Easy Chicken Pie Casserole:
1 2/3 c vegetables, 1 c gf baking mix, 1 c chicken, 1/2 c milk, 1 10 oz. can cream soup, 1 egg.
Mix it all into a 9 inch pan. Bake 30 mins @ 400 degrees.
Egg Casserole:
1 bag gf cheese croutons, 2 c cheddar shreds, 6 eggs, 2 c milk, 1/2 t salt, 3/4 t dry mustard, 1 T dry minced onion, 1/2 lb of crumbled bacon.
layer croutons in a greased 13x9 pan. sprinkle 1 c of cheese over. sprinkle bacon over cheese. Mix eggs, milk, salt, mustard, pepper, and onions. pour over bacon. sprinkle remaining cheese on top. Bake 1 hour @ 325.
Tuesday, July 9, 2013
Appetizers & Dips
Rhode Island Coffee Tempter:
2 (1/4 oz.) envelopes gelatin, 1/2 c cold coffee (or Kahlua), 3 c hot coffee, 1/4 c sugar, 1 pinch salt.
Combine cold coffee and gelatin. Allow to sit 10 mins. Add hot coffee, sugar and salt, stirring until clear. Chill overnight.
Chicken Croquettes:
1/2 c diced onion, 1 T olive oil, 1 lb. ground chicken, 1/4 gf panko crumbs, 2 T milk, 1 t seasoning salt, 1 T black pepper.
Heat oil in pan over medium heat. Add onions and saute until clear. Let cool.
In bowl, mix chicken, breadcrumbs, milk, salt & pepper. Add in onions. Refrig 30 mins. Line a baking sheet w/ wax paper. Make into patties.
Fry patties in olive oil for 7 mins.
Dried Beef Cheeseball:
16 oz. cream cheese, 1 t Worcestershire, 2 T mayo/salad dressing, 1 T horseradish, 1 t dried minced onion re hydrated, 4 oz. dried beef that has been food processed.
Mix into a ball and Refrig overnight.
Cocoa Avocado Pudding:
2 ripe avocados, 2 t vanilla, 1/2 c cocoa, 1/2 c maple syrup (or honey), 3/4 c almond milk.
Blend in the blender. Chill for 5 hours. Serve.
Homegrown Tater Chips:
Potatoes, salt, olive oil, mandolin.
Pour an inch and a half of oil in your skillet and get it to 400 degrees. Cut your potatoes to the 1/16th setting. Soak in a bowl of water for 10 mins.
Slide into oil and fry until light brown. Serve with hummus.
Easy Crispy Crackers:
2 c gf flour, 1 t baking powder, 1 t salt, 2/3 c warm water,1/3 c olive oil, seasoning.
combine ingredients and spread dough onto 2 greased cookie sheets. perforate into squares and season. Bake 10-12 mins at 400 degrees.
2 (1/4 oz.) envelopes gelatin, 1/2 c cold coffee (or Kahlua), 3 c hot coffee, 1/4 c sugar, 1 pinch salt.
Combine cold coffee and gelatin. Allow to sit 10 mins. Add hot coffee, sugar and salt, stirring until clear. Chill overnight.
Chicken Croquettes:
1/2 c diced onion, 1 T olive oil, 1 lb. ground chicken, 1/4 gf panko crumbs, 2 T milk, 1 t seasoning salt, 1 T black pepper.
Heat oil in pan over medium heat. Add onions and saute until clear. Let cool.
In bowl, mix chicken, breadcrumbs, milk, salt & pepper. Add in onions. Refrig 30 mins. Line a baking sheet w/ wax paper. Make into patties.
Fry patties in olive oil for 7 mins.
Dried Beef Cheeseball:
16 oz. cream cheese, 1 t Worcestershire, 2 T mayo/salad dressing, 1 T horseradish, 1 t dried minced onion re hydrated, 4 oz. dried beef that has been food processed.
Mix into a ball and Refrig overnight.
