Yummy Lemon Bars

These are simple and extremely delicious. (I stole a pic off of the internet.  I made two batches in a couple of days and we gobbled them up both times before I remembered to take a picture.) I doubled it the second time and used a 9x13 pan.

Crust Ingredients:
1⁄3 cup (5 1⁄3 Tbs.) butter
1⁄4 cup granulated sugar
1 cup Jules Gluten Free All Purpose Flour

Filling Ingredients:
2 eggs
3⁄4 cup granulated  sugar
2 Tbs. Jules Gluten Free All Purpose Flour
2 tsp. finely shredded lemon peel
3 Tbs. lemon juice
1⁄4 tsp. gluten-free baking powder
Powdered sugar (optional)

Directions:
Preheat oven to 350 F.

Crust Directions:
In a medium bowl, beat butter with a mixer on medium to high speed for 30 seconds. Add the 1⁄4 cup of sugar; beat until combined. Beat in the 1 cup of flour until crumbly, being careful not to over-mix. Press mixture into the bottom of an un-oiled 8x8x2 baking pan. Bake for 15 minutes or until golden.

Filling Directions:
Combine eggs, sugar, flour, lemon peel, lemon juice, and baking powder; beat 2 minutes or until thoroughly combined.

Pour filling over baked crust. Bake 20 minutes more or until set and lightly browned. Cool on a wire rack. Cut into bars only when completely cool. Sprinkle with powdered sugar, if desired, before serving.

Makes 20 bars. This recipe doubles nicely when baked in a 9x13 pan.

Triple Chocolate Cookies

A friend of mine posted this recipe on her blog and I was sooooo excited to see that they actually came out looking like cookies! The dough was pretty thin and sticky, so I was sure I had done something wrong, but here's the final product.:

They actually taste like normal cookies too (I'm pretty sure that is because of the flour mix I use Jules Gluten Free). They are awesome!

1/2 cup butter
1 1/4 cup packed brown sugar
2 tsp vanilla
2 eggs
1 3/4 cup gf flour mix ( Jules GF, if you use Jules don't use xanthan gum)
1/2 cup cocoa powder
1 tsp xanthan gum (unless your mix already has it)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup semi sweet chocolate chips
1 cup white chocolate chips

Heat over to 375. Cream butter and brown sugar for aprox 2 min. Add eggs and vanilla and beat for 1-2 minutes. Sift dry ingredients and add to butter mix. Mix until blended and add chocolate chips. Bake on ungreased cookie sheet for 10 minutes.

Tator Tot Casserole

This is one meal that I have always loved.  It's not the healthiest meal, but it sure tastes good.  My husband and I couldn't really tell the difference with the homemade chicken soup recipe.  I will definitely be making it again.

1 1/2 lbs hamburger
1 small onion
2 cans cream of chicken (I don't even know if it's possible to find GF cream of chicken so I used this recipe and doubled it Cream of Chicken Soup )
1 pint (small container) sour cream
bag of tator tots
1 1/2 to 2 c cheese


1.  Brown hamburger with diced onion.  While that's browning make soup (it just takes a few minutes). 

2.  Spread hamburger on bottom of 9x13 pan.  Mix sour cream and cream of chicken soup together and cover hambuger.

3.  Top with tator tots.

4.  Sprinkle with cheese.

5.  Bake at 375 degrees for 45-60 minutes. (until tator tots are done)

Chopped Greek Salad with Chicken

Sorry I haven't been updating very often lately.  But, I haven't really found any recipes that I love.  Tonight though, I tried an amazing salad.  You'll see in the picture I didn't use feta cheese.  I forgot to buy it at the store so didn't have it (I know that's a major ingredient).  But it was great without it.  Next time I'll have to try the cheese.  It's perfect for those hot summer nights.  Especially if you have leftover chicken that you need to use.

• 1/3 c red-wine vinegar
• 2 T extra-virgin olive oil
• 1 T chopped fresh dill or oregano or 1 teaspoon dried
• 1 t garlic powder
• 1/4 t salt
• 1/4 t freshly ground pepper
• 6 c chopped romaine lettuce
• 2 1/2 c (about 12 ounces) chopped cooked chicken
• 2 medium tomatoes, chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1/2 c finely chopped red onion
• 1/2 c sliced ripe black olives
• 1/2 c crumbled feta cheese

Whisk vinegar, oil, dill (or oregano), garlic powder, salt, and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives, and feta; toss to coat.  I also added a little ranch dressing to mine.

Banana Bread Muffins

These are moist and delicious.  I bake up a batch and eat what I want and whatever is left over I throw in the freezer.  They freeze great and it just takes about 50 seconds on half power to defrost them in the microwave.

