As a stay at home Mom I find it hard to come up with crafting ideas. So, I decided to head to the internet for some Play Dough recipes. As you know, or maybe don’t know, most store-bought play dough is made with Wheat Flour. Well, for me even playing with it will cause a terrible reaction. So, after some research online I decided to give this recipe a try!It was super easy and very quick to make. The website and recipe can be found over at celiacfamily.com it is titled “Easiest Gluten – Free Play Dough Recipe”
Here it is!
1 Cup White Rice Flour
1/2 Cup Cornstarch
1/2 Cup Salt
1TBS Cream of Tartar
1-1/2 TSP Vegetable Oil
1 Cup Water (hot but not boiling)
Food coloring if youd like
Mix all dry ingredients together in a medium size pot
Add vegetable oil, then the water and continue to mix until combined
Heat Pot on stove over low heat for about 3 minutes stirring continually with a silicone spatula
When dough starts to pull away from the sides easily transfer dough to parchment paper, let cool before you work with it
Kneed in food coloring into dough until you get the color you desire
I wrapped each ball with plastic wrap and put into a ziplock container so they don’t dry out! You can also keep them in an air tight container 🙂
These potatoes are delicious, filling and easy to make! This recipe serves ONE but you can make as many as you’d like! I found it on Pinterest so I thought I’d give it a try!
What you will need:
1 Medium Baking Potato
1 OZ Cooked, Shredded Chicken
1/2 TBS light soft cream cheese
1/2 TBS Light Ranch Dressing
1TBS Franks Red Hot Sauce (or more if you’d like)
2TBS Grated Mexican Cheese
Preheat oven to 375 degree F, wrap potato in foil and bake for 60 minutes.
Mix chicken, cream cheese, dressing, Franks Red Hot and cheese, set aside.
Once Potato are cooked and fork tender, remove from foil and make a slit, fill with mixture and broil for 3 to 5 minutes or until golden brown!
Serve with your favorite veggie for a delightfully filling meal!
I really enjoyed this recipe I thought it was great and pretty vesicle. Whatever you like to add or omit is up to you!
I hope everyone had an enjoyable 4th of July. It has been a fun extra long weekend with my family! We had a few picnics and a lot of yard work with relaxation thrown into the mix there too! The weather here has been absolutely awful these past few weeks, lots of rain and cold! Pretty much bummer weather lol! Anyway, I just wanted to wish everyone a happy 4th Of July holiday and I hope everyone enjoyed themselves!
Angela Continue reading
This is one of my all time favorite egg dishes. My husband makes the best eggs and this morning I thought I’d return the favor!
I’m all about the dishes that are super versatile. Dishes you can make your own and change-up during different seasons, different veggies and add your own little personal touches!
This is a Kale and Feta Cheese Easy Egg dish!
1 Cup steamed Kale
1/2 Medium white onion chopped
5 Eggs (serves two adults a toddler and some left overs)
Salt/Pepper to taste
2 Ounces Feta Cheese (I’m using garlic and herb feta)
Olive Oil spray
In a large skillet (WITH A LID) spray with olive oil, preheat on medium low for 2 minutes
Whisk Eggs, and milk together, set aside
In preheated skillet add your steamed kale and saute with your chopped onion
once onions become translucent (3 minutes or so) add in your eggs.
Cover and cook on low for about 15 minutes.
Once eggs are set, meaning they don’t look runny or jiggle when you move the pan add your cheese and cover again for 5 minutes, until cheese begins to melt.
Take off heat and allow to cool slightly, slice and enjoy!
I don’t usually add any extra salt or pepper until I put my eggs on the plate because the cheese is filled with flavor.
I hope you enjoy this recipe!
Until next time,
One of my favorite things to make in the summer are trifles. They’re very versatile and extremely easy to make. One of my newly favorite to make is a chocolate cake and white chocolate trifle! Super Easy, follow me!
One Box of Gluten Free Chocolate Cake mix ( follow directions on the box but put in a 9×13 pan)
2 Boxes of White Chocolate Pudding (make per package instructions)h
Mini Chocolate Chips
2 cups Strawberries
1 Large container of Cool Whip
Bake Cake according to package instructions Cool completely, cut into small squares
Make pudding, set aside
(Pudding: 3 Cups of milk for two packages, whisk until combined and starts to stiffen)
Clean and slice strawberries, set aside
In a large glass Trifle Dish, start with a layer of chocolate cake, spread some pudding and then whipped cream add half of the strawberries and 2 TBS mini chocolate Chips, continue this pattern until you have used up all of the cake and end with whipped cream, some strawberries and chocolate chips!
Yes, you read that right! We got a new puppy! Welcome to the family Miss. Maddy!! She is a 13 week old Great Pyrenese (8 weeks old in the pictures posted). Our Molly is also a Great Pyr. Our hearts are filled with such joy.
Nicholas & Maddy
Molly and Maddy
I am happy to announce we have finally gotten our chickens! After long conversations about how we would raise them, things just kinda fell into place for us! We now have 4 chickens! So far only one is currently laying eggs (the others are just a bit young yet). She has given us one egg a day since we got her home! She must be a happy hen! Here is a picture, we call her Tina!
Little Miss. Tina
Granola is one of my favorite breakfast treats with yogurt or milk alone. I thought I’d try out a new recipe! Absolutely delicious and addicting, not to mention super easy!
What you will need:
3 Cups Gluten Free Oats
3 TBS light brown sugar
1 TSP Cinnamon
1/2 TSP Salt
1/3 Cup All natural honey
1/4 Cup light olive oil
1 TSP Vanilla Extract
3/4 Cup dried Cherries, unsweetened
1/2 Cup toasted almond slivers
1/2 Cup toasted pumpkin seeds
Preheat oven to 300 degrees F
Combine, oats, brown sugar, cinnamon and salt. Set aside
In a separate bowl combine honey, olive oil, and vanilla, mix well.
Pour liquid mixture over oats.
Stir until combined and evenly coated.
Spread onto a rimmed baking sheet. Bake for 15 minutes, stir and bake an additional 15 minutes.
When lightly golden brown remove from oven and stir in dried cherries, almonds and pumpkin seeds. Allow to cool completely and then store in an airtight container. Enjoy!
Sweet Potato Hash with Soft Boiled Egg
One of my favorite meals, Sweet Potato Hash!
4 Slices of bacon, cut up into small chunks
3 medium Sweet Potatoes, peeled and diced
1 Small white onion diced
1 TSP salt
1 1/2 TSP Garlic Powder
1/2 TSP Paprika
1/8 TSP fresh ground black pepper
In a pan over medium heat cook bacon, approximately 2 minutes since you want the bacon fat, do not get rid. Add onions, and sweet potato. Cook over medium low heat for about 5 minutes, stirring occasionally. Add all seasonings. Continue to cook over medium low heat for 15-20 minutes until sweet potatoes are fork tender. Turn heat up to medium high until crisp, about another 5 minutes.
I love to serve this with a soft-boiled, poached or over easy egg and some hot sauce!