Easy Peasy Mongolian Beef (Gluten Free) & San-J Review


Mongolian Beef and Gluten Free do not belong in the same sentence together!  In fact since being diagnosed with Celiac Disease I haven’t been able to eat at any Chinese restaurant.  Almost everyone understands that gluten is in bread, but what they are not aware of is that it is hidden in unsuspecting things like soy sauce.  So now you see why I can’t eat Chinese out, but that doesn’t stop me from enjoying it at home.

You will absolutely fall in love with this recipe, gluten free or not!  It’s so easy that I named it Easy Peasy to indicate it’s VERY easy. 🙂


I was happy as a lark when I received 3 bottles of San-J Organic Tamari Gluten Free sauces in the mail to review.  I immediately started to think what I would fix with each sauce.  I didn’t have to think hard because on the back of the Mongolian Stir-Fry & Marinade bottle was this super easy recipe for Mongolian beef.  I always homemake my marinades/sauces so was skeptical in the taste results I was gonna get.  But I was pleasantly surprised! It was delicious and oh so easy!!  I will never bother to make my own sauce when I can purchase this gluten free one at the supermarket and it tastes great!!  No more trying to get the perfect blend of ginger and garlic and having to hunt down gluten free soy sauce (which is hard to find!), it’s perfectly blended in this sauce that gets it’s rich taste from Tamari Soy Sauce.img_20161022_234257


Easy Peasy Mongolian Beef (Gluten Free)
  • 1 flank steak, thinly sliced
  • cornstarch, for coating
  • vegetable oil
  • San-j Mongolian Gluten Free Sauce
  • Green onions, diced
  1. Coat strips of thinly-sliced flank steak with cornstarch
  2. Stir-fry with oil
  3. then add San-J Mongolian Gluten Free sauce
  4. serve on cooked white rice
  5. Garnish with sliced green onions

Some information about San-J:

San-Jirushi is a Brewer of Premium Tamari and was established in 1804 in Japan.  For more than 200 years, their brewing mastery has been passed down through the generations. In 1987, the first Tamari brewery outside of Japan was built in Henrico, Virginia and San-J was born.

Wondering what makes this sauce special? San-J Organic Tamari Gluten Free Soy Sauce is made with 100% soy and no wheat while regular soy sauce is made with 40-60% wheat.  So you see how hard it is to eat typical foods that has soy sauce in it.

Fermented for up to six months with Japanese brewing methods, the Tamari Gluten Free Soy Sauce is made without artificial preservatives, flavors, or colors and is certified organic, gluten free, vegan, Kosher and Non-GMO Project verified.  What more could a gal ask for 🙂

If you wanna check out San-J online, click here to see their latest products and get exclusive access to discounts and special offers!

Disclaimer: I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.



Warm Chocolate Pudding


Chocolate Pudding is just good no matter how you eat it, warm or cold.  But there’s something about eating hot, thick pudding right off the stove that makes it a comfort dessert!  Growing up I remember my Mom making coconut pudding.  It’s been probably over 25 years or longer since I ate it, but I still remember the taste and smell.  It really doesn’t matter if it was from a box, like my Mom’s was, or homemade like I make for my kids, memories are memories and they should be made and cherished.


This recipe really is quick and easy, my favorite kind!   It comes together in less than 10 minutes with everyday common pantry ingredients. The addition of cornstarch thickens the pudding beautifully.  I had LittleChef4 hold the spoon so you could see the thickness, you gotta love little hands eager to help ❤




If you’re looking for a fast chocolate fix on a cold night, this will satisfy that craving!


Warm Chocolate Pudding
This is a Hershey's recipe.
  • ⅔ cup sugar
  • ¼ cup Unsweetened Cocoa Powder
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2-1/4 cups milk
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
  2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla.
  3. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours.
  4. Garnish with whipped topping, if desired. 4 servings.




