Tuesday, August 26, 2014
Wednesday, October 5, 2011
GF Monster Cookies

1/3 cup unsalted butter
1 1/2 cups certified gluten-free rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Set aside in refrigerator.
Step 2 - Make Flourless Peanutbutter cookies
1 cup peanut butter 1 egg 1 cup white sugar 1 tsp baking soda Mix ingredients together. Step 3 - Make MONSTER Cookies |
-Chill for 10 minutes |
Place balls of dough onto parchment paper covered baking sheet. Flatten balls slightly. Bake for 8-10 minutes on 325 degrees. |
Sunday, October 2, 2011
Flourless Oatmeal Cookies
1/3 cup unsalted butter (I believe coconut oil will work, but I haven’t tried it yet)
1 1/2 cups certified gluten-free rolled oats
1/2 cup granulated sugar
1/4 cup brown sugar, firmly packed
1/8 tsp sea salt
1 tsp vanilla extract
1 egg
2/3 cup mini chocolate chips; finely chopped raisins; finely chopped dried cranberries; 2/3 cup finely chopped nuts; or, combination of all these ingredients that equals no more than 2/3 cup total (optional)
Melt the butter and set aside to cool slightly. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps.
In a medium-sized bowl, whisk together the melted butter, vanilla extract, and egg. Stir this egg mixture into the oat mixture and add chocolate chips or raisins (if used), mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough.
Chill the dough about 30 minutes.
Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper.
Chilled dough will still be somewhat soft when removed from the refrigerator. Form the dough into 1-inch balls (or lumps, don’t stress) and place on the baking sheet about 2 inches apart. Flatten each ball down very slightly.
Bake for 12 to 15 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.
Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a spatula.
Recipe makes 1 1/2 dozen cookies.
Shirley’s Notes: If you add any of the optional ingredients, it’s very important that the pieces be finely chopped or already small, like mini chocolate chips (which, of course, also melt and hold things together). These cookies come out pretty flat and the dough is not substantial enough to include whole raisins, whole dried cranberries, etc. The original recipe states that the dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. I haven’t tried this method yet, but you do get the lace-cookie look and taste from the edges of the cookies made as shown above. I love lace cookies though, so I do plan to try that version, too. Last, if you are not eating gluten free, you can use any brand of rolled oats.
Adapted from Washington Post
GF Peanutbutter Cookies
1 cup peanut butter 1 cup white sugar | 1 egg 1 teaspoon baking soda |
1. | Preheat oven to 325 degrees F (165 degrees C). |
2. | In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets. |
3. | Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely. |
Apricot glazed pork chops
Tuesday, August 16, 2011
Easy Brazilian Cheese Bread Recipe
**Gluten Free**
- Prep time: 5 minutes
- Cook time: 15 minutes
INGREDIENTS
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups tapioca flour
- 1/2 cup grated cheese, sharp or hard cheese works the best
- 1 teaspoon of salt (or more to taste)
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Tuesday, May 17, 2011
Grandma Zola's Fruit Cobbler
Butter (size of a walnut) I use about 2 to 3 Tbs
1 Cup self rising flour or
1 Cup all purpose flour, 2 Tbsp Baking powder & 1/4 tsp salt
1/2 cup Sugar
1 Pint of jarred or canned fruit in syrup or
1 Pint of fresh fruit prepared by boiling or steaming
1/3 to 1/2 cup Milk
1 tsp Vanilla (Optional)
I use a glass baking dish when possible, Just avoid using anything with a nonstick coating as it may start to flake off with the stirring of ingredients...
Anyway... Melt butter in baking dish and allow to cool. Add dry ingredients and milk, mix well. Pour fruit evenly on top of the batter (do not mix)and bake at 350 until golden brown evenly across the middle... About 40 minutes to an hour.....
Friday, December 10, 2010
Potato crusted baked chicken
Friday, November 26, 2010
Corn Casserole
1 can cream corn
1 can reg corn (drained)
1/2 stick of butter
8 oz sour cream
1 egg
1 box Jiffy corn bread mix
Mix together. Put into casserole dish. Top with cheddar cheese.
Bake @ 400 for 45 -60 minutes.
Hashbrown Casserole
1 jar of cheese whiz
1 family size can of Cream of Chicken
2 cans of Milk
Salt, Pepper, Garlic to taste
8oz Sour Cream
Couple of shakes of Dry Minced Onions
2 bags of Hashbrowns
Mix all ingredients together. Mixture should be moist but not soupy.
Put into baking dish. Cover and refridgerate overnight.
Top with cheddar cheese before baking.
Bake at 375 degrees for 45-60 minutes.
Banana Bread
8 Tbspn Butter
2 eggs
3 ripe bananas
1 Tbspn Milk
1 tsp Cinnamon
2 Cups Flour
1 tsp Baking powder
1 tsp baking soda
1 tsp salt
Cream sugar and butter together. Add one egg at a time and mix after each.
Mash bananas with milk and cinnamon and add to sugar mixture.
In a seperate bowl mix dry ingredients. Then add to banana mixture.
Bake in a loaf pan @ 325 degrees for 60 minutes.
Saturday, April 24, 2010
No-Bakes
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
Wednesday, September 30, 2009
Oatmeal Raisin Cookies
These are Timothy's favorites!
INGREDIENTS
1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
1 cup brown sugar, packed
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs, well beaten
1 Tbsp vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.
2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.
3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.
4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
These are Timothy's favorites!
INGREDIENTS
1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
1 cup brown sugar, packed
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs, well beaten
1 Tbsp vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
1 1/2 cups raisins
1/2 cup chopped walnuts (optional)
1 Pre-heat oven to 350 degrees. Grease two large cookie sheets or line with Silpat, parchment paper or waxed paper.
2 In a large mixing bowl, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs. Add vanilla.
3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in raisins and nuts. Stir in oats.
4 Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
5 Bake until cookie edges turn golden brown, 10-12 minutes. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Cauliflower Soup
This is from the kitchen of my good friend Rachel.
2 cups chicken broth2 8 oz packages frozen cauliflower
1 medium stalk celery
1 medium carrot
1 small onion
1/2 tsp thyme
salt and pepper
1 cup milk
1 1/2 cup cheese
All ingredients into a crock pot except milk and cheese. Cook on low for 4-6 hours. Use potato masher to mas veggies. Add milk and cheese. Heat soup until cheese starts to melt.
She also adds garlic to the mix, and you can cook it on the stove, just let it boil until the veggies are nice and soft.
** I am allergic to celery so I just leave it out.
Tilapia with dill cream sauce
4 (4 ounce) fillets tilapia
butter flavored cooking spray
4 teaspoons margarine, melted
1 tablespoons lemon juice
2 tablespoons chopped fresh dill weed
2 tablespoon lemon-pepper seasoning
4 teaspoons cream cheese
3 tablespoons lemon juice, or to taste
2 tablespoons chopped fresh dill weed
Directions:
Preheat the oven to 375 degrees F (175 degrees C).
Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
Place fillets onto serving plates, and spoon sauce around them in a decorative fashion and serve.
Goes well with Sauted asparagus or green beans.
Brown Sugar Muffins
1 Cup Brown Sugar packed Cut together the butter and brown sugar.
1/2 Cup butter softened
1 Cup millk then add to sugar and butter mixture
1 egg Beat egg then add to mixture
1 tsp vanilla Add to mixture
2 Cups flour Add to mixture and stir thoroughly.
Place in greased muffin tin. Sprinkle tops with:
1/3 cup Brown sugar and 1/2 tsp of cinnamon mixed
Bake at 350 degrees for 20-25 minutes. Let cool and enjoy!