QUICK Flatbread

3 tablespoons self raising flour

3 TB yogurt

pinch of salt

TB olive oil

mix together knead for a minute. Cut in half. Cook in skillet over medium heat. Cook about a minute or 2

Black Rice Pudding

1 cup forbidden rice
4 C. half and half 
1 cup  coconut milk 
2/3 cup  sugar

Stir together half and half, coconut milk and sugar in a large, heavy saucepan. Place over medium-high heat and cook, stirring until the mixture is very warm and the sugar has dissolved.  Mixture should be very sweet, you can add more sugar if needed. You can use less if you don't want it really sweet. 

Pour the mixture over the rice, stir well being careful not to smash the grains of rice. Cover and cook on low for 5 hours or on high for 3 hours. The pudding will bubble and the rice will be very soft. Turn the cooker off and let the pudding sit for 30 minutes before serving. 

Serve in individual bowls, can top with cut up fruit.

TAMALE CAKES

 

• 1 ¹⁄₂ cups corn sweet frozen
• ¹⁄₂ cup butter softened
• 3 tablespoons granulated sugar
• ¹⁄₈ teaspoon salt
• ¹⁄₂ cup corn flour 
• 2 tablespoons all-purpose flour  
  

Preheat oven to 400°F
Let thaw corn slightly (still very cold but a little frozen)
Coarsely puree  corn in a food processor.
Combine pureed corn with softened butter, sugar and salt.
Blend well with electric mixer until smooth.
Add masa and flour and blend well.

Measure 1/2 cup portions and form into 3-inch patties.
Place on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
Carefully flip cakes.
Bake for an additional 5 to 7 minutes or until other side is browned.

Top with salsa and sour cream to taste.
I like to add fajita chicken  and cheese also
My vegetarian daughter adds cheese, salsa, taco sauce and lettuce.  

no bake cheese cake

“Graham Cracker” Crust

    4 tablespoons melted butter (*for dairy free see note below)
    2 tablespoons honey
    1 1/2 cups almond flour, firmly packed
    1/2 teaspoon sea salt
    1 teaspoon cinnamon

Cheesecake Filling

    2 (8 ounce) packages cream cheese
    1 cup sugar

Pumpkin Filling

    2 eggs
    15 ounces pumpkin pie mix
    1 teaspoon pumpkin pie spice
    2 1/2 ounces evaporated milk

In another mixing bowl, beat cream cheese and sugar. Spread over crust.
In another mixing bowl, beat 2 eggs. Add pie mix, pumpkin pie spice, and milk; pour over crust.
Combine sugar, flour, cinnamon, and reserved crumb mixture; sprinkle over pumpkin layer.
Bake 350° 45 minute or until golden brown.
Cool for 1 hour.
Refrigerate 2 hours or until chilled before cutting.

White Chocolate Peanut Butter melts

I found a recipe on Pinterest for Chocolate Peanut Butter melt aways.  I can't find in now but remember that it was 1/2 semi-sweet chocolate chips 1/2 peanut better and a teaspoon of coconut oil.


So when I was craving them I first look on my piniterst for the recipe and didn't find oh well I'll my luck. They where great.  I was craving them but when I started to make them I found that all I had on hand was white chocolate chips! AND guess what they taste like reeses pieces!

I also have tired almond butter too. Almost like a almond joy!! 

I just made Mustard in the MICROWAVE!

Don't worry it does makes more

 then that!

• 1/2 cup water
• 8 tablespoons dry ground mustard

  
  

  
  

  
  

• 4 tablespoons apple cider vinegar
• 2 teaspoons light brown sugar (optional)
• 1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)
• 1/2 teaspoon sea salt
• 1/4 teaspoon turmeric
• Pinch of garlic powder
• Pinch of paprika
 

 

 

Stove top method:

Combine all ingredients in a small sauce pan.  Whisk to combine. Heat until boiling.  Simmer on low for 10 minutes string  frequently. Once  sauce has reduced to the thickness you would like it remove from heat.  Pour into bottle or jar . Can be  stored   in fridge for up to a month.

 For a more mellow mustard, allow to sit for a few days to become less hot.

            
To microwave: 
 In a bowl whisk to combine. Place into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

Strawberry Smoothie Summer Oats

 1/4 cup uncooked old fashioned oats
1/3 cup almond milk
2 tablespoons vanilla favored yogurt
2 teaspoons maple syrup
1/4 cup strawberries  puree *

Directions
 In a half pint jar, add oats, milk, yogurt,  and maple syrup. Put lid on jar.
 Shake until well until combined.
 Add your strawberry puree and stir until mixed throughout. Refrigerate overnight or up to 2 days. Eat chilled.

*Strawberry puree I made because I had some teeth pulled. That way I had some for for a quick smoothie to drink. I put some fresh strawberries  in blender.  Then ran them threw a strainer to remove seeds (you don't have too ) I frozen the puree for even quicker smoothie!