Tuesday, July 30, 2013
WOW we have had some FANTASTIC recipes on The Great Gluten Free CampOut!
Now you are equipped with an arsenal of recipes for your camping trip or a backyard campout at your local church.
Lemon Almond Blueberry Pancakes from Sarah Accidental Okie.
Campfire Biscuits and Gravy from Naomi at Better Batter Flour.
Box Oven Eggs and Muffins from Angela at Angela's Kitchen.
Caramel Rolls and Sticky Buns from ME.
Make Ahead Campfire Oatmeal from Rachel at the The Gluten Free RD..
The Next Day Frittata from Stormy at Maoombo..
Oatmeal Cinnamon Pancakes from Adina Marguerite at Gluten Free Travelette.
Overnight Soaked Pancakes and a Two Day Whole Foods Camping Menu Plan from Katie at the Kitchen Stewardship.
Sides and Snacks:
Gluten free snacks that require no refrigeration from Angela at Angela's Kitchen.
Super Chewy Granola Bars Quaker Chewy Granola Bar Clone from Naomi at Better Batter Flour.
Easy Loaded Baked Potato Salad from Sarah at Accidental Okie
Macaroni Salad and Veggie Packets from ME.
Make Your Own Snack Mix (Gluten and egg free!) by Heather of Celiac Family
On the Campfire:
Campfire Chicken Fajitas from Angela's Kitchen
Box Oven Pizza from Naomi at Better Batter Flour.
Rick's Cowboy Meatloaf from Sarah at Accidental Okie
Lemon Pepper Butter Fish with Veggie Packets from ME
Stuffed Banana's from ME
Real S'MORES from Naomi at Better Batter Flour.
Box Oven S'MORES Brownies from Angela at Angela's Kitchen
Campside Peach Pie with Cinnamon Whipped Cream, Two Ways, by The Accidental Okie
I hope you have enjoyed seeing the various different Gluten Free foods that you can safely make away from home no matter where you are. Roughing it in the woods or taking it easy at a local backyard and need something quick and easy to fix for you and your family.
Monday, July 29, 2013
Sunday, July 28, 2013
Danielle was kind enough to put up 5 SIGNED copies of her book for a GREAT cause. Against All Grain Book on our Auction Page is the link that will take you directly to one of her 5 books to bid on.
Love for Jacob Flesher
Benefit Auction for The Flesher Family!In December of 2010, Jacob Flesher, the five-year-old son of Benjamin and Elizabeth Flesher, was diagnosed with Stage IV anaplastic Wilm's Tumor. He underwent surgery to remove the tumor and one of his kidneys, and spent Christmas 2010 in the hospital. The cancer had spread to both of his lungs and adrenal gland. Jacob is undergoing a regimen of chemotherapy and radiation at the University of Iowahospital. Jacob finished treatments August 16, 2012.
March 2012 - After a six month remission the cancer has returned in his lung. 16 weeks of Chemotherapy followed by a stem cell transplant was completed in August 2012.
January 2013 - Three nodules seen on scan. Biopsy confirms cancer has returned. Enrolled in clinical study at Mayo in Rochester but after two months one nodule has grown by 50% so Jacob is no longer eligible for that study. Jacob is now under the care of a hospice nurse at home with his family who are enjoying their time with him and keeping him as pain-free as possible.
You can read more about Jacob's Journey here:
Jacob's Ladder FB Page
This auction is being organized by Elizabeth Flesher's Mom Group Friends. You will see our Paypal info when you donate or checkout - please know that 100% of the proceeds are getting transferred to the Flesher family as soon as the auction ends.
AUCTION ENDS: Sunday, July 28th at 9:00pm EST.
Live Event Information
USA ~ Online Only
Live Event Date
7/28/2013 9:00 PM
Tuesday, July 23, 2013
This week I am hosting sides!
Macaroni salad is great, easy and very portable for camping trips. This recipe is nothing like you would get from any grocery store and doesn't taste like mayo. It has a very smooth and creamy texture everyone will be wanting seconds.
