Friday, May 31, 2013

No Bake Nutella Oatmeal Cookies

· 3 tablespoons butter
· 1/2 cup granulated sugar
· 1/4 cup almond milk
· 1 tablespoon dark chocolate cocoa powder
· 1/4 cup peanut or almond butter
· 3/4 cup Nutella hazelnut spread (or 1 cup chocolate chips)
· 2 cups rolled oats

1. In a medium to large saucepan, melt the butter over medium to medium-low heat.
2. Add the sugar, milk, and cocoa powder and mix until combined.
3. Stir in the peanut butter and Nutella until melted, followed by the oats. Continue mixing until all of the ingredients are incorporated. Reduce heat to lowest setting.
4. Working quickly, use a cookie scoop to shape balls and place them on a parchment-lined sheet pan.
5. Refrigerate for thirty minutes until firm. Store in an airtight container in the refrigerator.

Wednesday, May 29, 2013

Maple Cheddar Skillet Cornbread

· 2 tablespoons coconut oil 

· 1 1/2 cups fine ground cornmeal 
· 3/4 teaspoon Baking Powder 
· 1/2 teaspoon fine Sea Salt 
· 2 large Eggs, whisked 
· 1 1/2 cups milk 
· 3/4 cup pure Maple Syrup 
· 1 teaspoon Vanilla Extract 
· 1/2 cup grated Cheddar Cheese (divided in half)

1. Put the coconut oil in a cast iron skillet and preheat oven to 425 F with skillet on middle rack.
2. Let the oven heat up with the so the skillet can heat with it. Whisk together all of the dry ingredients.
3. Combine the wet ingredients in a separate bowl, with 1/4 cup of the grated cheddar cheese. Combine the wet and dry ingredients.
4. Carefully remove the skillet from the oven with a mitt. Swirl the coconut oil inside the pan to coat it.
5. Carefully pour the cornbread batter into the pan, it will sizzle and splatter a bit. Top with the remainder of the cheddar cheese.
6. Bake for about 20-25 minutes until a toothpick comes out virtually crumb free & the top is golden brown.

Monday, May 27, 2013

Creamy Penne Pasta Bake

-12 ounces gluten-free penne pasta
-1 medium zucchini
-Olive oil
-1 garlic clove, minced
-Sea salt and ground pepper, to taste
-Sprinkle of dried dill or Italian herbs, to taste

Ingredients for the sauce:
-2 tablespoons olive oil
-2 tablespoons butter
-4 tablespoons brown rice flour
-2 1/2 cups milk
-1/4 cup gluten-free yeast
-1 teaspoon garlic powder
-1 teaspoon sea salt
-1/2 teaspoon ground nutmeg
-1 teaspoon mild rice vinegar
-1/2 to 1 teaspoon Dijon mustard, optional

Ingredients for the topping:
-Chopped fresh chives

1.  Preheat the oven to 350 degrees. Lightly oil the bottom of a large gratin dish or casserole and set aside
2.  Bring a large pot of salted water to a rolling boil and partially cook the pasta.
3.  Meanwhile wash, trim, and slice the zucchini into half-moons.
4.  Heat a skillet over medium heat and add a splash of olive oil. Add the zucchini and minced garlic, season with sea salt, ground pepper, and a dash or two of dried dill or Italian herbs. Stir to coat, and quickly stir-fry, just until the zucchini is tender-crisp. Don't overcook it. It will continue to cook in the oven.
5.  Start making the creamy pasta sauce. Heat the olive oil in a medium saucepan and add the butter. When the butter melts, add in the brown rice flour and stir with a whisk to make a paste. Heat it through, stirring and cooking the paste for a minute.
6.  Slowly add in the milk and whisk the milk with the paste to combine. Add in the yeast, garlic powder, sea salt, nutmeg, rice vinegar and mustard.
7.  Stir the sauce until it thickens and turn down the heat. If it gets too thick you can thin it with a dash of milk.
8.  When the pasta is done, drain it well, and drizzle it with a touch of olive oil. Pour the cooked penne into a large gratin dish or casserole. Add in the zucchini. Pour the sauce in and gently, very gently, combine the penne, zucchini, and sauce until the penne is coated. Sprinkle the top with fresh snipped chives.
9.  Cover the dish with foil. Bake the pasta in the center of a preheated oven for 20 minutes, until heated through and bubbling.
Yield: Serves 6

