Cake-Like Brownies

2 sticks butter
4 Tbsp cocoa
1 cup water

Heat until butter melts, pour over:
2 cups flour
1/2 tsp salt
2 cups sugar

Add:
2 eggs
1 tsp soda
1 tsp vanilla
1/2 cup milt
1 tbsp vinegar

Bake in an ungreased 15*10 pan (sheet cake pan) for 30 minutes at 350' 

Frost while warm with:
3/4 stick butter
3 Tbs cocoa
(heat until melted)
Add:  4 tbsp milk
1 tsp vanilla
enough powdered sugar until spreads

Oven Carmel Corn

7 1/2 quarts popped corn

Bring to a boil:
2 cups of brown sugar
2 sticks of butter
1/2 cup of white corn syrup
1 tsp salt
Add last: 1 tsp baking soda

Stir and pour over popped corn on greased cookie sheet.  Bake at 200' for 1 hour stir every 15 minutes.

French Toast Casserole

1 loaf french bread or buns cut in cubes (or Gluten Free Bread for Gluten Free)
8 eggs
3 cup milk
4 tsp sugar
dash of salt
1 tsp vanilla

Topping
2 Tbs butter
3 Tbs sugar
2 Tsp cinnamon

Place cubes in greased 9*13 pan.  Mix eggs & milk, sugar, vanilla, and salt.  Pour over bread.  Cover and refrigerate 8 hours or overnight.  Remove 30 minutes before baking.  Top with butter.  Combine sugar and cinnamon and sprinkle over the top.  Cover with aluminium foil.  Bake at 350' for 40-45 minutes or until knife comes out clean.  Serve with syrup.

Frozen Fruit Cup

2 10 oz boxes frozen strawberries, partially thawed
2 11 oz cans mandarin oranges, drained
12 oz can crushed pineapple with juice
4 bananas, sliced
1 1/2 cup sugar
1 cup water

Mix all fruit.  Combine sugar and water and boil two to three minutes.  Pour over mixed fruit.  Freeze mixture in clear plastic cups.

Fruit Bars

1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp baking powder
 3 cup flour
1 21 oz can blueberry, cherry, apple, or lemon filling

Cream margarine and sugar.  Add eggs and vanilla.  Stir in flour and baking powder.  Place 2/3 batter in 11*17 inch ungreased pan.  Spread pie filling over the batter.  Spread remaining 1/3 of batter by teaspoon over the top.  Bake 30-40 minutes at 350'.  Drizzle favorite powdered sugar frosting over top when cooled.

Pumpkin Cake Pie

1 can pumpkin

4 eggs

 1 can evaporated milk

1 ½ cup sugar

2 tsp cinnamon

1 tsp ginger

½ teas nutmeg

Mix all ingredients and put into 9*13 greased pan

Sprinkle 1 package yellow cake mix on top.  Pour 1 cup melted butter on top.  Spinkle chopped nuts.  Bake 350’ for 1 hour.

Pumpkin Bread

Combine – 3 cup sugar and 1 cup oil (blend well)

Add – 4 eggs (1 at a time) beating after each. 

Combine in Bowl – ½ tsp. salt, 1 tsp. cinnamon, 1 tsp. nutmeg, 2 tsp. baking soda, & 3 1/3 cup flour

Combine 2 cup pumpkin and 2/3 cup water

Blend dry ingredients and mix pumpkin mixture. 

Bake 350’ 1 hour in 9*5 loaf pans

Taco Casserole

6 oz. broad egg noodles (I used Quinoa for Gluten Free)
1 lb. ground beef
1 med. onion
1 can tomato soup
Chili powder to taste
Salt & pepper to taste
16 oz. can red kidney beans, drained
Corn chips, crushed
1 c. grated sharp Cheddar cheese

 

Cook noodles and drain. Saute ground beef and onion. Stir in tomato soup, chili powder, salt and pepper. Simmer 10 minutes. Add kidney beans. Arrange alternate layers of meat mixture and noodles in 2 quart dish. Sprinkle crushed corn chips over top and cheese. Bake at 350 degrees for 30 minutes. Serves 6-8.

Pasta Sauce

Ingredients:
4 lbs. tomatoes (about 12 medium sized tomatoes)
3 Tablespoons olive oil
1 onion
1 green pepper
4 garlic cloves
1 tablespoon sugar
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
optional: 1, 6 oz. can tomato paste

Directions:
Bring a pot of water to a boil.  Cut an X on the bottom of all the tomatoes. Prepare a bowl of ice water.  Blanche tomatoes, a few at a time, X side down for 30 seconds. Remove and place in ice water for 20 seconds. Remove and set aside. Repeat with remaining tomatoes.  Peel the tomatoes. It should be really easy to do.

Cut the tomatoes in half or quarters and remove as many seeds as possible. Place the tomatoes in a kitchen towel and squeeze to remove as much moisture as possible. Roughly chop up the tomatoes and set aside.

Warm up the olive oil in a large saucepan on medium heat.  Finely chop up the onion and green pepper. Add to the pan and cook for 8 minutes. Next, mince the garlic and add to the pan and cook for 1 minute.

Add all the tomatoes and the rest of the ingredients and simmer for at least an hour, stirring occasionally. Using a potato masher or a fork press down on the tomatoes occasionally to help them break down. If you want thicker sauce add the tomato paste. Serve over your favorite type of pasta.

*Variations: You can add celery or carrot along with the onion and green pepper.  Also, you can add cooked Italian sausage or ground beef to the pasta sauce.

Homemade Canned Salsa

8 cups tomatoes, peeled, chopped and drained

2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Directions:
~Mix all together and bring to a slow boil for 10 minute.

~Seal in jars and cook in hot water bath for 10 minute.

~This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.