1/2 c butter or margarine
1/2 c sugar
2 eggs
1 t vanilla
1 c mashed banana (about 2 bananas)
1/2 c sour cream
1 1/2 c flour mix ( once again Jules GF is the best)
2 T flaxseed meal (optional, but you won't taste it it just makes things healthier)
1 t baking soda
2 t baking powder
1/2 t salt
1/2 nuts (optional also, I love the pecans with them.)

Grease 16 muffin cups, or 1bread pan.

Wisk together all dry ingredients in medium bowl, except nuts. Set aside.  (Remember to use Xanthan Gum if you are not using a mix with it)

Cream butter and sugar. Add eggs and vanilla.  Mix in banana and sour cream.

Add dry ingredients.  Scoop into muffin tins or pans. Place nuts on top.  Bake 30 minutes for muffins or 1 hour for a loaf.

Enjoy

Oven Roasted Red Potatoes

I made parmesean meatballs tonight and I wanted a side other than spagetti. I found an awesome recipe for these potatoes. I'm sure they'd be great with regular potatoes too. They were pretty simple, I just had to allow enough time for them to bake.

2.5 lbs of red potatoes

1 package of onion soup (or the simple onion soup mix)

3-4 T olive or canola oil

(I also added a tiny bit of ground thyme, sage, and parsley flakes. I didn't measure it, but it was between 1/8 t to 1/4 t. It doesn't take much, just season it to taste.)

Wash and cut potatoes into 1 inch pieces. Coate pieces with oil and then sprinkle powder mixture over and mix. Put in a 9x13 pan and cover. Bake at 425 degrees for 20 minutes and remove cover. Bake another 20-25 minutes or until soft. (I also think they taste better if you can remove them from the oven and cover them again for 5-10 minutes. Before serving.)

AMAZING Frosted Brownies

I am so excited about these brownies!!! These are so good.  Everyone in my family liked them too.  I made them from my regular brownie recipe and just replaced the flour with Jules GF flour and a little bit of Xanthan Gum.  I am sure a lot of the great results are from the flour mix because I've tried this before with Bob's Red Mill mix and they were not good.  Although you don't have to frost them, the frosting is so good.  It tastes a lot like fudge.  What else can I say other than.....mmmm they are delicious. :)


2 c sugar
1 1/2 c flour
1/2 t Xanthan Gum
1/3 c cocoa
1 t salt
1 scant (just over) cup oil
1 t vanilla
4 eggs


Combine sugar, flour, gum, cocoa, and salt.  Wisk together well.  Add oil, vanilla, and eggs.  Mix well.  Pour into well greased and floured 9x13 in pan.  Bake at 350 degrees for 35- 40 minutes.  (for those of you that are using non gluten free flour bake for about 30 minutes).


Frosting:


1 1/4 c. sugar
6 tbsp. milk
6 tbsp. butter
1 c. chocolate chips
1 tsp. vanilla
1/2 c powdered sugar


In a saucepan bring sugar, milk and butter to a boil and boil for 30 seconds. Remove from heat and add chocolate chips. Stir until chips are melted. Add vanilla

Mix in powdered sugar with a hand mixer.

Spread over cooled brownies or bar cookies While frosting is still hot. Will frost 15 x 10 inch pan of cookies.

Monster Cookies

These are delicious! They are soft and chewy and you can't tell they are gluten free. I filled mine full of extras. You don't have too.  You can experiment and try what you like.  I also added raisins but, I won't do that again.

1/4 c butter at room temperature
3/4 c white sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 c peanut butter
1 1/4 t baking soda
3 c GF oatmeal
3/4 c M & Ms (optional)
3/4 c chocolate chips
1/2 c coconut (optional)
1/2 pecans (optional)

Preheat oven at 350 degrees.  Beat sugars and butter until creamy.  Add eggs, vanilla and baking soda and mix well.  Add peanut butter and mix.  Stir in oats, m & ms, chocolate chips, coconut, and pecans.

Place teaspoon full of dough on cookie sheet about 2 inches apart.  Bake 10-12 minutes or until slightly brown.  Remove from oven and let sit for about 2 minutes and then remove.  This keeps them from falling apart.

AWESOME flour blend with "gums" already mixed in!

I've had this flour for awhile now and I just haven't baked much. But, I just started using it more and I LOVE IT! It doesn't have a grainy and weird taste to it.  I'll put up a carrot cake recipe tonight and some others that I've tried.  Here's her website with recipes and information about what's in the flour.  I can't say enough how awesome it is.  https://www.julesglutenfree.com/.

