Friday, November 2, 2012

Pumpkin Seeds


It's a tradition at my house to save the seeds of the Halloween pumpkins we carve at Halloween and then bake them for a tasty treat. I have tried several different recipes for pumpkin seeds, and so far this one is my favorite.

Pumpkin Seeds

1 1/2 c. pumpkin seeds
4 c. water
4 tsp. salt
1 1/2 Tbs. olive oil
3 Tbs. butter
3 1/2 Tbs. soy sauce*
Lawry's Seasoned Salt
Preheat oven to 350°.
Rinse seeds until no pumpkin is left on them.
Boil the water and salt in a large pot. Simmer seeds for 10 minutes. Drain water. Add olive oil, butter, and soy sauce.
Spray a cookie sheet with cooking spray or line it with parchment paper. Spread seeds out on the cookie sheet so they are not on top of each other. Sprinkle with seasoned salt. Bake for 20 minutes. Cool before eating.

Betsy's Pumpkin Seed Recipe: Clean most of the goop off the seeds, but don't rinse them. Place on a cookie sheet. Sprinkle with salt and bake.

Thursday, September 20, 2012

Betsy's Amazing Chili


It's starting to get colder, which means that soups are reemerging as a major part of my menu. Chili is one of those meals that my family ate all the time while I was growing up. My mom "Just Liked It." She didn't know she had celiac at the time, but this was one of the foods she unconsciously gravitated toward because it is gluten free. We always used pinto beans in chili, but this summer I discovered that I REALLY like black beans. For this chili recipe, I cooked 4 cups of dried black beans. I used half of the cooked beans in the chili and put the rest in the fridge for other meals. (Of course, I'm feeding 6 people. If you are only feeding 1 or 2, you probably don't want to cook that many beans at one time.) - Betsy


Betsy's Amazing Chili

1 lb. ground beef
1/2 sweet onion, diced
salt and pepper, to taste
4 c. cooked Black Beans* (see our Sides Recipes)
2 (14.5 oz.) cans petite diced tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can diced green chilies
1-1 ½ tsp. cumin

Sauté beef with onion, and salt and pepper to taste. Drain fat.

Combine beef with all other ingredients in a large pot. Heat on medium-high heat until warm (10-15 minutes), stirring occasionally. (Or combine cooked beef with other ingredients in a crock pot and heat well.)

Serve with rice and cheese.

*I always include the liquid surrounding the beans, too.

Wednesday, August 15, 2012

Pumpkin Cookies



Pumpkin Cookies

1 c. butter, softened
1 c. white sugar
1 c. light brown sugar
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 large eggs
1 tsp. vanilla extract
1 1/2 c. canned pumpkin puree
3 c. EGF All-Purpose Flour
1 tsp. xanthan gum
2 tsp. baking soda
1/2 tsp. salt
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. milk chocolate chips

Preheat the oven to 350°.

Spray cookie sheets with nonstick spray or line them with parchment paper. In a large mixing bowl whip the butter until smooth. Beat in the white and brown sugars and dry pudding mix. Mix until the mixture is light and fluffy. Beat in the eggs 1 at a time. (If you want fluffy cookies, use a whisk attachment and beat for 3-4 minutes. If you want them flat, use a flat beater and mix just until the eggs are blended. ) Mix in the vanilla and pumpkin puree. Add the flour, xanthan gum, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Stir in the chips.

Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 13-15 minutes or until the cookies are browned around the edges.

Thursday, August 2, 2012

Low Fat General Tsao's Chicken


I was looking online for new chicken recipes and stumbled across this one. I didn't exactly have all the ingredients that the recipe called for, so I used what I had, threw in some extra's and hoped for the best! As I was watching it simmer, I have to admit there was a little bit of anxiety going on, but the results were amazing. I doubled the recipe, and the kids ate ALL of it!!!! My husband was disappointed because he was hoping for leftovers for lunch.

If you want to make this more like the real recipe, batter the chicken with the chicken nugget recipe, and fry it before simmering it in the sauce.

