Family Recipes

Chicken Pot Pie

2011-12-18T21:04:00.001-08:00

I have to post this because it's my favorite pot pie recipe, and my family loves it. However, it's in storage with everything else. And so I don't have to spend another half hour finding it again when I want it next, I'm posting it here!

12-16 Servings
Prep: 40 min. Bake: 35 min. + standing

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
2/3 cup chopped onion
1 cup butter, cubed
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Directions
Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots; remove from the heat.
Line two 9-in. pie plates with bottom pastry; trim pastry even with edge. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal and flute edges.

Bake one potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months.

To Use Frozen Pot Pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown. Yield: 2 potpies (6-8 servings each).

To use frozen pot pie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; bake 70-80 minutes longer or until crust is golden brown.

Zucchini Fritters

2011-11-16T13:48:00.001-08:00

Leah and I made these last night and they were YUMMY! Remember, this is from a boy who doesn't even like zucchini. I ate half of them.

2 small zucchini (10 oz. each)
1 large carrot
1 egg
1/3 cup flour
1/3 cup grated parmesan cheese
1/2 tsp. salt
1/8 tsp. black pepper

Grate zucchini and carrots. With paper towels, dry vegetables well. Mix together all ingredients. Shape into 8 equally sized balls (this is messy). Put four balls in a greased frypan and press balls until flat. Cook them for five minutes, flipping once. Repeat with other four balls.

This makes two GENEROUS servings, each of which are about 270 calories. Yes, you get a lot of food for no calories. Leah and I didn't even eat sour cream on them like we used to on zucchini pancakes.

Note, these fall apart quite easily. In the original recipe, you're supposed to deep fry them in a skillet for five minutes instead of pan cooking them. This would surely crisp them up better, but it means that every two cakes (so four servings instead of two) have 245 calories. Again, this is hardly extravagant.

Michelle's Stuffed Pumpkin

2011-11-14T11:11:00.000-08:00

It's that time of year, when I like to make stuffed pumpkin for dinner, and my family complains that I've made it! This year I decided to try my own recipe in hopes that everyone would be happy, and it worked! This is awesome, and everybody ate it.

Ingredients:

1 small pumpkin

1/2 tsp salt

1/4 tsp dry mustard

1/3lb (or so) cooked breakfast sausage

3 c. prepared corn bread stuffing

1 apple, peeled and chopped

1/4 cup craisins

Directions:

Cut top off of pumpkin and deseed. Poke holes in the inside of the pumpkin with a fork, if desired. Rub pumpkin with salt and mustard. Mix other ingredients and spoon into pumpkin. Put pumpkin lid back on and place in an 8x8 pan with a little water in the bottom. Bake at 350 for 90 minutes, or until the pumpkin is tender. Serve both the filling and the pumpkin.

Pita Pizza (Revised)

2011-09-11T12:23:00.000-07:00

Okay, here is the first in a series of healthy recipes that I'll be posting. Leah and I count calories, so I'll be posting calorie counts on these recipes. Leah and I love these, and so does everyone we've fed them to. You can also use it as a main dish or an appetizer. (Leah and I are full after one each.)

4 whole wheat pitas
1/2 cup sundried tomato pesto*
4 roma tomatoes
1 1/2 cup fresh spinach
1/2 cup feta cheese, crumbled
1/4 cup grated parmesan cheese
Salt and Pepper, to taste

Spread pesto on pitas. Top with spinach and tomatoes. Salt and pepper to taste. Sprinkle cheeses on top. Cook in preheated oven at 350 for 10 minutes. Then, broil on high for 2 minutes, or until crispy.

That's it! Enjoy! Leah and I also put cubed chicken on these once. We liked it, but we go back to this old reliable version more often. Depending on your pita, tomato, etc., these range from 270 to 300 calories or so.

*What, you don't have a stash of sundried tomato pesto? Well, here's my recipe (revised).

Blend together in food processor until smooth:

8 oz. sundried tomatoes packed in oil, drained
1 Tbsp. minced garlic
2 tsp. dried basil (or fresh equivalent)
2 tsp. dried parsley (or fresh equivalent)
1 packet onion soup mix
1/4 cup balsamic vinegar

Cadbury Eggs

2011-04-24T19:48:00.000-07:00

I don't like the Cadbury Eggs that you buy at the store, so I don't know how these compare. Shane says they're good, but not quite the same. I like these but they are sweet! They are a pain to make, so don't get in a hurry. Plan pleanty of time. And when you're using the frozen stuff, only use a little at a time, as it thaws VERY fast!! But they are lots of fun!!

INGREDIENTS

1/2 cup light corn syrup
1/4 cup (1/2 stick) salted butter, softened
3 cups powdered sugar
1 teaspoon vanilla
Yellow food coloring
Chocolate candy melts or almond bark

DIRECTIONS
In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed.

Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring. Refrigerate the white and yellow mixtures for at least an hour, for easier handling.

Roll the yellow mixture into balls and place on a wax paper lined baking sheet. Place in the freezer for 20 minutes or so. Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.

Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.

If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.

Peanut Butter Eggs

2011-04-24T19:43:00.000-07:00

These taste almost just like Reese's! I will make them again!!

Ingredients
1/2 cup butter, softened
2-1/3 cups confectioners' sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles

Directions
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Toffee

2011-04-24T19:38:00.001-07:00

I don't like toffee, but my family really liked this and its really easy to make!

Ingredients
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted

Directions
In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1-1/2 pounds.

Angel Food Torte

2011-04-24T19:12:00.000-07:00

First off, I am an newly recruited supporter of angel food cakes from scratch and will never go back! It tastes better and isn't as spongy. So I made my own cake. I used Betty Crocker's recipe and folded in shaved chocolate. I also used orange flavoring instead of almond, but I'm eager to try coconut. Then again, you could just use vanilla.

Ingredients
1-1/3 cups cold whole milk
1 package (3.9 ounces) instant chocolate pudding mix
1 tsp. instant coffee granules (optional)
1 cup heavy whipping cream, whipped, divided
1 angel food cake mix (8 to 10 ounces)
2 Heath candy bars (1.4 ounces each), crushed

Directions
In a large bowl, combine the milk, pudding mix and coffee; beat on low speed for 2 minutes or until thickened. Fold in half of the whipped topping.
Cut cake in half horizontally; place the bottom layer on a serving plate. Spread with half of the pudding mixture. Top with remaining cake.
Fold remaining whipped cream into remaining pudding mixture; spread over top and sides of cake. Sprinkle with crushed candy bars. Chill for 2 hours before serving. Yield: 10-12 servings.

Herb Crusted Leg of Lamb

2011-04-24T19:07:00.000-07:00

A side note, the sauce for this is REALLY strong, but it is really nice to dip the meat in!

At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it for a shorter amount of time.

Ingredients
2 legs of lamb (9 pounds each), bone in, trimmed of excess fat
1 tablespoon plus 1/4 teaspoon olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head garlic
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon all-purpose flour
1/3 cup brandy
1 1/2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions
1.Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.

2.Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.

3.Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.

4.Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.

5.Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.

6.Slice lamb; serve with sauce on the side.

Twice Baked Potatos

2011-04-24T19:02:00.000-07:00

Everyone has a twice baked potato recipe. This was really good!

Baked potatoes
Milk
Sour Cream
Chives
Salt & Pepper
Cheddar cheese
Goat cheese
Cream cheese
Bacon

Mash the potatos. Add everything else except bacon. Mix and stuff back into potatos. Topp with bacon. Bake at 400 until about 20 min. or until warm.

Fruit Salad

2011-04-24T19:00:00.001-07:00

Use any combination of fruit you like with whipped cream. Here's what I did.

Strawberries
Raspberries
Bannana
Kiwi
Pineapple

Whipped Cream

Whip cream in a bowl. Gradually add powdered suger and 1/4- 1/2 tsp. vanilla until taste.

Fold fruit into whipped cream.

Butter Maple Carrots

2011-04-24T18:54:00.001-07:00

I just kind of threw stuff together. So I really don't know the ratios. But I'll guess. (Believe it or not, Shane loves this and requested it!)

2 cups thin sliced carrots sticks
3 Tblsp. butter
1/4 - 1/2 cup maple syrup
salt and pepper to taste
1/4 tsp. thyme
1/2 tsp. parsley

Put butter and carrots in pan and salt and pepper. Cover and steam over medium heat. Stir occasionally so they don't burn. When softened but still firm, add everything else. Cover and simmer about 15-20 min. Serve hot.

Thai Wraps

2011-04-20T17:09:00.000-07:00

Wonderful recipe from Leah's friend! We made a half recipe tonight and have enough leftovers for two more dinners. They're fairly spicy, but the sauce really mellows that out. We'll surely be making these again!

Filling

2/3 cup vegetable oil

2/3 cup white vinegar

6 Tablespoons sugar

6 Tablespoons soy sauce

1 1/2 cups chopped cilantro

4 Tablespoons salsa

8 cloves garlic, minced

2 jalapeno chiles, minced

1 1/2-2 heads green cabbage, cubed

1-2 carrots, grated

6 chicken breasts, cooked and cubed

8 green onions, chopped

Sweet and Sour Dipping Sauce

1/3 cup white vinegar

2 Tablespoons sugar

1/4 teaspoon salt

1-2 garlic cloves, minced

1 cup green chiles

2 Tablespoons chopped cilantro

1. Combine oil, vinegar, sugar, and soy sauce together in a bowl. Stir in the salsa, garlic, jalapenos, and cilantro. Set aside.

2. In a very large bowl, stir together the cabbage, carrots, chicken, and green onions.

3. Pour the vinegar/cilantro mixture over these ingredients. Stir well and marinate in the fridge for a few hours. (The longer you marinate, the better.)

4. For the dipping sauce, combine all the sauce ingredients in the blender and puree until smooth.

5. For the wraps, place a spoonful of filling in the middle of a wrap. Place any type of white cheese in the center (Leah and I omit this step). Tuck and roll. Heat in the microwave for 2 minutes. Place wrap(s) on a baking sheet and toast on broil for about 1 minute, until lightly browned and toasty. Serve with dipping sauce.

Mrs. Field's Triple Layer Lemon Bars

2011-04-18T15:56:00.000-07:00

I love these! I had a friend over the other night who doesn't like traditional lemon bars (she doesn't like lemon)but loved these. She said they kind of taste like lemon cheesecake!

Yields: 12 servings

CRUST:
½ cup salted butter - (1 stick) softened
¼ cup confectioners' sugar
1 teaspoon vanilla extract
1 cup flour
CREAM CHEESE FILLING:
8 ounces cream cheese softened
1½ cups confectioners' sugar
1 large egg
1 teaspoon lemon extract
LEMON CURD:
4 large egg yolks
1 tablespoon cornstarch
¾ cup granulated sugar
¾ cup water
2 teaspoons grated lemon peel
¼ cup freshly-squeezed lemon juice
2 tablespoons salted butter softened
TOPPING:
2 tablespoons confectioners' sugar

Preheat oven to 325.

Prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated.

Press dough evenly into bottom of an 8- by 8-inch baking pan. Refrigerate until firm, approximately 30 minutes.

Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.

Prepare the cream cheese filling while the crust is baking: Beat the cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.

Prepare the lemon curd: Blend the egg yolks with cornstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.

Assemble the bars: Sread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30 to 40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners’ sugar.

This recipe yields 12 bars.

Tomato Basil Toast

2011-03-19T12:35:00.000-07:00

I usually get in a rut for lunch and make the same things for me and my kids - PBJ's, salad, mac & cheese, hot dogs, etc. But I've been trying to make my lunches a little more healthy. I made this for lunch the other day and loved it!! So, I thought I'd share it with you! Please forgive me, because I just kind of add and subtract things as I like! :) Feel free to do the same!

Ingredients:

Slices of bread, or a sliced baguette, or something bread related

Olive oil

Spinach leaves

Sliced tomato

Mozzarella

Basil (fresh or dried)

Salt and Pepper

Directions:

Brush olive oil over bread and broil until lightly golden. Add layer of spinach leaves and tomato slices. Sprinkle with salt and pepper. Top with mozzarella and dried basil. Broil until lightly brown. (If using fresh basil, wait to put it on until AFTER you broil it with the cheese.)

