Foodie at heart ❤️️ Pizza and Rice crispy treats

March 15, 2017

I've been making these pizza strips, out of tortillas. they are so good



They are pretty simple to make but I'll list my recipe, there will be an allergy free recipe and a non allergy free recipe for those of you who don't have food allergies.

Supplies: (Allergy free recipe)
- Mission Gluten Free Tortillas (or any kind of gluten free wraps or tortillas)
- Gluten Free Pizza Sauce, I use Francesco Rinaldi
- Dairy Free Cheese, I use Daiya mozzarella style shreds
- Pepperoni (of your choice), I use turkey pepperoni

Steps
1. I get all of the supplies out of course, then get any sized pan that you want turn it on low.
2. It's your choice if you want to cut your tortilla in strips but I cut it in 6 strips but I ate two, so I have 4 strips I put it in the pan for a few seconds just so it can start to brown.
3. Next I take it out, then start to put my toppings on.
4. I then put it on a pan, put it in the oven for 7 minutes.
5. and you're done :)

Supplies: (Non Allergy free recipe)
- You can use any tortillas that you have, unless you prefer a different kind like Wheat or Grain Tortillas
- Any pizza sauce that you have will work also
- You can use any kind of Cheddar or Mozzarella shreds
- And you can use Beef or Turkey pepperoni

March 30, 2017

We made Homemade Rice Crispy Treats they are soooo yummy!!

Merry Christmas and Happy New Year

I'm supper behind, sorry guys school just started yesterday, and I've been very busy over break.


12/25/16

Merry Christmas Everyone!!

my very first Polaroid picture :) 

the rest of my Christmas shopping 

so yummy :)

12/31/16

Happy New Year!!! Hello 2017!

2016 Best nine :) #2016bestnine 

we make pizza and mini corn dog bites from scratch every year, it is so much fun! 

Updates!!

I Am sooooooooooooo sorry, life has gotten in the way along with school. i'll try to blog more (like on the weekends).

the book fair was 10/4/16
i always loved the book fair :)

10/2/16

Yesterday's errand day!
Some how I always get extra

9/28/16

~La vie est belle ~
(life is beautiful)

9/5/16

The rest of school shopping 😊. I had so much fun today !

9/3/16

  

Yesterday's errands, I'm so happy because I finally got the shoes I wanted and my old Hollywood books 😍. Today it took us 6 hours our errand days usually take up 8 hours.

8/16/16

Yesterday's mini muffin throw down for school lunches and breakfast

Tomorrow is the first day of school 😢 I'm so not ready

8/10/16

Yesterday's dinner was amazingggg

8/3/16  Today's shopping trip

8/5/16  Day 1 of back to school shopping and a part of#ohiotaxfreeweekend 
Most of the stuff is from ALDI USA, I'm Obsessed with my lunch boxes 💕.
Thanks mom for you and all your sacrificing

8/6/16 Day 2 of back to school shopping. It didn't go as planned but its still great. 

UPDATES!!!!! ~ 6/17/16 - 6/18/19- 6/19/16- 6/20/16

Friday 17, 2016

On Friday me and my mother went to my grandmothers house for the weekend, and we went to the store and i got all of my favorite snacks!! and we took out the grill for the cookout on Saturday.  we made ribs, hot dogs , pork cops, polish boys, french fries , backed beans, cole slaw and i think that was it.

Saturday 18,2016 

We had the cook out it was a very small cook out, we invited my grandfather, my aunt and my grandmothers friend. and a monarch butter fly landed on my grandmothers bush but as soon as i got my phone it flew away :(, and we saw two bunnies in her yard. here are the pictures of the food from yesterday.      

 

 

Sunday 19, 2016 

      today is my grandmothers birthday, we washed our cars it was fun. we went home and watch the game, i cant believe we won!!!! 

        

 

Monday 20,2016 

              

Here is today's breakfast. i had instant oatmeal and a gf bagel omg i love those bagels. :)


Those are all of the updates for now :) 

Gluten Free recipes ~Breakfast & Dinner

Mixed Berry Smoothie

Ingredients

• 1 frozen banana
• ½ cup mixed berries
• 1 cup almond milk
• 1, 4-oz. container of Annie’s Organic Whole Milk Berry Patch yogurt

Instructions

1. Combine all ingredients in blender.
2. Blend until smooth.
3. Serve & enjoy! 

http://www.annies.com/recipes/mixed-berry-smoothie

Turnip The Beet Vegan Mac & Cheese

Ingredients

• 1 box Annie’s Organic Gluten Free Vegan Elbows & Creamy Sauce
• 1 fresh beet, chopped
• 2 large carrots or turnips, chopped
• 1/2 whole white onion, thinly sliced
• 1 apple, thinly sliced
• 2 tablespoons hemp seeds
• 1 tablespoon olive oil

Instructions

1. Roast chopped beets & turnips (or carrots) at 400ºF for 35 minutes.
2. Sauté thinly sliced onions & apples in olive oil until soft (8-10 minutes).
3. Prepare Organic Vegan Elbows according to box instructions. Top with prepared produce and hemp seeds & serve.
4. Enjoy!

http://www.annies.com/recipes/turnip-thebeet-vegan-mac-cheese 

Cinnamon Rolls Topped with Yogurt & Berries & Bunny Grahams Yogurt Parfait ~Breakfast recipe

Cinnamon Rolls Topped with Yogurt & Berries 

Ingredients

• 1 container Annie’s Cinnamon Rolls with Icing
• 2, 4-oz. container of Annie’s Organic Whole Milk Summer Strawberry yogurt
• 1 cup sliced strawberries

