Devils Food Cake Mix
2 TBS. cocoa powder
1 cup sour cream
1/2 cup oil
1/2 cup water
3 eggs
1 tsp. vanilla
Mix and bake at 350 degrees for 30-40 minutes. Top with Chocolate Cream Cheese Frosting.
Wednesday, December 30, 2009
Chocolate Cream Cheese Frosting
1/4-1/2 cup cocoa
8 oz. cream cheese
1/2 cup butter
1 tsp. vanilla
2-4 cups powdered sugar
Mix until blended.
8 oz. cream cheese
1/2 cup butter
1 tsp. vanilla
2-4 cups powdered sugar
Mix until blended.
Wednesday, December 16, 2009
Puppy Chow
5 cups corn chex mix
2 cups honey nut cheerios
2 cups stick pretzels
2 cups christmas m&m's
1 pound vanilla flavored candy coating (I use the candy quick brand, super target sells it)
Mix all dry ingredients in a large bowl.
Heat up vanilla coating in microwave stir every 15 seconds until melted. Make sure you don't scorch it.
Pour over dry mixture while stirring gently.
Once mixture is evenly coated, spread out on wax paper to dry.
Once dry, break into pieces.
By Trish
This definitely isn't a recipe that we eat around our house with a peanut allergy and gluten sensitivity, but I had this at a friends house and it was delicious so I had to share! Definitely a great party treat.
2 cups honey nut cheerios
2 cups stick pretzels
2 cups christmas m&m's
1 pound vanilla flavored candy coating (I use the candy quick brand, super target sells it)
Mix all dry ingredients in a large bowl.
Heat up vanilla coating in microwave stir every 15 seconds until melted. Make sure you don't scorch it.
Pour over dry mixture while stirring gently.
Once mixture is evenly coated, spread out on wax paper to dry.
Once dry, break into pieces.
By Trish
This definitely isn't a recipe that we eat around our house with a peanut allergy and gluten sensitivity, but I had this at a friends house and it was delicious so I had to share! Definitely a great party treat.
Pumpkin Rolls
I've been making pumpkin rolls as my dessert contribution for Thanksgiving for the past few years and it's always a hit. Definitely one of my favorite desserts. If anyone has a good gluten free version please share!
3 eggs, beaten for 5 minutes
1 cup sugar
3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 cup pumpkin, canned
Add remaining ingredients to beaten eggs. Pour into well-greased cookie sheet. Sprinkle with pecans (optional). Bake 15-20 minutes at 375 degrees. Sprinkle top with powder sugar, turn out on a tea towel. Sprinkle powdered sugar on the bottom side and roll into a roll. Let cool.
Filling:
1 cup powdered sugar
8 ounces cream cheese
5 TBS butter
1 tsp vanilla extract
Mix powdered sugar, cream cheese, butter and vanilla.
When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. If you're going to eat this later you can roll in tin foil and keep in the refrigerator until time to serve.
Serving size: 12
3 eggs, beaten for 5 minutes
1 cup sugar
3/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2/3 cup pumpkin, canned
Add remaining ingredients to beaten eggs. Pour into well-greased cookie sheet. Sprinkle with pecans (optional). Bake 15-20 minutes at 375 degrees. Sprinkle top with powder sugar, turn out on a tea towel. Sprinkle powdered sugar on the bottom side and roll into a roll. Let cool.
Filling:
1 cup powdered sugar
8 ounces cream cheese
5 TBS butter
1 tsp vanilla extract
Mix powdered sugar, cream cheese, butter and vanilla.
When cake is completely cool, unroll cake and spread on filling. Remove towel, roll back into a roll. If you're going to eat this later you can roll in tin foil and keep in the refrigerator until time to serve.
Serving size: 12
Friday, December 11, 2009
Velveeta Dip
16 oz. velveeta cheese
1 lb. sausage or ground beef
1-8oz. jar salsa
Brown sausage or ground beef and drain off fat. Grate and melt velveeta cheese. Once melted add meat and salsa. Serve with tortilla chips.
1 lb. sausage or ground beef
1-8oz. jar salsa
Brown sausage or ground beef and drain off fat. Grate and melt velveeta cheese. Once melted add meat and salsa. Serve with tortilla chips.
