Herbed GF Bread Stuffing (Traditional Stuffing)
glutenfreeda.com
Tracy
2 boxes (12 waffles) Trader Joe's gf frozen waffles
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 gram (1/2 teaspoon) fresh rosemary
1 gram (1/2 teaspoon) thyme
1/2 gram (1/4 teaspoonish) oregano
1/4 teapoon basil
1/2 cup unsalted butter
1-1/2 cups gf chicken stock
Kosher salt and fresh ground pepper
Preheat oven to 425 degrees F. Bake the waffles until well crisped and browned, but not burned. Let cool, then break into 1/2 inch pieces. Set aside or let sit out overnight.
Cook onions, celery and herbs in butter in a large heavy skillet over
medium-low heat, stirring occasionally, until vegetables are softened,
about 15-20 minutes.
When Ready to Bake
Preheat oven to 350 degrees F. In a large bowl, toss together bread cubes, vegetables and stock. Season to taste with salt and pepper. Transfer the stuffing to a large baking dish. Bake, uncovered for 20 minutes or until heated through.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, November 3, 2012
Onion Dip
Onion Dip
Mark
1 block cream cheese
1/4 cup mayo
1 medium onion
4 ounces Parmesan cheese
green onion, to top
Combine ingredients. Place in pie pan and bake at 350F for 25 minutes.
Mark
1 block cream cheese
1/4 cup mayo
1 medium onion
4 ounces Parmesan cheese
green onion, to top
Combine ingredients. Place in pie pan and bake at 350F for 25 minutes.
Thanksgiving Feast
Our feast included the following items from the October/November 2012 Living Without magazine.
1. Pumpkin Pie - Mary Be.
Mary said the crust was difficult to roll and would increase the amount of water next time. She also commented that it needed to cook for 60 minutes instead of 45.
2. Green Beans with Balsamic Vinegar - Nancy
3. Creamed Spinach - Roseanne
Other items:
1. Sweet Ali's Dinner Rolls - Alisa
2. Perdue Roaster Chicken - Mary Bo.
3. Corn Casserole - Mary Ann
4. Cornbread Dressing - Roseanne
5. Blueberry Muffins - Tiffany
1. Pumpkin Pie - Mary Be.
Mary said the crust was difficult to roll and would increase the amount of water next time. She also commented that it needed to cook for 60 minutes instead of 45.
2. Green Beans with Balsamic Vinegar - Nancy
3. Creamed Spinach - Roseanne
Other items:
1. Sweet Ali's Dinner Rolls - Alisa
2. Perdue Roaster Chicken - Mary Bo.
3. Corn Casserole - Mary Ann
4. Cornbread Dressing - Roseanne
5. Blueberry Muffins - Tiffany
World Renowned Extra Turkey Recipe
World Renowned What to Do with Extra Turkey Recipe
AKA Green Chile Turkey Enchiladas
Ann and Eric
1 dozen corn torillas
1 can GF cream of chicken soup
1 can chopped green chiles
1 pound mild Cheddar cheese, grated
1 small onion, chopped
1 cup shredded cooked turkey
salt to taste oil
Dip tortillas in Wesson oil long enough to make tortillas limp. Drain on paper towel. In each tortilla add chicken, cheese and onion and roll up. Place in baking dish. Mix soup with chiles and pour over enchiladas. Top with cheese. Bake at 350F for 30 minutes.
AKA Green Chile Turkey Enchiladas
Ann and Eric
1 dozen corn torillas
1 can GF cream of chicken soup
1 can chopped green chiles
1 pound mild Cheddar cheese, grated
1 small onion, chopped
1 cup shredded cooked turkey
salt to taste oil
Dip tortillas in Wesson oil long enough to make tortillas limp. Drain on paper towel. In each tortilla add chicken, cheese and onion and roll up. Place in baking dish. Mix soup with chiles and pour over enchiladas. Top with cheese. Bake at 350F for 30 minutes.
