{Lemon Blossoms}

In case you don't know, I love all things lemon! It's on an equal level with Peanut Butter, for me. Which means it's at the very top of my list!

So I'm wondering how on earth I went 20+ years without ever once having these little lemon gems. I had never even heard of them.

Luckily, my boyfriend made them over Thanksgiving, so I could try them (yes, I know he's a keeper).

Oh my goodness, they were so good! You really must try them!

Super fast and easy to make, perfect lemon flavor......mmmmm!

I know this, because I just made them yesterday, and I'm eating one right now!

You should do the same!

1 pkg. Yellow Cake Mix

1 (3.5 oz) package instant Lemon pudding mix

4 large eggs

3/4 cup vegetable oil

Glaze:

4 cups powder sugar

1/3 cup lemon juice

2 tablespoons water

Combine cake mix, pudding mix, eggs and oil in a mixing bowl.

Beat with an electric mixer for 2 minutes. Batter will be thick and sticky!

Spray mini-muffin tins with cooking spray. Fill each cup half full.

Bake at 350 degrees for 12 minutes.

Gently run a table knife around the edges to loosen, and turn out onto a clean dish towel.

Combine glaze ingredients and mix with a spoon or whisk until smooth, If it's too thick, add more water, one teaspoon at a time, until you reach desired consistency.

Place a cooling rack on a cookie sheet or over a piece of wax paper. 

While the cupcakes are still warm, dip them in the glaze, covering the whole thing. Allow excess to drip off. Place on the cooling rack, Let stand for 1 hour, or until glaze is set.

Store in an airtight container.

The BEST Rice Crispy Treats:

I know. 

A recipe for rice crispy treats? Really? 

You can find that on just about every bag of marshmallows and every box of rice crispy cereal out there. 

That's what I thought too. 

Until I got tired of wishing I was eating a store-bought Kellogg's rice crispy treat, rather than the dry, hard homemade ones.

So I went searching.

And I'm SO excited to share what I found!!

There is really nothing super special about this recipe, and it's just as easy to make as any other rice crispy treat recipe. It's just that it tastes WAY better!!

These are so fluffy and soft and chewy and creamy.....my mouth is watering just thinking about them!

I won't be making rice crispy treats any other way from now on!

Hope you give them a try!!

10 cups rice crispy cereal

2 (10oz.) packages mini marshmallows

1 stick (8 tablespoons) butter

1 & 1/2 tsp. vanilla extract

1/4 tsp. salt

Measure exactly 10 cups of cereal into a large bowl; set aside.

Line a 9x13-inch baking dish with foil. Lightly coat with cooking spray and set aside.

Melt the butter in a large saucepan over medium heat. Once melted, reduce heat to medium- low and add marshmallows, vanilla and salt. Stir continually until marshmallows are melted and mixture is smooth.

Pour marshmallow mixture over the cereal. Stir quickly, but make sure that all the cereal is well coated.

Pour into prepared pan and press down with a spatula. Then use the bottom of a glass or something sturdy and flat, and press down all over the mixture to make it as even as possible.

Let rest at room temperature until cool and set. Remove from the pan and discard the foil. Cut into squares and serve or store in an airtight container.

Note:

-The heat at which the better and marshmallows are melted is very important. If it's too hot, the better will almost scorch the marshmallows and they will melt too fast. This results are not a smooth and creamy consistency like you want.

Pancake Poppers:

I love pancakes! When I was younger, we had pancakes just about every Saturday morning, and well, we still do that I guess! Not every week, but probably at least twice a month!

During the week, things are too busy to make pancakes in the mornings, but some of us aren't huge cold cereal fans. I came across this idea, and decided to try it out. It worked great and makes for a quick and yummy breakfast! I babysit some kids that really like pancakes, and they love these!!

I let the little kids eat them warm as they are, and tear them up in pieces for the toddlers. It works great! I hope you'll give them a try too!!

4 eggs

4 cups milk

2/3 cup canola oil

1 tsp. vanilla

4 cups flour

1 tsp. xanthan gum

8 tsp. baking powder

1/2 cup sugar

1/2 tsp. salt

Optional: Blueberries, strawberries, crumbled cooked sausage, crumbled cooked bacon pieces, chopped nuts, chocolate chips, whatever you can think of!

In a large mixing bowl, beat the eggs until foamy. Add milk, oil and vanilla. Mix well. Add dry ingredients and mix until well combined.

Spray a mini-muffin tin with cooking spray. Using a cookie scoop, fill muffin cups 3/4 full. If you want to add any optional ingredients, now is the time to add them. Sprinkle over the muffin cups and press gently into the batter. Bake at 435 degrees for 12-18 minutes or until very light golden brown. Let set in the pan for 3-5 minutes. Run a table knife around the edges to loosen from the pan. Flip them out on a wire rack or even just the counter top and let them cool. Place on a baking sheet (preferably so they aren't touching too much) and freeze for 2-3 hours. Remove from the cookie sheet and place in a ziplock bag. Freeze until ready to use!!

To Re-Heat:

For about 6 poppers, microwave for 1 minute to re-heat! Dip in syrup!

Note:
-We prefer to use Rice Milk in our pancakes, but you can use whatever you like.
-You can, of course, use any pancake mix you want!

Cracker Jacks:

My mom used to make this for special occasions and it was the second thing she taught me and my sister how to make! It always reminds me of Thanksgiving at grandma's house! I hate to brag, but I feel like you need to know, it tastes 10 times better than what you buy in that box at the store! I honestly didn't know those even existed until a several years ago. I tried some, and after one bite, I knew why! Now, I'm not talking about Caramel Corn like you get in the tins at Christmas time! I LOVE, LOVE, LOVE all three flavors in those tins!!

But still, this recipe is so good, and really so easy!

I actually thought I already had it on the blog, but I went to make some for a movie night with some friends last week, and I realized I hadn't posted it!

I hope you try it out and enjoy it as much as we do!

 

 

2 cups brown sugar

2 sticks butter

1/2 cup corn syrup

1 tsp. baking soda

1 tsp. vanilla

6 quarts popped, popcorn

 

Place popcorn in a very large bowl and set aside.

In a medium saucepan, bring sugar, butter and corn syrup to a boil; boil and stir (with a whisk is best) for 5 minutes. Remove from the heat and stir in baking soda and vanilla (see note).

Pour the sauce over the popcorn, and gently stir until evenly coated.

Pour into a large, greased pan (see note).

Bake at 200 degrees for 1 hour, stirring every 15 minutes. Flip out onto a counter top or table top and spread out evenly to cool, breaking larger chunks into smaller ones.

Let cool completely and store in an airtight container.

Enjoy!

 

Note:

-Be careful when you stir in the baking soda and vanilla, because it will bubble up! It scares me every time!  

-A foil pan works fabulous for this!

-If we make a bunch of this, which we normally do, we like to store it in one of those popcorn tins!

 

Bubble-Up Pizza:

My older sister used to make Bubble-Up Pizza all the time and we all loved it! Well, everyone except for mom! I have tried several different ways to make it gluten-free and it just never worked out right. Until, I have found "wonder bread"!!! The bread dough from my Monkey Bread recipe has again been put to good use and it worked perfectly for this make-over Bubble-Up Pizza! We all loved it (even mom!) and I hope you'll give it a try!  

 

 

The Dough Part:

2 & 1/2 cups flour

1/2 cup tapioca starch

3 tsp. xanthan gum

1 tblsp. Rapid Rise yeast

3 tblsp. sugar

1/2 tsp. salt

1/4 cup instant vanilla pudding mix (dry)

1 tsp. baking powder

4 tblsp. butter

1/2 cup water

3/4 cup milk

1 egg, room temperature

1 tsp. cider vinegar

2 tblsp. canola oil

1 tsp. vanilla

 

The Pizza Part:

1 & 1/2 cups pizza sauce

1 tsp. minced garlic

1 cup quartered pepperoni slices

2 & 1/2 cups shredded mozzarella cheese

 

1. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.

