Ingredients:
2 large chicken breasts
2 cloves garlic
1 / 2 medium onion
6 tablespoons () Oil
Salt
dried herbs
3 ripe tomatoes, chopped
1 spoon (soup) ketchup
1 tbsp (tablespoons) mustard
1 box of cream 200g
1 / 2 cup cream cheese
1 small glass mushrooms
parsley
Preparation:
Cut the chicken into small pieces. Reserve. Fry the garlic and onion in oil, add the chicken and cook, stirring until browned. Add salt and herbs. Stir and check dripping water, cooking until soft (but without breaking). Add the ketchup and mustard. Add tomatoes and cook (thicken and reduce) the sauce, combine the cream cheese and mushrooms. Remove from heat and add the cream and parsley. Serve hot.
Tip:
It is not necessary to remove skin and seeds of tomatoes, chop into small pieces and mix in blender.The cream cheese gives a special flavor to the dish.
Thursday, January 27, 2011
Tuesday, January 18, 2011
THE GLUTEN FREE DIET AND TAX DEDUCTIONS
One of the frustrating things with Celiac Disease is how expensive ‘gluten-free’ versions of mainstream products are. $5 for a box of Italian gluten-free pasta, $7 for a bag of gluten-free bagels, $8 for a loaf of decent tasting gluten-free bread. It can quickly become quite a burden to a family or even an individual to live on a diet with gluten-free replacements. Well there is some good news at tax time, you may be eligible to deduct some of that extra expense on your taxes.
Suzanne on the NYC Celiac Meetup message board and Celiac.com were great sources in helping me to pull together this guide to tax deductions and the gluten-free diet.
If you refer to IRS ruling 02-19 & IRS medical pamphlet 502 & COMPLY with their REQUISITES you can include your gluten-free food, toiletries, cosmetics, even envelopes with gluten-free glue as part of a medical deduction.
A few things you need first:
•This will be part of your medical expenses deduction so you must have sufficient medical expenses (as a % of your earnings) to itemize your deductions.
•A doctor’s letter to substantiate your condition as DIAGNOSED Celiac Disease.
•Receipts.
What you can deduct:
•You can claim mileage expenses, and postage/shipping fees for special needs shopping.
•The price difference between regular and gluten-free products. If you were buying wheat pasta for .99 and now buy gluten free pasta for $5.00, you have to deduct the difference and that amount is used for the deduction. If you eat cereal, for example & regular corn flakes are $3.50 but gluten-free corn flakes are $5.49 for a box half the size, you have to figure the cost per ounce then calculate the difference.
•The full cost of some replacement items such as gluten-free flour and xanthan gum. Some items are not interchangeable i.e. rice flour is not a one-to-one replacement for wheat flour the way pasta or cereal is so the entire cost is deductible.
•Restaurant surcharges – any extra fees that restaurants charge for gluten-free bread or pasta can be completely deducted.
According to Celiac.com:
“After you file, your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US Refer them to the following Citations:
Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366″
I am not an account or a tax attorney so please read all of the pamphlets carefully to check for updates and be sure that you are following their guidelines correctly. While it’s not super-convenient or easy, it has the potential to provide substantial savings each year. And if you are already tracking your spending with one of the many tools now available for free online it may not even be that inconvenient.
Suzanne on the NYC Celiac Meetup message board and Celiac.com were great sources in helping me to pull together this guide to tax deductions and the gluten-free diet.
If you refer to IRS ruling 02-19 & IRS medical pamphlet 502 & COMPLY with their REQUISITES you can include your gluten-free food, toiletries, cosmetics, even envelopes with gluten-free glue as part of a medical deduction.
A few things you need first:
•This will be part of your medical expenses deduction so you must have sufficient medical expenses (as a % of your earnings) to itemize your deductions.
•A doctor’s letter to substantiate your condition as DIAGNOSED Celiac Disease.
•Receipts.
What you can deduct:
•You can claim mileage expenses, and postage/shipping fees for special needs shopping.
•The price difference between regular and gluten-free products. If you were buying wheat pasta for .99 and now buy gluten free pasta for $5.00, you have to deduct the difference and that amount is used for the deduction. If you eat cereal, for example & regular corn flakes are $3.50 but gluten-free corn flakes are $5.49 for a box half the size, you have to figure the cost per ounce then calculate the difference.
