Lemon Bars using lemon cake mix (a non-allergy friendly recipe)

Lemon Bars using lemon cake mix

by Sharron Long

These are definitely NOT gluten, egg or sugar free!!  I'm now a house parent with about 9 kids, so occassionally there will be some  non-allergy friendly posts popping up in my blog.  I made these bars the other day and the guys virtually inhaled them! Cake Mix Lemon Bars Pre-heat the oven to 350F. Combine 1 box cake mix 1/2 cup oil or melted butter 1 egg Spread into the bottom of a 13"x9"x2" pan Combine 1 can sweetened condensed milk OR 1 cup powdered milk + 1/3 cup boiling water mixed with 2/3 cup sugar and 3 tablespoons oil/butter 1/2 cup lemon juice Spread onto the top of the cake mix layer.  Bake them for about 25 minutes.  Cut into bars and enjoy!

The Grid

The Grid

Sharron Long

January 2012

*The names given do not represent any real persons.

I had a dream about four days after we came to Glenhaven Youth Ranch, approximately December 19, 2011.

In my dream, I was standing on a Grid. Each bar of the grid was about six feet long, making squares 6 x 6 x 6 x 6. Each bar was wide enough to stand on, about 10 inches across, and each bar had edges to help keep whoever was standing on them, about two inches high.

The center of each square of the Grid, was a six foot square opening. Each of these holes in the grid were called, “The Area of No Soul.” From the center of each Area of No Soul came fire. It was very apparent that it was much safer to stay on the Grid! It was possible to travel back and forth, from place to place while staying safely on the Grid.

I looked down at my feet and oriented myself on the Grid. I looked up, and I saw a young man, “*Daniel,” standing a couple of sections out from me, also on the Grid. Even though he was on the Grid, he was bending over trying to see what was happening in the Area of No Soul that was nearest him. He really looked like he was going to fall in! I called to him, and I reached out my hand to him. Although he was still quite distracted by the Area he was near, he reached back to me. He grasped my hand, but his grasp was not tight. In fact, I only had him by the fingertips.

While I was holding Daniel, I realized he was still very curious about the Area of No Soul that was off the Grid near us. I asked him if he would like to see it more closely, and he replied that he would. I prayed, and the Grid opened up beneath us and took us down inside the Grid. While we were going down, we were still most definitely on the Grid. An opening formed before us so that we could see what was happening at the bottom of that particular Area of No Soul.

What I saw was a woman with long white hair dressed in a black cloak. I knew her to be a Prostitute and her face was Death. I saw her companions around a fire – the fire that came up through the center of this Area up to the top of the Grid – they were all corpses. However, that was not what Daniel saw at all! He saw a gorgeous young woman with flowing blond hair wearing a luxurious black velvet wrap. She was inviting him to come join her and her companions at the party they were having. Where I had seen corpses, he saw young people drinking and laughing and having a good time. He was looking her in the eyes and beginning to step out of our protective opening. I rebuked him, “Don't engage the Prostitute!” I then prayed, and the Lord brought us back up to the top of the Grid.

When we were back on the top of the Grid, I turned to see what was behind us. There was a fairly small building that looked something like a train station, and there were a few faces looking out of the windows at me.

Then I awoke. My first thought was that I was having a nightmare, then the Holy Spirit spoke to my spirit that He wanted to show me more; so I went back to sleep.

In the next part of my dream, I was back on the Grid. I steadied myself and looked up. This time I saw another young man, “*Cole.” He was alone on the Grid as the first had been, but unlike Daniel, who had been so curious about the Area of No Soul he was standing near, Cole was desperately trying to maintain his balance on the Grid. He was not looking into the Area of No Soul that he was near, yet the flames from it were jumping up and licking his sleeves and fingertips, as he held out his arms intent on keeping his balance. His eyes were steadily on the Grid.

Once I realized his situation, I called out to him. As soon as he looked up and saw me, he reached to me. We firmly locked right wrists. He and I locked our gaze upon each other and the Grid. I encouraged and supported him as he traveled upon this section of the Grid. At the same time as Cole and I grasped wrists, I was grasped by someone on my left. The person had the same strong interlocked wrist grasp as Cole did. I looked and I saw “Cole's Grandmother.” She looked at our interlocked wrists and smiled at me. I saw that her other hands – in the dream we had the ability to have as many hands and arms as we needed – were reaching out all over the Grid. As I realized that we had the ability to have many hands and arms, I realized that my “other” right hand was reaching behind me.

