White CHocolate Raspberry Brownies #recipe

 

5.3 oz (150 g) white chocolate, roughly chopped
2/3 stick 75 g unsalted butter, cut into small cubes
1/3 cup (70 g) caster sugar
2 eggs + 1 egg yolk
1 tsp vanilla extract
pinch of salt
1/2 cup milk (dairy or non-dairy)
1 cup (125 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
1/4 tsp xanthan gum
1 cup (230 g) frozen or fresh raspberries

Pre-heat the oven to 190 ºC (350 ºF) and line an 8 x 8 inch baking pan with greaseproof/baking paper.
In a bowl above simmering water, melt together white chocolate and butter. After they are melted, allow to cool until warm to touch.
Add the caster sugar, eggs + egg yolk, vanilla extract, salt and milk, and mix well until evenly combined.
Sift together gluten free flour and xanthan gum, and add them to the batter. Mix well until no flour clumps remain.
Transfer the white chocolate brownie batter into the baking pan and "sprinkle" the top with raspberries.
Bake in the pre-heated oven at 190 ºC (350 ºF) for about 25 minutes or until an inserted toothpick still comes out a bit dirty, but the top is a light golden brown colour.
Allow to cool, cut into pieces and enjoy!
The white chocolate brownies keep well in a closed container in a cool dry place for about 3 - 4 days (but only if very well hidden).

recipe resource <https://theloopywhisk.com/2017/08/14/gluten-free-raspberry-white-chocolate-brownies-video/>

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Keeping Food Safe at All Fall Activities

Welcome to fall where the weather starts to cool down a bit and the days are a bit shorter. There is still more fun to be had and many times this fun will also involve eating food. While many think that the food rules that were present in the hot months do not pertain to the fall months they are wrong.

There is much fun to be had at picnics, hikes, cookouts, apple picking, or even tailgate picnics during the fall months. These events are all fun but if someone ends up getting sick because of the food they ate it will end up on a sour note. Therefore it is best to follow the same type of food rules as are followed in the warmer months. 

• One of the first and easiest ways to prevent food borne illness is to always make sure the food is prepared with clean hands, utensils and surfaces. When there is no running water then disposable wipes should be used.
• Make sure that raw meat always is prepared with clean utensils and dishes. Cooked food should be kept on separate plate never place with the raw or where the raw meat was kept.
• The same 2 hour rule that was followed in the summer months continues year round. SO if you serve perishable foods at the fall get-together then you must put them away in cool place within a 2 hour time frame or throw them away. If you are out and about and not near a fridge then ice packs that come in many varieties should be used. An option to perishable foods is to use non perishable treats like trail mix, energy packs, protein snacks or canned meats. 
• When packing a food for tailgating place in cooler with ice or ice packs. Similar to in the fridge meat should be placed at the bottom of the cooler so that juices can not drip on the other foods. 
• When grilling cook meat to proper temps

By following these rules you can make sure that your fall event stays fun and no one falls ill from a food borne incident

find out more at foodsafety.org 

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Supreme Pizza Casserole #recipe

16 oz. uncooked fettuccini
2 lbs. ground beef
1 medium onion chopped
2 cans sliced mushrooms drained, 4-oz. each
2 29-oz. jars   your favorite spaghetti sauce
14 oz. jar pizza sauce
1 tbsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
2 8-oz. bags mozzarella cheese shredded
6 oz. bag parmesan cheese shredded
2 3.5-oz. bags pepperoni sliced

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Stir in the mushrooms and spaghetti sauce, pizza sauce, sugar and seasonings.
4. Drain pasta; stir into meat sauce.
5. Place half of the meat/pasta mixture into greased 10x15" casserole dish.
6. Sprinkle 1 package of mozzarella cheese over sauce mixture.
7. Layer 1 package of pepperoni slices on top.
8. Repeat layers once.
9. Sprinkle Parmesan cheese over top of pepperoni.
10. Cover casserole with foil or lid and bake about 1 hour at 350° until mixture bubbles on sides.
11. Remove cover and bake an additional 10 minutes or so until done.

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Truth About Hunger

There are so many factors currently in the economics that is leading families to desperate times. Food is one area in the budget that may have been slimmed. Sadly in some situations hunger may be affecting more neighbors than you realize. In addition, it is known that in America there is one family in every community that struggles with getting enough food to feed the family. 

It was all ready a known fact each year that millions of Americans faced hunger daily. Now the coronavirus pandemic affecting every American has made it even harder for families that are struggling to get enough food to feed their family. In 2020 it is estimated that 54 million individuals are not sure if they have enough to eat or not. Thus food banks are seeing more participants that are in need of help. 

Those visiting food banks have deeply been affected by covid 19. Many often think that the individuals that are in need and visit food banks are those that do not work. This is not the case as many families in need are led by those working part time or full time jobs. However, the issues involved are low wages, underemployment, and other expenses that must be made. 

Programs set up by the government including SNAP or WIC and these are meant to help offer proper nutrition. Many families that are still going hungry earn to much to qualify for such programs. 

Find out more about hunger and how can you help.... feedamerica.org

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