broth

Directions

Lightly butter each side of Udi's Gluten Free Whole Grain & White Sandwich breads. Broil Udi's Gluten Free Whole Grain & White Sandwich Bread till slightly brown/toasted. Allow bread to cool completely on a wire rack.(we just let a kiddo feel uber helpful and toast the bread two by two. Put bread in a Ziploc bag and slightly break toasted bread into bread crumbs (or cut into pieces). Place in bowl with parsley, sage, salt and pepper. Melt butter in a 12-inch heavy skillet over medium heat; add onions and Garlic and saute until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft. Transfer vegetables to bowl with the toasted Udi’s gluten free bread crumbs. Add eggs, stock, and gently toss. Transfer mixture to a buttered shallow baking dish. Bake, covered, in middle of oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for an additional 20 minutes.

Simple GLUTEN FREE Shortbread Cookie Crust.

Ingredients:

1 package of Any Good Gluten free Shortbread Cookies.
I like these:


3 Tablespoon butter, melted

Directions:

• 
  Finely crush cookies in a medium bowl.
• 
  Stir in the butter.
• 
  Lightly coat a 9-inch pie pan with butter or non-stick cooking spray.
• 
  Firmly press cookie crumbs on the pan completely covering the pan; bake in an oven for 350 degrees for 6-19 minutes, or until slightly brown; cool until ready to be used.  Can be frozen.
• 
  Pour in desired pie filling.
• Bake pie as directed.

Gluten Free Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

Ingredients:
2 cans artichoke hearts, (reserve liquid)
2 1/2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes

Directions:
Drain the artichoke hearts, but reserve the liquid.  Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.

*borrowed from Gluten Free Cooking School

Gluten Free RASBERRY PRETZEL JELLO SALAD

RASBERRY PRETZEL JELLO SALAD

altered and tweaked a little from COOKS.COM

---

2 c. crushed gluten free pretzels

 3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or Raspberry Jello (can use sugar free)
2 c. boiling water
2 (10 oz.) pkgs. frozen Raspberry's, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add berries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Sweet Potato Salad w/ Avacado, Pistacio's and Cran raisens

This is a recipe tweaked a lil' from my AMAZING friend Barbara Dunn. My kids eat it up like candy, and it is a an amazingly beautiful salad, whole-foodalicious, and a Kick-A alternative to those sugary thanksgiving Yams or Sweet Potato's.....I PROMISE this salad will knock your socks off....If I can find a picture, I will add it later.<3 br="br">
You will need:

Fresh Rosemary
Sea Salt
1 cup dried cranberries, 
3 cubed avocado's,
 half a red onion chopped. 
4 large peeled, cubed steamed Sweet Potato's. 
 2/3 cup Shelled Pistachio's.


 Directions: Place cubed baked potato on a cookie sheet or in a glass pan, drizzle with olive oil ,then toss with rosemary and sea salt. Broil in Oven on high for about 10 minutes, check on every 2 minutes so they do not burn, done when you can pierce easily with a fork....pour in a glass bowl and chill in the refrigerator while prepping the rest of the food. When chilled, toss everything in together mix well and add dressing.

Toss with dressing of:

  2/3c Maple Syrup, 1/4 c Balsamic Vinegar , juice of 1/2 lemon , T olive oil. Let the flavors rest together and serve.

5 hours, 1 chicken, a couple veggies and a Crock Pot

I have a new recipe I am IN LOVE WITH!!! It is easy and fast and delicious and healthy and walks me right into the makings of yet another meal...It is the perfect Sunday Dinner or Cozy Fall Dinner meal. AND it makes your house smell fantastic.

I love whole food's meals I can fix and walk away from.The chicken was so tender and pull apart savory.This easy-peesey meal has become part of my dinner mealtime rotation.

 Found at :http://www.100daysofrealfood.com

The Best Whole Chicken in a Crock Pot

Ingredients

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon thyme
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne (red) pepper
• ¼ teaspoon black pepper
  (OR FORGO ALL of this and sprinkle the dickens (yes this is a cooking term) all over the chicken with KIRKLAND Organic salt free seasoning and sea salt.....)
• 1 onion
• 1 large chicken

Directions

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
4. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
5. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don’t forget to make your homemade stock with leftover bones!!!
   
   

    Overnight Chicken Stock in the Crock Pot

    Ingredients

6. Leftover Chicken Bones from Recipe from above..or even make this from your rotisserie chicken you bought in a hurry for last nights dinner. or carcass roughly equivalent to one small or medium sized chicken
7. 1 onion, peeled and loosely chopped
8. 1 rib of celery, roughly chopped
9. 1 carrot, roughly chopped (no need to peel)
10. 1 bay leaf
11. 1 sprig fresh parsley
12. 1 sprig fresh thyme
13. Salt, to taste
    Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.

