Month: October 2014

Halloween Chocolate Chip Cookies

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Cookies3

I always have issues with making chocolate chip cookies because of the altitude. Now the challenge is gluten free. But I think I hit on a winning combination that is to please all.

2 sticks butter, softened
3/4 cup brown sugar
3/4 cup granulated white sugar
1 teaspoon gluten free vanilla
2 eggs
2-3/4 cups Gluten Free Flour
3 teaspoons xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
10 ounce bag of Hersey’s Halloween Chocolate Chips

Directions

1. Heat oven to 375°F.

Cookies62. In a bowl – Stir together flour, baking soda, xanthan gum and salt – set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Drop by rounded teaspoons onto a greased cookie sheet. Flatten each ball with a fork.

Cookies1

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.

A hard decision to make…

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Yesterday two of my barred rock chickens hopped our fence into the neighbors yard. Unfortunately, the divider fences are 4 foot chain link – so quite easy for a chicken to jump up to.

Well the pugs (there are 5 of them) were not too tolerant and I will spare the actual details. One chicken is missing and presumed dead and the other hen’s back end was a mess. My husband Josh and his friend Mark tried cleaning and patching her up last night not certain if she was going to make it.

My thought was she would most likely get an infection and die eventually. I am so upset. I know it isn’t my neighbors fault at all… and as a precaution Josh ended up clipping the rest of the new chickens flight wings to be on the safe side.

We placed her comfortably in a cat carrier and left her in the house last night hoping for a miracle I guess. But my husband came into the bedroom this morning and said, even though she is alert and still alive he didn’t think she could be saved with the extent of her injuries. My concern was if she did heal — which could possibly take months — would she be able to go to the bathroom and even lay an egg. The damage was horrible in the area of her Cloaca. And unfortunately that opening serves as the only opening for the intestinal, reproductive, and urinary tracts of chickens. So we decided instead of chancing her to worsen or end up getting an egg impacted down the line — it would be best to put her down. AGH, I feel so horrible.

The kids are upset. We haven’t buried her, yet, because kids want to help with that part. Breaks my heart.

Ener-G Yeast Free 6″ Pizza Shells – I think I really like them!

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4034-yf-rice-pizza-shells-6-in

Yesterday my daughter and I attended a birthday party that was serving pizza and cupcakes. So armed with that knowledge before hand, I made gluten free cupcakes and 2 personal size gluten free pizzas to bring to the party.

I made Pepperoni Pizza with the Ener-G Yeast Free Pizza Shells and have to say the pizza came out really tasty and the crust was great. I baked the pizzas before I left for the party and then the hosts reheated the pizzas a couple of hours later in the oven and to my amaze came out great! The crust was chewy in the middle and had a nice crisp on the outer crust.

Definitely will have to make more pizzas with these pizza shells.

Gluten Free Patty Melt Panini Style

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I was battling the what should I make for dinner question until the last minute when I decided it was a burger kinda night. And then proclaimed it was even better — a patty melt kinda night! I love grilled onions… So having an excuse to sauté some up is heaven.

Gluten Free Patty MeltGluten Free Patty Melt 

5 servings

INGREDIENTS:

  • 1 onion, sliced into 1/4″ rings
  • 5 (1/4 lb) ground beef patties
  • 10 slices gluten free bread (I used Udi’s)
  • 10 slices swiss cheese
  • 5 tablespoons thousand island dressing
  • 1 tablespoon Olive oil
  • Salt and pepper
  • Butter

DIRECTIONS:

Preheat panini grill to medium-high heat (375°F).

Add olive oil and 1/2 Tbsp of Butter into a large nonstick skillet over medium-high heat. Once oil is hot, add onions and sauté until browned, about 8 minutes.

Remove onions from pan and set aside. In same pan, fry the hamburger patties for 3 to 4 minutes until very browned on one side. Flip and continue cooking the other side for another 3 minutes. Remove from pan.
Assemble the patty melts:

Butter one side of your bread. On other side top bread with a slice of cheese, onions, the burger patty, thousand island and a final piece of bread.

Grill your sandwich until golden and the cheese melts, about 2-3 minutes. Repeat for each burger.

ALCAT testing

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ALCAT

Have you been tested for Celiac Disease, or Gluten Intolerance? The ALCAT testing for food allergies, sensitivities and intolerance can help you achieve balance for your body.