Peanut Power Bites recipe and a MegaFood Review


I don’t know about you, but it’s very hard for me to get my kids to eat a balanced diet. My older kids were raised very strict food wise, but as time went along I eased up and now my little kids are paying for it because they were exposed to unhealthy foods early on.  I’m stuck with little kids that hate vegetables and don’t want to try new foods. I’ve even snuck pureed veggies into everything from sauces to muffins!  But with this snack I don’t have to sneak anything!

My kids absolutely love this snack! Besides the quick and easy aspect of this recipe, I love that it has healthy vitamins added right into the mix. A Mom couldn’t ask for anything more!


I was a little skeptical when I received this box in the mail from MegaFood. Skeptical meaning how in the world will I get my kids to take healthy vitamins loaded with fruits and vegetables.  After all I had been down that road many times before and the containers went unused in the cupboard.  Imagine my surprise when curious LittleChef3 opened them up and I saw that there was powder inside. Yes, powdered vitamins, ingenious!! As I inspected the container and read the front, their slogan is Fresh From Farm To Powder.  Megafood is committed to sourcing fresh, real food from trusted farmers.  Using real foods in their special Slo-Food Process means that their booster powders provide authentic nourishment, much more than just vitamins alone. Can you say brilliant?

What I love most about using the Megafood powder vitamins is the ingenious of adding a scoop to your child’s favorite smoothie, shake, pudding or juice to automatically increase their daily intake of essential nourishment! And don’t forget about this yummy snack that includes the Kids Daily B-centered vitamin!

They are certified NSF gluten free, vegetarian, soy free, dairy free, Non GMO, Kosher, and Farm Fresh from organic farmers.

They have no added sugar, sweeteners, flavorings, preservatives, or fillers. Enclosed in an amber colored glass jar, once opened they’re good for 3 months.

Vitamins are something that I take very seriously and do my research on. My kids have never had the classic sugar laden popular ones. I’d much rather spend a few more bucks and get good quality vitamins that nourishes their little bodies.



The highest compliment on this recipe came from LittleChef1.  He said these are great and he’d rather eat these as a snack than junk food!  Wow!  That says a lot coming from a 16 year old boy!  Give it a try, you won’t be disappointed!


Peanut Butter Power Bites
  • 2 cups Oats
  • 1 cup peanut Butter (salted)
  • ½ cup chocolate chips
  • ½ cup honey
  • 4 scoops Kids Daily B-Centered Nutrient Booster Powder
  1. Add all ingredients into bowl. Mix well. Let sit in fridge for 30 minutes to make more moldable.
  2. Mold into small 1 inch balls.
  3. Store in tightly sealed container in the fridge.


I only share products that we personally love and companies that we trust.  If you wish to find out more about this great company visit MegaFood online.

Disclaimer: I received this product for free from Moms Meet (momsmeet.com), May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my honest opinion on my blog. The opinions posted are my own.












Cheese Dip


This is the infamous Ro*Tel® cheese dip, aka Famous Queso Dip. A super quick and easy recipe that only uses 2 ingredients. Just in case there’s a human alive that doesn’t know about this delicious recipe, I’m posting this just for you. Consider us friends now. 😆

It was many, many years ago when I was first introduced to this recipe by my Mother-in-law, Cathy.  In fact it was when LittleChefsDad and I were still dating.  We were high school sweethearts and I’m 41 now, so many moons ago 😀  She always fixed this dip for us as an appetizer or a snack, still does whenever we visit.

Growing up a can of Ro*Tel® was too weird for my Mom to even consider, so I had never even heard of it before. You know the addition of green chilies to tomatoes are a tad exotic to a woman that was born and raised in Eastern KY. 😃

But Cathy introduced me to alot of great food. I had never had such delicious food like she made.  All families have that one amazing cook, and she is ours!  She has always taken me under her wing and treated me like the daughter she never had.  I’m so very grateful for that!

