Activity bag swap!

We had a really nice time participating in an Activity bag swap!

Coconut Shrimp 2 ways!

ALL the boys ate these in an instant!

Ingredients

• Peanut oil, for frying
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 1 cup panko bread crumbs or (gluten free flour)
• 1 cup shredded sweetened coconut (unsweetened coconut)
• 4 large eggs
• Salt and freshly ground black pepper
• 1 cup all-purpose flour (gluten free flour)
• 1/2 tablespoon onion powder
• 1/2 tablespoon granulated garlic powder
• Zesty Dipping Sauce, recipe follows

Directions

Preheat oil in a deep-fryer to 350 degrees F.

In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.

Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side.

Zesty Dipping Sauce:

• 1 (6-ounce) jar orange marmalade
• 1/4 cup sweet Asian chili sauce
• 1 lime, juiced

Mix all ingredients in a small bowl.
recipe taken from: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-jumbo-coconut-shrimp-recipe/index.html

GFSFDFPFDFCF

We are working on fun foods for Zeki and this FIT his diet perfect.  He LOVES them.
Gluten Free, Sugar Free, Dairy Free, Dye Free, Preservative Free, Casein Free!!!

Caramel Corn Balls

Ingredients

6 cups popped popcorn
1/2 cup plus 2 tablespoons honey
1/4 cup water
2 tablespoons blackstrap molasses
2 tablespoons coconut oil
1/4 teaspoon cider vinegar
1/8 teaspoon kosher salt
1/2 tsp vanilla
Instructions

Grease a large, heatproof bowl and wooden spoon with canola oil. It should be well coated without being overly greasy. The caramel will stick to any spot that's not covered in oil.
In a heavy bottomed, 4-quart saucepan combine the honey, water, blackstrap molasses, oil, vanilla, vinegar and salt.
Bring to a boil. Cover and let boil for 3 - 4 minutes.
Uncover and cook for another 4 - 5 minutes, until the temperature reaches 250F on a candy thermometer.

Slowly pour the hot caramel over the popcorn while stirring to coat.
Once the caramel is cool enough to handle, form into equal sized balls. If desired, put a popsicle stick in the center of each ball. (oil your hands)
Let cool completely on wax paper. Wrap individually in plastic wrap or waxed paper. Store at room temperature.

*recipe taken from http://simplysugarandglutenfree.com/caramel-corn-balls/

Getting their shots up!

Muffin tin time! Gluten free (dfpfsfcfdf....and everything else free!)

Applegate beef all natural uncured hot dogs, dinosaur red bell pepper, olives, raspberries, enjoy life mega chunks chocolate, cheese (for those needing nondairy use homemade marshmallows ~see below~)
 Kebek putting his friends to sleep!

Making Marshmellows!

Fluffy Honey Sweetened Marshmallows
 Please use caution with the hot syrup you make in the recipe. It can cause severe burns if spilled on skin. This makes about 12-16 smallish marshmallows.
Double, if desired and use a 9 by 9 pan.
 1 1/2 tbsp. gelatin
1/2 cup cold water
1/2 cup honey
1/8 tsp. salt
1/2 tsp. vanilla extract
1. Lightly grease a loaf pan. Then cover with parchment paper (with enough to hang over the sides of the pan one way), then grease the parchment paper.
 2. Put ¼ cup of water in a medium bowl (or in the bowl of a mixer with attached whisk) , and sprinkle the gelatin over the water. Set aside to soften.
 3. In a small pot, place the honey, salt, and the other ¼ cup of water. Heat on medium heat. Using a candy thermometer, bring the mixture to 240 degrees. (Because this is such a small amount of liquid, I had a hard time getting an accurate temperature. You can also test it by dribbling a little of the liquid into a bowl of ice cold water. It should be in the candy stage of forming little soft balls when cooled in the water and taken out. It takes about 7-8 minutes to reach this temperature. ). Remove from the heat as soon as it’s at the right temperature.
 4. Using a hand mixer on low, very carefully mix in the hot syrup into the gelatin mixture by pouring the hot syrup in a drizzle down the side of the bowl. Once it’s all combined, add the vanilla and increase speed to high. Beat for 12- 15 minutes, or until the mixture is thick and fluffy (it will look like marshmallow fluff). Scrap into the prepared pan and leave, uncovered, for 4-12 hours to dry. It’s just about perfect in my climate when left overnight. Cut into squares, serve as is. Coconut Version: Toast about ½ cup of coconut flakes, unsweetened. Sprinkle ½ of it on the bottom of the pan, scrap in the marshmallow mixture, and sprinkle with the rest of the coconut flakes. Cocoa Version: Roll finished and cut marshmallows in cocoa powder.
~recipe can be found at http://www.thenourishinggourmet.com/2011/08/fluffy-honey-sweetened-homemade-marshmallows.html

Super Easy Ribs in the oven!! 325 degrees F for 3-4 hours! in an oven bag. I put bbq sauce on them the night before and wrapped them in foil. Omit the bbq for those preservative free and sugar free and dye free. take them out and broil them for a few minutes till brown. Super yummy!

linking up with MTM today!