Texas Sheet Cake

COMMENTS:
This recipe is from my mom! :)

INGREDIENTS:
CAKE:
2 cups flour
2 cups sugar
2 sticks butter
4 tablespoons cocoa
1 cup water
2 eggs, beaten
1/2 cup sour milk
1 teaspoon baking soda
1 teaspoon vanilla

TOPPING:
1 stick butter
6 tablespoons milk
4 tablespoons cocoa
4 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Using cake ingredients:

• Mix flour and sugar in mixing bowl.
• Bring butter, cocoa, and water to a boil. Stir; it will stick!
• Add mixture in pan to the flour and sugar mixture along with eggs, milk, baking soda, and vanilla.
• Beat well. Bake at 350 degrees in jelly roll pan for 17-20 minutes.

While cake is baking, begin topping/frosting with frosting ingredients:

• Bring butter, milk, and cocoa to a boil.
• Add powdered sugar and vanilla.

Pour frosting over HOT cake. Yum!

Crispix Candy

COMMENTS:
Watch out! This is addicting! And kind of odd to make... (Recipe found at The Taylor House)

INGREDIENTS:
2 small boxes of Crispix cereal
2 cups butter
2 cups brown sugar
1/2 cup Karo syrup
1/2 teaspoon vanilla
1/2 teaspoon baking soda

DIRECTIONS:
Melt butter in a sauce pan.
Add brown sugar and bring to a boil.
Add remaining ingredients.
Pour mixture over cereal and then pour into a paper grocery bag.
Microwave for 2 minutes and shake.
Microwave again for 2 minutes and shake.
Now spread the cereal onto wax paper and let cool.
Break apart for serving.


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Brownie Frosting

COMMENTS:
This was so rich and wonderful and thick and delicious... (Original recipe found on allrecipes)

INGREDIENTS:
6 Tablespoons milk
6 Tablespoons butter, softened
1 1/2 cups white sugar
1 cup chocolate chips
1 dash vanilla

DIRECTIONS:
Combine the milk, butter, and sugar together and bring to a boil.
Cook at a rolling boil for 30 seconds and then immediately remove from heat.
Add chocolate chips and vanilla and stir until the chips are melted.
Pour over warm brownies. YUM!


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Monster Cookies (smaller batch)

COMMENTS:
Super yummy gluten free cookies. The original recipe makes a ton and when I want to just make a normal amount, I have to convert the recipe each time. So I am putting the conversions here!
 
INGREDIENTS:
4 1/2 cups oats
3 eggs
3/4 teaspoon Karo syrup
3/4 teaspoon salt
1 Tablespoon vanilla
3/4 teaspoon baking soda
1 cup M&M's
1 pound peanut butter (16 oz)
1 stick butter
2 1/3 cups brown sugar (or 1 cup white, 1 1/3 cup brown)
1 cup chocolate chips

DIRECTIONS:
Mix together well. Bake for 11 minutes at 350 degrees.
This dough freezes well also.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Oatmeal Cookie Dough Bake

COMMENTS:
My daughter found this recipe on Pinterest and asked me to make it for some variety with my breakfast bakes. It was great but I think it would be a better dessert than breakfast. My daughter called it "breakfast in heaven." Amanda (the recipe creator) wasn't kidding when she said it tastes like cookie dough! This recipe makes only one serving in a ramekin - I just tripled it and baked it in three separate dishes.

INGREDIENTS:
1 Tablespoon peanut butter (or any kind of nut butter)
1/4 cup applesauce
2 teaspoons agave (or honey)
1/4 teaspoon baking powder
pinch of salt
1/4 cup oats
2 Tablespoons almond flour
1 Tablespoon chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees and grease small oven-safe dish(es).
In a small bowl, combine peanut butter, applesauce, agave, vanilla, baking powder, and salt; mix well. Add oats and almond flour, stirring until you have a sticky dough. Add in chocolate chips.
Spread "dough" in dishes and bake for about 20 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Oatmeal Everything Bars

COMMENTS:
I made these with what I had on hand for a delicious treat. (Recipe from allrecipes.com)


INGREDIENTS:
1 cup peanut butter
1/2 brown sugar
1/2 cup corn syrup (or honey)
1/3 cup butter, softened
2 teaspoons vanilla
3 1/2 cups oats
1/2 cup coconut
1/2 cup sunflower seeds
1/2 cup raisins
1/2 cup mini chocolate chips

DIRECTIONS:
Mix together peanut butter, brown sugar, corn syrup or honey, butter, and vanilla until smooth.
Add remaining ingredients and mix evenly.
Press batter into a lightly greased 9x13 pan. (Batter will seem dry.)
Bake at 350 degrees for 25 minutes.


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Macadamia Ice Cream

COMMENTS:
A friend made this for us and I have to say I was a bit hesitant... I'm not a macadamia nut fan. At all. But this was good! And easy!

