desserts

Monday, December 19, 2011

Rocky Road Fudge

This is my mom's fudge recipe!  I love the nuts and marshmallows in it!  I like it best with milk chocolate chips, but my mom prefers semi-sweet.  It makes a very large batch that can be cut into many pieces.  This is one of the candies that go in our Christmas candy boxes.  When I cut it into individual pieces, I wrap it in saran wrap so it doesn't dry out.  If you're going to serve it right away, you don't need to wrap it.


If you want the fudge to be less firm, boil it for 7 minutes instead of 9.  (I prefer 9!)  I usually do 30 ounces (2 1/2 bags) chocolate chips, to also make it a little more firm, but 2 bags is sufficient. 

40 large marshmallows
2 cups chopped nuts
24 - 30 ounces chocolate chips

2 cubes butter
12 ounce can evaporated milk
4 cups sugar
1 teaspoon vanilla


Cut 20 large marshmallows into pieces and freeze for about an hour.  Butter a 9 x 13 inch pan.  Have nuts ready chopped ready to go.

When marshmallows are frozen begin making fudge by putting chocolate chips in a very large bowl.  Thinly slice the 2 cubes of butter and put in the bowl with the chocolate chips.

In a very large saucepan combine the evaporated milk, sugar and the other 20 marshmallows.  Stir constantly and bring to a full boil.  Boil 9 minutes (UT).  Start timing when it reaches a full boil.  Turn the heat down but keep it boiling.  Stir constantly.

Pour over chocolate chips and butter.  Do NOT scrape the syrup out of the pan!  Stir fudge until it thickens and loses it's gloss, about 1 - 5 minutes.  Add 1 teaspoon vanilla, chopped nuts and frozen marshmallow pieces.  Stir until combined.  Pour into buttered 9 x 13 inch pan.  Let set.  Makes 5 pounds.

White Fudge

This white fudge is super easy and has a great taste!  The recipe comes from Dottie Collard.

4 cups sugar
1/2 cup butter
1 pint sour cream
7 ounces marshmallow cream
2 cups chopped nuts
2 lbs white chocolate
1 tablespoon vanilla

In a large sauce pan bring the sugar, butter and sour cream to a full boil.  Boil for 5 minutes.  Take off the heat and add marshmallow cream, nuts, white chocolate and vanilla.  Stir until ingredients are combined and melted.  Pour into a buttered cookie sheet, or 9 x 13 inch pan if you want it thicker.

Note:  I used Vanilla A'peels for the white chocolate.  They worked great!

Monday, December 5, 2011

Caramel Pecan Cheesecake Pie

Wow!  This pie is delicious!  It's certainly not low-fat, but it tastes fabulous!
It's a nice twist on Pecan Pie.


Unbaked GF pie crust
1 8 ounce pkg cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups chopped pecans
1 jar (12 1/4 ounces) caramel ice cream topping

Prepare the pie crust.  In a small bowl beat the cream cheese, sugar, 1 egg and vanilla until smooth.  Spread into pastry shell.  Sprinkle with pecans.

In a small bowl whisk remaining eggs.  Gradually whisk in caramel topping until blended.  Pour slowly over pecans.

Bake at 375º for 35 - 40 minutes or until lightly browned.  (Loosely cover edges with foil after 20 minutes if pie browns too quickly.)  Cool on a wire rack for 1 hour.  Refrigerate for 4 hours or overnight before slicing.

Note:  I used Smucker's Caramel ice cream topping.

Thursday, December 1, 2011

Lemon Cream Cheese Pie

I made this pie for Thanksgiving this year and my husband said it was his favorite!  Certainly a keeper!  First, prepare a GF baked pie crust and cool.


Cream Cheese filling:
4 ounces cream cheese, softened
4 tablespoons butter
1 cup powdered sugar

Lemon filling:
1 1/2 cups sugar
3 tablespoons featherlight flour
3 tablespoons corn starch
dash of salt
1 1/2 cups water
3 egg yolks, beaten
2 tablespoons butter
2 teaspoons lemon peel
1/3 cup lemon juice

Beat cream cheese filling ingredients until light and fluffy.  Spread into the bottom of GF baked pie crust.  Refrigerate to set.

In a large saucepan mix sugar, gf flour, cornstarch, and salt.  Gradually stir in water.  Cook over medium heat until thick and bubbly.  Remove from heat and set aside.  In a medium bowl, beat egg yolks with a fork.  Gradually stir 1 cup of hot filling into egg yolks.  Return to saucepan, stir and bring to a gently boil for 2 minutes.  Remove from heat and stir in lemon peel and butter.  Stir in lemon juice and cool.  When cooled, spread filling over cream cheese mixture. Cover and refrigerate for at least an hour.  Serve with whipped cream.

Note:  I used 1 lemon for the peel and the juice.  It's not enough juice for 1/3 of a cup, so I used as much fresh and I could squeeze out, and added lemon juice concentrate for the rest.  It worked great!

