Monthly Archives: October 2010
Falling Away
The end of fall is fast approaching. The leaves have all but left the trees and tonight will be Halloween Looting. Tomorrow will be clean up. Then I move forward to preping for xmas. Yes, I start thinking early. Step one of that process, though, is reviewing Fall.
This past month has been a struggle for our little Wheat Free Horde ( 3 boys from 6 – 13 and myself). I was not aware of how many safeties I had put into place when we lived in the City. Some of the things I just naturally did and others I know I worked hard at, all to ensure that my boys had the best holiday/traditions I could manage while keeping them Gluten Free and laughing!
I have great memories of holidays and family times and I REALLLY want my kids to be kids and have those when they grow up. I don’t want them to remember parties where they felt left out, unable to enjoy the socialness of ‘breaking bread’ with friends, or sharing in a celebratory piece of cake with the Birthday Honored. I want life to move forward as if this just IS, not like it is a handicap that needs to hold them back from anything.
In review of years past? What did we do to make the events appear effortless and smooth?
Host our own party:
- Keeps the kids as the hosts and in control
- Plan a meal with GF everyday foods like Ogre Feet Meatloaves, Build Your Own Pizza-o-lanterns, Beef stew with Maggot Pasta bits, or some other fun grossness
- Load up on GF trick or treat candies
- Non candy based prizes ( McDonald’s coupons, trinkets, swim passes, etc)
- Old fashioned take home treats like candy apples, popcorn balls and caramels!
As guests at parties;
- Bring GF cupcakes/foods to share
- bag/decorative pail of GF candy for the treats table
- Stash GF alternatives as “swaps” in our bag for if the kids win a non GF prize.
- STAY UP BEAT & DON”T EAT IT!
Desire to DEVOUR!
So often it is easy to ‘sneak’ a bite, make excuses or otherwise sabotage yourself. The last thing you need on top of a sugar hang over, though, is an allergic reaction! It can make a whole household struggle! Totally not worth it.
Relocating this year has given us some speed bumps as we settle into new routines. So far we are GF safe but there have been some close calls and some hick ups. Still a success. Next year we will reconnect with some old traditions to bring our personal touches into our new lives!
Happy Ghostly Greetings to Looters and Looted!
And the Winner Is…?
I tossed the names on pieces of paper into a toque ( how Canadian of me!), tried to do a drum roll, ( my 13 year old is way better at it than his VERY WHITE mother!) and the six year old drew the name! Should I announce it on Monday? more
Fall Pining Calls for a Mom Treat!
Tira-MissU Treats
INGREDIENTS:
3 tablespoons butter or margarine
1 (10 ounce approx 40) package regular marshmallows or 4 cups of miniature
6 cups crispy rice cereal
3 (8 ounce) packages reduced-fat cream cheese, softened
1 1/2 cups powdered sugar
1/3 cup strong brewed coffee
3 tablespoons fat-free milk or strong brewed coffee
1 (12 ounce) tub frozen reduced-fat non-dairy whipped topping
1/3 cup reduced-fat sour cream
1 ounce semi-sweet chocolate, grated
DIRECTIONS:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add crispy rice cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Set aside.
4. Meanwhile, in large mixer bowl combine cream cheese, powdered sugar, coffee and milk. Beat on medium speed of electric mixer until creamy. Evenly spread over cereal mixture.
5. Fold together whipped topping and sour cream. Spread over cream cheese layer. Sprinkle top with chocolate. Cover and refrigerate for 4 to 24 hours. Cut into 2-inch squares.
Orange, Cherry, Rum… Oh my!
Moist and rich coffee cake. Nope, no coffee in it but it goes great WITH a good cup of coffee! more
Gluten Free for the Dogs!
Booda Bones for Gluten Free Dogs? Absolutely! Healthy and Loved! more
Let’s start with the Crust
A quick and simple crumb crust that is Gluten Free, Wheat Free and Dairy Free. A great base for any pie or dessert. more
Maple Season inspires Stacked “Sandwiches”
Layered Maple Ripple
INGREDIENTS:
1 1/2 cups maple walnut ice cream, softened
1 1/2 cups butterscotch ripple, softened
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows or 4 cups of miniature marshmallows
6 cups Crispy Rice cereal
DIRECTIONS:
1. Wash and dry two 12-ounce frozen juice concentrate cans. Pack Maple Walnut ice cream into one can. Pack butterscotch ice cream into other can. Cover and freeze at least 2 hours or until firm.
2. Meanwhile, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
3. Add Crispy Rice cereal. Stir until well coated.
4. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool slightly. Using cookie cutter coated with cooking spray cut into ten 2 1/2-inch circles.
5. Remove ice cream from freezer. Cut or tear paper sides of cans from ice cream. Cut ice cream cylinders into ten slices. In each dessert dish place one slice of Butterscotch ripple ice cream, one crispy rice circle and one slice of maple walnut ice cream. Serve immediately.
To Tha MOON Chi – ken!
Parmesan Breaded Chicken
3 Chicken Breasts
4 slices GF Bread (ie: EnerG Soft Loaf)
1/2 C Half and Half Creamer
3 Tbsp Club House Parmesan Herb Seasoning
Preheat oven to 400′F.
Pour creamer into bowl. Soak chicken in creamer. While prepping breading.
Chop bread to coarse crumbs. I used a coffee grinder to prep the crumbs. Pour into a bowl and add in Herb Blend. Lay each breast in the crumbs, flipping to coat evenly, then lay out in greased pan. Repeat for remaining breasts.
Bake in oven for 30 – 40 minutes, until the thick parts of each breast are done.
AWESOME.
What would make it better? Before breading, butterfly the chicken breasts and layer slices of ham and some Swiss cheese layered in the middle. Bread and bake.
What others have to say!