Check this out- how fun!

http://simplygluten-free.blogspot.com/2010/03/chocolate-bowls-step-by-step-how-to.html

Tollhouse-White Chip Chocolate Cookies

We got this cookbook when we got married. We've only tried a couple different recipes. Scott & I made these last night...mostly Scott though-

White Chip Chocolate Cookies

2 1/4 cups all purpose flour (I used Bob's Red Mill-GF All purpose baking flour)
2/3 cup cocoa
1 tsp baking soda
1/4 tsp salt
1 C (2 sticks) butter/margarine- softened
3/4 C granulated sugar
2/3 C packed brown sugar
1 tsp vanilla
2 eggs
2 cups (12 oz package) white chocolate chips

COMBINE-flour cocoa, baking soda and salt in small bowl. Beat butter, sugar, brown sugar, vanilla in large mixing bowl until creamy. Beat eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate chips. Drop by well-rounded teaspoon onto ungreased baking sheets.

BAKE in preheated 350* oven for 9-11 mintues or until centers are set. Cool for 2 minutes and enjoy...I sure did...probably TOO much. O-well. :)

Potato Soup

I LOVE Potato Soup. This is mom's recipe.


2 C. water
2 bouillon cubes (I use the chicken flavor)
3 C. potatoes (4-5 potatoes) peeled & cut
Boil the potatoes about 20-30 minutes, or until soft

I like lots of potatoes & I usually put enough water to cover the potatoes.

In another pan:
melt 1/4 C. margarine
add 1/4 C. flour. stir
add 1 C. Milk & 1 C. half & half
bring to a boil.
add this mixture to the potatoes.

I like to add some ham to it as well.

Add: garlic powder, onion powder, salt & pepper-to taste

Peanut Butter Cookies...my new addiction...

PEANUT BUTTER COOKIES
(Grandma West's Recipe)

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (well beaten)
1 1/4 C. flour (I use Bob's Red Mill GF flour mix)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
If doing the GF version-1/2 teaspoon xanthum gum

Cream butter & peanut butter. Add sugar gradually. Add well beaten egg. Add dry ingredients. Chill dough... Bake at 375* for 10-12 minutes...with the GF version I do it for about 15 min.

Golden Graham Treat

Grandma West's recipe...

Gluten Free version:
8 cups of Honey Nut Chex
8 cups of Corn Chex
1 C. slivered almonds

The original:
small box Golden Grahams Cereal
small box Corn Chex
1 C. slivered almonds

This part is the same for both:
1 C. sugar
3/4 C. Karo syrup
1 cube of butter
dash of salt

Combine sugar, Karo syrup, butter and salt and bring to a boil. Boil 1-2 minutes.

Pour over cereal & nuts. Stir well. Serve in bowl.

Ham & Scalloped Potatoes

Yep...you guessed it...from mommy
This is one of my ALL TIME FAVORITE meals
HAM & SCALLOPED POTATOES
Preheat oven to 350 degrees.

Ham:
3lb ham
whole cloves
Glaze:
In small bowl mix 1/2 tsp ground mustard, 1 T vinegar, 1/4 cup brown sugar

Cut ham both ways (as seen in the picture). Stick a whole clove in each space (where the cuts meet...if that makes sense) Bake for an hour with the cloves in.

Take ham out & remove the cloves after 1 hour is up. Spread the glaze over the top of the ham & bake for another 30 minutes.

I prefer to get ham with no skin, the glaze really seeps in better that way!

Scalloped Potatoes:
6 Medium potatoes (about 4 cups) sliced into small pieces.

In a sauce pan:
melt 3 T of butter on low heat, add 3 T of flour and a little bit of salt & pepper. Stir until smooth & bubbly. Stir in 2 1/2 cups of milk (I use rice milk). Add some minced onion for flavor. Heat to a boil. Boil & stir for 1 minute.

In a 9x13 pan: put the potatoes in and pour sauce over. I like to mix it a bit to make sure it gets all over.

Bake 30 minutes covered. Remove cover & bake for another 30 minutes.