As before, behind me was a building that looked like a railway station. However, unlike before, there were many, many people in the building. There were so many that the building wasn't just a small building behind me with a few people in it. This time, the building was so long going either way, that it was impossible to see the end of it. Also, this time the people were reaching out of the building and grasping my right hand that was extended behind me. All at the same time, hundreds of people were grasping this other right hand. Some were, also, holding the Grandmother's hand. Others were holding many, many people's hands who were elsewhere on the Grid. Some were out actively helping people who were on the Grid, while still being in the station supporting others who were on the Grid, helping still others! It was an amazing network of support and strength and encouragement.

It was then that I awoke. The Holy Spirit shared with me the meaning of the dream:

The Grid is the Father who supports us all. Not only is He the Grid, but the Grid is, also, the Kingdom of God and our walk with God on this earth. It is possible to be many places on the Grid while still solidly keeping our eyes on Him. Jesus was and is the strength in the connections between the people, and the Spirit is the Life that flows between us all.

I think everyone has seen churches and ministries that have functioned properly while others haven't. Daniel represents a child who was part of a system where there was little support for him or the workers. It can apply to any ministry where the workers aren't adequately supported by their superiors and are without adequate prayer support. He was, also, a youth who wasn't fully committed to being on the right track with God. It was as if he had been artificially placed upon the Grid – into this Christian life – but didn't have full intentions on staying there. He was easily swayed by the temptations of the World – the Areas of No Soul – and didn't recognize the danger – the Prostitute – for what “she” was: Death! This shows how important it is for our workers and those they are working with to have support!

On the other hand, Cole represents a child who is part of a system where there is a lot of support for the workers and those with whom they are working. It can apply to any ministry. Cole truly did want God to change his life. He wasn't interested in what the World had to offer, and he eagerly grasped my hand – received the support and mentoring I was there to offer. Then, there is the Grandmother. She represents people who have been there before and others who are still out there working alongside us. They might be his biological family, friends, or other workers who are supporting us but have less contact with him. The train behind us is where the Prayer Warriors reside. These are the folks who pray earnestly for the workers on the Grid. For some of them, prayer is their primary ministry. Their hands are reaching out and holding up folks all over the world doing all sorts of work for the Kingdom of God. Others are actually out there doing Kingdom work and are Prayer Warriors at the same time. Some not only pray, but stay in close contact with the folks “on the Grid” doing Kingdom work and keep them encouraged, so they do not “become weary in doing good works.” This shows how absolutely vital the role of Prayer Warriors and folks who are encouragers are in missions work.

Basic Bar Be Cue (BBQ, Bar-B-Que) Sauce and HOT Wings Sauce

Bar-be-Que Sauce


This is a very basic sauce recipe I found on the internet.  It is not sugar-free, but it is gluten free and soy free.  It would be more allergy friendly if organic ketchup were used.


2 cups ketchup
1/2 cup water
1 1/2 tablespoons dried onion
1/2 cup brown sugar
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 1/2 tablespoons apple cider vinegar


Combine all of the ingredients in a small sauce pan.  Mix them well and heat over medium heat until just boiling.  Simmer until slightly thickened, about 20 minutes.  Excellent when used as a sauce for baked chicken wings -- just use this recipe and substitute this sauce for the one listed.






HOT Wings Sauce


Combine in a medium sauce pan


1 1/2 cups apple cider vinegar
3 tablespoons Dijon mustard (spicy brown would also work well)
3 tablespoons hot chili sauce (Asian style)
3 tablespoons honey
3 tablespoons canola oil
1/2 teaspoon black pepper
2 tablespoons cayenne pepper
1/2 cup butter


Over medium heat, whisk all ingredients together until well combined.  Excellent used as a sauce for chicken wings as in this recipe.

Chicken Potato Casserole -- Easy and Gluten free!

I threw this casserole together the other night.  It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.


Easy Chicken and Potato Casserole


Pre-heat the oven to 375F.


With a food processor slicing blade, or by hand, slice very thinly about 


2 pounds of potatoes  


Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish.  Sprinkle the potatoes with 


Sea salt
Adobo seasoning


Top the potatoes with about


2 cups cooked, cubed or shredded chicken


Repeat the process.


Prepare the sauce by heating to nearly boiling


4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)


Add, stirring briskly until thickened


6 tablespoons cornstarch


Season to taste with sea salt and Adobo seasoning.