Wednesday, November 30, 2011

Zesty Barbecue Chicken Crockpot Sandwiches

My family loves these delicious chicken barbecue sandwiches!  It's even better that is a quick and easy crock pot recipe!

5 - 6 boneless skinless chicken breasts
1 18-oz bottle GF barbecue sauce
1/2 cup GF Italian salad dressing
1/4 cup brown sugar
2 tablespoons GF Worcestershire sauce


Place frozen chicken in crock pot.  In a bowl, mix the barbecue sauce, salad dressing, brown sugar and Worcestershire sauce.  Pour over chicken.  Cover and cook on high for 1 hour, then on low for 6 - 8 hours.  Take chicken out of the crock pot and shred.  Take out 1 - 2 cups sauce.  Put chicken back in crock pot and stir together.  Add back in enough sauce to make it as saucy as you'd like.

Serve on toasted gluten free bread, or gluten free buns.

Monday, November 28, 2011

Fresh Peach Pie

This is one of my all time favorite pies!  It's a recipe that my mother-in-law has made for years!  It has almond extract in it which gives it a great flavor and highlights the peaches!  This recipe makes 1 pie.  It's easily doubled if you want to make 2 pies.


6 - 10 fresh peaches
1 cup sugar
3 1/2 tablespoons corn starch
1/2 cup water
1/2 teaspoon almond extract
2 tablespoons butter
9-inch baked gluten free pie crust

Peel, core and mash 2 - 3 peaches (depending on size) into a large saucepan.  Stir in sugar, corn starch and water.  Cook on medium high heat stirring frequently until it comes to a boil.  Boil and stir for about 1 minute, until sauce is thickened.  Take off the heat and add almond extract and butter.  Stir and combine.  Let filling cool to room temperature.

Peel, core and slice 3 - 6 peaches (depending on size) into the baked pie crust.  You want the peaches to almost fill the pie shell.  When filling is cool, pour it over the fresh peaches.  Move the peaches around a little so the sauce trickles down throughout the peaches.

Refrigerate for at least 2 hours.  Serve with whipped cream!

Thursday, October 27, 2011

Apple Crisp

This is a delightful fall recipe!  There's nothing quite like warm apple crisp and vanilla ice cream!  Yum!

8 apples
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg


Topping:
1 cup gf oatmeal
1/4 cup featherlight flour
1 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 cup butter, softened

Preheat oven to 375º.  Peel, core, and slice apples.  In a medium bowl mix together apples, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and nutmeg.  Pour into a greased 9 x 13 inch baking dish.  In a separate bowl combine the oatmeal, flour, brown sugar and cinnamon.  Add butter and mix until it's combined well.  I like to use my hands.  Sprinkle the topping all over the apples.  Bake for about 30 minutes.  Cool slightly and serve warm with vanilla ice cream!

Monday, October 17, 2011

Zucchini Bread

I love this zucchini bread recipe.  It is an adaptation of a Lion House recipe.  It's moist and delicious!

1/2 cup oil
1/2 cup applesauce
2 cups sugar
3 eggs
1 tablespoon vanilla
2 cups shredded raw zucchini
3 cups featherlight flour
1 1/2 teaspoons xanthan gum
1 teaspoon soda
1 teaspoon salt
1 tablespoon cinnamon
1/4 teaspoon baking powder
1/2 cup chopped nuts

Combine oil, applesauce, sugar, and eggs in large mixer bowl.  Beat well.  Blend in vanilla and zucchini.  Mix dry ingredients together in a separate bowl.  Add to oil mixture and blend well.  Add nuts, and stir.

Pour batter into 2 loaf pans (8x4x3), well greased and lightly floured.  Bake at 350º for 50 - 55 minutes, or until loaves test done.  Let stand in pans for ten minutes, then turn out on racks to cool.

Tuesday, September 27, 2011

Zucchini Muffins

 My boys devoured these muffins!  They are quite tasty!  I grew up on these muffins. (Although that was with white flour and whole wheat flour.)  They were our favorite kind of muffin.  I decided to adapt the recipe and make them gluten free and yes they are still delicious!  Enjoy!


1 1/2 cups featherlight flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs, beaten
1 cup milk
1 cup grated zucchini
2 tablespoons butter, melted

Mix dry ingredients together in a medium bowl.  Add beaten eggs, milk, zucchini and melted butter.  Mix all together until moistened.  Fill muffin tins 2/3 full.  Makes about 16 muffins.  Bake at 375º for 15-18 minutes.

Tuesday, September 6, 2011

Coleslaw

This coleslaw is delicious!  It's simple and colorful!  It's a slightly adapted recipe from the Lion House cookbook.

1 head green cabbage, chopped
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
1 carrot, grated fine

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Combine cabbage, green pepper, onions, tomato, and carrot in a large bowl and toss lightly.  Mix mayonnaise, vinegar, sugar, celery seed, salt, and pepper in a small bowl and stir until blended.  Pour dressing over vegetables and toss lightly.  Cover and refrigerate several hours.

Monday, August 15, 2011

Chicken Enchiladas

This is a quick and easy main dish that can be made ahead of time and placed in the refrigerator until ready to cook.  It's a mild enchilada that your family will love.