Cocoa Avocado Pudding:
2 ripe avocados, 2 t vanilla, 1/2 c cocoa, 1/2 c maple syrup (or honey), 3/4 c almond milk.
Blend in the blender. Chill for 5 hours. Serve.
Homegrown Tater Chips:
Potatoes, salt, olive oil, mandolin.
Pour an inch and a half of oil in your skillet and get it to 400 degrees. Cut your potatoes to the 1/16th setting. Soak in a bowl of water for 10 mins.
Slide into oil and fry until light brown. Serve with hummus.
Easy Crispy Crackers:
2 c gf flour, 1 t baking powder, 1 t salt, 2/3 c warm water,1/3 c olive oil, seasoning.
combine ingredients and spread dough onto 2 greased cookie sheets. perforate into squares and season. Bake 10-12 mins at 400 degrees.
Eggnog & Gingerbread
Eggnog Jelly shots:
1/2 c water, 2 envelopes unflavored gelatin, 1/2 c sweetened condensed milk, 3/4 c eggnog, 1/2 c brandy.
Pour water in saucepan and sprinkle in gelatin. Allow to soak for 2 mins. Turn on over low heat and stir until all gelatin is dissolved. Stir in condensed milk. Remove from heat. add remaining ingredients and stir well. Pour into pan and refrig overnight. Cut into squares and serve with a nutmeg sprinkle.
Gingerbread Play Dough:
1 c gf flour, 1/2 c salt, 2 t cream of tartar, 1 T cinnamon, 2 t ginger, 1 t nutmeg, 1 tsp cloves, 2 T veg oil, 1 c water, 1 t orange extract (optional).
Mix together all dry ingredients in saucepan. In bowl, mix water, oil, and extract. Combine and cook together over low heat until a dough forms. Knead on parchment until smooth.
1/2 c water, 2 envelopes unflavored gelatin, 1/2 c sweetened condensed milk, 3/4 c eggnog, 1/2 c brandy.
Pour water in saucepan and sprinkle in gelatin. Allow to soak for 2 mins. Turn on over low heat and stir until all gelatin is dissolved. Stir in condensed milk. Remove from heat. add remaining ingredients and stir well. Pour into pan and refrig overnight. Cut into squares and serve with a nutmeg sprinkle.
Gingerbread Play Dough:
1 c gf flour, 1/2 c salt, 2 t cream of tartar, 1 T cinnamon, 2 t ginger, 1 t nutmeg, 1 tsp cloves, 2 T veg oil, 1 c water, 1 t orange extract (optional).
Mix together all dry ingredients in saucepan. In bowl, mix water, oil, and extract. Combine and cook together over low heat until a dough forms. Knead on parchment until smooth.
Cakes & Cookies
Long Island Rum Cake:
1 box gf cake mix, 1/4 t nutmeg, 3 eggs, 2.5 T white sugar, 1/2 c whole milk, 1 c heavy cream, 1/4 c melted butter, 2 T & 1 t Spiced Rum, 1/2 t rum extract.
Preheat oven to 350. Grease a 10 inch spring form pan and line with parchment. Spritz parchment with Buttery Pam. Combine all ingredients and beat until fluffy. Bake for 50 mins. Let cool entirely before serving.
Red Velvet Rice Crispy Treats:
3 T butter, 1 10.5 oz. bag mini marshmallows, 1 t vanilla, 3/4 c gf red velvet cake mix (or yellow w/ red coloring), 6 c Cocoa Krispies, 4 oz. white chocolate chips.
Line a 9x13 pan with Pam. Melt butter over low heat. Add in marshmallows, cake mix, vanilla, and stir until smooth. remove from heat and fold into pan. Drizzle with white chocolate.
Lemon Cake Bars:
1 can lemon pie filling, 1 box gf angel food cake mix.
Mix together and dump in a 9x13 pan. Bake at 350.
