Sugar Cookies

1 c. sugar
1 c. butter, softened
2 egg yolks
1/1/2 tsp. vanilla
2 1/4 c. GF flour blend (below)
1/4 tsp. salt

Combine sugar and butter- beat at med. speed until creamy. Add yolks and vanilla. Reduce speed to low; add flour mix and salt. Beat well. Cover and refrigerate for 1 hour until firm. Heat oven to 350. Roll out dough on GF flour sprinkled surface one-third to one half at a time. Cut out with cookie cutters. Place on ungreased cookie sheets. Bake about 8 mins. until the edges are lightly browned. Let stand a couple of minutes before removing form cookie sheets. Cool completely before decorating.

Gluten free Flour blend for cookies: 2 c, rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour and 1 tsp. xanthan gum or guar gum.

These roll easily, hold together, are light, and actually taste better than the wheat flour recipe.

Sugar & Spice Crisps

3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
1 c. oat flour
1/2 c. tapioca flour
3/4 c. sweet rice flour
1/4 c. potato starch
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger

Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Spoon onto ungreased cookie sheet. Sprinkle with turbinado sugar crystals. Bake at 350 degrees for 8-10 mins.

An irresistible version of a favorite family Christmas cookie my great-Aunt used to make.

Original recipe:
3/4 c. shortening or butter
1 c. sugar
1 egg
1/4 c. sorghum or molasses
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
3/4 tsp. ginger

Cream butter and sugar together. Stir in egg and sorghum/molasses. Add rest of ingredients and mix thoroughly. Roll into balls and dip the tops in turbinado sugar crystals. Place on cookie sheet, and bake at 350 degrees for 8-10 mins.

Chocolate Chip Oatmeal Cookies

2 sticks butter, softened*
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. sweet rice flour
2 1/2 c. oat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. oatmeal
1 pkg. (12 oz.) chocolate chips (semi-sweet or milk chocloate) or dried cranberries
1 1/2 c. chopped pecans (optional)

Cream together the butter and sugars. Add eggs and vanilla; stir well. Combine flours, salt, baking powder, baking soda; beat well. Stir in oatmeal and chocolate chips. Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 375 degrees fro 6-8 mins. Cool on wire racks.

Scrumptious!

*You can substitute 1 c. oil; then add enough milk to get the right consistency. Or better yet, use 1 c. butter flavored shortening.

Chili Basil Pork Chops

1/4 c. brown sugar
1 1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. chili powder
1 T. oil
4 pork chops

Add first 5 ingredients together until crumbly. Rub over both sides of pork chops. In a well greased skillet, cook pork chops over med. heat until done.

It's a seemingly odd combination, but the result is fabulous.

Oat Bran Muffins

2 1/2 c. oat bran
1/4 c. brown sugar
1/4 c. nuts/seeds
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 c. milk
2 T. oil

Stir together dry ingredients. Add wet ingredients and stir til just moistened. Spoon battter in to lightly greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 15 mins.

Easy, delicious and healthy!

Apple Crisp

Filling

3 lbs. (about 6-7) Granny Smith apples
2 T. lemon juice
1/4 c. granulated sugar
1 tsp. cinnamon
2 T. oil
1/2 c. applesauce

Topping

8 T. butter (or dairy-free substitute of choice)
1 c. gluten-free flour blend of choice
1 c. rolled oats or uncooked quinoa flakes
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 cup unsalted toasted sunflower seeds**

1. Preheat oven to 450 degrees F. Lightly grease an 11x13" baking dish. Set aside.

2. Peel and core the apples. Slice them into 1/4 to 1/2-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.

3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.

4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.

5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.

6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.

(**Note: To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.)

Power Bars

2 c. rolled oats
1/3 c. sesame seeds
1/3 c. flax seeds, ground
1 c. sweet rice flour
1 c. quinoa, ground
1 c. cranberries
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tsp. cinnamon
1 tsp. salt
3/4 c. oil
1/2 c. honey
1 1/4 c. applesauce
2 tsp. vanilla

Mix dry ingredients together, then stir in wet ingredients. Pat into a greased 9x13" pan. Bake 20-30 mins at 350 degrees. Cut while still warm.

