Gluten Free Banana Bread

1/2 Cup Splenda
8 Tablespoons Butter/Margarine
3 Bananas (Mashed)
2 Eggs Beat and add to the mixture
1 & 1/4 cup Gluten Free Flour Mixture
Pinch pf Nutmeg (Optional)
Pinch of Allspice (Optional)
Pinch of Clovers (Optional)
1/4-1/2 tsp Cinnamon (to taste) (Optional) 
1 tsp Baking Soda (I used 2 tsp GF baking powder when I made it)
1/2 tsp salt

 Mix the wet ingredients in a large bowl, blend together all the dry ingredients in another bowl, slowly mix the dry into the wet. (there is no gluten so mix all you want, I say slowly as to not make a huge mess)
 You can also add Walnuts/Pecans but Rob and I prefer it plain.Set oven to 350 for 30-45 Min (I have found that mine usually need about 1 hour on 350) so just keep that in mind, do the toothpick trick to test for doneness.
 With starches in the GF flour they tend to brown quickly so don't take it out when it looks done, if the top is getting too brown cover it with foil to keep from getting too dark until center is done.

Hamburger Rice Zuchinni Skillet

Hamburger Rice Zuchinni Skillet

1 pound ground round beef
2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med)
Salt & Pepper to taste
1/2 cup chopped onion
1-1/2 cups brown rice cooked
1 can diced tomatoes, undrained
1 Small Package Mushrooms
1 teaspoon minced garlic 
3/4 cup shredded Cheddar & Monterey Jack Cheese Blend

1-  Add Garlic & Cook Hamburger add salt & pepper if desired
2-  Sautee Onion in separate skillet
3-  Add Mushrooms to onion & saute
4-  Combine Mushrooms & Onion w/ground beef
5-  Sautee Zuchinni until tender
6-  Combine Zuchinni, Cooked Rice & Ground Beef
7-  Add diced tomatoes
8-  Top with cheese and stir cheese cook until cheese is melted.

A full pantry

 We had a busy weekend.  My hubby gets a quarterly bonus with work.  We bought an automatic jam & jelly maker this time around.  It is really cool, you don't have to stand over the stove stirring everything constantly, it does it for you. 

  Everything in the picture was canned this weekend. We made 48 1/2 pints of jam (12 different kinds of jams), 9 pints of jam (we ran out of 1/2 pints), 7 pints of bread & butter Pickles, 4 pints of dill bread & butter pickles, 13 pints of crushed tomatoes, 5 pints of salsa, 3 pints chili sauce. We still have peaches we need to do something with.  The jams are all sugar free as well. 
in that pile is Jams: strawberry rhubarb, blueberry rhubarb, strawberry, strawberry/orange/candied ginger, mixed berry, raspberry, mixed fruit, spiced blueberry, blueberry, and blueberry peach .  Jellies: lemon ginger, pepper, & garlic.

  It feels really awesome to finally have a stocked pantry again.  We haven't canned anything since 2010, so it was long overdue.  I'm excited as we were able to find a bread recipe that actually works.  We eat gluten free, and the loaves you buy at the store that are gluten free are dense and hard as rocks, so we have been experimenting and found the perfect recipe for light and fluffy bread.

Zucchini Bread Muffins

2 cups Cake Four (Recipe found here: http://healthygrainfreeliving.blogspot.com/2013/07/replacement-flour.html)
2 Cups Shredded Zucchini
2 Eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
Pinch of Nutmeg (less than 1/8 teaspoon)
Less than a pinch Ground Cloves (tiny tiny bit)
1/8 t Cardamon
1 & 1/2 t baking powder
3/4 t Apple Cider Vinegar
1/8 t salt
2 T Honey
1/4 cup Splenda (or sugar)
4 T Canola Oil (or your preference)

Gluten Free Bread Recipe

Over the past 3 years we have toyed with many recipes trying to make the perfect bread.   We finally found a recipe that works and actually tastes like REAL bread.

Using this flour recipe as the base flour:  http://healthygrainfreeliving.blogspot.com/2013/07/replacement-flour.html
Then add the following to it:
1 3/4 cup flour mixture
2 eggs
2 & 1/4 t yeast or 1 pkt
1/2 cup water
2 T butter melted
2 T canola oil
1 T Honey
1/8 t salt

We mixed ours up in our Ninja, but a mixer would work just fine. 
Let it rise like normal bread before cooking it.
It made 10 dinner rolls with this recipe.  If you want a loaf of bread, double the recipe.