Angel Foods Kitchen

DIY Microwave Popcorn

2012-01-27T14:37:00.000-05:00

Yes, you can make homemade microwave popcorn, and you wont believe how easy it is! I was a little unsure at first, I've heard the stories that it isn't safe, or that the bag would catch on fire. Well, I've made this simple recipe at least a dozen times... and NO fires. : ) Just for safeties sake, I do stay by the microwave and watch it as it cooks though. Seriously, people are worried about it catching fire, but mindlessly put all those nasty chemicals that are in the store bought microwave popcorn into their bodies? It's expensive and loaded with sodium, plus, the steam that escapes when you open a freshly popped bag? It contains dozens of chemicals, some of which have been proven toxic. Now you don't have to worry about all that, just make your own!

DIY Microwave Popcorn

brown lunch bag
1/4 cup non-GMO popcorn {Check out this article about GMO foods}

Pour popcorn into the brown paper bag. Fold top over a few times, making sure the crease on the folds are tight.

Place in the microwave, folded side up and cook on high power for 2 to 3 minutes or until there is 3 - 5 seconds between pops.

Open carefully and add your choice of seasonings. Our families favorite is just good old melted butter and salt.

Friday Favorites 1/27

2012-01-27T10:30:00.000-05:00

Friday Favorites

Angel Foods Kitchen

Friday Favorites is the fun linky party that Snowhite from Finding Joy In My Kitchen hosts every week. People come to her blog to share the yummy recipes they've found in blog land and want to try, as well as see what others have found. Here is what I discovered this week and have saved in my, "Try It" file.

I'm using Pinterest for the links, so if you want to check out the recipe, click on the Source Link under the photo.

Baked Jelly Donuts

Cant wait to try these, but with homemade jam instead of the jelly.

Source: cookingwithmykid.com via Angel Foods on Pinterest

Granola Cups

What a cute idea!

Source: mommiecooks.com via Angel Foods on Pinterest

Twice Baked Potato Casserole

Love the taste of twice-baked potatoes, but not so much the work. Problem solved!

Source: tasteofhome.com via Angel Foods on Pinterest

Pumpkin Bread Pudding with a Caramel-Pecan Sauce

One of my favorite desserts from my childhood, old-fashioned bread pudding. Can't wait to try it with this flavor twist.

Source: catzinthekitchen.com via Angel Foods on Pinterest

Heart-Shaped Valentine Cupcakes (without a fancy pan!)

What a fun and easy way to make valentine cupcakes, without having to use a specialty pan.

Source: sixsistersstuff.blogspot.com via Angel Foods on Pinterest

Come back every Friday to check out this regular, weekly feature. Join in on the fun too!

Changes Coming Soon...

2012-01-24T21:15:00.000-05:00

I've been preparing to make a move to WordPress for quite awhile now. While I have enjoyed my time on Blogger, I feel like I can expand and do more with my blog, and the direction I want it to take if I switch. Since before the beginning of the new year, my family has been taking steps to improve our health by changing our diet and doing away with processed foods, as well as becoming self-sufficient, and moving away from depending so much on big companies to supply our needs. I guess I can sum it up best by sharing with you what part of my intro will be to my new blog.

"This blog follows our family’s efforts to live a simple, frugal and self sufficient life. This means getting organized, doing away with clutter, saving money, eliminating debt, and living off the land as much as possible. Our path to this lifestyle is a work in progress, and while we still have a long way to go we know we will succeed."

Now comes the part where I need you, my readers help. Since my blog will be covering a lot more then just tasty recipes from my kitchen, should I pick a name that reflects that change? Or should I keep the name I have now, so people will be able to find my new blog easier? I'm kind of leaning toward changing the name, but I have my doubts. Your help by answering the poll below would be very much appreciated. I wont be making the move till the first of February, so please take a moment to let me know what you think. Thank you! : )

Should I keep the name, "Angel Foods Kitchen" when I move to WordPress?

Crock Pot Yogurt {GF}

2012-01-24T14:27:00.001-05:00

I've been making my own yogurt for quite awhile. The process was pretty hands-on and time consuming though, so I didn't make it as often as I wanted to... Until now. This new process is so easy, that I could hardly believe it! The yogurt comes out just as tasty as the old version I used to make, so making it this way will be a permanent switch for me. If you've been reluctant to make your own yogurt, which taste LOTS better then that store bought stuff, because of the time involved, now you have no excuse. It couldn't be easier!

Crock Pot Yogurt {GF}

8 cups (half-gallon) of whole milk*
1/2 cup store-bought organic, live/active culture plain yogurt (You need a starter. Once you have made your own, you can use that as a starter)

thick bath towel

*I prepare this recipe with organic milk, which is produced without any synthetic chemicals, hormones or antibiotics.
Turn your crock pot on and set to low. Add the milk, cover and cook on low for 2 1/2 hours.
Unplug your crock pot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crock pot. Stir to combine.
Put the lid back on your crock pot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation. Let it sit for 8 hours.
The yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt. *
Store in the refrigerator and use within 7 - 10 days. Save 1/2 cup as a starter to make a new batch.

*For creamy Greek yogurt, refrigerate the yogurt for at least two hours to allow it to completely cool and thicken. Line a colander with a coffee filter or cheese cloth, place the yogurt into the filter and let the liquid drip out over a bowl. (About two hours) *This liquid is whey and is full of nutrients. It's a complete protein and is full of amino acids. Check out the list below for some great ways to use whey. Now back to the yogurt... The resulting yogurt is thick, mild and creamy, so much tastier then store bought, which has a tart, almost sour taste. Move the yogurt to a container and place in the refrigerator for storage.

*Uses For Whey: Store your whey in a glass bottle in the refrigerator, it will last up to 6 weeks.

Use in place of water in just about any bread recipe.
Use as your liquid to make pancakes.
Use in place of vinegar to pickle your vegetables.
Add it to a smoothie for all the nutritional value minus the taste.

