Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

My daughter and I made some really easy, really yummy treats today.  We could have put them into muffin tins, so they would be like Reese's Peanut Butter Cups.  We didn't though, so the instructions will be for candies that are more like wafers.

Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

Line a small baking sheet or similar with parchment paper.  Have ready for when the chocolate is melted.

In a small saucepan over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar-free chocolate chips
2 tablespoons butter

Pour the melted chocolate onto the parchment paper in a rectangle.  Using the back of a spoon, smooth it until it is even and level, about 1/4" thick.  Place into a freezer for about 10 minutes, until it is solid.

After the time is up, in another small saucepan over medium-low heat, stirring constantly, melt

1 cup natural peanut butter (nothing added)
2 tablespoons butter
12 packets stevia based sweetener (Truvia-type)

Remove the frozen chocolate from the freezer, and spread the melted peanut butter over the top.  Smooth it as with the chocolate layer before.  Place it back into the freezer for about 20 minutes, until it is solid.

Once the chocolate and peanut butter are solid, in the first saucepan that had the chocolate, over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar free chocolate chips
2 tablespoons butter

Remove the frozen chocolate and peanut butter from the freezer, and spread the melted chocolate on top.  Smooth it as before.  Place it back into the freezer for at least 1/2 hour, or until the chocolate on top is frozen.

Once the candy is frozen solidly, remove it from the freezer.  Using a knife dipped into hot water, cut it into pieces.  They will break randomly, but it will yield about 24 pieces of candy.  Store covered in the refrigerator.

Yummy!

Blessings,
Sharron

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

This has made a great birthday cake.  We used the store-bought sugar free chocolate frosting.

Melt over low heat in a small saucepan and set aside:

3 "squares" (ounces) unsweetened baking chocolate -- Hershey's or Ghiradelli's preferred

Combine in a bowl and set aside:

1 1/4 cups flour mixture
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon salt
(1 packet Knox gelatin, optional)

In a mixing bowl with an electric mixer, beat until light:

1/2 cup butter (or other fat that is tolerated)

Add:

1/2 cup Stevia in the Raw measureable
1/2 cup fructose
1/2 cup dextrose

1 teaspoon vanilla
2 tablespoons ground flax seed mixed with 1/3 cup water
1/2 cup applesauce

Add the dry ingredients from above alternately with

1 cup cold water

Pour batter into a 9"x13"x2" cake pan that has been sprayed with cooking oil spray.  Bake at 350F for about 25 minutes.  Cool completely and frost.

Amazingly Tender Country Style Pork Ribs

I learned this method for cooking ribs when my hubby and I were early married.  It really is amazing.  It's become a favorite birthday meal with the guys!  If you are not a gluten-free person, just use regular flour instead of the "flour mixture" and corn meal.

Amazingly Tender Country Style Pork Ribs -- Gluten Free Version

Start with about 3 pounds of country style pork ribs.  I prefer the boneless kind, but whatever you can find will work.  I've even done this with pork steaks!

Season each rib with sea salt and Adobo seasoning.  Allow the meat to rest in the seasonings for a few minutes, then dredge each in a mixture of gluten free flour mixture and corn meal.  Place the "floured" ribs into a large, deep baking pan.  I use one that is about 18"x10"x3."  Once all of the ribs have been prepared, pour in enough water around the bases of the ribs to reach a depth of about 1/2."  If you like onions, at this point, top each rib with thinly sliced sweet onion.  Cover the pan well with aluminum foil and bake the ribs for 1 1/2 hours at 325F.  They can be baked up to 3 hours at 275F.  The longer they bake, the more tender they will be!

At this point, add whatever sauce you desire.  It can be a bottled barbecue sauce or one of the sauces here in my blog.

Honey Mustard Sauce
My favorite "barbecue sauce" at the moment is just a simple combination of equal parts dijon mustard and agave nectar for a "honey mustard" type effect.

Spread a thin layer of the desired sauce over the ribs and bake them an additional 30 to 45 minutes.  The sauce should set, but the ribs should not start to dry out.

The ribs are nice served alongside rice with the pan drippings served over the top of the rice.  Yum!