 2 tablespoons butter
1/2 of an onion, diced
2 tablespoons featherlight flour
2 cups milk
1 4-ounce can green chili's
3 cubes chicken bouillon
2 cups chicken, cooked and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cheddar cheese, grated
8 ounces sour cream
10 corn tortillas

Preheat oven to 350º.  Spray 9 x 13 inch casserole dish with non-stick cooking spray.  Make chicken gravy first.  Saute the onions in the butter.  Add the flour and heat.  Stir in the milk.  Whisk until thickened.  Add green chili's and chicken bouillon.  Cook until the bouillon is dissolved, and remove from heat.  Put cooked chicken into a bowl.  Add salt, pepper, grated cheese, and sour cream.  Mix together.  Spoon chicken mixture on tortillas, one at a time.  Add a tablespoon of chicken gravy.  Roll and place in a casserole dish.  Pour remaining chicken gravy over the top of the tortillas.  Bake for 15 - 20 minutes until hot and bubbly.  Remove from oven, and top with grated cheddar cheese.  Serve.

Friday, August 5, 2011

Sushi Rolls

My sister, her husband and my brother served missions in Japan for the Church of Jesus Christ of Latter-day Saints.  My husband's brother and his wife, another brother, and a nephew also served LDS missions in Japan.  Needless to say they all returned home with a love of Japanese food, and in turn shared it with our families!  My sister is a pro at making Sushi Rolls!  She taught me and my boys how to make them and I wanted to share what we learned!  One main rule for beginners:  Use rice vinegar for everything, not distilled vinegar!  Also, I use La Choy Lite soy sauce.


First of all, sushi rolls can be made using whatever ingredients you'd like.  I'll share with you some common ingredients and the recipes for them.  You can use a lot of different combinations!  My sister said you can also make sushi rolls with tuna fish mixed with mayo, or chicken with teriyaki sauce, etc.  Have fun experimenting!


Common ingredients that can go inside sushi rolls:

Cucumber slices
Cream cheese
Avocado
Crab
Carrots - see recipe below
Shitake Mushrooms - see recipe below
Egg Omelet - see recipe belows
Shrimp - see recipe below or prepare however you'd like





Carrots

2/5 cup or 110 ml chicken broth
1 carrot, sliced long and skinny
1 teaspoon sugar
pinch of salt
1 teaspoon Mirin (sweet cooking sauce)

Simmer until tender.




Shitake Mushrooms

4 Hydrated mushrooms
2/5 cup or 110 ml chicken broth
2 tablespoons sugar
1 tablespoon Mirin
1 tablespoon soy sauce (gf)

Cook on low to medium heat for about 10 minutes until most of the liquid is evaporated.  Cool and slice.





Egg omelet for sushi

2 eggs
1 tablespoon half-and-half or dashi stock
2 teaspoons sugar
1/4 teaspoon Japanese soy sauce (gf)
pinch of salt (optional - some soy sauces are very salty)
1 tsp vegetable oil

Whisk the eggs, half-and-half or stock, sugar, soy sauce and salt together in a bowl. Place a nonstick saute pan over medium-high heat. Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard excess oil. Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes. Remove from the pan and set on a plate to cool. Repeat with the remaining egg mixture.  Cool and slice.


Shrimp

6 shrimps
water and salt
3 tbsp stock
1 tbsp vinegar
1 tsp sugar
pinch salt
Mix the stock, vinegar, sugar and salt to make seasoning liquid.  Devein the shrimps.  Put just enough salt and water in a pot to cover the shrimps. Add the shrimps to the pan and simmer while stirring until all the liquid is gone.  When cool, shell the shrimps.  Soak in the seasoning liquid and set aside.



Vinegar Rice

Konbu
2 cups rice (Japanese size for rice-cooker)
1 2/3 US cups water
4 inch konbu kelp
1/5 US cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
Vinegar-added water  (about 1 tablespoon in a medium bowl of water)

Soak the konbu kelp in the water for about one hour to make stock.  Wash the rice 30 minutes prior to cooking and drain.


Put the vinegar, sugar, and salt into a small pot and heat slightly until dissolved.  This completes the vinegar dressing.  Set aside.





Place the rice and stock into a rice cooker and cook.  When cooking is finished, keep the cooker covered and let it stand for about 10 minutes until the grains are settled.  Once the rice is cooked, take the konbu out and throw it away.



Transfer rice to a wooden sushi bowl moistened with the vinegar-added water.  Sprinkle the vinegar dressing all over the rice.  Using a flat wooden spoon (that you've dipped in the vinegar added water), toss the rice with one hand in horizontal, cutting strokes.  Use your other hand to fan the rice so it cools down.  The key is to mix it and make it shiny and glistening, instead of mashed rice.  Stir and fan until it stops steaming.  When tossing is complete, cover the rice with a clean cloth moistened with vinegar-added water.

