3/4 cup Becel Vegan, softened

1 1/4 cups packed brown sugar

1/4 cup white sugar

1 teaspoon gluten-free vanilla extract

1/4 cup liquid egg whites

2 1/4 cups gluten-free baking mix(listed in the Gluten Free Zone)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup semisweet chocolate chips

Preheat oven to 375.  Spray cookie sheet with nonstick spray.

In a medium bowl, cream butter and sugar. Gradually add eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Lastly, add the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown.

 

1 cup peanut butter
1 cup brown sugar
1 egg
1 TSP baking soda

1/2 TSP vanilla
1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees.

Mix all ingredients well except chocolate chips. Then add chocolate chips and mix well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on ungreased cookie sheet. DO NOT press them down!!  Bake for 8-10 minutes or until golden brown. Do not overcook. Then allow cookies to sit on cookie sheet for 5 minutes. (This step is very important, because cookies will finish cooking.)

 

 

 

 

 

 

 

1 cup honey

1 TSP GF vanilla

2 cups cocoa powder

1 1/2 cups soy, almond or rice milk

1 cup icing sugar

 

Microwave honey for 25 seconds.  In a large bowl, combine honey and all other ingredients and blend until mixture forms a soft ball.  This takes a long time so you should call in some reinforcements (preferably the little kind)  Roll the candy into log shapes.  Michaels carries the wax candy wrappers if you want to wrap individually.

 

1 1/2 cups rice flour

1 cup potato starch

1/2 cup tapioca starch

1 TBSP plus 1 TSP baking powder

1 1/2 TSP xanthan gum

1/2 TSP salt

6 egg yolks

1 cup milk

2 1/4 TSP GF vanilla

3/4 cup unsalted soft butter

1 1/2 cups sugar

Preheat oven to 350.

In a large bowl combine rice, potato, tapioca, baking powder, xanthan gum and salt.  Set aside.  In a seperate bowl combine, egg yolks, milk and vanilla.  With a hand mixer cream the butter and sugar together until light and fluffy (approx 2-3 minutes) Add, alternating the wet and dry ingredients.  Fill the cupcake tins 2/3 full and bake for approximately 25 minutes.  

1 16oz box icing sugar

1/2 room temperature unsalted butter

2 TBSP milk

2-4 TBSP strawberry puree (see below)

Combine the icing sugar and butter.  Scrape the sides of the bowl and add the milk.  Continue mixing, adding strawberry puree to taste. 

1 12 oz bag frozen strawberries (raspberries are delicious too) Thaw the bag in the microwave.  When the berries are completely softened strain through a fine sieve to remove seeds.  You can then blend it until smooth.

 

 

 

4 slices gluten free bread (I like Udi's)

2 oz. chocolate, chopped

1/3 cup thinly sliced fresh basil (only for those who like basil in desserts)

 

Form two sandwiches with the bread and chocolate. Transfer to a hot panini press, a grill pan or waffle iron and cook until bread is golden and chocolate has melted (around 2 to 3 minutes).

 

6 cups Rice Chex cereal, slightly crushed

1/2 cups roasted peanuts or chocolate chips

1/2 cup honey

1/4 cup brown sugar

1/2 cup GF smooth peanut butter

 

Spray a 9-inch square pan.  Set aside.  In a large bowl mix together cereal and peanuts/chocolate chips.  Set aside.  In a small sauce pan add honey and sugar just to boiling, turn down to a simmer for 1 minute, stirring constantly. Any longer will make the bars brittle.  Remove from heat and add peanut butter.  Mix until smooth.  Pour over cereal mixute and stir gently until evenly coated.  Press firmly in pan and cool for at least 15 minutes.

 

 

 

1/2 cup natural peanut butter

1/2 low fat cream cheese (room temperature)

Blend together and serve with fruit slices.

 

 

1 cup gf peanut butter

3/4 cup light corn syrup

1/4 cup honey

1 1/4 cup icing sugar

1 1/4 cup powdered milk

Put the peanut butter, corn syrup, honey, icing sugar and powdered milk in a large bowl.  Get your hands in there and mix it good.Do not refrigerate.

