Backyard Camping

 Our favorite campers, setting up the tent in our backyard
It got down to 36 degrees on Saturday night! Brrr!
and they still managed to get up and go to church with us on Sunday!

I haven't been online much for the past several days, for 'the days were just packed.'  We got a phone call from our daughter and her husband, letting us know that they could come up from Indiana for a few days, then got an e-mail (with the subject: Blueberry Muffins) from our son from Minnesota, asking if he could bring the boys out (and when have we ever said 'no'???)

It was a wonderful weekend for us, and I wanted to share some photos.

 There's more than one way to climb a tree.

It really looks like those fingers are going to get stepped on, doesn't it!

 How Baby Henry has grown!

and does he look like his dad or what!

...and of course, adoring his mama.

Now everyone's gone home and I hear only the sound of Bridger and Misty breathing. Okay, make that Bridger breathing and Misty whining.

I wish all the kids lived within an hour's drive. Wouldn't that be nice!

And yes, they got their blueberry muffins on Sunday morning. :-)

Author, Second Chance - A Tale of Two Puppies

Check out my handcrafted soaps at Soap'n'Such

Raspberry Rhubarb Bars (also gluten-free version)

I'm giving you two of these recipes for the price of one: the regular version and the gluten-free version

Raspberry Rhubarb Bars Recipe:

4 c. chopt rhubarb
1/3 c. sugar  (The original recipe called for 1 c. of sugar, but I think that's way too sweet)
2 c. flour
½ t. soda
¾ c. butter
1 ½ c. coconut
1 t. vanilla
1 c. chopt walnuts
6 oz. regular Raspberry Jell-O.


Combine rhubarb and Jello, mixing to coat rhubarb thoroughly with Jello. Put in greased 9 x 13 pan. I like to use a glass baking dish for this recipe.

 
Mix sugar, flour, soda. Cut in butter. Stir in coconut, vanilla, and nuts. 

Spread over top of rhubarb. Bake at 350 degrees F.  for 30-45 minutes or until rhubarb is bubbling and top is lightly browned. 

Like this:

Warning: These are addictive (no matter which version you make).

Gluten-free Raspberry Rhubarb Bars Recipe:

4 c. chopt rhubarb
1/3 c. sugar
1 1/2 c. brown rice flour (or white rice flour)
1/2 c. tapioca flour
1/2 t. xanthan gum
1/2 t. baking soda
3/4 c. butter
1 1/2 c. coconut
1 t. vanilla
1 c. chopt walnuts (I'll have to admit that, in my opinion, walnuts make everything taste better!)
2 - 3 oz. pkgs. sugar-free Raspberry Jell-O or 6 oz. regular Raspberry Jell-O (contains sugar)

Combine rhubarb and Jello, to coat rhubarb thoroughly with Jello. Put in greased 9 x 13 pan. I like to use a glass baking dish for this recipe.

Mix sugar, flour, soda. Cut in butter. Stir in coconut, vanilla, and nuts. Spread over top of rhubarb. Bake at 350  for 30-45 minutes or until rhubarb is bubbling and top is lightly browned. 

If you have another rhubarb dessert recipe that you LOVE, feel free to leave it as a comment! :-)  Thanks.

P.S. And guess what!  Picky, picky Joe didn't even realize that the recipe I made was the gluten-free version. :-) He just gobbled it down and said it was good!  Oh, and when I make gluten-free chocolate chip cookies, he's doesn't know that either. (Let's keep it our secret.)


This post is linked to: Making the World Cuter Mondays
and Something I Whipped Up Monday
and Motivate Me Monday
and Making Monday Marvelous
and Made from Scratch Tuesday
and Delectable Tuesday
and Anything Related Tuesday
and Take a Look Tuesday
and Tasty Tuesday
and Tempt My Tummy Tueadays
and Wandering Wednesday
and What's Cookin' Wednesday
and We Did it Wednesday
and Thrilling Thursday
and Favorite Things Friday
and I'm Lovin' it Friday
and It's a Hodgepodge Friday
and Fat Camp Friday
and Fun With Food Friday

Author, Second Chance - A Tale of Two Puppies

Check out my handcrafted soaps at Soap'n'Such