Super Quick All-Natural Chocolate Snacks!

                                                 

                                                                                                 everything "p"

Sometimes, you just NEED chocolate!  This "cookie" (I think it's more like candy!) that is ready in just a few minutes takes those cravings away and it's made with ALL-NATURAL ingredients!

ALL-NATURAL Chocolate Snacks (12 pieces)

INGREDIENTS:

1/4 cup Honey

1/4 cup virgin organic Coconut Oil

1/4 cup unsweetened Cocoa Powder

1 cup Old Fashioned Oats

1/2 cup natural Peanut Butter

1 cup unsweetened flaked Coconut

1/2 tsp real Vanilla Extract

INSTRUCTIONS:

Combine all ingredients, mix very well.  (No need to cook anything!)

Scoop with a small cookie scoop onto a cookie sheet lined with waxed paper or parchment.

Put into freezer until set.  Store in refrigerator (or freezer).

Enjoy!

simple flour less pancakes!

                                             photo by everything "p"

What do you do when you have LOTS of eggs to use up?

Make pancakes!  

These aren't your usual pancakes, they are flour free and sugar free!  Well, until you put Real Maple Syrup on them!  So, keep in mind--they're NOT sweet!  

Next time, I'm mixing in some fresh blueberries! 

We LOVE these protein packed pancakes!!  







Ricotta Oatmeal Pancakes (about 12, depending on size)

INGREDIENTS:

2 cups old fashioned Oatmeal
6 Eggs (I used 7 yesterday--just couldn't leave that last one in the carton!)
15 oz. container of Part Skim Ricotta Cheese (or same amount of Cottage Cheese)
2 tsp. Real Vanilla Extract
1 tsp. baking powder

INSTRUCTIONS:

Put all ingredients into your blender and pulse multiple times until pancake batter is smooth.

I cook mine on a non-stick griddle over medium heat.  Flip when bubbly and edges look dry.

Enjoy!!

Chicken Kabobs (it's all about the Marinade!)

                                                      photo by everything "p"

I LOVE this chicken marinade recipe! 

I have been using it for years and years.  Every time I try a new recipe and am disappointed, I tell myself to just stick with the one I love!!

Don't use that bottled dressing that is full of chemicals for your marinade! Use fresh ingredients! It only takes a few minutes to throw this together!
  
Trust me, you'll be using this for your kabobs all summer long!



Chicken Kabobs

Ingredients:

Marinade:
1/2 cup extra virgin olive oil (with a light taste!)
1/4 cup soy sauce
1/4 cup honey
2 tbsp. freshly squeezed lemon juice (no bottled juice!!)
1 tsp. freshly grated lemon peel
2-3 cloves of garlic minced
1 tsp. finely chopped fresh parsley (or dried works fine)

1 1/2--2 lbs. chicken breasts, cut into cubes

and your favorite kabob veggies!
--baby potatoes (pre-cooked!)
--sweet onions
--peppers; red, yellow, green
--mushrooms
--onions
--zucchini
--summer squash
--pearl onions

Instructions:

In a large bowl with a lid, combine marinade ingredients.  Stir.

Add cubed chicken to bowl of marinade, cover, shake to coat chicken.

Refrigerate about 6 hours, shaking the bowl from time to time.  (I get the chicken in the marinade in the morning and then make the skewers at dinner time.)

Slide cubed chicken onto skewers (I use metal ones) alternating with vegetables.  

Spoon 1/2 of the marinade that is left in the bowl over the chicken pieces on the skewers.  Save remaining marinade!

Place skewers on a baking sheet (sprayed with non-stick spray) and put under the broiler (about 12" from coils) for 7 minutes.

Turn kabobs over, spoon remaining marinade over chicken pieces, cook another 7 minutes.

(you can cook on grill or over charcoal for same amount of time.)

Let kabobs stand for a few minutes (5) before serving!

Enjoy!!

Must Try Salisbury Steak!