Oreo Surprise
Oreo Surprise
Ann and Eric
First Layer
28 GF Oreo-style cookies, crushed
1 stick butter, melted
Mix together and press into 9x13 pan.
Second Layer
Layer 8 ounces cream cheese
1 cup powdered sugar
6 ounces Cool Whip
Mix and spread over first layer.
Third Layer
1 package chocolate instant pudding
1 package (3.5 ounces) vanilla instant pudding
3 cups milk Mix and pour over second layer.
Fourth Layer
6 ounces Cool Whip chopped nuts
Cover with Cool Whip and sprinkle with nuts.
Ann and Eric
First Layer
28 GF Oreo-style cookies, crushed
1 stick butter, melted
Mix together and press into 9x13 pan.
Second Layer
Layer 8 ounces cream cheese
1 cup powdered sugar
6 ounces Cool Whip
Mix and spread over first layer.
Third Layer
1 package chocolate instant pudding
1 package (3.5 ounces) vanilla instant pudding
3 cups milk Mix and pour over second layer.
Fourth Layer
6 ounces Cool Whip chopped nuts
Cover with Cool Whip and sprinkle with nuts.
Banana Torte
Banana Torte
Ann and Eric
Crust
1 cup margarine
1 cup GF flour
1/2 cup chopped nuts
Press into 9 x 13. Bake 15 minutes at 350F until lightly around edges. Let cool.
Cream Cheese Layer
8 ounces Philadelphia Cream Cheese
1 cup powdered sugar (more if needed)
8 ounces Cool Whip (only) thawed
4-5 bananas
Mix cheese and sugar well. Add Cool Whip and use to top 1st crust gently slice 4-5 bananas. Place on top of cheese filling.
Pudding Layer
1 large package instant vanilla pudding
2 cups cold milk
Mix quickly and pour over bananas to fill in all holes. Topping Let pudding set and top with 8 ounces Cool Whip and chopped nuts.
Ann and Eric
Crust
1 cup margarine
1 cup GF flour
1/2 cup chopped nuts
Press into 9 x 13. Bake 15 minutes at 350F until lightly around edges. Let cool.
Cream Cheese Layer
8 ounces Philadelphia Cream Cheese
1 cup powdered sugar (more if needed)
8 ounces Cool Whip (only) thawed
4-5 bananas
Mix cheese and sugar well. Add Cool Whip and use to top 1st crust gently slice 4-5 bananas. Place on top of cheese filling.
Pudding Layer
1 large package instant vanilla pudding
2 cups cold milk
Mix quickly and pour over bananas to fill in all holes. Topping Let pudding set and top with 8 ounces Cool Whip and chopped nuts.
Cranberry Relish
Cranberry Relish
Jan
1 pound cranberries
3 apples, quartered (remove seeds, but retain skin)
3 oranges (2 whole plus the rind of a 3rd orange), sectioned
1 can crushed pineapple
1 cup sugar
In food processor, grind1 pound of cranberries plus the apples. Add orange segments and grind. Add pineapple and sugar.
Jan
1 pound cranberries
3 apples, quartered (remove seeds, but retain skin)
3 oranges (2 whole plus the rind of a 3rd orange), sectioned
1 can crushed pineapple
1 cup sugar
In food processor, grind1 pound of cranberries plus the apples. Add orange segments and grind. Add pineapple and sugar.
Tuesday, February 7, 2012
Yummy hummus Dip
Yummy Hummus Dip
Betty Ann
1 can garbanzo beans
1 jar salsa
1 can black beans
Add all ingredients to blender and blend. Place in serving bowl. Serve with Tostitos.
Betty Ann
1 can garbanzo beans
1 jar salsa
1 can black beans
Add all ingredients to blender and blend. Place in serving bowl. Serve with Tostitos.
