Flubber or Gak or Flarp, it goes by many names!

I saw this recipe floating around and I remember making it as a kid. I thought it would be a good afternoon project for my boys.
There is some debate about the safety of borax..... I have used it and never had an issue. Just wash your hands and supervise any kid that might try to eat it!







2-4 oz bottles school glue(I used the cheap Rose Art stuff)
1/2 cup cold water
food coloring as desired

1 tsp borax powder
1/2 cup warm water




In a bowl mix the glue, cold water and food coloring.

In a measuring cup mix the borax and water until it is fully dissolved.














Pour the borax mix into the glue mix and stir well.







Keep stirring until it holds together well. Drain off any excess liquid.










I let it rest for 10-20 minutes and pour off any remaining liquid.....

Play away!!!

Watermelon Pico De Gallo Chicken Pasta Salad

I saw this wonderful looking recipe on the Pioneer Woman website and I knew it would make a fantastic cold pasta salad!











16 oz pasta

Chicken:
(really any leftover chicken would be fine, but I made it recipe specific)
2 medium chicken breasts
1/4 cup lime juice
to taste:
garlic powder
salt
pepper
I also added some Mojito Lime seasoning I had on hand you can add seasonings as you see fit

Watermelon Pico:
4 cups diced watermelon
1/3 cup red onion, minced
1/2 cup EACH red, yellow and green bell pepper, diced
1/2 - 1 whole jalapeno(seeds removed if you like), minced
3/4-1 cup cilantro, chopped
2 TB lime juice
salt to taste
I added 2 sliced green onions to the original lineup

Dressing :
(this can be adjusted to taste, apple cider vinegar or red wine vinegar would be suitable too, just start with a smaller amt)
3 TB olive oil
2 TB raspberry blush vinegar

Cook pasta as directed on packaging, drain and rinse in cold water, set aside










Preheat oven to 350
In a baking dish pour the lime juice over breasts and season as you like. Bake for 25-35 minutes until cooked through to a min temp of 165.

Cool Completely

In a large bowl combine all the pico ingredients, toss well and allow to mingle for 20 minutes.








Combine Dressing ingredients and whisk well


Shred the cooled chicken.











Add chicken and the pico to the pasta and toss well to combine, drizzle the dressing and toss 1 more time.









Chill for at least an hour and serve cold. (Stir well before serving)

Milk and Cereal Bars

Super yummy and very versatile! You can use whatever cereal you like! I got this recipe from a post on Cafemom so I dont know where the original came from, but I modified it slightly to my liking.

Make them gluten free with Chex or another GF cereal and sorghum GF oat or any GF  flour mix you like!




5 cups cereal...I used Peanut Butter Cheerios in this one
1/2 cup butter, melted
2/3 cup nut or seed butter  (I used peanut butter, almond or sunflower butter or the like would work too)
1/2 cup honey
1 1/2 cups whole wheat flour
1 tsp cinnamon
(add in 1 tsp xanthan gum if using GF flour)

1 1/2 cups plain or vanilla greek yogurt
2 eggs
1/4 cup whole wheat flour
1/4 cup sugar(more or less to taste, omit if using flavored yogurt)

Lightly grease a 9 x 13 pan and preheat oven to 350

In a large bowl mix the butter, peanut butter, honey , flour and cinnamon.










Add the cereal and toss until well combined.












In another bowl mix the filling ingredients until well combined.










Take 1/2 of the cereal mixture and press it evenly into the bottom of the greased 9  x 13 pan.










Pour yogurt mixture over the cereal.









Evenly sprinkle remaining cereal over the top and press in gently.









Cover with foil and bake for 25 minutes, uncover and cook 10-15 more until browned and the center is set.

Allow to cool completely before slicing.


 Store in air tight container in the fridge.

Baked Kale and Carrot Chips

I have a large amount of kale and carrots growing in my garden. I decided to make up some chips to go with our Zucchini Subs tonight!






1 big bunch Kale or 6 large(fat) carrots
1 TB olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp garlic powder
pinch of onion powder
(you can always change up your seasonings as you like)


(you want the carrots quite fat, they shrink!)

Preheat oven to 350 and lightly grease a baking sheet.





For Kale:





Tear your kale into medium pieces(don't go too small, it shrinks as it bakes), removing the main ribs as you go.

Wash and DRY well.





For Carrots:









Wash and peel, with your peeler shave them lengthwise to create thin strips. (Y shaped peelers are better forthis, but a "regular" ones work too)







For both:

In a large bowl place the kale pieces or carrot strips. Drizzle with olive oil and toss until well coated






Combine all the spices and mix well.

Sprinkle desired amount of seasonings over the veggie and toss again. You may not need ALL of the seasoning.





Place pieces/slices on the prepared baking sheet, they can be touching but not overlapping so you will probably do more than 1 batch(I ended up with 2 carrot batches and 3 kale)



Bake :

Kale for 10 minutes.

Carrots for 13-15, turning the pan mid way through

Carrots will not be overly crisp when you pull them out, but they should be nicely browning around the edges, they will crisp as they cool.







Remove and allow to cool on pan for 2 minutes, transfer to parchment paper to cool completely, be careful they are delicate!

Snack away! (or store in airtight container for up to 5 days)

Chicken Mole Enchilada Pizza

Spicy and DELICIOUS with a nice thin crust. You can use a pre-made mole sauce if you like.









Crust:

2 cups corn masa harnia (Bob's Red Mill is Gluten and GMO free!)
1 cup plus 2 TB water
1/2 tsp salt


Sauce:(this made more than enough for the pizza, but it freezes beautifully for a quick pull out later!)
2 dried ancho chiles
1 cup hot water
1 TB olive oil
1 smallish onion, chopped
1 clove garlic, minced
3/4 cup chicken broth
1 heaping TB smooth peanut butter
1 1/2 tsp sugar
1 tsp oregano
3 TB unsweetened cocoa powder
pinch of cinnamon
salt and pepper to taste



Toppings:

Amounts to taste, dont overload!!
Chicken Breast, cooked and shredded
Queso Añjeo*


1/4 cup Sour Cream
1-2 TB Milk
Green Onions
Fresh tomatoes
Cilantro

*If you cant find Queso Añjeo, fresh grated Parmesan(not the canned powder) or even dry feta may be a good substitute







First place the chiles in the hot water for 30 minutes to soften, drain and discard water










Crust:
Preheat oven to 400
Combine all ingredients and mix well.










Gather it into a ball and knead a few times until smooth. On a lightly greased pizza pan place your dough ball








GENTLY press it out to the edges of the pan, you can use a rolling pin gently if you like but I find hands, while slower, worked better. If you get a hole, just pinch a bit from a thicker part and fill it in.








Bake in preheated oven for 10 minutes, remove and allow to cool











Sauce:

Slice the chiles(remove seeds if you want less of a kick)







In a small pan over medium heat , heat the olive oil. Add onion and garlic and cook until tender.









Transfer the onions and chiles to a blender or food processor and add all remaining ingredients except the cocoa. Blend/process until smooth.
















Return it to the sauce pan, stir in cocoa, cover and simmer 10 minutes until nicely thickened. Adjust salt/pepper to taste.










Spread desired amount of sauce over the tortilla crust, top with shredded chicken and Queso...










Place in 400 degree oven for 10-15 minutes until hot bubbly.









Mix sour cream with milk to a drizzle consistency.










Top hot pizza with fresh chopped tomatoes, green onions and cilantro. Drizzle sour cream over the top.

Slice and serve!