Oat Crunch cookies:
100g gf flour, 100g melted butter, 80g fine sugar, 1/4 t baking powder, 1-2 T milk, 50g rolled oats, 50g rice chex.
Combine flour and baking powder add in oats and cereal. In separate both, beat butter, milk, and sugar. dump 2 bowls together and mix well. Bake 15-20 mins @ 160C.
Gooey Butter Cake:
Cake:1 18 oz. yellow gf cake mix, 1 egg, 8 T butter.
Filling:8 oz. cream cheese, 2 eggs, 1 t vanilla, 8 T, 16 oz. powdered sugar.
Preheat oven to 350. Combine cake ingredients and mix well. Pat into a 13x9 pan. Prepare filling-beat cream cheese until smooth. Add eggs, vanilla, butter, and beat again. Add powdered sugar and mix well.Spread over cake and bake 40-50 mins.
Butterscotch Squares:
1/2 c butter, 1 c brown sugar, 1 egg, 1/4 t salt, 1 t vanilla, 1 c gf flour, 2/3 c pecans.
Mix and bake @ 350 in an 8x8 greased pan for 30 mins.
Cake Batter Blondies:
1 yellow gf cake mix, 1/4 c oil, 1 egg, 1/2 c milk, 3/4 c white choc. chips, 2 T sprinkles.
Combine mix, oil, and egg. Add milk. mix in white chocolate chips. Pour into 9x9 greased pan. sprinkles on top. Bake 30 mins at 350.
1 box gf cake mix, 1/4 t nutmeg, 3 eggs, 2.5 T white sugar, 1/2 c whole milk, 1 c heavy cream, 1/4 c melted butter, 2 T & 1 t Spiced Rum, 1/2 t rum extract.
Preheat oven to 350. Grease a 10 inch spring form pan and line with parchment. Spritz parchment with Buttery Pam. Combine all ingredients and beat until fluffy. Bake for 50 mins. Let cool entirely before serving.
Red Velvet Rice Crispy Treats:
3 T butter, 1 10.5 oz. bag mini marshmallows, 1 t vanilla, 3/4 c gf red velvet cake mix (or yellow w/ red coloring), 6 c Cocoa Krispies, 4 oz. white chocolate chips.
Line a 9x13 pan with Pam. Melt butter over low heat. Add in marshmallows, cake mix, vanilla, and stir until smooth. remove from heat and fold into pan. Drizzle with white chocolate.
Lemon Cake Bars:
1 can lemon pie filling, 1 box gf angel food cake mix.
Mix together and dump in a 9x13 pan. Bake at 350.
Oat Crunch cookies:
100g gf flour, 100g melted butter, 80g fine sugar, 1/4 t baking powder, 1-2 T milk, 50g rolled oats, 50g rice chex.
Combine flour and baking powder add in oats and cereal. In separate both, beat butter, milk, and sugar. dump 2 bowls together and mix well. Bake 15-20 mins @ 160C.
Gooey Butter Cake:
Cake:1 18 oz. yellow gf cake mix, 1 egg, 8 T butter.
Filling:8 oz. cream cheese, 2 eggs, 1 t vanilla, 8 T, 16 oz. powdered sugar.
Preheat oven to 350. Combine cake ingredients and mix well. Pat into a 13x9 pan. Prepare filling-beat cream cheese until smooth. Add eggs, vanilla, butter, and beat again. Add powdered sugar and mix well.Spread over cake and bake 40-50 mins.
Butterscotch Squares:
1/2 c butter, 1 c brown sugar, 1 egg, 1/4 t salt, 1 t vanilla, 1 c gf flour, 2/3 c pecans.
Mix and bake @ 350 in an 8x8 greased pan for 30 mins.
Cake Batter Blondies:
1 yellow gf cake mix, 1/4 c oil, 1 egg, 1/2 c milk, 3/4 c white choc. chips, 2 T sprinkles.
Combine mix, oil, and egg. Add milk. mix in white chocolate chips. Pour into 9x9 greased pan. sprinkles on top. Bake 30 mins at 350.
