1 cup pls 2 tsp Silvana's All-Purpose Flour
2 tsp baking powder*
1/4 tsp salt
3/4 cup packed light brown sugar
1/4 cup mini chocolate chips (remember to make sure they are dairy free IF you have a guest that's lactose intolerant ... this recipe would also work fine if you skipped them.)
1/2 cup chopped walnuts, optional
1 tsp ground cinnamon
2 large eggs at room temp
1/2 cup sugar
1/2 cup vegetable oil
2 tsp pure vanilla extract
2 large apples, peeled, cored and cut into 1/2 inch pieces (I did them smaller than that)
Preheat oven to 375. Lightly grease (and I mean LIGHTLY) a 9 inch spring form pan or round cake pan. In large bowl, whisk together 1 cup flour, baking powder and salt.
In a small bowl, toss together the remaining 2 tsp. of flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon.
In another small bowl, whisk together the eggs, granulated sugar and remaining 1/4 cup bown sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with remaining batter, apples and chocolate chip mixture. Bake until toothpick comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
* some gluten free folks are sensitive to baking powder (as I found out for myself!) So, in this case, substitute 1 tsp of baking powder with 1/2 tsp of cream of tartar + 1/4 tsp baking soda. I used this substitute in this recipe and it turned out great!
This was well work making and has become a family favourite! You wouldn't know you were eating something gluten and dairy free! Yummy! I think next time I may sub out the chocolate chips for butterscotch ones .. ummmmm.
(See my edits below)
Ingredients
Preparation Instructions
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.
Danielle's Edits:
- I did NOT boil a whole chicken. Sorry, too lazy. I just cut up some chicken breasts (three to be exact), and cooked them up in the frying pan, and set them to the side.
- I didn't have wine, and it didn't make a difference. I just had to add a bit more broth.
- I added red onions for flavor.
- Next time, I'd go without the olives. I don't like them personally, but I wanted to see if the recipe needed them. It doesn't especially if you aren't a fan.
Ingredients
Preparation Instructions
Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there’s any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.
Danielle's Edits:
- I needed MORE enchilada sauce (P.S. If you make this, only Safeway carries enchilada sauce)
- I used flour tortillas instead of corn, and they didn't do well in the frying pan. I opted to just not do the dunking after about two.
- It's a little bland, so I added more spice.
- I also bough a chicken from the grocery store (pre-made ones), and added about a cup of shredded chicken to it. It was yum!
1 lb. ground beef
1 small onion, chopped
1 can chopped green chilies
1 can cheddar cheese soup
1 cup chunky salsa
1 cup each mozzarella and cheddar cheese, divided
Catelli Express Oven-Ready lasagna noodles
2/3 cup water
Brown meat and onion until no longer pink. Add chilies, soup, salsa and 1/2 cup of each cheese. Stir until well mixed.
Layer in a 9x13 pan in this order: 1/3 dry noodles, 1/3 sauce. Do this two more times.
Drizzle water over top and top with remaining cheese.
Cover with foil and bake in 350-degree oven for 50 minutes. Once cooked let stand for 5 minutes before serving.
Toast the Stuffing Bread
First preheat the oven to 300 degrees. Cut slices of bread into half inch cubes. You can use almost any kind of bread to make the stuffing mix.
Arrange the bread into a single layer on a baking sheet. Use your hands to separate any cubes that have stuck together. I use about 30 slices, but you can adjust it to make however much want. Remember that the bread will shrink down as it bakes.
Put the pans into the oven for about 45 minutes. Every 15 minutes, check on the cubes and mix them around, so that all sides get toasted. When they are done, take them out of the oven and let them slightly cool.
Prepare the Stuffing Seasoning
While the bread is cooking you can make the seasoning. Start by peeling a small onion. Mince half of the onion. Put 3 tablespoons into a bowl. Now add 2 teaspoons of garlic salt, a little pepper, 1/2 a cup of vegetable oil, 3 tablespoons of dried parsley flakes, and 3/4 of a teaspoon of ground sage.
