This is one of my favorite recipes from my growing up years that was served at holiday dinners or large family gatherings. I know it seems an odd combination of ingredients,but trust me it's good. Another instance of Jello at it's finest. ;)
1 small box jello
16 oz. low fat, small curd cottage cheese
1 can crushed pineapple, well drained
1 (8oz) container Cool Whip
Add all ingredients together and mix well until jello powder is dissolved and everything is well blended.
Tuesday, May 3, 2011
Monday, May 2, 2011
PB & J Bars
I found this recipe in the April 17, 2010 issue of Family Circle Magazine. My daughter made it once the way the recipe says and really liked it. When cleaning off the side of my fridge of all sorts of papers and such under magnets I came across this recipe and decided to make it gluten free. It's definitely a great recipe made either way. I mean what's not to love about PB & J, no matter what the form?
1 1/4 cups all purpose flour (I used a homemade gluten free flour blend)
1/4 teaspoon baking powder (make sure it's gluten free)
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 cup creamy peanut butter
1/2 teaspoon vanilla extract (make sure it's gluten free)
1 cup seedless strawberry jam (I made mine with raspberry - use whatever your flavor preference is)
2/3 cup salted peanuts, chopped
Heat oven to 350 degrees. Place aluminum foil in the bottom and overhanging the sides of a 9x13x2 inch baking pan; set aside.
In a medium bowl, stir together flour, baking powder, and salt until well blended.
Beat butter and sugar on medium high speed until fluffy, about 2 minutes. Add egg and beat until incorporated. Add peanut butter and beat until blended, about 2 minutes.
On low speed, add in flour and beat just until blended. Stir in vanilla extract. Spread into prepared pan and bake for 30 minutes. Remove from oven and spread with jam and sprinkle with peanuts; bake an additional 5 minutes. Cool completely on wire rack, then lift from pan using aluminum foil; cut into 18 bars.
1 1/4 cups all purpose flour (I used a homemade gluten free flour blend)
1/4 teaspoon baking powder (make sure it's gluten free)
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
1/2 cup sugar
1 egg
1 cup creamy peanut butter
1/2 teaspoon vanilla extract (make sure it's gluten free)
1 cup seedless strawberry jam (I made mine with raspberry - use whatever your flavor preference is)
2/3 cup salted peanuts, chopped
Heat oven to 350 degrees. Place aluminum foil in the bottom and overhanging the sides of a 9x13x2 inch baking pan; set aside.
In a medium bowl, stir together flour, baking powder, and salt until well blended.
Beat butter and sugar on medium high speed until fluffy, about 2 minutes. Add egg and beat until incorporated. Add peanut butter and beat until blended, about 2 minutes.
On low speed, add in flour and beat just until blended. Stir in vanilla extract. Spread into prepared pan and bake for 30 minutes. Remove from oven and spread with jam and sprinkle with peanuts; bake an additional 5 minutes. Cool completely on wire rack, then lift from pan using aluminum foil; cut into 18 bars.
Tuesday, April 26, 2011
Butternut Squash Soup
I found this recipe in Parade Magazine in the Sunday paper a while back. Not everyone in our family loves butternut squash as much as I do, but even those who won't eat the squash will eat this soup!
I don't bother with the optional garnishes or nutmeg when spicing it and it still turns out great.
1 butternut squash (about 3 pounds)
3 slender or 1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1 inch pieces.
3 cups whole milk
3 cups water
salt & pepper
freshly grated nutmeg
Peel the squash. Remove the seed and string, then cut into 1 -2 inch chunks. Put in soup pot or dutch oven with leeks, milk, and water. Salt generously and bring to a boil. Lower heat and simmer for 25-30 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.
Using an immersion blender, blender, or food processor, puree the soup in small batches until it is very smooth. Thin to desired consistency with milk or water. Season with salt & pepper to taste. You may also season with nutmeg.
Optional Garnish: 1 tart apple, peeled and finely diced, about 1/3 cup toasted hazelnuts or walnuts, about 1/2 cup creme fraiche or heavy cream.
I don't bother with the optional garnishes or nutmeg when spicing it and it still turns out great.
1 butternut squash (about 3 pounds)
3 slender or 1 1/2 large leeks, white parts only, split lengthwise, washed, and cut into 1 inch pieces.
3 cups whole milk
3 cups water
salt & pepper
freshly grated nutmeg
Peel the squash. Remove the seed and string, then cut into 1 -2 inch chunks. Put in soup pot or dutch oven with leeks, milk, and water. Salt generously and bring to a boil. Lower heat and simmer for 25-30 minutes, or until squash is soft enough to mash when pressed lightly with the back of a spoon.
Using an immersion blender, blender, or food processor, puree the soup in small batches until it is very smooth. Thin to desired consistency with milk or water. Season with salt & pepper to taste. You may also season with nutmeg.
Optional Garnish: 1 tart apple, peeled and finely diced, about 1/3 cup toasted hazelnuts or walnuts, about 1/2 cup creme fraiche or heavy cream.
Monday, April 25, 2011
Gluten Free Coconut Cake w/Buttercream Frosting
Rather than typing out the recipe today, I am being lazy and only sharing a link. I made this cake for Easter and it was fabulous. It has a wonderful flavor and fabulous texture. It reminds me of a cross between a normal cake and a pound cake with it's density. The only thing I would recommend changing is the frosting. For some reason the frosting recipe calls for 2 1/2 cups of shortening. I'm thinking it must be a typo but haven't found a correction for it yet. While the frosting was the right consistency, it was simply too greasy for me. So please, give the recipe a try and let me know what you do with the frosting and how it turns out for you.
