[ellyk]

I have great recipes and I found a lot of them in a recipes exchange site, I want to post some here but I don't know how to do to insert pictures, well I will share one recipe that I like with you.

pumpkin cookies
Ingredients
2 1/2 cup gluten-free flour blend*
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 egg
1 cup canned pumpkin
1 tsp vanilla
1/2 cup raisins or chocolate chips

Directions
1. Combine gluten-free flour mix, xanthan gum, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
2. In a mixing bowl, beat butter and sugar until light and fluffy. Beat in egg, pumpkin, and vanilla. Add in dry ingredients. Stir in raisins or chocolate chips.
3. Drop by tablespoons onto an oil sprayed baking sheet. Bake at 350 for 15 to 18 minutes.

[PontiusPirate]

The deliciousness that is “Spaghetti Squash Gratin”.

1 Spaghetti Squash
1 Cup Sour Cream
1/2 Cup Parm/Romano/Asiago cheese, shredded.
1-2 tsp Chopped Chives
Salt & Freshly Ground Pepper to taste. (I use about 1 dash of salt & 3 grinds of pepper.)
1) Preheat Oven to 400 degrees.
2) Poke holes in full spaghetti squash and bake. I cooked mine in the microwave on the “Baked Potato” setting, approx. 8 minutes. Turn over half way through.
WARNING: If you microwave squash, keep an ear open for it!! If it starts to squeal, STOP the microwave, and let it rest. It will explode, blow the door of the microwave
open, and leave squash guts all over your kitchen.
3) Split squash in half and scoop out seeds. (Set them aside and roast them later with a bit of olive oil & garlic salt. MMm.) Scoop the non-seeded parts into a mixing bowl.
4) Mix Squash with sour cream, half the cheese, chives, and salt & pepper. Thoroughly coat squash.
5) Spread into a small casserole dish. Top with remaining cheese.
6) Bake in the oven for approx. 30 minutes, or until cheese is melted & golden.
7) Yummy in my tummy, Party party!
This dish is even better the next day for breakfast. Pop it in the microwave with a bit of (faux) bacon on top! Mmm.

[beanbag]

since I'm home sick, I will share my favorite cookie recipe with you guys. I adapted it from a gluten-free recipe I found online to make it vegan as well. (I'm not vegan anymore, but some of my coworkers are and they love these. =))

chocolate chip peanut butter banana [etc] cookies

ingredients:
1c sugar (I use 2 parts brown to 1 part white and mix them up)
1 Tbsp baking soda
1c peanut butter (creamy's probably better but I don't care if you'd rather use crunchy.)
1/2 banana
dark chocolate chips (made w/soy if you want to be vegan, otherwise it doesn't matter)

optional:
raisins
cranberries
walnuts
almonds
...whatever else you can think of

directions:

preheat your oven to 350. no need to grease your cookie sheet(s)

mix the sugar and baking soda together until well-blended
mash in the peanut butter and banana.
[if you make a double batch, you can use the whole banana. otherwise, you can just eat the other half.]
when everything seems pretty smooth, throw in the chocolate chips and anything else you desire.
note: smooth doesn't mean cake-batter smooth. the dough will be grainy because of the sugar. it's totally fine, though, your cookies will bake properly as long as there aren't any random sugar or banana pockets.

roll your dough into 1 inch balls, or scoop spoonfuls that are approximately 1" in diameter and drop them onto your cookie sheet. don't flatten the dough--it will do that on its own when it heats.

stick the cookie sheet in the oven for 11 minutes, then pull it out. don't be fooled if your cookies look slightly undercooked. you need to let them cool on the cookie sheet for 2-4 minutes, which will finish baking them. you probably will want to transfer them to a plate rather than a wire rack; I actually don't have a wire rack so I use a plate anyways, but even as they continue to cool they are very soft. they don't set completely until they're finished cooling.

if for some reason your cookies don't bake completely in 11 minutes, then you should experiment and find the proper amount of time for your altitude. just remember that eating them underbaked won't hurt you at all!


try not to eat all of them at once. =)

(my younger brother was very vocal about not eating "weird gluten-free stuff," but after he tried the cookie I brought him, he demanded that I bring him three more. between the three of them, the entire double-batch was gone in two days. the best part...it's practically effortless!)

[OiBoyz]

I made this to share at work:

Homemade Peach Salsa

Skin and☺pit two large peaches,☺put in blender☺with a few slices pickled jalapeno and lime juice (approx. 2 TBL) liquify and pour into large bowl.
☺
Rough☺chop one large sweet☺onion.☺ (I like my salsa chunky!)
Skin, pit and rough chop approx 6 large peaches
Rough chop approx 6 to 8 large, ripe tomatoes.
Small dice pickled jalepeno slices to taste.
Salt to taste.
Approx 1/8 cup salsa spices (I use a mix from Oregon Spice Company)
Stir all together.☺☺Let sit for a while (at least an hour?) for the flavors to blend.
☺
Yum!☺

[obama]

Originally Posted by lknight21

MMMMMM those sound good.

Here's an old one but good
Peanut Butter rice Krispy treats

6 cups Rice Krispies
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter
Combine sugar and syrup in a sauce pan. Bring to a boil and remove from heat*. Add peanut butter, Rice Kripsies, and mix.
Pour into a greased 9 X 13 inch pan or a cookie sheet for thinner bars. Press down, let cool. Cut into squares.

*Add about a 1/2 teaspoon of cinnamon and 1/2 teaspoon of sugar( yeah i know sounds weird ) acctually tastes good.

WOW!!! I love rice krispies

You rock!!

What does your avvy mean?

[S.B.Nichols]

Originally Posted by Nathan in Texas

You can also substitute other cereals for Rice Krispies. I' think the treats are better with Cheerios. I've also used a mixture of various cereals and it came out great.

Coco Pebbles! And mix a little peanut butter in with the melted marshmallows.

[kena12]

Combine all ingredients except egg noodles, parsley, salt and pepper in 4-quart saucepan or Dutch oven. Cook over high heat, stirring occasionally, until mixture just comes to a boil (5 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until carrots are tender (10 to 15 minutes). 6 cups Rice Krispies
1 cup sugar
1 cup white Karo syrup
1 cup peanut butter
Combine sugar and syrup in a sauce pan. Bring to a boil and remove from heat*. Add peanut butter, Rice Kripsies, and mix.
Pour into a greased 9 X 13 inch pan or a cookie sheet for thinner bars. Press down, let cool. Cut into squares.