•The full cost of some replacement items such as gluten-free flour and xanthan gum. Some items are not interchangeable i.e. rice flour is not a one-to-one replacement for wheat flour the way pasta or cereal is so the entire cost is deductible.
•Restaurant surcharges – any extra fees that restaurants charge for gluten-free bread or pasta can be completely deducted.
According to Celiac.com:
“After you file, your IRS office may refer you to Publication 17 and tell you these deductions are not permissible. IRS representatives have ruled otherwise and this is applicable throughout the US Refer them to the following Citations:
Revenue Ruling 55-261
Cohen 38 TC 387
Revenue Ruling 76-80, 67 TC 481
Flemming TC MEMO 1980 583
Van Kalb TC MEMO 1978 366″
I am not an account or a tax attorney so please read all of the pamphlets carefully to check for updates and be sure that you are following their guidelines correctly. While it’s not super-convenient or easy, it has the potential to provide substantial savings each year. And if you are already tracking your spending with one of the many tools now available for free online it may not even be that inconvenient.
Monday, January 17, 2011
Candy Coated Pecans by All-Recipes
Original Recipe Yield 10 to 12 servings
Ingredients
1 egg white
1/2 cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Directions
1.Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2.Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3.Bake until browned, approximately 10 to 15 minutes.
Ingredients
1 egg white
1/2 cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Directions
1.Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2.Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3.Bake until browned, approximately 10 to 15 minutes.
Saturday, January 15, 2011
TACO SOUP
submitted by Becky
1 lb of chicken breast (cooked and shredded) or 1 lb of ground beef/turkey cooked
1 can tomato sauce
1 can of pinto beans
1 can of hominy
1 cup of frozen corn
half of an onion chopped
1-2 cloves of garlic minced
1 package of taco seasoning
1 tomato chopped
Chopped cilantro to your taste
About 2 cups of water
Sautee the chopped onion and garlic, cooked shredded chicken, taco seasoning, tomato sauce, beans, hominy, corn and water. Cook till heated. Add fresh tomatoes and cilantro. Cook just a couple more minutes.
OPTIONAL: Top with shredded cheese, pico de gallo, sour cream and toasted tortilla strips.
**Pico de gallo**
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 lb of chicken breast (cooked and shredded) or 1 lb of ground beef/turkey cooked
1 can tomato sauce
1 can of pinto beans
1 can of hominy
1 cup of frozen corn
half of an onion chopped
1-2 cloves of garlic minced
1 package of taco seasoning
1 tomato chopped
Chopped cilantro to your taste
About 2 cups of water
Sautee the chopped onion and garlic, cooked shredded chicken, taco seasoning, tomato sauce, beans, hominy, corn and water. Cook till heated. Add fresh tomatoes and cilantro. Cook just a couple more minutes.
OPTIONAL: Top with shredded cheese, pico de gallo, sour cream and toasted tortilla strips.
**Pico de gallo**
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Thursday, January 13, 2011
SAUSAGE-STUFFED MUSHROOMS
Makes 6 to 8 servings
•16 extra-large white mushrooms
•5 tablespoons olive oil, divided
•2 1/2 tablespoons Marsala wine or sherry
•3/4 pound sweet or hot Italian sausage, removed from the casings
•6 scallions, white and green parts, minced
•2 garlic cloves minced
•2/3 cup panko crumbs
•5 ounces mascarpone cheese, preferably Italian (can substitute with cream cheese)
•1/3 cup freshly grated Parmesan
•2 1/2 tablespoons minced fresh parsley leaves
•Salt and freshly ground black pepper
1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms, and chop them finely. Set aside.
3. Place the mushroom caps in a shallow bowl, and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
4. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned.
5. Add the chopped mushroom stems, and cook for 3 more minutes.
6. Stir in the scallions and garlic. Cook for another 2 to 3 minutes, stirring occasionally.
7. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
8. Stir in the mascarpone. Continue cooking until the mascarpone has melted and made the sausage mixture creamy.
9. Take the pan off the heat, and stir in the Parmesan and parsley. Season the mixture with salt and pepper, to taste. Cool slightly.
10. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Pour any remaining olive oil and Marsala from the soaking dish onto the mushrooms. Fill each mushroom generously with the sausage mixture. Bake the stuffing for about 50 minutes, until it’s browned and crusty.
