Banana Chocolate Peanut Butter Smoothie

My son LOVES this smoothie, can you tell?!?! Haha!

2 frozen bananas

1/4 cup peanut butter

1/2 cup milk

2 Tbsp unsweetened cocoa powder

1 Tbsp maple syrup

Ice (as needed)

Add bananas, peanut butter, milk, cocoa powder, and maple syrup in blender or food processor.  Blend on high adding more milk as needed to mix.  If too much liquid was added, simply add ice as needed.  Enjoy!

Strawberry Banana Smoothie

As you can see my daughter adores this smoothie, she has ever since she was a little girl.  

Ingredients:

1-2 frozen bananas

2 cups of frozen whole strawberries

1/2 cup milk (or water; milk makes it creamier-- we have made both ways) 

1 handful of spinach (optional)

Add ingredients to blender or food processor.  Mix on high.  Adding more milk/water as needed to help blend.  Enjoy! 

Whipped Iced Coffee

Ingredients:

2 Tbsp Instant Coffee

2 Tbsp Sugar

2 Tbsp Hot Water, boiling

Stir together instant coffee and sugar in small bowl. Add hot water and using hand mixer (can use whisk however will take longer), mix until coffee comes to a peak when you lift.  Add to the top of milk and stir together. Add ice. Enjoy!

Homemade Strawberry Jam

Ingredients:

2 lbs (about 4 cups) fresh strawberries, hulled or (16 oz frozen)

1 cup sugar

1 medium lemon (about 3 Tbsp), squeezed and drained

potato masher

Combine ingredients in saucepan over medium heat.  Bring to a rolling boil.  Continue for 10 minutes, stirring occasionally.  Using a potato masher, mash the strawberries well. Pour into mason jars and cool before putting into refrigerator.  Keep refrigerated for 4 weeks or freeze to use later.  Enjoy!

Homemade Mashed Potatoes

Ingredients:

5 pounds of Russet or Gold potatoes, peeled and diced

1/2 cup butter, divided

8 oz cream cheese

8 oz sour cream

1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

Instructions:

1. Add peeled and diced potatoes to a pot and cover with water.  Bring to a boil, reduce heat and allow to simmer for 20-25 minutes or until the potatoes are soft.  Drain potatoes and return to pot.

2. On low heat, add 5 tbsp. butter and the cream cheese to the pot. Begin to mash potatoes with potato masher or mixer.

3. Stir in sour cream.  Slowly add milk until you get the consistency you want.

4. Add salt and pepper.  Keep mashing.  Stir and place in casserole dish to enjoy!

Spinach Dip

Ingredients:

10 oz fresh spinach leaves, rinsed

8 oz cream cheese, softened

1 cup sour cream

1 tsp minced fresh garlic

1/2 tsp salt

1/4 tsp pepper

1 smally diced jalapeno

1 1/2 cups fresh shredded Italian cheese,

chips, crackers, bread, or vegetables or serving

olive oil or cooking spray for pan

Instructions:

1. Preheat oven 375 degrees F.  Coat a casserole dish with oil or cooking spray.

2. Steam or saute the spinach until wilted.  Let it cool and wring out all the excess water. Coarsely chop the spinach.

3.  Stir the softened cream cheese, sour cream, minced garlic, salt, pepper, jalapeno, Italian cheese in a bowl.  Add the chopped spinach and mix well.

4. Spread the mixture into the casserole dish.

5. Bake for 20 minutes or until the dip is bubbly and the cheese is melted.  Turn the oven to broil and cook for 2-3 more minutes or until the cheese starts to brown.  Enjoy!

Homemade Blueberry Compote

This is a topping that's great for breakfast (pancakes or waffles), desserts (ice cream, cheesecakes), or even peanut butter and jelly sandwiches (according to my kids).

Ingredients:

2 cups blueberries (we used frozen)
1/4 cup water (may need to double if using fresh blueberries)
4 tablespoons sugar
1 medium lemon, squeezed and strained
1-2 tsp cornstarch










Instructions:


1. In a medium saucepan, combine blueberries, water, sugar.  Bring to a boil over medium heat.

2. Add the cornstarch to lemon juice and mix well.  Pour into the saucepan and stir well.  Gently boil to reduce liquid for another 5-10 minutes while stirring periodically.  Sauce will thicken more as it cools.