Jello Pretzel Salad
Gluten-free Jello Pretzel Salad
Pat
Layer 1
1 1/2 cups gf pretzels crushed
1/2 cup melted butter
1/4 cup sugar
1/4 teaspoon salt
Mix together and press into the bottom of a 13x9 pan. Bake at 350*F for 10 minutes. Let cool.
Layer 2
8 ounces Cool Whip
8 ounces cream cheese
1 cup sugar
Mix together and spread on top of the pretzel crust once the crust is cooled. Put in fridge to allow it to start setting up.
Layer 3
1 large package of strawberry Jello
2 cups boiling water
1 cup cold water
1 small box or tub of frozen strawberries
Mix together jello mix and boiling water. Stir into dissolved. Add cold water and thawed fruit. Let this sit in the fridge until it starts to set up. Pour over the top of the cream cheese layer. Let it set up in the fridge for 3-4 hours. The longer this sets up the better it is.
Pat
Layer 1
1 1/2 cups gf pretzels crushed
1/2 cup melted butter
1/4 cup sugar
1/4 teaspoon salt
Mix together and press into the bottom of a 13x9 pan. Bake at 350*F for 10 minutes. Let cool.
Layer 2
8 ounces Cool Whip
8 ounces cream cheese
1 cup sugar
Mix together and spread on top of the pretzel crust once the crust is cooled. Put in fridge to allow it to start setting up.
Layer 3
1 large package of strawberry Jello
2 cups boiling water
1 cup cold water
1 small box or tub of frozen strawberries
Mix together jello mix and boiling water. Stir into dissolved. Add cold water and thawed fruit. Let this sit in the fridge until it starts to set up. Pour over the top of the cream cheese layer. Let it set up in the fridge for 3-4 hours. The longer this sets up the better it is.
Sunday, February 5, 2012
Pizza Dip
Pizza Dip
A Year of Slow Cooking (GF Crockpot Blog)http://www.blogger.com/img/blank.gif
1 cup pasta sauce
1/2 tsp Italian seasoning
10 pieces pepperoni, quartered
1 cup mozzarella cheese, shredded
a handful of black olives, sliced (optional)
a diced jalapeno (optional)
Add ingredients to crock pot and stir well. Cover and warm until melted. Eat with sliced bread or tortilla chips.
A Year of Slow Cooking (GF Crockpot Blog)http://www.blogger.com/img/blank.gif
1 cup pasta sauce
1/2 tsp Italian seasoning
10 pieces pepperoni, quartered
1 cup mozzarella cheese, shredded
a handful of black olives, sliced (optional)
a diced jalapeno (optional)
Add ingredients to crock pot and stir well. Cover and warm until melted. Eat with sliced bread or tortilla chips.
Sweet Potato Bites
Eric's Sweet Potato Bites
1 pound sweet potatoes (cut into 1/2 inch thick rounds)
1teaspoon olive oil
1/8 t sea salt
1/8 t garlic powder
1/8 t cayenne pepper
2 ounces cheddar cheese (shredded)
4 t. Bacon bites
4 t chopped scallions
Preheat oven to 450*. Toss potato rounds until oil and potatoes are coated. Place rounds in a single layer; sprinkle with a salt, garlic & cayenne. Bake 10 minutes. Flip and bake 7 -9 minutes. Push potatoes rounds together and rope with cheddar, bacon and scallions. Bake an additional 2-3 minutes or until cheese is melted. Add a dollop of yogurt if desired.
1 pound sweet potatoes (cut into 1/2 inch thick rounds)
1teaspoon olive oil
1/8 t sea salt
1/8 t garlic powder
1/8 t cayenne pepper
2 ounces cheddar cheese (shredded)
4 t. Bacon bites
4 t chopped scallions
Preheat oven to 450*. Toss potato rounds until oil and potatoes are coated. Place rounds in a single layer; sprinkle with a salt, garlic & cayenne. Bake 10 minutes. Flip and bake 7 -9 minutes. Push potatoes rounds together and rope with cheddar, bacon and scallions. Bake an additional 2-3 minutes or until cheese is melted. Add a dollop of yogurt if desired.