Cornbread Cake
3 eggs beaten
2 1/4 cubes melted butter
1 cup sugar
3 T corn meal, heaping
1/2 cup milk
3 cup Bisquick (we use Pamela's gluten free baking mix)
3/4 tsp. baking powder
Combine first 3 ingrediants & mix well. Add remaining ingredients. Pour into 11x13 baking pan and bake 40 minutes at 350 degrees until done. *Or if using the Pamela's baking mix these are better as muffins. Reduce cooking time until the tops of muffins are golden brown.
2 1/4 cubes melted butter
1 cup sugar
3 T corn meal, heaping
1/2 cup milk
3 cup Bisquick (we use Pamela's gluten free baking mix)
3/4 tsp. baking powder
Combine first 3 ingrediants & mix well. Add remaining ingredients. Pour into 11x13 baking pan and bake 40 minutes at 350 degrees until done. *Or if using the Pamela's baking mix these are better as muffins. Reduce cooking time until the tops of muffins are golden brown.
Chicken Lettuce Wraps
1 pound chicken, cubed
1 tsp. olive oil
1 medium onion, roughly chopped
1" knob of gresh ginger, finely chopped (we don't put this much in)
2 cloves garlic, minced
1 large carrot, shredded
2 TBS. soy sauce (La Choy is gluten free)
1-1/2 TBS. rice vinegar
1-1/2 tsp. agave nectar or honey
1-1/2 tsp red pepper flakes
3/4 tsp. black pepper & salt to taste
1 red pepper, roughly chopped
1/2 bunch cilantro, roughly chopped (I leave this out)
If you like spicy food add 1 jalepeno, finely chopped (hot!)
For the wraps:
Red or Green leaf lettuce
Directions:
1. Heat the oil over medium-high heat in a sauce pan large enough to hold everything.
2. Saute the onions, carrot and ginger until the onions are tender. Add the garlic and saute until the garlic is fragrant - about 1-2 more minutes.
3. Add the ground chicken, soy sauce, vinegar, red pepper flakes, honey, salt/pepper, and cook until the chicken is done. Simmer for an additional 5-6 minutes without a lid (you can add a touch of corn starch mixed with water if you want a thickened sauce).
4. Add the chopped red pepper, jalapeno and cilantro. Stire together well.
5. Serve with cleaned lettuce leaves. We have found that served with white rice and broccoli all mixed together is also very yummy in the wraps.
1 tsp. olive oil
1 medium onion, roughly chopped
1" knob of gresh ginger, finely chopped (we don't put this much in)
2 cloves garlic, minced
1 large carrot, shredded
2 TBS. soy sauce (La Choy is gluten free)
1-1/2 TBS. rice vinegar
1-1/2 tsp. agave nectar or honey
1-1/2 tsp red pepper flakes
3/4 tsp. black pepper & salt to taste
1 red pepper, roughly chopped
1/2 bunch cilantro, roughly chopped (I leave this out)
If you like spicy food add 1 jalepeno, finely chopped (hot!)
For the wraps:
Red or Green leaf lettuce
Directions:
1. Heat the oil over medium-high heat in a sauce pan large enough to hold everything.
2. Saute the onions, carrot and ginger until the onions are tender. Add the garlic and saute until the garlic is fragrant - about 1-2 more minutes.
3. Add the ground chicken, soy sauce, vinegar, red pepper flakes, honey, salt/pepper, and cook until the chicken is done. Simmer for an additional 5-6 minutes without a lid (you can add a touch of corn starch mixed with water if you want a thickened sauce).
4. Add the chopped red pepper, jalapeno and cilantro. Stire together well.
5. Serve with cleaned lettuce leaves. We have found that served with white rice and broccoli all mixed together is also very yummy in the wraps.
Fried Rice
1-1/2 cup uncooked rice - cooked.
1 onion, chopped
1 green bell pepper, chopped
6-7 eggs
1 pkg. bacon
3 cloves garlic
2-4 TBS. soy sauce (La Choy is gluten free)
Cut bacon into inch pieces. In large frying pan (I use a large pot so bacon grease doesn't get all over the stove), cook bacon, onion, and green pepper. Be patient and make sure bacon is crisp. Drain off bacon grease and put bacon mixture in bowl to the side. Use bacon grease remaining at bottom of pan to scramble the eggs. Add garlic to eggs. When eggs are cooked, add bacon mixture, cooked rice and soy sauce. Mix well and cook 15 minutes. Serve hot. We make this with teryaki chicken, and a salad or vegetable, for a complete meal.