I'm looking forward to trying this with some other flavors as well. Peppers, feta cheese, onion, etc. The possibilities are endless and I'm getting hungry again! :)

Overnight Danish

2011-02-08T13:03:00.000-08:00

4 1/2 tsp dry active yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can pie filling, any flavor (pudding also works)
Icing (see recipe below)

DIRECTIONS
Dissolve yeast in warm milk. Combine flour, sugar, and salt in a large bowl. Cut in butter. Add the yeast mixture, half and half, and egg yolks. Stir until mixture forms a soft dough (will be sticky). Cover and refrigerate overnight.
Punch dough down. Divide into quarters. Roll each portion into an 18" x 4" rectangle. Cut into 1" x 4" strips. Place two strips side by side. Twist together. Shape into a ring, and pinch ends together. Repeat with remaining strips. Place 2" apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2" deep indentation in the center of each roll. Fill each with about 1 Tbsp pie filling. Bake at 350 for 14-16 minutes, until lightly browned. Remove from pans and cool on wire racks. Drizzle icing over rolls.

Icing
2 Tbsp butter, softened
3 cups confectioners' sugar
1/4 tsp vanilla
dash salt
4-5 Tbsp half and half cream

Beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency.

Jamaican Chicken and Potatoes

2011-02-08T12:54:00.000-08:00

INGREDIENTS
Jamaican Jerk Seasoning (see recipe below)
3 to 3 1/2 lb whole chicken
2 Tbsp oil
3 medium baking potatoes, cut lengthwise into fourths (I always make extra potatoes)

DIRECTIONS
Make Jamaican Jerk Seasoning. Heat oven to 375. Line roasting pan with aluminum foil. Place chicken, breast side up, on rack in roasting pan. Brush 1 TBSP of the oil over chicken. Rub 2 TBSP seasoning into the chicken skin. Brush remaining Tbsp oil over potatoes and sprinkle with remaining seasoning (I do the potatoes in a Ziploc bag, or a container, and shake them). Place potatoes on rack around chicken. Roast uncovered 60-75 minutes, until potatoes are tender and meat has reached a temperature of 180. Let chicken stand 15 minutes, then carve.

Jamaican Jerk Seasoning
1 Tbsp instant minced onion
2 tsp dried thyme leaves
1 tsp ground allspice
1 tsp ground pepper
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground red pepper (cayenne)

Mix all ingredients. Can be stored in a cold, dry place for up to 6 months.

Sugar Cookies

2011-02-07T08:56:00.000-08:00

I love my old sugar cookie recipe, but they don't hold their shape well. I did a bunch of research, and built my own recipe. I made several batches. With some trial and error, I finally created one with the taste I love that still hold their shape. Just adding flour makes them dry and shortening isn't the same as butter. Too much heat melts the sugar too fast and flattens the cookie, so a high sugar recipe wouldn't work with high temps. (The above picture: The white is my regular recipe with extra flour. The pink is less granulated sugar, temp 400. They look great but I didn't like the flavor as well. The purple was more sugar, soda, cream of tartar and 400 temp. The blue is the recipe below with powdered sugar.)

I traded out the baking powder for some baking soda and cream of tartar. And a friend of mine told me that granulated sugar melts at a different temperature than powdered sugar. She told me it's the granulated sugar that flattens out the cookies, so I traded that straight across. So, see what you think.

Ingredients:

1 cup butter

1 1/2 cups powdered sugar

2 eggs

3 tsp. vanilla

3 1/4 cups flour

1 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

Directions:

Cream butter and sugar. Beat in eggs and vanilla until fluffy. Add dry ingredients and mix well. Chill for 1 hour. Roll 1/4 inch thick on floured surface. Cut out shapes. Bake at 350 for 10-12 min. Cool completely. Frost and decorate!

If you want a variation, you could substitute 1 tsp. almond flavoring for the vanilla. Or add keep vanilla and add 1/2 tsp. nutmeg and 1 tsp. cinnamon. (Great variation for the holidays.

Frosting:

1 cup powdered sugar

2 Tblsp. milk
1/4 tsp. vanilla

1 Tblsp. butter

Directions:

Mix until smooth and not too runny.

Granita al Limone (Italian lemon Ice)

2011-01-15T13:55:00.000-08:00

Lylli's class did a banquet of foods around the world. So, we found this and made it! It's from Italy! Lots of fun and real easy! She did all of it. Although, she didn't want lemon, so we made apricot. I'll put my recipe at the end.

Ingredients:
•Water -- 3 cups
•Sugar -- 1 1/2 cups
•Fresh lemon juice -- 1 cup

Directions:

1.Bring 1 cup of the water and the sugar to a boil in a saucepan, stirring to dissolve the sugar. Continue boiling for 8 to 10 minutes. Remove from heat and let to cool.
2.Stir in the remaining water and lemon juice. Pour the mixture into a glass baking dish and set in the freezer for on or tow hours until it starts to get slushy.
3.Stir well with a fork, breaking up any large chunks of ice or ice crystals. Repeat this process every 20 minutes or so until the granita is frozen solid.
4.Place scoops in small glasses or dessert bowls and serve.

Variations:

Let your imagination run free. There are so many options. Here are a few of the more common variations:

•Granita alla Arancia (Orange Granita): 1/4 cup water; 1/2 cup sugar; 2 tablespoons lemon juice; 3 cups of orange juice. Boil the water and sugar only long enough to dissolve the sugar. Stir in the orange lemon juice. Freeze as for lemon granita. Add a couple tablespoons of orange-flavored liqueur for a luxurious twist.
•Granita al Caffè (Coffee Granita): Use 4 cups of strong black coffee or espresso and 1 cup sugar. Boil 1 cup of the coffee with the sugar only long enough to dissolve the sugar, then stir in the remaining coffee. Freeze as for lemon granita. Top with whipped cream. Add a couple tablespoons of coffee-flavored liqueur for an extra special touch.
•Granita di Fragole (Strawberry Granita): 1 cup of water; 3/4 cup sugar; 1 pound strawberries, hulled and pureed; 2 tablespoons lemon juice. Boil the water and sugar as for the lemon granita. Stir in the strawberry puree and lemon juice. Freeze as for lemon granita.

Here's my apricot recipe. It's smooth like a sorbet but needs served immediately after you take it out of the freezer. If you want it more icy, I think you'd just have to add more water.

1/4 cup sugar

1/2 cup water

3 cups apricot nectar

1 tsp. lemon juice

1/2 - 1 tsp. almond flavoring

Heat water and sugar until the sugar is dissolved. Add apricot nectar, lemon juice, almond flavor, and freeze like above.

Orange Chicken

2011-01-13T07:07:00.000-08:00

2 Tbsp oil
1 1/2 lb boneless skinless chicken breast, cubed

2/3 cup warm water
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp white vinegar
5 to 8 cloves garlic, minced
1/2 tsp crushed red pepper flakes, or to taste
1/8 tsp cinnamon, or to taste
1/8 tsp cloves, or to taste
1/8 tsp black pepper, or to taste
2 tsp grated orange peel

4 tsp cornstarch
1/4 cup cold water

chopped green onions for garnish, if desired

3 cups cooked white rice

Directions:
Cook chicken in oil until outside is brown and inside is no longer pink, about 10-12 minutes.
Meanwhile, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, red pepper flakes, cinnamon, cloves, pepper, and orange peel until sugar is dissolved.
Add sauce to chicken and bring to a boil. Reduce heat. Cover and simmer 30 minutes stirring occasionally.
Mix the cornstarch and cold water, then slowly add to boiling chicken. Boil and stir 1 minute, or until thickened.
Serve over warm rice and garnish with green onions.

Eggnog

2011-01-05T10:16:00.000-08:00

6 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 quart milk
1/3 pint heavy whipping cream
1-2 tsp. ground nutmeg
1 pinch salt

Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.

Heat mixture slowly on low heat until it reaches 175 degrees F. Chill thoroughly.

Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and mix in nutmeg. Chill overnight and serve.

Chicken Soup with Rice, Mint, and Lemon

2010-12-28T17:33:00.000-08:00

Now before you disregard this post completely, let me say that this turned out to be one of my favorite soups. I was pleasantly surprised by it's flavor. I'm not a mint person and neither is Shane. And anyone who knows him, knows he DOES NOT like fruit with his meats. But this was VERY good and amazingly filling. I' will make it again.

Prep time - 20 min.

Cook time - 50 min.

Ingredients:

2 quarts canned reduced-sodium chicken broth

1 whole chicken breast

1 large yellow onion, coarsely chopped

4 - 2 x 1/2 inch strips of lemon zest

3 sprigs fresh mint

2 sprigs parsley

1 sprig fresh thyme (or 1/4 tsp. dried thyme, crumpled)

1 clove garlic, minced

4 black peppercorns, crushed

1 cup cooked long-grain rice

1 to 2 teaspoons lemon juice

1 tsp. salt

1/4 cup chopped fresh mint

Optional garnishes (but highly recommended for color and a gourmet touch):

lemon slices

mint sprigs

Directions:

1. In a 4-quart saucepan over high heat, bring stock, chicken breast, onion, zest, mint, parsley, thyme, garlic, and peppercorns to a boil. Reduce the heat to low and simmer, covered, until chicken is tender (about 30 to 35 minutes.)

2. With a slotted spoon, transfer chicken breast to a cutting board to cool. Strain soup into a large bowl, discarding all solids.

3. Return soup to the pan, set over high heat, and boil, uncovered, until the soup has reduced slightly - about 10 minutes.

4. Meanwhile, shred the chicken. Add to soup along with rice, lemon juice, salt, and chopped mint. Heat about 2 minutes more, ladle into soup bowls, and garnish with lemon slices and mint if desired. (The lemon and mint garnish add color and are a nice touch.)

Makes 4 servings.

1 Serving: Calories 237; Total Fat 4 g; Saturated Fat 1 g; Protein 21 g; Sodium 641 mg; Cholesterol 60 mg

Donut Recipe

2010-12-27T09:49:00.000-08:00

Note: As I had never made donuts before, I did some research first. If you'd like, The Pioneer Woman Cooks blog has a great step-by-step guide of how-to-make donuts you may find helpful. I did. Her recipe is different, but it will give you a general idea of what to do and what to expect!
Also, my friend told me that you should glaze all the donuts, even if you plan to dip them in chocolate or something. The glaze will help lock in the moisture and help them stay fresh longer!

An Aside: I didn't have a biscuit cutter or donut cutter so I used a drinking glass and a medicine cup. :)

1 T yeast
1/4 C hot water
1 t salt
3/4 C luke warm water
1/4 C sugar
1 egg
1/4 C soft shortening
3 1/2 to 3 3/4 C flour

Soften yeast in hot water and a little of the sugar. Add the rest of the ingredients including half of the flour and mix. Knead in the rest of the flour. (Dough should be soft but not overly sticky.) Place in a greased bowl and let rise until double. Punch down and let rise until double again. Roll out dough 1/3" thick and cut out donuts. Let rise for 40 minutes on a floured surface (in a draft free place.) Heat oil to 375 degrees. Gently place 4 to 5 donuts in oil at a time for about 40 seconds. Flip over and fry on other side. Remove from oil and place on paper towels to drain excess oil. Immediately immerse in glaze and cool. Makes 18

Glaze
1lb powdered sugar
1/2 C hot water
1/2 C butter

Heat over medium high heat and stir until melted and combined. If it's too runny and hot, cool slightly before dipping donuts. This recipe will allow you to dip 18 donuts.

Enjoy! They are DELICIOUS!

Leah and Dean's Amazing Goop

2010-12-15T08:43:00.000-08:00

Okay, so "goop" is probably not a great word for this dish, and neither is this a great picture. Leah and I found a recipe last night that we didn't have all the ingredients for, so we sort of improvised. This is what we came up with, and it was GOOD! It was healthy and tasted like something from a restaurant. I think this might even be a kid-friendly recipe.

