Chili Dip

This recipe is one you can adjust to the size of crowd you would be feeding. (With what is listed below, I served 5 people - 1/2 C serving  each and had about 2 C leftover)  

3 cans of Hormel Chili (with beans)

1 8oz. Cream Cheese (cut into smaller chunks)

2 tsp. Taco Seasoning

Grated Cheddar Cheese

Chips for dipping

Add chili, taco seasoning and cream cheese chunks into crock pot.  You are only cooking it long enough to melt down the cream cheese.  If you are in a hurry, put it on high.  I like to simmer mine for about three hours on low, stirring every thirty minutes.  Before serving you can add grated cheese to the entire batch, or serve it separately on the side.

Caked Oreo's

I found this recipe over here at Picky Palate.  Her version is NOT GF, but I switched a few things to make them work for us.  I chose to use a GF cake mix rather than the brownie mix.  The cake mix tends to be a bit more runny which makes covering the Oreo's a little easier. They are DELICIOUS!!  These little cakes are simple to make and very adaptable for any holiday or occasion.

 

1 Brownie mix (I used Betty Crocker Chocolate Cake Mix)
1 package GF Oreo's (I used Kinnikinnick Brand)
White chocolate, melted for drizzle
Sprinkles

1. Preheat oven to 350 degrees F. Prepare cake/brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in cake/brownie batter, then place in bottom of cupcake tins that have been generously sprayed with cooking spray. (I used cupcake liners in mine instead of spraying them. I do not enjoy cleaning/washing cupcake pans!) Bake for 12-15 minutes, until cake/brownie is cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges if not using liners, (this is VERY important so you can get the cake/brownie and cookie out together.
2. Let cool for 5 minutes, remove and drizzle with melted white chocolate and add sprinkles.
 Enjoy !!

** There are only about 21 cookies in the Kinnikinnick Oreo package, so I just made candy cane cupcakes with the rest of the batter.  (I smashed a bunch of candy canes and stirred them in into the batter).

Olive Garden Alfredo Sauce

I seriously cannot believe that I have not posted this recipe....We use it all the time!!  I LOVE the Olive Garden's Alfredo sauce, and a couple of years ago I received a collection of recipes in a cookbook that has a imitation version of their alfredo sauce.  It is SO good, you almost don't miss the bread sticks !!

Olive Garden Alfredo Sauce

1 pint of Heavy Whipping Cream

1 cube of real butter
2 TB Cream Cheese
1 tsp garlic ( a like to use about 2 tsp)
½ - ¾ C Parmesan Cheese
**I like to add Black Pepper (add to your liking)

Melt together whipping cream, butter and cream cheese. Add garlic and parmesan cheese. Simmer together for 15 minutes or until smooth. Will thicken slightly. Pour over cooked pasta. We like to add chicken and sometimes broccoli.

**My personal opinion...Trader Joe's has the best Brown Rice Noodles.  In our area you can get a 16 ounce bag for $1.99.  That is the cheapest price for the best tasting noodle!!

Holiday Popcorn

This is a easy holiday treat.  All I did was pop up some popcorn, drizzled white chocolate and milk chocolate all over it and then sprinkled crushed cashews and red hots on it.  This is just the beginning of many possibilities.  You can add just about anything to this....M&M's, marshmallow, peanuts, dried cranberries...be creative!!  Fill a holiday tin or a cute treat bag and tie it off with some curling ribbon.  Makes for a great gift.

Popped popcorn (I used 1 cup of kernels)

Milk Chocolate (2 cubes)

White Chocolate (2 cubes)

Crushed Cashews

Pop popcorn and try to remove as many loose kernels as possible.  Spread out evenly over a large baking sheet.  Melt chocolates (separately) in double boiler (I made my own by placing a bowl over a small sauce pan filled with water.  Turn heat to medium high).  Drizzle melted chocolate over popcorn.  If using any other mix-in, add them now.  Place baking sheet in a cool/cold place and let chocolate set.  

Gooey Pumpkin Bars

These are soooo yummy!!  A friend brought some over this past weekend that were not GF and they were delicious.  I asked her for the recipe.  It turns out it is one of Paula Deen's recipes.  All I did was switch out the cake mix for a GF one and voila!!  They can be served with or without cool whip.

Cake:
1 Betty Crocker GF Yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar (equals 2 C)
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Refrigerate any leftovers.

Twinkies

This is just my own made up version of a Twinkie...

1 Betty Crocker Yellow or Chocolate Cake Mix

1 jar of Marshmallow Cream

1 silicone baking pan

Follow the mixing and baking instructions on cake mix.  After they are done baking, remove cake bars and let them cool.  Then I used a wooden skewer (for barbequing shish kabobs) to make three holes in the bottom of the Twinkie.  Fill a frosting bag with marshmallow cream and with a rounded tip squeeze marshmallow creme in each hole until you start to see the Twinkie swell.  There you have it!! 