Enjoy :)

Homemade biscuit mix -- Regular and Gluten Free

This is a set of recipes for home made "Bisquick" mix.  The first one is just for regular biscuit baking mix -- it is what I use for my guys here at our house.  The second one is gluten, sugar and dairy free*

Regular Biscuit Baking Mix -- Just Add Water!
Makes about a gallon of baking mix

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

9 cups flour
1/4 cup sugar
3 tablespoons baking powder
1 teaspoon salt
1 1/3 cups powdered milk
2 cups margarine or other shelf-stable solid fat

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



*Gluten Free Biscuit Baking Mix -- Just Add Water!

The following recipe is for a gluten free, sugar free and dairy free biscuit baking mix.  I have NOT tried this yet.  I will once my eldest daughter comes home because I know she will appreciate some home made gluten free biscuits!

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

3 cups gluten free flour mix
1 1/2 cups tapioca flour
4 packets Truvia sweetener
1 1/2 tablespoons baking powder
1 packet Knox gelatin
1/2 teaspoon salt
2/3 cup powdered goat milk
1 cup solid fat (coconut oil, butter, lard, etc.)

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



6-14-12 update:

Trial run of the biscuits went great.  This dough has potential to make buns and other "bread" products.  I think it would need another packet of Knox to hold together enough for that use.

Here's what we did:

Single batch of gluten free biscuits

Pre-heat oven to 450F.

Combine in a mixing bowl:

2/3 cup EACH of potato starch, finely ground organic corn meal (flour), sorghum flour
1 cup tapioca flour
4 packets Truvia sweetener
1 tablespoon baking powder
1 packet Knox gelatin (about 1 teaspoon)
1/4 teaspoon salt
1/3 cup butter, etc. (as above)
1/3 cup olive oil

Gradually add in enough liquid to make a dough.  It needs to not be dry and clumpy, but just wet enough to hold together with nothing dry left.

1/4 cup goat milk (or other "milk" you tolerate)
about 1/2 cup water

Spray a baking sheet and a 1/4 cup measure with cooking oil spray.  Scoop the dough out onto the baking sheet, and place the biscuits about 2" apart.  Spray the measure between each scoop.  Bake the biscuits in a pre-heated 450F oven for about 8 minutes or until just becoming golden and set.

We ate ours with butter and honey.  Oh, yum!

Really good deer (venison) burgers

Hey there,

Since we have an abundant supply of the ground deer (venison) meat, I thought I'd share a couple of recipes I came up with today.

The first venison burger recipe is the one I served to the guys.  It is not gluten or egg free, but can easily be made so.*  I used about 4# of the ground deer, 4 eggs*, 2 packets of onion soup mix, about 2 cups of bread crumbs/oats*, about 1/2 cup sour cream and 1/2 cup cooking oil.  Mix the ingredients well and form them into patties on baking sheets that have been sprayed with cooking oil spray.  Freeze them until they are nearly solid (or completely frozen if for later use), then grill the burgers over medium high heat until just done.  Do not over cook.  The favorite combination tonight with the burgers was pepper jack and jalapenos.  This made 16 burgers.  *To make this gluten free, use ground tortillas instead of the bread/oats or gluten free oats, but those are very pricey, (at least for me!)  Also, omit the eggs and use 1/4 cup ground flax plus 3/4 cup water or broth.

The second venison burger combination I did was gluten-free and egg-free, but it doesn't have to be.  I used 1# of ground deer meat, about 8 ounces of fresh mushrooms (about a cup, chopped), finely chopped, 2 tablespoons of ground flax seed meal**, 2/3 cup deer (beef) broth (or water), 1/3 cup olive oil, about 1/2 cup ground corn tortillas**, 1 tablespoon dried chopped onion, 1 1/2 teaspoons Adobo seasoning (or seasoning salt), 1 teaspoon or so of sea salt.  Mix the ingredients well and form them into patties on baking sheets that have been sprayed with cooking oil spray.  Freeze them until they are nearly solid (or completely frozen if for later use), then grill the burgers over medium high heat until just done.  Do not over cook.  This made 5 burgers.  **If you don't want them to be gluten and egg free, just replace the tortilla crumbs with bread crumbs or oats, and replace the flax with 2 eggs.  

Enjoy!