1 onion, chopped
1 green bell pepper, chopped
6-7 eggs
1 pkg. bacon
3 cloves garlic
2-4 TBS. soy sauce (La Choy is gluten free)
Cut bacon into inch pieces. In large frying pan (I use a large pot so bacon grease doesn't get all over the stove), cook bacon, onion, and green pepper. Be patient and make sure bacon is crisp. Drain off bacon grease and put bacon mixture in bowl to the side. Use bacon grease remaining at bottom of pan to scramble the eggs. Add garlic to eggs. When eggs are cooked, add bacon mixture, cooked rice and soy sauce. Mix well and cook 15 minutes. Serve hot. We make this with teryaki chicken, and a salad or vegetable, for a complete meal.
Jenny's Chocolate Chip Cookies
1 cup brown sugar
1 cup white sugar
1/2 cup shortening
1/2 cup butter
Cream until well blended.
Add:
2 eggs
1 TBS Vanilla
1 TBS Baking Powder
1 tsp. salt
3-1/4 cups flour (if in Utah)
1/2 Package Chocolate chips
1 cup nuts if desired
Mix well and bake at 350 degrees for 10 minutes.
1 cup white sugar
1/2 cup shortening
1/2 cup butter
Cream until well blended.
Add:
2 eggs
1 TBS Vanilla
1 TBS Baking Powder
1 tsp. salt
3-1/4 cups flour (if in Utah)
1/2 Package Chocolate chips
1 cup nuts if desired
Mix well and bake at 350 degrees for 10 minutes.
Berries in a Cloud
6 egg whites
1/2 tsp. Cream of tartar
3/4 tsp. salt
1 3/4 cups sugar
Beat first 3 ingredients until foamy. Gradually add sugar, beat until stiff peaks form. Do not under beat! Spread in greased 9 x 13 pan and bake for 1 hour at 275 degrees. Turn oven off, DO NOT open the door, and leave for at least 12 hours.
Filling:
8 oz. cream cheese
1 cup sugar
1 tsp. Vanilla
2 cups whipping cream, whipped
Beat cream cheese, sugar, and vanilla until smooth. Gently fold in ream and add 2 cups small marshmallows. Sperad on meringue and chill 4 hours. Top with sweetened crushed or sliced strawberries (or peaches).
1/2 tsp. Cream of tartar
3/4 tsp. salt
1 3/4 cups sugar
Beat first 3 ingredients until foamy. Gradually add sugar, beat until stiff peaks form. Do not under beat! Spread in greased 9 x 13 pan and bake for 1 hour at 275 degrees. Turn oven off, DO NOT open the door, and leave for at least 12 hours.
Filling:
8 oz. cream cheese
1 cup sugar
1 tsp. Vanilla
2 cups whipping cream, whipped
Beat cream cheese, sugar, and vanilla until smooth. Gently fold in ream and add 2 cups small marshmallows. Sperad on meringue and chill 4 hours. Top with sweetened crushed or sliced strawberries (or peaches).
Chocolate Oreos
2 Devils food cake mixes
2/3 cup oil
4 eggs
Preheat oven to 350 degrees. Mix together ingredients - may need to use hands.
Shape into balls of equal size. Cook at 350 for 10 minutes. Put cream cheese frosting in middle.
To make this cookie festive smash up some candy canes and roll frosting edges in them until covers. Can also use sprinkles.
2/3 cup oil
4 eggs
Preheat oven to 350 degrees. Mix together ingredients - may need to use hands.
Shape into balls of equal size. Cook at 350 for 10 minutes. Put cream cheese frosting in middle.
To make this cookie festive smash up some candy canes and roll frosting edges in them until covers. Can also use sprinkles.