1 small bunch asparagus

3 oz. bacon, cooked, cut into chunks

1 can diced tomatoes

2 clove garlic, minced

1/2 tsp. seasoning salt

1/4 tsp. black pepper

10 oz. uncooked wheat penne

1/4 cup parmesan

1. Trim ends of asparagus. Steam in steamer and keep warm.

2. Cook penne (at the same time as asparagus).

3. Put bacon, tomatoes, garlic, seasoning salt and pepper into saucepan. Heat until boiling. Keep at a boil so that sauce thickens. Add asparagus and penne. Cook until sauce is thick and meal is heated through.

4. Sprinkle with parmesan cheese and serve!

Yupp, it's that easy. It's also really fast and tastes great!

Vanilla-Orange Sugared Cranberries

2010-11-13T13:51:00.000-08:00

I thought these were good. The sugar sweetens up the bitter/sour cranberries. Shane wasn't a big fan but my girls liked them! And they are really pretty AND easy to make! They do need to sit overnight, so plan ahead for that.

Ingredients:
3 3/4 cups sugar, divided
1 3/4 cups water
1 teaspoon vanilla extract
2 teaspoons orange extract (or grand mariner)
1 (12 ounce) bag fresh cranberries (about 3 cups)

Directions:
1. Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling.
2. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
3. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
4. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
5. Carefully transfer them to a baking sheet to dry—about an hour.
6. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Carmel Dip . . .

2010-10-21T20:55:00.000-07:00

. . . for apples.

My friend (the chef) made this for our book club tonight and I had to post it so I wouldn't lose it. :) It is SO good!!

Ingredients:
1 cup Carmels, unwrapped
10 big marshmallows
1 Tblsp. Butter
3 tblsp. cream

Directions:
Melt Carmels in a microwave safe bowl until soft. Mix until smooth. Mix in marshmallows, butter, and cream. Reheat as needed. Serve with sliced apples! HEAVENLY! :)

CHOCOLATE HAUPIA CAKE

2010-09-17T08:00:00.000-07:00

I got this from Leah who got it from a friend. It's a must try!

I made this last night and it was SO yummy!!! I used it with whipped cream and cherries, like a Black Forest (because my friend doesn't do coconut.) But I'm eager to try the frosting! The cake tasted like those with pudding in them! SO GOOD!

CHOCOLATE CAKE

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Cocoa
• 1-1/4 teaspoons baking powder
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (+ 3 T for high altitude)

Directions:
1. Heat oven to 375°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

COCONUT CREAM CHEESE FROSTING

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/2 teaspoon coconut flavoring (I added more, but it’s up to you)
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut
• 1 cup sweetened shredded coconut, toasted (optional)

Directions:
1. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Jerry's Famous Brisket

2010-06-30T13:38:00.000-07:00

Here's another of Jerry's recipes that he made for us after Dean's wedding. Awesome! I've not personally made this, either, but it's delicious when Jerry makes it.

Ingredients:
Brisket (as much as needed for the event: 10-20 lbs)
2 Whole onions thickly sliced
1 Tbsp tarragon
1 Cup molasses
6 Cloves garlic
Masterpiece BBQ sauce
Mesquite Chunks

Directions:
Throw the mesquite chunks into the grill and light the fire. Rub the meat with any spices you want. Brown the meat on the grill until it is mostly cooked. While the meat is browning, in a disposable roasting pan on the grill brown the onions and garlic. Add the molasses, tarragon, masterpiece and browned meat. Let the mixture simmer and cook until the meat falls apart. Then remove it from the grill and continue to cook it in a roaster or crock pot or similar. Jerry takes approximately 24 hours from the beginning to the end of this process. By doing this on the grill, the meat will have a rich smoky flavor. You could leave it on the grill the entire time if you can watch carefully and control the heat well enough.

NOTE Jerry used Sirloin tip roast when he did it for us. It was outstanding. He says he has used it for a pork Boston butt roast also and been very successful.

Jerry's Baked Beans

2010-06-30T13:35:00.000-07:00

This recipe is from my sister's father-in-law Jerry, and it is sooooo good! I've never personally made it, but we got the recipe from him after he made if for us after Dean's wedding. Fabulous!

Ingredients:
1 Gallon can Bush Beans
3 lbs bacon end cuts
1 whole onion thickly sliced
6 cloves garlic
1 Cup molasses
About ¼ cup prepared mustard
Black pepper to taste
Mesquite Chunks

Directions:
Throw Mesquite chunks into your gas grill and start the fire. In a disposable roasting pan, brown the onions and garlic. Cook the bacon lightly (it will finish cooking while the mixture thickens.) Add the beans, molasses, mustard, and pepper and let simmer until the beans thicken to the desired consistency. By doing this on the grill the beans will have a rich smoky flavor. Scraping the sides and bottom and including the crusty stuff will increase the flavor.

Pizza Sandwiches

2010-06-09T11:19:00.000-07:00

Do you remember these?
They are so easy and yummy!!! The kids LOVE them!

Ingredients:
slices of bread
ketchup
cheese
spices of your choosing (like Mrs. Dash or your own blend) opt.

Directions:
Preheat oven to a low broil setting and put the oven rack close to the top.
Place slices of bread on a cookie sheet. Spread ketchup over the bread. Sprinkle spices lightly over the ketchup. Layer with cheese. Broil until cheese is melted!

Do You Dream in Banana?

2010-04-30T09:27:00.000-07:00

Because this pie sure does! I've spend a few weeks perfecting this recipe for banana cream pie. I wanted a filling that didn't use eggs. I wanted it to be fluffy and creamy. So, here's my new banana cream pie, and Leah says it's the best banana pie she's ever had. I think she might be biased, but still...

2 walnut crusts (see below)
Sliced bananas to cover crusts

2 cups half and half (or milk, if you want to be lame)
2 bananas
1/3 (or even 1/4) cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt

1 package unflavored gelatin

1/4 cup cold water

3 egg whites

1/2 cup sugar

1/4 tsp. cream of tartar

1 cup heavy whipping cream

In the blender, blend two bananas and 1 cup half and half. In a saucepan, mix sugar (1/3 cup), cornstarch, and salt. Before adding heat, stir in banana/half and half mixture plus the extra cup of half and half. Heat over medium heat, stirring occasionally. Meanwhile, dissolve gelatin in cold water. Set aside. As pudding mixture heats, stir constantly. Do not let boil, though it's not a big deal if you do. Once hot, take off heat and stir in dissolved gelatin. Put in fridge to set up.

While pudding is setting up, whip the cream to stiff peaks. If you only whip to soft peaks, pie will not set up. Set aside.

In bowl, beat eggs, remaining sugar, and cream of tartar. Whip to very stiff peaks. (Note, while everyone else probably knows this, the cream of tartar is not optional. In fact, the pie will not set up without it.) Set aside.

Once the pudding begins to congeal on edges of saucepan, remove from fridge and blend with rotary beater. Fold in cream and meringue. Put mixture into walnut crusts topped with sliced bananas and cool overnight.

Walnut Crust: There are two ways to do this. The first is to make a regular pie crust and just sprinkle lots of chopped walnuts on the top before cooking it. The other way is to make the crust OUT of walnuts. Make it just like a graham cracker crust only with chopped walnuts. Note that this way doesn't hold its shape very well.

Chocolate Cream Popcorn

2010-04-10T13:25:00.000-07:00

I tried this today for something a little different, and loved it!!!

Ingredients:
2 quarts popped corn
1 cup granulated sugar
1/2 cup water
1/3 cup corn syrup
1/4 teaspoon salt
3 tablespoons butter
1/3 cup chocolate pieces
1 teaspoon vanilla extract

Directions:
Lightly grease large bowl, and place the popped corn in it.

In saucepan, mix sugar, water, corn syrup and salt. Cook over moderate heat to 240 degrees F on a candy thermometer. Add butter; when it is melted; add chocolate. Stir in vanilla extract.

Slowly pour hot syrup over popped corn, stirring constantly with two forks.

Continue stirring until corn is coated and syrup loses its gloss. When mixture is cool; store in tightly covered containers.

Torta Rustica

2010-04-04T14:33:00.000-07:00

I made this because I thought it looked good. Needless to say, I didn't have leftovers.

1 lb. sweet Italian sausage, browned
1 large egg separated
8 oz. ricotta cheese
2 packages (10 oz. each) refrigerated pizza crust or regular pie crust (I put chopped fresh basil in mine)
8 oz. mozzarella cheese, shredded
1 jar (7 oz.) roasted red bell peppers
1/2 cup packed fresh basil leaves

Mix egg yolk with ricotta cheese. Set white aside. Take half us pizza dough (or pie crust) and roll it out; line piepan. Top with half of mozzarella cheese and half of sausage. Top with all of bell peppers, ricotta mixture, and basil leaves. Top with remaining sausage and mozzarella cheese. Now, top with other half or dough (or crust). Brush top crust with reserved egg white. Bake at 425 for 25 minutes. After about 15 minutes of cooking, you may want to cover with foil. Voila!

Rice Krispie Easter Eggs

2010-04-02T20:40:00.000-07:00

If you ever need a fun, crative, food craft for Easter, this is it!

Ingredients:

3 Tblsp. butter

40 large marshmallows

6 cups Rice Krispie's Cereal

Sugar

Food coloring (varius colors)

Directions:

Melt butter and marshmallows in a pan on low heat. Add cereal and stir until coated. With buttered hands, shape into eggs. (I poured the mixture in to a buttered pan to cool slightly and they were easier to shape.) Cool.

Put 1/4 - 1/2 cup sugar in each bowl. Add a drop of food coloring and stir until mixed. If you want a richer color, add more color. Roll treats in the sugar. Frost or decorate with candy if you want! YUM!

Pepper-Corn Chowder

2010-02-10T17:47:00.000-08:00

This was in my Better Homes and Gardens magazine. I tried it tonight, and it was really good. It called for saffron, but I substituted food coloring, since saffron is so expensive! Don't leave out the leeks, as they give it such great flavor!

1 cup chopped onion
1 leek, cleaned and chopped
5 cups loose-pack frozen whole kernel corn
2 14-oz cans reduced-sodium chicken broth
1 medium red sweet pepper, chopped
1/8 tsp ground black pepper
1/8 tsp cayenne pepper
yellow food coloring (a few drops)
Snipped fresh chives and/or ground black pepper (optional)

Directions:
Coat a big pan with cooking spray. Preheat for 1 minute. Add onion and leek: cook 5 minutes until tender, stirring occasionally.
Add corn; cook 5 minutes or until corn softens, stirring occasionally. Add one can of the chicken broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until corn is very tender. Remove from heat and cool slightly.
Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return pureed corn mixture to pan.
Add remaining broth, the sweet pepper, 1/8 tsp black pepper, cayenne pepper, and food coloring. Heat through. Top with snipped fresh chives and/or ground black pepper.

One serving (1 1/3 cups): 155 calories, 1 g fat

Sogno di Cioccolata (Chocolate Dream)

2010-01-22T13:39:00.000-08:00

If you've ever been to Carrabba's Italian Grill, this is the scrumptious chocolate cake they serve!! It is fanaminal! This recipe makes a ton and it's rich, but very tasty!

Ingredients:

2 boxes Duncan Hines Fudge Brownie Mix (each using 2 eggs and milk instead of water)

1/2 cup Kahlua (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up two

(4.2-ounce package Chocolate Mousse Mix)

4 cups whipped cream (from 1 1/2 cups heavy cream, whipped)

2 ounces semisweet chocolate shavings

(As a substitue for Kahlua, use chocolate extract - plus coffee granuals if you want. Or, I made a soft ganache that tasted great too. I used cream, semi-sweet chocolate chips and powdered sugar. If you wanted to add coffee granuels you could too. This part is to intensify the flavor of the chocolate!)

Directions:

Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 degrees F for 20 minutes, or in a standard oven for about 24-26 minutes. (The convection oven is preferred - it makes a chewier brownie). Bake until a wooden pick inserted in the middle of the brownie comes out clean.

IMPORTANT - DO NOT OVERCOOK.

Remove from oven and allow to cool completely.Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan.

Peel off paper, then brush the brownie with half of the Kahlua, starting from the outer edges and working toward the center.

Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahlua, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.

