Friday, February 2, 2018

Peanut Butter Cookies (flourless)

So, what do you when you have three  jars of peanut butter in the pantry.... You make peanut butter cookies of course!..... And when looking through some of my old recipes I did not want to use granulated sugar.... So I thought I would replace with confectioners sugar and brown sugar and they turned out great.... Here is what I did.... enjoy!


1 cup Peanut Butter
1 beaten egg
3/4  cup  Confectioners Sugar
1/2 Cup Brown Sugar
1/2 teaspoon salt
1/2 teaspoon Baking soda

Preheat oven to 350

Mix all ingredients together
Scoop about a Tablespoon of dough and roll into a ball
Place on cookie sheet and flatten dough into a circle
Mark with a fork (I used a silicone fork worked great!)

Bake for 8-9 minutes until lighly golden

Thursday, January 11, 2018

00 Flour Artisan Bread

I have never really been a fan of making yeast breads for the simple fact that I am intimidated by yeast!...and also because I try to stay away from gluten as much as I can...so if you can relate to this, this bread is for you!... I have recently been introduced to this 00 Flour from Italy that I ordered off of Amazon....it is Caputo's 00 soft wheat flour...00  is the rating that is given for the way the flour is milled....00 is the finest grated rating they give... the French also use this system....it is believed that this makes it easier to digest....it has lower protein and lower starch which means lower gluten....this is what makes it different from American bleached all purpose flours....So I decided to try this Artisan bread with it and I was pleasantly surprised on how simple this was...This dough is literally put together in 5 minutes but you will have to be patient because it needs to rest for 8-24 hours before baking...8 being the least amount of time and 24 being the most it should be left resting...here is what I did....Enjoy!


3 Cups Flour (I used 00) regular can also be used
1 teaspoon Salt
1/2  teaspoon Yeast
1 1/2 Cups warm Water


Add all ingredients to a bowl and mix until combined...it will look like a sticky mess but that is ok

Cover with plastic wrap (I Mark with the time so I don't forget)
Leave on counter at room temperature for 8-24 hours (I did for 12)
It will start getting bubbly
Once the desired rest time is done you will need 90'munutes before serving
Once rest time is up you will need to preheat oven to 450
And you will need to preheat your Dutch oven pan

Then take your dough and turn it into a floured surface
Knead into a ball and let rest for 30 minutes

I formed onto a piece of parchment paper for an easy transfer into Dutch oven pan...if you don't use parchment you will need to grease the pan

Add the dough to your Dutch oven and cut an x on top before baking
Bake covered with lid or foil for 30 minutes
Then bake uncovered for 10 more minutes to brown the crust
Let cool 15 minutes before cutting... An electric knife or a serated one works well
This bread has a nice crisp crust with a chewy center

This is the flour I used

Monday, November 13, 2017

Lazy Lasagna (Crock-Pot Ravioli)

Well.... I thought it couldn't get any easier than my Crock-Pot lasagna recipe....which is one of my most popular recipes pinned on Pinterest....it looks like this may be even simpler by eliminating the step of adding ricotta, because it is already in the ravioli...brilliant right?....I used frozen ravioli, but you could also use the refrigerated kind....I also used my home made meat sauce, I highly recommend using a great quality sauce or one you really like...this would also be great for a large crowd...I used 2 bags of frozen cheese stuffed ravioli and it made a nice amount....you can easily feed 6 or more....next time I am even going to try it with gluten free ravioli!...well here is how I assembled this...Enjoy!

What you'll need

2 bags frozen ravioli (cheese stuffed)
Pasta sauce
Shredded Mozzarella
Parmesan cheese
Pre heat Crock-Pot to low

How to assemble

Add sauce to bottom of Crock-Pot
Add a layer of ravioli
Add more sauce
Add Mozzarella and sprinkle with parmesan
Keep layering ending with Mozzarella and parmesan
Cook on low for 3-4 hours

Monday, October 23, 2017

Cucumber - Lemon water (detoxifier)

Ok so it's Monday and I always have good intentions of starting a detox to undo everything I did to my body on the weekend!.. So on this day I decided to add cucumber to my lemon water..we all know the benefits of 🍋 lemons which help your body fight infection and cleanse your kidneys not to mention reducing inflammation and bloating...so why add cucumber?.... Cucumber can soothe your skin from the inside out maintaining a healthy complexion and even aid with acne..it can also help lower your blood pressure and it can also curb your appetite!...So why wouldn't you add it....I found another use for my zucchini spiralizer and took one small cucumber and siralized it into my lemon water...I let it marinate for about an hour before drinking....Enjoy!

