Pizza Crust

Pizza Crust Gluten free or not your choice.

Ingredients

1 cup All purpose flour ( I used gluten free but either flour works fine)

1 teaspoon Baking Powder
1 tablespoon Coconut oil or salted Butter
1/2 teaspoon salt

1 egg
Little bits of cold water is added until the dough becomes medium stiff, approximately 1/4 cup.

Directions

1. Preheat oven to 400 F.
2. Sift all the dry ingredients (flour, baking powder, salt) together.
3. Kneed oil or butter in with your fingers. 

4. knead in egg
5. Add enough cold water to get the desired consistency for the dough (about 1/4 cup will do).
6. Once topping is applied, bake in a 400 F oven for 8-10 minutes.  I cook mine for 20 min.  Just keep an eye on it..

I topped it with Chicken, fresh Roma tomatoes slices, pepper red/green, mushrooms, mini sausages, fresh shredded mozarella cheese.

Double for larger pizza.

Enjoy!

Apple Crisp Gluten Free

Apple Crisp  Gluten Free


5 apples peled and sliced
1/4-1/2 cup coconut oil melted
1/4-1/2 cup brown sugar
1/2 oats Instant or whole
11/2 tsp Cinnamoni


Preheat oven to 375
Place apples in a buttered 9x9 cake pan
mix the rest of the ingredients and crumble of apples.

Bake for 30-40 min until golden brown.

Serve warm.  It would be wonderful over ice cream

Gluten Free Apple Bread

Apple Bread Gluten Free

3 cups all-purpose flour  ( I used 2 cup AP flour and 1 cup sweet rice flour) 2 tsps cinnamon 1 tsp baking soda 12 tsp baking powder 12 tsp salt 12 cup coconut oil or Vegetable oil or butter melted 1/2 cup applesauce (I used homemade applesauce) 2 cups sugar 2 beaten eggs 12 tsp vanilla 2 cups apples (- peeled cored and coarsely chopped) Optional Any or all of the following 1 cup walnuts (broken)  1/2 cup cranberries 3/4 cup chocolate chips In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. (I used a 9x13-in cake pan) Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan. Warning - this will not be a batter.  It will be crumbly. Enjoy!

Cheralyn's Potato soup!

Cheralyn's potato soup

10 red skin potatos washed and cubed
20 baby carrots
1 large onion
1 tsp minced garlic
1tsp garlic powder
1 tbs heavy cream
1 small zucchini about 2 cups diced
2 cups Broccoli crowns cut smallish
1 1/2 tbs butter
1/4 c skim milk

Step 1
I boilded potatos, carrots, onion, garlic and garlic powder in 4-6 cups of water for 20 minutes.
Step 2
Then I added heavy cream, broccoli, zucchini, and butter.  I cooked it for 15-20 minutes more then salt & pepper to taste.

I like to use 3-4 stalks of celery but I was out today. I would add it in step 1.


Enjoy!

Apple Butter



Enough apples to fill a 4 quart crock pot about 15
1/2 to 3/4 c Brown sugar
1/2 to 3/4 c sugar
1-2 tsp cinnamon
1 tsp clove
1 tsp nutmeg
1/2 apple juice or water



Cook on low for 10-12 hours.  Puree in blend.

Freeze in small containers.


For a twist I used 4 large bananas that were very ripe.


Enjoy!

Applesauce

Applesauce


20 apples peeled and sliced plus 4 apples sliced
1/4 c lemon juice
1/2 c water



I added them to a slow cooker and cooked for 10 hours on low.  After 8 hours I added more 4 more apples.

I lost count on how many apple I used I just peeled and sliced until my crock pot was full.  After it cooked down for 8 hours I added the rest of the apple I had in the bowl.

After 10 hours I but the mix in my blender and that is what you see.

Serve warm or cold.

I freeze most of it in small 1 cup containers.


Enjoy.

