Pork Roast Rub

 

Pork Roast Rub

 

recipe credit: Krista Hollister

 

Rub Ingredients:

1 cup brown sugar

1 tbsp pepper

1 tsp cayenne pepper

1 tbsp kosher salt

*You will also need about 1-2 cups of apple juice for basting while cooking.

Directions:

• Combine rub ingredients and rub into roasts.  Let them set refrigerated & covered overnight
• Set out roasts to get to room temperature
• Pre-heat oven to 250 degrees
• Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist.  (I just used a spray bottle of apple juice)
• Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
• Drain juice & shred with 2 forks (should be very easy to shred)
• Add your favorite BBQ sauce

Chicken Gyros

Chicken Gyros


Ingredients:
For the tzatziki sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Source: adapted from Elly Says Opa!

Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole
Source: slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Serves 12 people.

Baked Macaroni & Cheese Cupcakes

Baked Macaroni & Cheese Cupcakes

 

recipe credit

Vegetable cooking spray

2 cups dried breadcrumbs

8 ounces small pasta such as pennette, shells, or elbows

8 ounces ground turkey or chicken, preferably dark meat

1 tablespoon olive oil, plus extra for drizzling

½ teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

2 cups grated Parmesan cheese

1 ½ cups grated white cheddar cheese

1 cup cherry tomatoes, quartered

2 cups chopped broccoli, blanched, see Cook's Note

1 pound asparagus, cut into ¾-inch pieces, blanched

instructions

Baked Macaroni and Cheese Cupcakes Preheat the oven to 375 degrees F. Spray 2 12-cup muffin or cupcake pans with vegetable cooking spray. Using 1 cup of breadcrumbs, coat the inside of each muffin cup with breadcrumbs, shaking off any excess. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground turkey, or chicken, if using, 1/2 teaspoon salt, and 1/4 teaspoon pepper, Cook for 5 to 8 minutes, stirring frequently, until cooked through. Set aside and cover to keep warm. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large bowl. Add the cooked turkey and the cheeses. Season with salt and pepper to taste. Spoon the prepared pasta mixture into the cupcake molds, filling evenly to about 2/3 full. Place a few pieces of tomato, broccoli and asparagus in each cup. Top with a thin layer of the remaining breadcrumbs and drizzle with olive oil. Bake for 15-20 minutes or until golden brown on top. Let cool for a few minutes and carefully unmold with a spoon.

To blanch vegetables, bring a large saucepan of salted water to a boil. Add the vegetables and cook for 1 to 2 minutes until very crisp. Using a small strainer, remove the vegetables and place immediately into a bowl of iced water. Drain and use.

Frozen White Chocolate Hot Chocolate

Frozen White Chocolate  Hot Chocolate


recipe credit: Frozen White Chocolate Hot Chocolate (Adapted from Epicurious)

• 6 half-ounce pieces of high quality white chocolate
• 2 Tbs half and half
• 1 envelope store bought hot chocolate mix
• 1  tablespoons sugar
• 1 1/2 cups milk
• 3 cups ice
• Whipped cream (optional)
• Chocolate shavings (optional)

Place the white chocolate pieces and the half and half into a microwave safe bowl. Heat for 1 minutes, stopping to stir half way through. Continue to heat until melted and smooth.  Add the cocoa and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a cup and top with homemade whipped cream and chocolate shavings.

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
Recipe slightly adapted from Taste and Tell

5 ounces cream cheese, softened
1/4 cup light sour cream
10 ounces enchilada sauce (canned is just fine)
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles (I used the tiny can you get by the taco sauce)
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas (or use corn to make GF)

Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Gluten Free Peach Crisp

Gluten Free (or Not!) Peach Crisp

recipe credit: Terina Williams

2 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1/4 cup flour (or to make GF substitute with corn starch - about 1/8 cup)
1 stick of butter, melted
a touch of cinnamon
6-8 peaches

Preheat oven to 350. In a bowl, combine all of the ingredients and set aside. Slice the peaches and put in a buttered casserole dish. Top with the oatmeal mixture and bake for 25 minutes or until golden brown. Serve warm. Enjoy!!