Saturday, December 5, 2009
Red Potato Salad
1 pound clean, scrubbed new red potatoes
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste
* 1 tsp. mustard and sprinkle of paprika optional
DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
3 eggs
1/2 pound bacon
1/2 onion, finely chopped
1/2 stalk celery, finely chopped
1 cup mayonnaise
salt and pepper to taste
* 1 tsp. mustard and sprinkle of paprika optional
DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Tomato Basil Soup
Tomato Basil Soup
From Kimberly Carter
7 large tomatoes – blanched, peeled, and mashed,
OR 2 (28 oz.) cans diced tomatoes
OR 1 (28 oz.) can diced tomatoes + 2 (10 ¾ oz.) cans condensed tomato soup (this is what I did for Thursday night since I only had 1 can diced tomatoes)
3 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian herb blend
½ tsp. crushed dried rosemary
½ tsp. dried basil
½ tsp. dried oregano
2 beef bullion cubes
Coarse ground pepper to taste
2 cups water
1 pint heavy cream
Shredded parmesan
Heat in saucepan on medium heat all but the last 3 ingredients. Gently boil and simmer for 30 minutes. Stir in water and cream until it starts to boil. Then remove from heat and blend in a blender. Garnish with parmesan and serve with french bread.
From Kimberly Carter
7 large tomatoes – blanched, peeled, and mashed,
OR 2 (28 oz.) cans diced tomatoes
OR 1 (28 oz.) can diced tomatoes + 2 (10 ¾ oz.) cans condensed tomato soup (this is what I did for Thursday night since I only had 1 can diced tomatoes)
3 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian herb blend
½ tsp. crushed dried rosemary
½ tsp. dried basil
½ tsp. dried oregano
2 beef bullion cubes
Coarse ground pepper to taste
2 cups water
1 pint heavy cream
Shredded parmesan
Heat in saucepan on medium heat all but the last 3 ingredients. Gently boil and simmer for 30 minutes. Stir in water and cream until it starts to boil. Then remove from heat and blend in a blender. Garnish with parmesan and serve with french bread.
Jalapeno Popper Spread
8 oz. cream cheese - softened
1/2 cup mayonnaise
1 oz. can diced jalapeno peppers
1/2 can chopped green chilies
1/2 cup grated Parmesan cheese
Mix together and serve hot or cold. Yummy with corn chips, crackers, or bread.
1/2 cup mayonnaise
1 oz. can diced jalapeno peppers
1/2 can chopped green chilies
1/2 cup grated Parmesan cheese
Mix together and serve hot or cold. Yummy with corn chips, crackers, or bread.
Sunday, November 29, 2009
Twice Baked Potatos
4 large baking potatoes 1/2 tsp. salt
1/4 cup butter or margarine Pepper to taste
1/2 cup sour cream 1/2 tsp. onion salt
1/4 cup grated cheddar cheese 1/2 cup milk
1/4 cup sliced green onions (opt)
Preheat oven to 400 degrees.
Scrub potatoes and pierce them with a knife so they won't explode. Arrange them on oven rack and back for 45-55 minutes or until tender when gently squeezed using hot pad.
When cool enough to handle, split the potatoes in half lengthwise. Working over a medium bowl, scoop out the insides, leaving a shell about 1/4 inch thick. Spread the butter on the insides of the 8 shells.
Add the remaining ingredients (except cheese) to the potato pulp and mash or mix with a mixer until smooth. Spoon the potato into the shells, topping with the grated cheese. Arrange in a baking pan and return to the oven for 15 minutes or until the filling is hot and the cheese is melted.
Makes 4 servings.
Calories 230
1/4 cup butter or margarine Pepper to taste
1/2 cup sour cream 1/2 tsp. onion salt
1/4 cup grated cheddar cheese 1/2 cup milk
1/4 cup sliced green onions (opt)
Preheat oven to 400 degrees.
Scrub potatoes and pierce them with a knife so they won't explode. Arrange them on oven rack and back for 45-55 minutes or until tender when gently squeezed using hot pad.
When cool enough to handle, split the potatoes in half lengthwise. Working over a medium bowl, scoop out the insides, leaving a shell about 1/4 inch thick. Spread the butter on the insides of the 8 shells.
Add the remaining ingredients (except cheese) to the potato pulp and mash or mix with a mixer until smooth. Spoon the potato into the shells, topping with the grated cheese. Arrange in a baking pan and return to the oven for 15 minutes or until the filling is hot and the cheese is melted.