Chicken with vegetables (My take on Sichuan chicken)

 Chicken with vegetables  (My take on Sichuan chicken)

1 large onion

3 to 5 stalks of celery

5 to 7 carrots

1 small yellow pepper

1 small red pepper

1 small zucchini

1 small yellow squash

1-2 cubs small broccoli crowns

1 cub chopped cabbabge

1 lb chicken diced (raw)  ( I use less sometimes)

1 tbls worcetershire sauce (Gluten Free)

1 1/2  tsp ginger fresh is better or more to taste

2 tsp minced garlic

1 tsp garlic powder

1/4  cup vinegar / white whine/ dry sherry

**1/2 c water as needed.   

         I did not use but you can use a sesame peanut paste and red chili peppers also.  

Directions

I mix all the veggies (not broccoli) in the skillet with the meat and add all the spices and liquid except for water.  I add it as needed to steam veggies. I add broccoli after cooking 20-25 min.  Then cook for another 5-10 min or until all is cooked. Use 2 tbs corn startch and 1/3 cup water to thicken 5 minutes before serving.  Use more worcetershire sauce if needed.  Salt and pepper to taste.

**You may need to  add a little more water.  It all depends on how wet you want your dish.

Enjoy!

Sesame Chicken with vegetables

Sesame Chicken with vegetables

1 large onion
3 to 5 stalks of celery
5 to 7 carrots
1 small yellow pepper
1 small red pepper
1 small zucchini
1 small yellow squash
1-2 cubs small broccoli crowns
1 cub chopped cabbabge
1 lb chicken diced (raw)  ( I use less sometimes)
1 tbls terriyaki sauce (Gluten Free)
2 tsp minced garlic
1 tsp garlic powder
1/4 c water aas needed.  You may need this twice for 1/2 cup
2 tsp sesame seeds
1/3 c brown sugar


Chop all the veggies and mix together in skilet or large pan (keep out B. sugar and sesame seeds.)  I cooked everything together including chicken.

If you use broccoli add it later and let it steam cook towards the end of cooking.
Add b. sugar and sesame seeds 5 minutes before serving.

Can be served over rice, beside rice and just as it is.

cook maybe 30-40 mintues.


Enjoy.

Peanut butter Banana cookies

Peanut butter Banana cookies

Ingredients

• 1 large eggs
• 1/2 cup mashed ripe bananas ( approximately 1 banana)
• 1/2 cup crunchy peanut butter
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 1/4 cups all-purpose flour
  

Directions

1. Preheat oven to 350°F
2. Spray baking sheet with non-stick cooking spray.
3. In a large bowl, combine egg, peanut butter, banana, and sugars.
4. Mix with an electric mixer until smooth.
5. Add flour, baking soda, and baking powder and continue to mix until well blended.
6. With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
7. Remove and transfer cookies to a wire cooling rack.

Nutrition Facts

Serving Size: 1 (22 g)

Servings Per Recipe: 28

Amount Per Serving

% Daily Value

Calories 81.1

Calories from Fat 22

28%

% Daily Value

Total Fat 2.5g

3%

Saturated Fat 0.4g

2%

Cholesterol 6.6mg

2%

Sugars 8.1 g

Sodium 55.1mg

2%

Total Carbohydrate 13.3g

4%

Dietary Fiber 0.5g

2%

Sugars 8.1 g

32%

Protein 1.9g

3%

Sweet and Savory Cabbage

Sweet and Savory Cabbage

Half head of cabbage cut into 1 inch chunks
2 apple cored and slice with or with out peel
1 medium zucchini
1 tbl or less coconut or olive oil
1 tsp garlic powder
salt and pepper to taste


Place all ingredients in a medium skillet on medium heat.
Cook for about 20 min turning as needed.

Enjoy!


You can always add carrots, celery, bell peppers,  or what ever your vegetable of choice is.
You could also add meat.

