(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

••••SLOW-COOKER SMOKY HAM

••••AND NAVY BEAN STEW!!

Slow-Cooker Smoky Ham and Navy Bean Stew

• Prep Time
  10 MIN
• Total Time
  10 HR 10 MIN
• Servings
  4

Ingredients

1

lb cooked ham, cut into 1/2-inch cubes (3 cups) 

1

cup dried navy beans, sorted, rinsed

2

medium stalks celery, sliced (1 cup)

1

small onion, chopped (1/4 cup)

2

medium carrots, sliced (1 cup)

2

cups water 

1/4

teaspoon dried thyme leaves

1/4

teaspoon liquid smoke

1/4

cup chopped fresh parsley

Directions

• 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except parsley.
• 2 Cover; cook on Low heat setting 10 to 12 hours or until beans are tender. Stir in parsley before serving.
  

••••BREAKFAST TOAST IDEAS🍞🧀!!••••

(Source: Google+ photo)

••••BREAKFAST TOAST IDEAS!!

••••CRAIG'S SUPER EASY SALAD:)🍅!!••••

(Source: Craig's recipe & Craig photo)

••••CRAIG'S SUPER EASY SALAD!!

INGREDIENTS 

•1 package salad lettuce mix; any

•1 small package small tomatoes; 

•sliced

•1 boneless chicken breast; sliced 

•into strips

•1 green and red pepper; sliced

•1 small onion, chopped 

•Season chicken with chicken seasoning, approximately 1 teaspoon 

INSTRUCTIONS 

1. Place lettuce mix in a deep bowl.

2. Place sliced tomatoes on top of 

salad.

3. Sauté chicken strips with chicken seasoning and pepper and onions together.

4. Place sautéed chicken strips and peppers and onion on top of salad.

5. TOSS SALAD AND ENJOY!!

••••RAINBOW MILLE CREPE CAKE🎂🍰🌈🍘!!••••

(Source: delishar.com & photos also)

••••RAINBOW MILLE CREPE CAKE!

••••WATCH THE DEMO VIDEO!

••••COLORED CREPES!!

••••ICE THE TOP OF THE CREPES!!

••••ALMOST DONE!!

••••FINISHING TOUCHES••••

RAINBOW MILLE CREPE CAKE

Makes a 30 layers, 8" cake

CREPE BATTER

1. 6 tbsp butter, melted
2. 3.5 cups fresh milk (warmed in microwave)
3. 6 large eggs
4. 3/4 cup cake flour
5. 3/4 cup all purpose flour
6. 7 tbsp sugar
7. 2 tsp vanilla extract
8. pinch of salt
9. some butter to grease pan
10. 6 food colouring

FRESH CREAM

1. 800ml non-dairy pastry cream (I used pour n whip)
2. 3/4 cup + 2 tbsp icing/powdered sugar
3. 2 tsp vanilla extract

INSTRUCTIONS

1. In a large mixing bowl, beat eggs until combined.
2. Then add sugar, warm milk, butter, and vanilla extract.
3. Mix well!
4. In another bowl whisk salt, cake flour, and plain flour together.
5. Whisk in your flour mixture in 3 parts. Make sure there is no lumps.
6. Pour the batter through a sieve to remove any lumps. (optional) Divide batter into 6 equal portions. (5 x 1/4 cup)
7. And dye with food colouring until desired colour contrast.
8. Cover and chill for at least 1 hour. You can make it 24 hours before.
9. Chilling relaxes the gulten to make the crepes more pliable.
10. Remember to stir before use!
11. Heat 8" pan on Med heat.
12. Lightly brush or use a paper towel to coat pan base with butter to prevent sticking.
13. Pour 1/4 cup of batter into pan while swirling.
14. Watch video demo.
15. When the sides starts to dry up a little as shown above.
16. It's done. There is no need to flip it, the crepes cook through fine like that.
17. Carefully release the sides with a spatula, and flip it out on a cooling rack.
18. You can leave the rest of the ready made crepes to cool or chill it covered until ready to use.
19. Whip cream till thicken, then gradually add in powdered sugar, and vanilla extract.
20. Whip until firm, it should hold its shape and not fall out when you turn it upside down.
21. Take part of the cream out for layering and keep the other chilled.
22. Top up when needed.
23. Lay one crepe on cake board, then spread a thin later of cream on top of the crepe.
24. Lay another crepe on top of the cream.
25. Try to lay it as straight as possible.
26. Continue with layering each crepe with cream then crepe.
27. Top with last piece of crepe.
28. At this point you can chill for at least 4 hours, or serve it as it is.

