BBQ Sauce

Are you looking for an easy BBQ sauce recipe?  Well here is one for you to try and my family really enjoys it.  Not too spicy for the kids but still has a little kick to it. 

1 c ketchup (I use simple Heinz-no corn syrup)

1 c tomato sauce

2/3 c brown sugar
2/3 c apple cider vinegar
1/4 c molasses
1 TBS butter

1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp garlic granules
1/4 tsp onion granules
1/4 tsp cayenne pepper (or to taste-we use less-1/8)
1/4 tsp chili powder
1/4 tsp cinnamon powder

Whisk together the first six ingredients in a sauce pan over medium-high heat. Then add remaining spices and stir.  Simmer on low heat for 45 minutes.  Give a stir every once and a while.  Enjoy that wonderful smell that fills your kitchen.  Your hubby will love it when he walks in from work for guys love that BBQ smell!  Makes about 3 cups. 

Here is a side note: a lot of BBQ sauce recipes call for Liquid Smoke that is what gives you that smoky flavor, I have never used it in this recipe.  Liquid smoke is full of MSG, so I avoid  it!

I have read that if you want to can your BBQ sauce, leave out the butter.  In water bath, process pints or half pints for 20 minutes.  I have never tried this, for I don't mind making a fresh batch or double batch when I need to. 

You can use this for chicken, pork chops, pulled pork sandwiches, BBQ sandwiches, BBQ chicken pizza or whatever else your little heart desires.

Vanilla Extract

Here is something I use everyday in my kitchen, Vanilla Extract.  I use a lot of it and when something calls for a teaspoon, I don't really measure, I just dump and most of the time it is more then what is called for! 

Well some of you might think "when I need vanilla extract, I'll just go to the store and pick some up".  The first thing that got me to want to try to make my own is the cost.  Those little bottles at the store are not cheap and they don't last me a long time.  Second reason is that the ingredients list is smaller in homemade then the store bought.  If you really want to check out a good post about why not to buy the stuff at the store, I like this one: labels and mccormick pure vanilla. 

Did you read the part (or if you didn't check that website out) that is has corn syrup in it?  Here is another link that show five dangers of corn syrup: five dangers of corn syrup

Here are what the five where: 1. Significant Risk of Weight Gain and Obesity, 2. Increased Risk of Developing Type-2 Diabetes, 3. Hypertension and Elevated "Bad" Cholesterol Level, 4. High Frutose Corn Syrup and Liver Damage, 5. Mercury Exposure from HFCS

I will warn you at first if you are use to vanilla extract that has corn syrup in it, homemade will taste very different for it is not sweet for there is no sweetener in it and remember they put that in it to bring out the flavor.  Now with that being said, I told you how I love the vanilla flavor in things but I can tell in cookies or whatever it might be where there is the "fake vanilla extract"  and I don't like it, it is fake tasting to me and way to sweet. 

Okay so now that I went over the reason why I don't buy store stuff, I will now tell you the simple thing I do for my vanilla extract. 

First I go the the liquor store  and get a big bottle of rum. (I am not a hard liquor fan, so I feel very funny buying a big bottle- if they only knew what I was using it for right?!?!)  I like rum but you can use vodka, or bourbon.  I have tried vodka but I can't stand the taste of vodka at all, and I have not tried bourbon.  I do a liter at a time, but you can do smaller or larger amounts at a time, just depends how much you go through. 

You also need to buy some vanilla beans. They have the best price I have found.  Nice thing is there is no shipping fee for the vanilla beans.  I use about

20 or so vanilla beans for one liter of rum. 

Once you have your rum, vodka or bourbon and your vanilla beans, you will then take your vanilla beans and slice them open down the middle for that is where all the flavor is.  I use my bottle (I make sure I buy glass) that my rum comes in, so to do that I just dump just a little out, you can in a glass so that way if you

dump to much you can always top it off later.  Then I stick my cut vanilla beans in the bottle so they are cover in the rum, top the bottle off with the rum I poured out, put the cap back on, mark the date I either made it or when it will be done by, or both, and let it sit in a dark place for 6 months.  Every once and a while give it a little shake .

That is it.  I have used my vanilla  earlier then 6 months before (like when my three year old dump a half of bottle of my vanilla on the table, boy, did my kitchen smelled good)  not always as strong vanilla flavor but it still works if you need too.  Also this last batch I made, I am trying to reuse my vanilla beans one more time, I place three fresh ones in and filled my bottle up.  I let you know how it goes!

