Blueberry Muffins (Bob Red Mill Recipe)

 I'm going to share a delicious recipe that my family loves for homemade blueberry muffins.  I got it off a bag of Bob Red Mill's Gluten Free 1:1 Flour and have attached the link here.  I do recommend using fresh blueberries, if possible, for a melt in your mouth taste, but I have used frozen and it still tastes good.

Ingredients:

2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups plus 1 Tbsp sugar, divided

2 large eggs

1/2 cup buttermilk

1 1/2 cups fresh blueberries

Directions:

Preheat oven to 425 degrees F (NOTE: you will need to reduce heat to 375 degrees F once muffins are placed in oven - mentioned later after recipe is prepared).  Grease a muffin pan with nonstick spray or line with baking cups.  

Whisk together flour, baking powder and salt.  Set aside.

In a large bowl, cream together butter and 1 1/4 cups sugar until light and fluffy, scraping down the sides of the bowl often.  Add eggs one at a time, beating well after each addition.  Add half the flour mixture and beat until just blended. Beat in buttermilk, then addd remaining flour mixture and beat until blended.  Gently fold the blueberries into the batter.

Spoon batter into prepared muffin pan.  Sprinkle with remaining 1 tablespoon sugar.  Place pan in oven and IMMEDIATELY REDUCE HEAT TO 375 DEGREES F. Bake for 30 minutes or until muffins are golden brown.  Cool in pan for 5 minutes.  Move to wire rack to cool completely.  

Makes 12 muffins. Enjoy!

P.S. This is an easy recipe to double and make 24 muffins to share some with others!

Homemade Chicken Soup

All Ingredients:

*whole chicken

*3-4 - 32 oz. low sodium chicken broth

*1 Tbsp minced garlic

*3 medium sweet onions, chopped

*1 bag of carrots, peeled and diced

*1 bag of celery, chopped

*1 tsp thyme

*3 bay leaves

*zucchini, for zoodles -- or gf soup noodles of your choice

Step 1:

*whole chicken

*3 or 4 - 32 oz. low sodium chicken broth

*1 Tbsp minced garlic

*1 tsp thyme

*3 bay leaves

Take whole chicken and rinse well.  Soak in mixing bowl using 1/4 c white vinegar and fill the rest of bowl with water to cover chicken for 30 minutes. 

After soaking rinse well and place in medium stockpot with chicken broth.  Make sure chicken is covered by broth, if not, add water until it's covered.  Add minced garlic.  Bring to low rolling boil.  Cover stockpot and cook for 45 min- 1 hour.  While soup is cooking begin chopping onions, carrots, and celery. 

When soup is done, check meat to see if white on inside, should pull apart easy.  Once chicken is cooked, remove and place in separate bowl.  

Step 2:

*2 Tbsp olive oil

*3 medium onions, chopped

*1 bag of carrots, diced

*1 bag of celery, chopped

*1 medium zucchini

*salt

*white pepper

In a different stockpot heat 2 Tbsp olive oil and sauté onions on low heat until transparent (about 10 minutes).  Add diced carrots and celery to stockpot. Continue to cook for another 5 or so minutes to release the flavor.  

Strain broth from initial stockpot into vegetables. Cook for 30 minutes on rolling boil.  

Step 3:

While vegetables are cooking, debone and shred chicken.  Take zucchini and spiral to create zoodles, keep separate from soup so it won't be soggy.

Step 4:

When soup is done, in a bowl place handful of shredded chicken, some zoodles, topped with soup.  Enjoy!

Note: One reason we keep the chicken separate is our leftovers become chicken tacos the following night so the kids love when I cook chicken soup now because it always means tacos soon to follow! 

Cinnamon Raisin Apple Bread

This is a yummy recipe I found on the back of Woodstock Organic Pure Cane Sugar bag and I substituted the flour it called for for gluten free flour.  Worked perfectly!  Enjoy! 

Ingredients:

2 cups gf Bob Red Mill 1:1 flour

1 cup sugar

1 1/2 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup applesauce

2 beaten eggs

1/2 cup cooking oil

1/4 cup milk

1 cup raisins (can substitute dried cherries or dried cranberries)

Directions:

Grease 9"x5"x3" loaf pan*; set aside.  In a mixing bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, and salt.  In another mixing bowl, combine applesauce, eggs, oil, and milk.  Add egg mixture to flour mixture; stir just until combined.  Stir in raisins.  Pour batter into prepared pan.