Recipe Source: A Year Of Slow Cooking

Menu Plan Monday 1/23

2012-01-23T22:54:00.001-05:00

I'm posting my menu late today. We had a pretty bad storm come through our area last night, and my Internet service has been acting screwy every since. It drops, then comes back on for no reason. Of course our provider says there are no problems on their end. *eye roll* Well, what with being pretty ill since yesterday, (Ate a gluten containing meal at a restaurant that was supposed to be gluten free) I haven't felt much like dealing with trying to post on my blog, in between the times it drops. Feeling a little better this evening, so lets get the party started. : )

Here is this weeks menu. Food items in Italics are new recipes, and will be posted as I make them. *New recipes may or may not be made according to my schedule*

Breakfast: {With choice of fruit}

Toasted English Muffin Bread and Bacon
Homemade Hashbrowns and Fried Eggs
Breakfast Burritos, using Egg and Veggie Scramble and Homemade Corn Tortillas
Yogurt w/ honey and sliced almonds *New Yogurt recipe coming tomorrow!
Waffles w/ Homemade Pancake Syrup

Lunch: {With choice of cut veggies}

Salad
Veggie Stir Fry
Egg Drop Soup
Poor Man Pizzas
Leftovers

Supper:

*Morning Prep: None

YOYO {You're On Your Own}

*Evening Prep: Remove ground beef from freezer to thaw
*Morning Prep: Make pizza dough and pizza sauce

Family Pizza and Movie Night

*Evening Prep: Remove beef roast from freezer to thaw
*Morning Prep: Cube roast and start stew in the crock pot

Crock Pot Beef Stew, Moist Buttermilk Cornbread

*Evening Prep: Remove ham from freezer to thaw
*Morning Prep: None

Farmer's Casserole, Gluten Free Biscuits

*Evening Prep: Remove chicken from freezer to thaw
*Morning Prep: None

White Chicken Enchiladas, Queso Blanco Dip, Tortilla Chips

*Evening Prep: Remove pork roast from freezer to thaw
*Morning Prep: Start carnitas in the crock pot

Slow Cooker Carnita Tacos and Guacamole

*Evening Prep: Remove chicken from freezer to thaw.
*Morning Prep: None

Chicken and Dumpling Casserole, Buttered Peas

For more menu planning inspiration visit, I'm an Organizing Junkie and Scraps of Life
Have a great week!

Baked Apple Chips

2012-01-21T06:00:00.000-05:00

I found quite a few "recipes" for these around blog land. Really, no recipe is needed though, just a good, sharp knife and a sweet apple. Some people added sugar to theirs, but I found by using a sweet version, such as the red delicious I used, that sugar isn't necessary at all. They came out super sweet after baking them. You can cut them really thin, which will produce a very crispy chip, think the crunch of a potato chip, or cut them just a bit thicker, and have them come out chewy, sort of like a dried fruit snack. I made them both ways, and they were both delicious. I cant wait to try this with other fruit, like banana slices or pineapple.

Baked Apple Chips

2 medium red delicious apples
Cinnamon {Optional}

Preheat oven to 200 degrees.

Wash apples, then slice into very thin slices across the width of the apple. Cut them a bit thicker if you would like a slightly chewy chip. Remember, the thicker you cut them, the longer they take to bake. Place them on an ungreased cookie sheet, (sprinkle lightly with cinnamon if using) and bake for about 2 hours. Flip them over half way through the cooking process. Once the edges are curling up and are starting to look browned they are done. Let cool then enjoy. Store any leftovers in a air tight container.

Friday Favorites 1/20

2012-01-20T21:42:00.000-05:00

Friday Favorites

Angel Foods Kitchen

Was super busy today, so I'm posting this a little late. Better late then never though! We are under a winter storm advisory right now, with freezing rain and snow on the way. Hopefully we wont lose power, which usually happens in our area when things like this storm happens. If your in the path of this storm, be careful and stay safe!

I thought I would have to suffer and eat bland food once I went gluten free, and started eating healthier at the beginning of the year. Not so! Just look at all the yummy recipes I found this past week.

I'm using Pinterest for the links, so if you want to check out the recipe, click on the Source Link under the photo.

Healthy Almond Joy Bars

Source: wholenewmom.com via Angel Foods on Pinterest

Nutella Fudgesicles

Source: dailywaffle.com via Angel Foods on Pinterest

Gluten Free Dinner Rolls

Source: artofglutenfreebaking.com via Angel Foods on Pinterest

Roasted Cauliflower Soup

Source: elanaspantry.com via Angel Foods on Pinterest

Brown Sugar Glazed Pork Chops

Source: budgetbytes.blogspot.com via Angel Foods on Pinterest

Homemade Fried Cheese Sticks {GF}

2012-01-19T23:33:00.000-05:00

Once I was about halfway through the breading of my cheese sticks, the breading became very clumped up. So I added the last of it to my eggs, mixed it up well, and proceeded to batter dip the rest of the cheese sticks. In the above picture, the breaded ones are on the left, the batter dipped are on the right. My hubby, who can be pretty picky sometimes, said he really liked them and they were better then the restaurant version. Score!

My daughter and myself love cheese, it's one of our favorite things to cook with or snack on. One of the best of those cheese snacks I love so dearly is fried cheese sticks. When I lived in Chicago, there was a little neighborhood restaurant a couple of blocks from where I lived, that served the best cheese sticks and gyros... Anyway : ) What's a girl to do when she's went gluten free? Do some research until she finds a good, gluten free version! These babies don't disappoint either, ooey, gooey, melted cheese, held together by a tasty breading. Yum... Did I mention they're gluten free too!?

Homemade Fried Cheese Sticks {GF}

12 cheese sticks {I used mozzarella string cheese, cutting each stick in half so they would be easier to handle}
2 eggs
1 cup blanched almond flour
1 tablespoon Italian Seasoning *See recipe below
2 cups oil {I used expeller pressed coconut oil}

A few hours or more before, put cheese sticks in the freezer. (You can cut your own sticks from a large block of cheese, or purchase pre-wrapped string cheese) When ready to make the fried cheese sticks, heat the oil over medium heat in as small of a sauce pan as you can fit the cheese sticks in. Using a small pan allows the oil to be deeper.
In a shallow bowl or dish mix almond flour with Italian Seasoning. Lightly beat eggs in another shallow dish. Take frozen cheese sticks out and dip 1 to 3 at a time in the egg, allow egg to drip off, and then roll in the almond flour mixture until well covered. Place into the hot oil and fry for 1-2 minutes, or until golden brown. The cheese sticks will likely float to the top of the oil at this time. Remove from oil and drain on a paper towel lined plate. Serve with homemade ranch dressing or spaghetti/marinara sauce.

Recipe Source: Health, Home & Happiness

*Homemade Italian Seasoning

2 Tablespoons basil

2 Tablespoons marjoram

2 Tablespoons oregano

2 Tablespoons rosemary

2 Tablespoons thyme

Mix all ingredients in a bowl until well combined. I crush the rosemary up pretty well before I add it to the rest of the ingredients.

Use immediately or store in an air tight container.

