WHAT WE'RE BAKING? NUTELLA HAND PIES

Nutella Hand Pies

pie crust - store bought or handmade
Nutella
2 C powdered sugar
1 T milk or orange juice, more drops if needed

Preheat oven 400°

Roll out the pie crust, cut in 3-5 inch circles using a biscuit cutter, glass or bowl. Rework the unused pie crust and roll it out again, cut. Repeat as necessary. Laying the circles out on a pastry board, spread a teaspoon of Nutella in the middle of each one.
Fold over and press edges with a fork. You might want to consider dabbing the inside edges with water if the crust is dry to allow it to stick more before you fold over and press edges with a fork.
Prick the middle of the pie with the fork for venting.

Arrange pies on a baking pan. Bake for 15-20 minutes or until golden. Remove from the pan and place on a cooling rack or pastry board.

Mix powdered sugar and milk or OJ in a separate bowl. Add more drops of milk or OJ if too thick or more powdered sugar if too thin. Scrape into a Ziploc bag and put into the refrigerator until ready to use.

When the pies are completely cool, cut one small corner off the Ziploc bag and squeeze out onto the pies.

WHAT WE'RE BAKING? APRICOT HAND PIES

Sure to be a crowd pleaser. You might have to hide a few for yourself.

Apricot Hand Pies

pie crust - store bought or handmade
1 cooked apricot per pie
cream cheese, softened
brown sugar
2 C powdered sugar
1 T milk, more drops if needed

Preheat oven 400°

Roll out the pie crust, cut in 4-5 inch circles using a biscuit cutter or bowl. Rework the unused pie crust and roll it out again, cut. Repeat as necessary. Laying the circles out on a pastry board, spread a teaspoon of cream cheese in the middle of each one. Top with 2 halves of cooked apricot. Sprinkle with 1 teaspoon of brown sugar.

Fold over and press edges with a fork. You might want to consider dabbing the inside edges with water if the crust is dry to allow it to stick more before you fold over and press edges with a fork.
Prick the middle of the pie with the fork for venting.

Arrange pies on a baking pan. Bake for 15-20 minutes or until golden. Remove from the pan and place on a cooling rack or pastry board.

Mix powdered sugar and milk in a separate bowl. Add more drops of milk if too thick or more powdered sugar if too thin. Scrape into a Ziploc bag and put into the refrigerator until                                                                                     ready to use.

When the pies are completely cool, cut one small corner off the Ziploc bag and squeeze out onto the pies.

WHAT IS OIL PULLING & HOW DO I DO IT? Optional with essential oils

Oil pulling has made it's way back into mainstream and is at an all time high. You can google oil pulling and see all the benefits that people including doctors like Dr. Axe claim and I too am a believer. I claim that it:

• Whitens my teeth.
• Has actually made some of my cavities disappear according to my dentist when I went in to get some filled!
• Strengthen my jaw so much that I no longer have any horrible symptoms of TMJ.
• Clears my sinuses.
• No more bad breath.
• No more tonsil stones.
• Strengthens my enamel and gums. My receding gum lines have stopped! 

Tooth brushing is relatively new. Did you know that it's only been around for less than 100 years?! Crazy, right? If you do a historical search for oil pulling, you'll find that traditionally it was a Native American and Ayurveda (South Asia/India) holistic practice. 

Most dentists I've encountered and hear about do not like this practice as it generally can take money away from them. You do the practice of oil pulling, it heals your teeth and gums and you don't see the dentist except for your bi-annual check ups. Yeah, not a good combo for dentists. But for you, it can be a major money and headache saver. 

You can research all the mechanical actions and medical jargon of how and why but I like to just boil it down.