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
2 tablespoons olive oil
3 tablespoons chopped green onion
2 cloves garlic, minced
1 can green chili's-, diced
1 green bell pepper, diced
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup GF soy sauce
2 tablespoons fish sauce
2 teaspoons cornstarch
1/4 cup water

Directions

Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Stir fry chicken thighs until cooked all the way through. Remove chicken from pan Drain water and using the same pan saute the green onion, garlic, chiles, and green pepper. Cook and stir a minute or two until the garlic has turned golden Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, and fish sauce.
Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Wednesday, July 25, 2012

Zucchini Bread


Zucchini Bread

1 1/2 c. GF mix
3/4 tsp. xanthan gum
1 tsp. cinnamon
1/2 tsp.baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. oil
1 egg
1/4 tsp. finely shredded lemon peel
1/2 c. chopped walnuts or pecans

Preheat Oven to 350°. Grease one 8x4x2 loaf pan.

Combine flour mix, xanthan gum, cinnamon, baking soda, baking powder, salt and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, and lemon peel. Mix well. Add dry mix to zucchini mix. Stir just until moistened. Fold in nuts. Pour into pan.

Bake for 55 to 60 minutes, until knife inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely

Friday, April 13, 2012

Waffle Cones



My children wanted waffle cones, I was feeling a bit adventurous, and so . . we have multicolored waffle bowls. You really need a waffle cone maker in order for these to work. If you don't have one, you can pick one up at Walmart or Target. I say it's worth it, because you can make dozens of cones for just pennies, instead of having to buy 12 pre-made GF cones for $5.00. Hope you enjoy!

Waffle Cones/Bowls


3 eggs
3/4 c. sugar
1/2 c. butter, melted and cooled
2 Tbs. vanilla
1 c. EGF All-Purpose Flour
3/4 tsp. xanthan gum
1 tsp. baking powder


Beat eggs, gradually adding sugar. Add cooled butter and vanilla. In another bowl, combine flour mix, xanthan gum, and baking powder. Blend into egg mixture until smooth. Dough will be sticky. Drop by the heaping spoonful onto a hot waffle-cone baker.

Bake as directed, usually for about 20 seconds. Remove from baker and either roll around a waffle cone shaper or drape over an upside-down bowl or cup. The cones will harden quickly as they cool.

Friday, April 6, 2012

Butterscotch Crinkles


Butterscotch Crinkles

My daughter's kindergarten teacher made these for us one day, and my kids loved them!!! Not very healthy, and a bit expensive once you buy the gluten free cornflakes, but quite addicting once you taste them. So, if you make them and happen to put on ten or so pounds, it's totally not my fault. Blame it on kindergarten.

1/2 c peanut butter
1 bag of gluten free butterscotch chips
6 c of gluten free cornflakes (I bought mine at Macey's grocery store in the GF section)

You can half all of this too and make a smaller batch.....I would if you plan on NOT sharing....hehehehe:)

Melt the peanut butter and butterscotch in the microwave for about 30 seconds.  Pull out and stir then put in for another 30 seconds.  Continue stirring, melting, then checking until melted all the way through. Then add cornflakes....mix....then put on wax paper to dry. You might need to heat a little longer depending on your microwave. Make sure you don't cook over stove too....it won't cook right! Have fun eating!

Thursday, March 29, 2012

Orange Rolls



1 1/2 Tbs. yeast
1 1/2 Tbs. sugar
3/4 c. warm water
1 c. scalded milk
1/2 c. sugar
6 Tbs. butter
1 tsp salt
1 tsp vinegar
3 c. GF mix
1 Tbs. xanthan gum
3 eggs
1/4 c. margarine, melted

Filling:
1 c. granulate sugar
4 tsp freshly grated orange peel

Orange glaze:
1/3 c powdered sugar
1 Tbs orange juice concentrate
3 Tbs water

In a small bowl combine yeast, 1 1/2 Tbs. sugar, and water. Set aside.