I like to put the ham in for 30 minutes, then put the potatoes in. 30 minutes later remove the cloves & cover from the potatoes. Then, cook for the last 30 minutes. Sometimes the potatoes need a little more time then an hour total. So, I remove the ham, let the potatoes bake for a bit longer, then put the ham back in for a few to get warm.

Sweet & Sour Chicken

Also one of my mom's recipes...this is SO delish
Sweet & Sour Chicken

Ingredients:
2 or 3 boneless, skinless chicken breast (cut up into small pieces)
1 can of pineapple chunks
1/4 cup brown sugar
2 T cornstarch
1/4 cup apple cider vinegar
1 T soy sauce
3/4 cup chopped green pepper

Sauce:
In a bowl, put: juice from the pineapple, brown sugar, cornstarch, vinegar, soy sauce and mix well.

Cook chicken in a skillet/pan. After chicken is close to being done, add chopped peppers (if you like the peppers more cooked add them earlier). Next, add pineapple chunks and pour sauce into the pan. Let it cook for a bit, until the sauce thickens.

Best if served with rice :)

Raspberry Dessert

My mom makes this YUMMY raspberry dessert. Here is the gluten free version of it: Start with a package of MI-DEL Arrowroot animal cookies. Put all of the cookies into a food processor and mix until they are all crumbs.

In a 9x13 pan cover the bottom of the pan with a nice layer of crushed cookies. Set aside a little bit to put on top.

Next, get the raspberry sherbet, put it into a bowl and let it soften a bit.

After the sherbet has softened add a container of cool whip and mix.

Pour the sherbet & cool whip mix into the pan, over the layer of cookie crumbs. Put the rest of the crumbs on top. Put in freezer and let harden.

After a couple of hours, or whenever you want...ENJOY!

My mom uses Mother's Macaroons cookies...which are NOT gluten free

Better than 'anything' cake

1 chocolate cake mix
1 can of sweetened condensed milk
1 container of caramel sauce (you don't have to use the whole thing, I didn't)
cool whip
1 heath candy bar

Bake cake according to directions. After it cools poke several holes in it. Pour the can of s&c milk over it, spread and make sure it gets into all of the holes. Next, pour the caramel over and do the same thing (spread & make sure it gets in all holes.) After that spread cool whip over the top & crush heath bar on top. Refrigerate until ready to enjoy.
I like to add more cool whip to my piece when I cut it :)

Rice Krispies minus the krispies- plus rice chex

6 cups of Rice Chex
3 tablespoons of butter
4 cups miniature marshmallows

Melt butter in a large pot on the stove.
Add marshmallows and stir until melted.
Add chex & stir.

Grease a 9x13 cake pan and pour mixture into it.

Wait about 30 minutes until set up & ENJOY

Puppy Chow/Muddy Buddies

Ingredients:
9 cups of Rice Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1-2 cups powdered sugar

*Put Rice Chex in a large bowl & set aside

*In a microwaveable bowl put the chocolate chips, peanut butter, butter and vanilla
and microwave for 1 minute. Stir & microwave for 30 more seconds.

*Pour chocolate mix over chex & stir until all chex are covered evenly.

*Pour 1 cup of powdered sugar over the chex and stir. Add the 2nd cup slowly while stirring until mix is covered.

Sit back & enjoy

Potato Wedges

My appetizer:

Potato Wedges
Preheat oven to 400

Get as many potatoes as you need or are hungry for.

Cut into fourths long ways.

Spread out on a lightly greased cookie sheet.

Season with salt & pepper.

Bake for 30-40 min. or until they are cooked to your liking.

Enjoy with lots of ketchup.

Mexican Food

Well, mexican food is one thing I can eat :) We usually have tostadas/burritos atleast once a week.

MY tostadas go like this:

Open a can of refried beans and put in a sauce pan on the stove. After they are heated to your liking remove them from heat.

Warm some tostada shells in the microwave for about 10-15 seconds.

Take a spoonful of beans and put it on the tostada.

Add whatever toppings you would like.

YES I add ketchup to mine :)