Homemade Flavored Coffee Creamers

2012-01-19T20:31:00.000-05:00

There are a lot of flavored coffee creamers out there on the market. The problem is, most of them are full of partially hydrogenated fats and high fructose corn syrup. Things that are definitely bad for your body and you want to avoid. To the rescue, homemade flavored creamers! These are lots better for you then the commercially produced kind, plus you can adjust the quantities of the ingredients to suit your taste.

Here are my favorites:

Homemade Flavored Coffee Creamers

French Vanilla
1 cup whole milk
1 - 14 oz can sweetened condensed milk {My homemade version}
1 Tbs. vanilla

Place all ingredients, besides vanilla into a medium sized saucepan. Heat mixture over medium heat until it begins to steam. Remove from heat and stir in vanilla. Pour into a glass jar. (I use a canning jar) Store in the refrigerator for up to 10 days.

Cinnabun
1 cup whole milk
1 - 14 oz can sweetened condensed milk {My homemade version}
1 1/2 tsp. cinnamon
1 Tbs. vanilla

Place all ingredients, besides vanilla into a medium sized saucepan. Heat mixture over medium heat until it begins to steam. Remove from heat and stir in vanilla. *Pour through a fine mesh sieve, then pour into a glass jar. (I use a canning jar) Store in the refrigerator for up to 10 days.

Pumpkin Spice
1 cup whole milk
1 - 14 oz can sweetened condensed milk {My homemade version}
1 Tbs. vanilla
3 Tbs. pumpkin puree
1 tsp. pumpkin spice

Place all ingredients, besides vanilla into a medium sized saucepan. Heat mixture over medium heat until it begins to steam. Remove from heat and stir in vanilla. *Pour through a fine mesh sieve, then pour into a glass jar. (I use a canning jar) Store in the refrigerator for up to 10 days.

Chocolate
1 cup whole milk
1 - 14 oz can sweetened condensed milk {My homemade version}
1 Tbs vanilla
3 Tbs. cocoa powder

Place all ingredients, besides vanilla into a medium sized saucepan. Heat mixture over medium heat until it begins to steam. Remove from heat and stir in vanilla. *Pour through a fine mesh sieve, then pour into a glass jar. (I use a canning jar) Store in the refrigerator for up to 10 days.

Dulce de Leche
1 cup whole milk
1 - 14 oz can sweetened condensed milk {My homemade version}
1 1/2 tsp. vanilla
2 Tbs. caramel sauce {My homemade caramel sauce}

Place all ingredients, besides vanilla into a medium sized saucepan. Heat mixture over medium heat until it begins to steam. Remove from heat and stir in vanilla. *Pour through a fine mesh sieve, then pour into a glass jar. (I use a canning jar) Store in the refrigerator for up to 10 days.

Orange Push-Up Smoothie

2012-01-18T18:11:00.000-05:00

Remember those orange push-up ice creams of your youth? The ones with the cute poke-a-dot wrappers?

Photo Credit

When it comes to this smoothie, all I can say is wow... Smooth, creamy, and so much like an orange push-up ice cream that it's almost scary. To get any closer in taste, you would have to buy one of the actual ice creams. While I don't really like the idea of using regular white sugar, I decided to follow the recipe exactly as written, to see if it turned out as promised. It did I'm glad to say. I will be experimenting with it some to see if I can use another sweetener that is more healthy. Maybe Stevia? Don't forget to freeze the leftovers if you have any, it makes a delicious dreamsicle type ice cream. Yum.

Orange Push-Up Smoothie

1 can orange juice concentrate, slightly thawed
1 cup milk (half and half, cream, nut milk, coconut milk)
1 cup sugar, or to taste (you can reduce the sugar or use an alternate sugar substitute such as Stevia but it won’t taste as close to classic Orange Push-Ups)
1/2 teaspoon vanilla extract
2 cups ice

Combine all ingredients in a large blender or Vita-Mix (I used my food processor) and blend until smooth and creamy. If desired, add a splash of water, more milk, or more ice if your mixture is thicker than desired.

Makes approximately three eight-ounce portions.

Recipe Source:: Love Veggies and Yoga

Recipe shared with Eat At Home, Monday: Skip To My Lou, Make Ahead Meals For Busy Moms, A Southern Fairytale Tuesday: Balancing Beauty and Bedlam, Chef In Training, Whole New Mom Wednesday: We are That Family, This Chick Cooks, The Thrifty Home Thursday: Somewhat Simple,Feeding Four, It's a Keeper, Raising Mighty Arrows, Miz Helen's Country Cottage, Friday: Comfy In The Kitchen, At The Picket Fence, Bacon Time With The Hungry Hippo Saturday: Six Sisters' Stuff Sunday: Nifty Thrifty Things, Homemaker On A Dime

Easy Chicken Cordon Bleu {GF}

2012-01-17T22:50:00.000-05:00

I've heard of this dish before, but always thought it was to complicated to make. So when I found this simple and easy recipe, I couldn't wait to try it. Just 10 minutes of hands on time, 30 minutes in the oven and supper is ready. The original recipe also gave directions on a yummy sounding mustard sauce you could serve with this dish. I'll share that with you as well, and will definitely be trying it next time I make this dish.

Easy Chicken Cordon Bleu {GF}

4 thin-cut, boneless, skinless chicken breast
8 thin slices good quality deli ham
1 cup bread crumbs (preferably fresh) {I used GF biscuits, crumbled fine}
2 tablespoons butter, melted
1 tsp. Italian seasoning
4 slices Swiss cheese

Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs, Italian seasoning and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with a slice of Swiss cheese, then top with two slices of ham. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

Parmesan-Dijon Cream Sauce:

2 tablespoons butter
1 tablespoons cornstarch
1/2 cup milk
1/2 cup chicken broth
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

In a medium saucepan, melt the 2 tablespoons butter in the milk and chicken broth, stirring occasionally. Once milk and broth is simmering, blend cornstarch with 2 tablespoons of water until smooth, then pour cornstarch mixture into milk. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce.

