About Me and Making Lemonade

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Greater Columbus, OH, United States
I am a Christian, wife, mom of two lovable boys that have autism, leader of a parent support group and a blogger. The blog and support Group are for parents of exceptional children with Sensory Processing Disorder, ADD, ADHD, Autism Spectrum Disorders, Learning Disabilities, Behavioral and Developmental Delays, etc. Meetings are held in the Greater Columbus, Ohio area every Wednesday morning at DCBDD in Lewis Center and the first Tuesday of each month at Pediatric Therapy Partners also in Lewis Center.

Special Diets & Recipes


Warm Sausage Dip
1 - 1 Lb              Breakfast Sausage - roll
1 block               Cream Cheese
1 - 16 oz             Sour Cream
1 - 14 oz             Diced Tomatoes and Green Chilies
In a large skillet, crumble and brown the sausage until fully cooked.  Add cream cheese and stir until melted.  Add sour sour cream and tomatoes.  Stir and cook until bubbly.  This can keep in a crock pot set on low.  Serve with tortilla or corn chips.

Bacon Wrapped Hot Dogs



14                    100% all Beef Hot Dogs
14 slices         Bacon
1 1/2 Cups     Barbecue Sauce - gluten free
1/4 Cup          Brown Sugar
3-10 shakes   Red Pepper Sauce (depending upon taste)
Set oven to broil. Spray 13×9-inch (3-quart) glass baking dish with cooking spray, and set aside.  Spray broiler pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Cut each hot dog into thirds. Wrap each piece hot dog with one piece of bacon.  Secure with toothpick and place onto broiler pan.  Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
Meanwhile, heat your favorite homemade (or store-bought) gluten free barbecue sauce in a heavy saucepan over medium heat.  Add brown sugar and red pepper sauce.   Cook for 3 to 4 minutes or until warm.  Barbecue sauce already has sugars, but the extra brown sugar thickens the sauce and creates a caramelized texture.  I like the sweet and spicy combination of the sugar and pepper sauce.
Heat oven to 350°F. Transfer the hot dogs from your broiler pan to the reserved glass baking dish. Pour sauce over hot dogs; turn to coat with sauce. Bake about 20 minutes or until hot and bubbly. Serve hot.


Favorite Gluten Free Breakfast


Sausage Breakfast Muffin Cups (Amazing Muffin Cups)

This recipe has become a staple in our home.   I love to make these on the weekend and have leftovers for the week.  I have also made these ahead and froze them for company.  At Thanksgiving we were having family stay with us from out of state.  By making these one week ahead and freezing them, I had breakfast Thanksgiving morning ready!  

I found this recipe online at the Johnsonville Sausage website.  


Amazing Muffin Cups

WHAT YOU NEED

  • 3cups
    Ore-Ida® Country Style Hash Browns, thawed
  • 3tablespoons
    butter, melted
  • 1/8teaspoon
    salt
  • 1/8teaspoon
    pepper
  • 12links
  • 6
    eggs
  • 2cups
    Shredded 4-Cheese Mexican blend cheese
  • 1/4cups
    red bell pepper, chopped
  • fresh chives or green onions, chopped 











  • 1
    In a bowl, combine the hash browns, butter, salt and pepper.
  • 2
    Press mixture onto the bottom and up the sides of greased muffin cups.
  • 3
    Bake at 400°F for 12 minutes or until lightly browned.
  • 4
    Meanwhile, cook sausage according to package directions; cut into ½-inch pieces.
  • 5
    Divide sausage among muffin cups.
  • 6
    Combine the eggs, cheese and bell pepper. Spoon over sausage. Sprinkle with chives.
  • 7
    Bake for 13 to 15 minutes or until set and an internal temperature of 165˚F is reached.














Pizza Night, Gluten Free Style




Pizza Night, Gluten Free Style.  Oh, and must be Dairy Free.  Oh, and one child is allergic to beef, the other pork.  One son loves red sauce, the other despises it.  Then there's the meat-loving, gluten and diary eating husband.  By the time it comes to me, I just give up.  Pizza night was not a weekly dinner tradition in our family.  My boys would hear about other families having pizza night on Friday's and their school serves pizza for lunch every Friday.  Birthday parties are the same.  There is always pizza and birthday cake which are considered special treats.  Our family has gone for years without being able to take part in these traditional rituals.
Enough is enough.  It is my responsibility to make an extra effort to accommodate my children's special diets.  I needed to step up to the plate.  Batter up!!
This challenge really isn't that big of a deal once I quite trying to make a big deal out of it. I tried making homemade gluten free crusts as well as a regular crust for my husband.  I had flour everywhere and wasn't even sure the crusts would turn out.  You see, baking IS NOT my forte.  Then, I had to decide what to top the crusts with.  It was easy for my husband - meat, meat and more meat.  However, my boys have allergies and one's allergy is not the same as the other.
Solution:  Purchase the crust, have toppings on hand and make Eric pick his up on the way home.  Simplicity is my new motto.  I end up spending all day in the kitchen between cooking and cleaning so I can serve different meals to serve picky children with special diet restrictions.  That is fine, sometimes.  But there are days when I either need a break or have a million other things to do.  I need some simple solutions in my back pocket since driving through fast food restaurants is not a good option for us.
I wish I would have taken a picture of Davis and Jackson's faces the first Friday night that I announced pizza night and they both had an entire pizza to themselves.  Even if I would have taken a picture, the pure joy on their faces would have been difficult to capture.
I have two separate recipes for pizza night.  Each are super duper easy and inexpensive.  I buy one package of gluten free pizza crust that contains 2 crusts.
D's Turkey Bacon Pizza - Gluten Free and Dairy Free
1               Gluten Free Pizza Crust
1/2 Cup   Organic Pizza Sauce (make sure it is dairy free)
4 slices    Turkey Bacon
Place crust on cookie sheet or pizza pan.  Spread with pizza sauce covering entire crust.  Cut up uncooked turkey bacon into bite sized pieces and evenly distribute over entire pizza.  Bake in a 425 degree oven for 15 minutes.
J's Meatball Pizza - Gluten Free and Dairy Free
1               Gluten Free Pizza Crust
2 Tb        Dairy Free, Gluten Free Butter Spread
1/2 tsp    Garlic Salt
1/2 tsp    Italian Seasoning
5               Meatballs (also under "Recipes")
Place crust on cookie sheet or pizza pan.  Spread with pizza butter spread covering entire crust.  Season with garlic salt and Italian seasoning.  Cut meatballs into quartered pieces and evenly distribute over entire pizza.  Bake in a 425 degree oven for 10 minutes.