•  Use only a sideways cutting motion when mixing the vinegar dressing with the rice. Otherwise, the rice will become mushy.
•  Wooden sushi bowls eliminate the excess moisture of cooked rice, and keep the grains firm.
•  Use an electric fan if any at home, and set the current of air to low and let it swing in order to let the rice exposed to the breeze while mixing the rice. It will facilitate cooling off the rice and result in making tasty and glossy vinegared rice.


Preparing the sushi rolls:

Wrap the bamboo mat with plastic wrap.  It keeps it clean so you can do multiple rolls.

Put a sheet of seaweed on the bamboo mat.  Put a layer of rice on top of that, leaving the edges open so it seals when you roll it.  Put your vegetables and fish on the center of the rice.  Make sure you don't put too much on, or you won't be able to roll it closed.  During this process you can dip your fingers in the vinegar added water to keep the rice from sticking to them when making the sushi rolls.















Using your bamboo mat, roll the sushi into a cylinder, matching the rice to the rice.  Make sure the seaweed overlaps to seal the roll.  You can damped one edge of the seaweed to help it stick together.
















Keep sushi rolls in refrigerator wrapped in plastic wrap until just before serving.  Slice.

Sunday, July 10, 2011

Hawaiian Haystacks

This meal is hearty and delicious.  The vegetables add such a fresh taste to it!  Just layer it up with your favorite vegetables!

Start with rice and chicken gravy.  Then layer with any or all of the following:

Cheese
Green Onions
Olives
Pineapple
Red/Green Pepper
Peas
Tomatoes
Celery
Slivered Almonds
Coconut


Chicken Gravy

Boil chicken in a large pot of water with a quartered onion, six to eight 3 inch pieces of celery, 1 teaspoon of salt, and a 1/2 teaspoon of pepper.  Cook until chicken is no longer pink inside.

Using a slotted spoon, pull chicken out of the broth.  While saving all the broth, drain the onion and celery out.

Return the broth to the stove.  Add GF chicken bouillon to taste.  Thicken with a corn starch and water mixture.  During this time, cut cooked chicken into pieces.  When the gravy is thickened, add the chicken pieces.  Serve over the rice.

Wednesday, May 25, 2011

Strawberry Shortcake

This is my mother-in-law's recipe!  It's a summer favorite and a huge hit at family gatherings!  The fresh strawberries combined with the cake and cream cheese topping are delish!
Just use my Gluten Free White Cake recipe!

White sheet cake
2 8 ounce packages cream cheese, softened
2 cups powdered sugar
8 ounces frozen whipped topping, mostly thawed
1 package Strawberry Danish Dessert
5 - 6 cups strawberries, sliced

Make white cake and bake in a cookie sheet (13 x 18 inches) for 20 minutes.  Cool completely.  Whip together cream cheese and powdered sugar.  Add whipped topping and mix completely.  Spread on cooled cake.  Cook Danish Dessert according to package directions, using the Pie Glaze recipe on the box (1 3/4 cup water to 1 package Danish Dessert.)  Let cool.  Stir in strawberries.  Spread berry mixture over top of cake.  Chill.  Store in refrigerator.

Monday, May 23, 2011

Golden Caramels

I learned how to make homemade caramel from my mom, who was taught by her mom.  I really like this recipe because it's "the good caramel!"  It doesn't take too long, because I simplify the recipe.  My mom says I should really cook it slower, but I can't taste a difference.  So faster it is.  I use this recipe to make caramels, as well as turtles.  The original recipe comes from Candymaking by Pauline Atkinson.  As my mother always says, make sure to test your thermometer before making candy!

2 cups whipping cream
1/2 cup milk
1 1/4 cups light corn syrup
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla

In a 4-cup bowl, combine cream and milk.  In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt.  Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil.  Boil, stirring occasionally until mixture turns a light tan color.

Clip on candy thermometer.  Increase heat a little; medium to medium high.  Stirring continuously and without stopping the boiling action, slowly pour in cream-milk mixture little by little.  Pour in a small amount, then while stirring let it get boiling a little harder, then pour in a little more.  Continue stirring and adding cream-milk mixture until you've added all of it.

Don't worry too much about how much you're adding.  The important thing is to not let it stop boiling.  If it starts to look likes it going to stop boiling, turn up the heat a little for just a minute, then turn it back down.  My grandma says that if it curdles add 1/16 teaspoon baking soda and stir.  (I've never had that happen to me.)

Boil caramel until it reaches a firm ball stage.  (This varies - depending on your altitude.)  Remove from heat and stir in vanilla.  Without scraping, pour caramel into a buttered 9 x 13 inch glass casserole dish.  Cool completely.

This recipe makes about 95 pieces of caramel.  (The size shown in the picture.)  I like to buy the caramel wraps from candy making stores, to wrap the candy in.  You can also use plastic wrap.

If making turtles, this recipe makes about the same amount of turtles, 93 - 98.

Sunday, May 15, 2011

Shepherd's Pie

This is an excellent recipe to use with leftover mashed potatoes!  It's quick and easy!  I like that it's a one dish meal; a great casserole!


