Wishing everyone a safe and Blessed 4th!
Bacon Tomatoes and Okra
Bacon Tomatoes and Okra
Bacon Tomatoes and Okra
Our Tomatoes and Okra are ready!
YUM!
Don’t worry,this is not slimy. When you add in the tomatoes, the acid breaks down the slime of the okra.
1/2 Pound of GF Bacon
4 Cups Sliced fresh Okra
2 medium Cloves of Garlic (chopped)
1 Small Jalapeno chopped (Optional)
2 Cups cored, peeled and chunked tomatoes ( About 3 medium tomatoes chunked into 1 to 1 ½ inch cubes)
1/2 Teaspoon Salt ( or less if you are watching your salt intake)
I medium skillet fry bacon just until crisp. Remove bacon from grease, to crumble into chunks and reserve for later. Add garlic, jalapeno and sliced okra to grease and fry on medium high heat just until okra is soft and starts to turn brown, stirring so that it cooks evenly. Reduce heat and add tomatoes and salt. Raise heat and let vegetables just come to a simmer. Remove from heat, stir in bacon and serve. Enjoy!
Note: You don’t have to peel the tomatoes. I just like mine peeled.
Happy Father’s Day!
Slow Cooker Squash Casserole
Squash Casserole
1 pound Ground Turkey or Pork ( browned and crumbled into small pieces, I used pork)
3 Medium Yellow Squash ( 5 Cups grated or chopped in food processor )
1/4 Cup Salted Butter ( or butter substitute)
3 Cups Freshly grated Sharp Cheddar Cheese
2 Large Eggs Beaten
1 Teaspoon additive Free Season Salt
2 Teaspoons Garlic Powder
Optional 2-3 medium Jalapeño Peppers ( deseeded and finely Chopped)
2 Cups Crushed GF Cheddar Crackers for topping ( I used Snyder’s Wholey Cheese)
Line Crockpot with foil or a crockpot liner. Grease inside of liner with butter or oil then when browned meat has cooled mix evenly with your hands all ingredients except GF crackers. Place lid on pot and set on low for 6-8 hours. Before removing from pot add crushed GF Cheddar Crackers on top, spreading evenly. Let casserole rest with lid off for about 10 minutes then serve. Enjoy!
Note: If you bake this casserole in the oven, you will need to parboil the squash before chopping to make casserole. In the crockpot the longer cooking time will let the squash soften and it is not necessary to parboil.
Cheesy Kale Meatloaf
My Kale is doing so good this year, so I’ve been putting Kale in everything!
Cheesy Kale Meatloaf
1 1/2 pounds lean ground beef
2 large eggs
1 Cup GF Marinara Sauce
2 Cups finely chopped Kale leaves ( Remove the stem before chopping)
1 Cup GF Bread Crumbs or GF Oatmeal
1 Cup freshly grated Romano Cheese
1 Cup freshly grated Mozzarella Cheese
1 1/2 Cups freshly grated Parmesan Cheese (reserve for topping)
1 Tablespoon dried Oregano leaves
2 Teaspoons dried Basil leaves
2 Tablespoons minced Garlic
Preheat oven to 375*
Wash stem and chop Kale leaves in food processor until finely chopped. Place into large mixing bowl along with all other ingredients, (except Parmesan Cheese). Using your hands mix well until well blended. Pour into a greased 9×13 inch baking pan patting out meat mixture evenly. Bake for 30-35 minutes or until done and browned around the edges. Remove from oven and let rest for 10 minutes to let meat reabsorb liquids. Top with parmesan and serve. Enjoy!
Note: This recipe also makes great meatballs! We like to top them with more marinara sauce. YUM!