2. In the bowl of a stand mixer, mix all the dry ingredients from the "dough" list, until well combined. Set aside.
3. Put water and butter in a glass measuring cup and microwave just until the butter has melted. Remove from microwave and stir. Add milk, stir. Add egg, cider vinegar, oil and vanilla; whisk to combine.
4. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you need to. Allow to mix on medium speed for 3 minutes.

5. Mix together the pizza sauce, garlic, pepperoni and 1 & 1/2 cups cheese in a large, preferably rectangle container (this allows the dough to be spread out more, rather than stacked on top each other, which makes them squish together, and you don't really want that.).

6. Form the dough into 3/4″ balls (I just used a cookie scoop) and place in the container. Stir very gently (so you don't tear the balls apart) until they are evenly coated in the sauce.
7. Pour gently into the prepared pan and spread evenly.
8. If you want to bake it now, you may go ahead and follow the remaining steps. You can also cover the dish with it's lid or plastic wrap, and place it in the refrigerator over-night or until you are ready to bake it. Follow the remaining steps.
9. Allow the dough to rise for 20-30 minutes in a warm, draft-free place, covering the dish with a clean dish towel.
10. Bake in preheated 350 degree oven for 40-45 minutes or until dough is no longer "doughy" when a ball of dough is pulled apart. Carefully remove from the oven.
12. Sprinkle with remaining mozzarella cheese and return to the oven for 5-10 minutes or until cheese is melted. Serve and Enjoy!

 

Note:

-The Rapid Rise Yeast is very important here. Don't use Active Dry, or it will not rise at all. 

-Sometimes we like to prepare this up to step 8 earlier in the day, then later in the afternoon/evening continue with the remaining steps. This way, a lot of the mess and time is out of the way!

Creamsicle Pudding:

We tried this for Easter this year, and it turned out SO good!

We loved the orange and vanilla combination,

but I'm sure it would be good with just about any flavor of jello!

Also, we used it as a side dish, but it would be perfect for dessert as well and you can serve soon after making it, or make it a day in advance, whatever you want!!  

Hope you try it out!

 

1 (3 oz.) package Orange gelatin

1 (3.4 oz) package instant Vanilla pudding mix

1 (8 oz.) container Cool Whip

Dissolve gelatin in 1 cup boiling water. Place 4 ice cubes in a measuring cup and fill to 1 cup with cold water. Add to gelatin and stir well. Cool for 5 minutes. Whisk in the pudding mix until well combined. Chill for 15 minutes. Fold in the Cool Whip and stir until thoroughly combined. Pour into a serving bowl or individual serving dishes, cover with plastic wrap and chill for at least 10 minutes or over night. Serve! 

Homemade Cheese Crackers:

A nice, soft cracker is something that I really miss sometimes, so I was really excited to find this recipe. They turned out soft inside and crisp on the outside! They didn't have a strong cheese flavor at all either.

Plus, I couldn't believe how quick and easy they were! It took less than 30 minutes from start to finish! 

I hope you give them a try...even if you don't eat gluten-free!

3/4 cup shredded cheddar cheese

1/4 cup butter, cubed and slightly softened

3/4 cup flour

3/4 tsp. xanthan gum (omit if you are not making these gluten-free)

1/2 tsp. crushed red pepper flakes, optional

1 tblsp. milk

Combine the cheese, butter, flour, xanthan gum and red pepper flakes in a food processor. Pulse until the dough turns into course crumbs. Add the milk and pulse until the dough forms into a ball.

Place the dough on a plastic cutting mat and form into a rectangle shape. Cover with plastic wrap and roll out in a rectangle shape to about 1/8-inch thickness. Use a pizza cutter or knife and cut into 1-inch squares. Use a wooden skewer and poke and hole in the center of each cracker. Line a baking sheet with parchment paper and lightly spray with cooking spray. Place the crackers on the cookie sheet allowing at least 1/2-inch between each cracker. Bake at 350 degrees for 12-15 minutes or until bottoms are slightly browned (you don't want to bake them too long). Cool for about 5 minutes before serving. Cool leftovers completely and store in an airtight container.

Homemade Gum Drops:

Happy Valentines Day!!!