1. Pick an oil. My favorite is coconut oil. Choices: Coconut, Sesame, Olive.
2. Choose the amount. 1 teaspoon to 1 tablespoon is perfect. I prefer around 1/2 tablespoon.
3. Optional: Add 1-2 drops of essential oil. (Buy pure EOs at link in the right column of this page.)
• Clove essential oil - heals wounds, relieves toothaches, banishes bad breath, pain reliever, boosts immune system, reduces gum disease, anti-inflammatory, etc.
• Cinnamon essential oil - anti-bacterial, anti-fungal, anti-microbial, astringent, anti-clotting, decreases inflammation, etc.
• Orange essential oil - anti-inflammatory, anti-depressant, anti-septic, kills bacteria, fights infection, etc.
• Lemon essential oil - astringent, detoxifying, antiseptic, disinfectant, anti-fungal, banishes bad breath, thirst quencher, kills bacteria, etc.
• Lime essential oil - immune booster, fights colds/flu/sinusitis/sore throat, kills bacteria, promotes oral health, etc.
• Peppermint essential oil - anti-microbial, freshens breath, promotes healthy sinuses, allergy reducer, etc.
• Basil essential oil - anti-bacterial, fights infection, anti-inflammatory, anti-virus, anti-fungal, fights colds/flu, etc.
• Black Pepper essential oil - anti-bacterial, anti-viral, etc.
• Cilantro/Coriander essential oil - anti-fungal, anti-bacterial, etc.
• Thyme essential oil - anti-septic, anti-bacterial, expectorant, kills infection, treats respiratory conditions, cures bad breath, promotes teeth from decay, etc.
• Oregano essential oil - relieves colds/flu/sinuses, kills parasites, eases infections, heals cold sores, etc.
4. Put in your mouth and swish. Set the timer for 20 minutes, no more, no less. 
• Do this while you take a shower, check your email, play a video game, prep for the day, read a book or study. It will fly by when you're preoccupied. 
5. Do not spit this down the drain or swallow it, rather spit it in the trash. Remember that it can solidify in the pipes and you don't want to swallow all the bad things it's been pulling from your mouth, sinuses, throat, gums, etc. 
6. Do this 3-5x a week. 

WHAT WE'RE CLEANING? MICROFIBER COUCH WITH NORWEX ENVIRO CLOTH & WATER

Anyone have a microfiber couch? You know how dirty they get. I used an enviro cloth and hot water. Just rub one direction, back and forth and viola! You'll be grossed out at how dirty your water gets!
Yep, that's it!
                                         BEFORE                                                 AFTER

WHAT WE'RE MAKING? A MOTHER SCOBY FOR KOMBUCHA TEA

Using 1 C of kombucha tea either from your own batch, from a friend or you can even use store bought in the refrigerator section, allow it to come to room temperature if it was refrigerated.

Pour it into a glass jar(s) of your choosing. Whatever the size of the width of the jar, is the size your scoby will become.

Cover with a thin cheese cloth or paper towel and secure it with a rubber band. Your kombucha needs to breathe for the yeast to form the scoby. If it can't breathe, it will die and no mother scoby will form.

Allow this to sit at room temperature undisturbed for a minimum of 14 days. It will form layers. The longer it sits, the bigger it grows.

Check out my other links of sharing your scoby and how to brew more.

WHAT WE'RE MAKING? NEW KOMBUCHA BATCHES & SHARING MOTHER SCOBYs

To brew 1 gallon:  Using a large glass jar & Mother scoby (the yeast film layers on top of the tea), carefully pour out all of the kombucha into a mason jar(s) accept leave approx. 2 cups in the jar of kombucha, this is called starter tea.

 

Feel free to filter the kombucha that you poured out. Put the mason jar(s) in the fridge to prevent continued fermentation. Of course you can flavor it with fruit juices, almond or other flavorings if you wish.

Brew 1 gallon of black, white or green tea (not herbal tea). While still hot add 1 1/3 C sugar or honey or brown sugar. Stir until dissolved completely. Allow to sit until it's at room temperature. If it's too hot, it could kill the yeast/scoby.

Now in the jar with the mother scoby, add the sweetened tea slowly. Allow to sit undisturbed for 7-21 days, tasting with a straw each day after 7 days until it's to your "brewed" taste.

 

And then start the process over again. With every batch of kombucha tea you brew a new scoby will form. you can just leave the scobys together or separate them and give one to friend. The older your scoby gets, the darker and thicker it will become. Your scoby will last for years if properly taken care of. You can also carefully peel the mother scoby in half or in thirds, place carefully flat in a gallon Ziploc bag with 1 C room temp kombucha to share with a friend. The scoby and kombucha because of the yeast need to breathe so your friend(s) will need to carefully use their own jar to start brewing with their new mother scoby within 12 hours of the scoby being sealed in the Ziploc.

 

Your scoby may get air bubbles or "strings" or brown things, that's all ok. If it ever forms mold, throw it out!

 

If your original scoby was small like from a wide mouth mason jar, it may float sideways or others. That's ok too!

WHAT WE'RE COOKING? HOLIDAY PLUM TRIFLE - gluten free sugar free diabetic friendly

2 T honey
3 lbs stone fruit (plums, peaches, nectarines, etc.), halved and pitted, coarsely chopped
1 recipe GF Angel Food cake (recipe below), cut into 1" thick slices
2 T fresh thyme leaves, chopped
16 oz plain or vanilla Greek yogurt
1 T orange liqueur

In a skillet over medium high heat, cook plums, honey and 1 T very hot water for 8-10 minutes.