Memorial Day 2018
May is Celiac Awareness Month
Cheesy Garlic Herb Bread Sticks
Cheesy Garlic Herb Bread Sticks
1 Cup Almond Flour
1/2 Teaspoon Xanthan Gum
1 Teaspoon Baking Powder
1/2 Teaspoon Baking soda
1 Teaspoon dry Oregano
2 Teaspoon dry Basil
1 Teaspoon dry Thyme
2 Teaspoons Garlic Powder
1/2 stick Butter, melted (1/4 Cup)
1/4 cup Greek Yogurt
4 Duck Eggs ( 5 regular chicken eggs)
1 Cup freshly grated Cheddar Cheese
1 Cup freshly grated Mozzarella Cheese
1 Cup freshly grated Parmesan Cheese
Preheat oven to 350*
In a medium size mixing bowl whisk together all dry ingredients including herbs and garlic powder. In another bowl whisk melted butter, yogurt and eggs until well blended. Pour all liquid ingredients into dry ingredients and blend until smooth. Then fold in all of the cheese and incorporate thoroughly. This should make a stiff ball of dough. Grease large pizza pan or sheet pan with butter and roll out dough onto pan. If you are using a pizza pan with no sides only roll out to within 2 inches of the edge. As the cheese melts the dough will spread and run over the side of pan if it is too close to the edge. Bake for 20-25 min. or until bread sticks are set and turning brown. Then remove from oven slice bread sticks into 1- 2 inch widths and place under broiler for 1-2 minutes or until well browned on top. Serve warm. Enjoy!
Fried Radishes
Fried Radishes
2 Large bunches of Radishes ( enough to make 2 Cups sliced radishes)
1/4 Cup Oil enough to cover bottom of skillet (optional, add 2 Tablespoons bacon or pork chop drippings)
1 Teaspoon Salt
Wash radishes well, cutting off the greens and the root end, do not peel. Slice to about 1/8 inch thick. Add meat drippings and oil to skillet and heat until sizzling on medium high. Add sliced radishes spreading out evenly in skillet. Season with salt, cover with lid and let fry for about 3 minutes. Then turn radishes and stir spreading out evenly. Let fry covered, another 3-4 minutes until edges are starting to get crisp and centers are soft. Remove from heat and serve. Enjoy!
Crispy Slow Cooker Ham and Potatoes
Crispy Slow Cooker Ham and Potatoes
4 medium Potatoes
2 Cups cubed GF Ham
1 Teaspoon additive free Season Salt
1 Teaspoon additive free Garlic Powder
1 Cup Grated Sharp Cheddar Cheese
Line Slow Cooker with tin foil, oil sides and bottom before filling with ham and potatoes.
Wash potatoes very well, leaving the skins on, being sure to remove any bad spots. Then slice each potato into 1 inch thick rounds all the way across the potato. Place potatoes into the bottom of the lined slow cooker. Sprinkle evenly with season salt and garlic powder. Place ham on top of potatoes distributing evenly. Set slow cooker on low for 6 – 8 hours.
When potatoes are soft lift foil filled potatoes and ham from cooker. Using tongs lift each potato round to the top letting ham chunks fall to the bottom, then place foil packet under hot broiler in the oven for 1-2 minutes or until potatoes are crisp. Top with grated cheese, and place back under broiler until cheese melts for a few seconds. Remove and serve. Enjoy!
Slow Cooker Maple Glazed Duck
Slow Cooker Maple Glazed Wild Duck
6-8 Frozen Wild Duck Breasts ( my Crockpot will hold 8)
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Cup Pure (additive free) Maple Syrup
Line crockpot or slow cooker with parchment paper up to the rim. Place each cleaned and frozen duck breast with the skin side down into the bottom of the parchment lined crockpot, only one layer deep. Season with salt and pepper, sprinkling evenly over meat. Using only ¾ cup of maple syrup, drizzle over duck breast. Completely coating each. Cover and set cooker on low for 6-8 hours. When done, lift parchment paper, duck breasts and juices to a shallow baking pan. Cover each duck breast with remaining syrup, then place entire pan under oven broiler. Let breasts crisp for 1 ½ – 2 minutes per side. Remove from oven and ladle meat juices over each duck breast before serving. I like to let them rest for about 5 minutes before slicing. Enjoy!
