GF Cinnamon Coffee Cake

** Recipe from yourglutenfreekitchen.com **

* 1 1/2 c. GF flour (one that has xanthan gum in it)
* 4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
* 1/4 c. sugar
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 2/3 c. milk – warm to 120 degrees (use your microwave)
* 1 egg

For the cinnamon mix:
* 3 Tbl. butter, softened
* 1/2 c. brown sugar
* 1 1/2 tsp. cinnamon

Sugar glaze:
* 1 c. powdered sugar
* 1 - 4 Tbl. milk
* 1 Tbl. butter, melted
* 1/2 tsp. vanilla

Whisk all dry coffee cake ingredients together in a large bowl. Add egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8" baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 min.  In a large cereal bowl, mix together butter, brown sugar and cinnamon. (Use a fork to mix butter into the brown sugar until it forms clumps.)  After 10 min. rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.
Place the baking pan in a COLD OVEN (no preheating!). Set it for 350 degrees and bake 25-35 min, or until a toothpick poked into the center comes out clean. Placing this is in a cold oven allows it to rise with the increase in heat in the oven.  When your cake is done, let it cool 10-15 min. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.

One Bowl Homemade Chocolate Chip & Toffee Chip Brownies

** Recipe from Picky Palate **


* 1 stick/8 Tbl. unsalted softened butter
* 1 1/2 c. semi-sweet chocolate chips
* 1 c. all-purpose flour
* 1/4 tsp. kosher salt
* 1/2 c. granulated sugar
* 1/2 c. packed light brown sugar
* 2 large eggs plus 1 egg yolk
* 2 Tbl. vegetable oil
* 2 c. chocolate chunks
* 8 oz. bag milk chocolate toffee chips

Heat oven to 350.  Line an 8×8" baking dish with foil that has been sprayed with cooking spray.
Place butter into a large mixing bowl and microwave until melted and hot, about 45 sec. Pour in chocolate chips and stir until mostly melted. It’s ok, if it’s not perfectly smooth. Add flour, salt and sugars. Mix a few times then add egg yolks and oil. Mix until well combined then add chocolate chunks and toffee chips.  Transfer batter to prepared baking dish, spreading evenly. Bake 35-40 min, until cooked through.

Chocolate Chip Pumpkin Bread

** Recipe from Our Best Bites **

* 2 c. all purpose flour (spooned into measuring cup and leveled)
* 1 c. whole wheat flour (again, don’t scoop!)
* 2 tsp. ground cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. ground cloves
* 1 tsp. baking soda
* 1 1/2 tsp. baking powder
* 1 tsp. table salt
* 1/2 c. brown sugar
* 1 1/2 c. white sugar
* 6 oz. container vanilla yogurt
* 3 eggs, slightly beaten
* 15 oz. can pumpkin puree
* 1/2 c. canola oil
* 1 tsp. vanilla extract
* 1 c. chocolate chips (plus a few extra for the top of loaves)

Heat oven to 350.  Spray 2 - 9×5" (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.  In a separate mixing bowl combine both sugars & whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, & vanilla and whisk until smooth.  Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake 50-60 min. or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t over bake!  Let cool 10 min. and then run a sharp knife around edge of pan and remove loaves from pan.

GF Pull-Aparts

(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)
** Recipe from Gluten Free Gobsmacked **

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).   

* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F
* 1 Tbl. yeast
* 1 Tbl. honey
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)
* 1 egg
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)
* 2 tsp. xanthan gum
* 1 1/2 tsp. baking powder
* 1 tsp. salt

For Garlic-Parmesan Pull-Aparts Add:

* 1 1/2 tsp. granulated garlic
* 1/2 c. shredded parmesan

Heat oven to 375.  Flip pie plate upside down onto a piece of parchment paper.  Trace outer edge.  Cut to fit your tracing.  Flip pie plate right side up.  Lightly butter inside bottom of pie plate (to help parchment stay in place).  Press the now circle-shaped parchment into pie plate.  Edges will wrinkle up a bit, but will make it so much easier to get pull apart out of pan when done.  Mix together warm milk (110*-115*F), yeast and honey.  Set aside to proof.  In mixer bowl, blend dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making garlic parmesan version, add granulated garlic now.  Add wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.  Mix on low until blended.  Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl.  Divide dough into 12 balls (about 2-2 1/2" in diameter).  Roll each in melted butter then place into parchment lined pie dish.  Sprinkle with parmesan cheese.  Bake 20-25 min. until the tops are golden brown and the internal temperature registers between 195-204*F.   Serve warm with an appropriate dipping sauce (if you’d like). 

Lemon Loaf Cake

** Recipe from Annie's Eats **

Cake:
* ¾ c. cake flour
* ¾ c. all-purpose flour
* 1 tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1 c. plus 2 Tbl. granulated sugar
* 4 lg. eggs, at room temperature
* 2 Tbl. grated lemon zest (about 1-2 lemons)
* 2 Tbl. freshly squeezed lemon juice
* 1 c. unsalted butter, melted and cooled
* ¼ c. sour cream
* 1 tsp. vanilla extract