Adapted From: The Girl Who Ate Everything

This recipe was shared with these linky parties: Monday: Skip To My Lou, Make Ahead Meals For Busy Moms, A Southern Fairytale Tuesday: Balancing Beauty and Bedlam, Chef In Training, Whole New Mom Wednesday: We are That Family, This Chick Cooks, The Thrifty Home Thursday: Somewhat Simple,Feeding Four, It's a Keeper, Raising Mighty Arrows, Miz Helen's Country Cottage, Friday: Comfy In The Kitchen, At The Picket Fence, Bacon Time With The Hungry Hippo Saturday: Six Sisters' Stuff Sunday: Nifty Thrifty Things, Homemaker On A Dime

{GF} Drop Biscuits

2012-01-17T14:48:00.000-05:00

One of our families favorite treats on a lazy Sunday morning is biscuits and gravy. Me and my husband were both raised on that Southern treat, and neither one of us is willing to give it up. Even though I came up with a yummy GF gravy recently, I still needed to find a good alternative for our gluten laden biscuits. Coconut flour to the rescue. While these don't rise as well as my flour containing recipe, they still satisfy our desire for that old-fashioned Southern treat we enjoy so much.
*This recipe is a work in progress, I'm still experimenting with ways of getting a better rise out of them. I'll update if I have any success.

{GF} Drop Biscuits

Heaping, 1/3 cup Coconut Flour
5 TBSP Butter, softened but not melted
4 eggs
dash of salt
1/2 tsp baking powder

Preheat oven to 400 degrees
Put all ingredients into a medium sized bowl and mix well with a hand mixer.
Using a Tbs. place heaping spoonfuls of the batter on a greased pan.
Bake for 12-15 minutes until just starting to brown.

Adapted from Wellness Mama

Menu Plan Monday 1/16

2012-01-16T08:00:00.000-05:00

Another new week is upon us, and I'm looking forward to the warm up the weatherman is calling for. We had a deep freeze move in on us last week, with temps dropping down to 0. Not my idea of fun. This week looks much better, with temps all the way up in the 50's, now that I can handle.

I'm still hanging in there and doing great with my healthy eating plan. I feel loads better, and am having no problems sticking with it. I will admit I'm having trouble giving up my caffeine free Pepsi, but that's a work in progress and I'll get there.

Here is this weeks menu. Food items in Italics are new recipes, and will be posted as I make them. *New recipes may or may not be made according to my schedule*

Breakfast: {With choice of fruit}

Orange Dreamsicle Smoothie
Fluffy Buttermilk Pancakes w/ Homemade Maple Syrup and Sausage
Fried Eggs with Bacon and Homemade Hashbrowns
Crock Pot Yogurt w/ Any Fruit You Want Sauce
Breakfast Cookies

Lunch: {With choice of cut veggies}

Peanut Butter and Banana Roll-Ups
Homemade Fried Cheese Sticks and Apple Chips
Egg Drop Soup
Cheese Quesadillas
Leftovers

Supper:

*Morning Prep: Cook kidney beans in crock pot

*Family Favorite* Mama's Easy Chili, Crackers

*Evening Prep: Remove chicken from freezer to thaw
*Morning Prep: Make tortillas chips

Cheesy Chicken Quesadillas, Restaurant Style Salsa n Chips

*Evening Prep: Remove ground beef from freezer to thaw
*Morning Prep: Start meatballs and sauce in crock pot, make dough for garlic bread

Spaghetti with Crock Pot Meatballs and Homemade Spaghetti Sauce, Cheesy Garlic Bread

*Evening Prep: Remove chicken from freezer to thaw
*Morning Prep: Place chicken in buttermilk and refrigerate

PW Chicken Tenders, Baked Mac n Cheese

*Evening Prep: None
*Morning Prep: None

YOYO {You're On Your Own}

*Evening Prep: Remove smoked sausage from freezer to thaw
*Morning Prep: Soak beans

Cheesy Potatoes and Smoked Sausage, Ultimate Cheddar Bay Biscuits

*Evening Prep: Remove chicken from freezer to thaw, Start beans in crock pot
*Morning Prep: Start cilantro lime chicken in crock pot, Remove tortillas from freezer to thaw

Crock Pot Cilantro Lime Chicken, Easy Refried Beans, Homemade Tortillas

Sweet Treats:

Creamy Mints
Chocolate Puddin Poke Cake

For more menu planning inspiration visit, I'm an Organizing Junkie and Scraps of Life
Have a great week!

Any Fruit You Want Sauce {GF}

2012-01-15T15:43:00.000-05:00

If your looking for a super simple and yummy fruit sauce, then your search is over. I have found versions of this sauce all over the internet, but this version that I adapted to make gluten free and healthier for you is my favorite. It's thick, smooth and not overly sweet, so whatever you choose to put it on can shine through. I've tried it in yogurt and on top of pancakes so far, and it was delicious both ways. *If you decide to use a larger fruit, such as peach slices, be sure to chop them up in bite size pieces first.

Any Fruit You Want Sauce {GF}

1 cup fruit, fresh or frozen {I used frozen blueberries in the above picture}
2 Tbs. Sucanat or honey
1 tsp. pure vanilla
1 Tbs. corn starch, mixed with 1/3 cup water

Add fruit, Sucanat or honey and vanilla to a small, heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for 2 minutes. Add corn starch and water mixture to fruit and stir quickly to combine. Continue to simmer sauce on medium heat for about 3 minutes or until thickened.

Honey Glazed Carrots {GF}

2012-01-14T20:00:00.000-05:00

For a delicious and sweet side dish, these honey glazed carrots cant be beat. Slightly crisp carrots, covered in a light, buttery glaze is the perfect compliment to any meat. Our favorite is usually beef. Either way, this is a quick and easy dish that I turn to often.

Honey Glazed Carrots {GF}

1 lb peeled sliced or baby carrots
1/4 cup honey
1/4 cup water
1/4 cup Sucanat or brown sugar
2 tablespoons butter
1 dash cinnamon

Boil carrots in boiling water, covered, until almost done, they should be slightly firm.
In the meantime, combine honey, water and Sucanat or brown sugar in a saucepan.
Bring to boil and reduce by half until thick and syrupy, about 15 minutes.
Drain carrots, add butter, mix until melted.
Add honey mixture and cinnamon; stir gently and cook on low for about 5 minutes.

Friday Favorites 1/13

2012-01-13T05:00:00.000-05:00

Friday Favorites

Angel Foods Kitchen

Dreamsicle "Push-Up" Smoothie
Yum, I can almost taste the push-up ice creams of my youth.

Source: loveveggiesandyoga.com via Angel Foods on Pinterest

Alfredo Spaghetti Squash
I just tried spaghetti squash for the first time last year. Looking forward to trying this tasty looking version.

Source: debbidoesdinnerhealthy.blogspot.com via Angel Foods on Pinterest

Crispy Orange Beef
I've been wanting to collect more Chinese type recipes. This looks like a good one to start with.

Source: comfyinthekitchen.com via Angel Foods on Pinterest

Saltine Crackers
My family loves saltines with our soups and chili. I'm going to use this as a base for experimenting with a gluten free version.