I hope everyone has a wonderful day!

This recipe might be a little late to make for Valentines Day, but you could make them just because, or for a party or something. They are really easy and very yummy! I made them for kids I babysit and also for the kids in my Sunday School class, and they turned out so cute! And they would be great for lots of different things - stars for the 4th of July, Christmas trees...basically the ideas are endless! You can make them whatever color and shape you want!

I hope you give them a try!

2 cups sugar

1 & 1/2 cups applesauce (I used the no sugar added)

2 (3 oz) pkgs. jello, any flavor or color

2 envelopes unflavored gelatin (Knox)

1 tsp. lemon juice

Additional sugar for coating

In a large saucepan, combine 2 cups sugar, applesauce, jello, unflavored gelatin and lemon juice. Whisk together and let stand 1 minute. Bring to a boil over medium-high heat, while stirring constantly. Boil 1 minute (stirring constantly). Immediately, pour into a 9x13-inch baking dish, that has been well coated with cooking spray. Refrigerate until firm (3-4 hours). Loosen the edges of the jello with a spatula and carefully invert onto a cutting board or wax paper that has been sprinkled with sugar to keep the jello from sticking. Using cookie cutters, cut into your desired shape or just cut into squares. Place a sheet of wax paper on a cookie sheet and sprinkle with sugar. Place gum drops on top of sugar and let dry for 6-8 hours. Place more sugar in a small bowl, and roll each gum drop in the sugar to evenly coat. Store in an airtight container!!!

Note:

-The first picture is not mine. I forgot to take a picture of mine before I had them all in bags!

Here is a link to the blog where I found this recipe and where the picture is from!

Finger Jello:

A friend at church made this and I just loved it! I will admit that this does take forever to make, but it's so pretty, it's worth the time! Change up the colors to make it for whatever you want! Red and Green for Christmas and Blue and Red for the fourth of July and make as many layers as you want! The trick is to read down through this whole recipe and get everything out and organized before you start.  It can be slightly confusing, so I will try to write it simple and clear!

3 (3 oz.) pkgs. red Jello, any flavor you want

2 (3 oz.) pkgs. lime Jello

2 (14 oz) cans sweetened condensed milk

9 envelopes Plain Knox Gelatin

Spray a 9x13 baking dish lightly with cooking spray. Fill a tea kettle or large pot with water and bring to a boil; keep boiling until the dish is done.

1. In a large glass measuring cup, mix 1 envelope Knox gelatin with 1/4 cup cold water. Add 1 cup boiling water and 1 box of red jello. Mix slowly until gelatin is completely dissolved. Pour into the 9x13 baking dish. and chill for 30 minutes.

2. In a small glass measuring cup, stir 2 envelopes of Knox gelatin in 1/2 cup cold water and stir until dissolved. Pour 1 can of milk into a medium bowl. Stir in 1 cup boiling water. Pour Knox gelatin mixture into the milk mixture and mix well. Add 1/2 cup boiling water. Pour half of this mixture over the set red jello. Chill for another 30 minutes.

3. Repeat step #1, using green jello, and chill for 30 minutes 

4. Add the other half of the creamy, milk mixture over the green jello and chill for 30 minutes.

5. Repeat step #1, using red jello and chill for 30 minutes.

6. Repeat step #2, pouring half the mixture over the set red jello and chill for 30 minutes.

7. Repeat step #1 using green jello; chill for 30 minutes.

8. Add the other half of the creamy, milk mixture over the green jello and chill for 30 minutes.

9. Repeat step #1 using red jello. Chill the entire thing for at least 2 hours to ensure that everything is completely set. Cut into 2 inch squares and place on a serving plate to serve! Store in an airtight container in the fridge.

At the end you should have:
Red
White
Green
White
Red
White
Green
White
Red

Granola Bars (No-Bake):

We really like granola bars, but if you are on a gluten-free diet, they are hard to find and if you do find them, they are hard as rocks or disgusting. We have found one brand at Sam's that we like and can have, but we've been eating them for like 8 years now, so we're kind of sick of them!!! When we went to visit family over Thanksgiving, my cousin made some AMAZING granola bars! We ate them like crazy and she has graciously shared her recipe! I hope you will take 10 minutes and give them a try, because I know you'll love them! Thanks, again, for the recipe, Amber!!!

