Sugar Cookies

Ingredients:

1 1/2 cups white rice flour

1/2 teaspoon cream of tartar

1 1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup butter or margarine

1 egg

1/2 teaspoon gluten free vanilla, lemon, or almond flavoring

1/2 cup sugar

Directions:

Preheat the oven to 350°F.

Mix the first 5 ingredients in a bowl. Once this is mixed well, add the butter and mix together until ingredients become crumbly.

In a separate bowl combine the egg, vanilla and sugar and use a whisker to combine. Add this mixture to the dry ingredients. Mix it all, until it recedes from the sides. Shape the dough by making it a circle that is flat, then for about an hour, let it set in the refrigerator.

After you let the dough set in the refrigerator for an hour, put the dough on freezer paper that has flour (gluten free) sprinkled on it. If you choose to, you can substitute the flour for powdered sugar to give it an even better taste. Roll out to 1/4 inch thickness then use a cookie cutter and cut out approximately 20 cookies.

Place cookies on a lightly greased cookie sheet and bake for 12 minutes. Remove from the oven when done and cool on a rack.

Chicken Parmesan

1 jar spaghetti sauce
4 Chicken patty
4 Ham slices
4 Cheese slices

Spread some spaghetti sauce in the bottom of a 9 X 13 pan.  Place chicken patties on top.  Spread a bit more spaghetti sauce on top of chicken patty.  Place a piece of ham on top.  Bake in a 350 degree oven for 30-40 min.  Place cheese slice on top and cook until melted.

Tator Tot Casserole

1 lb browned hamburger
1 can cream of chicken soup (gluten free substitute)
28 oz tator tots (OrIda brand)
Cheddar cheese

Combine the hamburger and soup.  Spread evenly on the bottom of a 9 X 13 pan.  Cover with a layer of tator tots.  Bake for 30 min at 400 degrees.  Sprinkle with cheese and put back in oven long enough to melt the cheese.

Cinnamon biscuits

2 packages Pillsbury biscuits
1/2 cube melted butter
Cinnamon sugar

Dip the biscuit in the melted butter and then roll in the cinnamon sugar.  Place in a 9 X 13 pan.  Bake for 15 minutes at 375 degrees.

Meatloaf

4 slices bread (gluten free bread or oats)

1 c. milk

1 ½ lbs. hamburger

1 egg

Desired salt

Desired pepper

1 T. Worcestershire sauce or soy sauce

Cube 4 bread and let soak in milk.  Mix egg and bread mixture with hamburger.  Mix in spices and sauce and cook for 1 hour at 350 degrees.

Burros

3 T. oil                                                            

dash garlic powder

3 T. flour                                                        

salt

½ t. chili powder                                            

pepper

1 bouillon cube                                               

1/3 can (4 oz.) chopped green chilies

2 cans (8 oz.) tomato sauce                            

left over meat (roast or chicken)

1 can water

Mix all ingredients and simmer 30 min.  Put mixture in 12 warm tortillas and roll up.  Add more sauce on top and sprinkle with grated cheese.  Put in oven or microwave to melt cheese.

Grandma Smith’s Spaghetti Sauce

Serves 6

1 ½ lbs. hamburger                                         

1 t. garlic powder

½ onion or 1 t. onion powder                        

3 dashes thyme

2 quarts bottled tomatoes                              

¼ c. parsley

1 can tomato soup                                          

10 dashes Italian Seasoning

1 can tomato sauce                                         

4 dashes hot sauce

1 can cream of mushroom

Cook hamburger.  Drain grease off meat.  Mix together all ingredients.  Bring to a boil with lid on. Then turn heat down and simmer for 2-4 hours with lid off.  Stirring occasionally to keep from burning.

Won Tons

Serves: Makes one package of won ton skins

1 lb. hamburger

5 medium sized leaves of Napa cabbage, shredded (sprinkle with salt and let sit in bowl of water for 10 min. Squeeze all water out and add to meat.) 

½ onion (finely chopped)

2 cloves garlic or ½ t. garlic powder

1 pinch ginger

Dash pepper

¼ c. soy sauce

Mix all ingredients together.  Put in won ton skins.  Seal edges with water.  Heat 2 T. oil and cook on med/high heat.   OR  Cook in ¼ c. boiling water with lid on and simmer  for about 15 minutes.