I don’t even come close to being a good cook like her, so I try to soak up all her knowledge whenever I can.  I love when I fix a recipe for my kids that I got from her. It’s like a little piece of her love is passed on.  That makes me happy ❤.

Even though this recipe is printed on the back of the Rotel cans, but it will forever be known as Cathy’s cheese dip to me. 😊

Famous Queso Dip
A creamy, cheesy and spicy dip made with just 2 ingredients--a Ro*Tel signature recipe.
  • 1 can (10 oz each) Ro*Tel® Diced Tomatoes & Green Chilies, undrained ( I prefer MILD)
  • 1 pkg (16 oz each) Velveeta®, cut into ½-inch cubes
  1. Combine undrained tomatoes and Velveeta in medium saucepan.
  2. Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.
  3. Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.


*Those chips in the picture are not Doritos, in fact they are made from beans! 😲 Seriously!  Unbeknownst to me those were the only chips left in the house. We bought 2 gigantic bags of tortilla chips at Sam’s 1 week ago and the kids ate them and I didn’t realize it. So Beanito chips substituted for chips in my pic. For the record, I don’t think we will be buying bean chips again….

I hope you give this recipe a try and use some good tasting tortilla chips.  LOL!

Creamy Fruit Dip



Things sure have been busy around here and I’m looking forward to some cooler weather.  I’ve been one of the not so lucky ones that had the Note 7 phone. It was a nightmare trying to exchange it for a S7 edge and when I went to pick up the new, non exploding Note 7, they told me I owed $76 dollars! Uh. I don’t think so! So I left without a new phone while the worker said she’d talk to her DM and try to work it out. For one time in my life I wish I had an Apple phone.  I’ve always been team Android, but this Note 7 mess has definitely left a sour taste in my mouth.  But on the bright side, at least my phone didn’t explode and cause us harm.

So what do exploding phones and fruit dip have in common? Anyone?? Yeah, I have no clue either. 😆

Moving on..

This recipe is one of our favorite things to eat with fruit! I’m lucky and have kids that will eat fruit without dip. But let’s be honest, and just between us,  it’s better with dip 😉

I’ve been making this delicious dip for many years now.  I believe I found it on allrecipes.com

I always put this Creamy Fruit Dip in my Pampered Chef container. Whenever the kids see me pull it out they know what’s coming 😊

After you fix it, I bet you’ll be sneaking bites even without fruit, it’s that tasty!!


Creamy Fruit Dip
  • 16 oz. Cream cheese, softened
  • - Large jar Marshmallow creme, 13 oz.
  • -2 tsp vanilla extract
  1. Mix well with mixer. Store in fridge.




Quick and Easy Chicken Noodle Soup



Another soup recipe, but it’s still hot outside you say.  Yes, I know that, but you will thank me when the temperature drops and you have this quick and easy Chicken Noodle Soup to fix! Cool weather is just right around the corner.  I love fall, it’s the only time of the year I want to clean and bake.  I bake all the time but it’s strange for me to want to deep clean the house.  I won’t even begin to tell you how many messes the kids make.  I thought it got better when they were older, I was sadly mistaken, deceived, whatever word you want to use.  As of right now the living room floor is totally picked up!  I want to take a picture and send it to my friend Amber who dropped some books off the other day when we were purging all the kids clothes.  Like ALL their clothing was on the living room floor. She has been scarred for life 🙂

Why is it noone ever shows up when your house is clean? Oh wait, because my house is only clean like 1 hour of the day!  Seriously, it’s scary what the kids can do to our house in less than 24 hours, and since we homeschool, they’re always here to make messes.  Maybe I should spend less time blogging and more time teaching my kids to clean since obviously I have failed at that.  Sorry for the rant.  I try to control myself and be positive, but sometimes Negative Nelly comes out.  She busted out and is loud today, so blame her.  LOL!