1 pound hamburger
1 small onion, diced
salt & pepper
3 tablespoons featherlight flour
2 cups water
3 beef bouillon cubes
1 quart green beans, drained
mashed potatoes
cheese

Preheat oven to 375º.  Brown hamburger and onions, seasoning with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Add green beans, and mix together until heated through.  Pour beef and green bean gravy into a greased 9 x 13 inch casserole dish.  Top with mashed potatoes.  Bake at 375º for about 20 minutes, or until potatoes are heated through.  Remove from the oven, and immediately top with shredded cheddar cheese.

White Cake


This white cake is delicious!  I like it best cooked in a cookie sheet.  It's a moist cake that is a little bit dense.  It's very good!  I like to use this recipe for Strawberry Shortcake!

3 eggs
1 ½ cups sugar
½ cup butter, softened
1 ¼ cup rice flour
¼ cup tapioca starch
½ cup potato starch
2 teaspoons xanthan gum
1 teaspoon salt
3 ½ teaspoons baking powder
1 cup plain yogurt
1 teaspoon vanilla

Preheat oven to 350 degrees.  Beat eggs and sugar until fluffy and lemon yellow  Add butter and mix.  Mix dry ingredients, add to egg mixture, and stir to combine.  Add yogurt and vanilla and mix.

Bake at 350 degrees for 18 - 20 minutes in a cookie sheet.  Bake for 45 minutes for 9 x 13, 30-35 minutes for 2 round 9” cake pans, and 15 – 20 minutes for cupcakes.

Wednesday, May 4, 2011

Chicken and Rice

This is one of those homemade feel good meals.  My mom used to make it when I was growing up.  After being diagnosed with Celiac disease, I started making my own Cream of Chicken Soup to go in it, and it tastes great!

1 1/2 cups uncooked rice
8 - 10 boneless skinless chicken tenders
3 cups water
1 1/2 cups carrots, sliced
1 cup celery, sliced
1/2 of a medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 recipe GF Cream of Chicken Soup (below)

Preheat oven to 350º.  Pour rice in a greased 9 x 13 inch casserole dish.  Even out the rice on the bottom of the dish.  Place chicken on top of rice and season with salt and pepper.

Put water in a large saucepan.  Add carrots, celery, onion, salt, and pepper.  Bring to a boil.  Add Cream of Chicken Soup.  Bring it to a boil again, and pour over chicken and rice.  I usually wiggle each piece of chicken a little with a fork just to make sure the juices get mixed all through the rice and chicken.  Sprinkle with paprika.  Bake at 350º for 55 - 60 minutes.

Cream of Chicken Soup

1/2 cup onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
1 1/2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and cook and stir for a minute.  Gradually pour in milk.  Whisk.  Add chicken bouillon cubes.  Simmer and stir until bouillon dissolves and soup thickens.

Friday, April 29, 2011

Broccoli Cheese Soup

My aunt Jeanette used to make this soup every Christmas Eve!  It has become one of our family favorites!  I'd had to say it's my boys favorite soup.  I like this particular recipe because of all the veggies in it, and it's simple to put together!  The original recipe had twice as much butter/flour, but I've found it's not necessary, especially when it's made gluten free.  It makes a huge amount, big enough for a crowd!

4 quarts water
12 chicken bouillon cubes
5 - 6 cups vegetables:
     1 cup onions, diced
     1 1/2 cups celery, sliced
     1 1/2 cups carrots, sliced
     2 cups potatoes, 1/2 inch cubes
28 ounces frozen broccoli florets
3/4 cup butter (1 1/2 cubes)
3/4 cup featherlight flour
1 15 ounce jar Cheese Whiz

Bring water and bouillon cubes to a boil.  Add veggies and simmer until tender.  Add frozen broccoli and continue to simmer.  In a separate pan, melt the butter.  Add the flour to the butter.  Whisk and cook until thickened.  Pour butter/flour mixture into soup, and stir.  Add Cheese Whiz.  Stir and cook until ingredients are combined well.

Tuesday, April 26, 2011

Sweet and Sour Meatballs

These meatballs are delicious!  The flavor is amazing; sweet and tangy!  The recipe comes from the Lion House.  Double batches work great.


1 to 1 1/2 pounds lean ground beef
3/4 cup gf oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
dash of pepper
1 teaspoon Worcestershire sauce

Preheat oven to 350º.  Combine all ingredients; mix well.  Form into about 12 balls, each about 2 inches in diameter.  Place in casserole dish.  Cover with sauce (below).  Bake at 350º for about 30 minutes.  Make 6 to 8 servings, 2 large meatballs each.

Sauce

1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbecue sauce (make sure it's gf)
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly.  Heat and pour over meatballs.

Sunday, April 24, 2011

Sugar Cookies with Cream Cheese Frosting

This sugar cookie recipe is delicious!  It's from eatingglutenfree.com.  The cookies seem a little hard after they are cooked, but when you frost them, the frosting softens the cookie!  They taste as yummy as "normal" sugar cookies! You could also use this recipe for Fruit Pizza.