Chicken Delicious

Serves: 6 people

8  halved chicken breasts

2 T. Lemon juice

Salt and pepper

Celery Salt

 Paprika

3 can cream of mushroom (chicken) soup (gluten free substitute)

1 can cream of celery soup (gluten free substitute)

1/3 c. dry sherry or white wine (or chicken bouillon)

Parmesan cheese

Rice

Place chicken in crockpot.  Pour lemon juice over chicken.  Sprinkle with salt, pepper, celery salt, and paprika.  Mix soups and bouillon.  Pour soups over chicken.  Sprinkle with parmesan cheese.  Cover and cook on low setting about 8-10 hours.  Serve chicken & sauce over rice. 

Asparagus Chicken

4  halved chicken breasts

3 med red potatoes, thinly sliced

1 bundle asparagus, washed and bad end taken off, cut in 1/3s

White sauce:

2 c. milk

1/3 c. flour

2 T. butter

1/3 c. parmesan cheese

¼ t. thyme

¼ t. nutmeg

1/8 t. cayenne pepper

Spray a 9x13 pan. Spread potatoes on bottom of pan.  Put asparagus on top.  Pour white sauce over top.  Put chicken on top of that.  Sprinkle parmesan on chicken.  Cover with foil.  Bake at 400 degrees for 50-60 minutes.

White sauce/cheese sauce

2 ½ c. milk

salt

1/3 heaping c. flour (thicken with corn starch for  gluten free)

1 chicken bouillon cube

2 T. butter

Whisk together in sauce pan.  Bring to a boil, stirring constantly until thickens. 

For cheese sauce, add grated cheddar cheese to taste.

Twice baked potatoes

Potatoes

Sour cream (about 1 c. for 10 potatoes)

Garlic salt

Pepper

Green onion

Cheddar cheese (grated)

Bake potatoes until soft.  Slice top off.  Let cool for a few minutes.  Scoop potato out of shell, being careful not to break skins.  Put potato in large bowl.  Add sour cream, garlic salt, and pepper to taste.  Beat with electric beater until smooth. Scoop back into potato shells.  Top with grated cheese and green onion.  Bake long enough to melt cheese and heat through. 

Chile-Cheese Casserole

4 oz. green chilies

16 oz sharp cheddar cheese, grated

16 oz jack cheese, grated

3 eggs

1 pt. sour cream

½ t. salt

Dash pepper

Spray 9x13 pan.  Scatter chilies on bottom of dish.  Cover with ½ of both cheeses.  Repeat.  Beat eggs and combine with sour cream, salt, and pepper.  Pour over mixture.  Bake at 350 degrees for 45 minutes.

Lasagna

Serves: 8 people

15 lasagna noodles (cooked)  (can use Gluten free lasagna noodles--see note at bottom)                                     

16 oz. cottage cheese

1 lb. hamburger                                                          

2 c. grated mozzarella cheese

2 cans (15 oz) tomato sauce or 1 qt. tomatoes           

½ c. parmesan

1 T. Italian Seasoning

1 t. salt                                                                                                                                               

¼ t. pepper                                                                             

Sprinkle garlic powder

Sprinkle onion powder

(can substitute tomato sauce and seasonings with 1 large can of Spaghetti Sauce)  

Cook hamburger.  Drain grease.  Add tomato sauces and spices.  In 9x13 pan layer sauce, noodles, cottage cheese,  and mozzarella cheese.  Repeat 4 times.  End with sauce on top and then sprinkle parmesan cheese on very top.  Cover with foil and bake at 350 degrees for 45 minutes.  Let sit 15 minutes before serving. 

I used gluten free lasagna noodles.  I tried not cooking them first and just adding extra liquid.  It worked ok.  I few of the noodles weren't all the way done.

Homemade Egg Noodles

2 1/3 cups flour

½ tsp. salt

2 eggs (beaten)

1/3 cup water

1 tsp. olive oil

In a large mixing bowl stir 2 cups flour and salt together.  Make a well in the center.  In a small bowl mix eggs, water and olive oil.  Stir egg mixture into the flour, salt mixture all at once, mixing until they are well combined.  Sprinkle kneading surface with remaining 1/3 cup flour.  Turn out dough onto floured surface.  Knead until dough is smooth and elastic.  Divide dough into four pieces.  Roll out dough to 1/16” thickness, dusting with flour as necessary.  Cut and shape as desired.

