Category Archives: Uncategorized

Gluten Free Cheddar Garlic Biscuits

Gluten Free Cheddar Garlic Biscuits

You won’t know these are gluten free. These cheesy biscuits are a family favorite.


1 cup Tapioca Flour
1 cup Namaste Gluten Free Flour
1/4 tsp Salt
1/2 cup Crisco 
1 cup Sour Cream 
1T Baking Powder
1 1/4 cup Cheddar Cheese
1/4 tsp Johnny’s Garlic Salt 
1 tsp Water

Garlic Butter:

1 T Johnny’s Garlic Salt 
1/4 cup Melted butter 


Preheat oven to 425. Cut shortening into dry ingredients. Stir in cheddar cheese.  Fold in sour cream and water.  Bake 14-17 minutes. while cooking make the garlic butter. Once out of the oven baste each of the biscuits evenly with garlic butter. Enjoy!

Gluten Free Popover Pancakes

Gluten Free Popover Pancakes


1/2 cup Butter
8 Eggs
1 1/2 cup Milk (or Almond Milk)
1/2 cup Arrowroot
1 1/2 cups Tapioca Flour


Preheat oven to 400 degrees. Put melt butter 10 mins in 15×10 pan. In a blender mix eggs, milk, arrowroot, tapioca flour until smooth. Pour over butter and bake for 15 to 20 minutes until golden brown. Serve with syrup or powdered sugar.

Gluten Free Popover Pancakes

Ham & Cheese Crescent Rolls

Ham Cheese Crescent Rolls

I grew up with roll up sandwiches for family outings. But I wanted to take the flavor up a notch so when I make them I add in Basil Essential Oil, Garlic and Onion.


2 – 8ct tube Cresent Roll Dough
1 lb Deli Sliced Ham
8 oz Cream Cheese softened
1 toothpick swirl* of doTerra Basil Essential Oil
1/2 tsp Minced Garlic
1 T Dehydrated Onions
1/2 Shredded Cheese


Preheat oven to 375 degrees. Place cream cheese in a glass or ceramic bowl. Dip a toothpick into the basil essential oil and swirl it around in the cream cheese. Add garlic, onions, and cheese and stir well.

Stack 2 slices of ham. Smear 1 T of cheese mixture on half of the ham. Roll ham starting at the cheese covered side. Roll crescent dough around each ham roll. Place on a parchment paper lined baking sheet.

Bake for 10-14 minutes until golden brown. Allow to cool for 2-3 minutes before eating. Or cool completely and store in refrigerator until serving.

*The toothpick method
1 toothpick dip =  dip a toothpick into the essential oil and dip it once into the recipe
1 toothpick swirl = dip a toothpick into the essential oil and swirl it around in the recipe
1/2 drop – Drop an essential oil onto a spoon, then use the tip of a sharp knife to obtain the desired flavor

Star Anise Wild Orange Shortbread

Star Anise Wild Orange Shortbread Cookies

Joseph’s family traditionally had Walkers Shortbread for Christmas. Our kids look forward to them every year.

When I was in High School I had a friend who traditionally made Shortbread in November for Christmas, so I have always been intimidated to try it. I can’t believe I didn’t research it until now.

Shortbread is generally associated with and originated in Scotland, but due to its popularity it is also made in the remainder of the United Kingdom, and similar biscuits are also made in Denmark, Ireland and Sweden. The Scottish version is the best-known, and Walkers Shortbread is Scotland’s largest food exporter.

According to The History of Scottish Shortbread – Historic UK“The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.”

After researching I decided to play around and the results are a pleasant twist.


1 lb Unsalted Butter Softened
1 12/ cups Powdered Sugar
10-15 drops doTerra Wild Orange Essential Oil (1 tsp Orange LorAnn Candy Oil)
4-5 drops doTerra Star Anise Essential Oil (1/4 tsp Anise LorAnn Candy Oil)
5 1/2 cups All-Purpose Flour


Preheat the oven to 325 degrees. Cream together butter, powdered sugar, and oils. Add in flour 1/2 cup at a time. The last cup and 1/2 you will need to knead in by hand.

Mixing Shortbread

Dust a pastry sheet with powder sugar. Roll out dough to 1/4 inch thick.

Rolling out shortbread

Cut out dough. Traditionally it is cut in circles, rectangles, or squares. You may poke holes with a fork for decoration. Bake for 15-20 minutes until golden brown on the edges.

Short Bread Baking

Canadian Snacks and Confections

We were able to visit Alberta and British Columbia last week. Joseph was born in Calgary, so it was an opportunity for him to share his childhood with us. Our children and I now understand why Joseph misses candies, cookies, and chips from his childhood. Here are just a sample of some of the things we tried and fell in love with.

We have had the opportunity to try some of them prior to our trip, but others we tried for the first time while there.

Old Dutch Chips are amazing. Dill Pickle, Ketchup, Bacon, and Salt n Vinegar are our favorites. Popcorn Twists are also a tasty snacks.

Wagon Wheels and Viva Puffs are AMAZING!!!  I wish we would have bought more to bring home. . Canadian Oreos are so much better then the American version. All Dare brand cookies are off the charts in my book.

Tigertail Ice Cream is something Joseph has missed. It is Orange Ice Cream with Licorice Ribbons in it to resemble a Tiger. I was not so sure about it, but I was awesome. I now understand why he missed it.

We all have different candy favorites ranging from Smarties, Coffee Crisp, Mr. Big, Aeros, and Canadian Kit Kats. They have amazing black licorice candies like black licorice jarbreakers, licorice babies, and Bassets. There red licorice nibs and ropes are also very good.

We also enjoyed Butter Tarts and Pecan Tarts which I will be trying to duplicate. My favorite came from the Bun King Bakery which is where we also got Nanaimo Bars which I will also be working on the recipe for. (I have the recipe Joseph’s family uses, but I now want to play with it.)

Luckily, we did enough hiking and walking on our trip that all of the extra snacking did not add up to weigh gain.

We were able to bring some of our favorites back and we will be savoring them over the next year.

Favorite Sugar Cookies

I LOVE Sugar Cookies. Growing up my grandmother’s recipe was the one we used and it was my favorite. But I realized it was my favorite because it was the one I had the most. As time has gone on I have have cookies from several other places. I would find thinks I liked also things I didn’t. The text would be good but it lacked flavor. The cookie was good but I didn’t like the frosting. So for the last couple of years I have played around with recipes for myself. I have finally nailed it. We found that this cookies are best 2 to 3 days after making them. It gives the frosting and cookie to become one amazing flavor.


2 Cups Unsalted Butter
2 Cups Granulated White Sugar
1/2 Cup Whipping Cream
2 Eggs
2 tsp Pure Vanilla
1 tsp Almond Extract
4 tsp Baking Powder
1 tsp Salt
5 – 6 Cups Flour


Preheat oven to 350 degrees. Cream together butter and sugar. Whip together whipping cream, eggs, vanilla, almond extract, baking powder and salt. Cream together the two mixtures together until smooth. Stir in flour 1/2 cup at a time. You want the mixture to be think but not dry.

DO NOT CHILL DOUGH. Divide into workable batch (2 to 4). Roll out on to floured surface to 1/4 inch think. Cut out with cookie cutters. Bake for 6 to 8 minutes.

Frosting Ingredients

1/2 cup Unsalted Butter Softened
8 oz Cream Cheese Softened
25-30 doTerra Lemon or doTerra Wild Orange Essential Oil
1 1/2 – 2 lbs Confection Sugar.


In a mixer whip together butter and cream cheese. Mix in vanilla. Gradually add in powdered sugar to desired consistency.