Thursday, October 27, 2011
These are very simple gluten free and still extremely tasty! Kids love them.
Peanut Butter Cookies
1 c. Peanut Butter
1 c. sugar
Mix well. Roll balls of cookie dough in granulated sugar. Place on an ungreased cookie sheet. Press flat with a fork. Bake at 350° for 10 minutes. Enjoy!
Friday, October 14, 2011
My mother, Vickie Rowley, is the best ever. She came up with this recipe years ago and it quickly became a family favorite. We’ve taken it to several functions and always come home with an empty jar. The best thing about it is it’s not too difficult. – Kirsti
16 c. peeled, chopped, and drained tomatoes
5 c. chopped onions
2 c. chopped green bell peppers
2 c. chopped jalapeño peppers*
12 cloves garlic, minced** 1–2 tsp. pepper
1/4 c. canning salt***
1 1/2 c. white or cider vinegar
4 (8 oz.) cans tomato sauce
2 lg. (12 oz.) cans tomato paste
Place all ingredients in a large stock pot. Bring to a slow boil. Boil for 10 minutes.
Pour salsa into clean jars. Wipe the top edges of the jars with a clean cloth to remove any spilled salsa.
In a small saucepan, bring 2” of water to a simmer. Turn heat to medium low. Place jar lids in the hot water and allow them to sit for a few minutes. (This softens the seal.)
Place jar lids on jars, and screw on bands, finger tight. Process in a hot water bath canner for 40–45 minutes. Make sure that the jars are fully immersed in boiling water the whole time.
Cool. Store at room temperature.
*You may substitute another type of hot pepper for the jalapeño peppers.
** Approximately 4 Tbs. pre-minced garlic.
***This can be purchased in most grocery stores.
Russian Tea Cake Cookies /Mexican Wedding Cakes
I never knew what these cookies were called until Betsy told me. I just called them the "little white ball cookies," but they actually have more than one name, and both names (tea cake cookies and wedding cookies) fit them perfectly. They are easy to make but seem a lot more elegant than a chocolate chip cookie. – Kirsti
3/4 c. soft butter
1/4 c. sour cream
1/2 c. powdered sugar
1 tsp. vanilla 2 c. Featherlight mix
1/4 c. sweet rice flour
1 tsp. xanthan gum
3/4 c. chopped pecans
Preheat oven to 400°.
Cream together butter, sour cream, powdered sugar, and vanilla.
Sift together flours, xanthan gum, and pecans. Stir into butter mixture. Chill dough for 20-30 minutes.
Roll dough into 1" balls, and place 1" apart on a cookie sheet.
Bake for 10-12 minutes.
Roll in powdered sugar while still warm. Cool. Roll in powdered sugar a second time if desired.