Makes 4 servings.
Calories 230
Garlic Mashed Potatoes
6 med. Potatoes cooked in quarters and mashed
4 oz. cream cheese
½ c. sour cream
Salt/pepper
2 TBS. butter
2-3 cloves of garlic – optional
Mash all ingredients together and put in 8x8 pan and cook at 325 for 30-45 minutes. Can be refrigerated up to 2 days ahead.
4 oz. cream cheese
½ c. sour cream
Salt/pepper
2 TBS. butter
2-3 cloves of garlic – optional
Mash all ingredients together and put in 8x8 pan and cook at 325 for 30-45 minutes. Can be refrigerated up to 2 days ahead.
Kung Pao Chicken
1 lb. chicken or pork, cut into ½ inch cubes
¼ tsp. crushed red pepper
4 T. soy sauce (La Choy brand is GF)
2 cloves garlic, mashed
2 T. lemon juice
2 T. olive oil
2 T. sugar
1 sm. red bell pepper, chopped
2 tsp. cornstarch
¼ sm. onion, chopped
¼ c. peanuts (optional)
Combine meat and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and ¼ cup water. In wok or large skillet, sirfry meat and garlic in hot oil 3 minutes or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. Serve over rice and with peanuts (if no allergies) over the top for a added crunch. Yummy!!
Apple Crisp
On the bottom of a 9x13 inch buttered pan, put:
4 cups sliced apples 1/2 tsp. cinnamon
1/3 cup sugar 2 T. butter
On top of apples, put:
1/2 cup flour (we use gluten free pamela's baking mix)
1/8 tsp. baking poweder
1/2 cup oats (we use gluten free Cream Hill Estates Lara's rolled oats)
1/8 tsp. salt
1/2 cup brown sugar
1/8 tsp. soda
1/4 cup butter
Bake at 350 degrees for 45 minutes.
4 cups sliced apples 1/2 tsp. cinnamon
1/3 cup sugar 2 T. butter
On top of apples, put:
1/2 cup flour (we use gluten free pamela's baking mix)
1/8 tsp. baking poweder
1/2 cup oats (we use gluten free Cream Hill Estates Lara's rolled oats)
1/8 tsp. salt
1/2 cup brown sugar
1/8 tsp. soda
1/4 cup butter
Bake at 350 degrees for 45 minutes.
Corn Chowder
½ lb bacon – sliced thinly, fried crisp
Jar dried beef – sliced thinly, add to bacon when crisp
1 med. Onion diced – add to meat
1 med green bell pepper diced – add to meat
4-6 med potatoes diced Рsaut̩ a little with meat, add enough water to barely cover (1 cup). Put lid on pot and simmer till tender (about 5 min.)
1/2 tsp. pepper
1 can whole kernel corn
2 cans creamed corn
Milk to thin to your liking – heat through
Jar dried beef – sliced thinly, add to bacon when crisp
1 med. Onion diced – add to meat
1 med green bell pepper diced – add to meat
4-6 med potatoes diced Рsaut̩ a little with meat, add enough water to barely cover (1 cup). Put lid on pot and simmer till tender (about 5 min.)
1/2 tsp. pepper
1 can whole kernel corn
2 cans creamed corn
Milk to thin to your liking – heat through
Taco Soup
Brown together:
1 onion
1 lb. ground beef or turkey
Then mix in 1 pkg. each of ranch dressing mix and taco seasoning
In a soup pot mix together:
above meat mixture
28 oz. can diced tomatoes
3 cans of beans (I use black, kidney and garbanzo)
1 can corn
4 oz. can diced green chilies
Bring to a boil and simmer covered for about 20 minutes
Serve with shredded cheese, sour cream, and corn or tortilla chips. If you are adventurous, black olives and green onions.
1 onion
1 lb. ground beef or turkey
Then mix in 1 pkg. each of ranch dressing mix and taco seasoning
In a soup pot mix together:
above meat mixture
28 oz. can diced tomatoes
3 cans of beans (I use black, kidney and garbanzo)
1 can corn
4 oz. can diced green chilies
Bring to a boil and simmer covered for about 20 minutes
Serve with shredded cheese, sour cream, and corn or tortilla chips. If you are adventurous, black olives and green onions.
