Gluten Free Cheddar Potato Soup

INGREDIENTS

8 potatoes,cubed
1 tbs. chopped chives
1 1/2 cups chopped celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 tsp. paprika
1/4 tsp. celery seed
1 tsp.savory
1/2 tsp. salt
1 cup milk
2 tbs. gluten free all purpose flour 

2 tbs butter
2 1/2 cups grated cheddar cheese

DIRECTIONS

Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in crockpot.

 Add water to cover.

Cover; cook on high for one hour.

Reduce heat to low; cook 4-5 hours.

Combine milk and flour until smooth.

Combine with butter in a saucepan.

Cook for 3-4 minutes over medium heat, stirring constantly.

Add cheese and stir until melted.

Turn crockpot to high.

Pour in cheese mixture and cook for 15 minutes.

 

Gluten Free Peruvian Chicken

INGREDIENTS

1/2 cup olive oil

3 medium onions, chopped

6 cloves garlic, minced

4 medium jalapenos

1/2tsp. cinnamon

1 tbsp. cumin

1 tsp. basil

2 cups peanuts, roasted and chopped

1/2 cup parmesan cheese, grated

3 lbs. chicken breast, chopped

3/4 cup yogurt, room temp

Salt and pepper to taste

DIRECTIONS

Heat oil in large pan and sauté onions and garlic until transparent.

Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well.

Simmer for 30 minutes or until chicken is done.

Just before serving add yogurt and stir.

Gluten Free Sweet Marie Bars

INGREDIENTS

1 tbsp margarine                       

½ cup brown sugar

½ cup corn syrup                      

 ½ cup peanut butter

 1 cup peanuts                             

3 cups gluten free crisped rice

 

 

DIRECTIONS

 

Stir first 4 ingredients in a sauce pan.

Cook on low until smooth.

Add remaining ingredients.

Pack into a 9×9 inch pan.

Ice with chocolate icing or drizzle with melted chocolate chips.

Gluten Free Polka Dot Bars

INGREDIENTS

4 cups crushed gluten free crisped rice   

1 cup chocolate chips

½ cup coconut                                         

½ cup chopped walnuts

1 can sweetened condensed milk

 

 

DIRECTIONS

 

Line an 8 inch square pan with foil or waxed paper and grease bottom and sides.

Mix ingredients well and press into pan.

Bake 25 to 30 minutes at 350 degrees F.

Cool 10 minutes.

Turn out and remove foil or paper and cool completely.

Cut into bars.

Gluten Free Marshmallow Peanut Butter Squares

 

 

INGREDIENTS

 

2 pkg. Gluten free chocolate chips

1 cup Gluten free peanut butter

2 cup Gluten free mini marshmallows

 

DIRECTIONS

 

Melt the chips and peanut butter on low and mix until smooth.

Remove from heat and add marshmallows.

Stir only until mixed.

Pour into a greased 9×9 inch pan.

Refrigerate until ready to serve.

Gluten Free Graham Crackers

INGREDIENTS

2 cups four flour bean mix

1 tsp xanthan gum                      ½ tsp salt

1 rounded tsp cinnamon             2 ½  tsp baking powder

 

¾ cup margarine                         ¼ cup honey

1 cup brown sugar                      1 tsp vanilla

1-2 tbs. Water

 

Cornstarch for rolling

 

DIRECTIONS

 

Whisk together dry ingredients.

In a separate bowl, beat together margarine, honey, brown sugar and vanilla.

Alternately add dry ingredients and water.

Refrigerate 1 hour

Roll out on plastic, then transfer to greased cookie sheet and roll to the edges.

Cut into squares with a pastry wheel.

Prick each square 4 or 5 times with a fork.

Bake 30 minutes at 325 degrees F.

Makes 5 dozen 3×3 inch squares.

 

 

Four flour bean mix

 

2/3 cup garfava bean flour

1/3 cup sorghum flour

1 cup cornstarch

1 cup tapioca flour

 

Makes 3 cups.

I mix about 9 cups at a time and keep it in a sealed container in my pantry.

 

Gluten Free Chocolate No Bake Cookies

INGREDIENTS

2 cups white sugar                            ½ cup margarine

½ cup milk                                        1 tsp vanilla

3 cups gluten free oats                      1 cup coconut

6 tbsp. Cocoa

DIRECTIONS

Combine sugar, margarine, milk and cocoa in a large saucepan.

Bring to a boil and remove from heat.

Add vanilla.

Stir in remaining ingredients at once.

Drop by teaspoon onto waxed paper covered cookie sheets.

Chill in refrigerator.