3 cups Tinkyada shells pasta
8oz frozen peas
1 cup cheddar in small chunks (block cheese works best)
1 cup mayo
3/4 cup heavy cream
1tsp double ground mustard
Salt and pepper to taste
1) Cook pasta according to the instructions on the package.
2) While the pasta is cooking place 1 cup mayo, 1tsp double ground mustard, salt, pepper and heavy cream into a bowl and use a whisk to stir. It will be on the thin side this is how it is suppose to be.
3) After noodles are cooked drain them and use cold water over them so that you can get the noodles cold. Do not mix the mayo mixture with the noodles until the noodles are room temperature to cold.
4) After the noodles are cold mix the mayo mixture, noodles, peas and cheese together.
5) Then store your macaroni salad in a plastic container that will fit in your cooler. The macaroni salad will be very sloppy when you put into the container. When you store this overnight the pasta will absorb a lot of the liquid.
Enjoy! This makes a FANTASTIC and easy side for hot dogs, fish, meatloaf or any other main dish that you would make on the campfire for lunch or dinner. Macaroni salad is even great for a mid afternoon snack as well.
Veggie packets are one of the easiest items to bring for your camping needs. Frozen veggies can double as your ice in your cooler. All you need is aluminum foil, butter, salt and pepper. Take a piece of aluminum foil and place your veggies in the middle and wrap them up and throw them on the campfire for about 5-7 minutes and viola you have veggies to go with your lunch or dinner!
Sara has Almond Blueberry Pancakes mmmmmm sounds so good my mouth is watering head on over and check out her awesome recipe.
Campfire Chicken Fajita's WOW that sounds delicious and EASY for a campout head on over to Angela's kitchen for this great campout recipe.
S'mores from Naomi at Better Batter what more could you ask for dessert and she even has a bonus graham cracker recipe!
Post your recipe in your blog and link to it in the comments below. Feel free to use our awesome icon (above) to tag your blog as part of this awesome event. We’ll do a roundup of all the great recipes at the end of the CampOut, so join in any time!!
Tuesday, July 16, 2013
This week I am hosting dessert!
Stuffed banana's are a great way to get your kids involved in the dessert making process. Our kids thought this was great as they could help assemble and put the topping in themselves. It is also a very simple dessert that doesn't take a lot of work and tastes great and not heavy on the tummy at the end of a long hot day.
Banana's fresh ripe yellow banana's
1 bag of chocolate chips
1 bag of sweetened shredded coconut
1) Take a banana and cut the inside of the banana as the picture shows on the right. Gently peel back the banana peel careful not to remove it from the banana.
2) Cut the banana in half while in the peel and be careful not to puncture the banana peel on the other side.
4) Wrap the banana in the aluminum foil and place onto the campfire for 5-7 minutes. You want to rotate your banana in the campfire every 2 minutes to make sure that the cooking is even on the banana. Once the banana is off of the campfire let it cool for about 2-3 minutes so that the foil is easy to handle without getting burned.
5) Foil is cooled start to unwrap your banana and remove the top piece of peel. Take a spoon and DIG IN!
Love Biscuits and gravy at home and would LOVE to enjoy them while away on your camping trip for breakfast. Better Batter has mastered this great recipe campfire biscuits and sausage gravy
Do your kids get hungry often and need a lot of easy to pack non-refrigerated snacks while camping? Angela has a great list of non refrigeratred snacks to pack for yourself or your little one's.
Meatloaf is a comfort food that we all love to take with us and this easy dutch oven recipe from Sarah she makes camping comfortable.
Monday, July 15, 2013
Tuesday, July 9, 2013
This week I am hosting Breakfast!
Breakfast is one of the BEST parts of your day when waking up in the fresh air, beautiful sun shinning and nothing else on your mind other than enjoying the day that is ahead of you. For these recipes you can prepare the caramel rolls ahead of time and pack them and just heat them up on your campfire. Or you can make the sticky buns over the campfire in 30 minutes while you enjoy your morning cup of coffee.
Wonderful Fluffy Biscuit Recipe
Prepared and rolled out with a rolling pin to about 1/4 - 1/2 inch thickness.
