WonderFlour, (a whole grain flour to replace white flour)

Pour equal parts of brown rice, spelt, and barley into grinder, and voila you have wonderflour.

It is good whole grain, wheat free option to replace anything made with all-purpose white flour, in recipes that do not contain yeast.  

Gluten Free All-Purpose Flour substitute

2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour

Combine all ingredients.  Blend with a whisk and store, ready for use any time a recipe calls for all-purpose flour.

"Owie" spray

This "owie" spray has been great for all the bumps, bruises, scrapes, cuts, scratches ext... that has happened to everybody!
I have  a 2oz amber colored glass spray bottle and put in
15 drops Lavender oil
15 drops Melaleuca oil
15 drops Helichrysum oil
15 drops Frankincense oil
 and then fill the bottle with coconut oil

Spray frequently on any "owie's"

Strawberry slushie

4 cups frozen strawberries
4 drops lemon oil
1 cup water
3 T agave

Put all in my blendtec and pushed the whole juice button, yummy!!

Crock Pot Balsamic Chicken

No-Bake Chewy Cookies and Cream Bars

No-Bake Chewy Cookies and Cream Bars

One 16 oz package of Oreo

5 cups Large Marshmallows

4 tablespoons butter

1 tsp vanilla

1.  Place Oreos in food processor and pulse until ground.  Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes, stir in vanilla.  Remove and pour in ground Oreo Cookies.  Stir to combine then transfer to a foil lined 8×8 inch baking pan.  Let set up for 10 minutes.  Remove bars out of pan with edges of foil and cut into squares.

Makes 9 large bars

Nutella Cheesecake (no bake)

No Bake Nutella Cheesecake

Yield: 8 people

 

Prep Time: 20 minutes

 

Cook Time: Minimum 4 hours Chill Time

ingredients:

9 oz (250g) graham cracker
7 tbsp (100g) salted butter, melted
1 tsp vanilla extract
18 oz (500g) of cream cheese, room temp
3.5 oz (100g) powdered sugar
½ cup heavy cream
1 - 13 oz (371g) jar of Nutella
Optional 6 pieces of Ferro Rocher Chocolates

directions:

In a food processor pulsate the crackers until nice and crumbly, add the melted butter and give a few pulses until mixed thoroughly.

Put the crust mix into a springform cake tin (I used 8”) and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.

Beat the cream cheese, with the powdered sugar and vanilla extract in a bowl until it forms a smooth mixture with no lumps.

Beat in the jar of Nutella until mixture is combined.

Beat in the ½ cup cream until mixture looks shiny and mousse-like.

Dollop mixture onto graham crust and smooth the surface.

Just before refrigerating the cheesecake add some topping if you wish, I crumbled some Ferro Rocher Chocolates and sprinkled on top for some décor.

Chill in the fridge for a 4 hours or, preferably, overnight.

Adapted from: Chocolate Suze