Chewy No-Bake Granola Bars

Ingredients:

• 2 1/2 cups gf Rice Krispies
• 2 cups oats
• 1/2 cup additional mix-in ingredients, optional (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame or sunflower seeds, etc.)
• 1/2 cup honey
• 1/2 cup brown sugar (or sucanat)
• 1/4 teaspoon salt
• 2/3 cup peanut butter
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Directions:

1. Combine first 4 dry ingredients in a bowl.
2. In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
3. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well.
4. Let cool for 5-10 minutes before mixing in the chocolate chips.
5. Press into a greased 9×13 pan and let cool before cutting into bars.

Oatmeal and Chocolate Chip Peanut Butter Cookies

Ingredients:

• 1/2 c white sugar
• 1 c brown sugar
• 3/4 t salt
• 2 eggs
• 1 t vanilla
• 1 t baking soda
• 1 c peanut butter
• 2 c oats
• 1 c chocolate chips

Directions:

Mix well. Drop on cookie sheet. Bake at 350 until lightly browned, about 10-12 minutes. Makes about 3 dozen cookies

Creamy White Chili

Ingredients: 

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 1 medium onion, chopped 
• 1 1/2 teaspoons garlic powder 
• 1 tablespoon oil 
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained 
• 1 can (14 1/2 ounces) chicken broth 
• 1-2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can) 
• 1 teaspoon salt 
• 1 teaspoon ground cumin 
• 1 teaspoon dried oregano 
• 1/4-1/2 teaspoon pepper 
• 1/4 teaspoon cayenne pepper (omit if you like less heat)
• 1 cup sour cream 
• 1/2 cup whipping cream 

Directions:
In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Crock-pot Roasted Chicken

Ingredients:

• 1 whole chicken, skin removed
• 2 t salt
• 1 t paprika
• 1 t onion powder
• 1/2 t thyme
• 1 t italian seasoning
• 1/2 t pepper

Directions:

• Mix seasonings and rub on outside and inside of chicken.
• Cook in crockpot: high for 4 hours, low for 6-8 hours

Sour Cream Sugar Cookies

I found this recipe here, and tested it out yesterday. It was a great success, and everyone in my family liked them. Hooray! I've been wishing for some sugar cookies.


Ingredients:

• 1/4 cup sour cream
• 1/2 cup oil (I used canola)
• 1 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 egg yolk
• 1 1/3 cup white rice flour
• 2/3 cup potato starch
• 2/3 cup tapioca starch
• 3 Tbsp cornstarch
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F and line your baking sheets with parchment paper.
2. In the bowl of a stand mixer, whisk together the sour cream, oil, sugar, vanilla, egg, and egg yolk until smooth. Set aside.
3. Place all the remaining dry ingredients in a separate mixing bowl and whisk to combine.
4. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix on medium speed until completely blended.
5. Scoop 2 teaspoons of dough on your baking sheet, leaving 2-inches between cookies to allow for them to expand while baking. Dampen your hands with a small amount of water and roll the scooped dough into a smooth ball. This will give your finished cookies a nice round shape.
6. Bake cookies in preheated oven for 12-13 minutes, or until just slightly browned around the outside. Allow cookies to cool for a few minutes before moving them to a wire rack to cool completely.
7. Only frost cookies when they are completely cooled. Store cookies in an airtight container.

NOTE: Cookies can be rolled in sugar before baking. Just spoon the dough into a bowl of sugar, and roll dough to coat in sugar. Form dough into balls and bake as directed.

Lemon Bars

My mom found this terrific recipe on this blog. Yum yum!

Shortbread crust:
1 cup rice flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup butter or margarine

Lemony curd filling:
4 eggs
2 cups sugar
2 Tbsp rice flour
2 Tbsp cornstarch
1/4 cup lemon juice
1 tsp lemon peel
powdered sugar

Cut butter into the dry crust ingredients, until you have a something similar to cookie dough. Pat into bottom of a 9x13 pan. Bake at 350 for 17-19 minutes. Let cool.

Beat eggs. Add sugar, rice flour, cornstarch, lemon juice, and lemon peel. Whisk until smooth. Pour over crust and bake at 325 for 20 minutes or until filling is set. Dust with powdered sugar.

Chicken and Dumplings

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Mom's good old Chicken and Dumplings, with the gluten-free modifications. And Justin liked the dumplings, too!

Ingredients
chicken*
oil

Coating for Chicken
1 cup brown rice flour
2 t. salt
2 t. paprika
1/4 t. pepper

Gravy
2 Tbsp. brown rice flour
1 1/2 cup milk

Dumplings
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
3 tsp. baking powder
1 tsp. xanthan gum
3/4 tsp. salt
3 Tbsp. shortening
3/4 cup milk

* (I use whatever quantity of boneless, skinless chicken breasts I want. The recipe calls for a 4 1/2 to 5 pound stewing chicken, cut up.)

Cut chicken breasts into several pieces. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of oil in a large skillet or Dutch oven and brown chicken over medium heat.

Add water to the skillet. Cover and simmer until the chicken is fork-tender, 2 to 3 hours, adding more water if necessary. Make the gravy by adding a milk and flour mixture to the chicken and water it has been cooking in. (Make as much or as little gravy as you like.)

Heat to boiling, stirring constantly. Boil and stir 1 minute. Prepare dough for dumplings by measuring the dry ingredients into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.and drop by spoonfuls onto hot chicken. Cook uncovered on medium-low for 10 minutes. Cover and cook 20 minutes longer.