Craisin-Cashew Drops

My great-grandmother was a chocolate maker (Fern Wood Chocolates). At a recent bunco night we brought something that our grandmas made. So naturally I found the easiest chocolate recipe that I could, and I think that it turned out pretty good.

Craisin Cashew Drops

2 cups (12 oz) semisweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 T. light corn syrup

1 t. vanilla

2 cups coarsely chopped salted cashews

2 cups dried cranberries

In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from heat; stir in vanilla until blended. Stir in cashews and dried cranberries.

Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in refrigerator.

Bacon Wrapped Chicken

This is the easiest recipe of all time...

now if only if it was the healthiest recipe of all time.

Haha!

This chicken isn't that good for you, but sometimes you just have to enjoy life.

Bacon-Wrapped Chicken

You make this recipe for as many people or servings that you need.

It's more of a process than a recipe:

Take chicken breast and pound thin. The thinner the better. It cooks faster and evenly.

On a slice of swiss cheese, spread a thin layer of cream cheese. Lay the cheese on top of the chicken. Top cheese with fresh basil leaves.

Starting on the shorter side, roll chicken and wrap with 2 pieces of bacon. Secure with toothpicks.

Bake in a 375 degree oven for 30-35 minutes or until chicken is done.

Homemade Vanilla Ice Cream

Here's another one of my mom's delicious recipes.

I remember making this ice cream for just about all occasions and love the soft, creamy texture and the wonderful flavor.

Enjoy!

Country Vanilla Ice Cream

4 eggs

2 1/4 cups sugar

4 cups heavy cream

4 1/2 t. vanilla

2 t. salt

Milk

Beat eggs, gradually add sugar and beat until mixture is very stiff. Add cream, vanilla and salt. Mix well. Pour into ice cream maker can. If mixture doesn't reach the fill-line on can add milk until it does. (About 4 cups-ish) Freeze according to ice-cream maker's directions.

"Real" Waffles

"Wow, Erin, these actually taste real", my husband tells me after taking a few bites of these delicious waffles.

I guess my food is fake? I don't know....

I make a berry sauce and whipped cream to go on top (healthy dinner, I know...it was a late night!)

So good, and honestly the best waffles, I've ever had.

"Real" Waffles

1 3/4 cup GF mix

1 rounded t. xanthan gum

1/2 t. salt

2 egg yolks

1 3/4 cup fat-free milk

1/4 cup canola oil

1/4 cup applesauce

2 egg whites

In a large bowl, combine the flour, xanthan gum, baking powder and salt. In a small bowl, whisk the egg yolks, milk, oil, and applesauce. Stir into dry ingredients just until moistened.

In another small bowl, beat the egg whites until stiff peaks form. (About 5 minutes, seriously, 5 minutes, do not skip this step, I think it's the secret). Fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Berry Sauce:

2 cup berries

1/4 cup orange or apple juice

2 T. cornstarch

Combine and bring to a boil until thickened.

Whipped Cream:

Heavy Whipping Cream

A few T. powdered sugar to taste

Beat the heck out of it until stiff peaks form. (About as long as you beat the eggs, maybe even longer.)

Mmmm, I love waffles! All the little pockets to hold in the delicious toppings. It doesn't get better than that.

Rosemary-Skewered Artichoke Chicken Kabobs

Beautiful and delicious!

A fun way to change up the normal barbeque night!

Rosemary-Skewered Artichoke Chicken Kabobs

1/3 cup olive oil

2 t. dried dill

1 t. dried oregano

2 t. grated lemon peel

2 garlic cloves, minced

1/2 t. salt

1/4 t. pepper

1 lb chicken breasts, cut into 1 in. cubes

Fresh rosemary stems

1 can (14 oz) water packed artichoke hearts, rinsed and drained and halved

2 medium yellow summer squash

Roma tomato, chopped into 1 inch cubes

In a large resealable bag, combine the oil, dill, oregano, lemon peel, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.

Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use.

Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash, and tomatoes. Position the leaf parts of the rosemary stem so they are outside of the grill. Grill, covered, over medium heat for 10-15 min on each side or until chicken juices run clear and vegetables are tender.

Oatmeal Pancakes

A fast and easy breakfast.

I used craisins, instead of raisins and it was so good!

Oatmeal Pancakes

2 cups GF oats

2 cups buttermilk

2 eggs

2 T. canola oil

1/2 cup GF mix

1/2 t. xanthan gum

2 T. sugar

1 t. baking powder

1 t. baking soda

1 t. ground cinnamon

1/4 t. salt

1/2 cup raisins or craisins

In a small bowl, combine oats and buttermilk; let stand for 5 min. Stir in eggs and oil; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir in the wet ingredients just until moistened; add raisins.

Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.

Chocolate Chip Oatmeal Cookies

I recently took these cookies to a baby shower. Let's just say they were a hit!

Tons of chocolate chips, oats and a packet of vanilla pudding, these cookies are a sweet success!

(If you are making these, non-GF, use regular flour and omit the xanthan gum).

This will make a lot of cookies, about 7 dozen, but they will disappear fast.

The secret I have found to making good cookies is to really, really cream together the butter and sugars. It takes some time, but well worth it. Another trick I have learned is to let the butter soften to room temp. instead of using the microwave.

Chocolate Chip Oatmeal Cookies

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 t. vanilla

3 cups GF oats

1 1/2 cups GF mix

1 1/2 t. xanthan gum

1 packet (3.4 oz) instant vanilla pudding mix

1 t. baking soda

1 t. salt

2 cups (12 oz, or 1 bag) semisweet chocolate chips

1 cup chopped walnuts/pecans, optional

In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, xanthan gum, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks.

Homemade Oreo Cookies

I'm sure that you've seen these before, or have even eaten some during your gluten days!

The recipe is all over the internet, so most of you probably have a copy, but if not, here it is!

These homemade oreos are so good and so easy, using a GF cake mix.

I like to use Kinnickick Chocolate Cake mix because it's the same size (18oz) as regular cake mixes.

Homemade Oreos

1 GF cake mix

2 eggs

1/2 cup oil

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls, a little larger than a quarter. Place on a greased cookie sheet. Bake for 7-8 minutes. Remove from oven and let cool on sheet for 3 minutes. Remove cookies from sheet and place on a cooling race. Cool completely.

(Doesn't that look delish!?)

Filling:

1 stick butter

1 block cream cheese

3-4 cups powered sugar

1 t. vanilla extract

Cream butter and cream cheese. Add powdered sugar slowing until you reach desired consistency.

To assemble the cookies, using a knife or a pastry bag add about a tablespoon of filing into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie.

Serve cold with a large glass of milk!

Honey Lemon Muffins

These muffins are not pretty, but they are good!

I love the sweet-tart taste of the honey/lemon combo.

I didn't make the drizzle, but I'm sure it would be good.

A fast and easy breakfast!

Honey Lemon Muffins

1 1/2 cups GF mix

1 1/2 t. rounded xanthan gum

1 t. baking powder

1/4 t. baking soda

1/4 t. salt

1 egg

1/2 cup honey

1/4 cup lemon juice

1/4 cup butter, melted

1/2 t. grated lemon peel

Drizzle:

1/4 cup powdered sugar

1 t. lemon juice

Additional lemon juice

In a large bowl, combine flour, xanthan gum, baking powder, baking soda, and salt. In another bowl, combine the egg, honey lemon juice, butter, and lemon peel. Stir into dry ingredients just until moistened.

Coat muffin tray with cooking spray and fill one-half full with batter.

Bake at 375 for 15-18 minutes or until a toothpick inserted near center comes out clean. Cool for 5 minutes before removing to a wire rack.

In a small bowl, combine the powdered sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

Spiral Omelet

I totally messed this up!

I halved the recipe, since it was for just Paul and I, and I put the egg mixture in an 8x8 pan. The eggs got way to puffy and wouldn't roll like it should have. Next time I will use a 9x13 to ensure the thinness and rollability of the eggs! {The full recipe is below, half if only serving 2}.

The picture is not as stunning as it should be!

But when you make it, the omelet will be a show-stopper!

{Imagine this omelet to look like a cake roll}

Paul said this was so good, we might never go back to the traditional omelet!

Spiral Omelet

4 oz. cream cheese, softened

3/4 cup milk

1/4 cup + 2 T. grated parmesan cheese, divided

2 T. GF mix

12 eggs

2 cups of your favorite omelet toppings, peppers, tomatoes, bacon bits, mushrooms, onion, whatever you like.

2 t. canola oil

1 1/2 cups shredded mozzarella cheese

1 1/4 t. Italian seasoning, divided

Line the bottom and sides of a greased 9x13 pan with parchment paper; grease the paper and set aside.

In a small bowl, beat cream cheese and milk until smooth. Beat in 1/4 cup parmesan cheese and flour until blended. In a large bowl, beat eggs; add cream cheese mixture and mix well. Pour into prepared pan.

Bake at 375 for 20-25 minutes or until set. Meanwhile, in a large skillet, saute the toppings in oil until crisp-tender. Keep warm.

Turn omelet onto a work surface; peel off parchment paper. Sprinkle with vegetable mixture, mozzarella cheese, and 1 t. Italian seasoning. Roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining parmesan cheese and italian seasoning.