Ingredients for inside your caramel roll:
2Tbs room temperature butter
1/4-1/2 cup brown sugar (depends on how sweet you want them)
** Cinnamon if you would like I omitted as we can't eat cinnamon in our house
1/2 cup packed brown sugar
1/4 cup heavy cream
2Tbs unsalted butter
1. Pre-heat oven to 375 degree's
2. Sift the flour and baking powder together.
3. Cut in the butter and mix until it looks like little peas in your flour mixture.
4. Stir in the Sierra Mist just until the flour is wet do not over mix.
5. Your batter will be a little we and place your mixture carefully onto counter top lined with plastic wrap. You can sprinkle a little bit of flour on the top so you can handle the dough.
6. Now gently pat out the dough and then take a rolling pin and roll out a little thicker than 1/4 inch but not 1/2 inch thickness. Try to roll out dough so that it forms a rectangular shape.
7. Take the back of a large spoon and spread the 2Tbs room temperature butter all over the rolled out biscuit dough. Then sprinkle brown sugar over the butter and press down a little bit so that the brown sugar stays.
8. Now carefully roll the dough into a log shape. You will need to press gently on the dough as your roll it. Mine would try to flake apart it's ok just press the dough back together and continue to roll until it is in a log form. Press the outside edges in to complete your log and cut into 1 1/2 inch thick pieces.
9. Take your melted butter and put in the bottom of your baking pan.
8. Place your rollss on top of the butter and place in pre-heated oven.
9. Bake in the oven about 15 minutes or until the tops and bottoms are golden brown.
10. Make your caramel sauce while the rolls are in the oven. Take the 1/2 cup packed brown sugar, 2Tbs unsalted butter and 1/4 cup heavy cream and place into a sauce pan on Med-High heat. Stir constantly until the sauce thickens about 5-7 minutes. Once thickened remove from the stove and pour into a bowl until the rolls are out of the oven.
11. Once the rolls are cooked remove from oven and set on a cooling rack and drizzle the caramel sauce all over the tops of your rolls.
12. Enjoy warm or you can bake these in a tin with a lid and take camping for you for a very easy breakfast that tastes great!
* You can add cinnamon to your rolls if you would like along with nuts for the middle.
** You can add nuts to your caramel sauce if you would like just add them after you pour your caramel sauce into a bowl.
Easy Sticky Buns
Wonderful Fluffy Biscuits Recipe
(prepare recipe as the directions state)
1/4-1/2 cup brown sugar
2 pans make sure that they line up. I used two Wilton 8-inch cake pans.
1) Take your 2Tbs butter and melt over the campfire and heat just until the butter is melted.
2) Add your brown sugar so that the butter absorbs it and some extra. (see above picture)
3) Take your biscuits that your pre-made and place on top of the butter/brown sugar mixture. (see picture to the right).
4) Take your foil and crimp it around the edges of your pan creating a seal for the two pans. (see picture to the left)
5) Place on campfire for 15 minutes on one side and then flip to other side for an additional 15 minutes.
6) Remove from campfire and let set for about 3-5 minutes so that the foil is cool enough to handle. Remove top pan and ENJOY!
Love brownie's and s'mores well Angela has the perfect recipe Boxed oven S'more Brownies.
Nothing says yummy in your tummy like a loaded baked potato salad that Sarah created. It is a great side dish or wonderful mid afternoon snack to pack and take with you.
Tired of the same old same old campfire recipes change it up with this awesome Grilled Pizza Recipe from Better Batter .
Have any GREAT camping recipes you would like to share? We would LOVE to see them
Sunday, July 7, 2013
I am EXCITED about week 2 of the Great Gluten Free CampOut I have 2 recipes coming your way and this week I am hosting BREAKFAST recipes!
The recipes will be posted on Tuesday this week and I can't wait to share the recipes for breakfast with everyone.
Friday, July 5, 2013
It was my birthday on July 3rd and I was really wanting coconut as I had some sweetened shredded coconut in the house and I wanted to use it. This was a PERFECT combination of chocolate and coconut cream.