Source: halfhourmeals.com via Angel Foods on Pinterest

Rice Crispy Be Mine Valentine Treats
These are to cute! Cant wait to make them with my daughter.

Source: bellasavvy.net via Angel Foods on Pinterest

This Post Is Linked To: Finding Joy In My Kitchen

Peanut Butter Nana Bites {GF}

2012-01-12T22:46:00.000-05:00

This super easy and tasty treat is so simple, that I cant believe I never thought of it before now. Just four ingredients, plus about 15 minutes of hands on time and you have a good for you and, "Gluten Free" snack, that is almost like having an ice cream treat. I have a large baggie full of them in the freezer now, but I'm not sure they're going to last very long with the way we keep dipping into them.

Peanut Butter Nana Bites {GF}

2 large bananas
1/4 cup natural peanut butter
1/2 cup chocolate chips
1/4 cup milk

Line a cookie sheet with waxed paper or parchment. Slice bananas into coins about 1/2–3/4 inch thick. Spread a little dollop of peanut butter on top of each one. Place in freezer for one hour. In a small bowl, combine the chocolate chips and milk. Microwave in 15 second increments until you can whisk them together. You want it to be a dipable consistency, not spreadable. Add a splash more milk if necessary. Remove the banana slices from the freezer, and dip the banana chunks using a fork to dip them into the melted chocolate.

Place chocolate coated bananas back on the prepared sheet and place in freezer until completely frozen (3–5 hours). Remove frozen banana chunks from the sheet and store in a freezer container.

This recipe idea was found at nomnomnom

Smoothie Basics 101

2012-01-11T22:12:00.000-05:00

Fruit smoothies are a great snack or even a meal, depending on the ingredients you use. My favorite way to have one is as a light lunch. I usually go with a fruit version, but have been known to make a chocolate and peanut butter flavor that is delicious as well. Most smoothies are high in fiber, low in fat, and packed with vitamins and antioxidants. While there are many flavor variations, they are really simple to make once you learn the basics of smoothie making.

First, chopped fruit (one type of fruit or several) is the smoothie's fruit base. Great fruits to use are bananas, berries (including strawberries and blackberries), pineapples, mango, and peaches.

Second, add an ingredient to the smoothie as a thickener. Good choices include low-fat yogurt, low-fat frozen yogurt, frozen juice concentrate, frozen fruit, or ice. How much of these ingredients you will use depends on how thick you want your smoothie to be.

Third, you will need a liquid so everything will blend smoothly. Good choices are low fat milk, almond milk, or fruit juice.

An extra option to enhance flavor is to add a sweetener, such as honey or vanilla extract.

A good rule of thumb for the ingredient measurements is to make your smoothie with 1 part fruit, 1 part liquid, and 2 parts thick base. For example: for 1 smoothie (a little over 1 cup), you would use 1/4 cup fruit, 1/4 cup liquid, and 1/2 cup thickener. The great thing about smoothies is you can experiment to get exactly what you want!

Make Your Smoothie:

Put all ingredients in a blender and blend until smooth. Serve immediately or refrigerate.

That's it! Now you can whip up a smoothie using whatever ingredients you want. It's quick and easy and oh so good.

Baked Gluten Free Ranch Chicken

2012-01-10T21:23:00.000-05:00

Moist, slightly tangy chicken, covered in a mildly crunchy coating, AND gluten free. You get all that in this flavorful dish. When I first heard of using ranch dressing as part of the coating on this chicken, I thought no way, ranch is for salads. When my daughter reminded me that she likes to use it as a dip for chicken nuggets and that it was really good, I rethought my original reluctance and decided to give it a try. I needed something besides flour to use as the main part of the breading, so it would be gluten free, and after looking through my pantry, came up with a box of corn flakes. Perfect! I gave them a quick whirl through my food processor and the breading was ready. Once baked it came out tender and juicy and full of flavor. My family gobbled it up.

Baked Gluten Free Ranch Chicken

4 chicken leg quarters, cut up
2 cups corn flake crumbs
1 tsp. Mrs Dash Poultry Seasoning
1/2 tsp sea salt
1/2 tsp garlic powder
1 cup ranch dressing {Try my homemade version}

Mix corn flake crumbs and seasonings together. Dredge chicken pieces in ranch dressing, then roll in the corn flake mixture. Place pieces in a greased baking pan and bake in a 350 degree oven for 45 minutes, or until juices run clear when chicken is pierced with a knife.

This recipe is shared with these Linky Party's:

Monday: Skip To My Lou, Make Ahead Meals For Busy Moms, Between Naps On The Porch, A Southern Fairytale, Singing Three Little Birds Tuesday: A Bowl Full Of Lemons, Sugar Bee Crafts, Balancing Beauty and Bedlam, Chef In TrainingWednesday: We are That Family, This Chick Cooks, Seven Thirty Three, The Thrifty Home Thursday: Somewhat Simple,Feeding Four, It's a Keeper, Raising Mighty Arrows, Miz Helen's Country Cottage, Friday: Comfy In The Kitchen, At The Picket Fence, The Grocery Cart Challenge, Fingerprints On The Fridge, Bacon Time With The Hungry Hippo Saturday: Six Sisters' Stuff Sunday: Nifty Thrifty Things, Homemaker On A Dime

Rafflecopter Launch Party Giveaway

2012-01-10T08:47:00.000-05:00

Want a chance to win your very own iPad2 or Kindle Fire? Then check out the all new Rafflecopter Launch Party Giveaway! I've entered for my chance to win, now you can too! This giveaway is open for the US and Canadian residents and will close February 9th at 12:01 a.m. EST.

Good Luck!

a Rafflecopter giveaway

Menu Plan Monday 1/9

2012-01-09T07:08:00.000-05:00

Last week was not a very good one for us. We had an electrical fire in our living room, and very nearly lost our home. By the grace of God my husband was home, and with him outside using a garden hose, and me inside using buckets of water we barely managed to put the fire out. Although we suffered from some smoke inhalation and minor burns on our hands from ripping the walls out, we are very, very thankful to still have our humble home. We lost about 1/8 of our wall and ceiling, but they are patched up to keep the cold out until we can make the necessary repairs. On the bright side, we were planning on remodeling that part of the living room into a porch/entertainment room anyway, so now we have a head start on it. :)

On to some good news for us, my family has agreed to join me wholeheartedly on my healthy eating program. Once they seen how much better I've been feeling and acting, they decided they want to get in on the action. That will make it so much easier for me! We wont be deprived, as my menu reflects, I am just using fresher, and better for us ingredients to reach our health goals.

