Gluten & Dairy Free Cheesecake

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I have been craving cheesecake for quite sometime lately...it's been over a year since I had a piece of cheesecake since our family went Gluten and Casein Free. Cheesecake is my absolute favorite dessert!

So last week, I broke down and made a gluten and dairy free version. Not knowing how this would taste, it exceeded my expectations! Yum! Yum!

The secret ingredient is tofu. I know...don't diss it til you try it. I have never tried tofu before until now. My recommendation is to get Organic tofu. It is made from soy and always get organic when eating soy. Soy is full of pesticides. I got my organic tofu from Trader Joe's for $1.99 (16 oz). So it is very affordable. Also Tofu is a great source of protein!

The ingredients you will need for the filling is:

1 (16-ounce) package silken tofu, drained
1 cup sugar
2 (8-ounce) packages dairy-free cream cheese (I love Tofutti!)
1 egg

2 teaspoons vanilla
  

I only had 1 package of cream cheese so I cut my recipe in half.

You mix it all together with a mixer or food processor.

For the crust, I cheated. :) I used store bought Gluten and Dairy free Snickerdoodles. I could of easily made some but I was hungry and wanted cheesecake NOW! :) These are a soft cookie so I mushed them to the bottom of a greased pie pan to form the crust.

Then I poured in the cheesecake batter.

Bake in preheated 325 degree oven for 45 minutes.

Turn the oven off and leave the cheesecake in the oven with the door slightly ajar for 1 hour.

Remove from oven and cool completely before refrigerating.

I completely skipped the refrigerating part and dove right in. I didn't even allow time for a picture, but I did manage to take one of it half eaten. :)

Finish cheesecake with toppings of your choice.

I used some fresh strawberries since they were in season.

For a sweet berry topping, I mixed together some strawberries, a little sugar and a dash of vinegar. Then bring to boil in a saucepan. Very easy and yummy!

I definitely give this recipe 2 thumbs up! A simple, yummy and great alternative if you have gluten and/or dairy sensitivities. Or if you just want to try something different to your everyday diet! You will be pleasantly surprised!

Veggies In Disguise Muffins

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I love any opportunity to make the traditional dish or treat a little bit healthier if I can. And if I have to sneak it in, then so be it. :) I recently made some yummy muffins that 2 little boys have given me the 2 thumbs up on the results!

Ingredients:

1 cup carrots, finely chopped

1 cup zucchini, finely chopped

1 cup chocolate chips (fresh fruit can be an excellent alternative option)

1 cup walnuts or pecans

1 package of cake mix, prepared according to package directions, but not baked

I didn't have a cake mix on hand, so I used this WONDERFUL GLUTEN FREE CAKE RECIPE!

Add carrots, zucchini, chocolate chips, and nuts to prepared cake batter, stir to combine.

Transfer the mixture to a muffin pan, filling each cup about 2/3 of the way. Bake at 375 degrees F for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Do not overcook, as this will result in dry muffins. Once cooled, these muffins can be frozen to be eaten later.

**We used cupcake liners since my youngest son is sensitive to metals**

With the cake recipe I used, this made about 48 muffins. I used leftover frozen organic zucchini and carrots and pantry items I already had. So you get a bang out of your buck and taste buds with this winning recipe!

Do you try to sneak in veggies for your kiddos?

Add A Little Green to your Smoothies

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Happy St. Patrick's Day!

I love my Protein Shakes in the morning! It gives me a great boost that I need to start and continue with my day! Plus they are super yummy!

This morning I decided to add a little green to my smoothie. It's great to sneak in your veggies when you can!

This "GREEN" Smoothie includes:

1 cup almond milk

3 big frozen strawberries

1/2 frozen banana

Hand Full of Spinach (you can use chard or kale as well)

2 scoops of Shaklee Cinch Vanilla Shake Mix

Mix in a blender and enjoy!

Cinch Smoothies keep me full and help me lose weight at the same time! Love them!

Email me for details on my today only special!

Gluten Free Personal Pan Pizzas

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If you are not gluten free, don't click away too soon! Because this recipe can be made with traditional flour as well.

If you are new to my blog, my family is on a gluten and casein free diet for several reasons...and since removing these from our diet, our health has improved so much at many different levels. We also removed the dyes, preservatives and buy organic.

Going gluten free since last summer has been a learning experience. You trial and error and see what different flours you like and don't like. I have had a lot of success creating yummy healthy dishes but some flops as well. LOL You just to go with the flow and be patient when you have food restrictions. It all works out and if it keeps my family healthy then all the extra work is so worth it!!