Chewy Peanut Butter Blossoms

2010-01-22T13:16:00.000-08:00

I have a perfectly good peanut butter cookie recipie until I got this from a friend. These cookies are simply divine!!! They are the best peanut butter cookie I've ever had! And they are a MUST try!

Ingredients:

About 48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening

3/4 cup creamy peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 egg

2 Tblsp. milk

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

Granulated sugar

Instructions:

1. Heat oven to 375°F. Remove wrappers from chocolate pieces.

2. Beat shortening and peanut butter in large bowl until well blended. Add sugars and beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat into peanut butter mixture.

3. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.

4. Bake 8 to 10 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completley. Store in tightly covered container. About 48 cookies.

Crockpot Chicken Burritos

2010-01-11T10:12:00.000-08:00

Ingredients:
2-3 chicken breasts
2 cups salsa
2 cans beans, any kind

Drain and rinse beans. Place chicken, salsa, and beans in crockpot and cook for 5-6 hours. Shred chicken and return to crockpot. Cook another hour. Serve in warm tortillas with cheese, sour cream, more salsa, lettuce, tomatoes, etc.

This is super easy, and pretty good too. It doesn't really taste too salsa-ish, which surprised me. My kids both liked it.

Chocolate Fluff Pie

2009-12-11T07:48:00.001-08:00

This is a combination of two Betty Crocker pies. I don't like her chocolate creams, because they call for eggs, which makes them way too rich. This is my own compilation of the two, and it tastes great! It's so fluffy and light, yet smooth and chocolatey. Yes, this is a crowd pleaser, if I do say so myself!

1 Pie Shell

1 cup whipping cream

3 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar

1 package unflavored gelatin
1/4 cup cold water

4 Tbsp flour
1/2 tsp. salt
1/2 cup sugar

1 1/2 cup milk
1/2 tsp. vanilla
1/2 -1 bar semi-sweet or dark baker's chocolate (depending on how chocolatey you want it)

Whip cream until stiff. Set aside in a cool place.

Make a meringue of egg whites, sugar, and cream of tartar. Beat until stiff and set aside. (Probably in the fridge.)

Soften gelatin in cold water. Set aside. (Are we noticing a trend here?)

Mix flour, salt and sugar. Add milk and vanilla. Heat on low-medium heat. Once mixture gets warm/hot, add chocolate. (Better if you break it into pieces.) Continue heating until mixture boils. Allow to boil for one minute. Remove from heat and add softened gelatin. Put chocolate mixture in fridge to set up.

Once mixture begins to cool and set up, mix with rotary beater until smooth again. Fold in cream and meringue. Spoon mixture into prepared pie crust. Let cool in fridge for several hours. The result is fully awesome!

My Favorite Veggies!

2009-12-11T07:37:00.000-08:00

This is my favorite way to cook vegetables. It smells good in the oven, and it tastes great once it gets done! The great part is that you can mix and match the vegetables, and it still tastes great.

Ingredients:

Vegetables, enough to fill 8"x 11" pan - I always use onion and bell pepper with a combination of the following: zucchini, yellow squash, asparagus, green beans and tomatoes. You can use anything you like, but I would certainly keep in the onion and pepper.

4 Tbsp. Fresh Rosemary (word of the wise, do not use dried rosemary)

4 tsp. beef bullion

6 Tbsp. olive oil

2-4 Tbsp. balsamic vinegar

Cut veggies into bite sized pieces and arrange in 8"x 11" pan. Mix olive oil, bullion, and rosemary in a small bowl. Pour over vegetables. Cook in oven at 400 for an hour. Make sure to stir once or twice during cooking to mix vegetables. After removing cooked vegetables from oven, pour balsamic vinegar over top and serve. This makes GREAT leftovers!

Hoilday Treasures

2009-12-03T14:54:00.000-08:00

I can't believe that I just found this recipe!! They are so tasty and simple to make! They taste almost like candy! This recipe was hiding in one of my cookbooks for the last eight and a half years. I wonder what other yummy recipes are hiding away! (I only used the chocolate and pecans because I didn't have white chocolate and I don't like it as well. I also used Almond Bark for the candy coating and it worked well.)

Ingredients:

3/4 cup sugar

2/3 cup butter-flavored shortening

1 egg

1 Tblsp. milk

1 tsp. vanilla

1 3/4 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 jars (10 oz. each) maraschino cherries, well drained

Coating:

10 oz. white candy coating, divided

4 Tblsp butter-flavored shortening, divided

8 oz. dark chocolate candy coating (I used almond bark)

Finely chopped pecans

Directions:

In a mixing bowl, cream the sugar and shortening. Add the egg, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Form 2 teaspoonfuls of dough into a ball. Flatten ball and place a cherry in the center; roll dough around cherry. Repeat with remaining dough and cherries. Place balls 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min. or until set and the edges are lightly browned. Cool 1 min. before removing to wire racks to cool completely. Grate 2 oz. white candy coating; set aside. Melt remaining white chocolate with 2 Tblsp. shortening; melt dark coating with remaining shortening. Dip half the cookies into white coating; lace on waxed paper. Sprinkle with pecans. Dip the remaining cookies in dark coating; place on waxed paper. Sprinkle with grated white coating. Store in a covered container in the refrigerator. Yield: about 4 1/2 dozen.

Cranberry Salad

2009-11-20T22:24:00.000-08:00

This is my mom's recipe. She couldn't put it on the blog, so I did! Enjoy! And Happy Thanksgiving!

1 small box orange jello
1 pkg. Knox gelatin
1 1/4 c. boiling water
1 1/2 c. sugar
1 lb. cranberries, frozen then chopped (I do this in the blender with the liquids)
1 small can crushed pineapple, drained
1/2 c. chopped nuts
1/2 c. finely chopped celery
1 orange, peeled & blended

Stir Jello, gelatin & sugar together. Pour boiling water over & stir to dissolve. Blend in blender with cranberries (thaw a little), pineapple & orange. Stir in nuts & celery. Refrigerate. Best made the night before so flavors blend.

New York Cheesecake

2009-11-14T13:21:00.000-08:00

When I was first married, I was obsessed with finding the perfect cheesecake recipe. Well, my friends, I do believe I have found it! Sometimes to change it up a bit, I will mix part of the batter with melted chocolate and either layer it or swirl it in! But oh, it's so delicious! ENJOY!

Ingredients:
1 cup graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
2 (8-ounce) packages cream cheese, softened
1 (3-ounce) package cream cheese, softened
½ cup sugar
1 tablespoon all-purpose flour
1 ½ teaspoons vanilla extract
1 large egg
½ cup sour cream
Garnish: cherry pie filling or chopped strawberries

Directions:
Stir together first 3 ingredients. Press crumb mixture onto bottom on 1 ½ inches up sides of a lightly greased 7 inch springform pan. Bake crust at 350 for 8 minutes. Cool on a wire rack.Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add ½ cup sugar, flour, and vanilla, beating until blended. Add egg, beating until blended after each addition. Add sour cream and beat just until blended. Pour mixture into prepared crust.

Bake at 350 for 50 minutes or until center is almost set. Remove cheesecake from oven; cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; garnish, if desired.

Carnival Corndogs

2009-11-07T07:24:00.001-08:00

I know I posted another recipe for corndogs awhile ago, but they were gluten free, and not NEARLY as good as these are! These are like the real thing, and not hard to do at all. Give them a try. NOTE: You can make a double batch and freeze extras for easy lunches for the kids.

Ingredients:

1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons white sugar
2 teaspoons baking powder
1/2 egg
1/2 cup milk
1 quart oil for frying
8-10 hotdogs of choice

wooden skewers

Directions:

Preheat oil in a deep saucepan over medium heat to 375.
In a medium bowl, combine cornmeal, flour, salt, sugar and baking powder. Stir in eggs and milk. Insert wooden skewers into hotdogs (I break mine in half so they're short; otherwise they don't fit in my pan). Dry hotdogs with paper towels and roll in batter until well coated. Fry 2 or 3 corn dogs at a time for 3-5 minutes, or until browned. Drain on paper towels.

Caribbean Sweet Potato and Bean Stew

2009-08-23T14:43:00.000-07:00

This one is really good! It's super easy. If you're feeding more than 3 boys aged 22, then double the recipe. It served a perfect amount for the three of us!

2 medium sweet potatoes, peeled and cubed (1 inch cubes)
2 cups cut green beans
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) vegetable or chicken broth
1 small onion, sliced
2 tsp. Caribbean jerk seasoning
1/2 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/3 cup slivered almonds (optional)

Put it all in the crock pop (except almonds) and cook on low for 5-6 hours. Garnish with almonds. Easy as that!

French Dip Sandwiches

2009-08-23T08:26:00.000-07:00

We love this recipie at our house and have it often! It's easy and fast and makes the house smell sooo good!

SERVINGS: 8
CATEGORY: Sandwich
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 5 hours

Ingredients:
1 beef chuck roast (3 pounds), trimmed
2 cups water
1/2 cup soy sauce
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 French rolls, split

Directions:

Place trimmed roast in a 5-qt. slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. (If you trim it you shouldn't have to do this.) Pour broth into small cups for dipping. Serve beef on rolls.

Yield: 8 servings.

Gluten Free French Bread

2009-06-07T19:52:00.001-07:00

Here's what we had for dinner tonight! Tasty lasagna rolls and fresh french bread. All of it was as good as any wheat-based dinner like it. So good! You'll love this bread; the taste and texture are JUST like the regular once it is completely cooled. As you can see in my picture, the loaves rose out, not up, since I don't have a french bread pan. I'd recommend using one if you have it. It was still great, just short.

2 cups rice flour (white)

1 cup tapioca flour

1 Tbsp xanthan gum

1 1/2 tsp salt

2 Tbsp sugar

1 1/2 cups warm water

2 Tbsp yeast

2 Tbsp melted butter or margarine

3 egg whites, beaten slightly

1 tsp vinegar

more melted butter, for brushing

Directions:

In a small bowl dissolve the sugar in the water, and add yeast.

In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt. Blend with mixer on low.

Wait until the yeast mixture foams, then blend into the dry ingredients.

Add the melted butter, egg whites, and vinegar. Beat on high for 3 minutes.

To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes, or spoon into special French-bread pans. Use wet hands to smooth tops of loaves.

Slash diagonally every few inches. Brush with extra melted butter.

Cover the dough and let rise in a warm place until doubled in bulk, about 40-50 minutes.

Preheat oven to 400 degrees. Bake for 40 to 45 minutes.

Remove from pan to cool.

Lasagna Rolls

2009-06-07T19:34:00.001-07:00

These were amazing. I think next time I'll try sprinkling a little mozzarella cheese on the noodles right before rolling up. Not hard, and even my kids ate them-spinach, mushrooms, and all!

18 lasagna noodles
2 cups marinara sauce
1 Tbsp oil
2 portobello mushrooms, diced
1 cup frozen chopped spinach, defrosted
2 cups diced cooked chicken
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
salt and ground black pepper to taste
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1/4 cup pine nuts

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite; drain and rinse.

Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.

Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.

Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the roll-ups.

Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

Strawberry Smoothie Ice-Cream Pie

2009-06-01T20:44:00.000-07:00

I did this for the girls' birthday party! It was so good!!!