Moving on to the recipe……

 This is LittleChef2’s most requested soup and lucky for me it’s fast if you use already cooked chicken.  He can eat the whole pot all by himself!  I use homemade chicken broth that I keep frozen.  The flavor is amazing!

Quick Chicken Noodle Soup

The thing I love most about fixing anything at home is the customization.  You add what you want, take out what you don’t want.  So please feel free to add celery, more vegetables, different herbs, or take out the carrots.  One thing you’ll never see on this blog is a recipe with celery, unless it’s a typo. I hate, detest, loathe, despise, dislike celery, even the smell of it makes me gag.  I think you get the picture here…. I’m still trying to recall what horrible recipe I ate celery in to make me have such hatred against it.  Wish I had a hatred for french fries, my waist would thank me. 🙂

If you have an amazing recipe that INCLUDES celery, please let me know in the comments and I’ll actually try it.  Yeah, I’m fearless like that, LOL!

Quick and Easy Chicken Noodle Soup
In a pinch you can use leftover chicken, rotisserie chicken, or pre-cooked, seasoned bag chicken
  • 2 TBLS butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 6 cups chicken broth (48 oz)
  • 1-2 cooked chicken breast, cubed
  • 2 cups egg noodles
  • 1 carrot, sliced
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp thyme
  • ¾ tsp salt
  • ¼ tsp pepper
  1. Saute onion in butter, around 4 minutes; add garlic, cook a couple minutes - do not burn garlic
  2. Pour in chicken broth; stir in rest of ingredients
  3. Bring to a boil; reduce heat and simmer 20 minutes till noodles are done.



I’m working on some special desserts, so keep checking back!

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Honey Oatmeal Bread (Bread Machine recipe)

Honey Oatmeal Bread-Bread Machine

I can’t even begin to tell you how many bread recipes I have made in my lifetime! Kneading the dough by hand, bread machine, mixer and even a food processor!  I used to love trying out new bread recipes. Having Celiac Disease certainly but a damper on my bread obsession, who am I kidding, it put a halt, a complete stop to it for a long time!  But regardless, whenever I discovered a new blog the first place I searched would be for the bread recipes!  There’s nothing like homemade bread and apparently my kids feel the same way.  The other day my oldest son, LittleChef1, was talking about when he was grown and moves out (I did a good job of pretending I didn’t care about that talk, I know it’s inevitable and a normal progression of life, it just pulls at your heartstrings a little thinking about it), he asked how much a bread machine was, I told him. He said he was gonna buy one and bake bread in it everyday because he loves homemade bread so much! This is coming from the kid who said he was going to eat out for all of his meals when he’s on his own. Yes, his plan is to eat fast food every single day!  So I was kinda shocked when he told me this new information.

I’ve had a Zojirushi Bread Machine for almost 8 years now, and it’s been greatly used.  But since I got my bigger Kitchen Aid mixer early last year,  the bread machine took a back seat. It even lost it’s spot on the counter and got moved to the appliance graveyard!

I sat there processing this information while I was feeding one of the twins and an ideal hit me.  The kids will start using the bread machine, daily.  Each one will be responsible to make bread that morning.  You guessed it, LittleChef1, aka Nathan,  was up first. We went through the recipe together and he measured everything out. I showed him the ins and outs of the machine. He was somewhat perplexed it wasn’t his favorite Pullman Bread Recipe.  That one has taken center stage the past few years.  But when it started to bake, the amazing aroma filled the house and he was smiling! So it worked out good.  Plus my Dad gave me a bag of rolled oats he got from the Amish store, what a perfect recipe to help use up over 14 pounds of oats!  Yes, 14 pounds. Who buys a bag that big? Apparently my Dad does, LOL!  So whenever we use the rolled oats I always think of him and that big bag 🙂


The loaf had a few slices taken out of it by the time I thought I should snap a pic and blog it because it used to be my kids favorite sandwich bread.  It really is a simple, delicious recipe.  I remember eating this one and it’s a definite keeper!