Wednesday, September 27, 2017

Lentil Crock-Pot chili

I always love to make a pot of chili in the Fall....And I usually have all of the ingredients on hand to make it....except for the beef sometimes... good part about making it with lentils is I would always have on hand to make this in a pinch.....Now if you like you could also add Quinoa along with the lentils....you could also add green or red pepper if you choose to....and feel free to season as you like if you have a favorite chili recipe....here is what I did.... Enjoy!!


1 medium onion diced
3 carrots finely diced
2 cloves garlic minced
Green or red pepper diced(optional)
Salt and pepper

Saute the onion, carrot till soft...add garlic, salt and pepper
Add to preheated to high Crock-Pot

Then add the rest of the ingredients

1 can corn
1can black beans
2 cans kidney beans
1 can petite diced tomatoes
1 1/2 cups of lentils ( if you would like to add Quinoa add 1 cup lentils and 1/2 cup of Quinoa)
5 cups chicken broth
1 Tablespoon of cumin
3  Tablespoons of chili powder
Salt and pepper to taste

Cook on high for 4 hours or low for 8 

Wednesday, July 26, 2017

Easy Taco Pie (gluten free)

I was just thinking about this recipe I used to make when my kids were little...( I used Bisquick for a lot of things back then).....It was this Taco Pie...now that my kids are grown I still have Taco Tuesday every week if they can make it....I was trying to think of other things I could make and thought of this recipe, now that Bisquick makes a gluten free version I thought I would try it again.....I am sure you could use other g- free mixes like Pamela's for this also.....Well this was a big hit, my son in-law loved it, so I am sure I will be making it again!....I didn't add the green chilies this time but may try next time to see how they like it...Well here is what I did...Enjoy!!
1 pound lean ground beef
1 small onion (optional)
1 package g-free Taco seasoning
small can green chilies (optional)
2 Eggs
1 Cup Milk
1/2 Cup Baking mix (Bisquick or Pamela's)
3/4 Cup Shredded Cheddar Cheese
*Top with*
shredded lettuce
chopped tomatoes
sliced black olives
*Garnish with*
Sour cream
Preheat oven to 400
1. Spray 9 inch Pie Plate...Cook  beef and onion until browned...stir in seasoning (drain if needed)....Spoon into pie plate add chilies if using
2. In a small bowl whisk eggs, milk and baking mix until smooth
Pour into pie plate
Bake 25 minutes then top with cheese and continue baking until melted
let stand 5 minutes before topping with lettuce, tomatoes and olives
Garnish with salsa and or sour cream
Here are the mixes that can be used

Wednesday, June 14, 2017

Hearty Cabbage-Veggie Soup

I have posted a cabbage soup recipe before, but this one is a little different.....I pretty much included everything but the kitchen sink!....I made this a little heartier.... And in this recipe I made a massive amount because I was distributing to some ailing family members so you could definitely cut this in half if you don't need this much....or you could make this much and eat it all week or distribute to friends or family who would appreciate some!....I also used Swiss chard because I love it, but you could substitute with spinach if you like....Here is what I did....Enjoy!
6 Carrots (diced)
6 Celery Ribs (diced)
2 Sweet Potatoes (diced)
1 large onion (diced)
1 head of Broccoli (small florets)
1 head Cauliflower (small pieces)
3 Zucchini (diced with skin on)
1 bunch Swiss Chard (chopped)
1 head Cabbage (chopped)
2 cans Petite diced tomatoes
2 cans Kidney beans
2 -32 oz. boxes Chicken Broth
1 Knorr  chicken bouillon cube + 2 cups water (I added for extra flavor, but not necessary)
2 - 32 oz. Jars Pasta Sauce (garden veggie or tomato basil)
salt and pepper to taste
Add the carrots, onion , celery and sweet potatoes to pot with olive oil
Saute about 10 minutes and then add all of the rest of the ingredients
Bring to a boil and then simmer until veggies are tender