Baked Macaroni and Cheese

1 1/2c - elbow macaroni
3 tbsp - butter
2 tbsp - flour
2 c - milk
2 c - SHARP cheddar cheese cubed

Cook macaroni in boiling, lightly salted water per package directions for al dente; drain and set aside.
In pasta pan, melt butter' blend in flour'; stir until golden brown. Then slowly whisk in milk, stirring constantly until thick and bubbly. Add cheddar cheese; stir in until melted. Toss in cooked macaroni and blend well.
Transfer to a lightly buttered 1 1/2 quart casserole dish. Bake at 350 degrees for 35-40 minutes."

Silvana's All-Purpose Flour Blend (For Gluten-Free cooking)

6 cups white rice flour, preferably Bob's Red Mill
3 cups tapioca flour (not starch!)
1 1/2 cups potato starch (preferably Bob's Red Mill)
1 tablespoon salt
2 tablespoons xanthum gum, preferably Bob's Red Mill

In a large bowl, mix together and store in airtight container."

Apple-Brown Sugar Coffee Cake

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.

Gluten-Free Corn Bread

1 cup of rice milk (I used Lactaid - was fine)
1 tbsp apple cider vinegar
1 cup cornmeal
1 cup Silvana's all-purpose flour
1/4 cup sugar
1 tbsp baking powder*
1 tsp baking soda
1 tsp salt
2 large eggs at room temp
1/4 cup vegetable oil

Preheat oven to 350. Grease a 4.5 x 8.5 inch loaf pan (I made it in a 8x4 square pan). In small bowl, stir together milk and vinegar. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, soda and salt. Stir in the milk mixture, eggs and oil until just blended; pour into prepared pan.

Bake until golden and toothpick comes out clean, about 45 minutes. Let cool completely in the pan set on wire rack.

*Some gluten free folks are sensitive to baking powder. To sub out, 1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda. I used this sub in this recipe and it was great. Because this recipe calls for 1 tbsp, that equals 3xtsp. Turned out great!"

Gluten & Dairy Free Super Fudge Brownies

1 cup semisweet chocolate chips, melted (remember to watch for milk ingredients!)
1/4 cup unsweetened cocoa powder
1/3 cup vegetable oil
3 tbsp water
1 cup sugar
2 large eggs at room temp
1/2 cup Silvana's all-purpose flour
1/4 tsp salt

Preheat oven to 350. Grease a 8 inch square baking pan and line with a long piece of parchment paper, letting the ends hang over two sides of the pan. In a medium bowl, whisk together the melted chocolate, cocoa powder, oil and water until smooth.

In a large bowl, whisk together the sugar and eggs. Whisk in the chocolate mixture. Fold in the flour and salt until just combined; transfer to prepared pan and spread to edges. Bake until set and the brownie edges pull away slightly from the sides of the pan. 25 -28 minutes. Let cool in pan on wire rack."

Creamy Chicken Spaghetti Casserole

(See my edits below)

Ingredients

• 1 wholeCut Up Fryer Chicken
• 1 stick1/2 Cup Butter
• 16 ounces, weightWhite Mushrooms, Sliced
• ¼ cupsDry White Wine
• Kosher Salt And Pepper
• ¼ cupsFlour
• 2 cupsChicken Broth (reserved From Chicken Or Canned)
• 1-½ cupWhole Milk
• ¼ cups(additional) Dry White Wine
• 1 cupFreshly Grated Parmesan Cheese
• 1 cupWhole Black Olives, Chopped
• 1 teaspoonKosher Salt, Or To Taste
• Freshly Ground Black Pepper
• Extra Cheese, For Sprinkling
• 1 poundThin Spaghetti

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.

Oatmeal Cranberry Cookies

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp pure vanilla extract
1 and 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamon (I subbed using Ginger and its fine, same amt)
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10-12 minutes, or until golden brown. Cool

The recipe states it makes 5 dozen cookies. I made mine a little bigger and it made only 4 dz but that is still a good amount. I may play around with this recipe sometime soon again and see how I could sub the flour, etc for a gluten free version.

They tasted really good! The recipe is from Food Network.com

For those of you with sugar, gluten, etc allergies, or diabetes (like me) I did substitute the white sugar for Splenda and it tasted fine. "

Broccoli Cheese Casserole

"Broccoli-Cheese Casserole
1 can - cream soup
1 c - mayo
1 egg, beaten
tbsp - dried chives
3 - 10oz bags of chopped frozen broccoli
8-10 oz of shredded sharp cheddar cheese
sprinkle with paprika, salt and pepper

Preheat oven to 350 degrees. Butter 9x13 inch baking dish. In a medium bowl,

whisk together soup, mayo, egg and chives. Place frozen broccoli in a large bowl.

Break up broccoli. With a rubber spatula, scrape mixture on top of broccoli. Mix well.

Sprinkle on cheese and mix well. Spread in to baking dish. Smooth top.

Season with paprika, salt and pepper. Bake for 45-1 hr"

Sour Cream Enchiladas

Ingredients

• 12 wholeCorn Tortillas
• Canola Oil, For Frying
• 1 can(20 Ounce) Enchilada Sauce
• 2 cupsSour Cream
• 3 cupsSharp Cheddar Cheese, Grated
• 1 cupSliced/chopped Green Onions
• ½ teaspoonsGround Cumin
• ¼ teaspoonsCayenne Pepper

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!