Peanut Butter Cookie Bars (Gluten Free & Vegan)

This is a new recipe I tried from a friend of mine at work. Not only is the recipe gluten free, but it is also vegan. A great recipe for desserts, family gatherings, or even religious events!

Ingredients:

Cookie Part:
1/2 C Coconut Oil
1/4 C Brown Sugar
1/4 C Sugar
1/4 C Maple Syrup
1/4 C Almond Milk
1 tsp Vanilla
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 C Gluten Free Flour (or regular flour for those who don't need gluten free)

Peanut Butter Mix:
1 C Peanut Butter
2 Tbsp. Butter
1/4 C Powdered Sugar

Chocolate Mixture:
1 C Chocolate Chips
1 Tbsp coconut oil

Directions:
Preheat oven to 325º F.
Mix sugars with coconut oil.
Add syrup, almond milk, and vanilla. Mix Well.
In a separate Bowl, combine flour with baking soda, baking powder, and salt.
Slowly add flour mix to wet mix and blend.
Stir in Chocolate chips.
Smash dough evenly into a 9x9 pan, put into oven for 20-25 minutes.
Allow to cool before topping with Peanut butter mixture (See directions below).
After topping with peanut butter mixture, put into fridge to harden.
1 hour later, pour chocolate mixture over the peanut butter filling and coat evenly. (See directions below).
Put into fridge to harden for 30 minutes.
Use a sharp knife to cut into squares.

Peanut Butter Mix Directions:
Mix all ingredients well.
Add Almond milk to thin out consistency, 1 tablespoon at a time.

Chocolate Mixture Directions:
In microwaveable bowl, melt 30 seconds, stir, 10 seconds, stir.
Continue in 10 second increments until fully melted.

Raspberry Cream Cheese Pretzel Dish (GF)

This is another great recipe. We make it usually for large family dinners.

Ingredients:

• 1 1/2 cups well crushed pretzels (see directions below)

• 3/4 cup butter

• 1/2 cup sugar

• 1 (8 ounce) block cream cheese (low fat is fine)

• 1 cup sugar

• 1 (8 ounce) container Cool Whip (low fat version works great)

• 1 (6 ounce) box raspberry Jell-O

• 1 10-12 ounce package frozen, unsweetened raspberries

Directions:

1. Preheat oven to 375-degrees F. 
2. To crush pretzels, put whole pretzels into a food processor fitted with the blade attachment. On high, whirl the pretzels until moderately fine. (This is really noisy!) It is okay to have some small chunky pieces, however, most of the pretzels should be finely crushed. It's tricky trying to describe the correct texture, but through trial and error I can tell you that you definitely do not want them to be chunky. The crust will not hold together well. 
3. Transfer pretzel crumbs to a bowl and stir in 1/2 cup white sugar. 
4. Melt the 3/4 cup butter (1 1/2 sticks) and pour over the pretzel crumb/sugar mixture. Stir until well combined. 
5. Pour the pretzel crumb mixture into the bottom of a 9" x 13" baking dish. Spread evenly and then press firmly to form crust. 
6. Bake for 15 minutes in a 375-degree F oven or until lightly browned. Remove from oven and allow to cool completely. 
7. Put the cream cheese into the bowl of a stand mixer and beat until smooth. If using an electric hand mixer, use the same process. 
8. Add the 1 cup of sugar and beat for 4-5 minutes until smooth (most of the sugar ought to have dissolved). 
9. Fold in the Cool Whip by hand. 
10. Pour cream cheese mixture onto the pretzel crust. Spread evenly. Cover the baking dish and put into the refrigerator to allow the cream cheese mixture to chill. 
11. While cream mixture is chilling, prepare the Jell-O. Bring 2 cups water to a boil. I usually do this in the microwave. It takes 2-4 minutes on high to bring the water to a boil or near boil. 
12. Pour the Jell-O in the hot water and stir until Jell-O is completely dissolved. 
13. Pour the frozen raspberries into the Jell-O and stir briefly to distribute the berries. Set aside to cool or put into refrigerator to cool more quickly. 
14. Pour Jell-O mixture over cream cheese mixture. Cover and return to refrigerator. Salad is ready to serve when Jell-O has set. Salad can be cut into serving sized squares or served family style with each person spooning out desired amount.

Cheesy Potato Soup

This is a great meal that is easy, quick, and makes a great amount for larger families.

Ingredients:
6 large potatoes, cubed
3 celery stalks, chopped
1 large onion, chopped
4 large carrots, sliced
1/2 C. Butter
1 tsp. sugar
Salt & Pepper to taste
1 lb processed american cheese (velveeta)
3- 12 oz. cans evaporated milk

Directions:
In a Large soup pot, combine potatoes, celery, onion, carrots, butter, sugar, salt, and pepper.
Add just enough water to cover and cook until vegetables are tender.
Add cheese and evaporated milk.
Heat on low until cheese is melted and soup is heated all the way through.

Easy Breakfast Bake Recipe

This is a good Sunday morning!