GF Oatmeal Peanut Butter Sandwich cookies

   Gluten-free Oatmeal Peanut Butter Sandwich Cookies

Makes approximately 30 sandwich cookies

Ingredients:

Cookies:

•               1/2 cup brown rice flour

•               1/4 cup tapioca starch

•               1/2 tsp xanthan gum

•               1/2 tsp baking soda

•               1/4 tsp baking powder

•               1/2 tsp salt

•               1/2 cup coconut oil  (I used the oil with coconut flavor)

•               1/2 cup peanut butter, smooth or chunky

•               1/2 cup granulated sugar

•               1/2 cup brown sugar, packed

•               1 large egg

•               1 tsp gluten free vanilla extract

•               1 cup gluten-free quick-cook oats

Filling:

•               3 Tbsp unsalted coconut oil (flavored)

•               1 cup confectioners’ sugar, sifted

•               1/2 cup chunky peanut butter

Directions:

Cookies:

1.            Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

2.            In a large bowl, cream together the 1/2 cup coconut oil, 1/2 cup peanut butter, granulated sugar and brown sugar. Add the egg and vanilla and beat until well combined.

3.            In a separate bowl, whisk together the brown rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt. Stir the flour mixture into the peanut butter mixture. Add the oats and stir until well blended.

4.            Roll 1 teaspoon of dough into a ball and place 2-inches apart on a prepared baking sheet. Bake in the preheated oven for 7-9 minutes, or until the edges are just starting to brown. Cool on baking sheet for 5 minutes before moving to wire cooling rack. Cool completely before filling.

Filling:

Beat together the 3 tablespoons of coconut oil, confectioners’ sugar and 1/2 cup smooth peanut butter. Use 1 teaspoon of the filling onto a cookie. Top with a cookie of similar size, and press down until the filling reaches the edge of the cookie. Store cookies in an airtight container.

Pumpkin Oatmeal cookies Gluten Free

Pumpkin Oatmeal Cookies

yield | 48 cookies

Ingredients
2 cups all purpose flour  Gluten Free  I used Buckwheat
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped

Directions
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Storage: Cookies store well in an airtight container for up to three days.

Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.

Dark Chocolate Brownies Gluten Free

Dark Chocolate Brownies   Gluten Free

5 ounces high quality dark chocolate

1/2 cup canola oil or coconut oil

1 cup plus 2 tablespoons organic light brown sugar

1/2 cup almond meal or coconut flour

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 eggs, beaten
1 tablespoon vanilla

Optional:

1/2 cup chopped pecans or walnuts, if desired

1/2 cup dark chocolate chips for the top, if desired

Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil or and lightly oil the bottom. Or line with greased parchment paper.

Melt the dark chocolate and oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.) 

In a mixing bowl whisk together the brown sugar, almond or coconut meal, brown rice flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it becomes smooth and glossy. If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. Layer the dark chocolate chips all over the top and press in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.

Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole. Chill for an hour before cutting. Yield: 9 - 12 servings

Banana cobbler

Banana Cobbler


Ingredients:
1 cup gluten free flour ( 1/2 c rice flour & 1/2 c coconut flour) 
1 tsp cinnamon
1/2 tsp nutmeg
1 cup sugar
1 cup milk
1/2 cup melted butter or margarine
1 tablespoon baking powder
3 medium sliced bananas 

Directions:
Pour melted butter into an 8 inch baking dish. Mix all ingredients except bananas in a bowl. Pour mixture over melted butter or marg. Slice bananas and drop into batter. Bake 45 min. at 350 degrees F until top is brown. Sprinkle with cinnamon and sugar (if desired). 


** You could use half banana's and half any other fruit.  (peaches, apples, blueberries)

Banana Bread

Banana Bread  no egg or no oil

Ingredients

•                2 cups Gluten Free all-purpose flour

•                1 1/4 cups walnuts, coarsely chopped (optional)

•                3/4 cup sugar

•                3/4 teaspoon baking soda

•                1/2 teaspoon salt

•                3 very ripe bananas mashed well (about 1 1/2 cups)

•                1/2 cup plain yogurt (I used strawberry yogurt)
•                2 tablespoons flaxseed ground mixed with 6 table spoons water or (2 large eggs)

•                3/4 unsweetened applesauce

•                1 teaspoon vanilla extract

Directions 

1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Butter the bottom and sides of a 9 by 5-inch loaf pan. Dust the pan with sugar, tapping out the excess.

