Monster Cookies

These cookies are packed full of deliciousness!  They are a kid pleaser for sure, and adults love them too!  A big thanks to Stacey for sharing them with me!

1/2 cup butter
1 1/2 cups peanut butter (creamy or chunky) or cashew, almond or Sunbutter
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon corn syrup
2 teaspoons baking soda
1/4 teaspoon salt
3 eggs
1/3 cup chocolate chips
2/3 cup white chocolate chips
4 1/2 cups GF oats
1 cup M & M's
1/2 cup coconut

Mix in order with a large spoon.  Scoop in 1/4 cup size balls on cookie sheet then flatten a little.  Bake at 350º for 15 minutes. Don't overcook!  You want to keep them chewy.

Alfredo Sauce

 

This recipe is great because it's quick and easy!  My kids love it!  You can stir fry some shrimp or chicken and add on top, or you can just serve the sauce with the pasta!

4 tablespoons butter
1/2 teaspoon salt
2 cloves garlic, minced
4 tablespoons featherlight flour
4 cups milk
1/2 package cream cheese
1 1/2 cups Parmesan cheese
dash of pepper

Melt butter in saucepan.  Add salt and garlic.  Give it a quick stir until garlic is fragrant and then whisk in flour.  (If you cook garlic too much it will turn brown, which won't look pleasant in the white Alfredo sauce.)  Stir until heated through and gradually stir in the milk.  Cook, stirring constantly until thick and bubbly.  Stir in cream cheese and cook until melted.  Add in Parmesan cheese until melted.  Add a dash of pepper and stir.  Serve over gluten free noodles.


Shrimp

This shrimp is crazy easy to make and it tastes so good because of the seasoning!  I buy it at Costco.

2 tablespoons butter
1 tablespoon Johnny's Garlic Spread and Seasoning
12 ounces raw shrimp, peeled, deveined with tail removed

Melt 2 tablespoons butter in a saute pan.  Add 1 tablespoon garlic seasoning.  Add shrimp and cook until pink.

Meatball Curry

The first time I had this my sister made it for me.  I was a little skeptical; meatballs + curry?  I can't tell you what a pleasant surprise it was!  Wow!  I was impressed!  I love the delicious flavors of this meatball curry!  The spices combine so well together to make a flavorful dish.  It's easy to put together and my kids gobble it up!  Prepare all of your ingredients first before you begin cooking so you're ready to add them while cooking.

The original recipe is from Aarti Sequeira on Food Network.  You can find that here.  I make smaller meatballs than she recommends so there are more meatballs for my kids.  I also cut down on the cayenne pepper so it's not too hot.  I omit the water so the sauce is a little thicker as well.

Meatballs:

1 pound ground beef
1 green Serrano chile or Anaheim chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
1 teaspoon salt

Curry:

3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
1 cup onions, minced
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) coconut milk
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)

For the meatballs:  

In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined.  Make 32 balls.  Divide the mixture in half and place on 2 paper plates.  Make 16 balls with each portion. 

For the curry:

In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the onions, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk, and salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, about 15 minutes.

To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice or over spaghetti!

Fried Ice Cream

This is a dessert is so yummy!  I love the crunchy Rice Krispy's & nuts combined with the cold ice cream and fresh fruit!  You don't have to add nuts but I definitely prefer it with nuts - particularly pecans.  You will want to buy the ice cream that is in a box, so you can open it up completely to slice it.  It's really quick to put together, but you do have to plan ahead because it needs to time to freeze.

3 cups Gluten Free Rice Krispy's
1 cup coconut
1 cup brown sugar, packed
1 cup nuts, chopped (optional)
1/2 cup butter, melted
1/2 gallon vanilla ice cream, slightly softened
Danish Dessert (Fruit Sauce directions)
Fresh fruit

Take ice cream out of the freezer to soften a little.  In a large bowl mix Rice Krispy's, brown sugar, coconut and nuts.  Pour melted butter over dry mix and stir.  Put about 2/3 of the mix on the bottom of a 9 x 13 inch pan and pat down firmly.  Open up the box of ice cream and cut it in slices about 1/2 inch thick and place on top of dry mix in the pan.  Distribute the ice cream evenly in the pan.  Sprinkle with the rest of the dry mix.  Place in the freezer until the ice cream is frozen, at least 4 hours, or overnight.