(Don't go by the picture....they taste FAR better than they look here!

Who knew it was so hard to take pictures of granola bars?)

2 &1/2 cups puffed Rice cereal

1 & 3/4 cups oats, quick or regular

1/4 cup ground flax seeds or additional oats

1/2 cup Add ins - this can be anything from dried fruit, coconut, nuts, sunflower seeds...whatever you like

1/2 cup honey

1/2 cup brown sugar

2/3 cup peanut butter

1 tsp. vanilla

1/2 cup chocolate chips or more add-ins

In a large bowl, combine first 4 ingredients. Combine and set aside.

In a small saucepan, heat honey and brown sugar over medium-high heat until the mixture comes to a boil, stirring constantly. Boil for 30-60 seconds. Remove from the heat and add peanut butter and vanilla. Mix until smooth. Pour mixture over dry ingredients and mix until really well combined. Let stand 5-10 minutes and then stir in the chocolate chips. Press evenly into a greased 9x13-inch baking dish. Let stand until cool. Cut into 24 bars. How easy was that?!!!!

Note:

-My cousin wrapped each granola bar in wax paper and just placed them all in a big bowl. We put the individual bars in snack-size zip-lock baggies.

-When I made these, I didn't have any ground flax seed, so I just added extra oats, but my cousin used flax seeds and it didn't change the taste, just added another "healthy" component!!

-So far we have tried dried cranberries, raisins, and dried blueberries, all of which were delicious!

-You could use Rice Crispies in place of the puffed rice, but I think it's better with the puffed rice and plus it's healthier.

-I've not yet tried it, but they say these freeze really well. If there is ever a time when they last long enough for me to put some in the freezer to try, I will let you know how it works!



Chocolate Pudding from scratch:

I just love pudding, and this was super fast and easy!

Chocolaty and yummy, it was a big it at our table

and I hope you'll give it a try too!

1 cup sugar

1/2 cup baking cocoa

1/4 cup cornstarch

1/2 tsp. salt

4 cups milk

2 tblsp. butter

2 teaspoons vanilla

In a medium saucepan, whisk together the first 4 ingredients. Gradually whisk in the milk. Heat over medium-high heat. Cook and stir until mixture begins to thickens to desired thickness. Remove from heat and stir in butter and vanilla. Mix until butter is melted. Pour into a large serving bowl, or individual serving dishes. Serve right away or chill until ready to serve!

Note:

-This was good as is, but you could also add a little extra to it by serving the pudding topped with whipped cream, m&m's, lightly crushed pretzels, peanut butter chips, chopped peanut nuts or use it as a dip for strawberries! The list goes on and on!

Knox Blox:

Knox Blox, Jell-O Jigglers, whatever you want to call them....they're good and so fun!

I know they are normally gluten-free, but just incase you don't have the recipe,

I thought I would go ahead and share it!

I hope you enjoy!

4 cups boiling water
4 pkg. unflavored gelatin (Knox)
3 pkg. Strawberry gelatin (or any flavor you want)

Make sure the water has come to a full, rolling boil. Stir the Knox and jello into the water with a whisk, until gelatin is completely dissolved. Pour into a 9x13-inch baking dish. Refrigerate for at least 4 hours, or until set firm. Cut into squares. Serve! Store leftovers in an airtight container in the refrigerator.

Chocolate Chip Banana Oatmeal Cookies:

Funny as it may sound, these taste far more like Banana Chocolate Chip Muffins, than a cookie.

They have the texture of a cookie and look like a cookie, but taste like a muffin (I wonder if that means they are more like a breakfast item, than a snack? I'll be working on that one)! They're pretty awesome!

They were so fast and easy to whip up, too!

I hope you have some over ripe bananas on your counter right now, so you can try them!!!