                                                         photo by everything "p"

Oh my goodness!  This was dinner last

night...Salisbury Steak and roasted 

sweet potatoes--yum!  If the only 

Salisbury Steak you have ever had 

came frozen in an aluminum tray...

YOU HAVE TO TRY THIS!  It is SO

GOOD!  Pretty simple to make!  The 

gravy...is absolutely fantastic!




Ree Drummond's Salisbury Steak


Ingredients

Meat Mixture:

1 1/2 pounds lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil



Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning

1 tablespoon ketchup

1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional

4 dashes Worcestershire

1 teaspoon cornstarch, optional

Salt and pepper


Directions

For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry 

mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all 

combined. Form into 4 to 6 oval patties, and then make lines across the patties to 

give them a "steak" appearance.

Fry the patties in a skillet with the butter and oil over medium-high heat on both 

sides until no longer pink in the middle. Remove from the skillet and pour off any 

excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and 

cook until golden brown and somewhat soft, for several minutes. Add the beef 

stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine 

the cornstarch with a little beef broth and add to the sauce if using. Stir and cook 

to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then 

return the patties to the gravy. Spoon the gravy over the top and let them simmer 

and heat back up for a couple of minutes.

MY NOTES:  
I didn't use any seasoning sauce in the gravy.  
I did thicken with the cornstarch.
I used beef STOCK instead of beef broth.
I fried the patties (6) for 4 minutes per side, in two batches.
When I removed the patties from the skillet, I drained the excess grease but, left the browned bits.

Mac & Cheese all grown up!

I have been searching for a recipe to replace my old (processed Velveeta) Mac & Cheese recipe.  After 3 or 4 misses...This is it!

No powdered cheese, no processed cheese!  This definitely isn't your "out of a box" Mac & Cheese!

I wasn't sure about a Macaroni & Cheese recipe made without Cheddar or American Cheese because it seems like that's "just how it's made".  After trying this, those orange cheeses are a thing of the past!

If this comfort food is a favorite of yours, you HAVE to try this recipe!


Since this Mac & Cheese isn't baked, the sauce doesn't dry up, so it stays really creamy!  And, the topping is really crunchy!!

Creamy, crunchy, yummy!  It seriously is the best Mac & Cheese I have ever made!!


Macaroni & Cheese
(good enough to serve to company!!!  NO JOKE!)

Ingredients:

Mac & Cheese:
1 lb. of your favorite pasta (Shells, Elbows, Bow Ties, Orecchiette)
2 tbsp. butter  (or mild flavored Olive Oil)
2 tbsp. unbleached all purpose flour
1 3/4 cups half & half (or milk, your choice.  I used half & half)
1/4 lb. (4 oz.) Fontina Cheese, shredded
1/4 lb. (4 oz.) Gouda Cheese, shredded
1/4 lb. (4 oz.) Asiago Cheese, shredded
1/2 tsp freshly ground black pepper (or more to your taste!)
Salt, to taste

Crunchy topping:
1/4 cup butter
2 large cloves garlic, minced
1 tbsp. fresh parsley or chives, chopped fine
2 cups freshly made bread crumbs, toasted (recipe below)
1/4 cup freshly grated Parmesan Cheese

Instructions:
Cook pasta to al dente, according to the directions on the package.

Make the bread crumb topping:
Chop bread into pieces then put into blender or food processor to make into course crumbs.  Toast in pre-heated 375 degree oven until lightly browned--about 8 minutes, stirring half way.

Melt butter in a large pan over medium low heat.  Add garlic and cook for 2 minutes.  Be very careful not to burn the garlic!  Add the parsley (or chives), bread crumbs, and parmesan cheese.  Mix until everything is combined and crumbs are completely coated with the butter mixture.

Set aside.

Make the cheese sauce:
In a large saucepan over medium heat, melt butter (or use Olive Oil) and add flour.  Whisk constantly for 2 minutes.

Add milk and whisk to remove lumps.  Continue whisking until mixture thickens and begins to simmer.

