Flourless Chocolate Chip-Pecan Cookies GF

 

Flourless Chocolate Chip-Pecan Cookies GF

(18 cookies)

 

Ingredients:

2 cups Pecans, coarsely chopped

1 cup GF Rolled Oats

1/3 cup Unsalted Butter

1/3 cup Maple Syrup

1 tsp. Cinnamon

¼ tsp. Salt

½ tsp. Baking Soda

2 tsp. Vanilla Extract

1 tsp. Almond Extract

½ cup Chocolate Chips

Directions:

In a food processor, combine pecans and oats.  Process until a powder forms.  Add butter and pulse until mixture is well combined.  Add maple syrup, cinnamon, salt, baking soda, vanilla and almond extracts.  Process 20-30 seconds, until a dough forms.  Be careful not to over process.  Scrape mixture into a medium bowl and add chocolate chips.  Mix until well combined.  Scoop dough into tablespoon-sized balls and place on a parchment paper lined sheet pan spacing 2-inches apart.  Place in a pre-heated 350-degree oven for 12-14 minutes or until cookies are set and tops are golden.  Remove from oven and cool on baking sheet 4-5 minutes before transferring to a wire rack.

Notes:              Any kind of chocolate chip works here.  You can also substitute coconut oil for the butter, if desired.

Ideas for Future Efforts

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Confetti Cookies GF

 

Confetti Cookies (GF)

(about 2 dozen)

 

Ingredients:

¾ cup Unsalted Butter, softened

1 cup Sugar

1 tsp. Vanilla

½ cup Applesauce

2½ cups All-Purpose Gluten-Free Flour

1 tbsp. Cornstarch

½ tsp. Salt

1 tsp. Baking Powder

½ cup plus 2 tbsp. Multicolor Candy Sprinkles, divided

Filling:

½ cup Unsalted Butter, softened

2 cups Powdered Sugar

½ tsp. Vanilla

1 Strawberry, mashed

Directions:

Combine butter and sugar in a medium bowl.  Mix until fluffy, then add vanilla and applesauce.  Mix again until well combined.  In another medium bowl, combine GF flour, cornstarch, salt, baking powder and 1.2 cup candy sprinkles.  Mix well.  Add the flour mixture to the butter mixture and stir to combine well.  Refrigerate for 30 minutes.  Prepare filling by combining butter and powdered sugar.  Add vanilla and mashed strawberry.  Stir to combine well.  Remove cookie dough from refrigerator and place on plastic warp.  Cover with another piece of plastic wrap and using a rolling pin, roll out to a ¼ inch thickness.  Cut cookies with a cookie cutter into desired shapes.  Transfer to a sheet pan covered with parchment paper.  Space 1-inch apart and top with additional sprinkles.  Place in a pre-heated 350-degree oven for 9 minutes.  Cool on a wire rack.  Place filling on the bottom side of a cookie and press the bottom side of a second cookie together creating a stuffed cookie.

Notes:              Remember to check that sprinkles are gluten-free.

Ideas for Future Efforts

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Gluten-Free Cookies

This week I have some recipes for those who like sweets.  We have two cookie recipes that are gluten-free.

Just a reminder, but always check your ingredients to make sure they are gluten-free.

So, we start Wednesday with “Confetti Cookies GF” and here you want to check that your sprinkles are gluten-free.

Then on Thursday, we have “Flourless Chocolate Chip-Pecan Cookies GF” for you.  On this one make sure the oats are gluten-free.

Hope you enjoy eating these cookies.  For those that gave up sweets for lent, the end is near and you can enjoy them soon.

“Happy Cooking” until next time and please help share this link with others.  Thanks.

Biscuits and Gravy Casserole II

 

Biscuits and Gravy Casserole II

(6-8 servings)

 

Ingredients:

1 lb. Breakfast Sausage

1½ oz. Pork Broth (see note)

1 cup Cheddar Cheese, shredded

6 large Fresh Eggs

½ cup Milk

to taste Salt and Black Pepper

1 container (8 oz.) Biscuits (see note)

Directions:

Butter or spray a 9x13 baking dish.  Cut the biscuits into 1-inch pieces and flatten over the bottom of the baking dish.  Brown off the sausage, breaking it up as you do.  Spread the cooked sausage evenly over the biscuits.  Follow with the shredded cheese.  In a medium bowl, whisk eggs and milk together with a pinch of salt and pepper.  Then pour egg mixture over everything in the baking dish.  Tear the package of sausage broth open and pour it evenly over everything.  Place in a pre-heated 350-degree oven for 30-45 minutes or until set.  Cut into serving pieces and serve hot.

Notes:              Pioneer makes Pepper Sausage Broth Mix.  Should find it around the area with the packaged gravy mixes.

Notes:              Pillsbury Grande Biscuits work well here.