Prep: 50 min.; Bake: 10 min.; Stand: 35 min.; Freeze: 4 hrs., 30 min. Makes 10 to 12 servings

Ingredients
1 (7-ounce) package waffle cones, broken into pieces
6 tablespoons butter, melted
1 tablespoon granulated sugar
2 (1-quart) containers premium vanilla ice cream, divided
1 (16-ounce) container fresh strawberries (1 quart), stemmed
1/4 cup powdered sugar, divided
1 pint fresh blueberries
2 ripe bananas
Garnishes: waffle cone pieces, fresh whole strawberries, fresh blueberries

Preparation
Process first 3 ingredients in a food processor until finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.
Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.
Let vanilla ice cream stand at room temperature 20 minutes or until slightly softened.
Process strawberries and 2 tablespoons powdered sugar in a food processor until pureed, stopping to scrape down sides; remove strawberry mixture, and set aside.
Process blueberries and 1 tablespoon powdered sugar in food processor until pureed, stopping to scrape down sides; set aside.
Mash bananas with a fork in a large bowl; stir in remaining 1 tablespoon powdered sugar. Set aside.
Place 1 quart of ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into ice cream until blended. Place in freezer until slightly firm.
Divide remaining quart of ice cream in half, placing halves in separate bowls. Stir blueberry mixture into half and mashed banana mixture into remaining half. Place bowls in freezer.
Spread half of strawberry mixture evenly into prepared crust in springform pan. Place pan and remaining strawberry mixture in freezer. Freeze 30 minutes or until strawberry layer in pan is slightly firm. Spread banana mixture evenly over strawberry layer in pan; return pan to freezer, and freeze 30 minutes or until banana layer is slightly firm. Repeat procedure with blueberry mixture. Spread remaining strawberry mixture over blueberry layer in pan, and freeze 3 hours or until all layers are firm. Let pie stand at room temperature 15 minutes before serving. Garnish, if desired.

Gluten Free Pizza that is Good!

2009-06-01T12:12:00.000-07:00

This one I got from April, and it was a relief to have pizza that was worth eating! It is the closest to real pizza that I've tried so far.

INGREDIENTS:

1 Tbsp. Yeast
2/3 cup Gluten Free Garbanzo and Fava Flour
1/2 cup Tapioca Flour
2 Tbsp. Milk Powder (Non-Fat Dry)
2 tsp. Xanthan Gum
1/2 tsp. Salt
1 tsp. Gelatin powder, unflavored
1 tsp. Italian Herb Seasoning (substitute any fresh or dried herbs)
2/3 cup Warm Water (105 degrees)
1/2 tsp. Sugar
1 tsp. Olive Oil
1 tsp. Cider Vinegar
Cooking Spray

Preheat oven to 425.
In medium mixer bowl blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar, olive oil and vinegar. Beat on high for 3 minutes. Add water if the dough is too stiff. The dough will resemble soft bread dough. Put mixture into 12 inch pizza pan that has been coated with cooking spray. Sprinkle extra four onto the dough, then press the dough into the pan. If dough becomes too sticky, use oil or water on your hands to help work the dough. Bake the crust for 8-10 minutes. Remove from oven, top with your favorite sauce and toppings. Bake for another 10-20 minutes.

NUTRITIONAL INFORMATION(For an 8 slice pizza pie.)
For 1 slice serving size Calories 90, Calories from Fat 15, Total Fat 1.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 15g, Dietary Fiber 3g, Sugars 2g, Protein 3g.

Gluten Free Fantastic Chocolate Pudding Cake

2009-06-01T11:32:00.000-07:00

This one I took straight out of Betty Crocker and substituted my favorite flour blend, and it was amazing! And easy. I've always loved this one, and it's still sooo yummy.

Ingredients:
1 cup Gluten Free Flour Blend (click to see recipe)
3/4 cup granulated sugar
2 Tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 Tbsp oil
2 tsp vanilla
1 cup chopped nuts, if desired
1 cup brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired

Directions:
1. Heat oven to 350.
2. Mix flour, sugar, 2 Tbsp cocoa, baking powder, and salt in ungreased 9x9 pan. Mix in milk, oil, and vanilla until smooth. Stir in nuts (opt). Spread evenly in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. pour water evenly over batter.
4. Bake about 40 minutes, or until top is dry. Cool 10 minutes.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

Gluten Free Biscotti

2009-05-20T19:34:00.000-07:00

A perfect treat to dip in milk, hot chocolate, or just eat plain!

Ingredients:
1/8 cup oil
3/4 cup white sugar
1 tsp vanilla
1/2 tsp almond extract
1 egg
1 cup GF flour blend (see below)
1/8 tsp salt
1/2 tsp baking powder
3/4 tsp xanthan gum
1/2 cup chocolate chips
1/2 cup slivered almonds
chocolate for dipping (opt)

Directions:

Preheat the oven to 300 degrees F.
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extract, then beat in the egg. Combine flour, salt, baking powder, and xanthan gum; gradually stir into egg mixture. Mix in chocolate chips and almonds by hand.
Form a 12x2 inch log on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.
Carefully cut log on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8-10 minutes. Flip slices and bake additional 8-10 minutes, or until dry; cool.
Once cooled, melt dipping chocolate and pour on a plate. Dip bottoms only of biscotti in melted chocolate. Place on a cookie sheet and allow chocolate to set.

GF Flour Blend

Mix 2 cups rice flour, 2/3 cup potato starch, and 1/3 cup tapioca flour. Store extra mix in an airtight container.

Gluten Free Blonde Brownie Chocolate Chip Surprise

2009-05-07T06:46:00.000-07:00

This recipe came from a friend, who found it and made her own modifications. I adapted it slightly so I could use my favorite GF flour blend. It's very yummy, and pretty easy.

Cream together:
1/2 cup melted butter or margarine
2 eggs
1 tsp. vanilla
1 1/2 cups brown sugar

Add:
1 1/2 cups GF flour blend (see recipe below)
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp xanthan gum
3/4 cup coconut (opt)
3/4 cup nuts (opt)

Mix well and spread in greased 9 x 13 baking dish. Sprinkle with 1 cup semisweet chocolate chips (or mini chocolate chips). Next time I will try using butterscotch chips instead (some butterscotch chips have gluten, so check the label).
Bake for 25 minutes in 350 oven. Cool and cut into squares (can be frozen).

GF Flour Blend:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour

GF Fruit Cocktail and Dumplings

2009-05-07T06:34:00.000-07:00

If you're NOT cooking Gluten Free, just substitute regular flour for the GF flour blend. These are wonderful either way.

Ingredients:
1 can fruit cocktail (add sugar, butter, and lemon juice to taste)
1/2 cup GF flour blend (see recipe below)
2 TBSP sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1 tsp oil
Sugar
Cinnamon

Directions:
Pour fruit cocktail, undrained, into saucepan. Add sugar, butter, and lemon juice to taste. Place pan on stove bring to a boil. While warming the fruit, mix dry ingredients in a bowl. Add milk and oil. Drop into pan of boiling fruit cocktail. Sprinkle with additional sugar and cinnamon. cover lightly with lid, reduce heat to low, and simmer gently until done. Dumplings may seem wet on top, but when touched, you'll be able to tell that they are done all the way through.

GF flour blend:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Gluten Free Flour Blend

2009-05-04T11:10:00.000-07:00

I use this a TON. All my recipes that call for this also have this recipe at the bottom, but here it is on it's own. I make up a huge batch of this and store it in my cupboard, because it saves a lot of time when I'm making things if I don't have to do it every time I cook. I use this recipe as a substitute for other flour blends in recipes I find. Just be sure to add xanthan gum if necessary. I have a couple other flour blends posted, but I don't use them anymore. I love this one!

To make 3 cups:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Mix together and store in airtight container in a cool place.

To make 18 cups:
12 cups rice flour
4 cups potato starch
2 cups tapioca flour

XANTHAN GUM:
Don't forget to add xanthan gum when using this flour as a substitute in other recipes. Here are some basic guidelines for amounts to add. They're really just suggestions, so experiment with them, and add more or less as necessary.

Xanthan Gum per cup of flour:
cookies: 1/4 tsp
cakes: 1/2 tsp
muffins and quick breads: 3/4 tsp
bread: 1 to 1 1/2 tsp
pizza: 2 tsp

These are per Bob's Red Mill's suggestions. Personally, I have found my recipes often need MORE zanthan gum than suggested above.

Gluten Free Crescent Rolls

2009-05-04T10:53:00.000-07:00

What a great find! We love this one, it's the closest thing to rolls we've had in a while. I have used this recipe for cinnamon rolls, too. Just roll all the dough out into a rectangle, cover with butter, brown sugar, cinnamon, and raisins. Roll up carefully and cut into 1 1/2 inch slices with floss. After you've let them rise, cook, etc, spread a glaze or frosting on them. DO NOT OVER-BAKE! They are heavier in consistency than normal cinnamon rolls, but we really like them!

Ingredients:
1 1/3 cup + 2 Tbsp GF Flour Blend (see below)
1 tsp xanthan gum
1/2 tsp. salt
1 package yeast (2 1/4 tsp.)
1 tsp. sugar
1/3 cup warm water (110 F)
2 Tbsp honey
1 egg
melted butter to brush onto rolls before baking

Directions:
Preheat the oven to 375 F (static) 350 F (convection). In a large bowl, mix warm water, sugar and yeast and let stand for 5 minutes. Whisk together the dry ingredients and set aside. Add half of the dry mixture to the wet mixture bowl, together with the egg and honey. Beat on low speed of an electric mixer for one minute, or until well-blended. Add in the remaining dry ingredients and blend until well-mixed. If the dough is dry, add an additional 1/2 to 1 teaspoon warm water.
Pull apart the dough into approximately 6 equal sized dough balls. Roll each dough ball into an elongated triangle shape between two pieces of plastic wrap. Remove top piece of wrap. Cut the edges to form the shape of an elongated triangle and gather the trimmings to make one more roll at the end. (If you are making "Pigs in a Blanket," place the hotdog on the wide end of the triangle at this point and follow the directions from here). Brush melted butter or buttery spread onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. Place each roll onto a greased or parchment-lined cookie sheet, and pull the ends of each roll in toward the center to form the crescent shape. Cover with a damp cloth and let rise for 30 minutes in a warm place. Brush the rolls with more melted butter. Bake for 10 minutes, or until light golden brown. Do not over-bake.

GF Flour Blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Gluten Free Hamburger or Hot Dog Buns

2009-05-04T10:40:00.000-07:00

Preheat oven to 400 degrees.

3/4 cup rice flour
1/4 cup potato starch
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1 Tbsp sugar

Mix above ingredients. In a separate bowl mix the following:

2 eggs
1/3 cup oil
1/2 cup milk

For hamburgers: Mix wet ingredients with dry ingredients. Spray cookie sheet with Pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings aren't too close to each other. Use wet hands to smooth the tops. Sprinkle with sesame seeds (opt) and bake immediately for approx. 13-15 minutes. They should get nice and golden brown on top. Don't undercook them or they will fall when cooling. Take out of muffin rings and let cool completely. Makes around 5 buns.

For hot dogs: Add 1/4-12 tsp more xanthan gum to batter. On a greased cookie sheet, spoon batter into an oblong shape, as long as the hot dogs you will be using. Use wet hands to smooth the tops. Sprinkle with sesame seeds (opt) and bake immediately following above instructions.

Once the buns are cooled enough, slice them as desired and use immediately, or freeze immediately. Work well also for breakfast sandwiches, biscuits and gravy, etc.

Modified Gluten Free Bread

2009-05-04T10:09:00.000-07:00

This is a take-off of my other gluten-free one, but I've downsized it to fit my mixer, and I've also made a few important changes that make the bread taste better and have a much better consistency. If you still want to make 3 loaves, you can use the other recipe and just apply the changes I've made in ingredients. I've been trying to add more nutrients to our diet, so I use brown rice flour, and if you want you can also use about 1/4 cup ground flax seed to enhance flavor and add more nutrition.

Mix together, THEN LET SIT FOR 10 MINUTES:
1/3 cup butter or margarine, melted
2 1/4 cups water (small-I use a little less)
2/3 cup powdered milk (if you'd rather substitute buttermilk for powdered milk and water, see bottom of recipe)
1 1/2 tsp vinegar
4 eggs
2/3 cup instant potatoes
1/4 cup sugar
2 Tbsp yeast
1 1/3 cups brown or white rice flour

Sift together, then add to above:
1 cup brown or white rice flour
1/3 cup soy flour
2/3 cup potato starch
2/3 cup tapioca starch
4 tsp xanthan gum
1 1/2 tsp salt

Mix in a mixer until smooth. Grease two loaf pans. Now there are two options. The first option is much easier, but the loaves don't usually have as smooth as a top. The second option takes more time and is more of a challenge to do, but the loaf shape is much better. So decide which one you want to do.
Option One: Spoon batter evenly into greased pans and smooth top with wet hands.
Option Two: Grease or flour some plastic wrap on a counter. Place half the dough on wrap and cover with another piece of greased plastic wrap and then use a rolling pin to roll out. Once dough is width of your pan, carefully roll it into a loaf shape by lifting one end of plastic wrap, and place loaf in greased pan. Do the same with the other half of the dough.
Cover pans and let rise in warm place, or warm oven, for one hour (slightly less if in warm oven). Bake at 350 for 25-30 minutes. Once loaves are cooled, you can slice the bread and place most of it in the freezer. Bread only lasts a few days otherwise. Makes 2 loaves.