Stock Directions

1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.
5. This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!
   

Killer Gluten Free Pasta Salad

Soooo The Family is making some epic diet changes coming up in September. I have been Gluten Free since last October ( other than a couple mishaps, and some on purpose indulging that was SOOOO not worth it), but after reading and researching The Crapito Family is going Gluten and Refined Sugar Free in September. If it makes a dent in the behavioral, ADHD , Sensory Processing, and Diabetes raging in our home, I will be sold...and why not try this first before adding extra meds?

So tonight I made my favorite Pasta Salad, sans Gluten, and ya know what...no one said ANYTHING...
so here ya go:

You will need:
Tinkyada Penne Pasta (or another GF Pasta you like) Boiled for 17 minutes and drained and cooling
5 Fresh Carrots Peeled and Chopped
1 Jar Artichoke Hearts in Olive Oil chopped (I LOVE Costco's)
1/2 Jar Sundried Tomatoes Chopped
Calamata olives chopped (to taste)
1/2 Red Onion or 8 Green Onions chopped (I used both)
1 boiled peeled and chopped yam
1/2 bottle Annies Roasted Pepper all nateral Salad Dressing
2 springs Basil
2 Sprigs Rosemary
1/2 teaspoon sea salt
Ground Peper

Fresh Parmesan Cheese

Directions: Boil, Drain and chill your pasta in the fridge. (Do not cook till mushy, let be aldente or your salad will be slimy) cut and peel your veggies, drain your artichokes and Tomato and cut up)
Toss everything together besides the cheese and salt and pepper (add these prior to serving)
Chill everything in Fridge for at least 2-3 hours.

and WHALA!!!!
Great "next day dish" as well.

Gluten-Free Meatballs or Meatloaf...

Found here.
Of course, this is only a template for you to build your own meatballs. Make these once and experiment. Oh, and here’s a hint: This recipe also makes a mighty meatloaf. I altered it from the original resipe
( I tripple and freeze in Gallon baggies)

Ingredients:
1 pound ground pork
1 pound ground beef
2 large eggs
1/2 cup gluten-free finely ground breadcrumbs ( I  used Glutino Crackers smashed well)
2 cloves garlic, finely sliced
2 teaspoons fine-chopped fresh Italian seasonings
1/2 teaspoon fine-chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon nutmeg
Juice of 1/2 large lemon
1 teaspoon each kosher salt and cracked black pepper
Directions:
Preparing to cook. Bring the pork, beef, eggs, and mustard to room temperature.
Mixing the meatballs. Put all the ingredients into a large bowl. Mix them together with your hands. Be careful to not overmix — this is not like creaming butter and sugar together. Instead, fold the ingredients over each other, gently, until they are just combined.
Making the taster. Set a large cast-iron skillet (or sauté pan) over medium-high heat. Add 1 teaspoon of the olive oil. Form a small patty with the meat. Add it to the hot oil. Cook until the patty is firm and browned on both sides, about 2 minutes. Let it rest out of the pan for a moment to cool. Taste. Adjust the seasonings if necessary.
Forming the meatballs. Gently, roll the meat into 2-ounce balls. (These make large meatballs. If you want smaller ones, try 1-ounce meatballs.)
Flash Freeze: On cookie sheet lined with wax paper...for 2 hours, bag in Gallon Baggies (I like 25-30 meatballs per bag)

Crock pot: Spay Crock-pot or rub down with Olive oil, set on low, add meatballs, and your favorite sauce (marinara, Sweet and Sour)...cook on low for 4 hours, serve over Rice, or Noodles. :0)

Fluffly Coconut Flour Pancakes

I found this recipe here.

Fluffly Coconut Flour Pancakes

Recipe Notes: Both cow and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.
Ingredients

• 4 eggs, room temperature
• 1 cup milk (raw cow’s or coconut both work)
• 2 teaspoons vanilla extract
• 1 tablespoon honey or a pinch of stevia
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• coconut oil or butter for frying

Directions

1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Gift Giving Idea's for Food Storage Giving

Soooo......Family gifts this time of year become the bane of my existence....
                                    
A.What the CRAP do you give people that won't end up being re-gifted (I so know you all do it)...

 B. You only can buy so many Board Games and large cans of Gourmet Popcorn.
C. In this economy you really want to give a gift that will be used....

Soooo I decided to give Food Storage Meals....

