Recipe Share...oops forgot what day it was!

YUM YUM YUM More Holiday Goodies


Today's Recipe is Gluten Free Gingerbread Cookies

Ingredients:

1 3/4 cup gluten free flour
1 1/2 tsp xanthum gum
1/2 tsp Cream of Tarter
1/8 tsp salt
1/2 tsp baking soda
3/4 tsp ginger
1/8 tsp. cloves
1/2 tsp cinnamon

1/2 cup cold butter

1/2 cup brown sugar
1 cold egg (like you would have a warm egg LOL)
1/2 cup Molasses

Combine dry ingredients in a large mixing bowl and mix well
Cut in butter
Combine sugar, egg and molasses in a smaller bowl and beat until well mixed and add to dry ingredients and butter mixture.

Bake 12 min at 350 degrees

Peppermint Patty Brownies By Miss Betty Crocker

I got this recipe from the gluten free section of Betty Crocker's Website and it is AMAZING!

First you make the Betty Crocker Gluten Free Brownie Mix, just follow the directions on the box...

And I let Monkey lick the spoon cause he never gets to lick the spoon when I make regular cakes for Daddy's work and it is a HUGE treat :)


When it is complete you let it cool for 1 hr...


While it is cooling you can make the peppermint filling. First you mix 1/2 cup sweetened condensed milk with 1 1/2 tsp peppermint extract in the mixer and then you slowly add enough powdered sugar to make it crumbly (your total amount of powdered sugar for this recipe is 2 1/2-3 cups)

After it looks like this sprinkle the counter with powdered sugar and place the mixture on top of the powdered sugar so that you can begin kneading it into a ball.

I tripled the recipe when I made it because I was making some regular brownies for my husband's staff as well.

Now make sure you let that brownie cool the full hour or you may end up with it looking something like this when you spread the peppermint over the top of the brownie...

Still tasted good and you cover it with frosting so it doesn't much mater but it does make your job a little harder :)
Then you frost it...I cheated on Betty because the store was out of her whipped version of chocolate frosting and I prefer the whipped one because it is easier to spread.

And Voila!


Over the next few weeks I will share all my yummy holiday gluten free goodness recipes...YUM YUM

Recipe Share Friday

Ok, so we had a super busy week it feels like so there was not a ton of homemade from scratch meals going on but this is what I made for breakfast one morning and my Hubby LOVED it and the kids both liked it too.

This week's recipe is both Gluten and Dairy free for those that follow the die that strictly. But for those that don't a little melted cheese over the top of these is delish!

Potato Pancakes

4 cups of peeled, grated, rinsed and squeezed dry Golden Potatoes
4 eggs, beaten
2 cups of diced ham (I use the boiled lunch meat)
1/2 cup Brown Rice flour (better for you than white rice flour :))

Olive Oil for frying them in.

Mix all the ingredients in a big bowl and combine well.

Heat just enough Olive Oil to coat the bottom of a frying pan over medium-high heat.
Drop spoonfuls of the potato mix in the pan and flatten them like a pancake, cook for 3-4 minutes on eachside. When finshed remove and place on papertowel to absorb the extra grease. Replenish oil in pan as needed.

This recipe is large but put the leftovers in the fridge for the next morning or heat them up as a side with dinner that night (that is what we did, we are not picky about variety in our house)

Mexican Spaghetti Squash Casserole

I have decided to make Friday my Gluten Free Recipe share day! We made the choice to go Gluten Free with our Son and I have seen a huge change! We chose not to go cassien free (info for another blog) but most these recipes can be adapted to be dairy free as well. In this particular recipe you can use a dairy free cheese or omit the cheese all together and it will still have a wonderful flavor.

Mexican Spaghetti Squash Casserole

2 spaghetti squash
1 can of "Chili Ready" diced tomatoes, undrained
1 can black beans, drained
1 1/4 cup shredded Monterey Jack Cheese
2 tsp minced garlic (my family loves garlic so you can cut that in half if you are not huge fans)
1 tsp Garlic Salt
1 tsp ground Cumin

Preheat oven 350

Cut squash in half lengthwise and remove seeds.
Place open side down on a baking sheet and bake for one hour

While the squash is baking...
Put the diced tomatoes, black beans, minced garlic, galic salt and cumin in a large bowl (large enough to add the squash), mix well and let stand in the fridge while your squash is baking

Once your squash is done(leave the oven at 350), shred it with a fork and then add it to the bowl, mix well
Add 3/4 cup of the cheese to the mixture and stir well again

Spray a 2 qt casserole dish with non-stick cooking spray and place the mixture in the bowl put 1/2 cup cheese over the top and bake for 30 minutes
It will be very hot when it comes out, I always pull out two servings for my kids so they cool much faster and then let the rest stand until it is cool enough to eat.

YUM YUM! Enjoy!