 

 

1 pkg GF turkey breast deli slices

3 TBSP Philidelphia herb and garlic cream cheese

1/3 cup roasted red peppers, , thinly sliced and patted dry

5 stringable chesses

Stack together 2 pieces of turkey and pat dry with a paper towel.  Spread evenly with 2 TSP cream cheese.  Place pepper stips along bottom edge of turkey.  Place string cheese piece above pepper, trim to fit.  Begin at the bottom edge and roll up tightly.  Wrap in plastic wrap and refrigerate 2 hours.  Unwrap rolls and place seam side down.  Cut each roll into 5 pieces.

 

 

1 cup PaneRiso rice bread crumbs

1/2 cup ground flaxseed

1/2 TSP oregano

1/2 TSP basil

1 large egg plus 4 TBSP liquid egg whites, beaten

4 boneless, skinless chicken breast cut into strips or chunks

Nonstick spray

Preheat oven to 350.

In a shallow bowl combine the breadcrumbs, ground flax, and spices. Set aside. In another shallow bowl mix the egg and place beside the breadcrumb bowl.  Sprinkle the chicken with salt and pepper.  Dip each chicken strip into the egg mixture and then the breadcrumb mixture and place onto a sprayed nonstick cookie sheet. Bake for 25 minutes.

 

 

A few slices gluten free pepperoni, diced (Grimm's)

1/4 cup green pepper, diced

2 tablespoons onion, diced

1/4 cup mushrooms, diced

1/2 cup gluten free corn macaroni, cooked and drained

1 (8 ounce) can tomato sauce

1/3 cup grated mozzarella

2 tablespoons water

1/4 teaspoon dried oregano

Dash pepper

 

Preheat oven to 350. In a skillet, cook green pepper, mushrooms and onion over medium heat until soft. Stir in the macaroni, salami, tomato sauce, water, oregano and pepper.  Transfer to a lightly greased 1-qt. baking dish; sprinkle with remaining cheese. Cover and bake for 10 minutes or until liquid is absorbed and casseroleis heated through.

 

7 tablespoons unsalted butter

4 tablespoons amaranth flour

2 cups milk

1 teaspoon salt

8 ounces freshly grated cheddar cheese (about 2 cups)

4 ounces freshly grated gruyere OR Swiss cheese (about 1 cup)

4 ounces freshly grated havarti cheese (about 1 cup)

4 ounces freshly grated parmesan cheese (about 1 cup)

2 teaspoons Franks's Hot Sauce (optional)

16 ounces, al dente cooked GF macaroni noodles ( I love corn pasta)

 

Preheat oven to 350. Put 2 tablespoons of unsalted butter in a 3-quart baking dish. Set aside.

Fill a large stockpot half full with water. Cover and bring water to boil over high heat.

Add one pound of gluten-free macaroni (elbow) noodles and a pinch of salt and return water to a boil. Cook according to package directions, until al dente (beginning to soften but still somewhat firm to the bite). While pasta is cooking shred cheeses and make the cheese sauce. Melt 4 tablespoons of butter in a medium saucepan over low heat. Whisk in 4 tablespoons of amaranth and cook for 2 minutes, whisking constantly. Slowly whisk in milk. Increase heat to medium and whisk until mixture thickens.

Remove from heat. Add salt, Franks, 1 cup shredded cheddar cheese, ½ cup Parmesan and all of the Swiss and Havarti cheese. Stir until cheeses melt and mixture is smooth and creamy. Put the baking dish with butter in the preheated oven and leave just until butter melts. Remove and coat bottom and sides of the dish with butter using a pastry brush. Drain, rinse and pat dry cooked pasta. Pour half of the pasta in the baking dish and cover with about 1/2 of the cheese sauce. Distribute remaining pasta on top and evenly cover with remaining cheese sauce. Lightly salt and pepper and bake for 45 minutes or until top is golden and bubbling.