Garlic Hasselback Potatoes w/Herbed Sour Cream
Make several parallel slits into each potato top making sure to slice completely through. Place 3 garlic slices between slits at the crown of each potato or stuff with crushed garlic. Toss in a medium bowl with butter and olive oil. Place on baking sheet and sprinkle generously with salt and pepper. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to platter and top with Herbed Sour Cream.
Herbed Sour Cream:
Combine in bowl 1/2 cup of sour cream, 1/2 tsp of garlic powder, 1 tablespoon of chopped fresh parsley leaves, kosher salt and freshly ground pepper to taste and refrigerate until use
Pumpkin Pie Fudge
Stir together the first six ingredients in a 3 1/2 quart saucepan over medium heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking, stiring constantly, until a candy thermometer registers 234 degrees (soft ball stage).
Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9 x 13 pan. Let stand 2 hours or until completely cool; cut fudge into squares
Caramel Apple Pizza
1/2 lb. Gluten Free Spaghetti (your choice)
1/2 cup Kraft Tuscan House Italian Dressing & Marinade
1 onion, finely chopped
2 cloves garlic, minced
3 cups chopped tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basisl, finely sliced
Cook pasta as directed on package. Heat dressing in a large nonstick pan on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 more minutes or until heated thoroughly, stirring occasionally.
Drain paste. Add tomato mixture; mix lightly. Sprinkle with cheese and basil.
Spread pretzels evenly in the bottom of 9 x 13″ baking dish. In a small bowl, combine butter and 2 tablespoons sugar and poor evenly over pretzels. Bake 10 minutes. Remove from oven, and allow pretzels to cool to room temperature.
In a medium bowl, beat cream cheese, whipped topping, and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly over pretzels.
In a medium saucepan, bring 2 cups cold water to a boil over medium-high heat. Add strawberry jello, stirring until completely dissolved. Remove from heat; add remaining 1/2 cup cold water and sliced strawberries. Let cool. Pour over cream cheese layer. Chill overnight. Cut into squares to serve. Top with cool whip and fresh strawberries.
Looking for a quick and easy side dish. Take some whole green beans, drizzle with Gluten Free Soy Sauce, wrap in foil and place on the grill for about 15 minutes. Yumm. This is so quick, easy and your beans will still have a little snap to them.
1 Stick (1/2 Cup) of butter
3/4 cup peanut butter
1 (12 oz) gluten free chocolate chips
1 (12 oz) package Rice Chex (Make sure you get the Gluten Free box)
2 1/2 cup powdered sugar
Melt butter, peanut butter and chocolate chips in microwave for 3 minutes. Stir to blend. Pour over Rice Chex. Stir well to coat. Stir in powered sugar. Store in air tight container in the refrigerator.
Peanut Butter Eclair Cake
In medium saucepan, combine water, butter and salt. Bring to a boil and remove from heat. Immediately add flour and stir quickly with a wooden spoon. Return to heat and continue stirring until dough is a moist ball and all liquid is absorbed. Transfer to mixing bowl. Cool approximately 5 minutes. Add 1 egg and beat with electric mixer until thoroughly incorporated. Repeat with remaining eggs, adding 1 at a time. Spread into a 9 x 12 baking pan. Bake 20-22 minutes. Cake should be golden and dry.
Beat the cream cheese until smooth, add your pudding, milk, and peanut butter until smooth. Spread on cake once cake has cooled. Refrigerate for about an hour. Top with cool whip and chocolate syrup.
Pork Chops w/Maple Dressing
Add about 2 tablespoons of oil to your pan and heat. Season your pork chops with salt and pepper and add to your hot pan. Depending on the thickness of your chops fry on each side for about 5 minutes. Once you have flipped your chops once drizzle with maple syrup, (just eyeball it so each chop is coated) then add about 1 tablespoon of gluten free spicy mustard. Stir that into the maple syrup and let your chops hang out until fully cooked.
This makes a wonderful glaze on your pork chops. I am sorry to anyone that needs measurements for their recipes, but I’m a dumper. I seldom make anything the same way twice.
P.S. The picture isn’t of my actual pork chops. This picture is thanks to Google images. But this is mine looked like at the end and they were delicious and so, so easy and quick.
Raspberry Swirl Ice Cream
Whisk together milk and sugar, until sugar is dissolved. Mix in heavy cream and vanilla.
Cover and chill (about an hour) before adding to your ice cream mixer.
Add to your electric ice cream mixer and run for about 20 minutes. Add 2 Tablespoons (or more if your prefer a stronger flavor) of raspberry preserves, continue to mix for 5 minutes.
White Chocolate Cake
Preheat oven to 350° Prepare an 17 x 12 inch Jelly Roll Pan with parchment paper. Set aside
Seperate your, placing them in separate bowls and letting them set for about 1/2 hour (till they are at room temperature)
Melt the 4 ounces of white chocolate per package directions. I would wait until your eggs are about prepared. White chocolate stiffens quicken then regular chocolate.
In a bowl place your egg yolks and 1/4 cup of sugar. Beat until this mixture is light and fluffy (about 5 minutes). Beat in the vanilla. Add the white chocolate and beat only to combine. Set aside.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
Gently fold in a small amount of egg whites into the egg yolks mixture using a rubber spatula or wish to lighten the batter. Fold in the remaining whites just until incorporated. Don’t over mix or the batter will deflate. Spread the batter into your jelly roll pan. Bake until the cake is puffed springs back when gently touched about 15-17 minutes. Remove from oven and place on a wire rack to cool. Cover the cake with a clean, slightly damp towel.
Cream the cream cheese and shortening together until fluffly. Mix in preserves and milk. Than add confectionary sugar until smooth.
Spread on cooled cake and then gently roll the cake, peeling off the parchment paper as you roll.
Dust with confectionary sugar.
Stuffed Cabbage Soup
Heat a saute pot over medium-high heat with 2 T olive oil. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 – 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining olive oil, once hot add meat and begin to brown 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley, adjust salt and pepper to your taste and serve.
Grill Italian sausage according to package directions; cut unto half moon slices and set aside. In soup kettle, saute leeks, celery, sweet peppers and garlic in olive oil until tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until flavors are blended.
Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
In a large skillet, saute onion and peppers in butter until tender. Stir in cornstarch, remove from heat, add remaining ingredients except for 1/2 cup of cheese. Pour into greased 2 1/2 qt baking dish. Bake uncovered for 45 minutes. Top with remaining cheese when at the last 5 minutes.
For the last three days all you heard about was this big storm that we were suppose to get. The storm was coming on a Sunday and I was really looking forward to being snowed in for a day. Staying home with the family, doing some baking, watching some movies, just enjoy not being able to go anywhere. But what did we get, basically nothing. The sun even came out half way through the day.
Oh well…what are you going to do. I did make some peanut butter fudge though. This is the easiest peanut butter fudge there is to make. It is full proof.
Peanut Butter Fudge
Coat a 8-9 inch pan with nonstick cooking spray.
In a large microwave safe bowl, combine the peanut butter and butter.
Microwave on 80% power for 1 to 2 minutes.
Remove from the microwave and add the remaining ingredients; mix well and press into the greased pan. Microwave at 80% power for an additional 1 minute.
Refrigerate for 1 to 2 hours.
Cut and enjoy.