~Yields 3-6 quarts or pints.

Gluten Free Cream of Tomato Soup

Ingredients:

• 3 tablespoons light olive oil
• 3 tablespoons potato starch OR sweet rice flour
• 1 1/2 cup milk OR cream OR dairy free milk substitute (I use organic light coconut milk)
• 1 1/2 cups Muir Glen brand Organic Pizza Sauce
• 1/2 cup water
• 1/2 teaspoon honey
• Salt and pepper to taste

Preparation:

1. Heat light olive oil in a medium saucepan over medium heat.
2. Add amaranth flour and whisk until smooth and bubbly.
3. Add pizza sauce and whisk until blended and smooth.
4. Add milk or dairy free substitute, honey and water and continue to whisk until soup mixture is smooth and creamy.
5. Salt and pepper to taste.

Makes about 3 1/2 cups of soup.

Flourless Banana Pancakes

2 bananas
2 eggs
1/4 cup almond butter
1/4 tsp vanilla
1 tsp coconut oil
1/4 tsp cinnamon
Pinch of nutmeg

Add all together and bake on a grill - tastes like banana bread!

Master Cookie Mix - with a variety of cookies

Master Cookie Mix

4 ½ cup flour
1 ½ cup sugar
1 ½ cup packed brown sugar
2 tsp. salt
2 tsp. baking soda

Mix above n mixing bowl and add:
1 ½ cup shortening, blend until crumbly. Store in air tight container for up to 6 months. Yield 10 cups

Cinnamon Raisin Cookies
2 eggs
½ tsp. cinnamon
½ tsp. almond extract
2 ½ cups master cookie mix
½ cup raisings
½ cup chopped nuts

Combine eggs, cinnamon, extract, and cookie mix. Mix well. Bake 350’ 10-12 minutes.

Banana Cookies
2 eggs
½ cup mashed bananas
¼ cup all-purpose flour
1 tsp. vanilla
2 ½ cup master cookie mix
½ cup chopped nuts

Combine and mix well, then add nuts. Drop by tablespoons on onto ungreased cookie sheet. Bake 350’ for 10-11 minutes.

Peanut Butter Cookies
½ cup peanut butter
2 eggs
1 tsp. vanilla
2 cups master cookie mix

Combine all ingredients, mix well. Drop by rounded tablespoon, flatten slightly. Bake 305’ 0-12 minutes or until browned.

Zucchini Peanut Butter Cookies

In a small bowl combine and cut to make crumble: 1 ½ cup flour, ½ cup crunchy peanut butter, ½ cup set aside.

In another bowl thoroughly combine and beat well: ½ cup butter softened, ½ cup brown sugar, ½ cup white sugar, 1 cup grated unpeeled zucchini, 1 tsp. baking soda. Add 1 egg blend well and add 1 tsp. vanilla, combine with the flour peanut butter mixture and stir in 1 cup chopped roasted peanuts, ½ cup chocolate chips. Chill dough 2 hours; drop by tablespoons onto greased baking sheet.

Bake 375’ 12-15 minutes let cool.

Zucchini Cookies

Blend ½ cup butter softened, 1 ½ cups sugar.
Add 1 egg, 1 ½ cup grated zucchini, 1 tsp. vanilla
Add and blend well: 3 ½ cup flour, 2 tsp. baking powder, 2 tsp. baking soda, ½ tsp. salt, ½ cup chocolate chips, and ½ cup chopped nuts.
Bake 350’ 13-15 minutes. Yield 4 dozen, drop by tablespoons, you may frost with white icing.

Zucchini Bread

Beat together 2 cups sugar, 1 cup oil, 3 eggs, 2 cups grated zucchini, 3 tsp. vanilla. Add 3 cup flour, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 tsp. salt, 1 tsp. baking soda, ¼ tsp. baking powder, and blend well. Add 1 cup chopped nuts if desired.

Bake 350’ for 50-60 minutes in bread pans o can use smaller bread pans adjust for the time. Yield 3 large loaf pans or 15 small loaf pans. Small pans take 20-30 minutes to bake.

Chocolate Zucchini Cake

Cream together: ½ cup soft butter, 1 ¾ cup sugar, ½ cup oil

Add and Beat together: 2 eggs, 1 tsp. vanilla, and ½ cup sour milk

In a small bowl combine: 2 ½ cup flour, 1 tsp. baking powder, 1 tsp. soda, ½ tsp. cinnamon, ½ tsp. cloves, 4 tbsp. cocoa and mix together

Add this to wet ingredients and blend well. Add 2 cups of finely diced zucchini and stir in. Pour into greased and floured 13*9 baking pan. Sprinkle ½ cup chocolate chips and ½ cup chopped nuts on top. Add 1 cup coconut on top. Bake 325 degrees for 40-50 minutes.

Peanut Butter Rice Krispy Treats

1 cup white karo syrup
1 cup sugar
 1 cup peanut butter
5 cups rice krispies (for gluten free use gluten free rice krispies)

Bring syrup and sugar to a slow boil.  Stir in peanut butter.  Remove from heat and add rice krispies.  Use tablespoon to drop onto wax paper.  Treats will harden as they cool.

Oatmeal Fudge Bars

Melt all together and set aside:
12 oz chocolate chips
1 can sweetened condensed milk
2 tbsp butter
1 tsp vanilla

Dough for bars:
Cream together 1 cup butter, 2 cups brown sugar. 
Add and mix well:
2 eggs
2 tsp vanilla
1 tsp soda
1 tsp salt
2 1/2 cup flour
3 cups oatmeal

Spread 1/2 dough in 10*15 sheet pan, cover with chocolate mix, and drop remaining dough on top
Bake @ 350' for 20-30 minutes.