Chicken Enchilada's
8-12 White Corn Tortillas
3 Chicken Breasts (cooked and shredded)
Whipping Cream
Salt & Pepper
Jack cheese (we use pepper jack cheese for a little spice)
green onions (optional)
Enchilada Sauce (green or red depending on what you like)
Heat tortilla's in microwave for about 30-45 seconds in plastic baggie to soften. On each tortilla put spoonful of shredded chicken (we boil chicken on low heat in chicken broth until done), cheese, and green onions (optional). Sprinkle with salt and pepper. Pour about a tablespoon of whipping cream over filling and roll tortilla placing in a greased baking pan, seam side down. Repeat until all tortilla's are filled. Cover tortillas with favorite enchilada sauce (we've used both red and green) and sprinkle a little more cheese over the top. Bake at 350 for 25-30 minutes, or until cheese is melted and bubbling. Serve with Spanish Rice and Refried beans.
Poppyseed Spinach Salad
Poppy Seed Salad
(from RS Retreat - committee gave me the recipe)
Dressing:
1 cup sugar
3/4 cider vinegar
2 tsp. salt
2 TBS. mustard
2 TBS. poppyseeds
2 Cups Oil
1/2 medium red onion
Put in blender & mix til onion is dissolved.
Salad:
1 head romaine
1 head red leaf
1 pkg. baby spinach leaves
2 cans of mandarin oranges - chilled
1 bag of sliced almonds - candied
Top with almonds and oranges last or they all sink to the bottom. :)
To candy the almonds:
Large non-stick frying pan
2 TBS. of butter in pan on medium heat. Sprinkle 2 TBS. of white sugar on butter. Put almonds in and sprinkle with 3 TBS of sugar. WATCH CAREFULLY SO ALMONDS DON'T BURN. As soon as the sugar melts turn almonds over. Remove from heat. Break up a bit and just try to resist eating them all before putting on the salad!
(from RS Retreat - committee gave me the recipe)
Dressing:
1 cup sugar
3/4 cider vinegar
2 tsp. salt
2 TBS. mustard
2 TBS. poppyseeds
2 Cups Oil
1/2 medium red onion
Put in blender & mix til onion is dissolved.
Salad:
1 head romaine
1 head red leaf
1 pkg. baby spinach leaves
2 cans of mandarin oranges - chilled
1 bag of sliced almonds - candied
Top with almonds and oranges last or they all sink to the bottom. :)
To candy the almonds:
Large non-stick frying pan
2 TBS. of butter in pan on medium heat. Sprinkle 2 TBS. of white sugar on butter. Put almonds in and sprinkle with 3 TBS of sugar. WATCH CAREFULLY SO ALMONDS DON'T BURN. As soon as the sugar melts turn almonds over. Remove from heat. Break up a bit and just try to resist eating them all before putting on the salad!
Parmesan Chicken
Easy Parmesan Chicken
3 chicken breasts cut into strips
1/3 cup bisquick (we use GF Pamela's Baking mix)
1 ½ tsp. paprika
1 ¼ tsp. salt
¼ tsp. pepper
½ cup parmesan cheese
Heat oven to 425 degrees. Melt 1 tablespoon butter in 8x8 baking dish or pan in oven. Mix bisquick (or GF mix), paprika, salt, pepper and parmesan cheese. Coat chicken with bisquick mixture. Place in baking dish (butter should be hot). Bake uncovered for 35 minutes. Turn chicken strips over and bake for another 15 minutes until the center of the thickest chicken strip is no longer pink. Serve with mashed potatoes or rice.
Molten Lava Cake
4 squares semi-sweet chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 TBS Flour (we use Pamela's gluten-free Baking Mix)
Preheat oven to 425 degrees. Grease 4 souffle dishes and put on baking sheet. Microwave butter and chocolate square for 2 minutes, or until melted. Whisk together. Stir in sugar and then blend in eggs with wire whisk. Stir in flour. Divide into dishes and bake for 12-14 minutes until sides are firm but centers soft. Yummy with mint chocolate chip ice cream and chocolate syrup.
*Recipe from Baker's Chocolate website.
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