Gluten-Free Oreo Surprise Dessert
Gluten-Free Oreo Surprise Dessert
Layer 1
28 GF Oreo-like cookies, crushed
1stick margarine, melted
Mix together and press into 9x13.
Layer 2
8 ounces cream cheese
1 cup powdered sugar
1/2 of 12 ounce container Cool Whip
Mix together these 3 ingredients and spread on top of crust.
Layer 3
1 chocolate instant pudding
1 vanilla instant pudding
3 cups milk
Mix and pour over second layer. May be soft at first but it will thicken.
Layer 4
Cover with remaining cool whip and sprinkle with nuts or more crushed Oreos or candy sprinkles.
Layer 1
28 GF Oreo-like cookies, crushed
1stick margarine, melted
Mix together and press into 9x13.
Layer 2
8 ounces cream cheese
1 cup powdered sugar
1/2 of 12 ounce container Cool Whip
Mix together these 3 ingredients and spread on top of crust.
Layer 3
1 chocolate instant pudding
1 vanilla instant pudding
3 cups milk
Mix and pour over second layer. May be soft at first but it will thicken.
Layer 4
Cover with remaining cool whip and sprinkle with nuts or more crushed Oreos or candy sprinkles.
Tuesday, August 23, 2011
Serious Eats - Gluten-Free Tuesday
Whoopie Pies! Cheddar Biscuits! Tomato Tarts! Corn Dogs Too! Each of those as well as many others have been featured in Gluten-Free Tuesday at Serious Eats.
Elizabeth Barbone, gluten-free baker extraordinaire, posts a mouth watering photo, writes a short story and includes the recipe for fool proof dish.
This week Barbone posted a photo and recipe for gluten-free corn dogs. She wanted corn dogs that had the taste and texture like those at a county fair. She first used Bob's Red Mill cornmeal, but it was a too coarse. She then tried cornflour and it turned out a texture just like those at the fair. Who knew?!
If you haven't already checked out Serious Eat's gluten-free recipes, don't wait any longer!
Saturday, April 30, 2011
Really Good Cream of Mushroom Soup
I came up with a brilliant and monkey easy way of making gluten-free cream of mushroom soup this morning! Plus it tastes way better than that Cream of $#%# soup. Trader Joes sells relatively inexpensive dried porcini mushrooms.
Cream of Mushroom Soup
Soak four dried porcini mushrooms in boiling water for ten minutes. Strain; reserving liquid to make cream of mushroom soup. Chop mushrooms into small pieces set aside.
Melt three tablespoons butter in sauce pan. Add three tablespoons of flour and cook until it starts to brown. Whisking vigorously; add 1/2 cup reserved mushroom liquid and 1/2 cup of milk. Whisking frequently, bring to a slow boil and allow to soup to thicken. Add chopped mushroom pieces.
Use as directed in recipes!
Tracy
Cream of Mushroom Soup
Soak four dried porcini mushrooms in boiling water for ten minutes. Strain; reserving liquid to make cream of mushroom soup. Chop mushrooms into small pieces set aside.
Melt three tablespoons butter in sauce pan. Add three tablespoons of flour and cook until it starts to brown. Whisking vigorously; add 1/2 cup reserved mushroom liquid and 1/2 cup of milk. Whisking frequently, bring to a slow boil and allow to soup to thicken. Add chopped mushroom pieces.
Use as directed in recipes!
Tracy
Monday, January 17, 2011
Chili Party Chili Recipes
Laura’s Red Chili
3 15oz cans Hunts fire roasted tomatoes
3 15oz cans GF Chili beans (I use Jewel brand)
2 4oz cans diced chili peppers
1 med. Yellow onion, diced
1 ½ lb ground beef
2 TBSP cumin
1 clove garlic diced
½ tsp ground red pepper
Salt & pepper to taste
In large pot brown ground beef until crumbly, drain, set aside.