I know you can strain it once it is ready, I have never done that for I don't mind the little speaks of vanilla bean in my stuff, I only really see it in frosting or whipping cream and its not bad.  I bought some amber bottles off of amazon or you can off of Mountain Rose Herbs to store you homemade vanilla in.  This is a great gift idea for birthdays, wedding showers or Christmas!

If you think you don't want to try this or want to try something else first that does not have corn syrup in it I do highly recommend Cooks.  This is the brand I used before I made my own, plus they have other extracts to try too. 

Have fun and give it a try. 

Seasoning Salt-Ditch Lawry's



When you think seasoning salt, most think Lawry's!  Some say this is the only thing they use for lots when they need seasoning salt and that any other brand does not taste the same.  I grew up on Lawry's and used it in my own kitchen for years, until I found a homemade recipe for my very own Seasoning Salt. 

Ingredients: SALT, SUGAR, SPICES (INCLUDING PAPRIKA AND TURMERIC), ONION, CORNSTARCH, GARLIC, TRICALCIUM PHOSPHATE, (prevents caking), NATURAL FLAVOR, PAPRIKA OLEORESIN (for coloring) Contains NO MSG

You might be thinking, "Why worry, it contains no MSG?"  Well here is the deal.  The Lawry's factory where this bottle was made, they probably didn't add any MSG to it, but the company that they bought their ingredients from, like the "Spices" which included BUT NOT LIMITED TO paprika, and turmeric (so you don't know what else in that right there), could have easily added MSG to it and the Lawry's bottle does not have to label what ingredients are the other ingredients, like Spices. 

The other one I am going to hit on is the Natural Flavor.  You need to check this video out that was on "60 Minutes".  I was trying not to buy things that had Natural Flavors in it before, but WOW, really going to double check anything I do buy that I am not making myself!  Check it out for your self: 

Natural Flavor Video

Okay so did you get the one part that strawberry flavoring is for the anal glands of a beaver?  MMMM how about some strawberry ice cream topping!

Here is the recipe I use for when I need Seasoning Salt and to me it is MUCH BETTER than Lawry's! 

4 TBS fine sea salt

2 tsp Paprika

1/2 tsp Turmeric

1/2 tsp onion granules

1/2 tsp garlic granules

1/2 tsp celery seed

1/2 tsp ground cumin

Mix all the spices together and I store my in a mason jar-but any air tight container works

Makes about 1/3 cup (I will at least double my recipe at a time)

I use mine for a lot of things, grilling-steaks, chicken, pork chops etc, my potatoes, harsh browns, etc.

Ditch the plastic bottle junk and make some of your own!  If you want good quality herbs and spices go to either:

 Mountain Rose Herbs or Frontier Coop.  Otherwise check out your local health food stores, for they will sell buy the weight and if you don't need that much or want to try a recipe out that is your best bet. 

Your reflection

Something that God has been showing ME for myself!   Or what about when you are home all day with your children, what do they see that others don't?

Hash browns

Here is something that is very simple to do!  Make your own hash browns.  Really there is no recipe to this, just a few simple steps

1. Wash your potatoes

2. Poke holes in them with a fork

3. Bake your potatoes at 375 to 400 degrees for about 45 to 1 hour (depends on the size of your potatoes)
           Bake them until they are cooked but still hard, not cooked as much as you would for a baked potato

4. Let them cool completely, the longer you let cool the easier to grade

5. peel your potato, if you like the peeling leave it on

6. Take a cheese grader and grade your potatoes

7. You can make into hash browns or lay them on parchment paper and cookie sheet and freeze for a while. 

8.  Put them in a zip lock bag and freeze ( you can skip the cookie sheet step but it might help not having them freeze all together.  If you do just put them in one bag, have, put only the amount that you will use all at once)

9. Make them into hash browns and enjoy. Put lots of butter/coconut oil/palm oil to get them nice and brown.  Also make sure you salt them a lot, for I think potatoes need lots of seasoning. Sea salt, pepper and seasoning salt (no msg) is great! And the trick is not to flip them all the time but to leave them until golden brown at the bottom then flip. 

10.  You can add cheese, and before you put your potatoes in you can add onion/garlic/peppers to your pan for more great flavors.

You can use this as hash browns, cheese baked harsh browns, or throw them in an egg dish. 
They are so good and yes I can tell a difference from the frozen ones at the store! 