Here is this weeks menu. Food items in Italics are new recipes, and will be posted as I make them. *New recipes may or may not be made according to my schedule*

Breakfast: {Served with choice of fruit}

Banana Bread Oatmeal
Gluten-Free Apple Spice Pancakes
Breakfast Pockets
Glazed Donut Muffins and Hard Boiled Eggs
Toasted English Muffin Bread and Bacon

Lunch: {Served with cut veggies}

Smoothies
Homemade Pizza Pockets
Broccoli Cheddar Soup
Veggie Stir-Fry
Leftovers

Supper:

*Morning Prep: Make dough for bread sticks, Prepare large batch of tortillas for freezer, refrigerate some for tomorrow

M - Baked Five Cheese Lasagna, Garlic Bread Sticks

*Evening Prep: Soak beans

*Morning Prep: Start soup in crock pot, Prepare Salsa and Chips

T - Chalupa Soup, Salsa and Chips

*Evening Prep: Thaw Steak

*Morning Prep: Start steak in crock pot, Peel potatoes

W - Southern Steak and White Gravy, Fluffy Mashed Potatoes, Seasoned Green Beans

*Evening Prep: Thaw ground beef

*Morning Prep: Prepare dough and pizza sauce

T - Family Pizza and Movie Night

*Evening Prep: Thaw chicken breast

F - Easy Chicken Cordon Bleu, Broccoli Cheese & Cracker Casserole

*Evening Prep: Thaw Beef Roast

*Morning Prep: Start roast in crock pot, Make sub rolls, Peel and slice steak fries, soak beans

S - Crock Pot French Dip Sandwiches, Baked Steak Fries

*Evening Prep: Thaw chicken breast, Cook beans in crock pot, thaw tortillas

*Morning Prep: Start chicken in crock pot

S - Crock Pot Cilantro Lime Chicken, Easy Refried Beans, Homemade Tortillas

For more menu planning inspiration visit, I'm an Organizing Junkie and The Southern Product Queen

Have a great week!

Gluten Free Chicken Noodle Soup

2012-01-07T12:00:00.000-05:00

One of my New Year changes for 2012 was to eat healthier by giving up gluten. I have known I was gluten intolerant for over two years now, but it has been very hard to give up some of my favorite foods that I've been eating since I was a child. After getting sicker and sicker though, and doing a lot of research, I discovered that I DON'T have to give up a lot of my favorite foods, I just have to change a few of the ingredients in those recipes. Like chicken noodle soup, one of the first things most of us crave when we're feeling under the weather, or are looking for something soothing and comforting. Alas, one of the main ingredients are noodles, which is made with flour, AKA gluten. To the rescue, gluten free pasta! Not all gluten free pasta is the same though, believe me, I've found that out over the last few weeks as I experimented with this soup. Some of them turn out pretty gummy once they're cooked. My families favorite so far has been Heartland brand.

What perfect timing to share this yummy gluten free version, during this months Crazy Cooking Challenge. I found the original version for this soup at Gluten Free Mom. Her blog is filled with recipes that make you feel healthier just by reading them. She even has some really good info for those who are just starting out with the gluten free lifestyle.

Now for the soup, It isn't hard to make at all, but taste like you fussed over it.

Gluten Free Chicken Noodle Soup

3 large chicken breast {I used 2 chicken leg quarters}
3 - 5 cups chicken broth {I used 8 cups homemade chicken stock}
1 large onion diced {I used 1 Tbs. dried minced onion}
3 - 5 celery stalks sliced {I used 3}
3 - 5 medium carrots sliced {I used 3}
3 cloves minced garlic {I used 1/2 tsp. garlic powder}
1 tsp thyme
1 package lasagna noodles {I used 6 oz. gluten free fusilli}
salt and pepper to taste

Cover the chicken with water in a large soup pot. Boil until cooked through, about 45 minutes.

Cool chicken, then shred. Add back to the pot, along with the chicken stock, celery, carrots and spices.

Bring to a boil, then reduce heat to a fast simmer and cook for 20 minutes.

While the soup is simmering, boil pasta in a separate pot until done, about 15 minutes. Drain and add to soup, salt and pepper to taste and serve.

Friday Favorites 1/6

2012-01-06T00:18:00.000-05:00

Friday Favorites

Angel Foods Kitchen

Banana Bread Oatmeal

Yum! I'm collecting quite a few flavored oatmeal recipes, and so far they're all delicious.

Source: budgetbytes.blogspot.com via Angel Foods on Pinterest

Crock Pot Baked Beans

Baked beans using my crock pot? What can it NOT cook?

Source: budgetbytes.blogspot.com via Angel Foods on Pinterest

Crock Pot Cilantro Lime Chicken
Like I said, What can a crock pot not cook? Cant wait to try this one.

Source: pipandebby.com via Angel Foods on Pinterest

Chocolate Covered Banana Bites
Healthy, plus I bet they taste amazing.

Source: nomnomnomblog.com via Angel Foods on Pinterest

Homemade Cherry Sauce
I'm thinking you could use any fruit you want... strawberry or blueberry.

Source: asplashofvanilla.com via Angel Foods on Pinterest

This Post Is Linked To: Finding Joy In My Kitchen

Gluten-Free Creamy Scalloped Potatoes

2012-01-04T01:52:00.002-05:00

One of my main goals for the new year, was to totally give up gluten. Fortunately it hasn't been to difficult to turn some of our favorite recipes gluten free. Like my scalloped potatoes. All I had to do was switch the flour out for corn starch, with a slight difference in the measurements. If it asks for 1 tablespoon of flour, you would half it and use 1 1/2 teaspoons of corn starch. Easy huh? This recipe is so creamy and comforting, you wont even be able to tell it's gluten free.

Gluten-Free Creamy Scalloped Potatoes

4 potatoes (sliced thin)

2 Tbs. dry minced onion

3 Tbs. corn starch

3 Tbs. butter

salt and pepper to taste

2 cups milk

In a 9 inch baking dish that's been sprayed with cooking spray, place a layer of potato slices in the bottom of the dish. Sprinkle 1 Tbs minced onion over potatoes, then 1 1/2 Tbs cornstarch. Dot with 1 1/2 Tbs butter.

Place another layer of potatoes, onions, corn starch and butter. Pour milk into dish until it completely covers all of the ingredients. Salt and pepper to taste.

Cook at 375 degrees for 1 hour or until top is golden brown.

