Open Stir-fry Burritos

Cut veggies the size you want. Keep zucchini separate from the other veggies as they cook really fast.

Cook the seasoned meat you want to use.

Then cook

Onions- will change color when done

Bell peppers

Cauliflower

Broccoli

Carrots-cut small

Cabbage

Use the chili oil to stir fry the veggies. When almost done add the cooked meat and the zucchini. Cook for just a minute or so.

Put in a tortilla and wrap burrito

You could add sour cream, cheese, lettuce, tomatoes, and salsa

Allergy free Pineapple Upsidedown Cake

¼ Cup unsalted butter

2/3 Cup Brown Sugar

Slices of Pineapple in juice

½ Teaspoon Zanthum gum

1 Cup raw sugar

1/3 Cup Applesauce

1 ½ Teaspoon Baking Powder

½ Teaspoon Salt

¾ Cup So Coconut milk

1 Egg

1 1/3 Cup Rice flour mix

Marchino Cherry's (opt. Only use if not allergic)

Sift Dry ingredients (except the raw sugar)

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Pineapple Upside Down Cake

IGREDIENTS

1/4	cup butter or margarine
2/3	cup packed brown sugar
9	slices canned pineapple in juice , drained
9	maraschino cherries without stems, if desired
1 1/3	cups all purpose flour
1	cup granulated sugar
1/3	cup shortening
1 1/2	teaspoons baking powder
1/2	teaspoon salt
3/4	cup milk
1	egg

1. 1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. 2 In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Tropical Fruit Combo

2 Tablespoons Sugar

1 Tablespoon hot water

1 Tablespoon lemon or lime juice

2 Cups Sliced Strawberries

1 Fresh pineapple

1 Kiwifruit

4 Teaspoons flaked Coconut

Slice the pineapple in ½ or ¼ to form a bowl. Remove the pineapple leaving the shell for a bowl.

Combine sugar, water, juice. Stir in water until sugar is dissolved. Puree with ½ cup strawberries. Slice the fruit that you want to use (I use whatever kind of fruit I have at home at the time). Mix the puree with your cut up fruit. Just before serving put in the pineapple shell.

Tastes great and likes very festive.

Very Berry Pie

Blackberry

4 Cups blackberries

1 Cup sugar

3 tablespoons cornstarch

*****OR*******

Raspberry

6 Cups Raspberries divided

1 Cup sugar

½ Cup water

3 Tablespoons cornstarch

Filling

1 Cup light whipped topping

1 package 8 ounces fat free cream cheese softened

1 Cup powdered sugar

1 reduced fat graham cracker crust

Mash about 2 cups fruit, place in sauce pan add sugar, cornstarch, and water bring to a boil stirring constantly : cook for 2 minutes. Cool to room temperature, about 20 minutes. Meanwhile for filling beat whipped topping, powdered sugar and cream cheese in a mixing bowl. Spread into crust. Top with remaining berries. Poor cooled sauce over the top. Refrigerate until set about 3 hours. Store in the refrigerator. Makes 8 about servings. At around 350 calories per serving

** I like to reduce the amount of sugar. When reducing sugar you need to add more cornstarch for it to set up.

Chili Oil

18 small red chilies

5 California chilies

3 heaping table spoons minced garlic

4 ½ cups olive oil

1. Put chilies in the blender to make a chili power out of them

2. Heat oil on # 4 or a med low heat. Add Chili powder.

3. Cook until the peppers sizzle. Do not scorch or let it smoke. Let cool.

It must set for 24 hours before use. Store in a cool dark cupboard it will last 3 to 6 months. Perfect for making stir-fry and other various savory dishes, just use in place of oil and it will at a little zing of flavor!