Note: The frozen meat keeps it from cooking too fast and drying out.
Peanut Butter Banana Chia Smoothie
This has become my new favorite smoothie!
Peanut Butter Banana Chia Smoothie
1 Banana (peeled and sliced)
1/2 Cup Smooth Peanut Butter ( I use low sugar real peanut butter)
1/4 Cup plain Greek Yogurt
6-8 small Ice Cubes ( add more if you want your smoothie thinner)
1 Tablespoon Ground Chia Seeds
Optional, 2 Tablespoons Stevia or your favorite sweetener
Add all ingredients to food processor or smoothie maker. Blend until smooth, Pour into glass and enjoy!
Wishing everyone a Blessed and Happy Easter
Green Onion Potato Cakes
Green Onion Potato Cakes
1 peeled and mashed Avocado
3 small baked Potatoes (About 3 cups chopped with peeling on)
2 Eggs beaten
2-3 chopped Green Onions ( about 1 cup)
2 Tablespoons Gluten Free All-Purpose Flour
1/2 Teaspoon Additive Free Garlic Powder
1 Teaspoon MSG Free Seasoning Salt
Optional 1/2 Cup freshly Grated Cheddar Cheese
Preheat oven to 375*F.
In medium size mixing bowl Mix all ingredients. Then spoon onto a greased baking sheet and bake for 25- 30 minutes or until potato cakes are brown and crispy.
You can also fry these if you prefer
Chicken Tetrazzini with Zoodles
Chicken Tetrazzini with Zoodles
Chicken Tetrazzini
3 Cups Cooked and Cubed Chicken ( about 4 medium chicken breasts)
4 Cups Raw Zoodles (I used 2 Yellow Zucchini about 10 inches long)
1/4 Cup melted butter
1 Cup plain Greek Yogurt (I used fat free)
1- 14.5oz. Can Gluten Free Cream of Chicken Soup or 1 ¾ Cup of home made
2 Cups Freshly Shredded Mozzarella Cheese
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Freshly Grated Parmesan Cheese
Preheat oven to 375*
In large mixing bowl add all ingredients except Parmesan Cheese. Mix well and pour into a greased 9×13 inch baking pan, spreading out evenly. Bake for 20 minutes, then sprinkle grated parmesan on top. Finish baking for 15 to 20 minutes more or until browned on top. (total baking time 35-40 minutes) Remove let cool and serve.
National Strawberry Day!
Ella’s Strawberry Cake
Betty Crocker Gluten Free Yellow Cake Mix
Replace the 2/3 Cup of water called for in the mix with 2/3 Cup Puréed Strawberries
Use only 1/2 Stick of melted Butter(or 1/4 Cup oil)
1/4 Cup Plain Greek Yogurt ( I use Fage)
Instead of 3 Eggs Use 4 Eggs (Beaten)
Omit the Vanilla called for on the box
Add all ingredients to a large mixing bowl and fold liquids into cake mix. Then mix on high for 30- 40 seconds or until all dry ingredients are mixed. Then let batter rest for about 20 minutes before baking to let the rice flour absorb the liquids.
Preheat oven to 325*
When ready to bake pour batter into a greased and floured square 9 inch or 9inch round. Bake for 35- 40 minutes or until cake is set in the center and a tooth pick inserted in center of cake comes back clean. Let cool and Ice with Butter Cream Frosting below. This makes a very rich dark red cake. Enjoy!
To make a 2 layer cake or 9×13 inch cake, you will need 2 Cake mixes and double the recipe above.
You may want to add fresh strawberries to decorate or add the pureed strawberries to the frosting. Whatever you prefer. ( Or drizzle the strawberry juice over the frosting then add fresh strawberries)
Basic Butter Cream Frosting
8 oz. Plain Philadelphia Cream Cheese
2 Sticks unsalted Butter Softened (or 1 Cup)
1 Teaspoon Pure Vanilla
4- 5 Cups Pure GF Powdered Sugar
In food processor blend all ingredients until smooth. Refrigerate in sealed container until ready to use.
To make a Fruit Flavored Butter Cream Frosting.
Instead of 2 Sticks of butter, replace 1 Stick with 1/2 Cup pureed Fruit and omit the vanilla. Mix until frosting forms peeks. If it needs to be thicker just add a little more Powdered sugar, until the frosting is the consistency you prefer.
Happy Valentine’s Day 2018
Chocolate Chip Hazelnut Cookies
Chocolate Chip Hazelnut Cookies
2 1/2 Cups Gluten Free Hazelnut Flour or Meal
1/2 Cup Packed Dark Brown Sugar
1/2 Cup White Sugar ( If you want to make this Sugar Free just use the Pyure Stevia in the same amounts as both sugars)
1 Cup All-Purpose Gluten Free Flour ( I used Better Batter)
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
2 Large Eggs (Beaten)
8oz. Cream Cheese softened
1/2 Cup Salted Butter softened (1 Stick)
1 Tablespoon Pure Vanilla
1- 11.5 oz. package Hershey’s Gluten Free Milk Chocolate Chips ( if you want this sugar free then use 2 packages of the Sugar Free Chips)
Preheat oven to 350*F.
In large bowl whisk together all dry ingredients. Using electric mixer or food processor beat together eggs, cheese, butter and vanilla. Add dry ingredients to wet and mix together until well blended, then fold in chocolate chips. You may want to cover bowl and let set in fridge for about 15 minutes, or you can go ahead and spoon onto greased cookie sheet, and flatten out to about ¼ inch thick. ( I wet my fingers to do this.) Bake for 16 to 18 minutes. We like ours just until they are crispy around the edges. Be aware these are a little rich, but that’s ok for Valentine’s Day! Enjoy!
Gluten Free Sugar Free Cherry Chocolates
Gluten Free Sugar Free Cherry Chocolates
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.
Sausage Cheese Balls
Gluten Free Sausage Cheese Balls!
1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)
Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!
OSU Gluten Free Meeting
Mayes County Oklahoma State University Extension Office is having an informational meeting/class about Gluten and the effects it has on your body. Also information on eating Gluten Free. If you would like to attend the meeting please call the number above to register.
Cheesy Chicken Fajita Soup
Cheesy Chicken Fajita Soup
1 Tablespoon Olive Oil
1 Pound of additive free Chicken Breast cut into 1- 1 ½ inch cubes ( or rib meat)
1 medium Onion peeled and chopped
1 Large Bell Pepper (deseeded and chopped)
Optional: 1-2 Jalapeños, Deseeded and chopped
2 ½ Tablespoons Gluten Free Fajita Seasoning ( or 1 – 1.25 oz. package of GF Fajita Seasoning)
1 – 10 oz. Can Rotel ( tomatoes and green chilies)
2 Cans additive free Chicken Broth
1- 15oz. Can GF Whole Corn ( do not drain corn)
1 – 16oz. can (rinsed and Drained) G F Red Kidney Beans or Black Beans ( I used Bushes Red Kidney Beans)
2 Cups ( or 16oz.) Shredded Cheddar Cheese ( or you can use Velveeta if you prefer)
In large sauce pot add oil, cubed chicken, chopped onions, and chopped peppers. On medium high heat sauté and stir meat and vegetables until chicken is browned slightly, about 5-6 minutes. Then turn heat down slightly to add fajita seasoning coating meat and veggies. Add remaining ingredients except cheese. Turn heat back up to high and let mixture come to a boil. About 15 – 20 minutes. Then slowly stir in cheese. Let mixture cook until all cheese is melted. Be sure and keep stirring so that cheese doesn’t stick. Remove from heat, and serve! Enjoy!