Here is the Menu and links to the recipe's (simply print them out on index cards and attach to grouped ingredients):

Corn Chowder
Corn Bread
Pumpkin Cookies

 What you will need to buy:
2 cans Cream of Potato Soup
1 can Clam Chowder
1 can Whole Corn (or give your own frozen sweet corn)
1 small bad of Spice cake mix
1small bag of chocolate chips
1 small can of Libby's Pumpkin
Corn Meal
Sugar
Bisquick
Baking Powder

Jar or Gallon Baggie for Corn Bread Mix.


I did this for 3 family gifts. Along with a homemade Snow globe of their family....
Total cost about $15.00

Merry Christmas ya'll.

California Cornbread Mix in a Jar recipe

I found this recipe here.

This is a sweet, cake-like corn bread that is delicious with honey butter.

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container/jar.

Attach to jar if giving as a gift:

California Corn Bread

Serves 4 to 6

1 jar California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Heat the oven to 350 degrees F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch square baking pan and bake for 30 minutes.

Managing the Insanity of Sack Lunches (Two minute sack Lunches and pre-planned Breakfasts)

Da-dum, Da-Dum, da-da-da-da-daum…(it sounds like the jaws soundtrack)… but really it’s just school creeping up on us again.  Truth be told, I have home schooled for so many years, I don’t have the whole “yay they are outta here” mentality that a lot of Mama’s anxious for schedule have, but I would be lying  that the thought of less time refereeing fights and finding creative things to do,  sounds a little like “break time” to this Mama of nine. This is how we do it: We have a Calendar that looks like this on our fridge: Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast Cereal &  Fresh Berries Breakfast Burritos Pancakes toasted w/ Nutela & Bananas Oatmeal or Granola w/ Almonds and Cranberries Eggs on 7 grain Toast, Smoothie Pancakes w/ Fruit & Turkey Bacon Hootenannies or Muffins & Smoothies Lunch Bagel & Cream Cheese *Cukes*,  PB Rice Crispy Treat PB& J Circles *Apple* Choc-Zucchini Muffin Pepperoni Rolls, Broccoli & Ranch dip, Pumpkin Cookie Greek Wrap, Baby Carrots, Oatmeal Cookie Hot Pocket, mini Orange, Lemon-Zucchini Muffin Pita’s w/ Egg Salad or Grape Apple Salad Mac & Cheese w/ Veggie Tray These meals are fast, easy, pre-made and frozen…or easily put together in a matter  of minutes…eleven people out the door by 7:45…this is how we have to roll…. ALL of my week day lunches are pre-made, pre bagged, pre-frozen and organized in my deep freezer. My kiddo’s literally look at the calendar on my fridge and know what to throw in  their lunch bags. Main courses like the Bagels, PB& J Circles, Pepperoni Rolls, Greek Wraps & Hot Pockets are pre-made and frozen in individual baggies all nestled in my deep freeze ,as are the “treats”. The fruits are grab-able and pre washed and ready on the counter tops, the veggies  and dips pre bagged on Sunday, waiting in the crisper  for easy access. (the pre-bagging  is a GREAT job for eager little hands to help ..and supes up math skills ( get 20 baggies  and put four baby carrots in each). This also helps with having a diabetic son, both he  and I never have to recalculate what the carbs are in each meal he eats during the school  week…we know like clockwork how much insulin he will need for each meal. We don’t do fancy juices, we do aluminum water bottles also filled and stuck in the freezer at night. Breakfasts are simple and healthy, Cereal is generally Whole Grain Cheerios,  Breakfast Burritos are Pre-made & frozen, we simply wrap them in paper towels and microwave them for 1 min 30 secs, Wednesday Pancakes are the frozen leftovers from Saturday, I quadruple the recipe and freeze in Gallon Baggies, then we toast em on up. Thursdays we do Homemade Granola on warm days and  Oatmeal on cooler days, if I have leftover oatmeal, this is what I do with it. Fridays,  we Toast hearty bread, I make a huge pan of scrambled eggs and serve the eggs  on top of the toast. Smoothies are usually green , with 2 cups carrot juice, 1 cup  frozen mango, 1 cup Frozen peaches, ½ cup Strawberries, 2 Cups Spinach. links  to breakfast recipe's can be found above on the menu graph. Lunches: The bagels I either make, or buy on sale and pre-bag with those  awesome mini strawberry Cream Cheeses. PB& J Circles…seriously…buy Rolls on sale, Freeze (they are easier to work with cutting and spreading wise)…Completely cover the one half with Peanut butter…clump Jelly in a round (not to the edges) and smoosh together. The PB traps  in the Jelly and keeps the Sandwich from getting mushy, pre-bag and wahla… You can read about the Pepperoni rolls here: I generally pre-bag two in each bag. The Greek wraps (pretty simple stuff) small whole grain Tortilla ( I like the Mission Brand Carb Balance 8 gms dietary fiber people, About ¼ cup humus spread, feta sprinkled, roll it on up, bag it and freeze….super DUPER Healthy. Once folded up I like to place them edges down on a pan and flash freeze them and  then pre-bag them. Hot Pockets you can find here. All snacks , just click on them and they will link to recipe’s. The Rice Crispy Recipe  is basic, with ½ cup of Peanut Butter added in…. To keep things smooth sailing, every Sunday, I have a main course item and a treat  that I remake and re stock up on…then I am never doing the massive bake-a-thon  that I have been up to my eyeballs in August. With the Zucchini Muffins, I make those until my plants stop growing squash…so those can be frozen beautifully and last a  whole year…trust me, we just finished up some chocolate ones from last summer, last week! Any questions? …and no I am not OCD…just out crazing the crazy! :0D Linds