Pour the sauce over the casserole evenly.


Process in the food processor with the chopping blade until crumbs


4 corn tortillas


Add


1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes


Process the cheese and tortilla crumbs until they are uniformly blended.  Sprinkle the cheese mixture over the top of the casserole.  Bake the casserole for about 40 minutes at 375F.  Allow it to rest for about 10 minutes before serving.


Serves 6.

Excellent Pumpkin Muffins with Crumble Topping

These pumpkin muffins are fantastic.  They are wheat (gluten), egg and sugar-free.

Combine:

2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia

Combine in another bowl:

1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water

Combine the wet ingredients with the dry.  Pour into prepared muffin cups.

Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly.  Sprinkle over muffin batter in pan.

Bake muffins for about 15 minutes at 400F.  Serve warm with honey, if desired.

Interstitial Cystitis

I just recently discovered that I have a condition called Interstitial Cystitis. It seems to be associated with foods that I'm allergic to, as well as, foods that are acidic. So, how that bears out is, not only do I have to avoid foods that I'm actually allergic to, but anything else that causes the symptoms. This has made my already rather restricted diet, even more restricted! Many of the foods that I used to give my recipes flavor are now off my menu. This includes things like:

Lemons

Limes

Any citrus

Pineapple

Any tart or tangy fruits

Tomatoes

Processed meats (lunch meat, sausage, bacon, etc.)

Peppers of any kind

Pickles of any kind

Vinegar

Most salad dressings

Most condiments (ketchup, mustard, etc.)

Spices like paprika, pepper

Anything “hot or spicy”

Any tart or tangy dairy, like buttermilk, yogurt or sour cream

Hard, aged cheeses, like aged Cheddar and Parmesan

Chocolate

Tea

Coffee

Soda (pop)

Of the many sites I've read on the Interstitial Cystitis Diet, most agree that avocados, apples (sweet ones), pears and blueberries are safe. Peppermint tea is safe and actually helps with symptoms. I found I can drink nearly flat Diet Dr. Pepper on occasion without symptoms. Sites say Root Beer with a lot of ice is okay. I've not experimented with that yet.

So, in addition to my recipes being gluten free, etc., they will also be friendly for the IC Diet from here on out.

There is going to be a lot of trial and error with this, and some things that might work fine for me might not work at all well for others.   

Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.

Pear Upside Down Cake, Gluten, Egg and Sugar Free

I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net.  I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution.  It really is delicious.  The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.

Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings

Pre-heat the oven to 325F.  Stir together in a bowl

1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible.  Arrange on the surface of the caramel mixture in an attractive manner

1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans

In a mixing bowl combine

1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

In another bowl combine

1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)

Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter.  Carefully, pour the batter over the pears, etc., in the pie pan.  Smooth the batter to the edges of the pan.  Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes.  Carefully invert the cake onto a serving plate.  This is delicious served warm with ice cream or whipped topping, as tolerated.  It is, also, lovely served at room temperature.  Enjoy!

Wonderful Southern-style Pork Chops and Potatoes

It's been years since I've had it, but I will never forget a meal I had with my neighbor, Mary.  We were living in Dallas, TX, at the time.  Mary lived across the street from us with her daughter and grand-daughter.  Mary was widowed when she was young, so she raised her five children on her own.  She was the sweetest Christian lady one would ever want to meet, and, oh!  She could cook!

One afternoon she invited me and my two year old daughter to come over for lunch.  She served us pan-fried potatoes and pork chops.  I remember coming into the house and smelling the most welcoming smell.  I asked Mary what she was fixing.  She replied, "fried taters and pork chops."  I went into the kitchen and saw a big cast iron skillet.  On one side of the pan were the most delicious looking chunks of fried potato I've ever seen, and, next to those wonderful looking potatoes were cooking some pretty terrific looking pork chops.  I tell you what, those were the best pork chops, (and potatoes!), I've ever eaten!  Mary has since passed on, and I was never able to learn the secret of that wonderful meal.

Recently, I've been doing some reading on some Southern cooking sites, and I've figured out what it was that made that meal taste so good.  I was going to say "made it so special," but our friendship was what made it special.  However, it was the seasonings, (and they are so simple!), that made it taste so good.  Really, it is very simple -- just salt, pepper and paprika.  Also, I believe that she was very frugal and was using "saved" cooking fat -- like the fat* that raises to the top when the juices are poured off a chicken or a roast.  That saved fat gives a wonderful flavor to food it is used in.