One of the hardest things about being gluten and casein free is going out to eat. It seems like more and more restaurants are having gluten free options and for that we are thankful. The one thing that we were really missing was pizza. I will always have a soft spot for stuffed crust pizza from Pizza Hut. LOL But those days are long gone...

We recently got a new pizza eatery close by called Sam & Louie's Pizzeria. They have gluten free pizza! My boys and I were like vultures having pizza for the first time in over 6 months. It was dairy free as well and we didn't miss the cheese at all! I highly recommend this place if you have it in your area. Yum! Yum!

We wanted to recreate the pizza at home so we could to get our pizza fix. The test was making a gluten free crust that tastes well. Well I was lucky the very first time and created a yummy pizza that tastes just as well as the restaurant version. So come along with me as I show you how to make these easy gluten free personal pan pizzas.

This will make 4 personal pan pizzas.

Ingredients:

1 cup gluten free flour mixture (this can be your own gluten free flour mixture or use your regular flour if you are not gluten free)

1 tablespoon fine-ground cornmeal

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 teaspoon grated Parmesan cheese (optional)

1 tablespoon olive oil

1/3 cup milk (I used almond milk)

1. Preheat oven for 425 degrees F. Spray a baking sheet with nonstick spray.

2. In a medium bowl, mix the flour mixture, cornmeal, baking powder, salt, garlic powder, Italian seasoning and Parmesan cheese together (I left this out).

3. Then stir in the oil and milk.

4. Spray 2 sheet of wax paper on one side with nonstick spray. Form the dough into a ball and place it on the sprayed side of one sheet of wax paper. Top with the other sheet of wax paper, spayed side down. Use a rolling pin and roll the dough into a 9-inch circle if you can.

Gluten free flours are really sticky, so that is why it is easier to roll out the dough with the wax paper.

5. Remove the top sheet of wax paper. Transfer the dough to the baking sheet.
6. Crimp the edges of the dough to form a raised edge.

7. Now add your favorite toppings!

I wanted to recreate the pizza we had a Sam & Louie's. So this is what I added: ground beef with Bull's-Eye Original BBQ sauce mixed in. Bull's Eye Original is gluten free and uses all natural ingredients. Then I shredded some red pepper and onion in the food processor (can easily be disguised for little eaters. :) And then for an extra treat, I added shredded goat cheese. This is the first cheese me and my boys have eaten since last summer. :) With my little research, I found out that goat cheese is casein free.

After I threw these in the oven I forgot to add a little turkey bacon bits. So next time I'll try that.

8. Bake pizzas for 10-13 minutes.

Note* Gluten free flours do not get golden or brown too much. So don't rely on that to see if it's done or not. :)

These simple pizzas are yummy and kid approved! They tasted just like the restaurant pizza!

I made 8 personal pizzas and that still wasn't enough for my hungry team!

And the goat cheese was surprisingly good! There are several different kinds but the kind I got shredded real well and tasted almost like mozzarella.

I wanted to share the gluten free flour mixture that I'm currently using. You can buy gluten free flour mixtures premixed but it's cheaper to mix your own.

2 1/2 cups brown rice flour
1 cup potato flour
1 cup sorghum flour
1 cup tapioca flour
1/4 cup cornstarch
1/4 cup garbanzo bean flour
2 tablespoons xanthum gum

If you have questions about going gluten free let me know in the comments or email me!

'The Art Of Afternoon Tea'

Drawing Courtesy Of 'The Art Of Afternoon Tea'

Alexandra's Aunt's 1950's Shelley 'Regal' trio with Triple Choc Cookies!

So I was searching for a nut-free, 'Jam Drops' recipe the other day, when I came across this exquisite blog.... 'The Art Of Afternoon Tea' by Alexandra Nea.

Drawing Courtesy Of 'The Art Of Afternoon Tea'

Waterford crystal, Wedgewood and Pink Butter Biscuits.

Don't you just love it when you find talent so amazing it stops you in your tracks. 

I have since devoured her whole blog. 

Literally.

Drawing Courtesy Of 'The Art Of Afternoon Tea'

Smoked salmon and cream cheese sandwiches on vintage lace.

Sigh.

Alexandra is an extremely accomplished Fashion Designer who indulges her artistic talents in her spare time. Her beautiful blog was created to share her loves: drawing, baking, family recipes and all her beautiful treasures that she has collected over the years.... china, teacups, linen and lace.

Drawing Courtesy Of 'The Art Of Afternoon Tea'

Jam Drops on a Royal Doulton coffee cup, on a vintage cotton napkin, on a Donna Hay green glass cake stand!