                                                    Ideas for Future Efforts

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Green Chili Casserole

 

Green Chili Frittata

(6-8 servings)

 

Ingredients: 

½ cup All-Purpose Flour

1 tsp. Baking Powder

10 large Fresh Eggs, lightly beaten

¼ lb. Unsalted Butter, melted and slightly cooled

2 cups Cottage Cheese, small curd

1 lb. Monterey Jack, grated

3 cans (4 oz.) Green Chiles, diced

to taste Salt

Directions:

Butter a 9x13 baking dish and set aside.  In a large bowl, combine flour and baking powder.  Add eggs and butter then whisk until well combined.  Blend in remaining ingredients adjusting with the salt.  Pour into the prepared dish and place in a pre-heated 350-degree oven for 35-45 minutes or until set.  Cut into desired serving size and serve hot.

Notes:              You may want an assortment of traditional toppings.  Some suggestions are salsa, green chile sauce, diced tomatoes, sliced green onions, shredded lettuce and/or guacamole.  Maybe warm tortillas too.

Ideas for Future Efforts

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Breakfast Casseroles to Warm You

 As we move into spring, the mornings are still chilly.  Nothing beats a chilly morning breakfast like a hot casserole.  So this week I have a couple of them to share with you.

The first is combining a Spanish dish with a little mild heat of Mexico cuisine.  It’s called “Green Chili Casserole” and will warm the soul on Wednesday.  Next we take traditional biscuits and gravy and transform it into “Biscuits and Gravy Casserole II” on Thursday.

So give them a try or one of the other roughly 900 recipes on my food blog.  Until next time, “Happy Cooking” and please share this site with family and friends.  Thanks to you for that.

Traditional Beef Stew

 

Traditional Beef Stew

(6-8 servings)

 

Ingredients:

2 lb. Beef Stew Meat (see notes)

1 tsp. Salt

½ tsp. Black Pepper

¼ cup All-Purpose Flour

3 tbsp. Olive Oil, divided

1 large Onion, cut into 1-inch chunks

2 cloves Fresh Garlic, minced

2 tbsp. Red Wine Vinegar

¼ cup Tomato Paste

2 cups Dry Red Wine

3 cups Beef Broth

1 tbsp. Worcestershire Sauce

1 cup Water

2 Bay Leaves

1 tbsp. Herbs de Provence

5 medium Carrots, peeled and cut into 1-inch Chunks

1 lb. Baby Potatoes, halved

Garnish Fresh Parsley, chopped

Directions:

In a large bowl, whisk together the salt, pepper and flour.  Now add the beef pieces and toss to coat evenly.  In a large Dutch oven over medium-high heat, add 1 tablespoon oil.  When warmed, add 1/3 of meat and cook browning all sides (about 5 minutes).  Remove meat when done and repeat the process 2 more times.  Set meat aside.  In the same pot, add onion, garlic, red wine vinegar and tomato paste.  Cook about 5 minutes.  Scrape bottom of pot to remove brown bits.  Add meat back to pot along with wine, beef broth, Worcestershire sauce, water, bay leaves and herbs de provence.  Stir the mixture to again loosen brown bits from the bottom of the pot and bring to a boil.  Reduce heat to a slow simmer, cover pot with lid and cook until beef is tender (about 1-1½ hours).  Make sure to skim fat from the broth while cooking.  Add carrots and simmer 10minutes.  Add potatoes and simmer another 30 minutes or until vegetables are tender.  If stew becomes dry, add more water or broth.  Taste and adjust seasoning if needed and serve, topping with fresh parsley.

Notes:              You can buy already cut-up beef stew meat or buy a chuck roast and cut it up yourself.  If you do cut it up, cut into 1 to 1½ inch pieces.

Ideas for Future Efforts

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Ham and Potato Chowder

 

Ham and Potato Chowder

(6-8 servings)

 

Ingredients:

¼ cup Unsalted Butter

2 cloves Fresh Garlic, minced

1 medium Onion, diced

2 medium Carrots, diced

2 medium Stalks Celery, diced

1½ cups Frozen Corn

2 tsp. Fresh thyme, chopped

2 tbsp. All-Purpose Flour

3½ cups Milk

2 large Russet Potatoes, peeled and diced

8 oz. Ham, diced

to taste Salt and Black Pepper

Directions:

In a 4 to 6-quart Dutch Oven over medium heat, melt butter.  Add garlic, onion, carrots and celery and cook stirring frequently until vegetables soften and onions are translucent.  Stir in corn and thyme, cooking another few minutes.  Whisk in flour until lightly browned (2-3 minutes).  Gradually whisk in milk and cook whisking until slightly thickened.  Then stir in potatoes.  Bring pot to a boil, reduce heat and simmer until potatoes are tender (12-15 minutes).  Stir in ham and season with salt and pepper.

Notes:              If too thick, add more milk as needed.

Ideas for Future Efforts

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Last of the Season Soups

 As we come into March, the last cold month before spring, I have a need for a little more soup,  Actually. I eat soup year-round but in the cold months I eat more.

So this week I have a couple for you to try.  Although one is a chowder and the other a stew.  But both fit under the umbrella of soups.

“Ham and Potato Chowder” starts it off on Wednesday.  Then we go with “Traditional Beef Stew” on Thursday.  Both recipes are hearty comfort filling dishes to close out this winter season.  Eating them by a fire makes them even more cozy.

Enjoy trying these recipes and “Happy Cooking” until next time.  Thanks again for looking in at my food blog and remember to share it with others.