1 Thessalonians 5:16-18

gluten free pizza muffins

Lunches are a very hard thing for me to come up with.  It seems like we either have a ton of leftovers or as soon as I am planning on leftovers for lunch we don't have anything, and then I am opening cupboards, freezers and trying to come up with something.  The other day when I was on my famous lunch search, I pulled something off! 

I had a little hamburger in the frig, but not enough for taco or anything like that.  I told my oldest I was going to try something on my own.  I took a recipe that I have made for breakfast a few days before and switched it around for a lunch. And I made two batches to have for the next day, which worked great. Got approval from my four little critics.

Pizza Egg Muffins (gluten free and could be gaps friendly-but watch the meats you put into your muffins)

Makes 12 muffins

6 eggs


Are those just not beautiful egg yolks?
This is for a double recipe!

4 TBS butter (coconut oil) melted

1/2 tsp sea salt

6 TBS or 1/4 c plus 2 TBS of coconut flour

1/2 baking powder

1/4 tsp Italian seasoning

garlic granules (I like putting little extra in mine but you don't have too)

seasoned hamburger, or Italian sausage, pepperoni or anything you like on your pizzas

1 c of mozzarella cheese

a little Parmesan cheese

pizza sauce for dipping



1. Preheat over to 400



I didn't feel like getting my big one down
so I just used my small food processor!



2. If you need to cook up your meat (if it is leftovers even better). If you are using hamburger or ground pork, season your meat with a little Italian seasoning or whatever flavors you like but you won't need a lot for your muffin will have seasoning in it too.

3. Blend eggs, melted butter or coconut oil, and salt in a bowl



4. Mix coconut flour and baking powder, and Italian seasoning. Add to egg mixture until there are no lumps.

5. Throw your veggies, meat, etc with the cheese into the food processor and pulse until crumbled.  (save a little cheese for the top of your muffins)

6. Stir in your meat, veggies, etc and mozzarella with a little Parmesan. 

7. Grease muffin pan with butter, coconut oil or lard and pour batter in.  I used an ice cream scooper, perfect size to fill one. 

8. Place a little extra of mozzarella and Parmesan on top and bake for 15 minutes.

9.  Dip into your side of pizza sauce and enjoy.  Note: if you wanted to make these for the go and the car, skip the sauce!

Hot Cocoa or Chocolate Milk

Okay, winter is being really slow to leave, so I thought to wrap up these last few weeks of cooler weather and since I just got my big 5 pound bag of cocoa powder from Azure,  I am going to make Hot Cocoa!

I have made my recipe larger then what I first found it, for it keeps in the frig just fine, just got to give it a stir before you pour it, for the chocolate goes to the bottom.  If you want, you do not need to reheat it and you got yourself some chocolate milk.  My kids love it, plus I know what is in it and I can also control how much sugar I put in. 

1 c water

3/4 c cocoa

1 1/2 c sugar

One gallon of milk

3 TBS vanilla (make your own: click to see how)

Add your water, cocoa, and sugar.  Stir until boiling, then add your milk and keep stir until warm, but DO NOT boil.  Take off heat and add vanilla.  (I always forget the vanilla and its fine, but it does sure smooth it out)

I like to serve it with whipping cream.

My last recipe I made, I down the sugar to a little under a cup and only added in 1/2 c of cocoa.  It was good.  You could just also down the sugar and leave the cocoa amount up.  But 1 1/2 cups of sugar is just to sweet for me any more.  But you might need to start with it and then slowly back off! 

Hope you enjoy!

Found the recipe at heavenly homemaker



 

Jesus is the same forever!

 "Jesus Christ is the same yesterday and today and forever." 
                                    Hebrew 13:8

I don't know about you, but I love that!  I love knowing that Jesus, my Savior, will never change.  Knowing that He was the same today as He was the New Testament was written, when my great grandparents learned about Jesus, and that He will be the same in the future for my children and grandchildren.  God, Jesus and the Holy Spirit are three in one, so that makes me believe that this verse even can go back to God, before there was a world, when He created Adam and Eve in the garden, and when He chose to send His one and only Son to die on the cross to save us from our sins.  His grace, forgiveness and love for us will never change.  There is no love that even can come close to His.