Remove from heat. Cool. Toss thyme in and mix in orange liqueur.

Layer half the cake pieces in glass trifle dish. Top with half the fruit and half the yogurt. Repeat with remaining ingredients, reserving 1/4 C fruit mixture for top of trifle. Keep refrigerated and serve within 1 day of assembly.


Gluten Free Angel Food Cake
In a standing mixer, beat 1 1/2 C egg whites (at room temperature for 30 minutes) with 1 1/2 t cream of tartar, 3/4 t salt and 3/4 t vanilla until soft peaks form.

In another bowl, mix 3/4 C xylitol, 1/4 C arrowroot or cornstarch & 3/4 C GF flour (I prefer Namaste or Cup4Cup).

When the egg whites are at the soft peaks stage add 1/2 C xylitol, 2 T at a time.

Beat until stiff peaks form.
Fold in flour mixture 1/2 C at a time.

Grease a 10" tube pan. Spoon in mixture. Place on lowest oven rack in a preheated oven 350° and cook for 45-50 minutes, or until done. Remove from oven and invert pan on a plate. Allow to cool for 1 hour. Carefully with a knife, slip around the edges and remove from pan.

WHAT WE'RE COOKING? SPINACH ARTICHOKE DIP - slow cooker method - gluten free low carb diabetic friendly

10 oz fresh baby spinach, chopped
14 oz canned artichoke hearts, chopped
1/2 C sour cream
1/2 C mayonnaise
1/2 C finely diced onion
1 clove minced garlic
1 C mozzarella cheese, shredded
1/4 C grated Parmesan cheese
1/4 t garlic salt
1/4 C milk
8 oz cream cheese, cubed
salt and pepper, to taste

Spray slow cooker with non stick spray. In a bowl, mix spinach, artichoke, sour cream, mayo, onion, garlic, mozzarella, Parmesan, garlic salt and milk. Add salt and pepper. Dump into your slow cooker. Place cubed cream cheese on top of mixture, spread out as evenly as you can. Cook on high for 2 - 2.5 hours or until cooked through and cream cheese is melted. Stir. Keep on warm setting until eaten. Serve with crackers, bread or vegetables.

WHAT WE'RE COOKING? BRUSSEL SPROUT SALAD with warm bacon dressing - Thanksgiving Christmas Gluten Free Low Carb Diabetic Friendly

Makes 4-6 servings

1 lb brussels sprouts, trimmed, thinly sliced with food processor, knife or Mandoline
6 slices bacon
1/2 C slivered almonds
1/2 C dried cranberries
1/3 C coarsely grated Parmesan
salt & pepper, to taste

2 T bacon grease from pan drippings
1 T olive oil
2 T fresh squeezed lemon juice
1 T Dijon mustard
2 T red wine vinegar
2 t maple syrup or a low carb syrup

Place shredded brussels sprouts in salad bowl. Toast almond in a dry pan over medium high heat until they're fragrant, about 2 minutes. Watch them carefully and stir frequently to prevent burning.

Cook bacon in a hot pan until very crispy. drain on paper towels. Cool. Pour bacon grease into a glass container, measure out 2 T grease and put in glass measuring cup. Add olive oil, lemon juice, mustard, vinegar and syrup. Whisk well.

Cop bacon into thin strips. Put dressing mixture into the same pan you cooked the bacon in and heat until it's bubbling. Pour over brussels sprouts and stir to combine. Gently stir in chopped bacon, toasted almonds, dried cranberries and Parmesan. Season with salt and pepper.

WHAT WE'RE COOKING? GARLIC HERB MUSHROOMS - slow cooker method - gluten free low carb diabetic friendly

24 oz mushrooms
4 cloves minced garlic
1/2 t dried basil
1/2 t dried oregano
1/4 t dried thyme
2 bay leaves
1 C GF vegetable broth
salt & pepper, to taste
1/4 C half and half
2 T unsalted butter
2 T chopped fresh parsley

Place mushrooms, garlic, basil, oregano, thyme, and bay leaves in a 3 qt slow cooker. Stir in vegetable broth, salt and pepper. Cover and cook on low for 3-4 hours or high for 1-2, or until browned and tender. Stir in half and half & butter during the last 15-20 minutes of cooking time. Serve immediately, garnished with parsley.