Lasagna

2 lbs hamburger
3 cans tomato soup undiluted
 salt, pepper, garlic powder
1 package lawery's taco seasoning
8 oz mozzarella cheese shredded
8 oz cheddar cheese shredded
 1 can cream of mushroom soup
1 large box lasagna noodles

Brown meat, drain of fat, season with garlic powder, salt, and pepper.  Add soup and taco seasoning, simmer.  Cook noodles, do not drain, run cold water on noodles until you can handle.  In a greased 13*9 pan alternate noodles meat mixture, and cheese.  Label and freeze.  Bake 350' 30-45 minutes.  If frozen let thaw before cooking.

Caramel Naked Brownies

First Layer:
1 german chocolate cake mix
1/3 cup evaporated milk
1 stick butter melted
1 cup chopped pecan nuts
Mix together, place 1/2 of this batter into 9*9 greased pan, this will be thick.  Bake 350' degrees (8 minutes).

Second Layer:
Melt together 1 package caramels, with 1/2 cup evaporated milk in double boiler.  After this is melted put onto cake, sprinkle with semi sweet chocolate chips to cover the top.

Third Layer:
Flatten out the remaining cake dough on parchment paper to a 9-inch square and place on top.  Bake 350', 20 minutes.  Sprinkle with powdered sugar when cool. 

Chex Pumpkin Pie Crunch

1/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/4 cup butter
2 tsp vanilla
 2 cups cinnamon chex cereal
2 cups honey nut chex cereal
2 cups chex cereal
8 oz. pecans (cut up)

In a small bowl, mix brown sugar and pumpkin pie spice, set aside.  In small microwave-safe dish, microwave butter on high about 30 seconds or until melted.  Stir in vanilla.  In large microwavable bowl, mix all cereals and pecans.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.  Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute.  Spread onto wax paper or a cookie sheet to cool.  Store in air tight container.  Makes 8 cups. 

Chicken Broccoli Bake

10 oz chopped cooked broccoli
4 cups cooked cubed chicken
2 cans cream of chicken soup
1/2 cup mayonnaise
4 oz chopped mushrooms
1/4 tsp curry powder
3/4 cup grated parmesan cheese

Stir together all the ingredients and place in greased pan.  Label and freeze.  When thawed bake covered 350' degrees for 40 minutes.  Uncover and bake another 20 minutes.

Chicken Noodle Soup

1 Tbs minced onion
1 Tbs chicken bouillon granules
1 Tsp celery flakes
1/2 tsp pepper
2 cups noodles
5 cups water
1-5 oz cans chicken

Put all ingredients in baggie except water and chicken.  When ready to cook place water in pan, bring to a boil.  Add chicken (breaking it up well with fork) and add rest of ingredients, bring to a boil, lower heat and simmer uncovered for 12-15 minutes or until noodles are tender.  (For Gluten Free utilize Gluten Free Noodles).

Sour Cream Enchiladas

4 cups cooked cubed chicken
1 can cream of chicken soup
1 1/2 cups sour cream
1 4 oz can chopped green enchiladas
 3 cups grated mexican blend cheese
10 flour tortillas

Mix the chicken soup, sour cream, green enchiladas, and cheese together.  Spoon enough mixture to cover 1/2 of the tortilla.  Place seam side down in greased pan, sprinkle cheese on top.  Label and freeze.  Bake 375 degrees for 20-25 minutes.  If frozen thaw 1 hour before baking.

Honey BBQ Chicken and Bacon Dippers (Gluten Free Option)

Nonstick Cooking Spray
3/4 cup plain greek yogurt
1/4 cup honey bbq sauce
Shredded Chicken (cooked)
3 oz. bacon bits
1 cup frozen sweet corn
1/2 red pepper, seeded and finely diced
10 ct. package tortillas, fajita size (instead of flour tortillas we use corn tortillas)
8 oz monterey jack cheese (cut into strips)
Ranch dressing (for dipping)
Sour cream (for dipping)

Preheat oven to 425'

Spray cookie sheet with cooking spray

Combine the yogurt and honey bbq sauce in a large bowl.  Stir in chicken, bacon bits, corn and red pepper.
Spread 1/3 cup of chicken mixture across the center of each tortilla.  Place 1 strip monterey Jack cheese on top and roll tightly.  Place on greased cookie sheet with seam-side down.  Spray top of each rolled tortilla with cooking spray.

Bake on center oven rack for 8 minutes.  Using a spatula, carefully turn over and bake an additional 8 minutes. 

Serve bbq sauce, ranch dressing, and sour cream alongside for dipping if desired.

Peanut Buttercup Cupcakes with Frosting

1 box mix of chocolate cake, make it up according to the package directions and pour into muffin tin for 24 perfect chocolate cupcakes.  Unwrap peanut butter cups and put them in the middle of the chocolate cake batter in each muffin tin.

Peanut Butter Butter Cream Frosting
3/4 butter at room temperature
1/4 cup shortening (Crisco) - if you do not like shortening (add more butter)
1 tsp vanilla
1/4 - 1/2 cup heavy whipping cream
4-5 cups powdered sugar

In a mixing bowl combine butter, shortening, peanut butter, and vanilla until smooth.  Add in your powdered sugar, starting with four cups.  Add about 1/4 cup of your whipping cream, combine well with mixer and switch to a high speed to beat until fluffy.  you can play with the amounts of powdered sugar and whipping cream to get the exact texture and consistency that you want.

Brownie Marshmallow Cookies

Cookies
1 cup butter
1 2/3 cups white sugar
2 eggs
1 1/4 tsp vanilla
3/4 cup unsweetened cocoa
1/4 tsp salt
1 1/4 tsp baking powder
2 1/3 cup cake flour*

Cream butter and sugar.  Add eggs and vanilla and mix until blended well.  Add dry ingredients and mix.  Cookies can be rolled, formed into drop cookies, or pressed into a 9*13 pan (double recipe and bake time).  Roll and form cookies and bake at 350' for 10-12 minutes.  cookies are done when top is slightly cracked and no longer looks wet.

