Incredible Gluten Free Cherry Brownie Delight!!!

Pie cherries are ripe, so it's time to post a recipe we invented this winter. (A "sugar fix" moment!) It's super easy and absolutely delish... And now is the time to put away the pie cherries!!

Gluten Free Cherry Brownie Delight
by US! :)

Make the cherry pie filling:

Combine the following in saucepan and heat to boiling:

2-3 c. pie cherries, undrained
1/3 - 1/2 c. sugar (depends on how sour cherries are)
1/4 t. salt

Mix together til dissolved:

1/2 c. water
3 T. cornstarch

Pour the cornstarch mixture into the pie mixture. Cook just til thickened, stirring constantly. Remove from heat.

At this point you can either freeze the cherry pie filling for later -OR- go ahead with making the brownie dessert.

Mix up a double batch** of Bob's Red Mill GF Brownie Mix, following package directions. [You can buy this in bulk if you live near the Bob's RMill store.] We prefer to substitute coconut oil for the margarine/butter; and the coconut oil flavor is superb with cherries!

**We've tried this using one batch and two batches. Either works. Depends on how much chocolate you want in proportion to the cherries.

Spread the cherry pie filling in the bottom of a 9x13 baking dish. Pour/spread the brownie mix over the top. Bake at recommended temperature until the brownies are done to your preferred level of gooeyness. (Start with the recommended baking time for brownies and go from there. We prefer them slightly gooey rather than completely cakey. It's not a fine science!)

ENJOY!!!! ;)

Blueberry-Rhubarb Crumble

Tonight's dessert...using up the last of the rhubarb from the garden. My mother-in-law gave me this recipe after my family raved about it at her house.

Blueberry-Rhubarb Crumble

3 c. fresh or frozen blueberries
2 c. fresh or frozen rhubarb cut into 1" pieces
1 1/2 c. oatmeal
2/3 c. firmly packed brown sugar
1/2 c. + 2 T. flour, divided
1/2 c. margarine or butter
1/2 c. sugar
whipped cream, optional

Thaw fruit, if frozen. Do not drain.

For crust: combine oats, brown sugar and 1/2 c. flour. Cut margarine into oat mixture until it resembles coarse crumbs. Reserve 2/3 c. crumb mixture for topping. Pat remaining crumb mix into bottom of 9x9 pan. Bake 350 for 10-15 minutes or until light brown.

For filling: combine blueberries and rhubarb. Add sugar and 2 T. flour; toss to coat well. Spoon on baked crust. Sprinkle w/ reserved crumb mixture. Bake 350, 45-50 minutes til golden.

Serve warm w/ optional whipped cream.

Kids Cook! #2 (Green Beans/Pasta, Strawberry Yum)-Anakin

My meal included Green Beans and Sausage and for dessert I made a dressing for the strawberries that I cut. Everyone enjoyed the meal and it was a great success.

We made the strawberry dressing by mixing together:
1 cup sour cream
a heaping 1/4 cup of brown sugar
a dash of vanilla
~Anakin

Holiday Pretzel Treats

Lizzi found this easy recipe for Holiday Pretzel Treats. They're pretty, yummy, and easy for kids to make. Now I just need to find fair trade chocolate in these shapes!