My New Baking Friend

I have put this fantastic pan to use over the past few weeks.  It makes the perfect size snack / treat for the kids.  It really works great with a lot of the cookie recipes because the cookies cannot run or puddle therefore making a very presentable cookie.  I purchased it at Hobby Lobby and  I would definitely recommend it!!  It costs about $15, but if you use their 40% off coupon it is closer to $8.  We have made cookie bars, twinkies, banana bars and zucchini bars with it.  Next up is some cornbread sticks for dippin' in some chili!!

Pumpkin Spice Cookies

Just in time for fall and the upcoming holidays. There is something about pumpkin, cream cheese and chocolate all together at the same time!  They freeze well (without the frosting) and they are super moist and yummy.  Even without frosting on top they are a very delicious cookie. I have to thank my friend Erin for sharing this recipe with us. 

Pumpkin Spice Cookies

1 cup shortening, (butter flavored) (I used softened butter)
1 cup white sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin puree,
2 cups GF Flour (Four bean flour) (I used Featherlite)
1tsp Xanthan Gum
1 tsp Egg Replacer (did not use)
1 tsp baking soda
1 tsp salt
1 tsp cinnamon, ground
1 vanilla pudding, instant, 3.4 oz. package (sugar free optional)

Icing
1 16 oz. cream cheese, container of frosting
maple flavoring to taste or make cream cheese frosting from scratch and add maple flavoring
I just used cream cheese flavored frosting

Directions:
1. Preheat oven to 350. Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla then stir in the pumpkin puree.
3. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. (The dough will be very tacky and you may want to add ⅓ to ½ cup flour to the mix to be able to roll the dough and to adjust for high altitude to keep the cookies from spreading out as much when they bake).
4. Roll into walnut sized balls and place them two inches apart on the prepared cookie sheets.
5. Bake for 12-15 minutes in preheated oven, until lightly browned at the edges. Allow to cool completely before frosting.

**I ended up using about 2 ½ -2 ¾ c of flour.
I also like to add about a half a bag of chocolate chips

Three Beans and Bacon over Rice

The best way to describe this recipe is it  tastes just like Bush's Baked Beans or Pork n Beans.   

1/2 lb Bacon cut into small pieces ( I used turkey bacon)
1 lb Ground Beef
1/2 C Onion
1/2 C Ketchup
2 Tbsp White Vinegar
3/4 C Brown Sugar
1 tsp Salt
2 Tbsp-1/4 C Dijon Mustard
3 cans of different beans, rinsed and drained ( I used black, pinto and northern white beans)
1/2  C beef broth
4 C cooked rice

1. Fry bacon until crisp.
2. Brown hamburger and onion and drain.
3. Add next 7 ingredients and simmer on stove for 1 hour.

Serve over cooked rice.

Chicken Stir Fry

This recipe comes from The Dr. Oz Show.    It is very easy, quick and pretty tastey.

Ingredients

2 tbsp extra virgin olive oil
½ onion, chopped
4 tsp of fresh ginger, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 cup of cooked chicken breast, shredded
2 cups of multi grain rice, cooked
4 cup of fresh spinach
4 tsp of fresh Italian parsley, chopped
Salt and pepper

Directions
Cook rice according to directions on box. Heat skillet, add onion, celery, ginger, and garlic. Cook for 1 minute. Add cooked rice, spinach and chicken and toss. Season with salt and pepper and chopped parsley. Serve.

** Multi grain rice was rather expensive, so I bought a small box of wild rice, then with the brown and white rice I had at home I mixed them all together to make 2 C of multi grain.  I cooked mine in my rice cooker according to the directions in the manual for brown rice.

Cupcake Cones

Moist, yummy, and leaves you wanting more....

Cupcake Cones

1 Box Betty Crocker GF Yellow or Devils Food Cake mix

12 GF ice cream cones (I get mine at Sunflower Market...'Let's Do Gluten Free Ice Cream Cones' is the brand name)

Frosting of your choice

Mix cake per directions on package.  Fill each cone about 2/3 full.  I place mine in a muffin tray.  Very carefully move pan to oven and bake 350 degrees for about 15-20 minutes (until toothpick comes out clean).  Let cool before frosting.  Store any leftovers (if any!!) in airtight container.

Gold Fish Crackers

Back to school means back to thinking about and making snacks...I came across this recipe for goldfish crackers.  It sounded so easy and simple and it was!!  I didn't have a fish cutter, so for today is was hearts of gold!!  I would definitely like to try these again but maybe add a little garlic powder and some parmesan cheese.