Marshmallow Creme
3 eggs
2 cups light corn syrup
1/2 tsp salt
2 1/2 cups powdered sugar
1 Tbs vanilla

Combine egg whites, corn syrup, and salt.  Beat on high for 10 minutes or until thick.  Add powdered sugar and beat on low speed until blended.  Add vanilla and blend.  May be frozen for later use.

Chocolate Frosting
1 cup butter
4-5 cups powdered sugar
milk
1/2 cup cocoa
1 tsp vanilla

Beat soft butter, cocoa, and powdered sugar together until smooth.  Add a splash of milk and vanilla, blend well. 

Spread cooled cookies with about 1 Tbs of marshmallow creme.  Top the creme with frosting. 

Cream Cheese Frosted Pumpkin Cupcakes (Gluten Free)

3 eggs
1 cup sugar
2/3 cup pumpkin puree
3/4 cup gluten free brown rice flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp pumpkin pie spice
Dash salt

Cream Cheese Frosting:
1/2 package cream cheese (softened)
1/2 cup powdered sugar
3 Tbs butter, softened
1 Tsp vanilla

Preheat oven to 375'
Beat eggs and sugar together.  Add Pumpkin, flour, baking powder, soda, and spices.  Pour into muffin cups.  Bake 13-15 minutes.  Cool.
Whip together cream cheese frosting.  Spread onto cooled cupcakes.  Sprinkle with additional pumpkin pie spice.

Country Apple Dumplings

Ingredients

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Chicken Enchilada Casserole

3-4 chicken breasts cooked and shredded
Large can of cream of chicken soup
Medium sized container of sour cream

Mix together in a pot, season with seasoning salt, pepper, and chili powder to taste. Simmer for 10-15 min.

Heat oven to 350*

In casserole dish, rip up tortillas and layer tortillas, chicken mixture, cheese, tortillas, chicken, cheese, bake until bubbly and cheese is melted.

Strawberry Spinich Salad Dressing

1/4 Cup Apple Cider Vinegar

1/2 Cup Sugar
1/2 teaspoon minced onions
1/4 teaspoon paprika
1/4 teaspoon worcestershire sauce
1/2 Cup Canola Oil
2 teaspoons sesame seeds
1/2 teaspoon poppy seed

Gluten-Free Peach Dump Cake

I LOVE peaches in the summertime - this was a hit!  We haven't tried this as a dutch oven - but I think it would work!!!

6 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup orange juice
1 15-oz package gluten-free yellow cake mix
1/2 cup butter (for dairy free I used Best Life)

Preheat oven to 325' place peaches in 9*13 inch pan.  Sprinkle with sugar and drizzle with orange juice; mix and let sit for 5-10 minutes to bring out the juices. 

Sprinkle dry cake mix evenly over the peaches.  Spoon the melted butter evenly over the cake mix.  Bake for about 50 minutes or until top is golden brown, peaches are tender, and filling is bubbling around the edges.  Serve warm or at room temperature with vanilla ice cream or frozen yogurt (for dairy free we use Soy Ice Cream).  Refrigerate any leftovers.

Campfire Cones

Sugar Cones (I buy the Gluten Free Cones from a special store)
Peanut Butter
Mini Marshmallows
Chocolate Chips
Bananas
Aluminum Foil  (to wrap them in)

Chop up the bananas and get some marshmallows and chocolate chips ready.  Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.  Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.  Unwrap your cone, check to see that everything's ooey, gooey, and melted... then dig in and enjoy!

Camping Steak Marinade

1.5 pounds boneless top sirloin steak, about 1.5 inches thick
1/4 cup + 1 Tbsp reduced-sodium soy sauce
3 Tbsp. steak sauce 2 tbsp. lime juice and packed brown sugar
1 Tbsp. grated gingerroot
2 cloves garlic, minced
1 Tsp. sesame oil
1/4 Tsp. black pepper

Trim any excess fat from meat. Pierce meat in several places with fork.  Place steak in Ziploc bag.  Combine all marinade ingredients in a small bowl and pour over steak in ziploc bag, and smoosh all around.  Toss into freezer until ready to take camping. 
To Grill:  Remove steak from marinade and grill over hot coals or gas grill for 4-5 minutes per side, or until desired doneness is reached.  Brush with leftover marinade while grilling.  When done, remove steak from heat and let 'rest' for a few minutes before slicing.

Marinated Chicken Kebab's

2 Tbsp. each sodium reduced soya sauce and brown sugar
1 Tbsp. each olive oil and grated lemon zest
2 gloves garlic, minced
1 large shallot, minced ( I used red onion)
1-1/2 tsp. grated ginger
1 tsp. each cumin and ground coriander
4 chicken breast halves.

Combine all marinade ingredients in a small bowl.  Cut chicken into kebab size pieces.  Place chicken pieces in a ziploc bag.  Pour marinade over chicken pieces.  Smush the marinade all over the chicken.  Place in freezer.  Now your meal is ready for your camping trip.

Chocolate Cobbler - Gluten Free

3/4 cup sugar
1 cup self rising flour
1/2 teaspoon xanthan gum
2 Tablespoons cocoa
1/2 cup milk (use soy for dairy free)
3 Tablespoons melted butter (use Bestlife for dairy free)
1 teaspoon vanilla
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

Pour 1 1/2 cup water gently over all. DO NOT MIX- just gently pour over all
Bake at 350 degrees for 40 minutes. Serve hot, or cold.