PS:  I thought of a couple of things this morning: If you don't like mushrooms, or don't have access to any, there are several other options that you could use. You could use some chopped spinach, fresh onions, shredded zucchini, shredded carrots or broccoli stem. The idea is to get moisture in there -- and yumminess, too :)

Chicken Potato Casserole -- Easy and Gluten free!

I threw this casserole together the other night.  It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.


Easy Chicken and Potato Casserole


Pre-heat the oven to 375F.


With a food processor slicing blade, or by hand, slice very thinly about 


2 pounds of potatoes  


Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish.  Sprinkle the potatoes with 


Sea salt
Adobo seasoning


Top the potatoes with about


2 cups cooked, cubed or shredded chicken


Repeat the process.


Prepare the sauce by heating to nearly boiling


4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)


Add, stirring briskly until thickened


6 tablespoons cornstarch


Season to taste with sea salt and Adobo seasoning.


Pour the sauce over the casserole evenly.


Process in the food processor with the chopping blade until crumbs


4 corn tortillas


Add


1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes


Process the cheese and tortilla crumbs until they are uniformly blended.  Sprinkle the cheese mixture over the top of the casserole.  Bake the casserole for about 40 minutes at 375F.  Allow it to rest for about 10 minutes before serving.


Serves 6.

Excellent Pumpkin Muffins with Crumble Topping

These pumpkin muffins are fantastic.  They are wheat (gluten), egg and sugar-free.

Combine:

2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia

Combine in another bowl:

1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water

Combine the wet ingredients with the dry.  Pour into prepared muffin cups.

Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly.  Sprinkle over muffin batter in pan.

Bake muffins for about 15 minutes at 400F.  Serve warm with honey, if desired.

Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.

Pear Upside Down Cake, Gluten, Egg and Sugar Free

I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net.  I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution.  It really is delicious.  The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.

Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings

Pre-heat the oven to 325F.  Stir together in a bowl

1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible.  Arrange on the surface of the caramel mixture in an attractive manner

1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans

In a mixing bowl combine

1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

In another bowl combine

1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)

Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter.  Carefully, pour the batter over the pears, etc., in the pie pan.  Smooth the batter to the edges of the pan.  Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes.  Carefully invert the cake onto a serving plate.  This is delicious served warm with ice cream or whipped topping, as tolerated.  It is, also, lovely served at room temperature.  Enjoy!

Wonderful Southern-style Pork Chops and Potatoes

It's been years since I've had it, but I will never forget a meal I had with my neighbor, Mary.  We were living in Dallas, TX, at the time.  Mary lived across the street from us with her daughter and grand-daughter.  Mary was widowed when she was young, so she raised her five children on her own.  She was the sweetest Christian lady one would ever want to meet, and, oh!  She could cook!

One afternoon she invited me and my two year old daughter to come over for lunch.  She served us pan-fried potatoes and pork chops.  I remember coming into the house and smelling the most welcoming smell.  I asked Mary what she was fixing.  She replied, "fried taters and pork chops."  I went into the kitchen and saw a big cast iron skillet.  On one side of the pan were the most delicious looking chunks of fried potato I've ever seen, and, next to those wonderful looking potatoes were cooking some pretty terrific looking pork chops.  I tell you what, those were the best pork chops, (and potatoes!), I've ever eaten!  Mary has since passed on, and I was never able to learn the secret of that wonderful meal.

Recently, I've been doing some reading on some Southern cooking sites, and I've figured out what it was that made that meal taste so good.  I was going to say "made it so special," but our friendship was what made it special.  However, it was the seasonings, (and they are so simple!), that made it taste so good.  Really, it is very simple -- just salt, pepper and paprika.  Also, I believe that she was very frugal and was using "saved" cooking fat -- like the fat* that raises to the top when the juices are poured off a chicken or a roast.  That saved fat gives a wonderful flavor to food it is used in.

What I'm going to be sharing is more of a method than a recipe.  I did some fried potatoes the other day and added cooked, caramelized onion, chicken and fresh spinach to make them a main dish.  That was good.  It is so easy to adapt this method for many other purposes...

Here goes:

Wonderful Southern-style Pork Chops and Potatoes
Serves 2

First, wash and cut up

2 good-sized russet potatoes

Put them on a plate and season them well with

Sea salt, pepper and paprika

Place them in a large skillet, preferably a cast iron one, with about 1/2" reserved cooking fat* or cooking oil.  Cover them and cook them over medium heat for about 15 minutes.