Drop Biscuits

1/4 c. butter
3/4 c. milk
1 egg
2 T. sugar
1 c. sorghum flour blend*
3/4 c. arrowroot powder
1/2 tsp. xanthan gum
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt

In a food processor, blend wet ingredients together. Add dry ingredients and blend until dough is very smooth. (The dough will be very soft.) Use a large spoon to "drop" 12 mounds onto a 9x13" pan. Bake at 425 degrees for 12-15 mins, until nicely browned on top. Serve while still warm.

*Sorghum Flour Blend
1 1/2 c. sorghum flour
1 1/2 c. tapioca flour
1 c. potato starch

Variation:
Use 1/4 c. olive oil in place of the butter. Then add and extra 1/2 c. of brown rice flour.

To make Pigs in a Blanket, use the above variation and add 1/2 tsp. sage into the batter. Spoon 10 ovals onto a greased baking sheet. Place a sausage link in the middle of each, then cover with remaining dough. Bake at 350 degrees for 20 mins.

Millet and Flax Muffins

1/2 c. ground millet
1/4 c. brown rice flour
1/4 c. ground flax seeds
2 tsp. baking powder
2 T. sugar
1 egg
1/2 c. milk
2 T. applesauce

Mix together all the dry ingredients, then stir in the wet ingredients. Spoon batter into 9 muffin cups. Bake at 350 degrees for 20 mins.

Great with any chicken dish. Delicious drizzled with honey.

BBQ Pork - Slowcooker

1 boneless pork loin roast (about 2 1/2 lbs.), trimmed and cut in half lengthwise
1 c. water
1 1/4 c. BBQ sauce

Place roast in slow cooker. Add water and cook on high for 3 hours or low for 5 hours. Remove pork and discard water. When cook enough to handle, shred into bite-sized pieces; discard any excess fat. Pour BBQ sauce over pork and stir together. Serve on GF hamburger buns or enjoy plain.

Grilled Honey Chicken

1/2 c. honey
3 T. Dijon mustard
1/2 tsp. black pepper
3 T. lime juice
2 lbs. chicken pieces

Combine first 4 ingredients and then pour over chicken. Marinate at least 5 minutes. Grill chicken on medium for 25 mins, or until done. (Since we don't have a grill, I cooked it in a cast iron skillet, and it worked fine.)

Waffles

2 c. gluten-free flour mixture*
1/2 tsp. salt
3 tsp. baking powder
1 1/2 c. milk
4 eggs
4 T. butter or oil
(1/4 c. psyllium husks, optional)

Mix all together. Ladle onto hot waffle iron and bake 3-5 mins. (Note that the waffles will not get very brown.)

*Flour Mixture:
2 1/2 c. brown rice flour
1 c. potato starch
1/2 c. tapioca starch
1 3/4 tsp. guar gum

(Flour mixture can be used to make 2 batches of waffles.)

Yummy Doodle Muffins

1/2 c. millet grits
1/2 c. brown rice flour
1/4 c. potato starch
2 tsp. baking powder
1 tsp. cinnamon
1/4 c. sugar
2 eggs
1 c. applesauce (unsweetened)
2 T. oil
1 tsp. vanilla extract
1 c. dried fruit, chopped into small pieces (apricots, cherries, cranberries, etc.)
1 c. nuts, optional

Mix together dry ingredients, then add wet ingredients and stir until combined. Spoon batter into muffin cups with paper liners. Bake at 350 degrees for 20-25 mins. Cool 5 mins in pan, then transfer to rack to finish cooling.

These really are yummy! We call them cupcakes rather than muffins at our house because they really taste more like a dessert.

Crustless Pumpkin Pie

1 1/4 c. sugar (I usually reduce the sugar to 3/4 c. It still tastes great.)
3 T. sweet rice flour (I think any kind of GF flour will do just as well.)
3 eggs
2 c. canned pumpkin
3/4 c. evaporated milk
1 1/2 tsp. vanilla
1/2 tsp. cinnamon (Add whatever other regular pumpkin pie spices you like: cloves, allspice, nutmeg, ginger et.)

Combine the sugar and flour, then add eggs and mix well. Add the rest of the ingredients and stir til smooth. Put into a greased pie plate. Set into a larger baking dish and add 1/2 inch of hot water to outer pan. Bake at 350 degrees for 50-55 mins, until a knife comes out clean.

Pumpkin Bars Variation:
Simply increase the sweet rice flour to 6 T. Spread in 9 x 9 in. pan and increase baking time to 90 mins.