Cutler's Brownie Marshmallow Cookies (GFCF style)

Cookies
1 cup butter (I used Best Life)
1 2/3 cups white sugar
2 eggs
1 ¼ teaspoon vanilla
¾ cup unsweetened cocoa
¼ teaspoon salt
1 ¼ teaspoon baking powder
2 1/3 cups cake flour (I used Bob's Red Mill Baking Flour - GF + 1 tsp xanthan gum)

Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. Cookies can be rolled, formed into drop cookies, or pressed into a 9 x 13 pan (double recipe and bake time). Roll and form cookies and bake at 350 for 10-12 minutes. Cookies are done when top is slightly cracked and no longer looks wet.

Marshmallow Creme
3 egg whites
2 cups light corn syrup
½ teaspoon salt
2 ½ cups powdered sugar
1 tablespoon vanilla

Combine egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or until thick. Add powdered sugar and beat on low speed until blended. Add vanilla and blend. May be frozen for later use.

Chocolate Frosting
1 cup butter (I used Best Life)
4-5 cups powdered sugar
milk (I used Soy)
½ cup cocoa
1 teaspoon vanilla

Beat soft butter, cocoa, and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well.

Assembly:Spread cooled cookies with about 1 tablespoon of marshmallow creme. Top the creme with frosting.

GFCF Meatballs

This is a family favorite! Since 3 of us are GF and in those three 2 are CF - our family LOVES this!!!

Meatballs:
1 lb ground beef
1/2 cup soy milk
1/2 cup oatmeal (make sure it is GF)
1 egg
Salt
Pepper
Onion Powder (for taste or cut 1/8 onion)
Garlic Powder (or oregano, basil, parsley)

Pre-heat oven to 350'  In a medium bowl knead together all ingredients.  Form into decent size balls and place on a greased cookie sheet or pizza pan.  Bake for 20-25 minutes, or until browned on outside.  (Baking time may vary for your oven).  While meatballs are cooking, begin your sauce:

Sauce:
1/2 cup brown sugar
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
1/4 cup vinegar
1/8 cup ketchup

Combine ingredients in a sauce pan; blend well.  Heat sauce to boiling.  Pour sauce over meatballs in a baking dish.  Bake at 350' for 15 minutes.  Serve with Rice.  Delicious!!!!  This recipe also freezes very well.

Marshmallow Caramel Popcorn

1/2 c. brown sugar
1/2 c. butter (use dairy free butter for Dairy Free recipe)
9-10 marshmallows
12 c. popcorn.

Microwave brown sugar and butter for 2 minutes. Add marshmallows. Microwave until melted, 1 1/2 to 2 minutes.  Pour over popcorn.

Crock Pot Teriyaki Chicken

6 boneless skinless chicken thighs (about 1.5 pounds)
1/4 cup sugar
1/4 cup soy sauce
3 tablespoons cider vinegar
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
1/8 teaspoon pepper
2 1/2 teaspoons cornstarch
2 1/2 teaspoons cold water
Cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.

Gluten Free Granola

3 C raw oats
2 C raw pecans – chopped
2 C raw cashews – chopped
2 C raw almonds – sliced or chopped
1 C raw sunflower seeds
½ C raw sesame seeds
raw coconut (if you want)


mixture:
1 ½ C agave nectar
1 ½ C peanut butter


Mix granola in a big bowl.  Mix together the agave nectar and peanut butter on stove top, melt it together. then pour mixture over the granola in the bowl.  Spray casserole dish with pam and then smash granola mixture into pan and bake at 350 for about 15-20 minutes. When finished baking, spoon out granola and lay it out on wax paper to cool.

Strawberry Ice Cream - Dairy Free

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings.

Gluten Free Meatloaf

1 1/2 lbs ground beef
3/4 cup oatmeal
1/8 teas pepper
1 tsp salt
1 onion (chopped)
1/2 tsp worcestershire sauce
1/2 cup milk (utilize soy for dairy free)
1 egg

Sauce:
1/2 cup brown sugar
1/2 tsp dry mustard
1/8 tsp worcestershire sauce
1/4 cup vinegar

Combine beef, oatmeal, seasonings, onion, 1/2 tsp worcestershire sauce, milk & egg; mix well.  Place mixture in loaf pan.  Piece top with a fork. 

Combine remaining ingredients in sauce pan; blend well.  Heat sauce to boiling.  Pour 3/4 of sauce over the loaf.  Bake 350' for 45 minutes.  Spoon remaining sauce over loaf before slicing.

Homemade Chili Cheese Dogs

3 Tbs vegetable oil (or butter)

1 sweet yellow onion, diced

1 pound mushrooms, sliced thinly

1 cup diced celery

1 cup diced red pepper

½ cup diced carrots

1 pound ground beef

2 cloves garlic, minced

2 (15 ounce) cans tomato sauce

1 (15 ounce) can diced tomatoes

1 (6 ounce) can tomato paste

1 cup red wine

4 tbs. ground cumin

2 tbs. chili powder

1 Tbs. thyme

1 Tbs. oregano

2 Tbs. brown sugar

Salt to taste

4 jumbo hot dogs, heated according to package instructions

4 Rudi’s gluten-free multi-grain hot dog rolls – split open and toasted

1 cup grated sharp cheddar cheese (for dairy free omit cheese)

Optional garnishes:  sour cream, guacamole

In a large pot, heat oil over medium high heat. Add onions, mushrooms, celery, red pepper, and carrots, and cook, stirring occasionally, until vegetables are soft and the onions are translucent. Add ground beef and cook until the meat is lightly browned and no pink spots remain.  Add minced garlic and cook, stirring constantly, until garlic is tender and fragrant, about two minutes.  Add tomato sauce, diced tomatoes, tomato paste, and red wine and stir until well combined.  Bring soup to a boil, then reduce heat to medium, cover the pot, and simmer for 15 minutes.

