Ginger Cookies

I LOVE how these turned out.  I've made them a bunch of times.

1 cube butter
1 c + 1 T sugar, plus extra to roll dough balls in
1 Egg
1/4 c molasses
2 c + 5 T of Jules Gluten Free Flour
2 t baking soda
1/2 t salt
2 t ground ginger
1 t cinnomon
1/8 t allspice or 1/4 t cloves


Cream butter and sugar about 2 minutes.  Add egg and molasses and mix about 1-2 more minutes.  Mix dry ingredients in separate bowl and add to wet ingredients.  Roll walnut size balls in a bowl of sugar to coat.  Bake at 350 degrees for 10-12 minutes.

Easy Sugar Cookies

I've adapted this recipe from the one I always used to make.  I got it from my mom and she got it from my grandma.  They turned out so soft and delicious (they seem crispy, but when you put frosting on them they soften up).  I even froze them for a few days and they were still good. I am going to half the recipe next time, because it makes a whole bunch of cookies.  Sorry, no picture.  I forgot to take one.  I'll get one on here as soon as I can!

5 1/2 c Jules Gluten Free flour
1 t baking powder
1 t baking soda
1/2 t salt
1 c shortening

Mix ingredients as you would for a pie crust.  And in another bowl mix:

1/2 c sour cream
2 eggs, well beaten
3 cups sugar
1 t vanilla

Pour wet ingredients over dry ingredients and mix well.

I just scooped them on a cookie sheet a pressed them down flat.  But next time I will try to roll them out and see how it works.

Bake at 350 degrees for 10-12 minutes.

Vanilla Buttercream Frosting

3 c powdered sugar
1/3 c butter
1 1/2 t vanilla
2 T milk (you may need more depending on how thick you like it)

Mix powdered sugar and butter on low speed.  Stir in vanilla and 1 T milk.  Gradually at remaining milk until you get desired consistency.

Waikiki Meatballs

I loved this dinner!

1 ½ lbs ground beef
2/3 cup cornbread crumbs or GF oatmeal (i made cornbread crumbs from my cornbread muffins, crumbled it and broiled them stirring about every 4-5 minutes until crisp.  I had extra and froze them.)
1/3 cup minced onion
1 egg
1 ½ tsp. salt
¼ tsp. ginger
¼ cup milk
1 Tbsp. oil
2 Tbsp. cornstarch
½ cup packed brown sugar
1 can pineapple tidbits, drained (reserve juice) I like chunks instead
1/3 cup vinegar
1 Tbsp soy sauce
1/3 cup chopped green bell pepper (I used canned chilies because I didn't have a pepper)
Cooked white rice

Mix meat, crumbs, onion, egg, salt, ginger and milk.  Shape into little balls.  Heat oil in saucepan; brown and cook meatballs; remove and keep warm.  Drain liquid from skillet.  Mix cornstarch and sugar.  Stir in pineapple juice, vinegar and soy sauce until smooth.  Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Add meatballs, pineapple and green peppers.  Heat through.  Serve over rice.

No Bake Cookies

Quick and the best no bake cookies ever!

Bring to boil; boil 1 minute:
2 T butter
2 T cocoa
2 C sugar
1/2 C milk

Add:
1/2 t salt
1 t vanilla
3/4 c peanut butter
2 c oatmeal

Drop by spoonfuls on wax paper

Hot 'n' Spicy Buffalo Chicken Salad

• This salad is great if you are looking for something spicy

• 
  
• 1/4 cup crumbled blue cheese or feta
• 1/2 cup Ranch-style salad dressing
• 3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
• salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1/4 cup hot sauce
• 1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
• 2 heads romaine lettuce, chopped
• I also added some celery, carrots would be good too.

1. In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
2. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
3. Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

Homemade Oreo Cookies

These cookies are great!  I just wished I had made more.

Cookies

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

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.

Frosting:

8 oz cream cheese

1 1/2 t vanilla

1/2 cube butter

2 to 4 c powdered sugar

Mix and spread between 2 cookies

BEST CINNAMON ROLLS EVER!!!

These are gooey, chewy, and DELICIOUS!  I am still perfecting the recipe.  The potato flakes make it lighter and have a great flavor.  I have also just made rolls out of these too.