Sauté diced onion until transparent, add chili pepper, cumin, garlic, red pepper, and a dash of salt, cook for 5 min.
Add ground beef and tomatoes and beans. Simmer for at least ½ hour. – The longer you let is simmer the better the flavor.
Serve with cheddar cheese and sour cream garnish.
Laura's White Chili
3 15oz cans white beans (Cannellini beans, Northern Beans and/or Garbanzo beans)
3 15oz cans (or 6 cups of homemade) GF Chicken broth
1 4oz cans diced chili peppers
1 4oz can diced jalapeno peppers
1 med. Yellow onion, diced
3 cups chopped cooked chicken
2 TBSP cumin
1 clove garlic diced
½ tsp ground red pepper
1 TBSP Oregano
2 Cup grated Cheddar Jack cheese
Sauté diced onion until transparent, add chili peppers, jalapeno peppers cook approx. 5 min.
Add cumin, garlic, red pepper, and oregano, cook for approx. 5 min.
Add chicken broth, beans and chicken. Simmer for at least ½ hour. – The longer you let it simmer the better the flavor.
Add cheese just prior to serving.
Friday, January 14, 2011
Something from Nothing
Chicken stock definitely falls into the category of something from nothing. It's ridiculously easy to make, costs next to nothing and tastes much better than the commercial versions of the stuff. Plus, there are no labels to read or GF varieties to hunt down!
Simply take a few pounds of chicken bones* out of the freezer, place them in a 400F oven and roast them until they get browned, but not burned. Truth be told you can skip the roasting of the bones, but I think it adds some added flavor.
When done, place the bones along with the drippings in a crockpot, add a carrot (or a handful of baby carrots), an onion crudely cut in half and a couple of pieces of celery and fill it up to the top with cold water. If you want to get really fancy, add a few cloves of garlic, bay leaves or parsley. Then set the crockpot and cook for 12-14-16 hours or so. The cooking stock does tend to make the house smell like chicken. So, I place the crockpot in the garage to avoid that.
Once it's done cooking, remove the bones and strain the solids from the liquid. If you don't have a sieve, you might want to line a colander with a coffee filter to keep 'the gunk' out of your stock. Refrigerate until chilled and skim off any fat the rises to the top. Then use as desired or freeze. I like to freeze it in 1 cup and 4 cup portions.
* I 'collect' back bones, neck bones, rib bones, leg bones, breast bones, etc. and store them in a zip top bag in my freezer. Carcasses from a roasted chicken or turkey are great to use as well and they don't require the roasting step.
Simply take a few pounds of chicken bones* out of the freezer, place them in a 400F oven and roast them until they get browned, but not burned. Truth be told you can skip the roasting of the bones, but I think it adds some added flavor.
When done, place the bones along with the drippings in a crockpot, add a carrot (or a handful of baby carrots), an onion crudely cut in half and a couple of pieces of celery and fill it up to the top with cold water. If you want to get really fancy, add a few cloves of garlic, bay leaves or parsley. Then set the crockpot and cook for 12-14-16 hours or so. The cooking stock does tend to make the house smell like chicken. So, I place the crockpot in the garage to avoid that.
Once it's done cooking, remove the bones and strain the solids from the liquid. If you don't have a sieve, you might want to line a colander with a coffee filter to keep 'the gunk' out of your stock. Refrigerate until chilled and skim off any fat the rises to the top. Then use as desired or freeze. I like to freeze it in 1 cup and 4 cup portions.
* I 'collect' back bones, neck bones, rib bones, leg bones, breast bones, etc. and store them in a zip top bag in my freezer. Carcasses from a roasted chicken or turkey are great to use as well and they don't require the roasting step.
Sunday, January 9, 2011
2nd Annual Chili Party Recipes
Many thanks to Wayne, Laura, Ashley and Wayne for hosting us at their house for the 2nd Annual Chili Party. The chili was fantastic, the conversation delightful and all of the other food was wonderful. Many people asked for various recipes. As you send your recipes, I'll add them to this post.