Add cumin, chili powder, thyme, oregano, and brown sugar.  Bring soup back to a boil; reduce heat to medium, cover the pot, and simmer for 20-25 minutes.  Taste the soup and adjust seasonings if necessary.  Heat hot dogs according to package instructions.  Place one hot dog on each Rudi’s Gluten-free hot dog roll.  Ladle a heaping scoop of chili on top of the hot dog.  Top with grated cheese and desired garnishes. 

*** You will have extra left-over chili.  Store in an air-tight container and freeze for up to one month.

Cinnamon Raisin Bread Pudding

For the pudding:

1 ½ cups sugar

4 eggs, beaten

2 cups milk (use almond milk for dairy free)

2 teas vanilla extract

1 teas cinnamon

3 cups cubed Rudi’s Gluten-Free Cinnamon Raisin Bread

½ cup golden raisins

1 ¼ cup brown sugar

¼ cup butter (use best life for dairy free)

1 cup crushed pecans

2 teas cinnamon

For the sauce:

½ cup butter or margarine (for dairy free I use Best Life)

½ cup sugar

½ cup brown sugar

1 cup heavy cream (use thick almond milk for diary free)

1 teas cinnamon

1 Tbs vanilla extract

Preheat oven to 350’ Prepare a 9*13 baking dish with non-stick spray.  In a large bowl, combine sugar, beaten eggs, milk, vanilla, and cinnamon.  Whisk together until well combined. 

Add the cubed Rudi’s cinnamon raisin bread and raisins and gently stir to combine.  Pour this mixture into the prepared baking dish and set aside while you make the topping.  In a separate mixing bowl, combine the brown sugar, butter, crushed pecans, and two teaspoons cinnamon.  Mix together until crumbly and roughly the size of small peas.  Sprinkle this mixture over the top of the bread mixture.

Bake for 40-45 minutes, until fully set.  To make the sauce, combine the butter, sugar, brown sugar, heavy cream, and cinnamon in a sauce pot.  Bring to a simmer over medium heat, stirring constantly, until mixture comes to a slow boil.  Cook until the sauce thickens to desired consistency.  Remove from heat and stir in the vanilla extract.  Sever over the top of the bread pudding.

Caramel Pecan Apple Pie

2 (5.5 oz.) packages Dr. Lucy’s Cinnamon Thin cookies

1 stick (1/2 Cup) butter melted – (for Dairy free I use Best Life)

2 red apples, cored and sliced

2 tart green apples, cored and sliced

2 teas lemon juice

½ teas vanilla extract

1 cup brown sugar

½ cup pecans

3 Tbs cinnamon

1 ¼ Tbs corn starch

¼ cup gluten-free caramel sauce (make dairy free)

For the Crumb Topping:

½ cup cold butter (for dairy free use best life)

½ cup brown sugar

4 Dr. Lucy’s Cinnamon Thin Cookies

¼ cup gluten-free quick cook oats

1 teas cinnamon

¼ teas salt

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Cinnamon Thin Cookies with melted butter.  Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the cinnamon cookie crust into the bottom of the pan and set aside.

Ina large bowl, combine red apples, green apples, lemon juice and vanilla extract.  In a separate bowl, combine the brown sugar, pecans, ground cinnamon, and corn starch.  Mix the dry ingredients in with the apples and toss until well combined.  Pour this mixture into the pie crust and drizzle the caramel sauce on top of the apples. 

To make the crumb topping, combine butter, brown sugar, cinnamon thin cookies, oats, ground cinnamon and salt in a food processor.  Pulse gently until crumbly.  Evenly distribute the topping on top of the pie and then bake for 55-60 minutes until bubble and golden brown on top.  Sever hot out of the oven with vanilla ice cream (use almond ice cream for dairy free) and drizzle additional caramel sauce on top if desired.

Maple Banana Creme Pie

2 (5.5 oz.) packages of Dr. Lucy’s Maple Bliss Cookies

1 Stick (1/2 Cup butter, melted) – use Best Life for Dairy Free

2 Cups Milk (use Almond Milk for Dairy Free)

2 Tbs corn starch

½ cup sugar

1 egg

4 yolks

¼ cup butter (use best life for dairy free)

1 teas vanilla extract

4 bananas, sliced

Fresh whipped cream for garnish (omit whip cream for dairy free)

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Maple Bliss Cookies with melted butter. Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the maple cookie crust into the bottom of the pan and bake for 5-7 minutes.  Remove from the oven and set aside.

To make the filling, in a small bowl dissolve the corn starch in ¼ cup of the milk.  Combine the remaining milk with the sugar in a sauce pot and bring to a boil.  Whisk the egg and egg yolks into the corn starch and milk mixture and temper it with some of the boiling milk.  Once tempered, whisk the egg mixture into the boiling milk, whisking until it returns to a boil.  Boil for about 1 minute.  Remove from the heat and add the butter and vanilla extract. 

Pour the mixture into a bowl and cover with plastic wrap.  Cool until the crème reaches room temperature.  Line the bottom of the pie crust with half of the banana slices.  Once cooled, use a spatula to spread the crème into the pie crust on top of the bottom banana layers.  Top the crème with remaining bananas.  Top with whipped cream if desired. 