•16 extra-large white mushrooms
•5 tablespoons olive oil, divided
•2 1/2 tablespoons Marsala wine or sherry
•3/4 pound sweet or hot Italian sausage, removed from the casings
•6 scallions, white and green parts, minced
•2 garlic cloves minced
•2/3 cup panko crumbs
•5 ounces mascarpone cheese, preferably Italian (can substitute with cream cheese)
•1/3 cup freshly grated Parmesan
•2 1/2 tablespoons minced fresh parsley leaves
•Salt and freshly ground black pepper
1. Preheat the oven to 325 degrees F.
2. Remove the stems from the mushrooms, and chop them finely. Set aside.
3. Place the mushroom caps in a shallow bowl, and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
4. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned.
5. Add the chopped mushroom stems, and cook for 3 more minutes.
6. Stir in the scallions and garlic. Cook for another 2 to 3 minutes, stirring occasionally.
7. Add the panko crumbs, stirring to combine evenly with all the other ingredients.
8. Stir in the mascarpone. Continue cooking until the mascarpone has melted and made the sausage mixture creamy.
9. Take the pan off the heat, and stir in the Parmesan and parsley. Season the mixture with salt and pepper, to taste. Cool slightly.
10. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Pour any remaining olive oil and Marsala from the soaking dish onto the mushrooms. Fill each mushroom generously with the sausage mixture. Bake the stuffing for about 50 minutes, until it’s browned and crusty.
FRENCH TOAST CASSEROLE
In a perfect world, you’ll be able to find brioche or challah for this recipe, but if your world isn’t so perfect, go with what you can get your hands on – French bread, country loaf, Texas toast, even cinnamon-raisin bread.
Serves 8
•4 tablespoons (1/2 stick) unsalted butter, melted
•3/4 cup firmly packed light brown sugar
•1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
•8 large eggs, lightly beaten
•1 cup whole milk
•1 tablespoon pure vanilla extract
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•Pinch of salt
•1/2 cup chopped pecans
Accompaniments:
•Confectioners’ sugar
•Sorghum, cane, or maple syrup
1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
2. Arrange the bread slices in the dish. (It’s fine if they overlap.)
3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
4. Top the bread slices evenly with the pecans.
5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.
6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.
Serves 8
•4 tablespoons (1/2 stick) unsalted butter, melted
•3/4 cup firmly packed light brown sugar
•1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds)
•8 large eggs, lightly beaten
•1 cup whole milk
•1 tablespoon pure vanilla extract
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•Pinch of salt
•1/2 cup chopped pecans
Accompaniments:
•Confectioners’ sugar
•Sorghum, cane, or maple syrup
1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
2. Arrange the bread slices in the dish. (It’s fine if they overlap.)
3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.
4. Top the bread slices evenly with the pecans.
5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.
6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.
Recipe for Authentic Italian Veal and Pork Ragu
Serves 6-8, freeze for up to 3 months
Ingredients:
2 medium carrots, diced
1 medium sweet onion, diced
1 stalk of celery, diced
5 Tablespoons of olive oil
1/2 pound ground veal
1/2 pound ground pork (you can substitute one pound of either pork or veal if you don’t have access to both)
1 cup dry white wine
1 1/2 teaspoons coarse kosher salt*
8 cups strained tomatoes (I used Pomi brand)
Add olive oil to a large saucepan or stock pot and bring pan to medium heat. Add carrots, celery and onions and sauté for 5-10 minutes, until onions are translucent. Add the pork and veal and continue to cook over medium heat for 5 minutes. Add the white wine and cook for 10-15 minutes over low to medium heat, until the liquid reduces slightly. Add the salt and tomatoes and continue to simmer for 2-3 hours, stirring occasionally to ensure it doesn’t burn.
You want the sauce to reduce down so that it’s thick and can almost “stand” on the pasta.
Serve on a short, textured, pasta like fusilli or farfalle and top with a grated hard cheese such as parmigiano reggiano or pecorino romano.
Ingredients:
2 medium carrots, diced
1 medium sweet onion, diced
1 stalk of celery, diced
5 Tablespoons of olive oil
1/2 pound ground veal
1/2 pound ground pork (you can substitute one pound of either pork or veal if you don’t have access to both)
1 cup dry white wine
1 1/2 teaspoons coarse kosher salt*
8 cups strained tomatoes (I used Pomi brand)
Add olive oil to a large saucepan or stock pot and bring pan to medium heat. Add carrots, celery and onions and sauté for 5-10 minutes, until onions are translucent. Add the pork and veal and continue to cook over medium heat for 5 minutes. Add the white wine and cook for 10-15 minutes over low to medium heat, until the liquid reduces slightly. Add the salt and tomatoes and continue to simmer for 2-3 hours, stirring occasionally to ensure it doesn’t burn.
