I am over at Facebook. If you would like to come over and subscribe to me you are more than welcome. I have found I am just not able to keep up this blog. It is too much on top of my daily life. I am posting new pictures and recipes.  This is just easier for me. I hope you all understand and come visit me soon.

Live Laugh and Enjoy!

]]> http://firebear.wordpress.com/2011/09/29/update/feed/ 0 firebear http://firebear.wordpress.com/2011/08/28/hello-from-the-great-beyond/ http://firebear.wordpress.com/2011/08/28/hello-from-the-great-beyond/#comments Sun, 28 Aug 2011 23:58:35 +0000 firebear http://firebear.wordpress.com/?p=1212 ]]> I just wanted to let you all know I have not disappeared into the ether. I am working on some projects. One is a face lift for the blog. I will be adding sections on Crafts, Homesteading, raising special needs children, a store and much more (I hope) including a recipe box with printable recipe cards.

thank you all for your support and kindness……

Before going gluten free I made waffles from scratch. People loved them. I know people who have the recipe in their wallet. I have had people plan trips to my home from other states because I promised to make waffles. This recipe was not a secret one. It was the one my Grandmother and Mother always used. I was most likely the one that came with Grandma’s waffle iron.

The modern waffle has its origins in the very light thin crisp cakes baked between wafer irons—of the Middle Ages; called Waffers.Wafer irons consisted of two metal plates connected by a hinge, with each plate connected to an arm with a wooden handle. The iron was placed over a fire and flipped to cook both sides of the wafer. The irons were used to produce a variety of different flat, unleavened cakes, usually from a mixture of barley and oats, instead of the white flour used today.

In 14th-century England, wafers were sold by street vendors called waferers.he modern waffle is a leavened form of wafer.

After going gluten free I tried to make them. I was new to the game and just replace the flour cup for cup. They were chewy and had very little flavor at all. So, I started using Kinnikinnick  Pancake and Waffle mix. Do not get me wrong it is a great product. The texture and the flavor are wonderful. However, I can not always find it in my local stores.

Now, after some time playing for Team Gluten Free, I feel I have recreated my familie’s recipe. As a bonus, we also have a cream cheese filling that I thought up after seeing commercials for I-HOP. If you try this and have had theirs before I would be most interested in a comparison.

Waffles

• 1 1/3 Cup Bean Flour
• 2/3 Cup Corn Starch
• 1 Teaspoon Xanthan Gum
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Baking Soda
• 6 Tablespoons Shortening (Bacon Grease works real well)
• 2 Eggs
• 2 Cups Sour Milk

1. Wisk together all your dry ingredients
2. Cut in your Shortening
3. Add Eggs and Milk (to sour fresh milk add 2 tablespoons lemon juice or vinegar)
4. Mix well. You will still have a few lumps. That is fine.
5. Laddle mixture onto HOT Waffle Iron.
6. When they are Golden they are done….

These are great with butter and syrup. Top them with all kinds of stuff from ice cream to fresh fruit. Some people like Peanut Butter and Bananas. The sky is the limit. Have fun.

Here is the recipe for the cream cheese filling.

• 1 8ounce block of Cream Cheese
• 2 Tablespoons Powdered Sugar
• 1 Teaspoon Vanilla

1. Place in a bowl
2. Mix on high until all is incorporated
3. Spread between two waffles

Yep, it is that easy.

Live Laugh and Enjoy!

Fire-Eyes

• 1 cup lard ( you can use shortening or butter)
• 1 cup sugar
• 1 cup packed light brown sugar
• 1 teaspoon vanilla
•  2 eggs
• 1 1/3 cup Bean flour Mix
• 2/3 cup Corn Starch
•  2 teaspoons Xanthan gum
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups Cocoa Pebbles
• 16 ounces Mini Chocolate Chips

Mix the first five ingredients until well incorporated. Mix in the flour, corn starch, salt, xanthan gum, and baking soda. Now, mix in the cereal and chips.

Roll into 1 inch balls and place on a lightly greased cookie sheets about 1 inch apart. Bake in a preheated oven at 350 for 10-14 min remove and let cool….

As always, please make sure all your ingredients are gluten free. Let your imagination take you places you never thought you would see. Trust yourself.

Live Laugh and Enjoy!

