So now you know where I’ve been………….. I don’t even have the energy to say I’m sorry for not blogging. All I can ask is that everyone light a candle and say a prayer for my step father. Thank you

I can only imagine
What it will be like
When I walk
By your side

I can only imagine
What my eyes will see
When your face
Is before me
I can only imagine

[Chorus:]
Surrounded by Your glory, what will my heart feel
Will I dance for you Jesus or in awe of you be still
Will I stand in your presence or to my knees will I fall
Will I sing hallelujah, will I be able to speak at all
I can only imagine

I can only imagine
When that day comes
And I find myself
Standing in the Son

I can only imagine
When all I will do
Is forever
Forever worship You
I can only imagine

[Chorus]

I can only imagine [x2]

I can only imagine
When all I will do
Is forever, forever worship you

Everyone should have a theme song and this is mine.

I saw this yummy video and knew I had to make me some.

Gluten-Free No Bake Nutella Oatmeal Cookies

 Gluten-Free No Bake Nutella Oatmeal Cookies

Ingredients:

1 ½ cups of rolled oats (certified gluten free)
½ cup of Nutella hazelnut spread
1/3 cup of sugar
2 tablespoons of butter
¼ cup of milk

Directions:

Add the butter, milk and sugar to a medium saucepan over a medium heat, stir continuously until the mixture comes to a rapid boil.  Continue stirring as the mixture boils for 1 full minute.

Remove the pan from the heat and stir in the Nutella until it is well incorporated.

Stir in the oats and drop by teaspoonfuls onto a sheet of waxed paper.

Depress the cookies with a fork to achieve your desired height then allow the cookies about one hour to set before serving.

My little spin:

I blended Almonds,pistachios,dried apricots,raisins and dried cranberries in the food processor and then rolled my cookies around in the yumminess.

If you’ve never been to Anne’s EZ Gluten Free blog you really need to check it out. All of her recipes are yummy and down to earth and easy to make.

Gluten-Free Tres Leches Cake soaking in the milk mixture

Gluten-Free Tres Leches Cake

Gluten-Free Tres Leches Cake 

Ingredients:

2 boxes (about 18 Oz. Each Box) Betty Crocker Gluten-free Yellow Cake Mix
6 whole Eggs
4 teaspoons Vanilla
1 cup Butter
14 ounces, weight Sweetened, Condensed Milk
12 ounces, fluid Evaporated Milk
½ cups Heavy Cream
1 pint Whipping Cream
3 Tablespoons Sugar

Directions:

Cook both cake mixes together in a 13×9
pan according to the directions on the box. (The mix will call for the
eggs, vanilla, and butter included in the recipe.) Turn cake out onto a
rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a
bowl with a spout or a pitcher. When cake is cool, pierce the surface
with a fork several times.

Slowly drizzle all but about 1 cup of the milk mixture—try to get as
much around the edges of the cake as you can. Allow the cake to absorb
the milk mixture for 30 minutes.

Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and
spreadable. Spread over the surface of the cake.  Cut into squares and
serve

It really did turn out great. I got two thumbs up from the Hubby

About a year ago Papi and I saw a restaurant on Man vs food and we’ve been talking about going there ever since. Today we woke up and decided today was the day.

We got in the car and headed off to Driftwood Texas. That’s about an hour from here. Funniest thing happened before we even got out of San Antonio. A bee flew in the car and Papi got stung on the butt and started screaming like a girl and had to pull over. He jumped out of the car still screaming like a girl and I lifted his shirt and there was the poor dead bee on his jeans. I felt so sorry for Papi but I couldn’t stop laughing.

What an amazing road trip. We passed some wonderful wineries that I want to go back and visit one day. and lavender was growing wild on the side of the road. We had the sun roof open and we could smell it going down the road. Amazing……. Truly amazing.

Finally when we were about a mile away from the Salt Lick we could smell the bar-b-que. I told Papi can you hear that and he said hear what and I said the 70′s porn music playing in my tummy. I haven’t ate meat in 44 days and just the smell was like a wet dream. By the time we pulled in my mouth was already watering.