Slow Cooker Maple Glazed Duck
Slow Cooker Maple Glazed Wild Duck
6-8 Frozen Wild Duck Breasts ( my Crockpot will hold 8)
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Cup Pure (additive free) Maple Syrup
Line crockpot or slow cooker with parchment paper up to the rim. Place each cleaned and frozen duck breast with the skin side down into the bottom of the parchment lined crockpot, only one layer deep. Season with salt and pepper, sprinkling evenly over meat. Using only ¾ cup of maple syrup, drizzle over duck breast. Completely coating each. Cover and set cooker on low for 6-8 hours. When done, lift parchment paper, duck breasts and juices to a shallow baking pan. Cover each duck breast with remaining syrup, then place entire pan under oven broiler. Let breasts crisp for 1 ½ – 2 minutes per side. Remove from oven and ladle meat juices over each duck breast before serving. I like to let them rest for about 5 minutes before slicing. Enjoy!
Note: The frozen meat keeps it from cooking too fast and drying out.
Black-eyed Pea Salsa Salad
Black-Eyed Pea Salsa Salad
Black-eyed Pea Salsa Salad
This is a great way to use those left over Black-eyed Peas!
Black-eyed Pea Salsa Salad
1/3 Cup juice from cooked Black-eyed peas
3 large Cloves crushed garlic
1 ½ Cups Diced Red Onion ( about half of a medium size onion)
1 ½ Cups Frozen cut Corn
3 ½ Cups Cooked and Drained Black-eyed Peas
1 Large Chopped Bell Pepper
1 Cubed Medium Tomato
1 ½ Cups gluten free Salsa ( mild or hot, your preference )
1 Cup freshly Grated additive free sharp cheddar Cheese
In medium skillet sauté onion and garlic in juice of black-eyed peas on medium high heat, for about 3- 4 minutes or until onions start to turn translucent. Add corn and cook another 3- 4 minutes, stirring being careful not to burn, juice will evaporate. Turn off heat from under skillet and prepare other vegetables. In large bowl add drained black-eyed peas, chopped bell pepper, tomato, and salsa. When onions, garlic and corn are cool add to black-eyed pea mixture. Top with grated cheese and refrigerate or serve.
Happy New Year
Lasagna Soup!
Lasagna Soup
Gluten Free Lasagna Soup
1 Large Onion Chopped (mine was about 3 1/2Cups after chopping)
5- 6 Large Cloves of Garlic minced
1 Pound Lean Ground Beef
2- 14 oz. Cans of 100% Chicken Broth
4 Cups Additive Free Tomato Sauce ( you can use Peeled and Chopped tomatoes)
1/2 Teaspoon salt
1/2 of a 10 oz. Box of Gluten Free Lasagna Noodles (I used Café’ Brand no boil)
2 Teaspoons additive free Dry Oregano
2 Teaspoons additive free Dry Sweet Basil
1/4 Cup additive free Plain Greek Yogurt
½ Cup additive free Fresh Parmesan Cheese crumbled
In medium size skillet brown ground beef. When there is almost no pink left in meat, add chopped onion and garlic. If you are making this on the stove top then, cook another 5-10 minutes while covered, stirring and turning over meat and onions, until onions are soft and translucent. In large stock pot, or Crockpot add browned meat and onion mixture, along with chicken broth, tomato sauce, and salt. Bring to a boil, stirring occasionally. Break up noodles and add to pot, along with spices.(** If you are making this in a Crockpot or slow cooker, set on low for 6-8 hours and do not add noodles, yogurt and cheese until the last 15 minutes of cooking time.**) On stove top cook on a slow boil continuing to stir for about 10 minutes. Then stir in yogurt, and cheese. Simmer another 10-15 minutes, when noodles are soft it is ready to serve. Serve with Gluten Free garlic bread! YUM, Enjoy!!
Christmas 2017
Gluten Free Gingerbread
Gluten Free Ginger Bread
3 Cups fine ground GF Flour ( I like Better Batter)
2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Additive Free Ground Cinnamon
¼ Teaspoon Additive Free Ground Nutmeg
1 Cup Sugar
4 Large Eggs
1 Tablespoon Peeled and Freshly Grated Ginger Root
2/3 Cup Water
1 Stick melted Salted Butter
½ Cup GF Oil
1 Cup Pure Additive Free Honey
In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.