Syrup:
* 3 Tbl. granulated sugar
* 3 Tbl. freshly squeezed lemon juice

Glaze:
* 1 c. confectioners’ sugar
* 2-3 Tbl. freshly squeezed lemon juice

For cake:  heat oven to 350.  Grease & flour a 9 x 5" loaf pan.  In a medium bowl, combine flours, baking powder, baking soda & salt.  Whisk to blend and set aside.  In bowl of an electric mixer, combine sugar, eggs, lemon zest & lemon juice.  With mixer on low, blend in melted butter.  On low, mix in half of dry ingredients just until incorporated.  Beat in sour cream & vanilla until combined.  Mix in remaining dry ingredients, again just until incorporated.  Transfer batter to prepared pan.  Bake 20 min, then rotate pan & reduce oven temp. to 325.  Continue baking 30-35 min, or until a toothpick inserted in center comes out clean.  Let cool in pan at least 15-20 min.  Turn cake out of pan and transfer to a wire rack set over a baking sheet.
For syrup:  combine sugar and lemon juice in a small saucepan over medium heat, cooking just until sugar is completely dissolved.  Poke top of warm cake all over with a toothpick or skewer and pour lemon syrup over top. 
For Glaze:  When cake is completely cool, combine confectioners’ sugar & lemon juice in a small bowl and whisk to blend until smooth.  Drizzle glaze over top of cake.  Let stand briefly until glaze sets.  Slice and serve.

Quick Lasagna Toss

** Recipe from Mr. Food **

* 12 lasagna noodles, broken into large pieces 
* 1 lb. hot Italian sausage, casing removed  (could use ground beef, etc.)
* 1 (26 oz.) jar spaghetti sauce 
* 1 c. ricotta cheese 
* 2 c. (8 oz.) shredded mozzarella cheese
* 1/2 c. grated Parmesan cheese
* 1/2 tsp. dried basil
* 1/2 tsp. black pepper

Cook noodles according to package direction; drain.  Meanwhile, in a soup pot, cook sausage over med-high heat for 6-8 min, or til no pink remains, stirring to crumble sausage; drain.  Add noodles and remaining ingredients; mix well. Reduce heat to medium-low and cook 6 - 8 min, or until heated through and cheese has melted. Serve immediately.

Salted Nut Squares

** Recipe from Bake or Break **

* 3 c. salted peanuts (no skins), divided
* 2 1/2 Tbl. butter
* 2 c. peanut butter chips
* 14 oz. sweetened condensed milk
* 2 c. miniature marshmallows
* kosher salt or sea salt, optional

Place 1 1/2 c. peanuts in the bottom of an ungreased 11″x 7″ pan.  Melt butter & peanut butter chips in a large saucepan over low heat. Stir until smooth.  Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well-blended.  Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 1/2 c. peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt.  Cover & refrigerate until chilled. Then, cut into bars. Bars can be served chilled or at room temperature.

* Note:  These can be made in a 9″x 13″ pan. Use another cup of peanuts, divided between bottom of pan and top of bars. The same amount of filling will work and give you slightly thinner bars.

Apples in a Bag

** Recipe from Salad in a Jar **

* 1 sm. apple
* 1 packet of sweetener (i.e. Splenda), or a spoonful of sugar
* 1/4 tsp. cinnamon
* 1/4 tsp. cornstarch
* 1 Tbl. water
* small handful of raisins, optional

Peel or don’t peel apple, core and slice or dice. Place in freezer-quality plastic zippered bag along with remaining ingredients. Seal bag and shake well to mix ingredients.  Reopen bag just a touch to vent. Microwave on high for 2 minutes– longer if you use a big apple.  Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.

Parmesan Crusted Chicken

** Recipe from The Enchanted Cook **

* 1/2 c. Real Mayonnaise

* 1/4 c. shredded Parmesan cheese

* 4 boneless skinless chicken breasts

* 4 tsp. Italian seasoned dry bread crumbs

Heat oven to 425.  Place mayo & cheese in a small bowl and mix.  Lay chicken breasts on baking sheet (could line baking sheet with parchment paper to make clean up easy) and spread mayo mixture evenly on top of each piece.  Next, evenly sprinkle bread crumbs on top of mayo.  Bake 20 min, or until chicken is cooked thoroughly and juices run clear. Tops will be browned and chicken will be incredibly juicy. Season with a dash of fresh cracked pepper and sea salt, if desired.

Lighter Butterscotch Bars

** Recipe from Iowa Girl Eats **

* 1 c. packed brown sugar
* 5 Tbl. butter, melted
* 1 tsp. vanilla
* 1 egg
* 9 oz. flour (about 2 c.)
* 2 1/2 c. quick-cooking oats (can use old-fashioned oats)
* 1/2 tsp. salt
* 1/2 tsp. baking soda
* 3/4 c. fat-free sweetened condensed milk
* 1 1/4 c. butterscotch chips
* 1/8 tsp. salt
* 1/2 c. chopped pecans (can use walnuts)
 
Heat oven to 350. Whisk together butter and sugar in a large bowl. Whisk in vanilla and egg, then set aside.  In a separate bowl, combine flour, oats, salt, and baking soda. Add to butter & sugar mixture, then combine with a fork until crumbly.  Place 3 c. of oat mixture into bottom of a non-stick sprayed 9×13″ baking dish. Press evenly into bottom of pan, then set it, and remaining oat mixture aside.  Combine sweetened condensed milk, butterscotch chips, and salt together in a microwave safe bowl. Heat for 1 min, stirring every 20 secs, until melted and smooth. Pour over crust, then spread to cover evenly. Sprinkle pecans on top, then add remaining oat mixture on top.  Bake for 25-30 min, or until topping is golden brown. Place on a cooling rack and run a knife around the outside edges. Cool completely, then slice and serve.