3. Remove from heat.  Pour into a jar to cool.  Enjoy it hot or cooled (it's delicious both ways)!

If you want to enjoy it with Gluten Free Homemade Pancakes, click Here

Gluten Free Homemade Banana Pancakes

Ingredients:


2 cups gluten free flour (I use Bob Red Mill Gluten Free 1 to 1 Baking flour)

2 Tbsp baking powder

1 tsp salt

3 Tbsp sugar

2 large eggs

2 cups milk

1/3 cup olive oil

1 tsp vanilla

2 bananas, mashed

Whisk ingredients together well.  Let it set for 10 minutes.  Cook pancakes on hot griddle or hot frying pan.


NOTE: You can double the recipe and freeze some pancakes for later which has been a lifesaver  for us some weeks.

Toppings: mini chocolate chips, cut up strawberries, bananas, or blueberries, or try my Homemade Blueberry Compote

Homemade GF Chocolate Chip Cookies

Ingredients:

2 1/4 cups gf flour (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) salted butter, softened (~30 minutes)

3/4 cup sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

1 1/2 cups chocolate chips

1 cup chopped walnuts (optional)

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. 

MIX flour, baking powder, and 1/2 tsp salt in a small bowl.  Set aside.  In separate bowl, BEAT butter.  Then add sugar, brown sugar, and vanilla extract to the butter until creamy.  Add eggs, one at a time, beating well after each addition.  Slowly add flour mixture and beat until well blended. STIR in chocolate chips, oats, and nuts (if desired).

Scooping with tablespoon, place 2 inches apart onto baking sheets.  Bake for 11-13 minutes or until golden brown.  Cool on baking sheet for 5 minutes.  

Makes about 30 cookies.  Enjoy!

GF Pineapple and Cheese Casserole

My Aunt Sandra makes this scrumptious casserole every Christmas and we can't get enough of it! YUM!

2- 20 oz Pineapple Tidbits (or Chunks) in juice, reserving 6 Tbsp of juice separately
1 cup sugar (can substitute 1 cup maple syrup)
6 Tbsp GF flour (I use Bob's Red Mill GF 1to1 Baking Flour)
2 cups Sharp Cheddar Cheese
1/2 cup butter, melted
1 cup GF crackers (I use glutino GF crackers), crushed

1 quart casserole dish or 8x8 glass dish

Preheat oven 350 degrees F.  Drain pineapple tidbits (reserving 6 Tbsp of juice).  Combine sugar, gf flour, and 6 Tbsp of pineapple juice and mix well with whisk. Add cheese and well drained pineapple tidbits, stir well with spoon. Pour into casserole dish.

Melt butter and mix with GF crackers.  Sprinkle on top of pineapple and cheese mixture. Bake at 350 degrees for 20-30 minutes.

ENJOY!  Happy Holidays!

GF Chex Mix

Homemade Chex Mix is a tradition in my husbands side of the family.  His father passed down the recipe to my husband, Craig a few years ago and he altered it to make it gluten free.  Hope you enjoy as much as we do!

GF Chex Mix

7 cups Corn Chex Cereal

5 cups Rice Chex Cereal

1 cup GF Pretzels

1 cup Mixed Nuts (peanuts, pecans, cashews, almonds)

10 Tbsp (1 stick and 2 Tbsp) Unsalted Butter   

1 Tbsp salt

1/3 cup GF Worcestershire Sauce (we use Lea & Perrins)

Glass measuring cup

Large Deep Baking Pan

*Note: if you use Salted Butter, do NOT use the salt that the recipe calls for*

In glass measuring cup, put butter, salt, and Worcestershire Sauce and place in oven until melted (we don't have a microwave so we just put it in oven on about 225 degrees F for about 10-15 minutes or until melted; this can be melted in microwave if you have one.) Don't over cook, just need it melted.

In the meantime, mix the dry ingredients, corn chex cereal, rice chex cereal, pretzels, mixed nuts in large, deep baking pan.

Pour wet mixture over the dry ingredients, mixing well  (use hands to get the best mix).  Bake 300 degrees F, mixing EVERY 15 MINUTES for 1 hour. It is key to keep mixing because all the liquid will settle at the bottom, so mix it well.  

ENJOY!