Recipes

I have several recipes that people have requested over the last couple of months.  Since I have sadly neglected my blog (more on that in the next post- I promise it is coming before the new year!) I have decided to finally post them now.  It must be the Christmas spirit of sharing.  You know, deck them halls and all that stuff?!  All of these recipes are gluten and dairy-free.  When the recipe calls for butter, I use a dairy-free buttery baking stick, not spread. This time around I used Nucoa brand and it worked beautifully.  (Remind self to call Walmart and Harmons to ask them to start carrying it because I don't like having to make special trips to other stores to get it!) Enjoy!

Below you will find the recipes for:
Oatmeal Monster Cookies
Peanut Butter Squares
Chili
Taco Seasoning
Sweet Potato Pie
Pie Crust
Dairy-Free Cafe Rio Dressing
Ranch Dressing
Blueberry Muffins

From the family party in October:

Oatmeal Monster Cookies
1 cup packed brown sugar
1 cup white sugar
1/2 cup butter (1 cube)
2 tsp baking soda
1 1/2 cups peanut butter (chunky is best, but not necessary)
3 eggs
4 1/2 cup quick oats
1 1/2 cups chocolate chips

Cream the sugars and butter together.  Add baking soda, peanut butter and eggs.  Mix in quick oats and then stir in the chocolate chips.  Put on a cookie sheet using 1/4 cup of dough per cookie.  They aren't called monster cookies for nothing! You can also make them smaller, just use the shorter cooking time.

Bake at 350 degrees for 10-15 minutes (time based on how big the cookie is). Let cool on the pan for 5 minutes (don't skip this part!) and then move to a cooling rack.  Makes 2 dozen monster cookies. Easily doubles. Can M&M's if not needed to be dairy-free.


Peanut Butter Squares  Warning: These are highly addictive!
2/3 cup white sugar
2/3 cup light corn syrup
1 1/4 cups  crunchy peanut butter
3 cups cornflakes
1 cup chocolate chips

Bring sugars to a boil.  Remove from heat and stir in peanut butter.  Pour over cornflakes in a 9x13 dish.  Gently stir to mix and coat the cereal.  Melt chocolate chips and pour evenly over the cereal.  Chill for 20-30 minutes.  Cut and serve. 


Chili
3# ground beef
1- 14 ounce can diced tomatoes
2- 14 ounce can black beans, drained
1- 14 ounce can red beans
1/4 cup celery, chopped
1/2 cup carrots chopped
1/2 cup zucchini chopped
2 cups pasta sauce (I use an Italian garden variety)
1 cup salsa (I use medium)
1/3 cup white onion
1/3 cup green onion
1 tsp cocoa powder
1 TBLS chili powder
2 TBLS taco seasoning

Brown and drain ground beef.  Add all ingredients in a slow cooker (Crock Pot) for about 4 hours.

Taco Seasoning
1 TBLS chili powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper powder
1/4 tsp oregano powder
1/4 tsp powdered onion
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp salt
1 tsp pepper

Mix together (I usually double or triple the recipe) and store in an air tight container. 
This makes enough to season 3 pounds of meat


From our Thanksgiving Dinner:

Sweet Potato Pie
4 ounces butter, room temperature
2 cups cooked and mashed sweet potatoes
2 cups sugar
1 small can (5 ounces, or 1/2 cup plus 2 TBLS) evaporated milk (for dairy-free use almond milk)
1 tsp vanilla
3 eggs, beaten
1 1/2 tsp cinnamon
2 prepared pie shells

Mix potatoes, sugar and butter until well blended.  Add vanilla, eggs, milk and cinnamon; mix well.  Pour into the prepared pie shells. 
Bake at 350 degrees for about 1 hour, until set.  Makes 2 pies

Pie Crust (based on recipe from Gluten Free Easily)

1 cup GF flour mix (I use rice flour/corn starch mix)
1/2 cup almond flour
1 TBLS granulated sugar
1/2 tsp salt
1/2 cup vegetable oil
2 TBLS milk (I use almond)

Sift flour, sugar and salt into a 9-inch pie plate.

In a separate small bowl add mix oil and milk stirring rapidly with a fork until the oil turns into little droplets.  Pour milk and oil mixture over dry ingredients and mix. 
Pat crust out with hands, trying to make the thickness the same throughout.  Extend crust as high as you would like it oh the sides of the pie plate. 

Bake per your recipe.  (If the recipe calls for a cooked crust, I bake it at 350 degrees for 12-15 minutes)

Miscellaneous Recipes

Dairy-Free Tomatillo Salad Dressing (Cafe Rio)
1/2 cup green taco salsa (main ingredient tomatillos)
1/2 cup mayonnaise
1/2 tsp minced garlic
2 TBLS lime juice
1/2 cup cilantro
1/8 tsp cayenne pepper

Mix everything together in a blender, chill and serve!

Dairy-Free Ranch Dressing
1/4 cup mayonnaise
1 TBLS lemon juice
pinch salt
1/4 tsp Italian Seasoning

Combine ingredients together in a small jar.  If it is too thick, add more lemon juice to thin.  Chill and serve.


and last, but not least, because this recipe seriously made my Christmas morning happy, is the:

Blueberry Muffin  (recipe from Gluten Free Goddess)
1 cup rolled oats
1 cup warm milk
1/4 cup Spectrum Organic Shortening
3/4 cup brown sugar
1 cup GF flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
 2 eggs beaten
1 cup blueberries
Crumble topping

Crumble topping
2 TBLS oats
2 TBLS brown sugar
2 TBLS shortening
1 tsp cinnamon
rub together

Add oats to milk and let soak for 20 minutes
Beat together the shortening and brown sugar in a medium bowl
Add oats to the shortening/sugar mixture

Mix dry ingredients in a large bowl (flour, baking powder, baking soda, salt, cinnamon)

Scoop the oat mixture into the dry mix, mixing by hand

Add eggs and then add the blueberries

Scoop into 12 muffin tins lined with paper liners

Sprinkle with crumble topping

Bake at 400 degrees for 15-20 minutes

If using frozen blueberries, time may need to be increased by about 5 minutes
Check for doneness with a wooden pick