Add butter to the scalded milk and let melt while milk cools. In the bowl of a stand mixer, beat eggs well. Stir the cooled milk mixture and add to the eggs. Add salt and vinegar. Add foamy yeast mixture. Slowly stir in xanthan gum and GF mix. The dough will be very sticky. Cover the bowl with plastic wrap and let it sit in the fridge overnight. (Don't try to skip this step. The dough needs to sit overnight, or it just doesn't work right. We know. We've tried!)

Dust the surface of a sheet of waxed paper with GF mix, making sure it is covered completely. Place half the dough onto the paper. Dust the top of the dough with enough GF mix to keep the rolling pin from sticking. Roll the dough into a long rectangle, approximately 6x18 inches. (If necessary add more flour underneath or on top.)

Combine all filling ingredients. Brush the top of the rectangle of dough with melted butter and spread filling generously onto rectangle.



Starting at one of the long sides, roll up the dough and cut into 1 1/2" slices. Place slices on a well-greased baking sheet. Repeat with other half of dough.



Preheat oven to 350 degrees. Let rolls rise 20-25 minutes. Bake for 20-25 minutes. Glaze or frost as desired. Store in an airtight container to keep moist.


Tuesday, March 20, 2012

Batman Cake

One of my good friend's son was turning six. My friend had just had a baby, and since her son has celiac, she asked if she could hire me to make his cake. I agreed, hoping that my husband (who is extremely talented and amazing) would be willing to help me. Batman never looked (or tasted) so good! I've included pictures of the steps we took when frosting him, in case anyone ever wants to make a Batman cake for themselves.



Stage 1- Get a superhero cake pan- this one was actually superman, but you can't tell. It's also been He-man, Green Lantern, Iron man, and several other superheroes. Once the cake is baked, freeze it overnight. This will ensure that it does not fall apart when frosting. Then frost the gray armor part of the cake.


Stage 2- Add an enormous amount of food coloring into your white frosting and turn it black. Yes it stains everything, including mouths, hands, counter tops etc. But it looks cool!


Stage 3- Eyes, bat, and belt. Not much to explain.


Stage 4- The face. Make the frosting orange and then keep adding white frosting until it's the skin color you desire.



Stage 5 - The outlining. Take some of your leftover black frosting and some of your lighter gray frosting and mix them together. You get a whole new shade of gray to outline muscles with!



And like magic, it's done! Then of course you bask in your own awesomeness and maybe post it on a blog for the world to see!

Thursday, March 8, 2012

Bite Size Oreo Cookies



Bite Size Chocolate Sandwich Cookies (Oreo's)

1 3/4 c. margarine
1 large pkg. instant chocolate pudding mix
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
4 c. featherlight mix
3/4 c. special dark cocoa powder
1 3/4 tsp. xanthan gum
3/4 tsp. baking powder
1/3 tsp. salt

Cream margarine, pudding mix, and sugar. Add eggs one at a time, beating well after each. Add vanilla. Combine dry ingredients and add to creamed mixture.

Chill about 1 hour. Dust a clean surface with potato starch or featherlight mix. Roll out about 1/8 of an inch thick, adding enough potato starch to make the dough less sticky. Cut with a small, round cookie cutter (about 1 inch in diameter to make minis).

Bake at 350° for about 10 minutes. Remove from cookie sheet and allow to cool.

Filling
3 3/4 c. powdered sugar
1 1/2 Tbs. granulated sugar
1/2 tsp. vanilla
1/2 c. vegetable shortening
2 Tbs. hot water

Combine all filling ingredients and beat until smooth. Roll 1 - 2 teaspoons of filling into a ball. Gently squish the ball of filling between 2 cookies. Store in a closed container.

Happy Cooking!!