Pepperoni Cheese Bake

2 c. mozzarella cheese, shredded (You can safely cut this down to 1 c.)
1/2 c. pepperoni (I like to use turkey pepperoni for less fat.)
5 eggs
3/4 c. milk
1/2 tsp. dried basil or Italian seasoning
(mushrooms, olives, bell pepper, etc. to taste)

In a greased pie plate, layer cheese pepperoni and other "toppings." In a bowl, whisk together eggs, milk and dried basil. Pour over the other ingredients. Bake at 400 degrees for 30 mins. Let stand 10 mins before cutting.

This is delicious and so easy! This was our substitute for pizza before I learned how to make a GF pizza crust.

Breakfast Variation:
2 c. cheddar cheese, shredded
1/2 c. ham
5 eggs
3/4 c. milk
dash of salt and pepper
(mushrooms, spinach, etc. to taste)

Playgroup Granola Bars

2 c. rolled oats
1/4 c. brown sugar
1/3 c. sesame seeds
1/4 c. flaxseed, ground
1 tsp. cinnamon
1 c. sweet rice flour
3/4 -1 c. cranberries, nuts, or other "fillers" of your choice
1 tsp. salt
1/2 c. honey
1 egg
1/2 c. oil
2 tsp. vanilla

Combine dry ingredients and mix thoroughly. Add wet ingredients and stir til well blended. Pat into a greased 9 x 13 in. baking pan. Bake at 350 degrees for 20-30 mins. Cut while still warm.

I like to pack these individually in ziplock bags and store them in the freezer. They defrost quickly and make a great snack on the go.

Oatmeal Pancakes

Basic Recipe:
1 1/2 c. quick oats
1 c. brown rice flour
1/4 c. sweet rice flour
2 1/2 T. sugar
2 1/2 tsp. baking powder
1 tsp. salt
2 c. milk
3 eggs
1/2 c. oil

Combine all and cook on a hot griddle.

We love eating these with fresh or frozen/reheated berries, or spread with applesauce and a sprinkle of cinnamon.

Mix:
7 1/2 c. quick oats
5 c. brown rice flour
1 1/4 c. sweet rice flour
2/3 c. sugar
4 T. baking powder
5 tsp. salt
3 1/3 c. powdered milk
1/2 c. egg powder

Mix all together and store in airtight container. To cook, combine 2 c. of mix with 1 1/2 c. water and 1/3 c. oil.

I love the convenience of having the mix on hand for quick breakfasts! --If you don't have the egg powder or powdered milk on hand, just combine the rest of the ingredients together. When it comes time to mix it up, use: 2 c. mix, 2 eggs, 2 c. milk, and 1/3 c. oil.

Sweet Potato Muffins

2 c. sweet potato or pumpkin puree (1 can)
2 c. quick oats
2 c. oatmeal flour (I think this would turn out fine using any gluten-free flour.)
1 T. baking powder
1 tsp. baking soda
1 c. milk/water
2 T. vinegar
2/3 c. oil
1 - 1 1/2 c. brown sugar
2 tsp. cinnamon
1 tsp nutmeg

Combine all in bowl and mix thoroughly. Distribute batter into two muffin pans, and sprinkle with streusel topping or cinnamon & sugar if desired. Bake at 350 degrees for 30 mins.

Moist and delicious!

Streusel Topping:

4 T. melted butter
1/2 c. brown sugar

Mix together and spoon over muffins.

Western Broccoli Salad

4 cups fresh broccoli florets
1 med. tomato, chopped
1 can (16 oz.) kidney beans, rinsed and drained
3/4 c. chopped sweet onion
1 c. shredded cheddar cheese
1/4 tsp. salt
3/4 c. ranch dressing

Fill pot with 1 in. water and broccoli and boil for 1 min. Cover and remove from heat; let stand for 3-4 mins until tender-crisp. Drain and allow to cool.

In a serving bowl, toss broccoli and all other ingredients together until thoroughly coated with dressing. Refrigerate until serving.

Yummy, colorful, and healthy!

Christmas Toffee

1 c. butter
1 1/3 c. sugar
4 T. water
1 12 oz. pkg. chocolate chips
1 8 oz. bar Hershey's milk chocolate candy, cut into chunks
1/3 c. chopped pecans
1/3 c. chopped slivered almonds

Get all the ingredients ready before you start. Watch carefully --no interruptions. Sprinkle 11x15" jellyroll pan with the chocolate chips and pecans. You want the pieces to be close together towards the center of the pan and have all of them touching the bottom.