By Delishar

Adapted from whatscookingamerica 

••••VEGAN PROTEINS🍶🍅!!••••

(Source: Google+ & veganstreet.com photos & linasfoods.com & tedorascieceblog.com)

••••VEGAN PROTEINS!!

••••PECAN PUMPKIN PIE OATMEAL🎃🍲!!••••

(Source: cookingwithruthie.com & photos also)

••••PECAN PUMPKIN PIE 

••••OATMEAL!!

Pecan Pumpkin Pie Oatmeal

 

Prep time

5 mins

Cook time

3 mins

Total time

8 mins

 

Author: Ruthie

Recipe type: Breakfast

Serves: 2

Ingredients

• 1 cup whole oats
• 2 cups hot water
• ½ cup pumpkin
• 2 tablespoons Truvia Nectar
• 1 tablespoon chia seeds
• 1 tablespoon ground flax seed
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon vanilla
• Toppings: 2 tablespoons raw pecans and drizzle Truvia Nectar
  

Instructions

1. In a large microwaveable bowl combine oats, water, pumpkin, Truvia Nectar, chia seeds, flax seed, pumpkin pie spice, cinnamon, and vanilla.
2. Stir to combine.
3. Microwave on high for 2 minutes, stir and microwave 1 minute more or until desired doneness.
4. Divide into serving bowls, top with pecans and drizzle of Truvia Nectar.
5. Enjoy!

••••GLUTEN FREE COOKIE CAKE🍰🍪🍳🎂!!••••

(Source: flippindelicious.com & photos also)

••••GLUTEN FREE COOKIE CAKE!!

GLUTEN FREE COOKIE CAKE

 

PREP TIME

45 mins

COOK TIME

12 mins

TOTAL TIME

57 mins

 

Author: Brianna

Recipe type: Dessert

Serves: Serves 12-16

INGREDIENTS

• ¾ cup butter OR vegan butter (1½ sticks)
• 8.25 oz brown sugar (approx 1 cup plus 1¼ teaspoons PACKED)
• 3 egg yolks
• 2 teaspoons vanilla extract
• ¾ teaspoon xanthan gum
• 1½ teaspoons baking soda
• 12.5 oz my gluten free flour blend (or a high-quality blend like GF Jules or Gluten Free Mama) (approx 2¼ cups when scooping the flour into the measuring cup with a spoon and then leveling it off. DON'T SCOOP THE FLOUR DIRECTLY WITH THE CUP)
• 8 oz chocolate chips (approx 1¼ cups) (dairy-free if necessary)
• 2-4 tablespoons of the sprinkles of your choice
• 1 recipe American Buttercream frosting(dairy free if necessary)

INSTRUCTIONS

1. Preheat your oven to 350F. Line 3 9 inch cake pans with parchment paper and set aside.
2. Cream together butter and brown sugar.
3. Add the egg yolks and vanilla extract and mix until smooth.
4. Add the xanthan gum, baking soda, and gluten free flour. Mix until combined and then stir in the chocolate chips and sprinkles.
5. Evenly divide the cookie dough between the cake pans and press it out. Don't worry about pushing it into all the nooks and crannies of the edges, it will spread a little as it bakes and will spread to the edges.
6. Bake for 10-12 minutes or until the dough has spread and the cookie cakes have lost their doughy shine. They will NOT be set yet, and that is ok. They will set as they cool.
7. Cool the cookie layers before frosting.
8. Place the bottom layer on a serving plate. Spread frosting over it and then top with another cookie layer. Repeat with the remaining layer and then decorate as desired.
   

NOTES

I'm sorry if some of the volume measurements seem a little oddly specific. I perfected this recipe by weight and gave the best volume measurements I could for those of you without scales. If you have access to a scale, use the

weight measurements for best results.