Mini Eclair Cake


Aren't these beautiful? My six year old thought so. She had a puppy theme birthday party and requested this cake. I decided to make individual mini cakes for everyone so I would not have to deal with cutting this delicious filled cake. It was a hit! Everyone loved the mini eclair cakes and thought they were adorable. They were really easy and very tasty. Enjoy! Happy cooking! :)

Mini Eclair Cake

Base:
1/2 c water
1/4 c butter
2 eggs
1/2 c Featherlight Mix

Filling:
1 (3.4oz0 pkg. of instant pudding(any flavor)
1 1/4 c milk
1/2 tsp vanilla
8 oz. cool whip

Topping:
1/4 c semi-sweet chocolate chips
1 Tbs butter
1 Tbs milk
1/2 tsp vanilla
1/2 c powder sugar

Preheat oven to 400 °F

Combined the water and butter in a medium saucepan and bring to a boil. Add Featherlight mix, stirring until dough forms a ball. Remove from heat and pour into a medium bowl. Add eggs, one at a time, beating well with an electric mixer after each. Spread dough in mini circles on a light greased cookie sheet.

Bake 35-40 minutes or until lightly browned. Remove from oven and cool completely.(The cake will be relatively flat no puffy like a cream puff.)

While the cake is cooling, make filling and topping. For filling, combine pudding and milk. Mix well. Add vanilla and cool whip. Beat with a hand mixer.

Make topping by melting chocolate, butter, and milk in the microwave for 60 seconds, stirring after each 30 seconds. Stir in vanilla and powder sugar. Put topping in a sandwich bag.

Carefully slice the cakes into two semi-circles. Spread filling on one semi-circle. And place another on top.

With a toothpick, poke a whole in the bag containing the topping. Drizzle the topping over the cakes. Refrigerate for at least 10-20 minutes before serving, in order to set the topping.

Tuesday, February 21, 2012

Chocolate Drizzled Pretzels


The other day my daughter was craving something sweet, yet salty. She was desparately searching through our cupboards when she came across the gluten free pretzels (Glutino pretzels are the tastiest) and some chocolate chips. She decided the lay out the pretzels on some wax paper, melt the chocolate chip and then drizzle the chocolate over the pretzels. That in and of itself would have been yummy enough, but she took it one step farther and found some caramel syrup in our fridge and added that to the top of the chocolate pretzels. Can I just say YUM!!! I loved it not only because caramel, chocolate pretzels are one of my most favorite treats, but because I did not have to do anything except eat them! So, if you have pretzels in your cupboard and feel like fancifying them up, get out that chocolate and get busy!

Tuesday, January 31, 2012

Pop-Tarts



My neighbor called me up a couple of days ago and said she had been watching a cooking show and they were making pop-tarts. My first thought was "who would want to make pop-tarts? They aren't even that good." My next thought was "I bet I could make pop-tarts." And then I found myself making pop-tarts. I filled them with raspberry jam simply because that is what I had on my shelf, and because strawberry jam with cream cheese frosting on top, sounded really yummy. The tarts were actually easier than I expected, and when I tasted them I thought to myself, "I love pop-tarts!"

pop-tart crust
This is just our basic pie crust, rolled thin and cut into rectangles.

2 c. GF all purpose flour mix
1/2 tsp. xanthan gum
2 Tbs. sugar
1/2 tsp. salt
6 oz. Cream cheese
1 c. real butter (or I used I can't Believe It's Not Butter)

Cream all ingredients together.
Refrigerate for 30 minutes- 1 hour.
The dough will be sticky.
On a clean surface sprinkle some flour down. Roll the dough out just like a normal pie crust. Cut into rectangles and place on a greased cookie sheet.



Place a scoop of thick jam or jelly onto the middle of the pastry square. Place a second square on top of the jam and press down around the edges to seal the jam inside the shell. Using a fork press down around the outside of the tart, and then using the same fork poke holes in the top of the pastry.



Bake at 350 for 20 minutes. Cool and frost with cream cheese frosting.

Frosting
8 oz. cream cheese
1/2 c. margarine
1 lb. powdered sugar (about 3 cups, I think)
1 tsp. vanilla

Thoroughly blend cream cheese and margarine. Slowly beat in powdered sugar. Add vanilla and beat until combined. Store in the refrigerator.

Alternate fillings: chocolate chips, Nutella, cinnamon and sugar.