Mix everything until the ingredients are well combined.
Season the Stuffing Bread
Take the cooled bread cubes and pour them into the bowl. Pour the mixture on top of the cubes. Toss the cubes so that they are evenly coated.
Store or Use the Stuffing
Place the stuffing mix in an airtight container and label it with the date. Store it in a cool, dry place and use it within 3 months.
1 can - condensed cream of mushroom soup
1/2c - milk
1/4 tsp - black pepper
1 c - frozen mixed vegetables
2c - cubed cooked chicken
1/4 of a 12 on package medium egg noodles (~2 cups) cooked and drained
1/4c - Parmesan cheese
1 - shredded cheddar cheese
Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese. Spoon into a casserole dish. Bake at 400 degrees for 30 minutes. Stir and top with Cheddar cheese.
1 box - tube shaped pasta (ziti)
1 bag - baby spinach leaves (4 cups washed)
1 jar Italian sauce
1 cup - ricotta cheese
1 cup - mozza cheese
3/4 cup - Parmesan cheese
1/2 tsp - garlic powder
1/4 tsp - black pepper
Prepare pasta according to package directions. Add the spinach during the last minute of the cooking time. Drain. Return to saucepan. Stir in sauce, ricotta, 1/2 c of mozza cheese, 1/2 c Parmesan cheese, garlic powder and black pepper. Spoon pasta mixture into casserole dish. Sprinkle with remaining cheeses. Bake at 350 degrees for 30 minutes.
1 lb - ground beef
1 can - condensed tomato soup
1 cup - salsa or pic-ante sauce
1/2 cup - milk
1/2 cup - uncooked instant white rice
1/2 cup - crushed tortilla chips
1/2 cup - shredded cheddar cheese
Brown beef in skillet, drain fat. Stir in soup, salsa, milk and rice into skillet. Spoon mixture into a casserole dish and cover with foil. Bake at 400 degrees for 25 minutes. Sprinkle the chips around the edge of the casserole. Sprinkle middle with cheese.
2c - cooked macaroni
1-2 cans of tuna, drained and chunked
1-2 cans of cream of mushroom soup
1 1/2c shredded cheddar cheese
(I also add chopped onions or dried chives, diced mushrooms or even peas. Sometimes all 3)
Mix together in a large bowl. Put into a casserole dish and cook for 20 min at 350 degrees.
ground beef
1 med onion chopped fine
2 cups water
3 can consomme
1 can tomato soup
4 carrots chopped
1 bay leaf (i use dried basil)
3 sticks celery
parsley
1/2 tsp thyme
pepper to taste
3 tbsp barley
brown meat, sprinkle with paprika, montreal steak spice & oregano
add 1 pack lipton onion soup in stead of consomme
add diced/crushed tomatos & 1 can tom paste
add in a couple sun dried tomato's
add chopped garlic clove
3cups warm water
2 tbsps yeast
1tbsp coarse salt
6 1/2 cups flour. You can use whole wheat as well
Soak yeast in 1 cup warm water until soft
Mix 3 cups flour in 2cups warm water and then add yeast mixture . Add rest of flour and mix in bowl. Let sit in bowl overnight or up to 2 weeks . Put in cool place or fridge . Make sure the container hasa lid and is big enough for it to rise .
When ready to use cut off a piece and shape.
Don't use bread pans. Can be shaped into oval round loaf .
I have made 2 oval loaves and put them on my large cookie sheet on parchment. Let rise for 40 minutes . Heat oven to 450. Place pan of water on bottom rack . Bake for 30 minutes and do not open oven until time is up . If it looks too pale I have added another 5 minutes.