4 oz. Cheddar Cheese, shredded
4 Tbs. Butter (Softened just a tiny bit)
3/4 c. Cornstarch
1/4 tsp. Salt
1/4 tsp. Xanthan Gum
1/2 tsp. Baking Powder
2 Tbs. Milk
Topping: salt, dried herbs or spices if desired

Preheat oven to 400 F. Lightly grease a baking sheet. (Parchment paper works well too)
Combine all the ingredients, except the milk, in a medium size-bowl. Mix until the mixture resembles a fine crumb. Add the milk and beat well.
On a lightly greased surface (I rolled mine between two pieces of wax paper), pat or roll the dough to 1/8-inch thickness. Cut into 3/4 inch squares or another small shape that you like. You can also cut the dough into larger round or square shapes, just extend the cooking time.

Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping (I just used salt).
Bake on the prepared baking sheet until golden brown and crisp, approximately 10 minutes. The crackers will be light and crispy, although barely browning at the edges. The bottom of the crackers will have a bit more color.

Pita Bread Pockets

These pita bread pockets turned out really well.  The first few I rolled out were a little on the small side, but I made the last two much bigger and they held a lot more of the yummy sandwich stuffing.  We tried it with chopped up turkey lunch meat as well grilled barbequed chicken.  My husbands last words were: "we can definitely have these again!"

Pita Bread

1 pkg yeast (2 1/2 tsp)
1/2 C warm water
1 tsp sugar
1 1/2 C brown rice flour
1/2 C tapioca flour
1 C sorgum flour
2 tsp xanthan gum
1 1/4 tsp salt
1 C warm water
1 egg or 1 TBS ground flaxseed mixed with 3 TBS warm water

Dissolve yeast in 1/2 C warm water.  Add sugar and stir until dissolved.  Let stand for 10-15 minutes unitl water is frothy.

Combine flours, xanthan gum and salt in large bowl using a heavy duty mixer (Bosch or Kitchen Aid).  Pour in yeast mixture and egg and mix on meduim for 2 minutes.  Add enough water so that dough is soft and tacky, not liquid.

Coat large bowl with vegetable oil and place dough in bowl.  Turn upside down so all dough is oiled.  Allow to sit in a warm place for about 2-3 hours or until it has increased in size.

Preheat oven to 500 degrees.  Using bottom rack of oven, place baking sheet in oven as it preheats.

Pinch of 12 small  pieces of dough and place them on a floured surface.  Roll each ball into a circle about 5-6 inches across and 1/4 inch thick.  Place several circles on preheated baking sheet and bake for 4 minutes (until bread puffs up).  Turn over and bake for an additional 2 minutes.  Remove pitas from baking sheet with spatula.  Serve immediately.

Fill pitas with favorite sandwich condiments...lettuce, meat, cheese, olives, pickles, mayo and mustard.

FYI:
I use SAF instant yeast which does not need to be proofed.  So I added the dry yeast and sugar to the dry ingredients.  Then when the recipe calls for the liquids, that is when I added the 1/2 C warm water, egg and remaining 1/2-1 C warm water.

Sweet Italian Sausage with Zucchini and Tomatoes

This has been an awesome summer addition to our dinners.  There is just something great about tomatoes and sausage together!  Even my three year old had multiple servings.

6 links Whole Ranch Sweet Italian Sausage (I just used the horseshoe shaped ones I get from Sam's or Costco)

2 TBS Extra Virgin Olive Oil

4-6 large garlic cloves finely chopped

3 TBS fresh oregano finely chopped (or 1 TBS dried oregano)

1 pound of zucchini cut into 1/2 inch pieces

3/4 pound mixed red and yellow cherry or grape tomatoes cut in half (I only had red)

1/2 C chopped fresh basil (I used about 1 1/2 tsp dried)

Salt and pepper to taste

Prepare sausages according to package directions, either in a sauté pan or on the grill. While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat. Add garlic and oregano, stir for a few seconds, then add zucchini and cook 3 to 5 minutes.

When sausages are cooked, cut into large bite-sized pieces and add to pan along with tomatoes, basil, salt and pepper. Continue to sauté until tomatoes are just softened, about 1 minute more. Transfer to a large platter and serve.

**The first time I made this I followed the directions as outlined above.  I felt like between the olive oil and the grease from the sausage in was a bit to much.  So the second time I did not use the olive oil.  I just cooked the sliced sausage pieces until heated through and then add the remaining ingredients and followed the remainder of the recipe as above.

Crispy Herb Baked Chicken

Crispy Herb Baked Chicken

2/3 C dry potato flakes
1/3 C grated parmesan cheese
1 tsp garlic salt
1 TB Italian seasoning
½ tsp paprika
¼ tsp cayenne pepper
1 tsp onion powder
3 lbs of chicken, skin removed, cut into pieces (I used boneless, skinless breasts)
1/3 C olive oil

Heat oven to 375°. Grease or line with foil a baking sheet or a 9 x 13 baking dish.
In a medium bowl, combine all ingredients except chicken and oil. Stir until well mixed. Dip
chicken into oil and then roll in potato flake mixture to coat. Place in prepared pan.
Bake 45-60 or until chicken is golden brown.