Moist and Delicious Carrot Cake

HOORAY!  I have finally baked something that tastes great and nobody could tell it was gluten free!  It definitely wasn't the most beautiful cake I've ever made.  It sunk like crazy in the middle, but so do my normal flour cakes from scratch.  Any advice on sinking cakes? I'd love some.

Cake

·                         2 cups sugar

·                         4 eggs

·                         1 1/2 c oil 

·                         2 c all-purpose gluten-free flour mix (I used Jule's Gluten Free which is the best stuff ever!)

·                         2 t vanilla extract

·                         2 t baking soda

·                         2 t gluten-free baking powder

·                         2 t cinnamon

·                         1 t salt

·                         3 c freshly grated carrots

·                         1 c chopped pecans (optional)

Don’t forget your Xantham gum if you aren’t using a GF mix with the gums mixed in!

1.        Preheat oven to 350 degrees.  Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth. 

2.         In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

3.         Stir in grated carrots and nuts. Pour the batter into very greasy and floured pans.

4.        Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack. (I have found a trick to baking with gluten free flour.  I cook it a little longer than I would my old recipes.  I always use to undercook my cakes and cookies just a tiny bit to make them moist and gooey.  I have found that to be bad for GF baking.)

Frosting

·                         4 tablespoons unsalted butter

·                         6 ounces cream cheese

·                         1 teaspoon vanilla extract

·                         1-3 t milk

·                         2 1/2 cups gluten-free powdered sugar          

1.                   Place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.  Add milk as needed to get desired thickness.

2.                   Frost when cake is cooled. Enjoy! 

Easy Chicken Potato Soup

This soup is really easy because it calls for chicken from a can (although it would be better with cooked chicken).  I really enjoyed it.  And of course, I LOVE LEFTOVERS for lunch and soup makes great leftovers.

2 T butter
1 small onion
2-3 stalks celery, chopped
3-4 carrots, sliced
4 medium potatoes, diced
1 bay leaf
8 c broth
8 t chicken bullion
salt and pepper to taste
I also added ground sage, thyme, garlic powder, and a little basil starting with 1/4 t of each, until I liked the flavor
2 cans cooked chicken, drained

Instead of all the water and seasonings you could use your favorite chicken broth and salt and pepper to taste.

1.  Saute onion and celery in butter until soft.

2.  Add remaining ingredients except chicken.  Cooked for 12-15 minutes depending on how soft you like your veggies.

3.  Add chicken and heat until warm.  Serve with your favorite crackers or bread.

Cream Soups Recipe

I was SUPER excited to find this recipe because it is so simple and takes simple ingredients.  It took about 5 minutes to cook and get ready for my casserole.  I have missed having cream of chicken.  I can't wait to try "Yummy Potatoes" and "Broccoli Cheese Soup" with it.  


I found the recipe on the website http://www.glutenfreehomemaker.com/2008/10/gluten-free-cream-soups-recipe.html.  I just cut and pasted from her post.


1 c. cold milk
3 Tb. sweet rice flour or rice flour, or 2 Tb. cornstarch ( I used Jule's Gluten Free Flour)
2 Tb. butter
1 tsp. chicken bouillon or other flavoring
1/2 tsp. salt
pepper to taste

(I also added some onion and garlic powder to mine.  Start out with about 1/4 t and keep adding until you like the taste.)

Wisk flour into the cold milk in a saucepan. Add the remaining ingredients and heat to a boil while whisking frequently. Reduce heat and simmer about a minute until thickened.

Use this soup in recipes in place of one can of creamed soup.
This recipe is flexible. You can add ingredients such as chicken, mushrooms, celery, or cheese for the kind of cream soup you want. For cream of mushroom soup I have used The Organic Gourmet Wild Mushroom Soup 'N Stock. 

Strawberry Salad

Sorry I haven't posted in awhile.  Life has kind of gotten away from me and I hadn't really tried any new recipes.  I posted three new ones tonight.  Hope you enjoy them!

This is a great salad I've had before, but just decided to make it recently.  It definitely deserves to be on the blog.  It's a new, old favorite.  And it's simple to make.

I didn't measure out the ingredients exactly, so here's what goes in.  Put as much of each ingredient in that makes it look balanced

Head of Green Leaf leffuce
Strawberries (apple chunks are good too)
Pecans
Dried Cranberries

Rinse and tear or chop lettuce.  Slice strawberries. Slightly break up pecans, if desired.  Toss all ingredients.  Top with cottage cheese and Briannas Blush Wine vinaigrette salad dressing.  For a lighter salad omit cottage cheese.

