Cookies

Graham Crackers – Gluten Free

Ingredients

2 cups gluten free flour, (I use Bobs Red Mill 1 to 1 blend)
1 tsp xanthan gum (omit this if your flour mixture has it included)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
1 teaspoon cinnamon (I add 2 because  my husband likes a lot!)
1/4 cup sugar
1/3 cup backed light brown sugar ( I use coconut sugar)
6 tablespoons vegetable shortening, melted and cooled
2 tablespoons honey
2 tablespoons molasses
1/2 teaspoon vanilla
1 egg, beaten
2-4 tablespoons milk

Directions

Preheat oven to 325 degrees, line a rimmed baking sheet with parchment paper.
In a large bowl add flour, xanthan gum if needed, baking soda, baking powder, cinnamon, sugar, brown sugar then mix together until there are no lumps. Make a well in the center of the mixture.
Add shortening, honey, molasses, vanilla, egg and 2 tablespoons of milk into the well. Combine after each addition.
Knead the dough adding small amount of milk, as needed, to bring the dough together.
Divide the dough into 2 balls. Roll 1 ball onto parchment paper 1/4 inch thick. Cut into rectangles 2 x 4 inches.
Bake 15 minutes or until golden brown. The crackers will crisp when they are cool.  Makes 20 crackers

Cookies

Peanut Butter Cookies

Ingredients

1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup organic cane sugar
1/2 cup brown sugar, (or substitute 1/2 cup coconut sugar)
1 egg
1/2 teaspoon vanilla
1-1/4 cups sifted all-purpose flour, (use a Gluten Free baking flour if you want Gluten Free cookies)
3/4 teaspoon soda
1/4 teaspoon salt

Directions

oven 375 degrees
Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375 for 10-12 minutes. Cool slightly; remove from pan. Makes 4 dozen

 

Side Dishes

Four-Cheese Scalloped Potatoes

Ingredients

  • 1 1/2 tablespoon butter, cut into pieces, plus more for brushing
  • 2 cloves garlic, minced
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded asiago cheese
  • 1/3 cup shredded cheddar cheese
  • 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
  • salt and pepper
  • 2 cups heavy cream
  • 1/4 teaspoon nutmeg
  • 4 bay leaves
  • 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter. Combine the cheeses into a small bowl.

Heat the skillet over medium-high heat, add half of the potatoes and 1 large clove of minced garlic.  Slightly brown the potatoes, adding more butter if needed. Grease a 9×13 shallow baking dish and place fried potatoes into the dish spreading over the bottom. Add more potatoes, butter and garlic to the skillet and brown the second half of the potatoes.

While the potatoes are browning, cover the potatoes in the 9×13 pan with one half of the cheese mixture, salt and pepper. When the second half of the potatoes are brown place them on top of the mixture in the baking pan. Cover them with the remaining cheese mixture. Sprinkle with salt and pepper, nutmeg and then pour the heavy cream on top of everything. Place the bay leaves on top. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves before serving.

 

Cookies

Peanut Butter No Bake Bars

Ingredients

  • 1 cup butter, melted
  • 2 cups graham cracker crumbs, (substitute Gluten Free graham crackers if you want gluten free bars)
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter
  • 1 1/2 cups semisweet chocolate chips
  • 4 tablespoons peanut butter

Directions

In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased  9×13 inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.  Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Desserts

Crockpot Baked Apples

Ingredients

  • 1/4 cup brown sugar
  • 1/4 cup walnuts, chopped
  • 1 teaspoon cinnamon
  • 6 gala apples, cored
  • 2 tablespoons butter
  • 1/2 cup apple juice

Directions

Mix nuts, brown sugar, butter and cinnamon in a small bowl. You can use pecans and raisins, if you prefer.

Using a grapefruit spoon, core apples leaving 1/2 inch on the bottom.

Fill apples with the filling, and place in crockpot. Pour juice around the apples.

Cook on high 2 1/2 to 3 hours OR bake in 9×13 inch pan 350 degrees for 1 hour.

Main Dishes

Beef Stroganoff

Ingredients

  • 4 pounds beef chuck roast, cut into 1/2 ” strips
  • 1/2 cup red wine
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 cup butter, divided
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1/4 cup flour
  • 1 1/3 cups beef stock
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup sour cream
  • 1 (3 oz) cream cheese, softened

Directions

Place beef in a large bowl. Stir in red wine, salt and pepper. marinate 10 minutes, remove beef and pat dry. Save the liquid

Heat oil in skillet and stir in the beef, Cook 5-7 minutes. Remove beef and drain grease. Add 2 tablespoons butter. Stir in the onion, garlic and salt. Cook until translucent. Remove onions to beef platter.

