It's a Bird, It's a plane, it's SUPER boy!

This morning my 3 year old walked up to me with a placemat the rolls up and ties around his neck as a "cape", so what did I do?? I went and made him a real cape of course. Being as that I lost my job a few weeks ago I have extra time to do these things for my kiddos and I LOVE it! I had some Riley Blake fat quarters laying around that I purchased because I loved and never had time to use. Then for the pattern I just kinda winged it. I even made my own bias tape without any directions, other than what my bestie had described to me a while back. So here is the end result!

My first time at applique, and while it is not perfect I think it turned out ok.

Here it is showing the back side too, so it is reversible!!


And after all that I had to bribe the boy to put it on, he decided he doesn't like the Orange "J" goof ball. I am sure he will want to wear it soon though, he is fickle like that.

Gluten Free Friday - Mixed Berry Crisp

I decided this week I would do a gluten free dessert because hey, who doesn't like a good treat once in awhile. My mom used to make us Apple Crisp and Blackberry Crisp all the time growing up and I enjoy making it for my kids too.

Mixed Berry Crisp

(Picture coming soon, it's in the oven)

Ingredients

Topping:

2 cups Gluten Free Rolled Oats

1/4 cup brown sugar

1/2 stick of butter

1 TBS cinnamon

Filling

4-5 cups frozen mixed berries, I used a combo of raspberries, blueberries and marion berries from Costco

2 TBS gluten free all purpose flour

1/4 cup sugar (optional)

Combine the topping ingredients in a bowl cutting in the butter until it is in very small chunks.

Mix berries with flour and sugar and pour into baking dish. I used a deep round dish for mine. Cover with topping and bake at 350 degrees for 30-40 minutes or until golden brown.

Enjoy!

I now invite you to link up one of your families favorite gluten free recipes. And please remember to use my button on the bottom of your post so that others can link up as well.

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Gluten Free Friday - Enchilada Stack

A common food we eat here at our house is Chicken Enchiladas, but when I went gluten free flour tortillas were out of the question. I decided to come up with another way to enjoy one of my favorite foods.

Enchilada Stack

Ingredients

2 cups shredded chicken breast (cooked of course)

1 boxes Pacific Natural Foods Cream of Mushroom Soup (2 pictured only 1 used)

1 jar diced green chilis (not pictured)

1/2 cup sour cream

3 cups crushed Mission Tortilla Chips

2 cups shredded cheddar cheese (not pictured)

Combine chicken, mushroom soup, green chilis and sour cream in a mixing bowl. Put one layer of crushed chips in the bottom of a deep pie plate or 9X9 pan, cover with chicken mixture and layer of cheddar cheese. Continue layering in this manner until all of your ingredients are used. I try to do 3 layers.




Bake at 350 for 35 to 45 minutes or until golden brown and bubbly.

Enjoy!

I now invite you to link up one of your families favorite gluten free recipes. And please remember to use my button on the bottom of your post so that others can link up as well.

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Momma Said Monday - Clean Your Microwave

This weeks tip:

How to Clean Your Microwave in Under 10 Minutes

I will be the first to admit I am not the best housekeeper and I did not inherit the love of cleaning from my mom, maybe because she loved it so she just did it. But when I moved out of the house at a young 19, she taught me tons of stuff about cleaning and many many shortcuts. One of my favorites is how to clean the microwave without it taking hours of chipping and scrapping.

First fill a bowl with 1 part vinegar and 2 parts water. Place bowl in the microwave for 3 minutes on high. Remove microwave tray and any other not permanent parts and wipe clean. Continue to wipe clean the inside of the microwave with ease. If there is anything giving you trouble, which happens rarely, just put the bowl back in for another three minutes to loosen things up again!

So do you have any cleaning tips? Grab my button and link away!

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Gluten Free Friday - Chicken Noodle Soup

Another one of my all time favorite foods is good ole' chicken noodle soup, so I came up with a gluten free version that I LOVE.

Chicken Noodle Soup

Ingredients

4 chicken breast chopped into small pieces and cooked throughly.

2 boxes Pacific Natural Foods Organic Chicken Broth

4 carrots

4 celery stalks

1 large onion

3 cups broccoli chopped

4 cloves garlic minced

1 box Ancient Harvest Quinoa Organic Gluten Free Pasta Elbows

salt and peper to taste

Chop up all the fresh vegetables and place in stalk pot and saute with olive oil. Once tender add chicken brother and bring to a boil. Add Pasta and boil for an additional 9 minutes. When there is 4 mins left of boiling time add chicken to heat through. We sometimes add frozen peas at the very end to cool it down for eating and they are tasty too!

Enjoy!

I now invite you to link up one of your families favorite gluten free recipes. And please remember to use my button on the bottom of your post so that others can link up as well.

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