1 box Better Batter Chocolate Cake mix (Gluten Free)
2 1/2 cups coconut milk
1/2 cup coconut milk
3/4 cup sugar (or you can sub agave or honey)
1/4 cup Better Batter All Purpose Flour
5 egg yolks
2 tsp Gluten Free vanilla extract
1-1 1/2 cups sweetened shredded coconut
1 oz grated semi sweet chocolate
1. Prepare cupcakes according to the directions on the box for the cupcakes.
2. While the cupcakes are cooking take out a heavy bottom pan and put 2 1/2 cups coconut milk and 3/4 cup sugar and bring to a boil.
4. While the milk is boiling mix your 1/4 cup flour to 1/2 cup milk so that it makes a slurry. It will be thick.
5. In a separate bowl place your 5 egg yolks and after the coconut milk and sugar are boiling temper your eggs by slowly adding the hot coconut milk to the eggs while constantly whisking the eggs. Now add your milk and flour mixture to the tempered eggs and return to the stove.
6. Continue to stir continuously until the mixture is pudding thickness. Once the mixture has thickened about 5-7 minutes remove from heat and mix in your shredded coconut, vanilla and let cool to room temperature.
7. Once your cupcakes have cooled down you want to make a hole in the middle of your cupcake. Only go 1/2 way into your cupcake and remove that portion and set aside. (See following pictures).
As you can see in this picture the biscuit cutter scored a perfect circle and then I used a small fork to scoop it out.
In this picture you can see I have dug out some of the cupcake but not all of it I left 50% f it in there just enough so that I can fill it in with coconut cream
8. Take your cream and pipe it into the middle of your cupcake. After you pipe or spoon in your coconut cream mixture take your semi sweet chocolate and grate a little over the top of your cupcake.
Tuesday, July 2, 2013
This Week I am hosting Camp Fire Meal!
When we go camping we LOVE fishing and eating the fish that we catch that day. This recipe is designed for those that fish and want a very simple easy way to cook it up over a campfire.
1- 16oz package frozen green beans
1 Tbs butter
black pepper and salt to season
aluminum foil to make your packets for the campfire
1) Take your foil and place on a sturdy surface. Now place some green beans on the bottom, next place your fish on top of the green beans, then cut up 1Tbs butter over your fish and cut your lemon into wedges and place on fish. Season your fish with salt and pepper to your liking.
2) Fold the aluminum foil in half over the top of the fish so that the top sides meet and fold down and then roll in the sides to create your packet. Now it is ready for the campfire.
3) Place on campfire for about 20-25 minutes or until the fish easily flakes when a fork is inserted into the fish.
4) You can take the lemon wedges and squeeze over the top of your veggies and fish as it is warm and will squeeze very easily.
For a fantastic Box Oven Blueberry Muffins and Eggs recipe for breakfast while camping checkout Angela's blog at http://angelaskitchen.com/?p=13340
Need an easy dessert for beginners or if your a pro at camping and want something a little different for dessert check out Sara's blog Campside Peach Pie With Cinnamon Two Ways
A day on the trail sure does make one hungry and Hiking Bars sure do come in handy make sure to visit Better Batter at for this tasty recipe.
So, how about you? Do you have an awesome gluten free camping recipe you would like to share? Link it up! We would love to see it!
Monday, July 1, 2013
I'm so excited about the coming month! I am partnering with Better Batter, one of my favorite brands of gluten-free flour, and several other bloggers for the first-ever Great Gluten-Free Campout.
July 1 , 2013
Camping is one of those final frontiers of a gluten-free life. Once diagnosed, we Celiacs first shy away from restaurants and flour-centric dishes like cookies and bread. Slowly, we find some restaurants with gluten-free options and a short list of go-to recipes, and life gets a little more normal.
But camping? You're asking a gluten-free person to be away from their normal products, away from their safe kitchens and often times at the mercy of whoever is cooking for the campout. Frankly, it's easier to stay home. So that's what we do.
Not any more!
For the next four weeks, the four of us bloggers will each be creating gluten-free campout meals in four categories: breakfast, snacks or sides, in the fire (main dishes) and dessert. By the end, you'll have an arsenal of 16 go-to recipes for all your camping needs!