You can add whatever you like to the dough. Olives garlic cheese raisins spices nuts onions sun dried tomatoes nuts you get the idea
1/2 cup chicken broth (you can do low fat)
1/4 cup peanut butter (you can do low fat)
2 tbsp cilantro, chopped
2 tbsp basil, chopped
1 tbsp sugar
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
12 oz fettuccine
4 boneless chicken breasts
1 large red pepper
2 cups snow peas, cut in half
Combine first 8 ingredients and blend for sauce. Cook noodles. Cook chicken. When chicken is ready add red pepper and snow peas. Cook for a few minutes.. add sauce, simmer for 5 & serve over noodles!
3/4 cup honey
1 cup peanut butter
10 large marshmallows (or handfuls of mini's that look like 10 biggies)
1 cup semi sweet chocolate chips
3 cups rice krispies
1 cup salted peanuts
Directions:
I use crunchy peanut better and I use the regular chocolate chips, not the milk chocolate ones. I have tried it with the milk chocolate and it is just not quite right. Too milky. I also chop the peanuts up.
Melt together honey, peanut butter and marshmallows. Stir in chocolate chips until melted. Add rice krispies and peanuts. Pat firmly into a greased loaf pan. Let cool. Slice and enjoy. Don't let it get too set before you cut it or it is a tad difficult.
Toss steaks and flour together in a ziploc bag to lightly flour the steaks. Heat butter and oil together in a skillet over med-high heat.
Cook steaks in hot skillet - quickly browning on both sides. Remove steaks from the pan, set aside, and keep warm. Add the green onions, garlic, sliced mushrooms and thyme to the skillet.
Saute another couple of minutes. Return the steaks to the skillet, pour in the wine, and bring it all to a boil. Reduce heat to low, cover the skillet and simmer 8-10 minutes (less for thin pork chops). Remove from heat and serve. (Serves 4 or 5.)
In a large skillet, over medium-high heat, heat oils together just until hot. Add meat, about a handful at a time, and stir-fry 2-3 minutes or until the outside of the meat is just lightly browned (not pink - Don't cook too long). Add garlic and onions and stir-fry about another minute. Remove the meat from the pan, set aside, and keep warm - season with salt and pepper if desired.
In the same skillet, add broth and ginger, stirring up all the meat bits. Bring to a boil. Then remove from heat.
Add the meat and the broth to the crock-pot. Add the raw zucchini. Cook in crock-pot on low, until the meat is tender (5-7 hours). The longer I cook it the more 'shredded' the meat becomes - less chunky. Add the cornstarch mixture the last 45 minutes to an hour. Cook in the crock-pot uncovered to let the mixture thicken.
(I've seen this recipe with green, yellow, and red peppers - when you heat the broth, add the peppers to it at that point and once it's boiled, reduce heat and let it simmer for another minute or so before adding this mixture to the crock-pot with the meat.)
Serve with brown rice, steamed veggies and a salad.
I add 1 lb of homemade meat sauce to this.....
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
1 1/2 lb boneless skinless chicken thighs cut into 1" pieces
1/4 cup flour
1 - 225g sliced fresh mushrooms
2 cups baby carrots
1 small onion, chopped
1 can (10 fl oz) chicken broth
1 cup frozen peas, thawed and drained
1/2 cup Herb & Garlic cream cheese spread
toss chicken with flour in slow cooker
add all remaining ingredients except peas and cream cheese; cover
cook on low for 6-8 hours (high for 3-4), stirring in cream cheese and peas to cook for the last 30 minutes.
1 1/4 c - rolled oats
1 1/2 c - flour
1 tsp - baking powder and baking soda
3/4 tsp - salt
1 c - butter
1 c - packed brown sugar
1/2c - sugar
1 large egg
1/4 c - Bailey's
1 tsp - vanilla extract
2 c - mint chocolate chips
Preheat over to 350 degrees. Place oats in a blender. Blend until like flour. Mix oats, flour, baking soda, baking powder and salt. Beat butter, brown sugar, and sugar in a bowl with an electric beater until fluffy. Beat in egg. Bailey's and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. Drop by heaping teaspoonfuls about 2 inches apart. Bake 12 min until cookie looks dry on top and edges are lightly browned. Cool for 2 min on baking sheets.
Makes about 48 cookies.