Whole Wheat Bread and Roll Dough

3 ½ cups whole wheat flour

1/3 cup gluten flour

1 ¼ Tbsp. instant yeast

2 ½ cups very hot tap water

Mix together for one minute.  Cover and let rest for 10 minutes.

Add

1 Tbsp. Salt

1/3 cup oil

1/3 cup honey

1 ¼ Tbsp. bottled lemon juice

Beat for 1 minute.

Add 1-3 cups more whole wheat flour a half a cup at a time until dough pulls away from bowl cleanly.  Knead with electric mixer for 8 – 10 minutes or until dough is soft and very elastic.  Preheat oven for one minute and turn off.  Turn dough onto oiled counter and shape and shape into loaves or rolls.  Makes 2 large loaves, 3 medium loaves, or 24 -35 rolls.  Let rise in warm oven for 20 -30 minutes until dough peaks higher than sides of pan.  Remove from oven and preheat to 350 degrees.  Bake for 22 – 25 minutes.  Let sit in pans ten minutes and then turn out onto cooling racks. 

Perfect Whole Wheat Bread

2 T. yeast

½ cup warm water

5 cups hot water

2 T. salt

2/3 cup oil

2/3 cup honey

12 cups whole wheat flour

Combine yeast and warm water.  Add remaining ingredients.  Knead for 10 minutes.  Form into loaves.  Place bread pans and let rise until double.  Bake at 350 degrees for 40 – 45 minutes.  Let bread cool in pans on rack for 5 – 10 minutes.  Remove from pans.  Makes 4 loaves

Whole Wheat Pancakes

1 C. whole wheat flour

1 C. milk

1 tsp. baking powder

3 TLBS. applesauce

Dash of Salt

1/2 tsp. vanilla

1 1/2 TLBS Sugar

1/4 tsp. cinnamon

Warm griddle to about 325-350 degrees.  Mix all ingredients together with a wire whisk and pour on griddle. 

(These are yummy pancakes and they are healthy!)

Gooey Grandkid Gunk

Solution A:

1 C. water

1 C. white Glue

7-10 drops food coloring

Solution B:

1 1/3 cups warm water

4 tsp. Borax Laundry booster

Directions:

1.       Mix ingredients in solution A together in a medium bowl.

2.       In a second medium bowl, mix the ingredients in solution B together until the borax is completely dissolved.

3.       Slowly pour solution A into solution B (Do Not mix!)

4.       Roll solution A around in solution B 4-5 times.

5.       Lift solution A out of solution B and knead for 2-3 minutes.

Store Gunk in an airtight container or plastic zip bag… OR send gunk home with grandchildren.

School Lunch Peanut Butter Bars

½ c. plus 2 T. butter

1 c. brown sugar

1 c. peanut butter

1 c. white sugar

2 eggs

1 tsp. soda

½ tsp. salt

½ tsp. vanilla

2 c. flour

2 c. oats

Cream first 8 ingredients; add flour and oats alternately.  Spread onto large cooking sheet with sides.  Bake at 350 degrees for 12 minutes – do not overbake!  Spread with chocolate frosting when done.

Peanut Butter Fingers

From Christi Lunt

1 c. shortening

1 c. sugar

1 c. brown sugar

2 eggs

1 c. peanut butter

1 tsp. soda

1 tsp. salt

1 tsp. Vanilla

2 c. flour

2 c. oatmeal

Enough peanut butter to spread over hot cookie.

Cream shortening and sugars.  Blend in eggs, peanut butter, soda, salt, and vanilla.  Stir in flour and oatmeal.  Spread on greased large cookie sheet.  Bake at 350 degrees for 15o-17 minutes.  Spread peanut butter over hot top.  Spread frosting over peanut butter. 

Frosting:

½ c. margarine

Add:

2 T. cocoa

2 T. milk

Boil margarine, cocoa, and milk for 2-3 min.

Add:

Enough powdered sugar to make smooth frosting

Pumpkin Pancakes

From Susette Trickett

(I double this recipe for my family of 6)

1 c. flour

1 T. sugar

2 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

2 eggs separated

1 c. milk

¾ c. canned pumpkin

2 T. vegetable oil

Combine dry ingredients.  In another bowl, whisk the egg yolks, milk, pumpkin, and oil.  Stir into dry ingredients just until moist.  Beat egg whites until soft peaks form;  fold into batter.