This recipe is shared with these Linky Party's:

Monday: Skip To My Lou, Make Ahead Meals For Busy Moms, Between Naps On The Porch, A Southern Fairytale, Singing Three Little Birds Tuesday: A Bowl Full Of Lemons, Sugar Bee Crafts, Balancing Beauty and Bedlam, Chef In Training Wednesday: We are That Family, This Chick Cooks, Seven Thirty Three, The Thrifty Home Thursday: Somewhat Simple, Feeding Four, It's a Keeper, Raising Mighty Arrows, Miz Helen's Country Cottage, Friday: Comfy In The Kitchen, At The Picket Fence, The Grocery Cart Challenge, Fingerprints On The Fridge, Bacon Time With The Hungry Hippo Saturday: Six Sisters' Stuff Sunday: Nifty Thrifty Things, Homemaker On A Dime

Food Corner

Menu Plan Monday 1/2

2012-01-02T06:23:00.000-05:00

SORRY EVERYONE, I ACCIDENTLY POSTED THE WRONG LINK TO MY MENU PLAN MONDAY THIS WEEK. PLEASE CLICK THIS LINK TO TAKE YOU TO THE CORRECT MENU FOR 1/9. THANKS

Welcome 2012! A new year is upon us. I'll have to admit that 2011 was full of highs and lows for me. It was not a good year medically, but my beautiful grandson Ewyn was born, and that was a definite high point. So I have good memories in there. I have some changes planned for 2012, which you can read more about HERE if you'd like. It will be a year of concentrating on health and getting control of my life back

Here is this weeks menu. Food items in Italics are new recipes, and will be posted as I make them. *New recipes may or may not be made, according to my schedule*

Breakfast: {Served with choice of fruit}

Eggs and Breakfast Pork Chops
Cereal and Milk
Egg Muffin Sandwiches
Homemade Instant Oatmeal
Waffles with Homemade Maple Syrup

Lunch: {Served with cut veggies}

Smoothies
Natural Peanut Butter and Banana Sandwiches
BLT's
Quesadillas
Leftovers

Supper:

M - Salisbury Steak and Gravy, Fluffy Mashed Potatoes, Seasoned Green Beans

*Evening Prep: Soak Beans
*Morning Prep: Cook beans in crock pot

T - Crock Pot Soup Beans, Fried Potatoes, Moist Buttermilk Cornbread

*Evening Prep: Remove shredded chicken from freezer to thaw
*Morning Prep: Prepare coleslaw and buns

W - Pulled BBQ Chicken Sandwiches on Homemade Buns, Blue Ribbon Coleslaw

*Evening Prep: Take cooked ground beef from freezer to thaw
*Morning Prep: Prepare dough and pizza sauce

T - Family Pizza and Movie Night

*Evening Prep: Remove shredded chicken from freezer to thaw
*Morning Prep: Prepare Noodles

F - Homemade Chicken Noodle Soup, Grilled Cheese Sandwiches

*Evening Prep: Remove cooked beans from freezer to thaw
*Morning Prep: Cook beef in crock pot, make tortillas

S - Shredded Beef Tacos

*Morning Prep: Bake potatoes using my crock pot

S - Baked Potato Bar

For more menu planning inspiration visit, I'm an Organizing Junkie
Have a great week!

Good Bye 2011 ~ Hello 2012

2012-01-01T09:26:00.000-05:00

What a year 2011 was for me and my family. We've began another new year now, and I'm sure many of you are doing the same thing as me, reflecting. It’s not been an easy year for many people. But, we survived and lived to tell about it. As I look back on the last year, I realize those hard days were something I had to go through and learn from. They made me smarter as well as stronger. They brought me to where I am today. Ready to tackle this new year with determination and strength.

This is how I plan to approach the New Year.

To start, it will be NO WHEAT for me. While I don't have Celiac disease, I am gluten intolerant, so I need to be diligent in not consuming any wheat or gluten containing products. Bloating, swelling, and joint pain and inflammation are not fun to deal with. Why is it the things that seem to hurt us the most food wise, are the exact foods we crave?
Drink more water.
Get to bed by 11pm every night.
Try to exercise. While it is very difficult what with my medical restrictions, I will try to do some form of exercise everyday. Mainly walking.
Organize my house.

That's it. I purposely kept the list short so they will be obtainable goals and not overwhelming. One of the first downfalls of New Years goals is setting yourself to many, as well as unobtainable goals.

Now for a quick wrap-up of my most visited posts for 2011.

That's A Wrap

Popular Posts
My top 5 most popular posts from 2011.

1. Beef Manhattan
2. Minnie's Chocolate Pie from "The Help"
3. Crock Pot Baked Potatoes
4. Monkey French Toast
5. Awesomely Puffy Chocolate Chip Cookies

Blogger Love - Referrals
A big THANK YOU and shout out to the following bloggers, who were the top referring sites for 2011. I love all five of these blogs and visit them often. I hope you'll check them out if you haven't yet. (I'm not including search engines, such as Google)

1. I'm An Organizing Junkie
2. Mommy's Kitchen
3. Finding Joy In My Kitchen
4. Tried and True Cooking With Heidi
5. Farming On Faith

As always, a very special THANK YOU to all my readers! I'm grateful for each and every one of you.

May all of us have a better 2012 mentally, physically, spiritually and emotionally.
Happy New Year!

Friday Favorites 12/30

2011-12-30T06:00:00.000-05:00

Friday Favorites

Angel Foods Kitchen

Polar Express Hot Chocolate

Source: honeyandfitz.blogspot.com via Angel Foods on Pinterest

Gluten-Free Apple Spice Almond Meal Pancakes

Source: yournutritionista.com via Angel Foods on Pinterest

Easy Chicken Cordon Bleu

Source: the-girl-who-ate-everything.com via Angel Foods on Pinterest

Oreo Pudding Poke Cake

Source: thecountrycook.net via Angel Foods on Pinterest

Creamy Mints

Source: kitchentrialanderror.blogspot.com via Angel Foods on Pinterest

This Post Is Linked To: Finding Joy In My Kitchen

Quick and Easy Peach Cobbler

2011-12-30T03:43:00.000-05:00

This yummy, old-fashioned dessert couldn't be easier to make. While you can use fresh peaches if you have them on hand, (about 3 peaches, peeled, pitted and thinly sliced) it still taste great as written. There is really only one way to improve it... add a scoop of vanilla ice cream on top right before serving.

Quick and Easy Peach Cobbler

1/2 cup, (1 stick) butter
1 cup self rising flour *Recipe Below
1 cup sugar
1 cup milk
1 tsp. vanilla
cinnamon (optional)
1 (15 oz) can sliced peaches, drained

Put butter into an 9 inch baking dish, then place dish into the oven and set at 350 degrees. Allow butter to melt, (About 5 minutes) then remove from oven and proceed with recipe.