Green Chile Cheese Arepas - Tracy
Adapted from the Book of Yum Arepa recipe
3/4 cup Bob's Red Mill Corn Flour
1/2 teaspoon salt
1 tablespoon butter
3/4 cup BOILING water
2 tablespoons canned (or roasted) green chiles (chipotles en adobo would also be good)
1/3 cup cheese (Monterrey Jack, Cheddar or whatever you want to use)
1 tablespoon butter
Combine the corn flour, salt and 1 tablespoon butter. Add the boiling water and mix well. Let sit a few minutes. Add the chiles and cheese and mix.
Preheat oven to 500F. Heat a seasoned cast iron skillet over medium heat on the stove and add 1 tablespoon butter. Once melted spread butter around the pan and wipe out any excess with a paper towel.
Form the dough mixture into balls. The dough may be somewhat loose. It should NOT crack around the edges. Drop the balls into the pan and cook until browning and then flip and brown on the other side. It takes about 5 minutes per side. Then place the skillet with the arepas in the oven for 15 minutes.
Once cooked, eat as is or with a sauce. The arepas split and can be filled with a variety of items. Shredded chicken, pork, beans, etc.
Chocolate Crinkle Cookies - Eric
This recipe can be found here.
Chocolate Cherry Cake - Mary
1 package Betty Crocker Chocolate Gluten-Free Cake Mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.
Frosting:
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Fudge-Filled Peanut Butter Bars - Tracy
1 box Betty Crocker GF Yellow Cake Mix
1 cup peanut butter
1/2 cup melted butter
2 eggs
Filling:
1 cup chocolate chips
2 tablespoons butter
1 1/3 cup sweetened condensed milk
1 package coconut pecan frosting
Preheat oven to 350F. Mix cake mix, peanut butter, melted butter and eggs. Press 2/3 of it into an ungreased 9 x 13-inch pan and bake for 6 minutes. Save rest for topping.
In heavy saucepan combine chocolate, sweet condensed milk and butter. Melt over low heat stirring constantly until smooth. Remove from heat. Stir in frosting mix. Spread filling over dough in pan. Crumble with reserved dough. Bake for 20 to 25 minutes or until light golden brown. Cool completely and cut into bars.
Big Cookie - Tracy
2 1/2 cups rice flour mix (2 cups brown or white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup (12 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Frosting:
1/2 cup butter (1 stick)
3 tablespoons cream cheese
1 teaspoon vanilla
pinch of salt
2 1/2 cups powdered sugar
1/3 cup (or so) milk
Combine flour, baking soda, salt and xanthan gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Mix in flour mixture. Stir in chocolate chips. Cover the mixture and refrigerate overnight.
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper. Place half of the chilled dough into the pan and bake for 25 minutes or until golden brown and center seems to be set. When done remove from oven and let sit for five minutes. Take sides off of pan and carefully slide big cookie off of the bottom and let cool. Repeat the process with the remaining cookie dough.
While cookie cools make frosting. Combine butter, cream cheese and vanilla and mix until light and airy. Taking turns add powdered sugar and milk. You may need more (or even less) milk. The frosting should not be dense and heavy.
Put one cookie on a plate, top with frosting and place the second cookie on top. Serve.
Green Chile Cheese Arepas - Tracy
Adapted from the Book of Yum Arepa recipe
3/4 cup Bob's Red Mill Corn Flour
1/2 teaspoon salt
1 tablespoon butter
3/4 cup BOILING water
2 tablespoons canned (or roasted) green chiles (chipotles en adobo would also be good)
1/3 cup cheese (Monterrey Jack, Cheddar or whatever you want to use)
1 tablespoon butter
Combine the corn flour, salt and 1 tablespoon butter. Add the boiling water and mix well. Let sit a few minutes. Add the chiles and cheese and mix.