Vanilla Cream Syrup

(I double and keep extra in refrigerator)

4 c. sugar

2 c. karo syrup

1 c. water

2 tsp. cinnamon

Boil these ingredients together.

Fold in 2 c. heavy whipping cream

Crustless Broccoli Quiche

4 eggs

1-1/4 cups  1% milk

3 slices whole wheat bread, crusts removed, cubed

4 cups  small broccoli florets, cooked, chopped

1 cup chopped onions

3/4 cup  KRAFT Shredded Sharp Cheddar Cheese

PREHEAT oven to 350°F. Beat eggs and milk with wire whisk until well

blended. Add bread; mix lightly. Stir in remaining ingredients until

well blended.

POUR into 9-inch square baking dish.

BAKE 45 min. or until center is set and crust is lightly browned. Let

stand 10 min. before cutting to serve.

Summer Salad Recipe

Large bowl of spinach and lettuce (any mixture you want)

Mushrooms

Cooked bacon crumbled

Mozzerella cheese sticks cut up

1 can mandarin oranges

Carrots

Sliced almonds

Craisins

Poppy Seed Dressing (I ½ this recipe for 15 people)

¾ c. vinegar

¾ c. white sugar

½ t. minced onions

¾ t. dry mustard

1 ¼ c. oil

1 ½ t. poppy seeds

1 ½ t. salt

1 sliced red onion

Shake well all the ingredients except for the red onion.  Then add red onion and let sit overnight.

Pour over salad right before serving.

Carmel Rolls/Pull-Aparts

24 frozen Rhodes rolls

1 small pkg. butterscotch pudding (cooked kind)

½ c butter

¾ c brown sugar

¾ tsp. cinnamon

Boil or microwave the butter, brown sugar, and cinnamon.  Put 12 rolls on bottom of Bundt pan.  Sprinkle ½ of the pudding mix over top of rolls.  Pour half of the butter mixture over rolls.  Repeat.  Cover with sprayed plastic wrap and let rise overnight.  Bake at 350 degrees for 30 minutes.  Note: You may want to put something at bottom of oven to catch spills.  When done, turn over onto serving platter.

Chicken Enchilada Ring

2 c. cooked chicken (chopped or shredded)

¼ c. pitted olives chopped

4 oz.  Montery Jack cheese, shredded

1 c. green chilies, chopped

½ c. light mayonnaise

1 T. taco seasoning

2 tomatoes, chopped

1 lime

2/3 c. finely crushed corn tortilla chips

2 pkgs cresant rolls

1 c. salsa

1c. sour cream

Mix first  seven ingredients together.  Squeeze half of lime into mixture.  Set aside.  Spread 2 T. crushed chips on baking stone.  Mix rest of chips into mixture.  Place cresant rolls onto round baking stone with straight edge in the middle and point falling off edge, (looking like a sun) overlapping so that you use all 16 rolls.  Spread mixture over ring.  Pull tips of rolls up and tuck under center of ring.  Bake at 375 degrees for 20-25 minutes or until golden brown.

Carrot Cake

From the kitchen of Danelle Larsen

1 ½ c sugar                                                                 

1 t baking soda

½ c applesauce (I use natural, no sugar)                    

1 t vanilla

½ c vegetable oil                                                        

½ t salt

3 eggs                                                                         

¼ t nutmeg

2 c flour                                                                      

3 c shredded carrots

1 ½ t cinnamon

Heat oven to 350 degrees. Grease and flour 9 x 13 pan.  Mix sugar, applesauce, oil, and eggs until blended.  Beat for one minute.  Stir in remaining ingredients except carrots.  Fold in carrots at the end.  Pour into pan.  Bake until toothpick inserted in center comes out clean, 35-40 minutes.  Frost with cream cheese frosting.

Diane’s Lettuce Wraps

Sauce:

Juice of 1 lime

4 T. olive oil

2-3 T. Sesame Oil

8 T. soy sauce (gluten free)

1/3 c. brown sugar

3 T. fresh ginger chopped

2 cloves chopped garlic

Chopped cilantro (lots)

Boston Lettuce

Jasmine Rice

Turkey Balls:

Radishes, carrots, green onions, red pepper, mandarine oranges, cheese

Spinach Dip

16 oz. Fat Free Sour Cream

½ c. light mayo

1 pkg. Knorrs Vegetable Soup Mix

16 oz bag fresh spinach

2 green onions, chopped

Mix all ingredients together and chill for at least 3 hours.