1 & 1/2 cups Flour
1 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
3/4 cup butter, softened but not melted
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 & 1/2 tsp. vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
2 cups chocolate chips

In a small bowl, whisk together flour, xanthan gum, salt and soda; set aside. In a mixing bowl, cream together butter and sugars until light and fluffy. Add egg and vanilla and mix well. Add banana and mix well. Add flour mixture and mix until well combined. Stir in the oats and chocolate chips. Using a cookie baller, drop onto cookie sheets leaving about 2 inches between each ball. Bake at 375 degrees for 12-15 minutes or until golden brown. Place on wire rack to cool (or devour while hot.....the choice is completely yours). Store in an airtight container.

Note:
-The easiest, mess free way to mash a banana: Cut the banana into chunks and place in a zip-lock bag. Remove all the air and seal tightly. Now squish, squish, squish with your hands all over the bag until the banana is as mashed as you want. Then, snip off the corner of the bag with a pair of scissors and simply squeeze the banana into whatever you want. Throw the bag in the trash when you're finished!!!
-These cookies freeze very well.

Jello Yogurt Fruit Salad:

I hope everyone is having a great summer!

We are so far. The only bad thing is, it's been WAY busier and WAY hotter than we expected! 

But at least that gave me two very good reasons for trying out this super yummy salad! It was very quick to make and was so cool and refreshing! The perfect summer salad or dessert. Plus, it's not all that sweet or bad for you. I hope you try this recipe out and enjoy it as much as we did!!!

1-1/2 cups boiling water

1 package strawberry gelatin

2 (6 oz.) containers Strawberry yogurt

1 cup strawberries, diced (fresh or frozen, but if they're frozen, they need to be thawed and well drained)

2 small bananas, diced

In a bowl, whisk together boiling water and gelatin until gelatin is completely dissolved. Stir in yogurt. Fold in fruit. Pour into 6 (8 oz) custard cups. Chill for at least 2 hours or until set (the longer they sit, the better). Serve!

Note:

-Obviously from the picture, you can tell that the original recipe called for raspberries, but I didn't have any, so I used strawberries instead! But, that's the great thing about this kind of recipe. You can change it up however you want! For instance, I think the next I make it, I will try it with blue gelatin, blueberry yogurt and blueberries! There are several other options out there too, and I'm sure they would all be good! Let me know what you try! 

-You could probably make this in just one large serving dish, if you wanted. 

-This recipe could easily be halved, doubled or tripled, depending on the amount of people you are feeding.  

4th of July Menu:

Here is what we're serving for our 4th of July celebration:

-Grilled BBQ Chicken Legs
-Baked Beans
-Deviled Eggs
-Fresh veggies with Ranch dip
-Watermelon
-Knox Blox
-Green Stuff
-Chips/Cheese curls
-Strawberry Pretzel Salad (Click here for the recipe)

 I hope everyone has a wonderful day! I'm SO blessed to be living in America today!

Chocolate Peanut Butter Bars:

Since the title has "chocolate" and "peanut butter" in it, I don't know if there's much more I can say! These are so good and incredibly easy. I hope you will take 5 mintues and make this amazing treat! It's definitely one of my absolute favorites and I know you won't be disappointed either!!

 

 

1 cup sugar

1 cup light corn syrup

1 cup peanut butter

6 cups Rice Crispies

2 cups chocolate chips

In a large saucepan, combine sugar, corn syrup and peanut butter.

Cook over medium heat until sugar dissolves, stirring constantly.

Remove from heat; stir in cereal and mx until evenly coated.

Spread into a greased 9x13-inch baking pan. Press out so it's even.

Place chocolate chips in a microwave safe dish. Heat for 30 seconds; stir. Heat for additional 15 second intervels, stirring well after each, until chocolate is completely melted.

Spread over cereal mixture.

Chill until chocolate is set.

Cut into bars and serve!!!

 

Recipe adapted from Taste of Home

Jello Fruity roll-ups:

Looking for a cool, yummy, easy, quick and delicious summer treat? This is just the thing for you!
I just love easy, fun snacks and this is definitely that!! It takes all of 5 minutes to throw together, has even less ingredients and they are so yummy! I hope you give them a try! If you try them, let me know what flavor you liked best!!!!



