Dear 2011,

You were a year of loss.  A year of illness.  A year of surgery.  A year of anxiety disorder and intestinal distress (I know.  Gross, right?).

I learned a lot from you 2011.  I learned what it feels like to have vertigo.  I learned that I hyperventilate to the point of numb limbs when riding in an ambulance.  I learned how to maneuver through life being dizzy without falling over and throwing up.  I got so good at taking Dramamine that it doesn't even make me sleepy anymore. Thank you for my Vestibular Disorder 2011, life will never be the same.

2011 taught me that I am horrible at dealing with loss.  I am no where near being an emotionless badass.  I learned how final death really is.  I know that sounds absolutely ridiculous... but take it from me, you need to get closure.  Closure is important.  Thanks for the lesson 2011, you were a real pal.

In 2011 I said goodbye to my gallbladder.  We had always had a bit of a tumultuous relationship but it seems it had finally had enough and self destructed.  I learned that if your condition is not considered life threatening then it is OK for surgery to be postponed for up to 2 weeks while you are left to live off of water, Jell-O, and Dilauded.  Thank you 2011.  I always wanted to know what heroine was like but needles really gross me out.

I got to spend the last day of my 20's in the hospital having a bunch of blood work done that led to a CT Scan. On the last day of my 20's I got to find out that while I was in a considerable amount of pain it was not due to any strange complication from my surgery or any tumors or gremlins wreaking havoc on my insides...  this is good news.  Except for the fact that I have an anxiety disorder and immediately thought I must be going crazy.  A month later when I was finally able to get in for an upper endoscopy it was discovered that I have a hiatal hernia, GERD, Chronic Gastritis, Bile Reflux, and IBS.  Well thank God I'm not CRAZY... geez... can I please be crazy and still be able to eat tomatoes when I want?  No?... FINE 20011 but you are really starting to piss me off!

Somewhere in the middle of all of this mess we bought a house.  We didn't really mean to it just sort of happened.  These are the decisions you make when you are fueled by anxiety, dramamine, and pure mental exhaustion.  It turned out to be a good decision.  Good job Jeff.  I'm pretty sure you navigated that one for us.

The latest in the long list of diagnosis's is that I have Fibromyalgia.  The most awesome part of this is that because of my stomach issues and allergy to sulfa based drugs there isn't really much I can take.  I think this is sort of a blessing though.  After doing a lot of research and talking with my Mawmaw (she also has Fibro) it seems that all medicine does is cause a whole other set of problems.  The most annoying part of the whole thing is the insomnia.  I go through the whole day dragging ass tired (I really miss coffee) and then by the time I go to lay down to sleep I'm wide awake.  Awesome.

In 2011 I learned how much my husband loves me.  In case you were wondering... its A LOT.  I was also reminded of how much I love my husband - A LOT.  I learned that its OK for me to say no to people and to focus on my own health and well being.  I learned that this does not make me selfish or unreliable but actually makes me responsible, especially to the ones who love me. I learned how much my kids love me and that's like WAY A LOT.  I hope they remember that when they're teenagers.

I learned how much I HATE drama.  Unnecessary, ridiculous, attention seeking, selfish, feeling hurting, DRAMA.  I'm done with it.  I will not listen to, feed into, or create any drama.  I have enough problems.  Unless you find yourself in a situation where you need a kidney (found out this year that I have 3), food and or shelter because your house has just burned down, blood transfusion (hope you aren't allergic to Xanax), or in some other situation not caused by drama you just couldn't keep yourself out of... don't call me.  I'm not trying to be an asshole but its really better that I tell you now and not over the phone or snarky facebook message at the exact moment you expect me to care.  No one wants that.

I also learned in 2011 how much I love this blog.  It is nice to be falling apart and still feel like a productive member of society.  I love everyone who reads this blog.  Even if you have never commented.  I hope my ramblings and recipes help you to have a better day.

Thanks for everything 2011,

Jenni

This slightly out of focus picture of me says a lot about my year.

Crawling out from under all of the wrapping paper and tissues...

We're on a slow road to recovery from the holidays this year.  Pink eye is over, now it seems it is our turn with "The Cold".

How was your holiday?  Successfully gluten free?  Did you discover any delicious new products or recipes?  Would love to hear how it went!

Review: Udi's Whole Grain Bagels

Breakfast just got a lot easier.

