Creamy White Bean Soup

this delicious soup is so comforting..and so yummy, you won't believe how FRUGAL & EASY this truly is.
you could make this as a "make ahead" or .. if your like me and forget easy, you could do this in your pressure cooker like i did... you could also do this on the stove top in a regular pan..just precook your beans.

 

you will need:
1lb white beans,or navy beans
1 medium yellow onion
4 garlic cloves (or 2 tablespoons minced)
1/2 lb of baby carrots
4 large stalks of celery
1 bay leaf
1 teaspoon Italian seasoning
8cups + 6 cups of water (you will see why later)
1 1-2 teaspoons of salt
1/2 teaspoon of pepper

here we go.
quick soak your beans .. bring to a boil with 8 cups of water, then cover ,turn heat off ..and let sit for 1 hour.

(if your doing in the crockpot,skip the above step)

after 1 hour, drain and rinse beans
then place beans in the bottom of the pressure cooker (or crock pot)
layer onions chopped coarsely,
carrots chopped coarsely,
celery chopped coarsely,
garlic minced finely
1 bay leaf
than evening sprinkle seasoning and salt and pepper (you don't have to be so even if your doing in the pressure cooker)
then cover with 6 cups of water.
bring to a boil (only for pressure cooker, if your doing in crock pot just put lid on and cook on low for 8hours
then cover with pressure cooker lid and make sure its "shushing" gently but consistently.
time it for 50 minutes exactly.

once completely, whether in crock pot of pressure cooker, you want to mash with a potatoe masher til the beans break up nicely.
then enjoy:)

(you could also boil 1 chicken breast and shred into the soup after its ready, for boil for 15 minutes to bring the flavors together. yum yum.

CHUNKY HEARTY , AND COMFORTING..

Gluten Free Chocolate Chex Treat Bars

I must confess, this isn't my recipe. I found it on a website,but when I went to repost it, I couldn't find it.

I will not accept credit for this deliciousness.

;)

you know you want a bite.

 

 

 

 

here we go

in a pot combine:

1/4cup of butter

1 bag of mini marshmallows.

melt until smooth and delicious looking.

 

then mix in 5-6 cups of chex chocolate cereal, youll know how much you want. I like 5cups.

 

then pour into a very buttery 8X8 pan.

moisten your hands with water and press firmly into the pan.

then cover with foil and allow of set for a few hours.

its okay to sneak a few bites here and there :)

 

then cut into 9 large squares and LOVE yourself for making these.

go on.

 

 

 

 

 

 

 

Gluten Free Tuna Pasta Casserole

This is my very own combination of 2 delicious gluten filled recipes, into 1 gluten FREE recipe that you will all love!!

To begin, preheat your oven to 375 degrees.
Lightly Spray a 13X9 pan & get out two large pots.
Get 2 pots ready
1 pot full of water with a good dash of salt.
the second on stand by.

in the 1st large pot place 1lb of Brown Rice spiral noodles.
cook for 10 minutes. you want them al dente'.

in the other pot,
bring to a simmer the following:
1cup light mayonnaise
1cup sour cream
1cup milk
1 large lime juiced
2 (6oz) cans of light tuna flaked
1/2 a can of peas,drained (or frozen with a touch of sugar)
a good sprinkle of salt and pepper
1cup of cheddar cheese

when the mixture is simmering and the cheese has melted,
drain your cooked noodles,
add the noodles to your sauce mixture and pour into prepared pan.
then sprinkle on top 1/2 cup of cheese,sprinkling of salt and pepper, and 1/4 cup of unseasoned bread crumbs.

cover with foil & bake for 20 minutes.
then uncover and bake another 10 minutes.


you will LOVE this.. its gooey, cheesy, salty.. and delicious  && completely gluten free.
enjoy :)

 

now isn't that a bite you want to take??

I know, I did.. and some.

Crock pot split pea soup

this recipe is SO good. you will LOVE it.. and its easy!!! little to NO work, just layer in your crockpot your chopped veg and your good to go for 5 hours!!!!!



here we go.

1lb dry split peas rinsed.
3 large carrots,chopped
3 large celery stalks, chopped
1 small onion,chopped.
2 cloves of garlic, grated
2 cups of chicken broth
4 cups of water
2thick slices of ham (or ham hock, or ham bone or ham steak)
1 teaspoon fresh thyme
or 1/2 teaspoon dried thyme.
1 bay leaf (optional)


here we go.
take your rinsed beans.
layer on bottom,
sprinkle your carrots ,celery,onions and layer on the beans.
grate in your garlic on top
then add your ham, you could chopped it up or leave whole
then top with your thyme.

then pour your liquids on top.
cook on high for 4-6 hours.
mine was ready at 5.
just check it. you want the beans really tender and smooth consistency.


easy.
yummy.
DELICIOUS.