White Chocolate Brownies

**  Recipe from Tartelette ** 

* 6 Tbl. unsalted butter
* 8 oz. white chocolate
* 2 eggs
* 1/4 c. sugar
* 1/2 Tbl. vanilla
* 1 c. flour
* 1/2 c. semisweet chocolate chips

Heat oven to 350.  Grease & flour an 8" square baking pan, or line with foil.  Melt butter & 4 oz. of white chocolate in top of double boiler over hot water. When melted remove from heat & add remaining white chocolate. Stir to blend well. Set aside. Beat eggs & sugar until pale and thick. Add white chocolate & butter mixture, vanilla & flour. Beat just until smooth. Add chocolate chunks & mix in by hand, being careful not to over mix.  Pour into prepared pan & bake 35 min, or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

Deep Dark Chocolate Cookies

** Recipe from divine baking **

* 1 1/2 c. bittersweet chocolate chips (about 9 oz.), divided
* 3 large egg whites, room temperature
* 2 - 2 1/2 c. powdered sugar, divided
* 1/2 c. unsweetened cocoa powder
* 1 Tbl. cornstarch
* 1/4 tsp. salt
 

Heat oven to 350°. Spray 2 large baking sheets with nonstick spray. Microwave 1 c. chocolate chips in glass bowl, stirring twice, about 2 min. Cool slightly.

Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 c. powdered sugar.  (Add more for sweeter cookies.) Continue beating until mixture resembles soft marshmallow creme.  Whisk 1 c. powdered sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue. Stir in lukewarm chocolate and 1/2 c. chocolate chips (dough will become very stiff).  Place 1/2 c. sugar in bowl. Roll 1 rounded Tbl. dough into ball; roll in powdered sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2" apart. Bake until puffed and tops crack, about 10 min. Cool on sheets 10 min. Transfer to rack; cool.

2-Ingredient Luscious Lemon Cake

** Recipe from Six Sisters' Stuff **


Cake:
* 1 (1 lb.) package of angel food cake
* 1 (15.75 oz.) can of lemon pie filling

Topping:
* Fresh Strawberries, if desired
* Whipped Cream

Heat oven to 350.  In a bowl, combine cake mix and pie filling. Spread batter into a a 9×13" pan.  Bake 20 min, or until a toothpick inserted in cake comes out clean. Cool and slice. Top with fresh berries and cream.

Cinnamon Bun Ice Cream - NO Machine!!

** Recipe from Kevin & Amanda **


* 2 c. heavy cream
* 1 (14 oz.) sweetened condensed milk
* 3 Tbl. butter, melted
* 1/2 tsp. ground cinnamon
* 1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.  Pour into a 2-qt. container and cover. Freeze 6 hrs. or until firm. Store in freezer.

Strawberry Cheesecake Salad

** Recipe from Time For Supper! **

* 12 oz. whipped topping
* 1 small package of cheesecake pudding (powder)
* 3 (6 oz) strawberry yogurts (I use Yoplait)
* 1 lb. fresh strawberries, sliced
* 3 bananas, sliced (add just before serving or they brown)
* miniature marshmallows (add just before serving)

Thaw whipped topping.  In a large salad bowl, stir together topping, yogurts, and pudding powder. Let this set up in fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Spaghetti Pie

** Recipe from Mr. Food **

* 1/2 lb. cooked spaghetti 
* 2 Tbl. olive oil or melted butter 
* 2 large eggs, well beaten 
* 1/2 c. plus 2 tablespoons grated Parmesan cheese, divided 
* 1 c. ricotta cheese 
* 1 c. spaghetti sauce 
* 1/2 c. (2 oz.) shredded mozzarella cheese

Heat oven to 350. Coat a 10" pie plate with cooking spray.  In a large bowl, toss spaghetti with olive oil.  In a small bowl, combine eggs and 1/2 c. Parmesan cheese. Stir into spaghetti then pour into prepared pie plate, and form into a "crust."  Spread ricotta evenly over crust, but not quite to edge, and top with spaghetti sauce.  Bake uncovered 25 min, then top with mozzarella; bake 5 more min, or until cheese melts.  Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.

Cherry Squares

** Recipe from Pretty Kitten's Kitchen **

* 1 c. (2 sticks) butter, softened
* 2 c. sugar
* 4 eggs
* 3 c. flour
* 1/2 tsp. almond extract
* 1 tsp. vanilla
* 1 lg. can cherry pie filling

Heat oven to 375.  Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in extracts. Gradually mix in flour until well incorporated.  Spread 3/4 of  batter in bottom of a 9x13" pan lined with parchment paper. Scoop cherry pie filling over batter in pan.
Drop remaining batter by spoonfuls over cherries.  Bake 45 min. Let cool completely before slicing and serving.

Copycat Taco Bell Mexican Pizzas

** Recipe from Cheerful Madhouse **

* 1 lb. ground beef
* 3 Tbl. taco seasoning 
* 1/4 c. water
* vegetable oil, for frying
* 12 flour tortillas
* 16 oz. can refried beans
* 3/4 c. salsa
* 1 large tomato, diced
* 1 1/2 c. taco cheese
* 1/2 c. green onion, diced

Heat oven to 400. Brown ground beef in skillet over medium-high until no longer pink, drain. Add taco seasoning and water, bring to a boil. Reduce heat to low and simmer 3-5 min.  Heat vegetable oil in large pot over med-high until it sizzles when a droplet of water is added. Fry tortillas, one at a time, for 30 sec. on each side, then drain on a paper-towel lined plate, keeping them as flat as possible.
On baking sheets, spread 6 tortillas with 2-3 Tbl. of beans, then top with 1/4 c. beef. Cover each with another tortilla. Spread each top with 2 Tbl. of salsa and 2 tablespoons of diced tomato. Sprinkle with taco cheese and green onion. Bake for 6-8 min. and serve with taco sauce and sour cream.