INGREDIENTS:
1/4 cup syrup
3 cups ice
1/4 cup macadamia nuts

DIRECTIONS:
Blend all ingredients in blender.
Freeze leftovers.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Pistachio Bark

COMMENTS:
Two ingredients, one being chocolate. What can go wrong here?

INGREDIENTS:
1 cup shelled pistachios
12 squares semi-sweet chocolate

DIRECTIONS:
Toast pistachios at 325 degrees for five to ten minutes.
Microwave chocolate on high for two minutes, stirring after one minute. Stir until completely melted. Mix in pistachios.
Spoon over waxed paper and refrigerate one hour.
Break into bite size pieces.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Peanutty Chocolate Truffles

COMMENTS:
I made these for a cookie exchange once. I couldn't believe how simple, pretty, and delicious these were!

INGREDIENTS:
3/4 cup creamy peanut butter
1/3 cup butter, softened
1 teaspoon vanilla
1/3 cup milk chocolate (NESTLE) hot cocoa mix
1 cup powdered sugar
1 cup finely chopped cocktail peanuts

DIRECTIONS:
Line baking sheet with waxed paper.
Beat peanut butter, butter, and vanilla in medium bowl until creamy. Combine cocoa mix and powdered sugar in another bowl. Stir into peanut butter mixture
Place peanuts in flat dish. Scoop peanut butter mixture into 1 1/2 inch balls; roll in peanuts to coat. Place on prepared baking sheet. Refrigerate until firm.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Caramel Corn Chex Mix

COMMENTS:
Each year for Christmas my husband's boss shares a super yummy snack mix. This year, after picking out the pieces with gluten, I asked his wife for the recipe so I could make it and not have to eat it so tediously. Well, that was a mistake because I ate it WAY too quickly! The second time I made it, I added more dry ingredients, just to make it not quite so sweet. So here is the adapted version. Note that the original recipe had Cheerios and multiple Chex flavors.

INGREDIENTS:
12-15 cups popped popcorn
5 cups Corn Chex
1 can peanuts/mixed nuts
2 sticks butter
2 cups packed brown sugar
1 teaspoon salt
3/4 teaspoon baking soda


DIRECTIONS:
In large roaster pan, mix together popcorn, cereal, and nuts.
Bring butter, brown sugar, and salt to a boil.
Add baking soda; stir well.
Pour over dry mix and stir.
Bake for one hour at 250 degrees, stirring every 15 minutes or so.
After it has cooled, you can add M&M's for more sweetness (and color).

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Green Slime

COMMENTS:
Also known as pistachio salad, green slime is perfect for potlucks!

INGREDIENTS:
1 pkg pudding pistachio
1 cup pistachio nuts chopped
1 container cool whip
1 bag mini marshmallows
1 can pineapple, crushed small

DIRECTIONS:
Drain pineapple into large bowl. Blend pudding with pineapple juice for two minutes.
Fold in pistachios, cool whip, marshmallows, and pineapple.
Chill until serving.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Peanut Butter Cookies

COMMENTS:
thepeacefulmom.com shared this recipe.

INGREDIENTS:
1 cup creamy peanut butter
3/4 cup sugar
1 large egg beaten
1/2 cup semisweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350 degrees.
In a medium bowl, combine peanut butter, sugar, egg, baking soda and salt.
Stir until well blended.
Add chocolate chips.
Line a cookie sheet with parchment paper.
Drop dough onto cookie sheet by rounded tablespoonfuls 2 inches apart.
Bake for 14-15 minutes or until puffed up and lightly browned.
Cool for 5 minutes on the cookie sheet placed on a wire rack.
Move cookies to the wire rack and allow them to cool an additional 15 minutes.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Banana Peanut Butter Ice Cream

COMMENTS:
Pinterest does it again! This time a dairy free, sugar free "ice cream."

INGREDIENTS:
4 large very ripe bananas
2 tablespoons peanut butter

DIRECTIONS:

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Gorilla Poop

COMMENTS:
Yes, this is a crazy name for no bake cookies but it definitely gets attention. :)

INGREDIENTS:
2 cups sugar
2 T butter or shortening,
2 T cocoa
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup peanut butter crunchy or creamy
2 cups quick uncooked oatmeal

DIRECTIONS:
Mix and bring to a boil sugar, butter, cocoa, and milk.
Take off burner and add salt, vanilla, and peanut butter
Mix well until peanut butter is dissolved.
Quickly add oatmeal and mix. Drop from spoon onto wax or foil paper. Let cool before eating.  

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

No Bake Oatmeal Cookies

COMMENTS:
I found this recipe on a homeschooling website and my family quickly gave them a five-star rating!