Gimme a Salad
Bacon & Blue Cheese Potato Salad:
2/3 c olive oil, 1/3 c apple cider vinegar, 1/3 c micro fine chopped red onion, 1 T chopped parsley, 1/4 c & 1 T chopped chives,1 T Dijon mustard, 1T honey, 2 t grated lemon peel, 3 lbs. red taters that are quartered and halved, 10 slices of bacon cooked and crumbled, 3/4 c blue cheese crumbles, 2 hard boiled eggs, salt & pepper
whisk oil, vinegar, onion, parsley, 1 T chives, mustard, honey, and lemon peel in large bowl until well blended. Add salt and pepper as needed. Cook potatoes 8-10 mins until tender. Rinse in cool water and mix with the dressing. Toss and chill overnight. The day of serving, add the chopped hard boiled egg, the remaining chives, bacon, and the cheese. Serve cold.
Pink Stuff Sweet Salad:
1 container cool whip, 1 can sweet cond. milk, I can crushed (drained) pineapple, 1 can cherry pie filling, 1 bag mini mallows, 1 bag walnuts.
Cream together cool whip and sweet cond. milk. Stir in pie filling and pineapple. Fold in nuts and mallows.
Chill overnight.
2/3 c olive oil, 1/3 c apple cider vinegar, 1/3 c micro fine chopped red onion, 1 T chopped parsley, 1/4 c & 1 T chopped chives,1 T Dijon mustard, 1T honey, 2 t grated lemon peel, 3 lbs. red taters that are quartered and halved, 10 slices of bacon cooked and crumbled, 3/4 c blue cheese crumbles, 2 hard boiled eggs, salt & pepper
whisk oil, vinegar, onion, parsley, 1 T chives, mustard, honey, and lemon peel in large bowl until well blended. Add salt and pepper as needed. Cook potatoes 8-10 mins until tender. Rinse in cool water and mix with the dressing. Toss and chill overnight. The day of serving, add the chopped hard boiled egg, the remaining chives, bacon, and the cheese. Serve cold.
Pink Stuff Sweet Salad:
1 container cool whip, 1 can sweet cond. milk, I can crushed (drained) pineapple, 1 can cherry pie filling, 1 bag mini mallows, 1 bag walnuts.
Cream together cool whip and sweet cond. milk. Stir in pie filling and pineapple. Fold in nuts and mallows.
Chill overnight.
Ethnic Foods
Homemade Spanish Tortillas(10):
3 c gf flour blend, 2 t baking powder, 2 t salt, 3/4 c shortening, 3/4 c hot water
Mix flour, soda, & salt. Cut in shortening with a fork until crumbly. Add in hot water and mix well. Cover with a cloth and let sit for 1 hour. Split dough into 10 pieces. Cook on a griddle at 1/8th inch thick.
MexiChili Chicken Bacon Wraps(13):
4 boneless chicken breasts, 1 pound sliced bacon, 2/3 c brown sugar, 2 T chili powder
Preheat oven to 350. Cut chicken into 1 inch cubes. Cut bacon slices into 3rds., Wrap each cube with bacon and secure with a pick. mix brown sugar and chili powder and dredge the wrapped chicken thru it. Bake at 350 on a broiler pan for 35 mins.
Chinese Crab Rangoon:
3 oz. cream cheese, 1/8 t garlic powder, 1/8 t worchestershire, 14 gf won ton wrappers, 1 small green onion, 4 oz. surimi crab stick.
Combine cream cheese, garlic, w. sauce,and beat until smooth. Stir in crab and onion. Place 2 t in each wrapper Moisten and seal wrappers. Bake on a sheet treated with Butter Pam at 425 for 8-10 mins.
3 c gf flour blend, 2 t baking powder, 2 t salt, 3/4 c shortening, 3/4 c hot water
Mix flour, soda, & salt. Cut in shortening with a fork until crumbly. Add in hot water and mix well. Cover with a cloth and let sit for 1 hour. Split dough into 10 pieces. Cook on a griddle at 1/8th inch thick.