Cafe Rio

Zucchini Bake

2 zucchini peeled and cubed. Cook. Let cool
2 eggs beaten
1/4 C. Milk
1 tsp. Baking powder
2 Tbs. Flour
½ lb. Cheese
1/4 C. Onion diced
1/4 C. Green pepper diced

Combine all but zucchini. Stir in squash. Bake in a greased casserole dish at 350 degrees for 35 minutes. Let stand for 10 minutes before serving.

Grandma’s Cheesecake

Submitted by Danelle Larsen    Serves  15

2 – 8 oz. packages cream cheese

2 – 14 oz. cans sweetened and condensed milk

2/3 c. lemon juice

2 t. vanilla

Crust:

15 Graham Crackers (mashed)

¼ c. Butter (melted)

¼ c. sugar

Mix crust ingredients together and press into 9x13 pan.  In a large bowl, slowly pour the 2 cans of sweetened and condensed milk over the cream cheese while mixing with an electric beater.  Continue beating while you add the lemon juice and vanilla until smooth and thick. Spread over graham cracker crust. Cover and refrigerate for at least 2 hours. Serve with cherry, raspberry, or blueberry toppings.

EASY YUMMY Dinner Rolls (even for the “Roll-challenged” person)

Submitted by Danelle Larsen (from Emily Butler’s kitchen) Makes 20 rolls

1 c. milk (or 1/3 c. powdered milk and 1 c. water) warmed in microwave for 45 seconds

¼ c. oil

1/3 c. sugar

1 t. salt

1 T. instant yeast

1/3 c. water

4 c. flour

1 egg

1/3 c. potato flakes

3 T.  Butter (melted)

Mix all ingredients. Place half dough on a floured surface and roll into a circle ¼” thick. Using a pizza cutter, cut into 10 pizza-like slices.  Dip the wide end of the slice of dough into the butter and roll it into a crescent starting with the wide end and ending with the tip. Place on a greased cookie sheet.  Let rolls rise to the size you want.  (If I’m in a hurry, I turn the oven on to 100 degrees and then turn it off and let the covered rolls rise in the warm oven.) Bake at 350 degrees for 15 minutes or until light brown on top.  Baste with butter or enjoy as is.

Chicken or Steak Marinade

By Danelle Larsen

1 c. Soy Sauce (gluten free)

½ c. orange juice

1 heaping T. brown sugar

1 t. minced garlic

2 T. dried onion flakes

1-2 T. olive oil

water

Stir all ingredients together. Add thawed chicken or steak to marinade, adding enough water to cover meat. Cover and refrigerate for at least 4 hours.

Healthy Pizza Crust/Breadsticks

Submitted by Danelle Larsen    Makes 2 pizza crusts or 1 crust and 1 pan of breadsticks.

4 t. instant yeast

2 c. warm water

4 T. olive oil

2 t. coarse salt

2 ½ c. white flour

1 1/3 c. whole-wheat flour

½  c. regular oats

6 T. flaxseed meal

1 T. cornmeal

Toppings: Mozzarella cheese, Black olives, Mushrooms, Onion, Green onion, Spinach, Green peppers, Tomatoes, Pepperoni, Ham, Sausage

Mix all ingredients. Turn the dough onto lightly floured surface. Knead until smooth and elastic (8-10 minutes).  You want the dough to feel slightly tacky. Place the dough in a large bowl coated lightly with cooking spray or oil, turning once to coat the top. Cover with plastic wrap and let rise for 30 minutes or until double in size. (If I’m in a hurry, I skip the rising, and it’s still yummy.) Preheat oven to 450 degrees; insert the pizza stone if you are using one. Punch the dough down; cover and let rest  5 minutes. Roll the dough into 12” circle on a floured surface. Place the dough on a baking sheet sprinkled with cornmeal. Crimp edges of the dough with your fingers to form a rim. Cover and let rise for 10 minutes.  Spread pizza sauce over crust. Sprinkle cheese over sauce. Spread desired toppings over cheese. Sprinkle edges with garlic salt for added taste. Bake on bottom rack at 425 degrees for 15-20 minutes.