As a side note, I have recently been trying to substitute BUTTERMILK for the water and powdered milk. I like that recipe as well. I warm up the buttermilk, and I use 2 cups of pretty warm buttermilk, and 1/4 cup of hot water. It helps a little with the consistency, and gives it a different flavor. If using buttermilk, I place bowl in warm water at the very beginning for those 10 minutes of sitting, and later when it rises, I would definitely use a warm oven. Using buttermilk seems to take slightly longer in the rising parts.

Best Gluten Free Waffles

2009-04-29T06:21:00.000-07:00

Here's another awesome recipe, meaning that it tastes normal and doesn't have a weird texture.

Ingredients:
1 cup white or brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 Tbsp sugar
1 Tbsp baking powder
3/4 tsp salt
1 cup milk (more or less to consistency)
1/4 cup oil
2 eggs

Directions:
Mix dry ingredients. Add wet ingredients, and whisk until smooth. Pour batter into waffle iron and cook until golden brown. Serve with syrup, fresh fruit and whipped cream, or ice cream!

Gluten Free Perfect Pancakes

2009-04-28T10:17:00.000-07:00

Wow, these turn out great! Just right, very close to normal ones.

Ingredients:

1 1/2 cups GF flour blend (see recipe below)

1 1/2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp xanthan gum

1 3/4 cups milk (more or less to desired consistency)

2 eggs

3 Tbsp oil

Directions:

Mix dry ingredients, then add milk, eggs, and oil. Stir until well blended and no lumps remain. Pour onto pre-heated griddle and cook. Serve warm, or freeze extras to save for later.

GF Flour Blend

2 cups rice flour

2/3 cup potato starch

1/3 cup tapioca flour

I usually make up a huge batch of this and store it in my cupboard, because I find it substitutes well in almost any recipe that calls for store-bought GF mixes, or even in most wheat flour recipes.

All-Around Amazing Asparagus

2009-04-25T22:52:00.000-07:00

This is a fantastic asparagus recipe, even better than Aunt Les' (for anybody who remembers the miracle of seasoned salt). My buddy and made this for our dates tonight, and it was pretty incredible, if I do say so myself.

1 bunch asparagus spears, ends trimmed
Some butter (enough to sautee mushrooms and onions in)
1 (8 ounce) package sliced mushrooms
1 onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese

Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
Meanwhile, some butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt some more butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

Fresh Asparagus, Tomato and Feta Salad

2009-04-23T09:20:00.000-07:00

INGREDIENTS

1/2 cup cider vinegar

1 tablespoon white sugar

1 teaspoon salt

2 tablespoons olive oil

3/4 pound asparagus - cut into 1-inch pieces, cooked and drained

1 (4 ounce) container crumbled feta

1 container grape tomatoes, halved

2 green onion, diced

2 tablespoons chopped parsley

Whisk together the cider vinegar, white sugar, salt, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and parsley to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

GF Fruiti Sushi

2009-04-20T12:39:00.000-07:00

Talk about cute, fun, and tasty! Kids love it. This recipe comes from www.chex.com/glutenfree, and they have lots of other fun recipes that are also GF, so check it out.

1 1/4 cups Rice Chex® cereal (gluten free)
1 cup white vanilla chips
4 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack in favorite flavor (from 5-oz box), unwrapped
12 candy worms

1. Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to 3/4 cup.
2. In medium microwavable bowl, microwave white vanilla chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.
3. Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.
4. Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal.
5. Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices.

Bean and Veggie Soup

2009-04-14T10:46:00.000-07:00

I found this one today when I was looking for a tasty veggie soup. It was super easy, because I just put in a bunch of frozen veggies, and it made a ton! So now I have some leftovers. Plus, my kids are both eating it, so that's always a good sign. Try it!

5 cups vegetable broth, (or use water with optional veg. bouillon)
14 1/2 ounces tomatoes -- Italian style
15 ounces canned kidney beans, drained and rinsed
15 ounces canned cannellini beans, chickpeas, or other white beans, drained and rinsed
2 pounds chopped vegetables (may be frozen)--any combination--try to include carrots, broccoli, green beans, cauliflower, zucchini
1/2 cup diced potatoes or corn
2-4 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon thyme
freshly ground black pepper
1/2 teaspoon Tabasco, or other hot sauce
4-6 ounces fresh or frozen spinach

Combine all ingredients except spinach in a large sauce pot. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, until veggies are done (frozen veggies may cook faster than fresh ones. Add additional broth if necessary. Add spinach and cook for 5 more minutes before serving.
Serves 4-8, depending on your appetite

Gluten Free Strawberry Upside Down Cake

2009-04-08T13:36:00.000-07:00

The vanilla cake recipe could be used for a regular vanilla cake, or any other variation.

NOTE TO ALL NORMAL EATERS: This recipe could be made with a regular cake mix. Just be sure to use a 9X13 pan instead, since it will make more cake than my GF recipe. Make cake batter as directed on back of box and then pour over marshmallows. Bake 40-50 minutes.

Ingredients
2 cups sliced fresh strawberries
1 (6 ounce) package strawberry flavored gelatin mix
3 cups miniature marshmallows
1 recipe of vanilla cake batter (see below)

Directions
Preheat an oven to 350 degrees F (175 degrees C).
Spread sliced strawberries on the bottom of a greased round baking pan with tall sides, or a greased 9X9 square pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.

Prepare the cake batter from recipe below, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 minutes. (Note: If you stick the toothpick in a marshmallow spot, it will still come out sticky, but the cake part should come out clean.) Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Vanilla Cake Batter

Ingredients
2/3 cup sugar
2/3 cup corn starch
2/3 cup potato starch
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoons baking powder
Pinch of salt
2 tsp vanilla extract
1 egg
3/4 cup milk
3 tablespoons oil

Directions
Sift together sugar, corn starch and potato starch in mixing bowl. Add baking soda, xanthan gum, baking powder, and salt. Add vanilla extract, egg, milk, and oil. Stir until smooth.

Mexican Chicken Manicotti

2009-03-25T20:59:00.000-07:00

I tried this tonight on a whim and was pleasantly surprised. My kids even liked it! It's kind of a fun twist on Manicotti.

Ingredients:
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup milk

Directions:

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish. Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings.

Fresh Strawberry Pie

2009-03-23T10:52:00.000-07:00

This is Dad's grandma's recipe that Grandma Lorimer always made us. This is certainly one of my favorites.

1 pie crust (already prepared)
sliced fresh strawberries (enough to fill your pie crust most of the way)

1 cup sugar
1 1/2 cups cold water
3 1/2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon butter
red food coloring

Stir sugar and cornstarch into water until they dissolve. Add cinnamon, butter, and food coloring. Heat mixture until it becomes transparent, stirring sometimes. Once it is transparent, let the mixture cool. Once cool, add sliced strawberries. Put strawberry mixture into pie shell and refridgerate. (Do not let sit for too long. Pie crust gets soggy.) Serve with whipped cream.

Pork Carnitas

2009-03-05T11:48:00.000-08:00

This is a family favorite! And it's nice for when the missionaries come over because it's easy and makes quite a bit! I also have quite recently discovered it tastes great with Dean's Creamy Tomatillo Dip that's listed on this blog under Appetizers. (The leftover meat and sauce are also great in scrambled eggs!!)

One quick note: The recipe calls for red wine vinegar - last night I used half balsamic vinegar and half beef broth and it turned out about the same.

Ingredients:

3 lb. pork loin roast
2 to 3 cups red wine vinegar (enough to cover meat)
3 to 4 Tblsp. crushed red pepper
1/4 cup minced onion
Salt & Pepper

Directions:

Combine vinegar, red pepper, onion and spices for marinade. Cover meat and marinate overnight. Next day, discard marinade and roast meat at 350 until tender or in a slow cooker. (I actually find that if I cook the meat with about a 1/2 - 1 cup of marinade, there are enough drippings for the green chile gravy!) (If you want to add a little heat, add a few red pepper flakes to the meat the last hour or so of cooking.) Serve with fried potatoes, tortillas, green chile gravy, spanish rice, tomatillo dip, tomatoes, cheese, or whatever else sounds good.

Green Chile Gravy

Warm meat drippings on stove. Add onion to taste and flour to thicken (I'm sure you could use corn starch too.) Stir in 1 can diced green chilies. Simmer until thick. (You could also use 1 cup chicken bullion if there are not enough drippings.)

GF Change It Up Chocolate Chip Cookies

2009-02-24T19:46:00.000-08:00

This is another one I got from http://www.landolakes.com/mealideas/gluten-free-recipes.cfm. It is a wonderful recipe, and this site is one of my new favorites! To mix it up, add raisins, craisins, nuts, m&m's, toffee, etc. for a variety of cookies.

2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
3/4 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons gluten-free vanilla
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Heat oven to 375°F.
Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.

Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, and 1/3 cup tapioca flour. Store in container with tight-fitting lid; stir before using.

Easy Popcorn Balls

2009-02-12T19:03:00.000-08:00

This was Grandma Lorimer's recipe. It's easy and delicious and the kids love it. If you're real ambitious you can add peanuts, M&M's, or whatever else you want. If I'm feeling lazy, instead of making balls, I'll press the popcorn into a pan or a ring or something!

Ingredients~
6 quarts of popped corn (I pop 1/2 cup corn and that works out great!) (And don't forget to sift through it and get rid of the old maids)
1 cup sugar
1 cup corn syrup
1 3oz. pkg. of jell-o, any flavor

Directions~
Combine sugar, syrup, and jell-o in a saucepan. Bring just to a boil. Pour over popped corn. Shape into balls with buttered hands.

GF Cocoa Bean Brownies (or Flourless Chocolate Cake)

2009-02-10T17:58:00.000-08:00

Makes 16 small brownies. A thin batter puffs up during baking and then deflates a little as it cools. They also stay amazingly moist for many days. They have a slight "beany" taste, but otherwise are good.

Ingredients:
1/2 cup cocoa
1/3 cup canola oil
1-15 oz can beans, drained and rinsed (kidney, pinto, navy, or black beans all work well)
1 1/4 cups sugar
3 eggs
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Put all ingredients in a blender or food processor and process until smooth. Oil an 8x8 inch pan. Pour batter into the pan and bake for 35-40 minutes, or until brownies are just set. Cool, cut and serve. For a flourless chocolate cake, and a fancier presentation, use an 8" round cake pan. Cut into wedges and serve with raspberry or strawberry sauce.

GF Meringue Cookie Recipe

2009-02-10T10:15:00.000-08:00

This one is from a friend, Bev, and she says feel free to add anything else that you want to change it up a bit.

4 egg whites
1 cup superfine sugar
1 tsp. g-free cornstarch
1 1/2 ounces dark chocolate, grated (optional) of chocolate chips
chopped pecans to taste (opt)
a few drops mint flavoring to taste (opt)

Line 2 cookie sheets with baking parchment. Beat egg whites until they stand in soft peaks, then gradually beat in half the superfine sugar. Continue beating until the mixture is very stiff and glossy. Fold in the remaining sugar, cornstarch and grated chocolate (or chocolate chips), pecans, mint flavoring, or anything else that sounds good with a metal spoon or spatula. Drop on parchment with the spoon and bake in preheated over at 275 degrees for about 1 hour, changing the position of the cookies sheets halfway through the cooking. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven. You can leave them overnight, too. If you like them better a bit chewy, take them out instead of leaving them overnight.

GF Cream Cheese Pudding Dessert

2009-02-10T10:11:00.000-08:00

This is one was sent to me from a friend's mom, so thanks!
Crust:
1 cup coconut blend flour
1 cup chopped pecans
1/2 cup softened butter
Press into 9 x 13 pan and bake 20 minutes at 350 degrees. Let cool thoroughly

Mix together:
1 cup powdered sugar
8 oz softened cream cheese
1/2 cup cool whip
Spread over crust, then chill.