You want the sauce to reduce down so that it’s thick and can almost “stand” on the pasta.
Serve on a short, textured, pasta like fusilli or farfalle and top with a grated hard cheese such as parmigiano reggiano or pecorino romano.
GLUTEN FREE CHEESECAKE with NUT CRUST SUPREME
Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!
Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.
While that is baking, prepare the topping.
2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon
Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
This recipe is easy to make but incredibly scrumptious, I promise.
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!
Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.
While that is baking, prepare the topping.
2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon
Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
This recipe is easy to make but incredibly scrumptious, I promise.
CELEBRATORY CUPCAKES
Yellow Gluten Free Cupcakes (adapted from the Celiac Disease Delphi Forums)
1 package Gluten Free Pantry Old Fashioned cake mix*
1 package Jello vanilla instant pudding
1/2 cup sugar
4 extra large eggs room temperature
1/2 cup canola oil
3/4 C orange juice
1 Tablespoon plus 2 teaspoons good vanilla extract*Do not follow the directions on the package
Preheat the oven to 350 degrees.
Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.
Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.
Vanilla Buttercream Frosting (adapted from Domino Sugar)
1 pound confectioner’s sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
¼ cup of milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.
Tip – I find if I am going to a party that cupcakes are difficult to transport already frosted. Instead I keep the cupcakes and frosting in separate Ziploc bags or Tupperware containers and then frost them quickly upon arrival. They may not be pretty but they will taste good. This recipe stood up against cupcakes made by a professional working at Martha Stewart! Making homemade frosting is key – it doesn’t take that much extra effort on your part but it will take your baked goods to the next level.
1 package Gluten Free Pantry Old Fashioned cake mix*
1 package Jello vanilla instant pudding
1/2 cup sugar
4 extra large eggs room temperature
1/2 cup canola oil
3/4 C orange juice
1 Tablespoon plus 2 teaspoons good vanilla extract*Do not follow the directions on the package
Preheat the oven to 350 degrees.
Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.
Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.
Vanilla Buttercream Frosting (adapted from Domino Sugar)
1 pound confectioner’s sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
¼ cup of milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.
Tip – I find if I am going to a party that cupcakes are difficult to transport already frosted. Instead I keep the cupcakes and frosting in separate Ziploc bags or Tupperware containers and then frost them quickly upon arrival. They may not be pretty but they will taste good. This recipe stood up against cupcakes made by a professional working at Martha Stewart! Making homemade frosting is key – it doesn’t take that much extra effort on your part but it will take your baked goods to the next level.
GLUTEN FREE RANGER COOKIES (makes 12-14 three-inch cookies)
Ingredients:
1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)
1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature
Directions:
Preheat oven to 355 degrees Fahrenheit.
In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.
On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.
Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.
1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)
1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature
Directions:
Preheat oven to 355 degrees Fahrenheit.
In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.
On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.
Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.
BROCCOLI AND CHICKEN CHOWDER
submitted by Christine
3-4 chicken breasts
1 can broccoli and cheese soup
1 pkg of cream cheese-use 1/2 of it
3 tbsp flour
1/4 c parmesan cheese
1 c broccoli
1 c carrots
1 c corn
1/3 c celery
4 tbsp butter
5 c milk
1. Stir together the milk, soup, cream cheese, flour, parmesan, and butter.
2. Cut chicken into bite size pieces and brown until cooked. Use all type seasoning to taste.
3. Combine chicken with soup and add vegetables.
4. Let stand until thicken.
ENJOY!
3-4 chicken breasts
1 can broccoli and cheese soup
1 pkg of cream cheese-use 1/2 of it
3 tbsp flour
1/4 c parmesan cheese
1 c broccoli
1 c carrots
1 c corn
1/3 c celery
4 tbsp butter
5 c milk
1. Stir together the milk, soup, cream cheese, flour, parmesan, and butter.
2. Cut chicken into bite size pieces and brown until cooked. Use all type seasoning to taste.
3. Combine chicken with soup and add vegetables.
4. Let stand until thicken.
ENJOY!
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