Heat sugar in large saucepan on high until warm. (Sugar should start to feel slightly sticky.) Add butter and water. Cook until the color of a grocery bag, stirring continuously. Pour candy over nuts and chips --spread quickly to the edges. Place pieces of chocolate bar on top and leave 2-3 mins; then spread melted chocolate to cover the surface of the candy. Sprinkle with almonds and press into the chocolate with the back of a spoon. Allow to cool and then break into pieces. Makes 2-3 lbs. Makes wonderful Christmas presents in small tins.

Coconut Bread

6 eggs
1/2 c. butter, melted
2 TB honey
1/2 tsp salt
3/4 sifted coconut flour
1 tsp baking powder

To avoid unwanted lumps and other issues, make sure all ingredients are room temperature before starting. Preheat oven to 350 degrees F.

Blend eggs, butter, honey, and salt into a batter with a whisk. In a separate bowl, combine coconut flour with baking powder. Add coconut mixture into batter and whisk until there are no lumps.

Pour into greased 9x5x3 inch or smaller loaf pan and bake at 350 degrees F for 40 min. Remove from pan and cool on rack.

Apricot-Glazed Grilled Chicken

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
6 chicken breasts
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Combine first 4 ingredients in a small bowl, stirring well.

2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Nini's Pastitzio

3 c. brown rice macaroni (I prefer the Tinkyada brand)
1/4 c. butter
4 T. sweet rice flour
2 c. milk
2 eggs, beaten
1/4 lb. Romano cheese
1/4 lb. cheddar cheese
1 lb. ground beef
1 med. onion, chopped
2 T. tomato sauce
1/4 tsp. cinnamon
1/4 tsp. nutmeg
salt and pepper, to taste

Cook macaroni and drain. Make the sauce by cooking the butter and sweet rice flour till bubbly, add milk until smooth, then add eggs and cheeses. Stir until melted. Brown ground beef and drain. Add onion tomato paste and spices.
Layer in deep 9x13 pan (or a little larger pan) in this order: 1/2 the macaroni- meat sauce- rest of macaroni- cheese sauce. Bake at 350 for 45 minutes.

Honey Lime Enchiladas

1.5 lbs. chicken or pork, cooked and shredded
1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 teaspoon garlic powder
1 can (4 oz.) diced green chiles
2 cans (10 oz. size) gluten-free green enchilada sauce, optional
cheese, optional

After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes.

There are several ways to serve this:
1) Enjoy as a salad with lettuce, tomatoes, cheese, black beans, sour cream, etc., in which case you don't need the enchilada sauce.

2) Create a casserole by spreading over chicken over cooked rice and covering with enchilada sauce and cheese. Bake at 350 degrees for 30 mins.

3) Wrap up in corn tortillas and then cover with enchilada sauce and cheese. Bake at 350 degrees for 30 mins and serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.

Everyday Yellow Dal

1 c. yellow lentils or split peas
1 large tomato, cut in wedges
1 T. canola oil
1/2 tsp. cumin seeds
1 med. red onion, chopped
3 large garlic cloves, pressed or minced
1-2 tsp. garlic paste
1 tsp. coriander powder
3/4 tsp. ground turmeric
1/4-1/2 tsp. cayenne
1/4 c. minced cilantro or parsley
1 T. butter
1/2 tsp. salt

Rinse the peas and put in large saucepan. Add tomato and 3 cups water. Bring to a boil. Reduce heat, cover, simmer until tender, about 1/2 hour. Meanwhile, heat oil in a skillet over high heat. When it begins to smoke, add the cumin seed, covering the pan with a lid. After they quit sputtering, add the onion and saute over med.. heat. Three minutes later, add the garlic and saute until most of the onion is dark brown. Add the spices and pour over the dal. Add the cilantro, butter and salt, simmer another 5 minutes. Serve hot.

(Notes: Different lentils require different cooking times. I like using red lentils which are smaller and take less time to cook. I don't let the oil smoke or the cumin get too brown. The seeds will burn easily. I don't let the onion get very dark either. Play around with the spices to see what you like more/less of, or what you actually have on hand. To each his taste.)

Sweet Potato Fries

2 lbs. sweet potatos
2 T. olive oil
salt

Peel sweet potatoes and slice 1/3 inch thick. (Can use cookie cutters to cut out fun shapes for kids.) Toss pieces with oil and place on baking sheet. Sprinkle with salt. Bake 30 mins in oven or microwave on high for 3 mins.