Peanut Butter Oatmeal Sandwich Cookies

Peanut butter oatmeal cookies filled with a peanut butter & chocolate fudge sauce.


you will LOVE these
perfect for kids

to start,make your cookie batter:

1cup creamy peanut butter(I use simply jif less sodium)
1/2cup packed brown sugar
1/2 white sugar
1/4cup quick oats
1 large egg
1/2 teaspoon vanilla extract
(do not add salt)

Combine sugars and peanut butter til blended, add egg. then mix in your vanilla .add  oats last, you just want them lightly blended in.

chill dough over night (atleast 12 hours)

then preheat your oven to 325.
line parchment paper on 2 baking sheets.
roll into tablespoons and roll in even balls.
DO NOT ROLL IN SUGAR.
once you have all your cookies (roughly 2dozen,maybe 2 1/2 depending on your size balls)
use a fork,dip into granulated sugar and criss cross evenly on 1 cookie, then dip again,then repeat.. keep dipping in between cookies for even sugar coating.
you just want a light amount of sugar on top.

bake for 10-12 minutes until soft in the middle and browned lightly on edges.
then cool for 5 minutes IN PAN!
then remove from pan onto cooling rack til totally cooled to room temp. (about 30 minutes)

on the side, make the fudge filling.
no you could cheat and use some store bought stuff but I wanted to make my own version so here it is.
mix 1/4 cup + 2 tablespoons of milk chocolate chips
add 1/4 cup creamy peanut butter
1/4 teaspoon vanilla extract
microwave until ALMOST melted the chips, than add 1/4 cup of whole milk.
heat for additional time until your chips are melted and smooth with your mixture.
then add in 2tablespoons of powdered sugar, or until it reaches a consistency that is spreadable without running. sprinkle in 1/8 to a 1/4 teaspoon of salt. your desired taste. that's why we don't salt the cookie batter. that way the cookies taste more peanutty & the fudge has a salted flavor. PERFECT

                                                      then prepare your station :

 

next assemble:

 

then you have your sandwich:

 

store in an air tight container in the fridge for 30 minutes before serving. you want the fudge to set.

 

then comes the fun part.

 

 

ENJOY!

Coconut Dream Bon Bons

now I have to say.. these are a dream come true..

but I can't take the credit for the recipe.. I found it on allrecipes.com.

here we go


Coconut Dream Bon Bons:

yield: 2 1/2 dozen. can half this recipe& works great !

you will need:
1/2 cup of sweetened condensed milk
1/2 teaspoon of pure vanilla extract
2 2/3 cups of shredded sweetened coconut flakes
2/3 cup of powdered sugar
2 tablespoons of butter (melted)
1 tablespoons shortening
2cups of semi sweet chocolate chips
1/4cup add ins.. like chocolate chips, or nuts



first:
melt the butter.
pour in the coconut flakes and vanilla,stir to coat.
then add in your powdered sugar and stir to coat.
last add your "add ins" and your condensed milk.. stir til creamy and coated all together.

refridgerate :
4hours up to over night.

then:
roll in to 1inch balls.. on a lined parchment paper plate,or tray.
then chill for 20 minutes in freezer.
melt the chocolate and shortening then roll the balls in the chocolate and chill for 30 minutes.

enjoy :) and trust me.... you will.

could also drizzle with white chocolate,or dip in white chocolate instead of chocolate chips.

top with sprinkles,coconut flakes,or even just roll in powdered sugar.


then when your done.... this is what you get :)

 

GLUTEN FREE PEANUT BUTTER CHOCOLATE CHIP FUDGE COOKIES

 The BEST gluten free, flourless peanut butter chocolate chip cookies you will EVER have.


you will need
1 cup of good creamy peanut butter (I recommend jiffy low sodium)
1/2 cup packed brown sugar.
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tsp baking soda
3/4 cup semi sweet chocolate chip
1/4 teaspoon salt

first:
let your egg come to room temp, either sit egg in a bowl of hot water for 10 minutes,or leave on counter for 30 minutes prior to using.

mix sugars & peanut butter,add egg. then combine well and add in your vanilla.
add your baking soda and salt, then stir in your chocolate chips.

chill for 12 hours.

then:
preheat your oven to 325
grab 2 baking sheets lined with parchment paper.
your dough will be very crumbly and you will have to firmly pack into a ball, this is GOOD.
pack firm and roll our 2-3 dozen. (depending on size)

bake for 12-15 minutes until lightly browned.
then remove from oven and remain IN pan for 5 minutes,then place on cooling rack.


once cooled completely you can begin your fudge topping :) (this optional)

1 cup semi sweet chips,
1 tablespoon shortening or butter.
melt til smooth than dip each cookie :)