2 1/2 - 3 c of Jules Gluten Free Flour
1/3 c potato flakes
4 T powdered milk
1/4 c sour cream
1/3 c sugar
1 t salt
2 packages yeast (4 1/2 t)
1 c very warm milk (120 to 130 degrees)
1/4 c butter
1 large egg
1/4 c sugar
2-3 T butter
cinnamon

1.  Mix 1 1/2 cups of Jules Flour with potato flakes, powdered milk, sugar, salt and yeast in a large bowl.  Add warm milk, 1/4 c butter, sour cream, and the egg.  Beat with electric mixer on low speed 1 minute scraping bowl frequently.  Beat on medium speed 1 minute, scraping bowl frequently.  Stir in enough flour to make dough easy to handle. (It will be a bit sticky still.)


2.  Place dough on a lightly floured surface.  Knead about 15 times.  Roll out as flat as you can in a rectangular shape.  Pour melted butter, sugar and Cinnamon over dough.  Roll dough starting with the long side.  Pinch off end.  Cut off about and inch thick and place on a pan.

3.  Let rise about 30 minutes or until double.  Bake at 350 degrees for 25-30 minutes.  Frost immediately.

Jules Nearly Normal Flour

I've been meaning to post this for awhile but just haven't.  I found this online there's a how to video on you tube.

I use this recipe for cooking as a thickener or to bread with.  I also use it to bake with when I am out if Jules Gluten free flour mix.  It is almost as good as the premixed stuff.

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

Mix all ingredients well and store in air tight container.
I

Vanilla Sweet Popcorn

I love this recipe!  It tastes like kettle corn without the salty flavor.  I think I'll try adding a teaspoon of salt to the next batch to see if it tastes like kettle corn.  Either way it should be good. :)

2 Quarts popped popcorn
  2/3 c sugar
1/4 c light corn syrup
1/2 c butter
1 t vanilla


Preheat oven to 250 degrees F. Oil a 10x15 inch baking pan with sides.

Place popcorn into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

Bake in preheated oven for 30 minutes, stirring every 4-5 minutes.

Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

I mixed it with chocolate popcorn.

Chocolate Popcorn

My father-in-law got me an air popper for Christmas with a bunch of different corn kernals. It's been fun experimenting with neew recipes. This is a yummy one. It's great mixed with the vanilla popcorn.

2 Quarts popped popcorn
3/4 c sugar
1/4 c light corn syrup
1/4 c cocoa powder
1/2 c butter
1 t vanilla


Preheat oven to 250 degrees F (120 degrees C). Oil a 10x15 inch baking pan with sides.

Place popcorn into a large, metal bowl, and set aside. Stir together the sugar, corn syrup, cocoa powder, and butter in a saucepan over medium-high heat until it comes to a boil. Boil for 2 minutes. Stir in the vanilla, then pour over the popcorn. Stir until the popcorn is well coated. Spread the popcorn into the prepared pan.

Bake in preheated oven for 30 minutes, stirring every 4-5 minutes.

Remove from the oven, and allow to cool to room temperature. Break into small clumps, and store in an airtight container.

I mixed it with vanilla popcorn. YUM!

Broccoli Cheese Soup

This is my FAVORITE soup! It is the best comfort food on the planet.

1 cup chopped onion
1 cup chopped celery
2 tablespoons of butter
3-4 carrots
4-5 potatoes
3 1/2 cups of watter
8 oz frozen bag of broccoli or  about 3 cups fresh
2 teaspoons of chicken boullion
2 cans cream chicken soup (i used my homemade recipe and double it)
16 oz processed cheese, cut up in cubes

Melt butter in large pot. Add onion and celery and saute intil tender.

Add carrots, potatoes, (if using fresh broccoli add now too), water and chicken bouillon. Bring to boil and cook 8 minutes. Add frozen broccoli and cook about 5 minutes longer or until vegetables are cooked.

Turn heat to low and add soup and cheese. Serve when cheese is melted. 

Divinity

MMMMMMmmmmm....I haven't eaten a lot of divinity, but I made it four times this last Christmas season.  It's a new favorite of mine.  You definitely have to add the pecans.

•  4 cups sugar
• 1 cup white corn syrup
• 3/4 cup cold water
• 3 egg whites
• 1 teaspoon pure vanilla
• 1-2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes (I used a handmixer and it took 10-12 minutes). Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

I forgot to take a pic of my divinity so this is off of paula deens' website and that's where I got the recipe too.