Add cheeses and season to taste with salt & pepper.  (don't be stingy with the seasonings!!!)

Pour the cheese sauce over freshly cooked pasta and stir to combine.

Spoon Macaroni & Cheese into serving bowls and sprinkle with bread crumb topping.

Enjoy!!

p.s.  This is really filling.  A little goes a long way!  Small servings!!!

Perfectly Pink Cherry Almond Chip Cookies

Homemade PINK cookies-- just in time for Valentine's Day!!!

I LOVE the Maraschino Cherry and Almond flavors together in this delicious cookie!  

The chopped cherries, toasted almonds and white chocolate chips gives them a nice chunky texture!






Cherry Almond Chip Cookies

INGREDIENTS:
1 cup powdered sugar
1 cup butter, softened
3 tbsp. Maraschino Cherry liquid
1/2 tsp. Pure Almond Extract
2 1/2 cups Un-Bleached All Purpose Flour
1/2 tsp. salt
10 oz. jar (about 3/4 cup whole cherries) Maraschino Cherries, coarsely chopped 
1 cup White Baking Chips, divided
1 cup blanched almonds, toasted and coarsely chopped

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Strain the cherries (SAVING THE LIQUID!!) and coarsely chop.  (I put them into my mini food processor and pulsed a few times--worked perfectly!!)

In mixer bowl, beat powdered sugar, butter, cherry liquid and almond extract until well blended.

Slowly add flour and salt, mixing until combined.

Add cherries, 1/2 cup white chips and the toasted almonds.

Use your small cookie scoop to get even portions (and great texture!) and place on an un-greased baking sheet at least 1 1/2" apart.

Bake 10-12 minutes or until edges are very lightly browned.  Remove to cooling racks to cool completely.

When cookies are cool, melt the remaining white chips in a small bowl in the microwave.  Use a fork to drizzle the chocolate lightly over the cookies.

I got about 28 cookies out of this recipe.  If you want more you can use your hands (instead of a scoop) to make smaller round balls of dough.  Just be sure to watch the bake time--might only need 8-10 minutes.

ENJOY!

Homemade Cheese Crackers

Who would guess that it is this EASY to make cheese crackers (PRESERVATIVE FREE) at home?  And, FAST too!

I made this batch of cheese crackers with gluten free flour--but, if you don't need GF...swap unbleached all-purpose flour!!

They are delicious!!!  Cheesy, crunchy, and get a tiny zing (like store cheez-its) from the red pepper flakes. But, don't worry--they're NOT spicy!



HOMEMADE CHEESE CRACKERS

INGREDIENTS:
1 1/2 cups of Sharp Cheddar Cheese (get a block of GOOD cheese and shred it yourself--pre-shredded cheese has preservatives in it!!)  
1/4 cup salted butter, cut into pieces
3/4 cup "cup4cup" Gluten Free flour (or same amount of un-bleached all-purpose flour)
1/2 tsp. salt
1/2 tsp. red pepper flakes (crushed fine!)
1 tbsp. milk 

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Put cheese, butter, flour, salt, and crushed red pepper into your food processor or blender (I used my Blendtec blender) and pulse until you have chunky, course crumbs.

Add the milk and pulse until the dough comes together.

Flour your surface and roll the dough out to about 1/8" thickness.  (It might seem a bit dry--that's ok!)

Use a pizza cutter (or knife) to cut the dough into small squares, place the squares on a baking sheet leaving a small space between pieces.  (I used a spatula to gently remove them from the countertop.)  

Use a toothpick or a skewer to make a hole in the center of each piece.

Bake approximately 12-15 minutes until the crackers are lightly browned.

Remove to a wire rack to cool.  (They get crunchy when they're cool!)

Enjoy!!!

**I bet Super Sharp Cheddar or even Parmesan cheese would be good in these too!  If you try a different cheese be sure to let me know how they turn out!!!

simple homemade salsa & guacamole

Still buy your salsa from the grocery store??  