The wonderful people at Udi's hooked me up with several of their products to review.  I must say that I was very impressed with the Whole Grain Bagel.  When it was delivered the bagels were the softest gluten free bread item I had ever felt.  They smelled like delicious bread and they tasted like delicious bread.  While I do miss the chewy out side, soft inside, of a "real" gluten laden bagel these are by far and away the next best thing.

One of the things I truly miss about my gluten filled days is being able to go to my favorite local coffee shop and order a sandwich on an Everything Bagel.  I have big plans for putting together an everything bagel cream cheese recipe that will make rainbows and unicorns appear and all of my dreams come true.  But first I need to make it through the holidays.  Oldest daughter (Sydney, 4) just got over pink eye.  Youngest daughter (Piper, 1) decided pink eye looked like so much fun she needed it too.  If only they shared toys as well as they share germs.

Join in the fun on Udi's Gluten Free Living Community.

Peanut Butter Bacon Cookies

The perfect gift for all of the bacon lovers in your life.

2 cups peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
6 pieces of cooked bacon, diced.

Using the paddle blade on your stand mixer, mix together peanut butter, sugar, and eggs.  Once all of the ingredients are well incorporated fold in diced bacon.  Drop by the tablespoon on a parchment lined cookie sheet.  Use a fork to flatten the dough and create hash marks on your cookies.  Bake at 350 degrees for 10 minutes.  Allow to cool on the cookie sheet for 2 minutes before moving to a cooling rack.  Store in an airtight container... or your belly.

Udi's Inspired Apple Crumble

Thank You Udi's!  I received a lovely package in the mail of Udi's products to review and I decided to be adventurous and use the Cranberry Granola in an Apple Crisp recipe.

So Delicious  :)

Apple Filling:

6 Firm tart apples, peeled, cored, and sliced (Granny Smith or Honey Crisps would work well)

zest and juice of 1 lemon

2 Tbs granulated sugar

1 tsp ground cinnamon

pinch of salt

Crumble Topping:

2/3 cup Tara's All Purpose Baking Mix

2/3 cup brown sugar

2/3 cup Udi's Gluten Free Cranberry Granola

pinch of salt

1 stick unsalted butter

Directions:

1. Preheat oven to 350
2. To make apple filling:  In a small bowl, toss apple slices with lemon zest, lemon juice, sugar, cinnamon, and salt.  Set aside.
3. To make the crumble topping:  In another bowl, mix the flour, brown sugar, oats, and salt with a fork until uniform.  In a baking dish, melt the butter in the microwave until about half melts, 15-20 seconds on high (depends on your microwave).  Pour the liquid butter into the flour mixture and incorporate with a fork.  Leave the excess butter in the baking dish.
4. Arrange the apple slices in the dish.
5. Top with the crumble mixture.  Bake until the apples are cooked through and the topping is golden, about 45 minutes.

Days 17 &18: If only kids didnt get sick during the holidays.

Saturday and Sunday were filled with sick kiddos.  Luckily I had roasted that chicken on Friday.  It made life so much easier this weekend.  Saturday chicken turned into a casserole.  Sunday, Jeff and I had chicken sandwiches after getting all of our Christmas shopping finished (YEAH!!).

Figgy Pudding was going to be this weekends adventure.  It didn't happen.  It will happen before Christmas.  I have never had figgy pudding but I am determined to make one this year.  And of course dance around the kitchen singing We Wish You A Merry Christmas the entire time.

Saturdays Chicken Casserole  ***None of these measurements are exact.

1 cup chopped roasted chicken
1/2 cup frozen peas
3 carrots chopped
2 tbs butter
1 1/2 tbs corn starch
8oz container mushrooms
1 1/2 cups Chicken stock
tarragon
nutmeg
heavy cream
tortilla chips (crushed)
shredded cheese
salt to taste

Melt butter over medium heat.  Saute the mushrooms in the melted butter until they release their juices.  Sprinkle with just a little salt.  Add cornstarch and cook with mushrooms for about 1 minute.  Begin to add chicken stock gradually.  You don't want your sauce to become too thin.  Add tarragon and just a tiny pinch of nutmeg.  Add chicken, peas, and carrots.  Mix together well and transfer mixture to a casserole dish.  Top mixture with crushed tortilla chips and cheese.  Bake at 350 for 30 minutes.

Day 16: Don't you dare microwave that chex mix!