Queso Taco Pasta Bake

** Recipe from Picky Palate **

* 4 Tbl. unsalted butter
* 1/4 c. all purpose flour
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1 1/2 c. reduced sodium chicken broth
* 1 1/2 c. shredded cheddar cheese
* 1/2 c. prepared mild salsa
* 2 Tbl. extra virgin olive oil
* 1 c. finely chopped onions
* 1 Tbl. minced garlic
* 1 lb. lean ground beef
* 1/2 tsp. kosher salt
* 1/4 tsp. freshly ground black pepper
* 1 - 10 oz. can Rotel tomatoes, mild
* 1 Tbl. ground cumin
* 1 Tbl. fresh lime juice
* 3/4 lb. small pasta of your choice
* 2 c. shredded cheddar cheese

Heat oven to 350.  Lightly spray a 9×13" baking dish with cooking spray.  Place butter into a medium saucepan over medium heat. Stir to melt. Whisk in flour, salt and pepper for about 30 sec. until bubbly. Slowly whisk in chicken broth until smooth. Increase heat to high while whisking until thickened. Takes 3-5 min. Stir in cheese and salsa, turn off heat and set aside.  Place 2 Tbl. olive oil in medium skillet over medium heat. Saute onions until softened, about 5 min. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin and lime juice, stir to combine.  Cook pasta according to package directions, drain and run under cold water.  Transfer beef, noodles and queso to a large pot or dutch oven over medium low heat. Taste and season with additional salt and pepper to your liking. Transfer to prepared baking dish and top with shredded cheese. Bake for 25-30 min. until cheese is melted. Serve warm.

Honey Garlic Pork Chops

** Recipe from Blog Chef **
 
* 1 c. ketchup
* 1/3 c. honey
* ¼ c. soy sauce
* 2 garlic cloves (minced)
* 1 1/2 lbs. boneless pork chops (6 - 4 oz. portions)
* salt and pepper

In a medium bowl, stir together ketchup, honey, soy sauce and garlic. Set aside.  Lightly season pork chops on both sides with salt & pepper. Brush each chop with sauce to coat.  Grease grill grates of an outdoor grill & heat grill to med-high heat. Place pork chops onto grill, and cook (while basting with sauce often) for about 5 min. on each side or until the meat is cooked through (the internal temp. has reached 145 degrees).

White Chocolate Filled Snickerdoodles

** Recipe from Cookies & Cups **

* 1/2 c. shortening
* 1/2 c. butter
* 2 eggs
* 2 tsp. vanilla
* 1 1/2 c. sugar
* 2 3/4 c. flour
* 2 tsp. cream of tartar
* 1 tsp. baking soda
* 1/2 tsp. salt
* 1 tsp. cinnamon
* 2 Tbl. sugar
* approx. 24 white chocolate pieces

Heat oven to 350.  Beat the shortening, butter, eggs, and sugar together. Set aside.  Mix flour, cream of tartar, baking soda, and salt together. Then mix with creamed sugar mixture until incorporated.  Chill dough for at least 1 hr. in refrigerator.  Mix 2 Tbl. of sugar & 1 tsp. cinnamon in a small bowl.  Scoop a rounded Tbl. sized ball of dough and form it around 1 white chocolate piece. Roll dough in cinnamon-sugar mix. Place cookies on ungreased baking sheet 2" apart.  Bake 10 min. or until edges slightly golden.  Remove from oven and let cool on baking sheet 3 minutes before transferring to wire rack to finish cooling.

** NOTE:

Adaptation ~ If you make this recipe into deep dish cookies, use a heaping 1/4 c. of dough and stuff it with 2 chocolates, increase baking time to 12-14 min. until edges start to golden. Remember to spray your muffin top pan with cooking spray for easy release.

** Recipe from Landee See, Landee Do **

* 1 c. butter

* ¾ c. cornstarch

* ¾ c. powdered sugar

* 1 c. flour

* 1 recipe Cream Cheese Frosting (see below)

Preheat oven to 350.  In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting
* 1 (3 oz.) package cream cheese, softened

* 1 c. powdered sugar

* ½ tsp. vanilla

Mix all ingredients together.  Color with food coloring if desired.

Jell-o Easter Egg Cookies

** Recipe from Red Couch Recipes **

* 3/4 c. butter or shortening
* 1/2 c. sugar
* 2 eggs
* 1 (3 oz.) package of Jell-o
* 1 tsp. vanilla
* 1 tsp. baking powder
* 1 tsp. salt
* 2-1/2 c. flour

Heat oven to 350.  Mix all ingredients.  If dough seems a bit dry add the tiniest amount of water.  Spray egg mold impressions with Pam that contains flour or Baker's Joy.  Press ball of dough in egg mold and press dough firmly to fit the egg mold.   Bake about 6-8 min.  If you don't have an egg mold, you can make normal cookies.  Allow the cookies to bake longer from 8-10 min.  If desired, drizzle with powdered sugar icing.  Just add a very small amount of water to powdered sugar to make the icing.

To make multi-colored cookies, just combine 2 or 3 colored balls of dough!!

Coconut Crunch Cookie-Candy

** Recipe from blackjack bake house **

* 1 c. shredded sweetened coconut
* 1/2 cup all-purpose flour
* 2 Tbl. sweet rice flour (see note)
* 1/4 tsp. baking powder
* 1/2 c. butter, cold, cut into small cubes
* 1/2 tsp. kosher salt
* 1/2 c. confectioners' sugar
* 1/3 c. light brown sugar
* 1 Tbl. water
* 1 tsp. vanilla
* 1/2 c. chopped pecans
* 1 c. semi-sweet chocolate chips (or bittersweet, white, vanilla, cherry, etc.)

