Cinnamon Spice Streusel

3/4 cup powdered sugar 
1/2 cup flour (Gluten free flour mix works great too)
1/4 cup brown sugar
1/4 cup sugar 
1/4 cup butter, melted
2 tsp molasses
1 1/2 tsp cinnamon

Combine all ingredients. Sprinkle a generous amount of streusel on muffins or sweet bread before baking. Makes enough for 2 dozen muffins.       
  

Almost No Bake Grain Free Almond Crusted Cheesecake Cups

These are super simple to make, and super tasty too! You could put caramel or hot fudge sauce on top, or fruit... your possibility's are endless!

Crust~

1 cup almond meal (you can mix cashew meal with it too)

1/2 cup sugar

1/4 cup butter, melted

1/4 tsp almond extract

Filling~

16 oz cream cheese, softened

1 1/3 cups powdered sugar

1/2 Tbsp lemon juice 

1 1/2 Tbsp coconut milk (or what ever milk you drink)

Preheat oven to 325 F. Line 13 muffin holes with rapers, set aside. 

Combine all crust ingredients and mix until no dry almonds remain. Place two table spoons of crust in each muffin hole. bake in preheated oven for 5-7 min, or until edges just start to brown. Let cool.

Beat all filling ingredients in a large bowl for 1-2 min. Place two heaping table spoons of filling into cooled crust, spreed with spoon and refrigerate at least 1-2 hours. serve and enjoy!   

    

Gluten Free Salted Caramel Pretzel Bark

This gluten free treat is very tasty and easy to make. Have patients with the caramel sauce and don't stop stirring as the sauce can burn quickly. 

1 cup sugar

3 tsp cornstarch 

6 Tbsp butter, cut in to small chunks  

1/2 cup evaporated milk at room tempiture 

1 tsp salt

5 oz gluten free pretzels 

Corse salt (optional)

Heat the sugar and cornstarch in a sauce  pan on medium heat, stirring constantly, until melted into a thick brown liquid. Add the butter stir for 2-3 minutes. Slowly add the milk and stir for another 1-2 min. Take off heat and stir in salt. Grease a baking sheat and lay the pretzels in a single layer in the sheat. Pour caramel over pretzels and sprinkle with corse salt if desired. Cool and chill in refrigerator, then break into peaces and serve. The bark will keep in the refrigerator for about 1 week. Enjoy!!

Black Bean Corn Salad

This quick and tasty salad is great if you need to bring a dish to a picnic or gathering.

1 15 oz can black beans, drained 

4 cups corn

1 14.5 oz can diced tomatoes, drained (fresh would work great if you have them on hand)

1/2 cup add in's choped green pepper, red onion, etc... whatever you like. : )

Dressing~

1/2 cup vinegar 
1/2 Tbsp sugar
1/2 cup olive oil
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp basil

Cook the corn in a fry pan with a little water until just before tender, while the corn is cooking combine the dressing ingredients in a large bowl. Add drained beans, drained tomatoes, corn, and add in's. Serve right a way or chill.