My husband, kids and I did the ALCAT in August of 2013 and got our results back that we were gluten intolerant. Since then we have been gluten free.

For more information check out ALCAT’s website at: https://www.alcat.com

Or Find an ALCAT Testing Doctor in Your Area: Call: 1-800-872-5228 to find a doctor in your area. Or click here.

Gluten Free Pumpkin Pie

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I had leftover pumpkin from when I made pumpkin bread… So today was a pumpkin pie kinda making day.

I actually even had some Pillsbury Pie Dough in the refrigerator — so I saved time and didn’t need to make a crust!

PumpkinPie

INGREDIENTS

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • Pillsbury Gluten Free Pastry Dough ( placed into a 9″ pie dish )

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

PieDoughPOUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 45-60 minutes or until knife inserted near center comes out clean. Cool on wire rack. PumpkinPie_NotCooked

Adapted from: Very Best Baking

Fall snuck up on me….

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I am not ready for the cold weather… I need it to stay a little bit warm for another month for my daughter’s birthday party. Nevertheless… this is what we have been getting in good ol’ Nevada….

I took this photo from my back porch on Tuesday…. I love the colors! Lake Tahoe must had been beautiful that evening!

Sky

What coming out my front door looks like… leaves every where!

Leaves

My harvest of Sugar Pumpkins… can’t wait to get my pies on!

Pumpkins

Coleslaw with Raisins

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My daughter has been asking me to make her meatloaf for several days. I have finally given in and made her, her “favorite” dinner as she tells me.

I made rice and coleslaw to go with it… and have to say — I love my slaw every time I make it. This time I changed it up and added raisins and it still was great if not better!

Coleslaw

Coleslaw

Ingredients:

Dressing:

1/2 cup mayonnaise
1/3 cup sugar
1/4 cup whole milk
1/4 cup buttermilk
2 -1/2 tablespoons lemon juice
1 tablespoons white vinegar
1/2 teaspoon salt
cracked pepper to taste

1 pound bag shredded cabbage and carrot mix
Romaine Lettuce, shredded (optional)
1/2 – 1 cup of raisins

Instructions:

To make dressing:
Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and beat until smooth.

Add cabbage, romaine and raisins. Thoroughly mix together then refrigerate for at least 1 hour.

Gluten Free “Chex™” Party Mix

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With the holidays around the corner… here is a Gluten Free Chex™ Party mix that will sure to please everyone!

I used Glutino’s pretzels and bagel chips in the mix and they worked out great! Totally stood up to the butter sauce and never became soggy! I definitely will be using that brand again for this recipe!

PartyMix1

Ingredients:

  • 8 tablespoons butter
  • 2 tablespoon Worcestershire sauce
  • 1-1/2 teaspoon seasoned salt
  • 3/4 teaspoon garlic powder
  • 5 cups Gluten Free Chex™ cereal (Corn or Rice)
  • 1 cup gluten free Glutino pretzels
  • 1 cup gluten free Glutino bite-size bagel chips

Directions

  • In large microwavable bowl, microwave butter, Worcestershire sauce, seasoned salt, and garlic powder uncovered on High about 60 seconds or until melted. Stir. And then microwave on high for another 30 seconds.
  • Gradually stir in remaining ingredients of the mix and evenly coat with the seasoned butter.
  • Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 5 minutes. Store in airtight container.

adapted from Chex.com

Chewy fruit granola bars with chocolate chips

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My granola bars were running low — so I experimented with another version and have to say this is just as good if not better than the batch I made before — except since the syrup is thinner — I had to bake these ones.

GranolaBars_Chewy

Chewy fruit granola bars with chocolate chips

Makes approximately 10 bars

Ingredients:
1/2 cup flaked coconut
1-1/2 cups gluten free oatmeal
1-1/2 cups gluten free crispy rice cereal
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup + 1 TBSP molassesIMG_6094
1/3 cup honey
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips

Heat the oven to 325 F. Line an 8- by 8-inch baking pan with parchment so the ends hang over the sides of the pan.

Combine the oatmeal, rice cereal, raisins, coconut and cranberries together and mix.

IMG_6095Combine the molasses, honey, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.

Pour the syrup over your cereal mixture. Stir with a heatproof spoon until the dry ingredients are evenly coated. Then fold in the chocolate chips — they will melt from the heat of the cereal mixture. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5-10 minutes. Cool overnight.

Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper, plastic or place in ziploc snack bags. Store at room temperature for up to a week – if they last that long!

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