Alexandra's jam drops and the recipe from Donna Hay that Alexandra sourced:

Ingredients – makes approx 60

180g butter
1 cup caster sugar
1 tsp vanilla extract
1 egg
2 cups plain flour
1/2 tsp baking powder
Donna Hay strawberry jam available at the General Store

Preheat oven to 180C. Grease and line 3 baking trays. In a large mixing bowl beat the butter, sugar and vanilla until light and creamy. Add the egg and beat well to combine. Sift in the flour and baking powder and mix to form a dough. Roll 2 teaspoons of the mixture at a time into balls. Place on the prepared trays leaving room for the biscuits to spread and flatten slightly. Using your finger press a hole halfway into each ball, fill this with jam. Bake for 10-12min until slightly golden. You may need to rotate your trays in the oven. Remove from the oven and add a little more jam to each biscuit whilst still warm. Transfer to a wire rack to cool.

Today, you might like to take a little break, sip some tea and enjoy the beautiful drawings of Alexandra's afternoon teas. You might find a recipe or two that just needs baking ...sort of.. like.. immediately.

Thank you Alexandra, for the use of your beautiful drawings for this post. They make my blog look so pretty.

Happy Tuesday!


PS. Now I REALLY miss my pretty teacups. They're in a box in the back of the shed.

Fall Friday: Turkey-Vegetable Chili

One of the best things about fall is the food! Warms baked goods and hearty meals...yum! Soups and stews are a favorite at our house. My husband can whip up a mean chili! I found a healthier version of chili recently and my family really gobbled it up.

TURKEY-VEGETABLE CHILI

1/c cup chopped green bell pepper

1/4 cup chopped onion

2 cloves garlic, finely chopped

2 teaspoons olive or vegetable oil

3 cups cut-up cooked turkey or chicken

1/2 cup water

1 tablespoon snipped fresh oregano leaves OR 1 teaspoon dried oregano leaves

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 can (16 oz.) diced tomatoes, undrained

1 package (10 oz) frozen mixed vegetables

2 cups cut up zucchini

Cook and stir bell pepper, onion and garlic in oil in 3 quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in remaining ingredients except frozen vegetables and zucchini. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.

Stir in frozen vegetables and zucchini. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until zucchini is crisp-tender, about 5 minutes.

Can add salt and pepper to taste.

Then enjoy!

A hearty soup that is a healthy twist to the traditional chili.

Also I started a new facebook page: At Home With K Shaklee

It's all about Health and Wellness

A Healthy Home is Happy Home

Come on by and "Like" me!

The Best Beer Bread

I have the best and easiest Beer Bread recipe! Just a warning, it will be gobbled up in no time so you might have to make another loaf while you're at it! :)

Ingredients:

3 cups flour (SIFTED)

3 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1 (12 oz) can beer

1/4 cup melted butter

**omit baking powder and salt if you are using self-rising flour**

Directions:

1. Preheat oven to 375 degrees.

2. Mix dry ingredients and beer

3. Pour into a greased loaf pan.

4. Pour melted butter over mixture.

5. Bake 55-60 minutes. Remove from pan and cool for at least 15 minutes.

Now Enjoy your hard work! :)

This bread is wonderful with soups or just a snack. Also fun to cut into small pieces and dipping it in your favorite dip!

My almost 4 year old helped me with this and he was so proud of his bread!

Have a great weekend!

My town's community garage sales are tomorrow. Hope I find some goodies!

Linking up HERE

Craving Some Cookies

We were snowed in last week, had an empty stock of food and I was craving something sweet, BIG TIME! I had no eggs, so I sent my hubby to our small grocery store a couple blocks away. They had no eggs! What?!

Then I saw Heather's post on her Chocolate Oatmeal No-Bake Cookies...I was really excited until I realized I had no cocoa in my house. Bummer.

So I went on with my day but was still craving something sweet. So I went searching and found a recipe for Peanut Butter No-Bake Cookies! I went straight to the kitchen and whipped them up. Me and my boys got our fix with some homemade sweets!

Here's the recipe:

Ingredients:

2 cups sugar

1/4 cup margarine

1/2 cup milk

1 cup peanut butter

1 teaspoon vanilla

3 cups rolled oats (old fashioned)

In Large saucepan, mix sugar, margarine and milk. Bring to a full, rolling boil over medium heat.

Boil for one minute, stirring constantly

Remove from heat and stir in peanut butter and vanilla, stirring until peanut butter is melted. Then stir in oats.

Working quickly, drop spoonfuls of cookie mix onto waxed paper.

Let cool and harden. Then enjoy!!

Now I better go work out.