Before serving prepare the Danish Dessert using the fruit sauce directions on the back of the box.  (I like to use the Strawberry Danish Dessert.)

Cut Fried Ice Cream in squares and top with Danish Dessert and fresh fruit.

Homemade Slurpees

These homemade slurpees are totally just like the real thing!  Yum!  They're so refreshing on a hot summer day!  The great thing about this recipe is that you can change up the flavor, using whatever flavor of Kool-Aid you like!

4 cups cubed ice
2 cups Sprite
1/2 cup sugar
1 package Kool-Aid

Put ingredients in a blender and blend until ice is broken up and slushy!  Serve immediately!

Fruit Pizza

This recipe is slightly adapted from the Sugar Cookie recipe.  It's a perfect crust for Fruit Pizza!  You can make the pizza into a large pizza, or small fruit pizza cookies.

1 3/4 cup butter
3/4 cup instant vanilla pudding mix
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
3 1/2 cups featherlight flour
1/2 cup almond 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 and almond extract.  Combine dry ingredients in a bowl, then add to creamed mixture.  Chill about 1 hour.

Preheat oven to 350º.  Spray cookie sheet with nonstick cooking spray.  Using your hands smash dough into a pizza shape about 1/4 inch thick.  If making individual pizzas, sprinkle clean counter with featherlight flour.  Roll out to about 1/4 inch thick.  Cut with a round cookie cutter 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 Fruit Pizza Frosting, and top with your favorite fruits.  Possible fruits:  Strawberries, Bananas, Kiwi, Mandarin Oranges, Grapes, Blueberries, Raspberries Pineapple, etc.


Fruit Pizza Frosting:
8 oz cream cheese, softened
1 cup whipped topping
1/2 cup powdered sugar

Mix all ingredients together until well blended.

Hamburger Gravy over Rice or Noodles

This is a quick meal that I like to make when I haven't really planned ahead.  I always have the ingredients, and it's simple to make.  I just throw some rice in my rice cooker, make the gravy and there you go - dinner is served!  My kids like it too!  You can also serve it over pasta.

1 pound hamburger
1 medium onion, minced
salt and pepper to taste
3 tablespoons featherlight
2 cups water
3 beef boullion cubes

Brown hamburger and onions.  Season 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.  Serve over rice or noodles.

Meatloaf

My kids gobble up meatloaf whenever I make it.  I like to cook it in a muffin tin, because it only takes 20 minutes to cook, and each person has their own individual meatloaf!  It's simple and saves time.  My family loves meatloaf with Meatloaf Sauce!

1 1/2 pounds hamburger
2 tablespoons dehydrated minced onion
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup GF oatmeal

Preheat oven to 375º.  Rehydrate the minced onion in water, then drain off excess water.  Add all ingredients in a bowl and mix together with your hands.  Put meatloaf in muffin tins.  Bake at 375º for 20 minutes.  Serve with meatloaf sauce.  Makes about 12.

Notes:  I use Lea and Perkins Worcestershire sauce because it's gluten free.
            The oatmeal stretches the meatloaf a little.  You don't have to use it, but I like to.

Meatloaf Sauce

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon mustard

Mix together and taste.  Sometimes I like to add more brown sugar. :)

Chicken Cordon Bleu

This is an easy way to throw together Chicken Cordon Bleu!  It's delicious, and also quick and easy to make.  I use chicken tenders because they are the perfect size for a serving, and they cook fast.  I've made the traditional Chicken Cordon Bleu where you flatten the chicken and roll the ham and cheese in the middle.  My thought is - what's the point?  It takes way too much time!  This way you get the same great taste in half the time!

Chicken tenders
Ham slices
Swiss Cheese
Chicken gravy

Chicken Gravy
2 tablespoons butter
1/2 cup onion, minced
2 tablespoons featherlight flour
2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and heat through.  Stir in milk.  Add bouillon cubes.  Stir until thickened.

Place chicken tenders in a greased 9 x 13 inch pan.  Top with a slice of ham about the size of the chicken.  Place a slice of Swiss cheese also about the same size on top of the ham.  Pour the chicken gravy over the chicken.  Bake at 375º for 25 minutes.  Serve with rice.

Note:  When I make this for my family I use an extra large casserole dish and cook about 13 chicken tenders.  This gravy recipe is still plenty for that many pieces of chicken.