Instructions

1. Bake Annie’s Cinnamon Rolls with Icing according to package instructions.
2. Drizzle each cinnamon roll with Annie’s Organic Whole Milk Summer Strawberry yogurt, adding an additional dollop to the center of the cinnamon roll.
3. Sprinkle sliced strawberries over the top of the cinnamon rolls. 

http://www.annies.com/recipes/cinnamon-rolls-topped-with-yogurt-berries

Bunny Grahams Yogurt Parfait

Ingredients

• 1, 4-oz. container of Annie’s Organic Whole Milk Summer Strawberry Yogurt
• 1/3 cup Annie’s Friends Bunny Grahams
• ½ cup sliced strawberries

Instructions

1. Layer a jar with ½ the container of Annie’s Organic Whole Milk Summer Strawberry Yogurt.
2. Add half the Annie’s Friends Bunny Grahams.
3. Add half the sliced strawberries.
4. Repeat steps 1-3 with remaining ingredients. 

http://www.annies.com/recipes/bunny-graham-friends-yogurt-parfait

Broccoli Pesto Mac and Cheese ~ Dinner recipes

Broccoli Pesto Mac and Cheese

Ingredients

• 4 cups broccoli florets (reserve 2 cups for the pesto below)
• 1 (5.5 ounce) box Annie’s Four Cheese Macaroni & Cheese
• ½ cup unsweetened almond milk, or regular milk
• 2 tablespoons unsalted butter
• 3 tablespoons pepitas (or pine nuts)
• 1 handful fresh basil
• 1 clove garlic
• 2 to 3 tablespoons fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1 pinch sea salt
• 1 pinch freshly ground black pepper

optional toppings:

• handful of toasted pepitas or pine nuts
• pinch of red pepper flakes
• sprinkle of chives

Instructions

1. Prepare a large saucepan of salted boiling water and a large bowl of ice water.
2. Drop all four cups of broccoli florets into the boiling water and blanch for 30 seconds to 1 minute, until slightly tender but still vibrant green. Remove and immediately immerse into the ice water for 1 minute, then drain.
3. Make the pesto: In a food processor, combine 2 cups of the blanched broccoli with the pepitas, basil, and garlic. Pulse until combined. Add the lemon juice and a few generous pinches of salt and pepper and pulse again. With the blade running, add the olive oil until the pesto becomes smooth. Taste and adjust seasonings. Set aside.
4. Rinse the saucepan you used for the broccoli, fill it with fresh water, and bring to a boil.
5. Add the pasta and cook 8 to 10 minutes, or until al dente, stirring occasionally. Drain the pasta in a colander.
6. While the pasta is draining, add the milk and butter to the warm saucepan. Sprinkle the cheese over the milk and stir to combine.
7. Add the cooked pasta to the saucepan and stir well.
8. Stir in the remaining 2 cups of blanched broccoli florets until the broccoli is warmed through.
9. Stir in a few scoops of pesto. Serve with extra pesto and optional toppings on the side.
10. Store extra pesto in the fridge for 2 to 3 days.

Tip: for a lighter pesto, sub half the olive oil with vegetable broth. 

Credits:http://www.annies.com/recipes/broccoli-pesto-mac-and-cheese

EASY TO MAKE BREAKFAST SANDWICHES

*Prep Time:  10 min.  *Cook Time: 90 sec.  *Servings:  12 Breakfast Sandwiches

Ingredients:

 

•   1 dozen Eggs
• 12 English Muffins
• 12 Slices of Cheese
• 12 slices of Canadian Bacon
• Salt and Pepper

To begin you will need to preheat the oven to 350 degrees.

 

I don’t know about you, but I love the shape of the eggs in the McMuffin sandwich.  I’ve tried MANY different ways to achieve this, but in the end, the muffin pan method beats them all!

Spray your muffin pan with cooking spray, and place a cracked egg into each compartment.  I really like these 12 muffin pans, but any muffin pan will do.

 

Next season the eggs with a little salt and pepper.

 

Place the eggs into the preheated oven and them cook for 10-15 minutes.  you want them to be solid and white.  NO JIGGLY CLEAR STUFF! 

 

While the eggs are baking you can prep the rest of the ingredients.

Halve the English Muffins.

 

Heat a griddle pan and spray with cooking spray.

Place the English Muffins face down on the pan and cook until toasted and brown.

After that, brown the Canadian bacon on both sides.

by this time the eggs should be done.
Trust me.  The are completely cooked through, even the yolks.

 

Assemble the sandwiches.
Don’t the eggs look so cute!

Put them together and wrap them individually in foil.
From this point you can eat them OR freeze them for later.

To reheat, remove the from the foil and place in the microwave for 90-100 seconds.

Easy to Make Breakfast Sandwiches

Easy to make breakfast sandwiches that can be frozen for a great breakfast everyday of the week.

Author: Mandee Pogue

Cuisine: Breakfast

Serves: 12

Ingredients

• 1 dozen eggs
• 12 English Muffins
• 12 slices of Canadian Bacon
• 12 slices of cheese
• Salt and Pepper

Instructions

1. Preheat the oven to 350 degrees.
2. Spray a muffin pan with cooking spray and place one, cracked, egg into each compartment.
3. Place in preheated oven and bake for 10-15 minutes, until eggs are white and no longer jiggly.
4. In a hot skillet or griddle pan, brown the halved English muffins and brown the Canadian bacon.
5. When the eggs are finished assemble the sandwiches.
6. Eat or wrap individually in foil and freeze.
7. To reheat, remove from foil and cook for 90 seconds in the microwave.

credits to:http://www.madefrompinterest.net/easy-to-make-breakfast-sandwiches/