What I'm going to be sharing is more of a method than a recipe.  I did some fried potatoes the other day and added cooked, caramelized onion, chicken and fresh spinach to make them a main dish.  That was good.  It is so easy to adapt this method for many other purposes...

Here goes:

Wonderful Southern-style Pork Chops and Potatoes
Serves 2

First, wash and cut up

2 good-sized russet potatoes

Put them on a plate and season them well with

Sea salt, pepper and paprika

Place them in a large skillet, preferably a cast iron one, with about 1/2" reserved cooking fat* or cooking oil.  Cover them and cook them over medium heat for about 15 minutes.

Meanwhile, season on both sides

2 meaty pork chops

with sea salt, pepper and paprika

Dredge in a combination of

corn flour (like corn meal, only finely ground)
cornstarch

When it is time to uncover the potatoes, stir the potatoes.  Add the pork to the pan.  Allow the pork and potatoes to cook about 10 minutes uncovered then flip the chops and stir the potatoes again.  Cook them uncovered another 5 minutes, or so, until they are cooked through, (about 170F internal with a meat thermometer.)  The potatoes and chops are done when they are both crispy brown on the outside and tender in the middle.  Enjoy!

Cheesy Apple Tostadas

I've been perusing a cooking site looking for ideas.  I had seen several apple pie and tart recipes -- none like this -- but that is where the inspiration came from.  Boy, are these good AND easy!

Cheesy Apple Tostadas
Makes 3

Pre-heat the oven to 350F, then dip a spoon into some liquid

coconut oil

and rub it onto the back of

3 corn tortilla

Place the tortillas, oil side down, onto a baking sheet.  Sprinkle them each with

~2 tablespoons of grated cheddar and jack cheese*

*or if you are dairy free, use goat milk cheese.  It would just be awesome anyway with this recipe!

Slice into very thin slices and arrange atop the cheese

1 medium sized apple

Sprinkle with

1 packet Truvia sweetener
Cinnamon

At this point, I had some leftover cookie crumbs** and sprinkled the top of each tostada with some of those, then I drizzled the top with about

1/2 teaspoon coconut oil

**If there aren't cookie crumbs available, they can just be omitted or sprinkle the top with chopped nuts and coconut, then drizzle with the coconut oil.

Bake the tostadas for about 12 minutes, until the cheese is melted and the apples are becoming soft.  Cut them into triangles with kitchen scissors and enjoy!

Southern-style Fried Chicken Gizzards and Hearts

I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older.  Not sure which!  Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too.  Here's my version of a Southern favorite.

Of course, it is gluten, wheat, egg, dairy and soy free...

Southern-style Fried Chicken Gizzards
Serves 4 as appetizers

In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary

1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover

As the water boils, foam and other impurities will come to the surface.  Skim those off and discard them.  Reserve broth for later use in this recipe and other uses, as well.

When the gizzards are tender, remove them to a bowl.  Add 1/3 cup of the cooking broth and season them with

1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules

Allow them to cool, stirring occasionally.  In a frying pan pour about 1" of cooking oil or lard.  Heat it to 375F (hot oil).  Meanwhile, stir into the gizzards and broth

1 cup cornstarch

Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels.  Enjoy!

Perfect Home Made French Fries

These are French Fries -- of course they are gluten free :)

I've tried so many different ways over the years to make perfect fries.  This recipe came about almost by accident, but it makes the best homemade fries I think I've ever had.  Best part, they are consistent and easy!

Perfect Home Made French Fries
Serves 4

Cut 8 medium sized Russet potatoes into strips 4 down and 4 across to make 16 - 1/4" to 1/2" wide by however long the potatoes are, about 3" to 5" long.

Put the potato strips (fries) into a 3 to 5 quart pot with a lid.

The pot needs to be fairly heavy -- don't use cheap aluminum for this job.  I have a pot that is coated in ceramic -- the type many folks use for camping that is either blue or black with little white speckles all over it -- that I use for all my deep frying.

Cover the potatoes with your favorite cooking oil or lard.  The oil needs to just cover the fries.  Cover the pot with the lid and cook them, undisturbed over medium-high heat, for about 20 minutes.

At that point, uncover the fries, and carefully stir them, bringing them up from the bottom with a spatula.  Cook, uncovered for another 15 minutes or until they are golden brown.  Drain them on paper towels, season them with sea salt and Adobo, if desired, and serve hot.