GLUTEN FREE MEATBALLS
A new staple in our freezer is Gluten Free Meatballs.  A few years ago when I asked my boys what they wanted for dinner, my oldest son said "Spaghetti and Meatballs".  I had to ask him what cartoon he had just watched because Davis had never eaten spaghetti and meatballs before.  He had to have heard about meatballs somewhere else.  It was not a dish that was in my repertoire.  I frequently make spaghetti, but I make it bolognese style with the meat cooked into the sauce.  So I wondered where Davis had learned of meatballs.  He surprises me on a regular basis.
So, I did it.  I made the meatballs.  I had to make them gluten free and dairy free AND egg free to accommodate his diet.  I did not have high hopes for the end result.  I had no gluten free bread on hand, so I used finely crushed, gluten free crackers and egg replacer for binders.  The meatballs held together, so I was quite proud of my first attempt at making Davis a new recipe that I thought he was going to eat.  His diet is very limited and he is not very open to trying new dishes.  Well, I was wrong.  He would have nothing to do with the meatballs.  Neither would my husband.  Sure, they were made with ground beef, but were very bland.  Plus, the texture was not that of a typical meatball.
Moving on.  Now I can go back to just cooking the ground beef and adding the sauce to the meat as I had before.  Easy enough, although I was disappointed that Davis did not have a new meal to add to his limited, pre-approved list of foods.
Months later, Davis asked me for meatloaf.  Did I learn from my first lesson?  Of course I didn't.  Same attempt, same results.  I had an entire meatloaf that no one would eat.  OK, NOW I have learned my lesson.
Two years later.  I have learned that my youngest son is allergic to beef, which is one of the only meats I could get him to eat.  Jackson has always turned his nose up to turkey, which could be a good alternative to beef.  He is also not a big fan of chicken.  So now for my next challenge.  How am I going to get protein into a child that is allergic to dairy, beef and WILL NOT eat beans, fish or eggs?  I decided that I would have to use ground meats and hope I can trick him.  Nice, huh?
Jackson will eat rice spaghetti and rice.  These are two foods that he actually loves to eat. I needed a way to incorporate additional foods into the rice and spaghetti.  He surprised me and adjusted to eating eating these foods with baked or roasted chicken.  But, the third day in a row that I tried to feed him chicken and rice he asked "Do I have to eat the same thing everyday?"  He then fell to the floor and demanded he get his old diet back.  Oh boy!  Jackson had a very valid point.  I was just at my wit's end trying to accommodate  two very different special diets for two very different boys.
Jackson would eat hamburger patties if we went to a restaurant.  So, to duplicate a food that he would eat, I bought some ground turkey, formed patties and cooked them on a grill pan.  Fortunately for me Jackson likes to add ketchup, mustard and mayonaise to his  hamburgers.  Jackson has named his creation "The Jackson Patty" and has asked me to put it on my website.  I added the condiments to some gluten free bread, slapped on a "Jackson Patty" and voila, disguised!!  Success!  I have now managed to get my son to eat turkey.  Hmmm, maybe I can disguise turkey in other ways and incorporate more protein into his diet.
Back to the meatball drawing board.  No more crushed crackers and egg replacer this time.  Only Davis is allergic to egg, so I can used eggs in Jackson's food.  Plus, these meatballs must be dairy free.  I have created a simple meatball recipe that is good enough to receive approval from my once non-turkey eating son.  Any type of ground meat would work as well.  I am using turkey for my sons restricted diet.  Ground beef, pork or even sausage would work great.
GLUTEN FREE MEATBALLS (Also Dairy Free)
1               Egg
2 Slices   Gluten Free Bread
1/2 Cup   Coconut Milk (I like coconut because of the thick consistency)
1 tsp         Kosher Salt
1/2 tsp     Freshly Ground Black Pepper
1 1/2 tsp   Dried Oregano
1 1/2 Lb    Ground Turkey (or beef, pork, etc.)
Salt and Pepper
In a large mixing bowl, whisk the egg until frothy.  Finely crumble the bread into the egg and mix.  Add coconut milk, salt, pepper and oregano.  Mix well and let soak for 5 minutes.  Add the ground meat to the bread mixture.  Add additional salt and pepper to taste then mix together well with your hands.  Form 2 inch round meatballs and place onto greased broiler pan.  Bake in a 400 degree preheated oven for 25 minutes.  Meatballs should be partially browned on the outside.
I use some of the meatballs for the meal I am making for that evening and then I freeze the rest.  For lunches, I can send rice or spaghetti with meatballs in a thermos to school.  To reheat meatballs, place 3-4 meatballs on a microwave safe plate for one minute.
 GF/CF CHOCOLATE MOLASSES COOKIES

Good morning!!! Thanksgiving is in just two days! We have family coming in from Oklahoma and North Carolina. We are all VERY excited. I wanted to have a a gluten & dairy free dessert for my boys, so I chose GF/CF Chocolate Molasses Cookies. Made the dough last night and baked this morning. This is the best cookie I've had in ages!!  I got the recipe from King Arthur Flour and adjusted the recipe to make it dairy free.




Get ready for the holidays with the festive aroma of ginger-molasses cookies touched with a subtle hint of cocoa.

