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.