Read the jar!!!  Check out those ingredients!

Here are the ingredients in a popular brand of store bought salsa:

Salsa Ingredients: Tomatoes, Onion, Assorted Peppers & Chilies, Tomato Puree (Tomatoes, Water), Cilantro, Salt, Red Wine Vinegar, Sodium Metabisulfite & Sodium Erythorbate Added to Maintain Freshness, Citric Acid, Spices, Garlic, Xanthan Gum, Sugar.   

No thanks, I prefer chemical free Salsa!!!  It's SO much better made fresh at home!  

OH!  and, I heard that there's a guacamole dip out in the grocery stores that doesn't have any avocado in it...yikes!!  Just make homemade!!

Use the recipes below for a base and change them up to suite your taste!  We like them just the way they are!

Double or triple these recipes for a large crowd!

Fresh Chunky Salsa
(make it the day before you want to eat it!) 

INGREDIENTS:
5-6 roma tomatoes, seeded and chopped
1 small sweet onion, chopped 
1/4 cup fresh cilantro, finely chopped
2 Jalapeño peppers, seeded and minced
1 clove garlic, finely minced
2 tbsp. freshly squeezed lime juice 
salt & pepper to taste


INSTRUCTIONS:
Combine all ingredients and let sit overnight to allow flavors to blend.

Don't like it so chunky?  Pulse it a few times in your blender to get it to the consistency you like!  Simple!


Homemade Guacamole

INGREDIENTS:
3 avocados, peeled and seeded (save one of the seeds!)
1 lime, juiced
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 sweet onion, finely chopped
1 Jalapeño pepper, seeded and minced 
3 roma tomatoes, seeded and diced
1 tbsp. finely chopped cilantro
1 clove garlic, minced

INSTRUCTIONS:
Combine all ingredients except avocados.  

Mash avocados with a fork and then fold into the other ingredients.  

Put the reserved seed into the middle of the completed guacamole to prevent browning!  It works!!  

Let sit at room temperature for an hour to let ingredients blend.

TIP!!!  If you make the salsa then later want guacamole, all you have to do is mash avocados and add them to the salsa!!!  

BONUS!!!  Homemade BAKED corn chips!!!
(makes 16 tortillas)

INGREDIENTS:
2 cups Instant Corn Masa Flour
1 1/3 cups water
1/4 tsp. salt
extra virgin olive oil (light flavor!)
salt 

Combine ingredients and mix thoroughly to form a soft dough.  (It's pretty crumbly, just smash it together with your hands!) Add a tiny bit more water if dough seems very dry.

Divide dough into 16 equal size balls.  Cover with a damp paper towel to keep moist.

Place a ball of dough between two sheets of parchment paper and press with a glass pie plate until tortilla is 5-6 inches in diameter (and very thin!).  Or use a tortilla press if you have one--wish I did!!! 

Pre-heat un-greased griddle or skillet on medium-high heat and cook tortillas one at a time for 50 seconds then turn and cook another 50 seconds.  

Pre-heat oven to 400 degrees.

Very lightly brush both sides of tortilla with olive oil.  Cut each tortilla into 4 triangles and put pieces onto a baking sheet. Sprinkle with salt.

Bake until chips are crisp.  About 12-15 minutes.

Enjoy!!!

A delicious salad for dinner...or lunch!

So, I thought this would be a GREAT dinner... 

It was REALLY yummy but, unfortunately it didn't go over well with the family (men!).  They say they want a HOT meal for dinner.  They really liked it but...not for dinner.  I thought it was perfect for dinner--I LOVED IT!  

But, I guess I'll serve it at lunch time from now on!  

The dressing on this salad is REALLY GOOD!  Add whatever veggies your family likes!  Just thinking...baby corn would be great in this!!!  