1 box (3 oz.) gelatin, any flavor - strawberry, orange, blue raspberry, lemon, lime.......only jello is the limit!
1/2 cup water
1-1/2 cup mini marshmallows (or 12 large ones)

Lightly spray a 8-9 inch square baking dish with cooking spray.
Bring water to a boil (in the microwave is the fastest...takes about 1-1/2 minutes). Add gelatin and stir until dissolved. Return to microwave for 1 minute (this just makes sure that the gelatin is completely dissolved)...stir well.
Add marshmallows and return to microwave for 45 seconds to 1 minute or until marshmallows are puffed and slightly melted. Whisk until marshmallows are completely dissolved. The cream layer will float to the top.
Pour into prepared pan. Refrigerate at least 45 minutes or until firm and well set. Loosen edges from pan. Roll up and slice (we found it helpful to secure it with toothpicks after we rolled it)!!!!
Serve immediately or chill until ready to serve!

Note:
-We tried it with Orange jello and it tasted like a dreamsicle!! So yummy! Can't wait to try some other flavors!!!

Blueberry Yogurt Muffins

I babysit 3 kids and one of them comes at 5:30 in the morning, the other at 6:30. I'm not a person that can go long periods of time in the morning without eating, but I also don't want to wake up the rest of my family just trying to find something to eat that early in the morning! So I wanted something easy and light that I could eat when I get up to get the kids. I started looking through tons of muffin recipes and came across this one and it sound good.
I just tried them this morning and WOW!!! What a muffin! It was SO yummy! Very easy, extremely moist, but very light. I will definitely be making these again. I hope you give them a try and enjoy them as well.



2 cups flour
1 tsp. xanthan gum
2/3 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup vanilla or plain yogurt
1/3 cup canola oil
1/4 cup milk
1 cup fresh or frozen blueberries

In a small bowl, whisk together flour, xanthan gum, sugar, salt, baking powder and baking soda; set aside. In another bowl, combine eggs, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in the blueberries.
Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees for 20-22 minutes or until toothpick inserted in the center comes out clean and muffins are golden brown. Cool for 5 minutes before removing from pan to wire rack. Serve warm or cool. Yields about 15 muffins. 

Note:
-I didn't have any plain or vanilla yogurt on hand, but I did have blueberry yogurt, so that's what I used and they turned out great! It gave the batter a slightly blue shade, but I think it looks pretty!
-I think these would be great with different fruit like strawberries, raspberries, peaches....the list goes on and on! And with different flavors of yogurt!

Peanut Butter Dip

We just tried this last weekend and it was amazing! Everyone absolutely loved it! It's so quick and easy. I hope you give it a try and like it as much as we did! It was SO good, that my dad ate this with apples on Sunday night after church instead of Brownies a la mode!!!!

1 (8 oz.) package cream cheese, softened
1 cup peanut butter
3/4 cup brown sugar
1/4 cup milk

Cream together all ingredients with a hand mixer and pour into a serving dish. Serve with whatever you can think of! We tried it with apple slices, carrot sticks, celery sticks, pretzels and brownies.

Note:
-We only had spreadable cream cheese, so that's what we used and it worked just fine. I'm sure either way would be fine.

Meatballs:

I love meatballs and these are great! They are so easy and I love to make a bunch and keep them in the freezer for whenever I need them. I hope you give them a try.

2 lbs. ground beef

2 eggs

1 cup quick oats

1 tablespoon minced garlic

1/4 cup grated Parmesan cheese

1/4 cup milk

Mix altogether in a large bowl until well combined. Shape into 1 to 1 1/2-inch balls (I use a cookie scoop for this...so much faster and easier). Place on a greased, baking sheet (I use a broiler pan so the grease drips through), if they touch it's fine. Bake at 350 degrees for 30 minutes. Move the balls around and bake an additional 10-15 minutes or until balls are no longer pink in the center. Add to your favorite meatball recipe or place on a cookie sheet and place in the freezer for about 2 hours (this freezes the balls individually). Once the balls are frozen, put them into a Ziploc bag and return to the freezer. Use however many, whenever you want them!