Ham and potatoe soup

This was so good and so easy. I had left over ham from the night before so I diced it up. About 3 1/2 cups worth. I also did the same amount in potato. I added this to 3 1/4 cups of water. The drippings from when the ham orginal cooked, but if you don't have the drippings they can be left out. I added to chicken bullion cubes. 1/2 tsp salt
1 tsp pepper
Diced up onion and celery

Then in a sauce pan I did
5 tbs butter
5 tbs flour
use gluten free flour in place of regular flour if you have a wheat allergy
2 cups of milk
Milk allergy its okay use your soy or almond milk

Once this thicked after brought to a boil I added it to ham and potaot pan and simmered for an hour.

I then added, knowing my alergy child wasn't going to eat this {she already requested homemade tomato soup} copper cheese to the pan allowing it to melt .

This was so good. We had homemade dinner rolls with it but another good idea is to add croutons on top of the soup before you serve.

This was a hit and I had no left over soup. Can't wait to make it again

Enjoy

Pumpkin muffins

Preheart oven to 350
Bake time 25 to 30 mins

3 cups of flour
For gluten free do 3 cups of gluten free flour and 1 tbs zantham gum
1 tbs plus 2 tsp pumpkin pie spice
2 tsp baking soda
3 cups of sugar/ splendia
1 15 oz can of pumpkin
4 eggs or use egg replacer following directions on box
1/2 cup veg oil
1/2 cup water

Mix all dry ingredients then add your wet ingredients, mixing well until all blended together.
Lightly grase your muffin pans and fill with batter. Bake at 350 degrees for 2w5 to 30 mins

A Special pumpkin bread

Fall is in the air and it has hit in my kitchen:
This pumpkin bread is gluten free, dairy fee and egg free...but I'll post it in all forms for everyone.

3 cups of sugar...if sugar free use your sugar substitute
1 cup veg oil
4 eggs...egg free use your egg re placer powder 1 1/2 tsp to 2 tbs water per egg
a can of pumpkin.
2 tsp salt
3 1/2 cups gluten free flour..all purpose for our non allergic
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
2/3 cup water
bake at 350 degrees for 30 to 40 minutes or untill a tooth pick comes out clean

Dinner and desert

Betty crocker gluten free cookie mix. After reading the ingredients i realized they were also dairy free. Score. Halayna cant have dairy either, but a problem it calls for two eggs and yep you guessed it no eggs shes allergic. I decided to go home and play around with it anyways. I have egg re-placer on hand always do butt his seemed dry as mixed and needed something else. So i used half of a apple sauce. Like the ones you pack in your kids lunch. And followed the rest of the directions. Success and they were yummy event the non allergy kids at the birthday party wanted to eat them. Which they were able to have one only because there was nothing else at the party desert wise that Halayna could have. It was quick and easy in a pinch and tasted good, but I like the from scratch better just because I then know everything that goes in it.

On to the main dish. Gluten free dairy free home made mac and cheese.
This one made me nervous, but while at the grocery i found a soy based cheese. Oh my excitement. Halayna loves cheese and ate it daily until we found the dairy allergy. So I had to try making mac and cheese. So instead of soy milk as our base we had to use almond milk. Halayna can not have the soy due to the high vitamin B count and well her body is allergic to vitamin B. So I did the corn starch and dairy free gluten free butter to make the thickining agent (just like you would for the original )  But used almond milk. I added a bit of cinnamon and nutmeg along with my salt and pepper to taste. Its hard to tell you how much to use it depends on you really. Some dont like these strong spices but the worked great with the almond milk, also added a bit of the soy based cheese in the sauce. ( we like it cheesy) . Okay so in the other pot I had my gluten free noodle cooking. After the sauce got thick I did the usual, I grated up the soy based cheese put it on top. I baked at 350 degrees for about 30 minutes just until the cheese melted and served it. It was pretty good. And I am sure it will be made again so miss allergies can still have what she loves when she will eat by mouth.

Apple cake

Well something I thought of today and decided to make for our family night at church tonight. I took a whit cake box mix and made it according to its directions. All I added was cinnamon and nutmeg. Do it to your taste adding slowly. Pour it into your cake pan. Next peel and slice apples. Add sugar cinnamon and nutmeg, just like you would for Apple pie, just don't add the flour or butter. Place these ontop of your cake mix. Place it in a 350 degree oven for about 40 minutes. While its baking make the frosting. I did a simple butter cream adding cinnamon and nutmeg slowly taste. After the cake cools add your frosting and enjoy.
I can't give exact measurement my taste for these flavors may be stronger the yours, just add spices slowly and taste before adding more.

easiest cookie ever

this is the easiest cookie dough to make and it makes a ton quickly, so if I need a lot of cookies quickly and have bare cupboards this is what I go to for a quick solution. Yep they are gluten free but you can’t tell.

1 cup peanut butter

1 cup sugar

1 egg

1 tsp vanilla

2 bags of kisses

now I make them just big enough to put a kiss in the middle. They are the perfect size to jut pop in your mouth.

So roll the dough into a ball, roll the ball in sugar, place the cookie ball on an un-greased cookie sheet and pop them into a 350 degree oven for 10 min. Once they come out top them with a kiss lightly pushing the kiss down a bit in the center. I also sometimes don’t add the kisses on top and they are just as good that way. Maje sure you freeze what ever wont be eaten within 2 days.

Easter story cookies

To be made the evening before Easter

things you need:

1 cup whole pecans
1 teaspoon vinegar
3 egg white
pinch of salt
1 cup of sugar
zip lock bag
wooden spoon
Bible

Preheat oven too 300       This is important-don't wait till your half way done with the recipe

place your pecans in zip lock bag and let the kids beat them with a wooden spoon into small pieces. Explain how Jesus was arrested and beaten by the Roman soldiers. Read John 19:1-3

Let your kids smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30

add egg whites to the vinegar. Eggs represent life. Explain Jesus gave his life to give us life. Read John 10:10-11

Sprinkle a little salt in each lids hand. let them taste it and put the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27

So far the ingredients are not very tasty. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because he loves us so much. He wants us to know and belong to him. Read Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until soft peaks are formed. Explain the color white represents the purity in God's eyes of those who sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3

Fold in broken nuts, drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus'  body was laid to rest. Read Matthew 27:57-60

Put the cookies sheets in the oven close the oven door and turn the oven OFF.

Give each child a piece of tape and explain that Jesus, tomb was sealed. Read Mathew 27:65-66

GO TO BED. Explain the may be sad to leave the cookies in the oven all night. Jesus' followers were very sad when the tomb was sealed. Read John 16:20 and 22

On Easter morning open the oven and give everyone a cookie. Notice the cracked surfaces and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb empty. Read Matthew 28: 1-9