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.

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.