Preheat oven to 500F. Heat a seasoned cast iron skillet over medium heat on the stove and add 1 tablespoon butter. Once melted spread butter around the pan and wipe out any excess with a paper towel.
Form the dough mixture into balls. The dough may be somewhat loose. It should NOT crack around the edges. Drop the balls into the pan and cook until browning and then flip and brown on the other side. It takes about 5 minutes per side. Then place the skillet with the arepas in the oven for 15 minutes.
Once cooked, eat as is or with a sauce. The arepas split and can be filled with a variety of items. Shredded chicken, pork, beans, etc.
Chocolate Crinkle Cookies - Eric
This recipe can be found here.
Chocolate Cherry Cake - Mary
1 package Betty Crocker Chocolate Gluten-Free Cake Mix
1 can cherry pie filling
1 teaspoon almond extract
2 eggs (beaten)
Grease and flour (rice) a 13 x 9 pan, combine all ingredients in large bowl, mix by hand, stir until well blended. Pour into greased pan, bake 40 minutes at 350 degrees.
Frosting:
1 cup sugar
5 tablespoons butter
1/3 cup milk
1 cup semi-sweet chocolate chips
Combine in a small sauce pan: butter, sugar, and milk. Bring to a boil, (stir constantly). Boil one minute. Remove from heat stir in chocolate chips, continue stirring until smooth and thick. Frost cool cake.
Fudge-Filled Peanut Butter Bars - Tracy
1 box Betty Crocker GF Yellow Cake Mix
1 cup peanut butter
1/2 cup melted butter
2 eggs
Filling:
1 cup chocolate chips
2 tablespoons butter
1 1/3 cup sweetened condensed milk
1 package coconut pecan frosting
Preheat oven to 350F. Mix cake mix, peanut butter, melted butter and eggs. Press 2/3 of it into an ungreased 9 x 13-inch pan and bake for 6 minutes. Save rest for topping.
In heavy saucepan combine chocolate, sweet condensed milk and butter. Melt over low heat stirring constantly until smooth. Remove from heat. Stir in frosting mix. Spread filling over dough in pan. Crumble with reserved dough. Bake for 20 to 25 minutes or until light golden brown. Cool completely and cut into bars.
Big Cookie - Tracy
2 1/2 cups rice flour mix (2 cups brown or white rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon xanthan gum
1 cup (12 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups chocolate chips
Frosting:
1/2 cup butter (1 stick)
3 tablespoons cream cheese
1 teaspoon vanilla
pinch of salt
2 1/2 cups powdered sugar
1/3 cup (or so) milk
Combine flour, baking soda, salt and xanthan gum in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg beating well. Mix in flour mixture. Stir in chocolate chips. Cover the mixture and refrigerate overnight.
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper. Place half of the chilled dough into the pan and bake for 25 minutes or until golden brown and center seems to be set. When done remove from oven and let sit for five minutes. Take sides off of pan and carefully slide big cookie off of the bottom and let cool. Repeat the process with the remaining cookie dough.
While cookie cools make frosting. Combine butter, cream cheese and vanilla and mix until light and airy. Taking turns add powdered sugar and milk. You may need more (or even less) milk. The frosting should not be dense and heavy.
Put one cookie on a plate, top with frosting and place the second cookie on top. Serve.
Saturday, November 6, 2010
Onion Soup Mix
Unfortunately, Lipton Onion Soup Mix is no longer gluten free. The product formulation now includes barley. Don't despair though, we've found (and tried) a onion soup mix recipe clone for you to use instead!
Lipton's Onion Soup Recipe Clone
About 5 tablespoons of mix are equal to one 1.25 oz. package.
3/4 cup minced onion
1/3 cup beef bouillon powder [Herb-Ox is gluten free]
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
Combine all ingredients and store in a tight fitting container.
To make the classic Lipton's Onion Soup Dip, mix 5 tablespoons of soup mix with one pint of sour cream.