Wikipedia says :

The Salt Lick opened to the public in 1969 by Thurman Roberts, Sr. and his wife Hisako T. Roberts. The Salt Lick quickly grew in popularity and went from being open just a few times a year to seven days a week. Roberts and Hisako built the Salt Lick restaurant on the ranch where he was born, using locally-quarried limestone rocks to create the original and main restaurant building. Hisako’s Hawaiian heritage inspired the sweet barbecue sauce used in the restaurant.

The Salt Lick was featured during the first season of the Travel Channel’s show Man v. Food.

The restaurant has also been positively reviewed by Food Network chefs Bobby Flay and Duff Goldman.

The Travel Channel ranked The Salt Lick as the #1 BBQ place to chowdown in America and was in the Top Ten 101 Tastiest Places to Chowdown

but it’s so much more then that.  It’s kind of like an amusement park for BBQ. As soon as you get there and walk through the wooden gates people greet you and are there to serve you with a smile on their face. Everyone seemed to really enjoy their jobs and it made the whole experience mean even more. I even had to take a picture of the bathroom because it was so clean and pretty I had to share it with y’all.

They had a live band playing. I should have made a video of them. Papi bought the band members each a fresh squeezed lemonade and left them a nice tip because they really did put on a great show.

So after we listen to the band we went inside and that’s where the yummy journey began. I could go in great detail about how everything taste but nahhhh I’ll just say you have to go try it yourself. It’s amazing. Absolutely the best BBQ I’ve ever had. And don’t get me started on the pecan pie. I would say it’s better then my grandmothers but since she’s dead I don’t want her to haunt me the rest of my life. So I’ll just say they have some great peacan pie.

When we were done eating I wanted to take some pictures and they were so kind. They said no no come on back here. They let us walk right up to the pit and take pictures. I love this place I really do. This might have been our first time but it damn sure won’t be our last. I even made a video of one of the guys cutting the brisket and some sausage. He had some mad knife skills.

[Show as slideshow]

Mija said - ” Did  you really  think I would give The Salt Lick anything less then five stars. I had an amazing experience and the food was fantastic and I can’t wait to go back. I hope each and every one of you read this go to the Salt Lick and enjoy the whole experience.”

Papi said- ” Ladies and Gentlemen if you haven’t gone to the Salt Lick you a dumbass. Everything you’ve ever read about the Salt Lick is so true. As a carnivore this place is beyond my wildest  expectations. They are one of the best places to enjoy yourself in the world of eats. The staff and the management especially Jaime Gonzales ( the pit manager ) was most gracious to extend their hospitality and warmth to Mija and I. I was so jaw dropped that not only did they let us take pictures of the pit but they invited us behind the sacred counters to take pictures. Not only do I recommend everyone go to the Salt Lick but I encourage everyone to walk, crawl, drive, fly … do whatever it takes to go to Driftwood and enjoy some BBQ and while you are there check out Austin City Limits, The Celtic Festival, Horseback riding and the Pecan festival it’s really worth your time. Now back to the BBQ I say order the family meal you get more bang for your buck. Y’all come on down to Texas and bring your appetite.

California Hot Hummus

California Hot Hummus

California Hot Hummus

Ingredients:

2 cans garbanzo beans/chickpeas
1/4 cup Extra Virgin Olive Oil
1 lime
1 cup Giardiniera ( I used the California Hot Mix )
1/4 cup Tahini

Directions:

In a food processor or blender combine all the ingredients. Blend on low speed until smooth. You’ll have to stop the food processor/blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few  tablespoons of the pickling juices to help things along.

Really turned out great. I make a big batch of hummus about once a week. Great snack and good for ya  :) If you give the recipe a try leave me some feedback and let me know what you think.

Gluten Free Carrot Cupcakes

Directions:

Cake

1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
3 eggs
1 cup finely shredded carrots (2 medium)
1/4 cup sour cream
1/4 cup raisins

Frosting

4 oz (half of 8-oz package) cream cheese, softened
2 tablespoons Earth Balance butter
1/2 teaspoon gluten-free vanilla
2 cups powdered sugar
1 to 3 almond milk

Directions:

Heat oven to 350°F.

put paperliners in muffin tray ( 24 regular or 12 large )

In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and rasins. Scoop into paperliners.

Bake 20 to 25 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.

In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cupcakes.

Here is the original Betty Crocker recipe