{delightful} Gluten Free Chocolate Candy Bites

Today's recipe is a little something sweet. Who doesn't like a good chocolate candy recipe?



I know these will be gone at my house in less then 30 minutes. Enjoy! This is a great recipe to get your kids involved in. My kids love taking turns stirring...and sampling along the way of course.

Gluten Free Chocolate Candy Bites

by amy twomey

ingredients

3 packages of gluten free German Chocolate

6 c. big marshmallow's

2 c. crushed up pecans

1 T. cream

Using a double broiler melt the chocolate and marshmallow's until smooth. Add pecans and cream. Stir well. Remove from heat and begin dropping spoon size drops onto a sheet of wax paper.

Let cool and harden. I put mine in freezer to speed up process!

{companions} Stuffed Hummus Jalapenos

Sinfully good...roasted Jalapenos. Typically I make them stuffed with cream cheese and wrapped in bacon but today I decided to try something new. They are infused with sizzling goodness. I use the oven *see below, or if I am in a huge hurry I will broil them, watching them very carefully and flipping them along the way.


Stuffed Hummus Jalapenos
by amy twomey


ingredients

12 jalapenos
1 container of hummus or homemade hummus even better
Queso Fresco Mexican cheese


Preheat oven to 400 degrees. Remove inner seeds and wash well. Stuff each jalapeno half with hummus. Cut strips of Queso Fresco Mexican cheese and put one slice in center of each jalapeno. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

* I also stuff with whipping cream cheese and shredded cheddar cheese with bacon wrapped around the jalapeno for another time. Both are different and each mouth-watering-good!

{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup

This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.


Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup
by amy twomey

ingredients
1 large bag of big organic potatoes, whatever is available, skinned and chopped big
2 cups cream
1 yellow onion(optional)
1 tsp gf Worcestershire sauce
4 cloves garlic
salt and pepper to taste
celery seed
celery salt
cayenne pepper
nutmeg
shredded cheddar cheese
1 cup sour cream
2 small packages of gluten free sausages, grilled
green onion(optional)

Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.

Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.

Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.

Set out shredded cheddar cheese in a bowl for topping.

Add grilled sausage to the pot at the last minute and let cook for a few more minutes.
May also dice green onion as a topping(optional).

{the dish} grilled veggies+ baked eggplant over pasta

There is nothing better in the world then grilled veggies + baked eggplant over Quinoa pasta! Talk about fresh, and crunchy, and perfectly delicious. This is a great meal for a busy night. It is so pretty it will even win over dinner guests. The wonderful thing about Quinoa pasta is that it is gluten free and my family can not tell the difference from regular pasta. A win/win at our house!

cut up your veggies of choice. I recommend cutting the squash up a tad more then what I photographed so that they will cook through equally in comparison to the other veggies. I had to burn a few asparagus pieces to get the squash cooked well. Had I cut the pieces smaller it would have been perfecto!


grilled veggies
by amy twomey

anything you have in the fridge or love together. There is no right amount here either! I just cut up as much as I can so that I am sure to have enough to fill the grill wok + have leftovers.

last night I used: butternut squash, asparagus and brussels sprouts


I stumbled across something recently at ikea that has changed my life :: the grill wok!
Buy one, you will thank me later. I heat grill on medium heat and cover it and shaking wok regularly. *remember to use oven mitts as handle gets HOT.


baked eggplant
by amy twomey

This is a recipe my mom made all throughout my childhood that I love. I make all the time and again this makes wonderful leftovers....so make as much as you can.

wash eggplant well and cut up in thin circles placing them on a baking sheet while heating your over to BROIL :: lo.

Add pre-jarred basil pesto on top of each slice.

Add fresh Parmesan cheese to the top of each circle. Broil until cheese begins to brown then change to bake :: 200 and continue cooking until tender. Add salt to taste.

Now :: cook your Quinoa pasta (we use 2 boxes of the Andean Dream brand for a family of 5). Stir constantly with a dash of olive oil while cooking so that the pasta does not stick. Drain and serve a pile of grilled veggies and baked eggplant on top. Seriously great! Let me know if your family loved it as much as ours does!

{the dish} mushroom's a la gluten free spaghetti

photo by amy twomey

mushroom's a la gluten free spaghetti by amy twomey

1 package of De Boles corn spaghetti style pasta, prepare according to package

mushroom & spinach sauce

1 package of mushrooms, cuts and sliced

2 T. olive oil

1 T. butter

salt and pepper to taste

2 c. fresh spinach

2 T. white wine

1/4 t. cayenne pepper

1/8 c. heavy cream

3 T. fresh grated Parmesan cheese

saute mushrooms in olive oil until browned, adding butter, stirring constantly on high heat. Add salt and pepper while stirring. Add the spinach and stirring. Add the white wine and turn down to medium heat. Add the cayenne pepper and stir well. Remove from heat and add cream and Parmesan cheese.

serve over spaghetti noodles with a pinch of Parmesan cheese on top.