1 3/4 cup butter
3/4 cup instant vanilla pudding mix
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
4 cups featherlight flour
1 3/4 teaspoons xanthan gum
3/4 teaspoon baking powder
1/4 teaspoon salt

Cream butter, pudding mix, and sugar.  Add eggs one at a time, beating well after each.  Add vanilla.  Combine dry ingredients in a bowl, then add to creamed mixture.  Chill about 1 hour.

Preheat oven to 350º.  Sprinkle clean counter with featherlight flour.  Roll out to about 1/4 inch thick.  Cut with cookie cutters and place on greased cookie sheet.

Bake for 10-11 minutes.  The edges will start browning, but the tops will still be very light.  Cool.  Frost with cream cheese frosting, and decorate.


Cream Cheese Frosting

8 ounces cream cheese (softened)
1/2 cup butter (softened)
about 1 pound powdered sugar (maybe a little more)
1 teaspoon vanilla

Blend cream cheese and butter well.  Beat in powdered sugar.  And vanilla and beat.

Monday, April 18, 2011

Peanut Butter Kiss Cookies

These cookies are so easy!  You can't beat the peanut butter and chocolate combination!  They also have no flour in them, imagine that!

1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla
24 - 30 Hershey kisses

Preheat oven to 350º.  Cream peanut butter and sugar.  Add egg and vanilla.  Beat until blended.  Roll into 1 inch balls.  Place 2 inches apart on ungreased cookie sheet.  Bake at 350º for 10 - 12 minutes, or until tops are slightly cracked.  Remove from oven and immediately press one Hershey kiss into center of each cookie.  Cool 5 minutes, then remove from pans to wire racks.

Note:  Don't use reduced fat or generic brands of peanut butter.

Saturday, April 9, 2011

Chicken with Green Curry Sauce

I really love this curry recipe!  It's quick to put together and loaded with flavor.  It has a little bit of a kick to it, which I like!

1 T olive oil
2-3 boneless skinless chicken breast halves, cubed
salt & pepper
1 (14 oz) can coconut milk
1 (4 oz) can diced green chili's
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon cumin
2 tablespoons water
1 teaspoon corn starch
Cooked rice
2 tablespoons chopped cilantro

Cook chicken in olive oil.  Season with salt & pepper.  In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin.  Add mixture to cooked chicken and simmer 5 minutes.  The sauce will be quite runny.  To thicken it up a bit, mix one teaspoon cornstarch with 2 T cold water and add it to the sauce and let it simmer for a few minutes to thicken.  Stir in cilantro.  Serve chicken and green curry sauce over rice.

Monday, April 4, 2011

Chicken Cabbage Tacos

This is a refreshingly different taco!  The crunch from the cabbage and the combination of flavors is delicious!

10 chicken tenders, cut into 1/2 inch pieces
Salt & pepper
Olive oil
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 - 3 tablespoons cilantro, chopped

Corn tortillas
Cabbage, shredded
Cucumber, peeled, Julienne cut
Tomato, diced
Green chili taco sauce, or your favorite hot sauce
Ranch dressing

Saute chicken in olive oil and season with salt and pepper.  Add lime juice, cumin, chili powder.  Cook until chicken is cooked through.  Add cilantro, and cook for another 1 - 2 minutes.

Assemble the tacos with chicken, cabbage, cucumber, tomatoes, taco sauce and Ranch dressing.  Roll up and serve.

Note:  I really like La Victoria Green Taco Sauce

Thursday, March 31, 2011

Tator Tot Casserole

I like this dish because it's quick to put together, and everyone enjoys it - kids and adults alike!


1 lb hamburger
3 tablespoons featherlight flour
2 cups water
3 gf beef bouillon cubes
1 quart green beans, drained
Tator Tots, frozen (Ore-Ida is gluten free)
McCormick Season All seasoned salt

Preheat oven to 450º.  Brown hamburger and season with salt and pepper.  Stir in the featherlight flour.  Cook and stir for about 1 minute, then stir in the water.  Add the beef bouillon cubes, and simmer for about 5 minutes, until the bouillon is dissolved and the gravy is thickened.  Add green beans and mix.  Pour into a greased 9 x 13 casserole dish.  Top with frozen Tator Tots.  Season the Tator tots with seasoned salt.  Bake for 20 minutes.

Monday, March 28, 2011

Strawberry Freezer Jam

I like this freezer jam recipe because it has the fresh strawberry taste!  The clear jel thickens the jam, without having to add more sugar.

10 cups strawberries, slightly blended
1 cup Karo syrup
4 cups sugar
2/3 cup clear jel

Wash and remove stems from strawberries.  Place strawberries in the blender and slightly blend.  I like to leave a few small chunks of strawberries.  Measure 10 cups berries into a large bowl.  Add the corn syrup and stir.  In a separate bowl measure the sugar and clear jel and stir.  Gradually pour the sugar mixture into the strawberries, stirring constantly until sugar is dissolved.  Pour into pint jars and freeze.  Makes 8 pints.