Gluten Free Coconut Cake w/Buttercream Frosting
Not the prettiest picture, I guess I should've made that cut a little more neatly. LOL But it was definitely yummy!
Gluten Free Coconut Cake w/Buttercream Frosting
Not the prettiest picture, I guess I should've made that cut a little more neatly. LOL But it was definitely yummy!
Wednesday, April 13, 2011
Hamburger Rice Skillet
I created this recipe with some leftovers and odds and ends of veggies I had in the fridge one night when I was desperate to get dinner on the table. It has become a dinnertime staple and any leftovers are quickly gone.
1 lb. hamburger
1 medium onion, diced
5-6 large carrots - peeled and sliced
2-3 stalks celery, diced
2 cups white rice
1 quart beef broth ( I use Pacific Foods Organic, which is also gluten free)
2 TB soy sauce (I use La Choy which is gluten free)
2 cups frozen peas
Black Pepper to taste
Brown hamburger with onion and black pepper. When no longer pink, add celery, carrots, soy sauce, rice, and beef broth. Cover and simmer until the liquids have been absorbed and the rice is tender. Add frozen peas and heat through.
The first time I made this dish it was with leftover roast beef and veggies that needed used up. I've also made it with leftover chicken (and chicken broth). You can add as many or as few veggies as you like. They can be fresh, frozen, or leftover. If using leftover or frozen veggies, you will want to add them when the rice is done and only cook long enough to heat them through so they don't become mushy.
1 lb. hamburger
1 medium onion, diced
5-6 large carrots - peeled and sliced
2-3 stalks celery, diced
2 cups white rice
1 quart beef broth ( I use Pacific Foods Organic, which is also gluten free)
2 TB soy sauce (I use La Choy which is gluten free)
2 cups frozen peas
Black Pepper to taste
Brown hamburger with onion and black pepper. When no longer pink, add celery, carrots, soy sauce, rice, and beef broth. Cover and simmer until the liquids have been absorbed and the rice is tender. Add frozen peas and heat through.
The first time I made this dish it was with leftover roast beef and veggies that needed used up. I've also made it with leftover chicken (and chicken broth). You can add as many or as few veggies as you like. They can be fresh, frozen, or leftover. If using leftover or frozen veggies, you will want to add them when the rice is done and only cook long enough to heat them through so they don't become mushy.
Tuesday, April 12, 2011
Mexican Rice
I've been trying for quite a while to recreate the Mexican Rice that you find at most any Mexican restaurant. I think I have finally found the right combination of ingredients and balance. Please note that I use a rice cooker when making this but I don't see any reason why you can't make it in a covered pan on the stove.
2 cups white rice
4 cups water
1 can diced tomatoes - do NOT drain
1 can diced green chiles
1/2 cup diced onion
1/4 - 1/2 cup diced red bell pepper
chili powder
cumin
black pepper
I don't have measurements on the spices because I simply added them until it seemed about right. I would start with 1/8 or 1/4 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of black pepper.
Add all ingredients into a rice cooker and cook on the "white rice" setting. If using a pan on the stove, bring water to a boil, add all other ingredients, reduce heat, cover, and simmer till rice is done.
2 cups white rice
4 cups water
1 can diced tomatoes - do NOT drain
1 can diced green chiles
1/2 cup diced onion
1/4 - 1/2 cup diced red bell pepper
chili powder
cumin
black pepper
I don't have measurements on the spices because I simply added them until it seemed about right. I would start with 1/8 or 1/4 teaspoon of cumin, 1 teaspoon of chili powder, and a pinch of black pepper.
Add all ingredients into a rice cooker and cook on the "white rice" setting. If using a pan on the stove, bring water to a boil, add all other ingredients, reduce heat, cover, and simmer till rice is done.
Tuesday, January 4, 2011
Cocktail Sauce
One of my holiday treats is to buy shrimp. I don't do anything special to it...I just buy it already cooked, deveined, peeled and all that and simply dip it in cocktail sauce and eat it. Truly one of the simple pleasures in life! Well if you like shrimp it is. ;) Anyway, the cocktail sauce that came with the shrimp platters I bought was absolutely nasty and we had company coming over. So I sent DH to the store for cocktail sauce. Not always an easy thing when you also have to make sure whatever you buy is gluten free. While DH and DD were at the store looking at the few varieties available, a woman leaned over to DH and conspiratorially whispered "I never buy it anymore. Homemade is sooo much better". So she proceeded to tell them how to make it and they bought the supplies (along with a bottle of storebought sauce just in case).
Well we tried her recipe and I wish I knew who she was so I could thank her. I am in love! LOL I don't have any real measurements so it's something you'll have to play around with.
Ketchup (I think I used about a cup)
Lemon Juice ( I used 2 caps full, from a 32 oz bottle)
Horseradish to taste
Just mix it all together and if you want it zestier, simply add a little more horseradish. Incredibly simple with stunning, taste bud pleasing results. Now I have to figure out what to do with the bottle of store bought cocktail sauce because it just doesn't even compare. LOL
Well we tried her recipe and I wish I knew who she was so I could thank her. I am in love! LOL I don't have any real measurements so it's something you'll have to play around with.
Ketchup (I think I used about a cup)
Lemon Juice ( I used 2 caps full, from a 32 oz bottle)
Horseradish to taste
Just mix it all together and if you want it zestier, simply add a little more horseradish. Incredibly simple with stunning, taste bud pleasing results. Now I have to figure out what to do with the bottle of store bought cocktail sauce because it just doesn't even compare. LOL
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