Spinach Salad with Chicken & Asian Dressing
(4 servings)

INGREDIENTS:

salad:
1 rotisserie chicken, meat removed and diced
1 container baby spinach
8 oz. pasta of choice, cooked and cooled (I wish I would have used rice noodles!)
1 can sliced water chestnuts
1 large carrot (I used my peeler to cut it into fine strips)
1 large green pepper, cut into strips
3-4 green onions, chopped (white & lots of green!!)
1 cup snow peas or snap peas (Sadly, I forgot to add the snap peas I bought.)
1 cup Bean sprouts (we don't like them, so I leave them out.)
toasted sesame seeds

dressing:
1/2 cup extra virgin olive oil (a light one!)
4 tbsp. cane sugar
1 tsp. salt
1 tsp. sesame oil
3 tbsp. soy sauce (I use low sodium--if you use regular, add the salt last and only if needed!) 
2 tbsp. rice vinegar
1/4 tsp. garlic powder

Combine all dressing ingredients.  (I like to use a jar with a lid so I can shake it to blend the ingredients.)

Put all salad ingredients (except sesame seeds) into a large bowl and toss with a small amount of dressing to coat lightly.  

Sprinkle toasted sesame seeds over the top.  

Serve with extra dressing on the side.

Enjoy!!  

sometimes you just need a little Chocolate!

PERFECTION!   Lots of chocolate chips and big pieces of walnut make these brownies super chunky!  

Delicious with a glass of red wine...or a cup of coffee!  (I tried them both ways!!!)










Chocolate Chip Brownies with Walnuts

INGREDIENTS:
3/4 cup cocoa powder
1/2 tsp. baking soda
2/3 cup salted butter, melted (divided)
1/2 cup boiling water
2 cups cane sugar
2 large eggs
1 1/3 cups all purpose flour
1 tsp. pure vanilla extract
1/4 tsp. salt
1 bag dark chocolate chips (or milk chocolate or semi-sweet, whatever you have!) 
1 cup walnuts (or pecans!!  Don't like nuts in your brownies...leave them out.) 

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Spray a 9 x 13 baking pan with non-stick cooking spray.

In a large bowl (no need to use the mixer!) stir together cocoa, baking soda and 1/3 cup melted butter.

Add the boiling water and stir until thick.

Add the sugar, eggs, remaining melted butter and stir until smooth.

Add flour, vanilla and salt, stir well.

Mix in chocolate chips and walnuts.

Pour into prepared 9 x 13 pan.

Bake 30-35 minutes.   

ENJOY!

Vanilla Cheesecake Bars

I had two packages of cream cheese left in the fridge that I needed to use up...

So, I made these CHEESECAKE BARS!!

A square of cheesecake and a cup of coffee makes a perfect breakfast!!!






VANILLA CHEESECAKE BARS

INGREDIENTS:

Crust:
1 sleeve graham crackers (about 8-9), crushed into crumbs
4 tbsp. powdered sugar
1/8 tsp. salt
1/8 tsp. cinnamon
5 tbsp. melted butter

Filling:
2 packages cream cheese (8 oz. size)
1 cup cane sugar
1/4 cup greek yogurt
3 large eggs
3 tsp. pure vanilla extract
1/2 tsp. freshly grated lemon zest
1 tsp. fresh lemon juice

INSTRUCTIONS:
Pre-heat oven to 375 degrees.

Stir together all crust ingredients and press into the bottom of an 8 x 8 square baking pan.

Bake the crust for 10 minutes.

Mix cream cheese and sugar until smooth.

Add yogurt, eggs, vanilla, lemon zest and lemon juice, mix only until everything is well combined.

Pour filling over crust.

Bake for about 25-30 minutes, or until filling is set but still soft in the center.

Cool completely, and then refrigerate until chilled.

Serve plain or add your favorite topping (fruit, chocolate, whipped cream, etc.).

Enjoy!

Gluten Free Chocolate Chip Cookies

I had a lot of GF flour left over from baking Sugar Cookies at Christmas time, so I figured I'd try making some Chocolate Chip Cookies.

I don't follow a GF diet but, both the Sugar Cookies and these Chocolate Chip Cookies are REALLY good!  

