Well, it’s been a rough few weeks. I told you I would check in and post when I could …well, I feel like my last post of taking a little break turned into reality!  I don’t always share some of the most personal things happening but let me give you a recap of our last year!

One year ago, our daughter and her love Steve (who we love) had twins (a boy and a girl). We were told a number of years ago that Amanda would never be able to carry a child due to her ligament disorder…well, Amanda always pushes the odds and she had twins that were born three months early and spent almost three months in the hospital in Manchester, NH. We were so thankful, happy and scared all at the same time. We have hit the one year mark and Amanda, Steve and the babies are doing amazing. All thriving! But also just moved to the land of nowhere in NY! Cornfields, soybeans, vineyards and etc! It’s a ten hour trip for us to see them. Although we were sad to see them leave we are thrilled for them and the new life they have started.

With this being said, Jim and I have been looking for a lake home for a few years and could never find the right house but when the kids moved we knew what we wanted, and that was a motor home! We purchased the motor home the first weekend they left and have not looked back! We were able to spend ten days with the twins and family.   While in the middle of no where, or the many cornfields I had a slight (?) injury or so I thought. I broke my fib bone and separated my ankle. Yup, back to my last post of “just a small break”! Well, sadly not as small as I would like.  I’m not in the kitchen at all. I can do small things in small increments. With that being said I will be out of the kitchen longer than expected. I have four more weeks of the “boot” then a re-check and whatever physical therapy to get me back to normal.

I will be back, but just not as soon as I would like! Thank you for all the support and understanding!

 

 

As I have mentioned in prior posts, our son Robby has had a very angry belly. Sadly this has brought us to many doctor visits as well as two emergency room visits and many sleepless nights. His diet has changed significantly from eating like most people to a gluten free, dairy free diet to the Fodmap Diet. Not an easy task for anyone, not to mention a young man just starting out.

I’m going to take some time off to get Robby back on track and feeling better, as well as taking some family time.

Summer is here, enjoy your family…and have a safe and wonderful summer. I won’t be gone too long and may pop in from time to time with recipes we love. Stay tuned and thank you all so much!

Enjoy!

 

I came across this single serving microwave cake on Pinterest and I had my doubts, BUT Robby really loved this sweet dessert. One of his all-time favorite things are cinnamon rolls but having those belly issues lately that I have mentioned, has changed his diet to a gluten free one for now. As you can imagine this has been a roller coaster for me trying to meet all of his restrictive needs but that’s why I am so thrilled he loves this as I can make it in under five minutes and he gets all of his favorite flavors! Win, win!

NOTE – the recipe I found called for this to bake in the microwave for one minute but my cake took over one minute thirty seconds. So depending on your microwave, times may vary.

INGREDIENTS
1 scoop vanilla protein powder (use the scoop that comes in the powder)
1/2 teaspoon baking powder
1 Tablespoon coconut flour
1/2 teaspoon cinnamon
1 Tablespoon granulated sugar
1 large egg
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla
1 teaspoon granulated sugar for the top
1/2 teaspoon cinnamon for the top

GLAZE
1 Tablespoon butter or coconut butter, melted
1/2 teaspoon almond milk
Pinch of cinnamon

DIRECTIONS
Grease a microwave safe bowl with cooking spray. Add the protein powder, baking powder, coconut flour, cinnamon and 1 Tablespoon of sugar. Mix well. Add the egg and mix into the dry mixture. Add the milk and vanilla mixing well. Batter will be thick, add a slight amount more milk if needed. Mix together the sugar and cinnamon for the top and sprinkle over the batter. Microwave between 1-2 minutes until the middle is cooked through, you will see the edges slightly pull away from the bowl. Mix the glaze together and drizzle over the top of the cake.

Enjoy!

 

I made these burgers over the 4th of July weekend. Let’s face it no 4th of July is complete without a good burger! I picked this burger to make as I knew it was going to have lots of flavor and I could also caramelize the onions ahead of time as well as mixing up that special sauce leaving me a little more time for other things! Anytime I entertain I do as much in advance as possible and that includes prepping some of the food! We enjoyed these burgers, the caramelized onions and the sauce gave the burger lots of great flavor.  I will say next time I make them I will be adding some pickled jalapeño slices on top of my burger to add a little extra punch of flavor! This burger is one of my top three favorites! I will be making these several more times this summer.

INGREDIENTS
2 Tablespoons vegetable oil, and more for brushing the griddle
2 large onions, chopped
Salt
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 1/2 teaspoon mustard
2 lbs. ground chuck (60%)
8 hamburger buns
Pickles
Shredded lettuce
4-8 slices of tomato (I left off)
Pepper
8 slices of American cheese

DIRECTIONS
Heat oil in pan and add the chopped onions. Cook onions covered over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch not to burn and stir occasionally. Remove lid add 1/2 cup of water. Allow water to evaporate. Remove onions from heat and set aside. Can be made ahead and kept in fridge.
For the sauce – mix together mayo, ketchup, relish and vinegar, mix well and set aside. This can also be done the day before.
Form the meat into 8 patties about 4 inches wide and 1/2 inch thick.  Heat griddle and lightly brush with vegetable oil. Toast buns on the griddle, split side down (or can be done under the broiler watching carefully to not burn.) Remove buns from skillet when lightly browned and set aside. Salt and pepper both sides of your hamburger patties and cook on the griddle 3-5 minutes.
Spread the top of the patties with the mustard and flip. Continue cooking on the second side for an additional 3-5 minutes. Top burger with a slice of cheese to melt. When cooked to your desired doneness remove from pan and place lettuce on the bottom bun, add the burger on top of the lettuce, add the caramelized onions and spread the sauce on the split end of the top bun and top of the burger with the bun!

Enjoy!

 

Have you seen the new Blueberry Chex cereal yet? They are really good as a cereal but even better turning them into this dessert! I don’t like the regular Chex mix that people like to snack on but this sweet lemon blueberry mix is so good. Robby and I found ourselves going in for more and more!  The entire box of cereal is so great for your hungry teenagers or a summer get together. You can also find the recipe right on the box!

INGREDIENTS
1 box Chex blueberry flavored cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons lemon zest
2 Tablespoons lemon juice
2 cups powdered sugar

DIRECTIONS
Place the cereal in a large bowl. In a small microwaveable bowl, microwave the baking chips, butter, lemon juice and lemon zest uncovered  for 1 minute and 30 seconds, stirring every 30 seconds until melted and smooth. Pour lemon mixture over the cereal and mix until evenly coated.
Pour cereal into a 2 gallon Ziploc bag, add powdered sugar, seal bag and gently shake, coating all of the cereal with the sugar. Once well coated spread on a baking sheet covered in parchment paper and let cool. Store in an airtight container.

Enjoy!

 

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