Preheat oven to 350. Line a baking sheet with foil.  In large bowl, whisk together both flours, baking powder and coconut.  With mixer on low, add butter & beat for about 1 min. Turn mixer on med-low and beat until butter is well blended with dry ingredients & mixture is starting to cream together, about 1-2 min.  Add confectioners' sugar, brown sugar, salt, water & vanilla. Beat just until everything is combined and forms a very soft cookie dough. Stir in chopped pecans.  Drop large spoonfuls of dough evenly across prepared baking sheet. Pat dough out until it forms a 9x13 rectangle.  Bake about 20-22 min, rotating sheet halfway through bake time. Cookie should be golden brown & have just stopped bubbling.  Place pan on cooling rack. Immediately sprinkle chocolate chips evenly across surface. Allow to sit about 3 min. With spatula, smooth melted chocolate across surface of cookie.  Allow cookie to cool completely on pan. When cool, peel cookie from foil and break into pieces.

** Note: I'm always looking for a reason to use sweet rice flour, but if you don't have it on hand, I believe cornstarch can be used in its place.

GF Doughnuts

** Recipe from  Gluten Free Cooking School **

* 1 c. warm water
* 2 envelopes active dry yeast (1.5 Tbsp)
* 1 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2/3 c. sugar
* 2/3 c. butter, softened (dairy free butter substitutes like Vegan Buttery Sticks or coconut oil would work)
* 3 large eggs
* 2 tsp. vanilla extract
* 1 tsp. salt
* 3.5 c. Bob’s Red Mill Gluten Free All Purpose Flour
* 2 tsp. xanthan gum
* 1/2 gallon of oil (for frying)

Add yeast to the warm water & proof for 5 min. Stir in 1 c. flour, cover bowl with plastic wrap, and let it sit for 30 min. Whisk together sugar, butter, eggs, vanilla, and salt & add it to yeast/flour mix. Add in remaining 3.5 c. of flour & xanthan gum. Mix dough together for several minutes. Dough should be somewhat thick but still soft, not thick enough that you think “this is going to be easy to roll out”, but more like “this dough may be a bit too soft to work with”.  Cover bowl with plastic wrap and let sit in a warm spot for 2 hrs. Then put it in refrigerator for at least 3 hrs, (but up to 16 hours).  Roll out dough to 3/8″ thick. Use a 3″ round cookie/biscuit cutter to cut out doughnut, and then a 1″ hole (or thereabouts) in the middle of each with a floured knife. Re-roll scraps and continue as above until you’ve used all the dough. Let doughnuts rise in a warm place for an hr. Do not cover them – the exterior needs to dry out slightly.  Pour oil into a large deep skillet (or stock pot) and heat it to 375. (If you start oil after doughnuts have risen for 45 min, everything should be ready at the same time.) Carefully drop a few doughnuts into hot oil, being careful not to crowd. When one side has browned nicely (doesn’t take long) flip doughnut over and cook until other side has browned as well. Cut one of the first doughnuts in two to make sure they are completely cooked and adjust your oil temperature as needed.  When doughnuts come out of oil, lay them on a cooling rack or paper towels to drain. Once they’ve cooled just a little bit, roll them in vanilla glaze & set them on a cooling rack.

yield: about 1 1/2 doz.

Vanilla Almond Glaze
* 1 c. confectioner’s sugar
* 2–3 Tbl. water
* 1/4 tsp. vanilla extract
* 1/4 tsp. almond extract
Just stir briskly until all of the ingredients are combined. Make more as needed.

Cake Batter Cheesecake Bars

** Recipe from The Teenage Taste ** 

* 1 ¾ c. vanilla cookie crumbs (i.e. Nilla wafers) 
* 6 Tbl. butter, melted 
* 16 oz. cream cheese, at room temperature 
* ¾ c. + 2 Tbl. granulated sugar, divided 
* ½ c. yellow cake mix 
* 2 eggs + 1 egg yolk 
* ½ c. + 2 Tbl. milk 
* 1 ½ tsp. vanilla extract 
* ¼ tsp. salt 
* ¼ c. sprinkles 
* ~5 drops blue food coloring (optional) 
* ~3 drops green food coloring (optional)

Heat oven to 350. Grease a 9" square baking pan, then line with parchment paper; set aside.  Stir together cookie crumbs, 2 Tbl. sugar, and melted butter. Press into bottom of prepared pan. Bake until crust is just brown around edges, 8-10 minutes.  Meanwhile, beat cream cheese with a mixer on medium, until fluffy, about 2 min. Add remaining sugar and beat for an additional couple of min, until smooth. Add eggs and yolk, milk, vanilla, salt and beat again until completely combined and smooth. Finally, stir in cake mix and sprinkles until smooth.  Pour filling over crust. Set pan in a larger pan (a 9×13" works for this), and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40-45 min. Remove baking pan from water bath, and transfer to a wire rack. Let cool 30 min, then refrigerate for at least 3 hrs. or overnight.  Cut into bars. Store leftovers in an airtight container in refrigerator.

Chicken & Black Bean Green Enchilada Rice Bake

** Recipe from Picky Palate **

* 2 c. white long grain rice
* 2 1/2 c. cooked, shredded chicken breast
* 1 - 15 oz. can mild green enchilada sauce (GF if desired)
* 1 - 4 oz. can sliced black olives
* 1 - 15 oz. can diced tomatoes
* 1/2 c. sour cream
* 1 tsp. kosher salt
* 1/2 tsp. freshly ground black pepper
* 1 tsp. roasted ground cumin
* 1 - 15 oz. can black beans, drained & rinsed
* 2 c. shredded cheddar cheese

Heat oven to 350 and spray a 9×13" baking dish with non-stick cooking spray.  Cook rice according to package directions.  Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30-35 minutes, until cheese is melted & rice is hot.