I read today in my devotional study I am doing, "The Love Dare", off of the movie "Fireproof", and in the book it talk about how the whole Bible is linked together, even though it was written over a time frame of 1600 years, with more then forty different authors, all who were very different from one another.  That shows me again, over that 1600 years that God did not change. He had it all linked together.  Many of these authors never met one other, that they could talk about what they were going to put in this book called the Bible. No,God placed on their hearts what He wanted them to share.  The Bible links together in these sixty-six books, over a course of 1600 years and over forty different authors, because GOD NEVER CHANGES, JESUS NEVER CHANGES, and the HOLY SPIRIT NEVER CHANGES! And what He wants for us never changes! I am so thankful to the Lord, for being in a world that is always changing, that He is the one part that never will.  I pray I keep my faith in Jesus, for I know that He will always be the way, the truth and the life!
                       "Jesus answered, 'I am the way, the truth, and the life....'"
                                                John 14:6

Side note: I feel like I am repeating myself for my last verse I shared in Proverbs, and how the Lord and His Word does not change. But I guess it has really be something that has been out there lately with the world pushing, and people telling me and others all the time "how God would not want that for us anymore and that times have changed, and it is old fashion and wrong to believe what you do, etc".  Yes, the times have changed, the world has changed, etc, etc but that is my point, God and His Word, His instructions for us, does not change, no matter what is going on and what people might think is old fashion. 

Homemade Chap Stick

I am a person who needs chap stick, I don't leave the house without one in my purse, pocket and/or the car.  I went through a lot of money with buying chap sticks, plus I won't even go into what is all in that stuff.  And the chap sticks that don't have all the stuff in it would cost me even more, for I don't know about you but I am always losing them. 

My husband at first didn't like my chap stick, for it has a honey taste, and he still would buy his chap stick when he needed some.  In the past months he has been asking me if I have chap stick on me and I always say, "its mine, not the store stuff".  He would acted like he didn't care.  The other week he told me, "I can't use the store stuff any more, it does not work as well and it is gross." SCORE FOR ME! YES!  So here it is it really is so simple

                                                                         What you will need:

2 TBS beeswax (about 1oz)

2 TBS coconut oil

2 TBS Shea butter

12 lip balm containers -the last time I made this I filled about 15 or more containers, so have more on hand

glass eye dropper

You can get everything you need at Mountain Rose Herbs http://mountainroseherbs.com/

Last time all I needed was chap stick tubes, I ended up buying a big bag on eBay.  The beeswax I lucked out one time and my health food store was selling, it cost me about six dollars for a big chunk of it. 

Okay back to what you will do once you all have your supplies

1. Melt the beeswax in a small pan on low heat.  Once melted, add coconut oil and Shea butter until they are all melted.  Remove from heat.

2. If you like to add essential oils, this will be your time to do so.  I have tried peppermint and the kids like it.  I like mine plain.  (does not take much)

3. Use your small glass eye dropper to fill your tubes.  Tip: try not to let the liquid go to far into the eye dropper for it will harden in the dropper, and try to do this as fast as you can (don't worry, does not have to be super speed but once you start just try to keep going, for it does start to dry quickly) but if it does harden you just have to get it to melt again with something hot

4. Once you fill a few go back to the first couple and top them off, there should be a nice bubble on the top of the tube, if not no worries either. 

5. Let them cool and harden completely. Once then look dry I would let them sit a little longer, and give them chance to harden more.  Cover with cap.  If you like to label them you can and make them all pretty. 

These are great little gifts for others, and great to give your kids too.  

I have also used some to put on my baby's butt for diaper rash, and it works great. I hope I wouldn't have to say this but who knows, please either use your fingers (clean finger if you need more chap stick) or just have one just for the butt!    Also for dry patches of skin or even small rashes.  It does seem to soften easy, so sometimes in the summer, you just have to use your finger and not try to use the tube. 

It seems to last a longer on the lips then store bought.  One time I ran out of mine own and I used some store stuff of my husband's and I broke out with a cold sore that would not go away.  I did everything to try to get rid of it and it got worse and worse.  When I finally got to making some of my own chap stick with in a couple of days it healed up.  Yep, never going back to store bought! I use to get cold sores, I don't any more or at least not as bad when I do, and I have noticed it is since making my chap stick. 

Is it wise to follow your heart?