Broccoli and Potato Soup

2 tsp. olive oil
1/2 onion, chopped
1 med. potato, peeled and diced into 1/2" pieces
3 c. broccoli, chopped (frozen works well)
3 c. vegetable stock
1 c. Monterrey Jack cheese, shredded

In large pot, saute onion in oil over med. heat. Add potatoes, broccoli and stock; bring to a boil. Reduce heat and simmer, covered. for 12-15 mins. Remove from heat and allow to cool slightly. Puree in blender, food processor, or with a hand-held mixer. (Recipe says to add the cheese in while you puree, but it works just as well to serve it on the side. You can also add some diced ham after pureeing for a bit of protein.)

Rosemary Pork Chops

1 pkg. mushrooms
1 T. butter/olive oil
4-6 boneless pork chops (I like using 2 pkgs. of the wafer-cut ones)
1 tsp salt
1/2 tsp. rosemary
1/4 tsp. pepper
1 can evaporated milk
1 T. arrowroot powder
1/2 tsp. salt
1/4 tsp. pepper.
1 onion, cut into chunks
8-12 new potatoes, peeled (I like to chop mine so they cook faster)
4-8 carrots, chunked

In a large pot, saute the mushrooms in the butter/oil, then spoon them into a separate bowl. Add the pork chops to the pot and brown on both sides over med. heat. Sprinkle with salt, pepper, and rosemary. Add the onion, potatoes, and carrots. Cook together til tender, then add the sauce and cook for 5 mins, stirring to coat meat and veggies. Serve and enjoy.

Sauce: Pour most of the can of evaporated milk over the bowl of mushrooms. Reserve about 1/4-1/3 c. in bottom of can and add arrowroot powder. Stir until it is completely dissolved, then add it into the rest of the mushroom mixture. Arrowroot will tend to collect at the bottom of the bowl, so stir again before adding to the pork chops.

(Notes: Arrowroot and seasoning measurements are approximate. I usually eyeball it and go by taste. And, the milk-sauce will either 1) start to separate or 2) become really gooey if it cooks too long, so don't add it until you're almost ready to serve.)

Cauliflower Soup

2 T. olive oil
1/2 sweet onion, diced
1/2 yellow bell pepper
2 tsp. garlic cloves
1 fresh cauliflower, chopped, or 1 bag frozen cauliflower
2 c. chicken or vegetable broth
2 c. half & half
1 tsp. pepper
1/2 tsp. nutmeg (optional)
salt to taste
1/2 tsp. crushed red pepper (optional)

In a large pot, stir-fry onion, bell pepper, and garlic with olive oil for 5 mins. Add cauliflower and stir-fry another 3 mins. Add broth and bring to a boil; reduce heat to medium and cook uncovered for 15 mins, until cauliflower is tender. Stir in the half & half and remove from heat.

Puree the soup in a blender, food processor, or with a hand-held mixer. Season with pepper, nutmeg, salt, and red pepper to taste.

Serve topped with shredded cheese (Swiss, Romano, or cheddar).

Avocado Black Bean Dip

1 can black beans, drained and rinsed
1 can sweet corn, drained
1/2 purple onion, diced
4 tomatoes, diced
2-3 avocados, diced
1/2 c. chopped cilantro
1 garlic cloved, minced
1/4-1/2 c. Italian dressing
salt & pepper to taste
squeeze of lime juice, optional

Mix everything together and enjoy with tortilla chips.

Beautiful colors and delicious!!! Once you start eating, you can't stop!

Quick Honey Carrots

1 bag baby carrots (1 lb.)
1 T. honey
2 tsp. cider vinegar
1 1/2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/8 tsp. pepper

Toss all together in a microwave safe bowl. Cover and microwave on high 6-7 mins.

Basil and Garlic Pork Chops

1 tsp. salt
1 tsp. pepper
1 tsp. dried basil
1/2 tsp. garlic powder
6 pork chops

Combine first four ingredients. Sprinkle over pork chops. Grill over medium-high heat 5-7 mins on each side, or until done.

Basmati Rice and Peas

2 c. chicken broth
1 T. butter
1/2 tsp. salt
1 c. basmati rice
1 can (15 oz.) black-eyed peas, drained
2 green onions, sliced

Simmer broth, butter, salt, and rice over low heat until the broth is absorbed and rice is tender. Remove from heat. Stir in peas and onions.