Fire-Eyes

Check out the Creative Cooking Gluten Free…

She is fierce….good luck

and a nifty cookie recipe I have got to try

Last year (almost to the day) I posted a recipe for  Fruity Pebble Treats after I had gotten "glutened" by eating a rice krispy treat – silly me for missing the MALT flavor ingredient (see my post about the new gluten-free Rice Krispies here).  So instead of making the same mistake twice, I followed the advice of one of my readers, Kristi, and made the crispy treats using Fruity Pebbles (I've also made them with the cocoa pebbles and both are awe … Read More

via Creative Cooking Gluten Free

Bagel Bites; do you remember them? I thought I did. I thought they were a wonderful snack time food. I had them the other day. They were disgusting. They were chew with little to no flavor.

I decided we all needed a small, tasty, gluten free, and fun snack. Pizza Bites; those sound like a great idea.

Here is what I did…….

Crust

• 2 1/2 cups Tapioca Flour
• 4 cups Shredded Mozzarella Cheese
• 2 teaspoons Baking Powder
• 4 Eggs at room temperature
• 1/2 cup melted Butter
• 2 teaspoons Minced Dried Onions
• 2 teaspoons Minced Dried  Garlic
• 1 teaspoon Italian Seasonings

1. Mix Shredded Cheese and melted Butter on Low Setting
2. Add Eggs continue mixing until just incorporated
3. Mix Dry Ingredients in a Bowl
4. Slowly Add Dy Mixture to Wet
5. Mix until completely incorporated
6. Pinch of piece of mixture
7. roll into a ball
8. flatten in the palm of your hand with your thumb
9. Place on greased cookie sheet (I can fit about 18-20 on a sheet)
10. Bake @450 for 8 minutes

After that you can top them with sauce and cheese; or anything else that you fancy and pop them back in the oven for about 5 min. or until the cheese is melted. I baked up the crusts one night and stored them in an air tight container. I topped then and baked them the next night for dinner. They were a hit with the whole family.

do it now you silly goose time it is a flying by…

I will be back soon…promise =0)

Todays film is Six Pack.

Stopping briefly in a small Texas town, an itinerant race car driver finds that his stock car, on a trailer behind his motor home, has just been quickly and expertly stripped. He chases down the miscreants, who turn out to be six orphan children. He has no recourse to the law, for the corrupt local sheriff takes most of the proceeds

of their thievery in exchange for not putting them in an orphanage. They are 

charming rogues who are in turn charmed by him. Disliking their arrangement with the sheriff, they stow away with him, and he finds himself becoming a reluctant stepfather. Thanks to their enthusiasm and incredible mechanical know-how, he

begins to make a name for himself on the racing circuit. But the sheriff doesn’t take kindly to losing his extra income.

I picked this film for two reasons. First, it is a great family film and second, they sing Rocky Top at the end of the movie.

Before going Gluten Free, we used to go out to eat about once a month. One of my husband’s favorite places was Longhorn Steak House. The dish he ordered most often was Longhorn Rockytop Chicken, French Fries, and Spiced apples. After going gluten free we never returned to Longhorn. They refused to share any of their recipe. In other words they would not tell me if anything was gluten free or not.

Since then I have been making Rocky Top Rubble. It is fairly simple and very yummy! Kids tend to really enjoy it too. I like serving it with rice or a baked potato.

• 1 pound Bacon diced
• 4-6 Skinless Boneless Chicken Breasts
• 2 large Sweet Onions sliced
• Salt and Pepper
• 1/2 cup Brown Sugar
• 1/2 cup Ketchup
• 1-2 cups shredded Cheddar Cheese

1. First you are going to slice your bacon in the opposite direction that is was originally cut. This way you will have small pieces that will fry into bits.
2. Cut your Chicken into bite sized chunks and set aside
3. In an electric skillet or a large fry pan on the stove begin to crisp the bacon.
4. While bacon is crisping slice you onions
5. when bacon is crisp add your onions. Stir often so nothing sticks or burns.
6. when onions are clear add chicken
7. add salt and pepper to taste
8. Stir regularly until chicken is cook though.
9. Sprinkle on the brown sugar
10. add Ketchup
11. Stir to allow the sugar to melt
12. If you have Liquid Smoke a dash goes nicely, but is not necessary.
13. Allow your skillet to simmer for 5-8 minute.
14. Stir as needed
15. Serve Topped with Cheese

After writing up this post I realized I had shared this recipe before.  Rocky Top Rubble the First Time. I did not mean to “cheat”. I hope you all still enjoyed the post and I will be adding food pictures as soon as I can.

Live Laugh and Enjoy!

Check out some more great Foodie Blogs over at  Ann Kroeker’s Food on Fridays, Paisley Passion’s Fun with Food and Creative Juice Thursday