Crock Pot Baja Pork Tacos

** Recipe from Chef in Training **

* 1 (3 lb.) boneless pork sirloin roast
* 5 (4 oz.) cans chopped green chilies
* 2 Tbl. reduced-sodium taco seasoning (GF if desired)
* 1 Tbl. ground cumin
* 24 corn tortillas
* 3 c. shredded lettuce
* 1 1/2 c. shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine chilies, taco seasoning, and cumin; pour over pork. Cover & cook on low for 8-10 hrs. or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker & heat through. Spoon 1/4 c. onto each tortilla; top each with lettuce & cheese.

Clean Eating Coconut Lime Oat Bars

** Recipe from The Gracious Pantry **

* 2 c. quick oats, dry, roasted in oven w/o oil for 15-20 min. or until golden brown
* 1 c. peanut butter
* 1/2 c. honey
* 1/2 c. unsweetened apple sauce
* 1 c. unsweetened, dry coconut flakes
* Zest of 2 limes
* Juice of 1 lime

Heat oven to 350.  Combine all ingredients in a large mixing bowl and knead with your hands.
Spread mixture into a 9x13" baking dish. This will take a little patience as the mixture is thick and needs a little “convincing” to smooth itself out. Just keep nudging it across the dish until you have a nice, even spread.  Bake 30-40 min. or until top is golden brown.  Cut into 24 squares and allow to cool before eating (they stay hot for a while!).

Crispy Black Bean Fritters w/ Creamy Cilantro Dipping Sauce

** Recipe from Mia's Domain **

Black Bean Fritters:

* 3 c. black beans, cooked

* 1 large yellow pepper, seeds removed; diced

* 1 small white onion, diced

* 2 garlic cloves, crushed

* 1 large tomato, diced

* 3 Tbl. chopped cilantro

* 3 Tbl. all purpose unbleached flour

* 2 eggs, room temperature

* Sea salt and black pepper

* Extra virgin olive oil (for frying)

Combine all ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add 3 Tbl. of oil to pan on medium heat. When hot, add Tbl. of bean mixture.  Fry on one side until golden brown & crispy (about 3 min.). Flip over for another 3 min. Remove & drain on a paper towel. Season with fresh black pepper & sea salt.  Serve with dipping sauce.

Cilantro Dipping Sauce:

* 1/2 c. sour cream or Greek yogurt

* 1/2 small green chili, seeded & diced

* 1 sm. garlic clove, crushed

* 2 Tbl. chopped cilantro

* 1 tsp. sugar

* Sea salt & black pepper

Blend all ingredients until smooth. Season with sea salt & black pepper.

Sesame Sunflower Seed Grain Free Crackers

** Recipe from Health, Home and Happiness **

* 1 c. unsalted sunflower seeds, hulled (could use pumpkin seeds!)
* 1 tsp. sea salt (the coarse kind is fine)
* 3 cloves of garlic, peeled
* 1 c. sesame seeds, hulled
* up to 1/4 c. water

Heat oven to 350.  In bowl of a food processor, using regular metal blade, combine sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 min, until seeds have turned into a dense flour. Add in sesame seeds and pulse to mix (sesame seeds don’t need to mix all the way in). Slowly add in water, a couple Tbl. at a time, until seeds all clump together in a ball. Remove and knead to distribute sesame seeds through sunflower seed mixture. Mixture isn’t a very pretty color at this point, but it improves beautifully with baking.  Between parchment paper, roll dough out until very thin for crisper crackers, or up to 1/4" thick for more sturdy crackers, in as close to a rectangle shape as possible. Using parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We’ll use cut lines to break crackers on after they’re cooked.  Bake 15-20 min, or until golden brown. Allow to cool while still on cookie sheet, then break along scored lines and serve.

Chocolate Chip Toffee Bars

** Recipe from Smells Like Home **


* 2 c. plus 2 Tbl. all-purpose flour
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 12 Tbl. unsalted butter, melted and cooled until warm
* 1 c. light brown sugar, packed
* 1/2 c. granulated sugar
* 1 large egg plus 1 egg yolk
* 2 tsp. pure vanilla extract
* 1 1/2 c. milk or semi-sweet chocolate chips
* 3/4 c. Heath toffee bits

Adjust top rack of oven to center.  Heat oven to 325.  Line an 8×8" baking pan with aluminum foil so that edges of foil overhang two sides of pan; grease foil with butter or cooking spray.  Whisk first 3 ingredients in a medium bowl and set aside.  In bowl of a stand mixer fitted with paddle attachment or in a large bowl, mix butter and sugars together until thoroughly combined.  Beat in egg, yolk, and vanilla until just combined.  Add in dry ingredients and beat at low speed until mix is just combined – do not overbeat.  Stir in chocolate chips.  Spread half of dough out in bottom of baking pan with slightly damp fingers to prevent sticking.  Sprinkle toffee bits over dough.  Crumble remaining dough over toffee bits – don’t worry about filling in all gaps; dough will bake together.  Bake 30-35 min, until a toothpick comes out clean. Allow pan to cool on a wire rack for 15 min. before carefully removing bars in foil from pan.  Allow bars to cool completely before slicing.