MexiChili Chicken Bacon Wraps(13):
4 boneless chicken breasts, 1 pound sliced bacon, 2/3 c brown sugar, 2 T chili powder
Preheat oven to 350. Cut chicken into 1 inch cubes. Cut bacon slices into 3rds., Wrap each cube with bacon and secure with a pick. mix brown sugar and chili powder and dredge the wrapped chicken thru it. Bake at 350 on a broiler pan for 35 mins.
Chinese Crab Rangoon:
3 oz. cream cheese, 1/8 t garlic powder, 1/8 t worchestershire, 14 gf won ton wrappers, 1 small green onion, 4 oz. surimi crab stick.
Combine cream cheese, garlic, w. sauce,and beat until smooth. Stir in crab and onion. Place 2 t in each wrapper Moisten and seal wrappers. Bake on a sheet treated with Butter Pam at 425 for 8-10 mins.
Fudge and Candy
Peanut Butter Confetti Squares:
1c creamy PB, 1/2 c margarine, 2-300g packages of butterscotch chips, 1 package rainbow mini marshmallows
Over med. heat melt butter, butterscotch, and peanut butter. Stir constantly. Let cool for 15 minutes after it has become melted smooth. Mix in marshmallows. Press into an 8x8 dish. Refrig. Cut into squares to serve.
3 minute fudge:
2 bags 12oz. semisweet chips, 2 cans 14 oz. sweet condensed milk, 1 stick of room temp butter, 1 c walnuts.
Layer in a glass bowl, chips, then butter, then sweet cond. milk. Cover with wax paper. microwave on high 3 mins, stirring every minute until smooth. Stir in walnuts. Pour into 9x13 greased pan. Chill overnight.
Coconut Oil Fudge:
2 c virgin coconut oil softened, 3/4 c finely chopped nuts, 1c cocoa powder, 7 T maple syrup OR honey, 1/2 c dried small chopped fruit.
Cream coconut oil. Whip in nuts, cocoa, and syrup. Add in dried fruit. Spread into 8x8 pan and refrig overnight.
Cadbury Fudge:
1/2 light corn syrup, 1/4 c butter, 3 c powdered sugar, 12 oz. choc. chips.
Mix together corn syrup and butter. Mix in powdered sugar. Place 1/3 of mixture into separate bowl and dye it yellow. Press the white and yellow in the bottom of a pan. Cover with melted choc. chips. Refrig.
Cake Batter Truffles:
2/3 c butter, 1 c sugar, 1 T vanilla, 14 oz. sweet cond. milk, 2.5 c gf flour, 1/2 c sprinkles, melted chocolate.
Beat butter and sugar. Beat in vanilla. Beat in milk. Stir in sprinkles. Form into 1 inch balls and Refrig 1 hour. Dip in chocolate and refrig overnight.
Chocolate Bacon Crunch:
1 12 oz. pk Oscar Meyer center cut thick bacon, 2 squares baker's semi sweet chocolate, 2 T chopped pecans.
Pre heat oven to 400. Place bacon in a single layer on foil lined baking sheet. Bake 15-20 mins until crisp. Drain and place on wax paper. Melt chocolate. Brush one side of bacon with chocolate and sprinkle with nuts. Refrig.
Brown sugar Pecan fudge:
3 c brown sugar, 1 c Heavy Cream, 1 t salt.
Dissolve all 3 ingredients over med heat stirring constantly. Boil until 234 degrees on the candy thermo.
Add:
2 T butter and 1 t vanilla
Let cool until just warm and beat in the nuts. Spread in a pan a chill overnight.
Frosting Fudge:
1 can frosting 1 12 oz. bag white chocolate chips.
Line and spray a 9x9 pan. melt chocolate and stir in frosting. Spread into pan. Chill for 30 mins.