Meanwhile, season on both sides

2 meaty pork chops

with sea salt, pepper and paprika

Dredge in a combination of

corn flour (like corn meal, only finely ground)
cornstarch

When it is time to uncover the potatoes, stir the potatoes.  Add the pork to the pan.  Allow the pork and potatoes to cook about 10 minutes uncovered then flip the chops and stir the potatoes again.  Cook them uncovered another 5 minutes, or so, until they are cooked through, (about 170F internal with a meat thermometer.)  The potatoes and chops are done when they are both crispy brown on the outside and tender in the middle.  Enjoy!

Cheesy Apple Tostadas

I've been perusing a cooking site looking for ideas.  I had seen several apple pie and tart recipes -- none like this -- but that is where the inspiration came from.  Boy, are these good AND easy!

Cheesy Apple Tostadas
Makes 3

Pre-heat the oven to 350F, then dip a spoon into some liquid

coconut oil

and rub it onto the back of

3 corn tortilla

Place the tortillas, oil side down, onto a baking sheet.  Sprinkle them each with

~2 tablespoons of grated cheddar and jack cheese*

*or if you are dairy free, use goat milk cheese.  It would just be awesome anyway with this recipe!

Slice into very thin slices and arrange atop the cheese

1 medium sized apple

Sprinkle with

1 packet Truvia sweetener
Cinnamon

At this point, I had some leftover cookie crumbs** and sprinkled the top of each tostada with some of those, then I drizzled the top with about

1/2 teaspoon coconut oil

**If there aren't cookie crumbs available, they can just be omitted or sprinkle the top with chopped nuts and coconut, then drizzle with the coconut oil.

Bake the tostadas for about 12 minutes, until the cheese is melted and the apples are becoming soft.  Cut them into triangles with kitchen scissors and enjoy!

Southern-style Fried Chicken Gizzards and Hearts

I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older.  Not sure which!  Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too.  Here's my version of a Southern favorite.

Of course, it is gluten, wheat, egg, dairy and soy free...

Southern-style Fried Chicken Gizzards
Serves 4 as appetizers

In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary

1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover

As the water boils, foam and other impurities will come to the surface.  Skim those off and discard them.  Reserve broth for later use in this recipe and other uses, as well.

When the gizzards are tender, remove them to a bowl.  Add 1/3 cup of the cooking broth and season them with

1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules

Allow them to cool, stirring occasionally.  In a frying pan pour about 1" of cooking oil or lard.  Heat it to 375F (hot oil).  Meanwhile, stir into the gizzards and broth

1 cup cornstarch

Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels.  Enjoy!

Perfect Home Made French Fries

These are French Fries -- of course they are gluten free :)

I've tried so many different ways over the years to make perfect fries.  This recipe came about almost by accident, but it makes the best homemade fries I think I've ever had.  Best part, they are consistent and easy!

Perfect Home Made French Fries
Serves 4

Cut 8 medium sized Russet potatoes into strips 4 down and 4 across to make 16 - 1/4" to 1/2" wide by however long the potatoes are, about 3" to 5" long.

Put the potato strips (fries) into a 3 to 5 quart pot with a lid.

The pot needs to be fairly heavy -- don't use cheap aluminum for this job.  I have a pot that is coated in ceramic -- the type many folks use for camping that is either blue or black with little white speckles all over it -- that I use for all my deep frying.

Cover the potatoes with your favorite cooking oil or lard.  The oil needs to just cover the fries.  Cover the pot with the lid and cook them, undisturbed over medium-high heat, for about 20 minutes.

At that point, uncover the fries, and carefully stir them, bringing them up from the bottom with a spatula.  Cook, uncovered for another 15 minutes or until they are golden brown.  Drain them on paper towels, season them with sea salt and Adobo, if desired, and serve hot.

Cinnamon Apple Pork Chops

The smell of these cooking is so warm and inviting, and the taste is delicious!  Who'd've thought it was food for a "special diet?"  We served the gravy over gluten free pasta.  It could easily be served over rice, mashed sweet potatoes, etc.

