Gluten Free Almond Joys (no chemicals)

CORN SYRUP; SEMI-SWEET CHOCOLATE ( CHOCOLATE; SUGAR; COCOA; MILK FAT; COCOA BUTTER; SOY LECITHIN; PGPR, EMULSIFIER) ; COCONUT; SUGAR; SALT; NATURAL & ARTIFICIAL FLAVOR; HYDROLYZED MILK PROTEIN; SODIUM METABISULFITE, TO MAINTAIN FRESHNESS; SULFUR DIOXIDE, TO MAINTAIN FRESHNESS; CARAMEL COLOR; MILK   That's what is in a Mounds Candy Bar you buy at the store.  This is all you need for the home made Mounds: 6 ounces of coconut flakes (about 1 1/2 packages) 1 can of sweetened condensed milk  (4.9 oz) 2-3 teaspoons of coconut oil as needed 1 bag of dark chocolate chips (7.5 oz) 1/2 bag of semi sweet chips (3.5 oz) sea salt if desired To start put your coconut in a medium bowl and add the sweetened condensed milk.  Combine.  Using two teaspoons place coconut on a cookie sheet.  These will not be bite sized - they are honestly enough for a person to have one as a complete "pick up and walk around dessert".  Make them smaller if you want.  Once these are put on the cookie sheet, freeze for about 1 hour.  No need to cover.    Place your chocolates in a double boiler along with the coconut oil a teaspoon at a time to keep it shiny and smooth as you use it to cover y our coconut bites.  As your chocolate melts, take the coconut out of the freezer (and with moist/clean hands) roll the coconut into balls.  Roll in chocolate and top with an almond.  I did not buy salted almonds.  But feel free to sprinkle a little sea salt on top if you so choose, it will give a little extra flavor.

This recipe will make about 30 good sized "bars", not bites.  When they begin to harden feel free to put them in the freezer and keep them there until ready to serve.  These were even great days later and they will not freeze completely.  I'm not certain how long you can keep them in the freezer because they don't last more than a weekend in THIS HOUSE!
 

Now, you are bound to have some chocolate left over and (let me school you a little) it is a sin to let it go to waste.  I just scrape it out on some wax paper, toss some almonds on top, sprinkle with sea salt and enjoy! 
I'm not certain there are even calories in this little extra....just sayin

Gluten Free Veggies in Olive Oil

So, we love to grill.  Wait....I love to grill and my husband and kids like to eat what I grill.  Period.  Grilling should be relaxing.  It should be a time where you have family and friends over for some great fun and fellowship and if you are going back and forth between the grill and the kitchen you can't enjoy everyone.  THIS RECIPE will make your cookout a breeze.  Promise. 

For feeding 6 people you will need:
1 squash
1 zucchini
2 roma tomatoes (they are closer to the size of your veggies)
2 medium potatoes
1 small onion
1 pint of mushrooms if you want (my family hates mushrooms)
3 Tablespoons of olive oil
Salt and Pepper to taste
1/2 cup cheese of your choice (I used a pepper Jack)

Preheat oven to 350 degrees.  Using your mandolin or knife, take your washed veggies and slice all vegetables the same thickness.  Insert veggies, dribble with oil.  Salt and pepper to taste.  Cover.  Cook for 30 minutes while your meat is grilling.  When you can poke the potatoes with a fork, and they are tender, turn the oven off.  Put cheese on top, leave uncovered and shut the oven door.  Your cheese will melt and the veggies will stay warm until it is ready to serve.  This is a simple yet colorful accompaniment to your grilled meat.

 

 

 Now it's time for the s'mores, music, and love!

 

 

 

 

Chili and Gluten Free Cornbread Waffles

 

 I live in Texas and there is a reason we have chili cook-offs...no one has the same recipe and we all think ours is the best.  Sadly, I KNOW mine is the best so I don't even enter it in cook offs any more. (it's just not fair)  Since this is meant to be a quick and easy chili and waffles recipe, I have given you a quick and easy chili I make when in a hurry and am not going to it cook all day.  I will post my award winning recipe at a later date.  And to be perfectly honest and not sarcastic, our chili recipe that cooks all day has won 4 blue ribbons in 5 chili cook-offs. THIS IS NOT THAT RECIPE but here is what you need:

• 1 medium jalapeno pepper diced (more if you like a hotter chili)
• 1 pound of lean ground beef
• 2 t. olive oil
• 1 medium onion chopped (purple are great)
• 1 large green bell pepper chopped
• 1 T. chili powder
• 1 t. each of salt and pepper
• 1- 14 oz. can diced tomatoes
• ¼ cup tomato paste
• 1 can pinto not drained
•  red kidney beans not drained
• 1 cup water

  Cook beef over medium heat, drain, place in a medium pot and coat with salt, pepper and chili powder.  Heat oil and add onion, pepper and jalapeno to oil and cook  until tender on a medium heat.  Add to cooked beef and spices, along with remaining ingredients. Bring to a boil, cover, reduce, and simmer for 30 minutes. Serve over waffles.



This is the GF cornbread I use and we really like it.  If you want to make your chili EXTRA  hot by adding more jalapenos, this is a great mix to use because it is very sweet. 



 

                                                                  Spray your waffle iron and place batter inside until ready

 

We top ours with cheese and serve.  (some family members even top with sour cream) 

 

If you REALLY REALLY want to be quick and easy, pick up some chili from Wendy's on your way home and make the waffles. 

 

This is such a great, filling recipe and fun for the kids to help

make if you have little ones at home