Preheat oven to 325*F.
When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!
Jan’s Soft Butter Cream Cookies
I recently found this cookie baking pan and since it is different from using a regular cookie sheet, I have adjusted the baking time in my Soft Butter Cream Cookie recipe to accommodate. I did leave the normal dough resting and baking time at the bottom for you.
Jan’s Gluten Free Soft Butter Cream Cookies
1 1/2 Cups Fine Ground GF Flour ( I used Better Batter)
½ Cup Additive Free Powdered Sugar
Optional ( If you want them a little sweeter) add 2 Tablespoons White granulated Sugar
1 Teaspoon Gluten Free Baking Powder (If you use a heavier GF Flour you will need to add another Teaspoon)
½ Teaspoon Baking Soda
½ Cup Salted Butter (1 Stick)
4 oz. Original Philadelphia Cream Cheese
1 Tablespoon Additive Free Vanilla
2 Large Eggs
Preheat oven to 300*F. ( this pan conducts heat very well)
In medium mixing bowl whisk together flour, powdered sugar, baking powder, and soda. Soften butter and cream cheese in microwave. Don’t get it too hot, it will kill the baking powder. Beat eggs, and add to flour mixture, along with vanilla. Then add cheese and butter folding in all ingredients. Pour dough into food processor or mixer and blend until dough is smooth. Don’t over mix, it will make the cookies tough. You may refrigerate dough or dip out a about a 1 inch ball or smaller and place each ball into oiled cookie pan, pushing dough to edges of each design with wet fingers. Then place pan into oven and bake for 8-9 minutes. When cookies are brown around the edges remove pan from oven and let cookies set for about 5 minutes. Then remove to cookies from pan and let cool on cookie rack. When cookies are cool coat with glaze icing recipe below and decorate as desired.
If you are rolling out the cookies follow instructions below.
Preheat oven to 375* F.
Cover and Refrigerate dough for 30-40 minutes or even over night. When dough is really cold, pour onto wax paper that has been covered in powdered sugar. Make sure dough is covered on both sides with powdered sugar so that it doesn’t stick rolling pen. Roll out dough a little thicker than ¼ inch. Using cookie cutters cut out cookies and place on lightly greased cookie sheet. Bake for 12- 14 minutes or until cookies start to brown. Let cool before removing from cookie sheet. You may brush with melted butter and dust with powdered sugar, or ice cookies and decorate.
Powdered Sugar Icing
2- 3 Cups Additive Free Powdered Sugar
¼ Cup cold water
Mix until smooth. Add more powdered sugar if you want it thicker.
Orange Spice Tea
This is one of my favorite Teas in the winter! I hope you try it!
Orange Spice Tea
1 Small Orange (washed and cut into small cubes, including the peel)
1 Teaspoon ground Cinnamon
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1 Gluten Free Green Tea Bag
Optional, 1-2 Teaspoon dried or fresh Lemon Thyme Leaves
Place all ingredients into coffee or tea filter of either coffee or tea maker. (I use a coffee maker) Fill with water, mine holds 12 cups and let it run the cycle. Drink warm, and use whatever sweetener you prefer. Enjoy! Oh you can also make this on the stove just in a sauce pan.
Turkey with Fruit Salad ( or Chicken and Fruit Salad)
Turkey with Fruit Salad (or Chicken Salad)
This is a great way to use up that left over Turkey!
2 ½ Cups cooked and cubed Turkey (or about 2 large cooked chicken breast)
1/3 Cup finely chopped red onion
1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling
1 to 1 ¼ Cups quartered and sliced seedless grapes
2/3 Cup chopped pecans
2/3 Cup Gluten Free mayonnaise ( I use Hellman’s Real mayo)
In medium bowl add cooked and cubed Turkey ( or chicken). Wash and cut up fruit and onion adding this to meat, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!
Jan's Gluten Free 