Raspberry Peach Coffee Cake

Pineapple Pretzel Salad

2 c. Gluten Free pretzels, crushed*

1 c. butter, melted

2 (8 oz.) pkg. Cool Whip

1 (8 oz.) pkg. Cream Cheese

1 c. sugar

1/2 box Instant Vanilla Pudding

1 (15 oz.) can crushed pineapple

1. Preheat oven to 350 degrees.  Grease a 9x12 inch baking dish.

2. Place 2 cups of crushed pretzels in baking dish.  Pour melted butter over pretzels and bake for 10 minutes.

3. Mix cream cheese and sugar together.  Fold in one container of Cool Whip.  Spread over pretzel mix.  Mix crushed pineapple with instant pudding mix and pour over cream cheese mixture. 

4. Chill.  Before serving, add the remaining Cool Whip on top.

*I used Glutino's Gluten Free Pretzel Sticks for this recipe.

{Picture via TexturedINK}

Recipe from the Food Network's Claire Robinson

2 cups baby pumpkin seeds (pepitas)

1 cup slivered almonds

3/4 cup raw sunflower seeds

6 tablespoons pure Grade B maple syrup

Coarse salt

1 cup dried cherries or cranberries

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

2. In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

3. Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

"Barbecue's just sort of a name. It stands for outdoors. ... You can let your imagination go."

Chipotle BBQ Sauce

1/2 c. ketchup

1/4 c. salsa

2 Tbsp. Dijon mustard

1/4 c. + 2 Tbsp. Brown sugar

2 tsp. white vinegar

2 tsp. hot sauce

2 Tbsp. lime juice

1/2 tsp. Chipotle seasoning

Dash of salt

Combine all ingredients.  Use to marinate chicken, ribs, etc. or as a dipping sauce.

Black Bean Salsa

1 (10 oz) can Rotel, original flavor, drained

1 (15 oz) can Black Beans, drained & rinsed

1 (11 oz) can white shoepeg corn, drained

1 small onion, diced

Fresh cilantro, diced, to taste

Stir to mix.

Mix the following and heat just until the sugar is melted.  Pour over bean & corn mixture:

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup sugar

Best after setting overnight and will keep several days.

Serve with tortilla chips or use as a side dish.

1 lb. lean ground beef

1 cup  chopped onions (about 1 medium)  

2 cups enchilada sauce, divided  

6 oz.  VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices  

12 corn tortillas (6 inch), softened (see Tip)

1. Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

2. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

3. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchen Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.

By Julie Christensen

What’s in your fruit and veggies? That’s what the Environmental Working Group (EWG) figures out with its “Dirty Dozen” list of produce with the highest pesticide levels.

Apples, celery, sweet bell peppers, peaches, strawberries, imported nectarines, grapes and spinach top the list. Lettuce, cucumbers, domestic blueberries and potatoes round out the worst offenders, with green beans and leafy greens added as potential hazards.

The list is controversial. Opponents, such as Richard W. VanVranken, an agricultural agent in Atlantic County, New Jersey, who specializes in vegetable crops, says it’s based on less than credible research and the organization uses scare tactics as a fundraising maneuver.

On the other hand, many researchers have documented the risks of pesticide contamination to children, including studies from Harvard University and Mount Sinai Medical Center, linking high levels of pesticide exposure to decreased cognitive ability and an increased risk of ADHD.

Eat Safely

What’s a concerned parent to do? According to the EWG and other health organizations, the benefits of eating produce—even conventionally grown produce—far outweigh the risks, and they urge consumers to eat at least six servings of fruits and vegetables daily.

Buy Organic When It Counts

So you can’t afford to buy organic all the time. That’s fine, but try to avoid produce from the top of the new Dirty Dozen List. Specifically, buy organic apples and strawberries. These two fruits top the list and they’re also among the foods kids eat the most. Buy organic ketchup and applesauce—two other foods kids eat often.

Opt for Frozen Produce

Wellness coach Denise Baron says frozen organic fruits and vegetables are usually cheaper than their fresh counterparts. Common organic frozen foods include berries, green beans, broccoli, kale, sweet potatoes and peas.

Give ‘Em a Bath

Add 2 tablespoons of baking soda or lemon juice to 1 quart of water and soak your fruits and vegetables for 15 minutes to remove dirt and pesticide residues, recommends certified health coach Rachel Feldman. Peel peaches, apples and other thin-skinned fruits and vegetables, which tend to absorb the most pesticides.

Shop at Warehouse Stores

Stores like Costco are constantly enlarging their selection of fresh, frozen and canned fruits and veggies, usually at significant savings over natural food stores. Buy organic berries, mixed vegetables, corn and sweet potato fries in the freezer section and stock up on organic applesauce by the case.

Buy Local

Buy fruit and vegetables when they’re in season from local farmers. Visit your local farmer’s market or join a CSA (community-supported agriculture). In recent years, small, organic farms have sprung up across the country. These farms offer the freshest, most delicious produce you’ll find at prices you can afford. Pick-your-own organic farms, such as the Berry Patch Farm in Brighton, Colorado, are also a great choice. Not only would your family benefit, but you’d be supporting small, local farmers as well.

Grow It Yourself

Get the family involved in growing a garden. Garden produce is affordable and as fresh as it gets. Plus, you’ll know exactly what’s on your plants—and what’s not. Plant leafy greens like spinach and lettuce, carrots, peas and radishes in early spring. These crops grow quickly without much fuss. Later, try your hand at tomatoes, peppers, green beans and summer squash. Short on space? Try a trellis to conserve room or grow compact varieties in pots. One note: Watch the pesticides you and your neighbor use on the lawn since these chemicals can drift onto garden vegetables, negating your goal of an organic garden.

Read this article in its entirety at education.com.

Chocolate Chip Zucchini Bread

Add some sweetness and vitamins into your breakfast or snack with this healthy and delicious gluten free, vegan baked bread. 

Ingredients:

2 cups Gluten Free all purpose flour 

1/2 cup brown sugar

1 1/8 tsp baking soda

1/2 tsp xanthan gum

1 tsp vanilla

1/2 tsp salt

1/2 cup Dairy Free chocolate chips

Egg Replacer equal to 1 egg

2 Tbsp melted Dairy Free butter

1 cup apple sauce

1 1/2 cups shredded zucchini

Directions:

Preheat oven to 325 degrees.  Grease a 9x5” loaf pan with nonstick cooking spray.

Combine flour, sugar, xanthan gum, and salt in a large bowl.  Mix well.

In a medium bowl, mix egg replacer and baking soda together until well combined and foamy.  Add vanilla, melted butter, and apple sauce. Add to the flour mixture and stir until blended.

Add the zucchini and chocolate chips and carefully fold into the mixture.

Pour the batter into the bread pan.  Bake for 40-45 minutes.  Let cool.  Serve.