For Breadsticks: Roll into breadsticks, place on greased cookie sheet. Brush with olive oil. Sprinkle with garlic salt, parmesan cheese, & Italian seasoning. Bake on middle rack at 425 degrees for 15 minutes.

Pizza Sauce

4 - 8 oz. cans tomato sauce

1 ½ t. chili powder

1 ½ t. garlic salt

2 T. parmesan cheese

1 T. Italian Seasoning

Sprinkle of crushed red peppers

Mix all together.

Chicken Noodle Soup (with homemade noodles)

By Danelle Larsen (serving size 6-8)

10 c. water

10 chicken bouillon cubes

3-4 lbs. chicken breasts

2 c. diced carrots (can use 1 c. dried carrots)

2 c. sliced celery

1 can Cream of Chicken Soup

2 T. garlic salt

Salt and Pepper to taste

½ c. flour & 1 c. water for thickening (whisk or shake together)

2 T. butter or olive oil (optional)

Noodles (Homemade or packaged)

Bring chicken, carrots, celery, and bouillon cubes to a boil and then simmer until chicken is done.  Spoon out all chicken and vegetables. Cut chicken into cubes.  Whisk Cream of Chicken Soup into broth.  Bring broth to a boil and add flour thickening until soup is the consistency you like. Add all ingredients back to soup, including noodles. Cook until noodles are tender.

Homemade Egg Noodles (from “Cookin’ with the Crazylady!” by Trish Jenkin)

2 1/3 c. flour

½ t. salt

2 eggs (beaten)

1/3 c. water

1 t. olive oil

In a large mixing bowl,  stir 2 cups flour and salt together. Make a well in the center.  In a small bowl, mix eggs, water and olive oil. Stir egg mixture into the flour, salt mixture all at once, mixing until they are well combined.  Sprinkle kneading surface with remaining 1/3 cup flour. Turn out dough onto floured surface.  Knead until dough is smooth and elastic. Divide dough into four pieces. Roll out dough to 1/16” thickness, dusting with flour as necessary. Cut and shape as desired.

Note: I let the noodles sit on counter until tops are dry and then I turn them over and let the other side dry.  This is not necessary though.

Butter Syrup

½ C. Buttermilk
1 C. Sugar
1 Cube butter

Boil 1 minute then add

1 tsp. Vanilla
½ tsp. Soda

Mix. Mixture will foam up so make sure to hold it over somthing.

Enchilada Chip casserole

Sauce:
1 Can Refried beans
1 Can Enchilada sauce
½ C. Sour Cream
Heat in a pan.

Layer crumbled chips, sauce and cheese.
Cook for 5 minutes in microwave. Serve over rice. Serve with black olives and tomato slices.

Marshmallow salad

1 can pineapple chunks
1 can fruit cocktail
1 can mandarin oranges
1 package dream whip
2 cups mini marshmallows

Mix together.

My kids think this is a salad, when it actually should probably be a dessert.

Chicken Broccoli

Not the best picture and not a very colorful meal.

2 chicken breasts, cooked and cubed

1 lb broccoli steamed

2 c milk

2 Tbsp. cornstarch

1 1/2 c cheddar cheese

salt

garlic

onion

Add milk, salt, garlic, onion and cornstarch. Cook until thickened. Add cheese. Cook until melted. Add chicken and broccoli.

Gary likes to add curry to his.

Noodle Salad

1 package noodles

1-2 tomatoes

1 small onion

1 chicken breast grilled and cubed

10 oz peas

1/2 c mozzarella cheese

1/2 can olives, sliced

1/2-1 c free Zesty Italian dressing

Toss together

Can also use ham, pepperoni and broccoli also.

Brazilian Limeade

3 limes
½ C. Sugar
½ C. Sweetened condensed milk
3-4 C. Water/ice

Quarter limes and combine with 1 cup water. Pulverize in blender. Strain to remove chunks. Return juice to blender add sugar, milk and ice. Blend to crush ice. Add more water if desire.