Ingredients:
1 package (16 oz) pork sausage
1 medium red bell pepper, chopped
1 medium onion, chopped
3 Cups frozen hash brown potatoes
2 Cups shredded Cheddar cheese (8 oz)
3/4 Cup Bisquick Gluten Free Mix
2 Cups Milk
1/4 teaspoon Pepper
6 Eggs

Directions:

1. Pre-heat oven to 400ºF
2. Spray a 13x9 inch glass baking dish with cooking spray
3. In 10 inch skillet, cook sausage, bell pepper and onion over medium heat, stir occasionally, until sausage is no longer pink; drain.
4. Mix sausage mixture, potatoes and 1 1/2 Cups of the cheese into the baking dish.
5. In bowl, mix together the bisquick mix, milk, pepper, and eggs until blended. 
6. Pour over sausage mixture in baking dish.
7. Bake 30 to 35 minutes or until knife inserted in center comes out clean. 
8. Sprinkle with remaining 1/2 Cup of cheese. 
9. Bake about 3 more minutes or until the cheese is melted.
10. Let stand for 5 minutes before serving.

Gluten Free Donut Holes

If you are anything like my wife, one of the things she misses about being able to eat Gluten is donuts. This is a Donut Hole recipe that would be great to make for those days that you just want something sweet!

Ingredients:
Vegetable Oil for Frying
1/4 Cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 Cups Bisquick Gluten Free Mix (or a good gluten free pancake mix)
1/4 Cup packed brown sugar
1/4 Teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 Cup buttermilk
1 Egg, beaten

Directions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches of oil to 375º F. 
2. In shallow bowl, mix granulated sugar and cinnamon; set aside.
3. In medium bowl, mix remaining ingredients until smooth.
4. Shape dough in 1 1/4 inch balls. 
5. Carefully drop balls, 5 or 6 at a time, into hot oil. 
6. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. 
7. Immediately roll in cinnamon-sugar.

GF Eggnog Breakfast Cake

Let's be honest, who doesn't like cake for breakfast?! Here is a great eggnog breakfast cake, especially with the holidays coming up soon:

Ingredients:
1 Box Betty Crocker Gluten Free Yellow Cake (Or a gluten free cake mix of your own)
2/3 Cup Milk
1/2 Cup Butter, Softened
1 1/2 teaspoons Rum Extract
1 teaspoon GF Vanilla
1/4 teaspoon ground nutmeg
3 eggs
1/4 Cup Rich and Creamy Vanilla Frosting
1/3 Cup Chopped Pecans

Directions:

1. Preheat oven to 350º (325º for dark or nonstick pan).
2. Grease bottom only of (8 or 9 inch) round or square pan.
3. Beat cake mix, milk, butter, extracts, nutmeg and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes. Don't forget to scrap the bowl on occasion to ensure that everything is getting mixed well. 
4. Pour into pan.
5. Bake 33 to 41 minutes or until toothpick inserted into the center comes out clean.
6. Cool 10 minutes.
7. Run knife around inside edge of pan.
8. Cool 30 minutes longer.
9. Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. 
10. Drizzle frosting over cake.
11. Sprinkle with Pecans.

Gluten Free Green Bean Casserole

This is a classic dish seen at Thanksgiving Dinner. The hard part is that it is usually not one that is really easy to make Gluten Free, until now:

Ingredients:
1 can GF condensed Cream of Mushroom Soup*
3/4 Cup Milk**
1/8 tsp. Black Pepper
4 Cups Cooked Cut Green Beans
1 1/3 Cup Broken Funyons

Directions:

1. Mix Soup, milk, and pepper in a 1 1/2 Quart Baking Dish.
2. Stir in Beans and 2/3 Cup of broken Funyons.
3. Bake at 350º F for 30 minutes or until hot. Stir
4. Top with remaining broken Funyons and bake for 5 mins to crisp the Funyons.

* If you can't find a can of GF Cream of Mushroom Soup, you can make your own, Just follow this recipe. Keep in the mind the mixture makes more than you need, but you can use it for the future.

Cream of Soup Mixture:
Ingredients:
2 C instant dry milk
3/4 C Cornstarch
1/3 C GF Chicken Bouillon Powder
1/2 tsp. Pepper
1/2 tsp. Thyme
1/2 tsp. Tarragon

To make up a can of soup mixture, mix 1/3 C of the cream of soup mix with 1 C cold water in a saucepan. Stirring constantly, heat over medium heat until soup thickens and begins to boil. Remember to ensure you are scrapping the bottom as you stir to ensure it does not burn on the bottom. As it starts to thicken, place a can of mushrooms, finely chopped, into the soup mixture. This will replace the can of soup necessary for this dish.

** If you use a can of Gluten Free Cream of Mushroom soup, it is usually not condensed, so you will not need to add the 3/4 Cup of Milk, but you will need to increase from 1 can to 1 1/2 cans of Gluten Free Cream of Mushroom soup.