"He who trusts in himself (his heart) is a fool, but he who walks in wisdom is kept safe."  Proverbs 28:26

The world's common saying is "Follow or trust your heart," the problem is that is all based on your feelings, what feels good at the moment in time.  Your feelings change and what makes you happy can change minute by minute, year by year.  The Bible says we are to walk in wisdom, and no that is not our own thoughts or feelings, wisdom is God and God has given us His Word, the Bible, as instructions on how to walk the narrow path of the wise.  The world is excusing people out of their life long commitments to their spouses, or spending money the way they feel is right to wind up hurting themselves even more, or telling others what the Bible says is not the way God would want us to live any more, that is too old fashion, God wants us to follow our hearts.  I don't think God would have told others what to put in the Bible and call it His Word if He wanted us to change it to our likings.  And I truly believe Proverbs 28:26 still stands in God's eyes as a guide and warning for us, not to follow our own hearts or feelings, for it will be foolish if we do, but to walk in Wisdom, to pray and read His Word for guidance in our daily life.  I pray for myself that I walk in wisdom, that I ask for it daily like King Solomon did many years ago, and not for riches or power, but because he didn't ask for those things and that he asked for wisdom instead God blessed him with all those things.  I know personal on a daily bases when I don't seek God for wisdom, how foolish my hearts desires become. It is easy to fall into that trap, and that is why we need to be in His word, sing songs of praises and pray to Him through out the day. 

Lord Jesus, I pray in your Holy name that we all will ask for the wisdom that you desire us to have, that we seek the wisdom in Your Father's Word and by talking to you daily, hourly, minute by minute in prayer, asking for the guidance and wisdom we need to be able to know, love, honor and praise You more.  I pray that we don't listen to our own hearts, or our feelings, and trust the world's common saying of "follow your heart", for our heart will only lead us to foolishness and what I desire most, Lord, is wisdom in You.  In Your holy and wonderful name, Amen 

Whipping cream

Are you ready for this?  Make your OWN WHIPPING CREAM! 

I use to be one of those people that thought making your own whipping cream is only for really good chefs.  I have been making my own whipping cream and not bought a can or a container or what I call the fake stuff in over a year now.  I remember when I first started to do it and I was going to bring some to a get-together, my husband who still thought it was a lot of work would say, "just buy a can of Reddi Whip".  He now will get in a make it himself, it is that easy! 

First to tell you why not to use COOL WHIP. One word, YUCK! One it is not even real cream.  Here are the list of ingredients right off the container in order: water, hydrogenated vegetable oil, high fructose corn syrup, skim milk, contains less than 2% of light cream, sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, sodium polyphosphate, beta carotene (color).  Here is a link that goes over I think simple but yet down to it, of why all these ingredients are dangerous for you.  http://www.organicauthority.com/health/skip-the-cool-whip-you-dont-want-to-know-what-its-made-of.html

I find it interesting the only two ingredients not dangerous for us is water and beta carotene.  

Okay now Reddi Whip and I got the list of ingredients right off their own website; CREAM, water, sugar, corn syrup, nonfat milk contains less than 2% of the following: natural and artificial flavors, mono- and diglycerides, carrageenan, propellant, nitrous oxide, contains: milk. 

They have cream instead of hydrogenated vegetable oil, that is their ad over cool whip.  Okay I'll give them that, but did you still see the list of other things that are in that can, like CORN SYRUP, natural and artificial flavors, etc.

Here is the ingredients for homemade whipping cream; heavy whipping cream, (try to get organic or at least ones that don't add a lot too it, if not raw) a little sugar, (try to use at least organic cane sugar, I have heard of people using honey too) and I add some vanilla in mine, then I don't add as much sugar.  I have also learn with the sugar is if you like it really sweet, every time you make it slowly add less and less and that will get you use to it not as sweet as the can/container stuff.

Dump whatever amount of cream you need, can be a very small amount like a cup to 1 quart or more. It will double or so in size so the amount you dump think double.  I use my stand mixer and turn it on slowly and as it starts to thicken up I slow raise the speed until it is full speed. I love this part for I can walk away for while and do dishes or work on something else. You will learn about how long it takes once you do it once or twice.  Once it is starting to thicken/fluffy, I sprinkle a little sugar (depending how sweet you like it) in and blend some more.  Once it is fluffy and stiff I add a little vanilla and mix until blended in.  That is it you are done!  You just made whipping cream.  It will stay in your fridge for at least a few days, I have even had it up to a week.  It does slow start to lose air but it still works. 

You can also mix with a hand beater or even by hand with a whisk (give yourself a work out) but I will warn you it takes a lot longer. 