Thai Green Curry

Bo and I LOVE, LOVE, LOVE Thai food.  There are a few things I can get at a restaurant still.  But, I have missed many others.  Mostly the Thai Fried Rice (if anyone has a recipe I would love it).  But, I just found an easy way to make the Green Curry.  It is GREAT!  It almost tastes like the restaurant version.  If you haven't cooked Thai Food before you'll have to buy some new ingredients.  But, they last for a long time and you get a lot out of them.

Thai Green Curry

1 T Green Curry Paste (I use the Thai Kitchen)
1 14 oz can coconut milk
1 large Chicken breast, cut into pieces
1 T fish sauce to cook chicken in
2 T fish sauce (add the savory flavor)
2-3 T brown sugar
1/4 c bamboo shoots
1/2 to 1 red pepper, cut into small slices
1/2 c eggplant (I don't like eggplant so it's not in mine I used 1 avg size carrot.)
1/3 c chicken stock

Mix curry paste and coconut milk in a medium size saucepan on medium heat  for 5 minutes.

Add everything except the chicken.  Simmer for 10 minutes, stirring occasionally.

While that simmers cook chicken in oil in a separate pan.  When veggies are cooked add chicken.  Garnish with fresh basil, if desired.  Serve over white rice.

I double this recipe for our family of 7.

Chicken Salad

Okay, I love chicken salad sandwiches.  Of course they are a little different now that I can no longer have yummy crescent rolls.  But, I ate them with crackers.  Lettuce leaves would also be great!  This recipe is delicious!!!

·                 4 cups of cooked chicken breasts, shredded

·                 1 or 2 stalks celery, chopped- about 3/4 cup

·                 1-2 green onions, chopped

·                 1/2 cup seedless grapes, halves

·                 3/4 cup Mayo (I used Best Foods)

·                 1/2 t lawry's seasoning salt

·                 1/4 t black pepper or to taste

Mix mayo, salt, pepper, grapes, celery and onions.  Add chicken.  Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.

Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.

Flourless Peanut Butter Cookies

It's crazy that you can get a cookie from 3 main ingredients and no flour.  But here you go.  These are actually really good too.  They are pretty much the same consistency and texture of regular cookies. Next time I'll add chocolate chips or Reeses peices.

2 cups peanut butter ( I used crunchy)
2 cups sugar
2 eggs
1 tsp vanilla

Preheat oven to 350 degrees.

Mix all ingredients.  Drop by teaspoonfuls and flatten with fork.

Bake 10-12 minutes.  Enjoy (especially with milk)

Buffelo Chicken Wing Dip

Ever since going gluten free I really want my food to have a lot of flavor, especially spice.  If you like spicy food this dip goes great with corn chips.  I also used the leftover dip and mixed some with rice.  It was delicious.  You can also half the batch it makes a lot and a whole batch is great  for parties

2 lbs. chicken breasts, cooked and shredded ( I put mine in the food processor and pulsed it a few times after I shredded it to make the pieces smaller)
1 12oz. bottle Frank's Red Hot Sauce
2 8oz. pkg. cream cheese
1 16 oz. bottle Blue Cheese Dressing (I use Ranch Dressing)
8oz. cheddar cheese

Preheat oven to 350.


In a 9X13 pan, combine the chicken and hot sauce, spread evenly across bottom of pan. 


In saucepan, combine cream cheese and dressing over medium heat. Stir until mostly smooth.  Spread evenly over the chicken.  


Bake uncovered for 20 minutes, then sprinkle with the cheese and bake another 10 minutes.  Let stand 10 minutes and serve!

DELICIOUS Caramel

This caramel takes over an hour to make, but it is TOTALLY worth it!

2 c light corn syrup (I used 1 c of dark and 1 cup light
1 14 oz can sweet and condensed milk
1 c whipping cream
1 1/2 c milk
1 cup butter (2 sticks, do not substitute)
4 c sugar
2 c chopped pecans (optional)
2 t vanilla

Butter a 9x13 pan.

In a heavy 6 qt pan, combine syrup, milks, butter, and sugar. Cook over medium heat stirring constantly until mixture comes to a boil.  (If sugar crystals form on pan, wash down sides with a wet pastry brush.  Clip on candy thermometer.

Continue stirring constantly until mixture reaches 240 degrees (or hits firm ball stage).  Remove from heat.

Add pecans and vanilla.  Pour in to prepared pan (DO NOT SCRAPE PAN) and cool at room temperature  or overnight.

Fudge

This fudge is very yummy and only takes about 25 minutes total.

3 cups sugar
3/4 cup  (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1 bag Semi-Sweet Chocolate Chips (I use half bag of semi sweet and half bag of milk chocolate)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped pecans (optional)
1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F (or soft ball stage), stirring constantly to prevent scorching. Remove from heat.

ADD chocolate chips and marshmallow creme; stir until completely melted. Add pecans and vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.