Category: Blog

The most wonderful time of year is finally here! 

Do you need a quick and easy snack?  How about one that combines both salty and sweet into a single crunchy treat.

Well, no worries, I have it covered! 

My mother-in-law introduced me to these quick little pretzel rolo bites a few years ago. When I remember to make them, these delicious bites are always a hit! 

These candies are also a fun activity in the kitchen with your kids!

Merry Christmas!

Recipe

• 1-2 bags of Rolo Candies
• 1 bag of Miniature Pretzels (make it gluten free…use gluten free pretzles)
• 1 bag of Red and Green M&M’s

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Directions:

1. Place miniature pretzels on cookie sheet
2. Unwrap Rolo Candy (Caution the longest part of this is unwrapping the rolo candies)
3. Place in oven at 350 degrees for 3-4 minutes, you don’t want to the chocolate to be too melt off.
4. Place M&M’s on top of the warmed rolo and presto you are finished.

**Optional you can also use halved pecans in place of M&M candy OR you could alternate between M&M’s and pecans!

When it comes to your furry four legged babies you spare no expense to keep them safe, healthy and happy!!!  I for one spend about as much time looking over the ingredient list for dog food as I do for my food. Having non-celiac gluten sensitivity, I am well aware of my limitations on food.  My dogs are no exception.  So this led me to making treats for my dogs because I want to know exactly what ingredients are in the treats before I would give them to my dogs!   Dog treats must be: healthy, easy to make, quick to prep, and minimal dishes to clean up afterward.  I have made these treats at different times throughout the year and keep them in my freezer for my Husky and American Eskimo Spitz!  THEY LOVE THEM!!!  . 

Ingredients:

• 1 c. pumpkin puree
• 1 shredded zucchini
• 2 eggs
• 3 tablespoons peanut butter
• 1 c. gluten free flour
• 1 c. flaxseed flour
• ½ teaspoon cinnamon

**To make this Organic just replace regular ingredients for Certified Organic ingredients!

Directions:

1. Mix together pumpkin puree, eggs, peanut butter and shredded zucchini.
2. Fold gluten free flour and flaxseed flour 1 cup at a time and then add the cinnamon.Keep blending until the dough is no longer ‘sticky’ to the touch.
3. Roll or spoon dough into ¼ to ½ inch thickness. You can also use a cookie cutter.
4. Bake 350 degrees for 15 minutes or until crisp.

Who doesn’t love a slow cooker?  You have simple ingredients to prep and the slow cooker does all the rest.  Nothing beats smelling your dinner when you come home at the end of a long day knowing it’s DONE!  With this particular recipe there is a small amount of prep you have but I promise it’s definitely worth it!

Roasts are great to use for multiple meals throughout the week in dishes that are sure to delight even the pickiest of eaters!

There are a lot of different ingredients you can add for a flavor but I like to keep in clean and simple.  I like to braise the roast in a stainless steel pan on the stove then add my fresh seasonings and let the cooker do the work!

Braising the roast sears in the juices of the meat as well as adds a bit of flavor through the browning process of the meat. You want to add salt and pepper to the both sides of the roast and then flip the roast around in your pan searing in the juices.  If you are able to brown both of the ends that will only add additional flavor and juices to be retained within roast. 

Once you are done at the stove and this should take about 5-6 minutes of braising, place the roast in the slow cooker and then go back to the stove and add about ½ cup to a cup of water to your pan with the meat trimmings left from the braising process. 

Turn on your stove and warm up these trimmings and gently scrape the sides and bottom of your stainless steel pan.  Then carefully dump this mixture over the roast within the slow cooker!  Why you might ask?  This is the browned meat that was left from your roast and will add a POP of flavor.  Once the roast is done on high for about 4.5 hours on low about 8 hours your dinner is ready you can serve it with a rice pilaf, quinoa, or pasta and a vegetable of your choice!

 

Ingredients:

• Choose your favorite kind of meat (make sure it can fit into your slow cooker)
• 1 small chopping onion
• 3-4 garlic cloves chopped
• 1  8 oz. fresh mushrooms (or canned)
• ¼ c. Herbs (fresh if you have them) Rosemary, Basil, salt and pepper

Directions:

1. Place roast in pan with a little bit of (olive) oil in pan
2. Season one side of the roast as the other side is braising. Flip to the other side and do the same
3. Place in slow cooker
4. Add water to stainless steel pan and turn on stove and gently scrape sides and bottom getting all the trimmings and then carefully pour over roast in slow cooker.
5. Slice up mushrooms and put them over the roast
6. Chop up your herbs and put over roast