In a mixing bowl add flour, sugar, vanilla and milk. Mix until well blended. Pour peaches into the baking dish with melted butter. Do not stir. Sprinkle with cinnamon if using. Pour flour and milk mixture in the middle of the peaches and butter. Again, do not stir.

Place into the pre-heated 350 degree oven and bake for 35 to 45 minutes, or until the crust is golden brown, and the sides of the cake have pulled away from the dish. Serve warm with vanilla ice cream, or a little heavy cream poured on top.

*Special Note: If using fresh peaches, after they have been sliced, toss with 3 Tbs. of sugar and allow to sit while you proceed with the rest of the recipe.

*Self-Rising Flour

1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt

Place all ingredients into a medium size bowl, and mix well with a whisk. Use in place of self-rising flour in your recipes.

Menu Plan Monday 12/26

2011-12-26T06:00:00.000-05:00

This has been a rough last month or so, and while I've had some good highlights in 2011, I'm glad to see this year go. I am so looking forward to a new year and new roads ahead for me and my family. If things go right, that will involve a move to another state for us. We live in a very small town, and our area, as well as the state we live in has been hit hard by the recession. Praying for God's guidance and blessings in whatever direction he leads us.

Here is this weeks menu. Food items in Italics are new recipes, and will be posted as I make them. *New recipes may or may not be made, according to my schedule*

Breakfast

Homemade Breakfast Pockets
Chocolate Chip Muffins and Hard Boiled Eggs
Carrot Cake Oatmeal
Biscuits and Sausage Gravy
Buttermilk Pancakes w/ Homemade Maple Syrup

Lunch

Natural Peanut Butter and Easy Strawberry Jam Sandwiches
Smoothies
Homemade Pizza Pockets
Poor Man Pizzas
Leftovers

Supper

M - Homemade Veggie Soup, Fluffy Dinner Rolls
T - Chicken Pot Pie w/ Biscuit Crust, Whipped Cream Fruit Salad
W - Family Pizza and Movie Night
T - Homemade Chicken Noodle Soup, Crackers
F - *Baked* Five-Cheese Lasagna, Garlic Bread
S - Chicken Enchiladas, Easy Refried Beans
S - Happy New Year! / New Year Dinner ~ Mock Egg Nog, Black-Eyed Peas Salad, Moist Buttermilk Cornbread, Southern Fried Cabbage, Scalloped Potatoes, Hubby's Favorite Pork Chops

For more menu planning inspiration visit, I'm an Organizing Junkie

Have a great week!

Whipped Cream Fruit Salad

2011-12-26T04:12:00.000-05:00

This fruit salad is so easy to make, and is a big favorite in my house. Especially during the holidays. So much so, that when my children come over for Thanksgiving, the first thing my son Mario ask is, "Where's the fruit salad"? No joke! You can make this salad your own, by using your choice of fruit, but this version is our families favorite.

Whipped Cream Fruit Salad

1 red and 1 green apple, chopped
1 (20 oz) can pineapple chunks, drained
1 (29 oz) can peaches, drained and chopped in half
1 (15 oz) can mandarin oranges, drained
1/2 (10 oz) jar maraschino cherries, drained
1/4 cup chopped pecans (optional)

Whipped Cream

1 pint whipping cream
1/4 cup powdered sugar
1 1/2 teaspoons vanilla

In the chilled bowl of a stand mixer, (Chill the beaters as well for about 15 minutes in the freezer) or with an electric mixer, whip the cream till soft peaks form. Add sugar and vanilla, and whip to combine. *Take care not to over beat the cream or it will become lumpy. Lumpy isn't good in whipped cream, trust me.

*Make sure all of the fruit is drained very well, if not, the salad will be to soupy

Combine all ingredients except cherries in a large bowl and fold whipped cream into fruit until mixed well. Add cherries and nuts if using, and stir just until lightly combined.

Merry Christmas!

2011-12-25T08:35:00.000-05:00

From my house to yours. I wish you all the best and lots of joy my friends. May the stars shine brightly upon your home.

♥ ˚°。°。°。★˚°。°。°˚°★˚°。°。°★˚°。°。°★
° _██_˚ °。°/♥ \˚°。°。°★˚°。°。°★˚°。°。°★
˛ . (´• ̮•). 。/♫.♫\˛. ˛ _Π_˚°。。°❤˚°。°。°★
. ° ( . • .) ˛° . /• '♫ '•\.˛./___/~\˚°。°。°°❤ ˚°★
. (.. '•'..) ˛ ╬╬╬╬╬˛°.｜田田❤｜門｜╬╬╬╬╬˚° ♥ ★

★ MERRY CHRISTMAS!!! ★ Warm hugs, lots of love to everyone and the glow of flickering candlelight. May you be blessed with good health, food, warmth, love and laughter. Many wishes for a more prosperous New Year! ♥

Angel Foods Kitchen

DIY Microwave Popcorn

Friday Favorites 1/27

Changes Coming Soon...

Crock Pot Yogurt {GF}

Menu Plan Monday 1/23

Baked Apple Chips

Friday Favorites 1/20

Homemade Fried Cheese Sticks {GF}

Homemade Flavored Coffee Creamers

Orange Push-Up Smoothie

Easy Chicken Cordon Bleu {GF}

{GF} Drop Biscuits

Menu Plan Monday 1/16

Any Fruit You Want Sauce {GF}

Honey Glazed Carrots {GF}

Friday Favorites 1/13

Peanut Butter Nana Bites {GF}

Smoothie Basics 101

Baked Gluten Free Ranch Chicken

Rafflecopter Launch Party Giveaway

Menu Plan Monday 1/9

Gluten Free Chicken Noodle Soup

Friday Favorites 1/6

Gluten-Free Creamy Scalloped Potatoes

Menu Plan Monday 1/2

Good Bye 2011 ~ Hello 2012

Friday Favorites 12/30

Quick and Easy Peach Cobbler

Menu Plan Monday 12/26

Whipped Cream Fruit Salad

Merry Christmas!

From my house to yours. I wish you all the best and lots of joy my friends. May the stars shine brightly upon your home.

★ MERRY CHRISTMAS!!! ★ Warm hugs, lots of love to everyone and the glow of flickering candlelight. May you be blessed with good health, food, warmth, love and laughter. Many wishes for a more prosperous New Year! ♥

Nothing like the classics to get you in the Christmas spirit!