Lipton's Onion Soup Recipe Clone
About 5 tablespoons of mix are equal to one 1.25 oz. package.
3/4 cup minced onion
1/3 cup beef bouillon powder [Herb-Ox is gluten free]
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
Combine all ingredients and store in a tight fitting container.
To make the classic Lipton's Onion Soup Dip, mix 5 tablespoons of soup mix with one pint of sour cream.
Monday, October 4, 2010
Banana Bread
3/4 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup mashed ripe bananas
1 cup mashed ripe bananas
1 1/2 cup Pamala's Baking and Pancake Mix
1/2 cup chopped nuts (optional)
Pre-heat oven to 325 degrees.
Pre-heat oven to 325 degrees.
Mix together sugar, oil, and eggs. Stir in bananas, add Pamala's and mix well. Fold in nuts.
Pour into a well greased and sugared 9x5x3 loaf pan. Bake 50-60 minutes or until done. Remove from pan to cool.
This recipe was provided by Mary.
Saturday, July 24, 2010
Nancy's Party Recipes
Peanut Butter-Toffee Cheesecake Brownies
by Laura Hutton
Ingredients:
1 Box Betty Crocker GF Brownie Mix
1/4 Cup Butter-melted
2 Eggs
1-8oz pkg. Cream Cheese-softened
1-14oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 bag heath bits (divided)
2 cups chocolate chips
6 Tbsp. heavy cream
Directions:
1. Heat oven to 350, lightly grease 9x13x2 pan.
2. In medium bowl prepare brownie mix according to directions on box, spread in pan, set aside.
3. In large bowl beat cream cheese until fluffy. Add milk and peanut butter, beat until smooth, stir in all but 1/2 cup of toffee bits. Spoon mixture over brownie batter, spread evenly.
4. Bake 40 min or until cheesecake is set and edges are light golden brown. Cool on rack 30 min. refrigerate 40 minutes.
5. In microwave safe bowl, microwave chocolate chips and cream uncovered for about 60 seconds or until chips are melted, stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee chips. Refrigerate at least 1 hour. Cut into bars. Store covered in refrigerator.
Pink Lemonade Jello
by MaryAnn Lukas
In order
2 Envelopes of Knox Gelatin
1 cup cold water
1/2 cup sugar
1 cup boiling water
1 120z. froxen pink raspberry lemonade
Mix in order with a whisk and chill 2 hours then whip until frothy. Fold in 16oz. cool whip in a large bowl. Refrigerate or freeze
by Laura Hutton
Ingredients:
1 Box Betty Crocker GF Brownie Mix
1/4 Cup Butter-melted
2 Eggs
1-8oz pkg. Cream Cheese-softened
1-14oz can sweetened condensed milk
1/2 cup creamy peanut butter
1 bag heath bits (divided)
2 cups chocolate chips
6 Tbsp. heavy cream
Directions:
1. Heat oven to 350, lightly grease 9x13x2 pan.
2. In medium bowl prepare brownie mix according to directions on box, spread in pan, set aside.
3. In large bowl beat cream cheese until fluffy. Add milk and peanut butter, beat until smooth, stir in all but 1/2 cup of toffee bits. Spoon mixture over brownie batter, spread evenly.
4. Bake 40 min or until cheesecake is set and edges are light golden brown. Cool on rack 30 min. refrigerate 40 minutes.
5. In microwave safe bowl, microwave chocolate chips and cream uncovered for about 60 seconds or until chips are melted, stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee chips. Refrigerate at least 1 hour. Cut into bars. Store covered in refrigerator.
Pink Lemonade Jello
by MaryAnn Lukas
In order
2 Envelopes of Knox Gelatin
1 cup cold water
1/2 cup sugar
1 cup boiling water
1 120z. froxen pink raspberry lemonade
Mix in order with a whisk and chill 2 hours then whip until frothy. Fold in 16oz. cool whip in a large bowl. Refrigerate or freeze
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