  • 1 3/4 cups Gluten-Free Multi-Purpose Flour
  • 1/4 cup Dutch-process cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon xanthan gum
  • 3/4 cup unsalted butter (I used a diary free, gluten free butter spread)
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/3 cup molasses

DIRECTIONS

1) In a medium-sized bowl, combine the flour, cocoa, baking soda, baking powder, salt, cinnamon, ginger, cloves, and xanthan gum.
2) In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and molasses, scraping the bowl between and after additions.
3) Add the dry mixture and mix until just combined. Cover and refrigerate dough for an hour at least, or overnight for optimum results.
4) Preheat the oven to 350°F and line baking sheets with parchment.
5) Scoop tablespoon-sized amounts of dough and roll in sparkling or granulated sugar if desired.
6) Bake for 8 to 11 minutes, or until just set.
Yield: 20 to 24 cookies.



GLUTEN FREE, DAIRY FREE CHOCOLATE PUMPKIN DONUT RECIPE
1 Package     Gluten Free Chocolate Cake Mix (I used Pamela's)
1 15 oz can    100% Pure Pumpkin
1/2 Cup         Coconut Milk
Heat oven to 350 degrees.  In medium bowl combine cake mix and pumpkin.  Mixture will be thick.  Add small amounts of coconut milk to thin the mixture just enough that you can stir it.  You can use an electric mini donut maker or mini donut / donut hole non-stick pans.
ICING
2 Cups        Powdered Sugar
2 TB           Butter Spread (gluten and dairy free)
3 tsp           Coconut Milk
1 tsp           Pure Vanilla Extract
For Chocolate Icing Add:
2 TB           Cocoa
Combine all ingredients in small bowl with a small whisk.  You may have to adjust ingredients to reach desired consistency.





SPECIAL DIETS - HELPFUL HINTS



Location: 2680 Billingsley Rd, Columbus, OH                 Phone: 614-356-7090
FOOD FOR GOOD THOUGHT – http://www.foodforgoodthought.com
Location: 4185 North High Street, Columbus, OH  Phone:614-447-0424
Location: 1000 High Street, suite C, Worthington, Oh  
Phone:614-846-9300
AREA GROCERY STORES
Meijer, Wal-Mart, Giant Eagle, Kroger, Raisin Rack, Whole Foods, Earth Fare

SUGGESTED BRANDS
Cherrybrooke Kitchen – baking mixes, pancake mix
Udi’s – bread, frozen donuts, pizza crust
Pamela’s – baking mixes, pancake mix, cookies
Enjoy Life – cookies, bars, chocolate chips
Rudi’s – breads, pizza crust
Bob’s Red Mill – baking mixes, oats, pancake mix
Maple Grove Farms – pancake mix
Kinnikinnick – K-Toons cookies
Glutino – cereal, crackers
EnviroKidz Organic – cereal
Tinkyada – brown rice pastas 
Van's - frozen waffles and french toast sticks


Gluten-Free Dairy-Free Best Oatmeal Cookies


I converted this old family recipe to accommodate my family's gluten sensitivities and dairy allergies.  It turned out better than I had hoped.  Took them to my first Making Lemonade Support Group meeting and they were a hit!  No one could tell they were GF/CF.

Ingredients:

1 Cup          Crisco Shortening
2 Cups         Brown Sugar - packed  (I used 1 C dark brown and 1 C light)
2                  Eggs
1 tsp            Salt
2 Cups        Gluten-Free Baking Mix (I used Arrowhead Mills)
2 Cups        Gluten-Free Oats (I used Bob's Red Mill Gluten Free Old Fashioned Oats)
1 tsp            Baking Soda


Suggested additions:
1/2 Cup       Raisins
1/2 Cup       Dried Cranberries
1/2 Cup       White Chocolate Chips (dairy)
1/2 Cup       Dairy-Free Chocolate Chips

Preheat oven to 370 degrees.  In electric mixer, combine all ingredients and mix until combined.  Spoon balls of dough onto lightly greased cookie sheet.  Bake for 10-12 minutes.  Makes 2 1/2 dozen.




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