Teriyaki Ginger Wings

16 chicken wings, separated at joint (discard wing tips)

½ cup honey

½ cup San J gluten free soy sauce

½ cup rice vinegar

1 inch piece ginger, grated

Zest of ½ orange

2 scallions, sliced, green part only

Kosher salt

Freshly ground black pepper

Place top rack in oven about 4 inches away from flame.  Turn on broiler.  Line baking sheet with aluminum foil.  Spray with nonstick cooking spray.  Season chicken wings with kosher salt and pepper and place on baking sheet.  Broil chicken wings for 10 minutes.  Flip to the other side and cook for an additional 10 minutes.  While chicken wings are broiling, in a medium-sized bowl, whisk to combine honey, soy sauce, rice vinegar, ginger, and orange zest.  Whisk until all honey has dissolved in the mixture.  Set aside half of mixture in refrigerator to use for dipping sauce.  Remove wings from oven after second set of 10 minutes under broiler has completed.  Brush wings with sauce and place in broiler for 2 minutes.  Flip; brush other side with sauce, and broil for an additional 2 minutes to glaze.  Remove from oven and brush all sides with sauce.  Transfer to serving plate.  Garnish with sliced scallions and dipping sauce in small bowl on side.

Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.

Lemon Chicken, Chinese Style

2/3 cup chicken stock

Zest and juice of 2 lemons

4 Tbs gluten free soy sauce

1 Tbs brown sugar

2 extra-large eggs

½ cup cornstarch

1 lb. boneless, skinless chicken breast cut into small pieces (or strips)

½ cup canola oil

3-4 cloves garlic, minced

2 teas ginger (optional)

In a medium bowl, whisk together the chicken stock, lemon zest, lemon juice, soy sauce, and br4own sugar.  Set aside.

In a large bowl, beat the eggs with a couple of tablespoons of water.  Place cornstarch in a shallow dish.  Dredge the chicken through the egg wash, allowing any excess to drop off; then place in the cornstarch to coat lightly, shaking off any excess.

In a wok (or extra large saute pan with more oil, to shallow fry), heat the oil over medium high heat.  Add the chicken and fry until crisp, 2-3 minutes total, turning once.  Remove the chicken and drain on paper towels.  Repeat in batches if necessary, adding more oil as needed.

Add the soy sauce mixture to the pan with the garlic (and the optional ginger) and bring to a boil.  Return the chicken to the pan and stir fry to warm, turning over to coat with the sauce.  Serve over rice.

Caramel Bars

48 caramels, unwrapped
7 1/2 tablespoons evaporated milk
1 1/2 cup flour
1 1/2 cup quick-cooking oatmeal
1/3 teas salt
2/3 teas baking soda
1 1/8 cup brown sugar
1 1/8 cup butter or margarine, melted
1 cup chocolate chips
nuts, optional

Melt caramels with evaporated milk in double boiler or in microwave. Set aside.

Combine flour, oatmeal, salt, baking soda, brown sugar, and melted butter until well-blended. Pat half of this mixture into 9*13 baking pan. Bake at 350' for 10 minutes.

Sprinkle chocolate chips over baked mixture. Chopped nuts may be sprinkled if desired. Pour melted caramel mixture over chocolate chips. Sprinkle remaining flour mixture over top. Bake 15 minutes at 350'. Cut into bars

Chocolatey Football Bites

6 squares baker's semi-sweet baking chocolate
1/2 cup light corn syrup
1 Tbsp. butter or margarine (for dairy free use Best Life)
1/2 tsp. vanilla
4 cups Post Cocoa Pebbles Cereal
White decorating gel

Microwave chocolate, corn syrup, and butter in large microwavable bowl on high for 2 1/2 minutes, stirring after 1 1/2 minutes. Stir in Vanilla.

Add cereal to chocolate mixture; mix well. Shape into 18 (3-inch long) football shapes, using slightly moistened hands. Place on waxed paper; cool completely.

Use decorating gel to add lacing's to footballs. Let stand until gel is firm. Makes 18 servings - 1 football each.

Wagon Wheel Cookies

1/2 cup oil
4 ounces unsweetened chocolate (not chips) melted and cooled
2 cups sugar
4 eggs, lightly beaten
2 teas vanilla
1/2 teas salt
2 1/2 cups flour, sifted
2 teas baking powder

With a double boiler, melt the chocolate and cool to room temperature. Sift together the flour, salt, and baking powder. Mix together the oil, chocolate, and sugar and mix well to fully incorporate ingredients. Blend in eggs, in fourths, mixing well after each addition. Add vanilla. Stir in dry ingredients. Place covered in refrigerator and chill for sever hours or overnight. Preheat oven to 350' Portion dough into pieces and shape into 1 1/2 inch balls. Roll in powdered sugar and place 2 inches apart on greased baking sheets. Bake for 10-12 minutes.

Carmel-Pecan Pie

1 pie crust
2/3 cup sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar caramel topping
1 to 1 1/2 pecan halves

Preheat oven to 350'. In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel toppings and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350' for 45 minutes or until knife inserted off-center comes out clean. Cool thoroughly on rack before serving. Cover, chill to store.

For Gluten/Dairy Free - use Gluten Free Pie Crust and utilize dairy free butter (I use Best Life).

Honey Sauced Chicken

3/4 pound chicken
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes


Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Cut chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Glazed Cherry Crumb Cake

1 package yellow cake mix
1 cup flour
1 package rapidrise yeast
2/3 cup warm water
2 eggs, lightly beaten
2-21 ounce cans cherry pie filling
1/3 cup cold butter, cubed

Glaze:
1 cup confectioners' sugar
1 Tbsp corn syrup
2-4 Tbsp water

In mixing bowl, mix 2 cups cake mix, flour, yeast, and water until well blended. Stir in eggs. Transfer to a greased 13*9 baking dish. Gently spoon cans of pie filling over batter.

In a small bowl, place remaining cake mix; cut in butter until crumbly. Sprinkle over filling.

Bake at 350' for 40-50 minutes or until lightly browned. Cool on a wire rack. Combine the confectioners' sugar, corn syrup, and enough water to achieve desired consistency. Drizzle over warm cake.