Coming to a Blog near you....(As soon as I get my new lap top and can stop posting via my cell phone)

* A post on how we do Sack Lunches that take less than 2 minutes to pack

  NEW RECIPES

* Frozen PB & J Rounds
* Cold Raw Veggie Pizza
* Thai  Stir-fry Wraps with Romain and Peanut Sauce
* Lemon Glazed Zucchini Muffins

Pork and Black Bean Chalupas in the Crock-Pot

My friend JoEtte made these for us about 4 years ago had us over for Dinner...and I LOVED the flavor of these YUMMY Chalupa's! They are simmering in my crock-pot..and my mouth is watering just smelling all of those flavors combining.
I used two 3 pound pork roasts...but I like left overs and have a crew to feed.

This is a great Toss in and walk away dinner...as well as a GREAT way to use up those dry beans!

Ingredients:
3 lb Pork Roast
1 lb Dry Black Beans
1 small can diced Green Chili's
1 1/2 TBSP Garlic Salt
1 Tsp Cayenne Pepper
1 TBSP Chili Powder
1 TBSP Cumin
1 chopped onion or 1 TBSP Dehydrated Onion
1 tsp Oregano
1 TBSP Fajita seasoning
Water to cover

Place Roast in Deep Pot on Stove, Or Crock-Pot. Add Beans, seasonings and Chili's and Onion. Cover Roast with water, add water as needed.
Cover and Cook 8 hours, Shred Pork to Serve. Serve with Tortillas or warm Flat Bread, over chips for Nacho's, Garnish with lettuce, salsa, tomatoes , green onions , avocado...The Lime Cilantro Dip is FABULOUS with these~!

*Cilanto-Lime Dressing
2/3 cup Mayo
2/3 cup Sour Cream
3-4 Tables spoon Lime Juice
Handful of chopped Cilantro
*whisk together

What to do with Cooked Oatmeal Leftovers....YUMMY BREAD and Muffin Recipe's!

To follow with the theme of "Using Whatcha Got"...the next two recipes are awesome!
Mama's with TONS of kiddo's rely on oatmeal as a staple, healthy , inexpensive way to feed A LOT of munchkins..often time I make a lil' too much ....Here is some great YUMMY options to use up that cold glupey mess that you usually try to shove down the garbage disposal! Waste not, want not!
...The bread seems alot of work...but REALLY is Fabulous and easy. The bread is just so chewy and dense. the muffins are fast and easy..I eve mixed them up in my old oatmeal pan...after it had cooled after breakfast...Great after school snack!
I have pics of both and will post soon!

Making bread with with leftover cooked grains is a great way to use them up; you can make this recipe successfully with plain leftover rice, millet, quinoa, etc.
Found this recipe here.

Serves 2 loaves
Oatmeal Starter:

2 cups cooked oatmeal
2 cups water (or 1 cup water and 1 cup milk)
1/4 cup softened butter
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup all-purpose unbleached flour or whole wheat flour

1.Mix oatmeal, water, milk (if using), butter, salt, and yeast in a blender and then pour into a large bowl. Add 1 cup of flour and mix well: it should resemble a thick gruel. Cover the bowl with a damp towel or plastic wrap and leave for 12-24 hours at room temperature to ferment.

Bread:

1/2 cup pure maple syrup
approx. 6 cups all purpose unbleached flour or whole wheat flour
1.After the 12-24 hours, mix the sweetener into the starter dough. Stir in 2 cups white or wheat flour.