GF Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 3/4 cups rice flour (Or Pamela’s Baking Mix)
1 tsp. baking soda ( only add 3/4 tsp if using Pamela’s)
1/2 tsp. salt
1/4 tsp. baking powder (don’t add any if using Pamela’s)
5 TBSP butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
2 egg whites
1 1/2 cups mashed ripe bananas (about 3 medium) **I did 3/4 cup bananas, 3/4 cup canned pumpkin
1 tsp. vanilla extract
1/2 cup heavy cream **I used whole milk b/c like a dumb a$$ I bought buttermilk, not heavy cream
1 cup semi-sweet chocolate chips, divided **I used about 2/3 cup and did the Baker’s Semi-Sweet Chocolate bar shaved on top
1/2 tsp. xantham gum (omit if using Pamela’s)

1. Preheat oven to 350 F. Coat 9×5 inch loaf pan with crisco, set aside

2. Combine flour, baking soda, salt, and baking powder in medium bowl; stir to mix well.

3. Place butter in large bowl; beat at medium speed until fluffy. Gradually beat in sugars; beat in egg
and egg whites. Reduce speed to low; beat in bananas. Beat in vanilla. Beat in flour mixture in 2
additions alternately with heavy cream. Stir in 3/4 cup of the chocolate chips.

4. Spoon batter into prepared pan; sprinkle with remaining 1/4 chocolate chips (**or chocolate shavings). Bake 55 to 60 minutes
or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove
from pan and cool completely on wire rack.

GF Walnut Cake with Praline Frosting

Walnut Cake with Praline Frosting

9 ounces all-purpose flour (about 2 cups) **I used Pamela’s Baking Mix
2 tsp Xanthan Gum (I didn’t use this b/c I used Pamela’s and it has guar gum in it)
½ tsp baking soda
½ tsp salt
7 TBSP butter, softened
1 cup granulated sugar
¼ cup packed brown sugar
2 large eggs
1 large egg white
1 tsp vanilla extract
1 cup 1% low-fat buttermilk
6 TBSP chopped walnuts, toasted
Cooking Spray

Frosting:
½ cup packed brown sugar
6 TBSP 1% low-fat milk, divided
2 TBSP butter
1 TBSP light corn syrup
Dash of salt
2 cups powdered sugar
½ tsp vanilla extract
2 TBSP chopped walnuts, toasted

1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda and ½ tsp salt, stirring well with a whisk.
3. Place 7 TBSP butter, 1 cup sugar and ¼ cup brown sugar in a mixing bowl; beat at a med-high speed with a mixer until light & fluffy (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in egg white. Beat in 1 tsp vanilla. Add flour mixture alternately with buttermilk, beginning & ending with flour mixture. Fold in 6TBSP walnuts. Scrape batter in a 13 x 9 inch pan coated with cooking spray.
4. Bake at 350 for 28 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
5. To prepare frosting, place ½ cup brown sugar, ¼ cup milk, 2 TBSP butter, corn syrup and dash of salt in a saucepan over med-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 TBSP milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in ½ tsp vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 TBSP chopped walnuts. Let the cake stand until the frosting sets; cut into squares.

PW's Short Ribs with Wine and Cream

Ingredients

* 12 whole Shortribs
* Salt And Pepper, to taste
* 3 Tablespoons Olive Oil
* 1 cup Red Wine
* 32 ounces, fluid Beef Broth Or Beef Stock
* 2 Tablespoons Minced Fresh Rosemary
* 2 Tablespoons Grainy Mustard
* 1 cup Heavy Cream
* 2 Tablespoons Capers (more If You Want!)
* 16 ounces, weight Assorted Mushrooms: Cremini, Oyster, Baby Bellas, Etc.
* Olive Oil, For Drizzling
* Rosemary Sprig, To Be Fancy

Preparation Instructions

Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.

Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.)

After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.

To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they're golden brown, about 15 to 20 minutes.

Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.

This is absolutely divine.

Recipe Credit

Noodles & Co. Backyard BBQ Chicken Salad

Backyard Barbecue Chicken Salad


Serves 4 regular salads or 6-8 small sides

Ingredients:

* 12 oz. bag of mixed lettuce
* 8 oz. shredded mixed cabbage, red and green
* ¾ cup cole slaw dressing
* 4 chicken breasts, cooked, shredded, cooled
* ½ cup of your favorite BBQ sauce
* ¾ cup tomatoes, diced
* ¾ cup corn
* 1/8 cup red cabbage


BBQ Chicken Preparation:

* Bake 4 chicken breasts, completely cool and then shred into bite sized pieces
* In a bowl mix together the chicken and ½ cup BBQ sauce

Assemble:

* Mix the lettuce, cabbage (keeping 1/8 cup of red cabbage aside for garnish) and cole slaw dressing in a large bowl
* Place the BBQ chicken, corn and tomatoes on top of the mixed greens, forming the points of a triangle in the center of the salad
* Place the 1/8 cup of red cabbage in the center of the triangle to garnish

Crock Pot Salsa Chicken

Crock Pot Recipe: Salsa Chicken


Ingredients

2 Chicken Breasts
2 Jars Salsa
2 Cans Black Beans (rinsed, drained)
16 oz Frozen Corn
Garlic
Sour Cream (optional)
Tortilla Chips (optional)

Instructions

Spray crock pot with nonstick spray.
Trim fat off the chicken breast.
Place chicken breast at the bottom of the crock pot.
Pour salsa, black beans, and corn on top of the chicken breast.
Sprinkle with garlic powder.
Cook on high for 6-8 hours.
Take chicken out of the bottom of the crock pot and shred with a fork.
Mix chicken back into the beans/corn/salsa/ mixture.
Serve with sour cream and chips.

GF Pumpkin Carrot Cupcakes

Ingredients

* 1 1/2 cups all-purpose gluten-free flour (I use Better Batter) + 1 extra teaspoon
* 3/4 teaspoon xanthan gum (omit if using Better Batter)
* 1 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 2 teaspoons ground cinnamon
* 1 cup packed brown sugar
* 1/4 cup granulated sugar
* 1 tablespoon unsalted butter, melted and cooled
* 4 tablespoons vegetable oil
* 2 cups shredded carrots (about 4 or 5 carrots peeled and shredded)
* 2 extra-large eggs, lightly beaten
* 7 1/2 ounces pure packed pumpkin (one-half a 15 ounce can)
* 1 teaspoon pure vanilla extract
* 1/2 cup raisins (can substitute another small dried fruit, like chopped prunes, or flaked or shredded coconut)
* 1/2 cup white chocolate chips (can substitute semi-sweet or milk chocolate chips)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin well with unsalted butter and set it aside. You will have enough extra for 2 more muffins. I’m sorry. It’s annoying. But then again, not terribly.
2. In a large bowl, place 1 1/2 cups flour, xanthan gum, baking soda, salt, cinnamon, brown sugar, and granulated sugar and whisk to combine well (making sure you get out all the lumps in the brown sugar). Add the unsalted butter and the vegetable oil, and mix to combine well. The batter will be pretty dry still. Add the carrots, and stir to combine. Add the eggs, pumpkin and vanilla, and mix to combine well. The mixture should be thick and moist.
3. In a separate small bowl, toss the raisins and white chocolate chips together with the remaining 1 teaspoon flour to coat the raisins and chips in flour. Dump the raisins and chips into the large bowl of batter, and stir to combine until the raisins and chips are evenly distributed throughout.
4. Divide most of the batter evenly between the 12 greased muffin cups, and smooth the tops with wet fingers. Bake the remaining batter in either another muffin tin, or a two single stand-alone muffin cups (if you have ‘em). You really don’t want to try to stuff the remaining batter into the 12 standard cups. You’ll have some exploding cupcake tops on your hands. And in your oven.
5. Place the muffin tin in the center of the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of a middle muffin comes out clean. Rotate once during baking. Allow to cool about 10 minutes in the pan, and then transfer to a wire rack to cool completely.
6. Serve at room temperature.