INGREDIENTS:
4 cups sugar
1 cup milk
1/2 stick butter/margarine
6 heaping tablespoons cocoa powder
1 tsp vanilla extract
6 cups Quaker quick oats
1 1/2 cups creamy peanut butter

DIRECTIONS:
Put oats and peanut butter in a very large bowl. Don’t worry about mixing them at this point.
In a medium sized pot, combine sugar, milk, butter/margarine and cocoa powder. Heat on medium heat until mixture is dissolved. Continue to heat just until mixture starts to bubble and then remove from heat. **Do not overcook!** Add vanilla to this mixture and stir.
Pour hot mixture over oats and peanut butter and mix together until completely mixed.
Using a wooden spoon, scoop spoonfuls of cookie mixture onto a hard surface {counter top, kitchen table} covered in wax paper.
Let cookies set until firm.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Peanut Butter "Cheese" Ball

COMMENTS:
You know how great cheese balls are received at parties? Well, this one is even better - for the dessert table. Serve with pretzels, Nila wafers, apples, or graham crackers. Thanks, www.the-girl-who-ate-everything.com

INGREDIENTS:
1 package (8 ounces) cream cheese at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter not all-natural
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams and/or apple slices for dipping

DIRECTIONS:

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Strawberry Pretzel Dessert

COMMENTS:
I made this one with regular pretzels for a baby shower and after the rave reviews, made it again with gluten free pretzels so I could taste it. Very nice! Sweet and salty, creamy and crunchy. Perfect mix!

INGREDIENTS:
2 cups crushed thin pretzel sticks
3 Tablespoons sugar
3/4 cup butter (1 1/2 sticks)
2 cups boiling water
1 package (6 ounce) strawberry flavor gelatin
8 ounces (1 large block) cream cheese at room temperature
1 cup sugar
1 container Cool Whip
2 heaping cups sliced strawberries fresh or frozen
Additional whipped cream for garnish optional

DIRECTIONS:
Preheat oven to 400 F.
Finely crush pretzels with a rolling pin or food processor. Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.
Pour 2 cups boiling water over strawberry gelatin. Stir until melted and let cool to room temperature.
Beat cream cheese, 1 cup sugar, and Cool Whip until combined. Spread evenly over cooled crust.
Add strawberries to cooled gelatin and let thicken slightly. Spread strawberries and gelatin over cream cheese layer. Refrigerate until firm.
Cut into squares to serve.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Brown Sugar Baked Peaches

COMMENTS:
I can't believe I didn't add this one sooner! We ordered 25 pounds of peaches this summer and I had to find creative things to do with them. Pinterest to the rescue! This was a super hit. And even better, I have successfully used the peach halves I froze with this recipe.

INGREDIENTS:
1 fresh peach
1 tsp. unsalted butter
2-4 tsp. brown sugar
cinnamon

DIRECTIONS:
Halve peaches and remove pit. Place in baking dish, skin side down.
Place 1/2 teaspoon butter in the hollow of each peach, top each peach half with 1 or 2 teaspoons brown sugar, and sprinkle with cinnamon.
Bake at 375 degrees until peaches are tender, about 30 minutes. Serve warm. 


SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

Banana-Chocolate Bread

COMMENTS:
The bittersweet chocolate in this bread just makes it AMAZING! This would be classified as a dessert bread. YUM! And it adapted well for GF flour. (I found this recipe on the plantoeat site.)

INGREDIENTS:
1/2 cup butter (1 stick) room temperature
1 2/3 cup all purpose flour
1 tsp baking soda
1/2 tsp fine salt
3/4 cup sugar
2 large eggs
1 1/2 cups bananas (3-4)
2 Tbs plain or vanilla yogurt
1 tsp vanilla extract
5 oz bittersweet chocolate chopped

DIRECTIONS:

Preheat oven to 350 degrees; grease a loaf pan with butter and set aside.
In a medium bowl, whisk together the dry ingredients (flour through salt).
Using a stand mixer, beat the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the bowl as needed. Beat in bananas, yogurt, and vanilla. Beat in the flour mixture until just combined and stir in the chocolate. Pour batter into pan. Bake until a toothpick comes out clean from the center, about 60 minutes.
Let cool in the pan for 10 minutes, then remove and allow to finish cooling on a rack.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014

Peanut Butter Chocolate Cheesecake

COMMENTS:
I made this for my birthday and it was amazing. YUM! (And gluten free!) I found the recipe at the Growing Home Blog and only changed the presentation. Delicious!

INGREDIENTS:

CRUST
1 cup almond flour
1/4 cup melted butter
1/2 cup sugar

FILLING
2 8 oz. packages of cream cheese, softened
1 cup sugar
1 1/2 cups peanut butter
1 1/2 cups whipping cream

TOPPING
1 cup chocolate chips
1/4 cup whipping cream

GARNISH
peanuts

DIRECTIONS:

Stir almond flour, butter, and first amount of sugar together. Pat into spring-form pan and bake at 350 F for 10-15 minutes or until edges are golden. Cool.

Beat cream cheese, sugar, and peanut butter together. In a separate bowl, whip cream. Fold into cream cheese mixture and pour over crust. Cool in fridge for 2 hours or until hardened.

Melt chocolate chips and whipping cream over low heat in a small saucepan. Pour over cheesecake. Garnish with peanuts. Chill until serving.

SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

updated 10/2014