Eggless Cookie Dough Fudge:
1 c butter, 1 1/4 c light brown sugar, 2 T milk, 1 T vanilla, 2 1/4 c gf flour, 1 tsp salt, 1 t baking soda, 6 oz. semi sweet chips. AND 12 oz. semi sweet chips.
Combine butter, sugar, milk and vanilla in one bowl. Combine flour, salt, and soda. Mix into butter mixture until blended. Stir in 6 oz. of chips. Press into 12x8 dish. Place in freezer. Melt 12 oz. chips and spread over dough. Refrig overnight.
1c creamy PB, 1/2 c margarine, 2-300g packages of butterscotch chips, 1 package rainbow mini marshmallows
Over med. heat melt butter, butterscotch, and peanut butter. Stir constantly. Let cool for 15 minutes after it has become melted smooth. Mix in marshmallows. Press into an 8x8 dish. Refrig. Cut into squares to serve.
3 minute fudge:
2 bags 12oz. semisweet chips, 2 cans 14 oz. sweet condensed milk, 1 stick of room temp butter, 1 c walnuts.
Layer in a glass bowl, chips, then butter, then sweet cond. milk. Cover with wax paper. microwave on high 3 mins, stirring every minute until smooth. Stir in walnuts. Pour into 9x13 greased pan. Chill overnight.
Coconut Oil Fudge:
2 c virgin coconut oil softened, 3/4 c finely chopped nuts, 1c cocoa powder, 7 T maple syrup OR honey, 1/2 c dried small chopped fruit.
Cream coconut oil. Whip in nuts, cocoa, and syrup. Add in dried fruit. Spread into 8x8 pan and refrig overnight.
Cadbury Fudge:
1/2 light corn syrup, 1/4 c butter, 3 c powdered sugar, 12 oz. choc. chips.
Mix together corn syrup and butter. Mix in powdered sugar. Place 1/3 of mixture into separate bowl and dye it yellow. Press the white and yellow in the bottom of a pan. Cover with melted choc. chips. Refrig.
Cake Batter Truffles:
2/3 c butter, 1 c sugar, 1 T vanilla, 14 oz. sweet cond. milk, 2.5 c gf flour, 1/2 c sprinkles, melted chocolate.
Beat butter and sugar. Beat in vanilla. Beat in milk. Stir in sprinkles. Form into 1 inch balls and Refrig 1 hour. Dip in chocolate and refrig overnight.
Chocolate Bacon Crunch:
1 12 oz. pk Oscar Meyer center cut thick bacon, 2 squares baker's semi sweet chocolate, 2 T chopped pecans.
Pre heat oven to 400. Place bacon in a single layer on foil lined baking sheet. Bake 15-20 mins until crisp. Drain and place on wax paper. Melt chocolate. Brush one side of bacon with chocolate and sprinkle with nuts. Refrig.
Brown sugar Pecan fudge:
3 c brown sugar, 1 c Heavy Cream, 1 t salt.
Dissolve all 3 ingredients over med heat stirring constantly. Boil until 234 degrees on the candy thermo.
Add:
2 T butter and 1 t vanilla
Let cool until just warm and beat in the nuts. Spread in a pan a chill overnight.
Frosting Fudge:
1 can frosting 1 12 oz. bag white chocolate chips.
Line and spray a 9x9 pan. melt chocolate and stir in frosting. Spread into pan. Chill for 30 mins.
Eggless Cookie Dough Fudge:
1 c butter, 1 1/4 c light brown sugar, 2 T milk, 1 T vanilla, 2 1/4 c gf flour, 1 tsp salt, 1 t baking soda, 6 oz. semi sweet chips. AND 12 oz. semi sweet chips.
Combine butter, sugar, milk and vanilla in one bowl. Combine flour, salt, and soda. Mix into butter mixture until blended. Stir in 6 oz. of chips. Press into 12x8 dish. Place in freezer. Melt 12 oz. chips and spread over dough. Refrig overnight.
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