Honey Oatmeal Bread (Bread Machine recipe)
*Always check dough after it's been kneading a couple of minutes to see if it's too dry or wet. Add additional flour or water if needed.
  • 1 cup water
  • 1 TBLS Veg Oil
  • ¼ cup honey
  • 1 tsp salt
  • ½ cup rolled oats
  • 2⅓ cups all-purpose flour
  • 1 tsp active dry yeast
  1. Put ingredients in bread machine according to your machine's suggestions. (Usually all liquid, then add dry last)
  2. Select Basic setting, medium crust


Pizza Stromboli

Pizza Stromboli

This is one recipe that all the kids agree on, they love it.   If you like pizza, then you’ll love this recipe too! I’m always met with smiles whenever the kids find out Pizza Stromboli is on the menu.

What is a stromboli? Well I’m glad you asked 😉

Stromboli is a type of turnover filled with various cheeses (typically mozzarella) and Italian meats or vegetables. The dough used is either Italian bread dough or pizza dough.

Stromboli was invented in the United States in the 1950s. It was named after the Italian film Stromboli.

A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli is usually made by rolling up dough that has been topped with pizza ingredients and then baking it. A calzone is crescent-shaped, and a stromboli is usually shaped like a long rectangle. A calzone is served with tomato sauce on top of it or on the side, while a stromboli generally has the tomato sauce inside it. The question is complicated by the fact that there is some variation in what constitutes a stromboli.     Source: Wikipedia

So you see there’s even discrepancies in the stromboli world!!


I don’t even remember where I found this recipe,  but I’m glad I did and the kids are too. I’m still not 100 % convinced this is an authentic stromboli because it’s not rolled.  But what else are you gonna call it? A braided pizza bread maybe? Either one, it’s sure to become a favorite at your house too.

After I started making this recipe I stopped making calzones.  This feeds the kids more because of the shape and they love helping with the dough.

This recipe starts with my Artisan Pizza Dough.  You could easily use your own recipe or store bought crust. Trust me folks, pizza dough is one item that is sooo easy and cheap to make.  In fact, the kids make it all on their own! Once you start making your own crust, you won’t ever go back to the sad store bought pizza crusts ever again!

I took step by step photos of the little kids making it. I thought it would’ve been handy to see a visual.  But my stupid camera messed up and it ate the pictures?? Don’t ask me how that happened. It’s the same way the computer does weird stuff that it’s not supposed to. LittleChefsDad calls it something strange, user error,  I call it stupid technology. Yes, I’m aware I used the word stupid, twice. Technology irritates me….



Give this recipe a try. It’s super fun for the kids to do. My kids just love playing with dough.  This would also make a great mummy, a centipede, snake, or something else that’s wrapped .


Pizza Stromboli

Serves: 2 strombolis

Fill dough with your favorite pizza toppings. Heated pizza sauce served on the side makes a great dip!
  • 1 cup pizza sauce, divided
  • 2 cups mozzarella cheese, divided
  • toppings of your choice
  • 4 TBLS butter, melted, divided
  • Italian seasoning
  • garlic powder
  • Parmesan cheese
  1. Make Artisan Pizza Dough
  2. -divide in half
  3. -roll out to fit baking sheet (use parchment paper)
  4. -use ½ cup pizza sauce, put in the middle all the way down, do not spread to the edge
  5. -add toppings and cheese on top of pizza sauce in the middle
  6. -cut 1" diagonal strips up to the filling only, on each side
  7. -alternate laying strips of dough on each other
  8. -melt 2 TBLS butter, add Italian seasoning and garlic powder.
  9. -brush over Stromboli dough, sprinkle with grated Parmesan cheese.
  10. -Bake 375° for 20 minutes


