GARLIC BASIL PIZZA

Laura Arbogast Bloomfield shared this recipe

1 Pizza Crust
2/3 Cup Mayo
2 Tbsp Basil
...1 clove Garlic
1 oz Parmesan Cheese
8 oz Mozz Cheese
Roma Tomatoes

Mix Mayo, Basil, Garlic, and cheeses. Spread on pizza crust. Cut tomatoes into wedges and top pizza with wedges.

Bake at 450* until done.

Try not to eat the whole pizza by yourself - always a challenge for me! DELISH!!!!

BAKED RICE PUDDING

1/3 c brown or white rice
4 c whole milk
1/4 to 1/3 c honey or sugar
1 Tbsp butter
1/3 c raisins
1 tsp vanilla
cinnamon to taste

**Rinse rice. Mix rice, milk, honey, and butter in a greased baking dish. Bake in slow oven at 225-250 degrees for about 6hrs, stirring occasionally. Pudding is done when rice is tender and pudding is the thickness you like. Add raisins, vanilla and sprinkle with cinnamon. Return to oven for about 20min. Serve warm or cold.

BOSTON BAKED BEANS

1lb dried navy beans(2C)
1/4 lb salt pork, quartered
1 med onion
2T brown sugar, packed
3T molasses
1/2t salt
1/2t dry mustard
1/8 t pepper

1. Rinse beans and place in large pan; cover with water. Boil 1-2 minutes. Remove from heat and let stand 1hr (or soak overnight). Simmer uncovered 1hr or until tender. DO NOT BOIL or beans will burst. Drain beans, reserving liquid. Place beans in 2 quart casserole dish. Add salt pork, onion, and remaining ingredients. Add enough of reserved liquid to almost cover beans. Stir to blend. Cover and bake @ 300 degrees for 3-1/2 to 4 hours.

GF Carrot Cake w/ Cream Cheese Frosting Recipe

Moist and luscious, gluten-free carrot cake with cream cheese frosting is a gluten-free favorite at my house. The cake freezes well and the recipe makes one round layer cake, one 13x9-inch sheet cake or 36 cupcakes. Three cups of grated carrots add healthy carotene, a nutrient that the body uses to make vitamin A. Not bad for a cake!


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
•2 cups sugar
•4 eggs
•1 1/2 cups light olive oil OR your favorite vegetable oil
•2 cups all-purpose gluten-free flour mix (see notes)
•2 teaspoons baking soda
•2 teaspoons gluten-free baking powder
•2 teaspoons cinnamon
•1 teaspoon salt
•2 teaspoons vanilla extract
•1 cup chopped nuts
•3 cups freshly grated carrots
•4 tablespoons unsalted butter
•3 ounces cream cheese
•1 teaspoon vanilla extract
•2 1/2 cups gluten-free powdered sugar (See note)
Preparation:
Preheat oven to 350° F / 176° C

Use two round 9-inch cake pans, one 9x13 pan or 36 muffin cups for this recipe. If using round cake pans, lightly grease and place a circle of parchment in the bottom of the pan for easy removal. Use paper lining cups if making cupcakes.


1.Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

2.In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.

3.Stir in grated carrots and nuts. Pour the batter into prepared pans.

4.Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.

5.While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

6.When cake is cool frost.

Notes:

•Most powdered sugar products are made with granular sugar processed with cornstarch or tapioca starch. However, when buying powdered sugar, read labels carefully to be sure that the product you are considering is not made with wheat starch. Manufacturers can change product formulations without notice.
•Alternatives:used Bob's Red Mill Gluten-Free Pizza Crust Mix in this recipe with good results. It contains xanthan gum, eliminating the need to add more gum to this recipe. Use your favorite gluten-free flour mix in this recipe and add 1 teaspoon xanthan or guar gum to the recipe IF the mix you are using does not contain one of these baking gums.

PUMPKIN SPICE SHEET CAKE W/CREAM CHEESE FROSTING

By Kittencalskitchen on Food.com
CAKE
4 large eggs
1 1/2 cups white sugar, plus
1/2 cup brown sugar, packed or 2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3/4 teaspoon ginger powder
1/4-1/2 teaspoon clove


CREAM CHEESE FROSTING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
2 tablespoons whipping cream, unwhipped
3 1/2 cups icing sugar (more if needed)
Change Measurements: US | Metric

Prep Time: 10 mins
Total Time: 35 mins
DIRECTIONS:
1 Preheat oven to 350°F.
2 Grease a 15x10-inch jelly-roll pan.
3 For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4 In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5 Spread the batter into jelly-roll pan.
6 Bake for 25-30 minutes or until lightly browned.
7 Cool cake completely.
8 For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9 Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10 Spread over completely cooled sheet cake.

Paula Deen’s Red Velvet Cupcakes from Food Network

INGREDIENTS

•2 1/2 cups all-purpose flour
•1 1/2 cups sugar
•1 teaspoon baking soda
•1 teaspoon salt
•1 teaspoon cocoa powder
•1 1/2 cups vegetable oil
•1 cup buttermilk, room temperature
•2 large eggs, room temperature
•2 tablespoons red food coloring
•1 teaspoon white distilled vinegar
•1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

•1 pound cream cheese, softened
•2 sticks butter, softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar
•Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Perfect for Valentine's Day!

Granola is also GF.

INGREDIENTS

14 cups of quick oats
2 tsp salt
1 cup powdered milk
1 cup canola oil
2 cups brown sugar
2 tsp vanilla
1 cup water
1-1/2 cups of dried fruit(I use craisins)
1 cup nuts(I use sliced almonds)

1. Combine dry ingredients. Add wet ingredients and mix well. Cook @ 300 degrees about 2hrs stirring every 30 min between cooking. After cooled add dried fruit and store in airtight container.

**Makes great little treats for any occassion. This recipe is great and has leeway to play with the dried fruit and nuts you use. Enjoy!!!