S'mores Cookies

** Recipe from The Girl Who Ate Everything **

* 11 Tbl. unsalted butter, softened
* 1 c. brown sugar, packed
* ½ c. granulated sugar
* 2 large eggs
* 1 tsp. vanilla
* 1 tsp. baking soda
* ½ tsp. sea salt
* 1 tsp. cinnamon
* 2 ½ c. flour
* 1/2 c. semi-sweet chocolate chips
* 1 c. mini marshmallows
* 3 regular sized Hershey’s bars, broken into pieces
* 1-2 pkgs. graham crackers, broken into squares

Heat oven to 375. Line baking pans with parchment paper.  Lay out graham crackers side by side on pans as close as possible (they should be touching).  In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.  In bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add eggs and vanilla and mix until combined.  Add flour mixture to butter mixer and combine on low speed.  Fold in chocolate chips and marshmallows. Chill dough in refrigerator for 1 hr. to overnight.  Place Tbls. of dough on graham crackers about 1 – 1 ½" apart.  Press down slightly with fingertips.  Bake 5 min. then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.  Bake 5 – 7 more min, or until dough is beginning to turn golden brown at edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Chocolate Chip Cheese Ball

** Recipe from Taste of Home **

* 1 package (8 oz.) cream cheese, softened 
* 1/2 c. butter, softened 
* 1/4 tsp. vanilla extract 
* 3/4 c. powdered sugar 
* 2 Tbl. brown sugar 
* 3/4 c. miniature semisweet chocolate chips 
* 3/4 c. finely chopped pecans 
* Graham crackers (or other cookies)
 
In a large bowl, beat cream cheese, butter & vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover & refrigerate for 2 hrs.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hr.  Just before serving, roll ball in pecans. Serve with graham crackers or desired cookies.

Conversation Heart Fudge

** Recipe from Family Fun **

Dark Chocolate Layer:
* 1 1/4 c. semisweet chocolate chips
* 1/2 c. sweetened condensed milk
* dash of salt
White Chocolate Layer:
* 1 1/4 c. white chocolate chips
* 1/2 c. sweetened condensed milk
Other ingredients/materials
*  aluminum foil
* 64 conversation hearts

Line an 8" square pan with foil. Set aside.  In a med-size, micro-safe bowl, combine dark chocolate layer ingredients. Microwave mixture on high at 30-sec. intervals until chocolate is melted (about 1 min.), stirring at each interval. When mixture's smooth, use a spatula to spread it evenly into pan.  In another med-size micro-safe bowl, combine white chocolate layer ingredients. Repeat melting process as described in step 2, but stir at 20-sec. intervals, as white chocolate tends to scorch easily. Spread white chocolate evenly over dark chocolate layer.  While fudge is still warm, use a knife to gently score it into 1" squares, then put a candy heart on top of each square.  Chill fudge uncovered in fridge for at least 2 hrs, or until firm. Lift foil to remove fudge from pan & place whole hunk of fudge on a cutting board. Use a large knife to cut apart squares, then peel off foil from bottom.

Flourless Chocolate Chip Cookies

** Recipe from Chocolate Covered Katie **

* 3/4 c. rolled oats
* 1/4 tsp. baking soda
* 1/8 tsp. salt
* 2 Tbl. brown sugar
* 1 Tbl. plus 2 tsp. white sugar (If you have no sweet tooth, you can omit!)
* 2 Tbl. chocolate chips
* 1 Tbl. oil or pre-melted margarine
* 1-2 Tbl. nondairy milk (start with 1)

Heat oven to 375.  Blend first 5 ingredients together.  Mix in other ingredients & spoon onto a greased cookie sheet. Bake 6 min.

Fauxreo Cookies

** Recipe from G-Free Foodie **

Cookies:
* 6 oz. butter, room temperature
* 7 1/2 oz. sugar
* 3 oz. brown sugar
* 1 Tbl. salt
* 3/4 tsp. baking powder
* 1/2 tsp. baking soda
* 2 tsp. instant coffee powder
* 1 Tbl. vanilla extract
* 5 egg yolks
* 8 oz. rice flour, sifted
* 6 oz. cocoa powder, sifted
* cocoa for rolling out the dough
* a few tsp. of hot water or coffee

Filling:
* 6 oz. butter or shortening
* 10 oz. powdered sugar, sifted
* 1 Tbl. vanilla extract
* 1/4 tsp. salt

Heat oven to 350.  Using a hand or stand mixer, cream together butter & sugars, along with salt, baking soda, powder, espresso, and vanilla bean seeds, just until combined.  Then (while still mixing) add in vanilla & yolks, one at a time. Once mixed in, use a spatula to scrape bowl down. Turn mixer back on. While mixing, add flour & cocoa. Mixture will be quite stiff, but continue mixing on low until uniform.  Divide dough in half, flatten each portion into a disc & wrap with plastic and refrigerate about 30 min. or up to a week.   If cookie sheets are dinged up or uneven, line them with parchment paper to create a flat surface for the cookies. Otherwise, simply have two, ungreased sheet pans at the ready.  Using cocoa powder instead of flour for dusting, roll dough to 1/8” thickness. (Thickness is very important, so check with a ruler! Two 1/4” wafers plus filling will give you a Fauxreo that’s nearly an inch thick. No good!)  Slide an offset spatula between rolled dough & counter, this will loosen dough from any places where it might be sticking. Use a 2” round cutter to punch out wafers. Use a butter knife to help lift and transfer cookies to pans.
Cookies will not spread very much during baking, so you can place them quite close together. Set aside.  Gather up, knead, and re-roll scraps, likewise arranging on a cookie sheet.