Cup4Cup Gluten Free Flour is the way to go for GF baking!!

I think I'll use the last of it for Lemon Bars!






GLUTEN FREE CHOCOLATE CHIP COOKIES

INGREDIENTS:
2 sticks butter, softened
1/4 cup cane sugar
2 cups light brown sugar, packed
2 large eggs
2 tsp. real Vanilla Extract
3 1/2 cups Cup4Cup multi-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 bags Dark Chocolate Chips (or about 16 oz. of your favorite Chocolate)

INSTRUCTIONS:
Pre-heat oven to 350 degrees.

Cream butter and sugars together.

Add eggs and vanilla, mix until combined.

Combine dry ingredients then slowly add to wet ingredients in mixer bowl, mix until incorporated.

Stir in chocolate chips.

Use small cookie scoop and drop dough 2" apart onto un-greased baking sheets.  Flatten slightly.

Bake for approximately 12 minutes or until light golden brown.  

Cool on wire racks.

Enjoy!!!

Chocolate & Peanut Butter make a Delicious Mexican Mole Sauce!

We LOVE this version of Mole Sauce (there are many!!).  I make mine pretty spicy but, you can change it up to fit your taste!  Sometimes I add more cinnamon.  Sometimes I add more sugar to make it a little sweet.  If you start with a good base, you can't mess this sauce up!

The last time I ate at a Mexican restaurant the food was SO horrible, I wished I would have just cooked my own Mexican meal at home!!

I sure wasn't disappointed when I ate these!!  YUMMMMM!



Chicken Enchiladas with Mole Sauce
(This recipe makes 1 batch of Enchiladas (4 servings) and 2 batches of sauce--read below.) 

INGREDIENTS:

SAUCE:
8 cups Chicken Stock
6 tbsp. olive oil
2 cups chopped onion
6 tbsp. chopped garlic
1 can chopped green chilies
6 tbsp. peanut butter
4 ounces good DARK chocolate, rough chopped
2 whole cloves
2 tsp. dried oregano
2 tsp. ground cumin
1 tsp. ground cinnamon
8 tbsp. chili powder
6 tbsp. all purpose flour
2 tsp. salt
6 tsp. sugar
1/4 tsp. tabasco sauce (or eliminate to have mildly spice sauce)

The list of ingredients above is doubled.  It makes 2 batches of sauce.  I make one batch of enchiladas and put the other 1/2 of the sauce in the freezer and use it later.  When you take this much time to make a sauce, you might as well make enough for two meals!  

(I left the ingredients so they are easy to 1/2 if you want to only make one batch.)

ENCHILADAS:  (4 servings)
8 corn tortillas
1 rotisserie chicken, meat removed and shredded
2 cups of your favorite Mexican Cheese or Monterrey Jack, shredded

INSTRUCTIONS:

MAKE THE SAUCE:
Heat the olive oil in a large pan over medium-low heat.

Add the onion, garlic, oregano, cumin, cinnamon and clove.

Cover and cook until onion is very tender, about 10 minutes.

Stir in the chili powder and flour--stir constantly cooking for 1 minute.

Slowly whisk in the chicken stock, and tabasco (if using).  Stir in green chilies.

Increase heat to medium-high and boil constantly until sauce is reduced--35-40 minutes.  Stir occasionally.

Remove from heat.

Stir in sugar, salt, peanut butter, and chocolate.

Use immersion blender (or blend in blender in small batches) until completely smooth.

Check spices --add more cinnamon, sugar, salt, or tabasco to taste.

Divide sauce in 1/2.  Store half.

MAKE THE ENCHILADAS:
Pre-heat oven to 375 degrees.

Lightly coat the bottom of a baking pan with non-stick spray.

Put the shredded chicken in a large bowl.

Stir in just enough sauce to wet the chicken.

Add a handful of shredded cheese.  Stir in.

Fill each tortilla shell with chicken mixture and place seam side down in prepared baking pan.

Cover enchiladas with remaining sauce (if sauce has become really thick, add a bit more stock or water to thin.) and sprinkle with remaining cheese.

Bake until sauce is bubbly and cheese is melted.

Enjoy!

I love to serve this with a big batch of freshly made guacamole and corn chips!

still buying pasta sauce in a jar? Why?

I recently had a very simple tomato sauce at a really nice Chicago restaurant--I was amazed at how good it was and, I HAD to try to copy it!!!  This is it!  Nothing fancy but, SOOO good!!!  

Jarred sauces don't even compare to this easy homemade sauce!  It's FRESH, HEALTHY, DELICIOUS and has NO PRESERVATIVES!!!  

Since the ingredients are already roasted, there's no need to simmer this sauce all day long.  It's delicious, flavorful, and ready to use right after you blend and season it. 

ROASTED TOMATO BASIL PASTA SAUCE

INGREDIENTS:

20 Roma tomatoes, washed and halved 
1 large sweet onion, chopped into large pieces
3-4 cloves of garlic, peeled
salt & freshly ground pepper
sugar
Olive Oil
2 tbsp. Dried Basil  (or Finely Chopped Fresh Basil) 

INSTRUCTIONS:

Pre-heat oven to 400 degrees.

Put tomatoes, onion and garlic on a baking sheet, drizzle olive oil over all and toss to coat.

Turn the tomatoes cut side up.

Sprinkle everything with salt & pepper.

Very lightly sprinkle only the tomatoes with sugar.

Roast approximately 35-40 minutes or until lightly browned.

Put everything (including any remaining olive oil) from the baking sheet into a deep sauce pot and use immersion blender to combine. (Or put everything into your blender.)  Blend briefly for a chunky sauce or longer for a smooth sauce.

Sprinkle basil into sauce, and adjust the salt & pepper.  (Salt really brings out the flavor of this sauce--not sure if you've used enough salt?  Take a spoonful of sauce out of the pot--salt it, does it taste better??  That's a simple way to help you determine if the entire pot has been seasoned enough.  Same with pepper!)

If using dried basil, let the sauce sit for a few minutes to allow the basil to soften.

Use this sauce in your favorite Italian recipe, or simply spoon over pasta!   

Enjoy!!! 

Gluten Free Sugar Cookies

I made these cookies this year but, I forgot to take pictures.  They came out WONDERFUL and really tasted good!  I couldn't even tell that they were gluten free!!!  

Since we make cookies all year round, I figured I'd just go ahead and post this recipe! PLUS--Valentine's Day is coming!! How about some heart shaped sugar cookies with red sprinkles for your Valentine this year!!  

p.s.  You don't have to roll these out and cut them with cutters.  You can simply scoop them with your cookie scoop and top with sprinkles before baking OR bake them plain then dip into a glaze and sprinkle with decorative sugar!  


GLUTEN FREE SUGAR COOKIES

INGREDIENTS:
1 cup sugar
1/2 cup butter, softened
1 large egg
1 tbsp. milk or water
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt
1/4 tsp. cinnamon (optional)
2 cups gluten free all purpose flour (I used Cup4Cup) +extra for surface if rolling out.
1/2 tsp. xantham gum (only if it’s not in the flour!  Cup4Cup has it already in the flour)

INSTRUCTIONS:
Cream butter and sugar in large mixing bowl at medium speed.

Add egg, milk (or water), vanilla, salt and cinnamon (if using).  Blend until combined.

Add xantham gum (if necessary) and flour.  Mix until combined.

Cut dough in half, wrap each half in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350 degrees.

Roll dough about 1/4” thick on a heavily floured surface with a floured rolling pin.

Cut with cutters and place 2” apart on baking sheet.  

Decorate cookies now (before baking) with colored sugars/sprinkles OR decorate with frosting after cookies are completely cooled.

Bake 10-12 minutes or until edges are very lightly browned.

Cool on sheet a few minutes then move to wire rack to cool completely.

Enjoy!