Kung Pao Chicken

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Swidish Pancakes

3 eggs, beaten
1 1/4 c milk
1 c flour
1 Tbsp. sugar
1/2 tsp salt

Beat eggs with a mixer. Add milk, flour, sugar and salt and blend until mixed well. Mixture will be runny. Pour onto a hot greesed griddle. Cook and turn. Butter after turning. Serve with whipped cream and strawberries. Our family also likes powdered sugar and lemon juice.

Bran Muffins

2 ½ C. Sugar
1 C. Shortening
1 Qt. Buttermilk
2 C. 100% Bran
4 Eggs
2 C. Boiling water
4 C. Bran buds
6 C. Flour
5 tsp. Baking soda
2 tsp. Salt

Pour water over 2 C. bran and let stand. Cream sugar, shortening and eggs well. Add buttermilk and blend. Add the bran water mixture. Sift in flour, baking soda and salt. Mix thoroughly. Add the 4 C. Bran buds. Mix. Spoon into muffin papers. Bake 400 degrees for 16-19 minutes.

Beef and Broccoli

www.glutenfreeturtle.com

Ingredients:
1 1/2 tbsp (22.5 mL) gluten-free corn starch
1/4 tsp (1.25 mL) fine sea salt, or to taste
1/4 tsp (1.25 mL) freshly ground black pepper, or to taste.
1/2 lbs (0.22 kg) sirloin beef tips, sliced 1/8 thick.

3 tablespoons olive or vegetable oil
1 florets from 1 head of broccoli
3 cloves of garlic, minced
1/4 cup (125 mL) onion, minced
3 tablespoons (45 mL) gluten-free soy sauce
a touch of sesame seed oil
pinch of crushed chili peppers (chili oil or sauce can be substituted)
1/3 cup (84 mL) water

Directions:
In a mixing bowl coat sliced beef with cornstarch, salt and pepper
Heat 2 tbsp (30 mL) of the oil in the wok or frying pan on med-high until hot, add beef and stir fry until cooked through. Removed beef to a clean bowl.
Add 1 tbsp (15 mL) oil to the wok along with garlic, broccoli and onion. Stir-fry until onion is translucent.
Add gluten-free soy sauce, water, chili peppers (or oil, or sauce) and sesame seed oil. When liquid is boiling place the beef back into the wok and fry, stirring constantly, until the sauce is thickened.

Makes 2-3 servings

Oven Baked Omelet

10 eggs

1 cup milk

1/3 cup flour

1 small zucchini, chopped

Crumbled bacon (I did a handful of Costco's bacon crumbles)

Onion powder or 3 green onions finely chopped

1 cup shredded cheddar cheese

Heat oven to 350 degrees

Spray a 17 X 12 inch pan with cooking spray.

Beat eggs, milk and flour in bowl until well blended. Stir in next three ingredients. Add 1/2 of cheese. Bake 15 minutes. Top with remaining cheese, bake until melted.

Serve with salsa.

Honey Garlic Chicken

Sorry for the bad picture. It was really good food and easy.

Recipe from Kraft foods.com

• 1 lb. boneless skinless chicken breasts, sliced


• 3 cups frozen stir-fry vegetables (I used whatever fresh vegies I had: carrots, zucchini, onion and mushrooms)


• 1/2 cup KRAFT Zesty Italian Dressing (I used Zesty Free)


• 2 Tbsp. honey


• 4 cloves garlic, minced


• 3/4 tsp. ground ginger


• 3 cups hot cooked long-grain white rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.

ADD vegetables, dressing, honey, garlic and ginger.

COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

Shish Kabob

Marinate for meat:

1 C soy sauce

1 C water

Onion powder

Garlic powder

1/2 C juice from can of pinapple

Alternate on skewer: onion, pepper, meat(chicken, beef, polish sausage), zucchini, mushrooms and pineapple.

15 min. Creamy Avocado

Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Inspired by My Recipe.org.

Yield: Serves 2

Ingredients:
* 1 medium sized ripe Avocado, pitted
* 1/2 lemon, juiced + lemon zest to garnish (plenty of lemon flavor)
* 2-3 garlic cloves, to taste (I used 3 , but if you are not a big fan of garlic use 1 clove)
* 1/2 tsp kosher salt, or to taste
* ~1/4 cup Fresh Basil, (probably optional)
* 2 tbsp extra virgin olive oil
* 2 servings/6 oz of your choice of pasta (I used rice noodles)
* Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined.

Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.