Gluten Free Sugar Free Cherry chocolates
1 cup water
1/8 cup corn starch
2 – 8oz. packages sugar free chocolate chips
1- 12oz. package frozen Dark Sweet Cherries ( I used Great Value unsweetened)
1/4 Cup of your favorite sweetener ( I used Stevia)
2 Dozen Mini Muffin paper baking cups
In small sauce pan, whisk together water and corn starch, to make the cream filling. Place sauce pan on burner at medium high heat and continue to stir until it starts to bowl and thicken. This will go very fast, so watch it carefully. Remove pan from heat and let cool.
Line mini muffin pan with baking cups. In a medium size glass mixing bowl, melt chocolate chips in microwave on high for 2- 3 minutes, stirring half way through. When done stir to dissolve all of the chips, then use a regular spoon to dip melted chocolate into baking cups, lining the bottom and sides by using the spoon to spread it, completely coat each cup so that none of the paper is showing. Then add a frozen dark cherry into each cup. Place filled pan into the freezer for about 3 minutes.
Finely chop or puree’ the rest of the cherries and add to the filling in the sauce pan. Then stir in sweetener until all is blended. Remove muffin pan from freezer and spoon filling around cherries in each cup. Then top with remaining melted chocolate. Return muffin pan to freezer for another 2 minutes or until chocolate is set. Remove pan and serve, or fill candy boxes with cherry chocolates and give as gifts. Enjoy!
This recipe will make 2 dozen cherry chocolates.
GF Cheese Dip
This is how we have our cheese dip ( This is the real stuff NOT FROM A CAN)
2 Pounds Freshly grated additive free Cheddar ( if you use the processed cheese it is just a 2 lb. block)
1 -14 oz. can or 2 Cups (home made) Green Peppers and Tomatoes ( brand name Rotel)
Pour the whole can of peppers and tomatoes into a large mixing bowl, add grated or chopped cheese, stir and microwave on medium until melted. Mine takes about 9 – 10 minutes. I stir every 3 minutes. When completely melted use as dip or pour over grilled burgers or cauliflower.
Gluten Free Veggie Pizza
2 Cups Gluten Free Bisquick Mix
2/3 Cup Milk
2/3 Cup GF Oil
Preheat oven to 325*F.
In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.
2 – 8oz. packages additive free cream cheese ( I use Philadelphia)
1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)
1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)
1 Large head of Broccoli chopped (just florets do not use large stalks)
1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces
1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also
1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half
In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )