cranberry coconut gluten free cookies by Hope

Cranberry coconut gluten free cookies
Ingredients:
3 cups gluten-free baking mix ( i used all propose and brown rice )
1 1/2 cups sugar
1 stick of butter
2 bananas
2 tablespoons orange zest
1 ½ teaspoon vanilla extract (check for gluten-free)
1 ½ cups dried cranberries
1 cup unsweetened coconut flakes
2 teaspoons cinnamon
1 egg
Pinch of salt

Directions:
In a medium bowl, combine sugar, butter, orange zest, vanilla and egg.

Slowly add sugar and butter mixture to a larger bowl with baking mix, cinnamon and salt. Gently stir until well-combined. Fold in cranberries and coconut flakes. Cover and refrigerate dough for 1 hour.

Preheat over to 350° F and grease or line 2 baking sheets. Roll firmed dough into about 30 1-2-inch balls and align on sheet. Bake for 10-12 minutes. Let cool before serving.

Carmel Corn from Emily S

6 qts popped popcorn

2 c light brown sugar

1/2 c light corn syrup

2 sticks butter

1/4 t cream of tartar

1 t salt

1 t baking soda

1 c coarsely chopped pecans (optional)

Preheat oven to 250 degrees.  Place popcorn in a large 4" deep buttered roasting pan.  KEEP WARM IN OVEN.

In a large sauce pan, combine brown sugar, corn syrup, butter, cream of tartar, and salt.  Bring to a boil over medium heat, stirring constantly.  Continue to stir constantly and boil rapidly until the mixture reaches 260 degrees on a candy thermometer (or about 5 minutes).  Remove from heat.

Optional; Stir in pecans and coat well.

Stir in baking soda quickly but thoroughly.  Remove popcorn form oven.  Pour syrup mixture over popcorn.  Stir gently until well coated.

Bake at 200 degrees for 1 hour, stirring 3-4 times during baking.  Spread out and allow to cool.

Teresa's Deviled Eggs from Emily S.

6 eggs

1/4 cup mayo/Miracle Whip

1 t vinegar

1 t mustard

1/8 t salt

dash pepper

relish, if desired (I just put in a dash of pickle juice)

paprika (sprinkle on top)

vegetable soup by Hope

vegetable  soup

soak and cook a mix of black and white navy beans with a bay leaf
Once they are done add garlic, pepper , basil, and rosemary to taste
add cauliflower, spinach , corn , tomatoes , onion, bell peppers ,butternut squash, carrots and a squeeze of lime
simmer till your ready to eat

great with crackers or in a bread bowl

Bread Bowls by Emily S

http://everydayfoodstorage.net/2009/10/23/fanatic-friday-contestant-4-pumpkin-bread-bowls-with-witches-brew-more-food-storage-recipes/food-storage-recipes

"Sister Hood" Tomato Soup by Esther

2 c. tomatoes, finely diced or 1 (29 oz) can diced tomatoes

1 c. fresh tomato sauce/paste or 2 can ( 6 oz) tomato paste

1 (10.5 oz ) can chicken broth, undiluted

1 tablespoon chopped onion

1/4 teaspoon baking soda (maybe even less)

2 cups heavy cream or for a “lighter” soup use half & half

Pepper and salt to taste

Parmesan cheese

Fresh Basil

In a large stock pot mix tomatoes, chicken broth, onion and baking soda. Simmer for 1

hour. Then remove from heat. If you want a smoother soup process through a blender or a

food processer.

While tomato portion cools just a bit so it doesn’t curdle the cream, heat cream in a

double boiler until hot. You can also do this in a regular saucepan over low heat, but watch it

carefully so that the cream does not scorch! Once heated through add to tomato soup.

Then add parmesan cheese (I add something like 1/8 cup of shredded parmesan), fresh

basil and pepper and salt to taste (may not need salt with the chicken broth) serve.

Making the soup from fresh tomatoes or using diced tomatoes/paste cuts out/down the extra an d

unnecessary sugar and high fructose corn syrup that is usually added to canned tomato soups.

Potato Soup By Sarah M

5 lbs potatoes (whichever you like, I used red potatoes this time)

1-2 sticks butter (I usually only use 1 but this time I needed 2)

1 lbs Cheese (usually use Velveeta type cheese)

1 block cream cheese (optional)

milk

salt & pepper

1. Peel and chop potatoes. the smaller you cut them the faster they cook. And put them in a big pot of water to boil. I usually put in a lot of water, enough to cover them completely cover them with room to spare.

2. When the potatoes are tender, you can smash the against the side easily, Drain the excess water. I don't always completly drain them I leave some that I can still see it around the potatoes. This makes the mashing easier.

3. Add 1 stick of butter and mash. you may need the second stick to help the mashing. I like to leave a few chunks so mash to desired texture.

4. add milk to desired consistency, it would be ok to add more than you think is necessary it will thicken up later.

5. chop and add cheese, I usually chop them while waiting on the potatoes. stir until melted.

6. salt and pepper to taste and serve.

Whole Wheat Bread from Janil

In a large bowl combine:

1 Tb yeast

2 1/4 cups war water

2 TB sugar

2 tsp salt

3 cups whole wheat flour

Whisk 100 times and let raise 1/2 - 1 hour. (I usually do an hour) Cover with a lid, but not tightly closed.  The mixture should be bubbly.

While the above is raising do the following

In a small sauce pan add:

1/2 cup brown sugar

3 Tbs shortening 

1/2 cup water

Melt and cool to lukewarm.

Once the shortening mixture is lukewarm and you have let the yeast mixture raise, pour the shortening mixture into the yeast mixture and stir.  At first it looks like it won't come together but as you continue to stir it will.  Then add 3 1/3 - 4 cups of white flour. (I add about 2 1/2 cups of white flour to the mixture while it is still in the bowl. Then I dump the rest onto the surface I will use to knead the bread and mix it in through kneading)  Knead 200 times.  (I generally don't do that many - maybe for a few minutes)  Place in a greased bowl and allow it to rise until doubled in size (about an hour to an hour and a half).

Cut into 2 even portions.  Knead them into loaves, and place the loaves into greased and floured bread pans.  Allow the loaves to rise just until even with the top of the bread pan, and bake in a 375 preheated oven for 30 minutes.  Take out of the pans immediately, allow them to slightly cool, and enjoy.

Cinnamon Rolls from Ashley

from Jody

from Lindsey

from Emily T

"Cracker Barrel" Hashbrown Casserole from Emily

http://www.copykat.com/2009/02/07/cracker-barrel-old-country-store-hash-brown-casserole/

The only change I would make is to mix it some, not just layer it....

1 2 pound package frozen hash browns
8 ounce sour cream
1 can cream of chicken soup
1/2 cup margarine or even butter works very well also
1/2 cup chopped onion
2 cups grated Colby cheese (personal note–I prefer sharp cheddar)
Place potatoes in a greased 9×13 inch pan. Season with salt and pepper. Melt butter in the microwave. In a bowl, add minced onions, sour cream, cream of chicken soup, and melted butter and mix together. Pour soup mixture over potatoes; sprinkle with cheese. Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

Baked French Toast from Hope

baked french toast
In a 9x13 tear a loaf of bread into many pieces .
add cinnamon
in a separate  bowl beat about 6-7 eggs and pour over bread. ( i make this the night before for a  quick breakfast)  mix and add fruit
I.ve added blueberries , apples nuts almost anything .
Bake @3.50 for 35 min or until done

Bob Evans Sausage Bake from Stacy

1lb. Bob Evans Savory Sage Sausage

1/2 cup milk

4 eggs

1 box frozen spinach chopped and drained (drain really well or it makes the eggs green!)

1/3 cup diced roasted red peppers

4 plum tomatoes thinly sliced

1/4 cup parmesan cheese

Brown sausage and drain.  Wisk milk and eggs.  Stir in spinach, peppers, and sausage to egg/milk mixture.  Spread in a casserole dish.  Layer tomatoes on top.  Bake at 325 degrees for 45 minutes.  Sprinkle parmesan cheese on top and bake for 5 to 10 min. more.  Serves 4 to 6

German Pancakes from Dawn

4 eggs

1 tsp sugar

1/4 tsp salt

2/3 c sifted flour

2/3 c milk

2 tbsp butter

Blend all ingredients for 5 minutes.

Pour into 9x13 sprayed pan.

400 degrees for 20 minutes

350 degrees for 10 minutes

Orange Julius from Kara

1 c milk
1 c water
6 oz frozen orange juice concentrate
1/4 c sugar
1/2 t vanilla
5 to 6 ice cubes

Place all ingrediants in a blender and blend until frothy.

Hog Dog Guide from Deanna

http://www.homemadesimple.com/en-US/FoodandRecipes/pages/hot-dog-handbook.aspx?utm_source=Email&utm_medium=Single+Focus&utm_campaign=Hot+Dog

by Dawn

Chicken Salad by Michelle

Chicken salad by Michelle

Dutch Oven Potatoes by Emily S

Uncle Jon's Cheesy Dutch Oven Potatoes

1 12 in dutch oven (I adapt this to a 9x13 in my oven)

5 lbs potatoes
1 onion, diced
1 lb bacon, cooked (I use a bit less and dice mine)
1 family size can cream soup
1 lb mild cheddar cheese, grated (I use more)

Place potatoes in the dutch oven and add 2 cups water.  Boil until the potatoes are softened but not completely cooked, stirring often. (When making in a kitchen I usually have to drain off some water).

Whip soup in a bowl with 1/2 can water and then add to the potatoes.

Add onion and crumbled bacon, stirring often.  Heat until hot.  Add cheese 5 minutes before serving and cover.

by Ashley

Ashley

Ashley

by Tonya

by Kara

Peanut Butter, Honey & Cinnamon Sandwiches by Esther

by Emily T

Pannokoeken from Kara

2T butter
2 eggs
1/2 c flour
1/2 c milk
1/4 t salt
dash nutmeg
apple pie filling (optional topping)
ham and cheese (optional topping)
bacon and nushrooms (optional topping)
Also taste great just plain with syrup and powdered sugar.

Melt better in pie pan. Whisk egg and add other ingrdiants, pour into pie pan. Put desired topping(s) on. Bake at 425 for 20 min.

Easy Bacon and Cheese Quiche from Emily

http://allrecipes.com/Recipe/Easy-Bacon-and-Cheese-Quiche/Detail.aspx

Ingredients

• 1 (3 ounce) can bacon bits
• 1/2 cup chopped onion
• 5 ounces shredded Swiss cheese
• 3 ounces grated Parmesan cheese
• 1 (9 inch) deep dish frozen pie crust
• 4 eggs, lightly beaten
• 1 cup half-and-half cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.
3. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

White Sauce from Ashley

1 small container of cool whip
1 can sweetened condensed milk
1 package of softened cream cheese.

Beat together and eat in crepes or as a fruit dip or as a topping for fruit pizza.

Poppy Seed Dressing from Ashley

• 1/3 cup white sugar
• 1/2 cup white vinegar
• 1 teaspoon salt
• 1 teaspoon ground dry mustard
• 1 teaspoon grated onion
• 1 cup vegetable oil
• 1 tablespoon poppy seeds

Directions

1. In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Eat over spinach and strawberry salad with nuts and parmeson cheese. Or with madarin oranges.

March Recipe Club Pictures

Garden Ranch Pizza from Emily

2 packages (10 ounces each) refrigerated pizza crust
1/2 cup mayonnaise
1/2 package (1 ounce) ranch seasoning and salad dressing mix (2 tablespoons)
1 garlic clove, pressed
2 cups (8 ounces) shredded mozzarella cheese, divided
1 cup chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot
1/2 cup pitted ripe olives, sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 425°F. Unroll both packages of pizza dough and arrange side by side on a large round pizza stone, shaping into a circle. Using lightly floured roller, roll dough to edge of baking stone, pressing seams to seal.

In a bowl, combine mayonnaise, ranch seasoning mix and garlic; mix well. Spread mixture evenly over crust to within 1/2 inch of edge.

Top with half of the mozzarella cheese.

Chop broccoli. Dice bell pepper using Crinkle cut carrot. Slice olives using.

Sprinkle broccoli, bell pepper, carrot and olives over pizza; top with remaining mozzarella cheese. Grate Parmesan cheese over pizza.

Bake 18-22 minutes or until edges are golden brown. Remove from oven; let stand 10 minutes. Cut into wedges using a pizza cutter; serve.

Yield: 16 servings or 24 sample servings

Nutrients per serving: Calories 200, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 19 g, Protein 8 g, Sodium 480 mg, Fiber less than 1 g

Source: Pampered Chef

Chocolate chip banana muffins from Michelle

1 extra ripe, large banana, peeled

1 egg, beaten

1/2 cup sugar

1/4 cup milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup all purpose flour (i used whole wheat flour)

1 cup quick-cooking rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

Puree banana in blender (2/3 cup); combine with egg, sugar, milk, oil, and vanilla.

Combine flour, oats, baking powder, baking soda, and salt

Stir banana mixture into dry ingredients with chocolate chips until just blended.

Spoon batter into greased muffin cups.

Bake at 400 degrees for 12-15 minutes.

Chicken Alfredo Pasta from Esther

(Easy & Absolutely Delicious)

2 cooked chicken breasts, chopped

½ box of your favorite pasta

½ c. butter

1 c. whipping cream

¾ c. parmesan cheese

Pinch of garlic powder, salt and black pepper

Cook the pasta noodles according to the box instructions. While the pasta is cooking, combine all the other ingredients except the chicken together in a medium sized pot and stir over medium heat until warm and smooth. Pour sauce over drained noodles and add chicken.

Recommended: Add fresh chopped tomatoes and a pinch of fresh basil. I like to marinate/cook my chicken in Italian dressing beforehand. You can substitute chicken with shrimp or broccoli or anything else.

Stir Fry from Emily T.

Eggplant-Tomato Stew with Garbanzo Beans from Dawn

1 medium eggplant, peeled and cut into 1/2-inch cubes

2 cups chopped tomatoes

1 1/2 cups sliced carrots

1 15-ounce can garbanzo beans, drained

1 8-ounce can red kidney beans, rinsed and drained

1 cup chopped onion

1 cup sliced celery

3 cloves garlic, minced

3 cups chicken broth

1 6-ounce can Italian-style tomato paste

1/2 tsp dried oregano, crushed

1/2 tsp dried basil, crushed

1/4 tsp salt

1/4 tsp pepper

1/4 tsp crushed red pepper

1 bay leaf

1. In a crock pot, combine eggplant, tomatoes, carrots, garbanzo beans,

kidney beans, onion, celery, and garlic.

2. Combine chicken broth, tomato paste, oregano, basil, salt, pepper,

crushed red pepper, and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for

3 1/2 -4 hours. Discard bay leaf. Makes 6 servings.

Chicken Gnocchi Soup from Esther

Submitted by: Esther Edwards

(It’s better than Olive Garden’s version!)

2-3 chicken breasts, cooked & cubed

4 C. chicken stock

1 stalk celery

1 garlic clove

1 carrot

½ onion

1 tsp. thyme

1 Tbsp. olive oil

Salt & pepper

1 C. spinach

2 C. cream

16 oz gnocchi

In a large pot sauté chopped celery, garlic, carrot and onion in the olive oil. Add chicken, stock & seasonings. Bring to a boil. Add gnocchi and cook until they are soft and done. Stir occasionally. Over low-medium heat add spinach until it is wilted then add the cream. Heat cream but do not boil. Stir occasionally.

(You can find gnocchi, which is a potato dumpling, often in the pasta aisle or with the boxed potatoes. Another place is the frozen pasta section.)

Pasta from Janil

Brazilian Stroganoff from Michelle

I made Brazilian Stroganoff and the recipe is very simple but I don't measure anything out or time anything...so here it is :) Chicken or Beef Onion Garlic Olive Oil Water Ketchup Crema Media (can be found in the Authentic Mexican section of the grocery store) You can use chicken or beef cut into bite size pieces...I usually use about 2 or 3 lbs Chop up some onion and garlic and cook with olive oil until onions are soft Add the meat and brown Add about a half cup of water and cook for a little while longer Add some ketchup...probably a little less than a quarter of a cup...you can always add more later if you think it needs it Let that cook for a little bit then take it off the heat and add 1 or can of media crema Place it back on the stove to heat it back up Eat with rice -If the ketchup taste is too strong I usually add 1 or 2 beef boullion cubes and more media crema -Also if you have too much water it will be really runny so you can drain some water before putting the ketchup in if you need to -It's also good in a crock pot...just cook the meat, onions, garlic, and water on low then when that is ready add the ketchup and cook for a little bit then turn to warm and add the media crema -I never had a real recipe for this so it comes out a little differently every time but it's still good :)

Chicken Divan from Stacey

6 cups steamed white rice

2 cups cooked chicken breast cut into cubes ( OR 1 large can of white chicken...I'm ALL about making it easier!!)

1 16oz. package of frozen broccoli

2 cans of cream of chicken soup

1 cup of mayo (I use Helmans Light)

1 8oz. pkg. of shredded cheddar cheese

bread crumbs for topping

In baking dish layer:

rice

chicken

broccoli

Mix next three ingredients together and put as next layer

Top with bread crumbs

Bake at 350 until ingredients are bubbling (about 30 min.)

Chicken Enchiladas from Kara

Ingredients

• 1 can Cream of Chicken Soup
• 8 oz sour cream
• 1 cup salsa
• 2 tps chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded cheese
• 6-10 flour tortillas
• 1 medium tomato, chopped
• 1 green onion, sliced

Directions

1. Mix soup, sour cream, salsa and chili powder.
2. Reserve 1 cup salsa mixture for topping. Mix the rest of the salsa mixture with the chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in a baking dish. Pour reserved salsa mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Hefty Lasagna from Hope

What you need :
lasagna ,
Spaghetti sauce with mushrooms ,
carrots 14.5 oz,
spinach ,
cottage cheese 8 oz,
american cheese 10-12 oz
soy ( or meat if you like )
Italian stewed tomatoes 14.5 oz
Pureed squash, half a cup
( Note most of this is from Aldi )


Boil Lasagna Noodles for about 10-12 min or until done . ( Don't over boil )

Layer in a 9x13 dish
I alternated ingredients
And topped with lots of cheese
then baked for 35-40 min till all melted

Served with broccoli and a dinner roll

Wraps from Lori

Mild Wing Dip from Hope

What you need :
whole chicken,
franks hot sauce,
cream cheese 8oz,
ranch dressing
sharp cheddar ,
onion,
pepper to taste

Boil chicken and shred. Place in 9x13
in a sauce pan melt down 1pk of 8oz cream cheese with 1 cup of hot sauce
once melted add 1-1/2 cups of ranch
Pour over chicken and add onion, and pepper
add sharp cheddar to the top ( i added 8 oz )

Bake for 35-40 min till melted and yummy
Serve warm with chips and celery
(note you can always add less hot sauce and more ranch to make it milder )
Normally i use one cup of hot sauce and one cup ranch

Tortilla Bits from Janil

8 tortillas (wheat or white)
16 oz mozarella cheese (cut into squares)
Salsa (can use from a jar or make fresh, recipe for fresh at bottom)

cut tortillas into 8ths. Push them into mini muffin tins. Put in one square of cheese and cook in oven (250 degrees) unitl cheese is melted. Take out and let cool. Add salsa on top.

Fresh Salsa
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper

Mix.

Fiesta in Your Mouth! from Tonya

Salsa (any kind you like) Cream cheese (8 oz.) and big bag of Favorite tortilla chips. Place cream cheese, yes all of it, in medium size bowl and put in microwave for about 15-30 seconds. Kind of mash the cream cheese with fork. Now, pour salsa over warmish cream cheese and stir JUST A LITTLE BIT. I think it tastes best with chunks of cream cheese. Now you can grab a handful of chips and enjoy. Super easy and soooo tastey.

Dad's Dessert from Stacey

(Perfect for those with diabetes or anyone who wants a low sugar and calorie option!)
1st layer...graham crackers
2nd layer...sugar free vanilla pudding mix prepared with 8oz low fat cream cheese blended together
3rd layer...1 can of drained crushed pineapple
4th layer...reg. size tub of low fat whipped cream
5th layer...sliced strawberries
You can also sprinkle chopped nuts or chocolate chips on top if you wish:)