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Fudgy Brownies


Mmmmm, Fudgy Brownies! My kids love brownies and I love that they are fast and easy.  As you may have noticed before,  those are my favorite recipes! I have a regular brownie recipe, but I was on the hunt for one that tastes like the one on CiCi’s pizza buffet (gasp). I haven’t eaten there in over 4 years and when I did,  I didn’t care for the brownies, nor the pizza for that matter.  But my kids love it and eat there whenever they go shopping alone with their Dad (LittleChefsDad).  They don’t get it alot so it’s a very special treat to them. Trust me when my crew goes there, they lose money that night. LOL 😀IMG_2403


LittleChef3 has asked and asked for me to try and duplicate their infamous brownies. Who knew I’d have so much trouble doing that?? He said this recipe didn’t taste exactly like CiCi’s, but was still awesome.

When my other kids had to stop eating them because they were too rich, I suspected they were very fudgy.  I can’t begin to tell you how incredible the house smelled and how bad I wanted to be the one biting into those brownies! I may have to try some out with GF flour so I can sample this recipe!


I asked the kids if they liked the Fudgy Brownies better than our old stand by recipe, they all agreed this one was excellent too.  LittleChef2 said he didn’t know, he didn’t remember exactly what the old one tastes like. Yeah right!  I guess I will have to do our old one and let them compare. Nice play my little food lover. Score one for the kids!!

Fudge Brownies


LittleChefTip: To get a clean cut on brownies, use a plastic knife.  Yes, seriously! It really works, even on hot brownies.  I don’t know why, but I’m glad it does:-)




Fudgy Brownies
  • 1 cup butter, melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  2. Combine the melted butter, sugar, and vanilla in a large bowl.
  3. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  4. Sift the flour, cocoa powder, and salt in a bowl.
  5. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels.
  6. Spread the batter evenly into the prepared baking dish.
  7. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes.
  8. Remove, and cool pan on wire rack before cutting.
  9. Recipe source: Allrecipes.com



I love my brownies with walnuts in them, do you have any special add-ins that you just love? Tell me in the comments below, I’d love to hear 🙂



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Grandma’s Macaroni and Cheese


I love mac ‘n cheese, seriously I just love it! In fact before LittleChefsDad and I were married I’d eat that along with corn for my complete meal! As complete a meal can get when you’re 20 years old. LOL!  It was one of the few items I knew how to fix and I loved it, still do. Even the gluten free mac ‘n cheese still has a place on my plate, thankfully.  I ate it a couple times a week when I was pregnant with the twins.  It accompanied fish and vegetables.  I had to have a starch to balance my meal you know 🙂

Grandma's Macaroni N Cheese

I grew up eating macaroni and cheese from a box, always a box!  So when I first tasted my Mother-in-law’s mac and cheese it was love at first bite!! So cheesy and creamy, the perfect gooiness.  You know any food that is described by gooiness is a must have!!   In fact, gooiness should be a real word! 😉Grandma's Mac N Cheese

Now whenever I make macaroni and cheese for the kids, this is the only recipe I use. The blue box got kicked to the curb when she told me how to fix this.

As with any great cook, Grandma, aka Cathy, doesn’t measure anything out.  I hope I do her recipe justice because I  just throw stuff in there till it looks good and gooey, yummm!

 Cathy doesn’t look like a Grandma, at least not the one that comes to my mind.  When I say Grandma, I think of an older person with gray hair up in a bun and glasses on. She looks much younger but is all Grandma, she loves her Grandsons! How blessed they are to have her!

Grandma's Macaroni and Cheese
Start with ⅓ cup milk and add more depending on your personal preference. If it looks dry, add more. Remember you can always add more but you can't take away so easily!
  • 12 ounces dry macaroni, elbow shaped
  • 10 ounces Velveeta Cheese, cubed
  • ½ stick butter (4 TBLS)
  • ⅓-1/2 cup milk
  • 1 tsp salt
  1. Cook pasta according to package directions, drain
  2. Add rest of ingredients and mix well
  3. Cook on low heat to melt cheese


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