Bake 325 degrees F for about 1 hour or until a toothpick inserted neat the center comes out clean.  Cool in pan for about 10 minutes.  Remove bread from pan completely and cool on a rack.  Wrap and store overnight before slicing.

*Note: I used 5.75"x3"x2.12" pan found here and baked on 325 degrees F for 35-45 minutes.

Grandma Alexander's Mac and Cheese

Ingredients:

-box of gf noodles or zoodles or spaghetti squash

-5 Tbsp butter

-1/3 cup gf flour, sifted

-4 cups milk

-1/2 tsp paprika 

-1/2 tsp ground mustard

-1 tsp Worcestershire sauce

-1/2 tsp salt

-1/2 tsp pepper

-2 1/2 cups shredded cheese (mild, sharp, Colby, 3 cheese, Colby Jack, whatever combination you'd like), divided

Instructions:

1. Set out 9x13 in baking pan.  Preheat oven to 400 degrees.

2. Cook gf noodles according to box.  

    For zoodles, don't cook just spiral and add to 9x13 pan.

    For spaghetti squash instructions, click HERE for cooking instructions.

3. Place large saucepan over medium low heat.  Melt butter. Slowly whisk in sifted flour.  Slowly add milk and whisk continuously, making sure no lumps form.

4. Whisk in paprika, ground mustard, Worcestershire sauce, salt, and pepper.  Bring to boil while stirring.

5. When hot, remove from heat and add 2 cups of cheese.  Mix well until melted.  Pour over noodles in 9x13 pan and mix well.  Cover with remaining 1/2 cup of cheese.

6. Bake 10-15 minutes until melted.  Enjoy!

Zucchini Pizza Boats

Ingredients:

-4 zucchinis (or one per person in family), washed and halved

-spaghetti sauce (try out this Homemade Tomato Sauce )

-mozzarella cheese

- any toppings, i.e. pepperoni, sausage, pineapple, etc

-watermelon scoop or spoon

Instructions:

1. Preheat oven to 400 degrees.

2. Wash, cut zucchini in half, and using watermelon scoop or spoon, scoop out the middle making sure NOT to go all the way to the end of each side of the zucchini half (see pic above).  

3. Place on baking pan lined with parchment paper.

4. Fill each with sauce, cheese, and toppings.

5. Bake for 10-12 minutes.  Enjoy!

Mine devoured happily! 

Homemade Chocolate Syrup

Ingredients:

1 cup unsweetened cocoa powder

1 cup maple syrup

1/4 tsp salt

1 cup water

1 tsp vanilla extract

Instructions:

1. Whisk cocoa powder, maple syrup, and salt together in small bowl.  In medium saucepan add water and vanilla on medium heat.  Slowly whisk in cocoa mixture until smooth.

2. Bring mixture to low boil.  Stir continuously for 5 minutes or until thickened.  Syrup will thicken further once cooled. 

3. Pour into storage container and cool completely before refrigerating.  Keep for up to 3 months.

Homemade Tomato Sauce

I found this recipe on Pinterest (here's the link: https://spaceshipsandlaserbeams.com/how-to-make-homemade-tomato-sauce/ ) and it's soooooooo yummy that I added it to my recipe collection here.

Here's a link if you need to know how to blanch tomatoes that I used:

Blanching Tomatoes

Ingredients:

-12-15 fresh tomatoes, blanched and blended or chopped  (can use 3-4 cans of crushed tomatoes)

-4 cloves of garlic, chopped or pressed

-1 onion, chopped

-4-6 Tbsp fresh basil OR 1-2 Tbsp dried basil

-1 1/2 tsp black pepper

-1 Tbsp sugar (optional)

-2 Tbsp olive oil

-1/3 cup Parmesan or Romano cheese, grated

Instructions

1. Heat olive oil in a 5+ quart pot over medium heat; add garlic and onion.

2. Sauté for a few minutes until onion is translucent, making sure not to burn the garlic.

3. Add tomatoes (I blended them first), black pepper, basil, and sugar.  Stirring often, bring to a low boil.

4. Reduce heat to low and simmer for 2-3 hours, stirring often.

5. For first half of simmer time leave pot uncovered; cover for last half.

6. Stir in cheese and simmer for an additional 5 minutes or so. 

7.  Let the sauce cool before you fill in containers to store if not eating immediately.  See the top link to to see tips on this recipe for canning and freezing. Enjoy!

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!