Syd woke up feeling and looking a lot more like herself.  She was so much like herself that she refused to nap and refused to eat dinner.  **sigh**  Well at least she is sure to eat a good breakfast... and at least the kiddos are staying with my mom tomorrow (Thanks Mom!).  Looking forward to completing Christmas shopping tomorrow and having everything that needs to be shipped ready to head out on Monday.

I decided it was finally time to make Chex Mix.  I love the way the house smells when we make Chex Mix.  One of my favorite holiday smells and I am here to tell you it is worth every minute it takes to prepare Chex Mix in the oven.  Trust me.  There is a huge difference in flavor.  General Mills should take the microwave instructions off of their website.

Here is the delicious OVEN recipe for Chex Mix.  The way Santa intended.
GF Chex Mix

6 Tbs butter
2 Tbs Worcestershire sauce (Original Lea & Perrins is GF)
1 1/2 tsp seasoned salt
3/4 tsp garlic powder
1/2 tsp onion powder
4 1/2 cups Corn Chex
4 1/2 cups Rice Chex
1 cup mixed nuts (READ THE LABEL - I suggest getting raw nuts)
1 cup GF pretzel sticks (I used Mary's Gone Crackers Sticks & Twigs)
***The original recipe calls for 1 cup bagel chips - I simply leave this ingredient out when I'm preparing this recipe.  You could replace with some sort of bite sized gluten free cracker.***

Preheat oven to 250 degrees.  In an ungreased large roasting pan, melt butter in the oven.  Stir in Worcestershire sauce, seasoned salt, garlic powder, and onion powder.  Stir in Chex cereals, mixed nuts, pretzels and bite sized crackers (optional) until coated.  Bake for 1 hour, stirring every 15 minutes.  Spread on paper towels until cooled.  Store in an airtight container.

Here is a Chex Mix recipe it is OK to use the microwave for:

Puppy Chow
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 tsp gf vanilla
9 cups Chex cereal (any gf flavor will work - We use Cinnamon)
3 cups powdered sugar

Instructions:

1. Combine peanut butter, butter, and chocolate chips in a microwave safe bowl.
2. Microwave for one minute then stir to blend all ingredients thoroughly.  Add 1/2 tsp vanilla.  Stir well.
3. Place Chex cereal in a very large bowl.
4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly.  Make sure all of the cereal gets a good covering.
5. Place powdered sugar in a large zip-top bag.
6. Add the peanut butter-chocolate cereal mixture to the bag, leaving enough room for the puppy chow to be shaken (it may be necessary to divide into smaller batches, coating one batch at a time.
7. Shake the CLOSED bag vigorously to evenly coat each piece of the puppy chow.
8. Once the mixture is fully coated, place in a large serving bowl.
9. Store in an airtight container.

When I asked Jeff this morning what he wanted to make today he hit the internet hard and went on an inspiration hunt.  A little while later he came out of the room and said Alton Brown has a gluten free chocolate chip cookie recipe.  We can't not make those.  So here we are folks, I give you Alton Browns "Chewy Gluten Free".

Ingredients:

8 ounces unsalted butter

11 ounces brown rice flour, approx 2 cups

1 1/4 ounces cornstarch, approx 1/4 cup

1/2-ounce tapioca flour, approx 2 Tbs

1 tsp xanthan gum

1 tsp kosher salt

1 tsp baking soda

2 ounces sugar, approx 1/4 cup

10 ounces light brown sugar, approx 1 1/4 cups

1 whole egg

1 egg yolk

2 Tbs whole milk

1 1/2 tsp vanilla extract

12 ounces semisweet chocolate chips

Directions:

1. Preheat the oven to 375 degrees
2. Melt the butter in a heavy-bottom medium saucepan over low heat.  Once melted, pour into the bowl of a stand mixer.
3. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda.  Set aside.
4. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.  Slowly incorporate the flour mixture until thoroughly combined.  Add the chocolate ships and stir to combine.
5. Chill the dough in the refrigerator until firm, approximately 1 hour.  Shape the dough into 2 ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet.
6. Bake for 14 minutes, rotating the pans after 7 minutes for even baking.  *** We cut the baking time to 10 minutes rotating the pan after 5 minutes.  This could totally be due to our oven needing to be calibrated.***
7. Remove from the oven and cool the cookies on the pans for 2 minutes.
8. Move the cookies to a wire rack and cool completely.  Store cooked cookies in an airtight container.