Cinnamon Apple Pork Chops
Serves 6

In a Roaster Oven or in a large baking pan place

6 pork chops
1/2 cup water

Sprinkle the tops with

2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon

Slice and place atop the chops

1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt

Bake at 250F for about 2 hours.  Remove the chops and veggies to a serving dish.  Pour the cooking juices into a small pot.  Add enough chicken broth to the cooking juices to make the desired amount of gravy.  Thicken with cornstarch:  1 tablespoon cornstarch for each cup of broth.

Cornbread Topped Beef Casserole, Gluten Free

Cornbread Topped Beef Casserole, Gluten Free
This would be good with cheese, sour cream and salsa, if those are on your food plan.
Serves 6

Cook covered over medium heat in a medium to large frying pan

1 medium sized sweet onion, cut up
1/2 tablespoon minced garlic
1 1/4 pounds ground beef

Add, stirring in well

1/2 - 16 ounce package of frozen corn or 1 - 15 ounce can corn drained
1 cup pinto beans, drained
1 teaspoon sea salt
1/2 teaspoon lemon pepper
1/2 teaspoon Adobo seasoning

Put beef mixture into the bottom of a 9"x13"x2" baking pan.  Pre-heat oven to 350F

In a mixing bowl, combine

2 cups cornmeal
1 cup flour mix
1 tablespoon baking powder
1/2 teaspoon baking soda
3 packets Truvia sweetener

Add all at once and mix until combined

3 tablespoons ground flaxseed + 1/3 cup warm water
1 cup water
1/2 cup goat milk* (or whatever milk you tolerate) plus 1/2 tablespoon vinegar
1/2 cup applesauce, unsweetened
1/4 cup oil (coconut, olive, etc.)

*This recipe can be made with just water or apple juice instead of the milk, as well.

Drop the cornbread topping by spoonfuls over the top of the beef mixture so that it is evenly distributed across the top of the casserole.  Use the back of a spoon to smooth the top.

Sprinkle the top with

1 1/2 teaspoons parsley flakes

Bake at 425F for about 25 minutes or until the top is golden brown and bubbly.  Allow the casserole to rest about 5 minutes before serving.

Chocolate Chip Bar Cookies Gluten Free

Yes, they are gluten, wheat, egg, sugar and soy free, too.  Everyone in the family snarfed these down!


Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies

In a large bowl combine then set aside

2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt

In another mixing bowl with an electric mixer, beat until light

3/4 cup lard or butter

Carefully add while mixing

2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses

Add while continuing to mix

2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla

Add the flour mixture from above quickly while mixing, then add and mix until just combined

1 cup sugar free chocolate chips
1 cup broken walnuts

Pour the batter into a 9"x13"x2" baking pan.  Bake the cookies at 350F for about 25 minutes.  The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!

A decent use of instant mashed potatoes

We were given a bunch of instant mashed potatoes, so I'm working on ways to eat them up.  This casserole is pretty good, and gluten free, too.

Cheesy, Corn and Mashed Potato Bake
Makes about 6 servings

In a mixing bowl combine

4 1/2 cups instant mashed potato flakes
4 3/4 cups chicken broth (unsalted)
1/2 cup sour cream (or goat's milk yogurt if dairy free)
1 - 14 ounce can of corn, drained
1 cup shredded Italian style cheese or 2/3 cup Pecorocino Romano (made from sheep milk)
1 tablespoon roasted garlic or fresh garlic or 1 teaspoon garlic granules
1 1/2 teaspoons sea salt (if everything is unsalted)
3/4 teaspoon Adobo seasoning
2 tablespoons dried minced onion

Put the potato mixture into a 9"x13"x2" baking dish and smooth the top with the back of a spoon.  Sprinkle the top with

1 1/2 teaspoons parsley flakes

Bake at 350F for about 35 minutes.

Really Good Gluten, Egg and Yeast Free Pizza Crust

Honest!  It is Really Good Gluten, Egg and Yeast Free Pizza Crust.  My previous version of crust is acceptable, but this one is much better.  I fixed it in a 9" pie pan and made Deep Dish Pizza.  It was way too much for just me.  If I do that again, I'll 1/2 the recipe.  I think it would be good pressed out thin and baked on a pizza pan, too, but I only needed the special crust for one person this time.

