Make your own Fruit Roll-ups!   …and when I say fruit roll ups…I mean FRUIT roll ups not fruit flavored roll ups. These super healthy treats are great for kids and much easier than you may think! Plus, you can even use food storage to make it all happen. Yes, sometimes the world is perfect! Now before you start worrying that you won’t be able to try this because you don’t have a dehydrator-think again! As long as you have an oven, you can do this! And did I mention these are much cheaper to make than the real fruit leather you can buy? Yep-cooking from scratch is a good thing my friends! Homemade Fruit Roll Ups Ingredients: 2 cups freeze dried fruit (I like to do 1 c. strawberries and a ½ c. each of raspberries and blueberries) 1/3 cup warm water Method: Place fruit and water in blender and blend until very smooth. Line a baking sheet with aluminum foil and spray with non-stick spray. Pour fruit mixture onto aluminum foil and spread evenly and thin on top of aluminum foil. Bake at 250 degrees for 25 minutes. WITH OUT OPENING YOUR OVEN DOOR, turn the oven off and let sit for 8 hours. After 8 hours, peel fruit leather off aluminum foil and place on wax, parchment or cling wrap. Cut into long strips with scissors and roll up.     HAM AND CHEESE ROLLS One batch of bread recipe/ or 1 loaf rhodes frozen dough, thawed 8 oz. ham or turkey thinly sliced 1/2 lb. shredded cheese (Jarlsberg is our family’s favorite, but cheddar or whatever you have works great!) Mix together: 1/2 cup dijon mustard 2-3 Tblsp honey. Roll out dough in a rectangle as you would for cinnamon rolls. Spread mustard-honey mixture on dough, leaving 1/2 inch along edges. Lay meat slices on dough and sprinkle with cheese. Roll up jelly-roll style. Slice into 10-12 equal slices with a sharp knife. Place in greased muffin tin (for gourmet look) or place on greased cookie sheet (for easier clean up, use Reynolds non-stick Release foil–then you don’t even have to grease it!). Let rise until double, about 45 mins-1 hour. Bake 400 degrees for 10 minutes until light brown. They can be baked at a lower temperature, for a longer time, as you would a loaf of bread, just watch them carefully! Serve warm, or at room temperature.   (these recipes taken from everyday food storage)   Zucchini Corn Fritters (gluten free) Crispy and flavorful! Ingredients: 2 medium zucchini, coarsely grated 1 Tbsp butter or margarine 1/2 onion, finely chopped 1 clove garlic, minced 2 cups corn 1/2 cup cornmeal, fine grind 1/4 cup brown rice flour 1/4 cup cornstarch 1/4 tsp baking powder 3/4 tsp salt 1/4 tsp pepper 3/4 cup buttermilk, or milk alternative 1 egg Directions: Spinkle grated zucchini with 1/2 tsp salt and let sit for 10 minutes. Then spread out onto a kitchen towel and gently press the zucchini to get as much excess moisture out as you can. Heat butter in skillet and saute onion and garlic for a few mintues. Then add corn and continue cooking until onions are soft. Se aside to cool a bit. In a small bowl combine the cornmeal, flour, cornstarch, baking powder and seasonings. In a large bowl combine the milk and egg, then add in the onion mixture. Mix well, then stir in the flour mixture until just combined. To fry fritters; heat some oil in a skillet and spoon a heaping tablespoon of mixture into hot skillet (flatten out). When bottom turns golden brown, flip. Serve with sour cream if you like.   Banana Blueberry Muffins Makes 15 muffins This recipes uses coconut oil, a healthy alternative to the hydrogenated fats and butter found in many baked goods. 2 ¾ cups gluten-free flour blend 2 tablespoons coconut flour 2 tablespoons cream of rice cereal ¼ cup modified tapioca starch, optional 3 ½ teaspoons baking powder ¼ teaspoon xanthan gum ¼ teaspoon salt ¾ cup organic sugar 1 cup fresh blueberries* 2 tablespoons extra virgin coconut oil 1 cup warm coconut milk (mix well before measuring) 2 medium-large ripe bananas, mashed - Cinnamon sugar or organic unsweetened shredded coconut, optional 1. Preheat oven to 350 degrees. Lightly grease muffin tins or use muffin liners and lightly spray with cooking oil. 2. Mix together gluten-free flour blend, coconut flour, cream of rice, modified tapioca starch, baking powder, xanthan gum, salt and sugar. 3. Gently fold in blueberries. 4. Make a well in the batter and pour in coconut oil, coconut milk and mashed banana. Blend but don’t over-mix. 5. Pour batter into prepared muffin tins. Sprinkle with cinnamon sugar or shredded coconut, if desired. 6. Bake about 20 minutes until muffin tops are golden and a sharp paring knife inserted in center comes out clean and hot to the touch. 7. Cool 10 minutes. Remove from pan and cool completely. TIP Not crazy about coconut? Replace coconut flour with rice bran or gluten-free oat flour. Replace coconut oil with vegetable oil or margarine of choice. Replace coconut milk with milk of choice. *TIP You can also use frozen blueberries. Don’t defrost before adding to recipe.