Cupcakes are always a fun treat for you little ones and you! It’s easy to make then gluten and casein free with a Betty Crocker gluten-free cake mix, plus your own frosting!
I use the cake mix, substituting the butter with Crisco. I make 12 cupcakes instead of the suggested 18. For my frosting recipe I use:
2 cups powdered sugar
1/3 cup Crisco
1 tsp vanilla
2 Tbsp rice milk (you can use soy or almond milk)
1/8 tsp salt
I add food coloring for a fun touch!
Just mix together to make the frosting light and fluffy!
When cupcakes have cooled, frost and decorate, using sprinkles, marshmallows, or fruit snacks! Get creative! Your child will LOVE these cup cakes! Enjoy!
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When I was young, when asked about my favorite food, my answer was always “potato salad!” Yes, the home-made potato salad was always my favorite part of every family picnic!
Since I’ve become a wife and mom, I’ve loved pleasing my own family by making my own home-made potato salad, and they love it too! I also love making it, when asked to bring a dish to a party or another event.
This summer we’ve already had some fun picnics and parties! I’ve taken my potato salad with us, to picnic at an amusement park. We had a family picnic for Father’s Day, and very recently, we surprised my husband with a big party for his birthday. I doubled the size of my potato salad for that day. And coming up this week is my Mom’s 84th birthday, that we are celebrating with a picnic in a beautiful canyon. Yes, I’ll be making a double-sized potato salad for that too!
I have added my “Summer Picnic Potato Salad” to my recipes, under “Salads.” Happy Summer, everyone!
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My grandson, Gavin, had his first birthday. On the menu was Little Caesar’s Pizza and Birthday Cake. By planning ahead, I didn’t have to feel left out. My daughter, Kayli, made both a regular cake and a Betty Crocker’s Gluten-Free cake for me. I made the frosting using 2 cups powdered sugar, 1/3 cup Spectrum (dairy-free spread), 1/2 tsp vanilla and 2 Tbsp soy milk.
For my pizza, I bought frozen gluten-free personal pizza crusts and used my own toppings – pizza sauce, onion, mushrooms, olives, green pepper, bacon and pepperoni.
The party, the family, and the food was a success!
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I am SO happy to find these Enjoy Life products at my local Walmart! They are located in the gluten-free section, at the end of the baking isle. In the past, I have found the semi-sweet chocolate chips at health food stores. You can find stores near you at their website, using their store locator.
Enjoy Life products are made in a dedicated nut and gluten-free facility, and are also dairy and soy free. They have cookies, snacks, granola and bagels… but my favorite is their chocolate!
I have LOVED using these chocolate chips, since they are dairy-free. I use these chips in my cookies and brownie recipes. They are absolutely delicious! And now I have tried both of these boom CHOCO boom bars – the dark chocolate and the dairy-free milk bar, made with rice milk. I think I may be hooked on chocolate again!
Visit their website for more information, plus a .55 coupon at www.enjoylifefoods.com
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For a healthy alternative to mashed potatoes, and one that doesn’t involve milk and butter, for those who’ve gone casein-free, try mashed cauliflower!
I used two bunches cauliflower, cut into pieces, and steamed them until tender. I then drained the water, added salt and pepper and a little olive oil, and then mashed them. I put some seasoning salt (paprika can be used) for color on top. My family, and especially my six-year-old granddaughter loved them!
For a different spinach salad try this orange one!
I used a package of baby spinach leaves. I peeled and sliced the sections of three oranges into three and added them to the spinach. For the dressing I used 1/3 cup balsamic vinegar, 1/3 cup olive oil and 1/3 cup orange juice. I chilled the salad.
Enjoy these healthy and delicious ideas – we did!
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I’ve always loved my sister Susie’s famous chili. She came up with it several years ago, while finding something that would be healthy, would be filling, and be low fat and low calorie. Now my daughter Kayli has been making it too! It’s simple and quick, and you can use a variety of meats, including lean ground beef, ground turkey or chicken, plus a variety of different beans.
For Kayli’s latest she used:
1 lg can diced tomatoes, blended in blender
1 can red beans
1 can black beans
1 lb lean ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp onion salt
Brown meat in a frying pan and drain. Drain cans of beans. Combine all ingredients in a medium pan and heat through. This recipe can also be made in a crockpot and cooked on low for about 4 hours.
Serve with your choice of toppings such as shredded cheese, sour cream, etc. (I have mine plain, since I eat casein-free, and it tastes delicious!)
Makes 4 servings.
My family doubles this recipe to have leftovers for the next day!
Susie’s suggestions are:
+ Use a can of diced tomatoes that are chili-style for more flavor, such as Hunts or Del Monte brand.
+ Rinse ground beef in hot water in a colander after browning to remove excess fat.
+ A favorite option: We also love chunks of chicken breast browned in a little hot oil (instead of ground meats) before adding other ingredients. It’s Delicious! (But don’t overcook it.)
+ I use quite a bit more chili powder and cumin – I like it spicy!
+ Also good on top of a bowl of salad veggies, as a taco salad. Add cheese, sour cream, and a few corn tortilla strips for crunch (I use Fresh Gourmet brand).
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