Really Good Gluten, Egg and Yeast Free Pizza Crust

In a mixing bowl combine

1 cup flour mix
1/2 cup cornstarch
1/2 cup tapioca flour (available inexpensively at Asian Markets)
1/2 cup dried milk powder (I used dried goat's milk.  I think you could omit this and just use whatever "milk" you tolerate, but it did make the dough nice)
1 tablespoon ground flax
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon thyme flakes (or oregano or Italian seasonings or all of them!)
1/2 teaspoon garlic powder

Add and mix well

2 tablespoons olive oil

Finally, add little by little until the dough clings together enough to form a ball

1/2 to 3/4 cup very warm water

Form the dough into a ball and let it rest, covered, for 10 to 30 minutes.  Pre-heat the oven to 375F for pan pizza or 425F for thin crust pizza.


Pan Pizza
Serves 2

When ready to bake the pizza, grease a 9" pie pan well, then press the dough out evenly on the bottom and up the sides.  Pre-bake the crust for about 8 minutes at 375F.  Top it with desired sauce and toppings.

Note:  Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!

Bake the pizza at 375F for about 20 minutes or it is becoming golden brown on top.


Thin Crust Pizza
Serves 2

Sprinkle a round pizza pan with cornmeal and press the dough out into a  12" circle.  Pre-bake the pizza crust for about 6 minutes at 425F.  Top it with desired sauce and toppings.

Note:  Watch out for processed meats, they very often have hidden gluten in them -- if they say "natural flavorings," just figure it is gluten!

Bake the pizza at 425F for about 9 minutes or it is becoming golden brown on top.

Turkey Bean and Bacon Soup -- gluten free

This is a pretty straight-forward recipe, and it's a good use for some of that leftover turkey.  The reason I don't use ham in my soup is because, I can't find, (or afford!), ham that is simply smoked.  Otherwise, it probably has gluten in it.  Those "natural flavorings" are usually gluten in processed meat.  There are several bacon brands out there that are free of "natural flavorings," thankfully.  However, when I can't find a safe bacon, I can usually find a safe sausage to use in it's place.  My family loves it, especially with a side of Corny Cornbread.  Yum!

Turkey Bean and Bacon Soup
Makes about 12 servings

In a large soup pot, (approximately 5 quarts), soak over night*

2 pounds small white or navy beans
16 cups (one gallon) water

*Alternate method:  Put the beans into the water and bring them to a boil over high heat for 2 minutes.  Turn off the burner and allow the beans and water to rest for one hour.  Continue as described.

Pick off any beans that are floating, then drain off the water.

Add to the drained beans

1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley

Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat.  Skim off any foam that appears on the surface and discard it.

About 45 minutes before serving, cook and cut into bite sized pieces

1 pound gluten-free bacon (or sausage)

Just before serving, add the bacon and

2 to 3 cups cut up cooked turkey

Season to taste with

Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal.  Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.

Pecan Pie Bars -- Gluten, sugar and egg free

I made these about a year ago*, and they were sooooo good.  We took them to a volleyball game, and everyone with us gobbled them down.  No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!


*This is not the exact recipe I used at that time.  I just typed this out, so I can try it again soon.  I'll update (probably remove this note) after I do them again.


Pecan Pie Bars
Makes about 20 bars


In a large bowl with a pastry blender or with a fork, mix until crumbly


1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix 
1 teaspoon vanilla
1/2 teaspoon sea salt


Press the dough into the bottom of a 9"x13"x2" baking pan.  Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry.  Allow it to cool while mixing the remaining ingredients.


In another bowl combine


3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt


Mix the ingredients until they are combined.  Add and stir until they are combined


1 1/2 cup pecans (or walnuts)


Carefully pour the mixture over the baked crust.  Spread the gooey filling over the crust, arranging the nuts as necessary.  Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes.  It should be soft-set in the middle when it is done.  Cool it and cut it into bars when finished.  Enjoy!


Update 9-13-11:
I made these last night.  For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut.  I didn't have any butter so I used coconut oil.  I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid.  Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy.  Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet.  Later, I checked and they were set up.  I think next time I do this I'll add Knox to both the crust and the filling.  It is definitely yummy with the coconut!