Then combine:
6 oz. pkg instant chocolate pudding
1 1/2 cups milk
Pour over layer and chill again.

Then combine:
6 oz. pkg instant vanilla pudding
1 1/2 cups milk
Pour over chocolate layer and chill again.

Top with cool whip.

GF Pound Cake

2009-02-09T20:01:00.000-08:00

I got this recipe from http://www.landolakes.com/, and it was awesome! It doesn't even taste gluten free.

2 cups sugar
1 cup butter, melted
4 eggs
4 teaspoons gluten-free vanilla
3 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1 cup milk

Heat oven to 350°F. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together flour blend and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed. Pour batter into greased and floured 12-cup bundt or 10-inch angel food cake (tube) pan (or two loaf pans). Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

Gluten-Free Flour Blend:
Combine:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Store in container with tight-fitting lid; stir before using.

My Favorite Chili

2009-02-06T11:59:00.001-08:00

I mix up all the ingredients the night before. Then I put it in my crock-pot first thing in the morning. The flavors mix better that way. If you want it hotter, add more red pepper. I have cut back the amount listed on the recipe because I have kids who won't eat it hot.

2 lb beef, cooked
1 46oz can tomato juice
1 29oz can tomato sauce
2 15oz cans kidney beans, drained and rinsed
2 15oz cans pinto beans, drained and rinsed
1 1/2 cups chopped onion
1 green bell pepper, chopped
1/8 tsp cayenne pepper (red pepper)
1/2 tsp black pepper
1 tsp salt
1 1/2 tsp cumin
1/4 cup chili powder
1/4 cup brown sugar

Combine all ingredients and let cook in crock-pot on low for 8-10 hours.

Dean's "Step Aside, Relief Society" Spaghetti Sauce

2009-02-05T18:30:00.000-08:00

I realize that everyone has their own recipes for this, but this is one I sorta made up on the spot today, and it worked great. To celebrate my triumph, I decided to blog it.

2 - 6 oz. cans tomato paste
2 - 28 oz. cans diced tomatoes
1- green bell pepper, chopped
1 - white onion, chopped
3 - cloves fresh garlic, minced
2 - 6 oz. cans sliced black olives, undrained
1 - 8 oz. can mushrooms, undrained
1 - tbsp. basil
1 - tbsp. oregano
1 - tbsp. thyme
1 - tsp. crushed red pepper
1 - cup water
1 - tsp. salt

Put all ingredients in crock pot and simmer on high for about 4 hours. I spend about the last 20 minutes without the lid on the crock pot. Serve over noodles.

Strawberry Dream Cake

2009-02-05T18:27:00.000-08:00

Good and pink. The website calls it decadent. The only think I know is that it got eaten up pretty quickly at dinner tonight.

1 (18.25 ounce) package white cake mix
1 1/2 cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 pint sliced fresh strawberries

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Pavlova

2009-01-30T23:52:00.000-08:00

This is a great recipe for dessert. It's fairly painless to make; it just takes a little preparation. It's a little rich, but I am a huge fan. The Australian members used to make this for us in Vegas.

4 egg whites
1 1/8 cups white sugar
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Whipped Cream
Fresh fruit

Preheat oven to 350 degrees F.
Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes.
Cover a baking sheet in parchment paper. Spoon or pipe mixture inside a drawn 8" circle, to within a little less than an inch from the edge.
Place in preheated oven, REDUCE TEMPERATURE TO 200 DEGREES F , and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve. (Trust me, if you do not decrease the oven temperature, you get a disaster.)

Tomato Soup

2009-01-30T12:03:00.000-08:00

Ingredients
1 cup thinly sliced onions
1 garlic clove, minced
2 tablespoons butter or margarine
1 (46 ounce) can tomato juice
2 teaspoons beef bouillon granules
2 1/2 tablespoons lemon juice
2 teaspoons dried parsley flakes
2 teaspoons brown sugar
1 teaspoon dried basil

In a large saucepan, saute onions and garlic in butter until tender. Add the tomato juice, bouillon, lemon juice, parsley, brown sugar, and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

GF Corndogs

2009-01-30T08:14:00.000-08:00

These were lots of fun. I found this recipe at celiac.com, which is a good resource. We fried 10 hotdogs and 5 mozzerella cheese sticks and still had leftover batter, so you might try doing a half batch. By the way, it took a TON more milk than it called for!

Mix:
1 cup gluten-free flour (gluten-free mix is fine-the recipe is on this blog)
1/2 cup corn meal
1/2 cup corn flour (finely ground corn meal)
1 tsp baking soda
1 tsp salt
1 tsp xanthan gum
1 egg beaten with 1/2 cup milk
pinch of sugar

Mix until well blended. You may need to add a bit more milk. You want a batter that will coat your hotdogs when they are dipped, the coating should be about 1/4" thick, any thicker and the batter will not cook all of the way before it burns on the outside, too thin and there will be bald spots where the batter splits away from the hotdog during frying.
Heat oil to 350 degrees. Use corn or safflower oil for even cooking.rinse hot dogs. pat dry, toss dogs with a little corn starch to coat them. Slide a wooden dowel down into the hotdog about 1/3 of the way. Dip the hotdog into the batter making sure the coating gets on the dowel stick a bit. This keeps the coating on the hotdog better during frying. Place the coated dog immediately into the hot oil. Cook until light golden brown, about 2 or 3 minutes. Drain on paper towels.
(if you want to cook a lot of corndogs, don't fry them quite so golden. Just let the coating firm up then remove and drain. Freeze corn dogs on a baking sheet until solid then transfer to a freezer bag. To heat, you can put them in a 400 degree oven or refry them. If you cannot eat corn, try sorghum flour as a substitute for all of the corn flour and arrow root powder or potato starch as a sub for the corn starch.

Nearly Normal GF Flour Mix

2009-01-28T19:16:00.000-08:00

1 cup white rice flour
1 cup potato starch
1 cup cornstarch
1/2 cup corn flour
1/2 cup tapioca flour
4 tsp xanthan gum

Gluten-Free Mix

2009-01-28T19:12:00.000-08:00

Rice Flour-3 cups
Potato Starch-1 cup
Tapioca Flour-1/2 cup

Mix together and store in airtight container. NOTE: This recipe does not call for xanthan gum, so do not use it in something like breads, etc. without adding some. I'm not sure, but maybe about a tsp of xanthan gum per cup of flour. Once I try it I'll let you know. However, it does work well for thickening gravies or soups.

Gluten Free Cream Soup Base

2009-01-28T09:39:00.000-08:00

Note: I couldn't find powdered soup base, so I have the gooey kind you keep in the fridge. I mixed all the other ingredients except the soup base and store it in my pantry. Then when I use it, I put in 3-4 TBSP of mix and add 1/3 to 1/2 TBSP of soup base. VERY TASTY!

Cream Soup Base
1 cup dry milk powder
1 cup white rice flour
2 tablespoons dried minced onions
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons GF powdered soup base (chicken or vegetable)

Combine all ingredients and mix well. Store in an airtight container or your pantry shelf. This mix is the equivalent of 8-9 cans of soup.

Cream of Chicken Soup: In a small saucepan, blend 3-4 tablespoons of the base with 1/4 cup cold water. Add 1 cup hot or cold water (or chicken stock) and cook over medium heat, stirring until the soup thickens. Use 3 tablespoons for thin soup, 4 for thick soup.

Cream of Mushroom Soup: Follow the instructions for Cream of Chicken Soup, using the liquid from one 4-ounce can of mushroom bits and pieces as part of the water (reserving the mushrooms). After the soup thickens, add the mushrooms.

Cream of Tomato Soup: Follow the instructions for Cream of Chicken Soup, using one 5.5 ounce can of V-8 juice as part of the liquid.

Cheese soup or sauce: Follow the instructions for Cream of Chicken Soup, using 1/4 cup of the base. Add 1/4 cup extra water. Stir in 1/2-2/3 cup grated cheddar cheese before removing from stove.

To Use in a Casserole: If your casserole (scalloped potatoes, etc.) calls for canned soup and is to be baked over 1 hour, just tumble the Creamed Soup Base with the ingredients and pour on 1 1/4- 1 1/2 cups hot water.

GF Chocolate Chocolate-Chip Muffins

2009-01-23T20:18:00.001-08:00

Cream together:
2 eggs
2/3 cup buttermilk
1/3 cup skim milk
1 Tbsp butter, melted
1 tsp vanilla

Sift together:
1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup tapioca flour
1/4 cup buckwheat flour
1/4 cup baking cocoa
3 Tbsp baking powder
1/4 tsp salt

Fold in:
1/2 cup mini semi-sweet chocolate chips

Add dry ingredients to creamed mixture. Beat until combined. Fold in chocolate chips. Spoon into greased mini-muffin tins. Bake at 350 for 12-16 minutes.
Makes 24 mini muffins.

GF Gingersnaps

2009-01-23T20:10:00.000-08:00

You'd never know these were GF! They taste great, and they are SOFT!

Cream together:
1 cup butter
2 cups sugar
1/2 cup molasses
2 eggs

Sift together:
1/2 cup tapioca flour
3/4 cup potato flour
2 cups rice flour
1 1/2 tsp xanthan gum
3 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1 tsp cloves

Add dry ingredients to creamed mixture and beat until combined. Roll into 1/2 inch balls; roll in sugar. Place on greased cookie sheet. Bake at 350 for 6-8 minutes. Do not overcook!

Gluten Free Bread

2009-01-23T20:03:00.000-08:00

Okay, this is the first of I hope many GF (gluten free) recipes I'll be posting. I am always looking for more, so if you have any, please let me know. I haven't made this, but my friend made some for us when she gave me the recipe, and it was good (comparatively).

Mix together, then let sit for 10 minutes:
3 1/3 cups lukewarm water
1/2 cup butter, melted
1 cup powdered milk
2 tsp vinegar (or dough enhancer)
6 eggs
1 cup instant potatoes
6 Tbsp sugar
3 Tbsp dry yeast
2 cups rice flour

Sift together, then add to above:
2 cups rice flour
1 cup potato starch
1 cup tapioca flour
2 Tbsp xanthan gum
1 Tbsp salt

Knead until smooth, about 8 minutes. "Flour" surface with cornstarch or rice flour. Divide dough into three sections and form into loaves. Place in greased loaf pans, cover and let rise 1 hour. Bake at 350 for 25-30 minutes.

NOTE: For a better consistency, I substitute 2/3 cup soy flour for part of the rice flour in the second part of the recipe. It does change the flavor a little, but we still really like it, and the bread isn't crumbly. It holds together better, and it is very moist. Give it a try.

Makes 3 loaves.

Sweet Pork for Burritos

2009-01-21T11:09:00.000-08:00

Okay, I know that this one didn't go over too well over the summer, but I think I made a couple worthwhile improvements that turned out great! (Anyway, the Elders and Sisters liked it. But since they like everything, my roommates and Nancy also liked it.) Goes great with the creamy tomatillo dip!

3 lb. Pork Roast

16 oz. salsa

12 oz. NON-diet cola

2 cups brown sugar

1 packet taco seasoning

6 oz. can green chilies

Okay, so here's the gist. Put the thawed pork roast in the crock pot and cover with water. Cook on high for 5 hours. (I like to salt the water a little. It cooks hotter and adds a little more flavor.) Drain the water after 5 hours. Cut pork into smaller pieces. (I find just chopping with a plastic spoon works great.) Puree salsa (I like to do a little more). Add cola and brown sugar. Mix and pour over roast. Cook on high another 3 hours. During the last hour, add green chiles and taco seasoning. (I want to experiment with also adding onions and bell peppers.) Shred with a fork and serve on burritos.