Friday, May 24, 2013

Peachy Keen Bars

-1 package dry cake mix - white, yellow or french vanilla
-1/3 c butter, room temperature
-2 large eggs, divided 
-29 oz. can light peach slices, drained or 3 cups fresh peaches (peeled, pitted and sliced)
-8 oz. cream cheese, room temperature
-1/3 cup sugar
-1 teaspoon pure vanilla extract

1.  Preheat oven to 350 degrees.
2.  Spray a 9x13” pan with nonstick cooking spray.
3.  In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.
4.  Press the remaining crumbs on bottom of prepared pan. Bake 10 minutes.
5.  Cut peach slices into 1-inch pieces. Spoon onto partially-baked crust.
6.  In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spread over top of peaches.
7.  Sprinkle with reserved crumbs; Bake 30 minutes.
8.  Chill at least 30 minutes before serving.
Serves 12. Store in refrigerator.

Thursday, May 23, 2013

The Best Baked Beans

-1/2 pound ground beef
-1 medium, onion, chopped
-1/2 pound bacon, cooked and crumbled
-2/3 cup packed brown sugar
-1/4 cup ketchup
-1/4 cup barbecue sauce
-1 tablespoon prepared mustard
-1/2 teaspoon pepper
-1/2 teaspoon chili powder
-1 (16 ounce) can pork and beans, undrained
-1 (16 ounce) can kidney beans, rinsed and drained
-1 (16 ounce) can Great Northern beans, rinsed and drained

1.  Preheat oven to 350 degrees.
2.  In a large skillet, cook beef and onion until meat is done and onion is tender. Drain any fat.
3.  Combine remaining ingredients except beans. Add to meat mixture; mix well.
4.  Stir in beans. Place in a greased large casserole dish.
5.  Bake, covered, for 1 hour or until heated through.

Wednesday, May 22, 2013

Grilled Potato Skins

-2 medium potatoes
-1 1/2 tsp. butter, melted
-2 Tbsp. picante sauce
-1/4 cup shredded cheddar cheese
-1 Tbsp. real bacon bits
-1/4 cup chopped tomato
-2 Tbsp. finely chopped onion

Ingredients for Topping:
-3 Tbsp. mayonnaise
-2 Tbsp. sour cream
-1 Tbsp. prepared ranch salad dressing
-1 1/2 tsp. real bacon bits
-1/4 tsp. garlic powder

1.  Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate.
2.  Microwave, uncovered, on high for 8 to 10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
3.  Grill potatoes, skin side down, uncovered, over medium heat for 4 to 6 minutes or until lightly browned.
4.  Cover and grill 2 to 3 minutes longer or until cheese is melted. Sprinkle with tomato and onion.
5.  In a small bowl, combine topping ingredients. Serve with potato skins.

Tuesday, May 21, 2013

Parmesan Roasted Corn on the Cob

-1/2 cup mayonnaise
-5 ears corn, husk and silk removed
-1 cup shredded Parmesan cheese
-1 tablespoon chili powder
-1 teaspoon salt
-1 teaspoon ground black pepper

1.  Preheat an outdoor grill for medium-high heat and lightly oil grate.
2.  Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with non-stick aluminum foil (or spray foil with cooking spray) and place on the grill.
3.  Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Monday, May 20, 2013

Paul Bunyan Burgers

-6 bacon strips, diced
-1 cup sliced fresh mushrooms
-3 thin onion slices
-1 egg, lightly beaten
-1 tablespoon Worcestershire sauce
-1/2 teaspoon seasoned salt
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon prepared horseradish
-1 pound ground beef
-3 slices American , cheddar or Provolone cheese
-3 hamburger buns, split

1.  In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, sauté mushrooms and onion until tender. Transfer to a large bowl with a slotted spoon; add bacon.
2.  In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over mixture and mix well. Shape into six 1/4-in.-thick patties.
3.  Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese.
4.  Top with remaining patties; seal edges.
5.  Grill, uncovered, over medium-hot heat for 5-6 minutes a side or until a thermometer reads 160° and meat juices run clear.
Serve on buns. Yield: 3 servings.