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.