Tag Archives: Gluten Free

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

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

 

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.

 

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.

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.

Cowboy Cookies

Ingredients

  • 1 1/3 cups rolled oats
  • 1 1/3 cups all-purpose flour, (Use Gluten Free baking flour for Gluten Free cookies!)
  • 1/2 cup packed brown sugar (or you can substitute 1/2 cup coconut sugar)
  • 1 teaspoon baking powder
  • 1/2 cup organic cane sugar
  • 1 teaspoon baking soda
  • 1/2 cup chopped pecans
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup melted butter
  • 1 egg
  • 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease cookie sheets. in a large bowl mix the oats, flour, brown sugar, baking powder, white sugar, baking soda, pecans, salt and chocolate chips In a medium bowl mix together melted butter, egg and teaspoon of vanilla. Pour butter mixture into the dry ingredients and stir until mixed. You may have to use your hands to finish mixing. Shape into walnut-sized balls. Place 2 inches apart on prepared cookie sheets. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

 

Mom’s Cheesecake

Ingredients

  • 3/4 cup graham-cracker crumbs, (Use gluten free graham crackers for a yummy gluten free cheesecake)
  • 1 tablespoon sugar
  • 1 tablespoon melted butter
  • 3 packages (8 oz) cream cheese, at room temperature
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 cup  sugar
  • 2 cups sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees
Make crust: In medium bowl, combine crumbs, sugar and butter, mixing well. Spread evenly over bottom of a 9-inch spring form pan, pressing lightly with fingertips. Refrigerate while filling is prepared.
Make filling: In a large bowl with electric mixer, at medium speed, beat cheese until light. Add eggs, vanilla, and sugar: continue beating until creamy and light. Pour into crust in pan, Bake 35 minutes.
Make topping: In medium bowl, with wooden spoon, beat together sour cream, sugar, and vanilla. Set aside until cheesecake is done.
Remove cheesecake from oven, spread topping evenly over surface; bake 5 minutes. Cool in pan, or a wire rack. Then refrigerate 5 hours, or overnight. To serve: Remove side of spring form pan and cut cheesecake into wedges. Makes 10-12 servings

For different flavor cheesecakes:

Lemon:   Add the zest of 1 large lemon to batter when you are adding in the vanilla. Top and bake the same as regular cheesecake.

Pumpkin: Add 1 cup canned pumpkin, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/2 teaspoon ground cloves to the batter. Top and bake the same as regular cheesecake.

Chipotle Chicken Wraps

Ingredients

  • 3 Chicken Breasts
  • 1 cup chopped onion
  • 2 chipotle peppers
  • 1 tablespoon adobo sauce
  • 1/2 cup sour cream
  • 1/4 cup cilantro
  • 1/4 cup lime juice
  • 1/4 teaspoon salt
  • tortillas, (substitute corn tortillas, Gluten Free flour tortillas or make my gluten free tortilla recipe!)

Directions

Cube chicken and cook in skillet with a small amount of vegetable oil until chicken is not pink, about 10-15 minutes. Add the chopped onion and continue cooking until the onion is clear, about another 5 minutes.
Place the rest of the ingredients in the blender except for tortillas, and puree. Pour sauce over chicken mixture and mix well. Serve on the tortillas. Use leftover sour cream and cilantro to garnish.

 

Creamy Alfredo Sauce

Ingredients

1 (8oz.) package of cream cheese, cubed
3/4 cup grated parmesan cheese
1/2 cup butter
1 cup milk

Directions

In a large saucepan, melt butter over low heat, add cubed cream cheese and stir until melted. Slowly add milk, stirring constantly.
Add grated parmesan cheese and mix well. Stir until thickened, it takes about 5 minutes.