Saturday, March 26, 2011

Chicken Nacho's

My husband and I used to make this all the time!  It's one of those "remember when" meals that we attach to early in our marriage, before we had any children!  It's a favorite!  I serve it with guacamole and salsa.  It serves 8 to 10 people.

Chicken:
Saute about 2 1/2 cups boneless skinless chicken breasts, cut into 1/2 inch cubes or 12 chicken tenders cut up, in 1 tablespoon olive oil.  Cook and stir until no longer pink, 3 - 5 minutes.  Stir in McCormick Chicken Taco seasoning packet and 1/2 cup water.  Bring to boil.  Reduce heat and simmer 5 - 6 minutes or until liquid is absorbed, stirring occasionally.

On a cookie sheet layer:
     Tortilla chips
     Cheddar Cheese
     Chicken

Broil in the oven until cheese is melted.  Watch it carefully so the cheese isn't too done - only a few minutes.

Top with:
     6 - 7 green onions, sliced
     1 6 ounce can olives, sliced
     3 Roma tomatoes, diced

Serve immediately!

Wednesday, March 23, 2011

BBQ Chicken Pizza

It's nice to change up pizza every once and a while.  For this recipe, use the Yummy Gluten Free Pizza Crust recipe.  Make sure your BBQ sauce is gluten free.


4 chicken breasts
1/2 cup BBQ sauce
1/2 cup onion, chopped

Cook chicken until mostly done, then add the BBQ sauce and onions.  Saute until onions are soft.

Spread the crust with another 1/2 cup BBQ sauce.

Top with:
     Chicken mixture
     1/2 - 1 cup sliced mushrooms
     1/2 of a green pepper, sliced
     1/2 of a red pepper, sliced
     1 tomato, diced

Top with 1 cup grated mozzarella cheese.  Bake at 350º for 12 - 15 minutes.

Tuesday, March 15, 2011

Chicken Noodle Soup

I love homemade Chicken Noodle Soup.  The Tinkyada brown rice macaroni noodles in this are great!  This recipe is one that you can easily change according to your likes.  If you like more liquid, add more water and bouillon.  If you like more carrots and celery, you can easily throw them in.  I cook everything in a big pot, to make things simple!  I add about 8 bouillon cubes, and then taste it.  I add more until I like the flavor.  This is a recipe I usually don't measure things out, I just add what I feel like!


3 1/2 quarts water
7 - 8 chicken tenders, or 2 - 3 boneless skinless chicken breasts
4 celery ribs, sliced
7 carrots, sliced
1 onion, diced
1/2 teaspoon pepper
10 chicken bouillon cubes
3 cups dried noodles

Place water, chicken, celery, carrots, onion, and pepper in a large saucepan.  Boil until chicken is cooked.  Pull out chicken using a slotted spoon and place on a cutting board.  Let rest for a few minutes, then cut into bite sized pieces.  Place back into the water.  Add bouillon, dried noodles and pepper.  Cook until noodles are tender.  Serve.

Saturday, March 12, 2011

Crockpot Italian Chicken with Mushroom Gravy


Before my diagnosis of Celiac disease, I used to make a recipe similar to this with canned cream of mushroom soup.  Thanks to my diet I discovered a much tastier recipe!  The fresh mushroom gravy is delicious.  I also like the green chili's in this recipe.  It adds so much flavor!  You can serve this over rice or noodles.


4 boneless skinless chicken breasts
Mushroom gravy – recipe below
1 cup milk
1 can chopped green chili's
1 envelope Italian salad dressing mix
1 package cream cheese, softened and cubed

Put chicken in crock pot.  Pour mushroom gravy on top.  Add green chili's, Italian salad dressing mix and milk.  Cook all day on low.  Stir in cream cheese and cover and cook until cheese is melted.  Serve over rice or noodles.


Mushroom Gravy

Saute:  8 ounces sliced mushrooms
             ½ of a medium onion
             3 – 4 T butter
Add:  1 – 2 T featherlight
           Pinch of xanthan gum
           2 – 3 cups milk
           1 – 2 cubs beef bouillon

When I make mushroom gravy I don't ever measure anything.  I just add enough milk to make it the thickness I want.  I also add the bouillon until it tastes right.  Anyway, just saute the mushrooms, onions and butter.  Add flour and xanthan gum and stir until heated through.  Stir in milk and bouillon and whisk.  Cook until thickened.

Wednesday, March 9, 2011

Roasted Garlic Parmesan Potatoes

These potatoes are a little crisp like a french fry, and loaded with lots of flavor!  They are quick to prepare, and dress up any meal!



Red potatoes, washed and quartered
Olive oil
Johnny's Garlic Spread & Seasoning
Parmesan Cheese
Salt

Wash and quarter red potatoes and place in a large bowl.  Drizzle on some olive oil.  Season with Johnny's Garlic Spread & Seasoning, Parmesan cheese and a little salt.  Mix all together, and pour into a greased baking pan.  Bake at 375º for 50 to 60 minutes.  Stir potatoes every so often, so potatoes crisp up a little on every side.