Add 2 more tablespoons butter to skillet and cook the mushrooms 10 minutes. Remove to platter.

Melt 1/4 cup butter in pan. Wisk in flour and work 4 minutes. Gradually add the beef stock and bring to a boil. Reduce heat to low and pour in wine marinade, worcestershire sauce. mustard and red pepper. Then add beef and onions. Simmer 1 hour.

Stir in mushrooms, sour cream and cream cheese 5 minutes before serving.

Seasonings

DIY Italian Seasoning

Ingredients

  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 3 tablespoons dried parsley
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoons rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Directions

Mix together ingredients and place in a spice grinder or small bowl and crush with back of a spoon. Store in airtight jar.

Main Dishes

Mozzarella Stuffed Meatballs with Homemade Marinara Sauce

Meatballs

  • 1 lb. ground meat
  • 3 cloves garlic
  • 1 egg
  • 1/2 cup grated Romano or Parmesean Cheese
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons parsley, chopped
  • salt and pepper to taste
  • 1 cup Panko bread crumbs
  • 1/2 cup water
  • 4 oz mozzarella cheese cut into cubes
  • 4 tablespoons Extra Virgin Olive Oil

Directions

Heat 4 tablespoons olive oil in a large skillet over medium heat. In a large bowl, mix together the first 8 ingredients and slowly mix in the water. The meatballs should be moist but hold their shape. Scoop 1 tablespoon meat. Place cheese in middle of meat, cover with another piece of meat mixture. Roll in a ball making sure they are sealed. Place in preheated fry pan and cook 2 minutes each side. Place browned meatballs on a parchment lined baking sheet and bake in 400 degree oven 10-12 minutes.

Marinara Sauce

  • 3 tablespoons Olive Oil
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes

Directions

Brown garlic in olive oil, 1 minute and add tomatoes, salt and pepper, sugar, seasoning, red pepper, mix to combine. Simmer 10 minutes stirring occasionally. Season with salt and pepper. Add the meatballs to the sauce and stir to coat. Serve immediately over noodles.

Cookies

Spritz (Christmas trees)

Ingredients:

  • 1 1/2 cups butter or margarine
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1-1/2 teaspoons vanilla
  • 4 cups sifted all-purpose flour
  • 1 teaspoon baking powder

Directions:

Thoroughly cream butter and sugar.  Add egg, milk and vanilla; beat well. Sift together flour and baking powder and add gradually to creamed mixture; mixing to smooth dough.  DO NOT CHILL! Force dough through cookie press onto ungreased cookie sheet.  Bake in hot oven (400 degrees) 8 minutes; cool. Makes 6 dozen

NOTE: Add green food color to the dough if you want Christmas trees.  Decorate with colored sugar or candy sprinkles.

Cookies

Chocolate Pinwheels

Ingredients:

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 1-3/4 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • (1) 1-ounce square unsweetened chocolate, melted. *NOTE:  3 level tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or oil equals a 1 ounce square of unsweetened chocolate.

Directions:

Cream butter, sugar and  vanilla till light and fluffy; beat in egg.  Sift together dry ingredients; mix into creamed mixture.  Divide dough in half; mix chocolate into one part. Make pinwheels or other shapes. Wrap in waxed paper. Chill thoroughly. Slice thin; bake on ungreased cookie sheet in moderate oven(375 degrees) 8 to 10 minutes. Makes 4-6 dozen

Pinwheels:

On waxed paper, roll each half of dough into 12×10 inch rectangle. (piece dough together if necessary, to make rectangle. Brush one layer with milk; place other layer on top; peel off waxed paper. Roll as for jelly roll. Slice and bake as directed above.

Half-and-half:

Make two rolls, 2 inches thick- one plain and one chocolate. Wrap in waxed paper; chill. Cut each roll in half lengthwise. Brush cut surfaces with milk. Press plain and chocolate halves together to make rolls. Wrap in waxed paper; chill again. Slice thin. Bake as directed.

Checkerboards:

Slice chilled half-and-half rolls of dough lengthwise through both plain and chocolate.  Brush cut surfaces with milk. Turn one half end for end; seal the two halves together. Slice and bake as directed above.

Ribbons:

On waxed paper, roll plain and chocolate dough each into 8×7 inch rectangle. Cut each in half lengthwise.  Peel off waxed paper. Stack plain and chocolate strips in alternate layers, brushing between layers with milk. Press together; wrap in waxed paper; chill 2 1/2 hours or overnight. Slice crosswise and bake.