2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Transfer to a plate and let cool.

3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl.

4. Mix the mashed bananas, yogurt, flaxseed mix, applesauce, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.

5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

Banana Chocolate No-Bakes

Banana No-Bakes

Ingredients

3 Bananas sliced or smashed
1 cup Sugar
1/4 cup Cocoa powder
1/2 cup Butter
1/2 cup 2% Milk
1/2 cup Peanut butter (I like chunky)
3 cups Quick cook oatmeal
2 cups chopped Walnuts
1 tsp. Vanilla extract
1/2 tsp. Kosher salt

Instructions

Combine first six ingredients in sauce pan and bring to a boil. Stir frequently with whisk until mixture has a smooth consistency. Remove from stove and stir in the remaining ingredients. Divide batter into 18-20 cookies, place on wax paper and let cool completely, then refrigerate for 1 hour. Store in an air-tight container.

Peanut Butter Protein Bars

Peanut Butter Protein Bars


1/2 cup Oats
1/2 cup Rice Krispies
1/2 cup natural Peanut Butter chunky
1/4 cup Honey
1-2 scoops Protein powder  (I use Jillian Michaels vanilla Protein powder)
1/8 cup Almond Breeze drink (Almond Milk)



I mixed the dry ingredients
I put peanut butter and honey in microwave for 10 seconds
then I mixed it all together then I added the milk slowly until all the powder was mixed in.
Shape them into 6 bars and enjoy.

Play with this recipe.

I will add more protein next time.  I will use Chocolate powder at some point.  You could add cocoa.
I also want to try it with my granola at some point.  You could add nuts, almonds, cashews, or any nut or seed you want...

Homemade Ranch Dip

NOTE:  I am still working on this so if you try it let me know how it works for you.....

Ranch dip or dressing

• 8 teaspoons dried minced onion
• 1 tablespoon dried parsley flakes
• 2 1/2 teaspoons paprika
• 2 teaspoons sugar
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 1/2 teaspoons garlic powder

For Dip

3-4 cups Fat free sour cream 

For Dressing

2 cups sour cream 

1 cup buttermilk

or

1 cup FF sour Cream

1 cup Mayonnaise

1 cup buttermilk.

Mix it all together and chill for at least an hour.

I have only used Fat Free Sour Cream...  It just has less calories..

 I just use the dip.

 

Quinoa Polenta Lasanga

Quinoa Polenta Lasanga

• 1 package quinoa polenta
• 2 small zucchini
• 3 carrots
• 2 celery stalks
• 1 or 2 onions  (use what you like)
• 2 cloves garlic
• 1 package of mushrooms
• 1 lb sausage  or whatever meat you like or no meat??
• 1 package baby spinach or frozen
• 1 jar of your favorite marinara sauce or make your sauce (check blog for recipe for homemade sauce)
• 1 bag of mozzarella cheese  (you can also layer with Ricotta cheese)

Directions:

• Preheat oven to 350 degrees.
• Wash veggies and chop into bite sized pieces.  (Thaw and drain spinach if frozen)
• While your meat is cooking
• Cut the polenta roll into about 20 to 24 pieces.
•  Put in a pan onion, carrots, celery and sauté with the garlic in olive oil over medium heat.
• Add the mushrooms and sauté for about 4 minutes then add the zucchini and sauté for about 3 minutes or until all are tinder.
• Begin layering your baking dish with polenta slices cover with a layer of veggies and meat (if using) then cover the veggies with more polenta slices top with the jar of marinara sauce and cover with  cheese.
• Bake at 350 for 30 minutes

Enjoy a wonderful dish.

I'll add a picture the next time I make it.