Note:  You can buy Johnny's Garlic Spread & Seasoning at Costco.  You certainly can use your own spices, but this one is delicious!

Monday, March 7, 2011

Raisin Filled Cookies

This is one of my Grandmother's favorite recipes!  I was so excited when after I adapted it to make it gluten free, it still tasted the way I remember it!  It brings home floods of memories!  The recipe is called Basic Cookies, and can be adapted many ways.  It's a freezer cookie dough that you slice frozen, put the filling in and top with another slice.  It's nice to have cookie dough in the freezer ready to go on a dime.  As children, we would cut off a large slice and just eat the dough!  It was a favorite!



Basic Cookie Dough

Mix together and cream well:
   4 cubes butter
   2 cups sugar
   1 cup brown sugar
   4 eggs
   2 tablespoons milk
   2 teaspoons vanilla

Add:
   1 teaspoon salt
   2 teaspoons soda
   4 teaspoons xanthan gum
   7 cups featherlight flour

Mix in a large stand mixer.  Drop cookie dough on plastic wrap.  Form into rolls, about 2 inches in diameter, and wrap with the plastic wrap.  It makes about 4 rolls.  Chill in freezer for several hours.  This dough may be kept in the freezer for some time.

Raisin Filling

Put in blender:
   1 cup warm water
   1 teaspoon vanilla
   3/4 cup sugar
   1 tablespoon featherlight flour
   2 cups raisins
   1/2 teaspoon salt

Blend thoroughly but not too long.  Remove from blender and add 1 cup chopped nuts.  (Grandma loved larger pieces of nuts, and I do too!)

Slice frozen Basic Cookie dough rolls 1/4 inch thick and place 2 inches apart on a greased cookie sheet.  Put a spoonful of filling on top,  Place another slice of dough over the filling.  No need to seal the edges.  Bake at 350º for 9 - 12 minutes.  Do not under cook.

Friday, March 4, 2011

Lemon Pepper Tilapia

This recipe is ridiculously easy and so healthy for you!  My family loves this!  I think it's great because it's healthy, fast and so much cheaper than eating out!  I buy Tilapia loins at Costco.  They are frozen and individually wrapped.  The bag has 8 pieces of fish in it and costs around $15.  They only take about 15 minutes to defrost, and 6 or 7 minutes to cook, so they're really fast!


Tilapia
McCormick's Lemon & Pepper Seasoning

If using frozen tilapia, follow the defrosting instructions on the bag.  In your oven, place your rack about 4 or 5 inches from the broiler.  Turn your broiler on High and let your oven heat up for 4 or 5 minutes.  (My oven instructions say to keep the oven door open 7 or 8 inches while broiling.  Check your instructions before beginning.)  Spray a broiler pan with non-stick cooking spray.  Put it in your oven while it's heating up for about 1 minute, so it's nice and hot.  Pull out the hot broiler pan and place tilapia on it.  Generously season fish with McCormick's Lemon & Pepper Seasoning.  Place it back in the oven and let it cook for 3 - 4 minutes.  Pull it out of the oven and turn the fish over.  Generously season the other side of the fish.  Put it back in the oven and cook for another 3 minutes.  Enjoy!

Note:  Some Lemon Pepper seasonings are not gluten free.  Check first before using!

Wednesday, March 2, 2011

Twice Baked Potato's

My friend Katie introduced these potatoes to me several years ago.  It's a great way to change up potatoes as a side dish.  The flavor of the potatoes with the onion and cheese is so yummy!  


10 potatoes
1/2 of an onion, finely chopped
3 tablespoons butter
salt & pepper
milk
cheddar cheese
bacon, cooked and crumbled (optional)

Using a fork, poke holes into 10 potatoes.  Bake at 350º for 1 hour.  Cut off the tops of the potatoes, and scoop out the insides, making the potatoes into a canoe-like shape.  Put the insides of potatoes into a medium bowl.  Add the onion, butter, salt and pepper, and enough milk to make it creamy.  Mash the potatoes, mixing all the ingredients.  Put mashed potatoes back into the potato skins.  Top with cheddar cheese, and bake at 350º for about 15 minutes, or until cheese is melted.  Top with crumbled bacon.

Monday, February 28, 2011

Strawberry Spinach Salad

This is our salad of choice for many dinners and events!  My oldest son requested this salad with his birthday dinner recently!  It's a favorite - great for potlucks, family dinners, etc!


Baby Spinach
Strawberries, sliced
Chopped pecans or sliced almonds
Mandarin Oranges, canned & drained
Laurie's Poppyseed Dressing

Combine spinach, strawberries, nuts, and oranges.  Just prior to serving, drizzle on desired amount of the poppyseed dressing and give a toss!


Laurie's Poppyseed Dressing
1/3 cup sugar
1/2 teaspoon dry mustard
1 teaspoon salt
1/3 cup vinegar
1 cup canola oil
1 - 1 1/2 tablespoons poppy seeds

Place ingredients in jar.  With the lid on, shake the jar really well.  Serve.