Glazed Ham

Foil
4-6 lbs fully-cooked boneless ham
Cloves
1/4 Cup brown sugar
1/3 Cup maple flavored syrup
1 Tbsp mustard

Preheat oven to 325' Line baking pan with foil, set aside. If desired, score ham by lightly cutting diamond shapes into ham, insert cloves. Place ham in foil-lined pan. Insert meat thermometer into thickest part of the ham. Bake uncovered 1 to 1.5 hours or until thermometer reads 140'. While ham is baking, combine brown sugar, syrup, and mustard; spoon over ham during last 1/2 hour of baking time. Let stand 10 minutes before slicing.

Easy on the Grill Steak

1 Cup worcestershire sauce
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2-3 lbs boneless loin, round, or flank steak

Mix worcestershire, garlic, and ginger in deep dish. Add steak. Refrigerate 30 minutes or up to 3 hours. Drain Steak. Grill or broil steak over high heat about 15 minutes for medium rare, turning once. Place steak on serving plate; let steak rest 10 minutes before slicing.

Tangy Ranch Chicken

2/3 C ranch dressing
1/3 C mustard
3 Tbs brown sugar
6 oz boneless skinless chicken breasts

Mix salad dressing, mustard, and sugar. Pour 1/2 cup sauce into serving bowl. Coat chicken with remaining sauce in 3-qt. greased baking dish. Bake chicken at 350' for 25 minutes until cooked. Serve with reserved sauce.

No Bake Cookies - Gluten/Dairy Free

2 cups sugar
1 stick margarine or butter (I used Best Life)
3 Tbsp. cocoa powder
1/2 cup milk (I use Silk Milk)
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
3 cups oatmeal (old fashioned rolled oats, not instant)

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute.

Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended.

Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.

**These turned out fantastic & were very easy! My son loved them - as well as the rest of the family!

Rice Chicken n' Salsa Bake

Ingredients
1 1/3 cups uncooked white rice
2 2/3 cups water
4 skinless, boneless chicken breast halves
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, chopped
1 1/2 cups mild salsa

Directions:
1. Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2. Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 40 minutes, or until bubbly.

This is delicious and it freezes well!!!!

Oatmeal Coconut Chocolate Chippers

1 c (2 sticks) butter
1 c granulated sugar
1 c firmly packed brown sugar
2 eggs
1 1/2 c all purpose flour
1 teas baking soda
1/2 teas salt
3 c old fashioned quick cooking rolled oats
1 teas vanilla extract
1/2 c coconut
1 1/2 c semisweet chocolate chips

Preheat over to 350' and lightly grease a cookie sheet. Beat the butter, sugar, brown sugar, and eggs in a large bowl of an electric mixer until blended. Beat for 1 minute. Sift the flour, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the butter mixture and blend well. Stir in the oats and vanilla. Stir in the coconut and chocolate chips with a wooden spoon. Drop by teaspoonfuls onto the prepared cookie sheet and bake until lightly browned and almost firm when lightly pressed on the top, about 10 minutes. Remove to a rack to cool.

These cookies are absolutely amazing!!!

Gluten Free & Dairy Free Coconut Ice Cream

2 cans of coconut milk
1/2 cup of honey
= yummy!!!

Place in Ice Cream maker & enjoy!!!


For my son we use 1 can coconut milk and 1/4 cup honey

Yummy Chocolate Frosting (Gluten/Dairy Free)

1/2 cup butter softened (I used Bestlife)
4 Tbsp cocoa powder
4 cups confectioners' sugar
3 Tbsp milk (I used Smart Balance)
1 Tsp vanilla extract

Cream butter. Gradually beat in cocoa, sugar, milk, and vanilla, & mix well.

This was a hit - and it was delicious on brownies & chocolate cake!!! You can also use this same recipe with regular dairy and it should turn out delicious - I didn't notice a difference with either recipe!!!

Fun Sugar Cookies for ANY Holiday!!!

Use a Sugar Cookie Mix. (I used Krusteaz for non-gluten free or Lindsay's Lipsmackin' Roll out and Cut Sugar Cookie Mix for a Gluten Free Option).

Follow the directions on the box. Pick a food-coloring color to die the mix with (we used pink to make zebra-pink cookies) and we also used blue-food coloring with blue crystals another time. Utilize a bowl & pour your crystals in it and take a spoonful of cookie dough mix (all-ready colored) and roll the dough in the crystals and place on the cookie sheet.

Making these with my kids was a lot of fun!!! They loved rolling the dough in the crystals and placing them on the cookie sheet to bake.

We used the same bake time on the box and both options turned out fine!!! You can make these for any holiday and they are easy!!!

Slow Cooker BBQ Beef Sandwiches

2 lbs ground beef
1 C onion (chopped)
1 Tsp salt
1/8 Tsp ground pepper
1/2 C vinegar
1/2 C water
1/4 C dark brown sugar
6 Tbsp. worcestershire sauce
2 Tsp. chili powder
1/4 Tsp. ground cayenne pepper (to taste)
1 C ketchup
2 Tbsp mustard
2 pkgs slider buns

Brown ground beef in large sauce pan over medium-high heat. Drain excess fat. Transfer to a slow cooker. Add onion, salt, and pepper. Stir in remaining ingredients. Cook over ow heat for 6-8 hours. Serve with slider hamburger buns. Refrigerate any leftovers.

For Gluten Free - purchase Gluten Free Buns. Enjoy!!!

Yummy Mashed Potatoes

3 1/2 C chicken broth
5 large potatoes peeled and cut
1/2 C sour cream
2 Tbs butter
black pepper

Heat the brother and potatoes in 3 quart saucepan over medium high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain potatoes well in a colander, reserving the broth. Mash the potatoes with 1/4 cup reserved broth, cream, butter, and black pepper. Add additional reserved broth, if needed, until desired consistency. Serve with the gravy.