Mozzarella Stuffed Chicken

2009-01-12T13:32:00.001-08:00

411 calories, 4 g. carbs

I like to make extra chicken because it makes a wonderful lunch the next day!!! If stored in a covered container, the chicken will keep for up to 2 days. To reheat, arrange the chicken in a baking dish, cover, and bake at 350 until heated through, 10-15 minutes. Drizzle with a little olive oil to replace lost moisture. (The microwave works well too. :) )

4 boneless, skinless chicken breast halves (6 oz. each)
1 Tblsp. fresh basil or 1/2 tsp. dried
4 slices (6 oz.) smoked or regular mozzarella cheese, each 1/4" thick (I use string cheese and cut it in half)
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tblsp. olive oil
1 large green and/or red bell pepper, cut into thin strips
1/3 cup dry white wine or chicken broth
1/3 cup (3 oz) pitted ripe kalamata olives, quartered lengthwise (opt.)

Preheat the oven to 350.
Make a 3"-long horizontal pocket in each chicken piece (cut through the thicker edge to 1/2" from the opposite edge). Sprinkle basil into the pocket. Slip cheese slice into each pocket, folding it as needed to fit. Close the edges and secure with toothpicks. Season with 1/4 tsp. of the salt and pepper.
Heat the oil in a large skillet over medium-low heat. Stir in the bell pepper and season with the remaining 1/4 tsp. salt. Cook, stirring occasionally, until lightly browned and starting to wilt, 4 to 5 minutes. Push the pepper to the edge of the skillet and add the chicken. Cook until lightly browned, 2 to 3 minutes. Turn, and brown the other side of 2 to 3 minutes.
Transfer chicken to a baking dish. Arrange the pepper around the chicken. Add the wine or broth and the olives (opt.)
Bake, uncovered, until the chicken juices run clear and a meat thermometer registers 170 degrees, 12 to 15 minutes, turning once or twice.
Using a slotted spoon, remove the chicken to plates and top with the peppers and olives. There should be about 2 Tblsp. of juices in the pan. If more, set the skillet over medium heat and cook until the liquid is reduced, 1 to 3 minutes. Spoon over the chicken.

Makes 4 servings

Chocolate Hazelnut Flourless Cake

2009-01-12T13:15:00.000-08:00

160 calories, 15g. carbs

2 Tblsp. unsalted butter
3 Tblsp. unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 Tblsp. sugar, divided
3 ounces bittersweet chocolate
1/2 cup reduced-fat sour cream
2 eggs yolks
1 Tblsp. Frangelic or amaretto (opt.)
1 tsp. vanilla extract
1/2 tsp. cinnamon
5 egg whites, at room temperature
1/4 tsp. salt
Fresh sliced straw berries for serving (opt.)

Preheat the oven to 350 degrees. Generously coat an 8" or 9" springform pan with 2 tsp. of butter and dust with 1 Tblsp. of cocoa powder (d0n't tap out the excess cocoa; leave it in the pan).
In a food processor, process the nuts with 1 Tblsp. of the sugar until finely ground.
In the top of a double boiler, over barely simmering water, melt the chocolate and the remaining 4 tsp. butter, stirring occasionally, until smooth.
Remove from the heat. Place the chocolate mixture in a large bowl. Add the nut mixture, sour cream, egg yolks, Frangelico or amaretto (if using), vanilla extract, cinnamon, 5 Tblsp. of the remaining sugar, and the remaining 2 Tblsp. cocoa powder. Stir until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually add the remaining 2 Tblsp. sugar, beating, until the whites hold stiff peaks when the beaters are lifted.
Stir 1/4 of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites. Spoon into the prepared pan. Gently smooth the top.
Bake for 30 minutes, or until the cake has risen, is dry on top, and a wooden pick inserted in the center comes out with a few moist crumbs. Cool on a rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Serve with the strawberries (if using).
Makes 12 servings.

Aunt Cindy's Wassail

2009-01-03T22:55:00.000-08:00

Here it is, the wonderful wassail that Aunt Cindy used to make for Ange and I. I love making it on Halloween and Christmas!

1 gallon apple juice
1 cup orange juice
1/2 cup lemon juice
2 sticks cinnamon
10 cloves
10 allspice
1 cup sugar (optional)
2-4 cups water (optional, but I wouldn't add much if you don't use the sugar)

Simmer 25-30 min. Serve warm or chilled.

NOTES: I don't like to add sugar, so I don't add the water either. If it is too tart, a little water helps. I know some like sweeter drinks, so the sugar/water helps with that. It also helps the wassail go further!

Reno's Best Spinach Artichoke Dip

2009-01-03T22:46:00.000-08:00

Ingredients

2 cups shredded pepper jack cheese

2 cups shredded parmesan cheese

6 cloves garlic, minced

1 cup sour cream

1 tsp pepper

1 cup mayo

14 oz package frozen spinach, thawed and chopped

8 oz marinated artichoke hearts, chopped.

Mix all ingredients together. Put in a 9x13 glass pan and cook for 35min on 400. Serve warm with crackers or vegetables.

Creamy Tomatillo Dip

2008-12-31T09:21:00.000-08:00

1 package Hidden Valley Ranch Dressing Mix

1 cup mayo

1 cup cilantro, chopped

2 cloves garlic, chopped

3 tomatillos-peed off paper, chop

1/4 cup buttermilk

1/4 tsp. cayenne pepper (optional)

Put all ingredients in blender and puree. Make sure garlic, tomatillos, and cilantro are sufficiently chopped. More buttermilk can be added to achieve a more runny consistency.

This recipe is great for dipping tortilla chips, crackers, or vegetables. I also really like it on tacos and burritos instead of sour cream.

Maple Apple Crisp

2008-12-29T20:59:00.000-08:00

INGREDIENTS

5 apples - peeled, cored, and sliced
3/4 cup maple syrup
1/2 cup all-purpose flour (Yes, you CAN taste the wheat)
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/4-1/3 cup butter, softened

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8x8 glass inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

This recipe is quick and easy, and it's pretty hard to mess up, too. I usually make it when I have the elders over, or I just need to cook for several people. This is sure to please.

Overnight Blueberry French Toast

2008-12-16T13:12:00.000-08:00

Ingredients

12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Peppermint Cocoa Mix in a Pint Jar

2008-12-08T13:45:00.001-08:00

Ingredients for Jar
1/2 cup powdered coffee creamer
1 (2.25 oz.) bottle red sugar (you can color 1/3 cup sugar with a few drops of red food coloring and mix well)
1/4 cup hard peppermint candies, crushed
circle of heavy paper
1/2 cup chocolate flavored drink mix (like Quick)
1/2 cup dry milk (scant 1/2 cup)

1. Place ingredients in Jar in order listed above, placing a circle of heavy paper on top of the crushed peppermints to prevent powdered sugar from sifting down through the peppermints. (If you want to make a diagonal design tip jar on edge but cut out your circle into an oval.)
2. Decorate jar.
3. Attach tag.

Tag:
Peppermint Cocoa
1. Empty cocoa mix into a large mixing bowl. Remove and discard paper circle.
2. Blend mix very well with a whisk.
3. Place mix back into jar or a container of your choice.
4. Place 1 1/2 to 2 Tblsp. mix into a cup. Add 1 cup boiling water. Stir until mixture is completely dissolved. Top with whipped cream if desired.

Basic Hot Cocoa Mix

2008-12-08T13:38:00.000-08:00

2 cups nonfat dry milk
1 cup sugar
1/2 cup cocoa
1/2 cup non-dairy creamer
1 dash salt
mini marshmallows, optional

Combine ingredients and mix well. Store in an airtight container. Yield: 4 cups.

To use Hot Cocoa Mix:
Add 3 to 4 Tblsp. of mix to your favorite mug and fill with boiling water. Stir to blend. Add some marshmallows or cream.

Flavored Cocoa Variations
*Use flavored creamers such as Hazelnut, Irish Cream, French Vanilla, etc. (We actually used blueberry cobbler this year that was really yummy!)
*Some people like to add a package of Raspberry or Cherry unsweetened dry beverage mix (like Kool-Aid) to cocoa mix. It makes it a bit tart, you will need to add more sugar. You might try only part of an envelope. (I have never tried this variation, so let me know if it's good.)
*Try adding one teaspoon of cinnamon to the cocoa mix.

Cheese Burger Chowder

2008-11-20T11:57:00.000-08:00

I made this the other night and we were pleasantly surprised with how good it was. It was very yummy! However, I feel I should warn you, I felt more full 30 minutes after dinner than I did when I quit eating! I also added some carrots, which were good too. (And extra cheese, but I used mild and it was still good.)

Cook Time: 35 minutes

Ingredients:
1 pound lean ground beef
2 medium potatoes, peeled and cubed, about 2 cups
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
1 tablespoon beef bouillon granules or beef base
1/2 teaspoon salt
1 1/2 cups water
2 1/2 cups milk
3 tablespoons flour
1 cup shredded sharp Cheddar cheese

Preparation:In a 3 to 4-quart saucepan brown beef. Drain off excess fat. Stir in cubed potatoes, chopped celery, chopped onion, chopped green pepper, bouillon or base, salt, and 1 1/2 cups water. Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
Blend flour with 1/2 cup of milk. Add to saucepan along with the remaining 2 cups of milk. Cook and stir until thick and bubbly. Add cheese; heat and stir until cheese is melted. Serves 6 to 8.

Stroganoff

2008-11-10T07:44:00.000-08:00

This is actually Uncle Cliff's recipe but one of my families favorites. It works great in a cock-pot or stove. And it makes the whole house smell so yummy!!

Brown 1-1 1/2 lbs. stew meat with chopped onion. Season with:
1/4 tsp. garlic powder
1/4 tsp. salt
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1/2 tsp. basil
2 beef bouillon cubes
Simmer with 1-2 cups water for several hours until tender. Mix 1 can cream of mushroom soup and 1 cup sour cream into mixture. Heat but don't boil. Serve over rice or noodles.

Darn Good Thumbprint Cookies

2008-10-13T20:51:00.000-07:00

This falls into the "I just can't do the same thing as everyone else" category!

Mix together:

2/3 c butter (margarine? really -- why bother making cookies to use margarine -- if you are going to blow the diet, use the good stuff!)
1/2 c coconut flour
1/2 c sugar
2 egg yolks
1 t vanilla
1 cup flour

Chill for 1/2 hour or so. This does two things 1) makes it easier to roll the dough and 2) the coconut flour needs a little time to soften. (Bob's Red Mill makes coconut flour.)

Finely smash/chop a cup or two of macadamia nuts.

Make the dough into 1 inch balls. Dip the dough balls as follows:

2 lightly beaten egg whites
1 cup of smashed/chopped macadamia nuts
1/2 cup fine coconut -- not the huge candy pieces -- use really finely shredded macaroon coconut (Bob's Red Mill again for me.)

Place the cookies on the cookie sheets (we can't do this without referring to a certain SNL skit w/ the crazy Alec Baldwin) and make a thumbprint in each one.

Bake at 350 for 10 - 12 minutes. While the cookies are cooling, spoon a bit of jam into each one. They are really good w/ sunshine marmalade or the "Oops I screwed up Carrot Cake Jam" because they both have extra pineapple.

Makes 42 cookies, which is enough to share with two families and still get to eat one after DH snarfs what's left! I was going to post a photo, but someone ate the samples!

Stuffed Pumpkins

2008-09-26T08:40:00.001-07:00

This is an old family favorite. Many of you may have it, but I was typing it up for a friend and thought I'd just put it on here too.

Ingredients:
1 - 3to4 lb. sugar pumpkin
1 tsp. salt
1/2 tsp. dry mustard
1 lb. beef
1 medium chopped onion
3 eggs, slightly beaten
1 cup cooked rice
1/2 tsp. pepper (or less)
1/2 tsp. salt
1/2 tsp. dry mustard

Directions:
De-seed pumpkin and prick inside all over with a fork. Rub 1 tsp. salt and 1/2 tsp. dry mustard on inside of pumpkin. Brown beef and onion. Mix in eggs, rice, pepper, 1/2 tsp. salt and 1/2 tsp. dry mustard. Put beef and rice mixture into pumpkin and put the lid on. Place pumpkin in shallow 8X8 pan with 1/2 cup of water in the bottom of the pan. Bake 350 for 1 1/2 hours. Add more water if necessary. Eat the stuffing and pumpkin.