Example of recipe:
2 cups of cream
1/2 tsp of sugar
1/2 tsp vanilla (make your own)

The fun thing is you can flavor it more or with different things. One time I add cinnamon to the sugar and it was cinnamon whipping cream.  Once you get a hang of it, you will learn how easy it is and how delicious it is, you will never want to go back to the oil based or can stuff again. 

gluten free pumpkin pancakes

Breakfast with OUT cereal, what will we do?!? Then to add on top of that NO grains! It has been almost two years since my family had a box of cereal in this house, plus we went a good six months before those two years, but when I was pregnant with my fourth I didn't feel like making breakfast, so I went back to the gross stuff! They say cereal is one of the worst things for you because how much it is processed down.  I have noticed my kids are my full in the morning, don't have to eat as much for what we eat is filling, and tummy aches are going/went away.  People look at me funny when I say we go through six or more dozen of eggs a week, and like I have said I do not have chickens, so it took me a while to find a source that can "fill my order".  I don't know many people around us that I could ask for eggs, but finally I found someone who knew someone, who knew someone and they have my six dozen every week or even sooner if I need.  I will NEVER go back to store eggs!  Farm fresh are so pretty, so healthy and so good! Nothing is better for you then a egg yolk!

The amount of eggs I buy should answer what we eat a lot of for breakfast!  My poor kids sometimes are like "eggs again, can't we have something else". That is the main thing we eat in the morning, fried in butter, scrabbled with some breakfast meat and cheese, omelets, and egg bakes.  My go to breakfast during the week is fried eggs in butter with a water kefir( http://www.culturesforhealth.com/water-kefir-starter-kit.html) smoothie/slushy to go with. (I'll post more another time).  On weekends when my husband is home with do a bigger breakfast with eggs, breakfast meat, and maybe some homemade hash browns. 

We do hot oatmeal a few times a week, along with cold oatmeal jars that a friend of mine gave me.  Our hot oatmeal is not just plain oatmeal either, it is piled with nuts, raisins (please try to get organic,  for grapes and raisins are one of the most sprayed crops), berries, little maple syrup, chia seeds and whatever else I feel like adding. Azure is a good source  for raisins. http://www.azurestandard.com/

We also do no grains, that means no pancakes from flour, waffles, toast etc.  I also don't do the gluten free flours.  The only other flours I use is nut flours like almond or coconut flour.  And I am still learning a lot about how to bake and use those in foods.  I have made some breakfasts with these flours like muffins, egg muffins, pumpkin pancakes and more. 

Here is a recipe for flourless pumpkin pancakes:

Flourless Pumpkin Pancakes

1 c pureed pumpkin
4 eggs
1/4 c arrowroot flour (again best deal is the link above with azure)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 TBS maple syrup
1 tsp vanilla (make your own)
1 t baking powder
1/4 t sea salt

Separate the eggs.  In a stand mix or hand mix whip the egg whites until frothy. In the second bowl mix together; egg yolks, pumpkin, arrowroot, maple syrup, vanilla, spices, salt and baking powder.  Then carefully fold in the egg whites. 

I have cooked them either my iron skillet or my stainless steel electric pan.  Melt butter, coconut oil or bacon grease into your pan.  Brown well on each side.  Put some more yummy butter on top and maple syrup!  They are a hit with my kiddos and I have to double the recipe, if I don't have anything else to go with it that morning. 

single recipe makes about 16 dollar size

here is where I found this recipe http://kellythekitchenkop.com/2011/10/halloween-pancakes-grain-free-gluten-free-fluffy-and-tasty.html  

If you have any great grain free breakfast ideas, please share! For I am still learning with this. 

gluten free pumpkin brownies

Okay so we are trying to eat less grains and less sugar around here.  Well here is one dessert recipe that is so good if you are trying to stay away for both sugar or grains and it is still good even if you are not! 

1 14 oz can pumpkin

3 large eggs

1/3 c of melted butter or coconut oil

1/4 c cocoa powder

pinch of salt

2 tsp of vanilla (do you make your own-hmm you should so good and saves $-I'll post later) ps I did post it ;)

1/2 c of sweetner of your choice-I used maple syrup (honey would work)

1/2 c of chocolate chips

1/3 c of chopped nuts if you want (really good with or without)

homemade whipping cream to go on top here is how: http://gracehomemaking.blogspot.com/2013/04/make-your-own-whipping-cream-what.html

Preheat your oven to 350

In a mixing bowl add all the ingredent, just not the chocolate chips or nuts

Mix well-I love my kitchen aide so easy!

Then add your nuts and chocolate chips and stir in.

Grease a 8x8 pan and dump the batter in

Bake for 40 minutes or until toothpicks comes clean

I have doubled this recipe a lot and use a 9x13 pan!  It is that easy and oh so yummy! 

I found this recipe here: http://www.realkidseatspinach.com/tag/vegetarian-option/