Recipe Credit

Crunchy Honey Chicken

Ingredients

* 2 whole Egg Whites
* ⅓ cups Cornstarch Or Flour
* 3 Tablespoons Olive Oil
* 1 cup Broccoli Florets
* ½ whole Red Pepper, Thinly Sliced
* ¾ cups Sugar Snap Peas
* 1 Tablespoon Soy Sauce
* 1 clove Garlic, Minced
* 1 pound Thin Sliced, Boneless, Skinless Chicken Breasts
* ¼ cups Honey
* Salt And Pepper


Preparation Instructions

Prepare and slice all veggies. Feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken.) Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice. Season with salt and pepper if needed.

Recipe Credit

Pulled Chicken Salad with Lime-Cilantro Dressing

Pulled Chicken Salad with Lime-Cilantro Dressing

recipe credit


4 – 6 cups salad greens; Romaine mixed with other greens work well (I used Romaine, spring greens, and baby spinach) 
Some red onion, halved or quartered, and thinly sliced  
Some tomatoes, diced or quartered 
Some carrots, shredded 
Some walnut halves or pieces (optional, but I like the crunch and nutritional factors) 
Small pieces of pulled chicken
Mix salad greens. Top with red onion, tomatoes, carrots, walnuts, chicken, and finally cilantro-lime dressing. (See recipe below.) 

Cilantro-Lime Dressing

2 tbsp extra virgin olive oil (or similar; I recommend a healthy oil with some flavor of its own)
1 tbsp minced onion (or shallots; I use a yellow onion most often)
1 tbsp chopped cilantro
3 tbsp fresh lime juice (about the juice of one lime)
1 tsp Dijon mustard
¼ tsp sea salt
¼ tsp black pepper
1 garlic clove, crushed or minced (I’m sure I added more, but that’s just me)
Add all ingredients to your blender pitcher. Blend for a minute or two until fairly smooth. I blended until fairly smooth, but a few flecks of green from the cilantro remained. If you don’t have a blender, you may put all ingredients in a jar, seal, and shake about a minute. Just know that your dressing will have bits of onion, cilantro, and garlic that stand out, which is not a bad thing in my opinion.
Drizzle Pulled Chicken Salad with Cilantro-Lime Dressing immediately before serving. 

Summertime Orzo & Chicken

Summertime Orzo & Chicken (Can be made GF)

recipe credit 

• 3/4 cup uncooked orzo pasta (or use GF pasta)
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 medium cucumber, chopped
• 1 small red onion, chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup crumbled reduced-fat feta cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat for 6-8 minutes or until no longer pink.
• In a large bowl, combine the cucumber, onion, parsley and chicken. Drain pasta; stir into chicken mixture. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over chicken mixture; toss to coat. Serve warm or cold. Just before serving, sprinkle with cheese. Yield: 4 servings.

Nutrition Facts: 1-1/4 cups orzo mixture with 1 tablespoon cheese equals 323 calories, 7 g fat (2 g saturated fat), 65 mg cholesterol, 742 mg sodium, 33 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Nutella Hot Chocolate

Nutella Hot Chocolate

Recipe credit


1 cup of milk (any kind of milk will work)
2 spoonfuls of Nutella (this is my preference, but feel free to add as much or as little as you like)
whipped cream
mini marshmallows

Directions:

Pour about 1/4 of the milk into a saucepan on medium-low heat. Add the Nutella and whisk until blended. Slowly stir in the remaining milk. Add a pinch of cinnamon and whisk until hot and frothy. Carefully pour the mixture into a mug, add whipped cream, and mini marshmallows and ENJOY!!!!!!!