Gone Thriftin'

The boys and I hit some garage sales this morning. We had the best time! I passed up some treasures but did manage to bring home a few like...toys, a coffee maker (ours broke), books, a purse, twin sheets, a mirror, a new carpet spot cleaner machine, clothes and more for dirt cheap!

I also got a few pretties for our home. :)

I'm sorry but I cannot get enough of cute baskets! Especially cheap ones! 50 cents! Woo!

This basket was $1! The fabric was 10 cents each!

The bottles I actually got yesterday at a garage sale for $1 each. A little more than I would of normally spent but I liked the combo of these 3. :) I think they will go in our master bathroom when that is made over soon. I love their color.

As for now I'm just enjoying this display in my dining room. :)

Probably the deal of the garage sales was this big Ironstone pitcher for $1!

It has a big crack in it but it's still pretty.

Look at the wonderful detail. Don't you love thrift finds?! I enjoy this so much more than going to a store or mall and paying outrageous prices! Plus it's the thrill of the find when you find that special treasure among all the junk. :)

Do you have a local salvage yard in your area?! If you do, you should check it out! We have EcoStores Nebraska right in Lincoln. This place is filled with every part of a house you can think of to be resold. Instead of going to a landfill these things can be prettied up and put in your own home.

I scored some excellent old molding (needs cleaning) with chippy white paint for 30 cents and old coat hangers for 10 cents each there! This will be a wonderful towel hanger our master bathroom! Not bad for 60 cents!

I also bought some knobs and drawer pulls to add to the vanity and cabinet in there as well. There we 25 and 50 cents each. They'll just need spray paint. Now I'm kicking myself that I didn't go there for stuff for our recent bathroom remodel. I go there when I have no kids with me. Not a fun place to have little ones with you. LOL And yesterday afternoon I was kidless (Thank you Aunt Lisa!). If you live in the Lincoln area, EcoStores Nebraska is having a wonderful sale in August, so check it out! I have a few things I would like...so don't buy the stuff I want. LOL

Well today is time again to share you yummy summertime recipes over at And Baby Makes Five! Colleen is my bud and I know she would love for you to join in on the sweet fun!

I'm sharing another zucchini favorite!! I made this last week and yes I admit I ate most of it! LOL I hope you enjoy this easy, yummy recipe!

Blueberry Zucchini Bread

Ingredients

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries

Directions

Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes (1 hour, 20 minutes for big loaf) in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

This recipe made 2 big loaves! And yes, I almost ate 2 loaves of bread! LOL A warm slice with butter is heavenly...oh, I'm drooling just thinking about it.

Have a super weekend. I hope to back soon with some completed projects to share!

Zucchini Coming Out Of Our Ears!

Wow! Thank you so much for your kind, kind comments about our New Bathroom! I appreciate each and every one of them!!

It's that time of the week to share you yummy goodies over at AND BABY MAKES FIVE!

We have been blessed with a lot of zucchini from our garden so I've been experimenting some recipes. A found a couple keepers from the Internet and though I would share. They are both super YUMMY! I hope you can try them yourselves!

 Spaghetti with Zucchini and Parmesan

INGREDIENTS:

1 box Barilla Whole Grain Thin Spaghetti

4 each small zucchini, diced

to taste sea salt

2 tablespoons extra virgin olive oil

1 clove garlic, chopped

2 cups cherry tomato

4 leaves fresh basil, cut into strips

1/2 cup Parmesan cheese, freshly grated

DIRECTIONS:

BRING a large pot of water to a boil.

SEASON zucchini with sea salt.

COOK Whole Grain Thin Spaghetti according to package directions.

Meanwhile, HEAT olive oil in medium skillet, add garlic and sauté for 2 minutes.

ADD zucchini to the skillet and sauté for 2 minutes.

ADD cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.

DRAIN pasta, add to skillet and toss with basil and cheese.

Zucchini Chocolate Chip Muffins

Ingredients

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/4 cup miniature semisweet chocolate chips

1/4 cup chopped walnuts

Directions

In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

I wanted to share another blast from the past makeover I have done. I bought this BRIGHT Yellow shelf at an auction for $1. Poor thing...no one was bidding on it so I raised my little hand and it was sold! It needed a little TLC but it was worth my $1 investment. :)

I added leftover beadboard to the back from our Kitchen Reno. I first painted it red then painted it black purposely leaving some red showing through. I then added some dark walnut stain. It made a wonder cubby for our mudroom area! (Ignore floor...another project, another day. :) The baskets were 1/2 off from Michaels.

Well I'm off to work tonight. I hope you all are having a wonderful weekend!