If you want a decorated top on your cookie, follow the next steps!!  (If you prefer a smooth-top cookie, then skip to baking!! :)  Now gather up any remaining dough (about 3 oz) and transfer it to a mixing bowl. Add a little hot water or coffee, just a teaspoon at a time, and mix until dough has been thinned into a paste. You can always add more liquid, but you can’t take it away, so add slowly and let each addition mix in fully before adding more.  When mixture has reached a consistency like frosting, transfer it to a piping bag fitted with a very small tip, or a zippy bag that has just a tiny hole poked in the corner. Use a heavy duty zippy bag, thin sandwich bags will burst during piping.  Pipe some sort of design atop each cookie.  Bake the cookies for about 12 min.

While the cookies are cooling, make up the filling.  With a hand or stand mixer, cream together the shortening/butter & powdered sugar, along with vanilla & salt. Scrape down bowl occasionally as you mix, and then let mixer run, on med. speed, about 10 min. Mixture will become very fluffy and white over this time, and will also become less gritty.  Transfer filling into a pastry bag fitted with a plain tip. Alternately, you can portion the filling with a melon-baller sized ice cream scoop, or by using zippy bag with the corner snipped off as a makeshift pastry bag.  In either case, wait until the cookies have cooled completely before filling.  Flip half the Fauxreo wafers upside down. Onto each, pipe or scoop a small dollop of filling (a 1/4 oz. “Double Stuf” and 1/8 oz. for regular) into center.  To finish, top with another wafer and press down until filling reaches almost to edge of  cookies. You must apply a very even downward pressure so filling will spread out evenly. Finally, transfer Fauxreos to an airtight container and refrigerate for several hours. It is this last step that is most important. After whipping the filling, it will be especially soft. Refrigerating it (especially if you’re using butter) is crucial for solidifying filling and helping it to bond with the wafers.

**  Make Neapolitan Fauxreos by dividing the finished filling into three portions. Leave one portion plain. Mix 2 Tbl. cocoa powder into another. Mix 3/4 oz. freeze dried strawberry powder into the third. Fill the cookies as directed.
**Make peppermint Fauxreos by including 1/2 tsp. peppermint extract in the cookie dough itself and 1/4 tsp. peppermint extract in the filling. Add a few drops of red/pink food coloring.

Cinnamon Valentine Caramels

** Recipe from  Tasty Kitchen **

* 2 c. white sugar 
* 1-½ c. light corn syrup 
* 1-½ c. heavy cream 
* 1 c. unsalted butter, plus 1/2 Tbl. for pan 
* 2 tsp. cinnamon oil 
* 1-½ tsp. red food color gel 

(Note: Cinnamon oil is very strong, but necessary for reaching a bold cinnamon flavor. Be careful to not get it on your skin, as it can cause irritation. For a more subtle cinnamon flavor, substitute 3 teaspoons cinnamon extract for the cinnamon oil.)

Butter a 9″ x 13″ pan and set aside.  Place all ingredients except cinnamon oil & red coloring in a heavy medium sauce pan. Cook over medium heat, stirring quite constantly, until it reaches 240°F. This will take a while, but don’t wander too far away, as the temperature seems to rise quickly right at the end. Take off heat & stir in cinnamon oil and red coloring. Pour into buttered pan. Let cool to room temp, then refrigerate to set. Take out of refrigerator and let sit for about 10 min. before cutting.  If you want to give these caramels as a gift, simply cut them into your desired size and wrap in wax paper.

Microwave Chocolate Peanut Butter & Oat Snack Bars

** Recipe from love veggies and yoga **

* 2 Tbl. Chocolate Chips
* 2-3 Tbl. Peanut Butter (or other nut butter)
* 2 Tbl. Milk (any type - or coffee creamer!)

* 1/2 c. Oats
Optional:
* 1 tsp. Vanilla Extract
* 1 Tbl. Sweetener (Brown/White Sugar, Agave, Maple Syrup or Stevia to Taste)
* 1 Tbl. Other Dry Ingredients (coconut flakes, chia seeds, sunflower seeds, nuts, more chocolate chips, raisins, scoop of protein powder, etc.)

Melt first three ingredients together in microwave in 30 second intervals, stirring and checking.
Add oats & any optional ingredients, stir to combine.  (You want this mixture to be fairly dry.  If it’s not dry enough, add more oats, 1 Tbl. at a time)  Press mixture into bars or balls.   Using a piece of plastic wrap on the inside of a square plastic container will save on dishes and cleanup.
Put in refrigerator or freezer for 10 min, or until bars have set up.   Slice or break apart.
Yields 3 Larabar-sized bars that are also vegan and gluten-free.

Slow Cooker Carnitas

** Recipe from A Year of Slow Cooking **

* 2 pounds pork shoulder (could use chuck roast)
* 1/2 cup freshly squeezed orange juice (about 1 large orange)
* 1/4 cup freshly squeezed lime juice (about 1 large lime)
* 7 cloves garlic (whole intact)
* 1/2 tablespoon kosher salt
* 1 tablespoon cumin
* 1/2 cup beef broth (GF if desired)
* corn tortillas
* desired toppings: i.e. sour cream, salsa, sliced avocado, etc.

Use a 6 quart slow cooker. In a small bowl, combine salt & cumin. Rub mixture all over  pork, then place into slow cooker. Add whole garlic cloves. Squeeze on citrus, and pour beef broth evenly over top.  Cook on low for 8-10 hrs, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hrs, remove and cut into chunks, then return to crock & flip to high for about an hour or two.  Shred meat fully and serve on warmed corn tortillas with desired toppings.