Dark Chocolate Cherry Fudge

Dark Chocolate Cherry Fudge (can be made GF)

recipe credit


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels (or GF brand)
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract (use Gluten Free)

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.

GF Favorite Rolls and Cinnamon Cream Cheese Rolls

{Gluten Free} “Favorite Rolls”
Recipe from the book Gluten Free Cooking Made Easy, by Susan Bell

Ingredients
1/2 cup lukewarm water
2 teaspoons yeast
2 tablespoons plus 2 teaspoons sugar, divided
3/4 cup milk
1/2 cup buttermilk (or in place of milk + buttermilk use 1 1/4 C soy or almond milk)
2 cups brown rice flour
1 1/2 cups tapioca flour
2 1/2 teaspoons xanthan gum
1/2 cup dried potato flakes
1 teaspoon salt
1/2 cup vegetable oil or shortening (I used oil)
2 tablespoons butter
2 eggs

Directions
1. Preheat oven to 170 degrees, or “warm” setting.
2. Place warm water in a small bowl and sprinkle yeast and 2 teaspoons sugar onto it. Set aside.
3. Microwave milk for about 1 minute, until hot. Add butter and stir to melt. Add shortening if using as well. (Susan’s recipe doesn’t call for melting the butter but I though it was easier that way)
4. Combine flours, 2 tablespoons sugar, xanthun gum, potato flakes, and salt in a large bowl (use your mixer bowl if you’re using a kitchenaid or similar mixer.)
5. Add yeast mixture, warm milk mixture, oil (if using), buttermilk, and eggs into dry ingredients. Beat at high speed for 3 minutes.
6. Spray a muffin tin pan with cooking spray (I rubbed mine with butter). Spoon dough into muffin tins, around 3/4 full. (I then used my buttered fingers to pat down the tops of the rolls)
7. Set muffin tray on open oven door to rise (or turn oven off and place rolls inside with door closed like I did). Let rise for approximately 20 minutes for rapid-rise yeast, and 30 minutes for regular yeast. (I used rapid rise and it took about 30 for them to look plumped up, it’s always better to go by what breads look like rather than time noted in a recipe since all oven/house/weather conditions are different).
8. Turn heat up to 375 and bake for 20-24 minutes. (I took my pan out of the oven while I preheated it and they were done right at 20 minutes) Yields: 16-18 rolls (I halved the recipe and got 6 regular and 6 cream cheese rolls)

Cinnamon Cream Cheese Rolls

8 ounces cream cheese
3/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg

Glaze
1 tablespoon butter
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon butter extract

Make the dough for the “Favorite Rolls” and fill greased muffin tins about half full with dough. Mix cream cheese, brown sugar, cinnamon, and nutmeg. Place mixture into ziplock bag. Cut a 1/2 inch diagonal opening in one corner of the bag. Holding bag upright, squeeze cream cheese mixture onto roll dough. Add roll dough to cover the cream cheese mixture and fill the muffin tins to around 3/4 full. Gently press down the dough to even it out if needed. Continue with rising and baking instructions as described in the above recipe. After baking, mix glaze ingredients and pour over hot rolls.

Steak Teriyaki

Ingredients:

FOR THE STEAK, MUSHROOMS and PEPPERS:
2 pounds flank steak (or use steak of your choice)
salt and freshly ground pepper
8 ounces button mushrooms, sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 1/2 tablespoons cooking oil, separated

FOR THE TERIYAKI SAUCE
1/4 cup soy sauce
1/4 cup mirin (Japanese sweet rice wine)
2 tablespoons sugar (or more if you like a sweet teriyaki)
Directions:

1) To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.
2) Add one tablespoon of the cooking oil to a pan over medium-high heat. Sear the steak on both sides and remove from pan.
3) Add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and sauté for about 2 minutes then add the peppers and cook another 2 minutes.
4) Place the steak back into the pan, reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms and peppers on top of the steak.

Recipe Credit