2.As you add the remaining 4 cups of flour (more or less), the mixture will become too difficult to stir by hand, so you can either mix it in Kitchen Aid mixer with the bread dough hook, or you can use your hands to knead in the flour in the bowl. When most of the flour has been incorporated and the dough is no longer sticky, transfer it to a floured surface.

3.Knead the bread dough for 10-15 minutes more or until dough is soft and springy. Wash and dry your mixing bowl and spread with a little butter. Place dough into the bowl, cover and let rise in a warm place for 1 1/2 to 2 hours.
4.When dough has risen sufficiently, punch it down. Remove from the mixing bowl and divide the dough into two equal portions. Knead each ball a bit more and then place your dough into two bread pans, or shape as you like (I usually make mine into round/oval shapes) and place on lightly buttered cookie sheet. If you want to make smaller loaves instead, go ahead. If you make 2 loaves, they will be pretty large, so you could make 3-4 smaller ones instead.

5.It will take about 45-60 minutes for the loaves to approximately double in size, so you should preheat the oven to 350°F. about 30 minutes into this rising.

6.Slash the top of each loaf 3-4 times with a serrated knife, and then place in the oven. Bake anywhere from 25-50 minutes, depending on the size and shape of your loaves. The bread is done when golden brown and a tap on the bottom of each loaf makes a hollow noise.

7.At this point, it's probably very hard to wait, but allow your bread to cool on a wire rack for about 30 minutes before slicing. If you baked your loaves in bread pans, allow them to cool in the pans for 5 minutes before transferring to the rack. If you don't wait for the bread to cool, it will have a gummy texture when you slice it, and you'll probably end up ruining the lovely appearance of your loaves, so do try to be patient!

MUFFINS!

These are so great...EASY and YUMMY! And what I LOVE is that it does not matter if you have already added raisins, brown sugar ...or anything else the first time around...just adds more flavor! I found this recipe here.

Ingredients:

1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla


Directions:Prep Time: 10 mins
Total Time: 28 mins
1 In a large bowl, combine flour, brown sugar, baking powder and baking soda.

2 In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;. (I used half raisens and half Chocolate Chips)

3 Add to dry ingredients and stir just until moistened.

4 The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.

5 Spoon batter into 12 greased muffin cups. 6 Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

Meal Planning to Finish off January ~ Use whatcha Got!

Soooo DEAR January ....after a broken blender,toaster, replaceing a water heater, two toilets and lightbulbs all over the house & bulking up my Food Storage...we are a lil' tight until the end of the month....but what a PERFECT time to rotate food storage, use up potatoes,beans, and rice and move in the new stuff I bought from Smiths fabo bulk sale.So these Dinners are on hand what I have to feed my family on..before I even make a list for Grocery Shopping...are all of these my favorite recipe's ...not so much...but WOW is it AMAZEING to stop, organize, see what you have and get a little creative in meal planning and eat off what you already have hanging out in your freezer, pantry and food storage!

1. Black Bean Burritos
2. Chicken Stir-fry w/ Rice
3. Chicken Enchilada’s
4. Ham, Bacon and Potato Soup
5. Navaho Taco’s
6. Naughty Chicken w/ Potatoes
7. Peanut Chicken w/ Sauce & Noodles
8. Pancakes for Dinner
9. Chili & Baked Potatoes
10. Homemade Chicken Noodle Soup
11. Tuna Noodle Cassarole

Slow Cooker Hot Artichoke and Spinach Dip

Want an EASY finger food that will leave EVERYONE impressed! This is similar to the $8.00 12oz container you can buy at Costco...but so MUCH more bang for the buck..and it is YUUUMMM-YYY! It makes quite a bit so if you are making it for a smaller group do half-sies on this recipe!

2 boxes (9-10 oz)frozen spinach, thawed, squeezed to drain
2 cans (14 oz) quartered artichoke hearts, drained, chopped
1 cup refrigerated Alfredo pasta sauce (from 10-oz container)
1 cup mayonnaise
1 2/2 teaspoon garlic salt
1/2 teaspoon pepper
3-6 (depending on heat preference) chopped Jalapeno's and some of the reserved juices to spice preference
3 cup of FRESH shredded Parmesan cheese (4 oz)
1 loaf (20-inch length) baguette French bread, cut into 40 slices




1. In 1- to 1 1/2-quart slow cooker, mix all ingredients except 2 cups Parmesean cheese & bread.
2. Cover; cook on Low heat setting 2 to 4 hours. Before serving yurn down heat and add remaining Cheese, Serve dip with sliced bread.